tag:blogger.com,1999:blog-3641402560258400452024-03-12T18:07:19.172-07:00Sale&PepeInCucinaConValeValentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-364140256025840045.post-88112515158648062642013-10-31T15:17:00.002-07:002013-10-31T15:17:25.473-07:00GATTOU<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>GATTOU</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK12Cz-MCqIP_S5tlKEprHkvzQIdAWQVflekIqIAmdsDVgLTRHyZpk2jFUbFIqgneEXdGk4S9wQ3gzDHPxUNt9pEB9Hj3llIW_RHxBYCfiG7ULaf2DP2UH_ySQO56EBBIOwrl-XRL2X8/s1600/1390674_1433631476859744_816642713_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK12Cz-MCqIP_S5tlKEprHkvzQIdAWQVflekIqIAmdsDVgLTRHyZpk2jFUbFIqgneEXdGk4S9wQ3gzDHPxUNt9pEB9Hj3llIW_RHxBYCfiG7ULaf2DP2UH_ySQO56EBBIOwrl-XRL2X8/s640/1390674_1433631476859744_816642713_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI</b></span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1kg di mandorle dolci sgusciate</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1kg di zucchero</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1 limone</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">alcune foglie fresche di limone</span></span></b><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE</b></span></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><br /><span style="font-size: small;">Spellare le mandorle ,porle in un tegame e farle dorare sul fuoco ,avendo cura di girarle di tanto in tanto.<br />In una casseruola a parte caramellare lo zucchero ,unire le mandorle tostate e mescolarle fino ad ottenere un composto ben amalgamato.<br />Disporre il tutto su un piano in marmo o in legno precedentemente inumidito con acqua e stendere uniformemente il composto utilizzando un limone tagliato a mettà,facendo una leggera pressione.Mentre è ancora tiepido ,tagliatelo in tanti pezzetti a forma di rombo,che verranno adagiati su foglie fresche di limone e lasciateli indurire.</span></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com3tag:blogger.com,1999:blog-364140256025840045.post-52767110812773361212013-10-31T15:13:00.002-07:002013-10-31T15:13:16.548-07:00CURUXIONISI FRITTI (RAVIOLI FRITTI)<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>CURUXIONISI FRITTI (RAVIOLI FRITTI)</b></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENT</b></span></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">I</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PER LA PASTA:</b></span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">300gr farina 00</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">25gr di strutto</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">acqua q.b.</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">sale q.b.</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">PER IL RIPIENO</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /><span style="color: #333333;">300gr di ricotta di pecora</span><br /><span style="color: #333333;">200gr di zucchero</span><br /><span style="color: #333333;">1 cucchiaio di farina</span><br /><span style="color: #333333;">1 limone la scorza grattugiata</span><br /><span style="color: #333333;">1/2 l di olio di semi</span><br /><span style="color: #333333;">1/2 bicchiere di marsala</span></span></b><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE PER LA PASTA</b></span><br /><span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: small;"><b>versare la farina su una spianatoia ed aggiungere l'acqua ,un pizzico di sale e lo strutto sciolto a bagnomaria.Dopo aver impastato per circa 30 minuti ,stendere il composto con il matterello fino ad ottenere delle sfoglie sottili.</b></span><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE PER IL RIPIENO</b></span><br /><span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Amalgamare la ricotta con lo zucchero ,il marsala,la farina e la scorza di limone,mescolare bene tutti gli ingredienti.</b></span><br /><span style="color: #783f04; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: large;"><b>PREPARAZIONE PER IL RAVIOLO</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">Disporre sulla pasta spianata tanti cucchiai di ripieno,ricoprirli con un altro strato di sfoglia e ritagliare dei piccoli quadrati con l'apposita rotella ,premendo con le dita sui bordi di ciascuno per chiuderli.</span><br /><span style="color: #333333;">Immergere i ravioli in una padella con olio molto caldo e friggerli finchè non diventeranno di colore dorato.</span></span></b></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com0tag:blogger.com,1999:blog-364140256025840045.post-46101323776694573392013-10-31T15:08:00.004-07:002013-10-31T15:08:56.489-07:00TURTA DE AMARETTUSU (CROSTATA DI AMARETTI)<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>TURTA DE AMARETTUSU (CROSTATA DI AMARETTI)</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbR1pQvbTp1eHZJs-jPPScXUtzoelEPgcxrCb63F7wqkFpuA6pJqJ5IKYuGaMkM1V-MUJfXJuj_fdt-NZGBcJxik4ScxthfJ1XFNqEUBAjeayLPaGfq9SSQPZnPM9iPlwyQBJmslgZEc/s1600/1450889_1433631606859731_425657958_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbR1pQvbTp1eHZJs-jPPScXUtzoelEPgcxrCb63F7wqkFpuA6pJqJ5IKYuGaMkM1V-MUJfXJuj_fdt-NZGBcJxik4ScxthfJ1XFNqEUBAjeayLPaGfq9SSQPZnPM9iPlwyQBJmslgZEc/s640/1450889_1433631606859731_425657958_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI</b></span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><b><span style="font-size: small;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">500gr di farina00</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">200gr di zucchero</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">5 uova</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">250gr di burro</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">3-4 cucchiai di marsala</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">5-6 amaretti</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-size: small;"><br />1/2 bustina di lievito<br />1 limone di scorza di limone grattugiato<br />marmellata a piacere<br />sale q.b</span></b><br /><span style="color: #783f04; font-size: large;"><b>PREPARAZIONE</b></span><br /><b><span style="font-size: small;"><span style="color: #333333;">Setacciare la farina e raccoglierla in una terrina insieme allo zucchero.Aggiungere 1 uovo intero,i 4 tuorli separati dagli albumi e mescolare con cura.Unire quindi il burro,il marsala,la scorza del limone e il lievito ,continuando ad impastare fino ad ottenere una miscela compatta.</span><br /><span style="color: #333333;">Stendere il composto in una teglia ,ricoprirlo con uno strato di marmellata e disporre sopra alcune strisce di pasta.Montare a neve ,aggiungendo un pizzico di sale ,i 4 albumi tenuti a parte e adagiare la schiuma ottenuta sopra lo strato di marmellata.</span><br /><span style="color: #333333;">Spolverare con gli amaretti tritati e cuocere in forno a 200°c per 30 minuti circa.</span></span></b></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com1tag:blogger.com,1999:blog-364140256025840045.post-31965437877240212482013-10-31T14:54:00.000-07:002013-10-31T14:54:39.037-07:00GUEFFUS<div style="text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXBKW8EoEV6fknAZoRnxanj_oKprDGyDEsdbEhgVVBsMJjwn0Tc4NMagMVmcnmMPR61cGcn75ZhhxHGESATbQ_gY1shmWvo6P1V_rZU6JtrlimswAFxhTADXftKEMaiScCD0gY0mvCLI/s1600/734366_1433733733516185_1233726151_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXBKW8EoEV6fknAZoRnxanj_oKprDGyDEsdbEhgVVBsMJjwn0Tc4NMagMVmcnmMPR61cGcn75ZhhxHGESATbQ_gY1shmWvo6P1V_rZU6JtrlimswAFxhTADXftKEMaiScCD0gY0mvCLI/s640/734366_1433733733516185_1233726151_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">INGREDIENTI</span></b></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><b><span style="font-size: small;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">500gr di mandorle dolci</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">500gr di zucchero</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">1 bicchiere di liquore bianco </span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: small;"><br />1 bicchiere di acqua di fiord'arancio<br />1limone la scorza grattugiata</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">Sgusciare,spellare e macinare le mandorle,quindi impastare con lo zucchero,il liquore,l'acqua di fior d'arancio e la scorza del limone.Quandogli ingredienti saranno ben amalgamati,lasciar riposare il composto per almeno 2 ore.Lavorandolo con le mani,formare delle palline poco piu piccole di una noce,farle rotolare nello zucchero e porle ad asciugare.</span><br /><span style="color: #333333;">Avvolgere i gueffus,come se fossero caramelle,in carta velina di diversi colori sfrangiata ai lati.</span></span></b></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com10tag:blogger.com,1999:blog-364140256025840045.post-29564528413894894902013-10-23T08:03:00.000-07:002013-10-27T12:32:57.640-07:00polpette di melanzane e formaggio<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Polpette di melanzane e formaggio</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Oggi vi mostrero questa ricetta che ho creato per il concorso <span style="background-color: white; line-height: 14px;">SWISS CHEESE PARADE Nuovo contest e il tema e Street Food e io ho voluto creare questa ricetta con i loro formaggi</span></span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Questo e il pacco che mi ha omaggiato la ditta </span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNP-SOLvWTIcOD8NFVmpIEeiEDWert2b3_8KIWA7QTXddwOzWFdX65jMaRuoHuJ3uJzuZndUabSRu8CtOILARg_daWFVLeavSW4rE3QXefhDlXzSwodJ86NOmbKKhlrUz-dIpR1m7tRk/s1600/pizap.com13825396760462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNP-SOLvWTIcOD8NFVmpIEeiEDWert2b3_8KIWA7QTXddwOzWFdX65jMaRuoHuJ3uJzuZndUabSRu8CtOILARg_daWFVLeavSW4rE3QXefhDlXzSwodJ86NOmbKKhlrUz-dIpR1m7tRk/s640/pizap.com13825396760462.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 14px; text-align: left;"><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">INGREDIENTI</span></b></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">650GR melanzane</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">50gr cipolla</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">20gr aglio</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">un pezzetto di prezzemolo</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">200gr formaggio gruyere</span><br style="background-color: white; color: #333333; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">200gr sbrinz switzerland</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 14px; text-align: left;"><br />4 uova<br />300gr pangrattato<br />sale q.b<br />olio extravergine<br />olio </span></span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefzYe2-uExZgZ9XFcL4q0K3KFBfkSsGKP98rM9SUKQrZQ8ZqcmZ-cQHtq1jFYIenepRiElN7T2BOxjCYV-8-49ORpygrNEqDlcQ3u5cSn4ynU5T8klWmyYJWbPjtyg1G_wH4hS-njrkU/s1600/pizap.com13825397205463.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefzYe2-uExZgZ9XFcL4q0K3KFBfkSsGKP98rM9SUKQrZQ8ZqcmZ-cQHtq1jFYIenepRiElN7T2BOxjCYV-8-49ORpygrNEqDlcQ3u5cSn4ynU5T8klWmyYJWbPjtyg1G_wH4hS-njrkU/s640/pizap.com13825397205463.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">PREPARAZIONE</span></b></span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;"><b><span style="font-size: small;">Tagliare le melanzane a piccoli cubetti e farle cuocere nella padella con un pochetto d'olio.A parte tritare aglio,cipolla e prezzemolo,poi tagliare a piccoli cubetti il formaggio</span></b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsg4uSRbd-9Y6Sg-f6SPby2M8bpzTam6a412J_DiYqTkBcvcv0smOlx3SnSz1iqyrdzEBjGiWTlyfvq-H0H0KI2-DZQqfVHBDeyfdUAdV-dcQyQrivCM7abJYAS60AEa0HF9TOknSqmw/s1600/pizap.com13825397609064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsg4uSRbd-9Y6Sg-f6SPby2M8bpzTam6a412J_DiYqTkBcvcv0smOlx3SnSz1iqyrdzEBjGiWTlyfvq-H0H0KI2-DZQqfVHBDeyfdUAdV-dcQyQrivCM7abJYAS60AEa0HF9TOknSqmw/s640/pizap.com13825397609064.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">In un recipiente versare le uova,il sale,aglio,prezzemolo e cipolla tritate,il formaggio,il pangrattato e le melanzane;amalgamare tutto .</span></b></span><b style="line-height: 14px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Adesso possiamo iniziare a fare delle palline tonde e friggerle in olio molto caldo,per circa 5-6 minuti.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxfHWJWZZMyB5VIsI5VqtLRBbSolxRbdyTmMF9-cbmGwhy6AtKsvqti0t39kYvgHkLoe6hFLJMQXNNC1013c4aU0ssRumIethFN7XZj2zEmzt4wvzea9g4QToS97BxIbfKOHyyz1DU9Y/s1600/pizap.com13825397949535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxfHWJWZZMyB5VIsI5VqtLRBbSolxRbdyTmMF9-cbmGwhy6AtKsvqti0t39kYvgHkLoe6hFLJMQXNNC1013c4aU0ssRumIethFN7XZj2zEmzt4wvzea9g4QToS97BxIbfKOHyyz1DU9Y/s640/pizap.com13825397949535.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ed eccolo pronte da mangiare</span></b></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com20tag:blogger.com,1999:blog-364140256025840045.post-43632858144435309692013-10-22T12:15:00.000-07:002013-10-27T12:36:44.284-07:00PANINI AL LATTE<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PANINI AL LATTE</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvHmvmee5BCQtZ9SMRTmchP_047PxHQXNCU1klp12aQpGB7uEERFw2z_wWyZD3wlS0wpy6cJ8t3WbxAezFfoNJ7V8QD_nyG_XLvvCEh2ZNXEDTArW8FE4dnrZIQDviXSQ4FAGCL34x-4/s1600/pizap.com13824685419721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvHmvmee5BCQtZ9SMRTmchP_047PxHQXNCU1klp12aQpGB7uEERFw2z_wWyZD3wlS0wpy6cJ8t3WbxAezFfoNJ7V8QD_nyG_XLvvCEh2ZNXEDTArW8FE4dnrZIQDviXSQ4FAGCL34x-4/s640/pizap.com13824685419721.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">400gr farina00</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">200gr di latte</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">50gr di burro</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br />50gr dizucchero<br />12gr di lievito di birra<br />5gr di sale<br /><br />TEMPI DI PREPARAZIONE 20 minuti<br />TEMPO DI COTTURA 10 minuti</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PROCEDIMENTO</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">Fate sciogliere il lievito di birra nel latte appena tiepido,aggiungere il burro intiepidito e lo zucchero.Disponete la farina in una ciotola,fate il buco al centro e versate il composto con il latte a filo,aggiungere il sale,trasferite l'impasto su un piano e lavoratelo fino a far assorbire completamente tutta la farina ottenendo un impasto morbido.</span></span></b></span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ponete l'impasto in una ciotola con la pellicola trasparente e mettetelo a lievitare per 2 ore...deve raddoppiare il suo volume.Quando la pasta sarà lievitata,formate dei salsicciotti di pasta.Tagliate l'impasto a pezzi di 30gr ciascuno.spennellate i panini con del latte e fate lievitare per 30 minuti o un'ora.Cuocere i panini al latte per 15-18 minuti.</span></b></span><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>FARCITURA</b></span></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"> </span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">SALAME</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">PROSCIUTTO COTTO</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">PROSCIUTTO CRUDO</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">MAIONESE</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">POMODORO</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">LATTUGA</span></span></b><br />
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PASTA SFOGLIA</b></span></span><br />
<b><span style="font-size: small;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">PREPARAZIONE</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">130 minuti</span></span></b><br />
<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span style="color: #783f04; font-size: large;"><b>INGREDIENTI</b></span></span><br />
<b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small; line-height: 18px; text-align: left;">250gr di farina00</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small; line-height: 18px; text-align: left;">160ml di acqua</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small; line-height: 18px; text-align: left;">250gr di burro</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span style="color: #783f04; font-size: large;">PREPARAZIONE</span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small; line-height: 18px; text-align: left;">Disponete la farina a fontana ed aggiungete l acqua fredda.Impastate il tutto fino ad ottenere un panetto omogeneo.Mettete l'impasto a riposare in frigo per 20 minuti.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small; line-height: 18px; text-align: left;">Nel frattempo prendere il panetto di burro,chiudetelo in carta forno o pellicola e battetelo col matterello in modo da ammorbidire,senza scioglierlo.Su un piano infarinato mettete il panetto e iniziate a stenderlo con il mattarello.Dopo otterrete una forma a rombo.Ponete il panetto di burro al centro dell'impasto.Battete con il mattarello con movimenti dal centro verso l'alto e verso il basso.FATTE QUESTO LAVORO PER 5 VOLTE.Poi mettete la pasta sfoglia in frigo fino al momento di utilizzo.</span></b></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com0tag:blogger.com,1999:blog-364140256025840045.post-4085496862890224892013-10-22T08:21:00.002-07:002013-10-27T12:38:58.491-07:00TORTINO DI ZUCCHINE<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>TORTINO DI ZUCCHINE</b></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQKvOQIhtKRmXLPzyPfIBVJ4feWYL0iAteWY7bbIsy-J2fq7GPYTkuFdEv21pdUA_3QmRJfb-CLGtP1QpJgKi2NBdXbmWV3k8s0GGCHBQ5nBb23QZEcOqUOIln0VxrsPoCo42B0fIBrk/s1600/pizap.com13824550209182.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQKvOQIhtKRmXLPzyPfIBVJ4feWYL0iAteWY7bbIsy-J2fq7GPYTkuFdEv21pdUA_3QmRJfb-CLGtP1QpJgKi2NBdXbmWV3k8s0GGCHBQ5nBb23QZEcOqUOIln0VxrsPoCo42B0fIBrk/s640/pizap.com13824550209182.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">650gr zucchine</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">300gr cipolle</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1 pasta sfoglia</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br />250gr mozzarelle<br />200gr panna cucina<br />200gr grana padano<br />olio extravergine d oliva<br />5 uova<br />1/2 prezzemolo<br />sale</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE:</b></span><br /><span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Versare l'olio in una padella e far scaldare,versare le cipolle pelate e tagliate a julienne far soffriggere per circa 3 minuti.Nel frattempo tagliare le zucchine a cubetti,poi versarle nella padella mescolando con un mestolo;coprire con un coperchio e far cuocere per circa 5 min.A parte versare le uova sgusciate,la panna,il sale,grana padano,il prezzemolo tritato,le mozzarelle tagliate a cubetti piccoli e gli altri ingredienti precotti in precedentemente in padella.</b></span></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com0tag:blogger.com,1999:blog-364140256025840045.post-26827072123231656332013-10-22T06:59:00.003-07:002013-10-27T12:39:33.365-07:00TORTINO DI PISELLI<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>TORTINO DI PISELLI</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdW3zo9rgOjwtNbsCZrRi8xZgGUqh6DXx0Dxu6YLv0xY5ux6WipkakIZ_WiknMdlEfjdjgbwkQKWZo6XqVnHpfiJV4Jgrb09fXNiqCkXdM5sPV2hL-FZ4OwjfGeqOqdbtZ4lCtzD_vVI/s1600/pizap.com13824488177411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdW3zo9rgOjwtNbsCZrRi8xZgGUqh6DXx0Dxu6YLv0xY5ux6WipkakIZ_WiknMdlEfjdjgbwkQKWZo6XqVnHpfiJV4Jgrb09fXNiqCkXdM5sPV2hL-FZ4OwjfGeqOqdbtZ4lCtzD_vVI/s640/pizap.com13824488177411.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">600gr piselli</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">300gr cipolle</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1 pasta sfoglia</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br />250gr edamer<br />200gr panna da cuccina<br />100gr pancetta affumicata<br />olio extravergine d oliva<br />4 uova<br />sale q.b</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE:</b></span><br /><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;"><b>versare l olio in una padella e far scaldare,poi versare le cipolle pelate e tagliate a julienne e la pancetta tagliata a striscioline e far soffriggere per circa 3 minuti.Nel frattempo versare i piselli nella padella mescolando con un mestolo ;coprire con un coperchio e far cuocere per circa 5 minuti.</b></span><b><br /><span style="color: #333333;">A parte versare le uova sgusciate,la panna,il sale,il formaggio tagliato a cubetti piccoli e gli altri ingredienti precotti in precedentemente in padella.</span><br /><span style="color: #333333;">Mescolare energicamente con un mestolo.Aprire la confezione di pasta sfoglia,srotolarla e posizionarla con la sua carta forno su una teglia tonda,versare con cura il composto,posizionare la teglia in forno e cuocere per circa30 minuti a 170°.</span></b></span></span></td></tr>
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<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><br /></b></span></span>Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com0tag:blogger.com,1999:blog-364140256025840045.post-56622109033183050322013-10-22T06:29:00.001-07:002013-10-27T12:42:29.282-07:00PROCEDDU IN SANGUINI(MAIALETTO ARROSTO AFFUMICATO)<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><b>PROCEDDU IN SANGUINI(MAIALETTO ARROSTO AFFUMICATO)</b></span></div>
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<span style="color: #783f04; font-size: large;"><b><br /></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBr_XWLLGbda6qVs7YYxHJK5icES9iIkC0WPZ-_sX_PRA_MMAydKBgv_Mqm7QVjsoCaaAvIcEVfkMoWY0scWQngNIBf1SNY5wf_gwAULKKwpvy261f1tWXye_OqLXWWXipSemh8RvmNc4/s1600/pizap.com13824481530041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBr_XWLLGbda6qVs7YYxHJK5icES9iIkC0WPZ-_sX_PRA_MMAydKBgv_Mqm7QVjsoCaaAvIcEVfkMoWY0scWQngNIBf1SNY5wf_gwAULKKwpvy261f1tWXye_OqLXWWXipSemh8RvmNc4/s640/pizap.com13824481530041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI </b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1 maialetto da 6 -7 kg</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">alcuni cucchiai di semola grossa</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">alcuni rametti di mirto</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br />il sangue del maialetto<br />sale fino q.b</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE:</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">Appendere il maialetto vicino al camino,accendere il fuoco</span><br /><span style="color: #333333;">con gli arbusti freschi del mirto,in modo da affumicarlo,e ogni tanto cospargerlo ripetutamente con il sangue.Infilzarlo in uno spiedo e lasciarlo cuocere al calore del fuoco,senza avvicinarlo troppo al fuoco.A cottura quasi ultimata cospargerlo di semola,aggiungere il sale e lasciarlo molto vicino al fuoco finchè non sarà completamente cotto.</span></span></b></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com21tag:blogger.com,1999:blog-364140256025840045.post-29653706846628901472013-10-22T06:12:00.000-07:002013-10-27T12:45:55.478-07:00PARDULAS(FORMAGGELLE)<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">PARDULAS(FORMAGGELLE)</span></b></span></div>
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<span style="background-color: white; line-height: 18px;"><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibswln-HQqEsIiVX_xp7FD-ykKsc6Ko_qmvr4JErk2xiT5ZgQylpfAgwOWglluTYvGB4TcXtPl_EwcJfWKJmuNFyDszxhMmH8-Nrzb8yCeWHMdN9A-uakbhFGXBbsUg6MY9L-2B6MbNw0/s1600/pizap.com13824458202221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibswln-HQqEsIiVX_xp7FD-ykKsc6Ko_qmvr4JErk2xiT5ZgQylpfAgwOWglluTYvGB4TcXtPl_EwcJfWKJmuNFyDszxhMmH8-Nrzb8yCeWHMdN9A-uakbhFGXBbsUg6MY9L-2B6MbNw0/s640/pizap.com13824458202221.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04;">PER LA SFOGLIA</span></span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">100gr di semola fine</span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">500gr di farina 00</span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">80gr di strutto</span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1 pizzico di sale</span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">acqua q.b</span></span></b></td></tr>
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<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PER IL RIPIENO:</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;">500gr di ricotta di pecora</span><br /><span style="color: #333333;">300gr zucchero</span><br /><span style="color: #333333;">5 uova</span><br /><span style="color: #333333;">2 cucchiai di farina</span><br /><span style="color: #333333;">la scorza grattugiata di 1 limone</span><br /><span style="color: #333333;">1 pizzico di sale</span><br /><span style="color: #333333;">miele o zucchero a velo.</span></span></b></span></div>
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br /></span></div>
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<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE:</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;">Versare la farina e la semola su una spianatoia,incorporare lo strutto,l'acqua e un pizzico di sale.Impastare energicamente fino ad ottenere un composto liscio e omogeneo e lasciar riposare per 30min.</span><br /><span style="color: #333333;">Per il ripieno,mettere in una terrina la ricotta setacciata,unite le uova,lo zucchero,la scorza del limone,la farina,un pizzico di sale e amalgamare il composto.</span><br /><span style="color: #333333;">Riprendere la pasta e stenderla con il mattarello fino ad ottenere una sfoglia di 1-2 millimetri di spessore.</span><br /><span style="color: #333333;">Tagliare quindi delle strisce di 3-4 centimetri e con un cucchiaio adagiare al centro una piccola quantità di ripieno.</span></span></b></span></div>
Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com17tag:blogger.com,1999:blog-364140256025840045.post-42572248346015011302013-10-17T07:38:00.001-07:002013-10-27T12:47:26.207-07:00TORTA 1 ANNO DI ANDREA<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><b>TORTA 1 ANNO DI ANDREA</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR0v4ZvM3llm4HoVEBKm_PsuJd8abTUvvDZxiXFZwQ22buVQL3_oagr6w2xP5qojwdu6b5h7IePzgN2LX3GxBQDCj3ye10-IaYAi3sJ3NDwCjfZCZsi7VlFwo_J7m6O5-W85Cv756mb4/s1600/1382265_1424719997750892_233626111_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR0v4ZvM3llm4HoVEBKm_PsuJd8abTUvvDZxiXFZwQ22buVQL3_oagr6w2xP5qojwdu6b5h7IePzgN2LX3GxBQDCj3ye10-IaYAi3sJ3NDwCjfZCZsi7VlFwo_J7m6O5-W85Cv756mb4/s640/1382265_1424719997750892_233626111_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">INGREDIENTI X PAN DI SPAGNA</span></b><br />
<br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">9 uova</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">270gr zucchero</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">315gr farina</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">estratto di vaniglia</span></span></b><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px; text-align: left;"><b style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br />un pizzico di sale</span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI X DECORAZIONE</b></span><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">PANNA</span><br /><span style="color: #333333;">COLORANTE BLU</span><br /><span style="color: #333333;">FIORELLINI</span><br /><span style="color: #333333;">CIOCCOLATO PER SCRITTA</span><br /><span style="color: #333333;">STATUINE DI ZUCCHERO</span><br /><span style="color: #333333;">CREMA PASTICCERA</span></span></b><br /><b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">PROCEDIMENTO</span></b><br /><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: #333333;">Montare le uova temperatura ambiente con zucchero e l estratto di vaniglia e il sale per circa 20-25 minuti circa poi</span><br /><span style="color: #333333;">incorporare con un mestolo in legno la farina con movimenti dal basso verso l alto per non far smontare le uova;Mescolare tutto per circa 30 minuti circa poi mettere tutto nella teglia e cuocere 170° per 35 minuti circa.</span><br /><span style="color: #333333;">Quando si raffredda tagliare a meta la torta in senso orizzontale e mettere crema pasticcera e richiudere decorare con panna che abbiamo colorato di celeste fiorellini e statuine di zucchero per bambini </span></span></b></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com11tag:blogger.com,1999:blog-364140256025840045.post-72989810175894323612013-10-17T07:27:00.000-07:002013-10-27T12:52:10.746-07:00PAELLA SARDA<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>PAELLA SARDA</b></span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><br /></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoX-jFCkXVw-6ptKpBzTMfDfsbMSifWS8FJ9595D895SO0qSHdqvuc3ctu2rnIpdYos5Chrwkl292TKxr1cIPKv7fKh_zxptqR9atToVeZIKN9L3ileCEaAkFZyj7wXoKcHqGEz1Z3-4/s1600/1381428_1424340407788851_931260580_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoX-jFCkXVw-6ptKpBzTMfDfsbMSifWS8FJ9595D895SO0qSHdqvuc3ctu2rnIpdYos5Chrwkl292TKxr1cIPKv7fKh_zxptqR9atToVeZIKN9L3ileCEaAkFZyj7wXoKcHqGEz1Z3-4/s400/1381428_1424340407788851_931260580_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #783f04; font-size: large;"><b>INGREDIENTI</b></span><br />
<b><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[0]" style="color: #333333; line-height: 14px; text-align: left;">500GR DI FREGOLA SARDA -</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[1]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[2]" style="color: #333333; line-height: 14px; text-align: left;">200GR DI ARAGOSTE-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[4]" style="color: #333333; line-height: 14px; text-align: left;">200GR DI SCAMPI-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[5]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[6]" style="color: #333333; line-height: 14px; text-align: left;">200GR DI GAMBERI-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[7]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[8]" style="color: #333333; line-height: 14px; text-align: left;">200GR DI CICALE-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[9]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[10]" style="color: #333333; line-height: 14px; text-align: left;">200GR DI CAPRA DI MARE-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[11]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[12]" style="color: #333333; line-height: 14px; text-align: left;">20 COZZE-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[13]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[14]" style="color: #333333; line-height: 14px; text-align: left;">20 VONGOLE-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[15]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[16]" style="color: #333333; line-height: 14px; text-align: left;">500GR DI POMODORI FRESCHI-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[17]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[18]" style="color: #333333; line-height: 14px; text-align: left;">1 SPICCHI D AGLIO-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[19]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[20]" style="color: #333333; line-height: 14px; text-align: left;">1 BICCHIERE DI VERNACCIA-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[21]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[22]" style="color: #333333; line-height: 14px; text-align: left;">ORIGANO-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[23]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[24]" style="color: #333333; line-height: 14px; text-align: left;">ALLORO-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[25]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[26]" style="color: #333333; line-height: 14px; text-align: left;">ROSMARINO-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[27]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[28]" style="color: #333333; line-height: 14px; text-align: left;">ZAFFERANO-</span><br data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[29]" style="color: #333333; line-height: 14px; text-align: left;" /><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[30]" style="color: #333333; line-height: 14px; text-align: left;">PEPERONCINO Q.B-</span></span></b><span data-reactid=".r[1e5ia].[1][4][1]{comment1424340407788851_107346}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[32]" style="text-align: left;"><b><span style="font-size: small;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 14px;">OLIO EXTRAVERGINE.</span></span></span></b><br /><br /><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 14px;"><b>PREPARAZIONE:</b></span></span><br /><br /><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="background-color: white; line-height: 14px;"><b>IN UN TEGAME FAR SOFFRIGGERE UN TRITO D AGLIO,PREZZEMOLO,ORIGANO.UNITE TUTTI I CROSTACEI E A METà COTTURA AGGIUNGERE IL POMODORO FRESCO.IN UN TEGAME A PARTE FAR CUOCERE LE COZZE E VONGOLE CON OLIO EXTRAVERGINE AGLIO E PREZZEMOLO .TERMINATA LA COTTURA,FILTRARE E CONSERVARE IL LIQUIDO CHE SI SARà FORMATO.IN UNA PADELLA A BASTANZA GRANDE METTE OLIO EXTRAVERGINE D OLIVA,AGLIO,PREZZEMOLO,ZAFFERANO,UN PIZZICO DI PEPERONCINO,QUINDI AGGIUNGERE LA FREGOLA SARDA FACENDOLA SALTARE E TOSTARE PER ALCUNI MINUTI.AGGIUNGERE I CROSTACEI,LE COZZE,LE VONGOLE CON IL LORO LIQUIDO DI COTTURA BEN FILTRATO,ED ULTIMARE CON UNA BELLA SFUMATA DI VERNACCIA RIMASTA......BUON PRANZO</b></span></span></span></td></tr>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com0tag:blogger.com,1999:blog-364140256025840045.post-71610162673919944372013-10-10T06:46:00.002-07:002013-10-10T06:52:34.814-07:00Le Decorazioni con i Palloncini<div style="text-align: center;">
<b><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-large;">Le Decorazioni con i Palloncini</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Oggi vi voglio parlare di un altra passione che ho oltre la cucina questa passione e fare decorazioni per le feste con i palloncini</b></span></div>
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Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com13tag:blogger.com,1999:blog-364140256025840045.post-39249413247287110022013-10-05T15:33:00.000-07:002013-10-27T12:55:08.020-07:00PANI CUM TAMATIGA (PANE CON IL POMODORO)<span style="color: #783f04; font-size: large;"><b> PANI CUM TAMATIGA (PANE CON IL POMODORO)</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqYduG8cSg9YVIcmKRWH5Ha1QA-ilcM_FQs4L5uL2wSfFxEFkujyKpSm5wa0O077s4LGzJIAXKKOiouxDkzJKMib2Ezt-eTTIhSQYcKwgNUuCyH9KBJ51G0R8BqZVKC0F-jEwgLAnYA4/s1600/529197_1424820911074134_1991574375_n+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqYduG8cSg9YVIcmKRWH5Ha1QA-ilcM_FQs4L5uL2wSfFxEFkujyKpSm5wa0O077s4LGzJIAXKKOiouxDkzJKMib2Ezt-eTTIhSQYcKwgNUuCyH9KBJ51G0R8BqZVKC0F-jEwgLAnYA4/s400/529197_1424820911074134_1991574375_n+(1).jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PER LA SFOGLIA:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">1kg farina</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">400g semola</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">20gr lievito di birra</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">600gr acqua tiepida(la pasta non dev'essere troppo morbida,deve venire come quella del civraxiu)</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">28-30 gr di sale fino</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">200cc di olio buono</span></span></b><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI:</b></span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">4 KG di pomodori maturi</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">20 foglie di basilico fresco </span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">olio 300cc</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">4 spicchi d'aglio sbucciati e tagliati a pezzetti</span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">sale </span><br style="background-color: white; color: #333333; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">pepe nero</span></span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGkCn81QLuONX4jYw39Tsd7SCsjr_QoGe1iL_8MCUz3C6p8VJq6ww6OVOR2gM_CCAApq7fnGHEvRR078g-6-QyoblicV89aUGN5khxydM1ntTMAr57fjc3sT5KZsfpTIjLTfNMp26rts/s1600/1380428_1424821621074063_423374807_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGkCn81QLuONX4jYw39Tsd7SCsjr_QoGe1iL_8MCUz3C6p8VJq6ww6OVOR2gM_CCAApq7fnGHEvRR078g-6-QyoblicV89aUGN5khxydM1ntTMAr57fjc3sT5KZsfpTIjLTfNMp26rts/s640/1380428_1424821621074063_423374807_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>PREPARAZIONE:</b></span></span><span style="background-color: white; text-align: left;"><span style="color: #333333;"><span style="line-height: 18px;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Sciogliere il lievito con l acqua tiepida.Impastare la farina con la semola, aggiungere pian piano l acqua con il lievito precedentemente sciolto e il sale.Far lievitare fino al doppio del volume.Sgonfiarlo e farlo lievitare altre 2 volte All'ultima lievitazione incorporare( circa dico circa perché magari non nè necessario tutto)circa 200 cc d'olio.Stendere la pasta su teglie di alluminio unte d olio,lasciando sbordare per poi chiuderla.Stendere sul impasto i pomodori a pezzetti</span></b></span></span></span><br />
<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span style="color: #783f04; font-size: large;"><b>PREPARAZIONE DEI POMODORI:</b></span></span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Tagliare a pezzetti i pomodori e condirli con olio,sale,pepe nero e basilico</span></b><span style="font-family: lucida grande, tahoma, verdana, arial, sans-serif;">.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KLylrz4p-o6i49rXVlUu2HTDo1tCo1nuHttRVxFAEPbUqpLlKL2Aw7pylbf4Ld8IRbjJdvCpgDjqE56KMWoFEvaKQVREiYQxw8N_1wJGzkdv4dlRc8lmBTMNhHKRC9A3ytYkYhpLtg4/s1600/547519_1424822294407329_1054790355_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KLylrz4p-o6i49rXVlUu2HTDo1tCo1nuHttRVxFAEPbUqpLlKL2Aw7pylbf4Ld8IRbjJdvCpgDjqE56KMWoFEvaKQVREiYQxw8N_1wJGzkdv4dlRc8lmBTMNhHKRC9A3ytYkYhpLtg4/s640/547519_1424822294407329_1054790355_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>IO LO COTTO NEL FORNO A LEGNA </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ue8wEQH2FUkLPcFzHgn_QbOdKDwPsHv3B0Bp_wEzEQuSsuQ8m5vjTJTh0kNeHiHLUMcnQ2HyMhb0p3ihyphenhyphenvImoC6Jx0989oXpM5jsVRhi1qzYP1qlWRQwznkfymqzeIGBBONYThiDd8o/s1600/1374942_1424822847740607_170597042_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ue8wEQH2FUkLPcFzHgn_QbOdKDwPsHv3B0Bp_wEzEQuSsuQ8m5vjTJTh0kNeHiHLUMcnQ2HyMhb0p3ihyphenhyphenvImoC6Jx0989oXpM5jsVRhi1qzYP1qlWRQwznkfymqzeIGBBONYThiDd8o/s640/1374942_1424822847740607_170597042_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>ED ECCOLO PRONTO DA MANGIARE</b></span></td></tr>
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<span style="color: #783f04; font-size: large;"><b><br /></b></span>Valentina Orruhttp://www.blogger.com/profile/10372575686764156052noreply@blogger.com16