tag:blogger.com,1999:blog-31943379401199037942024-03-18T07:03:52.357+01:00Pasticci & Pasticcini di MimmaLa pasticceria e la gastronomia in tutti i loro aspetti. Amo cucinare perchè sono convinta che la cultura e l'evoluzione dei popoli passi dal cibo e che i momenti piu' belli, con la famiglia o con gli amici, si trascorrano davanti a del buon cibo.Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.comBlogger477125tag:blogger.com,1999:blog-3194337940119903794.post-3461529680479582582024-03-09T16:48:00.000+01:002024-03-09T16:48:11.249+01:00ZEPPOLE AL FORNO<p></p><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRZ3zfFqQ3U8WWUeUHwhLYOMH-FFuX7IYt7KQOxgQFYMOcA_GU3l93cFIKAyDERUwVn0ASM40SB_5pEsImpIIensopcC7MyT1agOXv9Cm8U4KL50igWBG7V_Zc8909jVPgWsu8MEj5e_T_Elj7-oXJOYz7epmDHyZXuAC4mWRotnQEAGaQa6W2R-Vdqg/s1440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRZ3zfFqQ3U8WWUeUHwhLYOMH-FFuX7IYt7KQOxgQFYMOcA_GU3l93cFIKAyDERUwVn0ASM40SB_5pEsImpIIensopcC7MyT1agOXv9Cm8U4KL50igWBG7V_Zc8909jVPgWsu8MEj5e_T_Elj7-oXJOYz7epmDHyZXuAC4mWRotnQEAGaQa6W2R-Vdqg/w640-h480/1.jpg" width="640" /></a></div><br /> </div><div style="text-align: justify;"><span style="font-size: large;"><i>Le <b>ZEPPOLE AL FORNO</b>, tipiche per la festa di San Giuseppe, appartengono <span style="background-color: white; font-family: "Playfair Display", serif;"> certamente alla </span><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: "Playfair Display", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tradizione napoletana</strong><span style="background-color: white; font-family: "Playfair Display", serif;">, ma vengono </span><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: "Playfair Display", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">preparate anche in diverse altre zone d’Italia<span style="background-color: white;">.</span></strong></i></span></div><span style="font-size: large;"><i><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: "Playfair Display", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white;"><span><a name='more'></a></span></span></strong></i></span><p></p><p style="text-align: justify;"><span style="font-size: large;"><i><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: "Playfair Display", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">l'origine viene ipotizzata intorno al 1700 e attribuita sia al</span><span style="background-color: white; font-family: "Playfair Display", serif;">le monache dello Splendore e della Croce di Lucca o quelle di San Basilio del Monastero di San Gregorio Armeno che le preparavano come dolce conventuale e tramandate oralmente.</span></i></span></p><p style="background: rgb(255, 255, 255); border: 0px; font-family: "Playfair Display", serif; margin: 10px 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: large;"><i>Soltanto un secolo dopo, vennero scritte le prime ricette delle zeppole di San Giuseppe grazie al celebre gastronomo napoletano Ippolito Cavalcanti Duca di Buonvicino, nel <strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Trattato di Cucina Teorico-Pratico</strong>.</i></span></p><p style="background: rgb(255, 255, 255); border: 0px; font-family: "Playfair Display", serif; margin: 10px 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: large;"><i>Si tratta di una <b>pasta choux , </b>che si presta sia alla cottura in forno, sia che alla frittura.</i></span></p><p style="background: rgb(255, 255, 255); border: 0px; font-family: "Playfair Display", serif; margin: 10px 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: large;"><i>Io ve le propongo oggi al forno e con un dosaggio, tra gli ingredienti, che mi ha pienamente soddisfatto</i></span></p><p style="background: rgb(255, 255, 255); border: 0px; font-family: "Playfair Display", serif; margin: 10px 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizggNVpqSTFW0_I5Aznrg05sBAI2PBNwjHm2obGNGB44aqUKjF-KB2Ffj4FZJa1lsgDCrf6VsujCetBFx3mISADQRGCoJg5yRQxA5PToQqrWfeTmlb-U1ZjuJW4b9jgutlwaRhhWJPztX6L8-Yym8AaqN_LnPawxBwwdBjgffkLy-i_ZRHLJ-UhC2Rl8k/s1440/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizggNVpqSTFW0_I5Aznrg05sBAI2PBNwjHm2obGNGB44aqUKjF-KB2Ffj4FZJa1lsgDCrf6VsujCetBFx3mISADQRGCoJg5yRQxA5PToQqrWfeTmlb-U1ZjuJW4b9jgutlwaRhhWJPztX6L8-Yym8AaqN_LnPawxBwwdBjgffkLy-i_ZRHLJ-UhC2Rl8k/w640-h480/2.jpg" width="640" /></a></span></div><span style="font-size: large;"><br /><i><br /></i></span><p></p><p align="left" style="background: rgb(255, 255, 255); border: 0px; color: #4d4d4d; font-family: "Playfair Display", serif; font-size: 16px; margin: 10px 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><b style="background-color: transparent; text-align: left;">ingredienti per le zeppole:</b></p><p>- 150 gr. acqua</p><p>- 150 gr. farina 00</p><p>- 100 gr. burro</p><p>- 5 uova</p><p>- 1 pizzico di sale</p><p>- amarene sciroppate</p><p>- zucchero a velo</p><p> </p><p><b style="color: #cc0000;">Procedimento per le zeppole ( io nel Bimby)</b></p><div class="MsoListParagraphCxSpMiddle"><o:p></o:p></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> - </span><!--[endif]-->Mettere <span face="Verdana, sans-serif" style="background-color: white; font-size: 12.8px; line-height: 20.48px; text-indent: 0px;"> </span><span style="font-family: Times, Times New Roman, serif; text-indent: -18pt;"><span style="background-color: white; line-height: 20.48px; text-indent: 0px;"> nel boccale l'acqua, il sale e il burro. </span><span style="background-color: white; font-weight: bold; line-height: 20.48px; text-indent: 0px;">10 Min. 100° Vel. 3</span><span style="background-color: white; line-height: 20.48px; text-indent: 0px;">.</span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif; text-indent: -18pt;"><span style="background-color: white; line-height: 20.48px; text-indent: 0px;">- -</span></span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">Aggiungere la farina e impastare finché non si stacca bene dalle pareti. </span><span style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Sec. vel.7 -- </span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">Fare</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;"> raffreddare bene l'impasto, mescolando altre due volte <b>10 sec. vel 7 </b> </span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;"> -</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">Aggiungere le uova, una alla volta. </span><span style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">40 Sec. Vel. 6</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">. </span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> -</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;">Con una sacca da pasticciere con beccuccio largo dentellato , formare le zeppole, ben distanziate su una placca da forno rivestita con carta forno. </span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;"> -</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">Cuocere in forno già caldo : </span><span class="fullpost" style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Min. 200°</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> e poi </span><span class="fullpost" style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Min. 180°</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">.</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> - terminata la cottura lasciare le zeppole in forno per altri 10 minuti con lo sportello socchiuso, mettendo una paletta di legno per non farlo chiudere</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> - estrarre dal forno</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.48px; text-indent: 0px;"><br /></span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><b style="text-indent: 0px;">Procedimento per le zeppole MANUALE :</b></div><div class="MsoListParagraphCxSpLast">in una pentola portare a bollore l'acqua, il burro, la vaniglia e il pizzico di sale</div><div class="MsoListParagraphCxSpLast">togliere dal fuoco e incorporare la farina mescolando energicamente sino a che diventerà un impasto liscio e omogeneo</div><div class="MsoListParagraphCxSpLast">rimettere la pentola con l'impasto sul fuoco e cuocere, a fuoco basso, mescolando energicamente, sino a che il composto si staccherà dalle pareti</div><div class="MsoListParagraphCxSpLast">togliere dal fuoco e fare intiepidire</div><div class="MsoListParagraphCxSpLast">aggiungere le uova, una alla volta, mescolando energicamente , dopo che il precedente sarà completamente assorbito dall'impasto</div><div class="MsoListParagraphCxSpLast"><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> -</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;">Con una sacca da pasticciere con beccuccio largo dentellato , formare le zeppole, ben distanziate su una placca da forno rivestita con carta forno. </span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; text-indent: 0px;"> -</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">Cuocere in forno già caldo : </span><span class="fullpost" style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Min. 200°</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> e poi </span><span class="fullpost" style="background-color: white; font-family: Times, "Times New Roman", serif; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Min. 180°</span><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;">.</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> - terminata la cottura lasciare le zeppole in forno per altri 10 minuti von lo sportello socchiuso, mettendo una paletta di legno per non farlo chiudere</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="background-color: white; font-family: Times, "Times New Roman", serif; line-height: 20.48px; text-indent: 0px;"> - estrarre dal forno</span></div></div><div class="MsoListParagraphCxSpLast"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>Ingredienti per la crema pasticcera<o:p></o:p></b></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-stretch: normal;"> </span><!--[endif]-->1\2 l. di latte intero<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-stretch: normal;"> </span><!--[endif]-->150 gr. Di zucchero<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-stretch: normal;"> </span><!--[endif]-->50 gr. Amido per dolci<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-stretch: normal;"> scorza grattugiata di un limone</span><o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"> 3 tuorli </div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]--><o:p> </o:p></div><div class="MsoListParagraphCxSpMiddle"><b><span style="color: #cc0000;">Procedimento crema (nel Bimby) :</span><o:p></o:p></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Inserire nel boccale lo zucchero e la scorza di limone e frullare <b>10 sec. vel. Turbo </b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"> inserire tutti gli ingredienti e mescolare 5<b> sec. vel 7</b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"> cuocere <b> 9 min. 90° vel 3</b><o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><!--[endif]--><span style="text-indent: -18pt;">Mettere da parte e fare raffreddare</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]--><o:p> </o:p></div><div class="MsoListParagraphCxSpMiddle"><b>Procedimento per la crema, manuale:<o:p></o:p></b></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Sciogliere ,in una pentola, l’amido con poco latte , sciogliendo tutti i grumi<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Aggiungere il resto del latte e gli altri ingredienti, <o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Cuocere a fuoco bassissimo , mescolando, sino a che la crema si sarà addensata<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><!--[endif]--><span style="text-indent: -18pt;">Mettere da parte e fare raffreddare</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"> <b>Assemblaggio delle zeppole:</b></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"> - versare la crema dentro una sac a poche con beccuccio dentellato e riempire il buco della zeppola creando anche il ciuffetto</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"> - decorare con amarene sciroppate </span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;">- -spolverare con pochissimo zucchero a velo </span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="text-indent: -18pt;"><br /></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nbnWkjrv8UD3869wyzCZ0Vet27B2VF8XpooNY3l4D0X5iWiroPWTMEfLUSZGZ20y7zbqaP167gwwFGGNwSlJj14medS6NO4LF7CBL19eFic7qs4CgrGH-EqeYmVjCqQj4VUv6zUZuPasb3xZedntWVEyiD-anJf1UnKUGb4ZyW3JsmhvpYrwT_nh4UY/s1237/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="1237" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nbnWkjrv8UD3869wyzCZ0Vet27B2VF8XpooNY3l4D0X5iWiroPWTMEfLUSZGZ20y7zbqaP167gwwFGGNwSlJj14medS6NO4LF7CBL19eFic7qs4CgrGH-EqeYmVjCqQj4VUv6zUZuPasb3xZedntWVEyiD-anJf1UnKUGb4ZyW3JsmhvpYrwT_nh4UY/w640-h480/IMG_3638.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; 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text-indent: -18pt;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><br /></div><br /><span style="text-indent: -18pt;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOETNhYbG96pJ97LmnMOIgHTbJqItbOLBzNqaRuwIpPk2l7KMAuevTpH4HY0Q8PFDczEt1_DEaFKdwN0QF24tIsPbqMvCSvWZwZjXOt8uENfBNYj14wgsKf4JW9hPYI_2-jHwh0xzoA5Uejim3SHS1ZDNPn24VsXwtXqIS0dR4kkFBPtQi31GeMHr68WY/s1440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOETNhYbG96pJ97LmnMOIgHTbJqItbOLBzNqaRuwIpPk2l7KMAuevTpH4HY0Q8PFDczEt1_DEaFKdwN0QF24tIsPbqMvCSvWZwZjXOt8uENfBNYj14wgsKf4JW9hPYI_2-jHwh0xzoA5Uejim3SHS1ZDNPn24VsXwtXqIS0dR4kkFBPtQi31GeMHr68WY/w640-h480/1.jpg" width="640" /></a></div><br /><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><o:p></o:p></div><div><br /></div><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-74187812565718315482024-02-20T17:20:00.002+01:002024-02-20T17:20:45.128+01:00TORTA FEDORA <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkxxKgoY_eDNcYCfBN14qrqJVSPZLGowK8K242HYykGXj8gri6syAm6JVV5oGumLOUiUPHw4UeJrd_rj8AZV9mVTeQqi0XCLGwC_Vd4J0FHxFYZdJDpipo1R09UQfzwj6tGzuNTt1A1PNuRt8FFtNaVw_L5Exgbuz4AbKxSKEFBOlOTXGA3UpqiTLi4I/s1440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkxxKgoY_eDNcYCfBN14qrqJVSPZLGowK8K242HYykGXj8gri6syAm6JVV5oGumLOUiUPHw4UeJrd_rj8AZV9mVTeQqi0XCLGwC_Vd4J0FHxFYZdJDpipo1R09UQfzwj6tGzuNTt1A1PNuRt8FFtNaVw_L5Exgbuz4AbKxSKEFBOlOTXGA3UpqiTLi4I/w640-h480/1.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: medium;"><b>LA TORTA FEDORA</b> , bellissima esteticamente e buonissima al gusto, è tipica della Sicilia Orientale, soprattutto a Catania ma poco conosciuta nel resto della Sicilia.<span></span></span></p><a name='more'></a><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: medium;">E' un dolce sontuoso, <b>"Barocco e Spagnoleggiante" </b>come amo definire la mia <b>Terra</b>, ridonante quasi quanto la più celebre <b>CASSATA</b> .</span></p><p style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: times; font-size: medium;">«È una
torta molto semplice, che si fa con tutti gli ingredienti alla base di grandi
dolci siciliani come la ricotta, frutta candita e cioccolato. </span></span></p><p style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Le origini non sono note ma è probabile che, come tutte le prelibatezze della pasticceria siciliana, sia nata in qualche convento, dalle mani operose delle suore </span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: medium;">Io l'ho mangiata e apprezzata, preparata dai cari amici Manuela e Pietro, catanesi DOC e autori del blog <a href="http://www.lapulceeiltopo.it/forum/ricette-dolci-e/1340-torta-fedora#1841">"La Pulce e il Topo" </a> e a loro mi sono rivolta per avere qualche informazione , per realizzarla . </span></p><p style="text-align: justify;"><span style="font-family: times; font-size: medium;">La torta è composta da soffice Pan di Spagna, crema di ricotta condita con cioccolata fondente tagliata a coltello, scorza d'arancia candita, zucchero e vaniglia. E' ricoperta da mandorle a lamelle, lievemente tostate, pistacchi e ciliegie candite.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyukV4YxS_oh2srn4qXchClFrg5wuCjnmLLQ5em_zCEqudAHm48UGHMffFJslvKyDCuZSzduSmDQ3yyAlSBoQ0yLFw0RT3x_OIT_JkFDXRP9sh-vMFDliYaSOqbWm33G2eIj1E-tiheIZgy0g3_NsCn-AdO6w1WTBp4eTUUggOcJGmcWTCTA_slf0170/s1440/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyukV4YxS_oh2srn4qXchClFrg5wuCjnmLLQ5em_zCEqudAHm48UGHMffFJslvKyDCuZSzduSmDQ3yyAlSBoQ0yLFw0RT3x_OIT_JkFDXRP9sh-vMFDliYaSOqbWm33G2eIj1E-tiheIZgy0g3_NsCn-AdO6w1WTBp4eTUUggOcJGmcWTCTA_slf0170/w640-h480/2.jpg" width="640" /></a></div><span style="font-family: times; font-size: large;">ecco la ricetta:</span><p></p><p><b>Pan di Spagna 22 cm d.</b></p><p>- 5 uova a temperatura ambiente</p><p>- 170 gr. zucchero</p><p>- 140 gr. farina 00</p><p>- 30 gr. fecola di patate</p><p>- 1 bustina di vanillina</p><p>- 1 cucchiaino di lievito per dolci (facoltativo)</p><p><b>Crema di ricotta</b></p><p>- 1 kg di ricotta di pecora o vaccina sgocciolata in uno scolapasta per 24 ore in frigo</p><p>- 250 gr. zucchero</p><p>- 70 gr. cioccolato fondente tritato a coltello</p><p>- 70 gr. scorza d'arancia candita tritata grossolanamente</p><p>- 1 bustina di vanillina</p><p><br /></p><p><b>Bagna:</b></p><p>- 200 gr. acqua</p><p>- 100 gr. zucchero</p><p>- 5 cucchiai liquore all'arancio </p><p><b><br /></b></p><p><b>decorazione:</b></p><p>- 200 gr. mandorle a lamelle leggermente tostate</p><p>- 50 gr. pistacchi non salati</p><p>- ciliegie candite rosse e verdi</p><p>- scorzette d'arance candite a filetti</p><p><br /></p><p><b>Procedimento Pan di Spagna:</b></p><p>- accendere il forno a 180° statico</p><p>- imburrare e infarinare uno stampo da 22 cm.</p><p>- in una planetaria con frusta a filo (o fruste elettriche) montare le uova intere con lo zucchero sino a che raddoppiano di volume e diventano chiare</p><p>- aggiungere , poco alla volta, le farine setacciate, la vanillina e , <b>se volete</b>, un cucchiaino di lievito per dolci.</p><p>- Incorporare, delicatamente, con una spatola, dal basso verso l'alto</p><p>- versare il composto nello stampo imburrato e infarinato</p><p>- infornare in forno caldo a 180° per 35\40 min. dipende dal forno</p><p>- sfornare e lasciare raffreddare prima di togliere dallo stampo</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1y5V_hJuUwe9Fhyf9xxaEvjYkE4ARIyJT6cuvBfybraVAdODanYZZ5UNgjwZCTAhuX7DZLnX9iKYhHCxUHdxZxHzlgiREivIH60nkPl2Q8i9vq-NVGpjxjUNBJP2VLKJovCYgUov-lEIROUEPdX25dZQSPyiDm3LXK7Y4i4r5PuHxpJHTslAX209KD8/s1546/IMG_4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1y5V_hJuUwe9Fhyf9xxaEvjYkE4ARIyJT6cuvBfybraVAdODanYZZ5UNgjwZCTAhuX7DZLnX9iKYhHCxUHdxZxHzlgiREivIH60nkPl2Q8i9vq-NVGpjxjUNBJP2VLKJovCYgUov-lEIROUEPdX25dZQSPyiDm3LXK7Y4i4r5PuHxpJHTslAX209KD8/w400-h300/IMG_4336.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Procedimento crema di ricotta:</b></p><p>- il giorno prima comprare la ricotta, metterla in uno scolapasta e lasciare in frigo per 1 giorno</p><p>- condire la crema di ricotta con lo zucchero, il cioccolato tritato, le scorze d'arancia candita e la vaniglia</p><p>- lavorare il composto con una frusta a mano sino a che diventerà liscio e omogeneo</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbaQ7LaG98FrNyrSfHKpwRs1IDXVFtSDou9Fo8kDoLnDmUP_MIRYYtkGOwKYy2E6yw21LOxx1xWwi8kX1BoBv6K-ORdbsrnOLEVu3RgEbBxpzcNKxhm2c44JF1ltnTbk3lZmnhtR5f69NOzUl-HnKSmrRhqoZUnS6iUjwnro8F_0AMXKhxS0db_jyKmk/s1546/IMG_4333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbaQ7LaG98FrNyrSfHKpwRs1IDXVFtSDou9Fo8kDoLnDmUP_MIRYYtkGOwKYy2E6yw21LOxx1xWwi8kX1BoBv6K-ORdbsrnOLEVu3RgEbBxpzcNKxhm2c44JF1ltnTbk3lZmnhtR5f69NOzUl-HnKSmrRhqoZUnS6iUjwnro8F_0AMXKhxS0db_jyKmk/w640-h480/IMG_4333.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdmP62cdLWvG3pelNb03wxvGrXNtZZTl2AG2iuP_5R3q2Oe2j-2jqz0JObDmS71AOkEBGbd0_1NelxOWuyLHb1FblK953fTvhLYLGLd1Svly7APOYGjz7T6RphKDMPrRMJa-KH02Ul71jpC_scuBzAgOv-mE4T6XlAkoTWrE3O30hgztaNR10dkARqks/s1546/IMG_4334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdmP62cdLWvG3pelNb03wxvGrXNtZZTl2AG2iuP_5R3q2Oe2j-2jqz0JObDmS71AOkEBGbd0_1NelxOWuyLHb1FblK953fTvhLYLGLd1Svly7APOYGjz7T6RphKDMPrRMJa-KH02Ul71jpC_scuBzAgOv-mE4T6XlAkoTWrE3O30hgztaNR10dkARqks/w640-h480/IMG_4334.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhIGZIbvHKCqA9xxYlZFBM9om0Q_0jcUC0T2KA59W404hz9kasGCff1fxciCNgtxgfTfby0RmeIhVue78dtbUJuO8NSXSsMU4TqoqhO0U542um757U3wqt7fUh9lbCjkEyeELuiybt46zdGgOLzFzl4xndL7TX1Jvj2XFP2sXjE_PXJ3cPSCRvqiQOIs/s653/IMG_1588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="653" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhIGZIbvHKCqA9xxYlZFBM9om0Q_0jcUC0T2KA59W404hz9kasGCff1fxciCNgtxgfTfby0RmeIhVue78dtbUJuO8NSXSsMU4TqoqhO0U542um757U3wqt7fUh9lbCjkEyeELuiybt46zdGgOLzFzl4xndL7TX1Jvj2XFP2sXjE_PXJ3cPSCRvqiQOIs/w640-h480/IMG_1588.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjcgv72jighODIkrGkU1imegfXSV-57EcFjy0RtjKqOHk-jCDLkNogk4k_-Eo2TTQLnr-kQiyItVRTtmx_PgtEAxLCNpcigPtQ7Wsdgsq8s8C5iy1hdGVRsPhEwO5MA3wkw10ZqOf3blj1qB9T8Y_AJE8B3UIbP75Kd-X1ooDhaMIjxhRNJo2qaQ_fC8/s1546/IMG_4338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjcgv72jighODIkrGkU1imegfXSV-57EcFjy0RtjKqOHk-jCDLkNogk4k_-Eo2TTQLnr-kQiyItVRTtmx_PgtEAxLCNpcigPtQ7Wsdgsq8s8C5iy1hdGVRsPhEwO5MA3wkw10ZqOf3blj1qB9T8Y_AJE8B3UIbP75Kd-X1ooDhaMIjxhRNJo2qaQ_fC8/w640-h480/IMG_4338.JPG" width="640" /></a></div><br /><p><br /></p><p><b>Procedimento per la bagna:</b></p><p>- mettere l'acqua e lo zucchero in un pentolino e portare a bollore</p><p>- spegnere il fuoco e lasciare raffreddare</p><p>- quando freddo, aggiungere il liquore all'arancia</p><p><br /></p><p><b><u>ASSEMBLAGGIO DELLA TORTA</u></b></p><p>-tagliare il Pan di Spagna e ricavare due dischi</p><p>- riempire una sac a poche con 100 gr. di crema di ricotta per la decorazione superiore</p><p>- porre il primo disco in un vassoio, inumidire bene con la bagna, ricoprire con la crema di ricotta</p><p>- porre il secondo disco , inumidire con la bagna e ricoprire con la crema di ricotta</p><p>- con la restante crema di ricotta, ricoprire i lati della torta, spalmando uniformemente</p><p>- creare un tondo al centro della torta e porre i pistacchi tritati</p><p>- ricoprire la torta e il laterale con le mandorle a lamelle</p><p>- con la crema nella sac a poche fare dei ciuffetti e decorare con le ciliegie candite e le scorzette d'arancio</p><p>- porre la torta in frigo e fare riposare , almeno, 12 ore per gustarla al meglio</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByJAicFGpGr4IF3umS70ls3KTUTknLNwrZxuNm4TwNINUmlfTNAzdQ0UnHfMoN5CGotOzzWucO_oDU2faO_LOoDGdKk-I5ll-bOXWcIPHN-pCn9V3-HMolo2pcJAjDhW_15PLqp5zwPHqT6nyZzyO0AWLCcgjaXqWlE0esqNQoeO1e4PJ3mWoeXqbt68/s1546/IMG_4332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByJAicFGpGr4IF3umS70ls3KTUTknLNwrZxuNm4TwNINUmlfTNAzdQ0UnHfMoN5CGotOzzWucO_oDU2faO_LOoDGdKk-I5ll-bOXWcIPHN-pCn9V3-HMolo2pcJAjDhW_15PLqp5zwPHqT6nyZzyO0AWLCcgjaXqWlE0esqNQoeO1e4PJ3mWoeXqbt68/w640-h480/IMG_4332.JPG" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3zyvFXFhW-6VUF8mBAsTgZhYWx-Ik8LpDp_L3YnuTMQI2tXhPEgOYO7ecIZuHg5bBp0ymiiCC1Am1KgcvhuisbHmjgE4nqvEmvNVff5kb61Wrh2jzSjXUuuUyjzFoIaduJdhagYHjYonTgIKOF285W23nsIYaWEanreDGVB05Hl0auEH2V_YQIg885g/s1546/IMG_4335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3zyvFXFhW-6VUF8mBAsTgZhYWx-Ik8LpDp_L3YnuTMQI2tXhPEgOYO7ecIZuHg5bBp0ymiiCC1Am1KgcvhuisbHmjgE4nqvEmvNVff5kb61Wrh2jzSjXUuuUyjzFoIaduJdhagYHjYonTgIKOF285W23nsIYaWEanreDGVB05Hl0auEH2V_YQIg885g/w640-h480/IMG_4335.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT5to2o4kPkD6ek85J-GBi8vtVP2Q3RUy2yE7pTcrn4oj6wXlOtuxGSfY-JnSMhPrVlE7JT8MVwcguw0vvE__bAMYLpwUtzPhXI4NeJuJu8_dNTkWXhtXAwSeDVRimuomUWfV9gK-FLRlv2M05Ya-bDsQzlTL3dGXRHfdR-Mzxfgbs2NlgLvytPAttqs/s1546/IMG_4337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT5to2o4kPkD6ek85J-GBi8vtVP2Q3RUy2yE7pTcrn4oj6wXlOtuxGSfY-JnSMhPrVlE7JT8MVwcguw0vvE__bAMYLpwUtzPhXI4NeJuJu8_dNTkWXhtXAwSeDVRimuomUWfV9gK-FLRlv2M05Ya-bDsQzlTL3dGXRHfdR-Mzxfgbs2NlgLvytPAttqs/w640-h480/IMG_4337.JPG" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6GGqt0t_nj6XSM4kq9jQ9gG4ZrzbQC8Ig7oK-aYufISVPyNKk_bYTWHAnV2z2CBodGWNDUYP_Py2mxXzSfwgA0D4tCEi3tsGMGA8Qjfu7bx4QtMehEksgWQ-Lcd577u4ZWa54d6UWs8ahKZY-tFi1iqsqpv24u7rWmLZ3kXYtOrAJl1z6e5tuu7-UfI/s1440/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6GGqt0t_nj6XSM4kq9jQ9gG4ZrzbQC8Ig7oK-aYufISVPyNKk_bYTWHAnV2z2CBodGWNDUYP_Py2mxXzSfwgA0D4tCEi3tsGMGA8Qjfu7bx4QtMehEksgWQ-Lcd577u4ZWa54d6UWs8ahKZY-tFi1iqsqpv24u7rWmLZ3kXYtOrAJl1z6e5tuu7-UfI/w640-h480/3.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com3tag:blogger.com,1999:blog-3194337940119903794.post-55690399358607381552024-02-11T11:33:00.007+01:002024-02-11T11:33:41.939+01:00CHIACCHERE E STRUFFOLI 2 <p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFObQS18GU4E8VweujxyGgkSgf1AxEUuJvN6vPoG3XTjC4zSNYqlhNE5RT6sfgoAJ0qbBohV3FMsKEVTmFRjs0H36ISB2fIQF7H3ADWXEgmkVUSNxOgRvAWGHom4DkRNvHnCYPcv3418I4a9l2Cq7OuYf_eLEjFPxiMV1eeEp-mJTR6lr1wxnF0XHsgWQ/s1440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFObQS18GU4E8VweujxyGgkSgf1AxEUuJvN6vPoG3XTjC4zSNYqlhNE5RT6sfgoAJ0qbBohV3FMsKEVTmFRjs0H36ISB2fIQF7H3ADWXEgmkVUSNxOgRvAWGHom4DkRNvHnCYPcv3418I4a9l2Cq7OuYf_eLEjFPxiMV1eeEp-mJTR6lr1wxnF0XHsgWQ/w640-h480/1.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-size: large;"><i><b>CHIACCHERE E STRUFFOLI 2</b> ....non la Vendetta ma il frutto di varie sperimentazioni ed esperienze recimolate nel tempo. <span></span></i></span></p><a name='more'></a><p></p><p style="text-align: justify;"><span style="font-size: large;"><i>Io ho già pubblicato la ricetta di questi dolci tipici del Carnevale, sperimentata e garantita dalle innumerevoli volte che l'ho utilizzata e la troverete <b><a href="https://pasticciepasticcini-mimma.blogspot.com/2013/12/rose-di-struffoli-con-cuori-di.html">QUI'</a></b>. </i></span></p><p style="text-align: justify;"><span style="font-size: large;"><i>Ma io ho molta <b>UMILTA' </b>, cerco sempre di migliorare, chiedendo suggerimenti e delucidazioni . </i></span></p><p style="text-align: justify;"><span style="font-size: large;"><i>Naturalmente faccio una cernita delle tante informazioni che arrivano, anche grazie ai social e poi, sperimento .</i></span></p><p style="text-align: justify;"><span style="font-size: large;"><i>Oggi vi propongo le mie 2 nuove ricette per gli <b>STRUFFOLI al miele o PIGNOLATA</b> e per le <b>CHIACCHERE</b>.</i></span></p><p style="text-align: justify;"><span style="font-size: large;"><i>Vi assicuro che queste dosi, lievemente diverse dalle altre hanno dato un risultato spettacolare e se ne sono accorti tutti !</i></span></p><p style="text-align: justify;"><span style="font-size: large;"><i>quindi ecco le ricette</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhsD83I3Yq-Jz7E6uMILT9H2dHYVM4Ymer2OROKgPDe5nebL1gkm2ed6yS3TUNSpNlp6DP0pYjHFqL8fGYUJDga2d3eRHBMwZnTDFGmmHSHXWRhRSG1syEWwV2DIDhjeeRbAuK8qXDynh3mnm9NjbraYGUfEnaLwikjpCasRbc4BnW3f2lHO7DuEr9HE/s1440/IMG-20240211-WA0141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhsD83I3Yq-Jz7E6uMILT9H2dHYVM4Ymer2OROKgPDe5nebL1gkm2ed6yS3TUNSpNlp6DP0pYjHFqL8fGYUJDga2d3eRHBMwZnTDFGmmHSHXWRhRSG1syEWwV2DIDhjeeRbAuK8qXDynh3mnm9NjbraYGUfEnaLwikjpCasRbc4BnW3f2lHO7DuEr9HE/w640-h480/IMG-20240211-WA0141.jpg" width="640" /></a></div><br /><p><br /></p><p><b><span style="font-family: times;">STRUFFOLI:</span></b></p><p><span style="font-family: times;">- 500 gr. farina 00</span></p><p><span style="font-family: times;">- 6 uova intere </span></p><p><span style="font-family: times;">- 20 gr.zucchero semolato</span></p><p><span style="font-family: times;">- 50 gr.burro morbido</span></p><p><span style="font-family: times;">- 5 gr. sale</span></p><p><span style="font-family: times;">- 1 cucchiaino di lievito per dolci</span></p><p><span style="font-family: times;">- 1 bustina di vanillina</span></p><p><span style="font-family: times;"><br /></span></p><p><b><span style="font-family: times;">Per la glassa al miele:</span></b></p><p><span style="font-family: times;">- 1\2 kg miele</span></p><p><span style="font-family: times;">- 70 gr. zucchero semolato</span></p><p><span style="font-family: times;">- scorza di agrumi misti grattugiata (arancia, limoni, mandarini)</span></p><p><span style="font-family: times;">- codette colorate, ciliegie candite e scorza d'arancia candita </span></p><p><span style="font-family: times;"><br /></span></p><p><b><span style="font-family: times;">CHIACCHIERE:</span></b></p><p><span style="font-family: times;">- 500 gr. farina 0</span></p><p><span style="font-family: times;">- 4 uova intere</span></p><p><span style="font-family: times;">- 120 gr. vino bianco</span></p><p><span style="font-family: times;">- 50 gr. burro morbido</span></p><p><span style="font-family: times;">- 100 gr. zucchero semolato</span></p><p><span style="font-family: times;">- 2 cucchiai di aceto bianco </span></p><p><span style="font-family: times;">- 1 pizzico di sale</span></p><p><span style="font-family: times;">- 1 bustina di vanillina</span></p><p><span style="font-family: times;">- 1\2 kg di zucchero a velo</span></p><p><span style="font-family: times;"><br /></span></p><p><span style="font-family: times;">Per entrambe le preparazioni:</span></p><p><span style="font-family: times;">- olio di semi di arachidi o girasole</span></p><p><span style="font-family: times;"><br /></span></p><p><span style="font-family: times;"><br /></span></p><p><b><span style="font-family: times;">Procedimento per gli struffoli:</span></b></p><p><span style="font-family: times;"><span style="background-color: #ffffe5; color: #333333;">- impastare gli ingredienti in una planetaria o a mano sino ad ottenere un composto liscio ed omogeneo</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- lasciare riposare 1\2 ora in frigo</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- formare dei bastoncini e tagliarli a tronchetti</span></span></p><p><span style="font-family: times;"><span style="background-color: #ffffe5; color: #333333;">- friggere in una larga padella a fuoco medio</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- scolare e tenere in una ciotola capiente foderata di carta assorbente</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- in un altra padella mettere il miele, lo zucchero e lasciare sobollire , a fuoco basso, per 5 minuti, sino a che il miele raggiunge la giusta consistenza per nappare gli struffoli</span></span></p><p><span style="font-family: times;">- aggiungere <span style="background-color: #ffffe5; color: #333333;">e le zeste degli agrumi , le scorze d'arancia candita, le ciliegie candite a pezzettini e mescolare un paio di secondi</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- aggiungere gli struffoli e mescolare, rigirandoli da tutti i lati per coprirli con il miele</span></span></p><p><span style="background-color: #ffffe5; color: #333333;"><span style="font-family: times;">- in dei pirottini di carta mettere gli struffoli per fare deliziose monoporzioni oppure comporre un dolce unico su un piatto da portata</span></span></p><p><span style="font-family: times;"><br /></span></p><p><b><span style="font-family: times;">Procedimento per le chiacchiere:</span></b></p><p><span style="font-family: times;">- impastare tutti gli ingredienti , in una planetaria o a mano fino ad ottenere un composto liscio e omogeneo</span></p><p><span style="font-family: times;">- avvolgere il panetto in pellicola trasparente e fare riposare in frigo per 30 minuti</span></p><p><span style="font-family: times;">- riprendere il panetto, staccare piccoli pezzi e stendere con il mattarello oppure con la Nonna Papera sino al penultimo foro</span></p><p><span style="font-family: times;">- tagliare con una rotella la sfoglia ottenuta e friggere in olio abbondante</span></p><p><span style="font-family: times;">- scolare su carta assorbente e passare nello zucchero a velo </span></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW80zL0Fz16U19u4Ak0s2R3lJDtlGfYui7G4pBznupNliIiOE-isDZ-g5Ni4i32xz1cWux0nBGFNBNbR_MWX-DmRwByKOnkDkQDO_PMnNrn7b_fKvSv7G7N9t2DqiWY7a4wZ03hJHbsdjbS6hU2RA_TG-0wBHj7tyZFNlm9OyxgcRWBuay5fK9HIHDEe8/s1546/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW80zL0Fz16U19u4Ak0s2R3lJDtlGfYui7G4pBznupNliIiOE-isDZ-g5Ni4i32xz1cWux0nBGFNBNbR_MWX-DmRwByKOnkDkQDO_PMnNrn7b_fKvSv7G7N9t2DqiWY7a4wZ03hJHbsdjbS6hU2RA_TG-0wBHj7tyZFNlm9OyxgcRWBuay5fK9HIHDEe8/w640-h480/1.JPG" width="640" /></a></div><br /><p></p><p></p><div style="text-align: justify;"><i style="font-family: times; font-size: x-large;">La <b>PASTA CON CECI E COZZE</b> è un primo gustoso e <b>"antico" </b>.</i></div><span style="font-family: times; font-size: large;"><i><span><a name='more'></a></span></i></span><p></p><p style="text-align: justify;"><span style="background-color: white; color: #333333;"><span style="font-family: times; font-size: large;"><i>E' un primo piatto tipico della tradizione delle città marinare, soprattutto tra Campania e Puglia .</i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i><span style="background-color: white; color: #333333;">Di certo questo piatto racchiude il massimo gusto in pochissimi ingredienti, tra i quali spiccano i </span><strong style="background-color: white; box-sizing: border-box; color: #333333;">ceci,</strong><span style="background-color: white; color: #333333;"> un legume molto buono e versatile in cucina e le </span><strong style="background-color: white; box-sizing: border-box; color: #333333;">cozze,</strong><span style="background-color: white; color: #333333;"> un mollusco economico ma anche molto saporito.</span></i></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i><span style="background-color: white; letter-spacing: -0.42px;">La </span><span style="background-color: white; font-weight: 700; letter-spacing: -0.42px;">pasta cozze e ceci</span><span style="background-color: white; letter-spacing: -0.42px;">, nelle sue mille varianti, è un piatto che ritroviamo anche nella cucina popolare siciliana .</span></i></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i>Io ho cucinato prima i ceci, nel mio solito modo: </i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i>metto in acqua i legumi per una notte. Quindi, in una pentola con acqua, 2 coste di sedano, 1 carota e una cipolla, metto i legumi a cuocere, a fuoco basso, sino a che diventano morbidi. Aggiungere il sale a metà cottura. Naturalmente si possono usare i ceci già cotti, in barattolo</i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i>Io ve lo propongo nella versione senza pomodoro e con un formato di pasta tipico delle cucine povere : la <b>PASTA AMMISCATA</b>, cioè tutti i rimasugli , mescolati insieme, per dare vita ad un piatto straordinario.</i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i>Adesso, questo formato di pasta è in vendita in tutti i supermercati, ma ovviamente potete usare il formato che piu' preferite.</i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i>quindi, ecco la ricetta e BUON APPETITO!!</i></span></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><span style="background-color: white; letter-spacing: -0.42px;"><i><br /></i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;"><b>Ingredienti per 4 persone:</b></span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- 400 gr. di ceci già lessati oppure due lattine di ceci cotti del supermercato</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- 1 kg di cozze (potete usare 300 gr. di cozze sgusciate e surgelate)</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- 400 gr. di pasta <b>"ammiscata" </b>o altro formato</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- 2 spicchi d'aglio</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- 1 peperoncino piccolo</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- olio extravergine d'oliva q.b.</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;"><br /></span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;"><b>Procedimento:</b></span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- lavare le cozze, togliere il filo e metterle in una pentola, per qualche minuto, sino a che si aprono</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- sgusciare le cozze e metterle da parte con l'acqua che hanno emesso, dopo averla filtrata</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- in una pentola capiente (dove verrà cotta anche la pasta) mettere 30 gr. di olio d'oliva e due spicchi d'aglio con il peperoncino</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- soffriggere a fuoco basso per 5 minuti</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- aggiungere i ceci con poca acqua di cottura, cuocere per 5 minuti</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- aggiungere l'acqua emessa dalle cozze e aggiustare di sale, se necessario</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- aggiungere la pasta e cuocere al dente, <b>se necessario aggiungere qualche cucchiaio d'acqua</b></span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- a fine cottura aggiungere le cozze sgusciate e mescolare</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- una macinata di pepe e prezzemolo fresco</span></span></p><p><span style="font-family: times;"><span style="background-color: white; letter-spacing: -0.42px;">- impiattare</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq-nlWCSRzHMWlx5ppZM43Ax6rWANB2KzOAZ9pLbkiETwqsIVQcd0_6uhM7XIQsWqMN1NG3yYghxKV1JNGBXBeeC3dL8bqN-aBlYQBsfBiTzS2HOWMyrMvPApJRSGl5iPQTAH5oTXP0h6VaVJA4Cf7f59RrUgxgNnze4eVU7lEr2d1SIBAsekYsTkaOQ/s1546/IMG_4011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq-nlWCSRzHMWlx5ppZM43Ax6rWANB2KzOAZ9pLbkiETwqsIVQcd0_6uhM7XIQsWqMN1NG3yYghxKV1JNGBXBeeC3dL8bqN-aBlYQBsfBiTzS2HOWMyrMvPApJRSGl5iPQTAH5oTXP0h6VaVJA4Cf7f59RrUgxgNnze4eVU7lEr2d1SIBAsekYsTkaOQ/w640-h480/IMG_4011.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKMPf1-ANhf96lwlkbH1A902Iy1gm_hHNLxDyU1mul_eYuYrSF-GT9nXYJUc7KrV8yCigRkTOXCzaAaG6xuBbSqHdCXFs0Y2BqzRohf2vlUmavnlQCbV2o9dw3g_zFerq_TzGciUaFZFzSWO7eu0yHhV65NhT4D8cyh57b2cCAA0ehta12s3YP9MoGoA/s1546/IMG_4013.JPG" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vxjWP6xlT6yVxZIISIg-LI3ZzZxGyUbnTEM3yDp-MZ4fXM-P5mb6Fpi-PpVpGvtFDywLYwF7e1U9OXDeL_aCxZUiZxNYl0-gP0aB5nNESSS-yirtqOuVaNq4PUQCS1_qeweSUy8sZ6-y2bBCaaFftMxOPRWYgYTQYcuJn1uDblhcIrmPuLnXZBoN0FE/w640-h480/1.JPG" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-9564266067316102392024-01-07T11:41:00.001+01:002024-01-07T11:41:06.971+01:00INSALATA DI ARANCE E FINOCCHI <p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKo_2Ruy2Ty-ZYzRfz_42YF4YT0Vn1f9AR2i2nJmYPDrJJWYpineLO13KWCxLaKAkFoOPVn9_-jwSJELiuouNUB_Iu5pofVxxQb-PsZeotbtMZ_03t67JwHjWn5_B_JcJP_1Bsy0IEEG0onPr8CexJMrTceIm-n-a8PbYjlLh87bPc2ocvzxQWR1_yHg/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKo_2Ruy2Ty-ZYzRfz_42YF4YT0Vn1f9AR2i2nJmYPDrJJWYpineLO13KWCxLaKAkFoOPVn9_-jwSJELiuouNUB_Iu5pofVxxQb-PsZeotbtMZ_03t67JwHjWn5_B_JcJP_1Bsy0IEEG0onPr8CexJMrTceIm-n-a8PbYjlLh87bPc2ocvzxQWR1_yHg/w640-h480/1.JPG" width="640" /></a></div><br /><i><span style="font-size: large;"><b>L'INSALATA DI ARANCE E FINOCCHI</b>, è immancabile sulla tavola dei siciliani e immancabile nel blog di una palermitana come me.</span></i><p></p><span><i><span style="font-size: large;"><a name='more'></a></span></i></span><p style="text-align: justify;"><i><span style="font-size: large;">Mi sembrava una preparazione scontata, ripetitiva, comune , eppure , devo ammettere, ha un suo <b>PERCHE'</b>. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Compagna fedele durante tutto l'inverno, composta da ingredienti che non mancano mai in casa, è una tipica preparazione "povera" per le cene di ogni sera ma diventa un delizioso intermezzo per i pranzi delle Feste.</span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Abitualmente , alle arance e ai finocchi, si aggiungono le cipollette, le olive e i filetti di aringa affumicata , facendola diventare un pasto completo. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Io ho aggiunto dei pezzetti di formaggio <b>"pepato"messinese</b>, un formaggio ovino stagionato, tipico dei Nebrodi, dal profumo inebriante e dal gusto deciso.</span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Ciò che rende questa preparazione "unica" è la scelta dell'olio extra vergine d'oliva che deve essere gustoso e genuino.</span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWue8pLx0kFEmC2Is4M-KIIO_zmO_JHC5Dv84QTCf6Igql48Zsd0e5Ru8uGadA14RClw2d-6PuPmunSJTDEVcJfY8VUtDO28499WR2IGqOxHiMHO41K7TwwMc33ditC0zxst0N4IQHKsvF100lBcMWzFT1yiG3OgtAd5lLKjtpB1g0qYhv2mjQgv24Hg/s1546/IMG_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWue8pLx0kFEmC2Is4M-KIIO_zmO_JHC5Dv84QTCf6Igql48Zsd0e5Ru8uGadA14RClw2d-6PuPmunSJTDEVcJfY8VUtDO28499WR2IGqOxHiMHO41K7TwwMc33ditC0zxst0N4IQHKsvF100lBcMWzFT1yiG3OgtAd5lLKjtpB1g0qYhv2mjQgv24Hg/w640-h480/IMG_0214.JPG" width="640" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">Ingredienti per 4 persone:</span></b></p><p><span style="font-size: medium;">-2 arance pelate al vivo</span></p><p><span style="font-size: medium;">- 2 finocchi mondati dalle parti dure e lavati</span></p><p><span style="font-size: medium;">- 3 cipollotti mondati dalle foglie esterne</span></p><p><span style="font-size: medium;">- 100 gr. olive</span></p><p><span style="font-size: medium;">- filetti di aringa affumicata o di alici salate, oppure pezzi di formaggio a piacere</span></p><p><span style="font-size: medium;">- olio extravergine d'oliva </span></p><p><span style="font-size: medium;">- sale q.b.</span></p><p><span style="font-size: medium;">- pepe nero macinato</span></p><p><span style="font-size: medium;"><br /></span></p><p><b><span style="font-size: medium;">preparazione:</span></b></p><p><span style="font-size: medium;">- spezzettare tutti gli ingredienti , aggiungere sale, olio, e una macinata di pepe nero</span></p><p><span style="font-size: medium;">- mescolare e servire</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo4h2lCA8JZLVuD7mt3v1qyiH_SPWnUSdAV5SV1XIgW8JlYT7oeJ1u0nxF9BvebRYMbrU5QFdx7V7GJN-G7vMXZNtU_duW0QsAp88JjOVlTuAXwSJ9LeJxBRYXKjsBA8psGMgBf5jAdV_EtNKfaFsiV60xiRLlsdoVvAK2iYfnVN5yZWgfZMKc9hwbtE/s5152/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo4h2lCA8JZLVuD7mt3v1qyiH_SPWnUSdAV5SV1XIgW8JlYT7oeJ1u0nxF9BvebRYMbrU5QFdx7V7GJN-G7vMXZNtU_duW0QsAp88JjOVlTuAXwSJ9LeJxBRYXKjsBA8psGMgBf5jAdV_EtNKfaFsiV60xiRLlsdoVvAK2iYfnVN5yZWgfZMKc9hwbtE/w640-h480/IMG_0227.JPG" width="640" /></a></div><br /><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-82414318668133748642023-12-10T10:53:00.003+01:002023-12-10T10:56:55.038+01:00I BUCCELLATI PALERMITANI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj9nJVoud0XnxuADU31R14dv2gi8GIhfSa76nV8ZqmaOJ4UrzKkNxOQWUf40qmJWF1mT2jUTSiFKICXOaQtvPgxb7tbGUSbGAigtjwbkZUvJAZKUesTW2z1Ed0oV0nEFKZCQpxy1X4Gfd_kSXUBbSSUB_aF9HysBcqlaWePW2i7mEJ8NXVQNEX_j_CAQ/s1546/IMG_4275.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj9nJVoud0XnxuADU31R14dv2gi8GIhfSa76nV8ZqmaOJ4UrzKkNxOQWUf40qmJWF1mT2jUTSiFKICXOaQtvPgxb7tbGUSbGAigtjwbkZUvJAZKUesTW2z1Ed0oV0nEFKZCQpxy1X4Gfd_kSXUBbSSUB_aF9HysBcqlaWePW2i7mEJ8NXVQNEX_j_CAQ/w640-h480/IMG_4275.JPG" width="640" /></a></div><br /><p style="text-align: justify;"> <i><span style="font-size: large;"><b>I BUCCELLATI</b> sono dolci, tipici natalizi. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;"><span></span></span></i></p><a name='more'></a><p></p><p style="text-align: justify;"><i><span style="font-size: large;">Leggendo quà e là, vedo che ogni regione d'Italia ha la propria ricetta ma sono tutte simili nella ricchezza degli ingredienti, nella opulenza delle forme e delle decorazioni. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Ovviamente , ogni famiglia, è depositaria del <b>"segreto"</b> della propria ricetta : c'è che adopera lo strutto nella frolla, altri il burro , cambia il numero dei tuorli o l'aggiunta di agenti lievitanti....per non parlare del <b>ripieno</b> che è il vero fulcro !!! </span></i><i><span style="font-size: large;">ricchissimo e profumato , richiede un grosso impegno nella preparazione per calibrare tutti i sapori e le spezie. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Oggi, anche se con molto ritardo nella tabella di marcia del mio blog, vi racconto <b>"I MIEI BUCCELLATI"</b> , qualcosa a metà tra la tradizione di Castelbuono (paese d'origine di mia madre) e i profumi di spezie palermitane. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Ma chi mi legge lo sa già...<b>ADORO LE CONTAMINAZIONI</b> !! </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Per dare una forma , per me nuova, ai miei buccellati, mi sono lasciata ispirare dal <a href="https://m.facebook.com/story.php?story_fbid=pfbid0QhMJgj9xFEcVHxv5yPdnoQxNULqdJ1ZCkUzAivRVviqUQoTmHRndABBA1uz6CLYdl&id=100006631112546">video</a> che vi consiglio di guardare, di una mia amica, bravissima, </span></i><i><span style="font-size: large;">Giovanna Bascio che è una vera artista e che apprezzo moltissimo.</span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">I buccellati possono avere forme diverse, la glassa con zuccherini colorati oppure una spolverata di zucchero a velo . </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Il ripieno, tradizionalmente è costituito da fichi secchi macinati , ma io utilizzo la MARMELLATA DI FICHI che preparo durante l'estate. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Comunque, la caratteristica comune a tutte le preparazioni è che </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">SI CONSERVANO A LUNGO .</span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK64leJ6DKrhe-BpAqmCe0Ke7NHEAlrp0OdJb3-cmmtRWtWIz7U4perUR3X2WJiozHShXr2w6XitNoToEEYZr6JMV_8_cHpNp8eUaBUwz9_k-98f8a7t0g8ULGxBIalHJbN2Gc_IeXevqup8XvvAnSJ0N9Pb5uhxllP1_pmlrpShjtT37q8xcYTTHdYHE/s1546/IMG_4279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK64leJ6DKrhe-BpAqmCe0Ke7NHEAlrp0OdJb3-cmmtRWtWIz7U4perUR3X2WJiozHShXr2w6XitNoToEEYZr6JMV_8_cHpNp8eUaBUwz9_k-98f8a7t0g8ULGxBIalHJbN2Gc_IeXevqup8XvvAnSJ0N9Pb5uhxllP1_pmlrpShjtT37q8xcYTTHdYHE/w640-h480/IMG_4279.JPG" width="640" /></a></div><br /><p><br /></p><div class="wprm-recipe-ingredient-group" style="background-color: #fefefe; box-sizing: border-box; color: #333333; letter-spacing: 0.5px;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; padding: 0px;"><span style="font-family: arial;">Per la Pasta frolla:</span></h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">500</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">farina 00</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">170 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">200 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">strutto o burro </span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> tuorli</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">5</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ammoniaca per dolci</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(mezzo cucchiaino)</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">presa</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sale</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">1 bustina vanillina</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">45</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">latte o acqua</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">circa</span></span></li></ul></div><div class="wprm-recipe-ingredient-group" style="background-color: #fefefe; box-sizing: border-box; color: #333333; letter-spacing: 0.5px;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; padding: 0px;"><span style="font-family: arial;"><br /></span></h4><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; padding: 0px;"><span style="font-family: arial;">Per il Ripieno :</span></h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">750 gr. marmellata di fichi (oppure 500 gr. fichi secchi macinati)</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">150 gr. <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">uva passa</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">50</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cioccolato fondente tritato grossolanamente</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">50 gr <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">noci tritate</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">100 gr. mandorle tostate e tritate grossolanamente</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">3 cucchiai di buccia di mandarino fresco tritata</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">2 cucchiai scorza d'arancia grattugiata </span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">4 cucchiai di Marsala</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">4 cucchiai di caffe' ristretto</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">3 cucchiai di cannella appena macinata</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">5 chiodi di garofano macinati</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;">1 cucchiaino di noce moscata</span></li></ul></div><div class="wprm-recipe-ingredient-group" style="background-color: #fefefe; box-sizing: border-box; color: #333333; letter-spacing: 0.5px;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; padding: 0px;"><span style="font-family: arial;"><br /></span></h4><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; padding: 0px;"><span style="font-family: arial;">Per Decorare:</span></h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">albume d'uovo</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gocce</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">succo di limone</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span style="font-family: arial;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">120</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">gr</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">zucchero a velo</span> </span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 17px 37px; padding: 0px;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><span style="font-family: arial;">codette colorate</span></span></li></ul><div><span style="font-family: arial;"><b>Procedimento Frolla</b></span></div><div><span style="font-family: arial;"><br /></span></div><div><ul style="text-align: left;"><li><span style="background-color: white; color: #3a2a2f; font-family: arial; letter-spacing: normal;">Impastare la farina, lo zucchero e un pizzico di sale. </span></li><li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin-bottom: 5px; position: relative;"><span style="font-family: arial;">Unire le uova, lo strutto.</span></li><li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin-bottom: 5px; position: relative;"><span style="font-family: arial;">Quindi aggiungete il latte poco per volta, quello che basta per legare il tutto ed ottenere un impasto sodo ed omogeneo.</span></li><li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; outline: none; position: relative;"><span style="font-family: arial;">Creare una palla, avvolgerla nella pellicola trasparente riposare in frigo per 30-60 minuti.</span></li></ul></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Procedimento ripieno:</b></span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;"> ammollare l'uva passa in poca acqua tiepida per 30 minuti, strizzare e mettere da parte</span></li><li style="text-align: justify;"> in una larga ciotola mettere tutti gli ingredienti e mescolare bene</li><li style="text-align: justify;"><span style="font-family: arial;"> stendere la frolla e ritagliare dei dischetti di 10 cm. di diametro</span></li><li style="text-align: justify;"><span style="font-family: arial;"> mettere al centro del dischetto un cucchiaio di ripieno</span></li><li style="text-align: justify;"><span style="font-family: arial;"> richiudere il discetto formando una pallina ben chiusa sotto</span></li><li style="text-align: justify;"><span style="font-family: arial;"> appiattire leggermente la pallina e fare dei piccoli tagli formando 5 petali</span></li><li style="text-align: justify;"><span style="font-family: arial;"> modellare leggermente i petali e disporre in teglia con carta forno</span></li><li style="text-align: justify;"><span style="font-family: arial;">cuocere in forno caldo a 180° per 15 minuti</span></li><li style="text-align: justify;"><span style="font-family: arial;"> sfornare e decorare con glassa e codette colorate oppure spolverare con zucchero a velo</span></li></ul></div><div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p1f08HW8_znzqQYTI03_XtIv7DeLLjyCvGdhWVxwTUqZ79oT2SKTTkCBvUpUglZcsCeYRYtePSBfvKGdSUUWSdb6GAxz3087osf-zDxUxztnbYXrFF2daBf4i-RaDepEIhL-iw0KAisGF39BBTJr2E4W2zQybMa1I2pl5gStE89gQ4K9FpASiMVM1ic/s1546/IMG_4272.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p1f08HW8_znzqQYTI03_XtIv7DeLLjyCvGdhWVxwTUqZ79oT2SKTTkCBvUpUglZcsCeYRYtePSBfvKGdSUUWSdb6GAxz3087osf-zDxUxztnbYXrFF2daBf4i-RaDepEIhL-iw0KAisGF39BBTJr2E4W2zQybMa1I2pl5gStE89gQ4K9FpASiMVM1ic/w640-h480/IMG_4272.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVTJGXYaQ_s7jWor1mfK_mPXTFovvjXXASBG8XBHwKmjRZPJAQPEGn1NQvr4yTBgnlVLn7lE_xhMSFdJxMXTMn6m93LXgBSTqMzWlOL2TF62C9TH0KmCxdIAYfpIdco3rTs8EjGMSiKoETkUY_vuqjtHPb5qOeYf8ojEiwNpzbneQLRXLDV2eM395ePI/s1546/IMG_4275.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVTJGXYaQ_s7jWor1mfK_mPXTFovvjXXASBG8XBHwKmjRZPJAQPEGn1NQvr4yTBgnlVLn7lE_xhMSFdJxMXTMn6m93LXgBSTqMzWlOL2TF62C9TH0KmCxdIAYfpIdco3rTs8EjGMSiKoETkUY_vuqjtHPb5qOeYf8ojEiwNpzbneQLRXLDV2eM395ePI/w640-h480/IMG_4275.JPG" width="640" /></a></div><br /></div>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com2tag:blogger.com,1999:blog-3194337940119903794.post-76854435744200735562023-12-07T10:41:00.000+01:002023-12-07T10:41:04.523+01:00FRIGGITELLI AL POMODORO<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4bwxmt08dkOpSfvsA15G_EP0c4wbuRWKbB7nIyUaLt4OZUd9rnenhqPWn6pQWpkNvXHGg7u18Hbz35nhaNuHv9TMvgrIRMKfiv17iGMy-fWetmMbaKQ6vA8fpwi2TrtymVChckpF_964-rDb2u29CS9mcMvn7_qYickaAcXOQr_1_QEqNoAi7_3fGeM/s1546/IMG_3763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4bwxmt08dkOpSfvsA15G_EP0c4wbuRWKbB7nIyUaLt4OZUd9rnenhqPWn6pQWpkNvXHGg7u18Hbz35nhaNuHv9TMvgrIRMKfiv17iGMy-fWetmMbaKQ6vA8fpwi2TrtymVChckpF_964-rDb2u29CS9mcMvn7_qYickaAcXOQr_1_QEqNoAi7_3fGeM/w640-h480/IMG_3763.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p><p style="text-align: justify;"> <i><span style="font-size: large;">I<b> FRIGGITELLI AL POMODORO</b>, sono un contorno facile, gustoso e profumato. <span></span></span></i></p><a name='more'></a><p></p><p style="text-align: justify;"><i><span style="font-size: large;">Questa varietà di peperoncini <b>NON PICCANTI</b>, si trovano ormai tutto l'anno e danno vita ad un contorno gradito e gustoso, da preparare velocemente e anche in anticipo. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Per le tavole di tutti i giorni ma anche da aggiungere alle numerose portate delle Feste. Ecco la mia ricetta:</span></i></p><p style="text-align: justify;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: justify;"><span style="font-size: medium;">Ingredienti per 4 persone:</span></p><p style="text-align: justify;"><span style="font-size: medium;">- 1\2 kg di friggitelli</span></p><p style="text-align: justify;"><span style="font-size: medium;">- 2 spicchi d'aglio</span></p><p style="text-align: justify;"><span style="font-size: medium;">- 1 lattina da 400 gr. pomodoro a cubetti</span></p><p style="text-align: justify;"><span style="font-size: medium;">- 1 pizzico di peperoncino (facoltativo)</span></p><p style="text-align: justify;"><span style="font-size: medium;">- qualche foglia di basilico fresco</span></p><p style="text-align: justify;"><span style="font-size: medium;">20 gr. olio d'oliva</span></p><p style="text-align: justify;"><span style="font-size: medium;">- sale q.b.</span></p><p style="text-align: justify;"><span style="font-size: medium;"><br /></span></p><p style="text-align: justify;"><span style="font-size: medium;">Procedimento:</span></p><p style="text-align: justify;"><span style="font-size: medium;">- lavare i friggitelli, asciugarli e togliere il picciolo e i semi </span></p><p style="text-align: justify;"><span style="font-size: medium;">- in una larga padella versare metà dell'olio d'oliva, lo spicchio d'aglio tritato e soffriggere leggermente</span></p><p style="text-align: justify;"><span style="font-size: medium;">- aggiungere i friggitelli e soffriggere, a fuoco basso, girandoli da tutti i lati</span></p><p style="text-align: justify;"><span style="font-size: medium;">- salare poco e mettere da parte</span></p><p style="text-align: justify;"><span style="font-size: medium;">- nella stessa padella aggiungere il resto dell'olio , il secondo spicchio d'aglio e il pizzico di peperoncino e soffriggere a fuoco basso per 1 minuto</span></p><p style="text-align: justify;"><span style="font-size: medium;">- aggiungere la polpa di pomodoro, aggiustare di sale e cuocere a fuoco vivace per 2 minuti</span></p><p style="text-align: justify;"><span style="font-size: medium;">-aggiungere i friggitelli, mescolare con delicatezza e cuocere, a fuoco bassissimo per 5 minuto, con il coperchio</span></p><p style="text-align: justify;"><span style="font-size: medium;">- impiattare e guarnire con foglie di basilico fresco</span></p><p style="text-align: justify;"><span style="font-size: medium;"><br /></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QzwoVEKHQV5jKs8nWz1JXEuzE7MBj-MVHZ8NPCVhivaK4JSK4Mhu8uiAVFnLKHKhQyCQjSJGdrfnT63Ls9oeJFhrJSBDJgh1KMcZ-Tu_hafLGQyenptshaCsbKuwqO8_ZGfr_i1X6RhQl_zKGyQQN_T6DBypzgqZB2iWLYirCQu_AgMw0ZYMLgJdIeE/s1237/IMG_3765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="1237" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QzwoVEKHQV5jKs8nWz1JXEuzE7MBj-MVHZ8NPCVhivaK4JSK4Mhu8uiAVFnLKHKhQyCQjSJGdrfnT63Ls9oeJFhrJSBDJgh1KMcZ-Tu_hafLGQyenptshaCsbKuwqO8_ZGfr_i1X6RhQl_zKGyQQN_T6DBypzgqZB2iWLYirCQu_AgMw0ZYMLgJdIeE/w640-h480/IMG_3765.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com1tag:blogger.com,1999:blog-3194337940119903794.post-75979231945113910532023-11-04T11:15:00.005+01:002023-11-04T11:18:44.119+01:00GAMBERI ALLA CATALANA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MsIf1Gsg1sYmEBbrKoUJDVAh8iqHFNYQeFrrpHNJDClK5L0csGo93_82leq_LGlABQaK6ug8UEHlwwYTmHCe_2MTeXZKaMFWEVw8g9ZVqD3PGkeXRzO9xa0Z3C9BiRAeEBVgLcxCQqa9pFiRU4H8F2kfoIB4sRo47ypsOAdlmn2nH_JVog_eEiTqBhY/s1024/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MsIf1Gsg1sYmEBbrKoUJDVAh8iqHFNYQeFrrpHNJDClK5L0csGo93_82leq_LGlABQaK6ug8UEHlwwYTmHCe_2MTeXZKaMFWEVw8g9ZVqD3PGkeXRzO9xa0Z3C9BiRAeEBVgLcxCQqa9pFiRU4H8F2kfoIB4sRo47ypsOAdlmn2nH_JVog_eEiTqBhY/w640-h480/1.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><i><span style="font-size: large;">I GAMBERI ALLA CATALANA sono un piatto di pesce gustoso e completo.</span></i></p><p style="text-align: justify;"><i><span></span></i></p><a name='more'></a><i><span style="font-size: large;"><br /></span></i><p></p><p style="text-align: justify;"><i><span style="font-size: large;"> L'origine della ricetta è spagnola, come indicano gli ingredienti freschi crudi: pomodoro, cipolla, ecc, ma molte citta, anche italiane, rivendicano l'origine di questa preparazione. </span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">Io ho elaborato una mia versione, che ha soddisfatto, ampiamente, i nostri palati. E' una preparazione semplice e la presenza di ortaggi crudi la rende particolarmente golosa e profumata.</span></i></p><p style="text-align: justify;"><i><span style="font-size: large;">vi racconto come ho fatto !!</span></i></p><p><br /></p><p><b><span style="font-size: medium;">Ingredienti per 2 persone (da moltiplicare quanto volete)</span></b></p><p><span style="font-size: medium;">1 kg di mazzancolle , freschi o surgelati</span></p><p><span style="font-size: medium;">- 3 peperoni colorati piccoli o due piu grandi</span></p><p><span style="font-size: medium;">- 2 cipolle rosse</span></p><p><span style="font-size: medium;">- 1/2 kg di pomodorini Piccadilly o datterini o ciliegini</span></p><p><span style="font-size: medium;">- 1/2 sacchetto di rucola fresca</span></p><p><span style="font-size: medium;">- il succo di mezzo limone</span></p><p><span style="font-size: medium;">- olio extravergine d'oliva</span></p><p><span style="font-size: medium;">- 100 gr. aceto di vino bianco</span></p><p><span style="font-size: medium;">- 2 spicchi d'aglio</span></p><p><span style="font-size: medium;">- pepe bianco q.b.</span></p><p><span style="font-size: medium;">- 1 pizzico di peperoncino macinato</span></p><p><span style="font-size: medium;">- basilico e prezzemolo</span></p><p><span style="font-size: medium;"><br /></span></p><p><b><span style="font-size: medium;">Procedimento:</span></b></p><p><span style="font-size: medium;">- affettare sottilmente le cipolle e metterle in una ciotola con aceto bianco fino a coprirle , per 1 ora</span></p><p><span style="font-size: medium;">- lavare i gamberi, sgusciarli ed eliminare il budellino. Lasciarne 2 o 3 interi per decorazione</span></p><p><span style="font-size: medium;">- in una padella mettere 3 cucchiai di olio extravergine d'oliva, 1 spicchio d'aglio e soffriggere, brevemente i gamberi, sia sgusciati che interi per 5 minuti con un pizzico di sale. Mettere da parte con il loro sughetto</span></p><p><span style="font-size: medium;">- lavare e tagliare a pezzetti i pomodorini e mettere da parte</span></p><p><span style="font-size: medium;">- lavare e affettare i peperoni e mettere da parte</span></p><p><span style="font-size: medium;">- strizzare bene la cipolla e metterla in una ciotola. Aggiungere i peperoni e i pomodori tagliati e mescolare delicatamente</span></p><p><span style="font-size: medium;">- aggiungere i gamberi sgusciati , lasciando da parte quelli interi per la decorazione</span></p><p><b><span style="font-size: medium;">Preparare l'emulsione:</span></b></p><p><span style="font-size: medium;">- in una ciotola o bicchiere del minipimer, inserire 2 cucchiai di succo di limone cucchiai 6 cucchiai di olio d'oliva, 2 cucchiai del fondo di cottura dei gamberi, 1 pizzico di sale, pepe bianco q.b. e frullare sino ad ottenere un'emulsione densa. Se non avete il minipimer potete usare un mixeroppure sbattere energicamente con una frusta, elettrica o manuale</span></p><p><b><span style="font-size: medium;">Assemblaggio del piatto:</span></b></p><p><span style="font-size: medium;">- in un piatto da portata disporre uno strato di rucola, sovrapporre , distribuendo uniformemente, i gamberi mescolati con la cipolla e i peperoni</span></p><p><span style="font-size: medium;">- versare delicatamente l'emulsione, distribuendola in modo uniforme</span></p><p><span style="font-size: medium;">- servire subito con fette di pane casereccio </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPOY1SI97w79IZ8IwfdTm-Wlxp4TomeJ4OqBIqC2OxKVIWshKdyhFpF_554seru2n7k3NCknfWWJTy2bAs6BkS9CmmhMSA-ZTzz5jX3tTeJH1-gg3d5t_054DSe4Gf1C-QZ2Ct-Wy1PfcMiLiEEpQ0-hNVqPY_HLzYhzD67-6kWlKwTQXO4BhXaCHVR8/s1546/IMG_4056.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPOY1SI97w79IZ8IwfdTm-Wlxp4TomeJ4OqBIqC2OxKVIWshKdyhFpF_554seru2n7k3NCknfWWJTy2bAs6BkS9CmmhMSA-ZTzz5jX3tTeJH1-gg3d5t_054DSe4Gf1C-QZ2Ct-Wy1PfcMiLiEEpQ0-hNVqPY_HLzYhzD67-6kWlKwTQXO4BhXaCHVR8/w640-h480/IMG_4056.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKOaigxG5vRaLGrzv5IHuqoNKi-ruQYykMAAE-4ia27kfSu-hooYf0CcpMi9qmxXxXWwYg8oE7AkMp-6x5y31Vg_T-D7NQkPUyqUUkLQ0KdVpDbh1ksJ7OeebUAEhyttDw5mqo1nQMDUtuQ5BqhsR4qDBlMSfqPFwXl7FqppMVOr_w-DR9aWWSzc3PXc/s1024/IMG-20230826-WA0014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKOaigxG5vRaLGrzv5IHuqoNKi-ruQYykMAAE-4ia27kfSu-hooYf0CcpMi9qmxXxXWwYg8oE7AkMp-6x5y31Vg_T-D7NQkPUyqUUkLQ0KdVpDbh1ksJ7OeebUAEhyttDw5mqo1nQMDUtuQ5BqhsR4qDBlMSfqPFwXl7FqppMVOr_w-DR9aWWSzc3PXc/w640-h480/IMG-20230826-WA0014.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com2tag:blogger.com,1999:blog-3194337940119903794.post-48506028657098706362023-08-24T13:40:00.018+02:002023-08-26T11:12:43.155+02:00CUOR DI MELA simil merendine interpretate da me !!<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53nV1YRytb22otmRdkx_u7Nxry9diP8B45xEF9E6S_RKIHR1e2wceUDPt0RR_HqShvlpBpkCrx-fuFNLuim6f7PNarIKIPRS9wvhRArs3sMkvjAlLH6w-wWIkQ4Z7lKpQOYGi3pP_1LfpmxRcnwuRd0CLZoUNXdI3yyCxDqESLG-BRbt2k0_p3GCy6CA/s1024/IMG-20230826-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53nV1YRytb22otmRdkx_u7Nxry9diP8B45xEF9E6S_RKIHR1e2wceUDPt0RR_HqShvlpBpkCrx-fuFNLuim6f7PNarIKIPRS9wvhRArs3sMkvjAlLH6w-wWIkQ4Z7lKpQOYGi3pP_1LfpmxRcnwuRd0CLZoUNXdI3yyCxDqESLG-BRbt2k0_p3GCy6CA/w640-h480/IMG-20230826-WA0001.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><i style="font-size: large; font-weight: bold; text-align: left;"><span style="font-size: medium;"><b>CUOR DI MELA </b>sono dei dolcetti industriali che, nell'immaginario collettivo hanno un posto importante. <span><a name='more'></a></span></span></i></div><p></p><p style="text-align: justify;"><i><span style="font-size: medium;">Spesso protagonisti di merende memorabili o semplicemente dei comfort food in momenti "un pò così".... ci hanno gratificato e deliziato. </span></i></p><p style="text-align: justify;"><i><span style="font-size: medium;">Ma come ben sapete, io amo riprodurre in modo artigianale e genuino, i dolci, le pietanze e specialmente le "merendine" tanto amate nella nostra infanzia e in quella dei nostri figli . </span></i></p><p style="text-align: justify;"><i><span style="font-size: medium;">Quindi mi sono cimentata in questi friabili e golosi dolcetti ripieni di mele caramellate che profumano di <b>AUTUNNO</b> anche se ancora siamo a fine agosto.</span></i></p><p style="text-align: justify;"><i><span style="font-size: medium;">Gustarne uno vuol dire spalancare i nostri sensi e sognare profumi di terra bagnate, aria fresca e pulita dopo una pioggia, colori bruniti e tenui che ci avvolgono in questa meravigliosa stagione dell'anno che amo follemente e aspetto con ansia .</span></i></p><p style="text-align: justify;"><i><span style="font-size: medium;">Sul web circolano tantissime ricette. Io ne ho elaborata una, tutta mia, che mi ha pienamente soddisfatta.</span></i></p><p style="text-align: justify;"><i><span style="font-size: medium;">il segreto è nelle mele, messe a cuocere in una larga padella dove prima ho fatto caramellare dello zucchero. Quindi i pezzetti di mela hanno assorbito tutto il profumo dello zucchero caramellato, che ha dato alla preparazione una marcia in piu'.</span></i></p><p><span style="font-size: medium;">quindi ecco la mia ricetta:</span></p><p><span style="font-size: medium;"><br /></span></p><p style="text-align: left;"><span style="font-family: times; font-size: medium;"><b>Per la frolla:</b><br /><br style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;" /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-250 g di farina di 00</span></span></p><p style="text-align: left;"><span style="font-family: times; font-size: medium;">- 50 gr. di fecola di patate<br /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-125 g di burro freddo </span></span></p><p style="text-align: left;"><span style="font-family: times; font-size: medium;">- 125 di zucchero a velo (io polverizzato nel Bimby 10 sec. vel Turbo)<br /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">- un pizzico di sale</span><br /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-1 uovo intero</span><br /></span></p><div style="text-align: left;"><span style="background-color: #ffffe5;"><span style="line-height: 19.995px;"><span style="font-family: times; font-size: medium;">- la buccia grattugiata di 1 limone </span></span></span></div><div style="text-align: left;"><span style="background-color: #ffffe5;"><span style="line-height: 19.995px;"><span style="font-family: times; font-size: medium;">-1 bustina di vanillina</span></span></span></div><div style="text-align: left;"><span style="background-color: #ffffe5;"><span style="line-height: 19.995px;"><span style="font-family: times; font-size: medium;">-1 cucchiaino di lievito per dolci</span></span></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><b>per il ripieno:</b></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br style="background-color: #ffffe5;" /></span><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">-6 mele Renette o Deliziose</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-succo di 1 limone</span><br /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-80g burro</span><br /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-150g zucchero</span></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- 2 cucchiai di cannella appena macinata </span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- 1\2 cucchiaino di semi di cardamomo appena macinati </span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- 2 chiodi di garofano appena macinati </span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- la buccia grattugiata di 2 limoni</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- 1 pizzico di vanillina <br /><br /><b style="background-color: rgba(0, 0, 0, 0.008); border: 0px; line-height: 19.995px; margin: 0px; padding: 0px;">Procedimento:</b><br /><br style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;" /><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">- Con la farina, la fecola il burro, e il sale preparare un impasto sabbioso</span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;">- aggiungere l'uovo, la buccia grattugiata del limone e continuare a lavorare sino a che gli ingredienti saranno ben amalgamati</span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;">- formare una palla e mettere mezz'ora in frigo a riposare</span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;"><br /></span></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;">-</span><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"> nel frattempo sbucciare le mele e tagliarle a spicchi</span></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><br /></span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;">- metterle in una ciotola con mezzo limone spremuto in modo che non anneriscano</span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;"><br /></span></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- versare lo zucchero nella padella, a fuoco basso fare cuocere sino a che sia caramellato</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- aggiungere il burro a pezzi e fare sciogliere sempre mescolando</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- aggiungere le mele a pezzetti e fare cuocere a fuoco basso, mescolando bene. </span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">Se necessario aggiungere qualche cucchiaio di acqua</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- cuocere le mele sino a che saranno morbide e asciutte del liquido di cottura.</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;">-togliere dal fuoco le mele e aggiungere la scorza grattugiata dei limoni e 2 cucchiai di cannella macinata. mescolare bene e mettere da parte </span></span></div><div style="background-color: #ffffe5;"><span style="background-color: rgba(0, 0, 0, 0.008); line-height: 19.995px;"><span style="font-family: times; font-size: medium;"><br /></span></span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">- stendere la frolla e ritagliare dei dischetti.</span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;"> </span></div><div style="background-color: #ffffe5;"><span style="font-family: times; font-size: medium;">-Porre al centro di ogni dischetto 1cucchiaio di composta di mele, bagnare i bordi e chiudere con un altro dischetto di frolla, sigillando bene i bordi</span></div></div><div style="background-color: #ffffe5; text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5; text-align: left;"><span style="font-family: times; font-size: medium;">- mettere in una teglia con carta forno e infornare in forno già caldo a 180° per 15 minuti</span></div><div style="background-color: #ffffe5; text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5; text-align: left;"><span style="font-family: times; font-size: medium;">- sfornare e lasciare raffreddare</span></div><div style="background-color: #ffffe5; text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="background-color: #ffffe5; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJlVCoLobbTQ3we4hkKIKAhGW9crtrH42td2_5FeDAftIrAGYaMrPWiSTs0jJyubItq6xxDO0M_TDmtIGtA0iO8dDoIRE5V1wWbRNQ7odLmdJ7nVQaTsWcVd4dLJuKtGfpl6tolu0L9y7lDsTnitcQxUmv2BH8wNAfXrUkWQwE78lzLZSG31CNthKyg8/s1546/IMG_4033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJlVCoLobbTQ3we4hkKIKAhGW9crtrH42td2_5FeDAftIrAGYaMrPWiSTs0jJyubItq6xxDO0M_TDmtIGtA0iO8dDoIRE5V1wWbRNQ7odLmdJ7nVQaTsWcVd4dLJuKtGfpl6tolu0L9y7lDsTnitcQxUmv2BH8wNAfXrUkWQwE78lzLZSG31CNthKyg8/w640-h480/IMG_4033.JPG" width="640" /></a></div><div style="background-color: #ffffe5; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; 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text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru_8qcxr2PvZJrbHg-q_oDqgsPClSoHtTSxrROXX6-_pCs09RzKGfv2x1C83Wlgq_84QAb7odYiwKd_Iub5yvIJpMkiv1Lls0dd8mGokWWiBtnHWY6pUj4SpZyqMjgk8bfRkM7ZuvekvJNzmhPe4TP5w8vaswnPbZY6ElLbjKbBneJ_jF_LA9x4dmR4Q/s1546/IMG_4054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru_8qcxr2PvZJrbHg-q_oDqgsPClSoHtTSxrROXX6-_pCs09RzKGfv2x1C83Wlgq_84QAb7odYiwKd_Iub5yvIJpMkiv1Lls0dd8mGokWWiBtnHWY6pUj4SpZyqMjgk8bfRkM7ZuvekvJNzmhPe4TP5w8vaswnPbZY6ElLbjKbBneJ_jF_LA9x4dmR4Q/w640-h480/IMG_4054.JPG" width="640" /></a></div><br /><span style="font-family: times; font-size: medium;"><br /></span></div><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-54443136396118065412023-05-16T12:14:00.002+02:002023-05-16T12:16:34.611+02:00SOSPIRI DI MONACA dolci tipici siciliani<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagALmoubA9YZ-TEnd3aRQj15Pf0o5rp3XM5zXSDMT_-Jf0NBNPiBL5mG6C5eEhVD9SCjyVGkNfaL62viTJQbNxYeWCiCbpTGv6l8GyubxtjG0DCPNGy4XGcfQ6OLNI_Czr9sTZSBxo6v7zuCOKjDANtzoi8yGT-Qc305dyikpZfl88YWYrveDfRBC/s827/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="827" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagALmoubA9YZ-TEnd3aRQj15Pf0o5rp3XM5zXSDMT_-Jf0NBNPiBL5mG6C5eEhVD9SCjyVGkNfaL62viTJQbNxYeWCiCbpTGv6l8GyubxtjG0DCPNGy4XGcfQ6OLNI_Czr9sTZSBxo6v7zuCOKjDANtzoi8yGT-Qc305dyikpZfl88YWYrveDfRBC/w640-h416/1.png" width="640" /></a></div><br /><p></p><p><br /></p><p><span style="font-family: times; font-size: large;"><b>I SOSPIRI DI MONACA</b><i> sono dei dolci tipici siciliani . <span></span></i></span></p><a name='more'></a><p></p><p><span style="font-family: times; font-size: large;"><i><span style="background-color: white; color: #333333; text-align: justify;">Narra una delle varie leggende che ruotano intorno a questi dolci stupendi che, furono preparati in occasione del matrimonio </span><span style="background-color: white; color: #333333; text-align: justify;"> tra il Conte di Conversano e Lucrezia Borgia. </span></i></span></p><p><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: times; font-size: large;"><i>Ma, nel giorno delle nozze, la sposa non si presentò. </i></span></span></p><p><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: times; font-size: large;"><i>Gli invitati, stanchi per la lunga e faticosa attesa , non facevano altro che sospirare. </i></span></span></p><p><span style="font-family: times; font-size: large;"><i><span style="background-color: white; color: #333333; text-align: justify;">Per questo motivo le suore decisero di intrattenerli, servendo i </span><span style="background-color: white; box-sizing: border-box; color: #333333; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px; text-align: justify;">dolci che avevano preparato</span><span style="background-color: white; color: #333333; text-align: justify;">.</span></i></span></p><p><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: times; font-size: large;"><i>Altra leggenda narra che siano stati preparati da un giovane pasticcere ispirandosi alla forma dei seni dell'amata.</i></span></span></p><p style="text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><span style="background-color: white;"><i>Comunque sia e chiunque li abbia ideati, sono dei dolci meravigliosi e facili da preparare. </i></span></span></p><p style="text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><span style="background-color: white;"><i>Tradizionalmente vengono farciti con crema di ricotta ma si trovano anche con crema pasticcera, crema al cioccolato o panna montata. </i></span></span></p><p style="text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><span style="background-color: white;"><i>Quindi sbizzarritevi secondo i vostri gusti !!</i></span></span></p><p style="text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><span style="background-color: white;"><i><br /></i></span></span></p><p style="text-align: justify;"><b style="color: #333333; font-family: Roboto, serif, sans-serif; text-align: left;"><span style="font-size: medium;">N.B. è consigliabile preparare questi dolci il giorno prima in modo che la pasta savoiarda si fonda deliziosamente con la farcitura </span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk9rhu_n8TmSednGixMiUxouuTEDJtWjEB7dyMlkqR6r2zKbFhiZJLivShqiswvY5iUEEdZPQ4G9rYVcXWanBJgVX2xn26oISQIjQEcR1m7ZVcWiPThzTwl0UqnfZ-7GWaeN4L49mJ_3231WjxDOmk3eHwAXF_-fuPkcxe5D0Aa2hvLG8eYBJ4b3e/s1031/IMG_3704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="773" data-original-width="1031" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk9rhu_n8TmSednGixMiUxouuTEDJtWjEB7dyMlkqR6r2zKbFhiZJLivShqiswvY5iUEEdZPQ4G9rYVcXWanBJgVX2xn26oISQIjQEcR1m7ZVcWiPThzTwl0UqnfZ-7GWaeN4L49mJ_3231WjxDOmk3eHwAXF_-fuPkcxe5D0Aa2hvLG8eYBJ4b3e/w640-h480/IMG_3704.JPG" width="640" /></a></div><br /><p><br /></p><p><b><span style="font-family: times;">PER LA PASTA SAVOIARDO</span></b></p><p><span style="font-family: times;">- 4 uova intere</span></p><p><span style="font-family: times;">- 180 gr farina 00</span></p><p><span style="font-family: times;">- 170 gr. di zucchero</span></p><p><span style="font-family: times;">- 1 pizzico di sale</span></p><p><span style="font-family: times;">- 1 bustina vanillina</span></p><p><span style="font-family: times;">- 1 cucchiaino di lievito per dolci</span></p><p style="background-color: white; box-sizing: border-box; color: #313131; line-height: 1.8; margin: 0px 0px 17px; outline: none; padding: 0px;"><span style="font-family: times;"><br /></span></p><p style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24px; margin-block: 10px 5px; margin: 0px 0px 9px; padding: 0px; text-align: justify;"><span style="box-sizing: border-box; font-weight: 700; line-height: 22.4px; margin: 0px; padding: 0px;"><span style="font-family: times;">Procedimento per la pasta savoiardo</span></span></p><ol style="background-color: white; box-sizing: border-box; color: #333333; line-height: 20px; margin: 0px 0px 10px; padding: 0px;"><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Sbattete in una terrina con fruste elettriche o in una planetaria con frusta a filo , le uova intere con lo zucchero, quindi incorporate la buccia grattugiata di un limone ,un pizzico di sale sino a che si formi una massa gonfia e corposa</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Unite la farina e il lievito setacciati , mescolando dal basso verso l’alto.</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Mescolate con cura fino a ottenere un impasto morbido e omogeneo.</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="color: black;"><span style="font-family: times;"> predisporre una teglia da muffins con dei pirottini dentro, oppure mettere i pirottini sulla teglia del forno</span></span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="color: black;"><span style="font-family: times;">riempirli per 2\3 e cuocere in forno caldo a 180° per 12\13 minuti. </span></span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="color: black;"><span style="font-family: times;">Sfornare e lasciare raffreddare prima di togliere i pirottini</span></span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Aprite a libro i sospiri, quindi senza dividerli del tutto.</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Farciteli con la crema pasticcera o di ricotta precedentemente preparata.</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;">Completate con frutta candita per decorare e servite.</span></li><li style="box-sizing: border-box; line-height: 20px; margin: 0px 0px 15px; padding: 0px;"><span style="font-family: times;"><br /></span></li></ol><div><span style="font-family: times;"><b style="background-color: #ffffe5; color: #333333;">Ingredienti per la crema pasticcera al limone:</b><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- 1\2 l. latte intero</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- 150 gr. di zucchero</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- 2 tuorli</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- la scorza di mezzo limone</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- 60 gr. amido di mais</span><br style="background-color: #ffffe5; color: #333333;" /><br style="background-color: #ffffe5; color: #333333;" /><b style="background-color: #ffffe5; color: #333333;">Procedimento manuale per la crema pasticcera:</b><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- sciogliere l'amido per dolci con qualche cucchiaio di latte</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- aggiungere la pastella ottenuta al resto del latte in un pentolino, insieme agli altri ingredienti e mescolare bene</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- cuocere , a fuoco bassissimo, mescolando, sino a che si addensa</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- mettere da parte</span><br style="background-color: #ffffe5; color: #333333;" /><br style="background-color: #ffffe5; color: #333333;" /><b style="background-color: #ffffe5; color: #333333;">Procedimento Bimby per la crema pasticcera:</b><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- inserire nel boccale lo zucchero e la scorza di limone 10 sec. vel. turbo</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- inserire gli altri ingredienti e mescolare bene 5 sec. vel 6</span><br style="background-color: #ffffe5; color: #333333;" /><span style="background-color: #ffffe5; color: #333333;">- cuocere il composto 8 min. 80° vel 3 e mettere da parte</span></span></div><div><span style="font-family: times;"><span style="background-color: #ffffe5; color: #333333;"><br /></span></span></div><div><span style="color: #333333; font-family: times;"><br /></span></div><div><span style="color: #333333; font-family: times;"><b>per la crema di ricotta </b></span></div><div><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;">1\2 kg di ricotta fresca</span></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;">- 100 gr. di zucchero</span></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;">- 50 gr. cioccolata tritata grossolanamente</span></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;">- 2 cucchiaini di cannella macinata </span></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><b><span style="font-family: times;">Procedimento:</span></b></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;">- mescolare la ricotta, precedentemente setacciata, con tutti gli ingredienti e farcire i dolcetti</span></p><p class="MsoNormal" style="background: white; color: #333333; line-height: normal; margin-bottom: 8.25pt;"><span style="font-family: times;"><br /></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7BCAjHJONutCtxLKyUqh7RJSP07dzL4XiJlcOqH2ci08CGmLAQs8nTsqoGpdNnfbwpLGeiJcmVkAY2ag7XwDkoQBsOinoJTmeahys8Hqgd0lNQ9-cnmQUvTxpUPLVe5wyuwSquxa-sAAYYpgMS_Cxhi8fCujFBrN3MQBl35joIGuES4T0ARawwIh/s1031/IMG_2005.JPG" imageanchor="1" style="margin-left: 1em; 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font-family: Roboto, serif, sans-serif;"><br /></span></div><div><span style="color: #333333; font-family: Roboto, serif, sans-serif;"><br /></span></div><div><span style="color: #333333; font-family: Roboto, serif, sans-serif;"><br /></span></div><div><br /></div><p style="background-color: white; box-sizing: border-box; color: #313131; font-family: Raleway, sans-serif; font-size: 17px; line-height: 1.8; margin: 0px 0px 17px; outline: none; padding: 0px;"><br /></p><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-12495827929383151982023-04-25T10:29:00.001+02:002023-04-25T10:29:31.800+02:00CROSTATA DI MELE CON CREMA ALLE MANDORLE<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG679KCRwbOojjpaCOpOWrzlYReuFCTPw7E30hig9LGa_V_aF1mBFqxKG2vc04gAtdd0U7HsKtV2Ac8cdSAJoKp9QynBh9358F8OtP_hnzisX_dweNv-2qNYVr4jzm_iM1W-h2KrZb6NE9_NdwXkVQwkw5aJYS7NLAn6iXCWxBBoUnmYTSwtKB3nf/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG679KCRwbOojjpaCOpOWrzlYReuFCTPw7E30hig9LGa_V_aF1mBFqxKG2vc04gAtdd0U7HsKtV2Ac8cdSAJoKp9QynBh9358F8OtP_hnzisX_dweNv-2qNYVr4jzm_iM1W-h2KrZb6NE9_NdwXkVQwkw5aJYS7NLAn6iXCWxBBoUnmYTSwtKB3nf/w640-h480/1.JPG" width="640" /></a></div><br /><span style="font-size: large;">La CROSTATA DI MELE CON CREMA DI MANDORLE O FRANGIPANE<span><a name='more'></a></span></span><p></p><p><span style="font-size: large;"> è una delizia che deve far parte del nostro repertorio culinario. E golosa, profumata ed energetica. completa dal punto di vista nutritivo e appagante per il palato. </span></p><p><br /></p><div class="MsoNormal"><b><span style="font-size: medium;">Ingredienti per la frolla:</span></b></div><div class="MsoNormal"><b><span style="font-size: medium;"><br /></span></b></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->220 gr. Farina 00<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- 100 gr. Di burro<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- 1 tuorlo<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->1 pizzico di sale<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->3 cucchiai di acqua fredda<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->60 gr. di zucchero<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->1 bustina di vanillina <o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><i><br /></i></span></div><div class="MsoNormal"><span style="font-size: medium;"><b><span>Per la crema alle mandorle:<i><o:p></o:p></i></span></b><br /><b><span><br /></span></b></span></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->120 gr. Farina di mandorle oppure mandorle spellate e frullate finemente <o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->120 gr. Di zucchero<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- 50 gr. Di farina 00 <o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->100 gr. Burro a temperatura ambiente<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->1 uovo intero + 1 tuorlo<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->1 bustina di vanillina <o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- 1\2 fialetta di aroma mandorla <o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]-->3 cucchiai di liquore a piacere (io Cannellino)<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- <!--[endif]--> 1 cucchiaino di cannella macinata <o:p></o:p></i></span></span></div><div class="MsoNormal"><b><span style="font-size: medium;"><i><br /></i></span></b></div><div class="MsoNormal"><span style="font-size: medium;"><b>Per la copertura 2 mele sbucciate e affettate, 2 cucchiai di zucchero grezzo, 2 cucchiai di cannella macinata, qualche fiocchetto di burro</b><i><o:p></o:p></i></span></div><div class="MsoNormal"><span style="font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-size: medium;"><span><b>Procedimento:</b><i><o:p></o:p></i></span><br /><span><b><br /></b></span></span></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Preparare la frolla con gli ingredienti indicati, a mano o nel Bimby.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Mettere l’impasto ottenuto in frigo per 1\2 ora.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Stendere la pasta in una teglia da 24 cm. E pungerla con i rebbi della forchetta.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Nel frattempo preparare la crema di mandorle mettendo nel boccale del Bimby (o in un mixer) tutti gli ingredienti 1 min. vel 6.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><span><i>- - spalmare sul guscio di frolla qualche cucchiaio di marmellata a piacere (io di arance amare)</i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Stendere la crema ottenuta sulla frolla e livellarla bene.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Disporre le fettine di mele sulla superficie.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Spolverare con qualche cucchiaiata di zucchero grezzo e cannella.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- -Aggiungere qualche fiocchetto di burro.<o:p></o:p></i></span></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><!--[if !supportLists]--><span><i>- - Cuocere in forno già caldo a 180° per 45 minuti.<o:p></o:p></i></span></span></div><p><span style="font-size: medium;"><i>- Sfornare e lasciare raffreddare bene prima di sformarla.</i><br /></span></p><p><span style="font-size: medium;"><i><br /></i></span></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwcULmAZAGjFT2bSx0RGqCQVc8YE5beD_f5E6RBy1geGS606LcnHnEWBVIBhE8OsVK_8h-4He09es6kQ3f6AO8LMt0Glumii7-A1OyQhU4ve6xxFcqgHMGxlcCC7DX0pyp0C1t1ajQGJRF6AeFLzw3nMhz9dnkUk-sLJvGVWeTJSSDy435zn0_IfP/s5152/IMG_3897.JPG" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhureJg9uPdTMFy-XzQrfKAAKPuc_dQmHO_J6trRcg_dlKBZCGkCiQYyNh79tUZYebw1zy0YZxgldRqpGkcTFsO-cDHA4dGGM2kP2XOlm59RApQxP7NptCLzdYJhxROh7FgDqJScgUjg_l4PBlzP5lb8WLOUD0wUw53fm3hXz9R2LaJZXBaqggceCkc/s5152/IMG_3897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhureJg9uPdTMFy-XzQrfKAAKPuc_dQmHO_J6trRcg_dlKBZCGkCiQYyNh79tUZYebw1zy0YZxgldRqpGkcTFsO-cDHA4dGGM2kP2XOlm59RApQxP7NptCLzdYJhxROh7FgDqJScgUjg_l4PBlzP5lb8WLOUD0wUw53fm3hXz9R2LaJZXBaqggceCkc/w640-h480/IMG_3897.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i><br /></i></span><p></p><p><span style="font-size: medium;"><br /></span></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com1tag:blogger.com,1999:blog-3194337940119903794.post-42209656659901674362022-03-14T12:19:00.005+01:002022-03-14T12:23:47.007+01:00FRITTATA DI CAVOLFIORE<p style="text-align: justify;"><span style="font-size: large;"><i> </i></span></p><p style="text-align: justify;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhe-oKi2c1SUSAtzS9lwx8rII8vedGLbryDufbiv8W0Py5i_IaJj0Q8DYrWLcvxpnmS-c-PE5p3UgAf1J5E1HcJFM2C0Eh5cJ_9qPKW8GcksFUiRPAFkcQfV-jNnOwF8I3sXZul1h-XYRW9JgKHex6W3OlAe-SGK_hAtkUaHCj_YIfekVn4mRLdkKl6=s1546" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhe-oKi2c1SUSAtzS9lwx8rII8vedGLbryDufbiv8W0Py5i_IaJj0Q8DYrWLcvxpnmS-c-PE5p3UgAf1J5E1HcJFM2C0Eh5cJ_9qPKW8GcksFUiRPAFkcQfV-jNnOwF8I3sXZul1h-XYRW9JgKHex6W3OlAe-SGK_hAtkUaHCj_YIfekVn4mRLdkKl6=w640-h480" width="640" /></a></span></div><i style="font-size: x-large;"><p style="text-align: justify;"><i style="font-size: x-large;"><br /></i></p>La FRITTATA DI CAVOLFIORE è un'ottima idea per riciclare</i><p></p><p style="text-align: justify;"><span style="font-size: large;"><i><span></span></i></span></p><a name='more'></a><span style="font-size: large;"><i> pezzetti di formaggio che languono in frigo ma anche un modo gustoso per convincere i bambini a mangiare gli ortaggi. </i></span><p></p><p style="text-align: justify;"><span style="font-size: large;"><i>Bilanciato tra proteine animali e vegetali diventa la soluzione ideale per la cena .</i></span></p><p style="text-align: justify;"><b>Ingredienti per 4 persone:</b></p><p style="text-align: justify;">- 500 gr. di cimette di cavolfiore già lessato</p><p style="text-align: justify;">- 4 uova</p><p style="text-align: justify;">- 200 gr. formaggio a pezzetti (ciò che avete in frigo)</p><p style="text-align: justify;">- 100 gr. caciocavallo grattugiato o parmigiano</p><p style="text-align: justify;">- prezzemolo fresco</p><p style="text-align: justify;">- 2 spicchi d'aglio</p><p style="text-align: justify;">- olio d'oliva </p><p style="text-align: justify;">sale q.b.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b>Procedimento:</b></p><p style="text-align: justify;">- in una larga padella rosolare gli spicchi d'aglio con 4 cucchiaio di olio d'oliva</p><p style="text-align: justify;">- togliere l'aglio e mettere le cimette di cavolfiore. Lasciarle rosolare, mescolando per 5 minuti</p><p style="text-align: justify;">- in una terrina sbattere le uova e mescolarle con gli altri ingredienti</p><p style="text-align: justify;">- versare il composto di uovae formaggio sulle cimette di cavolfiore rosolate</p><p style="text-align: justify;">- lasciare cuocere a fuoco basso come una comune frittata</p><p style="text-align: justify;">- servire </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5I0qSXDHKX9OCIMSORlFCr0278O5SKR0fS8LA5511_FsXFDgThVb1pG9G5zgXRSvvMPtaLqkqScXDzwEjLzWtB8ptoY_Juqsm7JA0J1id7skNC1k4lOuVjOAso0X7t-17ZOd1Z6Ktmcc8nPQaQkjlSV__CtaI2_fTgrqM5U8Xcny6_x3mjYsu96i2=s1546" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5I0qSXDHKX9OCIMSORlFCr0278O5SKR0fS8LA5511_FsXFDgThVb1pG9G5zgXRSvvMPtaLqkqScXDzwEjLzWtB8ptoY_Juqsm7JA0J1id7skNC1k4lOuVjOAso0X7t-17ZOd1Z6Ktmcc8nPQaQkjlSV__CtaI2_fTgrqM5U8Xcny6_x3mjYsu96i2=w640-h480" width="640" /></a></div><br /><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjq8VcByUO0phZqob1VyxdjCfhTJ3ZyNl_Rtl0ikevDRZeN10PcG7oOCDraY_bDs-s0-5A1AXNdndifmC5e9RXOZ907IyIBogw6L8eWDO4Y4qJauwCUihrSVIk7KMdJpGUtE7AuL2yvcaFh6D6VG1p7u3ZC5UMjCtflOBlRQXq-5-xyIZ0cMTCzubE=s1546" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjq8VcByUO0phZqob1VyxdjCfhTJ3ZyNl_Rtl0ikevDRZeN10PcG7oOCDraY_bDs-s0-5A1AXNdndifmC5e9RXOZ907IyIBogw6L8eWDO4Y4qJauwCUihrSVIk7KMdJpGUtE7AuL2yvcaFh6D6VG1p7u3ZC5UMjCtflOBlRQXq-5-xyIZ0cMTCzubE=w640-h480" width="640" /></a></div><br /></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><i>Gli <b>HAMBURGER DI ZUCCA E PATATE</b> sono una gustosa e stuzzicante alternativa </i></span></div><span style="font-family: times; font-size: large;"><i><span><span><a name='more'></a></span></span></i></span><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i><span>ai soliti contorni. </span></i></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i><span>Gli ingredienti utilizzati , salubri e nutrienti, arricchiti con proteine animali, li rendono gustosi e graditi anche ai piccoli.</span></i></span></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i>Facili e veloci io li cuocio sulla piastra ma possono anche essere cucinati al forno o fritti.</i></span></p><p><br /></p><p><b>Ingredienti per 4 persone:</b></p><p>- 250 gr. zucca mondata e a pezzetti</p><p>- 250 gr. patate sbucciate e a pezzetti</p><p>- 2 uova intere</p><p>- 60 gr. di caciocavallo grattugiato o parmigiano</p><p>- 1 ccchiaio di prezzemolo fresco tritato finemente</p><p>- 3 cucchiai di pangrattato</p><p>- 1 cuchiaio di menta tritata finemente</p><p>- 1 spicchio d'aglio tritato finissimo oppure mezzo cucchiaino di aglio in polvere (facoltativo)</p><p>- sale q.b.</p><p><br /></p><p><b>Procedimento:</b></p><p>- cuocerela zucca e le patate a vapore oppure al microonde</p><p>- spappolarle con la forchetta in una ciotola capiente</p><p>- aggiungere tutti gli ingredienti e mescolare bene</p><p>- se l'impasto dovesse risultare poco maneggevole, aggiungere un altro po' di pangrattato</p><p> formare gli hamburger e cuocere su piastra di ghisa o padella antiaderente senza aggiungere grassi</p><p><br /></p><div class="separator" style="clear: both; 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text-align: center;"><i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq-c_Dg79uX1S69YeeTdbi9NogX8Y10OB36aNGIibVfgssftGr1pcB6LsqrthSAtK_PCBKypISDej3LynBWvdFs0UgxVbqAIXSwYTfaQLakf63dFWOMXhKZtd0N4l2waL4FTpWzXw-XU/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq-c_Dg79uX1S69YeeTdbi9NogX8Y10OB36aNGIibVfgssftGr1pcB6LsqrthSAtK_PCBKypISDej3LynBWvdFs0UgxVbqAIXSwYTfaQLakf63dFWOMXhKZtd0N4l2waL4FTpWzXw-XU/w640-h480/1.JPG" width="640" /></a></span></i></div><i><span style="font-size: large;"><br /></span></i><p></p><p style="text-align: left;"><i><span style="font-size: large;">Anche quest'anno si avvicina la festa di Ognissanti, sempre carica di dolciumi e giocattoli per i più piccoli...ma non solo per loro!!<span></span></span></i></p><a name='more'></a><p></p><p style="text-align: left;"><i><span style="font-size: large;">A Palermo , questa ricorrenza, è particolarmente sentita e le pasticcerie , ma anche i panifici, arricchiscono i loro banchi con montagne di frutta di Martorana , modellata con profumata pasta di mandorle e dolcetti di ogni tipo , immancabili in ogni casa. </span></i></p><p style="text-align: left;"><i><span style="font-size: large;">Ne ho già pubblicati vari e oggi vi racconto come fare questi golosi taralli, profumati di anice e con glassa al limone. </span></i></p><p style="text-align: left;"><i><span style="font-size: large;">Sono morbidi e goduriosi, profumati e gustosissimi, da sbocconcellare a qualsiasi ora e soprattutto alla sera, davanti la tv.</span></i></p><p style="text-align: left;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQtUYVApfVVTHXMx2rhjtG5X23xr55aAD-4eVAh-uAO9fJxtOLG9ErDo7Ak02C0Bs-FVhl1phJYVpzKFWEKCaQzAXBDbGndkEnWAb8O80qIHkxa_Pt7LWQL9-5-xCvqV_WEqNEYtl0q8/s1546/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQtUYVApfVVTHXMx2rhjtG5X23xr55aAD-4eVAh-uAO9fJxtOLG9ErDo7Ak02C0Bs-FVhl1phJYVpzKFWEKCaQzAXBDbGndkEnWAb8O80qIHkxa_Pt7LWQL9-5-xCvqV_WEqNEYtl0q8/w640-h480/3.JPG" width="640" /></a></i></div><i><span style="font-size: large;"><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p>ecco la ricetta:</span></i><p></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><b>Ingredienti:</b></p><p style="text-align: left;">- 500 gr. di farina 00</p><p style="text-align: left;">- 150 gr. zucchero semolato</p><p style="text-align: left;">- 5 gr. ammoniaca per dolci</p><p style="text-align: left;">- 1\2 bustina di lievito per dolci</p><p style="text-align: left;">- 100 gr. di strutto</p><p style="text-align: left;">- 2 uova</p><p style="text-align: left;">- 2 limoni</p><p style="text-align: left;">- 2 cucchiaini di semi d'anice</p><p style="text-align: left;">- 250 gr. zucchero a velo</p><p style="text-align: left;">- latte q.b.</p><p style="text-align: left;">- 1 pizzico di sale </p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Procedimento:</b></p><p style="text-align: left;">- in un mixer o planetaria o ciotola grande, setacciare la farina e i lieviti, aggiungere lo strutto morbido, lo zucchero semolato, 2 cucchiai di succo di limone, la scorza grattugiata di 1 limone, i semi di anice e le uova ed impastare</p><p style="text-align: left;">- aggiungere il sale e qualche cucchiaio di latte per ottenere un impasto morbido e liscio</p><p style="text-align: left;">- fare riposare l'impasto in frigo per mezzora</p><p style="text-align: left;">- dall'impasto prelevare delle piccole porzioni di circa 30 gr e modellare un bastoncino, arrotolarlo su se stesso e unire le estremità formando una piccola ciambella</p><p style="text-align: left;">- disporre in una teglia con carta forno</p><p style="text-align: left;">- cuocere a 170° per 20 minuti o anche meno, dipende dal forno, devono rimanere chiare</p><p style="text-align: left;">- sfornare e lasciare raffreddare</p><p style="text-align: left;">- nel frattempo preparare la glassa con lo zucchero a velo, 2 cucchiai di latte e 4 cucchiai di succo di limone e la scorza grattugiata di un limone</p><p style="text-align: left;">- mescolare bene con una frusta</p><p style="text-align: left;">- spennellare i taralli con la glassa e lasciarla asciugare per qualche ora</p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aG_33GeqV0-GJnNQE7DiY7_O8Dd_S5JAkbjjDnO3ivg8swF8FMhnDWik34pWLGDM_9Lt2ilt6hGnxjw-GAb5maEpmICmfdGMr6OKUXeA5OlR3-v381Bb-CeG7SYk_OtNjvFnkFnWMSE/s1546/IMG_3677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aG_33GeqV0-GJnNQE7DiY7_O8Dd_S5JAkbjjDnO3ivg8swF8FMhnDWik34pWLGDM_9Lt2ilt6hGnxjw-GAb5maEpmICmfdGMr6OKUXeA5OlR3-v381Bb-CeG7SYk_OtNjvFnkFnWMSE/w640-h480/IMG_3677.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKY7Q7yBK8Qt-sQquFvyRPkaU_FkPPUcL3B6I2hxyEWmRXXPhEPKu7BlLNJ5H-oLK35i1S4vGUYeqit24zv_PUvaQFPhAqlg3gm9cBfvZMVvaFa5whSYvUk_8SE2srdyBjhdqAbigTvOY/s1546/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKY7Q7yBK8Qt-sQquFvyRPkaU_FkPPUcL3B6I2hxyEWmRXXPhEPKu7BlLNJ5H-oLK35i1S4vGUYeqit24zv_PUvaQFPhAqlg3gm9cBfvZMVvaFa5whSYvUk_8SE2srdyBjhdqAbigTvOY/w640-h480/2.JPG" width="640" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p><p style="text-align: left;"><i><span style="font-size: large;"><br /></span></i></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-45371133811431326302021-09-20T11:25:00.000+02:002021-09-20T11:32:33.081+02:00MOSTARDA DI MOSTO DI UVA NERA<div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFceH3ZiJd3QOoAIMxF7P6aLT2wRvOk15jNBNzQLOTKhyphenhyphenIpY83rytW6wL2LeCmQIjaCsozuY64eRhHluRTt-_e_Q0-AX_vSwrgbTOD7Z5ecnemkygf751KRCkDvrp55Vfp5s8Jb8-hTI/s1546/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFceH3ZiJd3QOoAIMxF7P6aLT2wRvOk15jNBNzQLOTKhyphenhyphenIpY83rytW6wL2LeCmQIjaCsozuY64eRhHluRTt-_e_Q0-AX_vSwrgbTOD7Z5ecnemkygf751KRCkDvrp55Vfp5s8Jb8-hTI/w640-h480/01.JPG" width="640" /></a></div><br /><span style="font-size: large;"><br /></span></i></div><i><span style="font-size: large;">La<b> MOSTARDA DI MOSTO</b> è un dolce antichissimo. <span><a name='more'></a></span></span></i><div><i><span style="font-size: large;">Durante la vendemmia, quando si pigiavano i grappoli nei tini. </span></i></div><div><i><span style="font-size: large;">Una piccola parte del mosto ottenuto, veniva bollita sul fuoco. In questo modo si interrompeva la fermentazione e si restringeva un pò il liquido. </span></i></div><div><i><span style="font-size: large;"> Poi , in una larga pentola veniva aggiunto al mosto filtrato e ristretto, un pò di cenere, per togliere quel poco di aspro, tipico dell'uva si rimetteva sul fuoco, mescolando, per addensarsi e diventare gelatina. </span></i></div><div><i><span style="font-size: large;">Il composto ottenuto veniva arricchito con mandorle tostate, scorza di arancia grattugiata, cannella, vaniglia e versata in piccoli contenitori. </span></i></div><div><i><span style="font-size: large;">La superficie veniva cosparsa di cioccolata fondente tritata a coltello, cannella abbondante e mandorle tritate. </span></i></div><div><i><span style="font-size: large;">Il risultato è un sontuoso e profumatissimo dolce al cucchiaio che, in un sol boccone, racchiude tutti i profumi dell'autunno, della Terra, dell'uva appena vendemmiata. </span></i></div><div><i><span style="font-size: large;"> Io ho conosciuto questa preparazione grazie al mio <b>Doppio</b> che, come sapete è messinese e questo dolce lo prepara mia suocera che mi ha svelato tutti i suoi segreti. </span></i></div><div><i><span style="font-size: large;">Naturalmente non dispongo della cenere di legna e quindi, per addensare il mosto , ho utilizzato l'amido di grano, come per una qualsiasi crema. </span></i></div><div><i><span style="font-size: large;">Il resto ve lo racconto con le foto !! </span></i></div><div><i><span style="font-size: large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aCu3qzuxF-S0vccKw83KTkg61Td5hJTRletlBmn6FbrNVlr4QgHAQqQ4hr9ok6SZ_bvm5-9g6udBWJ-azUWPqh8oYhzi-g-eFzkb89svGY-0p89YRfopqYruiiItvjSH1VsEb98rGrg/s1546/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aCu3qzuxF-S0vccKw83KTkg61Td5hJTRletlBmn6FbrNVlr4QgHAQqQ4hr9ok6SZ_bvm5-9g6udBWJ-azUWPqh8oYhzi-g-eFzkb89svGY-0p89YRfopqYruiiItvjSH1VsEb98rGrg/w640-h480/2.JPG" width="640" /></a></div><br /><span style="font-size: large;"><br /></span></i></div><div><i><span style="font-size: large;"><br /></span></i></div><div><span style="font-family: times;"> <b>Ingredienti per 6 persone:</b></span></div><div><span style="font-family: times;"> - 1 l. di mosto d'uva </span></div><div><span style="font-family: times;"> - 100 gr. amido per dolci</span></div><div><span style="font-family: times;"> - 100 gr. zucchero </span></div><div><span style="font-family: times;"> - 1 bustina vanillina </span></div><div><span style="font-family: times;"> - 2 cucchiai cannella macinata </span></div><div><span style="font-family: times;"> - 100 gr. cioccolata fondente tritata grossolanamente </span></div><div><span style="font-family: times;"> - 200 gr. di mandorle tostate tritate grossolanamente </span></div><div><span style="font-family: times;"> - 2 arance , la scorza grattugiata </span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"> <b>Procedimento:</b> </span></div><div><span style="font-family: times;"> - filtrare il mosto con una garza e versarlo in una larga pentola </span></div><div><span style="font-family: times;"> - In una tazza mettere l'amido e mescolarlo con qualche cucchiaiata di mosto fino ad ottenere una pastella fluida e senza grumi </span></div><div><span style="font-family: times;"> - Aggiungere l'amido e lo zucchero al mosto in pentola e cuocere, a fuoco moderato e mescolando, sino a che si addensa </span></div><div><span style="font-family: times;"> - Togliere dal fuoco e aggiungere la vaniglia, 1 cucchiaio di cannella, metà delle mandorle tritate, la scorza delle arance e mescolare bene </span></div><div><span style="font-family: times;"> - versare la mostarda in una pirofila oppure in varie formine (una volta fredda si sformerà perfettamente) e cospargerla con abbondanti mandorle tritate, cioccolata, cannella </span></div><div><span style="font-family: times;"> - riporre in frigo sino al momento del consumo</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUctKmxsO__odXGTUgzXG203NYNeJU7Dk0Wln8cRLiqzMmw03qp8I-DFgkXtTmBRwR9VA4rW4Xn6qDLHRMovSuv1wxhUu5jyoxoeWYxAagnQp2jbhK-ZsdEMqGWehI3AO1Ie5tJIhJCQQ/s1546/IMG_3777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUctKmxsO__odXGTUgzXG203NYNeJU7Dk0Wln8cRLiqzMmw03qp8I-DFgkXtTmBRwR9VA4rW4Xn6qDLHRMovSuv1wxhUu5jyoxoeWYxAagnQp2jbhK-ZsdEMqGWehI3AO1Ie5tJIhJCQQ/w640-h480/IMG_3777.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">IL MOSTO FILTRATO</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCA5hUpevoI_a45qAo5WPJx1Su648WSC2SdXxdhWbtWtvAbEto-zL3YCj34pP2t2_mUYeuT7Rvq0fLpzVQ2qms85bFWm4_olY9rEYab8NhD0MJ40UY3qXPE5BaKpYOFTF0F9Xq-CypVU/s1546/IMG_3776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCA5hUpevoI_a45qAo5WPJx1Su648WSC2SdXxdhWbtWtvAbEto-zL3YCj34pP2t2_mUYeuT7Rvq0fLpzVQ2qms85bFWm4_olY9rEYab8NhD0MJ40UY3qXPE5BaKpYOFTF0F9Xq-CypVU/w640-h480/IMG_3776.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">L'AMIDO SCIOLTO BENE CON UN PO' DI MOSTO</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg295L2BMSuTg9popUlslfJcXIARk4ZGmuGQBYASz6c7NSSr_8yb44u5bR6g0uBpe6BfJCeP2qex9Hu3O9B96EZIxHdM7OupYM7eh2n0kiCLQpvCAhDH1uyEjMN0hRfqSYo0WzS3tdE9Ag/s1546/IMG_3778.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg295L2BMSuTg9popUlslfJcXIARk4ZGmuGQBYASz6c7NSSr_8yb44u5bR6g0uBpe6BfJCeP2qex9Hu3O9B96EZIxHdM7OupYM7eh2n0kiCLQpvCAhDH1uyEjMN0hRfqSYo0WzS3tdE9Ag/w640-h480/IMG_3778.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">L'AMIDO SCIOLTO IN TUTTO IL MOSTO</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPymW3UI2i7YhlnX-7_EJljzdFeFya90R8nC0TsDZMoiMntPgY8oDQP_bCl2pf5quBQw3AuXTbOsyjm2HYyHe7TH5QslhyZub3MIimK-2FW52FbBb9ySS4wwTcVGsQkQKTdyBsdH7vGo/s1546/IMG_3779.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPymW3UI2i7YhlnX-7_EJljzdFeFya90R8nC0TsDZMoiMntPgY8oDQP_bCl2pf5quBQw3AuXTbOsyjm2HYyHe7TH5QslhyZub3MIimK-2FW52FbBb9ySS4wwTcVGsQkQKTdyBsdH7vGo/w640-h480/IMG_3779.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">LE MANDORLE TOSTATE</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyddTTmDQoLuPDT2Va0OxxV5Bq5LQyAVfm3n4_eREidBPfZwW9AR4teZgoWItYMfydKkhJLN-RAVIYpB0bPr1khgtiJW4O471xIa7Fhf1bgouW3MZesyh3FVuiVWSucghVC5JNN0FszM/s1546/IMG_3785.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyddTTmDQoLuPDT2Va0OxxV5Bq5LQyAVfm3n4_eREidBPfZwW9AR4teZgoWItYMfydKkhJLN-RAVIYpB0bPr1khgtiJW4O471xIa7Fhf1bgouW3MZesyh3FVuiVWSucghVC5JNN0FszM/w640-h480/IMG_3785.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">LE MANDORLE TRITATE GROSSOLANAMENTE</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNuzGPzn8jkKDzHUt8TzhpIRA0L_q7JcLtvuIqIk_09Ffu3-P6UYby6uNhdRmVbYGfHduf4NRlrFjrLJlKeF8XLug11hU5sz7lYTz7OUvv30C7-GkykbdrVyZLq868Q5CX6FfrF7LZc4/s1546/IMG_3780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNuzGPzn8jkKDzHUt8TzhpIRA0L_q7JcLtvuIqIk_09Ffu3-P6UYby6uNhdRmVbYGfHduf4NRlrFjrLJlKeF8XLug11hU5sz7lYTz7OUvv30C7-GkykbdrVyZLq868Q5CX6FfrF7LZc4/w640-h480/IMG_3780.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">ARANCE</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfUcFYNclHfHAJV2CEh5PRdk5SgEqFlpK-3WfFj395XmMk_XOoZI1Zrbz_5htOVPYhLU_z5vF7aVQNgc0nk__4Vs3opXYBWYrD419Ldes2aWuBg08llqURDj40Pfz2f_3Oq4C4Frid8g/s1546/IMG_3784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfUcFYNclHfHAJV2CEh5PRdk5SgEqFlpK-3WfFj395XmMk_XOoZI1Zrbz_5htOVPYhLU_z5vF7aVQNgc0nk__4Vs3opXYBWYrD419Ldes2aWuBg08llqURDj40Pfz2f_3Oq4C4Frid8g/w640-h480/IMG_3784.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SCORZA D'ARANCIA GRATTUGIATA</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDip5NfXgO9BBTmImATZMsuFGCUSUy4MRMaJUft8gTieY7lgL80BV4A379OnQxKvMDmKbeHnkTQMVMzuyMUX6MFkBePOgrRWucFil_zSKD73NKWcQRZJ76UlxRl4reSe5YGSnuWvZgSQ/s1546/IMG_3783.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDip5NfXgO9BBTmImATZMsuFGCUSUy4MRMaJUft8gTieY7lgL80BV4A379OnQxKvMDmKbeHnkTQMVMzuyMUX6MFkBePOgrRWucFil_zSKD73NKWcQRZJ76UlxRl4reSe5YGSnuWvZgSQ/w640-h480/IMG_3783.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MOSTO ADDENSATO A FUOCO MODERATO E MESCOLANDO</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqQ3DIQBwQxlpAVioMFnsdE5i62FPQJGGm8jTvpHMwiWIybG5J8ttPBXmoby0b8iY0OrqNsT7mC0wY2Mvytp72jKeacWv19P8W3T2_hza_J4K9rsuE8FCJsT_CWHM2_YTX-mDbM1A5dY/s1546/IMG_3789.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqQ3DIQBwQxlpAVioMFnsdE5i62FPQJGGm8jTvpHMwiWIybG5J8ttPBXmoby0b8iY0OrqNsT7mC0wY2Mvytp72jKeacWv19P8W3T2_hza_J4K9rsuE8FCJsT_CWHM2_YTX-mDbM1A5dY/w640-h480/IMG_3789.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MOSTO CON AGGIUNTA DI VANILLINA, CANNELLA, MANDORLE E SCORZA D'ARANCIA GRATTUGIATA</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcGPE2-cDcv9jtRTbwnfgN0Yx1l18WhDAbBrAtgGy4Dm-0KAOH-DhWRqfTO_OocQWnIiYU26gxcrJuKhrEP5atHXYS0J_Xush4irFSx09HsTMOCDOBrMVuGN1K-H_l5xyy5uvJFQZuAI/s1546/IMG_3787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcGPE2-cDcv9jtRTbwnfgN0Yx1l18WhDAbBrAtgGy4Dm-0KAOH-DhWRqfTO_OocQWnIiYU26gxcrJuKhrEP5atHXYS0J_Xush4irFSx09HsTMOCDOBrMVuGN1K-H_l5xyy5uvJFQZuAI/w640-h480/IMG_3787.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">FORMINE</td></tr></tbody></table><br /><span style="font-family: times;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPgGJsT6OPhgpFZYDEBSUSmxGkSMlx3kPSU1-xLaaNwFYyg9oF1V61XozAhHkFi1UcuPvzuAv1vG1DT-oMmCvsqu10gjkVxAQ5aXl9RZjo0Wp9zD39SBt77lqq2mXspmG8KIWLVQNCP0/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPgGJsT6OPhgpFZYDEBSUSmxGkSMlx3kPSU1-xLaaNwFYyg9oF1V61XozAhHkFi1UcuPvzuAv1vG1DT-oMmCvsqu10gjkVxAQ5aXl9RZjo0Wp9zD39SBt77lqq2mXspmG8KIWLVQNCP0/w640-h480/1.JPG" width="640" /></a></div><br /><span style="font-family: times;"><br /></span></div>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-16868110504571770552021-08-26T11:41:00.000+02:002021-08-26T11:41:31.794+02:00CONFETTURE DI SUSINE SPEZIATA<p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNo7ry7xPPME3Vwi7kUhjKa2GOPRepy10dEXKXiOahE5h-EenPokPjH69-4L7D07YZ9RuWEZ9CPN1fB76gFFD6sQx1PWjwgbSNEetdhgRpqKtEtIRhs19w9vZb2cpwcA7XSd7CzpuwMs/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNo7ry7xPPME3Vwi7kUhjKa2GOPRepy10dEXKXiOahE5h-EenPokPjH69-4L7D07YZ9RuWEZ9CPN1fB76gFFD6sQx1PWjwgbSNEetdhgRpqKtEtIRhs19w9vZb2cpwcA7XSd7CzpuwMs/w640-h480/1.JPG" width="640" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: times;"><i>La confettura di susine speziate è deliziosa e golosa. <span></span></i></span></span></p><a name='more'></a><p></p><p><span style="font-family: times; font-size: large;"><i>Il profumo di questo frutto così saporito e abbondante in questo periodo, viene esaltato e arricchito da un mix di spezie che amo particolarmente: cannella, anice stellato e chiodi di garofano rappresentano , nel mio immaginario, l'odore dell'inverno, delle colazioni corroboranti, del giusto accompagnamento ad una fumante tazza di thè....amo questi profumi ed ho voluto racchiuderli in una conserva per l'inverno che mi rallegrerà lo spirito.</i></span></p><p><span style="font-family: times; font-size: large;"><i>Facilissima ed economica in questa stagione, vi consiglio a farne una buona scorta per arricchire le vostre dispense ma anche per graditi pensierini homemade per Natale !!</i></span></p><p><br /></p><p><b>Ingredienti:</b></p><p>- 1 di polpa di susine denocciolate e con la buccia</p><p>- 450 gr. di zucchero semolato</p><p>- 1 limone spremuto</p><p>- 1 cucchiaino raso di anice stellato appena macinato</p><p>- 2 cucchiaini di cannella appena macinata</p><p>- 5 chiodi di garofano appena macinato</p><p><br /></p><p><b>Procedimento:</b></p><p>- denocciolare le susine e tagliarle a pezzi</p><p>- macinare le spezie e tenere da parte</p><p>- in una larga pentola cuocere le susine con lo zucchero e il succo di limone per 1\2 ora dal primo bollore</p><p>- se necessario cuocere altri 10 minuti per restringere il succo</p><p>- frullare grossolanamente con minipimer o mixer da cucina</p><p>- versare la confettura nuovamente nella pentola e portare a bollore</p><p>- aggiungere le spezie, mescolare e riempire i barattoli sterilizzati</p><p>- capovolgere i barattoli e lasciarli raffreddare</p><p>- riporre in dispensa</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSJRGOOC6lsvAYASJj1zyuu_oZg7-g0exY0uQQ0-NLAhpSWXChYKu19ARNAPQTbD-CTcJemKWNSwTCiIR3QBXydR-fsXNacivlpU0GMt5vJBKFXToYXJcD8__cDYgiJBb_Cb7Sa_nu3g/s1546/IMG_3766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSJRGOOC6lsvAYASJj1zyuu_oZg7-g0exY0uQQ0-NLAhpSWXChYKu19ARNAPQTbD-CTcJemKWNSwTCiIR3QBXydR-fsXNacivlpU0GMt5vJBKFXToYXJcD8__cDYgiJBb_Cb7Sa_nu3g/w640-h480/IMG_3766.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyVNO3b_8SmGxzh9y3FcONSWwBsD7NiQtnb0DHPktYIKssC2iIxAQyEXCdHDqBOpy4gHMG0Ra8aTxbwzO-8mF8FCIDa60dvIs-LA6gbXCl80VPN7qJbjJeIospZveRCgPbR5OgbmMLKQ/s1546/IMG_3770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyVNO3b_8SmGxzh9y3FcONSWwBsD7NiQtnb0DHPktYIKssC2iIxAQyEXCdHDqBOpy4gHMG0Ra8aTxbwzO-8mF8FCIDa60dvIs-LA6gbXCl80VPN7qJbjJeIospZveRCgPbR5OgbmMLKQ/w640-h480/IMG_3770.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXfgQkALkuYFt28oL9cm7t-5YsjS1wEZYfP26XtzFGJC1crWsc8sx15x5sKQmjpE2g6wnKrafKwg37YKEtNaNsJnmgqayPh3cxvhwjM65LlO7KIWUIRD9gCVHs1mys9phaPG1KBh-1zg/s1546/IMG_3773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXfgQkALkuYFt28oL9cm7t-5YsjS1wEZYfP26XtzFGJC1crWsc8sx15x5sKQmjpE2g6wnKrafKwg37YKEtNaNsJnmgqayPh3cxvhwjM65LlO7KIWUIRD9gCVHs1mys9phaPG1KBh-1zg/w640-h480/IMG_3773.JPG" width="640" /></a></div><br /><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-55494994091306595552021-07-07T09:43:00.000+02:002021-07-07T09:43:14.898+02:00CONFETTURA DI CIPOLLE ROSSE DI TROPEA<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX8ecumyAviyfHIKN29yAo_ofdTeRARELKys6U5NjLavL3djBLbemhgQVqTHrShyphenhyphenGyvP5YbBlzqacu1EtTQQPT8C8sdH4crVfU_EhZfLANThScOLf4W52iiYF8AuYiIXANOvZekTtKxI/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX8ecumyAviyfHIKN29yAo_ofdTeRARELKys6U5NjLavL3djBLbemhgQVqTHrShyphenhyphenGyvP5YbBlzqacu1EtTQQPT8C8sdH4crVfU_EhZfLANThScOLf4W52iiYF8AuYiIXANOvZekTtKxI/w640-h480/1.JPG" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i>La <b>CONFETTURA DI CIPOLLE ROSSE DI TROPEA</b> è un perfetto accompagnamento per le nostre grigliate estive.<span></span></i></span></p><a name='more'></a><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><i>la dolcezza di questo ortaggio sapientemente mescolata all'agrodolce , alle spezie e alle erbe aromatiche dà vita ad un condimento che tutti apprezzeranno sia per gli hamburger sia per semplici fette di maiale arrosto o manzo o pollo grigliato.</i></span></div><div style="text-align: justify;"><span style="font-family: times; font-size: large;"><i> Vi consiglio di produrne una buona quantità perchè si presta a diventare una pregiata conserva in dispensa per i mesi invernali. Ecco la mia collaudata ricetta !</i></span></div><p></p><p><b>Ingredienti:</b></p><p>- 1 kg cipolle rosse di Tropea al netto delle bucce</p><p>- 400 gr. di zucchero</p><p>- 6 foglie di alloro</p><p>- 5 chiodi di garofano</p><p>- 1\2 stecca di cannella</p><p>- 1 cucchiaio di sale</p><p>-1 cucchiaio raso si peperoncino frantumato</p><p>- 200 gr. di aceto di vino bianco</p><p><br /></p><p><b>Procedimento:</b></p><p>- sbucciare, sciacquare bene le cipolle e tagliarle a fettine sottili</p><p>- mettere le cipolle in un largo recipiente con tutti gli gli ingredienti e lasciare macerare per 3 ore mescolando ogni tanto</p><p>- a questo punto versate tutto il composto in una larga pentola e lasciate cuocere a fuoco basso sino a che il liquido prodotto dalla macerazione delle cipolle, si riduca della metà</p><p>- togliere le foglie d'alloro e conservare in barattoli di vetro sterilizzati con coperchio ermetico</p><p>- potete consumare subito la conserva oppure, se volete riporla in dispensa anche per l'inverno, effettuare la pastorizzazione dei barattoli a bagnomaria per 30 minuti</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHb0VijUYs2J19mMaVwH7QRHyzRMHphFFQKbx-S0dr8pm0U2SnPn64mlfhEwaCGZgVj3fReaTFWsioTd71RRuaDXOxHaoA4arVKDk9oTVrHm2ERyP351WwnaXXflDB80hXdF8nPlvbU/s640/IMG_1214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHb0VijUYs2J19mMaVwH7QRHyzRMHphFFQKbx-S0dr8pm0U2SnPn64mlfhEwaCGZgVj3fReaTFWsioTd71RRuaDXOxHaoA4arVKDk9oTVrHm2ERyP351WwnaXXflDB80hXdF8nPlvbU/w640-h480/IMG_1214.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfuIUn3WAzru-pQdwcClRL6Kne3ECNnRehO1AgXhoqHPthYhNs4MD15imkYmHbHx9dYCaJNVYqIn_zlYcGUR8hEGrZ5vy0ta26XiAijROc72IDjWYShQLossf-C75sfkwINCvlvrbSRI/s1546/IMG_3389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfuIUn3WAzru-pQdwcClRL6Kne3ECNnRehO1AgXhoqHPthYhNs4MD15imkYmHbHx9dYCaJNVYqIn_zlYcGUR8hEGrZ5vy0ta26XiAijROc72IDjWYShQLossf-C75sfkwINCvlvrbSRI/w640-h480/IMG_3389.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qRgIuFDUd30AN6itpgNm7EZv6Tyd3VIn5nGJYReudpe4tyiXGjMVH6qwtO1jgIZp4rBI-jJHuBD1L1d5R4vwye5Y1wBtav8DPDUTDbmhnTvHjQ0e1cPO2-uWjNUFMJNAMqd1PmQzrq8/s3264/IMG_1288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qRgIuFDUd30AN6itpgNm7EZv6Tyd3VIn5nGJYReudpe4tyiXGjMVH6qwtO1jgIZp4rBI-jJHuBD1L1d5R4vwye5Y1wBtav8DPDUTDbmhnTvHjQ0e1cPO2-uWjNUFMJNAMqd1PmQzrq8/w640-h480/IMG_1288.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutc-HFX9gwU0nSvg224xWqXKaWA3jbKZC7pvXWFoiICBcC5DAIIalN_HAZwtCosf0tmWsBfEtNkrXGDzn8sdBLlrpN0XAO3jxOqhb8dnM6tpNUFiMrYZzuAP5lOf3omZd9ORRuos8va0/s1546/IMG_3394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutc-HFX9gwU0nSvg224xWqXKaWA3jbKZC7pvXWFoiICBcC5DAIIalN_HAZwtCosf0tmWsBfEtNkrXGDzn8sdBLlrpN0XAO3jxOqhb8dnM6tpNUFiMrYZzuAP5lOf3omZd9ORRuos8va0/w640-h480/IMG_3394.JPG" width="640" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuSGPJ0GNEqmi2c29m2UiEvz8ZkjAt2Ue31bfF_jWHTiwPjLi54gYt_K9gZZIfrEUBudszgficaWTVlbHtTB3ixqcqpADZZ8QZG-h-d2ENsoFdGSCAJal-vnnZo5jvlixFxE-aKkZu98/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuSGPJ0GNEqmi2c29m2UiEvz8ZkjAt2Ue31bfF_jWHTiwPjLi54gYt_K9gZZIfrEUBudszgficaWTVlbHtTB3ixqcqpADZZ8QZG-h-d2ENsoFdGSCAJal-vnnZo5jvlixFxE-aKkZu98/w640-h480/1.JPG" width="640" /></a></div><br /><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-5539023033866595522021-03-15T12:57:00.001+01:002021-03-15T12:57:45.696+01:00LULU' CON PANNA di pasta choux , tipico dolce messinese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbSxKeY3uhNitxgg62_gA3Uk0r8e841pmWCxVX2as-nTOWyNgPcfPxYb-TxU2oGZrmm_TFDC1N3TqrUNLClTk_aev8UuSfSHUdfrk7oSTY2nB6HCORidC1I8YlTza5umkfueoCf06nfc/s1546/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbSxKeY3uhNitxgg62_gA3Uk0r8e841pmWCxVX2as-nTOWyNgPcfPxYb-TxU2oGZrmm_TFDC1N3TqrUNLClTk_aev8UuSfSHUdfrk7oSTY2nB6HCORidC1I8YlTza5umkfueoCf06nfc/w640-h480/1.JPG" width="640" /></a></div><br /><p> I LULU' CON PANNA sono dei dolci goduriosi, libidinosi tipici di Messina. <span></span></p><a name='more'></a><p></p><p>Si tratta di enormi bignè che vengono cotti nello stampo per i muffins e con il calore del forno assumono la caratteristica forma "a fungo".</p><p>Sono una nuvola di gusto che , ad ogni morso, ci pervade e arriva sino al cervello.</p><p> Pensate che stia esagerando ? provateli !! sono facilissimi !!</p><p>L'impasto è classico dei bigne' ma con dosi lievemente diverse dal solito. Io ho usato il Bimby ma , ovviamente, si possono impastare a mano. di seguito entrambi i procedimenti.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTv-DwZPybNDkSqAflmjAf-2CNEtSjMiHhDH-g-qAym4IbFkuntDhxSIZtZnII0-qo5g7N_yV97T1iMyWlAb96Q-HGBpTe0JoRygu6TPARA8zIXC7Mdw3u4gqfnY1dKC12_iWbqC_azg/s1546/IMG_3652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTv-DwZPybNDkSqAflmjAf-2CNEtSjMiHhDH-g-qAym4IbFkuntDhxSIZtZnII0-qo5g7N_yV97T1iMyWlAb96Q-HGBpTe0JoRygu6TPARA8zIXC7Mdw3u4gqfnY1dKC12_iWbqC_azg/w640-h480/IMG_3652.JPG" width="640" /></a></div><br /><p><b>Ingredienti per la farcitura:</b></p><p>- 1\2 l. panna fresca</p><p>- 100 gr. di zucchero</p><p>- 1 bustina vanillina</p><div class="MsoNormal"><b>Ingredienti per i bignè: con questa dose ne vengono 12<o:p></o:p></b></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><span style="font-size: medium; font-stretch: normal;"> 1</span>50 g. acqua<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 pizzico di sale<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->150 gr. Farina 00<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><span style="font-size: medium; font-stretch: normal;">200 gr.</span> uova intere (dipende dalla grossezza)<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->150 gr. Di burro<o:p></o:p></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><br /></div><div class="MsoListParagraphCxSpMiddle"><span style="color: #cc0000;"><b>Procedimento per i bignè ( io nel Bimby)</b></span><o:p></o:p></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Mettere nel boccale l’acqua, un pizzico di sale<o:p></o:p></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span face="Verdana, sans-serif" style="background-color: white; color: #333333; font-size: 12.8px; line-height: 20.48px; text-indent: 0px;">M</span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">etti nel boccale l'acqua, il sale e il burro. </span><span style="background-color: white; color: #333333; font-weight: bold; line-height: 20.48px; text-indent: 0px;">10 Min. 100° Vel. 3</span><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">.</span><br style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;" /><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">Aggiungi la farina e impasta finché non si stacca bene dalle pareti. </span><span style="background-color: white; color: #333333; font-weight: bold; line-height: 20.48px; text-indent: 0px;">20 Sec. Vel. 4</span><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;"> .</span><br style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;" /><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">Fare raffreddare bene l'impasto.</span><br style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;" /><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">Aggiungere le uova, una alla volta. </span><span style="background-color: white; color: #333333; font-weight: bold; line-height: 20.48px; text-indent: 0px;">40 Sec. Vel. 6</span><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">.</span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">l'impasto deve avere la consistenza della crema pasticcera </span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif;">l<br style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;" /><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;">Con un cucchiaio riempire a metà i pirottini di carta precedentemente messi in uno stampo per muffins.</span><br style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;" /><div class="MsoListParagraphCxSpLast" style="font-family: "Times New Roman"; text-indent: 0px;"><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Preriscaldare il forno a 200°, inserire la teglia e abbassare la temperatura a 180° e cuocere per 40 minuti . La pasta choux crescerà molto in volume per acquisire la forma tipica di un cavolfiore.</span></span></div><div class="MsoListParagraphCxSpLast" style="font-family: "Times New Roman"; text-indent: 0px;"><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Lasciare asciugare i bigne' dentro il forno spento con lo sportello semi aperto.</span></span></div><div><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span></div></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 20.48px; text-indent: 0px;"><br /></span></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><b style="text-indent: 0px;">Procedimento per i bignè MANUALE :</b></div><div class="MsoListParagraphCxSpLast">in una pentola portare a bollore l'acqua, il burro, la vaniglia e il pizzico di sale</div><div class="MsoListParagraphCxSpLast">togliere dal fuoco e incorporare la farina mescolando energicamente sino a che diventerà un impasto liscio e omogeneo</div><div class="MsoListParagraphCxSpLast">rimettere la pentola con l'impasto sul fuoco e cuocere, a fuoco basso, mescolando energicamente, sino a che il composto si staccherà dalle pareti</div><div class="MsoListParagraphCxSpLast">togliere dal fuoco e fare intiepidire</div><div class="MsoListParagraphCxSpLast">aggiungere le uova, una alla volta, dopo che il precedente sarà completamente assorbito dall'impasto</div><div class="MsoListParagraphCxSpLast">l'impasto deve avere la consistenza di una crema pasticcera</div><div class="MsoListParagraphCxSpLast"><span style="background-color: white; color: #333333; font-family: Times, "Times New Roman", serif; line-height: 20.48px;">Con un cucchiaio riempire a metà i pirottini di carta precedentemente messi in uno stampo per muffins.</span></div><div class="MsoListParagraphCxSpLast"><br style="background-color: white; color: #333333; font-family: Times, "Times New Roman", serif; line-height: 20.48px;" /><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Preriscaldare il forno a 200°, inserire la teglia e abbassare la temperatura a 180° e cuocere per 40 minuti . La pasta choux crescerà molto in volume per acquisire la forma tipica di un cavolfiore.</span></span></div><div class="MsoListParagraphCxSpLast"><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Lasciare asciugare i bigne' dentro il forno spento con lo sportello semi aperto.</span></span></div><div class="MsoListParagraphCxSpLast"><span style="background-color: white; color: #333333; font-family: Times, "Times New Roman", serif; line-height: 20.48px;"><br /></span></div><div class="MsoListParagraphCxSpLast"><span style="background-color: white; color: #333333; font-family: Times, "Times New Roman", serif; line-height: 20.48px;">Quando i bigne saranno ben asciutti, farcirli, da sotto, con panna montata o crema pasticcera o con crema di ricotta</span></div><div class="MsoListParagraphCxSpLast"><span style="background-color: white; color: #333333; font-family: Times, "Times New Roman", serif; line-height: 20.48px;"><br /></span></div><div><div class="separator" style="clear: both; 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color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 20.48px;"><br /></span></div><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-13871219022038279752021-02-12T12:17:00.004+01:002021-02-12T12:41:56.523+01:00POLLO ALLA CACCIATORA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmL93E7HA8sW9sj_kGB7cCcDEKuIpthOjBIJ-93AradeyOaNAupzZWzxMlhv0nMKYfdk2P3zpHYxaX2E77GK07SwxC_dGTpt5sJyvgYRPM2RYeHuXq3DX8c_WIz2-9owsxaHGR2aiuis/s2064/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2064" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmL93E7HA8sW9sj_kGB7cCcDEKuIpthOjBIJ-93AradeyOaNAupzZWzxMlhv0nMKYfdk2P3zpHYxaX2E77GK07SwxC_dGTpt5sJyvgYRPM2RYeHuXq3DX8c_WIz2-9owsxaHGR2aiuis/w640-h480/1.jpg" width="640" /></a></div><br /><p> Il <b>pollo alla cacciatora</b> è un'idea golosa e stuzzicante per preparare il pollo in un modo diverso. Il gusto dell'agrodolce insieme agli altri ingredienti rende le carni bianche gustose e profumate.<span></span></p><a name='more'></a><p></p><p>In questo modo potrete cucinare anche il coniglio, così pregiato e salubre.</p><p><br /></p><p><b>Ingredienti per 4 persone:</b></p><p>- 4 cosce di pollo spellate oppure un pollo intero spellato e a pezzi</p><p>- 2 carote</p><p>-3 coste di sedano</p><p>- 3 cipolle rosse</p><p>- 50 gr. di capperi salati dissalati oppure sotto aceto</p><p>- 100 gr. di olive verdi</p><p>- salvia, alloro</p><p>- 1\2 cucchiaino di peperoncino tritato (facoltativo)</p><p>- 1\2 bicchiere di olio d'oliva</p><p>- 1\2 bicchiere di vino bianco</p><p>- 4 bacche di ginepro</p><p>- 2 cucchiai di zucchero</p><p>sale q.b.</p><p><br /></p><p><b>Procedimento:</b></p><p>- lavare e asciugare il pollo</p><p>- in una larga padella mettere 4 cucchiai di olio d'oliva e soffriggere il pollo in tutte le sue parti e mettere da parte</p><p>- raschiare e lavare le carote, tagliarle a pezzetti e mettere da parte</p><p>- sbucciare e affettare le cipolle e mettere da parte</p><p>- lavare le coste di sedano e tagliarle a pezzettini e mettere da parte</p><p>- in un tegame versare 1\2 bicchiere di olio d'oliva e aggiungere tutte le verdure , rosolare bene aggiungendo qualche foglia di salvia, qualche foglia d'alloro, 4 bacche di ginepro</p><p>- aggiungere il pollo soffritto, sfumare con qualche cucchiaio di vino bianco, sfumare e aggiustare di sale</p><p>- aggiungere mezzo bicchiere d'acqua e coprire , cuocendo a fuoco bassissimo per 40 minuti, controllando di tanto in tanto e girando il pollo</p><p>- nel frattempo dissalare i capperi salati oppure sgocciolare i capperi sott'aceto e mettere da parte</p><p>- sciacquare le olive e mettere da parte</p><p>- mescolare lo zucchero al mezzo bicchiere di aceto bianco e mettere da parte</p><p>- dopo 40 minuti aggiungere: l'aceto con lo zucchero e alzare la fiamma per un paio di minuti</p><p>- abbassare nuovamente la fiamma e aggiungere le olive e i capperi</p><p>- cuocere a fuoco bassissimo per altri 10 minuti , senza coperchio, per restringere il sughetto</p><p>- servire dopo qualche ora perchè, come ogni pietanza in agrodolce, è più buona "riposata" quindi questo è un piatto "furbo" che si può preparare con largo anticipo</p><p><br /></p><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2064" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift3YTmBkEYnSPat-FC5qAdIF40cxc2UEIgdKs1AbFNZp1VZUKYqUsviOL0Qk5y5GXF4R0i1DWsTYJ7XMfmA229Yden-T1u9S-cXRiWv4d53UGhoP7V8SxbZvPs8TmxK-owsepShIWbhY/w640-h480/20140719_210717.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9jPr1Rg3PdVfWAU6mHMxVeU5UAqFT29_u_prmbw-ZpexGiwyAXl0qT2slESJ79Y9J4_dq0B5gQ7zOq0OtlHuu_A-S_ALFXwjHKnSc47r8w_TZJ6RwI4TE42yLHM_BLyowN0czOfA3oY/s2064/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2064" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9jPr1Rg3PdVfWAU6mHMxVeU5UAqFT29_u_prmbw-ZpexGiwyAXl0qT2slESJ79Y9J4_dq0B5gQ7zOq0OtlHuu_A-S_ALFXwjHKnSc47r8w_TZJ6RwI4TE42yLHM_BLyowN0czOfA3oY/w640-h480/1.jpg" width="640" /></a></div><br />Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-28459544122313505942021-02-01T12:17:00.000+01:002021-02-01T12:26:55.802+01:00AGRUMELLO Splendido e profumatissimo liquore del nostro inverno <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7HT4GCTxnPIQFJFnNM0i251HFDKUPnrAu3JuMGRC4qbhhW3eMyvMX6QYZBB6Hccp1wUIlSjSWjjn0kXWK0eydElFl07IxKpSWJAp0MJDhYQaaCwbA58FoCm_Wo8Y9KIu4iEhPUTxFFI/s759/11.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="759" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7HT4GCTxnPIQFJFnNM0i251HFDKUPnrAu3JuMGRC4qbhhW3eMyvMX6QYZBB6Hccp1wUIlSjSWjjn0kXWK0eydElFl07IxKpSWJAp0MJDhYQaaCwbA58FoCm_Wo8Y9KIu4iEhPUTxFFI/w640-h506/11.PNG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;"><b>L'AGRUMELLO</b> è prodotto con i grandi protagonisti dell'inverno : <b>GLI AGRUMI</b> !!<span><a name='more'></a></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;">Profumatissimi, saporiti e belli rallegrano il nostro palato e le nostre tavole. </span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;">Perfetti per qualsiasi preparazione dolce o salata, e in questo blog troverete infinite interpretazioni , oggi li ho utilizzati per un meraviglioso liquore, perfetto dopo pasto o per riscaldarci nelle serate fredde. </span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;">Facilissimo , richiede un tempo di macerazione breve e potrete gustarlo da subito.</span></i></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-size: medium;">Ingredienti:</span></b></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 2 arance</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 4 mandarini</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 3 limoni</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">-2 cedri (facoltativi)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 1\2 l. di alcool puro</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 400 gr. acqua</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- 350 gr. di zucchero</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-size: medium;">Procedimento:</span></b></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- pelare al vivo gli agrumi e ottenere la scorza senza la parte bianca</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- in un contenitore di vetro con tappo ermetico inserire le scorze e l'alcool</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- chiudere ermeticamente il contenitore e riporre al buio per 5 giorni a macerare</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- trascorso il tempo, filtrare l'alcool e mettere da parte</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- preparare lo sciroppo di acqua e zucchero, portare a bollore per 1 minuto e togliere dal fuoco</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- fare raffreddare lo sciroppo completamente</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- aggiungere lo sciroppo freddo all'alcool , mescolare e imbottigliare</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">- riporre in dispensa al buio. Si può consumare subito</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;"><br /></span></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGSIO8PFozMJ520EKMxoIHjI0zFOliyMxl5BDdKF8EAGFDxkVVEcFDttcGKN13aRvRnjC5wsvrwjfpMeW6Xc5HjYq84lspk3bhyphenhyphenJtH9fgdL-cRiVozdR2wrPGWNmZopc6rAQYFYmNx7Y/s1546/IMG_3711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGSIO8PFozMJ520EKMxoIHjI0zFOliyMxl5BDdKF8EAGFDxkVVEcFDttcGKN13aRvRnjC5wsvrwjfpMeW6Xc5HjYq84lspk3bhyphenhyphenJtH9fgdL-cRiVozdR2wrPGWNmZopc6rAQYFYmNx7Y/w640-h480/IMG_3711.JPG" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAYeyNhULRNmiqwjczo2Qz-SDMGi2Oqn8lM7r0KZkxsvfKgqy1t_6MFp3EyV9gxPsFYGPPABAmRadbOM75H6d6mc0otr_mgXL5Bl8CA1a-3noAm0dVZZokchiPMFrFYdFuUaraZgPfMI/s1546/IMG_3713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAYeyNhULRNmiqwjczo2Qz-SDMGi2Oqn8lM7r0KZkxsvfKgqy1t_6MFp3EyV9gxPsFYGPPABAmRadbOM75H6d6mc0otr_mgXL5Bl8CA1a-3noAm0dVZZokchiPMFrFYdFuUaraZgPfMI/w640-h480/IMG_3713.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphy0UVWyjSPvWD2jFp_ncdOzsYsFEwKh87mhXirg3t7K-erwOrtABqczSITPn73-S1tZcAP7x0gZRalxhmJIXV6h5ggJ6PK7wac31Cyn5Wl07FHZiY4LaH5okewT0P4Exp4PzFAYpUXk/s759/11.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="759" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphy0UVWyjSPvWD2jFp_ncdOzsYsFEwKh87mhXirg3t7K-erwOrtABqczSITPn73-S1tZcAP7x0gZRalxhmJIXV6h5ggJ6PK7wac31Cyn5Wl07FHZiY4LaH5okewT0P4Exp4PzFAYpUXk/w640-h506/11.PNG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-53132469708647328702021-01-18T17:24:00.007+01:002021-02-01T12:27:22.362+01:00CROCCHETTE DI LATTE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCV_3V_y5hiayw_sXZ8lAJBwY8rlmHLN7g6DaG_rI8_ssujp2hF1H98jkmmk9g9mZptWi2Z_0j7Fek9SlaThKuKYfA-LlO6hTEbgQ_LVTF8JTUTKGVP0zf6QNPoden4jR2avDjdnEZbHM/s960/85004913_149356222704896_8596755369433235456_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCV_3V_y5hiayw_sXZ8lAJBwY8rlmHLN7g6DaG_rI8_ssujp2hF1H98jkmmk9g9mZptWi2Z_0j7Fek9SlaThKuKYfA-LlO6hTEbgQ_LVTF8JTUTKGVP0zf6QNPoden4jR2avDjdnEZbHM/w640-h480/85004913_149356222704896_8596755369433235456_n.jpg" width="640" /></a></div><br /><p></p><p><span style="font-size: medium;"><i>Le <b>CROCCHETTE DI LATTE</b> sono un delizioso antipasto . <span></span></i></span></p><a name='more'></a><p></p><p><span style="font-size: medium;"><i>Si tratta di una besciamella molto densa che viene fatta solidificare in una teglia . Il giorno dopo si sforma su un tagliere e si taglia a cubetti. </i></span></p><p><span style="font-size: medium;"><i>Poi , questi cubetti vengono passati nella farina, uovo sbattuto e pangrattato e fritti. </i></span></p><p><span style="font-size: medium;"><i> Spesso vengono servite insieme alle <b><a href="https://pasticciepasticcini-mimma.blogspot.com/2020/04/le-panelle-lo-street-food-palermitano.html">PANELLE</a>, <a href="https://pasticciepasticcini-mimma.blogspot.com/2013/11/crocche-di-patate-e-cuori-di-carciofi.html">CROCCHE DI PATATE</a> E <a href="https://pasticciepasticcini-mimma.blogspot.com/2014/10/le-arancine-perche-palermo-sono-femmine.html">ARANCINE FRITTE</a></b>, tipico<b> "street food "</b> palermitano.</i></span></p><p><span style="font-size: medium;"><i>Io le preparo e posso consumarle subito oppure faccio scorta congelandole, a strati su un vassoio e, quando mi occorrono, le tolgo dal freezer 15 minuti prima di friggerle nella friggitrice, in olio caldo.</i></span></p><p>ecco la ricetta:</p><p><b>Ingredienti:</b></p><p>- 1 l. di latte intero</p><p>- 200 gr. di farina 00 + 100 gr. per la panatura</p><p>- 60 gr. di burro</p><p>- 2 cucchiaini di sale</p><p>- 1 uovo intero + 2 uova per la panatura</p><p>-150 gr. prosciutto cotto tritato</p><p>- 1 cucchiaino di noce moscata macinata</p><p>- 300 gr. pangrattato</p><p><br /></p><p><b>Procedimento :</b></p><p>- sciogliere la farina in poco latte e fare una pastella liscia e senza grumi</p><p>- mettere la pastella ottenuta in una pentola e aggiungere il resto del latte, il sale, il burro e la noce moscata</p><p>- cuocere a fuoco medio, mescolando, come una normale besciamella</p><p>- 2 minuti prima di completare la cottura, aggiungere l'uovo intero e il prosciutto cotto tritato e mescolare bene</p><p>- quando si sara' addensata, versarla in una teglia rettangolare di circa 25x35 cm unta leggermente di olio d'oliva</p><p>- lasciare addensare per mezza giornata</p><p>- trascorso il tempo , sformare il composto su un tagliere e tagliare a cubetti</p><p>- passare i cubetti nella farina, nell'uovo sbattuto e, per ultimo, nel pangrattato</p><p>-disporre le crocchette su un vassoio, coprire con la pellicola e congelare</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN3Ml89mU6ZP35Jw6ju24tkmIEsidEJC9V2I4cxgliIgoYRf5ZD36GA7XQUMWAaG1_jJ0feP5ZG2ccK09yeo8nTr2L07T5ptbEL2Oa72cIB7_FddTcLuvVSh6co6GIIXGsveI_l_iSE4/s3264/IMG_3297.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN3Ml89mU6ZP35Jw6ju24tkmIEsidEJC9V2I4cxgliIgoYRf5ZD36GA7XQUMWAaG1_jJ0feP5ZG2ccK09yeo8nTr2L07T5ptbEL2Oa72cIB7_FddTcLuvVSh6co6GIIXGsveI_l_iSE4/w640-h480/IMG_3297.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTyx5rpsWs2wZOZEVydrltBOHRgeHAfDMvz1XNHG1EoVTA5CsyjVMFuN1u91OvV7H69zIKZ3oXJuJ6Yif9MohtnvjL1SsM0MS4tIh2qGqDg9anQpDRVNKI5wGVvm-RctV_msFZzjMjnY/s979/IMG_3316.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="979" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTyx5rpsWs2wZOZEVydrltBOHRgeHAfDMvz1XNHG1EoVTA5CsyjVMFuN1u91OvV7H69zIKZ3oXJuJ6Yif9MohtnvjL1SsM0MS4tIh2qGqDg9anQpDRVNKI5wGVvm-RctV_msFZzjMjnY/w640-h480/IMG_3316.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZlRss89hSj0wOsfFUaTkhfdkK-Ps5YSTaoWRpFcM8sxOBKVlKcSVRL4kzIRbWIsnujAf563Enft0hS3jkb-N9ElQhJ-ERoUIpUIKCJ8XBkKNouCDp-nZ2Hu-NKsSMn4od4tlN2GtAGY/s1546/IMG_3516.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZlRss89hSj0wOsfFUaTkhfdkK-Ps5YSTaoWRpFcM8sxOBKVlKcSVRL4kzIRbWIsnujAf563Enft0hS3jkb-N9ElQhJ-ERoUIpUIKCJ8XBkKNouCDp-nZ2Hu-NKsSMn4od4tlN2GtAGY/w640-h480/IMG_3516.JPG" width="640" /></a></div><br /><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-77928279933327086692020-12-08T19:19:00.004+01:002021-02-01T12:27:49.489+01:00LA CUCCìA PER SANTA LUCIA <p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v5M2SB9qoh2tOguPEnK_AJ1LEAHKzo6_OW_w8ZjbzTfxV5aBbfIAvxRYcbbTLJebyt1hyphenhyphenEgbNp8DMi5hMkb5LFmTxr9SdVBkd1x6JV0J7TFpevU8ndKTx0YskoQm4WHQlcVNXV6f13Q/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v5M2SB9qoh2tOguPEnK_AJ1LEAHKzo6_OW_w8ZjbzTfxV5aBbfIAvxRYcbbTLJebyt1hyphenhyphenEgbNp8DMi5hMkb5LFmTxr9SdVBkd1x6JV0J7TFpevU8ndKTx0YskoQm4WHQlcVNXV6f13Q/w640-h480/1.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: large;"><i>La <b>CUCCìA</b> , tipico dolce al cucchiaio palermitano, a base di grano cotto e crema di ricotta , immancabile per la festa di Santa Lucia il 13 dicembre.<span></span></i></span></p><a name='more'></a><p></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333;"><span style="font-family: times; font-size: large;"><i>L’usanza di consumare
frumento cotto deriva dal miracolo operato dalla martire cristiana nel
1646 quando, dopo una lunga carestia arrivo' a Siracusa un bastimento carico di grano, venne preso
d’assalto dalla popolazione affamata. </i></span></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333;"><span style="font-family: times; font-size: large;"><i>Ognuno, </i></span></span><i style="color: #333333; font-family: times; font-size: x-large;">per non perdere tempo a macinarlo e trasformarlo in farina</i><i style="color: #333333; font-family: times; font-size: x-large;"> e quindi in pane e pasta, con la sua razione di grano, lo cucinò così
com’era e senza altri ingredienti.</i></p>
<p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333;"><span style="font-family: times; font-size: large;"><i>Per custodire questa
memoria, i palermitani, ma anche i siracusani, visto che la Santa è la patrona
della città aretusea, in questa data rinunciano ai farinacei, consumando solo
verdure, legumi, panelle e cuccìa, ovvero grano ammollato e lessato;
d’altronde, per gli antichi Greci il grano era un cibo propiziatorio, simbolo
di vita e fertilità. Questa antica usanza è confermata da <b>Giuseppe
Pitrè</b> che, nel suo libro di proverbi siciliani, scrive : <b>“Santa
Lucia pani vurria, pani nu nn’hauiu, accussì mi staiu”</b>ecioè : "Santa Lucia, vorrei il pane, ma non ne ho e quindi così mi sto ".</i></span></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333;"><span style="font-family: times; font-size: large;"><i>Naturalmente noi siciliani trasformiamo ogni ricorrenza religiosa in occasione per mangiate pantagrueliche con prelibatezze che affondano le origini nella nostra storia piu' antica. </i></span></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333;"><span style="font-family: times; font-size: large;"><i>Quindi, siccome non si può mangiare pane e pasta, ci si <b>"consola"</b> con mille altre prelibatezze come le <a href="https://pasticciepasticcini-mimma.blogspot.com/2014/10/le-arancine-perche-palermo-sono-femmine.html"><b>ARANCINE</b></a> , <a href="https://pasticciepasticcini-mimma.blogspot.com/2020/04/le-panelle-lo-street-food-palermitano.html"><b>LE PANELLE</b></a> E <a href="https://pasticciepasticcini-mimma.blogspot.com/2013/11/crocche-di-patate-e-cuori-di-carciofi.html"><b>CROCCHE DI PATATE</b></a>, <a href="https://pasticciepasticcini-mimma.blogspot.com/2013/01/cassata-digateau-di-patate.html"><b>IL GATEAU DI PATATE</b></a> e tanto ancora.</i></span></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><i>Il grano per la <b>cuccìa</b> deve stare in acqua in una capiente ciotola per tre giorni, cambiando l'acqua ogni giorno. Poi si scola e si mette a cuocere, ma la cottura tradizionale in pentola è troppo lunga quindi io lo metto nella pentola a pressione, coperto d'acqua e con un cucchiaino di sale. Dal fischio lascio cuocere per mezz'ora a fuoco basso e spengo, lasciando intiepidire. Nel frattempo preparo la crema di ricotta e poi mescolo tutto. Ecco la ricetta</i></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt; text-align: justify;"><span style="color: #333333; font-family: times; font-size: large;"><i><br /></i></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;"><b>Ingredienti per 6 persone</b></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 500 gr. di grano tenero</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 1 kg di ricotta fresca</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 200 gr. di zucchero</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 100 gr. cioccolata tritata grossolanamente</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 100 gr. scorzette d'arancia candita tritate <a href="https://www.nuccio.it/it/">F.lli Nuccio</a></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 2 cucchiai di cannella macinata <a href="https://www.nuccio.it/it/">F.lli Nuccio</a></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 100 gr. di zuccata a pezzettini (facoltativa) <a href="https://www.nuccio.it/it/">F.lli Nuccio</a></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- 2 bustine di vanillina <a href="https://www.nuccio.it/it/">F.lli Nuccio</a></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- ciliege candite per guarnire <a href="https://www.nuccio.it/it/">F.lli Nuccio</a></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;"><br /></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">Procedimento:</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- mettere a bagno il grano per 3 giorni cambiando l'acqua ogni giorno</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- scolare bene e mettere a cuocere il grano nella pentola a pressione, coprire d'acqua e aggiungere un cucchiaino di sale . Dal fischio, abbassare il fuoco e cuocere per 30 minuti. Spegnere il fuoco e lasciare raffreddare</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times;"><i style="font-size: x-large;">- </i><span style="font-size: medium;">nel frattempo preparare la crema di ricotta lasciata sgocciolare in uno scolapasta per almeno una notte</span></span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- setacciare la ricotta nel passatutto</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- aggiungere lo zucchero, la cannella macinata, la zuccata, la cioccolata, le scorzette di arancia candite tritate e la vanillina e mescolare bene</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- mescolare il grano raffreddato con la crema di ricotta condita</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: medium;">- disporre in coppette e decorare con le ciliege candite</span></p><p class="MsoNormal" style="background-color: white; background: white; line-height: normal; margin-bottom: 8.25pt;"><span style="color: #333333; font-family: times; font-size: large;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8vdh4kLxWqUHAKCF3xidrzsn7RMPzQ6OcDGjSMFn9Mf9HqtevxUc5Yl8KSNeoxhAOWbvPUZh9Cku8JY5TMJpAA-PgUg-sMJF0eJEJGtp8-WVxNqhJZ1obwFikjrjiy1nnzxQHmC3iWQ/s1651/20141109_135033.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1238" data-original-width="1651" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8vdh4kLxWqUHAKCF3xidrzsn7RMPzQ6OcDGjSMFn9Mf9HqtevxUc5Yl8KSNeoxhAOWbvPUZh9Cku8JY5TMJpAA-PgUg-sMJF0eJEJGtp8-WVxNqhJZ1obwFikjrjiy1nnzxQHmC3iWQ/w640-h480/20141109_135033.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grano tenero crudo</td></tr></tbody></table><span style="color: #333333; font-family: times; font-size: large;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPZ3-yJd2fodCIU9Lw1ZMWPDLpBvXLIjlnUjJi29cQBLBXBDvY61mbGlTZB9xRmUQGDh8GgUVBEyl4tkMjYO6rymJmdJHZ6kGp_3iPiUu3ZeOJtpCp8-Qo6sDkWBpNMNTvKu70IEudFA/s1546/IMG_2022.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPZ3-yJd2fodCIU9Lw1ZMWPDLpBvXLIjlnUjJi29cQBLBXBDvY61mbGlTZB9xRmUQGDh8GgUVBEyl4tkMjYO6rymJmdJHZ6kGp_3iPiUu3ZeOJtpCp8-Qo6sDkWBpNMNTvKu70IEudFA/w640-h480/IMG_2022.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">GRANO TENERO COTTO</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzph_G9A43Ur2NCBX4xpRYhtCc1TeBFMACO8qNQOf4Oi89yIhh3S3StotvYKylc8CddFmKmb1aFwRwEuJRdhdkhrvYXf2KhrRdYnLbcuB3O2cDsQYumc3grijiC7bxUPqkqv7kgW1Wr_U/s3264/IMG_1681.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzph_G9A43Ur2NCBX4xpRYhtCc1TeBFMACO8qNQOf4Oi89yIhh3S3StotvYKylc8CddFmKmb1aFwRwEuJRdhdkhrvYXf2KhrRdYnLbcuB3O2cDsQYumc3grijiC7bxUPqkqv7kgW1Wr_U/w640-h480/IMG_1681.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">RICOTTA FRESCA SETACCIATA</td></tr></tbody></table><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333; font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczf2HWYsrrC407pViwhyhh7zcfdYWZvLrIFbl0nvEUdDZsbShp8Cd7fyCRMkHMRatILKetCfal7S_Uek3ZcLhTM_1UwkSBwrmmGC0fF-P-eiOaBWtYMgKPlgaVy16Qb2t59IRf2flflM/s640/IMG_5572.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczf2HWYsrrC407pViwhyhh7zcfdYWZvLrIFbl0nvEUdDZsbShp8Cd7fyCRMkHMRatILKetCfal7S_Uek3ZcLhTM_1UwkSBwrmmGC0fF-P-eiOaBWtYMgKPlgaVy16Qb2t59IRf2flflM/w640-h480/IMG_5572.JPG" width="640" /></a></span></div><span style="color: #333333; font-family: times; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnd9zKzpW4EI_anfe8THR9utxFDwcFNXW1UJjZJVmf9zAqIj2ncY4WzZOfEH6-0zH1kMQnmp4ACKi9o9dtDRV_C9whu1tbhoPP4ROXSkgmLtaBjEvCXydJyr2ixZzJ9wwvKHF03W2RCnk/s640/IMG_5569+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnd9zKzpW4EI_anfe8THR9utxFDwcFNXW1UJjZJVmf9zAqIj2ncY4WzZOfEH6-0zH1kMQnmp4ACKi9o9dtDRV_C9whu1tbhoPP4ROXSkgmLtaBjEvCXydJyr2ixZzJ9wwvKHF03W2RCnk/w640-h480/IMG_5569+%25281%2529.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLkNu0JI141qP738X1F0es-cnGwsRGmSF8WYvuhXYwYziEZlD0FBdjisjAb-IbhFmdBsuauiddF11ygWOacH1VOD94Y6Jz9ZpY-c85sWztJoaezzrJNW2lD8lMnLKmF-JfUgGSjDVMh0/s826/20140904_113202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="826" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLkNu0JI141qP738X1F0es-cnGwsRGmSF8WYvuhXYwYziEZlD0FBdjisjAb-IbhFmdBsuauiddF11ygWOacH1VOD94Y6Jz9ZpY-c85sWztJoaezzrJNW2lD8lMnLKmF-JfUgGSjDVMh0/w640-h480/20140904_113202.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsCMjoAA5IsVP8N1Apm1q19lZf0hxxftApNdAGCYYUyr73mSPMcMlZFd5cFvpfx1O4XSgEajDjWUTTqFeZP0RWJEqHGq319-NnN6VWOxjPtK4HNwbTWnm_tiOyyjETX5kwu6PrpqT84Q/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsCMjoAA5IsVP8N1Apm1q19lZf0hxxftApNdAGCYYUyr73mSPMcMlZFd5cFvpfx1O4XSgEajDjWUTTqFeZP0RWJEqHGq319-NnN6VWOxjPtK4HNwbTWnm_tiOyyjETX5kwu6PrpqT84Q/w640-h480/1.jpg" width="640" /></a></div><br /><i><br /></i></span><p></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-42948792862253920162020-09-21T11:18:00.000+02:002020-09-21T11:18:10.174+02:00GIRASOLI DI PASTA ALL'UOVO RIPIENI DI MELANZANE FRITTE, SCAMORZA E BASILICO. Portiamo il Sole in tavola !!<p></p><div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1hlmY_k5yRF02YA-v_edEf3Jsifbk9uaCv6zr_YD1SpqgSkDj0APUcl4Xyj_W9gLcpBYmkZ5EWh_3yv5Q0y1GW8kHVxXPE4c7FRjMV-brDKGO2o7VvG4OL6leJrkORYorchaAFYGCxU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1hlmY_k5yRF02YA-v_edEf3Jsifbk9uaCv6zr_YD1SpqgSkDj0APUcl4Xyj_W9gLcpBYmkZ5EWh_3yv5Q0y1GW8kHVxXPE4c7FRjMV-brDKGO2o7VvG4OL6leJrkORYorchaAFYGCxU/w640-h640/1.jpg" width="640" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: medium;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-size: medium;"><i>La pasta fresca è una delle mie passioni.</i></span></div><span style="font-size: medium;"><i><span><a name='more'></a></span><div style="text-align: justify;"><i> </i></div></i></span><p></p><p style="text-align: justify;"><span style="font-size: medium;"><i>Considero la sua preparazione un vero atto d'amore nei confronti dei nostri cari .</i></span></p><p style="text-align: justify;"><span style="font-size: medium;"><i> Si, effettivamente è un pò faticosa ma, i risultati, ripagano sempre. </i></span></p><p style="text-align: justify;"><span style="font-size: medium;"><i>Oggi vi propongo dei ravioli ai quali ho dato la forma dei girasoli per rallegrarci un pò in questo periodo buio delle nostre vite. </i></span></p><p style="text-align: justify;"><span style="font-size: medium;"><i>Il ripieno è golosissimo , a base di melanzane fritte, scamorza affumicata e basilico fresco. Sono conditi semplicemente con un buon sugo di pomodoro e basilico.</i></span></p><p style="text-align: justify;"><span style="font-size: medium;"><i> Vi consiglio di prepararne una buona quantità e immediatamente congelarli, disponendoli a strati su un vassoio, separando<b> </b>gli strati con pellicola trasparente. Al momento di cuocerli, li tufferete <b>, CONGELATI</b>, direttamente nell'acqua bollente. appena saliranno a galla, saranno pronti per essere scolati delicatamente con una schiumarola e adagiati nei piatti. Buon appetito ma, soprattutto, </i></span></p><p style="text-align: justify;"><span style="font-size: medium;"><i><b>BUON DIVERTIMENTO !!</b></i></span></p><p style="text-align: justify;"><br /></p><p>Ingredienti per 4 persone:</p><p><b>l'impasto:</b></p><p>- 250 gr. farina di semola rimacinata di grano duro</p><p>- 250 gr. di farina 0</p><p>- 2 uova intere</p><p>- 100 gr. di acqua</p><p><br /></p><p> <b>Il ripieno :</b></p><p>- 2 melanzane viola fritte a cubetti</p><p>- olio di semi</p><p>- 200 gr. scamorza affumicata</p><p>- 1 uovo intero</p><p>- 1 mazzetto di basilico fresco</p><p>- sale q.b.</p><p><br /></p><p><b>Procedimento:</b></p><p>- mettere le farine su una spianatoia e fare un incavo al centro</p><p>- rompere le uova e aggiungerle nell'incavo della farina e cominciare ad impastare</p><p>- aggiungere l'acqua a poco a poco. Se l'impasto risultasse troppo duro (dipende dalle farine) aggiungere altra poca acqua sino ad ottenere un impasto liscio e omogeneo. Fare riposare mezz'ora ricoperto da un canovaccio</p><p>- nel frattempo , sbucciare le melanzane, friggerle in abbondante olio di semi e mettere da parte a sgocciolare</p><p>- tritare grossolanamente la scamorza con abbondante basilico, l'uovo intero e le melanzane fritte, aggiustando di sale. Mettere da parte</p><p>- stendere la pasta in una sfoglia sottile sia a mano con il mattarello oppure con la Nonna Papera alla penultima tacca</p><p>- con uno stampino per biscotti o un bicchiere , ricavare tanti cerchi di 4 \ 5 cm di diametro, mettere al centro un cucchiaino di ripieno, inumidire i bordi con il dito bagnato in un pò d'acqua e sovrapporre un altro cerchio di pasta</p><p>- sigillare i bordi premendo con i rebbi di una forchetta, fare dei piccoli tagli, come da foto e modellare i petali</p><p>- disporre su un vassoio e proseguire sino ad esaurimento degli ingredienti, separando gli strati di girasoli con pellicola trasparente</p><p>- sigillare il vassoio e riporre in freezer per evitare che l'umidità del ripieno possa bucare la pasta e far fuoriuscire il ripieno in cottura </p><p>- al momento di utilizzarli NON DEVONO ESSERE SCONGELATI, ma buttati in una pentola che bolle con acqua , sale e 1 cucchiaio di olio d'oliva per non farli attaccare</p><p>- condire secondo i vostri gusti</p><p><br /></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYSLVCDab61JIjeofKGDAojEtzndfGJovvMnNN2kusoRwGXEaLWNHvLysvI-YuV35_514stiQCtKTqZE43Dce_7zqwG7-IrRyhgk6uOQtdErAMyvkYYtW3e9NTu_h2TTfQKSYumcTjOo/s1600/PHOTO-2020-06-01-12-00-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYSLVCDab61JIjeofKGDAojEtzndfGJovvMnNN2kusoRwGXEaLWNHvLysvI-YuV35_514stiQCtKTqZE43Dce_7zqwG7-IrRyhgk6uOQtdErAMyvkYYtW3e9NTu_h2TTfQKSYumcTjOo/w640-h640/PHOTO-2020-06-01-12-00-10.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihV_neXA70IQ5EJRO66u3YZsNWGrohyphenhyphenB5qdgSkdwev0p5zMvlu9qlUfjt4PNmUXJQe49IK9hSkdUmQdmaHntmFc8ExLprG1hudkjKTgNAnaJzYV3_B2ygYC2-Qv5z2t22KrkAOnRzebfk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihV_neXA70IQ5EJRO66u3YZsNWGrohyphenhyphenB5qdgSkdwev0p5zMvlu9qlUfjt4PNmUXJQe49IK9hSkdUmQdmaHntmFc8ExLprG1hudkjKTgNAnaJzYV3_B2ygYC2-Qv5z2t22KrkAOnRzebfk/w640-h640/1.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-20876608584886916062020-06-01T12:41:00.002+02:002020-06-01T12:41:46.336+02:00BRIOCHE CON IL TUPPO (BRIOSCIA CU' TUPPU)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWmBweTXczWDDN3CNQQG0rNy-fwVcyz-abEDpheXquu-uqUDHlqwqbHxe2Z7AMHdPXy6I7tZx6rxfXAgQDXFAwP3eOsISDoVLi-KLcL7FDAN4rwuADUmivzk8w_MtVFiqJ2L2kYXoa4E/s1600/Cattura.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWmBweTXczWDDN3CNQQG0rNy-fwVcyz-abEDpheXquu-uqUDHlqwqbHxe2Z7AMHdPXy6I7tZx6rxfXAgQDXFAwP3eOsISDoVLi-KLcL7FDAN4rwuADUmivzk8w_MtVFiqJ2L2kYXoa4E/s640/Cattura.PNG" width="476" /></a></div>
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<i><span style="font-size: large;">La <b>Brioche con il "tuppo"</b> è una della infinite specialità siciliane.</span></i></div>
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<i><span style="font-size: large;">Un vero rito , domenicale e non, per le famiglie , ma che in estate sostituisce il pranzo per coloro che lavorano .</span></i></div>
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<i><span style="font-size: large;"> Ripiena di ottimo gelato artigianale , goduriosa, sofficissima e profumata, si gusta in ogni parte della Sicilia anche accompagnata dalle famose granite di ogni gusto possibile e immaginabile. </span></i></div>
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<i><span style="font-size: large;">In questi mesi di <b>"PANDEMIA"</b> e di isolamento forzato , mi sono messa alla prova con cose che non avevo mai preparato. </span></i></div>
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<i><span style="font-size: large;">Complice e artefice è stato il mio amico e grande foodblogger <b>Francesco Spada,</b> siciliano trapiantato in Veneto che, con il suo abituale sorriso e positività ci ha trascinato e aiutato a trascorrere giornate meno disperate, guardando i suoi video su Facebook di varie preparazioni.</span></i></div>
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<i><span style="font-size: large;"> Durante il "lockdown" tanti di noi abbiamo dato il nostro contributo , trasferendo a tutti i nostri piccoli saperi culinari , per distrarci e aiutare a distrarsi tanti che ci seguono e che erano a casa. </span></i></div>
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<i><span style="font-size: large;">Tanti amici mi hanno mandato messaggi, mi hanno telefonato per avere chiarimenti su mie ricette, soprattutto i lievitati che tanto ci hanno coinvolto. E grandissima è stata la mia soddisfazione nel vedere le foto delle loro produzioni!! </span></i></div>
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<i><span style="font-size: large;">Quindi, come vi stavo dicendo, ho provato anch'io a fare queste stupende brioche , che si possono anche congelare. </span></i></div>
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<i><span style="font-size: large;">In questo post descriverò il procedimento con la planetaria che ho imparato seguendo i video su Facebook e vi metto i link</span></i></div>
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<a href="https://www.facebook.com/LacucinadegliAngeli/videos/734053164022335/">IMPASTO DELLE BRIOCHE</a><br />
<a href="https://www.facebook.com/francescogiuseppe.spada/videos/2890873301004953/UzpfSTM5OTk2OTgwNjcyNjU5NTozMDUwODQ5Nzc0OTcxOTA1/">FORMATURA DELLE BRIOCHE</a><br />
<a href="https://www.facebook.com/watchparty/759255394607325/?entry_source=PAGE_TIMELINE">COTTURA DELLE BRIOCHE </a><br />
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Per il procedimento con il Bimby vi metto il <b><span style="color: red;"><a href="https://www.lacucinadegliangeli.net/2010/05/la-brioches-siciliana-quellaco-tuppu.html">link del blog di Francesco</a> </span></b>che è estremamente chiaro<br />
ed esaustivo.<br />
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<b><span style="font-size: large;">Naturalmente si possono impastare a mano seguendo l'inserimento degli ingredienti</span></b><br />
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quindi ecco gli ingredienti:<br />
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<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">500 gr di farina manitoba</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">75 gr di zucchero semolato</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">75 gr di burro fuso freddo</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">2 uova</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">25 gr di lievito di birra fresco</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">10 gr di sale</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">175 gr di latte</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">buccia d'arancia e limone grattugiata</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">10 gr di miele</span><br />
<span style="color: #0f0f0f; font-family: "josefin slab"; font-size: 17.6px;">1 bustina di zafferano (io non l'ho messa)</span><br />
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<b>Procedimento con la planetaria oppure a mano</b><br />
- inserire nella planetaria il latte, il miele e il lievito di birra e mescoliamo a bassa velocità per 1 minuti<br />
- nel frattempo battere le due uova in una ciotolina<br />
- nella planetaria aggiungere il burro fuso, lo zucchero, e scorza grattugiata di 1 limone e di 1 arancia, la farina tutta, e le uova sbattute<br />
- impastare con il gancio a velocità media per 15 minuti sino a che sarà incordato.<br />
- dopo circa 5 minuti di impasto, aggiungere il sale<br />
- infarinare il piano da lavoro, versare l'impasto e fare le pieghe (come da foto) arrotondare e metterlo in una ciotola chiusa con pellicola sino al raddoppio, in un posto senza spifferi (anche dentro al forno spento)<br />
- quando l'impasto sarà raddoppiato , dopo circa due ore, porzionarlo in palline da 80 gr. ciascuno più altre palline da 15 gr. ciascuno per fare il tuppo. Ne verranno 10<br />
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- arrotondare le brioche e poggiarle su una teglia con carta forno, spennellarle abbondantemente con tuorlo diluito con un pò di latte, fare una pressione al centro con il pollice per creare il buco dove andremo a collocare il "tuppo" modellato a goccia in modo che la punta entri dentro il foro della brioche.<br />
- spennellare anche il tuppo e mettere le brioche a lievitare, nuovamente, per due ore , quindi sino al raddoppio<br />
- spennellare nuovamente con tuorlo diluito e portare il forno a 200°<br />
- abbassare il forno a 180° e infornare le brioche per 12-14 minuti<br />
- sfornare<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXF2o6p3ZSCeEfo1g0nSOCT5e2Cxg9CpcvFOeKtj7kmfaZXzi7Ap1Gm1MnGnsnOe1-9OvcN1pm-BZmDyB-lhNrnmJ63HSthRxK79bITZZTLiPlHT_BnlX36JNrtX9QpgkoREto__5oBk/s1600/IMG_2731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXF2o6p3ZSCeEfo1g0nSOCT5e2Cxg9CpcvFOeKtj7kmfaZXzi7Ap1Gm1MnGnsnOe1-9OvcN1pm-BZmDyB-lhNrnmJ63HSthRxK79bITZZTLiPlHT_BnlX36JNrtX9QpgkoREto__5oBk/s640/IMG_2731.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IMPASTO INCORDATO<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_PJkBAsO9INFSQCDVe12Qnm4b32U3SaG_wgSbX5nirYrka0KlwC7x_FakgaX_ok_7qgK7F29plDuxIufQEJJwK1o5w9imWEJ3fnEHmNVB4tI5U1rxdxAzVYa9Bbkjb3YLlgFOWAszDg/s1600/IMG_3563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_PJkBAsO9INFSQCDVe12Qnm4b32U3SaG_wgSbX5nirYrka0KlwC7x_FakgaX_ok_7qgK7F29plDuxIufQEJJwK1o5w9imWEJ3fnEHmNVB4tI5U1rxdxAzVYa9Bbkjb3YLlgFOWAszDg/s640/IMG_3563.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DISTENDERE LIMPASTO, CON DELICATEZZA, SU UN RIPIANO</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KGT42Z2zRtU6NtuAO4uuYQeiyPt4GuEhf7k1D0VF9EqKNTup_M60xw57LafbsF9y5QxPFl2pzVXWtTRM3bBAKqlA0uZ6QNU4YBIoYJW4FVj73sI8eYVo22RawufK-vVul17qXSyHf_U/s1600/IMG_3565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KGT42Z2zRtU6NtuAO4uuYQeiyPt4GuEhf7k1D0VF9EqKNTup_M60xw57LafbsF9y5QxPFl2pzVXWtTRM3bBAKqlA0uZ6QNU4YBIoYJW4FVj73sI8eYVo22RawufK-vVul17qXSyHf_U/s640/IMG_3565.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FARE LE PIEGHE A 3</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvgmVpfzbqOqDXi5ip2OTBmU0w4ri9npZv51twQ0gj_Eu72rtazsjyxyaI7pU6Lq0XK71hMnJNXUr5fTThVhKomeZWzIocHstsWuTu4itGoMOM2FVRZLRaLwvJZRabljuhvfytDCFTH0/s1600/IMG_3567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvgmVpfzbqOqDXi5ip2OTBmU0w4ri9npZv51twQ0gj_Eu72rtazsjyxyaI7pU6Lq0XK71hMnJNXUr5fTThVhKomeZWzIocHstsWuTu4itGoMOM2FVRZLRaLwvJZRabljuhvfytDCFTH0/s640/IMG_3567.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FORMARE UN RETTANGOLO</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCFHH7aBWFnzBiu_LxfhQ6Bfnnb90NqWZpFm2b5snzvS7spvkcbHlHnrWwMKFIOTw7KRl3FXsuJlJ9KU0vtJ5_nFV-TGPJfdvqoz_CS-nCMBdbXcO21n-m3eDUK6ooB3vEYQuUfvI8TA/s1600/IMG_3568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCFHH7aBWFnzBiu_LxfhQ6Bfnnb90NqWZpFm2b5snzvS7spvkcbHlHnrWwMKFIOTw7KRl3FXsuJlJ9KU0vtJ5_nFV-TGPJfdvqoz_CS-nCMBdbXcO21n-m3eDUK6ooB3vEYQuUfvI8TA/s640/IMG_3568.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PIEGARE NUOVAMENTE A TRE</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80vx0tjIz1TAfNnXTUkt905L-ROIEpHXFTSJ0nBYC-Ri7uH69xw6tk1HTDsOqlU8oOfWe5EB569Mga6VdatOpGu1mG09SL_Qr_GhxS5d-Y0GTfxUe287xokY8lp_i8ur2XZY-vjcc6sQ/s1600/IMG_3569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80vx0tjIz1TAfNnXTUkt905L-ROIEpHXFTSJ0nBYC-Ri7uH69xw6tk1HTDsOqlU8oOfWe5EB569Mga6VdatOpGu1mG09SL_Qr_GhxS5d-Y0GTfxUe287xokY8lp_i8ur2XZY-vjcc6sQ/s640/IMG_3569.JPG" width="640" /></a></div>
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<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/AVvXsEgNKey4WRh1s9zJEa8IWZdz5NBpsLG8ZrvGJt_aXgKpGu5c1W7_QUgAYDtmchpWtacEqqjaG0UnfROH7dUAhGu-02YClUKHbtr81-K4xBxdeSzBkOb5HVufQL8kBH8MN6ouF4S-CxnZseE/s1600/IMG_2740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKey4WRh1s9zJEa8IWZdz5NBpsLG8ZrvGJt_aXgKpGu5c1W7_QUgAYDtmchpWtacEqqjaG0UnfROH7dUAhGu-02YClUKHbtr81-K4xBxdeSzBkOb5HVufQL8kBH8MN6ouF4S-CxnZseE/s640/IMG_2740.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROTONDARE E METTERE A LIEVITARE IN UNA CIOTOLA<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYISdLtrTvlakowHb9BHFHZqzG1KhyphenhyphenJv-oYPuOhqhWbjjvmGNW2L_ed_TlEH_XZBNkKvWOp6j3MlsnDAx3t2WaOwZndHVJEl1ga6HQBCgVn6fwr6XE6ap03EoWgPnCCN0dXB73Crq93g/s1600/IMG_3586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYISdLtrTvlakowHb9BHFHZqzG1KhyphenhyphenJv-oYPuOhqhWbjjvmGNW2L_ed_TlEH_XZBNkKvWOp6j3MlsnDAx3t2WaOwZndHVJEl1ga6HQBCgVn6fwr6XE6ap03EoWgPnCCN0dXB73Crq93g/s640/IMG_3586.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IMPASTO RADDOPPIATO</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOaWDHQfo68T6-nQVEDW0rsI4ae8x0m4LE1XtBvM5Rmuka_DN82VpIWl31RSm3TOxvG5Ppe8SpQoXpXMFqJJlkdfat7MkUczKSIfE0qxaIvpwWvp9JKVHO3-8cXdG3RWV5fUsLQwHHRs/s1600/IMG_3588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOaWDHQfo68T6-nQVEDW0rsI4ae8x0m4LE1XtBvM5Rmuka_DN82VpIWl31RSm3TOxvG5Ppe8SpQoXpXMFqJJlkdfat7MkUczKSIfE0qxaIvpwWvp9JKVHO3-8cXdG3RWV5fUsLQwHHRs/s640/IMG_3588.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FORMARE LA BRIOCHE TIRANDO I LEMBI DELLIMPASTO VERSO IL CENTRO</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90anOeen6gdGztR5jQnBOHvYEmzwSkjchwhiczl8HqOSO8kCm08uuUi8gvuSyUUnfU8LEnOtanfx992mF3wE4IrESgvqKxvlwU9ndsLwuMoQPpxRQ2IMnvhVUUaHIqqvmkZvyUtulmjk/s1600/IMG_3589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90anOeen6gdGztR5jQnBOHvYEmzwSkjchwhiczl8HqOSO8kCm08uuUi8gvuSyUUnfU8LEnOtanfx992mF3wE4IrESgvqKxvlwU9ndsLwuMoQPpxRQ2IMnvhVUUaHIqqvmkZvyUtulmjk/s640/IMG_3589.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROTONDARE LA BRIOCHE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiIfgeC5L1EtHq4RgIg20BTeicwL_RuhojaYMNErfuLcaXcJQvqMF7bFBUg3kP7JvBKxashtXplePvvURJsS5QmqNrjCG2VJFuZ90lcP_GEsFc7913cG8O5ZPyT_Y3Ma_p7hOAOP3Bms/s1600/IMG_3591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiIfgeC5L1EtHq4RgIg20BTeicwL_RuhojaYMNErfuLcaXcJQvqMF7bFBUg3kP7JvBKxashtXplePvvURJsS5QmqNrjCG2VJFuZ90lcP_GEsFc7913cG8O5ZPyT_Y3Ma_p7hOAOP3Bms/s640/IMG_3591.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SPENNELLARE CON TUORLO D'UOVO DILUITO CON 2 CUCCHIAI DI LATTE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2UJuM6MvtJIbsfAd7AE_xsemc43hoGWjNLQ1MLrkhaqk-z5uJ7s2HeLJbAx2Efw6RYjQMvy8nG6DG0gj6x-FMss93wXaJ_FXH0T2KAXcKpQTo_zXzP2h7e4zXvF3-0yJBwIiEkvSk2s/s1600/IMG_3592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2UJuM6MvtJIbsfAd7AE_xsemc43hoGWjNLQ1MLrkhaqk-z5uJ7s2HeLJbAx2Efw6RYjQMvy8nG6DG0gj6x-FMss93wXaJ_FXH0T2KAXcKpQTo_zXzP2h7e4zXvF3-0yJBwIiEkvSk2s/s640/IMG_3592.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SPENNELLARE LE BRIOCHE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewv6tLMJWYk4YbaAXG0q3pYLobSfIF0e4mAfexsGr_z3Dtnh0lh8YXxiMmelEH1N93VEOmvNEr6Q1rSB7-fWhoXg2oMS1XRm475FQeuyNY7GQIPuHV7L5j9fAn9R6XkNaOrnNYPhrmOw/s1600/IMG_3595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewv6tLMJWYk4YbaAXG0q3pYLobSfIF0e4mAfexsGr_z3Dtnh0lh8YXxiMmelEH1N93VEOmvNEr6Q1rSB7-fWhoXg2oMS1XRm475FQeuyNY7GQIPuHV7L5j9fAn9R6XkNaOrnNYPhrmOw/s640/IMG_3595.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FORMARE IL TUPPO A GOCCIA</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzfCrR4K5cxAsQtd6kYYXPZxbWR-f-IexX4i-ub9uz5rC0mUZt2X98b_URWgdS8QhI_QODvUcVyGIp2uYFZwGT5UhIlWAOQ580bLtp17nZc8eMngCwzB_INfjORdZfGTlzdJAthqZw14/s1600/IMG_3598.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzfCrR4K5cxAsQtd6kYYXPZxbWR-f-IexX4i-ub9uz5rC0mUZt2X98b_URWgdS8QhI_QODvUcVyGIp2uYFZwGT5UhIlWAOQ580bLtp17nZc8eMngCwzB_INfjORdZfGTlzdJAthqZw14/s640/IMG_3598.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CON IL POLLICE CREARE UN FORO NELLA BRIOCHE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMewYXhk7K4OAnAfyswPn2N7nieJ24naqlmJfmrjqED1cgKzObbOC728RLG169YPtw-HkEOuw2qlfpx-2CErUA_Ff-xPGA5TYB9cXxhtBvLsA9yn5Zt7Dd18c5JJF8Fwv_HLb_Xt4Q6Q/s1600/IMG_3599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMewYXhk7K4OAnAfyswPn2N7nieJ24naqlmJfmrjqED1cgKzObbOC728RLG169YPtw-HkEOuw2qlfpx-2CErUA_Ff-xPGA5TYB9cXxhtBvLsA9yn5Zt7Dd18c5JJF8Fwv_HLb_Xt4Q6Q/s640/IMG_3599.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">INSERIRE IL TUPPO E SPENNELLARE NUOVAMENTE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLwQvuuS66dcyzi-ZqGo-ibAWVlT9dzs6ZK2MCpgjp7OWm38vUAQBvFijFffOqUIrjNGOIUscotCDVnqIM-xB1B0msmxfnNzQ8oXYPZzZn8LW3fWtiGm9qNiwSbyemqlKzjde2NSZcKc/s1600/IMG_2748.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLwQvuuS66dcyzi-ZqGo-ibAWVlT9dzs6ZK2MCpgjp7OWm38vUAQBvFijFffOqUIrjNGOIUscotCDVnqIM-xB1B0msmxfnNzQ8oXYPZzZn8LW3fWtiGm9qNiwSbyemqlKzjde2NSZcKc/s640/IMG_2748.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">METTERE LE BRIOCHE A LIEVITARE PER 2 ORE </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZF_wExbKklvfHkdM6pzA70Cq0G4byJHmT3wvddHHshSa__FE3YVDzQwtHpstE_VWJ5zhaFdcqm5HDWkKofmLnGgUKr7NNF-GRgO9ruGYOfJIPUtIspAimgZWHH3qR7_ff0IsJSuavTc/s1600/IMG_2771.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZF_wExbKklvfHkdM6pzA70Cq0G4byJHmT3wvddHHshSa__FE3YVDzQwtHpstE_VWJ5zhaFdcqm5HDWkKofmLnGgUKr7NNF-GRgO9ruGYOfJIPUtIspAimgZWHH3qR7_ff0IsJSuavTc/s640/IMG_2771.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BRIOCHE DOPO LA LIEVITAZIONE, RADDOPPIATE</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwARNcq15pAN-sgRo4lg_75XBtOFRNKGNuD58ocDT05vQ7AT-Tb_9RCVJUFD19Ac92dA6xHtgiDmh70Kj8IB7cRwLRlwn_p_NsGURNN8v-oP7fORSMyK0CeIEWhKV5WzoloVLYjHKCHM/s1600/IMG_3559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwARNcq15pAN-sgRo4lg_75XBtOFRNKGNuD58ocDT05vQ7AT-Tb_9RCVJUFD19Ac92dA6xHtgiDmh70Kj8IB7cRwLRlwn_p_NsGURNN8v-oP7fORSMyK0CeIEWhKV5WzoloVLYjHKCHM/s640/IMG_3559.JPG" width="640" /></a></div>
<b><br /></b>Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0tag:blogger.com,1999:blog-3194337940119903794.post-74588237746235055432020-05-23T13:26:00.001+02:002020-10-15T15:49:28.706+02:00BUSIATE CON PESCESPADA, MELANZANE E MENTA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH72jDLyapAklg_8iLtS5sXU5l04-hC3mRRye1TU1jNy7Nw1c9wNngc44uPNUurTWr9guWlsOR-EH3bBlymCfyHsqYMLUbTrcnDG-fQ2pzgj0Z8Tun6LNZ_HCBV8oRPiEg8DXzHxjqsvE/s1600/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1546" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH72jDLyapAklg_8iLtS5sXU5l04-hC3mRRye1TU1jNy7Nw1c9wNngc44uPNUurTWr9guWlsOR-EH3bBlymCfyHsqYMLUbTrcnDG-fQ2pzgj0Z8Tun6LNZ_HCBV8oRPiEg8DXzHxjqsvE/s640/1.JPG" width="640" /></a></div>
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<i><span style="font-size: large;">Le <b>Busiate con Pescespada, melanzane e menta</b> sono un piatto tipico della zona di Trapani ma che replichiamo , con piacere in tutta la Sicilia.</span></i></div>
<a name='more'></a><i><span style="font-size: large;"> Io lo amo particolarmente perchè mi ricorda i giorni che, abitualmente ogni estate, trascorriamo a SanVito Lo Capo, celeberrima località balneare, di fronte l'Africa, con spiagge bianche caraibiche e patria del Cous Cous .</span></i><br />
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<i><span style="font-size: large;">In questi mesi di lock down....di infinita solitudine e costrizione nelle nostre case, spesso mi sono aggrappata ai ricordi dei momenti belli e tra questi ci sono le vacanze con il mio Doppio con il quale , oltre a tutte le altre cose, condivido l'amore per il mare e il buon cibo. Quindi, questa volta, ho anche preparato le Busiate , tipico formato di pasta fresca senza uova, chiedendo spiegazioni ad amici e conoscenti della zona . L'esperimento è riuscito e quindi ho deciso di fare un breve video per farvi vedere come dare la forma alla pasta. Vi assicuro che vi divertirete tantissimo a fare la pasta fresca a casa e poi....il condimento con tutto il sapore e il profumo del Mediterraneo vi conquisterà. ecco il video !!</span></i></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyBpUo5iQe9scjvI_MeI-vvjtm2uzEPG0KYHf9jhsUyy9TVZ_ydFVUUkFuMfPKlR_qsazzudkU28rA4FUEULQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDbFgWonWzRZkmubP0sxThIw1PTR7m-L25Qi0rdSAcO_HxaZ647L7dGc6XH-EY9yqNkKqJxR7pMNZppJ02YB7RYxjuiUuaUy6GsqziS_qBm9C7NBWDvkQAsGbWTXZ0XWMm6LJcvSX8uw/s1600/95708698_253966222473273_3825015852827148288_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDbFgWonWzRZkmubP0sxThIw1PTR7m-L25Qi0rdSAcO_HxaZ647L7dGc6XH-EY9yqNkKqJxR7pMNZppJ02YB7RYxjuiUuaUy6GsqziS_qBm9C7NBWDvkQAsGbWTXZ0XWMm6LJcvSX8uw/s640/95708698_253966222473273_3825015852827148288_n.jpg" width="640" /></a></div>
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<b>Ingredienti per le BUSIATE per 4 persone :</b></div>
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- gr 500 farina di semola rimacinata</div>
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- gr 200 di acqua</div>
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- 1\2 cucchiaino di sale</div>
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<b>Procedimento per le BUSIATE:</b></div>
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- impastare la farina con l'acqua e il sale sino ad ottenere un impasto liscio. Seoccorre aggiungere qualche cucchiaio d'acqua. L'idratazione dipende dal tipo di farina e la dose di acqua è indicativa</div>
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- lasciare riposare l'impasto per mezz'ora e poi formare le busiate come dal video</div>
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- stendere le busiate su un canovaccio pulito spelverizzato di farina per non farle attaccare</div>
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<b>Ingredienti per il condimento per 4 persone:</b></div>
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- gr 400 di pescespada fresco o surgelato</div>
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- 2 melanzane viola</div>
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- 1\2 kg di pomodorini Piccadilly o datterino o ciliegino</div>
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- 1\2 bicchiere di vino bianco</div>
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- 1 mazzetto di menta fresca</div>
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- 2 spicchi d'aglio</div>
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- peperoncino (facoltativo)</div>
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- olio extravergine d'oliva</div>
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- olio di semi per friggere</div>
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<b>Procedimento:</b></div>
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- tagliare a tocchetti le melanzane sbucciate e friggerle in abbondante olio di semi. Mettere da parte a sgocciolare su carta da cucina</div>
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- tagliare i pomodorini a pezzetti e lasciare gocciolare il liquido di vegetazione</div>
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- tagliare il pescespada a tocchetti piccoli e mettere da parte</div>
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- in una larga padella preparare un soffritto con laglio finemente tritato, la menta tritata, il peperoncino e mezzo bicchiere di olio d'oliva</div>
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- soffriggere a fuoco bassissimo per 4 minuti, mescolando</div>
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- aggiungere il pescespada e rosolare a fuoco bassissimo per 3 minuti</div>
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- aggiungere 4 cucchiai di vino bianco e fare sfumare</div>
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- aggiungere i pomodorini a pezzetti e aggiustare di sale</div>
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- cuocere a fuoco basso per 10 minuti</div>
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- spegnere il fuoco e aggiungere abbondante menta tritata</div>
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- nel frattempo cuocere le busiate in acqua salata abbondante e con 2 cucchiai di olio d'oliva per non farle attaccare</div>
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- quando saranno cotte scolarle bene e aggiungerle al condimento</div>
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- spadellare bene e aggiungere la menta fresca trita. Servire </div>
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<br />Mimma Moranahttp://www.blogger.com/profile/10359906695396152391noreply@blogger.com0