tag:blogger.com,1999:blog-80397529943611855982024-03-06T05:16:33.562+01:00in cucina con vannaHo sempre raccolto ricette della tradizione della mia famiglia e non solo, dapprima nei quaderni dalla copertina rigida, che conservo ancora, poi in agende e ora nel mio blog. E’ rilassante, la sera, sedermi e prendermi cura del mio blog che man mano nel tempo è cresciuto e cambiato.
Sono sempre più convinta che l’ingrediente principale e comune di tutte le mie ricette è l’amore e la passione che ci metto nel prepararli.in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.comBlogger790125tag:blogger.com,1999:blog-8039752994361185598.post-16951790645674781232019-08-11T18:36:00.000+02:002019-08-11T18:36:13.910+02:00Cannelloni ricotta e fiori di zucchina<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xb1PzY88nnHrOQD_LaqCtvqYSj5wJxmO5UWITS1xXI-GDVC95Cht3ec9DOq0eouhqhxgQULUiCIB8pKYMgtDzsxZGLNtVzw1pk5f1B_sfZ9_mGPcbli_Y2xiFoUOU23-DZQ_mx_4bItN/s1600/10a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xb1PzY88nnHrOQD_LaqCtvqYSj5wJxmO5UWITS1xXI-GDVC95Cht3ec9DOq0eouhqhxgQULUiCIB8pKYMgtDzsxZGLNtVzw1pk5f1B_sfZ9_mGPcbli_Y2xiFoUOU23-DZQ_mx_4bItN/s640/10a.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">E' un ottimo primo piatto, riuscitissimo e che vi farà fare bellissima figura.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ho acquistato la sfoglia sottilissima fresca per lasagna di una nota marca, per poter realizzare i cannelloni,</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per 2 persone:</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5 sfoglie sottili di pasta ( ogni sfoglia è 22 cm x 18 cm, la divido in due e ho due pezzi ciascuno di 11 cm x 18 cm, che arrotolerò dal lato di 18 cm per fare il cannellone)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 g di ricotta fresca di mucca </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g di mozzarelle tagliate a pezzetti</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400 g di fiori di zucchina ( 2 spicchi d'aglio, olio extravergine d'oliva, sale e pepe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5-6 cucchiai di grana grattugiata</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sale.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">400 ml di besciamella</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Procedimento:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaB8xhwn-Z6VeBNo97K8O5KWTtGrz-6_tGazf6fTje2rr1MtnKsKtCY9mGJOcXdrMgCACg9NdA3Yhpt5Es6sgHTQkKYvagbMQaol4G7H1HWi5pziqAUiouzOjNmaJw4V-y6pV7weakhIOt/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaB8xhwn-Z6VeBNo97K8O5KWTtGrz-6_tGazf6fTje2rr1MtnKsKtCY9mGJOcXdrMgCACg9NdA3Yhpt5Es6sgHTQkKYvagbMQaol4G7H1HWi5pziqAUiouzOjNmaJw4V-y6pV7weakhIOt/s640/1.jpg" width="608" /></a></div>
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<span style="background-color: white; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Pulire i fiori di zucchina ( togliere il peduncolo, il pistillo, il ricettacolo e le punta della corona) e lavarli delicatamente, massaggiandoli, sotto il filo d'acqua corrente, Metterli in una padella con olio, aglio e sale e pepe e cuocere a fiamma bassa, aggiungendo di tanto in tanto un filo d'acqua. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Emh5UTCrq4aLTzXrdo9WokMt3V8gUMvPcUEDEebC1TE2EGFk1QEjU-13ztxWxH9uKhOm4JhRhyphenhyphen3ZDOR9EZ2XxDmuC38wunZg_RqMj9AV0p-MaoMbPD4C2GIpFwTS9DckW92DuiAETT-/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="423" data-original-width="480" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Emh5UTCrq4aLTzXrdo9WokMt3V8gUMvPcUEDEebC1TE2EGFk1QEjU-13ztxWxH9uKhOm4JhRhyphenhyphen3ZDOR9EZ2XxDmuC38wunZg_RqMj9AV0p-MaoMbPD4C2GIpFwTS9DckW92DuiAETT-/s640/2.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: italic;">A cottura, togliere l'aglio e lasciare raffreddare. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijpLEUfGfUwfTgyLs3C-WokMSB9uJ13oriBeB08R1kcV4rFCbAF4vLG1Qs06x7jSnYDiRTV36gl0qrbQk218bbTwgs2ruOROuhjBNTLu6IpXDILb37L9qND0r8umhX38mMvQmtcVQeqYO/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijpLEUfGfUwfTgyLs3C-WokMSB9uJ13oriBeB08R1kcV4rFCbAF4vLG1Qs06x7jSnYDiRTV36gl0qrbQk218bbTwgs2ruOROuhjBNTLu6IpXDILb37L9qND0r8umhX38mMvQmtcVQeqYO/s640/3.jpg" width="548" /></a></div>
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<span style="background-color: white; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Tagliare le mozzarelle a pezzetti piccoli, aggiungere la ricotta, un cucchiaio colmo di grana e mescolare il tutto al fiori di zucchina cotti. Aggiungere sale e pepe, a seconda del vostro gusto.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuIah4UD7rve__AA2vR1Df1tuTc9ka00Toq8TUTiVGcDtZp6cCVlGwo-AAqMLYtckULxlHCuIrwsrjhHYG7kt3INkGvTmOELJ4kyoGxt3EN7yAbXIqoEBRZS2H9WwxSut34yqMFBNehPC/s1600/3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuIah4UD7rve__AA2vR1Df1tuTc9ka00Toq8TUTiVGcDtZp6cCVlGwo-AAqMLYtckULxlHCuIrwsrjhHYG7kt3INkGvTmOELJ4kyoGxt3EN7yAbXIqoEBRZS2H9WwxSut34yqMFBNehPC/s640/3a.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prendere le sfoglie di pasta. Ogni sfoglia è 22 cm x 18 cm, la divido in due e ho due pezzi ciascuno di 11 cm x 18 cm, che arrotolerò dal lato di 18 cm per fare il cannellone. Mettere sul bordo del ripieno ( come si vede nella foto)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v0XfmgWGk3dD-pxP12-1kNt7NYMKzRTdPgX2A592ff-m7Yejs8FmsNboG55n9J_4FSkecyGExN0NMFt8mRgguotUuZz91Vpudhgw1wK14ralcYYkrIofBJJJs1JRmuuH7TfZ7bunlgrz/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="521" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v0XfmgWGk3dD-pxP12-1kNt7NYMKzRTdPgX2A592ff-m7Yejs8FmsNboG55n9J_4FSkecyGExN0NMFt8mRgguotUuZz91Vpudhgw1wK14ralcYYkrIofBJJJs1JRmuuH7TfZ7bunlgrz/s640/1a.jpg" width="576" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arrotolare la sfoglia attorno al ripieno, facendo sovrapporre 3-4 cm di pasta sfoglia, il resto si taglia ( ma non si butta, io ho fatto i quadrucci , una pastina da gustare nelle minestre o nel brodo).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBoHQs3VEnsIQWJHYC1RgMISEh-BdZoH7DN38r4ikP5yhbe6WctbYcbm7mipHiS8MJZHKCw4EUL0zV8LkMm3f6kWAw61Cw2vuC3400rO5dvB-tkSp-C7lsJpba8mW3GSbxX93G6vf_aC_/s1600/4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBoHQs3VEnsIQWJHYC1RgMISEh-BdZoH7DN38r4ikP5yhbe6WctbYcbm7mipHiS8MJZHKCw4EUL0zV8LkMm3f6kWAw61Cw2vuC3400rO5dvB-tkSp-C7lsJpba8mW3GSbxX93G6vf_aC_/s640/4a.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nella teglia mettere la besciamella e della grana grattugiata, Adagiarvi i cannelloni ( con questo quantitativo ne ho riempiti 11).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI6CfBK1Xgf580X5wiyuqppTUgSb4UQWfos7OIeJ6vhMndt8RzPwgNpPYNDoQp-hMCMSBacmm2scKKqsMdZAYBoIHos358hN7nlExRM4wP-zoNF7APOfGitL0ENfFqBXKfA2abEOR2n8b/s1600/5a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="718" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI6CfBK1Xgf580X5wiyuqppTUgSb4UQWfos7OIeJ6vhMndt8RzPwgNpPYNDoQp-hMCMSBacmm2scKKqsMdZAYBoIHos358hN7nlExRM4wP-zoNF7APOfGitL0ENfFqBXKfA2abEOR2n8b/s640/5a.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coprirli totalmente con altra besciamella e grana grattugiata. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOny6OTdPUv06sA6YCc205IH69zJV_RPCp8Zs1k8RM76yLDr2vbx7bW5AyzmoQ3KBgWWHSMfNLMwp2-AyiDH2nAB8076ZzcNxXlRrdw32c4N8hLwbWry_EmHQrx3A-Mz9IYKoBB-FKah_r/s1600/7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="523" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOny6OTdPUv06sA6YCc205IH69zJV_RPCp8Zs1k8RM76yLDr2vbx7bW5AyzmoQ3KBgWWHSMfNLMwp2-AyiDH2nAB8076ZzcNxXlRrdw32c4N8hLwbWry_EmHQrx3A-Mz9IYKoBB-FKah_r/s640/7a.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Infornare a 200° per 20-25 minuti circa , in forno statico ; e poi il grill per qualche minuto, finchè non si colora.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXgUoGgeFwoQ4TK7oRXP0UQp-7ECRWbhBsoRl7DoRkEzIjQ0ObjQ_ficHJFtP6-nKMBiCtgZRkhGXlpSt2lzdIe8nXi9d3nPVG0cpzmRd4IS9fR_d9HP41dvE-axuhskAhuQF0IbUhpVB/s1600/8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXgUoGgeFwoQ4TK7oRXP0UQp-7ECRWbhBsoRl7DoRkEzIjQ0ObjQ_ficHJFtP6-nKMBiCtgZRkhGXlpSt2lzdIe8nXi9d3nPVG0cpzmRd4IS9fR_d9HP41dvE-axuhskAhuQF0IbUhpVB/s640/8a.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Servire calde, ma anche tiepide sono buonissime.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCI8hEfXDDCShPBNcBbSkIdzWpbMeXtU3JhvoYAedJ1k2Fp4-6bcYkBLMLQg4Aeb34Bf3hYbVfaOL5d8YQ3wOW4LD373ifHV9OErq9hSeApJo_f5LZF9OD1nWChFYhFirhIcnxy7gdJqq/s1600/9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCI8hEfXDDCShPBNcBbSkIdzWpbMeXtU3JhvoYAedJ1k2Fp4-6bcYkBLMLQg4Aeb34Bf3hYbVfaOL5d8YQ3wOW4LD373ifHV9OErq9hSeApJo_f5LZF9OD1nWChFYhFirhIcnxy7gdJqq/s640/9a.jpg" width="568" /></a></div>
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-89285149470543005192019-08-03T21:27:00.002+02:002019-08-03T21:27:18.120+02:00Torta di laurea caffè e panna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q2oR5049xmoWf90MhQyub8ZO-oxzfqi-JrDlq0aFts2C7F-Wiz1iy0Y0G-ryX5e_kbnDqsbC_hgeErO2yuH7EDmX2gN1H1A3p4hu7a7BNJUkJlGpTV-uqHzIcrbU2WP1_TFSaL8_oia7/s1600/67895933_433785940541234_4443495455598313472_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q2oR5049xmoWf90MhQyub8ZO-oxzfqi-JrDlq0aFts2C7F-Wiz1iy0Y0G-ryX5e_kbnDqsbC_hgeErO2yuH7EDmX2gN1H1A3p4hu7a7BNJUkJlGpTV-uqHzIcrbU2WP1_TFSaL8_oia7/s640/67895933_433785940541234_4443495455598313472_n.jpg" width="480" /></a></div>
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<b>Ingredienti;</b><br />
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<b>per la base:</b><br />
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4 uova<br />
300 g di zucchero<br />
7 cucchiai di olio<br />
2 tazzine di caffè<br />
200 g di farina tipo 2<br />
100 g di frumina<br />
1 bustina di lievito per dolci<br />
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<b>per la bagna:</b><br />
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latte zuccherato<br />
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<b>per la farcitura:</b><br />
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panna montata<br />
granella di nocciole ( o di mandorle)<br />
anisini colorati<br />
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<b>Procedimento:</b><br />
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Montare uova e zucchero,con il frullino elettrico, fino a renderli spumosi. Aggiungere olio e caffè e continuare a amalgamare. Versare le farine, il lievito e amalgamare il tutto con il frullino fino a rendere il tutto omogeneo. Versare in una teglia imburrata dal diametro di 26 cm.<br />
Cuocere per 50 minuti circa in forno statico a 180°.<br />
Fare la prova stecchino e sfornare.<br />
Quando si raffredda, sformare e tagliare 3 strati.<br />
Bagnare ogni strato con latte e riempire di panna.<br />
Coprire tutta la torta con la panna.<br />
Coprire il bordo superiore e il lato della torta con la granella e poi decorare con le decorazioni in pasta di zucchero.<br />
<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-26313156932062451842019-07-25T21:36:00.000+02:002020-07-30T22:56:50.889+02:00Torta di laurea per mia figlia Valentina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5aQRRhk3V8Xgvrx2flbViMSB9WWV35VldKw6IKhfk3dkk0cmVCAJ9tcp4bTQams8dT3fQK-MYZj5QMPhDI4OLOiPwaXpazPelOLn_QtsdsZ1gXv2UNopX9CpiBh39TK6McClvwkG8O6f/s1600/67507000_348463839401742_3862168230470615040_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="torta di laurea in cucina con vanna" border="0" data-original-height="960" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5aQRRhk3V8Xgvrx2flbViMSB9WWV35VldKw6IKhfk3dkk0cmVCAJ9tcp4bTQams8dT3fQK-MYZj5QMPhDI4OLOiPwaXpazPelOLn_QtsdsZ1gXv2UNopX9CpiBh39TK6McClvwkG8O6f/s640/67507000_348463839401742_3862168230470615040_n.jpg" title="torta di laurea " width="512" /></a></div>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>Ingredienti:</b><br />
<br />
4 uova grandi<br />
300 g di zucchero<br />
7 cucchiai di olio di semi di girasole<br />
7 cucchiai di latte<br />
200 g di farina 0<br />
100 g di farina di pistacchio<br />
1 cucchiaio colmo di gocce di cioccolato fondente<br />
1 bustina di lievito per dolci<br />
<br />
<b>per la bagna</b> ho usato del latte<br />
<br />
<b>per la farcia e guarnizione:</b><br />
Panna montata (250 ml)<br />
Granella di pistacchio ( circa 200 g)<br />
gocce di cioccolato fondente<br />
frutta: mirtilli, ribes e more.<br />
<br />
<b>Procedimento:</b><br />
<br />
Montare uova e zucchero,con il frullino elettrico, fino a renderli spumosi. Aggiungere olio e latte e continuare a amalgamare. Versare le farine, il lievito e le gocce di cioccolato e amalgamare il tutto con il frullino fino a rendere il tutto omogeneo. Versare in una teglia imburrata dal diametro di 26 cm.<br />
Cuocere per 50 minuti circa in forno statico a 180°.<br />
Fare la prova stecchino e sfornare.<br />
Quando si raffredda, sformare e tagliare 3 strati.<br />
Bagnare ogni strato con latte e riempire di panna e gocce di cioccolato.<br />
Coprire tutta la torta con la panna.<br />
Coprire il bordo superiore e il lato della torta con la granella e poi decorare con la frutta e con le decorazioni in pasta di zucchero.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_VvhGTX4Tcp3ssBqOx-nHdkO5aFvDD-1xt6oQEZlPtgwRSg2ie6LhTH8WM26ihCJtZRdFTTxBTZFwt6xi78GvS7YGmRYIzKRKoCToDPQ6q6M_HBRRFM3bfualbyhyphenhyphen-hv0LYK6SIDGsJZ/s1600/67566078_220711535479492_8616798061953286144_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_VvhGTX4Tcp3ssBqOx-nHdkO5aFvDD-1xt6oQEZlPtgwRSg2ie6LhTH8WM26ihCJtZRdFTTxBTZFwt6xi78GvS7YGmRYIzKRKoCToDPQ6q6M_HBRRFM3bfualbyhyphenhyphen-hv0LYK6SIDGsJZ/s640/67566078_220711535479492_8616798061953286144_n.jpg" width="480" /></a></div>
<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-43918179843530037472019-07-07T19:01:00.001+02:002019-07-07T19:01:29.257+02:00Plumcake al cacao con macedonia di frutta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vt_Zn3EvD6ksHaNiMWAbJQU-0wTCipSNgPiBIy1_ghWH1qxw8mMo6iazQ3Ur5Zl6oC7Oi2NA7ZPfO0RKY9fEpa7loRsOShfRDkBFuWRMgfGwhJsZmSmlPCize-G2CGFJQOGdIRkNwK9N/s1600/66153180_2260117367390551_2246126548434288640_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vt_Zn3EvD6ksHaNiMWAbJQU-0wTCipSNgPiBIy1_ghWH1qxw8mMo6iazQ3Ur5Zl6oC7Oi2NA7ZPfO0RKY9fEpa7loRsOShfRDkBFuWRMgfGwhJsZmSmlPCize-G2CGFJQOGdIRkNwK9N/s640/66153180_2260117367390551_2246126548434288640_n.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><br /></b>
<b><br /></b>
<b>Ingredienti:</b><br />
<br />
120 g di burro senza lattosio<br />
120 g di zucchero<br />
25 g di marmellata di pesche<br />
25 g di marmellata di albicocche<br />
3 uova grandi ( io ne ho usate 2 perchè erano a due tuorli)<br />
40 g di cacao amaro<br />
260 g di farina tipo 2<br />
1 bustina di lievito per dolci<br />
200 ml di acqua fredda<br />
1 grossa percoca da tagliare a pezzettini<br />
1 pera media da tagliare a pezzettini<br />
<br />
<b>Procedimento:</b><br />
<br />
Prendere il burro dal frigorifero e tagliarlo a pezzettini, metterlo in una ciotola, aggiungere lo zucchero e lavorarlo con il frullino elettrico. Quando si è leggermente amalgamato, aggiungere le due marmellate e amalgamare con il frullino.<br />
Aggiungere le uova intere e continuare a amalgamare.Quando il composto è diventato omogeneo, aggiungere poco alla volta il cacao con la farina con il lievito e continuare ad amalgamare, aggiungendo di tanto in tanto l'acqua fredda.<br />
Pulire la frutta , tagliarla a pezzettini e versarli man mano nel composto, Amalgamarli delicatamente al composto.<br />
Versare il tutto in uno stampo, in silicone, per plumcake. Infornare, in forno statico, per un'ora a 180°. Fare la prova stuzzicadente prima di toglierlo dal forno.<br />
Togliere dal forno il dolce, capovolgerlo su carta stagnola, lasciandolo nello stampo, finchè non si raffreddi.<br />
Sformare, tagliare a fette e servire.<br />
<br />
Ottimo dolce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhcnbEnOiBYEP_s6VEtRVGUUQlFQ8YirHEwbRDdExpdGQlz646kjDBk9k3yO7yW9i3hlDMscyoGVrntu-RW0FZaL8hg1PFjTS8njis3gerY9YDXT7dzRFkrWwTjdOU3ZRXLR6pVR34jnh/s1600/66040247_1258070074353473_5211445173015281664_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhcnbEnOiBYEP_s6VEtRVGUUQlFQ8YirHEwbRDdExpdGQlz646kjDBk9k3yO7yW9i3hlDMscyoGVrntu-RW0FZaL8hg1PFjTS8njis3gerY9YDXT7dzRFkrWwTjdOU3ZRXLR6pVR34jnh/s640/66040247_1258070074353473_5211445173015281664_n+%25281%2529.jpg" width="480" /></a></div>
<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-58456857458371306262019-07-02T22:13:00.005+02:002019-07-02T22:13:56.265+02:00Orecchiette integrali con crema di zucchine e fiori di zucchina.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed9HtMJv20thLBqs23cMULfHDu6l65_MF9_ciLEOJQuJV1lKgSRAIy7b1VbL-AtyEwy7CW0d-GZ_pbIJTCzhIJN1w-yPx4KNo60vXl969J0OBtsXPL0J0-6al8Gry0Yn2puTPHRWGK_bf/s1600/65550811_408465910010563_3668765153052065792_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed9HtMJv20thLBqs23cMULfHDu6l65_MF9_ciLEOJQuJV1lKgSRAIy7b1VbL-AtyEwy7CW0d-GZ_pbIJTCzhIJN1w-yPx4KNo60vXl969J0OBtsXPL0J0-6al8Gry0Yn2puTPHRWGK_bf/s640/65550811_408465910010563_3668765153052065792_n.jpg" width="640" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Ingredienti per 3 persone:</b><br />
<b><br /></b>
<b><i><u>Crema di zucchine:</u></i></b><br />
4 zucchine medio-piccole<br />
1 cipolla<br />
60 ml di olio extravergine d'oliva<br />
sale<br />
<br />
<b><i><u>Fiori di zucchina saltati in padella:</u></i></b><br />
200 g di fiori di zucchina<br />
3 cucchiai d'olio extravergine d'oliva<br />
2 spicchi d'aglio<br />
sale<br />
<br />
<b><i><u>250 g di orecchiette integrali</u></i></b><br />
<br />
<b>Procedimento:</b><br />
<b><br /></b>
Lavare e tagliare a fette le zucchine e metterle in una ciotola con acqua , In una padella versare olio, cipolla tritata , sale e le zucchine colanti d'acqua.A fiamma bassa, cuocere le zucchine, aggiungendo di tanto in tanto un filo d'acqua, per non farla seccare, A cottura , spegnere il fuoco e frullare con il minipimer, finchè non diventa cremoso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo6OL6Q9E7qLRAHmiQ-GEuFq0BgyCauugoQ_y-CX1aNqopmsS0XImFe5KuOnvSpW1iBW3VCQ-_NG1_gKLU_pGSbxzDc39uR6Z7XzGST5ePFyxFSDnIZL0HlW8cB9ZZRVeJNoT_xuZ622I/s1600/65863062_2488963731166281_8522870593228374016_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="645" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo6OL6Q9E7qLRAHmiQ-GEuFq0BgyCauugoQ_y-CX1aNqopmsS0XImFe5KuOnvSpW1iBW3VCQ-_NG1_gKLU_pGSbxzDc39uR6Z7XzGST5ePFyxFSDnIZL0HlW8cB9ZZRVeJNoT_xuZ622I/s640/65863062_2488963731166281_8522870593228374016_n.jpg" width="638" /></a></div>
<br />
<br />
Pulire i fiori di zucchina ( togliere il peduncolo, il pistillo, il ricettacolo e le punta della corona) e lavarli delicatamente, massaggiandoli, sotto ul filo d'acqua corrente, Metterli in una padella con olio, aglio e sale e cuocere a fiamma bassa, aggiungendo di tanto in tanto un filo d'acqua.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOH3WX2-U_PWdXIESOvBLv9GNqksa2obZdpXZaHPB1J1UJ4cr6QZsRbza9DtwjtU9shX_96QLFHgdULvBmzkjkVILx-pTwo334HE-H2pe7YuuOWvI0GhF6gUNuQYJ094IrFHQ9C3HA3hn/s1600/65645914_452182185601962_5014345288396046336_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOH3WX2-U_PWdXIESOvBLv9GNqksa2obZdpXZaHPB1J1UJ4cr6QZsRbza9DtwjtU9shX_96QLFHgdULvBmzkjkVILx-pTwo334HE-H2pe7YuuOWvI0GhF6gUNuQYJ094IrFHQ9C3HA3hn/s640/65645914_452182185601962_5014345288396046336_n.jpg" width="640" /></a></div>
<br />
<br />
Cuocere le orecchiette in abbondante acqua salata, A cottura, scolarle e versarle nella crema di zucchine calda, Riempire i piatti e condirli con i fiori di zucchina cotti.<br />
<br />
Buon appetito.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQWFfz8r5_o9P_q6lHAKY7jsXK9lF72DTaz_m7iSWm0MEobql1Y13sKO3nvSFuQT3yCiiqBK4vmHaCoZbe-094nCA8z65qwbpLFYeVAifvbhNfGfGI-WBjsWCca5RmMazJ0MqghvaoKsQ/s1600/66053814_2233706923394061_6641607306205200384_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQWFfz8r5_o9P_q6lHAKY7jsXK9lF72DTaz_m7iSWm0MEobql1Y13sKO3nvSFuQT3yCiiqBK4vmHaCoZbe-094nCA8z65qwbpLFYeVAifvbhNfGfGI-WBjsWCca5RmMazJ0MqghvaoKsQ/s640/66053814_2233706923394061_6641607306205200384_n.jpg" width="480" /></a></div>
<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-39394034761811019872019-06-15T19:07:00.000+02:002019-06-15T19:07:00.977+02:00PLUMCAKE BANANE E CACAOOTTIMO dolce per la merenda, la colazione di tutti.<br />
Soffice, morbido, sano e nutriente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXaYSo5Q3IjIDTyNbGMpwc8G2EWdrr5s2eCPEwGLycRvR-iaOM67YORSA6OQANbT26-U8rTuJvrZqxY3ng-0JZLG5BiTbaf5yVrwiyiriQ2OokkXrrDjQSca_kjpEcDxk9kfLbo9_SCSR/s1600/62635240_322232528670786_5153524700055339008_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXaYSo5Q3IjIDTyNbGMpwc8G2EWdrr5s2eCPEwGLycRvR-iaOM67YORSA6OQANbT26-U8rTuJvrZqxY3ng-0JZLG5BiTbaf5yVrwiyiriQ2OokkXrrDjQSca_kjpEcDxk9kfLbo9_SCSR/s640/62635240_322232528670786_5153524700055339008_n.jpg" width="480" /></a></div>
<br />
<br />
Ingredienti:<br />
<br />
120 g di burro senza lattosio<br />
120 g di zucchero<br />
2 uova grandi<br />
1 pizzico di sale<br />
450 g di polpa di banane<br />
1 bustina di lievito per dolci<br />
200 g di farina tipo 2<br />
40 g di cacao amaro in polvere<br />
<br />
Procedimento:<br />
<br />
Tagliare il burro, appena tolto dal frigo, a fettine, Metterlo in una ciotola e mischiarlo con lo zucchero, utilizzando il frullino elettrico, Quando lo zucchero e il burro sono diventati omogenei, aggiungere il primo uovo e quando si è amalgamato, aggiungere il secondo uovo. Quando il tutto è diventato omogeneo aggiungere un pizzico di sale.<br />
In un'altra ciotola tagliare le banane a rondelle e schiacciarle con la forchetta.<br />
Versare la purea di banane nel primo composto e con il frullino elettrico omogeneizzare.il tutto. aggiungere il lievito, il cacao e la farina e amalgamare tutto con il frullino elettrico.<br />
Prendere la teglia del plumcake in silicone, oliarla con olio di semi , versarvi il composto .<br />
Infornare in forno statico a 180° per 60 minuti.<br />
Sfornare, lasciare raffreddare e sformare.<br />
<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-63876734238493602182019-02-14T23:08:00.001+01:002019-02-14T23:08:15.822+01:00Cuore di panna e cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEbH0nCT7Wott8CbenbrZTRXnElY0yrhCor4_K-tffnp2SMoUxCSuoWaK8JGEN2qKqjYjNZ2JiA8LiHEhy2Ksb8OhkmEG4kA0dQFYKpE2_F1fV-PEWJLmhIQ8UYI_FxmSYcx_nSQPg3Zz/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="764" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEbH0nCT7Wott8CbenbrZTRXnElY0yrhCor4_K-tffnp2SMoUxCSuoWaK8JGEN2qKqjYjNZ2JiA8LiHEhy2Ksb8OhkmEG4kA0dQFYKpE2_F1fV-PEWJLmhIQ8UYI_FxmSYcx_nSQPg3Zz/s640/10.jpg" width="640" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Ingredienti:</b><br />
<br />
base biscotto:<br />
4 uova<br />
200 g di zucchero<br />
100 g di farina<br />
colorante rosso<br />
<br />
ripieno:<br />
200 ml di panna da montare<br />
1 vasetto di cioccolato fondente spalmabile<br />
50 g granella di nocciole<br />
50 g di cioccolato fondente da sciogliere<br />
15 g burro<br />
2 cucchiai di latte<br />
<br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: italic;"><b>Procedimento:</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: italic;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: italic;">Base biscotto:</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: italic;">Mescolare, con il frullino elettrico, le uova con lo zucchero e lavorarli per 10 minuti circa, finché saranno spumosi, aggiungere la farina e il colorante e lavorarla per altri 5 minuti.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-style: italic;" /></span>
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Versare il tutto sulla placca del forno (30 cm x 40 cm) , rivestita di carta- forno, </span></span><br />
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
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<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">infornarla a 160° per 15- 20 minuti, cioè finché non diventa dorata.</span></span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Sfornarla e lasciarla raffreddare.</span></span><br />
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<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Tagliare la base con la formina a forma di cuore, io ne ho fatte 16 per avere 8 biscotti.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmzVmiSI-anJ_umXzJLIq0qVBcnxErBJJcJP5s8eeyT_lYm3-3mVKYW894bo7o6GmOf5DB-ftP2UNAJqCPk6tVW4Q880LJQ4Q6YQECgt7JRWPddpDyXXP6m24A2DP9QjKAOdfIpZseK1/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="352" data-original-width="693" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmzVmiSI-anJ_umXzJLIq0qVBcnxErBJJcJP5s8eeyT_lYm3-3mVKYW894bo7o6GmOf5DB-ftP2UNAJqCPk6tVW4Q880LJQ4Q6YQECgt7JRWPddpDyXXP6m24A2DP9QjKAOdfIpZseK1/s640/5.jpg" width="640" /></a></div>
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Sciogliere a bagnomaria il cioccolato fondente con burro e latte e poi lasciare intiepidire.</span></span><br />
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Montare la panna.</span></span><br />
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<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Su un cuore mettere della panna e al centro un cucchiaino di crema di cioccolata coprire con l'altro cuore, Con un pennello coprire mezzo cuore con uno strato spesso di cioccolata sciolta a bagnomaria. Coprire i bordi con granella di nocciole e porre in frigo.</span></span><br />
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Sono buonissime.</span></span><br />
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-style: italic;"><span style="font-family: Arial, Helvetica, sans-serif;">Auguri alla mia Valentina.</span></span><br />
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-68579700392521908802019-02-14T22:23:00.004+01:002019-02-14T22:23:56.242+01:00Ravioli di San Valentino <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhVA21UKtVMsJsEpNLoTvIAic-cBLe2sRpRcP_spMTqXSfItxGx7M5S8OTvrNMGFS-VCoPW6XjCcWQNbwCi2QAOGSCD6gdL9JqL5IZ0t7XZIevYDOXD3IsKdqVM_fa1HNDr1nN0OdD0KX/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="712" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhVA21UKtVMsJsEpNLoTvIAic-cBLe2sRpRcP_spMTqXSfItxGx7M5S8OTvrNMGFS-VCoPW6XjCcWQNbwCi2QAOGSCD6gdL9JqL5IZ0t7XZIevYDOXD3IsKdqVM_fa1HNDr1nN0OdD0KX/s640/7.jpg" width="596" /></a></div>
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Ingredienti:</b><br />
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300 g di farina tipo 0</div>
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3 uova</div>
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6 carciofi</div>
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1 spicchio d'aglio</div>
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1 cucchiaio di olio</div>
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un cucchiaino di prezzemolo fresco tritato</div>
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sale</div>
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10 noci</div>
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200 g di gorgonzola</div>
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<b> Procedimento:</b></div>
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Pulire i carciofi fino ad ottenere il cuore tenero. Tagliarli a spicchi e metterli in acqua e limone per non farli ossidare. Scolare i carciofi e cuocerli con aglio, olio, prezzemolo, sale e un po' d'acqua. Una volta cotti, scolarli e passarli nel frullatore con i gherigli di noci. Aggiungere il gorgonzola e mischiare il tutto con una forchetta.</div>
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Impastare farina e uova. Con la macchina della pasta fare delle sfoglie molto sottili.Su una sfoglia mettere dei mucchietti d'impasto a distanza di 5-6 cm l'uno dall'altro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kIJSIquK-6sHeB6f7JXCmR7XJY80tS3ROzunYpyT01iiu0V5b7hwzC84OyKBmSP2j34o14U2BtIaJuespxJMHXzoZz6gAWM5W8kko0JTlRm3E3hLNKVJVpg6LvjP6oDVZxStTBiVJJPv/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="637" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kIJSIquK-6sHeB6f7JXCmR7XJY80tS3ROzunYpyT01iiu0V5b7hwzC84OyKBmSP2j34o14U2BtIaJuespxJMHXzoZz6gAWM5W8kko0JTlRm3E3hLNKVJVpg6LvjP6oDVZxStTBiVJJPv/s640/1.jpg" width="506" /></a></div>
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Coprirli con una seconda sfoglia e con la formina a forma di cuore fare i ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdEHQhorz82F5qmunwwDt3BGtLVNeH27m45pBTBUS8V8Ti0Y7nQm6XuClEY-bE3iqgp-o-3hxIvrjxtoxJnuASlRfg_4HrKj3-3H6SqGYR6oQb0ZoeDkQZSCqacejfIYpJABR5BnQ_rgY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="718" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdEHQhorz82F5qmunwwDt3BGtLVNeH27m45pBTBUS8V8Ti0Y7nQm6XuClEY-bE3iqgp-o-3hxIvrjxtoxJnuASlRfg_4HrKj3-3H6SqGYR6oQb0ZoeDkQZSCqacejfIYpJABR5BnQ_rgY/s640/4.jpg" width="554" /></a></div>
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Con questa quantità ho fatto 36 ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMaowlKrhDPcGUiFRYD55hI7D8mKEhLH17HEPq2QoYji6rjiNDKIDRUgve5h49VnPyowL2J2Q2sF2D61F3jHvIKSw941E-NkLqWXfZr9kUopB1S0Gupt6e6yXTGVX2h-X-U6CCaBx5tFb/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="437" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMaowlKrhDPcGUiFRYD55hI7D8mKEhLH17HEPq2QoYji6rjiNDKIDRUgve5h49VnPyowL2J2Q2sF2D61F3jHvIKSw941E-NkLqWXfZr9kUopB1S0Gupt6e6yXTGVX2h-X-U6CCaBx5tFb/s640/8.jpg" width="608" /></a></div>
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Cuore i ravioli in abbandante acqua salata, per 3-4 minuti. Scolarli e saltarli in padella con burro e rodez grattugiato.<br />
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Un vero successo!!!<br />
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-76841652005223669432018-10-07T22:11:00.003+02:002018-10-07T22:11:31.609+02:00Confettura di prugne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBAEriCaKbOspRg2AxGtr1rWdRXAeTJJ3hg91zMPV2NPsJtq_BndSwnrXw__7VBdlewf8Mlv4VkUfnAZf0sYQsT0YIHMa_YA6f6O_MFDgExXrmGhcpfTliVMyY-BTf9N3RpqE97IW_1Iw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="667" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBAEriCaKbOspRg2AxGtr1rWdRXAeTJJ3hg91zMPV2NPsJtq_BndSwnrXw__7VBdlewf8Mlv4VkUfnAZf0sYQsT0YIHMa_YA6f6O_MFDgExXrmGhcpfTliVMyY-BTf9N3RpqE97IW_1Iw/s640/5.jpg" width="570" /></a></div>
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<b>Ingredienti:</b><br />
<br />
700 g di prugne<br />
175 g di zucchero<br />
<br />
<b>Procedimento:</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv0fspK3EYgp94oblYeJ4-iuhprYHau-zhuHotvkHqESYw_0tLiVKgWqJgZQVGrtyJBYNJFHFu-WeQEn0yJnolqXiMYX0CJdZPmLay7ZM-I6zeRbm1PREGXW1D0nW_wcfjUEtPgabIuJF/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv0fspK3EYgp94oblYeJ4-iuhprYHau-zhuHotvkHqESYw_0tLiVKgWqJgZQVGrtyJBYNJFHFu-WeQEn0yJnolqXiMYX0CJdZPmLay7ZM-I6zeRbm1PREGXW1D0nW_wcfjUEtPgabIuJF/s640/1.jpg" width="480" /></a></div>
<b><br /></b>
<br />
Generalmente lo zucchero da mettere nella confetture di prugne deve essere la metà del peso delle prugne. Io ne ho messo un quarto perchè le prugne erano molto dolci,<br />
Ho lavato, sbucciato e snocciolato le prugne , ho aggiunto lo zucchero e poi, a fiamma media, le ho cucinate per un'ora, girandole di tanto in tanto in quanto all'inizio era tutto molto acquisi, ma diregola si deve girare sempre per evitare che si attacchi al fondo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Rz4EAYz5JcnxSwUJlpTgtcetQBeKvuHwoAIWLzbP-hjmM2ZKNpJ6GYHMKOmB6hZ2TRa-DwkrhVKgKWUS1ATiDYBaRAoWBN7wO1wfEnS7xil0U6ykqZei4uLXDHcvZGcdK7q2V0FX8gq/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="712" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Rz4EAYz5JcnxSwUJlpTgtcetQBeKvuHwoAIWLzbP-hjmM2ZKNpJ6GYHMKOmB6hZ2TRa-DwkrhVKgKWUS1ATiDYBaRAoWBN7wO1wfEnS7xil0U6ykqZei4uLXDHcvZGcdK7q2V0FX8gq/s640/21.jpg" width="640" /></a></div>
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<br />
<br />
<br />
Seguendo il procedimento de <i>Il cucchiaio d'argento</i>, ho lasciato raffreddare la confettura e poi l'ho messa nei barattoli sterilizzati e chiusi ermeticamente.<br />
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Altrimenti la confettura bollente si mette nei barattoli sterilizzati e si capovolgono per creare il sottovuoto, coperti da una copertina di lana, per 12 ore, e poi si conservano in luogo fresco in posizione dritta con il coperchio verso l'alto.<br />
Una volta aperto il barattolo, conservare in frigo e consumare in 3/4 gg.<br />
Infatti ho preparato vasetti piccoli.<br />
Buona merenda!!!!!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnCMpJ0WmaY0iEzj2WVgUWCrN-65xJPsRkarNR4ep8NSViNYz1nGzBx-W5m5TCGJGBFrHgfoFmh6Bb2npkvsMPYxUadSpa1qk0Zy5hKdZiRMlEvG9_IC04O3h6jlXY2thQTwDQiAJ2saT/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnCMpJ0WmaY0iEzj2WVgUWCrN-65xJPsRkarNR4ep8NSViNYz1nGzBx-W5m5TCGJGBFrHgfoFmh6Bb2npkvsMPYxUadSpa1qk0Zy5hKdZiRMlEvG9_IC04O3h6jlXY2thQTwDQiAJ2saT/s640/4.jpg" width="480" /></a></div>
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-80064154502011447832018-08-25T22:21:00.003+02:002018-08-25T22:21:50.756+02:00Uovo con cipolla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA51Dzi5LQWkIkfLzb5ouzrv6jpAHXfOaNNXir2PQv2Ly_AHazHmPtuJ2YkESZxht7snRLtBOgoRepKQXj_s9nm35xlbPRThITJimiOQc8UL2OXOukXpEU1IuRjy27dqxVE-IeUxfGgut1/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="580" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA51Dzi5LQWkIkfLzb5ouzrv6jpAHXfOaNNXir2PQv2Ly_AHazHmPtuJ2YkESZxht7snRLtBOgoRepKQXj_s9nm35xlbPRThITJimiOQc8UL2OXOukXpEU1IuRjy27dqxVE-IeUxfGgut1/s640/3.jpg" width="484" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Ingredienti per una persona:</b><br />
<br />
1 uovo<br />
1 cipolla media rosa<br />
olio extravergine d'oliva<br />
sale e pepe<br />
<br />
<b>Procedimento:</b><br />
<br />
Grattugiare la cipolla e metterla nel pentolino con due cucchiai di olio un pizzico di sale un po' di pepe e 4.5 cucchiai di acqua.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkKTyJmQpCiytt0eHv7QGZhzFbv5-XkV8a83UNmOnSHYjMv18NjopP-OBGpnFQk4KD1UrG33WcF8m2z8D0ENnhuZ1mCS1YchTIwl-J4bpDQeD74qjCNOOSP9E_qtzcclO9n7yfiABw4MO/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="638" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkKTyJmQpCiytt0eHv7QGZhzFbv5-XkV8a83UNmOnSHYjMv18NjopP-OBGpnFQk4KD1UrG33WcF8m2z8D0ENnhuZ1mCS1YchTIwl-J4bpDQeD74qjCNOOSP9E_qtzcclO9n7yfiABw4MO/s400/1.jpg" width="400" /></a></div>
<br />
<br />
<br />
Far cuocere a fiamma bassa, facendo attenzione che non si bruci e aggiungendo all'occorrenza un po' di acqua.<br />
Dopo circa 10-12 minuti , aprire l'uovo sulla cipolla,<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgAcbgJCMHgMct6lQsZ_tTDKI1g4Bs-rSghmrKMqlRg46N4E0jncdG5iFpt8rpm_iYZU-DSmgWOk4PXY4CryhbP1vMFPrfrz9OK7EmqITeD2GponedY-OHkSFbuEdPZm4ZhyphenhyphenSpeNFv-2F/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="720" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgAcbgJCMHgMct6lQsZ_tTDKI1g4Bs-rSghmrKMqlRg46N4E0jncdG5iFpt8rpm_iYZU-DSmgWOk4PXY4CryhbP1vMFPrfrz9OK7EmqITeD2GponedY-OHkSFbuEdPZm4ZhyphenhyphenSpeNFv-2F/s400/2.jpg" width="400" /></a></div>
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farlo cuocere e servire caldo. E' un ottimo secondo.<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-80221599463143184982018-06-09T19:52:00.001+02:002018-06-09T19:52:16.674+02:00Pasta integrale con crema di fiori di zucchina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42v2jP7RxFCXK2GZ08zwwVOdgv78TH7hnheiwK6GSZbDoMrEZJvQsnBuFLR-nymqOkqa3wj64VtjxFn2k8pcR3em8dWbBblbwASpPhbMNY5jVI_VU64S4ObkO4jxTwvi0oD1vJNADW13j/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="687" data-original-width="539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42v2jP7RxFCXK2GZ08zwwVOdgv78TH7hnheiwK6GSZbDoMrEZJvQsnBuFLR-nymqOkqa3wj64VtjxFn2k8pcR3em8dWbBblbwASpPhbMNY5jVI_VU64S4ObkO4jxTwvi0oD1vJNADW13j/s640/3.jpg" width="502" /></a></div>
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<br />
Che prelibatezza questo piatto, un primo semplice ma buonissimo.<br />
<br />
<b>Ingredienti per 2 persone:</b><br />
<br />
160 g di pasta integrale<br />
250 g di fiori di zucchina<br />
2 spicchi d'aglio<br />
un filo d'olio extravergine d'oliva<br />
100 g di formaggio spalmabile<br />
sale q.b.<br />
<br />
<b><br /></b>
<b>Procedimento:</b><br />
<br />
In una padella mettere un filo d'olio, 2 spicchi d'aglio puliti e un pizzico di sale.<br />
Mettete su fiamma bassa e versare subito, prima che l'olio sfrigoli, altrimenti rischiate di bruciarvi, i fiori di zucchina puliti e lavati, gocciolanti di acqua .<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagVI_IKoIUS6R5cSZoDfDoLW0iDAxQSjxJNX5GlQWd9PUm4l7KNWJbOkd2m_DRUf2TXWqcHk_Y0HdyXHgUOV_OugymxY4A_qBOAPALDmUOlUJfGv09mehEzUqbu83rCDxpDWla3thiepJ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagVI_IKoIUS6R5cSZoDfDoLW0iDAxQSjxJNX5GlQWd9PUm4l7KNWJbOkd2m_DRUf2TXWqcHk_Y0HdyXHgUOV_OugymxY4A_qBOAPALDmUOlUJfGv09mehEzUqbu83rCDxpDWla3thiepJ/s640/1.jpg" width="472" /></a></div>
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<br />
Aumentare un po' la fiamma e continuare la cottura finchè non saranno cotti.<br />
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<br />
<br />
Nel frattempo cuocere la pasta.<br />
Lasciarli intiepidire e, con il minipimer,frullarli ( togliendo prima l'aglio) e amalgamare il tutto con il fomaggio spalmabile. Versarvi la pasta al dente e amalgamare il tutto. Impiattare e sentirete che profumo , ma soprattutto che sapore.<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-8594457913131235692018-06-06T15:39:00.002+02:002018-06-06T15:39:43.231+02:00Moscardini al sugo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPsK1cu6-NAshvxssFGTy51AEhTP9bF-ZDPtm7gAMxRiajMqm9c5ekFlf7inQJR__Lp5x9WfzbLce86LIw4LeZUbQDP0oy2FN99g26Vc2kXmnRF84XTC3Y-qGBYGaH8to13Z8NRCfHEoS/s1600/moscardini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="797" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPsK1cu6-NAshvxssFGTy51AEhTP9bF-ZDPtm7gAMxRiajMqm9c5ekFlf7inQJR__Lp5x9WfzbLce86LIw4LeZUbQDP0oy2FN99g26Vc2kXmnRF84XTC3Y-qGBYGaH8to13Z8NRCfHEoS/s640/moscardini.jpg" width="640" /></a></div>
<i><b><br /></b></i>
<i><b><br /></b></i>
<i><b>Ingredienti:</b></i><br />
<i><br /></i>
<i>1/2 kg di moscardini</i><br />
<i>2 spicchi d'aglio</i><br />
<i>2 cucchiaini di prezzemolo tritato</i><br />
<i>100 ml di olio extravergine d'oliva</i><br />
<i>1 bicchiere di vino bianco</i><br />
<i>500 ml di passata di pomodor</i><i>o</i><br />
<i>sale e pepe</i><br />
<i><b><br /></b></i>
<i><b>Procedimento:</b></i><br />
<i><br /></i>
<i>Pulire e lavare i moscardini. In una pentola , mettere olio, aglio e prezzemolo tritato. A fiamma bassa, far dorare l'aglio, poi versare i moscardini appena lavati e alzare la fiamma. Dopo un paio di minuti versare il vino, mantenere la fiamma media e stare attenti che il tutto non si attacchi, ma il liquido continui a bollire, versare il pomodoro, aggiungere sale, se occorre, e pepe. Abbassare la fiamma, dopo circa 10 minuti.</i><br />
<i>Continuare la cottura per una buona mezzora.</i><br />
<i>Servite con crostini di pane, oppure con le linguine.</i><br />
<i><br /></i>in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-3372703338544462132018-06-01T20:42:00.001+02:002018-06-01T20:43:57.811+02:00Panbrioche ai fiori di zucchina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe1ATefvI1K84qSiyv_OYh8xVQb4eYwu8Z7hUvf7Klld9aLYXyZ2NBYnRalqF8VpcvdUBhsTRKZEnpEYebYlNbNLVqq8ir8PyZdZfu42Dxq1Qu6UbRMkbe82oZnOlwig7XTPnfoUgGEG1/s1600/panbrioche1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="767" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe1ATefvI1K84qSiyv_OYh8xVQb4eYwu8Z7hUvf7Klld9aLYXyZ2NBYnRalqF8VpcvdUBhsTRKZEnpEYebYlNbNLVqq8ir8PyZdZfu42Dxq1Qu6UbRMkbe82oZnOlwig7XTPnfoUgGEG1/s640/panbrioche1.jpg" width="510" /></a></div>
<br />
<br />
<b>Ingredienti:</b><br />
<br />
300 g di farina 0<br />
100 g di burro<br />
200 ml di acqua<br />
2 uova<br />
1 cucchiaino di zucchero<br />
1/2 cucchiaino di sale<br />
1 lievito di birra<br />
<div>
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<div>
<br /></div>
<div>
<div>
Io ho usato il bimby per impastare:</div>
<div>
mettere, nel boccale, acqua, burro, uova, zucchero e lievito per 20 secondi a 4 vel. Aggiungere la farina e il sale e continuare a impastare per 60 secondi a 5 vel. Lasciare riposare per un'ora.</div>
<div>
Versare metà composta in una teglia in silicone a forma di plumcake.</div>
<div>
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<div>
.</div>
</div>
<div>
<br /></div>
<div>
<div>
<b>Ingredienti per il ripieno:</b><br />
<b><br /></b></div>
<div>
250 g di fiori di zucchina</div>
<div>
1 spicchio d'aglio</div>
<div>
olio extravergine d'oliva</div>
<div>
100 g di fesa di tacchino</div>
<div>
100 g di formaggio a fette</div>
<div>
1 cucchiaio di parmigiano grattugiato</div>
</div>
<div>
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Cuocere in padella i fiori di zucchina, puliti e lavati, con 3 cucchiai d'olio, lo spicchio d'aglio e un filo d'acqua. A cottura, spegnere e lasciare raffreddare.</div>
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Versare i fiori di zucchina, sgocciolati, sull'impasto.</div>
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Versarvi sopra la fesa di tacchino tagliata a quadratini, il formaggio a fette a pezzetti, il parmigiano grattugiato.</div>
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Coprire con il resto dell'impasto. </div>
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Infornare a 160° per 50'</div>
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Sfornare. Lasciar raffreddare.</div>
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Sformare e .....</div>
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Buona Appetito!!!!</div>
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-48358685121953069412018-05-27T20:59:00.001+02:002018-05-27T20:59:49.401+02:00Cheesecake alle ciliegie<div class="separator" style="clear: both; text-align: center;">
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-85975626696398642602018-05-20T17:20:00.001+02:002018-05-20T17:20:06.228+02:00Saccottini di pollo al forno<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredienti per 6 saccottini:</b><br />
<br />
6 fette di petto di pollo tagliate sottili<br />
7-8 fiori di zucchina<br />
1 spicchio d'aglio<br />
2 uova grandi<br />
1 cucchiaio di parmigiano grattugiato<br />
1 mozzarella da 50 g, tagliata a pezzetti.<br />
sale q.b.<br />
olio extravergine d'oliva q.b.<br />
<br />
<b><i>per la panatura :</i></b><br />
farina,<br />
2 uova piccole<br />
1 cucchiaio di parmigiano<br />
1 pizzico di sale<br />
pangrattato<br />
<br />
<b><i>per la cottura:</i></b><br />
olio extravergine d'oliva<br />
un foglio carta forno<br />
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<b>Procedimento:</b><br />
Innanzitutto preparare i fiori di zucchina per la frittatina. Lavare e pulire i fiori di zucchina e saltarli in padella con aglio, un filo d'olio e un pochino d'acqua. Quando si sono cotti, bastano una decina di minuti, versare il tutto ( togliendo lo spicchio d'aglio) nelle 2 uova con un cucchiaio di parmigiano grattugiato e un pizzico di sale. Con una forchetta sbattere il tutto.<br />
In una padella versare un filo d'olio, accendere la fiamma e versare il composto per la frittata, che deve essere sottile.<br />
Quando è cotta , dividerla in sei parti .<br />
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Adagiare ogni pezzo di frittata su una fetta di petto di pollo, mettere qualche pezzetto di mozzarella e arrotolare.<br />
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In tre ciotole mettere;<br />
1) farina:<br />
2) le 2 uova piccole, con il cucchiaio di parmigiano e un pizzico di sale<br />
3) pangrattato<br />
e passare i 6 saccottini.<br />
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Su una placca forno mettere un foglio di carta forno, adagiarvi i saccottini, versarvi un filo d'olio.<br />
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Cuocere a 200° circa per una mezz'oretta circa, devono risultare dorati.<br />
Servire su dell'insalata croccante.<br />
E' ottimo!!!!<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-87695627329250875762018-05-19T21:36:00.000+02:002018-05-19T21:36:12.747+02:00Torta di albicocche rovesciata<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredienti:</b><br />
<br />
<b><i>per la torta:</i></b><br />
3 uova<br />
100 g di zucchero<br />
1 vasetto di yogurt alle albicocche<br />
120 ml di olio di semi<br />
250 g di farina<br />
1 bustina di lievito<br />
<br />
<b><i>per lo sciroppo:</i></b><br />
130 g di zucchero<br />
120 ml di acqua<br />
<br />
<b><i>per guarnire:</i></b><br />
10 albicocche<br />
<b><br /></b>
<b>Procedimento:</b><br />
Lavare le albicocche, sbucciarle e tagliarle a metà e togliere il seme.<br />
<b><i>Per lo sciroppo:</i></b><br />
mettere in un pentolino acqua e zucchero, portare ad ebollizione e versarvi le albicocche pulite e far cuocere per 3 minuti,<br />
Imburrare la teglia ( diametro 20 cm) e posizionare in un unico strato le albicocche con la base rivolta verso l'alto e copritele con un mestolo di sciroppo..<br />
<b><i>Per l'impasto:</i></b><br />
Mescolare con la frusta elettrica le uova e lo zucchero, aggiungere olio, yogurt, farina e lievito e continuare a mescolare. Versare in composto nella teglia.<br />
Infornare a 180° per 45' circa, in forno statico.<br />
Fare la prova stuzzicadenti prima di togliere dal forno.<br />
Quando è fredda sformarla e capovolgerla e servirla.<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com1tag:blogger.com,1999:blog-8039752994361185598.post-28758696483750353662018-05-13T18:42:00.001+02:002018-05-13T18:42:54.332+02:00Cheesecake al mango<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqpQtRRMcMshhHrMcQ_Xx2lAtcLPgpEK-7ldQ5MnGH_o_5ZNAFWvtvzaqYg0drPYz1dyaFfVDdWEGpMtoLE1ZPFaE63SdVRGL2XWwTKCmum9wvdBZ0gE1dVLzHDj8oEt3_t4KK0VqGNkc/s1600/foto6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqpQtRRMcMshhHrMcQ_Xx2lAtcLPgpEK-7ldQ5MnGH_o_5ZNAFWvtvzaqYg0drPYz1dyaFfVDdWEGpMtoLE1ZPFaE63SdVRGL2XWwTKCmum9wvdBZ0gE1dVLzHDj8oEt3_t4KK0VqGNkc/s640/foto6.jpg" width="480" /></a></div>
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<b><i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;">Ingredienti: </span></i></b><i><span style="color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">260 g di</span></span></span></i><i><span style="background: white; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> biscotti</span></i><span style="color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> digestive<i><br /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">120 g di burro</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">200 ml di panna da montare</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">175 g di formaggio spalmabile</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">100 g di cioccolato bianco</span></span></i></span></div>
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<span style="color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"><i><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><u style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; widows: 2; word-spacing: 0px;"><span style="background: white;">per la gelatina di mango: </span></u><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">1 mango</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">2 fogli di colla pesce</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><b style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span style="background: white;">Procedimento:<o:p></o:p></span></b></i></span></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;">sciogliere il burro in un padellino, spegnere il fuoco e versarvi i biscotti, sbriciolati.</span></i></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> Versare il composto sul fondo di una teglia apribile del diametro di 22 cm.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqVRV2DU-7BP4dqSDXtDTful2bKdURes0gT2feKyNS1eFuxphOWJQnLPwn9hrNDK918pTx1vj8hkmJt89tCIP7rWjfrNqyrif1tChSPLNsRhSYimY29ejDcLLbFoR2GEEYc_NPLO8In73/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="536" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqVRV2DU-7BP4dqSDXtDTful2bKdURes0gT2feKyNS1eFuxphOWJQnLPwn9hrNDK918pTx1vj8hkmJt89tCIP7rWjfrNqyrif1tChSPLNsRhSYimY29ejDcLLbFoR2GEEYc_NPLO8In73/s640/2.jpg" width="640" /></a></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> Lasciare raffreddare e nel frattempo montare la panna, aggiungere il formaggio spalmabile e la cioccolata bianca tritata nel mixer. Versare il tutto sui biscotti e metterle in frigo.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMJKB6YL6Tzr305RDEQ7pDLe-j8OtK8uGCK5LjHCSOXJCk5_elx_dm3q6EzuIKH0Pj0qHBs5c2LjCAzz9GTyWnt8f4F0lC4NdfU3OSl4r1EEIu097WiFGVR1dBk0f1bLu9guOnHLEa1jS/s1600/foto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMJKB6YL6Tzr305RDEQ7pDLe-j8OtK8uGCK5LjHCSOXJCk5_elx_dm3q6EzuIKH0Pj0qHBs5c2LjCAzz9GTyWnt8f4F0lC4NdfU3OSl4r1EEIu097WiFGVR1dBk0f1bLu9guOnHLEa1jS/s640/foto2.jpg" width="590" /></a></div>
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<i><span style="color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Nel frattempo frullare il mango ( privato della buccia e naturalmente del nocciolo). Passarlo in un colino e mettere il succo in un pentolino, a fiamma bassa, quando sarà caldo, far sciogliere la colla pesce che avrete in precedenza messo a mollo nell'acqua fredda.</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" /><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Spegnere e lasciare raffreddare.<o:p></o:p></span></span></span></i></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;">Io ho preso la cheesecake che era in frigo, ho fatto un solco circolare con un cucchiaino,nella parte centrale della cheesecake,</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViJ9sVu8HZ6UpCNufPY_8XeCt_NVgehLUTg-duQTRURVWMMWgpGfJw6GCUh7Y0enj8BbAngEX_ZJxDbecGrz0OXrJwOVlXht0H1A91mqwtfCUHjEzVP0ug1N03C4OxfSf6t6LtiajrYbg/s1600/foto4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViJ9sVu8HZ6UpCNufPY_8XeCt_NVgehLUTg-duQTRURVWMMWgpGfJw6GCUh7Y0enj8BbAngEX_ZJxDbecGrz0OXrJwOVlXht0H1A91mqwtfCUHjEzVP0ug1N03C4OxfSf6t6LtiajrYbg/s640/foto4.jpg" width="457" /></a></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> l’ho riempito della purea di mango, cioè quella rimasta nel colino, dopo aver fatto colare il succo del mango per farne gelatina,</span></i><br />
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> e poi l’ho ricoperta con la panna/formaggio che ho tolto con il cucchiaino mentre facevo il solco. </span></i><br />
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;">Nella fetta il solco ripieno di purea di mango sarà:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDIa-ulKZ-BmXNn-E68nt_aB54DZJTdUctjFzAA4qkEnyifzPuVFOKWZyNN1jXhGU6wTU2ZAe4UQbi0mTWQE2dFaDdkpz9KgZV8vPHoKc4nfgaL825fIlicb5nn560dgf3q-_S5dNSPIU/s1600/foto7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDIa-ulKZ-BmXNn-E68nt_aB54DZJTdUctjFzAA4qkEnyifzPuVFOKWZyNN1jXhGU6wTU2ZAe4UQbi0mTWQE2dFaDdkpz9KgZV8vPHoKc4nfgaL825fIlicb5nn560dgf3q-_S5dNSPIU/s640/foto7.jpg" width="372" /></a></div>
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<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;"> Ho livellato tutto e ho versato sopra la gelatina di mango.</span></i><br />
<i><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 16pt; line-height: 22.8267px;">In frigorifero per un'ora.</span></i><br />
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-47846895559412365662018-05-01T17:27:00.002+02:002018-05-01T17:27:46.795+02:00Cheesecake alle fragole<br />
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<b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyN1KjFz2O3X9rLrHNEdQWBMNmFW9IUnTiW_dWPDcp4zevTf3h7QcvYcSlGFJKAnpB8rV_EYQEQtyhzExXaQ8ZALJpo-XmV6rPxeQyXelX4BzrVGgkfKVIaXXUlqYiVmmBJQXJTVVxyA-T/s1600/31682289_1842800942425743_8226711965146284032_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyN1KjFz2O3X9rLrHNEdQWBMNmFW9IUnTiW_dWPDcp4zevTf3h7QcvYcSlGFJKAnpB8rV_EYQEQtyhzExXaQ8ZALJpo-XmV6rPxeQyXelX4BzrVGgkfKVIaXXUlqYiVmmBJQXJTVVxyA-T/s640/31682289_1842800942425743_8226711965146284032_n.jpg" width="512" /></a></i></b></div>
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<b><i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;">Ingredienti: </span></i></b><i><span style="color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">260 g di</span></span></span></i><i><span style="background: white; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"> biscotti</span></i><span style="color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"> digestive<i><br />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">120 g di burro</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">200 ml di panna da montare</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">175 g di formaggio spalmabile</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">4 fragole grosse</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">zucchero</span></span></i></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"><i><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<u style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; widows: 2; word-spacing: 0px;"><span style="background: white;">per la gelatina di fragole: </span></u><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">200 g di fragole</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">2 fogli di colla pesce</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">2 cucchiai di zucchero</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<b style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><span style="background: white;">Procedimento:<o:p></o:p></span></b></i></span></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;">sciogliere il
burro in un padellino, spegnere il fuoco e versarvi i biscotti, sbriciolati.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NyRWgI-JbOwJPTcL_b6K0NLFGvU4YFy7Uii0DRYb8YZc-bro7-ODW38FZrHmVhPoTVutKy0IilXR8thgiI9aDWryGPVWnRH_5wD4VqXKHPLmVv3a7U6VQRVbPbgM5rqJKmgVnqm0EoEL/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="532" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NyRWgI-JbOwJPTcL_b6K0NLFGvU4YFy7Uii0DRYb8YZc-bro7-ODW38FZrHmVhPoTVutKy0IilXR8thgiI9aDWryGPVWnRH_5wD4VqXKHPLmVv3a7U6VQRVbPbgM5rqJKmgVnqm0EoEL/s640/1.jpg" width="426" /></a></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"> Versare il composto sul fondo di una teglia apribile del diametro di 22 cm.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqVRV2DU-7BP4dqSDXtDTful2bKdURes0gT2feKyNS1eFuxphOWJQnLPwn9hrNDK918pTx1vj8hkmJt89tCIP7rWjfrNqyrif1tChSPLNsRhSYimY29ejDcLLbFoR2GEEYc_NPLO8In73/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="536" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqVRV2DU-7BP4dqSDXtDTful2bKdURes0gT2feKyNS1eFuxphOWJQnLPwn9hrNDK918pTx1vj8hkmJt89tCIP7rWjfrNqyrif1tChSPLNsRhSYimY29ejDcLLbFoR2GEEYc_NPLO8In73/s640/2.jpg" width="640" /></a></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"><br /></span></i></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"> Lasciare raffreddare e nel frattempo montare la panna, zuccherarla a vostro
piacere e gusto, aggiungere il formaggio spalmabile e le 4 fragole tagliate a
pezzettini. Versare il tutto sui biscotti e metterli in frigo.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKqFIK0TUEs8anhoPWBcNgHG7PyZeLDpuxUVQJZOvLef_0ptRhgm9YgGKwDItoOZmJOOxQMwmARBImf_ImwJqdCfaqyIMNR10oIFDp8ohjgPvU1qa0iHeZDsRVh9IdjuY-jTipmQy1uo-/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="515" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKqFIK0TUEs8anhoPWBcNgHG7PyZeLDpuxUVQJZOvLef_0ptRhgm9YgGKwDItoOZmJOOxQMwmARBImf_ImwJqdCfaqyIMNR10oIFDp8ohjgPvU1qa0iHeZDsRVh9IdjuY-jTipmQy1uo-/s640/3.jpg" width="582" /></a></div>
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<i><span style="color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"><br /></span></i></div>
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<i><span style="color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Nel frattempo frullare i 200 g di fragole. Passarle in un colino e mettere
il succo in un pentolino, a fiamma bassa, e aggiungere 2 cucchiai di zucchero (naturalmente
assaggiate, se a voi piace piu' dolce, ne aggiungete altro), quando sarà caldo,
far sciogliere la colla pesce che avrete in precedenza messo a mollo nell'acqua
fredda.</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Spegnere e lasciare raffreddare.<o:p></o:p></span></span></span></i></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;">Io ho preso la
cheesecake che era in frigo, ho fatto un solco circolare con un cucchiaino,nella
parte centrale della cheesecake, l’ho riempito della purea di fragole che mi è
rimasta nel colino, dopo aver fatto colare il succo delle fragole per farne
gelatina, e poi l’ho ricoperta con la panna/formaggio che ho tolto con il
cucchiaino mentre facevo il solco. Nella fetta il solco ripieno di purea di fragole sarà:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnedGTlKIlTLwXPN_meamBa8Th6TxtWuWLbpfSdh4G2uPr-ioXdhF8y9fNSGPGwZhk2AOHwbJUwVlbAjmLA4XbspjbBq-j_aGs54TDOcE9GtO6hF6H25Ywuts0vjGIs2bdj__BayQwWm1/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="134" data-original-width="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnedGTlKIlTLwXPN_meamBa8Th6TxtWuWLbpfSdh4G2uPr-ioXdhF8y9fNSGPGwZhk2AOHwbJUwVlbAjmLA4XbspjbBq-j_aGs54TDOcE9GtO6hF6H25Ywuts0vjGIs2bdj__BayQwWm1/s1600/4.jpg" /></a></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;"> Ho livellato tutto e ho versato sopra la
gelatina di fragole.<o:p></o:p></span></i></div>
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<i><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 107%;">Mettere la
cheesecake in freezer.<o:p></o:p></span></i></div>
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<br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-66708465173455656202018-04-02T18:16:00.002+02:002018-04-02T18:18:17.869+02:00MAXI CENTRO BLU ALL'UNCINETTOSto realizzando questo centro all'uncinetto con cotone blu, seguendo lo schema che vi riporto :<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-3270651947211603902018-03-31T21:24:00.000+02:002018-03-31T21:24:47.816+02:00Dolci per Pasqua 2018Scarcelle, biscotti e bignè per il profiteroles...<br />
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-81263442004257343352018-03-29T21:38:00.001+02:002018-03-29T21:38:24.310+02:00La gallina porta ovetti<div class="separator" style="clear: both; text-align: center;">
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<br />in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-51105251545277765812018-03-07T21:35:00.002+01:002018-03-07T21:35:15.232+01:008 marzo<span style="font-size: large;">Il rispetto è la prima cosa che conta in ogni rapporto umano. </span><br />
<span style="font-size: large;">Partendo dalla parola<b><u> RISPETTO</u></b>, dedico a tutte le donne, di ogni età, un piccolo pensiero e un immenso abbraccio.</span><br />
<span style="font-size: large;"><b><u>INSIEME</u></b> si vince qualsiasi battaglia, mai chiudersi, aver vergogna, credersi sole.</span><br />
<span style="font-size: large;">Dedico questo post a mia<span style="background-color: magenta;"> figlia</span>, a mia<span style="background-color: blue;"> madre</span>, alle mie <span style="background-color: orange;">sorelle</span>, a mia <span style="background-color: lime;">nuora</span>, a mia <span style="background-color: yellow;">cugina</span>, a mia <span style="background-color: cyan;">nipote</span>, alle mie <span style="background-color: #38761d;">amiche</span>, alle mie <span style="background-color: #c27ba0;">colleghe</span>, alle <span style="background-color: #ea9999;">amiche dei miei figli</span>, alle<span style="background-color: #f6b26b;"> vicine di casa,</span> a <span style="color: red;">TE</span> che leggi questo post e a loro:</span><br />
<span style="font-size: large;"> le 129 operaie dell'industria tessile Cotton che, nel 1908, protestarono per le terrificanti condizioni in cui erano costrette a lavorare e trovarono la morte, l'8 marzo, nell'incendio divampato nella fabbrica e provocato dal proprietario Mr Johnson che bloccò le porte della fabbrica per impedire alle operaie di uscire.</span><br />
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com2tag:blogger.com,1999:blog-8039752994361185598.post-34677957168878691992018-02-14T21:49:00.000+01:002020-07-30T22:56:24.779+02:00Dolce a forma di cuore di pasta biscotto<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Prima base di pasta biscotto:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 uova</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200 g di zucchero</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 g di farina</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Seconda base di pasta biscotto:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 uova </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200 g di zucchero</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100 g di farina</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Farcitura:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">500 ml di panna da montare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150 g di burro di arachidi</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300 g di marshmallow</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Procedimento:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-pi57sNpLoce2h-Q4oYiFzUuL8D79a-XXE6hirpbBTWOC89rK3QKq-P5_C3RxBoe8q8qYAQ4HQL2-kV-sWYtTk8bnkdjFcPjYt67wOCdxPysNy7lh_pun6bHin8wEHdv8JG5ElwOUPvD/s1600/28001493_1762482827124222_1619755733_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="464" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-pi57sNpLoce2h-Q4oYiFzUuL8D79a-XXE6hirpbBTWOC89rK3QKq-P5_C3RxBoe8q8qYAQ4HQL2-kV-sWYtTk8bnkdjFcPjYt67wOCdxPysNy7lh_pun6bHin8wEHdv8JG5ElwOUPvD/s640/28001493_1762482827124222_1619755733_n.jpg" width="368" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-style: italic;">Mescolare, con il frullino elettrico, le uova con lo zucchero e lavorarli per 10 minuti circa, finché saranno spumosi, aggiungere la farina e lavorarla per altri 5 minuti.</span></span><br />
<span style="background-color: white; font-style: italic;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Versare il tutto sulla placca del forno (30 cm x 40 cm) , rivestita di carta- forno, infornarla a 160° per 15- 20 minuti, cioè finché non diventa dorata.</span></span><br />
<span style="background-color: white; font-style: italic;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sfornarla e lasciarla raffreddare.</span></span><br />
<span style="background-color: white; font-style: italic;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparare un'altro impasto e procedere come sopra.</span></span><br />
<span style="background-color: white; font-style: italic;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><i>Ritagliare due forme uguali di cuore sulle due sfoglie.</i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><i>Montare la panna e ricoprire con la sac-a-poche e con metà panna una base a forma di cuore. Spalmare l'atra base cuore con burro di arachidi e metterlo sopra la panna, con il lato spalmato di burro di arachidi, internamente.</i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><i>Ricoprire il tutto con l'altra metà della panna. Decorare con i marshmallow e mettere in frigo ad asciugare.</i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><i>Mettere in frigo prima di servire.</i></span></span><br />
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in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-56096310712682698452018-01-28T16:46:00.001+01:002018-01-28T16:46:23.793+01:00Rotolo panna e fragole con biscotto sbriciolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEv6manOh5mUhqzd2Uhe0OCZSuG270Y9U99EO7FqqyJ8mA_T8i_WNBkC0DJbdISxkDpM2z2ibN6zSNdDf24ZvNmZymrZiM0keWF4LsS9KBWwj0DYs1K7r2ZUB7aKX4HMuFldImAKJI84w/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1180" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEv6manOh5mUhqzd2Uhe0OCZSuG270Y9U99EO7FqqyJ8mA_T8i_WNBkC0DJbdISxkDpM2z2ibN6zSNdDf24ZvNmZymrZiM0keWF4LsS9KBWwj0DYs1K7r2ZUB7aKX4HMuFldImAKJI84w/s640/IMG_0139.JPG" width="472" /></a></div>
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<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b>Ingredienti:</b></span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b><i><br /></i></b></span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b><i>Per il rotolo:</i></b></span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">4 uova</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">200 g di zucchero</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">100 g farina</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b><i><br /></i></b></span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b><i>Per il ripieno:</i></b></span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">350 g di fragole pulite e tagliate a pezzetti</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">200 ml di panna per dolci da montare</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">50 g di cioccolata fondente</span><br />
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span>
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b>Per guarnire:</b></span><br />
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span>
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">10 biscotti al cioccolato</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b><br /></b></span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><b>Procedimento:</b></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnC0-IwmScjxIngAAPgKH9dRTdEXarafPG_30kxD0BpXDyO1PwRnI__MCrKKYrtGmXSPPMDpknYRXreZicHIta6AFmZupb_9S2z7bETvGzA9_1YV_9k9QcBZXRzNG_mXE6TrBvVH07JiB/s1600/16997526_1399624210076754_513595108_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnC0-IwmScjxIngAAPgKH9dRTdEXarafPG_30kxD0BpXDyO1PwRnI__MCrKKYrtGmXSPPMDpknYRXreZicHIta6AFmZupb_9S2z7bETvGzA9_1YV_9k9QcBZXRzNG_mXE6TrBvVH07JiB/s640/16997526_1399624210076754_513595108_n.jpg" width="360" /></a></div>
<span style="font-family: arial, helvetica, sans-serif;"><b><br style="background-color: white; font-size: 17.6px; font-style: italic;" /></b></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span><span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">Mescolare, con il frullino elettrico, le uova con lo zucchero e lavorarli per 10 minuti circa, finché saranno spumosi, aggiungere la farina e lavorarla per altri 5 minuti.<br />Versare il tutto sulla placca del forno (30 cm x 40 cm) , rivestita di carta- forno, infornarla a 160° per 15- 20 minuti, cioè finché non diventa dorata.<br />Togliere la teglia dal forno e appoggiare il pandispagna, senza staccarla dalla carta- forno, su uno strofinaccio umido, in modo che la carta forno poggi sullo strofinaccio.<br />Arrotolare e srotolare. Ora togliere lo strofinaccio e lasciare il pandispagna arrotolato</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9lFt9pGZwzxxfGyqPn3k6H_LWF6oWijovBkkd-ET_ebW01LsQxRygWRCH9ZbqCsV77DGkmCawdcsRgG6lebDbkwufwywheWQBWMAohhVEIir7TpCIuzWMVRMruVSiwBClaxj_BFnoErN/s1600/23316087_1659582170747622_210809169_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="960" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9lFt9pGZwzxxfGyqPn3k6H_LWF6oWijovBkkd-ET_ebW01LsQxRygWRCH9ZbqCsV77DGkmCawdcsRgG6lebDbkwufwywheWQBWMAohhVEIir7TpCIuzWMVRMruVSiwBClaxj_BFnoErN/s640/23316087_1659582170747622_210809169_n.jpg" width="640" /></a></div>
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span>
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br />Lasciare raffreddare.</span><br />
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">Montare la panna. Stendere il pandispagna e spalmarvi sopra la panna montata, cospargervi le fragole e i pezzettini di cioccolata fondente. Arrotolare il tutto.</span><br />
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;">Frullare i biscotti e cospargerli su rotolo. Mettere in frigo o nel freezer a seconda se si vuol gustare come dolce morbido o come semifreddo., entrambi molto buoni.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qAT4VvNoV033ZvDBcwd_7JTfraATCpnUiM0IveF7OMQPFn-i0KY5sFYsqY_OR_R9ne_0xRTxRLRPNZHQu3n0LGPapmiXUysba_FzWnB65WHqqgdg1ScMihys6ScEL9T5rvEsy9m1zqIk/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qAT4VvNoV033ZvDBcwd_7JTfraATCpnUiM0IveF7OMQPFn-i0KY5sFYsqY_OR_R9ne_0xRTxRLRPNZHQu3n0LGPapmiXUysba_FzWnB65WHqqgdg1ScMihys6ScEL9T5rvEsy9m1zqIk/s640/IMG_0137.JPG" width="640" /></a></div>
<span style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span>in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0tag:blogger.com,1999:blog-8039752994361185598.post-46809953391155425922018-01-22T20:49:00.000+01:002018-01-22T20:49:03.110+01:00Ciambelline<br />
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<strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS8DYMFBRYoUu6kYVeSSKBKihnkKN9htbpTVUMSl80KKh-TqksnjlYbUe6gD789Ew0xY_eTO5flBUIVzwgA1qLSDCWhv_H6oY58ePi7Af9PpzW8tMdQIr10OuOnN6NCPfrQNUqJAXnDKQ/s1600/26996959_1738009052904933_1630264797_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="528" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS8DYMFBRYoUu6kYVeSSKBKihnkKN9htbpTVUMSl80KKh-TqksnjlYbUe6gD789Ew0xY_eTO5flBUIVzwgA1qLSDCWhv_H6oY58ePi7Af9PpzW8tMdQIr10OuOnN6NCPfrQNUqJAXnDKQ/s640/26996959_1738009052904933_1630264797_n.jpg" width="352" /></a></strong></div>
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<strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">Ingredienti:</strong><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">120 g di zucchero</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">2 uova</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">120 g di burro</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">120 g di farina</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">un cucchiaino di lievito per dolci </span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">Procedimento:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBFwciCVcOWIauFD96qiVuHCdGtfE4DH0XT9peFwKd2eGdwR0TiAiCNdk8ozLeiz7IsCvFMUBL9gcWqOVWaNMfhqItn0hgej_h91GpSvbbVpynKM_jz2U1RNIlpuJVtmUOrwYYurRi7Wu/s1600/27043144_1738008482904990_667837480_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="520" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBFwciCVcOWIauFD96qiVuHCdGtfE4DH0XT9peFwKd2eGdwR0TiAiCNdk8ozLeiz7IsCvFMUBL9gcWqOVWaNMfhqItn0hgej_h91GpSvbbVpynKM_jz2U1RNIlpuJVtmUOrwYYurRi7Wu/s640/27043144_1738008482904990_667837480_n.jpg" width="372" /></a></div>
<b><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /></b><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"></strong><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">Montare le uova con lo zucchero. Quando l'impasto sarà soffice e cremoso, incorporare il burro a pomata , amalgamare bene il tutto, aggiungendo poi il lievito, ultimare l'impasto incorporando la farina, mescolando bene, fino a creare una massa spumosa e omogenea. intanto fare scaldare il fornetto che cuoce le cimbelline. Quando il fornetto sarà ben caldo, con una tasca da pasticceria riempire gli stampi per 3/4 della loro profondità. Chiudere e cuocere per meno di 5 minuti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_IiT80cRxBn2sNl8SILW41nFCOfLVqagozigrQ0Q5ecnvIHEgEZyyvFXOPLjL4CcooWzkz_WugQa-4JtiMB1IWJzKgOsKTmkTdyeoEO7fcpyfGIjsSihdEcuEWmXqyuO0C8Mr6vDFje2/s1600/27043549_1738007702905068_873430456_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_IiT80cRxBn2sNl8SILW41nFCOfLVqagozigrQ0Q5ecnvIHEgEZyyvFXOPLjL4CcooWzkz_WugQa-4JtiMB1IWJzKgOsKTmkTdyeoEO7fcpyfGIjsSihdEcuEWmXqyuO0C8Mr6vDFje2/s640/27043549_1738007702905068_873430456_n.jpg" width="492" /></a></div>
<br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">Poi farcirli a piacere: </span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;">con la cioccolata sciolta a bagnomaria, con cioccolata e cocco o con cioccolata e anisini. Sono una delizia. Si conservano bene in un contenitore a chiusura ermetica per 3- 4 giorni. A differenza di altre volte, questa volte ne ho fatte 70!!!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0pmUk0ROBdQAxaxN-v55CZGA2nV46yjUCbTM-6V3p6eM4cSbap_szb3wDhaqzb-LHTFKpI_hYluu0jAlTO352DeRD883r5eyjkY97-VtiKffas0CPPcbHwMBCkwerv9KBMA_jqCnHVZJ/s1600/26996807_1738009219571583_925555041_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="528" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0pmUk0ROBdQAxaxN-v55CZGA2nV46yjUCbTM-6V3p6eM4cSbap_szb3wDhaqzb-LHTFKpI_hYluu0jAlTO352DeRD883r5eyjkY97-VtiKffas0CPPcbHwMBCkwerv9KBMA_jqCnHVZJ/s640/26996807_1738009219571583_925555041_n.jpg" width="352" /></a></div>
<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 17.6px; font-style: italic;"><br /></span>in cucina con vannahttp://www.blogger.com/profile/09929569403464673708noreply@blogger.com0