tag:blogger.com,1999:blog-70897976152600895302024-03-19T05:22:14.091+01:00La dolcezza nel cuore......ovvero la cucina a modo mio...Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-7089797615260089530.post-61984682197414838092013-10-01T10:28:00.000+02:002013-10-01T10:29:05.669+02:00"CAROTE IN FIORE CON PESTO SPECIALE"<br />
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<span style="color: purple; font-size: large;"><b>Buongiorno a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>sto per mostrarvi una ricettina moooolto interessante di un primo piatto che ho ideato personalmente e che vede protagonisti </b></span></div>
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<span style="color: purple; font-size: large;"><b>LE VERDURE!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Perciò, in tutta la sua bontà, ecco a voi ....</b></span></div>
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<span style="color: purple; font-size: large;"><b><u><span style="background-color: #ead1dc; font-family: 'Courier New', Courier, monospace;">"CAROTE IN FIORE CON PESTO SPECIALE"</span></u></b></span></div>
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<span style="color: purple; font-size: large;"><b><u>Ingredienti per la pasta:</u></b></span></div>
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<span style="color: blue; font-size: large;"><b>300g carote;</b></span></div>
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<b style="font-size: x-large;"><span style="color: blue;">300g farina di semola di grano duro</span><span style="color: blue;">;</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">curry (facoltativo)</span></b></div>
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<span style="color: blue; font-size: large;"><b>acqua;</b></span></div>
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<b style="color: blue; font-size: x-large;">olio d'oliva</b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Far rosolare leggermente le carote, pulite e tagliate a tocchetti, con un filo d'olio</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Aggiungere acqua fino a coprire le carote a filo e un po' di curry (che potete omettere dalla ricetta se non vi piace, secondo me gli da quella marcia in più ;D)</span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">Mettere il coperchio e lasciar cuocere finché le carote saranno morbide </span></span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">Frullare le carote fino a renderle una purea</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">In una ciotola mettere la farina e al centro 150g di purea di carote e un filo d'olio</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">Mescolare col cucchiaio, poi impastare con le mani, aggiungendo un po' d'acqua (ne servirà pochissima, attenzione)</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">Impastare bene, rovesciando l'impasto sul tavolo, finché non otterrete un bel panetto liscio come questo</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-size: large;">Far riposare un po' l'impasto, nel frattempo...</span></span></b></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><u>Ingredienti per il pesto speciale:</u></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>250g lattuga;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>sale;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>olio d'oliva;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>una manciata di basilico;</b></span></div>
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<span style="color: blue; font-size: large;"><b>50g formaggio grattugiato</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Far appassire la lattuga, lavata e tagliata a listarelle, nella stessa padella dove avevamo cotto le carote con un filo d'olio e un pizzico di sale (mettendo il coperchio)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Trasferire la lattuga cotta nella ciotola dove avevamo ridotto in purea le carote e aggiungere il basilico, il formaggio e olio quanto basta</b></span></div>
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<span style="color: magenta; font-size: large;"><b>frullare il tutto fino ad ottenere un pesto profumato e saporito (se serve aggiustare di sale)</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>OCCUPIAMOCI DELLA PASTA</b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b>Stendiamo la pasta col mattarello (3mm circa) su un piano infarinato, </b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b>ritagliamo dei fiori (io ho utilizzato una formina per biscotti ;D) </b></span></div>
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<b style="color: purple; font-size: x-large;">e poi pizzichiamoli con le dita (per poterli infilzare meglio con la forchetta al momento di papparli ;D)</b>
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<span style="color: purple; font-size: large;"><b>Tuffare i nostri fiori in acqua bollente salata con un filo d'olio (per non farla attaccare)</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SgyZrZKsXphkA5wm2jKUV8a6Ps0LywCcWdSQ_AIkiRgRvGpavjGIdiq-MgbAc2ZN9BDwm3Tb34PNyGDAsBl7laTKc1V1MescjK9jISB-X1qt7z7XAJHvvgxvx3I47FCyHxuV3JK4ANu2/s1600/SDC14707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SgyZrZKsXphkA5wm2jKUV8a6Ps0LywCcWdSQ_AIkiRgRvGpavjGIdiq-MgbAc2ZN9BDwm3Tb34PNyGDAsBl7laTKc1V1MescjK9jISB-X1qt7z7XAJHvvgxvx3I47FCyHxuV3JK4ANu2/s640/SDC14707.JPG" width="640" /></a></div>
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<span style="color: purple; font-size: large;"><b>Scoliamoli, delicatamente con una schiumarola, appena vengono tutti a galla mettendoli direttamente in una ciotola</b></span></div>
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<span style="color: purple; font-size: large;"><b>Condire i nostri fiori con qualche cucchiaiata di pesto speciale</b></span></div>
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<span style="color: purple; font-size: large;"><b>poi impiattare con ulteriore pesto, una spolverata di scorzetta di agrumi e un giro d'olio d'oliva</b></span></div>
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<b style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: x-large;">ET VOILÀ</b></div>
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<strong style="font-family: HelveticaNeue-Light, HelveticaNeue, Helvetica, Arial, sans-serif; line-height: 18px; text-align: start;"><span style="color: purple;"><a href="http://www.chezuppa.it/news/view/pastissima-il-primo-contest-di-chezuppa">Con questa ricetta partecipo al contest “Pastissima” di Chezuppa.it</a></span></strong></div>
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<a href="http://www.chezuppa.it/news/view/pastissima-il-primo-contest-di-chezuppa"><img alt="pastissima, il primo contest di Chezuppa" height="320" src="http://www.chezuppa.it/documents/news/pastissima/pastissima-banner.jpg" width="320" /></a><br />
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<b><span style="color: purple; font-size: large;">Spero vi piaccia! </span></b></div>
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b></div>
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<br />Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com15tag:blogger.com,1999:blog-7089797615260089530.post-6048338188636755392013-10-01T10:22:00.000+02:002013-10-01T10:22:35.664+02:00"LASAGNELLE CON CAROTE E CREMA VERDE AL FORNO"<br />
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<b><span style="color: purple; font-size: large;">Buon giorno a tutti!!!</span></b></div>
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<b><span style="color: purple; font-size: large;">eccomi qua con una ricettina sfiziosissima nata dalla mia fantasia....le ho chiamate:</span></b></div>
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<span style="color: purple; font-size: large; font-weight: bold;"><br /></span></div>
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<b style="color: purple; font-size: x-large;"><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: #f4cccc;"><u>"LASAGNELLE CON CAROTE E CREMA VERDE AL FORNO"</u></span></span></b></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large; font-weight: bold;"><br /></span></div>
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<b style="color: purple; font-size: x-large;"><span style="background-color: white; font-family: 'Courier New', Courier, monospace;">(Poiché' sono un incrocio tra delle reginelle e delle lasagne)</span></b></div>
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<span style="color: purple; font-size: large;"><b><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: #f4cccc;"><br /></span></span></b></span></div>
<span style="color: purple; font-size: large;"><b><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: #f4cccc;"><br /></span></span></b></span>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><u style="background-color: white;">Ingredienti pasta:</u></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">200g carote;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">200g piselli freschi (volendo ne potete cuocere di meno, ma io con i piselli rimasti ci ho preparato altre ricettine...quando cuocio cerco di non mettere sul fuoco padelle vuote ;D, sono più per le grandi quantità!!!) ;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">1 zucchina piccola;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">300g farina di semola di grano duro;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">200g mozzarella;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">2 cucchiai di formaggio grattugiato;</span></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">pangrattato;</span></b></span></div>
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<b style="color: blue; font-family: inherit; font-size: x-large;"><span style="background-color: white;">olio d'oliva;</span></b></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><span style="background-color: white;">sale;</span></b></span></div>
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<b style="color: blue; font-size: x-large;"><span style="background-color: white;">acqua q.b.;</span></b></div>
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<b style="color: blue; font-size: x-large;"><span style="background-color: white;">latte q.b.</span></b></div>
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<b style="font-size: x-large;"><span style="background-color: white;"><span style="color: purple; font-family: 'Courier New', Courier, monospace;">OCCUPIAMOCI DELLE CAROTE</span></span></b></div>
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<b style="color: magenta; font-family: inherit; font-size: x-large;">In un pentolino col coperchio, cuocere le carote pulite e tagliate a tocchetti, coperti a filo con acqua e un pizzico di sale</b></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b>finchè risulteranno morbide e ci sarà ancora un po' di acquetta (come si vede in foto)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ridurle in purea e mettere da parte</b></span></div>
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<b style="font-size: x-large;"><span style="background-color: white;"><span style="color: purple; font-family: 'Courier New', Courier, monospace;">OCCUPIAMOCI DEI PISELLI E DELLA ZUCCHINA</span></span></b></div>
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<span style="color: magenta; font-size: large;"><b>Cuocere col coperchio, per una decina di minuti, i piselli coperti a filo con acqua e con un pizzico di sale</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Passati i dieci minuti aggiungere la zucchina pulita e tagliata a tocchetti e se necessario aggiungere ancora un po' d'acqua</b></span></div>
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<span style="color: magenta; font-size: large;"><b>portare il tutto a cottura </b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ridurre in purea, aggiungendo latte quanto basta ad ottenere un consistenza cremosa</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PREPARIAMO DUE IMPASTI</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PER LA PASTA GIALLA:</b></span></div>
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<span style="font-size: large;"><b><span style="color: magenta; font-family: inherit;">Mescolare </span></b></span><b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">in una ciotola </span></b><b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">con un cucchiaio 200g di farina, un filo d'olio e 100g di purea di carote (il resto della purea ci servirà dopo)</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;"><br /></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1fDfJNH542PBGaFqWkrhkrg96VSzSRyCwBJrVvMNsZ-SKVEupdlZqpVceGq8OZEdW5Px1DuD08zmS39LLKYsRiLCipN9FFiBIg-8PalXF3hRBRxeGEQfF9x_L21-pqUmfRPq5i-ZyDw/s1600/SDC14505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1fDfJNH542PBGaFqWkrhkrg96VSzSRyCwBJrVvMNsZ-SKVEupdlZqpVceGq8OZEdW5Px1DuD08zmS39LLKYsRiLCipN9FFiBIg-8PalXF3hRBRxeGEQfF9x_L21-pqUmfRPq5i-ZyDw/s640/SDC14505.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">aggiungere gradatamente acqua (ne servirà pochissima, fate attenzione!!!), prima mescolando col cucchiaio</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">poi impastando con le mani</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;"><br /></span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">trasferire l'impasto su un piano infarinato (mettendo anche un po' di farina sull'impasto) e continuare ad impastare</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">finchè non otterrete un bel panetto liscio ed elastico, come questo</span></b></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PER LA PASTA VERDE:</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b>Mescolare in una ciotola 100g di farina, un filo d'olio e 2 cucchiaiate di crema verde</b></span></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">aggiungere gradatamente acqua (anche stavolta ne servirà pochissima), prima mescolando col cucchiaio</span></b>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">poi impastando con le mani</span></b>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">trasferire l'impasto su un piano infarinato (mettendo anche un po' di farina sull'impasto) e continuare ad impastare</span></b>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: inherit;">finchè non otterrete un altro bel panetto liscio ed elastico, come questo</span></b>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>STENDERE SUL PIANO INFARINATO, SEPARATAMENTE, NON TROPPO SOTTILMENTE (POICHÉ' VOGLIO CHE SI SENTA LA PASTA SOTTO I DENTI !!! ;D),I DUE IMPASTI E TAGLIARE , CON UNO STRUMENTO ONDULATO, DELLE STRISCE LARGHE 1 DITO</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>ecco la sequenza fotografica</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: magenta; font-size: small;">l'impasto alle carote</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: magenta; font-size: small;">l'impasto verde</span></b></td></tr>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>le ho appoggiate su una teglia infarinata</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ho messo a bollire, con un filo d'olio, dell'acqua e l'ho salata</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ci ho tuffato, delicatamente le mie "lasagnelle" </b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>appena sono affiorate a galla </b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>le ho scolate con una schiumarola, direttamente in una pirofila da forno</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Le ho condite con olio e con qualche cucchiaiata di crema verde</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>HO PREPARATO IL CONDIMENTO PER GRATINARE LE "LASAGNELLE"</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ho messo in una ciotola la purea di carote rimasta con la mozzarella tagliata a dadini e il formaggio grattugiato</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>ho mescolato bene</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>HO MESSO A CUCCHIAIATE SULLE "LASAGNELLE" IL CONDIMENTO, SPARGENDOLO BENE SU TUTTA LA SUPERFICIE</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>HO SPOLVERIZZATO CON UN PO' DI PANGRATTATO</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>HO MESSO IN FORNO A 180°, PRIMA CON L'ALLUMINIO (PER CIRCA 10 MINUTI)</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>POI HO TOLTO L'ALLUMINIO E HO FATTO GRATINARE SOTTO IL GRILL</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>ET VOILÀ </b></span></div>
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<strong style="font-family: HelveticaNeue-Light, HelveticaNeue, Helvetica, Arial, sans-serif; line-height: 18px; text-align: start;"><span style="color: purple;"><a href="http://www.chezuppa.it/news/view/pastissima-il-primo-contest-di-chezuppa">Con questa ricetta partecipo al contest “Pastissima” di Chezuppa.it</a></span></strong><br />
<b><span style="color: purple; font-size: large;"><br /></span></b><a href="http://www.chezuppa.it/news/view/pastissima-il-primo-contest-di-chezuppa"><img alt="pastissima, il primo contest di Chezuppa" height="320" src="http://www.chezuppa.it/documents/news/pastissima/pastissima-banner.jpg" width="320" /></a><br />
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b>
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<b><span style="color: purple; font-size: large;"><br /></span></b>Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com10tag:blogger.com,1999:blog-7089797615260089530.post-18644981635552541452013-08-07T13:49:00.000+02:002013-08-07T13:51:15.568+02:00Lo street food "siculo"<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno di nuovo!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ed ecco come, con un unico impasto, si possono preparare quattro ricettine sfiziosissime targate "street food siculo" ;D</b></span></div>
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<span style="color: purple; font-size: large;"><b>Si parte con l'impasto base</b></span></div>
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<span style="color: purple; font-size: large;"><b><u>Ingredienti impasto base:</u></b></span></div>
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<span style="color: blue; font-size: large;"><b>600g farina di semola di grano duro;</b></span></div>
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<span style="color: blue; font-size: large;"><b>7g lievito;</b></span></div>
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<span style="color: blue; font-size: large;"><b>2 cucchiaini zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b> un cucchiaio raso di sale;</b></span></div>
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<span style="color: blue; font-size: large;"><b>4 cucchiai olio d'oliva;</b></span></div>
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<span style="color: blue; font-size: large;"><b>acqua tiepida q.b.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Sciogliere il lievito+zucchero in una tazza con un po' d'acqua tiepida e un po' di farina (ottenendo una sorta di pastella)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Versare la pastella al centro della fontana di farina e mescolare, prima con un cucchiaio, </b></span></div>
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<span style="color: magenta; font-size: large;"><b>aggiungendo gradatamente il resto degli ingredienti e tanta acqua quanto basta ad ottenere un impasto liscio e morbido.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Dividere in quattro parti, fare un incisione su ogni panetto e far lievitare fino al raddoppio.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Preparare il ripieno (per le dosi....vi dico solo che noi siciliani siamo abbondanti ;D perciò regolatevi a gusto personale) avrete bisogno di:</b></span></div>
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<span style="color: blue; font-size: large;"><b>salsiccia, che io ho sbollentato, spellato e tagliato al coltello;</b></span></div>
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<span style="color: blue; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCitZRpCsEW-fmizaFUwdi8H69oLAgpC1WSiWLpohEnAlVue4pIZT-zQEcQ4PLNSRqYzskwzaBDmheGHFp_nNn71dRiByT705OenZTt6cLPLaAj2tD8sQSuG73PS20NQcirNScskmr1Fw1/s1600/SDC15679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCitZRpCsEW-fmizaFUwdi8H69oLAgpC1WSiWLpohEnAlVue4pIZT-zQEcQ4PLNSRqYzskwzaBDmheGHFp_nNn71dRiByT705OenZTt6cLPLaAj2tD8sQSuG73PS20NQcirNScskmr1Fw1/s640/SDC15679.JPG" width="640" /></a></div>
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<span style="color: blue; font-size: large;"><b>prosciutto da cucina, anch'esso tagliato al coltello;</b></span></div>
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<span style="color: blue; font-size: large;"><b>una manciata di formaggio grattugiato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>qualche cucchiaiata di ragù (non è d'obbligo, io avevo quello rimasto dalle arancine ;D)</b></span></div>
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<span style="color: purple; font-size: large;"><b>Vi presento</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"A RANZA E SCIURA"</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">(una ricetta dal sapore antico e rinnovato, un tempo infatti la si usava quando in casa non c'era niente da mangiare, ma non veniva condita come ai nostri giorni...si trattava di semplice pasta stesa e cotta...eppure i miei mi hanno detto che era buonissima!!!) </b></span></div>
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<b><span style="color: purple; font-size: large;">Si stendono tre panetti, si condiscono col ripieno e un filo d'olio e si mettono uno sopra l'altro, avrete tre strati. </span></b></div>
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<b><span style="color: purple; font-size: large;">Si arrotola il tutto, allungandolo e si tagliano cinque pezzi che si </span></b><b><span style="color: purple; font-size: large;">sovrappongono.Il tutto si stende direttamente su una teglia oliata .</span></b></div>
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<b><span style="color: purple; font-size: large;">Cuocere in forno caldo fino a doratura</span></b></div>
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<b><span style="color: purple; font-size: large;">Ecco il procedimento passo passo</span></b></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">“SFIGGHIULATA”</b></span><br />
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">(<span style="line-height: 24px;">La preparazione della ‘sfigghiulata’ risale a tempi molto antichi, quando le donne della famiglia panificavano per l’ intera settimana. In quest’occasione si preparava questa focaccia ripiena , con lo stesso impasto che veniva usato per il pane, per accontentare i figli più piccoli, da qui il suo nome.)</span></b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><span style="background-color: white; line-height: 24px;">Ecco il procedimento passo passo </span></b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><span style="background-color: white; line-height: 24px;">(il ripieno è lo stesso di prima)</span></b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"LE PIZZE FRITTE SICILIANE"</b></span></div>
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<b style="background-color: #f4cccc; color: purple; font-family: 'Courier New', Courier, monospace; font-size: x-large;">"I CRISPEDDI 'CA TUMA"</b>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">(anche queste due ricette che seguono risalgono a tempi molto antichi...quando si inventavano piatti con quello che si aveva...e la pasta da pane non mancava mai!)</b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b style="background-color: white;">Per preparare "le pizze fritte" bisogna prendere 2 palline di impasto e stenderle con le dita, farcirle, a due a due, con una fettina di "tuma" e sigillare bene i bordi. </b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b style="background-color: white;">Invece per le "crispeddi" basta prendere un solo pezzetto di pasta e, una volta farcito, chiuderlo e dargli la forma di un cilindro.</b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b style="background-color: white;">Friggere entrambi in olio bollente.</b></span></div>
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<b style="color: purple; font-size: x-large;">anche con queste ricettine partecipo contest</b><br />
<b style="color: purple; font-size: x-large;"><br /></b>
<a href="http://blog.giallozafferano.it/lacuocapergioco/il-nostro-secondo-contest-strati-su-strati/"><img height="302" src="http://blog.giallozafferano.it/lacuocapergioco/wp-content/uploads/2013/04/strati-su-strati.jpg" width="400" /></a><br />
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b></div>
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<br />Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com4tag:blogger.com,1999:blog-7089797615260089530.post-51672888080728247652013-08-07T13:45:00.000+02:002013-08-07T13:45:43.824+02:00"CAKE ARROTOLATO CON VERDURE"<br />
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<b style="color: purple; font-size: x-large;">Buongiorno a tutti!!!</b></div>
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<span style="color: purple; font-size: large;"><b>sto per mostrarvi un'altra ricettina moooolto stuzzicante che ho ideato che vede come protagonisti LE VERDURE!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Si tratta di una sorta di focaccia arrotolata </b></span><b>pienaaaaaaa di verdure, </b><span style="color: purple; font-size: large;"><b>che può essere servita come antipasto</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b style="background-color: #ead1dc;">"CAKE ARROTOLATO CON VERDURE"</b></span></div>
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<span style="color: purple; font-size: large; font-weight: bold;"><u>Ingredienti per la pasta:</u></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">300g farina di semola di grano duro <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyELoUsOUuEStNd68_nibGYt6w5ViRz_qzX72V8b9gzXxhGN1I_w2gGWLyc8XKqNG_gSfboBgVxwkgR1CaYSs9lTGQKuHOPCdtUuuizw8qaVDBpB-gw8gkeTuwEF71rgOs0b22DmIL8Zz6/s190/Downloader+%25285%2529">"Molino Chiavazza"</a>;</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">5g lievito di birra;</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">2 cucchiaini di zucchero;</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">2 cucchiai di olio d'oliva;</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">5g sale;</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: blue;">acqua+latte q.b. (in tutto circa 150ml)</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">Scaldare l'acqua</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">Pesare al farina</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">Mettere in una tazza il lievito </span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">scioglierlo con lo zucchero, un po' di acqua calda mescolata a un po' di latte freddo (per stemperare l'acqua) e un po' di farina, prendendola da quella già pesata</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">Versare il lievito sciolto al centro della farina, messa in una ciotola grande e mescolare</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">aggiungere l'olio e un po' d'acqua e mescolare</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">sciogliere il sale con un po' d'acqua e versarlo nell'impasto</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">Impastare, aggiungendo acqua, fino ad ottenere un impasto un po' molle</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: magenta;">lasciarlo lievitare coperto in una ciotola oliata, fino al raddoppio</span></span></div>
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<span style="font-size: large; font-weight: bold;"><span style="color: purple; font-family: 'Courier New', Courier, monospace;">PREPARIAMO LA FARCIA DI VERDURE</span></span><br />
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<span style="color: purple; font-size: large;"><b>Io ho scelto di utilizzare una manciata di spinaci surgelati e circa 150g di piselli freschi</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Ho cotto gli spinaci in acqua salata, li ho scolati e strizzati</b></span></div>
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<span style="color: purple; font-size: large;"><b>nella stessa acqua ci ho poi cotto i piselli</b></span><br />
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<span style="color: purple; font-size: large;"><b>ho tritato finemente gli spinaci</b></span><br />
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<span style="color: purple; font-size: large;"><b>li ho mescolati in una ciotola con 2 cucchiai di yogurt bianco e sale</b></span><br />
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<span style="color: purple; font-size: large;"><b>Ho mescolato in una ciotola i piselli cotti con una manciata di formaggio grattugiato</b></span><br />
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PREPARIAMO IL NOSTRO CAKE ARROTOLATO</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>Prendere la pasta lievitata</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRM3f6SNg2U8BuvfinLUt75x_BCPSOJ0HDMXckJKnMWZT9J2AbAANIBeK8ei2b8cfAdauot84AW4k5zsY9h67biCnUkL7e5L3ogcKOJ0DfL5q9voRSk-hn1yWNPNwqqOQFCV3vPngNFAn/s1600/SDC14755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRM3f6SNg2U8BuvfinLUt75x_BCPSOJ0HDMXckJKnMWZT9J2AbAANIBeK8ei2b8cfAdauot84AW4k5zsY9h67biCnUkL7e5L3ogcKOJ0DfL5q9voRSk-hn1yWNPNwqqOQFCV3vPngNFAn/s640/SDC14755.JPG" width="640" /></a></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>Stenderla con le mani (l'impasto è morbidissimo) a mo' di rettangolo su carta forno</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>spargerci sopra i piselli al formaggio e schiacciarli nell'impasto, in modo da farli aderire bene</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>Spolverizzare con altro formaggio</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>Spalmarci sopra gli spinaci, stendendoli bene su tutto il rettangolo</b></span></div>
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<b style="color: blue; font-family: inherit; font-size: x-large;">spolverizzare con altro formaggio grattugiato e versarci un filo d'olio</b></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b>poi una spolverata di pangrattato</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>ARROTOLARE IL CAKE, AIUTANDOCI CON LA CARTA FORNO,</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>AVENDO L'ACCORTEZZA DI METTERE DEL PANGRATTATO SULLA CHIUSURA DEL CAKE,</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>CHIUSURA CHE POI VERRÀ SOTTO</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>TRASFERIRE IL CAKE IN UNO STAMPO DA PLUM-CAKE, TAGLIANDO LA CARTA FORNO IN ECCESSO</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>SPOLVERIZZARE CON PANGRATTATO E VERSARCI SU UN FILO D'OLIO</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>FAR LIEVITARE ANCORA UNA MEZZ'ORETTA</b></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>CUOCERE IN FORNO A 180° PER 35 MINUTI CIRCA (DIPENDE DAL VOSTRO FORNO, CONTROLLATE!) POI FAR GRATINARE SOTTO IL GRILL </b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: purple;">ET VOILÀ</span></b></span></div>
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<span style="color: purple; font-size: large;"><b>con questa ricettina partecipo al contest</b></span></div>
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<span style="color: purple; font-size: large;"><b> </b></span><a href="http://blog.giallozafferano.it/lacuocapergioco/il-nostro-secondo-contest-strati-su-strati/"><img height="302" src="http://blog.giallozafferano.it/lacuocapergioco/wp-content/uploads/2013/04/strati-su-strati.jpg" width="400" /></a></div>
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<b style="color: purple; font-size: x-large;">Spero vi piaccia! </b></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com13tag:blogger.com,1999:blog-7089797615260089530.post-15403097283357077912013-08-07T13:44:00.000+02:002013-08-07T13:44:23.480+02:00"TRANCETTI AI LAMPONI CON MERINGA BRUNA"<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>eccomi con un dolce super-buono...</b></span><b><span style="color: purple; font-size: large;">davvero delizioso...facile da realizzare e ideale da portare ad una gita fuori porta ;D</span></b></div>
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<b><span style="color: purple; font-size: large;">ecco a voi i miei </span></b></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"TRANCETTI AI LAMPONI CON MERINGA BRUNA"</b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><u style="background-color: white;"><br /></u></b></span></div>
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<span style="color: purple; font-family: inherit; font-size: large;"><b><u style="background-color: white;">Ingredienti base:</u></b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">100g zucchero;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">125g burro;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">40g tuorli;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">250g farina "00" (io "Molino Chiavazza");</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">5g lievito per dolci;</b></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><b style="background-color: white;">1 cucchiaio di latte</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b style="background-color: white;">Sbattere in una ciotola, con una frusta, il burro fuso con lo zucchero e i tuorli (gli albumi tenerli da parte, ci serviranno dopo)</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b style="background-color: white;">aggiungere la farina mescolata al lievito</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b style="background-color: white;">Infine aggiungere il latte e mescolare</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b style="background-color: white;">ottenendo questo composto morbido, ma non molle</b></span></div>
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<span style="color: magenta; font-family: inherit; font-size: large;"><b style="background-color: white;">Trasferire il composto in una teglia rettangolare, foderata con carta forno e </b></span><b style="background-color: white; color: magenta; font-family: inherit; font-size: x-large;">stenderlo con le mani </b></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>A QUESTO PUNTO MESCOLARE IN UNA CIOTOLA 300G DI LAMPONI CON 40g DI ZUCCHERO, SCHIACCIANDOLI UN PO'</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>VERSALI SULLA BASE PREPARATA PRIMA, STENDENDOLI UNIFORMEMENTE </b></span></div>
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<span style="color: purple; font-size: large;"><u><b>Ingredienti per la mia "meringa bruna al riso soffiato":</b></u></span></div>
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<span style="color: blue; font-size: large;"><b>80g albumi ;</b></span></div>
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<span style="color: blue; font-size: large;"><b>125g zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100g riso soffiato al cacao</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Montare a neve gli albumi, aggiungendo gradatamente lo zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCW5Nj7DilLwgLcOFscadtS6sW1EtXaPhfLMYX57WPOk98gdCv4nzLNaKqiouAmtCxJggUX8kFLM_OxdjkfNzv2X-RMXv2oj5fybaF9TT2PP2gojVEB8V0EKAKjCYUI9fMn0lTco-U7EJu/s1600/SDC15134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCW5Nj7DilLwgLcOFscadtS6sW1EtXaPhfLMYX57WPOk98gdCv4nzLNaKqiouAmtCxJggUX8kFLM_OxdjkfNzv2X-RMXv2oj5fybaF9TT2PP2gojVEB8V0EKAKjCYUI9fMn0lTco-U7EJu/s640/SDC15134.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>(purtroppo non ho fotografato questo</b></span><b style="background-color: white; color: magenta; font-size: x-large;"> passaggio perchè avevo entrambe le mani impegnate ;D)</b></div>
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<b style="background-color: white; color: magenta; font-size: x-large;">Quando la meringa sarà soda, incorporare il riso soffiato, poco alla volta, mescolando delicatamente dal basso verso l'alto</b></div>
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<b style="background-color: white; color: magenta; font-size: x-large;">Stendere la meringa bruna sui lamponi, livellando delicatamente</b></div>
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<b style="background-color: white; color: magenta; font-size: x-large;">Cuocere in forno a 180° per 30-35 minuti finchè la meringa sarà cotta</b></div>
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<b style="background-color: white;"><span style="color: purple; font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">ET VOILÀ, SERVITA A TRANCETTI...</span></span></b></div>
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<span style="color: blue;"><span style="font-size: large;"><b style="background-color: white;">Dedic<span style="font-size: large;">o</span> questa ricetta a mio padre (</b></span><b style="background-color: white; font-size: x-large;">...poichè secondo me un po' ci assomiglia...racchiuso da una crosta bruna, grezza e all'apparenza dura fuori se conosciuto si mostra in tutta la sua dolcezza con genuinità...mio padre sarebbe così...un dolce senza troppi fronzoli ma anche più buono di un bellissimo </b><b style="background-color: white; font-size: x-large;">dolce elaborato </b><b style="background-color: white; font-size: x-large;">di alta pasticceria!)</b></span><b style="background-color: white; color: purple; font-size: x-large;"> </b><b style="background-color: white; color: purple; font-size: x-large;"> </b><br />
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<strong style="background-color: #f6fff8; color: #99224d; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;">Con questa ricetta partecipo al contest </strong><br />
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<a href="http://blog.giallozafferano.it/lacuocapergioco/il-nostro-secondo-contest-strati-su-strati/"><img height="302" src="http://blog.giallozafferano.it/lacuocapergioco/wp-content/uploads/2013/04/strati-su-strati.jpg" width="400" /></a><b style="background-color: white; color: purple; font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></b><br />
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<span style="color: purple; font-size: large;">Spero vi piaccia!</span></div>
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<span style="color: purple; font-size: large;">Baciotti!!!</span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com10tag:blogger.com,1999:blog-7089797615260089530.post-59401914217579070992013-08-07T13:40:00.000+02:002013-08-07T13:42:22.931+02:00LA CHEESECAKE A MODO MIO NEL BICCHIERE<div style="text-align: center;">
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b> Buongiorno a tutti!!!</b></span></span></div>
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<b style="background-color: white; color: purple; font-size: x-large;"> Questa ricetta è venuta fuori pensando alla cheesecake dei miei sogni...</b></div>
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<b style="background-color: white; color: purple; font-size: x-large;">ci ho pensato a lungo e alla fine ho deciso di scomporre (a modo mio) la cheesecake, (che può essere cotta o fredda con gelatina e senza cottura) solitamente composta </b><b style="background-color: white; color: purple; font-size: x-large;">da </b></div>
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<li><b style="background-color: white;"><span style="color: purple; font-size: large;">strato di biscotti sbriciolati+ burro</span></b></li>
<li><b style="background-color: white;"><span style="color: purple; font-size: large;">farcia al formaggio</span></b></li>
<li><b style="background-color: white;"><span style="color: purple; font-size: large;">decorazione</span></b></li>
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<span style="color: purple; font-size: large;"><b style="background-color: white;">ecco perciò come ho stravolto la solita cheesecake</b></span></div>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"LA CHEESECAKE A MODO MIO NEL BICCHIERE"</b></span></div>
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<span style="color: purple;"><b><u><b><u><span style="background-color: white; font-size: large;">DOSI E PREPARAZIONE CON PASSO PASSO FOTOGRAFICO</span></u></b></u></b></span></div>
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Prendere 4 bicchieri e sporcarne il fondo con del cioccolato fondente sciolto. </u></b></span></div>
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<span style="color: purple; font-size: large;"><b style="background-color: white;"><u>Mettere in frigo i bicchieri...</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6K7yVJrMpeMy6Ljhd7DH7lB9MfxEX5ZMx7-2C-hbV4M29Yg3Z5_jImXdBttuvAnb85I7_l-tAAUoUPAJSISbEq1zJqlxsADW2W9nSNbxbGtLUgm5-HyL7QNAuOb4LvVHL7ONq6qiodc/s1600/SDC13322.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6K7yVJrMpeMy6Ljhd7DH7lB9MfxEX5ZMx7-2C-hbV4M29Yg3Z5_jImXdBttuvAnb85I7_l-tAAUoUPAJSISbEq1zJqlxsADW2W9nSNbxbGtLUgm5-HyL7QNAuOb4LvVHL7ONq6qiodc/s640/SDC13322.JPG" width="480" /></b></span></a></div>
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<b style="background-color: white;"><span style="font-size: large;"><b><span style="font-size: large;"><b><u style="color: purple;">Ingredienti farcia fredda al formaggio:</u></b></span></b></span></b></div>
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<b style="background-color: white;"><span style="font-size: large;"><b><span style="font-size: large;"><b><span style="color: blue;">200g formaggio cremoso; </span></b></span></b></span></b></div>
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<b style="background-color: white;"><span style="font-size: large;"><b><span style="font-size: large;"><b><span style="color: blue;">2 cucchiai colmi di zucchero; </span></b></span></b></span></b></div>
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<b style="background-color: white;"><span style="font-size: large;"><b><span style="font-size: large;"><b><span style="color: blue;">200ml panna montata; </span></b></span></b></span></b></div>
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<b style="background-color: white;"><span style="font-size: large;"><b><span style="font-size: large;"><b><span style="color: blue;">2 fogli di gelatina (da 2g ciascuno)</span></b></span></b></span></b></div>
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<li><strong><span style="background-color: white; color: magenta; font-size: large;">Mettere i due fogli di gelatina a bagno in una ciotola con dell'acqua fredda e aspettare 10minuti. </span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">Nel frattempo mescolare bene in un'altra ciotola con un cucchiaio il formaggio cremoso con lo zucchero.</span></strong></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC1Tff3GmWhXcraz69BehBCllS07aVLvfdgzpt8Y3yFutFM2EbTAxGx_fE5rOENlrLyiWnxx38E0wVl4E0MkfKSoQwp8Luug1XoBSt3vhGjdwyKZMsL-26BnhViuFP6Z9zZnKPBmK1Z0/s1600/SDC13323.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC1Tff3GmWhXcraz69BehBCllS07aVLvfdgzpt8Y3yFutFM2EbTAxGx_fE5rOENlrLyiWnxx38E0wVl4E0MkfKSoQwp8Luug1XoBSt3vhGjdwyKZMsL-26BnhViuFP6Z9zZnKPBmK1Z0/s400/SDC13323.JPG" width="400" /></b></span></a></div>
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<li><strong><span style="background-color: white; color: magenta; font-size: large;">Montare la panna.</span></strong></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKFFGo322t_5SUR883K0pdTH_t3_CnvpHlhBttAiw5wxz0dRlRHkds8PruJ59nrrz6EcGcOlACo5JPgQSd5oJNA00XGkSNAHaDNITDcPZa2TMk35FRBDHnuQ4VJVP_XcGaLvZUSIhTdk/s1600/SDC13324.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKFFGo322t_5SUR883K0pdTH_t3_CnvpHlhBttAiw5wxz0dRlRHkds8PruJ59nrrz6EcGcOlACo5JPgQSd5oJNA00XGkSNAHaDNITDcPZa2TMk35FRBDHnuQ4VJVP_XcGaLvZUSIhTdk/s400/SDC13324.JPG" width="400" /></b></span></a></div>
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<li><strong><span style="background-color: white; color: magenta; font-size: large;">In un pentolino versare un cucchiaio di latte, metterci la gelatina (ammolata e strizzata per bene) </span><span style="background-color: white; color: purple; font-size: large;"> </span></strong></li>
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<span style="color: purple; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQU-3eE0GVztMGGy8oJc7dsmwrRZLsQUL31xrXMQ3z0xQjs0w1_v4-1UnLuzFnr0ZExJURPrTi3gEzqEZRDVLlBspOEcUCjNcUVD2Ypj3qBMqeNDCQHIRiFQk2W2_Jyhj-vIodvVAGYjo/s1600/SDC13326.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQU-3eE0GVztMGGy8oJc7dsmwrRZLsQUL31xrXMQ3z0xQjs0w1_v4-1UnLuzFnr0ZExJURPrTi3gEzqEZRDVLlBspOEcUCjNcUVD2Ypj3qBMqeNDCQHIRiFQk2W2_Jyhj-vIodvVAGYjo/s400/SDC13326.JPG" width="400" /></a></b></span></div>
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</b><strong>e far sciogliere su fuoco bassissimo (alzando il pentolino dal fuoco per non far prendere troppo calore alla gelatina!!!basteranno pochi secondi) mescolando con un cucchiaio.</strong></span></span><br />
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<li><strong><span style="background-color: white; color: magenta; font-size: large;">Versare la gelatina sciolta nella ciotola con la crema di formaggio e zucchero e mescolare energicamente! (ottimo per farci i muscoli ;D)</span></strong></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpEdQYiAkRWXT5y8dmLpyGxxj2EroorV8tgV14ZyQAPZ2aEY0Ox4pn6fMoYDl5veXcIZnYHaQf1SIDYkzkK93lue-I9Z9-OU32642wNC_SJuHbp9QbwLsyEyRoNSZdfxqUCfJfppoYPU/s1600/SDC13327.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpEdQYiAkRWXT5y8dmLpyGxxj2EroorV8tgV14ZyQAPZ2aEY0Ox4pn6fMoYDl5veXcIZnYHaQf1SIDYkzkK93lue-I9Z9-OU32642wNC_SJuHbp9QbwLsyEyRoNSZdfxqUCfJfppoYPU/s640/SDC13327.JPG" width="640" /></b></span></a></div>
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<li><strong><span style="background-color: white; color: magenta; font-size: large;">Incorporare la panna montata al composto ottenuto, mescolando dal basso verso l'alto!!!</span></strong></li>
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<strong><span style="color: purple; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhP7mhr1rilJ2X6eEusArVhyphenhyphen8IlKAd63xOahxHICJnHasC1OblG8Q-vPDXAL7LW6spOhT93xMB_SO9tlY1vXVkJ_-hsAcS1Flx4pvAVivbYHaHMc0uX9DKQtjpMDdWOtzUb2JfzvBD-s/s1600/SDC13328.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhP7mhr1rilJ2X6eEusArVhyphenhyphen8IlKAd63xOahxHICJnHasC1OblG8Q-vPDXAL7LW6spOhT93xMB_SO9tlY1vXVkJ_-hsAcS1Flx4pvAVivbYHaHMc0uX9DKQtjpMDdWOtzUb2JfzvBD-s/s640/SDC13328.JPG" width="640" /></a></span></strong></div>
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la CHEESECAKE è PRONTA !!!</span></strong><br />
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<li><strong><span style="background-color: white; color: purple; font-size: large;">Riempire quasi a metà, io di sbiego ;D, i bicchieri sporchi di cioccolato che avevamo messo in frigo e rimettere in frigo per far addensare le cheesecake!</span></strong></li>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><u>Ingredienti biscotto "sbriciolino" alla maionese:</u> </b></span></span></div>
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<span style="background-color: white;"><span style="color: blue; font-size: large;"><b>70g burro;</b></span></span></div>
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<span style="background-color: white;"><span style="color: blue; font-size: large;"><b> 80g zucchero; </b></span></span></div>
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<span style="background-color: white;"><span style="color: blue; font-size: large;"><b>3 cucchiai colmi di maionese; </b></span></span></div>
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<span style="background-color: white;"><span style="color: blue; font-size: large;"><b>300g farina di semola di grano duro</b></span></span></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b>p.s. io questo passaggio l'ho fatto con il robot, ma si può anche fare tranquillamente a mano in una ciotola.....come facevo io prima......poi mi sono motorizzata ;D</b></span></span></div>
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">frullare nel robot burro e zucchero</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">aggiungere la maionese e frullare</span></strong></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VbVp9MPJIwxGhf2T7thvLAkHotqusTmLVYPTQ6ViVjKcqaao5MK2H1hmFBHFMXXZx-EinRjVCZVufRrUqAut6g3EExZpukLaN4ytpt3zIv0wZidhlu_lt5BdIc1V0wF2HuZ8-XNNoYg/s1600/SDC13314.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VbVp9MPJIwxGhf2T7thvLAkHotqusTmLVYPTQ6ViVjKcqaao5MK2H1hmFBHFMXXZx-EinRjVCZVufRrUqAut6g3EExZpukLaN4ytpt3zIv0wZidhlu_lt5BdIc1V0wF2HuZ8-XNNoYg/s640/SDC13314.JPG" width="640" /></b></span></a></div>
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<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span></div>
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">aggiungere la farina e frullare finchè non otteniamo una sfarinata burrosa....o dovrei dire maionosa? ;D</span></strong></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcv6SSaae9s3bs9NWz62TFX6dRf3ihwBgROpvr3WkC8y5ECD9X4sIpR-l77ztU28HHEFt2TJ4NiuDCwBqlT5RVK9HHIotU_-ltTCUxv27jPlHutL00VVHAl8UJ_AQBnWkP5lt3Zvfyow/s1600/SDC13315.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcv6SSaae9s3bs9NWz62TFX6dRf3ihwBgROpvr3WkC8y5ECD9X4sIpR-l77ztU28HHEFt2TJ4NiuDCwBqlT5RVK9HHIotU_-ltTCUxv27jPlHutL00VVHAl8UJ_AQBnWkP5lt3Zvfyow/s640/SDC13315.JPG" width="640" /></b></span></a></div>
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<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span></div>
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">versare questo composto sbricioloso in una teglia con carta forno, appiattendo leggermente con il dorso di un cucchiaio</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">cuocere in forno finché non risulta doratino, circa 15 minuti</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">lasciar raffreddare e poi con un cucchiaio rompere un po' questa sorta di biscotto</span></strong></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwTvCwrqhSe3YxWKTQzKzvFR6L_0EgGMVGd-K3rL9OTb9Sd7aS2OS5OaMNjEASuSD6eq7VTozQJPhyphenhyphen6qZARiS6CryH2gK9y8FUqdt7FKpUK4QA0auTzEMV1nglrl57JAbX0J_l93hNrE/s1600/SDC13331.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwTvCwrqhSe3YxWKTQzKzvFR6L_0EgGMVGd-K3rL9OTb9Sd7aS2OS5OaMNjEASuSD6eq7VTozQJPhyphenhyphen6qZARiS6CryH2gK9y8FUqdt7FKpUK4QA0auTzEMV1nglrl57JAbX0J_l93hNrE/s640/SDC13331.JPG" width="640" /></b></span></a></div>
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<strong><span style="background-color: white; color: purple; font-size: large;">4</span></strong></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
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<div style="text-align: center;">
<strong><u><span style="background-color: white; color: purple; font-size: large;">Riprendere i bicchieri con la cheesecake e adagiarci sopra uno strato spesso di biscotto "sbriciolino". </span></u></strong></div>
<div style="text-align: center;">
<strong><u><span style="background-color: white; color: purple; font-size: large;">Rimettere in frigo</span></u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxsYdcuF6BrZj3LfrRz2zwhW41CL2DaZAKwXibCRyzcv8hywMB2TMvbGrYDUGT2Mve5zjfm7qCLB-K5-BSprrDZpVNG5f4jk3ZF8JQ2s7qoefy_yYTEEPcGSnhbPjsu-Wk198K-MOn0s/s1600/SDC13349.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxsYdcuF6BrZj3LfrRz2zwhW41CL2DaZAKwXibCRyzcv8hywMB2TMvbGrYDUGT2Mve5zjfm7qCLB-K5-BSprrDZpVNG5f4jk3ZF8JQ2s7qoefy_yYTEEPcGSnhbPjsu-Wk198K-MOn0s/s640/SDC13349.JPG" width="640" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbx_SlkTyRaWE0wvCi927HuXExd_8-BbWYuR0_kdb72Ktaag1Kiu9goeeCy-4d9UBY52BAq5nfjqNawFyBE5sIFO0DYzJjDy81boPuQ8VYRJraGHJ54dXzgmSUB2QR2PhaYnsxXRbJFHI/s1600/SDC13352.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbx_SlkTyRaWE0wvCi927HuXExd_8-BbWYuR0_kdb72Ktaag1Kiu9goeeCy-4d9UBY52BAq5nfjqNawFyBE5sIFO0DYzJjDy81boPuQ8VYRJraGHJ54dXzgmSUB2QR2PhaYnsxXRbJFHI/s640/SDC13352.JPG" width="640" /></b></span></a></div>
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<strong><span style="background-color: white; color: purple; font-size: large;">5</span></strong></div>
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<strong style="background-color: white;"><span style="color: purple; font-size: large;"><u>Ingredienti mousse speedy allo yogurt :</u></span></strong></div>
<div style="text-align: center;">
<strong style="background-color: white;"><span style="color: blue; font-size: large;">500g yogurt ( io ho scelto quello alla fragola); </span></strong></div>
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<strong style="background-color: white;"><span style="color: blue; font-size: large;">2 fogli di gelatina (da 2g ciascuno)</span></strong></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">ammollare la gelatina in acqua fredda per 5-10 minuti</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">versare lo yogurt alla fragola in una ciotola e mescolare</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">in un pentolino mettere un cucchiaio d'acqua e la gelatina (precedentemente ammollata e strizzata) e far sciogliere su fiamma bassissima (sempre alzando il pentolino di tanto in tanto)</span></strong></li>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">versare la gelatina sciolta nello yogurt e mescolare bene.</span></strong></li>
</ul>
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<span style="color: purple; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlfUiwi9-jmeAIpB586BLwaPjJJlhB-Pg_1ndlSKoY_J6xXYL0vWwCezO27t_FTYsjHZHNSMn96XOo8VCu0i6RYIq3bs5a5BWTNApmidRe6IslX61sfJtn5mIPivWsFoNWUninWIQyuk/s1600/SDC13353.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlfUiwi9-jmeAIpB586BLwaPjJJlhB-Pg_1ndlSKoY_J6xXYL0vWwCezO27t_FTYsjHZHNSMn96XOo8VCu0i6RYIq3bs5a5BWTNApmidRe6IslX61sfJtn5mIPivWsFoNWUninWIQyuk/s640/SDC13353.JPG" width="640" /></a></b></span></div>
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<b><span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span></b></div>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b>
</b><strong>la mousse speedy allo yogurt è pronta!!!</strong></span></span><br />
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">riprendere i bicchieri e versarci sopra la mousse speedy, arrivando quasi fino al bordo del bicchiere</span></strong></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK7OSZTI9iVFKHMa8eap760pGbLknZLskefYXNUCNYl_c6hJox8aURZy1u9gy0XLXWj8Ca7BdJCsWhAuhD7koG0A1Zgoa6mUir3MpCCXCfMd0aOjB-PMTA2-vI2gFvTCh1JAdW2Ryl1o/s1600/SDC13354.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK7OSZTI9iVFKHMa8eap760pGbLknZLskefYXNUCNYl_c6hJox8aURZy1u9gy0XLXWj8Ca7BdJCsWhAuhD7koG0A1Zgoa6mUir3MpCCXCfMd0aOjB-PMTA2-vI2gFvTCh1JAdW2Ryl1o/s640/SDC13354.JPG" width="640" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdWsUrgg1ViQDu630sqt4rXb2L_E6J5yGp1gwgRKWUllr0Df_bNzAkeDOTisZf6UtONYCv_W1O-5XJ8ZNZVtWSDzRLEHraAeIjz_Y_lzp3KbE2mbcJo_WEkOUMjDSsOHbmHRLx1y2zV8/s1600/SDC13355.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdWsUrgg1ViQDu630sqt4rXb2L_E6J5yGp1gwgRKWUllr0Df_bNzAkeDOTisZf6UtONYCv_W1O-5XJ8ZNZVtWSDzRLEHraAeIjz_Y_lzp3KbE2mbcJo_WEkOUMjDSsOHbmHRLx1y2zV8/s640/SDC13355.JPG" width="640" /></b></span></a></div>
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<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span></div>
<ul>
<li><strong><span style="background-color: white; color: magenta; font-size: large;">rimettere in frigo ad addensare per bene</span></strong></li>
</ul>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
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<ul><div style="text-align: center;">
<strong><span style="background-color: white; color: purple; font-size: large;">6</span></strong></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
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<strong><span style="background-color: white; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">DECORAZIONE</span></strong><br />
<strong><span style="background-color: white; color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><br /></span></strong></div>
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<strong><span style="background-color: white; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">-FARFALLE- </span></strong></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
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<strong><span style="background-color: white; font-size: large;"><u style="color: purple;">occorrente:</u> <span style="color: blue;">cioccolato bianco; cioccolato fondente...e quan'altro vi suggerisce la fantasia!!! ;D</span></span></strong></div>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
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<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;">ho disegnato delle farfalle su un foglio</b></span></div>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
<span style="color: purple; font-size: large;"><a href="http://imageshack.us/photo/my-images/577/foto0181j.jpg/" style="background-color: white;"><b><img height="480" src="http://img577.imageshack.us/img577/5569/foto0181j.jpg" width="640" /></b></a></span><br />
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<b style="background-color: white; color: purple; font-size: x-large;">(ma se voi non avete tempo o voglia potete stamparle da internet,andrà benissimo lo stesso)</b></div>
<span style="color: purple; font-size: large;"></span><br />
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;">poi appoggiate sul foglio un quadrato di carta forno e lo fissate con dello scotch per non farlo muovere.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmDcKkgPN5tKcS-1BCyS32JGL0OXDdPPgaNQMCXbAMFeLtciJ25n4-Pa2kPh8FmzZGb7XjbOCoFXTA9H9meaVQ1gdHd5h9dA06WDdH4EK66VrBXVOEEfiMN69KKpTXTw7gw1SIGWli6Y/s1600/SDC13372.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmDcKkgPN5tKcS-1BCyS32JGL0OXDdPPgaNQMCXbAMFeLtciJ25n4-Pa2kPh8FmzZGb7XjbOCoFXTA9H9meaVQ1gdHd5h9dA06WDdH4EK66VrBXVOEEfiMN69KKpTXTw7gw1SIGWli6Y/s640/SDC13372.JPG" width="640" /></b></span></a></div>
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<b><span style="background-color: white; color: purple; font-size: large;">adesso ci sono dei passaggi critici poiché bisogna essere veloci :</span></b></div>
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<span style="color: purple; font-size: large;"><div style="text-align: center;">
<b style="background-color: white;">1 </b></div>
<div style="text-align: center;">
<b style="background-color: white;">bisogna sciogliere il cioccolato fondente e metterlo in un conetto di carta forno e fare i bordi e le linee interne della farfalla.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEEW3vWxc5mCIy4NpHvuyzoXDxvMkCba0izHKZtAAfnuAmZxJMLXIqYEHLIAVifKECx5_yRRQb7OAf1EMe5-7fE2JS8Se4FI2eR5Myx8aGeH9eHJ5wwGj7w3SqTrhb197SWFLIcfNZ9k/s1600/SDC13371.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEEW3vWxc5mCIy4NpHvuyzoXDxvMkCba0izHKZtAAfnuAmZxJMLXIqYEHLIAVifKECx5_yRRQb7OAf1EMe5-7fE2JS8Se4FI2eR5Myx8aGeH9eHJ5wwGj7w3SqTrhb197SWFLIcfNZ9k/s640/SDC13371.JPG" width="640" /></b></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7u1ilzxigYQRTZ1RRLMvPB2gzVBkYX1mgdJPP5aGqGQGUpdG7vnWOcRSst1O7VIpt4nUnG4yEh-_RpoOmRPF-HHEAFa1EEDeyDXRAdsJK_5U3dm4Y5kLrbKQaHEwB-Y9l68SBnimO3w/s1600/SDC13374.JPG" imageanchor="1" style="background-color: white; margin-left: auto; margin-right: auto;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7u1ilzxigYQRTZ1RRLMvPB2gzVBkYX1mgdJPP5aGqGQGUpdG7vnWOcRSst1O7VIpt4nUnG4yEh-_RpoOmRPF-HHEAFa1EEDeyDXRAdsJK_5U3dm4Y5kLrbKQaHEwB-Y9l68SBnimO3w/s640/SDC13374.JPG" width="640" /></b></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;"><span style="color: purple; font-size: large;"><b>grazie a mia mamma che mi ha fatto le foto mentre armeggiavo col cioccolato e avevo le mani cioccolatose!</b></span></span></td></tr>
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<ul style="text-align: center;"><b><span style="background-color: white; color: purple; font-size: large;">2 </span></b></ul>
<ul style="text-align: center;"><b><span style="background-color: white; color: purple; font-size: large;">poi sciogliere il cioccolato bianco, mescolarlo con del colorante (io rosa), metterlo in un altro conetto di carta forno e riempire i vuoti lasciati</span></b></ul>
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<b style="background-color: white;"><span style="color: purple; font-size: large;">3 </span></b></div>
<div style="text-align: center;">
<b style="background-color: white;"><span style="color: purple; font-size: large;">a questo punto si stacca
delicatamente la carta forno dal foglio e si mette ad asciugare in frigo su
qualcosa di cilindrico (io ho usato un tagliapasta dalla parte del
manico)</span></b></div>
<b style="background-color: white;"><span style="color: purple; font-size: large;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpma48Pzeb7z-uEgSqIrhjQg2AxmdSjyQqjSSIlXm4Gum1pBqqHdeYYUmtY5G9T7eMPjR_NJnVTwk77e1C0HWhbgZx8g_GYCZCJuibLDHhGpt0_RFAZlpLss425JrHisyrZJLrIJfxl8/s1600/SDC13388.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpma48Pzeb7z-uEgSqIrhjQg2AxmdSjyQqjSSIlXm4Gum1pBqqHdeYYUmtY5G9T7eMPjR_NJnVTwk77e1C0HWhbgZx8g_GYCZCJuibLDHhGpt0_RFAZlpLss425JrHisyrZJLrIJfxl8/s640/SDC13388.JPG" width="640" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqgFsTBjLI7Q1nXCGNtl1FmUC2ObOOiQ1Qr7s9bfRKqHk3uqbCCIAi7SJdgVOju4c94e-mGcygiD_TD6mxOPUnH_9usXe4UBCUKDCUCFULEgpMnc_IqvVJajuaitMkbVbkb6AKVF2Ugs/s1600/SDC13390.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqgFsTBjLI7Q1nXCGNtl1FmUC2ObOOiQ1Qr7s9bfRKqHk3uqbCCIAi7SJdgVOju4c94e-mGcygiD_TD6mxOPUnH_9usXe4UBCUKDCUCFULEgpMnc_IqvVJajuaitMkbVbkb6AKVF2Ugs/s640/SDC13390.JPG" width="640" /></b></span></a></div>
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<div style="text-align: center;">
<b style="background-color: white;"><span style="color: purple; font-size: large;">ho fatto anche una farfallina e un fiorellino con un confettino argentato al centro</span></b></div>
<div style="text-align: center;">
<b style="background-color: white;"><span style="color: purple; font-size: large;"><br /></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayUa9KnzPCPpN7LmFT7qjuFnO2I5Ktw1FnPBnmJ4VXP0iDdzDaR7bxJ4Qw-Claj-pS2ZsttDHvNKHRXiAru-uFKD6CsIHp-nXworcHnXJu0_tLl5sv-pwiAvVxjCK426jbQbOqqvml8c/s1600/SDC13391.JPG" imageanchor="1" style="background-color: white; margin-left: auto; margin-right: auto;"><span style="color: purple; font-size: large;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayUa9KnzPCPpN7LmFT7qjuFnO2I5Ktw1FnPBnmJ4VXP0iDdzDaR7bxJ4Qw-Claj-pS2ZsttDHvNKHRXiAru-uFKD6CsIHp-nXworcHnXJu0_tLl5sv-pwiAvVxjCK426jbQbOqqvml8c/s320/SDC13391.JPG" width="320" /></b></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;"><span style="color: purple; font-size: large;"><b>messa ad asciugare sul manico di un mestolino</b></span></span></td></tr>
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<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEb4CpTXzuBVDwhzOCCQpD-LRS7ufSXD9cFUVoZpjEUjnuUh9v2vm-aQBCpMCldHRBS5kfQoYhag7cK7R9rXvodZjsPpdlnyNNW94jJROMn-QywodGSeEXuOHsPi5Xl9sSABK6RIYf34/s1600/SDC13394.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEb4CpTXzuBVDwhzOCCQpD-LRS7ufSXD9cFUVoZpjEUjnuUh9v2vm-aQBCpMCldHRBS5kfQoYhag7cK7R9rXvodZjsPpdlnyNNW94jJROMn-QywodGSeEXuOHsPi5Xl9sSABK6RIYf34/s320/SDC13394.JPG" width="320" /></b></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHYX-yoyuoxpSpn7dGXalIV_CvAEKWMumXW835jtBgSQT8fA-8SdjsBLCw1_bBMoUoi_YldS2RUjTB6Fo2zOKJLA4X_pOPJjoMorME6BL9J-RBAKns36xUB4PDpuXy6lr3S3jh1KS60A/s1600/SDC13396.JPG" imageanchor="1" style="background-color: white; margin-left: auto; margin-right: auto;"><span style="color: purple; font-size: large;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHYX-yoyuoxpSpn7dGXalIV_CvAEKWMumXW835jtBgSQT8fA-8SdjsBLCw1_bBMoUoi_YldS2RUjTB6Fo2zOKJLA4X_pOPJjoMorME6BL9J-RBAKns36xUB4PDpuXy6lr3S3jh1KS60A/s320/SDC13396.JPG" width="320" /></b></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;"><span style="color: purple; font-size: large;"><b>lasciato ad asciugare su l manico bombato di un coperchio</b></span></span></td></tr>
</tbody></table>
<div style="text-align: center;">
<b style="background-color: white;"><span style="color: purple; font-size: large;">è più facile a fare che a
spiegare, credetemi </span></b></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;">spero che da queste foto si possa capire bene!</b></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
<span style="background-color: white; color: purple; font-size: large;"><b> </b></span><br />
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;">4 </b></span></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;"> poi una volta asciugate le ho staccate delicatamente
dalla carta forno e le ho posizionate sui bicchieri!!!</b></span></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span>
<span style="color: purple; font-size: large;"><b style="background-color: white;">et voilà</b></span></div>
<span style="color: purple; font-size: large;"><b style="background-color: white;"><br /></b></span>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><u><span id="goog_1408592120"></span><span id="goog_1408592121"></span></u><br /></b></span></span>
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<span style="color: purple; font-size: large;"><b style="background-color: white;">zoooooooom</b></span><br />
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b>P.S. questo bicchiere l'ho fatto con la mousse allo yogurt rimasta e fatto riposare in frigo, poi ci ho messo sopra uno strato spesso di biscotto "sbriciolino" e una mezza farfalla
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<strong><u><span style="background-color: white; color: purple; font-size: large;">Con questa ricettina partecipo al contest</span></u></strong><br />
<strong><u><span style="background-color: white; color: purple; font-size: large;"><br /></span></u></strong>
<strong><u><span style="background-color: white; color: purple; font-size: large;"><a href="http://blog.giallozafferano.it/lacuocapergioco/il-nostro-secondo-contest-strati-su-strati/"><img height="302" src="http://blog.giallozafferano.it/lacuocapergioco/wp-content/uploads/2013/04/strati-su-strati.jpg" width="400" /></a></span></u></strong><br />
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<strong><u><span style="background-color: white; color: purple; font-size: large;">Baciotti!!!</span></u></strong></div>
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</ul>
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<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span></div>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
<span style="background-color: white;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com13tag:blogger.com,1999:blog-7089797615260089530.post-72120261973467727032013-08-07T13:38:00.000+02:002013-08-07T13:42:00.852+02:00LA MIA TORTA DI RISO ALL'ITALIANA CON MOUSSE SPECIALE<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno a tutti!!!</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: purple;"><b>Eccomi tornata con una nuova ricettina</b></span><b><span style="color: magenta;">....ecco cosa è uscito fuori dopo aver tanto pensato....e sperimentato......</span></b></span></div>
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<b><span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><span style="background-color: #f4cccc;"><br /></span></span></b></div>
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<b><span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><span style="background-color: #f4cccc;"><br /></span></span></b></div>
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<b><span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><span style="background-color: #f4cccc;">"LA MIA TORTA DI RISO ALL'ITALIANA CON MOUSSE SPECIALE"</span></span></b></div>
<div style="text-align: center;">
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9IpuhUVicyvcvJQnMFrBxzBQtYr-3ibukOjP50iz-BH0zByS_myHbNARQupqsXg_J0vZuzHwLaAu56EoTB2q3dhVN8MK_nk_W-DZ9qcQWKNF7xG6WwNxiU733ewOMcmLnXEB8DjS5Yw/s640/SDC13885.JPG" /></div>
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<b><span style="font-size: large;"><span style="color: purple;"><u>Ingredienti base:</u> </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">500g riso; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">sale; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">olio</span></span></b></div>
<div style="text-align: center;">
<span style="color: magenta;"><span style="font-size: large;"><b><br /></b></span></span></div>
<div style="text-align: center;">
<b><span style="color: magenta; font-size: large;">Per prima cosa portiamo a bollore, in una pentola capiente, dell'acqua, saliamo e ci tuffiamo il riso.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkd7Vx-UUOUrKnBjZq1SaDRD3kuV5Y_6nPidpdQ6Fs6oy5mEcVF6tGkOdd7gtXHpFW3u6QQRciLk8suAWIIsxLpTT1RULwsTh3gq686VgDmcp4rBvffljYcyOaP0rINoVFzr64P6sicAI/s1600/SDC13830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkd7Vx-UUOUrKnBjZq1SaDRD3kuV5Y_6nPidpdQ6Fs6oy5mEcVF6tGkOdd7gtXHpFW3u6QQRciLk8suAWIIsxLpTT1RULwsTh3gq686VgDmcp4rBvffljYcyOaP0rINoVFzr64P6sicAI/s640/SDC13830.JPG" width="640" /></b></span></a></div>
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<span style="color: magenta;"><span style="font-size: large;"><b><br /></b></span></span></div>
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<b><span style="color: magenta; font-size: large;">Portiamo a cottura 8-10 minuti. Scoliamo il riso, lo mettiamo in una ciotola, lo condiamo con un po' d'olio d'oliva e lo mettiamo da parte.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JCwMTWhxNB0M1Yfquzu7Q2CtGAU1-o0SHOzqsic6Vfn2OT89IavRTFkxFkPjQO0xWXUFQbLuspbXx6JH_MYgR0QTGXztKSE2nd-ECT1Fq-xd0m5GgCTXPQrMfDb6Lo-B1UA5M3Y23Ko/s1600/SDC13833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JCwMTWhxNB0M1Yfquzu7Q2CtGAU1-o0SHOzqsic6Vfn2OT89IavRTFkxFkPjQO0xWXUFQbLuspbXx6JH_MYgR0QTGXztKSE2nd-ECT1Fq-xd0m5GgCTXPQrMfDb6Lo-B1UA5M3Y23Ko/s640/SDC13833.JPG" width="640" /></b></span></a></div>
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<b><span style="color: purple; font-size: large;">A QUESTO PUNTO DIVIDERE IL RISO IN 3 CIOTOLE </span></b></div>
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<b><span style="font-size: large;"><b><span style="color: purple;">E POI PRELEVARNE DA OGNI CIOTOLA </span></b><b><span style="color: purple;"> 2 CUCCHIAI E </span></b><b><span style="color: purple;">METTERLI IN UNA QUARTA CIOTOLA </span></b><b><span style="color: purple;">(</span><span style="color: magenta;">in questo modo avremo 3 ciotole con la stessa quantità di riso ed una con una piccola quantità)</span></b></span></b><br />
<b><span style="font-size: large;"><b><span style="color: magenta;"><br /></span></b></span></b></div>
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<b><span style="font-size: large;"><span style="color: purple;"><u>Ingredienti crema verde:</u> </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">baccelli di piselli (svuotati, cioè senza i piselli dentro); bicarbonato; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">sale; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">olio; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">latte; </span></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="color: blue;">un po' di formaggio grattugiato; </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">aromi a piacere</span></span></b></div>
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<b><span style="color: magenta; font-size: large;">In una pentola molto capiente mettiamo i baccelli lavati (a cui io ho tolto l'estremità con il picciolo, staccando il filo) e li copriamo con acqua. Mettiamo sul fuoco con un pizzico di bicarbonato e appena raggiunge il bollore ci mettiamo il sale (io ne ho usato mezzo cucchiaio per una copiosa quantità di baccelli). Continuiamo la cottura finché con una forchetta riusciremo ad infilzare i nostri baccelli, a quel punto li scoliamo, lasciando un po' dell'acqua di cottura (nel caso potesse servirci).</span></b></div>
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<b><span style="color: magenta; font-size: large;">Passiamo al passaverdura i baccelli e, quando avremo finito, mettiamo il passato ottenuto in un tegame aggiungendo un po' dell'acqua di cottura tenuta da parte (circa 50ml), un goccio di latte, una cucchiaiata di formaggio grattugiato e mettiamo sul fuoco ad addensare.</span></b></div>
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<b><span style="color: magenta; font-size: large;">Quando noteremo una crema simile ad una besciamella, aggiustiamo di sale e aggiungiamo gli aromi che preferiamo (io ho aggiunto un pizzico di preparato per verdure), spegniamo e completiamo con un filo d'olio.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmftwg6IUfrsxzloVIJ7BYkYSYCrczeDKihSQuvE-7yiAgiCjq5AOYVj5qGxb6BjAa22RtjS2uz3IpD86XA-AfujJeOWNEiYYWtwIjCgAXa2zt7jTLVwqhXW2ilGSE7S8nUCCYlLvqTZ4/s1600/SDC13861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmftwg6IUfrsxzloVIJ7BYkYSYCrczeDKihSQuvE-7yiAgiCjq5AOYVj5qGxb6BjAa22RtjS2uz3IpD86XA-AfujJeOWNEiYYWtwIjCgAXa2zt7jTLVwqhXW2ilGSE7S8nUCCYlLvqTZ4/s640/SDC13861.JPG" width="640" /></b></span></a></div>
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<b><span style="font-size: large;"><u style="color: purple;">Ingredienti ragù:</u><span style="color: blue;"> </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">passata di pomodoro; </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">carne macinata di vitello; </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">cipolla; </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">carota;</span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;"> olio; </span></span></b></div>
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<b><span style="font-size: large;"><span style="color: blue;">vino</span></span></b></div>
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<b><span style="color: magenta; font-size: large;">Ho fatto un ragù molto veloce, soffriggendo cipolla e carota tritate finemente, aggiungendo poi il macinato (e anche un po di salsiccia che avevo), ho sfumato col vino e infine ho aggiunto la passata di pomodoro e ho fatto cuocere 15 minuti circa.</span></b></div>
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<b><span style="color: magenta; font-size: large;">per quanto riguarda le dosi, io ne ho fatto un bel po' perché l'ho usato anche per altro, perciò non vi darò grammature precise, però per darvi un'idea, diciamo che possono bastare 250g di ragù ;D</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCeZemuTUd7dNvibb8PUz3Oy_xAgsz6vJyGijIPu-d4FfhJrsMwMDCIUTYoTdnssqVUf8LErMnwQwrHHdTzLsMzfrz5_jDC7qAAwmFxYhwZcNc3uwZiRQvsiF9Azq_Qu7TWVfgljqnd4/s1600/SDC13863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCeZemuTUd7dNvibb8PUz3Oy_xAgsz6vJyGijIPu-d4FfhJrsMwMDCIUTYoTdnssqVUf8LErMnwQwrHHdTzLsMzfrz5_jDC7qAAwmFxYhwZcNc3uwZiRQvsiF9Azq_Qu7TWVfgljqnd4/s640/SDC13863.JPG" width="640" /></b></span></a></div>
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<b><span style="font-size: large;"><span style="color: purple;"><u>Ingredienti crema bianca (</u><span style="background-color: yellow;">da fare all'ultimo momento</span><u>):</u> </span><span style="color: blue;">4 sottilette; 100ml latte; 2 cucchiai di olio d'oliva</span></span></b></div>
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<b><span style="color: magenta; font-size: large;">Mettere tutti gli ingredienti in un pentolino e, mescolando, far sciogliere su fuoco basso.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZCfKnmz3CCVyB-NXlB_IJ9n-OVkAOgwQISc-CmNbzsqf-70NlRFOydmEArHyCkOrl7Rwnzz4Ydgl7ohGqcZ4b4Lf5qXa26kNDlou4Z98bemsJUD99nXhHruQMNRkuiXs5kgMtDDsDfc/s1600/SDC13858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZCfKnmz3CCVyB-NXlB_IJ9n-OVkAOgwQISc-CmNbzsqf-70NlRFOydmEArHyCkOrl7Rwnzz4Ydgl7ohGqcZ4b4Lf5qXa26kNDlou4Z98bemsJUD99nXhHruQMNRkuiXs5kgMtDDsDfc/s640/SDC13858.JPG" width="640" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOd4GrD6H0qmcsUp1IVNvPHWd5nRCfiEDWZHGKm2fYMcVLZrEJirulDQm_xP-yjmqIUws8elptt-l3SJa3L4sBa1B9u0Hnas90UuiZoSyA9tfmQtIcg0luOFqc-voWZWK7aZKO1bQyQA/s1600/SDC13859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOd4GrD6H0qmcsUp1IVNvPHWd5nRCfiEDWZHGKm2fYMcVLZrEJirulDQm_xP-yjmqIUws8elptt-l3SJa3L4sBa1B9u0Hnas90UuiZoSyA9tfmQtIcg0luOFqc-voWZWK7aZKO1bQyQA/s640/SDC13859.JPG" width="640" /></b></span></a></div>
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<b style="color: purple;"><u><span style="font-size: large;">ASSEMBLAGGIO</span></u></b></div>
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<span style="font-size: large;"><span style="color: blue;"><b>Prendere le 3 ciotole con la stessa quantità di riso, </b></span><span style="color: blue;"><b>ed aggiungere </b></span></span></div>
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<li style="text-align: center;"><b style="color: blue;"><span style="font-size: large;">ad una <b>un filo d'olio e </b>un po' della crema verde (fino a raggiungere la colorazione desiderata)</span></b></li>
<li style="text-align: center;"><b style="color: blue;"><span style="font-size: large;">ad una il ragù </span></b></li>
<li style="text-align: center;"><b style="color: blue;"><span style="font-size: large;">all'ultima la crema bianca (appena fatta)</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-fGO2qFCeWJ7wfrqgkhqP4Mpp8sVXgx_6W4gU4_5lQLi1oOoCV0y3LRxSqh6eQXcNEuqFpPq_lC3oxS1iWnovur_CvQfQXNx94dnfgjtMAGdO8s1LCCP-C_i2rH1Mfbqi8e579B2TNw/s1600/SDC13864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-fGO2qFCeWJ7wfrqgkhqP4Mpp8sVXgx_6W4gU4_5lQLi1oOoCV0y3LRxSqh6eQXcNEuqFpPq_lC3oxS1iWnovur_CvQfQXNx94dnfgjtMAGdO8s1LCCP-C_i2rH1Mfbqi8e579B2TNw/s640/SDC13864.JPG" width="640" /></b></span></a></div>
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<span style="color: blue; font-size: large;"><b style="background-color: cyan;">E CON IL RISO DELLA QUARTA CIOTOLA? COSA FAREMO? </b></span></div>
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<span style="color: blue; font-size: large;"><b style="background-color: cyan;">....ABBIATE PAZIENZA..........E' UNA PICCOLA SORPRESA..........VE LO FACCIO VEDERE TRA UN PO'...................................;D</b></span></div>
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<span style="color: purple; font-size: large;"><b>Prendiamo il vassoio da portata che utilizzeremo per servire il nostro piatto e appoggiamoci su un cerchio apribile </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd0hpvWrJcjvWmcjd_KGnreqOwmBw1OX3xPc7VWSUV_MUDpiKhkCrWGQ7l-F2pMsQrSLAn89vI5bSjJxMntHQrTVx7S1A3WAPx8vNkYSNXAEdFslLoNRw9zfI-V0b-Oqkn8P0CYjFDKk/s1600/SDC13865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd0hpvWrJcjvWmcjd_KGnreqOwmBw1OX3xPc7VWSUV_MUDpiKhkCrWGQ7l-F2pMsQrSLAn89vI5bSjJxMntHQrTVx7S1A3WAPx8vNkYSNXAEdFslLoNRw9zfI-V0b-Oqkn8P0CYjFDKk/s640/SDC13865.JPG" width="640" /></b></span></a></div>
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<span style="font-size: large;"><b> <span style="color: purple;">e dentro ci sistemiamo</span></b></span></div>
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<li style="text-align: center;"><b style="color: purple;"><span style="font-size: large;">uno strato di riso verde </span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTW4vR1VIgJcDloRPJw4CYUFKzmFUIj2GQ5xLOHxPChz3XtrY_-v-ltpoGYSQbDMD-wKixMvixvd5tl3FxYrHCdctSglLL4P_mx7L-Vsv4f4BaQkiaSHmhFVxnDg387oCzOkU_8aa9rw/s1600/SDC13866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTW4vR1VIgJcDloRPJw4CYUFKzmFUIj2GQ5xLOHxPChz3XtrY_-v-ltpoGYSQbDMD-wKixMvixvd5tl3FxYrHCdctSglLL4P_mx7L-Vsv4f4BaQkiaSHmhFVxnDg387oCzOkU_8aa9rw/s640/SDC13866.JPG" width="640" /></b></span></a></div>
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<li style="text-align: center;"><b style="color: purple;"><span style="font-size: large;">fette di prosciutto, formaggio grattugiato e un po' di ragù</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC8ZoK8ZXZSWuUmaEPFU9zHMU2Hl1NWOp4r_oYZFRThNoOx0ZABaY54g52zbei9zhLjkZoy8bUaFFwA38rZdK1BidHUoPM5GbIwavap2y-2a69hkMt2FF37A6bU0om5lfUiXRmnYVn-k/s1600/SDC13867.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC8ZoK8ZXZSWuUmaEPFU9zHMU2Hl1NWOp4r_oYZFRThNoOx0ZABaY54g52zbei9zhLjkZoy8bUaFFwA38rZdK1BidHUoPM5GbIwavap2y-2a69hkMt2FF37A6bU0om5lfUiXRmnYVn-k/s640/SDC13867.JPG" width="640" /></b></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNbh6N_-oI_RShq5w8QJYk1iiMhGb4R4dUkC2NSpKwrS5ZKZJZ0AghmBwnuijNgQZuHGKsVszGH67_bFsjzDuQE-6tn7OapQz1aiXaHkNp0VRJ-Od4kn8egpj-qCDtOEPooFxAjz6NLs/s1600/SDC13868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNbh6N_-oI_RShq5w8QJYk1iiMhGb4R4dUkC2NSpKwrS5ZKZJZ0AghmBwnuijNgQZuHGKsVszGH67_bFsjzDuQE-6tn7OapQz1aiXaHkNp0VRJ-Od4kn8egpj-qCDtOEPooFxAjz6NLs/s640/SDC13868.JPG" width="640" /></b></span></a></div>
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<li style="text-align: center;"><b style="color: purple;"><span style="font-size: large;">uno strato di riso bianco</span></b></li>
<li style="text-align: center;"><b style="color: purple;"><span style="font-size: large;">fette di prosciutto<b>, formaggio grattugiato </b> e un po' di ragù</span></b></li>
<li style="text-align: center;"><b style="color: purple;"><span style="font-size: large;">uno strato di riso rosso</span></b></li>
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<span style="color: purple; font-size: large;"><b>Mettiamo il tutto in frigo e noi nel frattempo prepariamo l'ultimo strato, che faremo con il risso che avevamo messo da parte....</b></span></div>
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<span style="color: red; font-size: large;"><b><u>ADESSO ATTENZIONE</u></b></span></div>
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<span style="color: red; font-size: large;"><b>La mia idea era creare una decorazione per la torta di riso, per chiuderla in bellezza....ma anche in bontà ;D così ho pensato di fare questo....vi assicuro che è una bontà!...</b></span></div>
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<b><span style="color: blue; font-size: large;">Prendiamo il riso rimasto e ci aggiungiamo 2-3 fette di prosciutto e 2 cucchiai di formaggio grattugiato. Con un frullatore ad immersione frulliamo bene, aggiungendo un po' di latte per aiutarci a creare una mousse.....<span style="background-color: cyan;">in pochi secondi verrà fuori una mousse buonissima e leggerissima!!!</span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAt_oiyVyY6dLbr8vDHsay_ZwPbZyFiNEoaNYNikNbuHerd0FpsNqIVmdGpPdQcizW5e6ueMyh_R4RxcG4xOWGElWnGS2z6t85lWl_mcUbQQ0SSIDStqR1gQyEP3M236XzqpRJOWC-LlA/s1600/SDC13869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAt_oiyVyY6dLbr8vDHsay_ZwPbZyFiNEoaNYNikNbuHerd0FpsNqIVmdGpPdQcizW5e6ueMyh_R4RxcG4xOWGElWnGS2z6t85lWl_mcUbQQ0SSIDStqR1gQyEP3M236XzqpRJOWC-LlA/s640/SDC13869.JPG" width="640" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL_cvR1NrOFz2cjYk5u6_cQNnyHRDuMJ-2aeK3H39mHeWDUrppZ6ancBub6ftSWU43IO91bT1U6i1UInQuZdct6mu5oeNFIiC8-D6AjNWQ-2ECjGj_cNPNinqQPA1tjTevsF038a1oXY/s1600/SDC13870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL_cvR1NrOFz2cjYk5u6_cQNnyHRDuMJ-2aeK3H39mHeWDUrppZ6ancBub6ftSWU43IO91bT1U6i1UInQuZdct6mu5oeNFIiC8-D6AjNWQ-2ECjGj_cNPNinqQPA1tjTevsF038a1oXY/s640/SDC13870.JPG" width="640" /></b></span></a></div>
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<b><span style="color: purple; font-size: large;"><u>DECORAZIONE E PRESENTAZIONE</u></span></b></div>
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<b style="color: blue;"><span style="font-size: large;">Uscire la torta dal frigo, sfilare delicatamente il cerchio apribile e decorare a piacere con la mousse preparata....io ho decorato con effetto canestro</span></b></div>
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<span style="font-size: large;"><span style="color: purple;"><b><u>ET VOILÀ</u></b></span><b style="color: purple;"><u> </u></b></span></div>
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<span style="color: blue; font-size: large;"><b>Vi assicuro che è deliziosaaaaaaaaaaaaaaaaaa!</b></span></div>
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<span style="color: blue;"><span style="font-size: large;"><b><br /></b></span></span></div>
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<span style="color: blue; font-size: large;"><b>con questa ricetta partecipo al contest</b></span></div>
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<span style="color: blue; font-size: large;"><b><br /></b></span>
<a href="http://blog.giallozafferano.it/lacuocapergioco/il-nostro-secondo-contest-strati-su-strati/"><img height="302" src="http://blog.giallozafferano.it/lacuocapergioco/wp-content/uploads/2013/04/strati-su-strati.jpg" width="400" /></a></div>
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b></div>
Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com6tag:blogger.com,1999:blog-7089797615260089530.post-36021308676167631052013-07-30T23:13:00.000+02:002013-07-30T23:13:56.102+02:00LA MIA "TORTA PITTORICA CON SORPRESA FRA-GOLOSA"<div style="text-align: center;">
<b><span style="color: purple; font-size: large;">Buonasera a tutti !!!!</span></b></div>
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<b><span style="color: purple; font-size: large;">Eccomi qua a condividere con voi una ricettina dolce....tanto per cambiare....;D</span></b><br />
<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<b><span style="color: purple; font-size: large;">non vi dirò altro...solo che questa torta vi conquisterà!!!! ;D </span></b><br />
<b><span style="color: purple; font-size: large;">e ora passo suuuubito alla <span style="background-color: yellow;">ricettina fotografata passo-passo</span> </span></b></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<b><span style="color: purple; font-size: large;">eccovi...</span></b></div>
<b><span style="color: purple; font-size: large;"><br /></span></b>
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<b><span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><u style="background-color: #f4cccc;">LA MIA "TORTA PITTORICA CON SORPRESA FRA-GOLOSA"</u></span></b></div>
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<b><span style="font-size: large;"><u style="color: purple;">Ingredienti per la base biscottata:</u><span style="color: blue;"> </span></span></b></div>
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<b><span style="color: blue; font-size: large;">150g savoiardi; </span></b></div>
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<b><span style="color: blue; font-size: large;">100g biscotti secchi; </span></b></div>
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<b><span style="color: blue; font-size: large;">200ml latte; </span></b></div>
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<b><span style="color: blue; font-size: large;">100g burro</span></b></div>
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<span style="color: magenta;"><b><br /></b></span>
<span style="color: magenta; font-size: large;"><b>Versiamo il latte sui savoiardi </b></span></div>
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<span style="color: magenta; font-size: large;"><b>e li schiacciamo con un cucchiaio finché avremo un composto del genere</b></span></div>
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<span style="color: magenta;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Ckt9Tz_Uob8FFVN-ZBJjFC96DVkVBRYk4Q6ut8kwaAyUtytBOAeqyKEARifOqCVYwjDLOTE5dkP6R1RkK4BP7m9Dad_fm-sptXwiX0rK3jUkETQY4aNWIOotndAOXwoJ_tD7bUUfaU/s1600/SDC13894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Ckt9Tz_Uob8FFVN-ZBJjFC96DVkVBRYk4Q6ut8kwaAyUtytBOAeqyKEARifOqCVYwjDLOTE5dkP6R1RkK4BP7m9Dad_fm-sptXwiX0rK3jUkETQY4aNWIOotndAOXwoJ_tD7bUUfaU/s640/SDC13894.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>A parte sbricioliamo sommariamente i biscotti (io ho usato un bicchiere)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>versiamo il burro, precedentemente sciolto</b></span></div>
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<span style="color: magenta; font-size: large;"><b>amalgamiamo i biscotti, mescolati col burro, al composto di savoiardi preparato in precedenza </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfs_oZ2-EhNuACHbyNbeAoq291kfEjXhu2Wb-E4yVEe7ZXEH1AiNm0gXJkmVYi8G6f1kwNN3-D6nG2A5-pWi40xUoQM9SEBwrkXVZqlVngqM2p4OpqTnsSQkbviPvCn__4qNAWmE_ST5I/s1600/SDC13897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfs_oZ2-EhNuACHbyNbeAoq291kfEjXhu2Wb-E4yVEe7ZXEH1AiNm0gXJkmVYi8G6f1kwNN3-D6nG2A5-pWi40xUoQM9SEBwrkXVZqlVngqM2p4OpqTnsSQkbviPvCn__4qNAWmE_ST5I/s640/SDC13897.JPG" width="640" /></a></div>
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<span style="color: magenta;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>versiamo il composto su un vassoio da portata, su cui avremo appoggiato un cerchio apribile, e stendiamo bene, lisciando la superficie</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Mettiamo in frigo.</b></span></div>
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<span style="color: magenta;"><b><br /></b></span></div>
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<b><span style="color: purple; font-size: large;">Occupiamoci della farcia...e della sorpresa di fragole...</span></b></div>
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<b><span style="color: purple; font-size: large;"><u>Ingredienti mousse al limone:</u></span></b></div>
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<b><span style="color: blue; font-size: large;">320ml latte+ 50ml (per la panna fatta in casa);</span></b></div>
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<b><span style="color: blue; font-size: large;">1 limone;</span></b></div>
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<b><span style="color: blue; font-size: large;">8g colla di pesce;</span></b></div>
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<b><span style="color: blue; font-size: large;">4 uova;</span></b></div>
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<b><span style="color: blue; font-size: large;">120g zucchero;</span></b></div>
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<b><span style="color: blue; font-size: large;">150ml olio di semi</span></b></div>
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<b><span style="color: blue; font-size: large;"><br /></span></b></div>
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<b><span style="color: purple; font-size: large;"><u>Ingredienti per la sorpresa fra-golosa:</u></span></b></div>
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<b><span style="color: blue; font-size: large;">250g fragole;</span></b></div>
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<b><span style="color: blue; font-size: large;">50g zucchero;</span></b></div>
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<b><span style="color: blue; font-size: large;">4g colla di pesce;</span></b></div>
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<span style="color: blue; font-size: large;"><b>qualche goccia di succo di limone</b></span></div>
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<b><span style="color: purple; font-size: large;">PROCEDIAMO IN QUESTO MODO</span></b></div>
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<ul>
<li><span style="color: purple; font-size: large;"><b>PREPARIAMO LA PRIMA PARTE DELLA MOUSSE</b></span></li>
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<b><span style="color: magenta; font-size: large;">Facciamo intiepidire sul fuoco basso i 320g di latte con le bucce del limone (mi raccomando cerchiamo di prelevare solo la parte gialla e non quella bianca, che è amarissima!) usando un pelaverdure ;D</span></b></div>
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<b><span style="color: magenta; font-size: large;">Spegniamo e lasciamo le bucce in infusione nel latte....nel frattempo mettiamo a bagno la colla di pesce, in acqua fredda</span></b></div>
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<b><span style="color: magenta; font-size: large;">Sbattiamo i tuorli (tenendo da parte gli albumi...ci serviranno per la panna;D) con lo zucchero</span></b></div>
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<b><span style="color: magenta; font-size: large;">A filo ci versiamo su il latte con le bucce del limone </span></b></div>
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<b><span style="color: magenta; font-size: large;">rimettiamo su fuoco basso, mescolando con una frusta, finché non raggiunge il bollore. </span></b></div>
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<b><span style="color: magenta; font-size: large;">Appena raggiunge il bollore, togliamo dal fuoco, strizziamo bene la colla di pesce ammollata</span></b></div>
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<b><span style="color: magenta; font-size: large;">la aggiungiamo al composto di latte e mescoliamo bene (per sciogliere bene la colla di pesce)</span></b></div>
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<b><span style="color: magenta; font-size: large;">Filtriamo il composto ottenuto, che è la base della nostra mousse, attraverso un colino e aiutandoci con un cucchiaio (purtroppo questo passaggio non l'ho potuto fotografare bene poiché, avendo solo due manine ;D non riuscivo, mi perdonate lo stesso? ;D)</span></b></div>
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<b><span style="color: magenta; font-size: large;">Il risultato sarà questo composto liscissimo e fluido, che lasciamo raffreddare del tutto</span></b></div>
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<li><span style="color: purple; font-size: large;"><b>PREPARIAMO LA SORPRESA FRA-GOLOSA</b></span></li>
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<span style="color: magenta; font-size: large;"><b>Mettere la gelatina a bagno in acqua fredda</b></span></div>
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<span style="color: magenta; font-size: large;"><b>In una ciotola unire le fragole, private delle foglioline e lavate, con lo zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b>frullare (io ho usato un frullatore ad immersione) ottenendo questa deliziosa purea</b></span></div>
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<span style="color: magenta; font-size: large;"><b>mettiamo sul fuoco la purea di fragole con qualche goccia di limone (che aiuterà, quando il composto sarà caldo, a tirar fuori dalle fragole la dolcezza...lo so che sembra un controsenso, ma fidatevi...è una reazione chimica ;D) e aspettiamo che raggiunga il bollore</b></span></div>
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<b style="color: magenta;"><span style="font-size: large;">facciamo bollire 2 minutini, mescolando </span></b></div>
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<span style="color: magenta; font-size: large;"><b>spegniamo e fuori dal fuoco aggiungiamo la gelatina e mescoliamo bene</b></span></div>
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<span style="color: magenta; font-size: large;"><b>versiamo il tutto in uno stampo foderato con della pellicola (io uso un porta torta, che tempo fa conteneva una torta comprata...non butto mai niente....penso sempre -"magari mi potrà servire..."- e infatti! ;D) e lo mettiamo in freezer</b></span></div>
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<li><b><span style="color: purple; font-size: large;">COMPLETIAMO LA MOUSSE AL LIMONE</span></b></li>
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<span style="color: magenta; font-size: large;"><b>Prepariamo una panna fatta in casa, mettendo nel bicchiere del frullatore ad immersione i 50ml di latte e l'olio di semi e frulliamo senza muovere il frullatore ad immersione, in questo modo si creerà un'emulsione</b></span></div>
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<span style="color: magenta; font-size: large;"><b>ecco il risultato</b></span></div>
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<span style="font-size: large;"><span style="color: magenta;"><b>montiamo a neve </b></span><b style="color: magenta;">gli albumi , che avevamo messo da parte</b></span></div>
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<b style="color: magenta;"><span style="font-size: large;">incorporiamo gli albumi montati alla panna, mescolando dal basso verso l'alto (per non smontare il composto). ecco ottenuta la panna montata ! ;D</span></b></div>
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<b style="color: magenta;"><span style="font-size: large;">Infine incorporiamo la panna montata preparata al composto ormai freddo di latte+uova+zucchero+gelatina (o colla di pesce, che dir si voglia), sempre mescolando dal basso verso l'alto</span></b></div>
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<b style="color: magenta;"><span style="font-size: large;">ecco la nostra mousse al limone come si presenta</span></b></div>
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<li><span style="color: purple; font-size: large;"><b>COMINCIAMO AD ASSEMBLARE LA NOSTRA TORTA</b></span></li>
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<span style="color: purple; font-size: large;"><b>Sulla base biscottata, che avevamo messo in frigo, versare metà della mousse al limone e mettere in frigo a rassodare per 1-2 ore (volendo si può mettere in freezer, rassoderà prima ;D)</b></span></div>
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<span style="color: purple; font-size: large;"><b>Appoggiare delicatamente il disco fra-goloso, ormai sodo, al centro della torta, premendolo leggermente(per farlo aderire bene alla torta)</b></span></div>
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<span style="color: purple; font-size: large;"><b>sopra ho versato il resto della mousse al limone, livellando bene e messo di nuovo in frigo a rassodare (io in freezer 1 oretta)</b></span></div>
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<b><span style="font-size: large;"><span style="color: purple;">Ho preparato, contemporaneamente uno </span><u><span style="color: magenta;">sciroppo di fragole</span></u><span style="color: purple;"> (mettendole semplicemente sul fuoco con 1-2 cucchiai di zucchero e poi filtrandole dopo averle frullate) e un </span><span style="color: magenta;"><u>topping alla crema di nocciole</u></span><span style="color: purple;"> (facendo sciogliere 2 cucchiai di crema di nocciole, quello in barattolo ;D, con un pochino di latte)</span></span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: magenta; font-size: large;">la cottura in contemporanea ;D</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta; font-size: large;"><b>i topping pronti</b></span></td></tr>
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<b><span style="font-size: large;"><span style="color: magenta;">P.S. </span><span style="color: purple;">di questa ultima parte non ho scattato foto della torta perché volevo lasciare un po' all'immaginazione il risultato finale....;D </span></span></b></div>
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<b><span style="color: purple; font-size: large;">ET VOILÀ....dopo averla decorata.....vi presento...</span></b></div>
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<span style="font-size: large;"><span style="color: purple;"><b> </b></span><b><span style="color: purple;"><u style="background-color: #fce5cd;">LA MIA "TORTA PITTORICA CON SORPRESA FRA-GOLOSA", dall'aspetto vagamente Kandiskyano ;D </u><span style="background-color: white;"> </span></span></b></span></div>
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<span style="color: purple; font-size: large;"><b>Non vi ricorda nei colori un quadro di Kandisky? ;D</b></span></div>
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<i style="background-color: white; color: #6d6d6e; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 21px; text-align: start;"><u><b><span style="font-size: large;"><a href="http://www.cucinadibarbara.com/2013/05/get-aid-in-kitchen-third-edition.html">Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara</a></span></b></u></i><br />
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<img alt="c'è posto per un KitchenAid nella tua cucina?" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEwCWdmgPwhKtGIT6ImY3EhZ00cW1A4-8wJweq50BXmIXzg_FjLX-oH5kNrzOVXTbJtJ1OKMf4TAoeyCDEWdGYZS1C5ELaV9d7ZWnv1kj05n3-u7h6y1Rmg0o8PNaBa2ssmHpO1tMBKmQ/s210/KAID+prova1.jpg" /><br />
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b></div>
<br />Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com17tag:blogger.com,1999:blog-7089797615260089530.post-40579702453112126882013-07-30T23:06:00.000+02:002013-07-30T23:06:46.462+02:00LA MIA TORTA RICOMELI' AL GUSTO DI LIMONE<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buonasera a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b><b>Prima di dirvi di cosa si tratta, devo raccontarvi com'è nata questa ricetta...</b></b></span></div>
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<span style="color: purple; font-size: large;"><b><b>Volevo preparare una torta ma non volevo che fosse una torta "secca"....</b></b></span></div>
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<span style="color: purple; font-size: large;"><b><b>neanche un pan di spagna farcito dopo....</b></b></span></div>
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<b>così è arrivata l'idea...</b></div>
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<b>-"...e se provassi a fare il mio solito impasto del pan di spagna e lo farcissi prima di cuocerlo?"- mi sono detta....</b></div>
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<b><b>e così ho fatto....</b></b></div>
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<b>e vi posso assicurare che l'ideuzza è riuscita...perchè il risultato è stato davvero ottimo!</b></div>
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<b>quella che sto per mostrarvi è una bella torta con crema limon-ricotta, mele e...pan di spagna!</b></div>
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<b>eccovi perciò</b></div>
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<span style="color: purple;"><span style="font-family: Courier New, Courier, monospace; font-size: large; line-height: 14px;"><b><u style="background-color: #f4cccc;">LA MIA TORTA RICOMELI' AL GUSTO DI LIMONE</u></b></span></span></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><u style="color: purple;">Ingredienti per il pan di spagna:</u><span style="color: purple;"> </span></b></span></span></div>
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<b style="font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: blue;">3 uova; </span></b></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><span style="color: blue;">6 cucchiai di zucchero; </span></b></span></span></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><span style="color: blue;">6 cucchiai di farina "00"; </span></b></span></span></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><span style="color: blue;">16g lievito per dolci</span></b></span></span></div>
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<span style="color: magenta; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b>Sbattere con una frusta uova e zucchero,</b></span></span></div>
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<b style="color: magenta; font-family: Verdana, Arial, sans-serif; line-height: 14px;">aggiungere farina e lievito, mescolando e mettere da parte.</b></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><u style="color: purple;">Ingredienti per la crema limon-ricotta:</u><span style="color: purple;"> </span><span style="color: blue;">500g ricotta; 125g di zucchero; 250g yogurt al limone; 2 cucchiai di farina "00"</span></b></span></span></div>
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<span style="color: magenta; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b>Mescolare ricotta e zucchero</b></span></span></div>
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<span style="color: magenta;"><b>aggiungere lo yogurt e mescolare</b></span></div>
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<span style="color: magenta;"><b>infine la farina e mescolare ancora</b></span></div>
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<span style="color: magenta; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b>La crema è pronta!</b></span></span></div>
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<span style="color: purple; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b><u>ASSEMBLAGGIO E COTTURA</u></b></span></span></div>
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<span style="color: blue; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;"><b>1- Sbucciamo e tagliamo a fettine 500g di mele;</b></span></span></div>
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<b style="color: blue; font-family: Verdana, Arial, sans-serif; line-height: 14px;">2- In una tortiera (da 26cm di diametro) versiamo metà impasto del pan di spagna, spalmandolo bene con un cucchiaio;</b></div>
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<b style="color: blue; font-family: Verdana, Arial, sans-serif; line-height: 14px;">3- Versiamo la crema limon-ricotta a cucchiaiate, cercando di creare uno strato;</b></div>
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<b style="color: blue; font-family: Verdana, Arial, sans-serif; line-height: 14px;">4- disporre a raggiera le fettine di mela, inserendole nell'impasto e nella ricotta, affondandole per metà e spolverizzare con 2 cucchiaini di zucchero;</b></div>
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<b style="color: blue; font-family: Verdana, Arial, sans-serif; line-height: 14px;">5- Versare l'altra metà di impasto del pan di spagna, cercando di coprire il più possibile le mele;</b></div>
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<b style="color: blue; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 14px;">6- Cuocere in forno a 180° per 30-35 minuti, finché non sarà cotta e bella doratina (dipende dal vostro forno, controllate)</span></b></div>
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<span style="color: purple; font-family: Verdana, Arial, sans-serif;"><b><span style="line-height: 14px;"><u>DECORAZIONE E PRESENTAZIONE</u></span></b></span></div>
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<b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: magenta;">Per la decorazione, prepariamo una meringa all'italiana, procedendo così:</span></b><b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: magenta;">1- mettiamo in una ciotola l'albume e ci prepariamo già le fruste </span></b><b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: magenta;">2- mettiamo sul fuoco un pentolino con l'acqua e lo zucchero,</span></b><br />
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<span style="color: magenta; font-size: large;"><b>mescoliamo e portiamo a bollore; da questo momento lasciamo sul fuoco, mescolando, ancora 5 minuti (per far raggiungere allo sciroppo una temperatura di circa 120°, noterete che velerà il cucchiaio ;D).</b></span><br />
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<b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; font-size: 10px; line-height: 14px;"><span style="color: magenta;"><br /></span></b><b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: magenta;">Lo sciroppo di zucchero è pronto!</span></b><br />
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<b style="color: #fb5e53; font-family: Verdana, Arial, sans-serif; line-height: 14px;"><span style="color: magenta;">3- montiamo gli albumi a neve versando a filo lo sciroppo di zucchero caldissimo. </span></b><br />
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<span style="font-size: large;"><b><b><span style="color: magenta;">La meringa è pronta!</span></b></b></span></div>
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<b>Decoriamo e piacere la torta, spolverizzata con zucchero a velo, con la meringa messa in una sacca a poche...</b></div>
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<b><span style="font-family: Courier New, Courier, monospace;">ET VOILÀ...</span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace;">LA MIA TORTA RICOMELI' E' SERVITA!</span></b></div>
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<b><span style="color: purple; font-size: large;">E' veramente buonissima...provatela e poi fatemi sapere se non avevo ragione!!! ;D</span></b></div>
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<i style="background-color: white; color: #6d6d6e; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 21px; text-align: start;"><u><a href="http://www.cucinadibarbara.com/2013/05/get-aid-in-kitchen-third-edition.html"><span style="font-size: large;"><b>Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara</b></span></a></u></i><br />
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<img alt="c'è posto per un KitchenAid nella tua cucina?" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEwCWdmgPwhKtGIT6ImY3EhZ00cW1A4-8wJweq50BXmIXzg_FjLX-oH5kNrzOVXTbJtJ1OKMf4TAoeyCDEWdGYZS1C5ELaV9d7ZWnv1kj05n3-u7h6y1Rmg0o8PNaBa2ssmHpO1tMBKmQ/s210/KAID+prova1.jpg" /></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com9tag:blogger.com,1999:blog-7089797615260089530.post-32491352949277748712013-07-30T23:01:00.000+02:002013-07-30T23:04:11.245+02:00"CHEESECAKE COTTA CON LAMPONI"<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>Buonasera a tutti!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ecco tutta per voi una mia ricettina dolce che vi tirerà su...</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un gusto indimenticabile che lascerà il segno...</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"CHEESECAKE COTTA CON LAMPONI"</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti base:</b></span></div>
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<span style="color: blue; font-size: large;"><b>400g farina "00";</b></span></div>
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<span style="color: blue; font-size: large;"><b>130g zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b>1 pizzico di sale;</b></span></div>
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<span style="color: blue; font-size: large;"><b>200g burro fuso</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Mescolare tutti gli ingredienti con una forchetta fino ad ottenere un composto simile alla sabbia bagnata</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Versare questo composto sul fondo di una tortiera (preferibilmente a cerchio apribile) foderato con carta forno e schiacciare bene. </b></span></div>
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<span style="color: magenta; font-size: large;"><b>Mettere in frigo.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Nel frattempo preparare la farcia</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti farcia:</b></span></div>
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<span style="color: blue; font-size: large;"><b>500g ricotta fresca;</b></span></div>
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<span style="color: blue; font-size: large;"><b>200g formaggio cremoso;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100g zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b>125g yogurt alla vaniglia;</b></span></div>
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<span style="color: blue; font-size: large;"><b>2 uova;</b></span></div>
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<span style="color: blue; font-size: large;"><b>2 cucchiai di farina "00";</b></span></div>
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<span style="color: blue; font-size: large;"><b>lamponi freschi a volontà;</b></span></div>
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<span style="color: blue; font-size: large;"><b>gocce di cioccolato a volontà</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Mescolare ricotta, formaggio cremoso e zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere lo yogurt, le uova (uno alla volta) ed infine la farina.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Riprendere la base preparata prima e sopra spargerci i lamponi e le gocce di cioccolato</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Versarci sopra la crema pronta</b></span></div>
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<span style="color: magenta;"><span style="font-size: large;"><b> </b></span><b style="font-size: x-large;">livellando e </b><b style="font-size: x-large;">coprendo bene i lamponi</b></span></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Cuocere in forno caldo a 170° per circa 40 minuti (dipende dal vostro forno, potrebbe volerci anche un po' di più!)</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Far raffreddare e guarnire con lamponi freschi </span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">e una salsina di lamponi </span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">(fatta cuocendo dei lamponi con qualche cucchiaio di zucchero per 1-2 minuti</span></b></div>
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<span style="color: magenta;"><b style="font-size: x-large;">e </b><b style="font-size: x-large;">poi filtrando il tutto con un colino) </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b style="color: purple; font-size: x-large;">ET </b><span style="color: purple; font-size: large;"><b>VOILÀ, </b></span></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>LA MIA CHEESECAKE E' PRONTA IN TUTTA LA SUA BONTA'!</b></span></div>
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<span style="color: purple; font-size: large;"><b><a href="http://www.cucinadibarbara.com/2013/05/get-aid-in-kitchen-third-edition.html">Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara</a></b></span></div>
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<img alt="c'è posto per un KitchenAid nella tua cucina?" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEwCWdmgPwhKtGIT6ImY3EhZ00cW1A4-8wJweq50BXmIXzg_FjLX-oH5kNrzOVXTbJtJ1OKMf4TAoeyCDEWdGYZS1C5ELaV9d7ZWnv1kj05n3-u7h6y1Rmg0o8PNaBa2ssmHpO1tMBKmQ/s210/KAID+prova1.jpg" /></div>
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<b style="color: purple; font-size: x-large;">Baciotti!!!</b></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com10tag:blogger.com,1999:blog-7089797615260089530.post-37786350456999244412013-07-15T10:46:00.003+02:002013-07-15T10:46:52.896+02:00Gustatevi il mio terzo articolo pubblicato!<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio a quanti mi seguono con affetto sincero!</b></span></div>
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<span style="color: purple; font-size: large;"><b>A voi <u style="background-color: #d9d2e9;">"Grazie di cuore"</u>!!!</b></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">Passo velocemente per invitarvi a gustare virtualmente i dolcetti nati dal connubio irresistibilmente goloso: </span><span style="color: blue;">COCCO+RICOTTA</span></b></span></div>
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<span style="color: purple; font-size: large;"><b>Correte a leggere, basterà cliccare sull'immagine sotto</b></span></div>
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<a href="http://honestcooking.it/ricotta-cocco-e-zucchero-risultato-i-ricocchini/"><img alt="Honest Cooking Italia" src="http://honestcooking.it/wp-content/uploads/2012/02/HonestCookingLogoNewTHEME2.jpg" /></a></div>
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<span style="color: purple; font-size: large;"><b>A presto con altre golose ricette!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio!</b></span></div>
Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com4tag:blogger.com,1999:blog-7089797615260089530.post-82442475239701701392013-07-13T11:26:00.000+02:002013-07-13T11:26:41.467+02:00"ROLL BRIOCHE DELICATA CON CONFETTURA"<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buonagiorno a tutti!!!</b></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">eccomi con una ricettina tutta da leccarsi i baffi...</span></b></span></div>
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<span style="color: purple; font-size: large;"><b>Si tratta di un dolce morbidissimo, una mega brioche dal gusto delicato e delizioso....vi sembrerà di mangiare una nuvola!!!</b></span><br />
<span style="color: purple; font-size: large;"><b>E' una coccola leggera perfetta per iniziare bene la giornata, dunque ideale per la colazione!</b></span><br />
<span style="color: purple; font-size: large;"><b>Io l'ho preparata con confettura di pesche fatta in casa, ma voi potete scegliere la confettura che preferite oppure (come faccio molte volte io) potete variare sostituendo la confettura con una spolverata di zucchero e cocco, oppure gocce di cioccolato, oppure ancora pezzettini di frutta disidratata...insomma a voi la scelta, in ogni caso sarà un successo (...senza neanche avere poi sensi di colpa ;D)!!!</b></span><br />
<span style="color: purple; font-size: large;"><b>Provare per credere!</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"ROLL BRIOCHE DELICATA CON CONFETTURA"</b></span></div>
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<span style="color: purple; font-size: large;"><b><u>Ingredienti:</u></b></span></div>
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<span style="color: blue; font-size: large;"><b>500g farina Manitoba;</b></span></div>
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<span style="color: blue; font-size: large;"><b>150g zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b>150ml latte; </b></span></div>
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<span style="color: blue; font-size: large;"><b>100ml acqua;</b></span></div>
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<span style="color: blue; font-size: large;"><b>10g lievito di birra;</b></span></div>
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<span style="color: blue; font-size: large;"><b>70g burro;</b></span></div>
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<span style="color: blue; font-size: large;"><b>un pizzico di sale</b></span></div>
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<span style="color: purple; font-size: large;"><b><u>Inoltre:</u></b></span></div>
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<span style="color: blue; font-size: large;"><b>250g confettura di Pesche (ma voi potete scegliere quella più amate!)</b></span></div>
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<span style="color: blue; font-size: large;"><b>zucchero di canna</b></span></div>
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<span style="color: magenta; font-size: large;"><b>In una ciotola capiente mescolare il latte, intiepidito, con il lievito fino a farlo sciogliere</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere lo zucchero e, sempre mescolando, l'acqua e il burro fuso</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Per ultimo unire la farina con un pizzico di sale e impastare fino ad ottenere un bel panetto, che faremo lievitare coperto per un'ora</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: magenta; font-size: small;">prima della lievitazione</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: magenta; font-size: small;">dopo un'ora di lievitazione</span></b></td></tr>
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<b style="color: magenta; font-size: x-large;">Stendere la pasta formando un rettangolo non troppo sottile</b><br />
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<b style="color: magenta; font-size: x-large;"> spalmarci la confettura (o spargerci zucchero+cocco, o le gocce di cioccolato, o la frutta disidratata...)</b><br />
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<b style="color: magenta; font-size: x-large;">arrotolare </b><br />
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<b style="color: magenta; font-size: x-large;">Sistemare il rotolo in uno stampo a ciambella spolverato con dello zucchero di canna, chiudendo le estremità</b><br />
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<b style="color: magenta; font-size: x-large;">Far lievitare un'altra mezz'ora</b><br />
<b style="color: magenta; font-size: x-large;">Infine cuocere in forno caldo a 180° per circa 30-35 minuti</b><br />
<b style="color: magenta; font-size: x-large;">Sfornare, sformare e GUSTARE!!!</b><br />
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<b style="font-size: x-large;"><span style="color: purple;">con questo dolce <u>perfetto per la colazione</u> partecipo al </span></b><span style="color: purple; font-size: large;"><b><br /></b></span><b style="color: purple; font-size: x-large;"><a href="http://lincapace.blogspot.it/2013/06/nuovo-contest-breakfast-time.html">contest "Breakfast Time"</a></b><span style="color: purple; font-size: large;"><b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCSlNwsjCfX6fyJbM1NfmahqoCW5AOqRn9Zt-b4sNDXebWennLaId6fpYn5Q3GtlAfICOpg1nJg7aPYh2Hdae1HHjtF4_cj8IjfJB97KIYFtPyh7mbDrh4ZOgVPl2wgIT4cemHUYw2yU/s1600/banner.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCSlNwsjCfX6fyJbM1NfmahqoCW5AOqRn9Zt-b4sNDXebWennLaId6fpYn5Q3GtlAfICOpg1nJg7aPYh2Hdae1HHjtF4_cj8IjfJB97KIYFtPyh7mbDrh4ZOgVPl2wgIT4cemHUYw2yU/s1600/banner.png" /></a></b></span><br />
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<b><span style="color: purple; font-size: large;">Baciotti!!!</span></b><br />
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com8tag:blogger.com,1999:blog-7089797615260089530.post-44108041740728113832013-07-05T16:00:00.002+02:002013-07-05T16:00:54.007+02:00Andate a sbirciare il mio secondo articolo pubblicato...<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Dopo la ricettina postata stamattina, passo per un salutino veloce e per dirvi che è stato pubblicato il mio secondo articolo...</b></span></div>
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<span style="color: purple; font-size: large;"><b>un primo perfetto per l'estate...che verrà (addirittura oggi qui piove...)</b></span></div>
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<span style="color: purple; font-size: large;"><b>cliccate sull'immagine sotto per andare a sbirciare</b></span></div>
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<a href="http://honestcooking.it/couscous-delicato-con-gamberetti/"><img alt="Honest Cooking Italia" src="http://honestcooking.it/wp-content/uploads/2012/02/HonestCookingLogoNewTHEME2.jpg" /></a></div>
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<span style="color: purple; font-size: large;"><b>Grazie a tutti per l'attenzione!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>A presto con altre ricettine sfiziose...</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio a tutti!!!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com6tag:blogger.com,1999:blog-7089797615260089530.post-4074510265528587012013-07-05T10:05:00.001+02:002013-07-05T10:13:10.284+02:00"LA CASSATA, DESTRUTTURATA A MODO MIO", giocando a fare il pasticcere...<div align="center" class="separator" style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-size: large;"><b><span style="color: purple;">Buongiorno a tutti!!!</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">eccomi, come promesso ieri, a mostrarvi un altro dolce che ho realizzato per il contest di Vale e Monica...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">Per questo dolce sono partita guardando una ricetta del Maestro Santin che mi fa pensare la mia "Sicilia bedda", ovvero il suo cannolo aperto alla composta di pere, cioccolato e ricotta...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">...e così dopo aver tanto pensato ecco cosa ne è uscito fuori...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">ho deciso di seguire un po' le orme del Maestro...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">nel senso che volevo realizzare un dolce specifico, ma scomponendolo, destrutturandolo un po' a modo mio...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">premetto che, come ho già detto più volte, non sono una pasticcera...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">dunque ho voluto giocare un po' a vestire i panni del Maestro </span></b><b><span style="color: purple;"> </span></b><span style="color: purple;"><b><br />Santin...<br />ovviamento il mio è stato un risultato molto "casalingo"!!!<br />...spero vi piacerà ugualmente...<br /><br />Detto questo, il dolce su cui ho voluto giocare è una pietra miliare della pasticceria siciliana...<br /><u>LA CASSATA</u></b></span></span></div>
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<span style="color: purple; font-size: large;"><b>ecco a voi come la vedo io, applicando le ricette del Maestro...</b></span></div>
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<span style="font-size: large;"><b><span style="background-color: #f4cccc; background-position: initial initial; background-repeat: initial initial; color: purple; font-family: Courier New, Courier, monospace; font-size: 18pt;">"<st1:personname productid="LA CASSATA" w:st="on">LA CASSATA</st1:personname>, DESTRUTTURATA A MODO MIO"</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">Ingredienti
tegoline croccanti al cacao:</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="40 g" w:st="on"><b><span style="color: blue;">40 g</span></b></st1:metricconverter><b><span style="color: blue;"> albumi;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="40 g" w:st="on"><b><span style="color: blue;">40 g</span></b></st1:metricconverter><b><span style="color: blue;"> zucchero;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="32 g" w:st="on"><b><span style="color: blue;">32 g</span></b></st1:metricconverter><b><span style="color: blue;"> farina "00";</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="8 g" w:st="on"><b><span style="color: blue;">8 g</span></b></st1:metricconverter><b><span style="color: blue;"> cacao amaro;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="40 g" w:st="on"><b><span style="color: blue;">40 g</span></b></st1:metricconverter><b><span style="color: blue;"> burro fuso</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Amalgamare
bene albume e zucchero, senza incorporare aria.</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnMBUzW9l-K7-oHxJyXU9AR5WbhKt70GIjzmnQ2zQXyIQsH06wZMarJnbmyRHdaEi1-XP1QLO7NI2L6EyBJiI9xWIv2QNt3YbXRgGBDV-u9-7SgFTWQPmaU-EdN_ku0RNDTlPJDHARFM/s1024/SDC17586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnMBUzW9l-K7-oHxJyXU9AR5WbhKt70GIjzmnQ2zQXyIQsH06wZMarJnbmyRHdaEi1-XP1QLO7NI2L6EyBJiI9xWIv2QNt3YbXRgGBDV-u9-7SgFTWQPmaU-EdN_ku0RNDTlPJDHARFM/s400/SDC17586.JPG" width="400" /></a></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Continuando
a mescolare, aggiungere farina e cacao setacciati insieme.</span></b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60NMiY7_5XbKBtQDMg6-0XKQU9CRBdmzZGuQ3UXUUXqFIPD3ITZAaCuyCxu5QfgpVIKkJrEmgo5fry1-q4wHhrrafj3SQnbOLhcJ4j-qOXPBWwWqzhl-GnF1LnDaYLl1xpvZqyMSE14M/s1024/SDC17589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60NMiY7_5XbKBtQDMg6-0XKQU9CRBdmzZGuQ3UXUUXqFIPD3ITZAaCuyCxu5QfgpVIKkJrEmgo5fry1-q4wHhrrafj3SQnbOLhcJ4j-qOXPBWwWqzhl-GnF1LnDaYLl1xpvZqyMSE14M/s400/SDC17589.JPG" width="400" /></span></a></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Per ultimo
incorporare il burro fuso e tiepido.</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmsUisy60Bk-gGfuuKkomJ1kprHKHFaiRHj6Fj7R22sEUCRSgFnx_kwDBNt40e9Eq8h9MgF3K9XczU1tOI_lcKUkYEGK4r4mBN-gDqRtYILUoDA-DJ8yPrvOAwwuxOgv2K9erGfS6-t4/s1024/SDC17592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmsUisy60Bk-gGfuuKkomJ1kprHKHFaiRHj6Fj7R22sEUCRSgFnx_kwDBNt40e9Eq8h9MgF3K9XczU1tOI_lcKUkYEGK4r4mBN-gDqRtYILUoDA-DJ8yPrvOAwwuxOgv2K9erGfS6-t4/s400/SDC17592.JPG" width="400" /></a> </span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Mettere in
frigo per 3 ore circa (o anche di più, fino a 6 ore).</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Stendere
piccole quantità su carta forno e cuocere a 170° finché coloriscono.</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">A questo punto
ho preparato una bavarese di ricotta prendendo come modello la<span class="apple-converted-space"> </span><u>bavarese di caprino fresco di
Santin</u>, che ho modificato un po' poichè la ricotta non ha la stessa
consistenza del caprino...</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">Ingredienti
bavarese di ricotta:</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="300 g" w:st="on"><b><span style="color: blue;">300 g</span></b></st1:metricconverter><b><span style="color: blue;"> ricotta fresca;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="150 g" w:st="on"><b><span style="color: blue;">150 g</span></b></st1:metricconverter><b><span style="color: blue;"> zucchero semolato;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="2,5 g" w:st="on"><b><span style="color: blue;">2,5 g</span></b></st1:metricconverter><b><span style="color: blue;"> colla di pesce;</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><st1:metricconverter productid="150 g" w:st="on"><b><span style="color: blue;">150 g</span></b></st1:metricconverter><b><span style="color: blue;"> panna montata;</span></b><o:p></o:p></span></div>
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<span style="color: blue; font-size: large;"><b>scorzette d'arancia caramellate q.b. <span style="background-color: #cfe2f3;">(queste le ho preparate diversi giorni prima, sbollentandole tre volte e cambiando l'acqua di volta in volta; poi le ho caramellate in padella con zucchero e miele e le ho messe ad asciugare su un vassoio)</span></b></span></div>
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<span style="font-size: large;"><b><span style="color: blue;">latte q.b.</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Ammollare la
colla di pesce in <st1:metricconverter productid="12,5 g" w:st="on">12,5 g</st1:metricconverter>
di acqua </span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">(5 volte il
suo peso).</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">In una
ciotola lavorare la ricotta e lo zucchero con una frusta</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Tagliare a
dadini le scorzette d'arancia caramellate e unirle alla crema</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">Scaldare un
goccio di latte, scioglierci la colla di pesce ammollata e strizzata </span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">e
amalgamarla alla crema di ricotta</span></b><o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="color: magenta;">In ultimo
unire la panna montata, mescolando delicatamente con movimenti dal basso verso
l'alto.</span></b><o:p></o:p></span></div>
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id="_x0000_i1041" type="#_x0000_t75" alt="" style='width:300pt;height:225pt'
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-qL8KT5IMeL0vuU7mtDB7qxQIBfCTM3c90UPbRK8qneWxnuMZk-Dy_QJPXfJUv8dQOJlTUACsBVZuzfu_83WXakaj4w2WYWms6hq5Dea_PXoV7Vk8UX8uIO0oON8sqhxd8zsFo4TZ00/s1024/SDC17580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-qL8KT5IMeL0vuU7mtDB7qxQIBfCTM3c90UPbRK8qneWxnuMZk-Dy_QJPXfJUv8dQOJlTUACsBVZuzfu_83WXakaj4w2WYWms6hq5Dea_PXoV7Vk8UX8uIO0oON8sqhxd8zsFo4TZ00/s400/SDC17580.JPG" width="400" /></a> </span></div>
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<span style="color: magenta; font-size: large;"><b>A questo punto ho versato la bavarese (lasciandone un po' da parte per realizzare un'altra cosina...) in tre stampi a cuore posizionati su un vassoietto </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gDG19gC5TuNFGLACYuvLa0VDiSp7AP2Zm8qPXloILOLDJ681NW63bPoaPask0voeuNJ7MTQYUfI2ozq6BgbWLeqJaO1eVFhEt9pvysikttHubvrbrST_GW9C0g4sio9yB7WBZtOckbQ/s1024/SDC17581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gDG19gC5TuNFGLACYuvLa0VDiSp7AP2Zm8qPXloILOLDJ681NW63bPoaPask0voeuNJ7MTQYUfI2ozq6BgbWLeqJaO1eVFhEt9pvysikttHubvrbrST_GW9C0g4sio9yB7WBZtOckbQ/s640/SDC17581.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeD7Z89PZhoNDiNgk_EyixISeezDwLosLz0_Dgho6ETF5ab_oR1HMAzBcaLmEL-O5ihNkSjuy3t_QWtDc5E2hrc1slF1tA5NhzCNFHAyy9LJUVoAbSbRFbSS1m1m20bqwujv0cMHlsdhU/s1024/SDC17582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeD7Z89PZhoNDiNgk_EyixISeezDwLosLz0_Dgho6ETF5ab_oR1HMAzBcaLmEL-O5ihNkSjuy3t_QWtDc5E2hrc1slF1tA5NhzCNFHAyy9LJUVoAbSbRFbSS1m1m20bqwujv0cMHlsdhU/s640/SDC17582.JPG" width="640" /></span></a></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Poi ho preparato un cremoso al cioccolato, ma per farlo ho prima preparato la crema inglese</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti crema inglese:</b></span></div>
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<span style="color: blue; font-size: large;"><b>175 g panna; </b></span></div>
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<span style="color: blue; font-size: large;"><b>75 g latte;</b></span></div>
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<span style="color: blue; font-size: large;"><b>55 g tuorli;</b></span></div>
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<span style="color: blue; font-size: large;"><b>32,5 g zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Portare a bollore la panna unita al latte in un pentolino, su fuoco dolce</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Nel frattempo mescolare bene i tuorli con lo zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X1ogn5-7wQQN4yZu_KtuiNf3oQVUI1wrCub4eWYim2YsjsHAWNcUF4P7mWCFEup6DI1a5gFnbz4_d2EMAs3CCq208GWdLD0N-PT57M_rZ4uwUDBmoDqzjo_BoSyCI0EIuw8OzeslFZI/s1024/SDC17583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X1ogn5-7wQQN4yZu_KtuiNf3oQVUI1wrCub4eWYim2YsjsHAWNcUF4P7mWCFEup6DI1a5gFnbz4_d2EMAs3CCq208GWdLD0N-PT57M_rZ4uwUDBmoDqzjo_BoSyCI0EIuw8OzeslFZI/s400/SDC17583.JPG" width="400" /></span></a></div>
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<span style="color: magenta; font-size: large;"><b>Versarci sopra panna e latte bollenti, filtrandoli con un colino</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrb7aKl8z3mzXgjrbNPd7vcMBallB6zhP-VAY-6XwjZd92V2pLTddCftn4S-oHuNOyVR2i52XfU8wHn9IcwJONKLOyLTNlwF1ObRjIfT8AfD-RVhpqil7vRutrgtLgD8zTP_3OI5-i-QA/s1024/SDC17584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrb7aKl8z3mzXgjrbNPd7vcMBallB6zhP-VAY-6XwjZd92V2pLTddCftn4S-oHuNOyVR2i52XfU8wHn9IcwJONKLOyLTNlwF1ObRjIfT8AfD-RVhpqil7vRutrgtLgD8zTP_3OI5-i-QA/s640/SDC17584.JPG" width="640" /></span></a></div>
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<span style="color: magenta; font-size: large;"><b>Rimettere su fuoco dolce e, continuando a mescolare, raggiungere la temperatura di 84° (come suggerisce Santin, basterà passare un dito sulla spatola con cui state mescolando e se il "varco" creato dal dito non si richiude la temperatura sarà raggiunta ;D)</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Togliere dal fuoco e far intiepidire, mescolando di tanto in tanto.</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti cremoso al cioccolato:</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>250 g crema inglese; </b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>100 g cioccolato fondente</b></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: magenta; font-size: large;"><b>Tritare il cioccolato in un bicchiere (quello dell'immersore)</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Sopra versarci la crema inglese leggermente intiepidita (circa 50°- 60°) e lasciar stare un minutino (per dar modo al cioccolato di ammorbidirsi) </b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Omogenizzare frullando con l'immersore, senza muoverlo (per non far inglobare aria al composto).</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgRqUTMDr5-mPnCz0FFMrlm8YziYuyuwXs_VQwYQcbZxqwCBrliOslgZIABqlODRoIOSPTrgUTOkzHdmHAHYAoAQnC1iU_KtlUL-Ux1IEWFjCTCF_rsm3CwVJm0CMnmG3A5D-vuK-GJw/s1024/SDC17585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgRqUTMDr5-mPnCz0FFMrlm8YziYuyuwXs_VQwYQcbZxqwCBrliOslgZIABqlODRoIOSPTrgUTOkzHdmHAHYAoAQnC1iU_KtlUL-Ux1IEWFjCTCF_rsm3CwVJm0CMnmG3A5D-vuK-GJw/s320/SDC17585.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: purple; font-size: large;">SCUSATE PER LA FOTO SFOCATISSIMA</span></b></td></tr>
</tbody></table>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Far raffreddare e poi trasferire in frigo dove acquisterà la giusta consistenza</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>In ultimo ho preparato una composta di pere, utilizzando la <u>pera "coscia"</u> (essendo siciliana non potevo utilizzare altro, no? ;D) proveniente dall'albero della mia campagna...</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6zyW52apmlojZiO6hlThKaOklgMfo-Tdw47SAV0hXJwfN-NJVmxElc2Nd9gIoarbEnPTQpMISFhcHXLOyHjLGsmKvV1fjyfzYVaInDuaUbkyMt6Kla3j9Z0BQ25eA-wadbRHjmtTh5Y/s1024/SDC17595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6zyW52apmlojZiO6hlThKaOklgMfo-Tdw47SAV0hXJwfN-NJVmxElc2Nd9gIoarbEnPTQpMISFhcHXLOyHjLGsmKvV1fjyfzYVaInDuaUbkyMt6Kla3j9Z0BQ25eA-wadbRHjmtTh5Y/s640/SDC17595.JPG" width="640" /></span></a></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Ingredienti composta di pere:</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>3 pere "coscia";</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>35 g zucchero;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>un cucchiaino di limoncello;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>un goccio di succo di limone</b></span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-size: large;"><b>Tagliare a dadini le pere sbucciate</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKb_2pFLMGAuz7pyuvTjKiReb3-w1LYQilm6B_6QLvlCybw_7eY0vzlCusF_EcW5ITl40SPi-7KwQb3_4temoS8jdYP7gpnwNjD5SCMS2pl1wMexLdKr-Rdfp3UPX7J6cvMFBL4GrBd0s/s1024/SDC17596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKb_2pFLMGAuz7pyuvTjKiReb3-w1LYQilm6B_6QLvlCybw_7eY0vzlCusF_EcW5ITl40SPi-7KwQb3_4temoS8jdYP7gpnwNjD5SCMS2pl1wMexLdKr-Rdfp3UPX7J6cvMFBL4GrBd0s/s400/SDC17596.JPG" width="400" /></span></a></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-size: large;"><b>Far caramellare lo zucchero con le pere e il limoncello.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Fuori dal fuoco aggiungere il succo di limone</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">COMPOSIZIONE DEL DOLCE</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ho servito il cuore di bavarese di ricotta con sopra una tegolina croccante al cacao coppata a forma di cuore (più piccolo rispetto alla bavarese) e una più piccola inserita,</b></span></div>
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<span style="color: purple; font-size: large;"><b>accanto due pseudo-quenelle di cremoso al cioccolato</b></span></div>
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<span style="color: purple; font-size: large;"><b>infine ad
incorniciare e completare il tutto un cucchiaio di composta di pere con un po'
del loro sciroppo e qualche dadino di scorzetta d'arancia candita (per
ricordare cosa c'è nella bavarese)</b><o:p></o:p></span></div>
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<span style="color: purple;"><b><span style="font-size: large;">Inoltre ho
voluto provare a comporre lo stesso dolce in bicchiere ( con la bavarese che
avevo messo da parte...)</span></b></span></div>
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<span style="font-size: large;"><b><span style="color: purple;">anche con questa ricettina </span></b><span style="color: purple;"><b>partecipo al contest di <a href="http://laricettachevale.blogspot.it/">Vale </a>e <a href="http://www.dolcigusti.com/">Monica</a></b></span></span></div>
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<span style="font-size: large;"><span style="color: purple;"><b><br /></b></span><span style="color: purple;"><b>in collaborazione con il negozio <a href="http://www.peronisnc.it/" style="color: #4d469c; text-decoration: none;">Peroni</a></b></span></span><br />
<span style="font-size: large;"><span style="color: purple;"><br /></span><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqS4aSOn7wCzgK71fSKBE0IR5gBz6Rq5nMX5mUDw0dB-WstsLdVpO0qFFqSG__wgi5Mc4B1KpgO7mU2d2cIVu3ZnIeuGwYdSziA06Jwp6JQvMGXsuyxCiNCU1YAFSdkOv0UKHp10Am7Mw/s200/peroni_1_04.gif" style="padding: 8px;" width="198" /></span></div>
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<span style="color: purple; font-size: large;"><b>Spero sia stato di vostro gradimento...</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio forte a tutti!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com10tag:blogger.com,1999:blog-7089797615260089530.post-22879810479285633382013-07-03T17:12:00.002+02:002013-07-03T17:12:33.284+02:00E' stato pubblicato il mio primo articolo!!! <div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Passo per farvi un salutino veloce e per farvi sapere che è stato pubblicato il mio primo articolo su </b></span></div>
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<img alt="Honest Cooking Italia" src="http://honestcooking.it/wp-content/uploads/2012/02/HonestCookingLogoNewTHEME2.jpg" /></div>
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<span style="color: purple; font-size: large;"><b>vi lascio il link, cliccate sull'immagine sotto</b></span></div>
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<a href="http://honestcooking.it/tacchino-stracciato-con-salsa-aromatica/?utm_source=dlvr.it&utm_medium=twitter&utm_campaign=tacchino-stracciato-con-salsa-aromatica"><img src="http://honestcooking.it/wp-content/uploads/2011/03/HonestBadge.jpg" /></a></div>
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<span style="color: purple; font-size: large;"><b>Adesso, come sempre, corro ai fornelli poichè ho in serbo per voi un altro dolcetto...</b></span></div>
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<span style="color: purple; font-size: large;"><b>A domani</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio a tutti!!! </b></span></div>
Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com7tag:blogger.com,1999:blog-7089797615260089530.post-46983340819664614282013-07-01T12:25:00.001+02:002013-07-01T12:25:40.155+02:00"CUORI DELIZIOSI", un collage di ricette del Maestro Santin<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno a tutti eccomi con un altro dolce realizzato per il contest di Vale e Monica, che mi ha davvero preso il cuore...</b></span></div>
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<span style="color: purple; font-size: large;"><b>Questa volta vi propongo un dolce "collage", ovvero un dolce creato utilizzando diverse ricettine del Maestro Santin.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Spero sia di vostro gradimento, </b></span></div>
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<span style="color: purple; font-size: large;"><b>buona visione</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"CUORI DELIZIOSI"</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti gelatina di ananas (ricetta di Maurizio Santin):</b></span></div>
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<span style="color: blue; font-size: large;"><b>250 g polpa di ananas;</b></span></div>
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<span style="color: blue; font-size: large;"><b>25 g zucchero semolato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>4 g gelatina</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ho ammorbidito la gelatina in 20 g acqua fredda </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(5 volte il suo peso), </b></span></div>
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<b style="color: magenta; font-size: x-large;">ho </b><b style="color: magenta; font-size: x-large;">scaldato una piccola parte di polpa di ananas con lo zucchero e ci ho sciolto la gelatina, </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEV_prK-H-46D6X15NfY61vPgthni7Qm2YYf2ecDlBWFSsxr7QxKHgOXn0q3WUUjermF6N8Zs-uCVEqKBtLpWMTcUZWJ6TrN9E6yR1_8mX9vkrZNHmdcpKLh5NCojPeIFpB1WCAqnMpB9/s1600/SDC17307.JPG"><span style="color: magenta; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEV_prK-H-46D6X15NfY61vPgthni7Qm2YYf2ecDlBWFSsxr7QxKHgOXn0q3WUUjermF6N8Zs-uCVEqKBtLpWMTcUZWJ6TrN9E6yR1_8mX9vkrZNHmdcpKLh5NCojPeIFpB1WCAqnMpB9/s400/SDC17307.JPG" /></b></span></a></div>
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<span style="color: magenta; font-size: large;"><b>ho unito velocemente la restante polpa </b></span></div>
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<b style="color: magenta; font-size: x-large;">Infine ho colato in uno stampo del diametro di 18 cm, rivestito con pellicola.</b></div>
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<b style="color: magenta; font-size: x-large;">Quindi ho congelato</b></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti mousse leggera al gianduia </b></span><b style="color: purple; font-size: x-large;">(ricetta di Maurizio Santin)</b><b style="color: purple; font-size: x-large;">:</b></div>
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<span style="color: blue; font-size: large;"><b>125 g latte;</b></span></div>
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<span style="color: blue; font-size: large;"><b>187,5 g cioccolato gianduia al latte;</b></span></div>
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<span style="color: blue; font-size: large;"><b>4 g gelatina;</b></span></div>
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<span style="color: blue; font-size: large;"><b>250 g panna montata</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ammollare la gelatina in 20 g di acqua (5 volte il suo peso).</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Far arrivare al bollore il latte, aggiungervi la gelatina e mescolare.</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJygJk1dPVbAmuchb2L7zQk0qiCt7Tdhw4CtrAeq59YaCfG7XfR78mNxoHiwpNEsnXx9yi84JjKfQ8ckMvYpmE4xXfx54mp_LYKbvozEXU7oloD8KDcakVfg9yZbdLoBC4bjGibzArDc/s1024/SDC17408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJygJk1dPVbAmuchb2L7zQk0qiCt7Tdhw4CtrAeq59YaCfG7XfR78mNxoHiwpNEsnXx9yi84JjKfQ8ckMvYpmE4xXfx54mp_LYKbvozEXU7oloD8KDcakVfg9yZbdLoBC4bjGibzArDc/s400/SDC17408.JPG" width="400" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Nel frattempo fondere il cioccolato (io a bagnomaria) </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m6W5IXbs-LUTcCXGLy58jvSLfIFBkbHgUqaq7v9MgONQRjeupF1GLZKTzYuoHxnPhZ3hGFSh1E_0cr8GMNqsHuPYYiccBVAmJ19OkKUtqNO5WfOzn1rDF4qXPk7zLf9uKRh2vFI-JcY/s1024/SDC17409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m6W5IXbs-LUTcCXGLy58jvSLfIFBkbHgUqaq7v9MgONQRjeupF1GLZKTzYuoHxnPhZ3hGFSh1E_0cr8GMNqsHuPYYiccBVAmJ19OkKUtqNO5WfOzn1rDF4qXPk7zLf9uKRh2vFI-JcY/s400/SDC17409.JPG" width="400" /></a></div>
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<span style="color: magenta; font-size: large;"><b>e versarvi il latte con la gelatina sciolta, in 3 volte.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MHBRxj_B1LliAo4VpEHeEVW-ZgK7znAYVvk6hh1SfjH4fcOLwbIyAg3oWsIQA7leJQNIfaQ2OZolftUATyIb_uSJwTj5_1ZHtvKPgadya4kjb0WYnvGXKfZpWKaJDNHxEO4OpUlV1gQ/s1024/SDC17410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MHBRxj_B1LliAo4VpEHeEVW-ZgK7znAYVvk6hh1SfjH4fcOLwbIyAg3oWsIQA7leJQNIfaQ2OZolftUATyIb_uSJwTj5_1ZHtvKPgadya4kjb0WYnvGXKfZpWKaJDNHxEO4OpUlV1gQ/s320/SDC17410.JPG" width="320" /></a></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWKtzSNsaZTVWYaI0BWPu4pw_3PzjuPmhRN-IGHea6pOBq4gkUa3AdCx7oPoo59Ui0DPoPW2UoQyDWQLMYC2JYgtuPE5CtJ3uwVP6J3i4d-0HDRVh0o7SJ3UkdknvJImnKfFC5HNf_YM/s1024/SDC17411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWKtzSNsaZTVWYaI0BWPu4pw_3PzjuPmhRN-IGHea6pOBq4gkUa3AdCx7oPoo59Ui0DPoPW2UoQyDWQLMYC2JYgtuPE5CtJ3uwVP6J3i4d-0HDRVh0o7SJ3UkdknvJImnKfFC5HNf_YM/s400/SDC17411.JPG" width="400" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Far intiepidire alla temperatura di circa 40° ed unire la panna montata.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlYf36n4ZZzXUhyphenhyphenQbpFJIIIG8B5RIvngQK2zmR6-004GnVliMiEI1FkpCzLwj29hpyCBTAn1nBzCXRAiXsjuaUGBGyBgdi5E4mvCxj3ZLE6c5T822gvKIGkdqmzq7Ky72C5kQZfPrPrg/s1024/SDC17412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlYf36n4ZZzXUhyphenhyphenQbpFJIIIG8B5RIvngQK2zmR6-004GnVliMiEI1FkpCzLwj29hpyCBTAn1nBzCXRAiXsjuaUGBGyBgdi5E4mvCxj3ZLE6c5T822gvKIGkdqmzq7Ky72C5kQZfPrPrg/s400/SDC17412.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVSmJ1TB73Ki6JSW2yTI9ARTlKT9A5_D_pZYO4nYLHapIBg4xQ-HiOS3maehuJ4tFQY4BxZMpUxrosW6eSB_PqLM4o5GjeZgrl0k9ocyxRUin1Y4u0VmiOLdlV_NnPOq0DUMeFkdr8zo/s1024/SDC17413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVSmJ1TB73Ki6JSW2yTI9ARTlKT9A5_D_pZYO4nYLHapIBg4xQ-HiOS3maehuJ4tFQY4BxZMpUxrosW6eSB_PqLM4o5GjeZgrl0k9ocyxRUin1Y4u0VmiOLdlV_NnPOq0DUMeFkdr8zo/s640/SDC17413.JPG" width="640" /></a></div>
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<b style="background-color: #f4cccc; color: purple; font-size: x-large;">Composizione del dolce</b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Ho preso due stampi a forma di cuore e li poggiati su un vassoietto</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;"><br /></span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">ci ho adagiato un po' di mousse leggera al gianduia</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;"><br /></span></b></div>
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<span style="color: magenta;"><b style="font-size: x-large;">ho inserito, spingendo fino al fondo, un <u>biscotto morbido </u></b><b style="font-size: x-large;"><u>al cocco</u> (rimasto dalla ricetta passata, la trovate cliccando <a href="http://ladolcezzanelcuore.blogspot.it/2013/06/pinacolada-omaggio-al-maestro-maurizio.html">qui</a>) tagliato anch'esso a forma di cuore ma leggermente più piccolo, bagnato con limoncello e successivamente con uno sciroppo di zucchero e acqua (alla maniera del Maestro)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilRQnTYvLskaOuCch7Pgtm1gqWLBcv6yDUThE_DfaPjzBVEi9MMCrXCT8qbMtXPOiazI3Hi2rOhoN6leSwB_EGGMc7kypMVq7odt-Q3-7oYijXM86yyF_56KMZXFE6OeoblQbqN31Acg/s1024/SDC17415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilRQnTYvLskaOuCch7Pgtm1gqWLBcv6yDUThE_DfaPjzBVEi9MMCrXCT8qbMtXPOiazI3Hi2rOhoN6leSwB_EGGMc7kypMVq7odt-Q3-7oYijXM86yyF_56KMZXFE6OeoblQbqN31Acg/s640/SDC17415.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">poi ho tagliato delle stesse dimensioni del biscotto un cuore di gelatina </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkY0SZxpakaSffvSibxStgCwoC3NPpTRrhQeJ86X83Zo7exumWHeGTGtpLr8ghmYxHJfymYxIeHgxddVC9u-soYnD4W5yiT31uDB-x-LFX9UIcLcRRqpYHeaIXBMvy52BPBZnCwnziR8/s1024/SDC17419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: magenta;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkY0SZxpakaSffvSibxStgCwoC3NPpTRrhQeJ86X83Zo7exumWHeGTGtpLr8ghmYxHJfymYxIeHgxddVC9u-soYnD4W5yiT31uDB-x-LFX9UIcLcRRqpYHeaIXBMvy52BPBZnCwnziR8/s400/SDC17419.JPG" width="400" /></span></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">dopo aver messo un cucchiaio di mousse, ho adagiato sopra anche il cuore di gelatina</span></b></div>
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<b style="color: purple; font-size: x-large;"><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnVYUR-WIzl9CWxdDex9vQ8BajZYHrtst5GgCUsZWt1aIXT6pP88csTe_BUjGAdXbmx0saTM0_y5Hf7PXtuxdDQJrP3-jpSAwEkimk2_qLI6bKyC4E1j9QNFlXhmSV1M4uv7Y4RaEbtI/s1024/SDC17420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnVYUR-WIzl9CWxdDex9vQ8BajZYHrtst5GgCUsZWt1aIXT6pP88csTe_BUjGAdXbmx0saTM0_y5Hf7PXtuxdDQJrP3-jpSAwEkimk2_qLI6bKyC4E1j9QNFlXhmSV1M4uv7Y4RaEbtI/s400/SDC17420.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0sW3uQCktoOH7Dv9nGPgzIUAADsWiadcSmD2Wlc-nT8PEW0ydUatNUKW859nAQaXUJ-Z8pz4b4HqwMofgGxmhNQ4HEO3jMfPtgE3RKUZNNg4tLoVGpn9iX68zyHAoVW92CvPNLl8bOc/s1024/SDC17421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0sW3uQCktoOH7Dv9nGPgzIUAADsWiadcSmD2Wlc-nT8PEW0ydUatNUKW859nAQaXUJ-Z8pz4b4HqwMofgGxmhNQ4HEO3jMfPtgE3RKUZNNg4tLoVGpn9iX68zyHAoVW92CvPNLl8bOc/s400/SDC17421.JPG" width="400" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Ho completato con altra mousse, livellando bene</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Ho messo in congelatore</span></b></div>
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<b style="font-size: x-large;"><span style="color: purple;">Ho servito i due cuori sformandoli su un piatto </span></b></div>
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<b style="font-size: x-large;"><span style="color: purple;">Ho decorato con salsa inglese, macchie e schizzi di cioccolato al latte fuso con poca ed una spolverizzata di cacao</span></b></div>
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<b style="font-size: x-large;"><span style="color: purple;">Per voi, fatto col cuore...è proprio il caso di dirlo...;D</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfY5pWYygVEALtD_mN-uI_jMO8K-QqznzlbxS42dDPe2aP7TDxtIuWPSZ8B7ehZkQ_mnnxpCuwtoW5HrRsPSKGXgpp6g705F-UdXeUhjzycohFgKtPUWOEMDa6iOJjaFAA1eewYF1f1_4/s1024/37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfY5pWYygVEALtD_mN-uI_jMO8K-QqznzlbxS42dDPe2aP7TDxtIuWPSZ8B7ehZkQ_mnnxpCuwtoW5HrRsPSKGXgpp6g705F-UdXeUhjzycohFgKtPUWOEMDa6iOJjaFAA1eewYF1f1_4/s640/37.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrO1KMoVWtsMSyRcFRloVfVowetgM2mU2VN2q2j5uQavtz1Ksi7v0XxZhMx71Vzfi1zLwmWupC2sOZOA_IboglVNoKOqTmsupatA8QLeTtEMJU3ikAShil-tazBdpZ-B9FndGZjBBUMA/s1024/56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrO1KMoVWtsMSyRcFRloVfVowetgM2mU2VN2q2j5uQavtz1Ksi7v0XxZhMx71Vzfi1zLwmWupC2sOZOA_IboglVNoKOqTmsupatA8QLeTtEMJU3ikAShil-tazBdpZ-B9FndGZjBBUMA/s640/56.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nW1WDkaVXXHnN7Pv1jrMQrQcSN3F3lfjKzBexRlb8PtI4glCqxKPe6GJmo09yhOPLsBaxqKnuvDw9uRjFTStzzhW4twXANZJyyz3DrEzm-M9MjHgg5mB3owwn9Tug3ZwGYkVlLSRpK4/s1200/74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nW1WDkaVXXHnN7Pv1jrMQrQcSN3F3lfjKzBexRlb8PtI4glCqxKPe6GJmo09yhOPLsBaxqKnuvDw9uRjFTStzzhW4twXANZJyyz3DrEzm-M9MjHgg5mB3owwn9Tug3ZwGYkVlLSRpK4/s640/74.jpg" width="564" /></a></div>
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<span style="color: purple; font-size: large;"><b>anche con questa ricetta super del grande Maurizio Santin partecipo al contest di <a href="http://laricettachevale.blogspot.it/">Vale </a>e <a href="http://www.dolcigusti.com/">Monica</a></b></span></div>
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<span style="color: purple; font-size: medium;"><b><br /></b></span><span style="color: purple; font-size: medium;"><b>in collaborazione con il negozio <a href="http://www.peronisnc.it/" style="color: #4d469c; text-decoration: none;">Peroni</a></b></span><br />
<span style="color: purple; font-size: medium;"><br /></span><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqS4aSOn7wCzgK71fSKBE0IR5gBz6Rq5nMX5mUDw0dB-WstsLdVpO0qFFqSG__wgi5Mc4B1KpgO7mU2d2cIVu3ZnIeuGwYdSziA06Jwp6JQvMGXsuyxCiNCU1YAFSdkOv0UKHp10Am7Mw/s200/peroni_1_04.gif" style="padding: 8px;" width="198" /></div>
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<span style="color: purple; font-size: medium;"><b>Un abbraccio forte a tutti!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com16tag:blogger.com,1999:blog-7089797615260089530.post-28015006215811118562013-06-28T16:46:00.002+02:002013-06-28T16:46:26.883+02:00 DALLA "PRIMAVERA" DEL MAESTRO MAURIZIO SANTIN... "ESTATE"<div style="text-align: center;">
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<b><span style="color: purple; font-size: large;">Buon pomeriggio a tutti!!!</span></b></div>
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<b><span style="color: purple; font-size: large;">eccomi tornata sulla scia di ieri...</span></b></div>
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<b><span style="color: purple; font-size: large;">la scia dei dolci meravigliosi firmati Maurizio Santin...</span></b></div>
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<b><span style="color: purple; font-size: large;"><br /></span></b></div>
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<b><span style="color: purple; font-size: large;">...e così anche oggi posto un dolce per partecipare al contest di <a href="http://www.dolcigusti.com/2013/05/un-contest-con-maurizio-santin-vi.html">Monica</a> e di <a href="http://laricettachevale.blogspot.it/2013/05/un-contest-con-maurizio-santin-vi.html">Vale</a> che mi ha proprio entusiasmato!</span></b></div>
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<b><span style="color: purple; font-size: large;"><br /></span></b></div>
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<b><span style="color: purple; font-size: large;">Quello che ho voluto realizzare oggi è un altro omaggio al Maestro, ma stavolta con alcune mie modifiche personali...</span></b></div>
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<b><span style="color: purple; font-size: large;"><br /></span></b></div>
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<b><span style="color: purple; font-size: large;">Ci tengo a precisare che il dolce che ho voluto realizzare è già di per sé un <span style="background-color: #f4cccc;">dolce "perfetto"</span>, </span></b></div>
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<b><span style="color: purple; font-size: large;">il mio perciò non vuole essere un gesto scortese </span></b></div>
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<b><span style="color: purple; font-size: large;">ma solo un modo per sentirmi parte integrante di un dolce che</span></b></div>
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<b><span style="color: purple; font-size: large;">può essere sottoposto a cambiamento</span></b></div>
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<b><span style="color: purple; font-size: large;"><br /></span></b></div>
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<b><span style="color: purple; font-size: large;"> ...e poi, come dice il Maestro Santin, il dolce è un capriccio!</span></b></div>
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<b><span style="color: purple; font-size: large;"><br /></span></b></div>
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<span style="color: purple; font-size: large;"><b>ecco perciò che la <span style="background-color: #f4cccc; font-family: Courier New, Courier, monospace;">"PRIMAVERA"</span> di Maurizio Santin, </b></span></div>
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<span style="color: purple; font-size: large;"><b>nelle mie manine è diventata</b></span></div>
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<b style="background-color: #f4cccc; color: purple; font-family: 'Courier New', Courier, monospace; font-size: x-large;">"ESTATE"</b></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti per la gelatina alle mandorle </b></span></div>
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<span style="color: purple; font-size: large;"><b>(la ricetta originale prevede il </b></span><span style="color: purple; font-size: large;"><b>the matcha)</b></span></div>
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<span style="color: blue; font-size: large;"><b>150 g di latte</b></span></div>
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<span style="color: blue; font-size: large;"><b>10 g di zucchero semolato</b></span></div>
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<span style="color: blue; font-size: large;"><b>2 g di gelatina in polvere</b></span></div>
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<span style="color: blue; font-size: large;"><b>65 g di cioccolato bianco</b></span></div>
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<span style="color: blue; font-size: large;"><b>mandorle spellate q.b.</b></span></div>
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<span style="color: magenta; font-size: large;"><b> Far scaldare il latte, aggiungere q.b. di mandorle spellate e lasciarle in infusione. </b></span></div>
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<span style="color: magenta; font-size: large;"><b>Nel frattempo far idratare la gelatina in 10 g di acqua (5 volte il suo peso) </b></span></div>
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<span style="color: magenta; font-size: large;"><b>poi versare il tutto nel latte caldo, precedentemente filtrato. </b></span></div>
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<b style="color: magenta; font-size: x-large;">Fondere il cioccolato bianco.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PI61SgksKmtNjlcvJnnOii23Bf2rRYZqKI-l9XL-_cT9SV_tILyH5CnP0C3MrBKhj_pW9omVZCxsQRzh1UxEqEnLQAxtIToG9K5hZYXnb9UhGxbzQMMhKCb4H-b8rpk4MsDizJQnS-4R/s1600/SDC17227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PI61SgksKmtNjlcvJnnOii23Bf2rRYZqKI-l9XL-_cT9SV_tILyH5CnP0C3MrBKhj_pW9omVZCxsQRzh1UxEqEnLQAxtIToG9K5hZYXnb9UhGxbzQMMhKCb4H-b8rpk4MsDizJQnS-4R/s400/SDC17227.JPG" width="400" /></a></div>
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<b style="color: magenta; font-size: x-large;">Emulsionare il cioccolato con il liquido caldo fino ad ottenere un composto omogeneo e liscio. </b></div>
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<b style="color: magenta; font-size: x-large;">Colare la gelatina in piccoli stampi. <a name='more'></a></b></div>
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<b style="color: magenta; font-size: x-large;">Riporre in freezer</b></div>
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<b style="color: purple; font-size: x-large;">Ingredienti per </b><b style="font-size: x-large;"><span style="color: purple;">la meringa all'italiana</span></b></div>
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<span style="color: blue; font-size: large;"><b>37.5 g di zucchero semolato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>25 g di albume;</b></span></div>
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<span style="color: blue; font-size: large;"><b>15 g d'acqua</b></span></div>
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<span style="color: blue; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Bagnare lo zucchero con l'acqua. Portare fino a 121°C. </b></span></div>
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<span style="color: magenta; font-size: large;"><b>Appena arriva a 110°C, </b></span></div>
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<span style="color: magenta;"><b style="font-size: x-large;">montare con un mixer </b><span style="font-size: large;"><b>l'albume e quindi, versare lo sciroppo che nel frattempo avrà raggiunto la giusta temperatura. Continuare a montare finché la meringa si sarà intiepidita.</b></span></span></div>
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<span style="color: magenta;"><span style="font-size: large;"><b><br /></b></span></span></div>
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<span style="color: magenta;"><span style="font-size: large;"><b><br /></b></span></span></div>
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<b><span style="font-size: large;">Ingredienti per la mousse di pesche </span></b></div>
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<b><span style="font-size: large;">(il dolce originale prevedeva le fragole)</span></b></div>
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<b><span style="color: blue; font-size: large;">250 g di polpa di pesche;</span></b></div>
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<b><span style="color: blue; font-size: large;">5 g di gelatina;</span></b></div>
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<b><span style="color: blue; font-size: large;">50 g di meringa all'italiana;</span></b></div>
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<b><span style="color: blue; font-size: large;">150 g di panna semi-montata</span></b></div>
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<b><span style="color: blue; font-size: large;">scorza di limone grattugiata finemente (nella ricetta originale il Maestro utilizza</span></b><span style="color: blue; font-size: large;"><b> grani di pepe di Setchuan schiacciati)</b></span></div>
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<b><span style="color: magenta; font-size: large;">Idratare la gelatina in 25 g di acqua (5 volte il suo peso). </span></b></div>
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<b><span style="color: magenta; font-size: large;">Scaldare leggermente</span></b><b><span style="color: magenta; font-size: large;"> alcuni cucchiai di purea di pesche e aggiungere la gelatina non strizzata. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Z4WoERvTxodVlsTLXPbt7vipMd5KZDNANlYHWLp2TCeldX4H3ll-lyyzCE1Tn3A9A6VjFmDzR0UiuLCF1nA26wNtlzR9LmmIJNcXR7Atc8lOzXiskwjGXau7GSn1Aq3yOf93yc4Mu4K/s1600/SDC17223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Z4WoERvTxodVlsTLXPbt7vipMd5KZDNANlYHWLp2TCeldX4H3ll-lyyzCE1Tn3A9A6VjFmDzR0UiuLCF1nA26wNtlzR9LmmIJNcXR7Atc8lOzXiskwjGXau7GSn1Aq3yOf93yc4Mu4K/s400/SDC17223.JPG" width="400" /></a></div>
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<b><span style="color: magenta; font-size: large;">Far sciogliere bene e versare il tutto nella restante polpa di pesche. </span></b></div>
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<b><span style="color: magenta; font-size: large;">Profumare con la scorza di limone finemente grattugiata.</span></b></div>
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<b><span style="color: magenta; font-size: large;"> Unire alla purea la meringa all'italiana </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFxfrbu8f3AxrAqw759EPUHwg3inOr0uCga89YaNbMs5Q7TS_O0Dee031qdsuyaSzYJvwAc3uSouq6RhvIBiUy2_t-W5Z-NK6_YOzZUX2Q0yo4tNpg0wt04Mb3XKYzx98pGuj08EPwf4W/s1600/SDC17224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFxfrbu8f3AxrAqw759EPUHwg3inOr0uCga89YaNbMs5Q7TS_O0Dee031qdsuyaSzYJvwAc3uSouq6RhvIBiUy2_t-W5Z-NK6_YOzZUX2Q0yo4tNpg0wt04Mb3XKYzx98pGuj08EPwf4W/s640/SDC17224.JPG" width="640" /></a></div>
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<b><span style="color: magenta; font-size: large;">e completare aggiungendo la panna semi-montata, </span></b></div>
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<b><span style="color: magenta; font-size: large;">lavorando dal basso verso l'alto (e nel mentre potete ruotare anche la ciotola, così il tutto si amalgamerà celermente)</span></b></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Montaggio del dolce</b></span></div>
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<span style="color: purple; font-size: large;"><b>Versare la mousse di pesche in uno stampo monoporzione a semisfere </b></span><b style="color: purple; font-size: x-large;">fino a metà altezza. </b></div>
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<span style="color: purple; font-size: large;"><b><u>(io, essendo un po' sfornita, ho utilizzato delle ciotole tonde sul fondo, a cupola, e ci ho messo dentro della pellicola)</u></b></span></div>
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<span style="color: purple; font-size: large;"><b>Inserire una piccola gelatina alle mandorle </b></span></div>
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<span style="color: purple; font-size: large;"><b>e ricoprire ancora con la mousse di pesche. </b></span></div>
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<span style="color: purple; font-size: large;"><b>Livellare con una spatola e riporre in freezer.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Dopo il riposo in freezer estrarre, lucidarlo con della gelatina neutra e posizionarlo sul piatto da portata.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Io ho infine decorato con un po di crema inglese, qualche cucchiaiata di zuppetta di pesche (fatta con pesche, zucchero e limoncello q.b.) e qualche fettina di pesca.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Spero che il Maestro apprezzerà un pochino!</b></span></div>
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<span style="color: purple; font-size: large;"><b>anche con questa ricetta del grande Maurizio Santin, </b></span><b style="color: purple; font-size: x-large;">un po' modificata, </b><b style="color: purple; font-size: x-large;">partecipo al contest di <a href="http://laricettachevale.blogspot.it/">Vale </a>e <a href="http://www.dolcigusti.com/">Monica </a></b></div>
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<span style="color: purple; font-size: large;"><b>in collaborazione con il negozio <a href="http://www.peronisnc.it/">Peroni</a></b></span></div>
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<span style="color: purple; font-size: large;"><b>Spero vi sia piaciuta!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio forte a tutti!</b></span></div>
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<span id="goog_479288960"></span><span id="goog_479288961"></span><br />Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com6tag:blogger.com,1999:blog-7089797615260089530.post-22225081345927286352013-06-27T11:21:00.000+02:002013-06-27T11:21:58.769+02:00PINACOLADA, OMAGGIO AL MAESTRO MAURIZIO SANTIN<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno a tutti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>eccomi qui, emozionatissima ed euforica, a partecipare ad un contest che mi ha entusiasmato da subito...da quando ho letto le prime righe del post di <a href="http://www.dolcigusti.com/2013/05/un-contest-con-maurizio-santin-vi.html">Monica</a> e poi di <a href="http://laricettachevale.blogspot.it/2013/05/un-contest-con-maurizio-santin-vi.html">Vale</a>...</b></span></div>
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<span style="color: purple; font-size: large;"><b>Premetto che ammiro tantissimo il Maestro Santin e sapere di avere l'oppurtunità di mostrare un suo dolce realizzato dalle mie manine così inesperte</b></span><b style="color: purple; font-size: x-large;">...è proprio una grande emozione!!!</b></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Adoro la sua filosofia in pasticceria...</b></span></div>
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<span style="color: purple; font-size: large;"><b>il dolce è un capriccio...</b></span></div>
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<span style="color: purple; font-size: large;"><b>deve perciò essere buono e bello...</b></span></div>
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<span style="color: purple; font-size: large;"><b>ma soprattutto buono...</b></span></div>
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<span style="color: purple; font-size: large;"><b>le sue ricette sono vere prelibatezze infatti...</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>ma ciò che mi colpisce ogni volta, sempre di più, è il suo modo di stravolgere l'idea che noi abbiamo di un determinato dolce...</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>ad esempio un cannolo, noi ce lo immaginiamo in un modo preciso </b></span></div>
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<span style="color: purple; font-size: large;"><b>...e lui cosa fa?</b></span></div>
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<span style="color: purple; font-size: large;"><b>ce lo presenta aperto... </b></span></div>
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<span style="color: purple; font-size: large;"><b>con accanto una composta di pere, </b></span></div>
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<span style="color: purple; font-size: large;"><b> alternato ad un cremoso al cioccolato!</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Meraviglioso, no?</b></span></div>
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<span style="color: purple; font-size: large;"><b>...ed è proprio da sua questa idea di stravolgere, cambiare, strabiliare, meravigliare</b></span></div>
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<span style="color: purple; font-size: large;"><b> che mi sono innamorata di un suo dolce!</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Come si può trasformare un cocktail in un dolce che rapisce il palato?</b></span></div>
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<span style="color: purple; font-size: large;"><b>Maurizio Santin c'è riuscito!</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>ed io ho voluto cimentarmici...</b></span></div>
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<span style="color: purple; font-size: large;"><b>ma ci tengo a precisare che:</b></span></div>
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<span style="color: purple; font-size: large;"><b>-non sono una pasticcera;</b></span></div>
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<span style="color: purple; font-size: large;"><b>-pasticcio per pura passione;</b></span></div>
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<span style="color: purple; font-size: large;"><b>-questo vuole essere solo un modo per rendere omaggio al Maestro Santin, </b></span></div>
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<span style="color: purple; font-size: large;"><b>che non ho mai avuto l'onore di incontrare...</b></span></div>
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<span style="color: purple; font-size: large;"><b>ma che grazie a questo contest mi è possibile fare virtualmente!</b></span></div>
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<span style="color: purple; font-size: large;"><b>ed ecco a voi la meravigliosa</b></span></div>
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<span style="color: purple; font-size: large;"><b style="background-color: #f4cccc;">"PINACOLADA"</b></span><br />
<span style="color: purple; font-size: large;"><b style="background-color: white;">ricetta di Maurizio Santin</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti biscotto morbido al cocco:</b></span></div>
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<b><span style="color: blue; font-size: large;"><b>75g burro;</b></span></b></div>
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<div style="text-align: center;">
<b><span style="color: blue; font-size: large;"><b>125g zucchero semolato;</b></span></b></div>
<b><span style="color: blue; font-size: large;">
</span></b>
<div style="text-align: center;">
<b><span style="color: blue; font-size: large;"><b>90g uova intere;</b></span></b></div>
<b><span style="color: blue; font-size: large;">
<div style="text-align: center;">
<b>80g farina;</b></div>
<div style="text-align: center;">
4g lievito;</div>
<div style="text-align: center;">
37,5g amido di mais;</div>
<div style="text-align: center;">
60g farina di cocco;</div>
<div style="text-align: center;">
50g yogurt greco;</div>
<div style="text-align: center;">
scorza di limone</div>
<div style="text-align: center;">
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</span></b><br />
<div style="text-align: center;">
<b><span style="color: magenta; font-size: large;">Lavorare</span><span style="color: blue; font-size: large;"> </span></b><span style="color: magenta; font-size: large;"><b>il burro con lo zucchero per ottenere un composto spumoso. </b></span><br />
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<span style="color: magenta; font-size: large;"><b>Aggiungere le uova una alla volta continuando a lavorare fino a che il precedente non sia stato incorporato prima di unire il successivo. </b></span><br />
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<span style="color: magenta; font-size: large;"><b>Unire lo yogurt miscelando con una frusta fino ad avere un composto omogeneo. </b></span><br />
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<span style="color: magenta; font-size: large;"><b>Setacciare la farina con il lievito chimico, l’amido di mais e incorporare il tutto al composto di burro e uova lavorando con una spatola da pasticceria.</b></span><br />
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<span style="color: magenta; font-size: large;"><b>Infine aggiungere la farina di cocco e la scorza di limone finemente grattugiata.</b></span><br />
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<span style="color: magenta; font-size: large;"><b> Versare il composto, mantenendo un altezza di 1 cm, </b></span><b style="color: magenta; font-size: x-large;">in una placca foderata con carta da forno </b><br />
<b style="color: magenta; font-size: x-large;"><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkRJ8z7eEkJHPFj2z0bRc6YW-rIaPcZS_xULu0Us1GExJe5utme5eMPCNtwv0VaV6Mb_OYy19nv3pN5tamQyO-wVGrcY_A6syD8pisF8LMNkmGJ7a208Qz0EFbpazK9PpD0NM0N828ZlJ/s1600/SDC17277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkRJ8z7eEkJHPFj2z0bRc6YW-rIaPcZS_xULu0Us1GExJe5utme5eMPCNtwv0VaV6Mb_OYy19nv3pN5tamQyO-wVGrcY_A6syD8pisF8LMNkmGJ7a208Qz0EFbpazK9PpD0NM0N828ZlJ/s640/SDC17277.JPG" width="640" /></a><br />
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<b style="color: magenta; font-size: x-large;">e cuocere in forno alla temperatura di 180°C per 10 minuti quindi abbassare la temperatura a 160°C e proseguire la cottura in modalità ventilata per altri 15 minuti. </b><br />
<b style="color: magenta; font-size: x-large;"><br /></b></div>
<div style="text-align: center;">
<b style="color: magenta; font-size: x-large;">Sformare su una griglia e lasciar freddare a temperatura ambiente.</b><br />
<b style="text-align: start;"><span style="color: blue; font-size: large;"></span></b><br />
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<span style="color: purple; font-size: large;"><b>Ingredienti gelatina di ananas:</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>250g polpa di ananas;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>25g zucchero semolato;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>4g gelatina</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ho ammorbidito la gelatina in 20g acqua fredda (5 volte il suo peso)</b></span><b style="color: magenta; font-size: x-large;">, </b></div>
<div style="text-align: center;">
<b style="color: magenta; font-size: x-large;">scaldare una piccola parte di polpa di ananas con lo zucchero e sciogliervi la gelatina, </b><br />
<b style="color: magenta; font-size: x-large;"><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEV_prK-H-46D6X15NfY61vPgthni7Qm2YYf2ecDlBWFSsxr7QxKHgOXn0q3WUUjermF6N8Zs-uCVEqKBtLpWMTcUZWJ6TrN9E6yR1_8mX9vkrZNHmdcpKLh5NCojPeIFpB1WCAqnMpB9/s1600/SDC17307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEV_prK-H-46D6X15NfY61vPgthni7Qm2YYf2ecDlBWFSsxr7QxKHgOXn0q3WUUjermF6N8Zs-uCVEqKBtLpWMTcUZWJ6TrN9E6yR1_8mX9vkrZNHmdcpKLh5NCojPeIFpB1WCAqnMpB9/s400/SDC17307.JPG" width="400" /></a><br />
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<b style="color: magenta; font-size: x-large;">unire velocemente la restante polpa </b></div>
<div style="text-align: center;">
<b style="color: magenta; font-size: x-large;">Infine ho colato in piccoli stampi dal diametro di 2,5 cm. </b><br />
<b style="color: magenta; font-size: x-large;"><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHrkq-EPFmwwU29kph6wxjd2RcqJ6KD-amVCm6rafghepC_agca5PSi7ABHYY1_YIlt9idwMogVIaVDS4jUU8wkL8TFmfv7covehnFkZ6an3u8IxN5RuSaTvdNcFJLSk-6n9ehvJ78Wgp/s1600/SDC17308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHrkq-EPFmwwU29kph6wxjd2RcqJ6KD-amVCm6rafghepC_agca5PSi7ABHYY1_YIlt9idwMogVIaVDS4jUU8wkL8TFmfv7covehnFkZ6an3u8IxN5RuSaTvdNcFJLSk-6n9ehvJ78Wgp/s400/SDC17308.JPG" width="300" /></a><br />
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<b style="color: magenta; font-size: x-large;">Quindi ho congelato</b><br />
<b style="color: magenta; font-size: x-large;"><br /></b></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Ingredienti mousse di cioccolato bianca spumosa,</b></span></div>
<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>profumata al lime:</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>85g panna fresca;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>3g gelatina;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>195g cioccolato bianco;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>37,5g tuorlo;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>10g albumi;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>35g zucchero semolato;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>scorza di lime finemente grattugiata (io ho utilizzato la scoza di limone)</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-size: large;"><b>Ammollare la gelatina in 15g di acqua fredda (5 volte il suo peso).</b></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-size: large;"><b>Tritare grossolanamente il cioccolato </b></span><br />
<span style="color: magenta; font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sZa0pOMYQh7C7Ee-Cnz3xmW8-TZIyBFc-iZ2jb8tg2666O3JAS5-vLee97SZ-Sib7GiMZ-6PGgmN1IukMNN6khaiMCslVAyQeUD_MELcGrqZBHcbzqZh_Aur7f7ThNrV2nyTnpXAf-Bp/s1600/SDC17353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sZa0pOMYQh7C7Ee-Cnz3xmW8-TZIyBFc-iZ2jb8tg2666O3JAS5-vLee97SZ-Sib7GiMZ-6PGgmN1IukMNN6khaiMCslVAyQeUD_MELcGrqZBHcbzqZh_Aur7f7ThNrV2nyTnpXAf-Bp/s400/SDC17353.JPG" width="400" /></a><br />
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<span style="color: magenta; font-size: large;"><b>e riunirlo in una boule capiente; </b></span><br />
<span style="color: magenta; font-size: large;"><b>nel frattempo bollire la panna e</b></span><br />
<b style="color: magenta; font-size: x-large;">una volta calda, sciogliervi la gelatina</b><br />
<b style="color: magenta; font-size: x-large;"><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCzrtJDOMuml5rjbZNtcD7inW6trxy-pcJ0eokidZ-lOwHRviHS6GsAfHvAfQD35SEIFOtWJxV1gmz0eWKYGfPnMjqAlqxkyTbKCDSIecLgZs30xll0XYWps1dZuoJP0kX03j41H4RJ0Z/s1600/SDC17354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCzrtJDOMuml5rjbZNtcD7inW6trxy-pcJ0eokidZ-lOwHRviHS6GsAfHvAfQD35SEIFOtWJxV1gmz0eWKYGfPnMjqAlqxkyTbKCDSIecLgZs30xll0XYWps1dZuoJP0kX03j41H4RJ0Z/s400/SDC17354.JPG" width="400" /></a><br />
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<span style="color: magenta; font-size: large;"><b> versarla direttamente sul cioccolato, lasciare stemperare per pochi minuti e lavorarlo brevemente con una spatola per farlo sciogliere completamente. </b></span><br />
<span style="color: magenta; font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhDBMWxZecFqWc1puyln4cuk8ED2IJUquRpSiBJzvgG_F5pnYuiylug-bAZV-D2a84bIdWGVoO-_0qUPQy2fd1egGGHG09lRh9FSpnll0wwcWVgmU9n47uNeukKUCgG5yKQi7D-CuLg4B/s1600/SDC17355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhDBMWxZecFqWc1puyln4cuk8ED2IJUquRpSiBJzvgG_F5pnYuiylug-bAZV-D2a84bIdWGVoO-_0qUPQy2fd1egGGHG09lRh9FSpnll0wwcWVgmU9n47uNeukKUCgG5yKQi7D-CuLg4B/s640/SDC17355.JPG" width="640" /></a><br />
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<span style="color: magenta; font-size: large;"><b>Aggiungere i tuorli poco alla volta mescolando accuratamente con una spatola da pasticceria e lavorare fino ad avere una ganache liscia ed aggiungere infine la scorza di lime. </b></span><br />
<span style="color: magenta; font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2X203p-BSvhT2K69TQRsdPaPgZR-y3IVofr92d7HTk6tXNCg-_-RecCk4FUvgW2xZI1oo0AWcvSVKYKj-llXOdyLLUuTFnQr2gjbE8eGZeTZa-W_mToMTRHwFbauLmFzXRsiBytm6Jb/s1600/SDC17356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2X203p-BSvhT2K69TQRsdPaPgZR-y3IVofr92d7HTk6tXNCg-_-RecCk4FUvgW2xZI1oo0AWcvSVKYKj-llXOdyLLUuTFnQr2gjbE8eGZeTZa-W_mToMTRHwFbauLmFzXRsiBytm6Jb/s400/SDC17356.JPG" width="400" /></a><br />
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<span style="color: magenta; font-size: large;"><b>A parte montare gli albumi con lo zucchero semolato; incorporare la meringa così ottenuta aiutandosi con una spatola da pasticceria al composto di cioccolato ancora tiepido. </b></span><br />
<span style="color: magenta; font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo134bsWQnZpfeoqa7SXNucRVvvMQjqa0BAjL5hs7yQWChyphenhyphens02JGaqaqWAZGTeg_HM1YimmD4QjoATzX9xNVWuvNTbUbwNgouygWXpgNoJMsuNlf8RrThn8ZAcYi1F5y7a0Z_vYASLesT/s1600/SDC17357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo134bsWQnZpfeoqa7SXNucRVvvMQjqa0BAjL5hs7yQWChyphenhyphens02JGaqaqWAZGTeg_HM1YimmD4QjoATzX9xNVWuvNTbUbwNgouygWXpgNoJMsuNlf8RrThn8ZAcYi1F5y7a0Z_vYASLesT/s400/SDC17357.JPG" width="400" /></a><br />
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<span style="color: magenta; font-size: large;"><b>Versare negli stampi desiderati e porre in abbattitore (io in freezer).</b></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: blue; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti caramello al rhum:</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>100g zucchero semolato;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>50g acqua;</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>1 cucchiaio di glucosio (io miele);</b></span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><b>rhum;</b></span></div>
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<span style="color: blue; font-size: large;"><b>acqua</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Preparare un caramello con lo zucchero, il glucosio e l’acqua, appena raggiunge un bel colore ambrato spegnerlo con il rhum e l’acqua, affinché si raggiunga una densità molto sciropposa.</b></span></div>
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<b><span style="background-color: #f4cccc; color: purple; font-size: large;">MONTAGGIO</span></b></div>
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<span style="color: magenta; font-size: large;"><b>Ho colato in stampi da circa 7cm di diametro la mousse al cioccolato bianco, sino ad un livello che consenta il successivo inserimento della gelatina di ananas e del biscotto, </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpPlo20fLuLWC5JwUO6_WjbMyz9sJxnFkFJHWnEdWRCkjhlYsDWnm0IsGMgVVTjJPfY6Cg3cctVFg5XgIGO9wZnPFLa4BG2IsPQ6bndjGeV1FCRern9BQLYQP4JQoZdcknZ3xmWgLT5VM/s1600/SDC17359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpPlo20fLuLWC5JwUO6_WjbMyz9sJxnFkFJHWnEdWRCkjhlYsDWnm0IsGMgVVTjJPfY6Cg3cctVFg5XgIGO9wZnPFLa4BG2IsPQ6bndjGeV1FCRern9BQLYQP4JQoZdcknZ3xmWgLT5VM/s400/SDC17359.JPG" width="300" /></a><br />
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<span style="color: magenta; font-size: large;"><b>quindi ho messo in freezer per qualche minuto.</b></span></div>
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<span style="color: magenta; font-size: large;"><b> Successivamente ho inserito in ogni stampo la gelatina di ananas ancora congelata </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnK58mWFVnv3flBq9dgo-Lhe60HcGaQLlAcRltsfAemvYLdo-T_qQOtU6oXqaPJRNo3X00LvZVsMKk2tclABshzGxdX-s_mw1Cr796-GOvyEGHtrPWuZUH7EC0_5hRctVDlGaajQhltVHv/s1600/SDC17363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnK58mWFVnv3flBq9dgo-Lhe60HcGaQLlAcRltsfAemvYLdo-T_qQOtU6oXqaPJRNo3X00LvZVsMKk2tclABshzGxdX-s_mw1Cr796-GOvyEGHtrPWuZUH7EC0_5hRctVDlGaajQhltVHv/s400/SDC17363.JPG" width="400" /></a><br />
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<span style="color: magenta; font-size: large;"><b>e sopra ci ho poi appoggiato il biscotto tagliato un po' più piccolo rispetto al mio stampo </b></span><br />
<span style="color: magenta; font-size: large;"><b>(</b></span><b style="color: magenta; font-size: x-large;">coppandolo prima con lo stampo stesso e poi rifilandolo col coltello ;D)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqDr6iYmhrrOYZnSYYGbMnKWZ6VNGtnz9rI63OPd_ODL7hYTIQP_W2P8nDlarPAwrGe0sqe-SLWvCCSbtBgQmfam3ys6YXLTnnmCyyd_x8QY_7LGzdYx4zBzT4RMWPkZJvwfzS4FPFSEk/s1600/SDC17361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqDr6iYmhrrOYZnSYYGbMnKWZ6VNGtnz9rI63OPd_ODL7hYTIQP_W2P8nDlarPAwrGe0sqe-SLWvCCSbtBgQmfam3ys6YXLTnnmCyyd_x8QY_7LGzdYx4zBzT4RMWPkZJvwfzS4FPFSEk/s320/SDC17361.JPG" width="240" /></a><br />
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<span style="color: magenta; font-size: large;"><b> e precedentemente bagnato con sciroppo e rhum. </b></span></div>
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<span style="color: magenta; font-size: large;"><b>Ho velato il dolce con la restante mousse </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJiESE8DbB3XBskh8G1F27fiQxKCuheL-G9mq3K0-faj_PMQFdkZZi2iILGoQSaIg-QvVu2HbzUQQJTLsVsAiBpaAd_1nnMFuSzIC8uQcbZDKeWWIY9hd5sfAogb0cWfq1kYeH0AlqUyu/s1600/SDC17364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJiESE8DbB3XBskh8G1F27fiQxKCuheL-G9mq3K0-faj_PMQFdkZZi2iILGoQSaIg-QvVu2HbzUQQJTLsVsAiBpaAd_1nnMFuSzIC8uQcbZDKeWWIY9hd5sfAogb0cWfq1kYeH0AlqUyu/s320/SDC17364.JPG" width="240" /></a><br />
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<span style="color: magenta; font-size: large;"><b>e ho rimesso a congelare. </b></span><br />
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<span style="color: magenta; font-size: large;"><b>Ho sformato il dolce e l'ho decorato con un pezzetto di ananas lucidato con un po' di sciroppo di zucchero, una piccola "lastra"di caramello (fatto solo con zucchero e acqua) e qualche goccia di caramello al rhum</b></span></div>
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<span style="color: purple; font-size: large;"><b>NB Il Maestro serve il dolce glassandolo con l'aerografo...purtroppo io non sono ancora così tecnologica... inoltre ci mette sopra dello zenzero candito, io in mancanza di questo ingrediente l'ho sostituito con un pezzetto di ananas, a ricordare cosa c'è dentro al dolce</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>Spero il Maestro apprezzerà ugualmente!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YRxWnPXCLAvm7R9jyBBadpE3Cr2fyCLf6t6Q4twHBasHbBDEKrKBiD3rOmOT-j3G8UpkMQpTvwZ4S8Km-SOFOXMf37Fzyq5scg6Z7tDJ6Piu-lrTywqOcWJQLnJf0O-WzqPz_ZM9f9k/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YRxWnPXCLAvm7R9jyBBadpE3Cr2fyCLf6t6Q4twHBasHbBDEKrKBiD3rOmOT-j3G8UpkMQpTvwZ4S8Km-SOFOXMf37Fzyq5scg6Z7tDJ6Piu-lrTywqOcWJQLnJf0O-WzqPz_ZM9f9k/s640/03.jpg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuu_l80h189QQS_nRYIUnTM9Lic3_Bsp8ALKtyad491lU7o3SRYm2EPFYDgXy-1wai-8QQuQ2lftVxhdt-Vj0U4330z_nqc3f-rDJPttXuXdLSm8p0S5dDgFxH23H_6HCw7p3dUlH2oM/s1600/99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuu_l80h189QQS_nRYIUnTM9Lic3_Bsp8ALKtyad491lU7o3SRYm2EPFYDgXy-1wai-8QQuQ2lftVxhdt-Vj0U4330z_nqc3f-rDJPttXuXdLSm8p0S5dDgFxH23H_6HCw7p3dUlH2oM/s640/99.jpg" width="480" /></a><br />
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<span style="color: purple; font-size: large;"><b>con questa ricetta super del grande Maurizio Santin partecipo al </b></span><span style="color: purple; font-size: large;"><b>contest di <a href="http://laricettachevale.blogspot.it/">Vale </a>e <a href="http://www.dolcigusti.com/">Monica </a></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfKrMxMYeNBzMQZr0Q-ka1ZcDW1UzkG4pLKAdAcCPhldMXE92LGrkGA6BBbUUJwBKhsICLImFm-qYnKni8wGhu5YObZ9RpVeHm2EsrvAHooUhrkRZFulP7lMHn1xjSMNL1x3zw5NGxTc/s1600/banner+dolcemente.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfKrMxMYeNBzMQZr0Q-ka1ZcDW1UzkG4pLKAdAcCPhldMXE92LGrkGA6BBbUUJwBKhsICLImFm-qYnKni8wGhu5YObZ9RpVeHm2EsrvAHooUhrkRZFulP7lMHn1xjSMNL1x3zw5NGxTc/s400/banner+dolcemente.png" width="280" /></a></div>
<span style="color: purple; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-size: large;"><b>in collaborazione con il negozio <a href="http://www.peronisnc.it/">Peroni</a></b></span><br />
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<img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqS4aSOn7wCzgK71fSKBE0IR5gBz6Rq5nMX5mUDw0dB-WstsLdVpO0qFFqSG__wgi5Mc4B1KpgO7mU2d2cIVu3ZnIeuGwYdSziA06Jwp6JQvMGXsuyxCiNCU1YAFSdkOv0UKHp10Am7Mw/s200/peroni_1_04.gif" width="198" /></div>
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<span style="color: purple; font-size: large;"><b>Un abbraccio forte a tutti!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com8tag:blogger.com,1999:blog-7089797615260089530.post-2655065179765512332013-06-22T16:41:00.002+02:002013-06-22T16:49:10.488+02:00COMUNICAZIONE IMPORTANTE<div style="text-align: center;">
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<span style="color: purple; font-size: large;"><b></b></span><br />
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<span style="color: purple; font-size: large;"><b>Buon pomeriggio!</b></span></div>
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...adesso anch'io sono su Bloglovin!!!</div>
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Pare infatti che dal I° luglio Google reader non sarà più disponibile </div>
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(ma ancora non ho ben capito cosa realmente comporterà! (eh sì...io e la tecnologia attraversiamo strade diverse...;D)</div>
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Però, se volete, potrete continuare a seguirmi su bloglovin </div>
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Basterà cliccare sul pulsantino che trovate qui sotto<br />
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<a href="http://www.bloglovin.com/en/blog/5819379"><img alt="Follow on Bloglovin" src="http://www.bloglovin.com/widget/bilder/en/widget.gif?id=5819379" /></a><br />
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oppure al lato del blog, sotto le informazioni personali<br />
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così potrete continuare a leggermi...<br />
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Grazie a tutti per la cortese attenzione</div>
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un abbraccio, Marilena</div>
</b></span>Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com1tag:blogger.com,1999:blog-7089797615260089530.post-85773446167884523602013-06-16T16:56:00.001+02:002013-06-16T16:56:57.862+02:00"BISCOTTINI FONDENTI AL LIMONE", irresistibile bontà!<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio a tutti e buona domenica!!!</b></span><br />
<span style="color: purple; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-size: large;"><b>Vi presento adesso dei bei biscottini morbidi e scioglievoli al palato, al gusto di limone...</b></span><br />
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"BISCOTTINI FONDENTI AL LIMONE"</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb57gSOawXKQLB45ofQNWZA4g2VIEJjZc94AzlivGFH-cpxnAy4CMB2eV05XSy9dawIt5ELIl3o3CMdV6HRCSHHhG8s8OyMEjefmedaLlFUeu4zCwkxf5A3WpNihNvFVE7OUjdzTZuNOm7/s1600/SDC16734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb57gSOawXKQLB45ofQNWZA4g2VIEJjZc94AzlivGFH-cpxnAy4CMB2eV05XSy9dawIt5ELIl3o3CMdV6HRCSHHhG8s8OyMEjefmedaLlFUeu4zCwkxf5A3WpNihNvFVE7OUjdzTZuNOm7/s640/SDC16734.JPG" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85cjR5SeMkaYDDc8INQVrdgCi7ImUHC2ZJRGas8NFg2Kes59afJ-eitP4K0HIOORiyQaVDDQKYOQ4mvNDt7qSjciqviCSLN4w-nemvAnUymX4VSFTrHDJEm6PRt1E1GnYJ3mwSt1WGgbk/s1600/SDC17087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85cjR5SeMkaYDDc8INQVrdgCi7ImUHC2ZJRGas8NFg2Kes59afJ-eitP4K0HIOORiyQaVDDQKYOQ4mvNDt7qSjciqviCSLN4w-nemvAnUymX4VSFTrHDJEm6PRt1E1GnYJ3mwSt1WGgbk/s640/SDC17087.JPG" width="480" /></a><br />
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<span style="color: purple; font-size: large;"><b>Per prima cosa bisogna preparare una pasta al limone che conserverete in frigo e utilizzerete ogni volta che vorrete preparare questi fantastici biscotti!</b></span><br />
<span style="color: purple; font-size: large;"><b><br /></b></span>
<b style="color: purple; font-size: x-large;">Ingredienti pasta al limone:</b><br />
<span style="color: blue; font-size: large;"><b>120g succo limone;</b></span><br />
<span style="color: blue; font-size: large;"><b>scorza grattugiata dei limoni spremuti;</b></span><br />
<span style="color: blue; font-size: large;"><b>80g miele;</b></span><br />
<span style="color: blue; font-size: large;"><b>360g zucchero</b></span><br />
<span style="color: purple; font-size: large;"><b><br /></b></span>
<span style="color: magenta; font-size: large;"><b>Frullare insieme tutti gli ingredienti, finchè lo zucchero si scioglie facendo diventare il composto una crema setosa.</b></span><br />
<span style="color: magenta; font-size: large;"><b>Conservare in frigo in un contenitore chiuso ermeticamente.</b></span><br />
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<span style="color: purple; font-size: large;"><b>Adesso che anche voi avete pronta la pasta al limone potete preparare questi meravigliosi biscotti</b></span><br />
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<span style="color: purple; font-size: large;"><b>Ingredienti:</b></span><br />
<span style="color: blue; font-size: large;"><b>200g farina "00" (io Molino Chiavazza);</b></span><br />
<span style="color: blue;"><span style="font-size: large;"><b>60g farina di riso </b></span><b style="font-size: x-large;">(io Molino Chiavazza);</b></span><br />
<b style="font-size: x-large;"><span style="color: blue;">100g burro o margarina;</span></b><br />
<b style="font-size: x-large;"><span style="color: blue;">50g olio di semi;</span></b><br />
<b style="font-size: x-large;"><span style="color: blue;">80g zucchero;<br />7g miele;</span></b><br />
<b style="font-size: x-large;"><span style="color: blue;">1 uovo;</span></b><br />
<b style="font-size: x-large;"><span style="color: blue;">1 pizzico di sale;<br />25g pasta al limone</span></b><br />
<b style="color: purple; font-size: x-large;"><br /></b>
<b style="font-size: x-large;"><span style="color: magenta;">Mescolare con una forchetta il burro morbido con l'olio e lo zucchero</span></b><br />
<b style="font-size: x-large;"><span style="color: magenta;">Aggiungere, sempre mescolando, il miele, l'uovo, il sale e la pasta di limone</span></b><br />
<b style="font-size: x-large;"><span style="color: magenta;">Infine aggiungere le farine setacciate insieme</span></b><br />
<b style="font-size: x-large;"><span style="color: magenta;"><br /></span></b>
<b style="font-size: x-large;"><span style="color: magenta;">A questo punto avete diverse opzioni, legate al tempo che avete a disposizione</span></b><br />
<span style="color: magenta;"><b style="font-size: x-large;">Potete disporre a cucchiaiate l'impasto su una teglia con carta </b><b style="font-size: x-large;">forno </b><b style="font-size: x-large;">(come ho fatto io ;D)</b></span><br />
<b style="font-size: x-large;"><span style="color: magenta;"> oppure utilizzare una sacca da pasticcere (io ne ho fatto solo qualcuno con la sacca....troppo di corsa....;D)</span></b><br />
<b style="font-size: x-large;"><span style="color: magenta;"><br /></span></b>
<b style="font-size: x-large;"><span style="color: magenta;">Cuocere a 180° per circa 15 minuti</span></b><br />
<b style="color: purple; font-size: x-large;"><br /></b>
<b><span style="color: purple; font-size: large;">ET VOILÀ</span></b><br />
<b><span style="color: purple; font-size: large;">Farete un figurone....sono davvero irresistibili!</span></b><br />
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<strong style="background-color: #f6fff8; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;"><span style="color: purple;">Con questa ricetta partecipo al <a href="http://cultura-del-frumento.blogspot.it/2013/05/contest-mani-in-pasta-la-farina-di-riso.html">contest</a></span></strong></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com10tag:blogger.com,1999:blog-7089797615260089530.post-41417357168694511542013-06-16T16:55:00.001+02:002013-06-16T16:55:49.928+02:00"BISCOTTONI MORBIDOSI CACAO E RISO", ottimi per l'inzuppo!<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio a tutti e buona domenica!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-size: large;"><b>Eccomi qua a presentarvi dei bei biscottoni morbidi al gusto di cacao, resi leggeri dalla presenza inconfondibile della farina di riso...</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"BISCOTTONI MORBIDOSI CACAO E RISO"</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibDh_c9VYkwCQLNNhQsHDjw1yKvm93httpLIp3XGhtEEU6p8XSioQf_ZrCJ_YY7oudUJz5p8L2nssdZyFcZCstPoPCwTJRoTjn1F_qfPFFTan0V5v_bw63Ozr-X70R6luF8ZxyJWUd5x3/s1600/SDC17099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibDh_c9VYkwCQLNNhQsHDjw1yKvm93httpLIp3XGhtEEU6p8XSioQf_ZrCJ_YY7oudUJz5p8L2nssdZyFcZCstPoPCwTJRoTjn1F_qfPFFTan0V5v_bw63Ozr-X70R6luF8ZxyJWUd5x3/s640/SDC17099.JPG" width="480" /></a></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti:</b></span></div>
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<span style="color: blue; font-size: large;"><b>200g farina "00" (io Molino Chiavazza);</b></span></div>
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<span style="color: blue;"><span style="font-size: large;"><b>100g farina di riso </b></span><b style="font-size: x-large;">(io Molino Chiavazza)</b><b style="font-size: x-large;">;</b></span></div>
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<b style="font-size: x-large;"><span style="color: blue;">100g zucchero;</span></b></div>
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<span style="color: blue; font-size: large;"><b>50g cacao zuccherato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100ml olio di semi;</b></span></div>
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<span style="color: blue; font-size: large;"><b>150ml latte;</b></span></div>
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<span style="color: blue; font-size: large;"><b>1 cucchiaino bicarbonato</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Miscelare insieme farine, zucchero, cacao</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTa7YpAIrT7j-0XYgx267j0XNJ8Npbe8RCIDIJb4wg12vQ42o7guY8YhxpaYUcBAec4YfFAJeDU2KrJk51qiVGz8eM4T79VxokfgZAe-R79jFPX-0KgRriH5beaTYkZbdEArA91HmxaRZ3/s1600/SDC17080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTa7YpAIrT7j-0XYgx267j0XNJ8Npbe8RCIDIJb4wg12vQ42o7guY8YhxpaYUcBAec4YfFAJeDU2KrJk51qiVGz8eM4T79VxokfgZAe-R79jFPX-0KgRriH5beaTYkZbdEArA91HmxaRZ3/s640/SDC17080.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere l'olio di semi e cominciare a mescolare con una forchetta</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoH6a33whkymVuxNmmdmes8R9kQojR6EEySH8-qmxBy1CEhWtHlAKhM7fzx8HEc8-TTjCZJKdyTDxI9MyQLAM2gQ3hyphenhyphenTWbkfsFQcY8wzuXSE64K1fHLLHYjK4aNwPQgrL5JlTiTmxnrZG/s1600/SDC17081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoH6a33whkymVuxNmmdmes8R9kQojR6EEySH8-qmxBy1CEhWtHlAKhM7fzx8HEc8-TTjCZJKdyTDxI9MyQLAM2gQ3hyphenhyphenTWbkfsFQcY8wzuXSE64K1fHLLHYjK4aNwPQgrL5JlTiTmxnrZG/s640/SDC17081.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere 100ml latte e continuare a mescolare</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigf6MMBh2a2qBnBT9N7IRxgbJ6gZTVrw7EUxHsFjo7lLVnLFsjLaMtR61VC7l7XQ3BLgFNZZ2bxPoWib3lML-IU18qmNVNGg2-sff_M8vHeSc8T3BG3_Sr-cNBI7zXvWulwH3r0aKHGt8C/s1600/SDC17082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigf6MMBh2a2qBnBT9N7IRxgbJ6gZTVrw7EUxHsFjo7lLVnLFsjLaMtR61VC7l7XQ3BLgFNZZ2bxPoWib3lML-IU18qmNVNGg2-sff_M8vHeSc8T3BG3_Sr-cNBI7zXvWulwH3r0aKHGt8C/s640/SDC17082.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Infine sciogliere nei 50ml di latte rimasti il bicarbonato e aggiungerlo all'impasto, sempre mescolando</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Et voilà...l'impasto è pronto!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE3ltjxeexnwLBut6kNDU4x_1xirGec7g6HebSFXBRruUgekEEH8gMdZME2uMe0rYC6qpU4dvcCOn3UJNR1XZPutFgk2G-ko4Wlg5YiB-yJDEzwgVY-4RZSYra0v1TeNSlnlsbSX8Dpgj/s1600/SDC17083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE3ltjxeexnwLBut6kNDU4x_1xirGec7g6HebSFXBRruUgekEEH8gMdZME2uMe0rYC6qpU4dvcCOn3UJNR1XZPutFgk2G-ko4Wlg5YiB-yJDEzwgVY-4RZSYra0v1TeNSlnlsbSX8Dpgj/s640/SDC17083.JPG" width="640" /></a></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Adesso non dovete far altro che prendere una teglia antiaderente (volendo potete metterci sopra un foglio di carta forno ;D) e con disporre sulla teglia l'impasto a cucchiaiate</b></span></div>
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<span style="color: magenta; font-size: large;"><b><br /></b></span></div>
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<span style="color: magenta; font-size: large;"><b>Cuocere a 180° per 10-15 minuti </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(controllate, poiché ogni forno è diverso!)</b></span></div>
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<span style="color: purple; font-size: large;"><b>ET VOILÀ, </b></span></div>
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<span style="color: purple; font-size: large;"><b>con semplicità e in pochissimo tempo avrete pronti dei biscottoni morbidi morbidi....</b></span></div>
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<span style="color: purple; font-size: large;"><b>ottimi da inzuppare...</b></span></div>
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<span style="color: purple; font-size: large;"><b>pronti per le colazioni e le merende di grandi e piccini!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHSDBhrr501_b9RrL7FKmTMBjqYWVLYNJcP4YuEgjUdrrPLxIYQBM6PWNk77kaXgyNIc9ZindCjISpdD3QaumTdhnu4xDQ5LrfW0BJUcJK7_9iv_R_R_8rF9hk7X2Ta0bTiU8c-RaSAgO/s1600/SDC17090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHSDBhrr501_b9RrL7FKmTMBjqYWVLYNJcP4YuEgjUdrrPLxIYQBM6PWNk77kaXgyNIc9ZindCjISpdD3QaumTdhnu4xDQ5LrfW0BJUcJK7_9iv_R_R_8rF9hk7X2Ta0bTiU8c-RaSAgO/s640/SDC17090.JPG" width="480" /></a></div>
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<strong style="background-color: #f6fff8; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;"><span style="color: purple;">Con questa ricetta partecipo al <a href="http://cultura-del-frumento.blogspot.it/2013/05/contest-mani-in-pasta-la-farina-di-riso.html">contest</a></span></strong></div>
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<img alt="NUOVO CONTEST" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijm10AfI1qPHXyE2vRy9GOaSpvv64o7XubsoHlDEf9mzBZHOrwixTa78ZJG2KnoROc8go3BrYE0B5OY5_MyQR6XcrdarA9cUAhcSvrZNHhB_JuV1AlUHtsxfKduLSpxyQhclQcjuBoDhc/s1600/Logo_Riso_rid.jpg" /></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com4tag:blogger.com,1999:blog-7089797615260089530.post-86996455526506771632013-06-13T17:52:00.000+02:002013-06-13T17:52:17.749+02:00"IL MIO CAFFÈ' PER LA MAMMA"<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio a tutti!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Che ne dite di un caffè?</b></span></div>
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<span style="color: purple; font-size: large;"><b>...sì, ma a modo mio...</b></span></div>
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<span style="color: purple; font-size: large;"><b><br /></b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"IL MIO CAFFÈ' PER LA MAMMA"</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqDSqZvHd4p14EWsTGm79TNjD9FXu9RkUxeaSIzDmeWepay-lZgokgPS_-6CUReS_NN0hAcuxVJ8L9n4zbPZGfK1hCDzLZjajNSik2X6dfyuK-0lWNmhJp0PG402w-c2kT8IpKG0otF2B/s1600/SDC17123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqDSqZvHd4p14EWsTGm79TNjD9FXu9RkUxeaSIzDmeWepay-lZgokgPS_-6CUReS_NN0hAcuxVJ8L9n4zbPZGfK1hCDzLZjajNSik2X6dfyuK-0lWNmhJp0PG402w-c2kT8IpKG0otF2B/s640/SDC17123.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugN1tK-gwmaM5BUQIUz13hz38kR8KIK7i9FEfsPCpB_9TpFwXFWOkxNynu9UgaO3JMtTPLJ5ZIuVdNZ6SbEy_2MmURdmfvvEFD05Xgi242n8z4urXffWNX9HcP5y9_21GrD7QQm0ruHOI/s1600/SDC17132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugN1tK-gwmaM5BUQIUz13hz38kR8KIK7i9FEfsPCpB_9TpFwXFWOkxNynu9UgaO3JMtTPLJ5ZIuVdNZ6SbEy_2MmURdmfvvEFD05Xgi242n8z4urXffWNX9HcP5y9_21GrD7QQm0ruHOI/s640/SDC17132.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DV68fVeLE6k0wnUU3yZIECxFJmOprW1k7PNXnPkpQ2kVMlmbx1vu6rzg7AUiRLC5z9YFKsGgqmkisbgWYL3hdXcNwFtplniTojzRbRR1Caxr2RwZTHtJbysCw0s1hKlFriHngG7Wb7Zh/s1600/SDC17148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DV68fVeLE6k0wnUU3yZIECxFJmOprW1k7PNXnPkpQ2kVMlmbx1vu6rzg7AUiRLC5z9YFKsGgqmkisbgWYL3hdXcNwFtplniTojzRbRR1Caxr2RwZTHtJbysCw0s1hKlFriHngG7Wb7Zh/s640/SDC17148.JPG" width="640" /></a></div>
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<b style="color: purple; font-size: x-large;">Si tratta di un dolce unico e speciale, dal gusto intenso di caffè...esaltato e reso più dolce dal sapore del cocco e del cacao...</b></div>
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<b style="color: purple; font-size: x-large;">che ho ideato pensando ad un <a href="http://acasaconestro.blogspot.it/2013/05/il-nostro-primo-contest-un-caffe-per-la.html">contest speciale</a> dedicato ad una figura dolce (ma a volte anche amara, un po' come il caffé ;D) e così tanto amata...</b></div>
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<b style="color: purple; font-size: x-large;">LA MAMMA</b></div>
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<b style="color: purple; font-size: x-large;"><br /></b></div>
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<b style="color: purple; font-size: x-large;">ecco perciò, tutto per voi, </b><b style="color: purple; font-size: x-large;">un vero trionfo per la gola...</b></div>
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<b style="color: purple; font-size: x-large;">solo per veri amanti del caffé...</b></div>
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<b style="color: purple; font-size: x-large;">Ingredienti torta:</b></div>
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<span style="color: blue; font-size: large;"><b>4 uova;</b></span></div>
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<span style="color: blue; font-size: large;"><b>50g zucchero semolato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100ml olio di semi;</b></span></div>
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<span style="color: blue; font-size: large;"><b>150g cacao zuccherato;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100g farina di cocco (cocco rapè);</b></span></div>
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<span style="color: blue; font-size: large;"><b><u>40g FONDI DI CAFFE'</u> (sì, sì...avete capito bene ;D);</b></span></div>
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<span style="color: blue; font-size: large;"><b>50ml caffè freddo</b></span></div>
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<span style="color: magenta;"><b style="font-size: x-large;">Come prima cosa miscelare insieme il cocco rapè col fondo del caffè, </b><b style="font-size: x-large;">che dovrete tenere da parte </b></span></div>
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<b style="font-size: x-large;"><span style="color: magenta;">(e accumulare, se necessario...come nel mio caso che per arrivare a 40g ho preparato una caffettiera da 3 tazze e poi una da 1 tazza) </span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">e far raffreddare, dopo aver preparato il caffè richiesto dalla ricetta</span></b></div>
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<span style="color: magenta; font-size: large;"><b>Separare i tuorli dagli albumi e mettere da parte questi ultimi</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Montare con le fruste i tuorli con lo zucchero fino a rendere il composto bello cremoso </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(o come si suol dire - bianco e spumoso-)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9a1-SFCVjnGie7LnKtFIR6lPzYj0j6aD3VMCAV6yqoYHQ4l80OpTKhB5NzvE67EGTn4-4GS6hXJZlocJqVhem97Lu3amzstcVIYOxXaxVZ2sM-0ry0fIVy-b38_38XyyecCXUasDfQsG/s1600/SDC17107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9a1-SFCVjnGie7LnKtFIR6lPzYj0j6aD3VMCAV6yqoYHQ4l80OpTKhB5NzvE67EGTn4-4GS6hXJZlocJqVhem97Lu3amzstcVIYOxXaxVZ2sM-0ry0fIVy-b38_38XyyecCXUasDfQsG/s640/SDC17107.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere a filo, sempre mescolando con le fruste, l'olio di semi</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-6lIzIQg_Va9_yJj8PII-tYfbumAuA01Nan3638F3XIp8G4QfgZSmxs-XNSL1YqqM0ogQIsR6ZszkTR3cgJtahJrhmL1PgnjklyiqRlXL-is4T30CuP0B7ROisYiZzcQJ3O2XuxBSBzH/s1600/SDC17108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-6lIzIQg_Va9_yJj8PII-tYfbumAuA01Nan3638F3XIp8G4QfgZSmxs-XNSL1YqqM0ogQIsR6ZszkTR3cgJtahJrhmL1PgnjklyiqRlXL-is4T30CuP0B7ROisYiZzcQJ3O2XuxBSBzH/s400/SDC17108.JPG" width="400" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Aggiungere poco alla volta il cacao zuccherato, mescolando</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Mettere da parte le fruste e, mescolando con una spatola, aggiungere il cocco miscelato col fondo di caffè</span></b></div>
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<b style="color: purple; font-size: x-large;"><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpRRI1FYUfl-8AlWwkwJc5779m-3Gx9PWC3p1zJgcSFlYUkotCyovzi4Ku9Dw3j8K1FXPCkDRpE7M7fH-nCOYA2Yxj9E-egDOjdl7LU3OyYHYb53I-ZuG-GQ1780SKE6P-r2r4HFCPkF9/s1600/SDC17113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpRRI1FYUfl-8AlWwkwJc5779m-3Gx9PWC3p1zJgcSFlYUkotCyovzi4Ku9Dw3j8K1FXPCkDRpE7M7fH-nCOYA2Yxj9E-egDOjdl7LU3OyYHYb53I-ZuG-GQ1780SKE6P-r2r4HFCPkF9/s640/SDC17113.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Aggiungere il caffè freddo e mescolare ancora</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PoME_C2AET4EfLKlzbtFW0XqcdebF_OLaaYhM9sh3ELHcyIVMtd9WEfcx12IsEw2eHznaFozLGoZuKxQINQZAOPMkYbOyY5Objpc38u1jcNOZ-3_DzPYqpCYtiU73GyjQDiubMEDRkxk/s1600/SDC17114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PoME_C2AET4EfLKlzbtFW0XqcdebF_OLaaYhM9sh3ELHcyIVMtd9WEfcx12IsEw2eHznaFozLGoZuKxQINQZAOPMkYbOyY5Objpc38u1jcNOZ-3_DzPYqpCYtiU73GyjQDiubMEDRkxk/s400/SDC17114.JPG" width="400" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Montare a neve ferma gli albumi messi da parte</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgVg-KGj9qPA9oRyzVE-_sq8K7z6FZj7-BgOqdQx_XuFiok5pj7vaoMmCXGtQxyeXnVs7N8s3VwbppTLqWur2chV7AiF4Nj0X77u5NKJ9Op2swKlpvMbULEQlxmqGV60lTD8_zJN3SxZG/s1600/SDC17115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgVg-KGj9qPA9oRyzVE-_sq8K7z6FZj7-BgOqdQx_XuFiok5pj7vaoMmCXGtQxyeXnVs7N8s3VwbppTLqWur2chV7AiF4Nj0X77u5NKJ9Op2swKlpvMbULEQlxmqGV60lTD8_zJN3SxZG/s400/SDC17115.JPG" width="400" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">e incorporarli delicatamente all'impasto, mescolando dal basso verso l'alto </span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">(per non smontare eccessivamente il composto...anche perché, come avrete notato, non c'è lievito nella ricetta ;D) </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsR5rABpu333KNBRZRsIyL59-UwsP2Xp8K6Ijbl5F81Dr95Inb13s7ES2RsdqBir6DEoOlBLJmLxDMK2fA2R5Os3_19wi_82S-ufRRtjH_P-azpty1QNILx1nKGeD7WFzhHiBLPIC3Te5/s1600/SDC17116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsR5rABpu333KNBRZRsIyL59-UwsP2Xp8K6Ijbl5F81Dr95Inb13s7ES2RsdqBir6DEoOlBLJmLxDMK2fA2R5Os3_19wi_82S-ufRRtjH_P-azpty1QNILx1nKGeD7WFzhHiBLPIC3Te5/s640/SDC17116.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekM7z-YtgCSGdtfGJYU_KGe0KEzG0VmoVGlITqSXK0qjWTbS70ubC3PCp7FeBr8O4KPHs8AcmRDU6PgY3wgEKlO_dKsIElPkwEVE68FZCnqEVZlUg9PUXR0tVUr3hwTiB98qcEUVcdYtK/s1600/SDC17117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekM7z-YtgCSGdtfGJYU_KGe0KEzG0VmoVGlITqSXK0qjWTbS70ubC3PCp7FeBr8O4KPHs8AcmRDU6PgY3wgEKlO_dKsIElPkwEVE68FZCnqEVZlUg9PUXR0tVUr3hwTiB98qcEUVcdYtK/s640/SDC17117.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Versare il tutto in una tortiera da 26cm di diametro, oliata e infarinata </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfPn4oOqewDkIhMCWN321w1dk0wSXF1NFNyr2Hm2rcH-l-3nYei_xSejMT7Nqes0gMLHsWl7LXzJWdMeejt2q0-Z90TELrrqHRtGRzDAr0Kx0bYQnX-v8sB9oHrzhRozdBgA_2KC-_zRR/s1600/SDC17118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfPn4oOqewDkIhMCWN321w1dk0wSXF1NFNyr2Hm2rcH-l-3nYei_xSejMT7Nqes0gMLHsWl7LXzJWdMeejt2q0-Z90TELrrqHRtGRzDAr0Kx0bYQnX-v8sB9oHrzhRozdBgA_2KC-_zRR/s640/SDC17118.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">e infornare a 180° per circa 35-40 minuti </span></b></div>
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<b><span style="color: magenta; font-size: large;">(controllate poiché ogni forno è diverso, potrebbe volerci più o meno tempo rispetto a me, fate la prova stecchino!)</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Lasciate intiepidire e poi sformate la torta e lasciate raffreddare completamente.</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta; font-family: Courier New, Courier, monospace;">A questo punto preparate una glassa al caffè (anche questa è una mia ricetta personale ;D)</span></b></div>
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<b style="color: purple; font-size: x-large;">Ingredienti glassa al caffè:</b></div>
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<b style="font-size: x-large;"><span style="color: blue;">60g zucchero a velo;</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">3 cucchiai di caffè freddo</span></b></div>
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<span style="color: magenta;"><b style="font-size: x-large;">In un pentolino m</b><b style="font-size: x-large;">escolare allo zucchero il caffè, aggiungendolo poco alla volta</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigENDIHHT_81kc82MKoY3T7MzUP7FeH7TIU6USRTcof3theUsG1LzZhW_hGkjusze-LI74yMCc1rVWBkqo_6Pe9q84P1eNOKVo1PItzwx3VJO_9DeZ_PTVm2i_J5QE1FT-OzJ7M6sOOYTR/s1600/SDC17119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigENDIHHT_81kc82MKoY3T7MzUP7FeH7TIU6USRTcof3theUsG1LzZhW_hGkjusze-LI74yMCc1rVWBkqo_6Pe9q84P1eNOKVo1PItzwx3VJO_9DeZ_PTVm2i_J5QE1FT-OzJ7M6sOOYTR/s640/SDC17119.JPG" width="640" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Far bollire per qualche secondo, mescolando</span></b></div>
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<b style="font-size: x-large;"><span style="color: magenta;">Servire il dolce coppandolo con un bicchierino </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhlRrqqvjQKG2M4b75XsSMPl30rvlqjSr8tIBXI_1GUZLefwM2lPn3lxeOa7gjfsdLJvDpSkK02JCyEh_KEuT725x09iysLOk9yyAwqprdrbVZGeUVFhrnek38y9OV24T4yDei0a0Qr1_/s1600/SDC17121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhlRrqqvjQKG2M4b75XsSMPl30rvlqjSr8tIBXI_1GUZLefwM2lPn3lxeOa7gjfsdLJvDpSkK02JCyEh_KEuT725x09iysLOk9yyAwqprdrbVZGeUVFhrnek38y9OV24T4yDei0a0Qr1_/s640/SDC17121.JPG" width="480" /></a></div>
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<b style="font-size: x-large;"><span style="color: magenta;">o, se siete più evoluti di me, con un ring (anello di acciaio) ;D</span></b></div>
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<b><span style="color: magenta; font-size: large;">e adagiandolo su un piattino da tazzina di caffè (poiché ne farà le veci)</span></b></div>
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<b><span style="color: magenta; font-size: large;">accompagnandolo con la glassa tiepida e un po' di panna semimontata</span></b></div>
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<b><span style="color: magenta; font-size: large;"> Poiché non mi accontento ho pure preparato un cucchiaino di cioccolato fondente </span></b></div>
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<b><span style="color: magenta; font-size: large;">fatto sciogliendo il cioccolato e passandolo su un cucchiaino protetto con della pellicola,</span></b></div>
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<b><span style="color: purple; font-size: large;"> </span><span style="color: magenta; font-size: large;">poi messo in freezer per qualche minuto</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span style="color: purple; font-size: large;">ET </span></b><span style="color: purple; font-size: large;"><b>VOILÀ</b></span></span></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">IL CAFFÈ' A MODO MIO PER LA MAMMA E' SERVITO!</span></b></div>
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<b><span style="color: purple; font-size: large;">Questa ricetta la dedico a tutte le mamme ma in particolare alla mia</span></b></div>
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<span style="background-color: #f4cccc; font-family: Courier New, Courier, monospace;"><span style="color: purple; font-size: large;"><b>PERCHÉ</b></span><b><span style="color: purple; font-size: large;">' C'E' SEMPRE PER ME...</span></b></span></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">ANCHE QUANDO MI CHIUDO A RICCIO...</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">ANCHE QUANDO VORREI NASCONDERMI DAL MONDO...</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">ANCHE QUANDO NON HO LA FORZA DI ANDARE AVANTI...</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">LEI E' LI'...</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">IN TIMIDO SILENZIO...ALL'OMBRA DELLE MIE PAURE...</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">TI VOGLIO BENE MAMMA,</span></b></div>
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<b><span style="background-color: #f4cccc; color: purple; font-family: Courier New, Courier, monospace; font-size: large;">GRAZIE GRAZIE GRAZIE DI TUTTO!</span></b></div>
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<b><span style="color: purple; font-size: large;">Con questa ricettina partecipo al contest</span></b></div>
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<a href="http://acasaconestro.blogspot.it/2013/05/il-nostro-primo-contest-un-caffe-per-la.html"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp8h6Aq4d9nk0z7nHVSZSOOsi5x8BROct7eZXpFpRdDZkJLMxDvK3U5G7WiqLJpmBJ3WT3bG8TZo4DJZSlWGMisTjo5vTrkGlxwL_8cBhqmGh78rrp5LDyMwqzGcLdJu4wB98jnHArUhX/s320/LOGO+BLOG+CONTEST+CAFFE+copia.jpg" width="320" /></a><b><span style="color: purple; font-size: large;"> </span></b></div>
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<b><span style="color: purple; font-size: large;">Baciotti a tutti e spero il caffè sia stato di vostro gradimento!</span></b></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com4tag:blogger.com,1999:blog-7089797615260089530.post-75841011828958414772013-06-12T17:12:00.000+02:002013-06-12T17:12:39.023+02:00ECCO A VOI I MIEI "DOLCETTI RISO-COCCOLOSI"<div style="text-align: center;">
<span style="color: purple; font-size: large;"><b>Buon pomeriggio a tutti!!!</b></span><br />
<span style="color: purple; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-size: large;"><b>Eccomi qua a condividere con voi un'altra mia ricettina...</b></span><br />
<span style="color: purple; font-size: large;"><b>dal gusto scioglievolmente burroso e "riso-coccoloso" ;D</b></span><br />
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<span style="color: purple; font-size: large;"><b>eccovi la ricettina dei miei</b></span><br />
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"DOLCETTI RISO-COCCOLOSI"</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_KGdnAsUgCDjZqZURHgfWdP1TUQIjImGSvhfKwq0_InYeoqn9BD_n3Qr1-D3hPrk8TPCKtI8GVCo4CIALcM9t5g8h6YY2BcoiqpjZHoahI9N4U7RwqGx3D3yuPAANrjk6VQ02FreMXE_/s1600/SDC17052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_KGdnAsUgCDjZqZURHgfWdP1TUQIjImGSvhfKwq0_InYeoqn9BD_n3Qr1-D3hPrk8TPCKtI8GVCo4CIALcM9t5g8h6YY2BcoiqpjZHoahI9N4U7RwqGx3D3yuPAANrjk6VQ02FreMXE_/s640/SDC17052.JPG" width="480" /></a></div>
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<b style="color: purple; font-size: x-large;">Ingredienti:</b></div>
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<b style="font-size: x-large;"><span style="color: blue;">150g farina farina di riso (io <a href="http://cultura-del-frumento.blogspot.it/">Molino Chiavazza</a>);</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">100g farina "00" (io <a href="http://cultura-del-frumento.blogspot.it/">Molino Chiavazza</a>);</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">80g farina di cocco;</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">100g zucchero semolato;</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">170g burro o margarina;</span></b></div>
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<b style="font-size: x-large;"><span style="color: blue;">1 uovo;</span></b></div>
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<span style="color: blue; font-size: large;"><b>scorza grattugiata di un limone</b></span></div>
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<span style="color: magenta; font-size: large;"><b>In un robot (ma si può tranquillamente fare a mano ;D) miscelare insieme le farine e lo zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere il burro (o la margarina) a pezzi e mixare ancora, lasciando che il composto diventi sabbioso.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Aggiungere la scorza grattugiata del limone e l'uovo e continuare a mixare.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItxHlUiG3X-4_EACsj96mk0M-TlV9I290J6thKLP3KPdO1oKfRzV3ZFYoUZNDtamM6BLE0w3sOeEhOJ7K5ga7QTkEctfdso_oTYMYnx-m3taq2TU09R0tMgK7uT2stuo24btfBFOd1bxi/s1600/SDC17049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItxHlUiG3X-4_EACsj96mk0M-TlV9I290J6thKLP3KPdO1oKfRzV3ZFYoUZNDtamM6BLE0w3sOeEhOJ7K5ga7QTkEctfdso_oTYMYnx-m3taq2TU09R0tMgK7uT2stuo24btfBFOd1bxi/s640/SDC17049.JPG" width="640" /></a></div>
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<span style="color: magenta; font-size: large;"><b>Verrà fuori una palla di impasto che compatterete sul tavolo infarinato</b></span></div>
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<span style="color: magenta; font-size: large;"><b>A questo punto, facendo prima dei rotolini, prelevare dei pezzetti di impasto da circa 10g </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(basterà pesare il primo pezzetto e poi cercare di fare gli altri delle stesse dimensioni ;D)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Appallottolare con le mani i pezzi e disporli distanziati su una teglia </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(volendo foderata di carta forno, la mia era antiaderente quindi andava bene così ;D)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Cuocere a 180° per circa 15 minuti </b></span></div>
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<span style="color: magenta; font-size: large;"><b>(controllateli, considerate che non dovranno scurirsi troppo!)</b></span></div>
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<span style="color: purple; font-size: large;"><b>Una volta freddi spolverizzateli con zucchero a velo...</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>ET VOILÀ,</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>i <span style="background-color: #f4cccc;">"Dolcetti Riso-Coccolosi"</span> sono pronti da gustare!!!</b></span></div>
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<b style="color: purple; font-size: x-large;"> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOIyn-0-pJjTH8nk1KP6o0BTxuSZKq7oI6zt2WheEnEPqNwdaDEQQUwXzR_l3MDqHLbDgkuhKTqD2pqWMyY1Fr13vjNqIknPgEl4lI5yatsGaOG_aBuhSO0WLCeNlyGQz7H6qm1WTj8uh/s1600/SDC17061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOIyn-0-pJjTH8nk1KP6o0BTxuSZKq7oI6zt2WheEnEPqNwdaDEQQUwXzR_l3MDqHLbDgkuhKTqD2pqWMyY1Fr13vjNqIknPgEl4lI5yatsGaOG_aBuhSO0WLCeNlyGQz7H6qm1WTj8uh/s640/SDC17061.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91Ry2J7Sw0uXvwRMc0eVvg1Br2nNcYCRwJ9qVjpKLykmMZagXFwx6mMHHR-N0sfoFmrLN2duUf711JBXTzMWRroKH1fpoORqq0AGWMoetu8ZfJwUsFN0Ppp1vzGgoPtd0PSffiC1V56BF/s1600/SDC17052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91Ry2J7Sw0uXvwRMc0eVvg1Br2nNcYCRwJ9qVjpKLykmMZagXFwx6mMHHR-N0sfoFmrLN2duUf711JBXTzMWRroKH1fpoORqq0AGWMoetu8ZfJwUsFN0Ppp1vzGgoPtd0PSffiC1V56BF/s640/SDC17052.JPG" width="480" /></a></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>Ma attenzione...</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>sono come le ciliegie...</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>uno tira l'altro!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>Con questa ricettina partecipo al <a href="http://cultura-del-frumento.blogspot.it/2013/05/contest-mani-in-pasta-la-farina-di-riso.html">contest</a> </b></span></div>
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<img alt="NUOVO CONTEST" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijm10AfI1qPHXyE2vRy9GOaSpvv64o7XubsoHlDEf9mzBZHOrwixTa78ZJG2KnoROc8go3BrYE0B5OY5_MyQR6XcrdarA9cUAhcSvrZNHhB_JuV1AlUHtsxfKduLSpxyQhclQcjuBoDhc/s1600/Logo_Riso_rid.jpg" /></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b><span id="goog_999583554"></span><span id="goog_999583555"></span><br /></b></span></div>
Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com8tag:blogger.com,1999:blog-7089797615260089530.post-14261756977438071182013-06-02T11:17:00.001+02:002013-06-02T11:17:12.639+02:00"IL MIO DOLCE FRESCO CON CUORE DI LAMPONI A SORPRESA"<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>...ecco un'altra ricettina molto invitante e fantasiosa...</b></span></div>
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<span style="color: purple; font-size: large;"><b>ecco a voi</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"IL MIO DOLCE FRESCO CON CUORE DI LAMPONI A SORPRESA"</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom9-I64qk1Ca2gX_pzfbk5kIPI4U0Hf7cbFfSDMiVJh2joeiqScqWHTDaOucFxnstlQo02cZ6i7gALQtxQrS3NRNznGUh26oA7LJDnQy_SjggmNaYyj4no7ET8O-uSEY83zvwMEkkZU5m/s1600/SDC16941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom9-I64qk1Ca2gX_pzfbk5kIPI4U0Hf7cbFfSDMiVJh2joeiqScqWHTDaOucFxnstlQo02cZ6i7gALQtxQrS3NRNznGUh26oA7LJDnQy_SjggmNaYyj4no7ET8O-uSEY83zvwMEkkZU5m/s640/SDC16941.JPG" width="640" /></a></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti salsa ai lamponi:</b></span></div>
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<b style="color: purple; font-size: x-large;">100g lamponi freschi (meglio se un po' maturi);</b></div>
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<b style="color: purple; font-size: x-large;">50g zucchero;</b></div>
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<b style="color: purple; font-size: x-large;">succo mezzo limone;</b></div>
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<b style="color: purple; font-size: x-large;">Passare al colino i lamponi spruzzati con il succo del mezzo limone</b></div>
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<b style="color: purple; font-size: x-large;">mescolarli con lo zucchero in un pentolino e far restringere la salsa su fuoco (dovrà ottenere una consistenza quasi sciropposa, basterà qualche minuto ;D)</b></div>
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<b style="color: purple; font-size: x-large;">Far raffreddare</b></div>
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<b style="color: purple; font-size: x-large;">Nel frattempo preparare il biscotto </b></div>
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<b style="color: purple; font-size: x-large;">Ingredienti biscotto ai lamponi:</b></div>
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<b style="color: purple; font-size: x-large;">50g burro;</b></div>
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<span style="color: purple; font-size: large;"><b>65g zucchero;</b></span></div>
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<b style="color: purple; font-size: x-large;">1 uovo;</b></div>
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<span style="color: purple; font-size: large;"><b>50g latte;</b></span></div>
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<span style="color: purple; font-size: large;"><b>scorza e succo di mezzo limone piccolo;</b></span></div>
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<span style="color: purple; font-size: large;"><b>130g farina "00";</b></span></div>
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<span style="color: purple; font-size: large;"><b>mezza bustina lievito per dolci;</b></span></div>
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<span style="color: purple; font-size: large;"><b>salsa ai lamponi </b></span></div>
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<span style="color: purple; font-size: large;"><b>Nel mixer ho mescolato burro e zucchero, poi ho aggiunto l'uovo, il latte, il succo+scorza del mezzo limone e la farina col lievito</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsxe3P3_WFmNVU3RVdz8KNmJj4XGfu4U2uU-rAqC3_h3cr_33jUqq3k0NN4bISWLU4CYvyKyrej8UrK5qtKSYhjwrki8tCYW0Jv64yWWbm7_mf5LO68GcDr0DNaFEs0JkmwW6RL6qzanT/s1600/SDC16915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsxe3P3_WFmNVU3RVdz8KNmJj4XGfu4U2uU-rAqC3_h3cr_33jUqq3k0NN4bISWLU4CYvyKyrej8UrK5qtKSYhjwrki8tCYW0Jv64yWWbm7_mf5LO68GcDr0DNaFEs0JkmwW6RL6qzanT/s400/SDC16915.JPG" width="400" /></a></div>
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<span style="color: purple; font-size: large;"><b>Ho aggiunto la salsa di lamponi preparata prima</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1Umu64sEz6taGBI4N_FN3VzmoNdEhsFF926hJ2iCW4e-_UwfeAoTG1iTZAC0iI7iB4_n_X51QH0b46fgcSig6WR8vYoL1zHXWMCXHiYlo3RBFgtIDs92B0zNYfr3PBfcdBXwF8Ar9BMd/s1600/SDC16916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1Umu64sEz6taGBI4N_FN3VzmoNdEhsFF926hJ2iCW4e-_UwfeAoTG1iTZAC0iI7iB4_n_X51QH0b46fgcSig6WR8vYoL1zHXWMCXHiYlo3RBFgtIDs92B0zNYfr3PBfcdBXwF8Ar9BMd/s640/SDC16916.JPG" width="640" /></a></div>
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<span style="color: purple; font-size: large;"><b>Ho versato in una teglia rettangolare (20x26cm) con carta forno e h</b></span><b style="color: purple; font-size: x-large;">o cotto in forno caldo a 180° per circa 12 minuti (fate la prova stecchino ;D)</b></div>
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<span style="color: purple; font-size: large;"><b>Far raffreddare</b></span></div>
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<span style="color: purple; font-size: large;"><b>Nel frattempo ho preparato un <u>composto delizioso</u> fatto da crema aromatizzata al limoncello,crema di ricotta, panna montata e meringa cotta</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti crema al limoncello:</b></span></div>
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<span style="color: purple; font-size: large;"><b>100g latte;</b></span></div>
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<span style="color: purple; font-size: large;"><b>2 tuorli;</b></span></div>
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<span style="color: purple; font-size: large;"><b>30g zucchero;</b></span></div>
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<span style="color: purple; font-size: large;"><b>10g farina "00";</b></span></div>
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<span style="color: purple; font-size: large;"><b>1 cucchiaio di limoncello</b></span></div>
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<span style="color: purple; font-size: large;"><b>Scaldare il latte</b></span></div>
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<span style="color: purple; font-size: large;"><b>Nel frattempo sbattere i tuorli con lo zucchero, aggiungere la farina </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXSDfdiIoleP_hPjucjdRolyVWJLrn_deG9Qrjhr604B3b80JwX-FM7HiB3py0o7aiHA2Qv0vlX_fnXfcfmRS41_jjWVLpGF7TxCOfpCCY89qeDnBPu0CCCPoEJlPUIEmxajhzpfhiGS/s1600/SDC16919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXSDfdiIoleP_hPjucjdRolyVWJLrn_deG9Qrjhr604B3b80JwX-FM7HiB3py0o7aiHA2Qv0vlX_fnXfcfmRS41_jjWVLpGF7TxCOfpCCY89qeDnBPu0CCCPoEJlPUIEmxajhzpfhiGS/s640/SDC16919.JPG" width="640" /></a></div>
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<span style="color: purple; font-size: large;"><b>e versare a filo il latte caldo</b></span></div>
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<span style="color: purple; font-size: large;"><b>Rimettere sul fuoco e far addensare, mescolando</b></span></div>
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<span style="color: purple; font-size: large;"><b>Fuori dal fuoco unire il limoncello e mescolare.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Far raffreddare.</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti meringa cotta:</b></span></div>
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<span style="color: purple; font-size: large;"><b>50g albumi;</b></span></div>
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<span style="color: purple; font-size: large;"><b>40g acqua;</b></span></div>
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<span style="color: purple; font-size: large;"><b>30g zucchero</b></span></div>
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<span style="color: magenta; font-size: large;"><b>far bollire acqua e zucchero 1 minuto</b></span></div>
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<span style="color: magenta; font-size: large;"><b>sbattere gli albumi e quando iniziano a montare versare a filo, continuando a sbattere con le fruste finchè non otterrete una meringa lucida e tiepida (quasi fredda)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKUca_cPbrWMcyRokg8hNVSqISnmA-DVj9s47KceLgUuNZL3o3OYFMEYYZnZqqkxDJwJkoYhM2WgAzY9BJ-IpVzYWmX-aU2uuj5iIErphErq8h8JyY8Zd9JHltYOywSWM3BPAwbDfJdi1/s1600/SDC16920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKUca_cPbrWMcyRokg8hNVSqISnmA-DVj9s47KceLgUuNZL3o3OYFMEYYZnZqqkxDJwJkoYhM2WgAzY9BJ-IpVzYWmX-aU2uuj5iIErphErq8h8JyY8Zd9JHltYOywSWM3BPAwbDfJdi1/s400/SDC16920.JPG" width="400" /></a></div>
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<span style="color: purple; font-size: large;"><b>Montare 250ml di panna</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqyv_7RxLRo8MiU4qcq6jXakFhFBeu8IjS0D4nrxfn9RWRfXhDijZDNH6HtaUE32_fOlV6GHjdwQ-3sen8Xef3pAmsaSUhHgGSuMfqpUQ3psEAmSYKO9ANwa1gnKOBTbf6GrPRbDn5EC9/s1600/SDC16921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqyv_7RxLRo8MiU4qcq6jXakFhFBeu8IjS0D4nrxfn9RWRfXhDijZDNH6HtaUE32_fOlV6GHjdwQ-3sen8Xef3pAmsaSUhHgGSuMfqpUQ3psEAmSYKO9ANwa1gnKOBTbf6GrPRbDn5EC9/s400/SDC16921.JPG" width="400" /></a></div>
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<span style="color: purple; font-size: large;"><b>Sbattere 650g di ricotta con 80g di zucchero</b></span></div>
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<span style="color: purple; font-size: large;"><b>Incorporare la crema al limoncello</b></span></div>
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<span style="color: purple; font-size: large;"><b>infine unite la panna montata, mescolando delicatamente (dal basso verso l'alto) </b></span></div>
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<span style="color: purple; font-size: large;"><b>e la meringa cotta</b></span></div>
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<span style="color: purple; font-size: large;"><b>ASSEMBLATE IL DOLCE</b></span></div>
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<span style="color: purple; font-size: large;"><b>Tagliate dal biscotto ai lamponi tanti cuoricini</b></span></div>
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<span style="color: purple; font-size: large;"><b>Prendete uno stampo da plumcake e foderatelo con pellicola</b></span></div>
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<span style="color: purple; font-size: large;"><b>versate uno strato di </b></span><b style="color: purple; font-size: x-large;"><u>composto delizioso</u></b></div>
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<span style="color: purple; font-size: large;"><b>sopra affondate i cuoricini mettendoli in fila, tutti appiccicati</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ricoprite col resto del </b></span><b style="color: purple; font-size: x-large;"><u>composto delizioso</u> (lasciandone da parte un po' che ci servirà per decorare), livellando bene</b></div>
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<b style="color: purple; font-size: x-large;">Mettete in frigo per 6 ore </b></div>
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<b style="color: purple; font-size: x-large;">Sformate il dolce direttamente sul piatto da portata e decorate con la crema lasciata da parte e della salsa ai lamponi </b><b style="font-size: x-large;"><span style="color: magenta;">(</span></b><b style="font-size: x-large;"><span style="color: magenta;">fatta cuocendo dei lamponi con qualche cucchiaio di zucchero per 1-2 minuti)</span></b></div>
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<strong style="background-color: #f6fff8; color: #99224d; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;">Con questa ricetta partecipo al contest di </strong><a href="http://nonnarica.blogspot.it/" style="background-color: #f6fff8; color: #54602a; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify; text-decoration: none;"><strong>Nonna Rica</strong></a><strong style="background-color: #f6fff8; color: #99224d; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;"> <em>Raspberry I love you</em></strong><br style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 10px; line-height: 14px;" /><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHEZAyN_H2UTIbqLC4_y2WUfNTeQIauaDsYbBxP8WLaXYmNKR8OA9yFWtzNb-kaV40NLqdIyEyhv-LvHzP6vdFYNUp73hS29MgUuIMSn-FPZ2kqlu1vTqZlHZdve2bQkuvkNwcQ7ODuvAz/s320/raspberrycontest.png" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 10px; line-height: 14px; padding: 8px;" width="241" /></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com2tag:blogger.com,1999:blog-7089797615260089530.post-9761832267898360632013-06-02T11:15:00.001+02:002013-06-16T16:56:28.758+02:00"TORTA MORBIDOSA AI LAMPONI CON GOCCE DI CIOCCOLATO"<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple; font-size: large;"><b>Buongiorno!!!</b></span></div>
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<span style="color: purple; font-size: large;"><b>ecco a voi una ricettina super, di mia invenzione...</b></span></div>
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<span style="color: purple; font-size: large;"><b>gustatevi la ricetta</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b style="background-color: #f4cccc;">"TORTA MORBIDOSA AI LAMPONI CON GOCCE DI CIOCCOLATO"</b></span></div>
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<span style="color: purple; font-size: large;"><b>Ingredienti:</b></span></div>
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<span style="color: blue; font-size: large;"><b>3 uova;</b></span></div>
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<span style="color: blue; font-size: large;"><b>200g zucchero;</b></span></div>
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<span style="color: blue; font-size: large;"><b>100ml olio di semi;</b></span></div>
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<b style="font-size: x-large;"><span style="color: blue;">100ml latte;</span></b></div>
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<span style="color: blue; font-size: large;"><b>150g farina "00"(io Molino Chiavazza);</b></span></div>
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<span style="color: blue; font-size: large;"><b>150g farina di riso (io Molino Chiavazza)</b></span></div>
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<span style="color: blue; font-size: large;"><b>1 bustina di lievito per dolci;</b></span></div>
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<span style="color: blue; font-size: large;"><b>lamponi freschi a volontà;</b></span></div>
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<span style="color: blue; font-size: large;"><b>gocce di cioccolato a volontà</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Sbattere uova e zucchero, aggiungere l'olio, il latte e continuare a sbattere</b></span></div>
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<span style="color: magenta; font-size: large;"><b> infine aggiungere le farine setacciate con il lievito.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Versare l'impasto ottenuto in una tortiera da 24cm di diametro, oliata e infarinata.</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Sulla superficie del dolce spargere i lamponi freschi lavati, le gocce di cioccolato e spolverizzare con qualche cucchiaiata di zucchero semolato (che donerà una deliziosa crosticina dorata alla torta ;D)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Cuocere in forno caldo a 180° per circa 30 minuti (fate la prova stecchino ;D)</b></span></div>
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<span style="color: magenta; font-size: large;"><b>Servite a fette, magari, come ho fatto io, accompagnando con una salsina ai lamponi (fatta cuocendo dei lamponi con qualche cucchiaio di zucchero, 1-2 minuti e poi filtrando il tutto con un colino)</b></span></div>
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;"><b>ET VOILÀ, LA TORTA E' PRONTA! </b></span></div>
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<strong style="background-color: #f6fff8; font-family: 'Crimson Text'; font-size: 23px; line-height: 32px; text-align: justify;"><span style="color: purple;">Con questa ricetta partecipo al <a href="http://cultura-del-frumento.blogspot.it/2013/05/contest-mani-in-pasta-la-farina-di-riso.html">contest</a></span></strong></div>
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<img alt="NUOVO CONTEST" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijm10AfI1qPHXyE2vRy9GOaSpvv64o7XubsoHlDEf9mzBZHOrwixTa78ZJG2KnoROc8go3BrYE0B5OY5_MyQR6XcrdarA9cUAhcSvrZNHhB_JuV1AlUHtsxfKduLSpxyQhclQcjuBoDhc/s1600/Logo_Riso_rid.jpg" /></div>
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<span style="color: purple; font-size: large;"><b>Baciotti!!!</b></span></div>
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Marilenahttp://www.blogger.com/profile/00213749237672472002noreply@blogger.com2