tag:blogger.com,1999:blog-48943050922766467832024-03-09T07:12:18.562+00:00La Pasta Risottata............e altre cosette buone!!Vera-LaPastaRisottatahttp://www.blogger.com/profile/09753579065236475677noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-4894305092276646783.post-3405171483657326012018-04-22T18:21:00.001+01:002018-04-23T21:54:06.642+01:00Tortilla di butifarra negra e fagioli bianchi e Tortilla de patatas classica<h2>
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<span style="font-size: x-large;"><i>En español mas abajo</i></span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://www.mtchallenge.it/2018/04/05/la-ricetta-della-sfida-n-72/">MTC 72</a>. La bravissima <i>Mai</i> de <a href="http://ilcoloredellacurcuma.blogspot.com.es/2018/04/tortilla.html">Il Colore della Curcuma</a> propone per questa sfida La Tortilla di Patatas.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mi sa che devo essere un po' rincitrullita perchè rileggendo ora, con calma, il regolamento, mi accorgo che avrei potuto (dovuto) giocare un po' più di fantasia. Cosa volete che vi dica....ho letto una volta sola il post non appena pubblicato e poi non ho più avuto tempo di riguardare e così mi son fatta un'idea sbagliata.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Peccato. Visto che questo MTC sarà l'ultimo (e mi mancherà moltissimo) avrei preferito fare qualcosa di strabiliante...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ho fatto la Tortilla di patatas classica e poi ho pensato ad una versione creativa basata su prodotti locali. Visto che vivo a Tarragona ho scelto di riallacciarmi ad un piatto molto tipico catalano: <i>Mongetes amb Botifarra Negra</i> (Fagioli bianchi con butifarra nera). E così ho preparato una Tortilla di fagioli bianchi e butifarra nera.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">La Butifarra nera (esiste anche quella bianca, quella fresca e molte altre varietà,ma il discorso sarebbe lungo...) è un insaccato fatto,basicamente, con carne trita di maiale, sangue, sale e pepe. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ho servito le Tortillas con <i>Pa Tumaca</i> (Pan con tomate ovvero Pane con pomodoro. Ovvero:pane leggermente tostato, sfregato con aglio e con un pomodoro tagliato a metà. Un pizzico di sale, un filo di olio e ...voilà.Molto tipico di questa zona) e <i>salsa Alioli</i> (idem. La ricetta <a href="http://lapastarisottata.blogspot.com.es/2015/06/cheeseburger-al-profumo-di-capperi-con.html">qui</a> )</span></div>
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<i><span style="font-family: inherit; font-size: large;"><u>Per una padella di 25 cm:</u></span></i></div>
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<i><span style="font-family: inherit; font-size: large;">400 gr di fagioli bianchi cotti</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">2 patate (ma sarà buonissima anche senza)</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">200 gr di butifarra negra </span></i></div>
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<i><span style="font-family: inherit; font-size: large;">11 uova</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">uno spicchio di aglio</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">erba cipollina</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">sale </span></i></div>
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<i><span style="font-family: inherit; font-size: large;">pepe</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">olio e.v.o.</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">Tagliare a fette un po' spesse la butifarra.</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">Ungere leggermente una padella, scaldarla e marcare le fette di butifarra per pochi secondi da tutte due i lati.</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">Togliere dalla padella e tagliare a pezzetti.</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">Riservare</span></i></div>
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<i><span style="font-family: inherit; font-size: large;">Versare un filo di olio in una padella con uno spicchio di aglio pelato. Far insaporire l'olio e poi togliere l'aglio e versarvi i fagioli. Salare.Insaporire.</span></i></div>
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<span style="font-size: large;"><i>Aggiungere la butifarra e l'erba cipollina, girare e riservare in un piatto con le patate tagliate a cubetti e cotte al vapore.</i></span></div>
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<span style="font-size: large;"><i>Sbattere le uova, salare e aggiungere il composto di butifarra e fagioli. Assaggiare e, eventualmente, rettificare di sale e pepe.</i></span></div>
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<span style="font-size: large;"><i>Mettere su basso fuoco la padella per la tortilla con un filo di olio. Versarvi il composto.</i></span></div>
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<span style="font-size: large;"><i>Cuocere a fuoco basso fino a quando vedrete che la parte inferiore si sarà solidificata (senza bruciarsi!!).</i></span></div>
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<span style="font-size: large;"><i>A questo punto girarla con l'aiuto di un piatto bagnato e cuocere per qualche minuto (il centro deve restare quasi crudo).</i></span></div>
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<a href="https://www.mtchallenge.it/2018/04/05/la-ricetta-della-sfida-n-72/"><img border="0" data-original-height="764" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiuZkRCFdq73WdxMFiUwjGRXnzeL1DcYZMpUe_Jf0-LkFGg4-IWOySiOoPJgkgTPGLyEuGpBd5yvDd8HfbTm3u11cg8gFFpKUmCPZ-9kRENRSNC1xflvYsJ7TybDk7mr7G7tXFd0IwwLn/s320/banner_sfidadelmese_72.jpg" width="320"></a></div>
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Continuiamo con :</span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoBb5eRlxi5mGps_h7lc9Ew4Np4XSEf_-_jdfjkrrEeY0aUsUeAhIPeMiccIfGtNnUTsnIOsDNKPnVWRiEMzRKWUlTjmctVpYW_mpcDUe7auVRMuo7tDMETQxGa7UsIMYIXem3j5B12OY/s1600/Tortilla+patata2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1599" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoBb5eRlxi5mGps_h7lc9Ew4Np4XSEf_-_jdfjkrrEeY0aUsUeAhIPeMiccIfGtNnUTsnIOsDNKPnVWRiEMzRKWUlTjmctVpYW_mpcDUe7auVRMuo7tDMETQxGa7UsIMYIXem3j5B12OY/s640/Tortilla+patata2a.jpg" width="640"></a></div>
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<i><span style="font-family: inherit; font-size: x-large;">Tortilla di patate (Mai Esteve)</span></i></h2>
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<span style="font-size: large;"><i><u>Per una padella di 25cm:</u></i></span></div>
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<span style="font-size: large;"><i>1 kilo e 200 gr di patate (sbucciate)</i></span></div>
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<span style="font-size: large;"><i>11uova</i></span></div>
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<span style="font-size: large;"><i>1 cipolla grande</i></span></div>
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<span style="font-size: large;"><i>olio e.v.o.</i></span></div>
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<span style="font-size: large;"><i>sal<span style="background-color: #f3f3f3;">e</span></i></span></div>
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<span style="text-align: start;"><span style="font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3;">Lavate le patate e sbucciatele, tagliatele a pezzi irregolari e friggetele con del olio in una padella molto capiente, e dopo 5 minuti aggiungete la cipolla tagliata a fettine molto sottili</span></span></span><span style="background-color: #f3f3f3; color: #999999; font-family: "helvetica neue", arial, helvetica, sans-serif; font-size: 13.2px; text-align: start;">. .</span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;">Salate mentre friggono e girate ogni tanto per non bruciarle.</span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;">In un recipiente, sempre molto capiente, sbattete le uova e salate.</span></span></div>
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<span style="font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; text-align: start;">Quando le patate e la cipolla sono cotte e dorate, oserei dire fritte e croccanti, scoltele con una schiumarola e versatele dentro il recipiente con le uova sbattute.</span></span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Amalgamare e controllare di sale.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;"> A questo punto versate il composto nella padella, a fuoco basso, procurando non bruciarlo. </span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Con il mestolo di legno, mi raccomando, controllare che non si attacchi anche se il massimo per una tortilla de patatas è il gioco di polso facendo si che questa si muova dentro la padella e non si attacchi.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Ed ecco che adesso viene la parte più temuta... GIRARLA! </span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Niente panico!!!</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Dovete soltanto avere un piatto piatto, abbastanza grande da coprire giusto la padella, datemi retta e inumiditelo con dell'acqua dalla parte dove si appoggerà la tortilla, in questo modo scivolerà da sola e non farete fatica a rovesciarla, altrimenti vi assicuro che l'uovo si appiccica!</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Allora, ci siamo? Facciamolo insieme:</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">mettiamo il piatto sulla padella, appoggiamo la mano sopra mentre con l'altra mano prendiamo la padella e la giriamo, accompagnando il piatto.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Stop!</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Fatto!</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large;">Ma non è finita perché ora viene una parte altrettanto importante, quella del rimboccare la tortilla, mi raccomando sempre con un mestolo di legno, e in questo caso con la parte concava, cominciate a rimboccare tutto intorno la frittata, come quando fate il letto, non so se mi spiego… ma con questo trucchetto è come si ottiene quel "effetto cuscinetto imbottito" che fa tanto figo!</span></div>
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<span style="font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; font-family: inherit;">Molt bé! Adesso siamo alla fine, potete far scivolare la tortilla dalla pentola stessa su un piatto se volete, ma io vi consiglio di ripetere lo stesso procedimento di prima, soltanto che questa volta non serve bagnarlo per fa</span><span style="background-color: #f3f3f3;"><span style="font-family: inherit;">rla scivolare. </span></span></span></div>
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<a href="https://lapastarisottata.blogspot.com/2018/04/tortilla-di-butifarra-negra-e-fagioli.html">Tortilla de butifarra negra y alubias blancas y Tortilla de patatas clásica</a></h3>
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<a href="https://www.mtchallenge.it/2018/04/05/la-ricetta-della-sfida-n-72/"><br></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://www.mtchallenge.it/2018/04/05/la-ricetta-della-sfida-n-72/">MTC 72</a>. La encantadora Mai de <a href="http://ilcoloredellacurcuma.blogspot.com.es/2018/04/tortilla.html">Il Colore della Curcuma</a> propone para este desafío La Tortilla de Patatas.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Creo que tengo que ser un poco atontada porque al releer ahora, con calma, el reglamento, me doy cuenta de que podría (debería) haber jugado un poco más de fantasía . </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">¿Qué querreis que diga? Leí una sola vez el post tan pronto como se publicó y luego ya no tuve tiempo para volver a mirar, así que me hice una idea equivocada.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Es una lástima. Ya este MTC será el último (y lo extrañaré mucho) hubiera preferido hacer algo increíble ...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">He preparado la clásica tortilla de patatas y luego he pensado en una versión basada en productos locales. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ya que vivo en Tarragona elegí basarme en un plato catalán muy típico: Mongetes amb Botifarra Negra (judías blancas con butifarra negra). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Asì que he preparado una tortilla de judías blancas y butifarra negra.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">La Butifarra negra (también hay blancas,frescas y muchas otras variedades, pero el discurso sería largo ...) es un embutido hecha, básicamente, con carne de cerdo picada, sangre, sal y pimienta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">He servido las tortillas acompañadas de Pa Tumaca (pan con tomate ); pan ligeramente tostado, frotado con ajo y un tomate cortado por la mitad, una pizca de sal, un poco de aceite y ... voilà.Muy típico de esta área) y salsa Alioli ( la receta <a href="http://lapastarisottata.blogspot.com.es/2015/06/cheeseburger-al-profumo-di-capperi-con.html">aquí</a>).</span></div>
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<span style="font-size: x-large;"><i><span style="font-family: inherit;">Tortilla de </span>judías<span style="font-family: inherit;"> blancas y butifarra negra</span></i></span></h2>
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<u><span style="font-size: large;">Para una sarten de 25 cm:</span></u></div>
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<span style="font-size: large;">400 gr de judias (alubias) blancas cocidos</span></div>
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<span style="font-size: large;">2 patatas ( será delicioso incluso sin)</span></div>
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<span style="font-size: large;">200 gr de butifarra negra</span></div>
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<span style="font-size: large;">11 huevos</span></div>
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<span style="font-size: large;">un diente de ajo</span></div>
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<span style="font-size: large;">cebollino</span></div>
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<span style="font-size: large;">sal</span></div>
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<span style="font-size: large;">pimienta</span></div>
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<span style="font-size: large;">aceite e.v.o.</span></div>
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<span style="font-size: large;">Cortar la butifarra en rodajas un poco gruesas.</span></div>
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<span style="font-size: large;">Engrasar ligeramente una sartén, calentar y marcar las rodajas de butifarra durante unos segundos de ambos lados.</span></div>
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<span style="font-size: large;">Retirar de la sartén y cortar en trozos pequeños.</span></div>
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<span style="font-size: large;">Reservar </span></div>
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<span style="font-size: large;">Verter un poco de aceite en una sartén con un diente de ajo pelado. Dejar que el aceite se aromatice con el ajo y luego quitar el ajo y verter las alubias. </span></div>
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<span style="font-size: large;">Salar.</span></div>
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<span style="font-size: large;">Agregar la butifarra y el cebollín, remover y reserve en un plato con las papas cortadas en cubitos y cocidas al vapor.</span></div>
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<span style="font-size: large;">Batir los huevos, agregar sal y agregar la mezcla de butifarra . Probar y, si es necesario, ajustar la sal y la pimienta.</span></div>
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<span style="font-size: large;">Coloque la sartén a fuego lento con un poco de aceite. Vierta la mezcla en ella.</span></div>
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<span style="font-size: large;">Cocine a fuego lento hasta que vea que la parte inferior se cuaje (¡sin quemarse!).</span></div>
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<span style="font-size: large;">En este punto, girar la tortilla con la ayuda de un plato húmedo y cocínar durante unos minutos (el centro debe permanecer casi crudo).</span></div>
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Y ahora:</div>
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<i><span style="font-family: inherit; font-size: x-large;">Tortilla di patate (Mai Esteve)</span></i></h2>
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<u>Para una sarten de 25 cm:</u></div>
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1 kilo y 200 gr de patatas (peladas)</div>
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11 huevos</div>
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1 cebolla grande</div>
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aceite e.v.o.</div>
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sal</div>
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Lavar las patatas, pélarlas, córtarlas en trozos irregulares y freirlas con aceite en una sartén grande, y después de 5 minutos agregar la cebolla en rodajas muy finas. .</div>
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Salar al freír y revolver de vez en cuando para no quemarlas.</div>
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En un recipiente, siempre muy grande, batir los huevos y la sal.</div>
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Cuando las patatas y la cebolla estén doradas, diría fritas y crujientes, sacarlas con una espumadera y verter en el cuenco con los huevos batidos.</div>
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Mezclar y controlar la sal.</div>
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En este punto, verter la mezcla en la sartén, a fuego lento, haciendo que no se queme.</div>
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Con la cuchara de madera, recomiendo comprobar que no se pegue.</div>
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Y ahora llega la parte más temida ... ¡GIRARLA!</div>
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¡No entres en pánico!</div>
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Sólo es necesario tener un plato, lo suficientemente grande como para tapar la sarten y humedecer con agua el lado donde se apoyará la tortilla.</div>
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Entonces, ¿estamos ahí? Hagámoslo juntos:</div>
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pon el plato sobre la sartén, pon tu mano sobre él mientras con la otra mano toma la sartén y gira, acompañando el plato.</div>
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Ya!</div>
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Hecho!</div>
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Pero ahora viene una parte igual de importante: el de la cirugía estética de la tortilla, siempre recomiendo el uso de una cuchara de madera, y en este caso con la parte cóncava, empujar todo el camino alrededor de la tortilla, como cuando se hace la cama, No sé si me he podido explicar ... pero con este truco es cómo obtienes ese "efecto almohadillas rellena" que es tan genial.</div>
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Molt bé! Ahora que estamos al final, podéis deslizar la tortilla de la sartén al platos, pero os recomiendo que repita el mismo procedimiento que antes, solo que esta vez no necesita mojarlo para hacerlo resbalar.</div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com26tag:blogger.com,1999:blog-4894305092276646783.post-52693251506876046592018-03-19T18:51:00.000+00:002018-03-19T18:54:56.604+00:00La mia pizza - Mi pizza<h2>
<span style="font-size: x-large;"><i><span style="font-family: inherit;">En español </span>más<span style="font-family: inherit;"> abajo</span></i></span></h2>
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<span style="font-size: x-large;"><i><span style="font-family: inherit;"><br /></span></i></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Un'altra ricetta di pizza? Sì,ma questa è assolutamente mia;nata dopo vari esperimenti per trovare un impasto cui non si debba dedicare troppo tempo.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Provatela! Vale la pena.</span><br />
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<span style="font-family: inherit; font-size: x-large;"><i style="background-color: #f3f3f3;">La mia Pizza</i></span></h2>
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<span style="font-family: inherit; font-size: large; font-weight: normal;"><u style="background-color: #f3f3f3;">Per una teglia da forno + una piccola rotonda</u></span></h2>
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<span style="background-color: #f3f3f3; font-size: large;"><div style="font-family: inherit; font-weight: normal; text-align: center;">
<span style="font-family: inherit;">15 gr di lievito di birra fresco</span></div>
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<span style="font-family: inherit;">200 ml di acqua tiepida</span></div>
<div style="font-family: inherit; font-weight: normal; text-align: center;">
<span style="font-family: inherit;">1/2 cucchiaino di zucchero</span></div>
<div style="font-family: inherit; font-weight: normal; text-align: center;">
<span style="font-family: inherit;">250 gr di farina normale</span></div>
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<span style="font-family: inherit;">125 gr di farina normale</span></div>
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<span style="font-family: inherit;">125 gr di manitoba</span></div>
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<span style="font-family: inherit;">2 cucchiai di olio e.v.o.</span></div>
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<span style="font-family: inherit;">100 ml di acqua</span></div>
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<span style="font-family: inherit;">3-4 cucchiaini di sale</span></div>
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<span style="font-family: inherit; font-weight: normal;"><div style="text-align: center;">
<span style="font-family: inherit;">Sciogliere 15gr di lievito fresco sbriciolato in 200ml di acqua tiepida e 1/2 cucchiaino di zucchero.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;">Mescolare 250gr di farina normale, 1/2 cucchiaino di zucchero e aggiungere il lievito diluito;mescolare fino ad avere un composto morbido.</span></h2>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;"> Coprire con pellicola e lievitare minimo mezz'ora.</span></h2>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;">Aggiungere 250gr di farina (circa la metà usare manitoba), 2 cucchiai di olio, 100 ml scarsi di acqua, 3 o 4 cucchiaini di sale.</span></div>
<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;"><div style="text-align: center;">
<span style="font-family: inherit;">Impastare prima nella ciotola poi su un tavolo infarinato.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;"><div style="text-align: center;">
<span style="font-family: inherit;">Lievitare 3 o 4 ore.</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;">Stendere con le nocche. Condire a piacere.</span> </h2>
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<span style="background-color: #f3f3f3; font-family: inherit; font-size: large; font-weight: normal;">Cuocere a 230º per 15 min</span></h2>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; font-family: "Cherry Cream Soda"; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="https://lapastarisottata.blogspot.com/2018/03/la-mia-pizza-mi-pizza.html">Mi Pizza </a></h3>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¿Otra receta de pizza? Sí, pero esta es absolutamente mía, nació después de varios experimentos para encontrar una masa por la cual no haya que invertir demasiado tiempo.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Inténtalo! Vale la pena</span><br />
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<span style="font-family: inherit; font-size: x-large;"><i>Mi Pizza</i></span></h2>
<br />
<h2 style="text-align: center;">
<span style="font-weight: normal;"><span style="font-size: large;"><i><u>Para una bandeja de hornear + una pequeña rotonda</u></i></span></span></h2>
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<div style="text-align: center;">
<i style="font-weight: normal;"><span style="font-size: large;">15 gr de levadura de panaderia fresca</span></i></div>
<span style="font-weight: normal;"><div style="text-align: center;">
<i><span style="font-size: large;">200 ml de agua tibia</span></i></div>
<span style="font-size: large;"><div style="text-align: center;">
<i>1/2 cucharadita de azúcar</i></div>
<i><div style="text-align: center;">
<i>250 gr de harina normal</i></div>
</i></span></span></h2>
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<div style="text-align: center;">
<span style="font-size: large; font-style: italic; font-weight: 400;"><br /></span></div>
<span style="font-weight: normal;"><div style="text-align: center;">
<i><span style="font-size: large;">125 gr de harina normal</span></i></div>
<span style="font-size: large;"><div style="text-align: center;">
<i>125 gr de harina de fuerza</i></div>
<i><div style="text-align: center;">
<i>2 cucharadas de aceite e.v.o.</i></div>
<div style="text-align: center;">
<i>100 ml de agua</i></div>
<div style="text-align: center;">
<i>3-4 cucharaditas de sal</i></div>
</i></span></span></h2>
<h2>
<div style="text-align: center;">
<span style="font-size: large; font-style: italic;"><br /></span></div>
<span style="font-size: large;"><div style="text-align: center;">
<i><span style="font-weight: normal;">Disolver 15 gramos de levadura desmenuzada en 200 ml de agua tibia y 1/2 cucharadita de azúcar.</span></i></div>
<i><div style="text-align: center;">
<i><span style="font-weight: normal;">Mezclar 250 gr de harina normal, 1/2 cucharadita de azúcar y agregar la levadura diluida, mezclar hasta tener un compuesto </span><span style="font-weight: 400;">homogéneo</span><span style="font-weight: normal;"> y suave.</span></i></div>
</i></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><i><span style="font-weight: normal;">Cubrir con papel transparente y dejar reposar durante al menos media hora.</span></i></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><i><span style="font-weight: normal;">Agregar 250 gr de harina (entre harina normal y de fuerza ), 2 cucharadas de aceite, 100 ml de agua, 3 o 4 cucharaditas de sal.</span></i></span></h2>
<h2>
<div style="text-align: center;">
<i><span style="font-size: large; font-weight: normal;">Amasar primero en el tazón y luego en una mesa enharinada.</span></i></div>
<span style="font-size: large;"><div style="text-align: center;">
<i><span style="font-weight: normal;">Reposar 3 o 4 horas.</span></i></div>
</span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><i><span style="font-weight: normal;">Extender con los nudillos. </span></i></span></h2>
<h2 style="text-align: center;">
<i><span style="font-size: large; font-weight: normal;">Sazonar al gusto.</span></i></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><i><span style="font-weight: normal;">Hornear a 230º por 15 minutos</span></i></span></h2>
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<span style="font-size: large;"><i><span style="font-weight: normal;"><br /></span></i></span></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com3tag:blogger.com,1999:blog-4894305092276646783.post-76502765450074460092018-01-14T17:59:00.000+00:002018-01-14T09:25:34.559+00:00Bavarese al cocco con caramello al rhum e ananas caramellato - Bavaresa al coco con caramelo al ron y piña caramelizada<br />
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<span style="font-size: x-large;"><i>En español màs abajo</i></span></h2>
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<span style="font-size: x-large;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Eccomi. Per partecipare al <a href="https://www.mtchallenge.it/2017/11/08/mtc-n-69-la-ricetta-della-sfida/">MTC N.69</a>, ovvero: <i>La Cucina Alcolica</i> proposta da Giulia di <a href="http://alterkitchen.it/">Afterkitchen</a>.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Si tratta di destrutturare un cocktail alcolico ovvero: scegliere un cocktail e, con gli ingredienti che lo compongono, creare un piatto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Io ho scelto la <i>PIÑACOLADA</i> e ho ideato questo: Bavarese al Latte di Cocco con Caramello al Rhum e Ananas Caramellato y Flambeado al Rhum.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Riporto la ricetta classica del conosciutissimo cocktail:</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Piñacolada</u></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cl di rhum bianco</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">9 cl di succo d'ananas</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cl di latte di cocco</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: x-large;"><i>Bavarese al latte di cocco, caramello al rhum e ananas caramellato</i></span></h2>
<div>
<span style="font-family: inherit; font-size: x-large;"><i><br /></i></span></div>
<h2 style="text-align: center;">
<span style="font-weight: normal;"><u>Per la bavarese</u></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">3 tuorli</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">60 gr di zucchero</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">250 ml di latte di cocco</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">5 fogli colla di pesce (8 gr)</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">150 ml di panna </span></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large; font-weight: normal;">rhum bianco</span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Sbattere benissimo i tuorli con lo zucchero. Versare in un pentolino e cuocere a fuoco basso, sempre mescolando fin quando cominci a "tirare". </span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">Aggiungere i fogli di gelatina precedentemente ammollati in acqua. Aggiungere anche un tappo circa di rhum, mescolare e colare.</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">Montare la panna a punto di neve e aggiungere al composto quando si sarà raffreddato con movimenti avvolgenti.</span></span></h2>
<div style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">Versare in stampini individuali o in unico stampo.</span></span></div>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;"><br /></span><span style="font-size: large;"><u>Per il caramello:</u></span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">200 zucchero</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">100 acqua meno due cucchiai</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">2 cucchiai di rhum bianco</span></span></h2>
<div>
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-weight: normal;"><span style="font-size: large;">Versare in un padellino dal fondo spesso lo zucchero</span></span><span style="font-family: inherit; font-size: large;">, spruzzare con la mano pochissima acqua </span><span style="font-family: inherit; font-size: large;">e mettere sul fuoco a fiamma medio-bassa. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Senza mai mescolare e tenendo sotto stretto controllo, lasciare che lo zucchero si sciolga e cominci a dorarsi. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Quando sarà a punto di caramello bisogna aggiungere l'acqua (che avrete fatto scaldare) e poi il rhum. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Per non bruciarsi io copro con il coperchio, sposto il coperchio un pochino, giusto per lasciare lo spazio dove versare l'acqua con molta attenzione perchè schizzerà moltissimo.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Mescolare e lasciar raffreddare.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u>Per il montaggio</u></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u><br /></u></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">2 fette di ananas per persona</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">zucchero di canna</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">burro </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">rhum bianco</span></div>
<div style="text-align: center;">
<span style="font-size: large;">1 cucchiaio di caramello al rhum</span></div>
<div>
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Tagliare la fetta di ananas a pezzetti.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">In una padella sciogliere un pezzetto di burro e mettervi a dorare l'ananas.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Spolverare con un bel cucchiaio di zucchero di canna, mescolare, versare il rhum e fiammeggiare. Aggiungere il caramello, mescolare. Lasciar raffreddare.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Montare il piatto. Disporre la bavarese nel centro, l'ananas al lato e versare il caramello sopra la bavarese.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
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<a href="https://www.mtchallenge.it/2017/11/08/mtc-n-69-la-ricetta-della-sfida/"><img border="0" data-original-height="368" data-original-width="768" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8IOolVbEkXHfec7p4IWykVJ32Utp4D0Is6Bzi1OM9GLpVcnfvBUF9SWgYG1uesH9YZD4vlwTmSs1fYZ9PEh2-C2POHisuJO7zmgbikKQJo4B79Qz_PtRn7bYp1N6uSplvkzK9yqvms0a/s320/banner_sfidadelmese_69-768x367.jpg" width="320" /></a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; font-family: "Cherry Cream Soda"; font-size: 24px; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="https://lapastarisottata.blogspot.com/2017/11/bavarese-al-cocco-con-caramello-al-rhum.html">Bavaresa de coco con caramelo al ron y piña caramelizada - Bavarese al latte di cocco con caramello al rhum e ananas caramellato</a></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Aquí estoy. Para asistir al <a href="https://www.mtchallenge.it/2017/11/08/mtc-n-69-la-ricetta-della-sfida/">MTC N.69</a>, osea: La cocina alcohólica propuesta por Giulia de <a href="http://alterkitchen.it/">Afterkitchen</a> .</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Se trata de destructurar un cóctel y crear un plato con los ingredientes que lo componen.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Elegí la PIÑACOLADA e ideé esto: Bavaresa de leche de coco con caramelo al ron y piña caramelizada y flambeada.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Os dejo la receta clásica del famoso cóctel:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>PiñaColada</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><br /></u></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cl de ron blanco</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">9 cl de jugo de piña</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cl de leche de coco</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: x-large;"><i>Bavaresa de leche de coco, caramelo al ron y piña caramelizada</i></span></h2>
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<span style="font-family: inherit; font-size: x-large;"><i><br /></i></span></div>
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<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;"><u>Para la bavaresa</u><br />3 yemas de huevo<br />60 gramos de azúcar<br />250 ml de leche de coco<br />5 hojas de gelatina (8 gr)<br />150 ml de nata<br /> ron blanco<br /><br />Batir bien las yemas con el azúcar. </span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;">Verter en una cacerola y cocinar a fuego lento, revolviendo hasta que comience a espesar.<br />Agregue las hojas de gelatina previamente puestas en remojo en agua. </span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;">También agregue un tapón de rhum, mezclar y pasar por un colador.<br />Batir la nata a punto de nieve y agregar al compuesto ya frio con movimientos envolvientes.<br />Verter en moldes individuales o en un molde grande.</span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;"><br /><u>Para el caramelo</u><br />200 gramos de azúcare<br />100 militros de agua menos de dos cucharadas<br />2 cucharadas de ron blanco<br /><br />Verter el azúcar en una sarten, espolvorear con poca agua y poner a fuego medio bajo.</span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;">Nunca mezclar y mantener bajo control. Dejar que el azúcar se disuelva y comience a colorarse.<br />Cuando ya tiene un color dorado, es necesario agregar el agua (que se habrá calentado previamente) y luego el ron.<br />Para evitar quemaduras, cubro con la tapa, muevo la tapa un poco, solo para dejar espacio para verter el agua con mucho cuidado porque salpicará mucho.<br />Revuelva y deje enfriar.</span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit; font-size: large; font-weight: normal;"><br /><u>Para el montaje</u><br />2 rebanadas de piña por persona<br />azúcar de caña<br />mantequilla<br />ron blanco<br />1 cucharada de caramelo al ron</span></h2>
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<span style="font-family: inherit; font-size: large; font-weight: normal;"><br />Corta la piña en trocitos.<br />En una sartén, derretir un pedazo de mantequilla y dorar la piña.<br />Espolvorear con una buena cucharada de azúcar de caña, mezclar, verter el ron y flambear. </span></h2>
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<span style="font-family: inherit; font-size: large; font-weight: normal;">Agregar el caramelo, mezclar. </span></h2>
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<span style="font-family: inherit; font-size: large; font-weight: normal;">Dejar que se enfríe</span></h2>
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<span style="font-family: inherit; font-size: large; font-weight: normal;">.<br />Montar el plato. Colocar la bavaresa en el centro del plato, la piña a un lado y vierta el caramelo en cima de la bavaresa.</span></h2>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com10tag:blogger.com,1999:blog-4894305092276646783.post-9044883011388274772017-10-22T17:47:00.001+01:002017-10-22T17:47:47.083+01:00Cannoncini con crema pasticcera ai mirtilli e con crema di liquirizia e cioccolato bianco - Cañas con crema pastelera de arándanos y con crema de regaliz y chocolate blanco<h2>
<span style="font-family: inherit; font-size: x-large;"><i>En español màs abajo</i></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I Cannoncini o Cannoli. Questa la sfida di ottobre proposta da <a href="https://121gradi.blogspot.com.es/2017/10/i-cannoli-o-cannoncini-di-sfoglia-e.html">Francesca</a> del blog <a href="https://121gradi.blogspot.com.es/2017/10/i-cannoli-o-cannoncini-di-sfoglia-e.html">121 Gradi</a> per l'<a href="https://www.mtchallenge.it/2017/10/06/mtc-n-68-la-ricetta-della-sfida-ottobre/">MTC N.68</a>.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Appena ho saputo il tema di questo mese il mio pensiero è andato a un ricordo,anzi:dei ricordi. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ai cannoncini della pasticceria del mio paese e a pomeriggi invernali passati con il gruppo di amici a divorare i famosi cannoncini con la altrettanto famosa cioccolata. Che bontà!!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ai ricordi della mia adolescenza e gioventù e a quel gruppo di amici (alcuni leggeranno questo post perchè non ci siamo mai persi nonostante le distanze geografiche) dedico i miei cannoncini. Scusatemi: nella mia mente, quando pensavo come farli, dovevano essere bellissimi,ma, alla fine, non mi son venuti molto bene, ma...conta il pensiero;no? ^-^</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ho fatto la pasta sfoglia esattamente come insegna Francesca, nel suo fantastico post.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Per il ripieno ho fatto una Crema Pasticcera al microonde di Montersino che ho trovato sul post <a href="https://www.mtchallenge.it/2017/10/16/mtc-n-68-creme-e-cremine-facciamo-il-punto/">Tips & Tricks</a> su MTC. L'ho divisa in due. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Con una metà ho preparato la crema pasticcera ai mirtilli e al cannoncino già ripieno ho dato una nota croccante con dei pistacchi tritati.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Con l'altra metà ho preparato la crema alla liquirizia cui ho aggiunto una ganache di cioccolato bianco per addolcire il sapore spiccato della liquirizia.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Come dicevo sopra non sono molto contenta del risultato perchè in cottura, non so perchè, la pasta si è "crepata" e quindi i cannoncini , esternamente, non hanno un aspetto "liscio".</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Nonostante l'aspetto non proprio perfetto, all'assaggio erano fantastici.</span></div>
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<span style="font-size: x-large;"><i>Ca<span style="font-family: inherit;">nnoncini con Crema Pasticcera ai Mirtilli e con Crema di Liquirizia e Cioccolato Bianco</span></i></span></h2>
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<i><span style="font-family: inherit; font-size: large;">Con queste dosi di impasto e creme si prepareranno una cinquantina di cannoncini.</span></i></div>
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<i><u><span style="font-family: inherit;">Cannoncini</span></u></i></h2>
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<span style="font-size: large;"><i><u>Per il panetto</u></i></span></div>
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<span style="font-size: large;"><i>350 gr di burro</i></span></div>
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<span style="font-size: large;"><i>150 gr di farina 00</i></span></div>
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<span style="font-size: large;"><i><u>Per il pastello</u></i></span></div>
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<span style="font-size: large;"><i>350 gr di farina 00</i></span></div>
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<span style="font-size: large;"><i>150 gr di burro</i></span></div>
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<span style="font-size: large;"><i>10 gr di sale</i></span></div>
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<span style="font-size: large;"><i>10 gr di malto (facoltativo-io non l'ho usato)</i></span></div>
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<span style="font-size: large;"><i>50 gr di acqua fredda</i></span></div>
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<span style="font-size: large;"><i>60 gr di vino bianco secco </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">Per prima cosa ho provveduto a preparare il panetto. Si può fare a mano su un piano, su una spianatoia o con l'aiuto della planetaria usando la foglia.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><br style="text-align: start;" /><span style="text-align: start;">Ho utilizzato il burro ancora freddo di frigorifero e l'ho amalgamato con la farina.<br />Il composto non va lavorato troppo a lungo, deve essere omogeneo ma il burro deve mantenere una discreta plasticità. </span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">Fatto questo ho modellato il panetto dando una forma quanto più rettangolare possibile e l'ho avvolto in pellicola alimentare e riposto in frigo per un’ora e mezzo.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">Nel frattempo ho preparato il pastello inserendo la farina e il burro in planetaria munita di gancio e impastando con i liquidi; l'acqua fredda con il sale disciolto all'interno e il vino bianco secco freddo anch'esso. Si può fare anche a mano, distribuendo all'interno della farina disposta a fontana gli altri ingredienti ed impastando con i liquidi manualmente.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><br style="text-align: start;" /><span style="text-align: start;">A questo punto ci troviamo di fronte ad un bivio: alcuni sostengono sia bene lavorare molto l'impasto altri invece che sia meglio lavorarlo poco, lasciandolo un po' grezzo poiché saranno le stratificazioni successive, dovute ai passaggi dei vari giri e stesure a rendere l'impasto liscio e perfetto. Io seguo questa seconda strada, perciò lavorate l'impasto quel tanto che basta ad ottenerlo compatto anche se leggermente grumoso.</span></i></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Ho avvolto l'impasto nella pellicola e l'ho fatto riposare in frigo per mezz'ora. </i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Trascorso questo tempo ho ripreso l'impasto e l'ho steso con il mattarello cercando di dargli una forma rettangolare fin da subito. Tenete a mente che durante la preparazione la forma rettangolare va mantenuta il più possibile affinché non ci siano sovrapposizioni di pasta e non si rischi di ottenere una sfogliatura troppo disomogenea, ricordate anche che durante tutti i passaggi della lavorazione il mattarello e il piano andranno sempre leggermente spolverati di farina, per evitare che la pasta si attacchi.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i><br />Ho steso la pasta allo spessore di 1 cm circa e ho steso anche il panetto freddo, disponendolo tra due fogli di carta forno e dandogli inizialmente dei colpi con il mattarello fino ad abbassarlo e poi quando appare di nuovo lavorabile con il mattarello in maniera classica fino a che non è della stessa altezza del pastello ma di metà lunghezza, in modo tale che una volta poggiato nella parte centrale della pasta sia possibile ricoprirlo con i due lembi di pasta.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>A questo punto mantenendo i lati aperti in alto e in basso ho eseguito il primo giro a 3, portando la parte alta verso il centro e ricoprendola con quella in basso in modo tale da ottenere tre strati di pasta sovrapposti ed ho steso la pasta. </i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Subito dopo ho eseguito la prima piega a quattro, ho ribaltato il lato inferiore e quello superiore verso il centro e poi ho chiuso a libro la pasta, in modo tale da ottenere quattro strati. </i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Ho messo in frigorifero a riposare per 45 minuti circa. Una volta ripreso l'impasto l'ho steso, sempre in forma di rettangolo, mantenendo il lato chiuso alla mia destra. </i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>La pasta sfoglia si stende sempre nel solito verso, lato aperto davanti,lato chiuso a destra, e sempre lavorando il più possibile in verticale ed aggiustando via via in orizzontale.</i></span></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">A questo punto ho eseguito tutti i giri, sono ancora 4 in totale, 2 a 3 e 2 a 4, alternandoli e intervallandoli dopo ogni giro con riposi in frigo di 20-30 minuti.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;"><br />Una volta eseguiti tutti i giri la vostra sfoglia sarà pronta per essere cotta, deve fare solo un ultimo riposo in frigo di minimo un'ora. Io l'ho lasciato tutta la notte.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">Il giorno seguente l'ho stesa a un cm circa di spessore e ho tagliato delle strisce di 1 cm e mezzo di larghezza. Ho arrotolato le striscie in spirale attorno allo stampino a forma di cono sovrapponendole leggermente dopo aver spennellato con albume la parte che va a contatto con lo stampo.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i style="background-color: #f3f3f3;"><span style="text-align: start;">Ho fatto riposare in frigorifero un'ora e poi, velocemente, ho spennellato con uovo, spolverato di zucchero a velo e infornato in forno pre riscaldato a 190º per 15 minuti circa.</span></i></span></div>
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<span style="font-size: large;"><span style="background-color: #f3f3f3;"><i>Ho lasciato raffreddare completamente e ho estratto lo stampino.</i></span></span></div>
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<span style="font-size: large;"><i><u><b>Crema Pasticcera al microonde di Montersino</b></u></i></span></div>
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<span style="font-size: large;"><i>400 gr di latte intero fresco</i></span></div>
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<span style="font-size: large;"><i>100 gr di panna fresca</i></span></div>
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<span style="font-size: large;"><i>150 gr di tuorli</i></span></div>
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<span style="font-size: large;"><i>120 gr di zucchero</i></span></div>
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<span style="font-size: large;"><i>40 gr di amido di mais</i></span></div>
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<span style="font-size: large;"><i>scorza grattuggiata di limone</i></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>In una ciotola mescolate velocemente i tuorli con lo zucchero con una frusta a mano, senza montarli. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Aggiungete gli amidi, la scorza di limone grattugiata, i semini della vaniglia e continuate a mescolare. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Aggiungete il latte e la panna freddi, mescolate bene e mettete il composto al microonde alla massima potenza per 2 minuti. Passato il tempo, prendete la ciotola e date una mescolata al composto che sarà ancora liquido, rimettete nel microonde sempre a massima potenza per 2 minuti. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>In tutto dovrete ripetere questa operazione 4-5 volte fino a quando non avrete la crema della consistenza giusta, ricordate di girare sempre in modo vigoroso con una frusta a mano. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Non preoccupatevi se quando aprite il microonde vedrete la crema grumosa, perché basterà girarla bene con la frusta a mano e diventerà immediatamente vellutata. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Una volta pronta trasferitela in un contenitore basso e largo e copritela con pellicola alimentare a contatto.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Dividere in due ciotole la crema pasticcera. Una servirà per la crema ai mirtilli e l'altra per la crema alla liquirizia.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i><u><b>Crema pasticcera ai mirtilli</b></u></i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Mezza dose della crema pasticcera preparata in precedenza</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>150 gr di mirtilli</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>un foglio di colla di pesce (2 gr circa)</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Frullare i mirtilli. Io non ho colato perchè non mi disturbano i semini. </i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Versare due cucchiaiate in una tazzina e scaldare al microonde. Sciogliervi la gelatina precedentemente ammollata.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Aggiungere al resto dei mirtilli frullati e versare il tutto nella ciotola con la crema pasticcera.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>La foto di questa crema è quella sulla sinistra nel collage.</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i><u><b>Crema alla liquirizia e cioccolato bianco</b></u></i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Metà dose della crema pasticcera preparata in precedenza</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>125 gr di cioccolato bianco</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>75 ml di panna</i></span></span><br />
<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>2 cucchiaini e 1/4 di liquirizia in polvere</i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Spezzettare il cioccolato in una ciotola. Scaldare la panna nel microonde e versarla sul cioccolato mescolando finchè non sarà sciolto. </i></span></span></div>
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<span style="background-color: #f3f3f3; text-align: start;"><span style="font-family: inherit; font-size: large;"><i>Far raffreddare completamente e poi aggiungere alla crema pasticcera e aggiungere anche la liquirizia (cominciare con un cucchiaino e mezzo ,assaggiare e aggiustare secondo il gusto).</i></span></span></div>
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<span style="font-size: large;"><i><u><b>Per il montaggio</b></u></i></span></div>
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<span style="font-size: large;"><i>Cannoncini</i></span></div>
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<span style="font-size: large;"><i>Crema ai mirtilli</i></span></div>
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<span style="font-size: large;"><i>Crema alla liquirizia</i></span></div>
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<span style="font-size: large;"><i>Pistacchi tritati</i></span></div>
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<span style="font-size: large;"><i>Introdurre ogni crema in un sac à poche .</i></span></div>
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<span style="font-size: large;"><i>Riempire i cannoncini con le creme.</i></span></div>
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<span style="font-size: large;"><i>Spolverare dei pistacchi tritati sulla bocca dei cannoncini ripieni di crema ai mirtilli.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tIDqS000PQCvPKcYOpfALBr43VogWLvbsscEv3xwwhw0ZEfROukaAb18H6YFKOz_H_JGkAWZ5FDxZyfY_QI1upehrHDURVy76pIa-penHfP82ZrY-I7W5xON3OYU-Q4tnYw3C4efu6dk/s1600/cannoncini2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tIDqS000PQCvPKcYOpfALBr43VogWLvbsscEv3xwwhw0ZEfROukaAb18H6YFKOz_H_JGkAWZ5FDxZyfY_QI1upehrHDURVy76pIa-penHfP82ZrY-I7W5xON3OYU-Q4tnYw3C4efu6dk/s640/cannoncini2a.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2017/10/cannoncini-con-crema-pasticcera-ai.html">Cañas con crema pastelera de arándanos y con crema de regaliz y chocolate blanco - Cannoncini con crema pasticcera e con crema di liquirizia e cioccolato bianco</a></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cannoncini o Cannoli; osea <i>Las Cañas</i>. Este es el desafío de octubre propuesto por <a href="https://121gradi.blogspot.com.es/2017/10/i-cannoli-o-cannoncini-di-sfoglia-e.html">Francesca</a> del blog <a href="https://121gradi.blogspot.com.es/2017/10/i-cannoli-o-cannoncini-di-sfoglia-e.html">121 Gradi</a> para <a href="https://www.mtchallenge.it/2017/10/06/mtc-n-68-la-ricetta-della-sfida-ottobre/">MTC N.68</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tan pronto como supe el tema de este mes mi pensamiento fue a un recuerdo, de hecho: recuerdos.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A las cañas de la pasteleria de mi pueblo y en las tardes de invierno con el grupo de amigos para devorar las famosas cañas y una taza del igualmente famoso chocolate. ¡Qué cosa tan buena!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A los recuerdos de mi adolescencia y juventud y a ese grupo de amigos (algunos leerán este post porque nunca nos hemos perdido a pesar de la distancia geográfica) les dedico mis cañas. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Lo siento, en mi mente, cuando pensé cómo hacerlos, tenían que ser hermosos, pero al final no salieron muy bien, pero ... eso importa? Lo que cuenta es la intención... ¿o no? ^ - ^</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">He hecho la masa exactamente como enseña Francesca, en su fantástica publicación.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Para rellenar, hice una crema pastelera al microondas de Montersino que encontré en </span><span style="font-size: large;"><a href="https://www.mtchallenge.it/2017/10/16/mtc-n-68-creme-e-cremine-facciamo-il-punto/" style="font-family: georgia, "times new roman", serif;">Tips & Tricks</a><span style="font-family: georgia, "times new roman", serif;"> </span></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> en MTC.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">La dividí en dos.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Con una mitad preparé la crema de arándanos y a la caña rellena, di una nota crujiente con pistachos triturados.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Con la otra mitad preparé la crema de regaliz a la que agregué un ganache de chocolate blanco para endulzar el fuerte sabor del regaliz.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Como he mencionado anteriormente, no estoy nada contenta con el resultado porque durante la cocción en el horno, no sé por qué, la masa se ha "agrietado" asì que las cañas, externamente, no tienen un aspecto "liso".</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A pesar del aspecto no realmente perfecto, al gusto estaban genial!!!</span><br />
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<span style="font-family: inherit; font-size: medium;"><i><b><span style="font-size: x-large;">Cañas con crema pastelera de arándanos y con crema de regaliz y chocolate blanco</span></b></i></span></div>
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<span style="font-family: inherit; font-size: medium;"><i><span style="font-size: large;">Con estas dosis de masa y crema, prepararás unas cincuenta cañas.</span></i></span></div>
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<b><u><span style="font-size: large;">Cañas</span></u></b></div>
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<u><span style="font-size: large;">Para el "panetto"</span></u></div>
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<span style="font-size: large;">350 gr de mantequilla</span></div>
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<span style="font-size: large;">150 gr de harina </span></div>
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<u><span style="font-size: large;">Para el "pastello"</span></u></div>
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<span style="font-size: large;">150 gr de mantequilla</span></div>
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<span style="font-size: large;">10 gr de sal</span></div>
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<span style="font-size: large;">10 gr de malto (opcional, no lo he usado)</span></div>
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<span style="font-size: large;">50 gramos de agua fría</span></div>
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<span style="font-size: large;">60 gramos de vino blanco seco frio</span></div>
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<span style="font-size: large;">Antes que nada, preparar el panetto. <i style="font-family: inherit;"></i></span></div>
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<i style="font-family: inherit;"><span style="font-size: large;">Puedes hacerlo a mano sobre una tabla de amasar o con la ayuda de la planetaria usando la hoja.</span></i></div>
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<span style="font-size: large;">He mezclado la mantequilla fría del refrigerador con la harina.</span></div>
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<span style="font-size: large;">El compuesto no se debe trabajar demasiado, debe ser homogéneo, pero la mantequilla debe mantener una buena plasticidad .<i style="font-family: inherit;"></i></span></div>
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<span style="font-size: large;">Hecho este he modelado la masa dando una forma rectangular tanto como sea posible y envuelto en papel film y almacenado en la nevera durante una hora y media.</span></div>
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<span style="font-size: large;">Mientras tanto he echo el pastello vertiendo la harina y la mantequilla en una planetaria equipada con<i style="font-family: inherit;"></i></span></div>
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<i style="font-family: inherit;"><span style="font-size: large;"> gancho y agregando los líquidos; agua fría con sal disuelta en el interior y vino blanco frío y seco también. Se puede también hacer a mano, vertiendo la harina en una fuente con los otros ingredientes y agregando los líquidos amasando manualmente.</span></i></div>
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<span style="font-size: large;">En este punto nos encontramos ante dos opciones: algunos afirman que es muy bueno trabajar bien la masa otros que es mejor trabajar poco, dejando que no sea muy lisa, ya que serán las capas sucesivas en volver hacer la masa suave y perfecta. Sigo este segundo camino, así que trabaja la masa lo suficiente como para que quede compacta aunque un poco grumosa.</span></div>
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<span style="font-size: large;">He envuelto la masa en papel film y la he puesto en la nevera durante media hora.</span></div>
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<i><span style="font-size: large;">Después de este tiempo he tomado la masa y la he extendida con un rodillo tratando de darle una forma rectangular de inmediato. Ten<i style="font-family: inherit;"></i></span></i></div>
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<span style="font-size: large;"><i><i style="font-family: inherit;"> en cuenta que durante la preparación la forma rectangular se debe mantener lo más posible para que no haya ninguna superposición. También recordar que durante todas las etapas de trabajo con el rodillo la mesa </i></i></span></div>
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<i style="font-family: inherit;"><i style="font-family: inherit;"><i style="font-family: inherit;">será siempre ligeramente espolvoreada con harina para evitar que la masa se pegue.</i></i></i></div>
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<span style="font-size: large;"><i>He extendido la masa "pastello" hasta un espesor de aproximadamente 1 cm y también he extendido la masa panetto, colocándola entre dos hojas de papel de horno y dando inicialmente golpes con un rodillo para bajarla y luego, siguiendo con un rodillo de una manera clásica hasta que no sea de la misma altura que el pastello pero largo la mitad, de tal manera que una vez colocado en la parte central de la masa sea posible cubrirlo con las dos aletas de masa. </i></span></div>
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<span style="font-size: large;"><i>En este punto, manteniendo los lados abiertos en la parte superior e inferior hacemos la primera vuelta a 3. Hay que dividir idealmente la longitud en tres partes;con lo que la parte superior se lleva hacia el centro y se cubre</i><i style="font-family: inherit;"></i></span></div>
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<span style="font-size: large;"><i style="font-family: inherit;">con la parte inferior de una manera tal como para obtener tres capas de masa superpuesto. </i></span></div>
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<i>Ahora se estira la masa teniendo en cuenta que siempre se estira </i> </div>
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<i style="font-family: inherit;"> manteniendo el lado cerrado a nuestra derecha y siempre se estira en vertical. ajustando luego en horizontal.</i></div>
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<span style="font-size: large;"><i>Inmediatamente después se realiza el primer pliegue a 4.</i></span></div>
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<i><i><span style="font-size: large;">Hay que dividir idealmente a la mitad y llevar</span></i></i></div>
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</i></div>
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<span style="font-size: large;"> <i>la cara inferior hasta tocar la linea imaginaria de la mitad y luego hacer lo mismo con la cara superior. Luego doblar a la mitad en forma de libro.Se obtienen cuatro capas.</i></span></div>
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<span style="font-size: large;"><i>Lo puse en la nevera durante unos 45 minutos. </i></span></div>
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<span style="font-size: large;"><i>Estirar de nuevo la masa, siempre en forma de rectángulo, manteniendo el lado cerrado a mi derecha.</i></span></div>
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<span style="font-size: large;"><i>La masa de hojaldre es siempre se extiende en la forma habitual, abierto el lado frontal, cerrado lado derecho, y siempre trabajando tanto como sea posible en el vertical y el ajuste gradual en sentido horizontal.</i></span></div>
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<span style="font-size: large;"><i>Ahora se harán todas las vueltas, todavía son 4 en total, 2 a 3 y 2 a 4, alternando y intervallando después de cada ronda con el reposo en la nevera durante 20-30 minutos.</i></span></div>
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<span style="font-size: large;"><i>Una vez terminados todos los giros la masa estará listo para ser usada, se debe hacer sólo un último descanso en la nevera una hora como mínimo. Yo lo dejé toda la noche.</i></span></div>
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<span style="font-size: large;"><i>Al día siguiente la he estirado hasta un grosor de un cm y cortado en tiras de 1 cm y medio de ancho. He enrollado las tiras en</i><i style="font-family: inherit;"></i></span></div>
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<i><span style="font-size: large;">espiral alrededor de un molde en forma de cono después de pincelar ligeramente con clara de huevo la parte que entra en contacto con el molde y sobreponiendo un poco las vueltas</span></i></div>
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<span style="font-size: large;"><i>Los he dejado en la nevera una hora y luego, rápidamente, he pincelado con huevo, y espolvoreado con azúcar glass. </i></span></div>
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<span style="font-size: large;"><i>Cocer en el horno precalentado a 190º durante unos 15 minutos.</i></span></div>
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<span style="font-size: large;"><i>Dejé que se enfriara por completo y extraje los moldes.</i></span></div>
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<i style="font-size: x-large;"><span style="font-family: inherit;"><b><u>Crema Pastelera al Microondas de Montersino</u></b></span></i></div>
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<span style="font-family: inherit; font-size: large;"><i>400 gr de leche fresca entera</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>100 gr de nata fresca</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>150 gr de yemas</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>120 gramos de azúcar</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Maízena 40 gr</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Ralladura de limón</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>En un tazón, mezcle rápidamente las yemas con el azúcar con una batidora de mano, sin montarlas. </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Agregue la maizena, la ralladura de limón , las semillas de vainilla y continúe mezclando. </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Agregue la leche y la nata fría, mezcle bien y ponga el microondas a la potencia máxima durante 2 minutos. </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Después de este tiempo, tomar el recipiente y mezclar; poner en potencia máxima en el microondas durante 2 minutos más.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i> En total </i></span><i style="font-family: inherit;"><span style="font-size: large;"> tendrá que repetir este proceso 4-5 veces hasta obtener la consistencia adecuada de la crema, recuerde mezclar siempre vigorosamente con un batidor de mano. </span></i></div>
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<i style="font-family: inherit;"><span style="font-size: large;">No se preocupe si cuando se saca del horno de microondas la crema es grumosa, hay que batir bien y se convertirà inmediatamente en lisa. </span></i></div>
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<i style="font-family: inherit;"><span style="font-size: large;">Una vez que esté listo, transfiéralo a un recipiente bajo y ancho y cúbralo con papel transparente a contacto directo para protejerla.</span></i></div>
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<span style="font-family: inherit; font-size: large;"><i>Divida la crema en dos cuencos. Uno servirá para la crema de arándanos y el otro para la crema de regaliz.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><u><b>Crema de arándanos</b></u></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Media parte de la crema de pastelería preparada arriba</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>150 gr de arándanos</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>una hoja de gelatina (alrededor de 2 gr)</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Batir los arándanos. Vierta dos cucharadas en una taza y caliéntalas en el microondas. Disuelva la gelatina previamente remojada.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Agregue al resto de los arándanos triturados y viértalo en el tazón con la crema pastelera.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>La foto de esta crema es la de la izquierda en el collage.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><b><u>Crema de regaliz y chocolate blanco</u></b></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>La mitad de la cantidad de crema pastelera preparada previamente</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>125 gr de chocolate blanco</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>75 ml de nata</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>2 cucharaditas y 1/4 de polvo de regaliz</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Poner el chocolate troceado en un tazón. Caliente la nata en el microondas y viértala sobre chocolate mezclando hasta que esté disuelto.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Dejar enfriar completamente y luego agregar a la crema pastelera y también añadir la regaliz (comenzar con una cucharadita y media, probar y ajustar de acuerdo al gusto).</i></span></div>
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<i><span style="font-size: large;">La foto de esta crema es la de la derecha en el collage.</span></i></div>
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<span style="font-family: inherit; font-size: large;"><i><b><u>Para el montaje</u></b></i></span></div>
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<span style="font-size: large;"><i>Cañas</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Crema de arándanos</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Crema de regaliz</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Pistachos triturado</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Introduce cada crema en una manga pastelera.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Llena las cañas con las cremas.</i></span></div>
<i><span style="font-family: inherit; font-size: large;"></span></i><br />
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<span style="font-family: inherit; font-size: large;"><i>Espolvorea los pistachos triturados en la boca de filetes de las cañas con crema de arándano.</i></span></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com8tag:blogger.com,1999:blog-4894305092276646783.post-15474545087832901042017-09-30T22:01:00.000+01:002017-09-30T22:01:08.834+01:00Torta di Mele di M.Braito - Tarta de Manzanas de M. Braito<br />
<h2>
<span style="font-family: inherit; font-size: x-large;"><i>En español màs abajo</i></span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Giornata uggiosa.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">...ed è subito tristezza,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cosa c'è di meglio per riprendere il buonumore del profumo che emana una torta di mele nel forno?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Questa è una ricetta collaudatissima. Tutti coloro che partecipavamo a un allora famoso (oggi chiuso) forum di cucina abbiamo provato almeno una volta a fare questa fantastica torta di mele. Di Marina Braito. Una ricetta che custodiamo come un vero tesoro.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Questa è la versione della grandissima <a href="http://www.pinellaorgiana.it/2011/11/quanto-e-buona-la-torta-di-mele.html">Pinella</a> con il tocco del crumble.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PvCQZ6c81pTLJ4_hW5Qe9gqs9S8lv-lc2SYdam_1k8ZiuYjiSStBakcNrTK9v9yjWXaA7X_8RFf_q00szCJvZ1zCKVgrfq9IFdvvjbBe0BN8h_mgVS6vJdbY4AE-ei8VH-T8T_hd5hd7/s1600/Torta+mele+Braito+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PvCQZ6c81pTLJ4_hW5Qe9gqs9S8lv-lc2SYdam_1k8ZiuYjiSStBakcNrTK9v9yjWXaA7X_8RFf_q00szCJvZ1zCKVgrfq9IFdvvjbBe0BN8h_mgVS6vJdbY4AE-ei8VH-T8T_hd5hd7/s640/Torta+mele+Braito+a.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><i>Torta di mele (M. Braito)</i></span></h2>
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<span style="font-size: large;"><i><u>Per uno stampo di 24 cm. </u></i></span></div>
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<span style="font-size: large;"><i>200 gr di farina</i></span></div>
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<span style="font-size: large;"><i>3 mele</i></span></div>
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<span style="font-size: large;"><i>150 gr di zucchero</i></span></div>
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<span style="font-size: large;"><i>100 gr di burro</i></span></div>
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<span style="font-size: large;"><i>1 cucchiaino di lievito in polvere</i></span></div>
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<span style="font-size: large;"><i>1 yogurt</i></span></div>
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<span style="font-size: large;"><i>200 ml di panna</i></span></div>
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<span style="font-size: large;"><i>2 uova</i></span></div>
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<span style="font-size: large;"><i>100 gr di zucchero di canna</i></span></div>
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<span style="font-size: large;"><i><br /></i></span></div>
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<span style="font-size: large;"><i>Tagliare a pezzetti il burro. Setacciare la farina con il lievito, versarla sul tavolo da lavoro, fare la fontana e aggiungere il burro e lo zucchero.</i></span></div>
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<span style="font-size: large;"><i>Impastare fino ad ottenere un briciolame (non importa se non è omogeneo).</i></span></div>
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<span style="font-size: large;"><i>Sbucciare e affettare le mele piuttosto sottili.</i></span></div>
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<span style="font-size: large;"><i>Versare metà impasto in uno stampo apribile imburrato e infarinato.</i></span></div>
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<span style="font-size: large;"><i>Distribuire le mele in uno strato omogeneo e poi la metà del resto del briciolame.</i></span></div>
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<span style="font-size: large;"><i>Infornare a 180º per 20 minuti circa.</i></span></div>
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<span style="font-size: large;"><i>Sfornare.</i></span></div>
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<span style="font-size: large;"><i><br /></i></span></div>
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<span style="font-size: large;"><i>Montare le uova con lo zucchero di canna fino ad avere un composto spumoso.</i></span></div>
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<span style="font-size: large;"><i>Aggiungere lo yogurt e la panna e versare sulla torta.</i></span></div>
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<span style="font-size: large;"><i>Infornare nuovamente per 40-50 min.</i></span></div>
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<span style="font-size: large;"><i>La torta sarà cotta quando toccando la superficie con un dito sarà resistente al tatto. Non vale la prova stecchino per questa torta.</i></span></div>
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<span style="font-size: large;"><i>Mentre il dolce cuoce versare il briciolame restante su una teglia da forno foderata e cuocere fino a doratura sgranando ogni tanto con una forchetta.</i></span></div>
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<span style="font-size: large;"><i>Far raffreddare la torta per almeno 3-4 ore prima di estrarla dalla tortiera con estrema delicatezza.</i></span></div>
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<span style="font-size: large;"><i>Rivestire la superficie con il crumble e spolverare di zucchero a velo.</i></span></div>
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<span style="font-size: large;"><i>Vorrei dirvi che la torta che ho fotografato è stata fatta senza il crumble perchè avevo fretta e non disponevo del tempo di riposo. In questo caso, quindi, ho diviso il briciolame così:metà abbondante </i></span><i><span style="font-size: large;">per il fondo e tutto il resto sopra le mele e poi cottura di 20 minuti e poi la crema e di nuovo in forno come indicato sopra. </span></i></div>
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<i><span style="font-size: large;">Se siete di corsa è buonissima anche così.</span></i></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; font-family: "Cherry Cream Soda"; font-size: 24px; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: start;">
<a href="https://lapastarisottata.blogspot.com/2017/09/torta-di-mele-di-mbraito-tarta-de.html">Tarta de Manzanas de M. Braito - Torta di Mele di M. Braito</a></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Día lluvioso</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">... y es inmediatamente tristeza.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">¿Cuál es la mejor manera de alegrar la casa si no con el perfume que deja un pastel de manzana en el horno?</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Esta es una receta más que segura. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Todos los que asistimos a un famoso forum de cocina (hoy cerrado) hemos probado al menos una vez este fantástico pastel de manzana. Por Marina Braito. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Una receta que guardamos como un verdadero tesoro.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Esta es la versión de la gran <a href="http://www.pinellaorgiana.it/2011/11/quanto-e-buona-la-torta-di-mele.html">Pinella</a> con el toque del crumble.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1NmBUDg5OFjyYNrcJyl_VHfnZ5BpPZ0idZ78rfDBc3NsVINS4oeJEHXFU8FrLb_-EuBZyRDyYZKjppScLXRH3-kYKn6XuWhORXj1JvvjVyK__mlJEr-LQ0Lor2KXvw2UpQzOi4wdMWor/s1600/Torta+mele+Braito2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1NmBUDg5OFjyYNrcJyl_VHfnZ5BpPZ0idZ78rfDBc3NsVINS4oeJEHXFU8FrLb_-EuBZyRDyYZKjppScLXRH3-kYKn6XuWhORXj1JvvjVyK__mlJEr-LQ0Lor2KXvw2UpQzOi4wdMWor/s640/Torta+mele+Braito2a.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><i>Tarta de manzanas (M. Braito)</i></span></h2>
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<span style="font-weight: normal;"><u><span style="font-size: large;"><i>Para un molde de 24 cm.</i></span></u></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>200 gr de harina</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>3 manzanas</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>150 gramos de azúcar</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>100 gr de mantequilla</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>1 cucharadita de levadura en polvo</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>1 yogurt</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>200 ml de nata</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>2 huevos</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>100 gramos de azúcar morena</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Cortar la mantequilla en trocitos. </i></span></span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><i>T</i></span></span><i style="font-family: inherit; font-weight: normal;">amizar la harina con levadura, verter en la mesa de trabajo, hacer la fuente y añadir la mantequilla y el azúcar.</i></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><i><span style="font-size: large;">Amasar hasta obtener una miga (no importa si no es homogénea).</span><span style="font-size: large;">Pelar y cortar las manzanas algo finas.</span></i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Verter la mitad de la masa en un molde desmontable engrasado y enharinado.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Distribuir las manzanas en una capa homogénea y luego la mitad del resto de las migas.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Hornear a 180º durante unos 20 minutos.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Retirar del horno.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-size: large;"><i>Batir los huevos con el azúcar morena hasta tener un compuesto espumoso.</i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Añadir el yogur y la nata y verter sobre el pastel.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><i><span style="font-size: large;">Hornear de nuevo durante 40-50 min.</span><span style="font-size: large;"><br /></span></i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>El pastel estarà listo cuando al tocar la superficie con un dedo será resistente. No vale la prueba del palillo para este pastel.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-size: large;"><i>Mientras que el dulce cuece verter la miga restante en una bandeja y cocer al horno hasta dorado, moviendo de vez en cuando con un tenedor .</i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Enfriar la torta por lo menos 3-4 horas antes de extraerla con extrema delicadeza.</i></span></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><i>Cubrir la superficie con el crumble y espolvorear con el azúcar glass.</i></span></span></span></h2>
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<i><span style="font-family: inherit; font-size: large; font-weight: normal;"><br /></span><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-weight: normal;">Me gustaría decirles que el pastel que he fotografiado lo he hecho sin el crumble porque tenía prisa y no tenía tiempo para dejarlo tantas horas. En este caso, entonces, dividir las migas así: mitad abundante para el fondo,luego las manzanas, </span></span><span style="font-weight: normal;">después</span><span style="font-family: inherit;"><span style="font-weight: normal;"> el resto de las migas y luego hornear durante 20 minutos y luego la crema y de nuevo en el horno como se indica arriba.</span></span></span></i></h2>
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<span style="font-weight: normal;"><span style="font-size: large;"><i>Si no tienes tanto tiempo es muy, muy bueno también.</i></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_rzCDuv78tDjJSvJzCmw6trZQcT8wAUUKupYWxysh1TSGoITWDxLu0tCATgmuIbgiVVRJbuGpYau-_vu-gWnlSLfDxybe0UM-fGAFLJ6IgSxzUKWqrzMPQTeyg0qrGuVB2B3vS9NwxF2/s1600/Torta+mele+Braito3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_rzCDuv78tDjJSvJzCmw6trZQcT8wAUUKupYWxysh1TSGoITWDxLu0tCATgmuIbgiVVRJbuGpYau-_vu-gWnlSLfDxybe0UM-fGAFLJ6IgSxzUKWqrzMPQTeyg0qrGuVB2B3vS9NwxF2/s640/Torta+mele+Braito3a.jpg" width="640" /></a></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com6tag:blogger.com,1999:blog-4894305092276646783.post-55136981721831666412017-09-20T22:51:00.000+01:002017-09-20T22:51:48.162+01:00Spaghetti alle vongole, zucchine e timo - Spaghetti con almejas, calabacines y tomillo<h2>
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<i style="font-size: xx-large; text-align: justify;"><span style="font-family: inherit;">En español </span>más<span style="font-family: inherit;"> abajo</span></i></h2>
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<span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Eccomi di nuovo, dopo molto tempo, per un appuntamento cui non posso mancare: <a href="https://www.mtchallenge.it/2017/09/05/mtc-n-67-la-ricetta-della-sfida/">#MTC n.67</a></span></span></div>
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<span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Il tema del mese lo propone <i>Cristina</i>, vincitrice del mese di giugno, dal blog <a href="http://poverimabelliebuoni.blogspot.com.es/2017/09/la-pasta-col-pesce-per-lmtc-n-67.html">Poveri ma Belli e Buoni</a> : <b>La Pasta col Pesce</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Non sono una fanatica del pesce però sì lo sono dei molluschi e quindi, per partecipare alla sfida, ho scelto un classico che amo da morire: gli spaghetti alle vongole. Ho però voluto dare un tocco diverso aggiungendo una nota croccante le zucchine praticamente crude. E poi, invece del solito prezzemolo, una generosa spruzzata di timo fresco che ben si sposa con le vongole e le zucchine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CMctyuSjBhVdyvqvTqYxxwOEWOHhWxHVzDP9fuS6ZZw6t4qz8oc5xan1nBlJsb_l1wzA5xx1q-ByOxW1sNf5bJGrV7J6TjXWgDjyOuKT8UYyBgNtfXVRgvUMCY9l0f1WbFO4d7RzrRz8/s1600/Spagh+vongole+e+zucchine+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CMctyuSjBhVdyvqvTqYxxwOEWOHhWxHVzDP9fuS6ZZw6t4qz8oc5xan1nBlJsb_l1wzA5xx1q-ByOxW1sNf5bJGrV7J6TjXWgDjyOuKT8UYyBgNtfXVRgvUMCY9l0f1WbFO4d7RzrRz8/s640/Spagh+vongole+e+zucchine+4.JPG" width="640" /></a></div>
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<span style="font-size: x-large;">Spaghetti alle vongole, zucchine e timo</span></h2>
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<span style="font-family: inherit; font-size: large;">500 gr di spaghetti</span></div>
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<span style="font-family: inherit; font-size: large;">1 kg di vongole</span></div>
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<span style="font-family: inherit; font-size: large;">2 zucchine (le mie erano piuttosto grandi, altrimenti usatene 3)</span></div>
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<span style="font-family: inherit; font-size: large;">3 scalogni</span></div>
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<span style="font-family: inherit; font-size: large;">1 spicchio d'aglio</span></div>
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<span style="font-family: inherit; font-size: large;">timo</span></div>
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<span style="font-family: inherit; font-size: large;">olio e.v.o.</span></div>
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<span style="font-family: inherit; font-size: large;">sale - pepe</span></div>
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<span style="font-size: large;">Mettere a bagno le vongole in acqua di mare (io vivo a Tarragona,ma non tutti hanno il mare a portata di mano;usate acqua salata con sale marino grosso possibilmente integrale) per un paio d'ore in frigorifero, coperte con un panno umido. </span></div>
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<span style="font-size: large;">Sciacquate bene le vongole sotto acqua corrente per eliminare la sabbia. </span></div>
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<span style="font-size: large;">Versarle in una larga padella antiaderente e fatele aprire a fuoco medio, coperte.</span></div>
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<span style="font-size: large;">Spegnere e far intiepidire.</span></div>
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<span style="font-size: large;">A questo punto sgusciare una parte delle vongole.</span></div>
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<span style="font-size: large;">Filtrare il liquido che avranno rilasciato e riservare.</span></div>
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<span style="font-size: large;">Mettere a bollire l'acqua per la pasta. Prima di salare l'acqua assaggiare il liquido delle vongole (che useremo per il sugo) e salare di conseguenza. Io di solito uso due pugni di sale grosso e in questo caso ne ho usato uno e mezzo ed è risultato perfetto.</span></div>
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<span style="font-size: large;">Preparate le zucchine. Ho usato solo la parte esterna più verde e croccante (la parte interna che vi avanzerà andrà benone per altre preparazioni). Tagliatele a fiammifero. Riservare.</span></div>
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<span style="font-size: large;">In una padella grande stufare, a fuoco medio e coperto, gli scalogni affettati e un grosso dente di aglio schiacciato (io lo metto intero per poterlo togliere,ma se lo gradite lo potete spremere con lo spremiaglio e lasciarlo) con l'olio e un cucchiaio dell'acqua delle vongole (se si gradisce si può aggiungere peperoncino). Aggiungere poco a poco il resto del liquido fino ad avere una quantità tale da poter mantecare la pasta.</span></div>
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<span style="font-size: large;">Due o tre minuti prima della cottura della pasta scolarla (riservando unpo' dell'acqua di cottura) e versarla nella padella. Proseguire la cottura continuando a mescolare e aggiungendo, se necessario altra acqua delle cozze o, se l'avrete già esaurita, quella della cottura della pasta. </span></div>
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<span style="font-size: large;">Assaggiare e , eventualmente, salare. Pepare.</span></div>
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<span style="font-size: large;">Un minuto prima della fine cottura aggiungere le cozze e le zucchine continuando a mescolare. </span></div>
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<span style="font-size: large;">Spolverare con abbondante timo e servire.</span></div>
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<span style="font-size: large;">(pulite il piatto prima di fare le foto ^-^ ...io mi sono dimenticata...)</span></div>
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<a href="https://www.mtchallenge.it/2017/09/05/mtc-n-67-la-ricetta-della-sfida/"><img border="0" data-original-height="489" data-original-width="1024" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-GArv0wuzMW3tiad7pfkPotem5WT2OowiHwXrm1GnTxryDMEzmID5N_B17IJ47nY0sEwC2gLIB1tkDJ0fMvTHqdwM_IDXJ0MP5ntDZmrhn90BUNf7YCiUuzNCfdsIKrLH05r6ShCwjXe/s320/banner_sfidadelmese_67-1024x489+%25281%2529.jpg" width="320" /></a></div>
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<a href="https://lapastarisottata.blogspot.com/2017/09/spaghetti-alle-vongole-zucchine-e-timo.html">Spaghetti con almejas, calabacines y tomillo - Spaghetti alle vongole, zucchine e timo</a></h3>
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Aquí estoy de nuevo, después de mucho tiempo, para una cita que no puedo perder: <a href="https://www.mtchallenge.it/2017/09/05/mtc-n-67-la-ricetta-della-sfida/">#MTC n.67</a></div>
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El tema del mes propuesto por <i>Cristina</i>, ganadora del mes de junio, del blog <a href="http://poverimabelliebuoni.blogspot.com.es/2017/09/la-pasta-col-pesce-per-lmtc-n-67.html">Poveri ma Belli e Buoni</a> es:<b> La Pasta con Pescado</b></div>
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No soy una fanática del pescado aunque sí lo soy de los moluscos y por lo tanto, para participar en este desafío, elegí un clásico que me encanta : los espaguetis con almejas.</div>
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Sin embargo, quería dar un toque diferente añadiendo una nota crujiente: el calabacín prácticamente crudo. </div>
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Y luego, en vez del habitual perejil , una generosa espolvoreada de tomillo fresco que bien se acopla a las almejas y a los calabacines.</div>
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<span style="font-size: x-large;">Spaghetti con almejas, calabacines y tomillo</span></h2>
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<span style="font-family: inherit; font-size: large;">500 gr de spaghetti</span></div>
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<span style="font-family: inherit; font-size: large;">1 kg de almejas</span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">2 calabacines (los </span>míos<span style="font-family: inherit;"> eran bastante grandes,en caso contrario usar 3)</span></span></div>
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<span style="font-family: inherit; font-size: large;">3 chalotas</span></div>
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<span style="font-family: inherit; font-size: large;">1 diente de ajo</span></div>
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<span style="font-family: inherit; font-size: large;">tomillo</span></div>
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<span style="font-size: large;">aceite virgen extra</span></div>
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<span style="font-family: inherit; font-size: large;">sal - pimienta</span></div>
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Remojar las almejas en agua de mar (vivo en Tarragona, pero no todos tienen el mar a su alcance; podeis usar agua salada con sal gruesa marina , a ser posible, integral ) durante un par de horas en el refrigerador, cubierto con un paño húmedo .</div>
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Enjuagar las almejas con agua corriente para quitar la arena.</div>
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Verterlos en una sartén antiadherente grande y dejarlos abrir en calor medio, tapados.</div>
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Apagar y dejar que se vuelvan tibias</div>
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Sacar de las conchas algunas almejas.</div>
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Filtrar el líquido que han liberado y reservar.</div>
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Hervir agua para la pasta. Antes de salar el agua, pruebe el líquido de las almejas (que usaremos para la salsa) y añadir sal en consecuencia. Usualmente yo utilizo dos grandes puños de sal y en este caso usé uno y medio y fue perfecto.</div>
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Preparar los calabacines. He utilizado solamente la parte externa más verde y más crujiente (el interior que sobrarà irá bien para otras preparaciones). Cortarlos en juliana. Reservar.</div>
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En una cacerola grande estofar, a fuego medio, tapado, las chalotas cortadas y un gran diente de ajo entero (yo lo pongo entero para extraerlo mas tarde, pero si os gusta y prefieres dejarlo, se puede exprimir con el prensador de ajos ) con el aceite y una cucharada del agua de las almejas (si gusta puedes añadir guindilla ). Añadir poco a poco el resto del líquido hasta que tenga suficiente para mantecar la pasta.</div>
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Dos o tres minutos antes que la pasta estè cocinada al dente, escurrirla (reservando parte del agua de cocción) y verter en la sartén. Continuar cocinando mezclando y añadiendo, si es necesario, mas agua de las almejas o, si ya lo ha agotado, la de cocinar la pasta.</div>
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Probar y, si es necesario, salar. Sazonar con pimienta.</div>
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Un minuto antes del final de la cocción añadir las almejas y los calabacín mientras sin dejar de revolver.</div>
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Espolvorear con abundante tomillo y servir.</div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com11tag:blogger.com,1999:blog-4894305092276646783.post-34921218179221119872017-06-25T20:00:00.000+01:002017-06-25T20:00:56.909+01:00Mattonella gelato alle fragole e cioccolato bianco - Helado de fresas y chocolate blanco<h2>
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<span style="font-family: inherit; font-size: x-large;"><i>En español màs abajo</i></span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Un gelato???</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">...e come si fa a dire di no con il caldo che fa in questi giorni?!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Questo è velocissimo;non è necessaria la gelatiera. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">La ricetta è più o meno quella del <a href="http://lapastarisottata.blogspot.com.es/2015/08/gelato-alla-vaniglia-helado-de-vainilla.html">Gelato alla Vaniglia</a> e del <a href="http://lapastarisottata.blogspot.com.es/2015/09/gelato-al-cioccolato-helado-de-chocolate.html">Gelato al Cioccolato</a> e il <a href="http://lapastarisottata.blogspot.com.es/2015/08/gelato-al-caffe-helado-de-cafe.html">Gelato al Caffè</a> anche se ho leggermente cambiato dosi e procedimento. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Potete cambiare la frutta;io ho già provato ad usare il ribes al posto delle fragole e prossimamente vorrei provare con i mirtilli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_gmmXfF4Y9kLDc714bettKQbxhecUw_faBZATkFAc5d3CfJaYkau1tPrzFlLYPrnwTM1Fxso9IccdwvNLgHTvEuoo0wfYrru7h3luUuERvlqH9dT2OCVwkZtI26k-zikZTiJcYyTvwY2/s1600/Gelato+alle+fragole+e+ciocco+bianco+2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_gmmXfF4Y9kLDc714bettKQbxhecUw_faBZATkFAc5d3CfJaYkau1tPrzFlLYPrnwTM1Fxso9IccdwvNLgHTvEuoo0wfYrru7h3luUuERvlqH9dT2OCVwkZtI26k-zikZTiJcYyTvwY2/s640/Gelato+alle+fragole+e+ciocco+bianco+2a.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><i>Mattonella gelato alle fragole e cioccolato bianco</i></span></h2>
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<i style="background-color: #f3f3f3; font-family: inherit; font-weight: normal;"><span style="font-size: large;"><u>Per uno stampo da plum cake 26x7 circa:</u></span></i></div>
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<span style="font-family: inherit; font-weight: normal;"><i style="background-color: #f3f3f3;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">550-600 ml di panna fresca</span></span></i></span></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">1 cucchiaio colmo di zucchero a velo + 1/2 cucchiaio circa per le fragole</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">300 ml di latte condensato</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">150 g di cioccolato bianco</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">1 cucchiaino di estratto di vaniglia (se piace)</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">600 gr di fragole</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">2 e 1/2 cucchiai di rhum o altro liquore a piacere</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">pistacchi</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit; font-weight: normal;"><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">Tagliare a cubettini il cioccolato bianco. </span></span><span style="color: #222222; letter-spacing: 0.5px;"><span style="font-size: large;">Riservare.</span></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Frullare la metà abbondante delle fragole con mezzo cucchiaio scarso di zucchero a velo. Riservare.</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Tagliare a cubetti il resto delle fragole.e metterle a bagno nel liquore(altrimenti nel freezer si congeleranno).</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Montare la panna a punto di neve aggiungendo lo zucchero a velo e l'estratto di vaniglia.</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Alle fragole frullate aggiungere quelle a pezzettini con il liquore, i pezzettini di cioccolato e il latte condensato.</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;"><br /></span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Aggiungere questo composto alla panna montata con movimento involvente.</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Versare nello stampo previamente foderato con pellicola trasparente. </span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Riposare nel congelatore durante un minimo di otto ore. </span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Togliere dal congelatore 15-20 minuti (dipendendo dalla temperatura esterna) prima di servire.</span></i></div>
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<i style="background-color: #f3f3f3; font-family: inherit;"><span style="font-size: large;">Servire decorando con pistacchi leggermente tostati e tritati e fragole intinte nel cioccolato bianco fuso.</span></i></div>
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<a href="http://lapastarisottata.blogspot.com/2017/06/mattonella-gelato-alle-fragole-e.html"><span style="font-size: x-large;">Helado de fresas y Chocolate Blanco - Mattonella gelato alle fragole e cioccolato bianco</span></a></h3>
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;">Un helado ???</span></span><br />
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;">... y ¿cómo decir que no con el calor de estos días?!</span></span><br />
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><br /></span></span>
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;">Esto es rápido y no se necesita la máquina para hacer helados.</span></span><br />
<span style="background-color: #f3f3f3;"><span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="letter-spacing: 0.5px;">La receta es más o menos la del <a href="http://lapastarisottata.blogspot.com.es/2015/08/gelato-alla-vaniglia-helado-de-vainilla.html">Helado de vainilla</a> y <a href="http://lapastarisottata.blogspot.com.es/2015/09/gelato-al-cioccolato-helado-de-chocolate.html">Helado de chocolate</a> y <a href="http://lapastarisottata.blogspot.com.es/2015/08/gelato-al-caffe-helado-de-cafe.html">Helado de Café</a> a</span></span><span style="color: #222222; font-family: Georgia, "Times New Roman", serif; font-size: large; letter-spacing: 0.5px;"> pesar de que modificado ligeramente dosis y procedimiento.</span></span><br />
<span style="color: #222222; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;">Podeis cambiar el tipo de fruta; ya he probado a utilizar las frambuesas en lugar de las fresas y pronto me gustaría probar con arándanos.</span></span><br />
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<span style="font-family: inherit; font-size: x-large;"><i>Helado de fresas y chocolate blanco</i></span></h2>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i><u>Para un molde de cake de26x7 :</u></i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>550-600 ml de nata para montar</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>1 cucharada de azúcar glass + medio para las fresas</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>300 ml de leche condensada</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>150 g de chocolate blanco</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>1 cucharadita de extracto de vainilla (si se desea)</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>600 gr de fresas</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>2 y 1/2 cucharadas de ron u otro licor al gusto</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>pistachos</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Cortar en cubos pequeños el chocolate blanco. Reservar.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Batir la mitad abundantes de las fresas con media cucharada (o menos,al gusto)de azúcar glas. Reservar.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Cortar el resto de las fresas en cubitos y ponerlas en remojo en ron (de lo contrario se congelará en el congelador).</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Batir la nata a punto de nieve añadiendo la de cucharada azúcar glas y el extracto de vainilla.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Al puré de fresas agregar las fresas en cubitos con el licor, los cubitos de chocolate y la leche condensada.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Añadir esta mezcla a la nata batida con movimiento envolvente.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Verter en el molde previamente forrado con papel film.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Dejar en el congelador durante un mínimo de ocho horas.</i></span></span></div>
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<span style="color: #222222; font-family: inherit; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i>Retirar del congelador 15-20 minutos (dependiendo de la temperatura exterior) antes de servir.</i></span></span></div>
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<span style="color: #222222; font-size: large;"><span style="background-color: #f3f3f3; letter-spacing: 0.5px;"><i> Servir adornado con los pistachos ligeramente tostados y triturados y con unas fresas bañadas en chocolate blanco derretido.</i></span></span></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com1tag:blogger.com,1999:blog-4894305092276646783.post-83317600982237386462017-05-24T17:36:00.000+01:002017-05-24T17:36:36.040+01:00I Rolls (rotolini finger food) per l'MTC - Los Rolls (rollitos finger food) para el MTC<br />
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<span style="font-size: x-large;"><i>En español mas abajo</i></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Eccomi qua, nonostante tutto, per partecipare all'<a href="http://www.mtchallenge.it/2017/05/06/mtc-n-66-la-ricetta-della-sfida/">MTC</a> di questo mese. Tema: <i><b>I Rolls o Rollers</b></i> proposti da <i>Giovanna</i> del blog <a href="http://gourmandia-chef.blogspot.com.es/2017/05/i-roller-per-mtchallenge-66.html">Gourmandia Chef</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Nonostante tutto perchè sono col morale sotto terra;contratto di lavoro di sei mesi, sei mesi son passati eson di nuovo disoccupata...</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">E ricomincia la ricerca....uff....</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Avevo in testa un sacco di idee per questo MTC quando ancora speravo in un rinnovo,ma,come comprenderete,in quanto disoccupata devo stringere la cinghia. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ho dovuto quindi ricominciare a pensare cosa potevo fare (e c'é stato un momento in cui ho pensato gettare la spugna...vi assicuro) ed ecco cosa ho prodotto.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Niente di che,ma tanto io partecipo solo perchè mi piace imparare cosette nuove,ma so che non vincerò mai e che non sono all'altezza dei "mostri" che bazzicano l'MTC.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Non importa;far parte di questo gruppo è giá più che sufficiente.</span></div>
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<span style="font-family: inherit; font-size: x-large;">Roll di frittata all'erba cipollina e curry con mousse di guacamole e surimi</span></h2>
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<span style="font-family: inherit; font-size: large;"><u>Ingredienti per un roll di circa 20 cm:</u></span></div>
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<span style="font-family: inherit; font-size: large;">4 surimi</span></div>
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<span style="font-family: inherit; font-size: large;">frittata di erba cipollina,curry,curcuma e pimentón piccante</span></div>
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<span style="font-family: inherit; font-size: large;">mousse di guacamole</span></div>
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<span style="font-size: large;">focaccia (la ricetta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>)</span></div>
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<span style="font-family: inherit; font-size: large;"><u>Per la frittata:</u></span></div>
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<span style="font-family: inherit; font-size: large;">4 uova</span></div>
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<span style="font-family: inherit; font-size: large;">erba cipollina</span></div>
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<span style="font-family: inherit; font-size: large;">curry</span></div>
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<span style="font-family: inherit; font-size: large;">curcuma</span></div>
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<span style="font-family: inherit; font-size: large;">pimentón picante</span></div>
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<span style="font-family: inherit; font-size: large;">sale</span></div>
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<span style="font-family: inherit; font-size: large;">olio e.v.o.</span></div>
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<span style="font-family: inherit; font-size: large;"><u>Per la mousse di guacamole</u></span></div>
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<span style="font-family: inherit; font-size: large;">1 o 2 avocado maturi</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">pochissima cipolla </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">pochissimo aglio</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">olio e.v.o.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">sale - pepe</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">qualche goccia di tabasco</span><br />
<span style="font-family: inherit; font-size: large;">qualche goccia di succo di limone</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">circa 100 gr di ricotta</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCLRWd6WfFqcPGIU_skSOTV5icFd8N9O0nHi3Nrp-wcbdJwkJ-wv8OLVvhD4fkjr0Xzuh8Jr32OO1otl6lCS2Yk1kceJBeUxKxB-6qE_PirfNgJt0SuJQRKqNQygIFhY36I4OS2kvOoZo/s1600/roll+mousse+guacamole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCLRWd6WfFqcPGIU_skSOTV5icFd8N9O0nHi3Nrp-wcbdJwkJ-wv8OLVvhD4fkjr0Xzuh8Jr32OO1otl6lCS2Yk1kceJBeUxKxB-6qE_PirfNgJt0SuJQRKqNQygIFhY36I4OS2kvOoZo/s640/roll+mousse+guacamole.JPG" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
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<br />
<span style="font-family: inherit; font-size: large;">Preparare una focaccia grande che poi taglierete con un coppapasta del diametro del rotolo o fare piccole focaccine rotonde dello stesso diametro del rotolo. La ricetta della focaccia la trovate <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Preparare la mousse. Versare tutti gli ingredienti in un mixer e tritare.</span><br />
<span style="font-family: inherit; font-size: large;">Mettere da parte.</span><br />
<br />
<span style="font-family: inherit; font-size: large;">Preparare una frittata con gli ingredienti indicati. Cuocerla o in uno stampo o padella rettangolare 25cm x 15cm o prepararne un paio o più rotonde che poi sistemerete in maniera da formare il rettangolo della misura suddetta.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Su di un foglio di pellicola trasparente stendere la frittata in modo da formare un rettangolo di 25cm x 15cm con il lato più lungo perpendicolare a voi. Se avete due o più frittate sovrapporle leggermente nel punto di unione.</span><br />
<span style="font-family: inherit; font-size: large;">Distribuirvi la mousse lasciando un po' di spazio sui lati e un po' di più sul lato più lungo più lontano da voi.Lungo il lato più lungo vicino a voi sistemare una fila di surimi.</span><br />
<span style="font-family: inherit; font-size: large;">Arrotolate aiutandovi con la pellicola.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Bagnate con un piano di lavoro liscio e pulito. Stendere sul piano bagnato due fogli di pellicola trasparente lunghi 60cm sovrapponendoli leggermente (circa 10cm dei due fogli dovranno essere sovrapposti tra loro e ben aderenti l'uno all'altro in modo da ottenere un grande rettangolo).</span><br />
<span style="font-family: inherit; font-size: large;">Far scivolare su questo rettangolo il roll appena preparato (senza pellicola) e arrotolatelo aiutandovi con la pellicola. tenere la pellicola per le estremità e far rotoloare più volte il roll sul piano bagnato in modo che i lembi si attorciglino e stringano il roll dandogli una forma regolare.chiudere ogni estremità con un nodo.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Mettere il roll nel congelatore per due o tre ore o fino a quando acrà raggiunto una consistenza tale da sopportareil taglio senza deformarsi.<br />(Potete anche farlo con giorni di anticipo e conservarlo nel congelatore fino a due o tre ore prima di tagliarlo).</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Tagliare il roll in fette di 1,5cm e servirlo appoggiato sulle focaccine.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: medium;"></span><br />
<h2 style="font-size: xx-large; text-align: center;">
<span style="font-family: inherit; font-size: medium;">
<span style="font-family: inherit; font-size: x-large;">Roll di jamón braseado con mousse di formaggio di capra stagionato e pere </span></span></h2>
<br />
<br />
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u>Ingredienti per un roll di circa 20-22 cm:</u></span></div>
<span style="font-family: inherit; font-size: large;"></span><br />
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: inherit; font-size: large;">250 gr di jamón braseado en lonchas (prosciutto cotto brasato che qui trovo affettato e in busta)</span></span></div>
<span style="font-family: inherit; font-size: large;">
</span><span style="font-family: inherit; font-size: large;"></span>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: inherit; font-size: large;">mousse di formaggio di capra</span></span></div>
<span style="font-family: inherit; font-size: large;">
</span><span style="font-family: inherit; font-size: large;"><div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 pera</span></div>
</span><span style="font-family: inherit; font-size: large;"><div style="text-align: center;">
focaccia (la ricetta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>)</div>
</span><br />
<span style="font-family: inherit; font-size: small;">
</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u>Per la mousse di formaggio di capra:</u></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">1 tronchetto di formaggio di capra a breve stagionatura</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">circa 100 gr di ricotta</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">5 o 6 noci</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">pepe</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">olio e.v.o.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">pizzico di sale</span></div>
<div style="text-align: center;">
<span style="font-size: large;">eventualmente qualche goccia di latte</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs8mOG1iGo1a6PXG-slhnd9afn5G-u3USvECFLt1QGnxMvsKBjzaKaeEFClcKWpRKJu8NQQLh-cYoRoxnC2bpEM_kvuwyfPOsjA8ziRxeyJ74WDsywwbsbQoe1h0AgVvv7havDoabUiZJ/s1600/roll+mousse+caprino.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs8mOG1iGo1a6PXG-slhnd9afn5G-u3USvECFLt1QGnxMvsKBjzaKaeEFClcKWpRKJu8NQQLh-cYoRoxnC2bpEM_kvuwyfPOsjA8ziRxeyJ74WDsywwbsbQoe1h0AgVvv7havDoabUiZJ/s640/roll+mousse+caprino.JPG" width="640" /></a></div>
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Preparare una focaccia grande che poi taglierete con un coppapasta del diametro del rotolo o fare piccole focaccine rotonde dello stesso diametro del rotolo. La ricetta della focaccia la trovate <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Preparare la mousse. Versare tutti gli ingredienti in un mixer e tritare.</span><br />
<span style="font-family: inherit; font-size: large;">Mettere da parte.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Pelare una pera o due e tagliarla a bastoncini grossi come un dito circa.</span><br />
<span style="font-family: inherit; font-size: large;">Mettere da parte.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Su di un foglio di pellicola trasparente stendere le fette di jamon, sovrapponendole leggermente, in modo da formare un rettangolo di 25cm x 15cm con il lato più lungo perpendicolare a voi. </span><br />
<span style="font-family: inherit; font-size: large;">Distribuirvi la mousse lasciando un pochino di spazio sui lati corti e un po' di più sul lato più lungo più lontano da voi.</span><br />
<span style="font-family: inherit; font-size: large;">Lungo il lato più lungo vicino a voi sistemare i bastoncini di pera in una fila.</span><br />
<span style="font-family: inherit; font-size: large;">Arrotolate aiutandovi con la pellicola.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Bagnate con un piano di lavoro liscio e pulito. Stendere sul piano bagnato due fogli di pellicola trasparente lunghi 60cm sovrapponendoli leggermente (circa 10cm dei due fogli dovranno essere sovrapposti tra loro e ben aderenti l'uno all'altro in modo da ottenere un grande rettangolo).</span><br />
<span style="font-family: inherit; font-size: large;">Far scivolare su questo rettangolo il roll appena preparato (senza pellicola) e arrotolatelo aiutandovi con la pellicola. tenere la pellicola per le estremità e far rotolare più volte il roll sul piano bagnato in modo che i lembi si attorciglino e stringano il roll dandogli una forma regolare.chiudere ogni estremità con un nodo.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Mettere il roll nel congelatore per due o tre ore o fino a quando avrà raggiunto una consistenza tale da sopportare il taglio senza deformarsi.<br />(Potete anche farlo con giorni di anticipo e conservarlo nel congelatore fino a due o tre ore prima di tagliarlo).</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Tagliare il roll in fette di 1,5cm e servirlo appoggiato sulle focaccine.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"></span><br />
<br />
<br />
<h2>
<span style="font-family: inherit; font-size: large;">
<span style="font-family: inherit; font-size: x-large;">Roll di bacon affumicato con mousse di tonno e datteri</span></span></h2>
<div>
<span style="font-family: inherit; font-size: large;"><span style="font-family: inherit; font-size: x-large;"><br /></span></span></div>
<span style="font-family: inherit; font-size: large;">
</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u>Ingredienti per un roll di 20-22 cm:</u></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">200 gr di bacon affumicato </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">6 o 7 datteri </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">mousse di tonno e capperi</span></div>
<div style="text-align: center;">
<span style="font-size: large;">focaccia (la ricetta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>)</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><u>Per la mousse di tonno:</u></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">130 gr di tonno sgocciolato</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">qualche cappero </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">due acciughe</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">2-3 cucchiai di mascarpone </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">sale-pepe</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="font-family: inherit;"><br /></span></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUg5a4ZcES0nVODW_v1QFdZSSzzRo7_8T-ujaMefLDja4-dAn4AYOQGHCJEYZVeiuYgOuBtQErUS2eEo3_X0iPVtLnI1Qj0zkYq3FW6LqevFFwPpwp24hUdAfTE2EoWW6Ne-_W4FAsOMX/s1600/roll+mousse+tonno.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUg5a4ZcES0nVODW_v1QFdZSSzzRo7_8T-ujaMefLDja4-dAn4AYOQGHCJEYZVeiuYgOuBtQErUS2eEo3_X0iPVtLnI1Qj0zkYq3FW6LqevFFwPpwp24hUdAfTE2EoWW6Ne-_W4FAsOMX/s640/roll+mousse+tonno.JPG" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="font-family: inherit;"><br /></span></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="font-family: inherit;"><br /></span></i></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Preparare una focaccia grande che poi taglierete con un coppapasta del diametro del rotolo o fare piccole focaccine rotonde dello stesso diametro del rotolo. La ricetta della focaccia la trovate <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">qui</a>.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Preparare la mousse. Versare tutti gli ingredienti in un mixer e tritare.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Mettere da parte.Snocciolare 6 o 7 datteri. Riservare.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Su di un foglio di pellicola trasparente stendere le fette di bacon, sovrapponendole leggermente, in modo da formare un rettangolo di 25cm x 15cm con il lato più lungo perpendicolare a voi. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Distribuirvi la mousse lasciando un pochino di spazio sui lati corti e un po' di più sul lato più lungo più lontano da voi.</span><br />
<span style="font-family: inherit; font-size: large;">Lungo il lato più lungo vicino a voi sistemare i datteri in una fila.</span><br />
<span style="font-family: inherit; font-size: large;">Arrotolate aiutandovi con la pellicola.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Bagnate con un piano di lavoro liscio e pulito. Stendere sul piano bagnato due fogli di pellicola trasparente lunghi 60cm sovrapponendoli leggermente (circa 10cm dei due fogli dovranno essere sovrapposti tra loro e ben aderenti l'uno all'altro in modo da ottenere un grande rettangolo).</span><br />
<span style="font-family: inherit; font-size: large;">Far scivolare su questo rettangolo il roll appena preparato (senza pellicola) e arrotolatelo aiutandovi con la pellicola. tenere la pellicola per le estremità e far rotolare più volte il roll sul piano bagnato in modo che i lembi si attorciglino e stringano il roll dandogli una forma regolare.chiudere ogni estremità con un nodo.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Mettere il roll nel congelatore per due o tre ore o fino a quando acrà raggiunto una consistenza tale da sopportareil taglio senza deformarsi.<br />(Potete anche farlo con giorni di anticipo e conservarlo nel congelatore fino a due o tre ore prima di tagliarlo).</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Tagliare il roll in fette di 1,5cm e servirlo appoggiato sulle focaccine.</span></div>
<span style="font-family: inherit; font-size: large;"></span><br />
<div style="text-align: center;">
</div>
<br />
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; font-family: "Cherry Cream Soda"; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-size: x-large;"><a href="http://lapastarisottata.blogspot.com/2017/05/i-rolls-rotolini-finger-food-per-lmtc.html">Los Rolls</a></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Aquí estoy, a pesar de todo, para participar en el <a href="http://www.mtchallenge.it/2017/05/06/mtc-n-66-la-ricetta-della-sfida/">MTC</a> de este mes. Tema: <b>los Rolls o </b></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><b> </b></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>Rollers</b> propuesto por Giovanna del blog <a href="http://gourmandia-chef.blogspot.com.es/2017/05/i-roller-per-mtchallenge-66.html">Gourmandia Chef </a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A pesar de todo, porque mi moral està bajo tierra. Contrato de trabajo de seis meses, seis meses han pasado...de nuevo en el paro......</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Y hay que volver a buscar .... ufff ....</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Llevaba una gran cantidad de ideas para este MTC cuando todavia tenia al mismo la esperanza de una renovación, pero, como ustedes comprenderán, en cuanto parada hay que apretarse el cinturón.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Por lo tanto, tuve que empezar a pensar en lo que podría hacer (y hubo un momento en que pensé en tirar la toalla ... les aseguro) y esto es lo que he producido.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">No es gran cosa, pero ya que participo sólo porque me gusta aprender nuevas cosas , y sé que nunca voy a ganar ya que hay verdaderos "monstruos" que frecuentan el MTC y yo no estoy a la altura.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">No importa; ser parte de este grupo ya es más que suficiente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkY88ZKB8hgnv-pLtp1pkNfKAHoREIoFX1vGzggb4RyoUhmYlmYhzkFJJBafzK-PVfDI-OFig3gyLc8x0yn21PY98zji3YSC06B74q5y5CWUDz-GuAyaXRFFpImRYS6sTSnHjzCKAlbn5/s1600/roll+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkY88ZKB8hgnv-pLtp1pkNfKAHoREIoFX1vGzggb4RyoUhmYlmYhzkFJJBafzK-PVfDI-OFig3gyLc8x0yn21PY98zji3YSC06B74q5y5CWUDz-GuAyaXRFFpImRYS6sTSnHjzCKAlbn5/s640/roll+2.JPG" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;">Roll de tortilla de cebollino y curry con mousse de guacamole y palitos de cangrejo</span></h2>
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<span style="font-family: inherit; font-size: large;"><u>Ingredientes para un roll de 20 cm:</u><br />4 palitos de cangrejo<br />Tortilla de cebollino, curry, cúrcuma y pimentón picante<br />mousse de guacamole<br />focaccia (receta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>)</span></div>
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<span style="font-family: inherit; font-size: large;"><br /><u>Para la tortilla:</u><br />4 huevos<br />cebollino<br />curry<br />cúrcuma<br />pimentón picante<br />sal<br />aceite de oliva virgen extra<br /><br /><u>Para la mousse de guacamole</u><br />1 o 2 aguacates maduros<br />muy poca cebolla<br />un poco de ajo<br />aceite de oliva virgen extra<br />sal - pimienta<br />unas gotas de Tabasco<br />unas gotas de jugo de limón<br />alrededor de 100 gramos de queso ricotta o Burgos</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk1f9cU0WhMmDW5KJ0zJQ25z1aG3nQGVDtRhBqOGKEIry8Qtn2GIoD9PHNKTUb3p1LJvsZ1pqQwJp5vbZTDnUPMnbZRQx9Y5_9WGNWL2oxB1DKBYWBT7dOkAnz_b8PJ60V2JI2e9ajlVz/s1600/roll+mousse+guacamole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk1f9cU0WhMmDW5KJ0zJQ25z1aG3nQGVDtRhBqOGKEIry8Qtn2GIoD9PHNKTUb3p1LJvsZ1pqQwJp5vbZTDnUPMnbZRQx9Y5_9WGNWL2oxB1DKBYWBT7dOkAnz_b8PJ60V2JI2e9ajlVz/s640/roll+mousse+guacamole.JPG" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Preparar una focaccia grande que luego se cortarà con un anillos de pastelería del diámetro del rollo o hacer pequeñas focaccia redondas del mismo diámetro del rollo. La receta della focaccia se puede encontrar <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Preparar la mousse. Verter todos los ingredientes en un procesador de alimentos y triturar.</span><span style="font-family: inherit; font-size: large;">Reservar.</span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Prepara una tortilla con los ingredientes indicados. La </span>podéis<span style="font-family: inherit;"> hacer rectangular (25x15) si </span>tenéis<span style="font-family: inherit;"> un molde ouna </span>sartén<span style="font-family: inherit;"> rectangular o bien hacer dos o </span>más<span style="font-family: inherit;"> redondas y luego con ellas formar el </span>rectángulo<span style="font-family: inherit;">.</span></span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-size: large;"><span style="font-family: inherit;">En una hoja de papel film transparente acomodar la tortilla de manera que forme un rectángulo de 25 cm x 15 cm con los lados más largos perpendicular a usted. Si teneis dos o más tortillas sobreponer ligeramente en el punto de </span>unión<span style="font-family: inherit;">.</span></span><span style="font-family: inherit; font-size: large;">Extender en cima la mousse dejando un poco de espacio en los lados y un poco más en el lado más largo más lejos de ustedes.</span></div>
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<span style="font-family: inherit; font-size: large;">A lo largo del lado más largo cerca de ustedes colocar una fila de surimi.</span><span style="font-family: inherit; font-size: large;">Enrollar con la ayuda del papel. </span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Mojar con agua una superficie de trabajo lisa y limpia. Extender en cima de la superficie mojada dos hojas de 60 cm de papel film sobreponiendolas ligeramente (aproximadamente 10 cm de las dos hojas deben ser sobrepuestas y bien unidas entre sí con el fin de obtener un gran rectángulo).</span><span style="font-family: inherit; font-size: large;">Poner el roll en cima del rectángulo recién preparado (sin papel film) y enrollar con la ayuda del papel. </span></div>
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<span style="font-family: inherit; font-size: large;">Manteniendo el roll por los extremos de papel hacerlo rodar varias veces sobre la superficie húmedo de modo que los extremos de papel se retuercen y el roll quede bien apretado y coja una forma regular. Cerrar cada extremo con un nudo.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-size: large;"><span style="font-family: inherit;">Poner el roll en el congelador durante dos o tres horas o hasta que </span>alcance<span style="font-family: inherit;"> una consistencia que pueda sopportare il corte sin deformarse.</span></span><span style="font-family: inherit; font-size: large;">(También puede hacerlo con días de antelación y conservarlo en el congelador hasta dos o tres horas antes de cortar).</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Cortar el rollo en rebanadas de 1,5 cm y acomodar cada rebanada en cima de una pequeña focaccia.</span></div>
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<span style="font-family: inherit; font-size: medium;"><span style="font-family: inherit; font-size: x-large;">Roll de jamón braseado con mousse de queso de cabra y peras </span></span></h2>
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<span style="font-size: large;"><u>Ingredientes para un roll de 20-22 cm:</u></span></div>
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<span style="font-size: large;">250 gramos de jamón braseado en lonchas </span></div>
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<span style="font-size: large;">mousse de queso de cabra</span></div>
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<span style="font-size: large;">1 pera</span></div>
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<span style="font-size: large;">focaccia (receta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>)</span></div>
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<span style="font-size: large;"><u>Para la mousse de queso de cabra:</u></span></div>
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<span style="font-size: large;">1 rulo de queso de cabra madurado (usè mas o menos la mitad)</span></div>
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<span style="font-size: large;">alrededor de 100 gramos de queso ricotta o Burgos</span></div>
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<span style="font-size: large;">5 o 6 nueces</span></div>
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<span style="font-size: large;">pimienta</span></div>
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<span style="font-size: large;">aceite de e.v.o.</span></div>
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<span style="font-size: large;">pizca de sal</span></div>
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<span style="font-size: large;">posiblemente unas gotas de leche</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs8mOG1iGo1a6PXG-slhnd9afn5G-u3USvECFLt1QGnxMvsKBjzaKaeEFClcKWpRKJu8NQQLh-cYoRoxnC2bpEM_kvuwyfPOsjA8ziRxeyJ74WDsywwbsbQoe1h0AgVvv7havDoabUiZJ/s1600/roll+mousse+caprino.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs8mOG1iGo1a6PXG-slhnd9afn5G-u3USvECFLt1QGnxMvsKBjzaKaeEFClcKWpRKJu8NQQLh-cYoRoxnC2bpEM_kvuwyfPOsjA8ziRxeyJ74WDsywwbsbQoe1h0AgVvv7havDoabUiZJ/s640/roll+mousse+caprino.JPG" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Preparar una focaccia grande que luego se cortarà con un anillos de pastelería del diámetro del rollo o hacer pequeñas focaccia redondas del mismo diámetro del rollo. La receta della focaccia se puede encontrar <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Preparar la mousse. Verter todos los ingredientes en un procesador de alimentos y triturar.</span><span style="font-family: inherit; font-size: large;">Reservar.</span></div>
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<span style="font-family: inherit; font-size: large;">Pelar una o dos peras y cortarla en forma de bastoncillo de un dedo de grosor.</span></div>
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<span style="font-family: inherit; font-size: large;">Reservar.</span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">En una hoja de papel film transparente acomodar las lonchas de jamon de manera que formen un rectángulo de 25 cm x 15 cm con los lados más largos perpendicular a usted. Sobreponerlas ligeramente en el punto de </span>unión<span style="font-family: inherit;">.</span></span><span style="font-family: inherit; font-size: large;">Extender en cima la mousse dejando un poco de espacio en los lados y un poco más en el lado más largo más lejos de ustedes.</span></div>
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<span style="font-family: inherit; font-size: large;">A lo largo del lado más largo cerca de ustedes colocar una fila de bastoncillos de pera.</span><span style="font-family: inherit; font-size: large;">Enrollar con la ayuda del papel. </span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">Mojar con agua una superficie de trabajo lisa y limpia. Extender en cima de la superficie mojada dos hojas de 60 cm de papel film sobreponiendolas ligeramente (aproximadamente 10 cm de las dos hojas deben ser sobrepuestas y bien unidas entre sí con el fin de obtener un gran rectángulo).</span><span style="font-family: inherit; font-size: large;">Poner el roll en cima del rectángulo recién preparado (sin papel film) y enrollar con la ayuda del papel. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Manteniendo el roll por los extremos de papel hacerlo rodar varias veces sobre la superficie húmedo de modo que los extremos de papel se retuercen y el roll quede bien apretado y coja una forma regular. Cerrar cada extremo con un nudo.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-size: large;"><span style="font-family: inherit;">Poner el roll en el congelador durante dos o tres horas o hasta que </span>alcance<span style="font-family: inherit;"> una consistencia que pueda sopportare il corte sin deformarse.</span></span><span style="font-family: inherit; font-size: large;">(También puede hacerlo con días de antelación y conservarlo en el congelador hasta dos o tres horas antes de cortar).</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-size: large;"><span style="font-family: inherit;">Cortar el rollo en rebanadas de 1,5 cm y acomodar cada rebanada </span>encima<span style="font-family: inherit;"> de una pequeña focaccia.</span></span></div>
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<span style="font-family: inherit; font-size: large;"><span style="font-family: inherit; font-size: x-large;">Roll de bacon ahumado con mousse de atún y dátiles </span></span></h2>
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<u style="font-size: x-large;">Ingredientes para un rollo de 20-22 cm:</u></div>
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<span style="font-size: large;">200 gramos de bacon ahumado</span></div>
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<span style="font-size: large;">6 o 7 </span><span style="text-align: start;"><span style="font-size: large;">dátiles</span></span></div>
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<span style="font-size: large;">mousse de atún y alcaparras</span></div>
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<span style="font-size: large;">focaccia (receta <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>)</span></div>
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<span style="font-size: large;"><u>Para la mousse de atún:</u></span></div>
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<span style="font-size: large;">130 g de atún escurrido</span></div>
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<span style="font-size: large;">algunas alcaparras</span></div>
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<span style="font-size: large;">dos anchoas</span></div>
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<span style="font-size: large;">2-3 cucharadas de mascarpone</span></div>
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<span style="font-size: large;">sal y pimienta</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUg5a4ZcES0nVODW_v1QFdZSSzzRo7_8T-ujaMefLDja4-dAn4AYOQGHCJEYZVeiuYgOuBtQErUS2eEo3_X0iPVtLnI1Qj0zkYq3FW6LqevFFwPpwp24hUdAfTE2EoWW6Ne-_W4FAsOMX/s1600/roll+mousse+tonno.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUg5a4ZcES0nVODW_v1QFdZSSzzRo7_8T-ujaMefLDja4-dAn4AYOQGHCJEYZVeiuYgOuBtQErUS2eEo3_X0iPVtLnI1Qj0zkYq3FW6LqevFFwPpwp24hUdAfTE2EoWW6Ne-_W4FAsOMX/s640/roll+mousse+tonno.JPG" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Preparar una focaccia grande que luego se cortarà con un anillos de pastelería del diámetro del rollo o hacer pequeñas focaccia redondas del mismo diámetro del rollo. La receta della focaccia se puede encontrar <a href="http://lapastarisottata.blogspot.com.es/2014/03/focaccia-genovese.html">aquí</a>.</span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Preparar la mousse. Verter todos los ingredientes en un procesador de alimentos y triturar.</span><span style="font-size: large;">Reservar.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Quitar el hueso a los dátiles</span><span style="font-size: small;">.</span></span></div>
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<span style="font-family: inherit; font-size: large;">Reservar.</span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">En una hoja de papel film transparente acomodar las lonchas de bacon de manera que formen un rectángulo de 25 cm x 15 cm con los lados más largos perpendicular a usted. Sobreponerlas ligeramente en el punto de unión.</span><span style="font-size: large;">Extender en cima la mousse dejando un poco de espacio en los lados y un poco más en el lado más largo más lejos de ustedes.</span></span></div>
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<span style="font-size: large;">A lo largo del lado más largo cerca de ustedes colocar una fila de dátiles.</span><span style="-webkit-text-stroke-width: 0px; color: black; font-family: inherit; font-size: large; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">Enrollar con la ayuda del papel. </span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit;"><span style="font-size: large;">Mojar con agua una superficie de trabajo lisa y limpia. Extender en cima de la superficie mojada dos hojas de 60 cm de papel film sobreponiendolas ligeramente (aproximadamente 10 cm de las dos hojas deben ser sobrepuestas y bien unidas entre sí con el fin de obtener un gran rectángulo).</span><span style="font-size: large;">Poner el roll en cima del rectángulo recién preparado (sin papel film) y enrollar con la ayuda del papel. </span></span></div>
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<span style="font-family: inherit; font-size: large;">Manteniendo el roll por los extremos de papel hacerlo rodar varias veces sobre la superficie húmedo de modo que los extremos de papel se retuercen y el roll quede bien apretado y coja una forma regular. Cerrar cada extremo con un nudo.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit;"><span style="font-size: large;">Poner el roll en el congelador durante dos o tres horas o hasta que alcance una consistencia que pueda sopportare il corte sin deformarse.</span><span style="font-size: large;">(También puede hacerlo con días de antelación y conservarlo en el congelador hasta dos o tres horas antes de cortar).</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Cortar el rollo en rebanadas de 1,5 cm y acomodar cada rebanada en cima de una pequeña focaccia.</span></span></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com9tag:blogger.com,1999:blog-4894305092276646783.post-46290706179591027402017-04-26T19:08:00.000+01:002017-04-26T19:27:33.025+01:00Torta di carote americana - Tarta de zanahorias americana<br />
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<span style="font-size: x-large;"><i>En español mas abajo</i></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Se c'è una torta che mi piace da sempre è la torta di carote,quella semplice,normale.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ma quando ho provato per la prima volta la Torta di Carote Americana con quella crema di formaggiooooo...mmmhhhh....beh,dai...diciamolo che è tutta un'altra storia!!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Certo che se penso che quando è cominciata ad essere di moda la torta di carote (quella semplice) era considerata una torta dietetica, naturale,sana e anche vegetariana.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Erano gli anni settanta e la trovavi,appunto,in quei locali alternativi,tra gonne lunghe a fiorellini e capelli ricci...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ecco,appunto:questa qua di Torta di Carote non c'entra proprio nulla con quella. Questa è una botta di calorie che non scherza nulla;americana,insomma.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">....ma buonaaa!!!</span><br />
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<span style="font-size: x-large;"><i>Torta di carote americana</i></span></h2>
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<span style="font-weight: normal;"><u>Ingredienti per la torta</u></span></h2>
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<span style="font-family: inherit; font-size: large;">250 gr di farina</span></div>
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<span style="font-family: inherit; font-size: large;">400 gr di carote</span></div>
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<span style="font-family: inherit; font-size: large;">70 gr di farina di mandorle</span></div>
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<span style="font-family: inherit; font-size: large;">4 uova</span></div>
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<span style="font-family: inherit; font-size: large;">220 ml di olio di semi</span></div>
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<span style="font-family: inherit; font-size: large;">250 di zucchero di canna</span></div>
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<span style="font-family: inherit; font-size: large;">1 bustina + 1 cucchiaino da caffé di lievito per dolci</span></div>
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<span style="font-family: inherit; font-size: large;">pizzico di cannella</span></div>
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<span style="font-family: inherit; font-size: large;">pizzico di noce moscata</span></div>
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<span style="font-family: inherit; font-size: large;">pizzico di sale</span></div>
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<span style="font-family: inherit; font-size: large;"><u>Ingredienti per la crema al formaggio:</u></span></div>
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<span style="font-family: inherit; font-size: large;">400 gr di formaggio cremoso (tipo Philadelphia o queso crema)</span></div>
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<span style="font-family: inherit; font-size: large;">150 gr di burro ammorbidito</span></div>
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<span style="font-family: inherit; font-size: large;">140 gr di zucchero a velo</span></div>
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<span style="font-family: inherit; font-size: large;">1 limone</span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Grattugiare finemente le carote . </span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Stenderle su un foglio di carta da cucina per asciugarle. </span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Sbattere le uova con lo zucchero e l’olio aggiungendolo a filo montando con uno sbattitore elettrico alla massima velocità. </span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Aggiungere la farina setacciata con il lievito.</span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Unire la farina di mandorle e poi le carote e mescolare molto bene. </span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Versare il composto in una teglia di 24 cm imburrata e infarinata e infornare in forno caldo a 180° per circa 1 ora. </span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Far raffreddarecompletamente (io la faccio la sera e la lascio in frigo una notte) e poi tagliarla a metà per farcirla.</span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;"><br /></span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Lavorare il burro con lo zucchero fino ad ottenere un composto omogeneo, a questo punto unire il formaggio cremoso e lavorare ancora qualche minuto.</span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Aggiungere la scorza grattugiata e qualche goccia di succo di limone.</span></div>
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<span style="background-color: #f3f3f3; color: #212121; font-family: inherit; font-size: large;">Farcire la torta e ricoprirla interamente con la crema.</span></div>
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<span style="font-size: x-large;"><a href="https://www.blogger.com/null" name="4629070617959102740" style="background-color: #f3f3f3; font-family: Schoolbell; text-align: start;"></a><span style="background-color: #f3f3f3; font-family: Schoolbell; text-align: start;"></span></span><h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; font-family: "Cherry Cream Soda"; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: start;">
<span style="font-size: x-large;"><a href="http://lapastarisottata.blogspot.com.es/2017/04/torta-di-carote-americana-tarta-de.html" style="color: #ffaa00; text-decoration-line: none;"> Tarta de zanahorias america</a><a href="http://lapastarisottata.blogspot.com.es/2017/04/torta-di-carote-americana-tarta-de.html" style="color: #ffaa00; text-decoration-line: none;">na</a> <a href="http://lapastarisottata.blogspot.com.es/2017/04/torta-di-carote-americana-tarta-de.html" style="color: #ffaa00; text-decoration-line: none;">-</a> <a href="http://lapastarisottata.blogspot.com.es/2017/04/torta-di-carote-americana-tarta-de.html" style="color: #ffaa00; text-decoration-line: none;">Torta di carote americana </a></span></h3>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Si hay una tarta que amo desde siempre es la tarta de zanahoria, la sencilla, normal.</span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Pero cuando probé por primera vez la Tarta de Zanahoria Americana con su crema de quesooooo... mmmhhhh .... bueno, vamos ... digamos que es otra historia !!</span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Por supuesto, si pienso que cuando empezó a estar de moda la tarta de zanahoria ( la sencilla) se consideraba una tarta dietética, natural,sana y incluso vegetariana.</span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Eran los años setenta y la encontrabas en aquellos locales alternativos, entre faldas largas con flores y cabellos rizados ...</span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Eso,bien: esta tarta de zanahoria no tiene nada que ver con aquella. </span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">Esta,en cuanto a calorías no bromea nada; Americana, en una palabra.</span></div>
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<span style="color: #212121; font-family: "georgia" , "times new roman" , serif; font-size: large;">.... pero tan ricaaaaaaa !!!</span></div>
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<span style="font-size: x-large;"><i>Torta de zanahorias americana</i></span></h2>
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<span style="color: #212121; font-size: large;"><u>Ingredientes para la torta</u></span><br />
<span style="color: #212121; font-size: large;"><br /></span>
<span style="color: #212121; font-size: large;">250 gramos de harina</span><br />
<span style="color: #212121; font-size: large;">400 gramos de zanahorias</span><br />
<span style="color: #212121; font-size: large;">70 gramos de harina de almendras</span><br />
<span style="color: #212121; font-size: large;">4 huevos</span><br />
<span style="color: #212121; font-size: large;">220 ml de aceite de mais</span><br />
<span style="color: #212121; font-size: large;">250 gr de azúcar moreno</span><br />
<span style="color: #212121; font-size: large;">1 sobre + 1 cucharadita de café de levadura</span><br />
<span style="color: #212121; font-size: large;">pizca de canela</span><br />
<span style="color: #212121; font-size: large;">pizca de nuez moscada</span><br />
<span style="color: #212121; font-size: large;">pizca de sal</span><br />
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<span style="color: #212121; font-size: large;"><u>Ingredientes para la crema de queso:</u></span><br />
<span style="color: #212121; font-size: large;"><u><br /></u></span>
<span style="color: #212121; font-size: large;">400 gramos de queso crema</span><br />
<span style="color: #212121; font-size: large;">150 gramos de mantequilla ablandada</span><br />
<span style="color: #212121; font-size: large;">140 gramos de azúcar en polvo</span><br />
<span style="color: #212121; font-size: large;">1 limón</span><br />
<span style="color: #212121; font-size: large;"><br /></span>
<span style="color: #212121; font-size: large;">Rallar las zanahorias.</span><br />
<span style="color: #212121; font-size: large;">Extenderlas en una hoja de papel cocina para secarlas.</span><br />
<span style="color: #212121; font-size: large;">Batir los huevos con el azúcar y añadir el aceite en hilo sin dejar de batir con una batidora eléctrica a alta velocidad.</span><br />
<span style="color: #212121; font-size: large;">Añadir la harina y la levadura en polvo tamizadas.</span><br />
<span style="color: #212121; font-size: large;"><br /></span>
<span style="color: #212121; font-size: large;">Añadir la harina de almendras y luego las zanahorias y mezclar bien.</span><br />
<span style="color: #212121; font-size: large;">Verter la mezcla en un molde de 24 cm engrasado y enharinado y hornear en el horno precalentado a 180 grados durante aproximadamente 1 hora.</span><br />
<span style="color: #212121; font-size: large;">Enfriar completamente (yo lo preparo por la noche y lo dejo en la nevera durante la noche) y luego cortar por la mitad para rellenarlo.</span><br />
<span style="color: #212121; font-size: large;"><br /></span>
<span style="color: #212121; font-size: large;">Batir la mantequilla con el azúcar hasta que la mezcla sea homogénea, añadir el queso crema y trabajar unos minutos más.</span><br />
<span style="color: #212121; font-size: large;">Añadir la ralladura y unas gotas de zumo de limón.</span><br />
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<span style="background-color: #f3f3f3; color: #212121; font-size: large;"></span><br />
<span style="color: #212121; font-size: large;">Rellenar la tarta y cubrir completamente con la crema.</span><br />
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com7tag:blogger.com,1999:blog-4894305092276646783.post-32789827113703620732017-04-24T19:23:00.000+01:002017-04-24T19:30:37.673+01:00Gnocchetti di ceci al rosmarino- Ñoquis de garbanzos al romero<br />
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<span style="font-family: inherit; font-size: x-large;"><i>En español mas abajo</i></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Per ennesima volta nella mia vita sto cercando di coltivare erbe aromatiche sul davanzale. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Adoro cucinare con aromi freschi e mi piacciono moltissimo le piantine, danno un immediato tocco di verde. Peccato,però,che non ho per nulla il pollice verde e che sempre,sempre finisco per ucciderle. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ed è un'immensa tristezza....</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Le bagno troppo...credo...</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mah....adesso cerco di resistere e le bagno proprio quando le vedo semisvenute e per ora (ma lo dico sottovoce) abbiamo raggiunto quasi un mese di convivenza e per me è già una vittoria.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Che non sia più un'assassina di piante???</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Questi G<i>nocchetti </i>sono uno spettacolo e con un condimento di rosmarino freschissimo sono il top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2mRoU2Tuv5uvFm9yV1zNXioOU-b2WUdjTsH5j0ekTO8_Rp9X-tsQAQ9bLc8kQEHshEI5UQ5WB19gDLBy9Lw3e-JHz3cffmCKScewyQnV49C7YNQC_DTQ8pxHJcoTME-jWdA_RL2UqZJ_/s1600/Gnocchi+ceci3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2mRoU2Tuv5uvFm9yV1zNXioOU-b2WUdjTsH5j0ekTO8_Rp9X-tsQAQ9bLc8kQEHshEI5UQ5WB19gDLBy9Lw3e-JHz3cffmCKScewyQnV49C7YNQC_DTQ8pxHJcoTME-jWdA_RL2UqZJ_/s640/Gnocchi+ceci3a.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><i>Gnocchetti di ceci al rosmarino</i></span></h2>
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<span style="font-size: large;">300 gr di farina di ceci</span></div>
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<span style="font-size: large;">200 gr di farina</span></div>
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<span style="font-size: large;">500 ml di acqua</span></div>
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<span style="font-size: large;">5 gr di sale per l'impasto</span></div>
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<span style="font-size: large;">rosmarino</span></div>
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<span style="font-size: large;">olio e.v.o.</span></div>
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<span style="font-size: large;">peperoncino al gusto</span></div>
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<span style="font-size: large;">aglio</span></div>
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<span style="font-size: large;">sale - pepe</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Fare un impasto con le due farine, il sale e l'acqua.</span></div>
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<span style="font-size: large;">Formare una palla.</span></div>
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<span style="font-size: large;">Prenedere un pezzo di impasto e rotolare sul tavolo leggermente infarinato formando un filoncino.</span></div>
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<span style="font-size: large;">Tagliare a pezzetti ed, eventualmente, passarei pezzetti lungo i rebbi di una forchetta.</span></div>
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<span style="font-size: large;">Procedere nello stesso modo fino ad esaurire l'impasto.</span></div>
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<span style="font-size: large;">Gettarli in acqua salata a bollore e far cuocere 3 o 4 minuti(assagiatene uno perchè il tempo è indicativo!).</span></div>
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<span style="font-size: large;">Mentre gli gnocchi cuociono versare l'olio in una padella con uno o due spicchi d'aglio a fettine, il rosmarino e il peperoncino. Soffriggere.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Scolare gli gnocchi e saltarli in padella col soffritto.</span></div>
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<span style="font-size: large;">Pepare.</span></div>
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<span style="color: #666666; font-size: x-large;"><h3 class="post-title entry-title" itemprop="name" style="background-color: #f3f3f3; color: black; font-family: "Cherry Cream Soda"; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://lapastarisottata.blogspot.com.es/2017/04/gnocchetti-di-ceci-al-rosmarino-noquis.html" style="color: #ffaa00; text-decoration-line: none;"><span style="font-size: x-large;">Gnocchetti di ceci al rosmarino- Ñoquis de garbanzos al romero</span></a></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Una vez mas en mi vida estoy tratando de cultivar hierbas aromáticas en el balcón.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Me encanta cocinar con hierbas frescas y me gustan mucho las aromáticas que,me parece, dan un toque inmediato de verde. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lástima, sin embargo, que no tengo manos para eso y siempre, siempre, termino matándolas.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Y es una gran tristeza ....</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Las riego demasiado ... creo ...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Quizá .... </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ahora trato de resistirme, y les doy agua justo cuando las veo semi desmayadas y por ahora (pero lo digo en voz baja) llevamos casi un mes de convivencia y para mí ya es una victoria.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¿Será que ya no soy una asesina de plantas??? </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">!Ojala!!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Estos <i>Gnocchi (Ñoquis)</i> son espectaculares y con una salsa al romero fresco son de primera .</span><br />
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<span style="font-family: inherit; font-size: x-large;"><i>Gnocchetti de garbanzos al romero</i></span></h2>
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<span style="font-family: inherit; font-size: x-large;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;">300 gramos de harina de garbanzo</span></div>
<div style="text-align: center;">
<span style="font-size: large;">200 gramos de harina</span></div>
<div style="text-align: center;">
<span style="font-size: large;">500 ml de agua</span></div>
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<span style="font-size: large;">5 gramos de sal para la masa</span></div>
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<span style="font-size: large;">romero</span></div>
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<span style="font-size: large;">aceite de oliva virgen extra</span></div>
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<span style="font-size: large;">pimienta al gusto</span></div>
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<span style="font-size: large;">ajo</span></div>
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<span style="font-size: large;">sal - pimienta</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Hacer una masa con la harina, la sal y el agua.</span></div>
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<span style="font-size: large;">Formar una bola.</span></div>
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<span style="font-size: large;">Coger un trozo de masa y,sobre la mesa enharinada,formar una "salchicha" larga y gruesa poco mas que un dedo. </span></div>
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<span style="font-size: large;">Cortartrocitos (gnocchi) con un cuchillo y pasar cada uno a lo largo de las puas de un tenedor(esto es opcional pero le da la tipica forma de los ñoquis) </span></div>
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<span style="font-size: large;">Proceder de la misma manera hasta acabar toda la masa.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Echarlos en agua salada a hervir y cocinar 3 o 4 minutos (probar uno porque el tiempo es indicativo!).</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Mientras que los gnocchi se están cocinando verter el aceite en una sartén con uno o dos dientes de ajo en rodajas, romero y pimienta. Sofreir.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Escurrir los gnocchi y echarlos en la sartén y saltear.</span></div>
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<span style="font-size: large;">Sazonar con pimienta.</span></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com5tag:blogger.com,1999:blog-4894305092276646783.post-38288298443170808382017-03-22T16:13:00.000+00:002017-03-22T16:29:05.094+00:00Terrina di agnello e carciofi in crosta con vinagrette alla menta e insalatina di germogli di rapanello - Terrina de cordero y alcachofas en costra con vinagreta a la menta y ensaladita de brotes de ravano<h2>
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<i><span style="font-size: x-large;">En español mas abajo</span></i></h2>
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<i><span style="font-size: x-large;"> </span></i></h2>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Eccomi di nuovo qui per partecipare all'<a href="http://www.mtchallenge.it/2017/03/05/mtc-n-64-la-ricetta-terrine/">MTC N.64</a> ; Le Terrine. La sfida di questo mese è proposta da Giuliana de<a href="http://www.lagallinavintage.it/2017/03/terrine-per-la-sfida-mtc-64.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent"> La Gallina Vintage</a>.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Approfitto degli ultimi attimi di vita del mio ormai agonizzante computer; settimana prossima dovrei finalmente averne uno nuovo (piccolo, ma nuovo). </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Eeeeh.... non se ne può più...per pubblicare questo post so già che ci vorrà una giornata intera perchè il pc continua a bloccarsi e quando va è di una lentezza esasperante!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Perdo tutto il giorno di riposo solo per pubblicare...passa la voglia! ...e infatti non appaio più da un pezzo tranne per l'MTC. </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ho una voglia pazza di ritornare ad essere attiva sul mio blog e di poter tornare a visitare tutte le altre cucine amiche. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">La mia ricetta è una <i>Terrina in di agnello e carciofi</i> racchiusa in una crosta di </span></span><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st">Pâte à foncer. Ho <span style="font-family: "georgia" , "times new roman" , serif;">preparato una <i>Vinagrette alla menta</i> e ho pensato a un tocco leggermente piccante con una <i>Insalatina di germogli di rapanello </i><span style="font-family: "georgia" , "times new roman" , serif;"><i>e </i><span style="font-family: "georgia" , "times new roman" , serif;"><i>uvette</i>.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Detto tra <span style="font-family: "georgia" , "times new roman" , serif;">noi:non mi è venuta molto be<span style="font-family: "georgia" , "times new roman" , serif;">ne visualmente perchè, credo, ho sbagliato con la gelatina. Forse <span style="font-family: "georgia" , "times new roman" , serif;">n<span style="font-family: "georgia" , "times new roman" , serif;">on ne ho messa abbastanza</span></span> ;mi sembrava non ne ricevesse più e <span style="font-family: "georgia" , "times new roman" , serif;">invece mi sa che avrei dovuto aggiungerne ancora magari più tardi. Lo dico perchè secondo me <span style="font-family: "georgia" , "times new roman" , serif;">c'è troppo spazio tra la carne e la pasta. Comunque era fantast<span style="font-family: "georgia" , "times new roman" , serif;">ica!!</span></span></span></span></span></span></span></span></span></span></span></span> <br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"><span style="font-family: inherit;"><i><span style="font-size: x-large;"> </span></i></span></span></span></span></h2>
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<i><span style="font-size: x-large;">Terrina di agnello e carciofi in crosta, Vinagrette alla menta e Insalatina di germogli di rapanello</span></i></h2>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><u><br /></u></span></span></span></i>
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><u>Per uno stampo da cake 26 x 12</u>:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">500 gr di carne di agnello tritata grossa (io non ho un tritacarne e ho fatto tritare un pezzo di coscia dal macellaio;se avete un tritacarne usate i forgi rossi e tritatela insieme alla pancetta che io, invece ho comprato in cubetti)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">100 gr di coscia d'agnello tagliata a filettini</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">100 gr di bacon a cubetti</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">200 gr di bacon a fette</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">4 carciofi</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">1 uovo</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">1 cucchiaio di pistacchi crudi</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;">1 piccolo spicchio d'aglio</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">1 cucchiaio tra timo limone e rosmarino tritati</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">noce moscata</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">sale - pepe </span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><u>Per la gelatina</u>: </span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">500 ml di <span style="font-family: inherit;">brodo leggero di<span style="font-family: inherit;"> pollo</span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 e 1/2 cucchiaini di gelatina in polvere</span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u>Per</u><span style="font-family: inherit;"><u> la p<span style="font-family: inherit;">a</span>te a foncer</u>:</span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">500 gr di farina debole</span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">250 gr di burro freddo a pezzetti</span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">80 gr di acqua fredda</span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucchiaini di sa<span style="font-family: inherit;">le</span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucchiaini di zucchero</span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 uova </span></span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 tu<span style="font-family: inherit;">orlo e un cucchiaio di lat<span style="font-family: inherit;">te per la doratura.</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span> </span> </span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Preparare la pasta. Mescolare rapidamente<span style="font-family: inherit;"> con la p<span style="font-family: inherit;">unta delle dita </span>la farina , il sale, lo zucchero e il burro;aggiungere l'acqua, mescolare e aggiungere le<span style="font-family: inherit;"> uova. Il tutto va fatto <span style="font-family: inherit;">rapidamente e senza manipolare troppo l'impasto. Io ho usato il mixer. Separare un terzo dal totale. Fare <span style="font-family: inherit;">due</span> pall<span style="font-family: inherit;">e</span>,avvolgerl<span style="font-family: inherit;">e</span> in pellicola trasparente e lasciar riposare almeno mez<span style="font-family: inherit;">z'ora in frigorifero.</span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tostare i pistacchi in una padella antiaderente.</span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pulire i carciofi e tagliar<span style="font-family: inherit;">e</span> i cuori in <span style="font-family: inherit;">quattro. <span style="font-family: inherit;"><span style="font-family: inherit;">M</span>etterli in un piatto con pochissima acqua</span></span>,salarli leggermente e cuocere coperti nel microonde a massima potenza per 4 minuti.</span></span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Impastare la carne prima da sola poi con tutti gli altri ingredienti meno i pistacchi<span style="font-family: inherit;"><span style="font-family: inherit;"> e</span> il bacon a fette<span style="font-family: inherit;">. Aggiungere i pistacchi e impastare.</span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Stendere i due terzi della pasta e <span style="font-family: inherit;">f</span>oderare lo stampo precedentemente imburrato e infarinato<span style="font-family: inherit;"> lasciando debordare la pasta. R<span style="font-family: inherit;">ivestire l'interno della pasta con la pancetta a fette. Fare uno<span style="font-family: inherit;">o strato<span style="font-family: inherit;"> di ripieno e premere ben<span style="font-family: inherit;">e,poi allineate<span style="font-family: inherit;"> i cuori di carciofo nel centro e i filettini di carne ai lati.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">R<span style="font-family: inherit;">icoprire <span style="font-family: inherit;">con il resto dell'impasto e premere bene per non lasciare bolle d'aria o spazi vuoti.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Ripiegate la pancetta sul ripieno e comprimere nuovamente. Non riempire fino all'orlo,ma lasciare un paio di centimetri.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tirare la pasta avanzata e ricoprire la terr<span style="font-family: inherit;">ina.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Con un coltellino a lama liscia refilate i bordi e poi sigillateli bene con i rebbi di una forchetta. </span> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Dai ritagli di pasta avanzati ricavare dei motivi e appoggiateli sulla pasta.</span></span></span></span></span></span></i></span><br />
<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Spennellare la superficie con il tuorlo leggermente sbattuto con un cucchiaio di latte.</span></span></span></span></span></span></i></span><br />
<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Preparare il camino con un piccolo coppapasta (io ho usato una bocchetta per decorazioni;quelle che si inseriscono in un sac a poche..per intenderci)e premerlo leggermente nel centro della terrina;eliminate la pasta che il coppapasta ha tagliato e reinserirlo (resterà inserito anche durante la cottura).</span></span></span></span></span></span></i></span><br />
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<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mettere in forno preriscaldato a 180º per 30 minuti, poi abbassate a 160º e cuocere 50/55 minuti. Se la superficie dovesse scurirsi troppo coprite con un foglio di aluminio.</span></span></span></span></span></span></i></span><br />
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<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Verso fine cottura preparare la gelatina.Idratare la gelatina in polvere in un bicchiere di acqua (tolta dal mezzo litro totale) per qualche minuto. Scaldare il brodo e aggiungerlo mescolando alla gelatina idratata. </span></span></span></span></span></span></i></span><br />
<span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />
Togliere dal forno la terrina, lasciarla raffreddare poi con delicatezza toglierla dallo stampo. </span></span></span></span></span></span></i></span><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">Controllare
il camino e se vedete del liquido, cercate di eliminarlo inclinando la
terrina, sempre con le dovute cautele, perchè la pasta è comunque delicata e si rischia di rovinarla.<br />
Una
volta eliminato il liquido in superifice, con l'ausilio di una piccola
brocca o un imbutino, versate la gelatina pian piano, quanta ne
riceve, e se ne riceve.<br />
<br />
Lasciate che l'interno si assesti, e trasferitela in frigorifero. Tagliatela dopo un giorno almeno.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: inherit;"><u>Per la vinagrette</u>:</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">1/3 di aceto</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">2/3 di olio e.v.o.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">foglie di menta</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">qualche ago di rosmarino fresco</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">poco prezzemolo</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">miele </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">sale - pepe </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: inherit;">Mettere tutti gli ingredienti nel bicchiere di un frullatore a immersione e frullare fino a emulsionare il tutto.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">Assaggare e rettificare eventualmente.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: inherit;"><u>Per l'insalata</u>:</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">germogli di rapanello</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">uvette al gusto</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">olio e.v.o.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">crema di aceto balsamico di Modena</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;">sale - pepe </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: inherit;">In una ciotola mescolare e condire. Assaggiare e, eventualmente, rettificare.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></i></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st">Partecipo a:</span></span></span><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"><br /></span></span></span>
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<a href="http://www.mtchallenge.it/2017/03/05/mtc-n-64-la-ricetta-terrine/"><img alt="http://www.mtchallenge.it/2017/03/05/mtc-n-64-la-ricetta-terrine/" border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_75232imREcLPUuSxWROQjQIzL0QW8ao-p4mPDFkw7DdwwETcfAl6f_ooneIB4xWKigZs9lmvQSQgTKhaxa9cRSZMSMfwrmOyJJTDs6RickijFMlo3oAHXP5PQTVZi5CqXVrbbY8xdAO/s320/le+terrine.jpg" width="320" /></a></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2017/03/terrina-in-crosta-di-agnello-e-carciofi.html">Terrina de cordero y alcachofas en costra con
vinagreta a la menta y ensaladita de brotes de ravano</a></span></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"> </span></span></span><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Eccomi di nuovo qui per partecipare all'MTC N.64 ;">Ya estoy de vuelta aquí para participar al <a href="http://www.mtchallenge.it/2017/03/05/mtc-n-64-la-ricetta-terrine/">MTC 64</a>: </span><span title="Le Terrine.">La terrina. </span><span title="La sfida di questo mese è proposta da Giuliana de La Gallina Vintage.
">El desafío de este mes nos lo trae Giuliana de<a href="http://www.lagallinavintage.it/2017/03/terrine-per-la-sfida-mtc-64.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent"> La Gallina Vintage </a>.</span><span title="Approfitto degli ultimi attimi di vita del mio ormai agonizzante computer;">Aprovecho los últimos momentos de vida de mi pc que está a punto de irse ; </span><span title="settimana prossima dovrei finalmente averne uno nuovo (piccolo, ma nuovo).
">la próxima semana por fin conseguiré uno nuevo (pequeño, pero nuevo).</span><span title="Eeeeh.... non se ne può più...per pubblicare questo post so già che ci vorrà una giornata intera perchè il pc continua a bloccarsi e quando va è di una lentezza esasperante!
">Eeeeh .... ya no puedo más ... publicar este post me va costar un día entero debido a que mi pc se queda colgado y cuando funciona es
extremadamente lento!</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" lang="es"><span title="Perdo tutto il giorno di riposo solo per pubblicare...passa la voglia!">Pierdo todo el día libre sólo para publicar ... se te quita la gana </span><span title="...e infatti non appaio più da un pezzo tranne per l'MTC.
">... Y, de echo, ya no ya no aparezco si no es para el MTC.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" lang="es"><span title="Ho una voglia pazza di ritornare ad essere attiva sul mio blog e di poter tornare a visitare tutte le altre cucine amiche.
">Tengo unas ganas locas de volver a ser activa en mi blog y volver a visitar todos los amigos foodblogger.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" lang="es"><span title="Ho una voglia pazza di ritornare ad essere attiva sul mio blog e di poter tornare a visitare tutte le altre cucine amiche.
"><br /></span><span title="La mia ricetta è una Terrina in di agnello e carciofi racchiusa in una crosta di Pâte à foncer.">Mi receta es una <i>Terrina de cordero y alcachofas</i> en una corteza de Pâte à foncer. </span><span title="Ho preparato una Vinagrette alla menta e ho pensato a un tocco leggermente piccante con una Insalatina di germogli di rapanello e uvette.
">Como acompañamiento he preparado una <i>Vinagreta a la menta</i> y he pensado en dar un toque ligeramente picante con una <i>Ensaladilla de brotes de rábano con pasas</i>.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Ho preparato una Vinagrette alla menta e ho pensato a un tocco leggermente piccante con una Insalatina di germogli di rapanello e uvette.
"><br /></span></span></span></span>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Detto tra noi:non mi è venuta molto bene visualmente perchè, credo, ho sbagliato con la gelatina.">Entre nosotros: no es muy bonito, visualmente hablando, ya que, creo, me he equivocado con la gelatina. </span><span title="Forse non ne ho messa abbastanza ;mi sembrava non ne ricevesse più e invece mi sa che avrei dovuto aggiungerne ancora magari più tardi.">Tal vez no puse suficiente, spero parecía no recibir más, en cambio me parece que habria tenido que añadir a lo mejor un poco más tarde cuando ya estaba frio. </span><span title="Lo dico perchè secondo me c'è troppo spazio tra la carne e la pasta.">Digo esto porque creo que hay demasiado espacio entre la carne y pasta. </span><span title="Comunque era fantastica!!">Sin embargo, a la hora de comerlo,era fantástico !!</span></span></span></span><br />
<span class="" id="result_box" lang="es"><span title="Ho preparato una Vinagrette alla menta e ho pensato a un tocco leggermente piccante con una Insalatina di germogli di rapanello e uvette.
"><br /></span></span>
<span class="" id="result_box" lang="es"><span title="Ho preparato una Vinagrette alla menta e ho pensato a un tocco leggermente piccante con una Insalatina di germogli di rapanello e uvette.
"><br /></span></span>
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<h2 style="text-align: center;">
<i><span style="font-size: x-large;">Terrina di agnello e carciofi in crosta, Vinagrette alla menta e Insalatina di germogli di rapanello</span></i></h2>
<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per uno stampo da cake 26 x 12:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per uno stampo da cake 26 x 12:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="Per uno stampo da cake 26 x 12:
"><u>Para un molde de cake 26 x 12</u>:</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="500 gr di carne di agnello tritata grossa (io non ho un tritacarne e ho fatto tritare un pezzo di coscia dal macellaio;se avete un tritacarne usate i forgrossi e tritatela insieme alla pancetta che io, invece ho comprato in cubetti)
">500 gramos de carne de cordero picada gruesa (yo no tengo una
picadora de carne, y he pedido al carnicero picar bastante grueso un trozo de pierna ; si
teneis una picadora de carne usar el disco mas grueso y picar junto con el
bacon que yo, en cambio, he comprado ya en cubos)</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="100 gr di coscia d'agnello tagliata a filettini
">100 gr de pierna de cordero cortado en tiras</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="100 gr di bacon a cubetti
">100 gr de bacon en cubitos</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="200 gr di bacon a fette
">200 gr de bacon rebanado</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="4 carciofi
">4 alcachofas</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 uovo
">1 huevo</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 cucchiaio di pistacchi crudi
">1 cucharada de pistachos crudos</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 piccolo spicchio d'aglio
">1 diente de ajo pequeño</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 cucchiaio tra timo limone e rosmarino tritati
">1 cucharada de tomillo y romero picado</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="noce moscata
">nuez moscada</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="sale - pepe
">sal - pimienta</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per la gelatina:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per la gelatina:
"><u>Para la gelatina</u>:</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="500 ml di brodo leggero di pollo
">500 ml de caldo de pollo ligero</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="2 e 1/2 cucchiaini di gelatina in polvere
">2 y 1/2 cucharaditas de gelatina en polvo</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per la pate a foncer:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per la pate a foncer:
"><u>Para la pâté a foncer</u>:</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="500 gr di farina debole
">500 gr de harina floja</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="250 gr di burro freddo a pezzetti
">250 gramos de mantequilla fría en trocitos</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="80 gr di acqua fredda
">80 gr de agua helada</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="2 cucchiaini di sale
">2 cucharaditas de sal</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="2 cucchiaini di zucchero
">2 cucharaditas de azúcar</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="2 uova
">2 huevos</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 tuorlo e un cucchiaio di latte per la doratura.
"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="1 tuorlo e un cucchiaio di latte per la doratura.
">1 yema de huevo y una cucharada de leche para dorar.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Preparare la pasta."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Preparare la pasta."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Preparare la pasta.">Preparar la masa. </span><span title="Mescolare rapidamente con la punta delle dita la farina , il sale, lo zucchero e il burro;aggiungere l'acqua, mescolare e aggiungere le uova.">Mezclar rápidamente con las yemas de los dedos la harina, la sal, el azúcar y
la mantequilla, añadir agua, mezclar y añadir los huevos. </span><span title="Il tutto va fatto rapidamente e senza manipolare troppo l'impasto.">Todo debe hacerse de forma rápida y sin manipular mucho la masa . </span><span title="Io ho usato il mixer.">Yo he utilizado la batidora. </span><span title="Separare un terzo dal totale.">Separar un tercio del total. </span><span title="Fare due palle,avvolgerle in pellicola trasparente e lasciar riposare almeno mezz'ora in frigorifero.
">Hacer dos bolas, envolver en papel film y dejar reposar al menos media hora en ella nevera.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Tostare i pistacchi in una padella antiaderente.
"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="Tostare i pistacchi in una padella antiaderente.
">Tostar los pistachos en una sartén.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Pulire i carciofi e tagliare i cuori in quattro."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Pulire i carciofi e tagliare i cuori in quattro.">Limpiar las alcachofas y cortar los corazones en cuartos. </span><span style="font-weight: normal;" title="Metterli in un piatto con pochissima acqua,salarli leggermente e cuocere coperti nel microonde a massima potenza per 4 minuti.
">Ponerlos en un plato con un poco de agua, poca sal y cocinar tapado en el microondas a máxima potencia durante 4 minutos.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Impastare la carne prima da sola poi con tutti gli altri ingredienti meno i pistacchi e il bacon a fette."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Impastare la carne prima da sola poi con tutti gli altri ingredienti meno i pistacchi e il bacon a fette.">Amasar la carne primero sola y luego con todos los demás ingredientes, excepto los pistachos y las lonchas de bacon. </span><span style="font-weight: normal;" title="Aggiungere i pistacchi e impastare.
">Añadir los pistachos y volver a amasar.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Stendere i due terzi della pasta e foderare lo stampo precedentemente imburrato e infarinato lasciando debordare la pasta."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Stendere i due terzi della pasta e foderare lo stampo precedentemente imburrato e infarinato lasciando debordare la pasta.">Estirar dos tercios de la masa y forrar el molde previamente untado con mantequilla y enharinado dejando que la pasta desborde. </span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Rivestire l'interno della pasta con la pancetta a fette.">Recubrir el interior de la masa con las lonchas de bacon.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Rivestire l'interno della pasta con la pancetta a fette."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Rivestire l'interno della pasta con la pancetta a fette.">Extender una</span><span style="font-weight: normal;" title="Fare unoo strato di ripieno e premere bene,poi allineate i cuori di carciofo nel centro e i filettini di carne ai lati.
"> capa de relleno y presionar, alinear los corazones de alcachofa en el centro y los filetes de carne a
lado.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Ricoprire con il resto dell'impasto e premere bene per non lasciare bolle d'aria o spazi vuoti.
">Cubrir con el resto de la masa y presionar bien para no dejar burbujas de aire o huecos.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Ripiegate la pancetta sul ripieno e comprimere nuovamente."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Ripiegate la pancetta sul ripieno e comprimere nuovamente.">Doblar el bacon sobre el relleno y comprimir de nuevo. </span><span title="Non riempire fino all'orlo,ma lasciare un paio di centimetri.
">No llenar hasta el borde;dejar un par de centímetros.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Tirare la pasta avanzata e ricoprire la terrina.
">Estirar el resto de la masa y cubrir el recipiente.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Con un coltelino a lama liscia refilate i bordi e poi sigillateli bene con i rebbi di una forchetta.
">Con un cuchillo refilar los bordes y cerrar con un tenedor.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="Dai ritagli di pasta avanzati ricavare dei motivi e appoggiateli sulla pasta.
">Con las sobras de masa cortar algún adorno y ponerlos sobre la terrina ya cerrada.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Spennellare la superficie con il tuorlo leggermente sbatuto con un cucchiaio di latte.
">Pintar la superficie con la yema de huevo ligeramente batido con una cucharada de leche.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Preparare il camino con un piccolo coppapasta (io ho usato una bocchetta per decorazioni;quelle che si inseriscono in un sac a poche..per intenderci)e premerlo leggermente nel centro della terrina;eliminate la pasta che il coppapasta ha tagliato e reinserirlo (resterà"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Preparare il camino con un piccolo coppapasta (io ho usato una bocchetta per decorazioni;quelle che si inseriscono in un sac a poche..per intenderci)e premerlo leggermente nel centro della terrina;eliminate la pasta che il coppapasta ha tagliato e reinserirlo (resterà">Prepare
la chimenea con un pequeño anillos de pastelería (yo he utilizado una boquilla para decoraciones ; aquellos que son parte de una manga pastelera
...para entendernos..) y presionar ligeramente en el centro del recipiente;
sacar el cortador y la masa de pasta que habrá cortado y se volver a insertar el cortapasta ( </span><span title="inserito anche durante la cottura).
">se deja durante la cocción).</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Mettere in forno preriscaldato a 180º per 30 minuti, poi abbassate a 160º e cuocere 50/55 minuti."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Mettere in forno preriscaldato a 180º per 30 minuti, poi abbassate a 160º e cuocere 50/55 minuti.">Poner en el horno pre calentado a 180º durante 30 minutos, luego reducir a 160 ° C y hornear 50-55 minutos. </span><span style="font-weight: normal;" title="Se la superficie dovesse scurirsi troppo coprite con un foglio di aluminio.
">Si la superficie empieza a dorarse demasiado cubrir con una hoja de aluminio.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Verso fine cottura preparare la gelatina.Idratare la gelatina in polvere in un bicchiere di acqua (tolta dal mezzo litro totale) per qualche minuto."><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Verso fine cottura preparare la gelatina.Idratare la gelatina in polvere in un bicchiere di acqua (tolta dal mezzo litro totale) per qualche minuto.">Hacia
el final de la cocción preparar el gelatina. Hidratar la gelatina
en polvo en un vaso de agua (retirado del medio litros en total)
durante unos minutos. </span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Scaldare il brodo e aggiungerlo mescolando alla gelatina idratata.
">Calentar el caldo y añadirlo a la mezcla de gelatina hidratada.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Togliere dal forno la terrina, lasciarla raffreddare poi con delicatezza toglierla dallo stampo.
"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span style="font-weight: normal;" title="Togliere dal forno la terrina, lasciarla raffreddare poi con delicatezza toglierla dallo stampo.
">Retirar el recipiente del horno, dejar enfriar y retirar con cuidado del molde.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Controllare il camino e se vedete del liquido, cercate di eliminarlo inclinando la terrina, sempre con le dovute cautele, perchè la pasta è comunque delicata e si rischia di rovinarla.
">Comprobar la chimenea y si se ve del líquido aflorar, tratar de eliminarlo inclinando la terrina, siempre con la debida precaución, ya que la
masa sigue siendo delicada y corréis el riesgo de arruinarlo.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Una volta eliminato il liquido in superifice, con l'ausilio di una piccola brocca o un imbutino, versate la gelatina pian piano, quanta ne riceve, e se ne riceve.
">Después de eliminar el líquido en superficie, con la ayuda de
una pequeña jarra o un embudo, verter la gelatina poco a poco, la que
recibe, y si la recibe.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="Lasciate che l'interno si assesti, e trasferitela in frigorifero.">Dejar que el interior se asiente, y transferir en la nevera. </span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Tagliatela dopo un giorno almeno.
"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Tagliatela dopo un giorno almeno.
">Cortar después de un día por lo menos.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Per la vinagrette:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Per la vinagrette:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Per la vinagrette:
"><u>Para la vinagreta</u>:</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="1/3 di aceto
">1/3 de vinagre</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es">2/3 de </span></span></span></i><i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="2/3 di olio e.v.o.
">aceite de oliva extra</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="foglie di menta
">hojas de menta</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="qualche ago di rosmarino fresco
">unas agujas de romero fresco</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="poco prezzemolo
">un poco de perejil</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="miele
">miel</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="sale - pepe
">sal - pimienta</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Mettere tutti gli ingredienti nel bicchiere di un frullatore a immersione e frullare fino a emulsionare il tutto.
"><br /></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Mettere tutti gli ingredienti nel bicchiere di un frullatore a immersione e frullare fino a emulsionare il tutto.
">Colocar todos los ingredientes en el vaso de la licuadora y mezclar hasta que todo esté emulsionado.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Assaggare e rettificare eventualmente.
">Probar y corregir si es necesario.</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Per l'insalata:
"><u><br /></u></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es" style="font-weight: normal;"><span title="Per l'insalata:
"><u>Para la ensalada</u>:</span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es" style="font-weight: normal;"><span title="Per l'insalata:
"><span class="" id="result_box" lang="es"><span title="uvette al gusto
">brotes de rabano</span></span></span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" id="result_box" lang="es"><span title="Per l'insalata:
"><span class="" id="result_box" lang="es"><span title="uvette al gusto
">pasas al gusto</span></span></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per l'insalata:
"><span class="" lang="es"><span title="olio e.v.o.
">aceite de oliva extra</span></span></span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per l'insalata:
"><span class="" lang="es"><span title="crema di aceto balsamico di Modena
">crema de vinagre balsámico de Modena</span></span></span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per l'insalata:
"><span class="" lang="es"><span title="sale - pepe
">sal - pimienta</span></span></span></span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per l'insalata:
"><span class="" lang="es"><span title="In una ciotola mescolare e condire."><br /></span></span></span></span></span></span></i>
<i><span style="font-size: large;"><span style="font-weight: normal;"><span class="" lang="es"><span title="Per l'insalata:
"><span class="" lang="es"><span title="In una ciotola mescolare e condire.">Poner en un bol, mezclar y sazonar. </span><span title="Assaggiare e, eventualmente, rettificare.">Pruebe y, si es necesario, corregir.</span></span></span></span></span></span></i></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"><br /></span></span></span>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuYu69ht0khZg2ZdZy9o0CSSffQGSdq15dEfSi-rBZJwDE-GqIebuHP2gFz2GSIEdHqGTfyJxmf62guYR1oNurlRT4v_nh3auwgSBJNGsVN8MuKJKzSMoMluaDl9LyNseCV2IGFt4aVF1/s1600/Terrina+agnello+2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuYu69ht0khZg2ZdZy9o0CSSffQGSdq15dEfSi-rBZJwDE-GqIebuHP2gFz2GSIEdHqGTfyJxmf62guYR1oNurlRT4v_nh3auwgSBJNGsVN8MuKJKzSMoMluaDl9LyNseCV2IGFt4aVF1/s640/Terrina+agnello+2a.jpg" width="640" /></a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><i><span style="font-size: x-large;"> </span></i>La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com17tag:blogger.com,1999:blog-4894305092276646783.post-64313311144058451252017-02-24T16:06:00.001+00:002017-02-24T16:06:51.839+00:00Pollo fritto con panatura alle mandorle e salvia, Maionese all'arancia e Carciofi fritti - Pollo frito rebozado con almendras y salvia, Mayonesa a la naranja y Alcachofas fritas<h2>
<span style="font-size: x-large;"><i> </i></span></h2>
<h2>
<span style="font-size: x-large;"><i>En español más abajo</i></span></h2>
<h2>
<span style="font-size: x-large;"><i> </i></span></h2>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">MTC63</a>:Il Pollo Fritto di <a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">Silvia Zanetti</a></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Dopo un mese di pausa riesco di nuovo a partecipare,ma alla solita mia difficoltà dovuta a una dispensa e un frigorifero che piangono adesso si aggiunge anche il pc che praticamente non funziona più. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Se siete capaci di fare danze propiziatrici ballate perchè resista il più possibile o non potrò più continuare col mio blog....</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Prima che tutto si blocchi per ennesima volta vado diretta alla ricetta.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Silvia ci ha proposto due diverse maniere di frittura:una con solo infarinatura e l'altra con impanatura classica. Obbligatorio cucinare il nostro pollo nelle due forme;uno seguendo pedissequamente le indicazioni di Silvia e l'altro apportando modifiche personali.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Io ho scelto di <span style="font-family: "georgia" , "times new roman" , serif;">interpretare</span> il pollo impanato e di seguire pari pari il pollo infarinato.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Riporto la ricetta del pollo infarinato di Silvia.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ho scelto di accompagnare il mio <i>Pollo Fritto con impanatura di mandorle e salvia</i> con dei <i>Carciofi fritti</i> e una <i>Maionese all'Arancia</i>.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In tutte le foto: Pollo Infarinato a destra e Pollo Impanato a sinistra.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Per Il <i><b>Pollo Impanato</b></i><span style="font-family: "georgia" , "times new roman" , serif;">:</span> ho fatto una marinatura in latticello <span style="font-family: "georgia" , "times new roman" , serif;">allungato con</span> succo d'arancia<span style="font-family: "georgia" , "times new roman" , serif;">. <span style="font-family: "georgia" , "times new roman" , serif;">Ho scelto il metodo d<span style="font-family: "georgia" , "times new roman" , serif;">i preparazione <span style="font-family: "georgia" , "times new roman" , serif;">con yogurt per preparare il latticello<span style="font-family: "georgia" , "times new roman" , serif;">,ma vi lascio</span> anche la ricetta dell'altro metodo che usa la panna.</span></span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Per preparare il <i><b>Pollo Infarinato</b></i> ho segui<span style="font-family: "georgia" , "times new roman" , serif;">to</span> esattamente la ricetta di Silvia,ovvero: ho lasciato marinare il pollo tutta la notte (<span style="font-family: "georgia" , "times new roman" , serif;">bastano anche quattro ore) nel latticello e poi, dopo averlo scolato e fatto riposare per una mezz'ora su una gratella, l'ho infarinato (in una ciotola <span style="font-family: "georgia" , "times new roman" , serif;">con </span>abbondante farina salata e pepata) e, <span style="font-family: "georgia" , "times new roman" , serif;">dopo averlo scosso per eliminare </span>l'eccesso di farina, l'ho fritto per circa 7 minuti in abbondante olio di semi di mais a 180º (se non avete termometro provate a immergere un p<span style="font-family: "georgia" , "times new roman" , serif;">ezzetto di pane e se si colo<span style="font-family: "georgia" , "times new roman" , serif;">ra e frigge significa che l'olio è a temperatura)</span></span>. <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">L<span style="font-family: "georgia" , "times new roman" , serif;">'</span>h<span style="font-family: "georgia" , "times new roman" , serif;">o m</span></span>esso a scolare su un foglio di carta assorben<span style="font-family: "georgia" , "times new roman" , serif;">te, mantenuto al caldo nel forno pre riscaldato a 120º e poi servito.</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Per i particolari della ricetta di Silvia andare <a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">qui</a>. </span></span></span> </span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFDhptLNUv-5a4_1y7HlS4lO0DYs66NCEzFShyphenhyphenC30Cecnfqhe9O2dwiB2s4apTHzBvJgxXHrlyPTH12jOvMQCKYdVxrrf5X3GNu9qFlyeQ9O_iusTkHnjhyphenhyphenAZzfEh6SyttwtdsANiyZ0h/s1600/Pollo+fritto+mandorle+e+salvia2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFDhptLNUv-5a4_1y7HlS4lO0DYs66NCEzFShyphenhyphenC30Cecnfqhe9O2dwiB2s4apTHzBvJgxXHrlyPTH12jOvMQCKYdVxrrf5X3GNu9qFlyeQ9O_iusTkHnjhyphenhyphenAZzfEh6SyttwtdsANiyZ0h/s640/Pollo+fritto+mandorle+e+salvia2a.jpg" width="640" /></a></div>
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<h2 style="text-align: center;">
<span style="font-size: x-large;"><i>Pollo Fritto con panatura alle mandorle e salvia - Maionese all'arancia - Carciofi fritti</i></span></h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;"><i> </i></span></h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;"><i><u>Il Pollo</u> </i></span></h2>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;"> 1 kg di coscette di pollo</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">4 uova grandi</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">200 gr di farina</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">130 gr di farina di mandorle</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">70 gr di pangrattato</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">20 gr circa di salvia secca sbriciolata</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">sale - pepe</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">1 litro di olio di semi di mais</span></i></span></div>
<div style="text-align: center;">
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<br /></div>
<div style="text-align: center;">
<b><u><span style="font-size: x-large;"><i><span style="font-size: large;">Per la marinatura</span></i></span></u></b><span style="font-size: x-large;"><i><span style="font-size: large;"> (</span></i></span><span style="font-size: x-large;"><i><span style="font-size: large;">latticello homemade)</span></i></span><span style="font-size: large;"><i>: </i></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Ingredienti per 500 g circa di latticello</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="text-decoration: underline;">Primo metodo:</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">1 l panna fresca</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"> </span></span><span style="font-size: large;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Versate la panna nella planetaria e montatela a velocità media per 20
minuti circa fino a quando la parte grassa diventerà burro e si
separerà dalla parte liquida, il latticello appunto.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><span style="font-size: large;"><span style="font-family: inherit;">Filtrate il latticello con un colino a maglie strette e strizzate bene il burro.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Sciacquate il burro sotto l’acqua fredda
e riponetelo in un contenitore in frigo; versate invece il latticello
sulla carne ricoprendola interamente, coprite con la pellicola e mettete
in frigo per almeno 4 ore, meglio se tutta la notte.</span></span><br />
</div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><span style="font-size: large;"><span style="font-family: inherit;"> <span style="text-decoration: underline;">Secondo metodo (quello scelto da me)</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">250 g latte parzialmente scremato</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">250 g yogurt magro</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">10 ml succo di limone filtrato </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"> </span></span><span style="font-size: large;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">In una ciotola versate lo yogurt e il latte e stemperateli, infine
aggiungete il limone. Lasciate a temperatura ambiente per 15 minuti
circa e poi versatelo sulla carne, coprite con la pellicola e mettete in
frigo per almeno 4 ore, meglio se tutta la notte.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;">Dopo il riposo di 15 minuti io ho aggiunto il succo di un'arancia.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Marinare le coscette di pollo nel latticello al succo d'arancia per tutta la notte.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Rimuovere il pollo dalla marinatura, lasciarlo scolare sopra una
gratella posta su un foglio di carta da forno per mezz’ora almeno.
Preparare un piatto fondo per appoggiare il pollo impanato, un piatto
piano coperto da carta assorbente per appoggiare il pollo appena fritto e
una placca da forno coperta anch’essa da carta assorbente per riporre
il pollo fritto in forno (preriscaldato a 120º) e tenerlo al caldo.</span></span><br />
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Mettere le uova in una ciotola che possa
contenere almeno 3/4 pezzi di carne alla volta, mescolate con una
forchetta, salate e pepate.</span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Mescolare in una ciotola la farina di mandorle con la salvia e il pan grattato e in un'altra ciotola versare la farina.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Prendere tre pezzi di pollo alla volta,
passarli nella farina pressando leggermente le carni e scuoterli per
eliminare la farina in eccesso. Poi immergerli nell’uovo ed infine
passarli nella miscela per impanare pressando nuovamente le carni.</span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Appoggiare il pollo sul piatto fondo e procedere con la panatura di tutto il pollo.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">A questo punto prendete una casseruola
dai bordi alti versate l’olio e scaldatelo a fuoco medio fino alla
temperatura di 180 °C circa.</span></span>
</div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Se non avete il termometro mettete un pezzo di pane nell’olio, quando dorerà sarà il momento di immergere il pollo.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span>
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<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Immergete nell’olio 3 pezzi di pollo
alla volta. Osservate l’olio: il pollo appena immerso friggerà formando
molte bolle grandi e man mano che si cucinerà le bolle diminuiranno
sempre più .</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Quando il pollo avrà una colorazione dorata ed omogenea, ci
vorranno circa 6/8 minuti di cottura a seconda della grandezza del
pezzo, scolatelo dall’olio ed appoggiatelo sul piatto con la carta
assorbente.</span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: inherit;">Una volta asciutto, se desiderate,
potete tenerlo al caldo nel forno preriscaldato a 120°C circa,
infornandolo sulla placca da forno.</span></span></div>
<div style="text-align: justify;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkPY-cF1PhhYSEpWaY4sRkQXGE4QpQmxPbwRxuj5l8tl3mEX4H6Jqe_1nhVh8B3h7tmr3U3wZtqWiiSIPg_aI8g6ZB6r5CdDUWQ5KX7wkTtra_v8Gu7V-EujFEJzPKdYAxlwl_e7v7nc1/s1600/Pollo+fritto+mandorle+e+salvia+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkPY-cF1PhhYSEpWaY4sRkQXGE4QpQmxPbwRxuj5l8tl3mEX4H6Jqe_1nhVh8B3h7tmr3U3wZtqWiiSIPg_aI8g6ZB6r5CdDUWQ5KX7wkTtra_v8Gu7V-EujFEJzPKdYAxlwl_e7v7nc1/s400/Pollo+fritto+mandorle+e+salvia+collage.jpg" width="400" /></a></div>
<span style="font-size: large;">Nelle prime due foto: Pollo Infarinato a destra e Pollo Panato a sinistra.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Nella terza foto:Pollo Panato in primo piano e Pollo Infarinato in secondo piano. </span><br /><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span> </span></span></span></span></span></span></span><br />
<h2>
<i><span style="font-size: x-large;"><u>Maionese all'arancia</u></span></i></h2>
<span style="font-family: inherit;"><span style="font-size: large;">350 ml di olio di semi di mais</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">50 ml di olio di oliva legger<span style="font-family: inherit;">o</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">2 uova grandi </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">mezzo limone piccolo</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">sale - pepe</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">m<span style="font-family: inherit;">ezza arancia</span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Grattuggiare un poco di buccia d'arancia. </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Riservare.</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Mettere <span style="font-family: inherit;">nel bicchiere del frullatore ad immersione, seguendo l'ordine:l'olio,</span> le uova, l sale e il pepe e il succo di limone.</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Immergere il frullatore, appoggiarlo al fondo e<span style="font-family: inherit;"><span style="font-family: inherit;">d</span> azionar<span style="font-family: inherit;">lo</span> alla massima velocità<span style="font-family: inherit;"> mantenendolo <span style="font-family: inherit;">appoggiato al fondo del bic<span style="font-family: inherit;">chiere<span style="font-family: inherit;"> per un minuto o fino a quando il <span style="font-family: inherit;">rumore</span> cambierà ad un suono "pien<span style="font-family: inherit;">o"</span></span> . A questo punto muovere il frullatore verso l'alto e poi verso il basso fino a montatura completa.</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Un consiglio personale:io preparo sempre la maionese con un uovo, e rispettiva quantità del resto, alla volta<span style="font-family: inherit;">. Non chiedetemi perchè,ma a volte<span style="font-family: inherit;">, provando la dose doppia mi è imp<span style="font-family: inherit;">azzita. Per cui ne faccio una e poi un'altra senza neppure pulire il bicchiere dai resti della prima maionese.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Versare in una <span style="font-family: inherit;">ciotola ed aggiungere succo d'arancia</span> <span style="font-family: inherit;">al gusto, versare <span style="font-family: inherit;">in una salsiera</span> e <span style="font-family: inherit;">decorare</span></span></span></span></span></span> con le bucce grattuggiate.</span></span></span></span></span></span></span><br />
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<h2>
<span style="font-family: inherit; font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u><i><span style="font-family: inherit;">Carciofi Fritti</span></i></u></span></span></span></span></span></span></h2>
<span style="font-family: inherit;"><span style="font-size: large;"> 4 <span style="font-family: inherit;">carciofi grandi</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">2 o 3 uova</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">farina</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">sale e pepe</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">succo di limone</span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Pulire i carciofi, tagliarli in quarti e ogni quarto in 3 o 4<span style="font-family: inherit;">. Mano a mano che si preparano metterli a bagno in una ciotola con acqua acidulata con succo di limone.</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">In una ciotola sbattere le uova,salare e pepare. </span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Scolar<span style="font-family: inherit;">e i carciofi </span>e asciugali con un panno.</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Infarinarli scuotendo poi l'eccesso e passarli nelle uova sbattute.</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Friggerli nell'olio bollente fino a quando saranno dorati e gonfietti. </span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Al gusto <span style="font-family: inherit;">s</span>alare appena scolati .</span> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;"><br /></span></i></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAp8UueLukDh2N_Xhly3nVNv1EJ_OmGHwQFUFYGJOaXG6cBouI6eTHn94xPKAtDPLufsBYW7nxSd7HMRum9d6Hp79hyphenhyphenV7K_Z4LCWn4829X-DyDMcr1esNkysy9v03rweBTbPYVOYpHtHu/s1600/Pollo+fritto+mandorle+e+salvia4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAp8UueLukDh2N_Xhly3nVNv1EJ_OmGHwQFUFYGJOaXG6cBouI6eTHn94xPKAtDPLufsBYW7nxSd7HMRum9d6Hp79hyphenhyphenV7K_Z4LCWn4829X-DyDMcr1esNkysy9v03rweBTbPYVOYpHtHu/s640/Pollo+fritto+mandorle+e+salvia4a.jpg" width="640" /></a></div>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Con questa ricetta partecipo a :</span></span></span></span><br />
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<a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/"><img alt="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/" border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0LRyqDsO0yaO2kfLVigUgOD9sGlscBNVDSII7RKB7Abkaa4xELsoez3o3MTVSMTt7vXs6XPGfrU4KPcdZg33i7RbZAAyTJDq4lJsz5ltpE6jM45HXoUJNtAQ5WnFJGjMTyH8L5VHxePM/s400/banner_sfidadelmese_n63-768x367.jpg" width="400" /></a></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2017/02/pollo-fritto-con-panatura-alle-mandorle.html">Pollo frito rebozado con almendras y salvia, Mayonesa a
la naranja y Alcachofas fritas - </a></span><span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2017/02/pollo-fritto-con-panatura-alle-mandorle.html">Pollo
fritto con panatura alle mandorle e salvia, Maionese all'arancia e
Carciofi fritti </a></span></h3>
<br />
<br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="MTC63:Il Pollo Fritto di Silvia Zanetti
"><a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">MTC63</a>: el pollo frito de <a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">Silvia Zanetti</a></span><span title="Dopo un mese di pausa riesco di nuovo a partecipare,ma alla solita mia difficoltà dovuta a una dispensa e un frigorifero che piangono adesso si aggiunge anche il pc che praticamente non funziona più.
"> </span></span><span class="" id="result_box" lang="es"><span title="Dopo un mese di pausa riesco di nuovo a partecipare,ma alla solita mia difficoltà dovuta a una dispensa e un frigorifero che piangono adesso si aggiunge anche il pc che praticamente non funziona più.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Dopo un mese di pausa riesco di nuovo a partecipare,ma alla solita mia difficoltà dovuta a una dispensa e un frigorifero che piangono adesso si aggiunge anche il pc che praticamente non funziona più.
">Después de un mes fuera puedo participar de nuevo, pero a mis
habituales dificultades debido a una despensa y refrigerador que siempre "
lloran" también se añade el pc que prácticamente ya no funciona.</span><span title="Se siete capaci di fare danze propiziatrici ballate perchè resista il più possibile o non potrò più continuare col mio blog....
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Se siete capaci di fare danze propiziatrici ballate perchè resista il più possibile o non potrò più continuare col mio blog....
">Si sois capaces de hacer bailes propiciatorios bailad porque
resista tanto como sea posible o ya no podré continuar con mi blog ....</span><span title="Prima che tutto si blocchi per ennesima volta vado diretta alla ricetta.
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Prima che tutto si blocchi per ennesima volta vado diretta alla ricetta.
">Antes de que el pc se bloquee una vez más voy directa al grano.</span><span title="Silvia ci ha proposto due diverse maniere di frittura:una con solo infarinatura e l'altra con impanatura classica."> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Silvia ci ha proposto due diverse maniere di frittura:una con solo infarinatura e l'altra con impanatura classica.">Silvia ha propuesto dos maneras diferentes de fritura: una con solo enharinado y la otra con rebozado clásico. </span><span title="Obbligatorio cucinare il nostro pollo nelle due forme;uno seguendo pedissequamente le indicazioni di Silvia e l'altro apportando modifiche personali.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Obbligatorio cucinare il nostro pollo nelle due forme;uno seguendo pedissequamente le indicazioni di Silvia e l'altro apportando modifiche personali.
">Nos pide cocinar nuestro pollo en dos formas: una
siguiendo exactamente las indicaciones de Silvia y la otra aportando cambios
personales.</span><span title="Io ho scelto di interpretare il pollo impanato e di seguire pari pari il pollo infarinato.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Io ho scelto di interpretare il pollo impanato e di seguire pari pari il pollo infarinato.
">He elegido interpretar el pollo rebozado y seguir a pie de la letra el pollo enharinado.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Riporto la ricetta del pollo infarinato di Silvia.
"><br /></span><span title="Ho scelto di accompagnare il mio Pollo Fritto con impanatura di mandorle e salvia con dei Carciofi fritti e una Maionese all'Arancia.
">He pensado preparar un <i>Pollo frito empanado con almendras y salvia con acompañamiento de alcachofas fritas y mayonesa a la naranja.</i></span><span title="In tutte le foto: Pollo Infarinato a destra e Pollo Impanato a sinistra.
">En todas las imágenes: Pollo enharinado a la derecha y Pollo Rebozado a la izquierda. </span><span title="Per Il Pollo Impanato: ho fatto una marinatura in latticello allungato con succo d'arancia."> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Per Il Pollo Impanato: ho fatto una marinatura in latticello allungato con succo d'arancia.">Para el <b>Pollo Rebozado</b>: lo he marinado durante una noche en suero de leche diluido con zumo de naranja. </span><span title="Ho scelto il metodo di preparazione con yogurt per preparare il latticello,ma vi lascio anche la ricetta dell'altro metodo che usa la panna.
">He elegido el método de preparación con el yogur para preparar el suero de
leche, pero también os voy a dejar la receta del otro método a partir de la nata. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Ho scelto il metodo di preparazione con yogurt per preparare il latticello,ma vi lascio anche la ricetta dell'altro metodo che usa la panna.
"><br /></span><span title="Per preparare il Pollo Infarinato ho seguito esattamente la ricetta di Silvia,ovvero: ho lasciato marinare il pollo tutta la notte (bastano anche quattro ore) nel latticello e poi, dopo averlo scolato e fatto riposare per una mezz'ora su una gratella, l">Para
preparar el <b>Pollo Enharinado</b> he seguido exactamente la receta de Silvia, osea: he dejado marinar el pollo durante una noche (suficientes incluso
cuatro horas) en el suero de leche y luego, después de haberlo sacado del marinado lo he dejado reposar durante media hora sobre una rejilla, lo he</span><span title="'ho infarinato (in una ciotola con abbondante farina salata e pepata) e, dopo averlo scosso per eliminare l'eccesso di farina, l'ho fritto per circa 7 minuti in abbondante olio di semi di mais a 180º (se non avete termometro provate">
enharinado (en un recipiente con harina,sal y pimienta) y, después de
haber sacudido para eliminar el exceso de harina, lo he frito durante unos 7
minutos en abundante aceite de maíz a 180º (si no lo tenéis un termómetro
</span><span title="a immergere un pezzetto di pane e se si colora e frigge significa che l'olio è a temperatura).">sumergir un trozo de pan y cuando coge color es que el aceite esta a temperatura). </span><span title="L'ho messo a scolare su un foglio di carta assorbente, mantenuto al caldo nel forno pre riscaldato a 120º e poi servito.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="L'ho messo a scolare su un foglio di carta assorbente, mantenuto al caldo nel forno pre riscaldato a 120º e poi servito.
">Lo he puesto a escurrir sobre papel de cocina, y lo he mantenido caliente poniéndolo en el horno precalentado a 120º .</span><span title="Per i particolari della ricetta di Silvia andare qui."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Per i particolari della ricetta di Silvia andare qui.">Para los detalles de la receta de Silvia ir <a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/">aquí</a>.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JFgE5udfwp0DxCT_a18EsWm7n1O_Tsjy9G_9_eCMS7YjfFVD8pvHb8qiQJ1ymQpFQHofCszdBTaHgRN2e9ViH4nqsd-W-l6Xx2igUd2Q6PHtbKauvPA7N3W1KKrtBWFgPJQ76jamC3jX/s1600/Pollo+fritto+mandorle+e+salvia3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JFgE5udfwp0DxCT_a18EsWm7n1O_Tsjy9G_9_eCMS7YjfFVD8pvHb8qiQJ1ymQpFQHofCszdBTaHgRN2e9ViH4nqsd-W-l6Xx2igUd2Q6PHtbKauvPA7N3W1KKrtBWFgPJQ76jamC3jX/s640/Pollo+fritto+mandorle+e+salvia3a.jpg" width="640" /></a></div>
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<h2 style="text-align: center;">
<span style="font-size: x-large;"><i>Pollo frito con rebozado de almendras y salvia - Majonesa a la naranja - Alcachofas fritas</i></span></h2>
<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;"><u><i>El Pollo</i></u></span></b></div>
<div style="text-align: center;">
<span class="" id="result_box" lang="es"><span title="Il Pollo
"> </span></span><span class="" id="result_box" lang="es"><span title="Il Pollo
"><br /></span></span><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="1 kg di coscette di pollo
">1 kg de <span style="font-family: inherit;">jamoncitos</span> de pollo</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="4 uova grandi
">4 huevos grandes</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="200 gr di farina
">200 gramos de harina</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="130 gr di farina di mandorle
">130 g de harina de almendras</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="70 gr di pangrattato
">70 gramos de pan rallado</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="20 gr circa di salvia secca sbriciolata
">20 gr de salvia seca desmenuzada</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="sale - pepe
">sal - pimienta</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="1 litro di olio di semi di mais
">1 litro de aceite de maíz</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<u><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Per la marinatura (latticello homemade):
">Para <span style="font-family: inherit;">el</span> marinad<span style="font-family: inherit;">o</span> (suero de <span style="font-family: inherit;">leche homemade</span>):</span></span></span></span></i></u></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Ingredienti per 500 g circa di latticello
">Ingredientes para 500 g de suero de leche</span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Primo metodo:
"><u>Primer método</u>:</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="1 l panna fresca
">1 l de crema fresca</span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Versate la panna nella planetaria e montatela a velocità media per 20 minuti circa fino a quando la parte grassa diventerà burro e si separerà dalla parte liquida, il latticello appunto.
">Verter la crema en <span style="font-family: inherit;">la</span> planetari<span style="font-family: inherit;">a</span> y montar a velocidad media durante
unos 20 minutos hasta que la grasa se convierta en mantequilla y se
separ<span style="font-family: inherit;">e</span> del líquido<span style="font-family: inherit;"> que serà nuestro</span> suero de lech<span style="font-family: inherit;">e.</span></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Versate la panna nella planetaria e montatela a velocità media per 20 minuti circa fino a quando la parte grassa diventerà burro e si separerà dalla parte liquida, il latticello appunto.
"><span style="font-family: inherit;"> </span> </span></span></span><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Filtrate il latticello con un colino a maglie strette e strizzate bene il burro.
">Colar el suero de leche<span style="font-family: inherit;">(que es el que usaremos)</span>con un colador de malla fina y exprimir la mantequilla.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Sciacquate il burro sotto l’acqua fredda e riponetelo in un contenitore in frigo;">Enjuag<span style="font-family: inherit;">ar</span> la mantequilla con agua fría y ponerlo en un recipiente en la nevera</span><span style="font-family: inherit;">.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<u><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="versate invece il latticello sulla carne ricoprendola interamente, coprite con la pellicola e mettete in frigo per almeno 4 ore, meglio se tutta la notte.
"> </span><span title="Secondo metodo (quello scelto da me)
">Segundo método (el elegido por mí)</span></span></span></span></i></u></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="250 g latte parzialmente scremato
">250 g de leche <span style="font-family: inherit;">semidesnatada</span></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="250 g yogurt magro
">250 g de yogur bajo en g<span style="font-family: inherit;">rasa</span></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="10 ml succo di limone filtrato
">10 ml de<span style="font-family: inherit;"> </span>jugo de limón</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="In una ciotola versate lo yogurt e il latte e stemperateli, infine aggiungete il limone.">En un bol verter la leche y el yogur y <span style="font-family: inherit;">mezclar bien con un tenedor para disolver los grumos.</span> Por último añadir el limón. </span><span title="Lasciate a temperatura ambiente per 15 minuti circa e poi versatelo sulla carne, coprite con la pellicola e mettete in frigo per almeno 4 ore, meglio se tutta la notte.
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Lasciate a temperatura ambiente per 15 minuti circa e poi versatelo sulla carne, coprite con la pellicola e mettete in frigo per almeno 4 ore, meglio se tutta la notte.
">Dejar a temperatura ambiente unos 15 minutos .</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Dopo il riposo di 15 minuti io ho aggiunto il succo di un'arancia.
">Después del descanso de 15 minutos he añadido el jugo de una naranja.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Marinare le coscette di pollo nel latticello al succo d'arancia per tutta la notte.
">Marinar los muslos de pollo en el suero de leche <span style="font-family: inherit;">con zumo</span> de naranja toda la noche en un bol tapado con papel film(si no teneis tempo son suficientes unas 4 horas.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Rimuovere il pollo dalla marinatura, lasciarlo scolare sopra una gratella posta su un foglio di carta da forno per mezz’ora almeno.">Retir<span style="font-family: inherit;">ar</span>
el pollo de la marinada, escurrir sobre una rejilla colocada
sobre una hoja de papel de horno durante media hora como mínimo.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Rimuovere il pollo dalla marinatura, lasciarlo scolare sopra una gratella posta su un foglio di carta da forno per mezz’ora almeno."> </span><span title="Preparare un piatto fondo per appoggiare il pollo impanato, un piatto piano coperto da carta assorbente per appoggiare il pollo appena fritto e una placca da forno coperta anch'essa da carta assorbente per riporre il pollo fritto in forno (preriscaldato a 120º) e tenerlo al">Preparar
un <span style="font-family: inherit;">plato grande</span> para colocar el pollo ya empanado, un plato cubierto con papel cocina para apoyar el pollo recién fritos y la placa de horno
cubierta también por un papel absorbente para <span style="font-family: inherit;">guardar el</span> pollo ya frito en
el horno (precalentado a 120 °) y mantenerlo </span><span title="caldo.
">caliente.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Mettere le uova in una ciotola che possa contenere almeno 3/4 pezzi di carne alla volta, mescolate con una forchetta, salate e pepate.
">Poner los huevos en un recipiente que pueda contener al menos 3/4
trozos de carne a la vez, rev<span style="font-family: inherit;">olver</span> con un tenedor, añadir sal y
pimienta.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Mescolare in una ciotola la farina di mandorle con la salvia e il pan grattatoe in un'altra ciotola versare la farina.
">Mezclar en un bol la harina de almendras con salvia y <span style="font-family: inherit;">el pan rallado</span> <span style="font-family: inherit;">y</span> en otro recipiente <span style="font-family: inherit;">verter</span> la harina.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Prendere tre pezzi di pollo alla volta, passarli nella farina pressando leggermente le carni e scuoterli per eliminare la farina in eccesso.">Tomar
tres piezas de pollo a la vez, pasar por harina, presionando
ligeramente la carne y agitar para eliminar el exceso de harina. </span><span title="Poi immergerli nell’uovo ed infine passarli nella miscela per impanare pressando nuovamente le carni.
">A continuación, sumergirlos en el huevo y finalmente pasar en la mezcla de harina de almendras y pan para cubrir la carne presionando de nuevo.</span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Appoggiare il pollo sul piatto fondo e procedere con la panatura di tutto il pollo.
">Colo<span style="font-family: inherit;">car</span> el pollo en el plato y proceder con el empanado de<span style="font-family: inherit;"> todo el </span>pollo.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="A questo punto prendete una casseruola dai bordi alti versate l’olio e scaldatelo a fuoco medio fino alla temperatura di 180 °C circa.
"><span style="font-family: inherit;">T</span>omar una sartén con <span style="font-family: inherit;">los bordes</span> altos, añadir el aceite y calentar a fuego medio hasta <span style="font-family: inherit;">una</span> temperatura de 180 ° C</span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Se non avete il termometro mettete un pezzo di pane nell’olio, quando dorerà sarà il momento di immergere il pollo.
">Si no <span style="font-family: inherit;">tenéis</span> un termómetro, poner un trozo de pan en aceite, cuando tenga un color dorado es el momento para sumergir el pollo.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"></span></i><br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Immergete nell’olio 3 pezzi di pollo alla volta."><span style="font-family: inherit;">Freír</span> en aceite 3 piezas de pollo a la vez. </span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Quando il pollo avrà una colorazione dorata ed omogenea, ci vorranno circa 6/8 minuti di cottura a seconda della grandezza del pezzo, scolatelo dall’olio ed appoggiatelo sul piatto con la carta assorbente.
">Cuando el pollo t<span style="font-family: inherit;">enga</span> un color dorado y uniforme<span style="font-family: inherit;"> (</span>tardará unos
6/8 minutos de cocción en función del tamaño de la pieza<span style="font-family: inherit;">)</span> <span style="font-family: inherit;">sacarlo d</span>el
aceite y colocarlo en un plato con papel de cocina.</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: large;"><span title="Una volta asciutto, se desiderate, potete tenerlo al caldo nel forno preriscaldato a 120°C circa, infornandolo sulla placca da forno."><span style="font-family: inherit;"><span style="font-family: inherit;">M</span>antener</span> <span style="font-family: inherit;">caliente</span> en el horno a 120 ° C<span style="font-family: inherit;">.</span></span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<h2 style="text-align: center;">
<i><span style="font-size: x-large;"><u>Mayonesa a la naranja</u></span></i></h2>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="350 ml di olio di semi di mais
">350 ml de aceite de maíz</span><span title="50 ml di olio di oliva leggero
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="50 ml di olio di oliva leggero
">50 ml de aceite de oliva ligero</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="50 ml di olio di oliva leggero
"> </span><span title="2 uova grandi
">2 huevos grandes</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="2 uova grandi
"> </span><span title="mezzo limone piccolo
">la mitad de un limón pequeño</span><span title="sale - pepe
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="sale - pepe
">sal - pimienta</span><span title="mezza arancia
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="mezza arancia
">la mitad de una naranja</span><span title="Grattuggiare un poco di buccia d'arancia."> </span></span></span></span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Grattuggiare un poco di buccia d'arancia.">Rallar un poco de piel de naranja. </span><span title="Riservare.
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Riservare.
">Reservar.</span><span title="Mettere nel bicchiere del frullatore ad immersione, seguendo l'ordine:l'olio, le uova, l sale e il pepe e il succo di limone.
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Mettere nel bicchiere del frullatore ad immersione, seguendo l'ordine:l'olio, le uova, l sale e il pepe e il succo di limone.
">Poner en el vaso de la batidora de inmersión en el orden: el aceite, los huevos, la sal y la pimienta y el jugo de limón.</span><span title="Immergere il frullatore, appoggiarlo al fondo ed azionarlo alla massima velocità manenendolo appoggiato al fondo del bicchiere per un minuto o fino a quando il rumore cambierà ad un suono "pieno" ."> </span></span></span></span></i></div>
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<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Immergere il frullatore, appoggiarlo al fondo ed azionarlo alla massima velocità manenendolo appoggiato al fondo del bicchiere per un minuto o fino a quando il rumore cambierà ad un suono "pieno" .">Sumergir
la licuadora, y <span style="font-family: inherit;">accionar a l</span>a máxima velocidad
mantenendolo apoyado en el fondo del vaso durante un minuto o hasta que
el ruido va a cambiar a un sonido "<span style="font-family: inherit;">lleno</span>". </span><span title="A questo punto muovere il frullatore veso l'alto e poi verso il basso fino a montatura completa.
">En este punto mover la batidora hacia arriba y luego hacia abajo hasta que <span style="font-family: inherit;">sea montada completamente</span>.</span><span title="Un consiglio personale:io preparo sempre la maionese con un uovo, e rispettiva quantità del resto, alla volta."> </span></span></span></span></i></div>
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<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Un consiglio personale:io preparo sempre la maionese con un uovo, e rispettiva quantità del resto, alla volta.">Un consejo personal: Siempre preparo la mayonesa con un huevo<span style="font-family: inherit;"> a la vez</span> . </span><span title="Non chiedetemi perchè,ma a volte, provando la dose doppia mi è impazzita.">No me pregunteis por qué, pero, a veces, <span style="font-family: inherit;">usand</span> la dosis doble e<span style="font-family: inherit;">la mayonesa se me ha cortado</span>. </span><span title="Per cui ne faccio una e poi un'altra senza neppure pulire il bicchiere dai resti della prima maionese.
">Así que hago una y luego otra sin siquiera limpiar el <span style="font-family: inherit;">vaso </span>de los restos de la primera mayonesa.</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Per cui ne faccio una e poi un'altra senza neppure pulire il bicchiere dai resti della prima maionese.
"> </span><span title="Versare in una ciotola ed aggiungere succo d'arancia al gusto, versare in una salsiera e decorare con le bucce grattuggiate.
"> </span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Versare in una ciotola ed aggiungere succo d'arancia al gusto, versare in una salsiera e decorare con le bucce grattuggiate.
">Verter en un bol y añadir el zumo de naranja al gusto, <span style="font-family: inherit;">verter</span> en una salsera y decorar con las cáscaras ralladas.</span><span title="Carciofi Fritti
"></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"><br /></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"><br /></span></span></span></span></i></div>
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<span style="font-family: inherit; font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u><i><span style="font-family: inherit;">Alcachofas Fritas</span></i></u></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Carciofi Fritti
"> </span><span title="4 carciofi grandi
"> </span></span></span></span></i></h2>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="4 carciofi grandi
">4 alcachofas grande<span style="font-family: inherit;">s</span></span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="4 carciofi grandi
"><span style="font-family: inherit;"> </span></span><span title="2 o 3 uova
">2 o 3 huevos</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="2 o 3 uova
"> </span><span style="font-family: inherit;">harina</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="sale e pepe
">sal y pimienta</span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="sale e pepe
"> </span><span title="succo di limone
">zumo de limón</span><span title="Pulire i carciofi, tagliarli in quarti e ogni quarto in 3 o 4. Mano a mano che si preparano metterli a bagno in una ciotola con acqua acidulata con succo di limone.
"> </span></span></span></span></i></div>
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<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Pulire i carciofi, tagliarli in quarti e ogni quarto in 3 o 4. Mano a mano che si preparano metterli a bagno in una ciotola con acqua acidulata con succo di limone.
">Limpiar las alcachofas, cortarlas en cuartos y cada cuarto en 3 o 4. <span style="font-family: inherit;"> </span></span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Pulire i carciofi, tagliarli in quarti e ogni quarto in 3 o 4. Mano a mano che si preparano metterli a bagno in una ciotola con acqua acidulata con succo di limone.
"><span style="font-family: inherit;">Mano a mano que los tenemos limpios</span> sumergir<span style="font-family: inherit;">los</span> en un recipiente con agua acidulada
con jugo de limón.</span><span title="In una ciotola sbattere le uova,salare e pepare.
"> </span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="In una ciotola sbattere le uova,salare e pepare.
">En un bol batir los huevos, la sal y la pimienta.</span><span title="Scolare i carciofi e asciugali con un panno.
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Scolare i carciofi e asciugali con un panno.
">Escurrir las alcachofas y secarlas con un paño.</span><span title="Infarinarli scuotendo poi l'eccesso e passarli nelle uova sbattute.
"> </span></span></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Infarinarli scuotendo poi l'eccesso e passarli nelle uova sbattute.
">A continuación, <span style="font-family: inherit;">pasarlas por</span> harina, sacudiendo el exceso y echarlas <span style="font-family: inherit;">en</span> los huevos batidos.</span><span title="Friggerli nell'olio bollente fino a quando saranno dorati e gonfietti."> </span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Friggerli nell'olio bollente fino a quando saranno dorati e gonfietti."><span style="font-family: inherit;">Freir</span></span></span><span class="" id="result_box" lang="es"><span title="Friggerli nell'olio bollente fino a quando saranno dorati e gonfietti."> en aceite caliente hasta que estén dorados y <span style="font-family: inherit;">hinchaditos</span>.</span></span></span></span></i></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com6tag:blogger.com,1999:blog-4894305092276646783.post-72541187966178980772017-01-16T16:48:00.001+00:002017-01-16T16:50:39.685+00:00Biscotti al cocco - Galletas al coco<h2>
<span style="font-size: x-large;"><i>En español más abajo</i></span></h2>
<h2>
<span style="font-size: large;"><i> </i></span></h2>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">So che è un po' tardi,ma essendo il primo post del 2017: BUON ANNO a tutti!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Iniziamo l'anno con dei biscottini che faccio da anni e di cui ho ricetta e foto nelle bozze da non so quanto tempo...</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Sono veramente ottimi e attenzione perchè spariscono in un batter d'occhio.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span><i> </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa4QtPC_7gqUdnAiEDxoRb42ArzDahQPRl55Qz-8uLlQR63_09r4JHEGC_8lf6LM9ISoqoF-Z8IjRLpC6uCibl597qoQySQgOTdhYvIrBEMd0fg_MC6uXHh6I1ODN_oCXUl4heUnqgtgq/s1600/Biscottini+al+cocco1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa4QtPC_7gqUdnAiEDxoRb42ArzDahQPRl55Qz-8uLlQR63_09r4JHEGC_8lf6LM9ISoqoF-Z8IjRLpC6uCibl597qoQySQgOTdhYvIrBEMd0fg_MC6uXHh6I1ODN_oCXUl4heUnqgtgq/s640/Biscottini+al+cocco1.JPG" width="640" /></a></div>
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<span class="ecxApple-style-span" style="font-family: "arial" , "helvetica";"></span><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"><b><span style="font-size: x-large;">Biscottini al Cocco</span></b></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">320 gr di farina </span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">30 gr di fecola di patate o di mais</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">100 gr di zucchero</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">4 cucchiai di farina di cocco</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">125 gr di burro morbido</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">4 cucchiai di olio di semi </span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">2 cucchiaini di lievito per dolci</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">1 uovo</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">vaniglia e poco cocco per decorare</span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></i></div>
<div style="padding: 0px; text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: large;">Montare molto bene
il burro morbido con lo zucchero, unire l'uovo, poi l'olio, il cocco e.infine,
le farine setacciate e mescolate al lievito e alla vaniglia. </span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Anche se la pasta è molto
morbida non aggiungere farina! </span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">Lasciar riposare al fresco
mezz'ora circa. </span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Fare delle palline, rotolarle nel cocco ed appiattirle o
con una forchetta o con un cookies stamp se avete la fortuna di possederlo.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Cuocerle a 180° per una decina
di minuti.</span></span></i></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2017/01/biscotti-al-cocco-galletas-al-coco.html">Galletas al coco - Biscotti al cocco</a></span></h3>
<span class="" id="result_box" lang="es"><span class=""> </span></span><span class="" id="result_box" lang="es"><span class=""> </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span class="">Sé que es</span> un poco tarde, pero al ser el primer mensaje de 2017: Feliz Año Nuevo a todos!<br /><br /><br />Empezamos el año con unas galletas que preparo desde hace años y de las cuales tengo la receta y las fotos en el borrador hace mucho tiempo ...<br /><br />Son realmente excelente y atención, ya que desaparecen en un abrir y cerrar de ojo.</span></span></span><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;"> <span style="font-size: x-large;"><b>Galletas al Coco</b></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span class="">320</span> gramos de harina<br />30 gramos de fécula de patata o almidón de maíz<br />100 gramos de azúcar</span><span class="" id="result_box" lang="es"> </span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">4 cucharadas de harina de coco</span><span class="" id="result_box" lang="es"> </span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">125 gramos de mantequilla ablandada</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">4 cucharadas de aceite vegetal</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">2 cucharaditas de levadura de repostería</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">1 huevo</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">una pizca de vainilla y un poco de coco para decorar</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">Batir muy bien la mantequilla blanda con el azúcar, añadir el huevo, y luego el aceite, e.en fin el coco, y luego la harina y la levadura en polvo pasadas por un colador y la vainilla.</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">Aun si la masa os parece muy suave no agregar más harina!</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">Dejar reposar una media hora al frío.</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">Hacer bolitas, pasarlas en el coco en polvo y aplastarlas un poco con un tenedor o con los cookies stamp si tenéis la suerte de poseerlo.</span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span class="" id="result_box" lang="es">Hornear a 180 ° durante unos diez minutos.</span></span></span></i></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com2tag:blogger.com,1999:blog-4894305092276646783.post-12126183336227323942016-12-13T18:08:00.000+00:002016-12-13T18:08:03.255+00:00Tartufi di cioccolato al rhum - Trufas de Chocolate al ron<h2>
<span style="font-size: x-large;">En español más abajo</span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Stavo rispolverando i miei archivi e ho trovato la ricetta di questi Tartufi al Rhum che avevo preparato (e fotografato) nel periodo di Natale di due anni fa.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Li faccio ormai da molti anni ed è sempre un esito. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Visto che ormai, anche quest anno, siamo vicini al Natale:eccovi la ricetta.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">In una foto sono come accompagnamento ad altre due delizie perfette per queste feste e se cliccate sul link sarete rimandati alla rispettica ricetta: <a href="http://lapastarisottata.blogspot.com.es/2014/12/semifreddo-agli-amaretti.html">Semifreddo agli Amaretti</a> e <a href="http://lapastarisottata.blogspot.com.es/2014/12/arance-confit-ricoperte-di-cioccolato.html">Arance Confit Ricoperte di Cioccolato </a></span></span></span>.<br />
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<i><span style="font-size: x-large;">Tartufi di cioccolato al rhum</span></i></h2>
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<i><span style="font-size: x-large;"> </span></i></h2>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">150 gr di cioccolato fondente</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">un cucchiaio di caff<span style="font-family: inherit;">é solubile</span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">un cucchiaio di panna fresca</span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">50 gr di burro</span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">50 gr di zucchero<span style="font-family: inherit;"> a velo</span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">rhum q.b.</span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">cacao in polvere</span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Spezzettare il cioccolato e metterlo in un pentolino con tutti gli ingredienti<span style="font-family: inherit;"> meno il rhum<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Porre il pentolino in un bagnomaria e, mescolando, far sciogliere il cioccolato e aggiungere il rhum.</span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lavorare bene con una frusta fino a<span style="font-family: inherit;">d avere una crema liscia.</span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Raffreddare benissimo e se necessario lasciare in frigorifero una ventina di minuti.</span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Con le mani formare delle palline e passarle nel cacao in polvere.</span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Conservarli in fresco.</span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Se <span style="font-family: inherit;">non si volatilizzano <span style="font-family: inherit;">si conservano benissimo</span> <span style="font-family: inherit;">per parecchi</span> giorni.</span></span></span> </span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"> </span> </span></span> </span></i></div>
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<a href="https://lapastarisottata.blogspot.com/2016/12/tartufi-di-cioccolato-al-rhum-trufas-de.html"><span style="font-size: x-large;">Trufas de Chocolate al ron - Tartufi di cioccolato al rhum </span></a></h3>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span class="">Estaba haciendo limpieza en </span><span></span> <span>mis</span> <span>archivos</span> <span>y he encontrado</span> <span>la receta de</span> <span>estas Trufas</span> de Chocolate al <span>Rhum que</span> <span>había preparado</span> <span>(y</span> <span>fotografiado</span><span>)</span> <span>en las fiestas Navideñas de</span> <span>hace dos</span> <span>años</span><span>.</span><br /><br /><span>Las hago</span> <span>desde hace muchos</span> <span>años</span> <span>y siempre son un</span> <span>éxito.</span><br /><span> </span></span></span></span><br />
<span class="" id="result_box" lang="es"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ya que<span>,</span> <span> este año tambien</span><span>,</span> <span>estamos cerca de</span> <span>Navidad:</span> <span>aquí</span> <span>está la receta</span><span>.</span><br /><br /><span>En</span> <span>una de las fotos</span> las trufas<span> van a</span> <span>acompañar a otras</span> <span>dos</span> <span>delicias</span> <span>perfectas</span> <span>para estas fiestas y</span> <span>si pinchais en</span> <span>el enlace</span><span>, sereis reenviados</span><span> a</span> <span>las recetas</span><span></span><span>:</span> <a href="http://lapastarisottata.blogspot.com.es/2014/12/semifreddo-agli-amaretti.html"><span>Semifrìo de</span> <span>amaretti</span></a> y <a href="http://lapastarisottata.blogspot.com.es/2014/12/arance-confit-ricoperte-di-cioccolato.html">Naranjas Confitadas recubiertas de Chocolate</a>.</span></span><span></span><span></span><span></span></span><br />
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<i><span style="font-size: x-large;">Trufas de chocolate al rhum</span></i></h2>
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<i><span style="font-size: large;"><span style="font-family: inherit;"> <span class="" id="result_box" lang="es"><span class="">150</span> <span>gr de</span> <span>chocolate negro</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>una cuchara de</span> <span class="">café soluble</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>una cuchara de</span> <span>nata fresca</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>50</span> <span>gramos de mantequilla</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>50 gramos de</span> <span>azúcar glas</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>ron</span><span></span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>cacao en polvo</span><br /><br /><br /><br /><span>Trocear</span> <span>el chocolate</span> <span>y colocarlo en</span> <span>un cazo con</span> <span>todos</span> <span>los</span> <span>ingredientes, excepto</span> <span>el ron</span><span>.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Coloque el cazo</span> <span>en un</span> <span>bañomaria</span><span> y ,mezclando</span><span>,</span> <span>derretir el</span> <span>chocolate y</span> <span>añadir el</span> <span>ron.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Trabajar</span> <span>bien con un batidor</span> de mano <span>hasta obtener una</span> <span>crema homogénea</span><span>.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Enfriar</span> <span>muy bien y</span> <span>si es necesario colocar</span> <span>en la nevera</span> <span>unos veinte minutos.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Con las manos </span> <span>formar</span> <span>bolitas</span> <span>y pasarlas</span> <span>en</span> <span>el polvo de cacao</span><span>.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Guárdar en</span> <span>la nevera</span><span>.</span><span> </span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span>Si no</span> <span>desaparecen inmediatamente se</span> <span>mantienen</span> <span>muy</span> <span>bien durante varios</span> <span>días en la nevera</span><span>.</span></span></span></span></i></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com5tag:blogger.com,1999:blog-4894305092276646783.post-74124582125316845492016-12-03T19:55:00.000+00:002016-12-13T19:41:46.069+00:00Lenticchie al latte di cocco - Lentejas al coco<h2>
<span style="font-size: x-large;">En español màs abajo</span></h2>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Questa volta vi lascio una ricetta di lenticchie che mi è piaciuta moltissimo;un po' diversa dalle solite lenticchie stufate<span style="font-family: "georgia" , "times new roman" , serif;">;</span> perfetta per stupire durante queste feste.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Provatela<span style="font-family: "georgia" , "times new roman" , serif;"> e ditemi.</span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Trovata nel blog <a href="http://www.lacuisinedebernard.com/2013/04/le-dal-de-lentilles-la-noix-de-coco.html">La Cuisine de Bernard</a>. </span></span></span><br />
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<i><span style="font-size: x-large;"><span style="font-family: inherit;">Lenticchie al latte di cocco</span></span></i></h2>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">500</span>gr di lenticchie</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">4</span> pomodori</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">1 cipolla</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">1 o 2 denti di aglio</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">olio e.v.o.</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">400 ml di latte di cocco </span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">2 cucchiaio di curcuma<br />pizzico di cannella</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">2 cucchiain<span style="font-family: inherit;">i</span> di zenzero in polvere<br />1<span style="font-family: inherit;">/2</span> cucchiaino di cumino<br /><span style="font-family: inherit;">1/2</span> cucchiaino di pimenton dulce (o paprika)</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">2<span style="font-family: inherit;"> punte di coltello di pimentòn piccante</span><br />pepe - sale</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;">60 gr di cocco in polvere</span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-size: large;"> Cuocere le lenticchie in acqua bollente salata mezz'ora circa o il tempo necessario perchè siano cotte.<br />Pelare i pomodori e tagliuzzarli ; tagliare a pezzetti anche la cipolla. <br />Scolare le lenticchie ormai cotte.<br /><br />Scaldare l'olio in una padella e aggiungere l'aglio sminuzzato, i pomodori e la cipolla.<br />Soffriggere senza che prenda colore.<br />Se il tutto asciuga troppo aggiungere un poco di acqua.<br />Aggiungere tutte le spezie e mescolare bene.<br />Versare le lenticchie, mescolare e aggiungere il latte di cocco, sale, pepe e il cocco in polvere.<br />Cuocere fino alla consistenza desiderata.</span></span></span></i> </div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/12/lenticchie-al-latte-di-cocco.html">Lenticchie al latte di cocco</a></span></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span class="" id="result_box" lang="es"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="">Esta vez</span> os dejo una receta de lentejas que me ha gustado mucho, un poco diferente de las lentejas guisadas habituales, ideal para los días de fiesta.<br /><br /><span style="font-family: "georgia" , "times new roman" , serif;">Pruébenlas</span> y luego me <span style="font-family: "georgia" , "times new roman" , serif;">contáis</span>.</span></span></span><br />
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<i><span style="font-size: large;"><span style="font-family: inherit;"> <span class="" id="result_box" lang="es"><span class="" style="font-size: x-large;">Lentejas con</span><span style="font-size: x-large;"> leche de coco</span></span></span></span></i></h2>
<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><br />500 gramos de lentejas</span><span class="" id="result_box" lang="es"><br />4 tomates<br />1 cebolla<br />1 o 2 dientes de ajo </span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es">aceite extra virgen de oliva </span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es">400 ml de leche de coco </span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es">2 cucharadas de cúrcuma<br />pizca de canela</span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"> 2 cucharaditas de jengibre molido<br />1/2 cucharadita de comino<br />1/2 cucharadita de pimentón dulce</span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es">2 puntas de cuchillo de <span style="font-family: inherit;">pimentón</span> picante <br />pimienta - sal </span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es">60 gramos coco seco rallado<br /><br /><br /><br /> Cocer las lentejas en agua hirviendo con sal alrededor de media hora o el tiempo que sea necesario para que se cocinan.<br />Pelar los tomates y cortarlos en cubitos. Haced lo mismo con la cebolla.<br />Escurrir las lentejas .<br /><br />Calentar el aceite en una sartén y añadir los ajos, los tomates y la cebolla picada.<br />Pocharlos.<br />Si veis que <span style="font-family: inherit;">está</span> demasiado seco añadir un poco de agua.<br />Añadir todas las especias y mezclar bien.<br />Agregar las lentejas, remover y añadir el la leche de coco, sal, pimienta y el coco rallado.<br />Cocinar hasta obtener la consistencia deseada.</span></span></span></i></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com2tag:blogger.com,1999:blog-4894305092276646783.post-44515965747599884772016-11-22T18:11:00.001+00:002016-11-22T18:49:19.281+00:00Tiramisù Violetta - Tiramisù Violeta<h2>
<span style="font-size: x-large;">En español màs abajo</span></h2>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Hola,hola,ciao,ciao!!</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Finalmente ritorno con buone notizie:un lavoroooo!!! ...è stata dura,ma,dai e dai, l'ho trovato.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Questo significa, però, che il mio tempo adesso è limitato e che dovrò cercare di riabituarmi al ritmo visto che sono fuori allenamento.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Quindi,stringatissima,tra un turno e un altro, andiamo al dunque.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Questo mese, per l'<a href="http://www.mtchallenge.it/2016/11/06/la-ricetta-della-sfida-n-61/">MTC61</a> , </span></span></span><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Susy </span></span></span><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">di <a href="http://coscinadipollo.blogspot.com.es/2016/11/il-tiramisusfida-mtc-n61-e-la-mia.html">Coscina di Pollo</a> ha scelto come tema della sfida:<i> Il Tiramisù. </i>Però non è così semplice; nell'MTC le cose non sono mai </span></span></span><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">facili e così, per complicarci la vita, Susy ci ha castigati così: un tiramisù ispirato e dedicato ad un film o un'attrice o attore sexy. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">I pochi neuroni attivi che mi sono rimasti li lascio quasi tutti sul posto di lavoro e con il solo che vagava perso l'unica idea che sono riuscita a produrre è: un tiramisù viola come i famosi occhi di Elizabeth Taylor. Che poi, effettivamente, i s uoi occhi non erano esattamente viola,ma sorvoliamo o il mio tiramisù non ha più senso. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Che dire di questa signora se non che ha vissuto la vita in pieno? </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Gran attrice;chi non la ricorda in Cleopatra<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;">o ne La Gatta sul Tetto che Scotta? Una delle ultime dive....</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">E che </span>amava Richard Burton tanto da sposarsi con lui due volte (ma <span style="font-family: "georgia" , "times new roman" , serif;">con altri</span> arrivata a ben otto matrimoni!!), che adorava i gioielli e non se ne privava, che le piaceva mangiare tanto da scordarsi del suo peso forma in alcuni momenti e che non disdegnava bere champagne,ma anche vodka e Bloody Mary. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">E...dicono...aveva un cuore d'oro.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ma soprattutto che, viola o no, aveva uno sguardo tremendamente sexy.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">L'idea iniziale era ottenere il color viola usando mirtilli e caramelle alla violetta,ma sono alle strette fino a quando non avrò il primo stipendio e quindi ho usato colorante che avevo in casa...chiedo venia....</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">La ricetta è quella classica senza variazioni a parte il colorante, copiata pari pari da Coscina di Pollo. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Alla diva dagli occhi viola dedico il mio tiramisù.</span></span></span></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></i>
<i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"> </span></span></span></span></span></i></div>
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<span style="font-size: x-large;"><i><span style="font-family: inherit;">Tiramisù viol<span style="font-family: inherit;">etta</span></span></i></span></h2>
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<u><i><span style="font-family: inherit;"><span style="font-size: large;">Per 4 pers:</span></span></i></u><br />
<i><span style="font-family: inherit;"><span style="font-size: large;"> 500gr di mascarpone</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">4 uova</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">4 cucchiai di zucchero</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">5 tazzine di caffè amaro</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">400gr di savoiardi</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">cacao q.b.</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">colorante alimentare</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">caramelle alla violetta </span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Iniziamo con il dividere il tuorlo dall'albume, metteteli in due ciotole separate.</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">Aggiungere lo zucchero ai tuorli e mescolarli bene anche con l'aiuto di fruste elettriche.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Unite il mascarpone e mescolate ancora fino ad ottenere un composto liscio e denso.</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">Aggiungere il col<span style="font-family: inherit;">orante 27 gocce di rosso e 18 di blu.</span> </span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">Montate i bianchi a neve ferma e poi incorporateli alla crema di mascarpone.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Inzuppate i savoiardi uno alla volta e sistemateli in una teglia,
versateci sopra la crema di mascarpone.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Proseguite facendo uno strato dopo l'altro fino ad esaurimento degli ingredienti.</span></span></i><br />
<i><span style="font-family: inherit;"><span style="font-size: large;">Terminare con una spolverata di cacao. </span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">Suggerimento
di Susy: aggiungere dei pezzetti di cioccolato fondente per
dare una nota croccante al tiramisù, e credetemi che sentire i pezzetti
di cioccolato tra uno strato e l'altro è assolutamente libidinoso.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="font-size: large;">P.S.: All'ultimo momento ho trovato delle caramelle di violetta a buon mer<span style="font-family: inherit;">cato e ne ho triturate un pugnetto <span style="font-family: inherit;">e,con quello, ho spolverato il tiramisù.</span></span> </span></span></i></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><a href="http://www.mtchallenge.it/2016/11/06/la-ricetta-della-sfida-n-61/"><img alt="http://www.mtchallenge.it/2016/11/06/la-ricetta-della-sfida-n-61/" border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEi_Je3NibsGfL__nLvpfM1tV6i1OEFPXoqVY4iMSKCG8lRA00uoYWn_Ik6rnSp53R3Iag7ymRGLhdm5Nal47nW7HfzUiL9i5CSy-80TyvubIF23zEPOYcSP8zyhKunRSw_WhbKr1-Ws9/s320/banner_sfida61a-300x143.jpg" width="320" /></a></span></span></span></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/11/tiramisu-viola.html">Tiramisù Violeta</a></span></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Hola,hola,ciao,ciao!!
">Hola, hola, hola !!</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Hola,hola,ciao,ciao!!
"></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Hola,hola,ciao,ciao!!
"></span><span title="Finalmente ritorno con buone notizie:un lavoroooo!!!">Por fin de vuelta con buenas noticias: un trabajoooo !!! </span><span title="...è stata dura,ma,dai e dai, l'ho trovato.
">... Ha sido duro, pero, insistiendo, lo he encontrado.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="...è stata dura,ma,dai e dai, l'ho trovato.
"></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Questo significa, però, che il mio tempo adesso è limitato e che dovrò cercare di riabituarmi al ritmo visto che sono fuori allenamento.
">Esto significa, sin embargo, que mi tiempo es limitado y ahora voy a
tener que tratar de acostumbrarse al ritmo <span style="font-family: "georgia" , "times new roman" , serif;">después</span> de esos meses en paro.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Questo significa, però, che il mio tempo adesso è limitato e che dovrò cercare di riabituarmi al ritmo visto che sono fuori allenamento.
"></span><span title="Quindi,stringatissima,tra un turno e un altro, andiamo al dunque.
">Así que, sin perder tiempo, entre un turno y otro, vamos a lo que nos interesa.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Quindi,stringatissima,tra un turno e un altro, andiamo al dunque.
"></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Quindi,stringatissima,tra un turno e un altro, andiamo al dunque.
"></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Quindi,stringatissima,tra un turno e un altro, andiamo al dunque.
"></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Questo mese, per l'MTC61 , Susy di Coscina di Pollo ha scelto come tema della sfida: Il Tiramisù.">Este mes, por el<a href="http://www.mtchallenge.it/2016/11/06/la-ricetta-della-sfida-n-61/"> MTC61</a>, Susy de <a href="http://coscinadipollo.blogspot.com.es/2016/11/il-tiramisusfida-mtc-n61-e-la-mia.html">Coscina di pollo</a> ha elegido como tema para el desafío: el Tiramisu. </span><span title="Però non è così semplice;"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Però non è così semplice;">Pero no es así de simple; </span><span title="nell'MTC le cose non sono mai facili e così, per complicarci la vita, Susy ci ha castigati così: un tiramisù ispirato e dedicato ad un film o un'attrice o attore sexy.
">en el MTC las cosas nunca son fáciles, y por lo tanto, para complicar nuestras
vidas, Susy nos castigó asì: un tiramisú inspirado y dedicado a
una <span style="font-family: "georgia" , "times new roman" , serif;">película</span> u a un actor o actriz sexy.</span><span title="I pochi neuroni attivi che mi sono rimasti li lascio quasi tutti sul posto di lavoro e con il solo che vagava perso l'unica idea che sono riuscita a produrre è: un tiramisù viola come i famosi occhi di Elizabeth Taylor.">Las
pocas neuronas activas que me quedan las suelo dejar en
el lugar de trabajo y con el <span style="font-family: "georgia" , "times new roman" , serif;">único</span> que <span style="font-family: "georgia" , "times new roman" , serif;">andaba</span> por <span style="font-family: "georgia" , "times new roman" , serif;">allí</span> perdido la única idea que he sido capaz de producir es: un tiramisú violeta como los ojos de la famosa
Elizabeth Taylor. </span><span title="Che poi, effettivamente, i s uoi occhi non erano esattamente viola,ma sorvoliamo o il mio tiramisù non ha più senso.
">¿Qué, pues, de hecho, no eran exactamente violeta, pero pasamolo por alto o mi tiramisú ya no tiene sentido.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Che poi, effettivamente, i s uoi occhi non erano esattamente viola,ma sorvoliamo o il mio tiramisù non ha più senso.
"><br /></span><span title="Che dire di questa signora se non che ha vissuto la vita in pieno?">¿Qué decir de esta señora, excepto que vivió la vida al máximo<span style="font-family: "georgia" , "times new roman" , serif;">?</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Che dire di questa signora se non che ha vissuto la vita in pieno?"><span style="font-family: "georgia" , "times new roman" , serif;">Una gran actriz,una de las ultimas divas. Quien no la recuer<span style="font-family: "georgia" , "times new roman" , serif;">da en Cleopatra o en La Gata sobre el Tejado?</span> </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Che dire di questa signora se non che ha vissuto la vita in pieno?"> </span><span title="Che amava Richard Burton tanto da sposarsi con lui due volte, che adorava i gioielli e non se ne privava, che le piaceva mangiare tanto da scordarsi del suo peso forma in alcuni momenti e che non disdegnava bere champagne,ma anche vodka e Bloody Mary.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Che amava Richard Burton tanto da sposarsi con lui due volte, che adorava i gioielli e non se ne privava, che le piaceva mangiare tanto da scordarsi del suo peso forma in alcuni momenti e che non disdegnava bere champagne,ma anche vodka e Bloody Mary.
"><span style="font-family: "georgia" , "times new roman" , serif;">Y que a</span>maba a Richard Burton tanto como para casarse con él dos veces (aun si en total, en su vida, s<span style="font-family: "georgia" , "times new roman" , serif;">e casò ocho veces!!)</span> , que adoraba las
joyas y no se privó, que le gustaba comer tanto como para olvidar su peso
ideal en algunos momentos, y que <span style="font-family: "georgia" , "times new roman" , serif;">también</span> le gustaba beber champagne,o vodka y Bloody Mary.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Che amava Richard Burton tanto da sposarsi con lui due volte, che adorava i gioielli e non se ne privava, che le piaceva mangiare tanto da scordarsi del suo peso forma in alcuni momenti e che non disdegnava bere champagne,ma anche vodka e Bloody Mary.
"><br /></span><span title="E...dicono...aveva un cuore d'oro.
">Y ademas cuentan que tenía un corazón de oro.</span><span title="Ma soprattutto che, viola o no, aveva uno sguardo tremendamente sexy.
">Pero por encima de todo eso, violeta o no, él tenía una mirada tremendamente sexy.</span><span title="L'idea iniziale era ottenere il color viola usando mirtilli e caramelle alla violetta,ma sono alle strette fino a quando non avrò il primo stipendio e quindi ho usato colorante che avevo in casa...chiedo venia....
">La idea inicial era conseguir el color púrpura utilizando arándanos y
caramelos de violeta, pero estoy un poquito en blanca hasta cobrar mi primer
sueldo, por lo cual he usado colorante ya que lo tenía en casa ... Me disculpo
....</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="L'idea iniziale era ottenere il color viola usando mirtilli e caramelle alla violetta,ma sono alle strette fino a quando non avrò il primo stipendio e quindi ho usato colorante che avevo in casa...chiedo venia....
"><br /></span><span title="La ricetta è quella classica senza variazioni a parte il colorante, copiata pari pari da Coscina di Pollo.
">La receta es la clásica ,sin cambios aparte el colorante; una copia exacta de la de Coscina di pollo.</span><span title="Alla diva dagli occhi viola dedico il mio tiramisù.">A la diva de los ojos violetas dedico mi tiramisú.</span></span></span></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: x-large;"><span class=""> </span></span></span></span></i></span></h2>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span style="font-size: x-large;"><span class="">Tiramisú</span> violeta </span></span></span></i></span></h2>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><br /><u><span class="">Para</span> 4 personas:</u> </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">500gr de mascarpone </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">4 huevos </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">4 cucharadas de azúcar </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">5 tazas de café amargo </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">400 g de galletas de soletilla<br />cacao en polvo </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">colorante alimentar </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">caramelos de violeta </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Comenzamos con separar las yema de las claras; ponerlos en dos recipientes separados. </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Añadir el azúcar a las yemas y mezclar bien con la ayuda de una batidora eléctrica. </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Añadir el mascarpone y remover hasta que la mezcla esté suave y espesa.</span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Agregar el colorante: 27 gotas de rojo y 18 de azul. </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"> Batir las claras a punto de nieve y luego agregarla a la crema de mascarpone. </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Empapar las galletas de soletilla uno a la vez y disponerlas en una fuente , verter en cima la crema de mascarpone . </span></span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es">Seguir haciendo una capa tras otra hasta que se utilizan todos los ingredientes.</span></span></i></span><br />
<span class="" id="result_box" lang="es"><span style="font-size: large;"><i><span style="font-family: inherit;">En ultimo espolvorear con cacao en polvo <span style="font-family: inherit;">dejándolo</span> caer de un colador. </span></i></span></span><br />
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<span class="" id="result_box" lang="es"><span style="font-size: large;"><i><span style="font-family: inherit;">El consejo que nos deja Coscina di Pollo:añadir trozitos de chocolate negro para dar una nota crujiente al tiramisú;escuchar trozos de chocolate entre las capas es muy lujurioso</span></i></span><span style="font-size: large;"><i><span style="font-family: inherit;">! :)</span></i></span></span><br />
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<span class="" id="result_box" lang="es"><span style="font-size: large;"><i><span style="font-family: inherit;">P.S. : A ultima hora he encontrado caramelos de violeta en oferta ;-) <span style="font-family: inherit;">entonces las he triturado y con esa polvo<span style="font-family: inherit;"> he espolvoreado el tiramisù.</span></span> </span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"> </span></span> </span>La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com6tag:blogger.com,1999:blog-4894305092276646783.post-13255005403234689472016-10-15T21:42:00.000+01:002016-10-16T00:33:19.712+01:00Tapas "Que no me toquen los huevos" para el MTC60<h2>
<span style="font-size: x-large;">En español más abajo</span></h2>
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<span style="font-size: x-large;"> </span></h2>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ahahah...scusate...si usa "licenza poetica" , mi concedete una "licenza culinaria" ?</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Insomma, la storia,in sintesi, è questa : per l'<a href="http://www.mtchallenge.it/2016/10/05/mtc-60-la-ricetta-della-sfida/">MTC60</a> la simpaticissima <a href="http://ilcoloredellacurcuma.blogspot.com.es/2016/10/per-questo-mtc-se-va-de-tapas_5.html">Mai</a> del blog <a href="http://ilcoloredellacurcuma.blogspot.com.es/2016/10/per-questo-mtc-se-va-de-tapas_5.html">Il Colore Della Curcuma</a> ha scelto come tema Le Tapas (per essere esatti:una tapa,un pincho e un montadito),ma delle tapas con un filo conduttore,un tema che le unisca. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Il caso vuole che io sia in un periodo "que no me toquen los huevos" (trad: che non mi rompano...ehm...le uova... ). </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Eh sì: sono arrabbiata col mondo ,sono indignata con questo mondo in cui una persona di 57 anni non riesce a trovare un lavoro perchè....eeee..l'età....non credo che abbia la forza di una di 40...ma ce la farà a stare in piedi otto ore?....e frasi di questo stile!!!</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Sono a Tarragona dal mese di giugno e non so più che pesci pigliare<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> e </span></span>son proprio stufa<span style="font-family: "georgia" , "times new roman" , serif;">.</span> </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Que no me toquen los huevooooos!!!!!!</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Huevos....MTC...huevos...MTC...tapas....huevos...tema...huevos.... HUEVOOOOOS!!!!</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Claro,eso es:Tapa,Pincho <span style="font-family: "georgia" , "times new roman" , serif;">y</span> montadito con huevos :-)))) </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Questo sarà il mio filo conduttore! </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Tapa</u> - ho scelto una tapa molto tipica: Sopa Castellana con huevo escalfado (zuppa castigliana con uovo in camicia). Un piatto antico della cucina povera;in cucina sempre c'era aglio e olio e pane secco,poi,secondo quello che c'era in dispensa, si poteva aggiungere prosciutto (jamon serrano), fare il brodo con l'osso del prosciutto, uova..o solo acqua...</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Pincho</u> - uova di quaglia sode rotolate in pochi semi di sesamo e melanzane alla griglia;il tutto accompagnato da hummus</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Montadito</u> - una classicissima tortilla de patata,ma cucinata in mini peperoni, accompagnata da un'altrettanto classica alioli (si usa molto la tortilla con alioli) presentata su una fetta di pane e adornata con un'oliva nera e un pomodorino. </span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Consiglio un giro sul blog di <a href="http://ilcoloredellacurcuma.blogspot.com.es/2016/10/per-questo-mtc-se-va-de-tapas_5.html">Mai</a> per delucidazioni sul mondo delle Tapas.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAoDSpkYd20PyBRShYi4cDifAgdn9Oy-45_oLSmNbyQ4dscvErABYEHgNMAzJya4F-jEUPfgEHCo1pDESpRv4uJtZ_GBZ5YxUY8De5ALRnEsXNuFVA89iyPkpI_ccHp4GbsY_F1KMtNZf/s1600/tapas+collage+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAoDSpkYd20PyBRShYi4cDifAgdn9Oy-45_oLSmNbyQ4dscvErABYEHgNMAzJya4F-jEUPfgEHCo1pDESpRv4uJtZ_GBZ5YxUY8De5ALRnEsXNuFVA89iyPkpI_ccHp4GbsY_F1KMtNZf/s400/tapas+collage+3a.jpg" width="400" /></a></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;">Sopa castellana con huevos escalfados y cru<span style="font-family: inherit;">jiente de pan </span></span></span></span></span></span></span></span></i></h2>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;">(Zuppa castigliana con u<span style="font-family: inherit;">ova in camicia e c<span style="font-family: inherit;">ialda croccante di pane)</span></span></span></span></span> </span></span></span></span></span></h2>
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<u><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Per 3 pers:</span></span></span></span></span></u></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">3 grossi spicchi di aglio</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">3 uova </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">8 fette di pane tipo baguette del giorno prima</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">un osso di jamon serrano </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">pimenton picante</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">olio e.v.o.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">3 fette di pane fresco</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">cubetti di jamon serrano</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">timo</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">sale </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Per prima cosa preparare il brodo. Mettere a bollire l'osso di prosciutto per 2 o 3 ore in acqua leggerissimamente salata.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></span></span></span><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Preparate le cialde di pane.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Scaldare una padella antiaderente.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Togliere la crosta alle fette di pane fresco (gli scarti si possono aggiungere alla zuppa). Inzupparlo nel brodo e poi appoggiarlo su un quadrato di carta forno, sovrapporre con un altro quadrato e schiacciare bene. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Mettere i quadrati di carta forno col pane nella padella calda e <span style="font-family: inherit;">appoggia<span style="font-family: inherit;">re</span></span> sopra un peso (io ho usato una pentola) e cuocerli prima da un lato e poi dall'altro fino a che li vedrete dorati (non aprirli finchè non son pronti!) e li sentite croccanti. (Io ho visto questo "trucco" a una trasmissione televisiva e diceva si possono fare anche nel forno).</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Una volta pronti toglierli dalla carta e riservarli.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Tagliare gli spicchi di aglio in lamelle fini e farlo dorare in una casseruola con olio. </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Appena ha preso colore aggiungere il pane raffermo tagliatto a cubetti e insaporire bene. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Aggiungere pimenton picante (o dulce se non piace il piccante)al gusto. Ricordarsi che il pimenton non va fatto friggere perchè brucia molto in fretta e rende tutto amaro! </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Insaporire velocemente e aggiungere il brodo; la quantità decidetela voi ,ma ricordate che alla fine dobbiamo ottenere una crema piuttosto spessa.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Cuocere cinque o dieci minuti e poi triturare con un frullatore a immersione. </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Riservare al caldo.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Tagliare un quadrato di pellicola trasparente e foderare l'interno di un bicchiere. Ungere con olio e poi rompervi un uovo. Salare. Chiudere a fagottino ,introdurlo in acqua bollente e cuocere 4 minuti. </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Fare lo stesso con tutte le uova contemporaneamente.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">In una piccola fondina di coccio versare la zuppa, appogiarvi sopra l'uovo in camicia, decorare con cubetti di jamon serrano, timo e la cialda di pane.</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7FitALRJeiq5fBx3ogF0aIcybc2IbKkcxb8g_Lr6960LSbGemO8puK0HMGmYTYM7Wcea5Z7xbCojeiPYzglagJMBu9Wl-qCVACFJe4ksRqlNM4GMddO_grtI-sK5KJKgoIcoSwolG3uL/s1600/Tapa+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7FitALRJeiq5fBx3ogF0aIcybc2IbKkcxb8g_Lr6960LSbGemO8puK0HMGmYTYM7Wcea5Z7xbCojeiPYzglagJMBu9Wl-qCVACFJe4ksRqlNM4GMddO_grtI-sK5KJKgoIcoSwolG3uL/s640/Tapa+3a.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span></span></div>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;">Pincho<span style="font-family: inherit;">s de huevos de codorniz y bere<span style="font-family: inherit;">njena con hummus</span></span></span></span></span></span></span></span></span></i></h2>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;">(Pinchos di uova di quaglia e melanzane con hummus)</span></span></span></span></span></span></span></span></span></h2>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><u>P<span style="font-family: inherit;">er 3 pers:</span></u></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">6 uova di quaglia</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">1 melanzana</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">semi di sesamo</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">Per l'hummus:</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">2<span style="font-family: inherit;">0</span>0 gr di ceci cotti</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">olio e.v.o.</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">sale</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">un cucchiaio di tahine</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">1 spicchio di agli<span style="font-family: inherit;">o</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">eventualmente poca acqua </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">Pr<span style="font-family: inherit;">eparare l'hummus. <span style="font-family: inherit;">Mettere nel mixer tutti gli ingredienti e <span style="font-family: inherit;">frullare fino ad ottenere una crema. <span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Di solito nell'hummus mettono anche succo di limone,ma io,personalmente, non amo la nota acida con i ceci.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Rassodare le uova di qua<span style="font-family: inherit;">glia. Calcolare 4 minuti da quando bolle l'acqua.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Sgusciarle e <span style="font-family: inherit;">appogiarle delicatamente in un piattino con semi di sesamo. Non devono essere completa<span style="font-family: inherit;">mente ricoperte,ma solo <span style="font-family: inherit;">un pochino.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Affettare le melanzane piuttosto sottili, ungerle di olio e salarle e cuocerle in una padella antiaderente. Tagliare 9 striscioline ed a<span style="font-family: inherit;">rrotolarle come per formare <span style="font-family: inherit;">delle</span> piccol<span style="font-family: inherit;">e</span> ros<span style="font-family: inherit;">e.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In un b<span style="font-family: inherit;">icchiere versare una cucchiaiata di hummus.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In uno stecco infilare una rosa di melanzana, un ovetto, una rosa, un altro ovetto e un'altra rosa.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Poggiare lo stecco nel bicchiere e servire.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YCkWDTLYpuIJo67gWii3dYOb9vA1vaPu0BUv6bwN7knS9XTjFhPWptSq5J63Ulg2sf7WG1j5HH_oZHOOQmuW8bYjvUfvDDVsNsShHETLypRSUZhCzlUQwKNigLBzcahr4PrX0GoHU4Hq/s1600/Tapa+pincho+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YCkWDTLYpuIJo67gWii3dYOb9vA1vaPu0BUv6bwN7knS9XTjFhPWptSq5J63Ulg2sf7WG1j5HH_oZHOOQmuW8bYjvUfvDDVsNsShHETLypRSUZhCzlUQwKNigLBzcahr4PrX0GoHU4Hq/s640/Tapa+pincho+3a.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span></span></span> </span></span></span> </span> </span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
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<h2 style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;">Montadito de <span style="font-family: inherit;">pimient<span style="font-family: inherit;">o mini</span> relleno de tortilla de patata con aliol<span style="font-family: inherit;">i</span></span></span></span></span></span></span></span></span></span></i></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">(Montadito di p<span style="font-family: inherit;">eperone mini ripieno di tortilla di patata con alioli)</span></span></span></span></span></span></span></span></span></span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></h2>
<div style="text-align: center;">
<u><span style="font-family: inherit; font-size: large;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="font-family: inherit;">Per <span style="font-family: inherit;"><span style="font-family: inherit;">18 montaditos:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></u><br />
<span style="font-family: inherit; font-size: large;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span>9 mini peperoni gialli, arancioni e rossi</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit; font-size: large;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: inherit;">2 uova </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">2 patate</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">sale</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">olio e.v.o.</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">Per l'alioli: </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">200-250, ml di olio di semi di girasole</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">1 uovo</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">1 cucchiaio di succo di limone</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">1 spicchio di aglio pelato</span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">sale, pepe
</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">Preparare l'alioli.</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">Tagliare
a fettine lo spicchio d'aglio e metterlo nel bicchiere del
minipimer,aggiungere l'olio,l'uovo,il succo di limone, il sale e il
pepe. </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Azionare il minipimer e mantenerlo fermo sul fondo fin quando non
vedrete che cominci a prendere corpo;solo allora continuare a sbattere
muovendo il minipimer prima verso l'alto e poi verso il basso.</span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;">Tagliare le patate a cubetti molto piccoli e friggerle in <span style="font-family: inherit;">olio di oliva.</span></span></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Sbattere due uova come per una <span style="font-family: inherit;">normale frittata con sale e pepe.</span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungervi le patate fritte.</span></span></span></span></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lavare i peperoni e tagliarli a metà per il lungo.</span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Disporli in una pirofila uno accanto all'altro <span style="font-family: inherit;">e ungerli internamente con le mani sporche di olio.</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Versare all'interno dei peperoni il composto di uova e infornare a 180<span style="font-family: inherit;">º per una decina di minuti o fino a quando vedrete che le uova si sono rapprese.</span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lasciarli <span style="font-family: inherit;">raffreddare.</span> </span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Spalmare le fette di pane con la alioli e poggiarvi sopra un <span style="font-family: inherit;">mini peperone ripiendo di tortilla e fissarlo con uno s<span style="font-family: inherit;">tecco in cui avrete infilzato un pomodorino e un'<span style="font-family: inherit;">oliva.</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5BhifD63BaIpPT_VYlB8G4TRD5QXQLA1Fr2wB7AS7jeb9EdnCTJZP3KygfWqbl-zVfE-e6fdN7SNMx7K81ORFRhhAOTIqnkJwk4a68CwPUI2KzXgXluh1wSKTjXIuv4TRC0iJiqzT6bt/s1600/Tapa+montadito+2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5BhifD63BaIpPT_VYlB8G4TRD5QXQLA1Fr2wB7AS7jeb9EdnCTJZP3KygfWqbl-zVfE-e6fdN7SNMx7K81ORFRhhAOTIqnkJwk4a68CwPUI2KzXgXluh1wSKTjXIuv4TRC0iJiqzT6bt/s640/Tapa+montadito+2a.jpg" width="640" /></a></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> Con queste ricette partecipo a:</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span> </span> </span></span> </span> </span></span></div>
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<a href="http://www.mtchallenge.it/2016/10/05/mtc-60-la-ricetta-della-sfida/"><img alt="http://www.mtchallenge.it/2016/10/05/mtc-60-la-ricetta-della-sfida/" border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBo7q4uSL_WLzfjh-iBx9vxbySAddbxoL_s5GE0_4Ala8OzWZiIKIDqsJWnWTBicNAJhyphenhyphenPTL0GrR3S0KZJ8_HmohXkeIveZlNLXP0ZRHdOimVXt7qnIqrmkPbitNInzrTVZXRX-QpeWULU/s400/14563529_10210306117636683_9089769490143455314_n.jpg" width="400" /></a></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/10/tapas-que-no-me-toquen-los-huevos-para.html">Tapas "Que no me toquen los huevos" para el MTC60</a></span></h3>
</div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span></span></div>
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<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span><span class="" id="result_box" lang="es"><span title="Ahahah...scusate...si usa "licenza poetica" , mi concedete una "licenza culinaria" ?
">Jajaja ... lo siento ... existe la "licencia poética", se me concede una "licencia culinaria"?</span><span title="Insomma, la storia,in sintesi, è questa : per l'MTC60 la simpaticissima Mai ha scelto come tema Le Tapas (per essere esatti:una tapa,un pincho e un montadito),ma delle tapas con un filo conduttore,un tema che"> </span></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Insomma, la storia,in sintesi, è questa : per l'MTC60 la simpaticissima Mai ha scelto come tema Le Tapas (per essere esatti:una tapa,un pincho e un montadito),ma delle tapas con un filo conduttore,un tema che">En
pocas palabras, la historia es la siguiente: para
el <a href="http://www.mtchallenge.it/2016/10/05/mtc-60-la-ricetta-della-sfida/">MTC60</a> la simpatiquisima <a href="http://ilcoloredellacurcuma.blogspot.com.es/2016/10/per-questo-mtc-se-va-de-tapas_5.html">Mai</a> ha elegido como tema Las Tapas (para ser
exactos: una tapa,un pinchos y un montadito), pero unas tapas con un algo en
común, un tema que las una</span><span title="le unisca.
">.</span><span title="Il caso vuole che io sia in un periodo "que no me toquen los huevos" (trad: che non mi rompano...ehm...le uova... ).
"> </span></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Il caso vuole che io sia in un periodo "que no me toquen los huevos" (trad: che non mi rompano...ehm...le uova... ).
">Se da la c<span style="font-family: "georgia" , "times new roman" , serif;">asualidad</span> de que estoy en un período de modalidad "Que No Me Toquen
los huevos" .</span><span title="Eh sì: sono arrabbiata col mondo ,sono indignata con questo mondo in cui una persona di 57 anni non riesce a trovare un lavoro perchè....eeee..l'età....non credo che abbia la forza di una di"> </span></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Eh sì: sono arrabbiata col mondo ,sono indignata con questo mondo in cui una persona di 57 anni non riesce a trovare un lavoro perchè....eeee..l'età....non credo che abbia la forza di una di">Oh,
sí: estoy enfadada con el mundo, estoy indignada con este mundo en el
que una persona de 57 años de edad no puede encontrar un trabajo porque
.... eeee....la edad .... no creo que tenga la fuerza de una </span><span title="40...ma ce la farà a stare in piedi otto ore?....e frasi di questo stile!!!
">de 40 ... resistirá ocho horas de pies ???? .... y mas cosas por este estilo !!!</span><span title="Sono a Tarragona dal mese di giugno e non so più che pesci pigliare e son proprio stufa.
"> </span></span></span></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Sono a Tarragona dal mese di giugno e non so più che pesci pigliare e son proprio stufa.
">Llevo en Tarragona desde junio y ya no se que más hacer para encontrar un trabajo, y estoy bastante harta.</span><span title="Que no me toquen los huevooooos!!!!!!
">Asì que:Que No Me Toquen los Huevooooos !!!!!!</span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Que no me toquen los huevooooos!!!!!!
"><br /></span><span title="Huevos....MTC...huevos...MTC...tapas....huevos...tema...huevos....questo HUEVOOOOOS!!!!
">Huevos .....MTC.....</span></span></span></span><span class="" id="result_box" lang="es"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span title="Huevos....MTC...huevos...MTC...tapas....huevos...tema...huevos....questo HUEVOOOOOS!!!!
"><span class="" id="result_box" lang="es"><span title="Huevos....MTC...huevos...MTC...tapas....huevos...tema...huevos....questo HUEVOOOOOS!!!!
">Huevos </span></span>.... MTC ... tapas .... huevos...tema....huevos...... HUEVOOOOOS !!!!</span><span title="Claro,eso es:Tapa,Pincho y montadito con huevos :-))))
"> </span></span></span></span><br />
<span class="" id="result_box" lang="es"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span title="Claro,eso es:Tapa,Pincho y montadito con huevos :-))))
">Claro, eso es: Tapa, Pincho y Montadito con huevos :-))))</span><span title="Questo sarà il mio filo conduttore!
">Este será mi tema!</span></span></span></span><br />
<span class="" id="result_box" lang="es"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span title="Questo sarà il mio filo conduttore!
"><br /></span><span title="Tapa - ho scelto una tapa molto tipica: Sopa Castellana con huevo escalfado (zuppa castigliana con uovo in camicia)."><u>Tapa</u> - He elegido una tapa muy típica: Sopa Castellana con huevo escalfado. </span><span title="Un piatto antico della cucina povera;in cucina sempre c'era aglio e olio e pane secco,poi,secondo quello che c'era in dispensa, si poteva aggiungere prosciutto (jamon serrano), fare il brodo con l'osso del prosciutto,">Una
receta muy antigua de la cocina pobre; en la cocina siempre había ajo y aceite
y pan seco, entonces, de acuerdo con lo que había en la despensa, se podía añadir jamón serrano, hacer el caldo con el hueso de
jamón, </span><span title="uova..o solo acqua...
">huevos....o sólo agua ...</span></span></span></span><br />
<br />
<br />
<span class="" id="result_box" lang="es"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span title="Pincho - uova di quaglia sode rotolate in pochi semi di sesamo e melanzane alla griglia;il tutto accompagnato da hummus
"><u>Pincho</u> - huevos de codorniz cocidos pasado por semillas
de sésamo y berenjena a la parrilla, todo ello acompañado de hummus</span></span></span></span><br />
<br />
<span class="" id="result_box" lang="es"><span title="Montadito - una classicissima tortilla de patata,ma cucinata in mini peperoni, accompagnata da un'altrettanto classica alioli (si usa molto la tortilla con alioli) presentata su una fetta di pane e adornata con un'oliva nera e un pomodorino.
"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Montadito</u> - una muy clásica tortilla de patatas, pero cocinada en mini
pimientos, acompañados de un alioli igualmente clásica todo en una rebanada de pan adornada con
una aceituna negra y un tomatito.</span></span><br /><br /> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig7e2ztzmIj1sjVno2TjY_NsFpyTnujVmzPxUgiQYxFFINwYxdveENyvIzU3oU7OXYrSP_IbAHF2q8efgpqOIPCkG6X2uWiJCntCdH0-gnkaWzQJ7m_iaYmT9Yw8eZenMZdu4lg9555-k/s1600/tapas+collage+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig7e2ztzmIj1sjVno2TjY_NsFpyTnujVmzPxUgiQYxFFINwYxdveENyvIzU3oU7OXYrSP_IbAHF2q8efgpqOIPCkG6X2uWiJCntCdH0-gnkaWzQJ7m_iaYmT9Yw8eZenMZdu4lg9555-k/s400/tapas+collage+3a.jpg" width="400" /></a></div>
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<h2 style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;">Sopa castellana con huevos escalfados y cru<span style="font-family: inherit;">jiente de pan </span></span></span></span></span></span></span></span></i></h2>
<div style="text-align: center;">
<span style="font-size: large;"><u>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"></span></span></span></u><span class="" id="result_box" lang="es"><span title="Per 3 pers:
"><u>Para 3 personas:</u></span><span title="3 grossi spicchi di aglio
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="3 grossi spicchi di aglio
">3 dientes de ajo grandes</span><span title="3 uova
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="3 uova
">3 huevos</span><span title="8 fette di pane tipo baguette del giorno prima
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="8 fette di pane tipo baguette del giorno prima
">8 rebanadas de pan tipo baguette del día anterior</span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="8 fette di pane tipo baguette del giorno prima
"> </span><span title="un osso di jamon serrano
">un hueso de jamón serrano</span><span title="pimenton picante
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="pimenton picante
">pimentón picante</span><span title="olio e.v.o.
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
">aceite extra virgen de oliva</span><span title="3 fette di pane fresco
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="3 fette di pane fresco
">3 rebanadas de pan fresco</span><span title="cubetti di jamon serrano
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="cubetti di jamon serrano
">taquitos de jamón serrano</span><span title="timo
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="timo
">tomillo</span><span title="sale
"> </span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="sale
">sal pimienta</span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="sale
"><br /></span><span title="Per prima cosa preparare il brodo.">En primer lugar, preparar el caldo. </span><span title="Mettere a bollire l'osso di prosciutto per 2 o 3 ore in acqua leggerissimamente salata.
"> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Mettere a bollire l'osso di prosciutto per 2 o 3 ore in acqua leggerissimamente salata.
">Hervir el hueso de jamón durante 2 o 3 horas en agua </span></span><span class="" id="result_box" lang="es"><span title="Mettere a bollire l'osso di prosciutto per 2 o 3 ore in acqua leggerissimamente salata.
"><span class="" id="result_box" lang="es"><span title="Mettere a bollire l'osso di prosciutto per 2 o 3 ore in acqua leggerissimamente salata.
">ligeramente </span></span>salada .</span><span title="Preparate le cialde di pane.
"> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Preparate le cialde di pane.
">Preparar el crujiente de pan.</span><span title="Scaldare una padella antiaderente.
"> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Scaldare una padella antiaderente.
">Calentar una sartén anti adherente.</span></span><span class="" id="result_box" lang="es"><span title="Scaldare una padella antiaderente.
"></span><span title="Togliere la crosta alle fette di pane fresco (gli scarti si possono aggiungere alla zuppa)."> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Togliere la crosta alle fette di pane fresco (gli scarti si possono aggiungere alla zuppa).">Eliminar las cortezas de las rebanadas de pan fresco ( se pueden añadir a la sopa). </span><span title="Inzupparlo nel brodo e poi appoggiarlo su un quadrato di carta forno, sovrapporre con un altro quadrato e schiacciare bene.
"></span></span><span class="" id="result_box" lang="es"><span title="Inzupparlo nel brodo e poi appoggiarlo su un quadrato di carta forno, sovrapporre con un altro quadrato e schiacciare bene.
"> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Inzupparlo nel brodo e poi appoggiarlo su un quadrato di carta forno, sovrapporre con un altro quadrato e schiacciare bene.
">Empapar el pan en el caldo y luego colocarlo en un cuadrado de papel para hornear, poner en cima otro cuadrado y aplastar bien.</span><span title="Mettere i quadrati di carta forno col pane nella padella calda e appoggiare sopra un peso (io ho usato una pentola) e cuocerli prima da un lato e poi dall'altro fino a che li vedrete dorati (non aprirli finchè non son pronti!) e"> </span></span></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Mettere i quadrati di carta forno col pane nella padella calda e appoggiare sopra un peso (io ho usato una pentola) e cuocerli prima da un lato e poi dall'altro fino a che li vedrete dorati (non aprirli finchè non son pronti!) e">Coloque
los cuadrados de papel de horno con el pan en la sartén caliente y
poner un peso encima (yo utilicé una sartén) y cocinarlos primero por un lado y
luego por el otro hasta que, mirando en transparencia, se vean bien doraditos (no abrirlos hasta que estén
listos!) y </span><span title="li sentite croccanti.">se aprecie crujiente. </span><span title="(Io ho visto questo "trucco" a una trasmissione televisiva e diceva si possono fare anche nel forno).
">(He visto este "truco" en un programa de televisión donde decían que se puede hacer incluso en el horno).</span><span title="Una volta pronti toglierli dalla carta e riservarli.
"> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Una volta pronti toglierli dalla carta e riservarli.
">Cuando esté listo eliminar el papel y reservarlos.</span><span title="Tagliare gli spicchi di aglio in lamelle fini e farlo dorare in una casseruola con olio."> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Tagliare gli spicchi di aglio in lamelle fini e farlo dorare in una casseruola con olio.">Cortar el ajo en laminas finas y freír en una sartén con aceite. </span><span title="Appena ha preso colore aggiungere il pane raffermo tagliatto a cubetti e insaporire bene.
">En cuanto esté doradito añadir el pan viejo cortado en cubos y remover.</span><span title="Aggiungere pimenton picante (o dulce se non piace il piccante)al gusto."> </span></span></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Aggiungere pimenton picante (o dulce se non piace il piccante)al gusto.">Añadir el pimentón picante (o dulce si no gusta picante) y remover.</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Aggiungere pimenton picante (o dulce se non piace il piccante)al gusto."> </span><span title="Insaporire velocemente e aggiungere il brodo;">Añadir el caldo; </span><span title="la quantità decidetela voi ,ma ricordate che alla fine dobbiamo ottenere una crema piuttosto spessa.
">en cantidad deseada, pero recordar que al final tenemos que obtener una crema bastante espesa.</span><span title="Cuocere cinque o dieci minuti e poi triturare con un frullatore a immersione.
"> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Cuocere cinque o dieci minuti e poi triturare con un frullatore a immersione.
">Cocinar cinco o diez minutos y luego triturar con una batidora de mano.</span><span title="Riservare al caldo.
"> </span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Riservare al caldo.
">Reservar al calor.</span><span title="Tagliare un quadrato di pellicola trasparente e foderare l'interno di un bicchiere."> </span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Tagliare un quadrato di pellicola trasparente e foderare l'interno di un bicchiere.">Cortar un cuadrado de película transparente y forrar el interior de un vaso. </span><span title="Ungere con olio e poi rompervi un uovo."></span></span><span class="" id="result_box" lang="es"></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Ungere con olio e poi rompervi un uovo."></span></span><span class="" id="result_box" lang="es"><span title="Ungere con olio e poi rompervi un uovo.">Untar con aceite y luego cascar un huevo. </span><span title="Salare."> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Salare.">Sazonar con sal. </span><span title="Chiudere a fagottino ,introdurlo in acqua bollente e cuocere 4 minuti."></span></span><span class="" id="result_box" lang="es"><span title="Chiudere a fagottino ,introdurlo in acqua bollente e cuocere 4 minuti."> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Chiudere a fagottino ,introdurlo in acqua bollente e cuocere 4 minuti.">Cerrar en forma de saquito, colocar en agua hirviendo y cocer 4 minutos. </span><span title="Fare lo stesso con tutte le uova contemporaneamente.
"></span></span><span class="" id="result_box" lang="es"><span title="Fare lo stesso con tutte le uova contemporaneamente.
"> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Fare lo stesso con tutte le uova contemporaneamente.
">Hacer lo mismo con todos los huevos a la vez.</span><span title="In una piccola fondina di coccio versare la zuppa, appogiarvi sopra l'uovo in camicia, decorare con cubetti di jamon serrano, timo e la cialda di pane."> </span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="In una piccola fondina di coccio versare la zuppa, appogiarvi sopra l'uovo in camicia, decorare con cubetti di jamon serrano, timo e la cialda di pane.">En
un cuenquito de barro verter la sopa, añadir el huevo
escalfado, adornar con taquitos de jamón serrano, el tomillo y la oblea de
pan.</span></span></span></div>
<h2 style="text-align: center;">
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<h2 style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;">Pincho<span style="font-family: inherit;">s de huevos de codorniz y bere<span style="font-family: inherit;">njena con hummus </span></span></span></span></span></span></span></span></span></i></h2>
<h2 style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span></span></span></i></h2>
<div style="text-align: center;">
<span style="font-size: large;"><u><i><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></i></u><span class="" id="result_box" lang="es"><u><span class="">Para 3 personas</span>:</u><br /><br />6 huevos de codorniz</span><span class="" id="result_box" lang="es"><br />1 berenjena<br />semillas de sésamo<br /><br />Para el hummus:<br />200 gramos de garbanzos cocidos<br />aceite de e.v.o.<br />sal<br />una cucharada de tahine<br />1 diente de ajo<br />posiblemente un poco de agua<br /><br /><br />Preparar el hummus. </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es">Poner todos los ingredientes en una licuadora y mezclar hasta que esté cremosa. </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es">Por lo general en el hummus también ponen el jugo de limón, pero a mi, personalmente, no me gusta la nota ácida con los garbanzos.<br /><br />Cocer los huevos de codorniz. </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es">Calcular cuatro minutos desde que el agua hierve.<br /><br />Pelarlas y pasarlas en un platito con semillas de sésamo sin cubrirlas completamente. <br /><br />Rebanar la berenjena por lo largo, bastante delgada, untar con aceite y sazonar con sal y cocinar en una sartén anti adherente. Cortar 9 tiras y enrollar para formar pequeñas rosas.<br /><br />En un vaso verter una cucharada de hummus.<br /><br />En un palillo para pincho poner una berenjena, un huevo, una berenjena, otro huevo y otra berenjena.</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><br />Colo<span style="font-family: inherit;">car el pincho en un vaso y servir.</span></span></span></div>
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<h2 style="text-align: center;">
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;">Montadito de <span style="font-family: inherit;">pimient<span style="font-family: inherit;">o mini</span> relleno de tortilla de patata con aliol<span style="font-family: inherit;">i</span></span></span></span></span></span></span></span></span></span></i></h2>
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<span style="font-size: large;"><u><span class="" id="result_box" lang="es"><span style="font-family: inherit;"> </span></span><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="9 mini peperoni gialli, arancioni e rossi
">Para 18 montaditos:</span></span></span></span></u></span></div>
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<span style="font-size: large;"><u><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="9 mini peperoni gialli, arancioni e rossi
"><br /></span></span></span></span></u></span></div>
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<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="9 mini peperoni gialli, arancioni e rossi
">9 mini pimientos amarillos, naranjas y rojos</span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="9 mini peperoni gialli, arancioni e rossi
"></span><span title="2 uova
">2 huevos</span><span title="2 patate
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 patate
">2 patatas</span><span title="sale
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale
">sal</span><span title="olio e.v.o.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
">aceite <span style="font-family: inherit;">extra virgen de oliva</span></span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
"><span style="font-family: inherit;"> </span></span><span title="Per l'alioli:
">Para l<span style="font-family: inherit;">a</span> alioli:</span><span title="200-250, ml di olio di semi di girasole
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="200-250, ml di olio di semi di girasole
">200-250 mililitros de aceite de girasol</span><span title="1 uovo
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 uovo
">1 huevo</span><span title="1 cucchiaio di succo di limone
"></span></span></span></span><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 cucchiaio di succo di limone
"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 cucchiaio di succo di limone
"> </span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 cucchiaio di succo di limone
"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 cucchiaio di succo di limone
">1 cucharada de </span></span></span></span>jugo de limón </span><span title="1 spicchio di aglio pelato
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 spicchio di aglio pelato
">1 diente de ajo pelado</span><span title="sale, pepe
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale, pepe
">sal y pimienta</span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale, pepe
"><br /></span><span title="Preparare l'alioli.
">Preparar el alioli.</span><span title="Tagliare a fettine lo spicchio d'aglio e metterlo nel bicchiere del minipimer,aggiungere l'olio,l'uovo,il succo di limone, il sale e il pepe."> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Tagliare a fettine lo spicchio d'aglio e metterlo nel bicchiere del minipimer,aggiungere l'olio,l'uovo,il succo di limone, il sale e il pepe.">Cortar el ajo y ponerlo en el vaso de la batidora, añadir el aceite, el huevo,el jugo de limón, sal y pimienta. </span><span title="Azionare il minipimer e mantenerlo fermo sul fondo fin quando non vedrete che cominci a prendere corpo;solo allora continuare a sbattere muovendo il minipimer prima verso l'alto e poi verso il basso.
"> </span></span></span></span></span></div>
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<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Azionare il minipimer e mantenerlo fermo sul fondo fin quando non vedrete che cominci a prendere corpo;solo allora continuare a sbattere muovendo il minipimer prima verso l'alto e poi verso il basso.
"><span style="font-family: inherit;"><span style="font-family: inherit;">Inser<span style="font-family: inherit;">ta</span>r la batidora de <span style="font-family: inherit;">mano</span>, accionarla</span></span> y mantenerla <span style="font-family: inherit;"><span style="font-family: inherit;">fija </span></span> hasta ve<span style="font-family: inherit;">r</span> que comienza a <span style="font-family: inherit;">espesar</span>, y sólo entonces seguir
batiendo la licuadora mov<span style="font-family: inherit;">iendo</span> hacia arriba y luego hacia abajo.</span><span title="Tagliare le patate a cubetti molto piccoli e friggerle in olio di oliva.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Tagliare le patate a cubetti molto piccoli e friggerle in olio di oliva.
">Cortar las patatas en cubos muy pequeños <span style="font-family: inherit;">freírlas</span> en aceite de oliva.</span><span title="Sbattere due uova come per una normale frittata con sale e pepe.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Sbattere due uova come per una normale frittata con sale e pepe.
">Batir dos huevos como para una tortilla normal con sal y pimienta.</span><span title="Aggiungervi le patate fritte.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Aggiungervi le patate fritte.
">Añadir las patatas fritas.</span><span title="Lavare i peperoni e tagliarli a metà per il lungo.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Lavare i peperoni e tagliarli a metà per il lungo.
">Lavar los pimientos y cortarlos por la mitad a lo largo.</span><span title="Disporli in una pirofila uno accanto all'altro e ungerli internamente con le mani sporche di olio.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Disporli in una pirofila uno accanto all'altro e ungerli internamente con le mani sporche di olio.
">Colocarlos en una fuente para hornear y un<span style="font-family: inherit;">tarlos</span> internamente con las manos <span style="font-family: inherit;">sucias de aceite</span>.</span><span title="Versare all'interno dei peperoni il composto di uova e infornare a 180º per una decina di minuti o fino a quando vedrete che le uova si sono rapprese.
"> </span></span></span></span></span><br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Versare all'interno dei peperoni il composto di uova e infornare a 180º per una decina di minuti o fino a quando vedrete che le uova si sono rapprese.
">Verter la mezcla de huevo <span style="font-family: inherit;">en los</span> pimientos y hornear a 180 grados durante
unos diez minutos o hasta ve<span style="font-family: inherit;">r</span> que los huevos han c<span style="font-family: inherit;">uajado</span>.</span></span></span></span></span></div>
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<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Versare all'interno dei peperoni il composto di uova e infornare a 180º per una decina di minuti o fino a quando vedrete che le uova si sono rapprese.
"><br /></span><span title="Lasciarli raffreddare.
">Dejar que se enfríen.</span><span title="Spalmare le fette di pane con la alioli e poggiarvi sopra un mini peperone ripiendo di tortilla e fissarlo con uno stecco in cui avrete infilzato un pomodorino e un'oliva."><span style="font-family: inherit;"> </span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Spalmare le fette di pane con la alioli e poggiarvi sopra un mini peperone ripiendo di tortilla e fissarlo con uno stecco in cui avrete infilzato un pomodorino e un'oliva."><span style="font-family: inherit;">Untar las</span> rebanadas de pan con alioli y poner <span style="font-family: inherit;">un</span> mini pimiento relleno de tortilla <span style="font-family: inherit;">; a</span>segur<span style="font-family: inherit;">ar</span> con un pal<span style="font-family: inherit;">illo</span> <span style="font-family: inherit;">en el cual se ha inser<span style="font-family: inherit;">tado una aceituna negra y un tomatito.</span></span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQqtu0qraSvWblcQ47Y4zJzwiLGJth9X-AfuudroC3GBXotDGTpwwgbmjYOvF3xZukFKWGJy49if8ENvqplfvPdm-ONHYYTrrNJvHv7pwWIgr8FJkNrpkSoZS2yQJIu68sk8SqrQq4Lq6/s1600/Tapa+montadito+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQqtu0qraSvWblcQ47Y4zJzwiLGJth9X-AfuudroC3GBXotDGTpwwgbmjYOvF3xZukFKWGJy49if8ENvqplfvPdm-ONHYYTrrNJvHv7pwWIgr8FJkNrpkSoZS2yQJIu68sk8SqrQq4Lq6/s640/Tapa+montadito+3a.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><span class="" id="result_box" lang="es"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Spalmare le fette di pane con la alioli e poggiarvi sopra un mini peperone ripiendo di tortilla e fissarlo con uno stecco in cui avrete infilzato un pomodorino e un'oliva."><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span><span style="font-size: x-large;"><span style="font-family: inherit;"><i><br /></i></span></span></span></span></span></span></span></div>
<i><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></span></span></span></span></span></span></span></i>La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com28tag:blogger.com,1999:blog-4894305092276646783.post-65983262809550916562016-09-15T15:27:00.001+01:002016-09-15T15:27:57.354+01:00Gnocchi di patate al burro,salvia, aglietti freschi e briciole croccanti di prosciutto crudo - Ñoquis de patatas a la mantequilla, salvia, ajetes tiernos y crujiente de jamón serrano<br />
<br />
<h2>
<span style="font-size: x-large;"><i>En español más abajo</i></span></h2>
<h2>
<span style="font-size: x-large;"><i> </i></span></h2>
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<span style="font-size: x-large;"><i> </i></span><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Eccomi qua! ...a volte ritornano... eheheh</span></span></span><br />
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Questa volta ho una buona giustificazione per la mia lunga assenza. Ho cambiato residenza. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Da Lanzarote a Tarragona. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">È
stato un viaggio a dir poco avventuroso. Vi racconto solo uno dei
problemi che ci si sono presentati, o gli gnocchi finisco pubblicandoli
l'anno prossimo....</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Senza
macchina,che non possediamo, è complicatissimo imbarcare animali su una
nave e impossibile su un treno e,possibile,ma,per noi,costosissimo
(leggi impossibile),in aereo. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">O
meglio: se il mio fosse un cane piccolo non ci sarebbero problemi, ma
(25 kili!!) supera i limiti e ,quindi,al poveretto è praticamente
proibito viaggiare su treni e autobus.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">O
meglio 2: puo' viaggiare in autobus,ma avremmo dovuto comprare un
trasportino omologato (costo per cane grande....inavvicinabile!!) e
sopratutto dividerci. Eh sì perchè noi eravamo due persone, un cagnone e
un gattino,ma sui bus può viaggiare solo un animale...non gli frega a
nessuno che i due siano come fratellini...devono viaggiare separati.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Allucinante!!
Non so se questo succeda solo in Spagna,ma mi sembra molto,ma molto
ingiusto!!! Anche gli animali grandi hanno dei diritti!</span></span></span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Vi risparmio il racconto del viaggio che siamo stati costretti a fare....</span></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Da quando sono arrivata a Tarragona non avevo ancora avuto tempo di occuparmi del mio povero e abbandonato blog. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Tra una cosa e l'altra e la forsennata e inutile,per ora, ricerca di lavoro.....non ho avuto tempo.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ci voleva l'<a href="http://www.mtchallenge.it/2016/09/05/mtc-59-la-ricetta-della-sfida/">MTC</a> che,tra l'altro, ha cambiato look e con il vestito nuovo <strike>ce la tiriamo come pazzi</strike> fa un figurone pazzesco. Complimenti a tutti coloro che hanno collaborato al nuovo look <strike> anche se io non mi ritrovo e mi sento un po' persa.</strike></span></span></span></div>
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Annarita del blog <a href="http://ilboscodialici.blogspot.com.es/2016/09/gli-gnocchi-per-lmtc-59.html">Il Bosco di Alici </a>vincitrice del mese di luglio propone per questa 59esima sfida: <i><b>Gli Gnocchi di Patate.</b></i></span></span></span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Con
poco tempo e poche entrate (accidenti:proprio ora che sono tornata
nella civiltà e ogni volta che entro in un super o in un negozio mi
prende un coccolone perchè vedo finalmente Ingredienti con la I
maiuscola di cui neppure ricordavo o conoscevo l'esistenza ,ma...finchè
non trovi uno straccio di lavoro...)non ho molta scelta e poi,comunque, a
dir la verità, gli gnocchi che mi piacciono di più son quelli al burro e
salvia. Io sono una di quelle a cui la pizza che piace di più è la M<span style="font-family: "georgia" , "times new roman" , serif;">a</span>rgherita e la stessa legge vale per gli gnocchi. </span></span></span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ho però voluto dargli una marcia in più con delle briciole croccanti di prosciutto crudo e degli aglietti freschi.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Per l'impasto degli gnocchi ho seguito pari pari la ricetta <span style="font-family: "georgia" , "times new roman" , serif;">di Annarita che poi è <span style="font-family: "georgia" , "times new roman" , serif;">più o meno <span style="font-family: "georgia" , "times new roman" , serif;">uguale alla mia di sempre</span></span> (<a href="http://lapastarisottata.blogspot.com.es/2015/08/gnocchi-di-patate-al-pesto-noquis-de.html">Gnocchi di patate al pesto</a>)<span style="font-family: "georgia" , "times new roman" , serif;"> una differenza dalla mia: io ho sempre <span style="font-family: "georgia" , "times new roman" , serif;">aggiunto</span> la <span style="font-family: "georgia" , "times new roman" , serif;">farina <span style="font-family: "georgia" , "times new roman" , serif;">alle patate ancora <span style="font-family: "georgia" , "times new roman" , serif;">bollenti,appena schiacciate </span> e devo dire che è molto,molto meglio seguendo le sue preziose istruzion<span style="font-family: "georgia" , "times new roman" , serif;">i.</span></span></span></span></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Vi consiglio di farvi un giro sul blog di <a href="http://ilboscodialici.blogspot.com.es/2016/09/gli-gnocchi-per-lmtc-59.html">Annarita</a> per leggervi tutti gli interessantissimi consigli <span style="font-family: "georgia" , "times new roman" , serif;">per avere degli gnocchi perfetti:tipi di patate, di farine etc, etc.....</span> </span></span></span></span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6ZNsQ0Xg2Kv346MYhrynvrSsvgkQ10xtzze0IHepu4BYiwJUwCkCAbzAXKMpw6Wj1sgyafAlcISvgVA0fQrzxY5kaXSIMg55M1I5dNXoV_5phqrE2BIJX_F21kBYyNDmRRYRt3sKanwm/s1600/Gnocchi+burro+salvia+prosciutto+aglietti+2+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6ZNsQ0Xg2Kv346MYhrynvrSsvgkQ10xtzze0IHepu4BYiwJUwCkCAbzAXKMpw6Wj1sgyafAlcISvgVA0fQrzxY5kaXSIMg55M1I5dNXoV_5phqrE2BIJX_F21kBYyNDmRRYRt3sKanwm/s640/Gnocchi+burro+salvia+prosciutto+aglietti+2+a.jpg" width="640" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></span></span></span><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span><br />
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<span style="font-family: inherit; font-size: x-large;"><i>Gnocchi di patate al burro,salvia, aglietti freschi e briciole di prosciutto crudo</i></span></h4>
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<span style="font-family: inherit; font-size: x-large;"><i> </i></span></h4>
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<span style="font-size: large;"><u>Ingredienti per 3 buone forchette:</u></span></div>
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<span style="font-family: inherit; font-size: large;"><i>1500 gr di patate</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">350</span> gr di farina 00</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>sale</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>poca farina per tavolo e teli </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>prosciutto crudo</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">4</span> o <span style="font-family: inherit;">5</span> aglietti freschi </i></span><br />
<span style="font-family: inherit; font-size: large;"><i>150 gr circa di burro</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>parmigiano </i></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Scaldare il forno a 200º circa.<br /><i>Disporre le fette di prosciutto crudo (se ha molto grasso toglietelo)su una teglia ricoperta di carta forno,coprire con un'altro foglio di carta forno e appogiarvi sopra un'altra teglia perché le fette si mantengano piatte. Introdurre nel forno caldo,abbassare a 180º circa e cuocere per una quindicina di minuti circa. Controllate se si sono essiccate e,eventualmente rimetterle in forno altri 5 minuti.</i></span></span></div>
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<i><span style="font-family: inherit;"><span style="font-size: large;">Una volta pronte,se troppo unte,asciugarle con carta da cucina. <br />Una volta fredde passarle al mixer.<br />Riservare.</span></span></i><br />
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<span style="font-size: large;"><br /><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;">Giá che accendiamo il forno vi consiglio di riempire la teglia;si conserva bene e <span style="font-family: inherit;">potete usarlo per insaporire molte cose<span style="font-family: inherit;">. Si possono usare le fette intere per decorare dei piatti<span style="font-family: inherit;">.</span></span></span></span></span></i></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">O</span>ttima una spolveratina su del formaggio fresco,su una caprese,su delle fette di melone,<span style="font-family: inherit;">per guarnire un<span style="font-family: inherit;"> gazpacho o un'altra crema di verdure fredde,su una bruschetta...ma sicuramente avrete piú idee d</span></span></span></span></span></span></i></span><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">i me!</span></span></span></span></span></span></i></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></span></span></span></span></i></span><span style="font-family: inherit; font-size: xx-small;"><i> </i></span></span></div>
<span style="font-family: inherit; font-size: large;"><i>Cuocere le patate nel forno per 40 minuti circa o nel microonde.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Si possono cuocere anche in acqua,ma in questo modo non assorbono acqua.</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>Io le ho cotte nel micro;le ho messe in uno degli appositi sacchetti e ho cotto a potenza massima per 18 min. </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Pelarle e schiacciarle,ancora calde,con lo schiacciapatate facendo cadere il composto su una tavola di legno<span style="font-family: inherit;">.</span></i></span><br />
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">A<span style="font-family: inherit;">llargare <span style="font-family: inherit;">le patate schiacciate sul tavolo con un tarocco in modo da far perdere <span style="font-family: inherit;">tutto il vapore. A </span></span></span></span></i></span><i><span style="font-size: large;">questo punto aggiungere</span></i><span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> il sale e la farina, poco per volta, e iniziare ad impastare. </span></span></span></span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">È</span> bene impastare il meno possibile o gli gnocchi risulteranno duri.</span></span></span></span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">La quantità di farina dovrebbe essere il 25 o il 30 % ,ma dipende da molti fattori (modalità di cottura delle patate, tipo d<span style="font-family: inherit;">i patate<span style="font-family: inherit;">, umidità ambientale......</span></span></span></span></span></span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> <span style="font-family: inherit;">Meno farina richiedono gli gnocchi e meglio è:gli gnocchi saranno più morbidi.</span></span></span></span></span></span></span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Ricavare dall'impasto dei "cordoncini" di circa cm 1.5 di diametro e tagliare a pezzetti<span style="font-family: inherit;"> di circa cm <span style="font-family: inherit;">2 di lunghezza.</span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Passare ogni
pezzetto,spingendo leggermente, lungo i rebbi di una forchetta per
dargli la forma e la rigatura caratteristica che serve a "prendere"
meglio il sugo.</i></span><br />
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<span style="font-family: inherit; font-size: large;"><i>Sistemare gli gnocchi su un telo <span style="font-family: inherit;">leggermente infarinato. Non bisogna infarinar<span style="font-family: inherit;">e troppo o gli gnocchi risulteranno appiccicosi;eventualmente usare farina di riso<span style="font-family: inherit;"> che in acqua si scioglie completamente.</span></span></span> </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Soffriggere gli aglietti tagliatti a piccoli pezzettini in abbondante burro <span style="font-family: inherit;">con</span> abbondante</i></span><i><span style="font-size: large;"> salvia</span></i><span style="font-family: inherit; font-size: large;"><i> finchè il tutto sarà ben <span style="font-family: inherit;">colorito.</span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"> </span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"> </span> <span style="font-family: inherit;">Mentre il condimento s<span style="font-family: inherit;">offrigge cominciate a c</span></span>uocere gli gnocchi in abbondante acqua salata<span style="font-family: inherit;"> a bollore.</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Scolarli con
una schiumarola mano a mano che vengano a galla</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>e passarli in un colapasta<span style="font-family: inherit;">. </span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">Quando tutti saranno pronti saltarli delicatamente</span> </i></span><br />
<span style="font-family: inherit; font-size: large;"><i>nella padella con il condimento.</i></span><br />
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<span style="font-family: inherit; font-size: large;"><i>Impiattare e spolverare <span style="font-family: inherit;">con le briciole di prosciutto crudo e,al gusto, con parmigiano.</span> </i></span></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/09/gnocchi-di-patate-al-burrosalvia.html"> Ñoquis de patatas a la mantequilla, salvia, ajetes
tiernos y crujiente de jamón serrano - </a></span><span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/09/gnocchi-di-patate-al-burrosalvia.html">Gnocchi
di patate al burro,salvia, aglietti freschi e briciole croccanti di
prosciutto crudo </a></span></h3>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Eccomi qua!">Aquí estoy! </span><span title="...a volte tornano... eheheh
">... A veces vuelven ... jejejeje</span><span title="Questa volta ho una buona giustificazione per la mia lunga assenza."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Questa volta ho una buona giustificazione per la mia lunga assenza.">Esta vez tengo una buena excusa por mi larga ausencia. </span><span title="Ho cambiato residenza.
">He cambiado de residencia.</span><span title="Da Lanzarote a Tarragona.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Da Lanzarote a Tarragona.
">De Lanzarote a Tarragona.</span></span><span class="" id="result_box" lang="es"><span title="È stato un viaggio a dir poco avventuroso."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="È stato un viaggio a dir poco avventuroso.">Ha sido un viaje que llamar aventuroso es un decir.</span></span><span class="" id="result_box" lang="es"> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es">Solo os<span title="Vi racconto solo uno dei problemi che ci si sono presentati, o gli gnocchi finisco pubblicandoli l'anno prossimo....
"> diré uno de los problemas que se han producido, o los ñoquis los acabaré publicando el próximo año ....</span></span><span class="" id="result_box" lang="es"><span title="Senza macchina,che non possediamo, è complicatissimo imbarcare animali su una nave e impossibile su un treno e,possibile,ma,per noi,costosissimo (leggi impossibile),in aereo.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Senza macchina,che non possediamo, è complicatissimo imbarcare animali su una nave e impossibile su un treno e,possibile,ma,per noi,costosissimo (leggi impossibile),in aereo.
">Sin un coche, que no poseemos, es muy complicado subir animales a bordo de
un barco y imposible en un tren y, posible, pero, para nosotros, muy
caro (leer imposible), en avión.</span><span title="O meglio: se il mio fosse un cane piccolo non ci sarebbero problemi, ma (25 kili!!) supera i limiti e ,quindi,al poveretto è praticamente proibito viaggiare su treni e autobus.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="O meglio: se il mio fosse un cane piccolo non ci sarebbero problemi, ma (25 kili!!) supera i limiti e ,quindi,al poveretto è praticamente proibito viaggiare su treni e autobus.
">O mejor dicho, si hubiese tenido un pequeño perro no hubiera tenido problemas, pero
(25 kilos !!) el mio excede los límites y, por lo tanto, al pobre está
prácticamente prohibido viajar en trenes y autobuses.</span><span title="O meglio 2: puo' viaggiare in autobus,ma avremmo dovuto comprare un trasportino omologato (costo per cane grande....inavvicinabile!!) e sopratutto dividerci."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="O meglio 2: puo' viaggiare in autobus,ma avremmo dovuto comprare un trasportino omologato (costo per cane grande....inavvicinabile!!) e sopratutto dividerci.">O más bien dos: hubiéramos podido viajar en autobús, pero teniamos que comprar una
jaula homologada (coste para perro grande .... inaccesible !!) y ademas dividirnos. </span><span title="Eh sì perchè noi eravamo due persone, un cagnone e un gattino,ma sui bus può viaggiare solo un animale...non gli frega a nessuno che i due siano come fratellini...devono viaggiare separati.
">Sí porque éramos dos personas, un perro grande y un gatito, pero en el
autobús puede viajar sólo un animal ... y no le importa a nadie que
los dos son como hermanos ... deben viajar por separado.</span></span><span class="" id="result_box" lang="es"><span title="Allucinante!!"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Allucinante!!">Sorprendente !! </span><span title="Non so se questo succeda solo in Spagna,ma mi sembra molto,ma molto ingiusto!!!">No sé si esto sucede sólo en España, pero me parece muy, muy injusto !!! </span><span title="Anche gli animali grandi hanno dei diritti!
">Los perros grandes también tienen derecho a desplazarse !</span><span title="Vi risparmio il racconto del viaggio che siamo stati costretti a fare....
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Vi risparmio il racconto del viaggio che siamo stati costretti a fare....
">Os ahorraré la historia del viaje que nos vimos obligados a hacer ....</span><span title="Da quando sono arrivata a Tarragona non avevo ancora avuto tempo di occuparmi del mio povero e abbandonato blog.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Da quando sono arrivata a Tarragona non avevo ancora avuto tempo di occuparmi del mio povero e abbandonato blog.
">Desde que llegué a Tarragona todavía no había tenido tiempo para cuidar de mi pobre y abandonado </span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Da quando sono arrivata a Tarragona non avevo ancora avuto tempo di occuparmi del mio povero e abbandonato blog.
"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Da quando sono arrivata a Tarragona non avevo ancora avuto tempo di occuparmi del mio povero e abbandonato blog.
">blog</span></span></span></span> .</span><span title="Tra una cosa e l'altra e la forsennata e inutile,per ora, ricerca di lavoro.....non ho avuto tempo.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Tra una cosa e l'altra e la forsennata e inutile,per ora, ricerca di lavoro.....non ho avuto tempo.
">Entre una cosa y otra y la búsqueda frenética e inútil, por ahora, de un trabajo ..... no he tenido tiempo para nada.</span><span title="Ci voleva l'MTC che,tra l'altro, ha cambiato look e con il vestito nuovo ce la tiriamo come pazzi fa un figurone pazzesco."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Ci voleva l'MTC che,tra l'altro, ha cambiato look e con il vestito nuovo ce la tiriamo come pazzi fa un figurone pazzesco.">Necesitaba el <a href="http://www.mtchallenge.it/2016/09/05/mtc-59-la-ricetta-della-sfida/">MTC</a> que, entre otras cosas, tiene un nuevo aspecto y con el vestido
nuevo <strike>nos hacemos los pijos</strike> luce espectacular. </span><span title="Complimenti a tutti coloro che hanno collaborato al nuovo look anche se io non mi ritrovo e mi sento un po' persa.
">Felicidades a todos los que han colaborado en la nueva imagen<strike> incluso si yo no me muevo muy a gusto y me siento un poco perdido</strike>.</span><span title="Annarita del blog Il Bosco di Alici vincitrice del mese di luglio propone per questa 59esima sfida: Gli Gnocchi di Patate.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Annarita del blog Il Bosco di Alici vincitrice del mese di luglio propone per questa 59esima sfida: Gli Gnocchi di Patate.
"><a href="http://ilboscodialici.blogspot.com.es/2016/09/gli-gnocchi-per-lmtc-59.html">Annarita</a> del blog </span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Annarita del blog Il Bosco di Alici vincitrice del mese di luglio propone per questa 59esima sfida: Gli Gnocchi di Patate.
"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Annarita del blog Il Bosco di Alici vincitrice del mese di luglio propone per questa 59esima sfida: Gli Gnocchi di Patate.
"> <a href="http://ilboscodialici.blogspot.com.es/2016/09/gli-gnocchi-per-lmtc-59.html">Il Bosco di Alici</a> </span></span></span></span>ganador del mes de julio ha decidido como receta para este desafío numero 59:<b> <i>Los Gnocchi de patatas</i></b><i>.</i></span><i><span title="Con poco tempo e poche entrate (accidenti:proprio ora che sono tornata nella civiltà e ogni volta che entro in un super o in un negozio mi prende un coccolone perchè vedo finalmente Ingredienti con la I maiuscola di cui neppure ricordavo o conoscevo l'esistenza ,"> </span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Con poco tempo e poche entrate (accidenti:proprio ora che sono tornata nella civiltà e ogni volta che entro in un super o in un negozio mi prende un coccolone perchè vedo finalmente Ingredienti con la I maiuscola di cui neppure ricordavo o conoscevo l'esistenza ,">Con
poco tiempo y pocos ingresos (Jolineeesss! Ahora que estoy de regreso en la
civilización, y que cada vez que entro en un super o en una tienda por fin veo Ingredientes con la I mayuscula que ni
siquiera recordaba o que ni sabia existiesen, justo ahora</span><span title="ma...finchè non trovi uno straccio di lavoro...)non ho molta scelta e poi,comunque, a dir la verità, gli gnocchi che mi piacciono di più son quelli al burro e salvia.">
... hasta que encuentre un trabajo solo puedo mirar y mirar ...) no tengo mucha
opción y, de toda manera, a decir verdad, los gnocchi que
más me gustan son los que se aliñan con mantequilla y salvia. </span></span><span class="" id="result_box" lang="es"><span title="Io sono una di quelle a cui la pizza che piace di più è la Margherita e la stessa legge vale per gli gnocchi.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Io sono una di quelle a cui la pizza che piace di più è la Margherita e la stessa legge vale per gli gnocchi.
">Soy una de aquellos a los que la pizza que más le gusta es la sencillisima Margherita y esta ley vale también para los gnocchi.</span><span title="Ho però voluto dargli una marcia in più con delle briciole croccanti di prosciutto crudo e degli aglietti freschi.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Ho però voluto dargli una marcia in più con delle briciole croccanti di prosciutto crudo e degli aglietti freschi.
">Pero he querrido darle un toque personal y un gusto nuevo con crujiente de jamón y ajetes tiernos.</span></span><span class="" id="result_box" lang="es"><span title="Per l'impasto degli gnocchi ho seguito pari pari la ricetta di Annarita che poi è più o meno uguale alla mia di sempre (Gnocchi di patate al pesto) una differenza dalla mia: io ho sempre aggiunto la farina alle patate ancora bollenti,appena schiacciate"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Per l'impasto degli gnocchi ho seguito pari pari la ricetta di Annarita che poi è più o meno uguale alla mia di sempre (Gnocchi di patate al pesto) una differenza dalla mia: io ho sempre aggiunto la farina alle patate ancora bollenti,appena schiacciate">Para
la masa de los ñoquis he seguido la receta de Annarita al pie de la letra , que es más o menos como la mía con(<a href="http://lapastarisottata.blogspot.com.es/2015/08/gnocchi-di-patate-al-pesto-noquis-de.html">Gnocchi di patate al pesto</a>) una diferencia : yo siempre he añadido la harina a las patatas recién machacadas y todavía muy calientes, </span><span title="e devo dire che è molto,molto meglio seguendo le sue preziose istruzioni.
">y tengo que decir que es mucho, mucho mejor siguiendo sus </span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="e devo dire che è molto,molto meglio seguendo le sue preziose istruzioni.
"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="e devo dire che è molto,molto meglio seguendo le sue preziose istruzioni.
">valiosas </span></span></span></span>instrucciones .</span><span title="Vi consiglio di farvi un giro sul blog di Annarita per leggervi tutti gli interessantissimi consigli per avere degli gnocchi perfetti:tipi di patate, di farine etc, etc....."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span title="Vi consiglio di farvi un giro sul blog di Annarita per leggervi tutti gli interessantissimi consigli per avere degli gnocchi perfetti:tipi di patate, di farine etc, etc.....">Os recomiendo un recorrido para el blog de <a href="http://ilboscodialici.blogspot.com.es/2016/09/gli-gnocchi-per-lmtc-59.html">Annarita</a> para leer todos
los consejos interesantes para la masa perfecta: tipos de
patatas, de harina, etcétera, etcétera.....</span></span></span></span>
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<span style="font-family: inherit; font-size: x-large;"><i>Ñoquis de patatas a la mantequilla, salvia, ajetes tiernos y crujiente de <span style="font-family: inherit;">jamón</span> serrano </i></span></h2>
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<span style="font-family: inherit; font-size: x-large;"><i> </i></span> <span style="font-size: large;"><u>Ingredientes para 3 buenas bocas:</u></span></div>
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<span style="font-family: inherit; font-size: large;"><i>1500 gramos de patatas</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">350</span> gramos de harina</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>sal</i></span></div>
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<span style="font-family: inherit; font-size: large;"></span><span style="font-family: inherit; font-size: large;"><i>poca harina <span style="font-family: inherit;">para los telos y la mesa</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>jam<span style="font-family: inherit;">ó</span>n serrano</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">4</span> o <span style="font-family: inherit;">5</span> ajetes tiernos </i></span><br />
<span style="font-family: inherit; font-size: large;"><i>150gr de mantequilla</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>parmesano rallado </i></span>
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<i><span style="font-size: large;">Calentar el horno a 200º. </span></i><br />
<i><span style="font-size: large;">Colocar las lonchas de jamón en una bandeja de horno cubierta con papel de hornear, cubrir con otra hoja de papel de horno y poner en cima otra bandeja para que las rodajas se mantengan planas.<br />Introducir en el horno, bajar a 180 grados y cocinar durante unos quince minutos. Comprobar si están crujientes y,en caso que no sea así, volver a ponerlas en el horno 5 minutos más. <br />Una vez listo, si son demasiado grasientas, sacarles con papel de cocina. <br />En cuanto se hayan enfriado triturar en una batidora.<br />Reservar.</span></i><br />
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<span style="font-family: inherit; font-size: large;"><i><span style="font-size: small;"><span class="" id="result_box" lang="es"><span title="Una volta fredde passarle al mixer.
"> </span></span></span></i></span><span style="font-size: large;"><span style="font-family: inherit;"><i><span class="" id="result_box" lang="es"><span title="Il prosciutto:giá che accendiamo il forno vi consiglio di riempire la teglia;si conserva bene e potete usarlo per insaporire molte cose.">Ya
que tenemos que encender el horno os sugiero llenar la bandeja, se
conserva bien y se puede utilizar para agregar sabor a muchas cosas. Se
puede usar las lonchas enteras para decorar.</span></span></i></span></span>
<span style="font-size: large;"><span style="font-family: inherit;"><i><span class="" id="result_box" lang="es"><span title="Il prosciutto:giá che accendiamo il forno vi consiglio di riempire la teglia;si conserva bene e potete usarlo per insaporire molte cose."></span></span></i></span><span style="font-family: inherit;"><i><span class="" id="result_box" lang="es"><span title="Ottima una spolveratina su del formaggio fresco,su una caprese,su delle fette di melone,per guarnire un gazpacho o un'altra crema di verdure fredde,su una bruschetta...ma avrete piú idee di me!
">Excelente una pizca para dar un toque diferente al queso fresco, en un caprese, en cima de unas rodajas de
melón, para adornar un gazpacho u otra crema de verduras , en una
bruschetta ... pero ustedes tendréis seguramente más ideas que yo!</span><span title="Scaldare il forno a 200º circa.
"> </span></span></i></span></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Cocinar las
papas en el horno durante 40 minutos o microondas. Puede ser cocinadas
tambien en agua, pero de esta manera no absorben agua.</i></span><span style="font-family: inherit; font-size: large;"><i> </i></span><br />
<span style="font-family: inherit; font-size: large;"><i>Yo las he cocinado en el micro sistemandolas en una bolsa para coccion en micro durante 18 minutos a potencia maxima.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Pelarlas y
hacerlas purea, mientras estén todavía calientes, con un machacador de
patatas dejando caer la mezcla sobre una tabla de madera.</i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><br /></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">Con una espatula alargar las patatas machacadas en la mesa para que pierdan todo el vapor;</span> añadir la harina y la sal y <span style="font-family: inherit;">empezar a </span>amasar.</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>Es mejor amasar lo menos posible o los <span style="font-family: inherit;">ñ</span>oquis resulteran duros.</i></span><br />
<span style="font-family: inherit; font-size: large;"><i>La cantidad de harina deberia de ser el 25 o el 30%, pero depende <span style="font-family: inherit;">de muchos factores(modalidad de coccion de las patatas,tipo de patatas, um<span style="font-family: inherit;">edad en el ambiente....)</span></span></i></span><span style="font-size: large;"><br /></span><br />
<span style="font-family: inherit; font-size: large;"><i>Menos <span style="font-family: inherit;">harinas <span style="font-family: inherit;">usamos y mejor serà;los ñoquis seran mas tier<span style="font-family: inherit;">nos.</span></span></span></i></span><span style="font-size: large;"><br /></span><br />
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<span style="font-family: inherit; font-size: large;"><i> </i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Quitar trozos de masa , hacer "cordones" de mas o menos 1.5 cm de diametro y cortar en trocitos<span style="font-family: inherit;"> de mas o menos 2 cm de largo.</span></i></span><br />
<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><br /></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i>Pasar cada
pieza, empujando ligeramente a lo largo de los púas de un tenedor para
dar la forma característica necesaria para que "<span style="font-family: inherit;">cogen</span>" mejor la salsa.</i></span></div>
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<i><span style="font-size: large;"><br />Sofreir los ajos cortados en rodajas gruesas en abundante mantequilla con abundante salvia. <br /><br /> Mientras tanto habreis puesto a cocinar los ñoquis en abundante agua hirviendo con sal. <br /><br /> Escurrir con una espumadera a medida que salen a la superficie y pasarlos a un colapasta.<br />Cuando todo estè bien doradito (incluida la mantequilla) añadir los gnocchi y saltaear.<br />Emplatar y espolvorear con abundantes migas de jamon serrano.</span></i></div>
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<i><span style="font-size: large;">Añadir parmesano al gusto. </span></i></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com20tag:blogger.com,1999:blog-4894305092276646783.post-75088154153436688962016-05-24T16:33:00.000+01:002016-05-28T11:10:00.996+01:00Cheesecake al prosciutto crudo e carciofi- Cheesecake de jamón serrano y alcachofas<h3>
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<span style="font-size: x-large;"><i><span style="font-family: inherit;">En español más abajo</span></i></span></h3>
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<i><span style="font-family: inherit;"><span style="font-size: large;"> </span></span></i></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Sono tornata dopo tanto tempo,ma la mia é solo un'apparizione momentanea. Sono in fase di trasloco;da Lanzarote mi trasferisco in Spagna-terra-ferma. Credo che questo sará il mio ultimo post da isolana. Non so esattamente quando torneró in attivitá,ma,presumo, che tra imballaggi, viaggio (un viaggio massacrante:nave prima e attraversare tutta la Spagna in macchina poi...e tutto perché é l'unico sistema per portare con noi i pelosi della famiglia...) e sistemazione nella nuova casa non penso di farmi di nuovo viva prima di fine giugno.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Tra uno scatolone e l'altro, il lavoro e le mille cose per preparare la partenza ho voluto trovare un attimo per partecipare al <a href="http://www.mtchallenge.it/2016/05/mtc-57-la-ricetta-della-sfida.html">MTC</a> di questo mese.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Annalú e Fabio, del blog <a href="http://www.assaggidiviaggio.it/2016/05/la-sfida-dellmtchallenge-n-57-e.html">Assaggi di Viaggio</a>, meritevolissimi vincitori dello scorso mese, hanno scelto come sfida il Cheesecake.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">La mia proposta é un cheesecake salato al prosciutto crudo e carciofi che ho preparato un po' di corsa,ma che mi ha soddisfatto appieno. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Questa l'infografica della nostra Dani.</span></span><br />
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<b><span style="font-size: large;"><span style="font-family: inherit;"><i><span style="font-size: x-large;">Cheesecake al prosciutto crudo e carciofi</span></i></span></span></b></h2>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Per 3 <span style="font-family: inherit;">coppapasta. <span style="font-family: inherit;">Due</span> rotond<span style="font-family: inherit;">i</span> <span style="font-family: inherit;">(<span style="font-family: inherit;">diametro 8 e 10cm</span></span> ) e <span style="font-family: inherit;">due</span> quadrat<span style="font-family: inherit;">i</span> ( 10 cm <span style="font-family: inherit;">di lato)</span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u>Per il ripieno: </u></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2<span style="font-family: inherit;">5</span>0 gr di ricotta<span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">80 gr di</span> yogurt <span style="font-family: inherit;">di capra</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">200 gr di prosciutto crudo in una fetta</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">30 ml di panna</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">60 gr di parmigiano grattuggiato</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">3 fogli di colla di pesce</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">sale-pepe </span></span></span></span></span></span></span></span></i></div>
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<u><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Per la base:</span></span></span></span></span></span></span></span></i></u><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1<span style="font-family: inherit;">50</span> gr di crackers</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">8<span style="font-family: inherit;">5</span> gr di burro</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">timo </span></span></span></span></span></span></span></span></i></div>
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<br />
<u><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Per il topping:</span></span></span></span></span></span></span></span></i></u><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2-3 carciofi</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 spicchio di aglio<span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">vino bianco</span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">olio e.v.o.<span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">4</span> fogli di colla di pesce</span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">timo</span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tritare finemente il timo e aggiungerlo ai crackers sbriciolati. Versarvi sopra il burro fuso giá freddo.</span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Poggiare <span style="font-family: inherit;">i coppapasta su un piatto ri<span style="font-family: inherit;">vestit<span style="font-family: inherit;">i </span> di carta forno e foderarli </span></span></span></span></span></span></span></span></span></span></span></i><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">internamente </span></span></span></span></span></span></span></span></span></span></span></span></i>con pellicola trasparente. </span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Versare il composto di crackers sul fondo dei coppapasta e pressare col dorso di un cucchiaio. </span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Riporre in frigorifero per 15 minuti.</span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Preparare il ripieno. </span></span></span></span></span></span></span></span></span></span></span></i><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mettere in ammollo in acqua fredda i fogli di colla di pesce. </span></span></span></span></span></span></span></span></span></span></span></span></i>Tritare finemente il prosciutto e mescolarlo con la ricotta<span style="font-family: inherit;">,il parmigiano e lo yogurt.</span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Scaldare la panna e sciogliervi <span style="font-family: inherit;">i fogli ben strizzati. </span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere al composto di formaggio.</span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Assaggiare e regolare di sale e pepe.</span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> <span style="font-family: inherit;">Versare sulla base di crackers e livellare scuotendo leggermente.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Riporre in frigorifero per un'ora circa.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lavare<span style="font-family: inherit;"> e ripulire i carciofi delle foglie esterne. Div<span style="font-family: inherit;">iderli in quarti e <span style="font-family: inherit;">eliminare</span> il fien<span style="font-family: inherit;"><span style="font-family: inherit;">o.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Affettarli e cuocerli in una padella con un filo d'olio<span style="font-family: inherit;">, timo e</span> <span style="font-family: inherit;">lo spicchio d'</span>aglio intero<span style="font-family: inherit;">(che poi eliminerete).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Salare e pepare. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Spruzzarli con poco vino bi<span style="font-family: inherit;">anco e portare a cottura. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mettere in ammollo <span style="font-family: inherit;">i fogli di gelatina in acqua fredda.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Una volta cotti <span style="font-family: inherit;">passarli nel mixer.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Strizzare i fogli di gelatina e scioglierli in pochissima acqua calda.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere al composto di carciofi.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Una volta freddo ripartirlo nei vari stampi livellando bene.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Riporre in frigorifero per due ore minimo.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<i><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span></span></span></span></span></span></span></span></span></span></span></i></div>
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<span style="font-size: x-large;"><a href="https://lapastarisottata.blogspot.com/2016/05/cheesecake-al-prosciutto-crudo-e.html">Cheesecake de jamón serrano y alcachofas - Cheesecake al prosciutto crudo e carciofi- </a></span></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span class="">Ya estoy de vuelta</span> después de un largo tiempo, pero mi aparición es sólo momentánea.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es">Estoy en proceso de mudanza; me mudo de Lanzarote a la península. </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es">Creo que este será mi último post desde la isla. No sé exactamente cuándo volveré de nuevo, pero, supongo, que entre preparar cajas, el viaje (un viaje agotador: nave antes y luego cruzar media España en coche, ... y todo porque es la única manera de llevar con nosotros los peludos de la familia ...) y instalarme en la casa nueva no pienso volver al blog antes de finales de junio.<br /><br /><br />Entre una caja y otra, el trabajo y las muchas cosas que preparar para la mudanza he podido encontrar un momento para participar en el <a href="http://www.mtchallenge.it/2016/05/mtc-57-la-ricetta-della-sfida.html">MTC</a> de este mes.<br /><br />Annalù y Fabio, del blog <a href="http://www.assaggidiviaggio.it/2016/05/la-sfida-dellmtchallenge-n-57-e.html">Assaggi di Viaggio</a>, ganadores del mes pasado, han optado por desafiarnos preparando Cheesecake.<br /><br />Mi propuesta es un <i>cheesecake</i> salado con jamón serrano y alcachofas que he preparado un poco corriendo pero que me ha satisfecho plenamente.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span> </span></span></span></div>
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<b><span style="font-size: large;"><span style="font-family: inherit;"><i><span style="font-size: x-large;">Cheesecake de jamón serrano y alcachofas</span></i></span></span></b></h3>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Per 3 coppapasta.">Para 3 anillos de pastelería. </span><span title="Due rotondi (circonf. ) e uno quadrato ( cm di lato)
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Due rotondi (circonf. ) e uno quadrato ( cm di lato)
">Dos redondos (8 y 10 cm de diametro) y <span style="font-family: inherit;">dos </span></span></span><span class="" id="result_box" lang="es"><span title="Due rotondi (circonf. ) e uno quadrato ( cm di lato)
">cuadrados</span></span><span class="" id="result_box" lang="es"><span title="Due rotondi (circonf. ) e uno quadrato ( cm di lato)
"> (lado: 10 cm) <br /><br /> </span><span title="Per il ripieno:
"><u>Para el relleno:</u></span><span title="200 gr di ricotta
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="200 gr di ricotta
">2<span style="font-family: inherit;">5</span>0 gramos de queso ricotta</span><span title="80 gr di yogurt di capra
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="80 gr di yogurt di capra
">80 gramos de yogur de cabra</span><span title="200 gr di prosciutto crudo in una fetta
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="200 gr di prosciutto crudo in una fetta
">200 gramos de jamón serrano en una rebanada</span><span title="30 ml di panna
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="30 ml di panna
">30 mililitros de nata</span><span title="60 gr di parmigiano grattuggiato
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="60 gr di parmigiano grattuggiato
">60 gramos de queso parmesano rallado</span><span title="3 fogli di colla di pesce
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="3 fogli di colla di pesce
">3 hojas de gelatina</span><span title="sale-pepe
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale-pepe
">sal y pimienta</span><span title="Per la base:
"><u>Para la base:</u></span><span title="125 gr di crackers
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="125 gr di crackers
">1<span style="font-family: inherit;">50</span> gramos de crackers</span><span title="80 gr di burro
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="80 gr di burro
">8<span style="font-family: inherit;">5</span> gramos de mantequilla</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="80 gr di burro
"> </span><span title="timo
">tomillo</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="timo
"><br /></span><span title="Per il topping:
"><u>Para el topping:</u></span><span title="2 carciofi
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 carciofi
">2-3 alcachofas</span><span title="1 spicchio di aglio
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 spicchio di aglio
">1 diente de ajo</span><span title="vino bianco
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="vino bianco
">vino blanco</span><span title="olio e.v.o.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
">aceite de oliva extra virgen</span><span title="4 fogli di colla di pesce
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="4 fogli di colla di pesce
">4 hojas de gelatina</span><span title="timo
"> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="timo
">tomillo</span><span title="Tritare finemente il timo e aggiungerlo ai crackers sbriciolati.">Picar el tomillo y añadir a las galletas trituradas. </span><span title="Versarvi sopra il burro fuso giá freddo.
"> </span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Versarvi sopra il burro fuso giá freddo.
">Añadir la mantequilla derretida ya fría.</span><span title="Poggiare i coppapasta su un piatto rivestiti di carta forno e foderarli internamente con pellicola trasparente.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Poggiare i coppapasta su un piatto rivestiti di carta forno e foderarli internamente con pellicola trasparente.
">Colocar los anillos en una placa forrada con papel para hornear y forrarlos con una papel film.</span><span title="Versare il comosto di crackers sul fondo dei coppapasta e pressare col dorso di un cucchiaio.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Versare il comosto di crackers sul fondo dei coppapasta e pressare col dorso di un cucchiaio.
">Verter el compuesto de crackers en los anillos y presionar con el dorso de una cuchara.</span><span title="Riporre in frigorifero per 15 minuti.
">Refrigerar durante 15 minutos.</span><span title="Preparare il ripieno.
">Preparar el relleno.</span><span title="Mettere in ammollo in acqua fredda i fogli di colla di pesce.">Poner en remojo en agua fría las hojas de gelatina. </span><span title="Tritare finemente il prosciutto e mescolarlo con la ricotta,il parmigiano e lo yogurt.
">Picar el jamón y mezclar con el queso ricotta, el queso parmesano y el yogur.</span><span title="Scaldare la panna e sciogliervi i fogli ben strizzati.
">Calentar la nata y disolver las hojas bien escurridas.</span><span title="Aggiungere al composto di formaggio.
">Añadir a la mezcla de queso.</span><span title="Assaggiare e regolare di sale e pepe.
">Probar y salpimentar lo necesario.<br /><br /> </span><span title="Versare sulla base di crackers e livellare scuotendo leggermente.
">Verter sobre la base de galletas y nivelar agitando suavemente.</span><span title="Riporre in frigorifero per un'ora circa.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Riporre in frigorifero per un'ora circa.
">Refrigerar durante una hora aproximadamente.</span><span title="Lavare e ripulire i carciofi delle foglie esterne.">Lavar y limpiar las alcachofas de las hojas exteriores. </span><span title="Dividerli in quarti e eliminare il fieno.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Dividerli in quarti e eliminare il fieno.
">Dividirlas en cuartos y quitar el heno.</span><span title="Affettarli e cuocerli in una padella con un filo d'olio, timo e lo spicchio d'aglio intero(che poi eliminerete).
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Affettarli e cuocerli in una padella con un filo d'olio, timo e lo spicchio d'aglio intero(che poi eliminerete).
">Cortarlas y cocinar en una sartén con un poco de aceite de
oliva, tomillo y el diente de ajo (que luego se eliminará).</span><span title="Salare e pepare.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Salare e pepare.
">Añadir sal y pimienta.</span><span title="Spruzzarli con poco vino bianco e portare a cottura.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Spruzzarli con poco vino bianco e portare a cottura.
">Rociarlos con un poco de vino blanco y cocinarlos.</span><span title="Mettere in ammolo i fogli di gelatina in acqua fredda.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere in ammolo i fogli di gelatina in acqua fredda.
">Poner en remojo la gelatina en agua fría.</span><span title="Una volta cotti passarli nel mixer.
">Una vez cocidas las alcachofas, pasarlas por una licuadora.</span><span title="Strizzare i fogli di gelatina e scioglierli in pochissima acqua calda.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Strizzare i fogli di gelatina e scioglierli in pochissima acqua calda.
">Escurrir la gelatina y disolverla en un poco de agua caliente.</span><span title="Aggiungere al composto di carciofi.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Aggiungere al composto di carciofi.
">Añadir a la mezcla de alcachofas.</span><span title="Una volta freddo ripartirlo nei vari stampi livellando bene.
"> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Una volta freddo ripartirlo nei vari stampi livellando bene.
">Una vez fría repartir en los moldes y nivelar.</span><span title="Riporre in frigorifero per due ore minimo."> </span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Riporre in frigorifero per due ore minimo.">Refrigerar durante dos horas como mínimo.</span></span></span> </span></span></span></span></span></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com19tag:blogger.com,1999:blog-4894305092276646783.post-79383145949035098782016-03-25T22:36:00.001+00:002016-03-25T22:36:43.284+00:00Zuppa di pesce - Sopa de pescado<h3>
<i><span style="font-family: inherit;"><span style="font-size: x-large;">En español mas abajo</span></span></i></h3>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;"> </span></span></i></h3>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.mtchallenge.it/2016/03/mtc-n-55-la-ricetta-della-sfida.html">MTC 55</a>. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Tema del mese:Il Brodetto proposto da Anna Maria di </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.lacucinadiqb.com/" target="_blank">La Cucina di qb </a>. Se passate da lei potrete vedere e trovare la ricetta del vero Brodetto dell'Adriatico e la sua interessantissima storia.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Senza idee. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Credo di essere una persona con abbastanza fantasia, almeno in cucina, ma, ultimamente, complice la mancanza di tempo, ho il cervello di un vegetale.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Senza materia prima.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">In questo caso non che qui non si trovi pesce...ci mancherebbe...vivo su un'isola in mezzo all'Atlantico!! Peccato che il pesce sia caro.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Non ho solo il cervello di un vegetale,ma anche la capacità acquisitiva di un vegetale.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Anzi: cervello e portafoglio vuoti e dispensa e frigorifero pure,</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Per cui ho dovuto ridurre tutto ai minimi termini.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ho usato un pesce regalatomi da un conoscente che ama pescare. Qui lo chiamano <i>Burro</i>, che tradotto in italiano sarebbe <i>Asino</i>...giusto per essere in sintonia col mio cervello.. :))</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">(Da Wikipedia:</span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Il <i>Plectorhinchus mediterraneus</i>, noto in italiano come grugnitore grigio o pesce burro, è un pesce osseo marino della famiglia Haemulidae.</span></span></span></div>
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<span style="font-family: inherit;"></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">È presente nell'Oceano Atlantico orientale lungo le coste africane e si spinge nel mar Mediterraneo, in cui è stato trovato sulle coste spagnole, marocchine, algerine e tunisine</span>.)</span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ho aggiunto qualche gambero e qualche cozza e purtroppo niente altro :(</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ah...e i <i>Picos de pan</i> ; sembrano dei grissinotti piccoli e tozzi, ma hanno un sapore di pane tipo francesino.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Per la preparazione ho seguito alla lettera la ricetta di Anna Maria che riporto riadattata ai miei ingredienti. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Scusate la poca creatività, ma posso assicurare il risultato: da leccarsi i baffi!! </span></span></span></div>
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<b><span style="font-size: x-large;"><span style="font-family: inherit;"><i>Zuppa di Pesce (Brodetto Povero)</i></span></span></b></div>
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<u><span style="font-family: inherit; font-size: large;"><i>Per 2 persone<span style="font-family: inherit;">:</span></i></span></u></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;">600<span style="font-family: inherit;">-</span>700gr di</span> pesce Burro </span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">12 cozze</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">16 gamberi</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">1 spicchietto d'aglio</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">un pezzetto di cipolla</span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;">1<span style="font-family: inherit;"> piccola carota</span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;">1 piccolo gambo d<span style="font-family: inherit;">i sedano</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/4 di bicchiere di aceto di vino bianco</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">olio e.v.o.</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">pepe nero</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 litro e mezzo scarso di acqua ghiacciata</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cubetti di ghiaccio</span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Picos de pan </span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pulire le cozze eliminando le barbe e metterle in una ciotola con acqua fredda e <span style="font-family: inherit;">sale.</span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pulire e sfilettare il pesce e tenere da parte <span style="font-family: inherit;">teste e lisca</span>.</span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Riporre i filetti in frigorifero coperti <span style="font-family: inherit;">con</span> pellicola.</span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pelare <span style="font-family: inherit;">12</span> gamberi e tenere da parte le carcasse.</span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In una casseruola scaldare un cucchiaio di olio<span style="font-family: inherit;">. Aggiungere gli scarti del pesce e le carcasse e tostare fino a doratura premendo con un mestolo.</span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere il litro e mezzo di acqua e i cubetti di ghiaccio, portare a ebollizione e aggiungere la carota e il sedano.</span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Abbassare il fuoco, schiumare e cuocere fino a che si sarà ridotto alla metà<span style="font-family: inherit;">.</span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Filtrare il fumetto e mantenere al caldo.</span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tritare l'aglio e la cipolla e far<span style="font-family: inherit;"> dorare dolcemente, con un filo d'olio, in un tegame basso<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere i gamberi pelati, qualche mestolo di fumetto, l'aceto e far evaporare<span style="font-family: inherit;"> e cuocere <span style="font-family: inherit;">a fuoco basso, coperto per 15 minuti.</span></span></span></span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Unire le cozze e <span style="font-family: inherit;">cuocere fin quando si saranno aperte.</span></span></span></span></span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Unire i 4 gamberi non pelati<span style="font-family: inherit;">,mescolare e unire i filetti a pezzotti. Cuocere 5 minuti senza mai mescolare.</span></span></span></span></span></span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Servire con una spolverata di pepe nero macinato al momento e con i Picos de pan. </span></span> </span></span> </span> </span> </span></span></span></span></span></span></i></span></div>
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<a href="http://www.mtchallenge.it/2016/03/mtc-n-55-la-ricetta-della-sfida.html"><img alt="http://www.mtchallenge.it/2016/03/mtc-n-55-la-ricetta-della-sfida.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPul4t5EZeOS0bBbHMbc0lkd5VGHL3P6uTuG_394XzIhsdCFyLXJDs7pCl5oEnGLl5sQFqgLzE0Dr8CR38lqB6gGTTDmamfvmtUsogLJ9qxx26UO8s8jPjPNy_ElnYMKEPNZxuZ8zT6sn/s1600/mtc+55.jpg" /></a></div>
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<span style="font-family: inherit; font-size: large;"><i><span style="font-family: inherit;"> </span></i></span><b><span style="font-size: x-large;"><span style="font-family: inherit;"><i> </i></span></span></b></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="http://lapastarisottata.blogspot.com/2016/03/zuppa-di-pesce-sopa-de-pescado.html">Sopa de pescado - </a></span><span style="font-size: x-large;"><a href="http://lapastarisottata.blogspot.com/2016/03/zuppa-di-pesce-sopa-de-pescado.html">Zuppa di pesce </a></span></h3>
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<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="MTC 55. Tema del mese:Il Brodetto proposto da Anna Maria di La Cucina di qb ."><a href="http://www.mtchallenge.it/2016/03/mtc-n-55-la-ricetta-della-sfida.html">MTC 55</a>. </span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="MTC 55. Tema del mese:Il Brodetto proposto da Anna Maria di La Cucina di qb .">Tema del mes: El Brodetto propuesto por Anna Maria de </span></span><span class="" id="result_box" lang="es"><span title="MTC 55. Tema del mese:Il Brodetto proposto da Anna Maria di La Cucina di qb ."><a href="http://www.lacucinadiqb.com/" target="_blank">La Cucina di qb</a> . </span><span title="Se passate da lei potrete vedere e trovare la ricetta del vero Brodetto dell'Adriatico e la sua interessantissima storia.
">Si pasas por su blog puedes encontrar la receta para un verdadero Brodetto del Adriático y su interesante historia.<br /><br /></span><span title="Senza idee.
">Sin ideas.</span><span title="Credo di essere una persona con abbastanza fantasia, almeno in cucina, ma, ultimamente, complice la mancanza di tempo, ho il cervello di un vegetale.
"> </span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span title="Credo di essere una persona con abbastanza fantasia, almeno in cucina, ma, ultimamente, complice la mancanza di tempo, ho il cervello di un vegetale.
">Creo que soy una persona con suficiente imaginación, al menos en la
cocina, pero, últimamente, gracias a la falta de tiempo, tengo el
cerebro de un vegetal.<br /></span><span title="Senza materia prima.
">Sin materia prima.</span><span title="In questo caso non che qui non si trovi pesce...ci mancherebbe...vivo su un'isola in mezzo all'Atlantico!!"> </span></span></span></span></div>
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<span class="" id="result_box" lang="es"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span title="In questo caso non che qui non si trovi pesce...ci mancherebbe...vivo su un'isola in mezzo all'Atlantico!!">En este caso usted no es que no encuentre pescado aquí ... faltaría mas ... Yo vivo en una isla en medio del Atlántico !! </span><span title="Peccato che il pesce sia caro.
">Pero el pescado es caro.</span><span title="Non ho solo il cervello di un vegetale,ma anche la capacità acquisitiva di un vegetale.
">No tengo sólo el cerebro de un vegetal, sino también la capacidad adquisitivo de un vegetal.</span><span title="Anzi: cervello e portafoglio vuoti e dispensa e frigorifero pure,
">Mejor dicho: el cerebro y la cartera vacía y la despensa y la nevera también. :(<br /></span><span title="Per cui ho dovuto ridurre tutto ai minimi termini.
">Así que tuve que reducir todo a un mínimo.<br /></span><span title="Ho usato un pesce regalatomi da un conoscente che ama pescare.">He utilizado un pez que me ha dado un conocido que ama pescar. </span><span title="Qui lo chiamano Burro, che tradotto in italiano sarebbe Asino...giusto per essere in sintonia col mio cervello.. :))
">Aquí le llaman Burro, lo cual traducido al italiano sería Asino (en español: Asno) ... justo para estar en tema con mi cerebro .. :))</span><span title="È presente nell'Oceano Atlantico orientale lungo le coste africane e si spinge nel mar Mediterraneo, in cui è stato trovato sulle coste spagnole, marocchine, algerine e tunisine.)
"><br /></span><span title="Ho aggiunto qualche gambero e qualche cozza e purtroppo niente altro :(
">He añadido algunos de camarones y algunos mejillones y por desgracia nada más :(<br /></span><span title="Ah...e i Picos de pan ;">Ah ... y los Picos de pan</span></span></span><span title="sembrano dei grissinotti piccoli e tozzi, ma hanno un sapore di pane tipo francesino.
"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">.</span></span><br /><br /><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span title="Per la preparazione ho seguito alla lettera la ricetta di Anna Maria che riporto riadattata ai miei ingredienti.
">Para la preparación he seguido a la letra la receta de Anna Maria , adaptada a mis pocos ingredientes.<br /></span><span title="Scusate la poca creatività, ma posso assicurare il risultato: da leccarsi i baffi!!">Lo siento por la falta de creatividad, pero les puedo asegurar el resultado: un manjar !!</span></span></span></span></div>
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<b><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">S<span style="font-family: inherit;">opa de pescado</span></span></i></span></span></b> </div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Per 2 persone:
"></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Per 2 persone:
"><u>Para 2 personas:</u></span><span title="600-700 gr di pesce Burro
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="600-700 gr di pesce Burro
">600-700 g de pez burro</span><span title="12 cozze
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="12 cozze
">12 mejillones</span><span title="16 gamberi
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="16 gamberi
">16 camarones</span><span title="1 spicchietto d'aglio
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 spicchietto d'aglio
">1 pequeño diente de ajo</span><span title="un pezzetto di cipolla
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="un pezzetto di cipolla
">un pequeño pedazo de cebolla</span><span title="1 piccola carota
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 piccola carota
">1 zanahoria pequeña</span><span title="1 piccolo gambo di sedano
"> </span></span><span class="" id="result_box" lang="es"><span title="1 piccolo gambo di sedano
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 piccolo gambo di sedano
">1 pequeño tallo de apio</span><span title="1/4 di bicchiere di aceto di vino bianco
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1/4 di bicchiere di aceto di vino bianco
">1/4 de vaso de vinagre de vino blanco</span><span title="olio e.v.o.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
">aceite de oliva extra virgen</span><span title="pepe nero
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="pepe nero
">pimienta negra</span><span title="1 litro e mezzo scarso di acqua ghiacciata
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 litro e mezzo scarso di acqua ghiacciata
">1 litro y medio escaso de agua fría</span><span title="2 cubetti di ghiaccio
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 cubetti di ghiaccio
">2 cubitos de hielo</span></span><span class="" id="result_box" lang="es"><span title="2 cubetti di ghiaccio
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 cubetti di ghiaccio
">Picos de pan </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 cubetti di ghiaccio
"><br /></span><span title="Pulire le cozze eliminando le barbe e metterle in una ciotola con acqua fredda e sale.
">Limpiar los mejillones eliminando las barbas y ponerlos en un recipiente con agua fría y sal.</span><span title="Pulire e sfilettare il pesce e tenere da parte teste e lisca.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Pulire e sfilettare il pesce e tenere da parte teste e lisca.
">Limpiar y filetear el pescado y guardar cabezas y la espina. </span><span title="Riporre i filetti in frigorifero coperti con pellicola.
"><br /></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Riporre i filetti in frigorifero coperti con pellicola.
">Poner los filetes en la nevera cubiertos con una envoltura de papel film.</span><span title="Pelare 12 gamberi e tenere da parte le carcasse.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Pelare 12 gamberi e tenere da parte le carcasse.
">Pelar 12 camarones y guardar las carcasas.</span><span title="In una casseruola scaldare un cucchiaio di olio."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="In una casseruola scaldare un cucchiaio di olio.">En una cacerola, calentar una cucharada de aceite. Añadir</span><span title="Aggiungere gli scarti del pesce e le carcasse e tostare fino a doratura premendo con un mestolo.
"> los desechos de pescado y las carcasas de camarones y tostar hasta que estén doradas presionando con una cuchara.</span><span title="Aggiungere il litro e mezzo di acqua e i cubetti di ghiaccio, portare a ebollizione e aggiungere la carota e il sedano.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Aggiungere il litro e mezzo di acqua e i cubetti di ghiaccio, portare a ebollizione e aggiungere la carota e il sedano.
">Añadir el litro y medio de agua y los cubitos de hielo, llevar a ebullición y añadir la zanahoria y apio.</span><span title="Abbassare il fuoco, schiumare e cuocere fino a che si saràa ridotto alla metà.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Abbassare il fuoco, schiumare e cuocere fino a che si saràa ridotto alla metà.
">Bajar el fuego y cocinar hasta que se reduzca a la mitad.</span><span title="Filtrare e il fumetto e mantenere al caldo.
">Pasar por un chino el caldo (fumet) y mantener caliente.</span><span title="Tritare l'aglio e la cipolla e far dorare dolcemente, con un filo d'olio, in un tegame basso.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Tritare l'aglio e la cipolla e far dorare dolcemente, con un filo d'olio, in un tegame basso.
">Picar el ajo y la cebolla y dorar suavemente, con un poco de aceite, en una cacerola ancha y baja.</span><span title="Aggiungere i gamberi pelati, qualche mestolo di fumetto, l'aceto e far evaporare e cuocere a fuoco basso, coperto per 15 minuti.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Aggiungere i gamberi pelati, qualche mestolo di fumetto, l'aceto e far evaporare e cuocere a fuoco basso, coperto per 15 minuti.
">Añadir las gambas peladas, algunas cucharas de caldo, el vinagre y dejar
que se evapore y cocer a fuego lento, tapado durante 15 minutos.</span><span title="Unire le cozze e cuocere fin quando si saranno aperte.
"> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Unire le cozze e cuocere fin quando si saranno aperte.
">Añadir los mejillones y cocer hasta que se abran.</span><span title="Unire i 4 gamberi non pelati,mescolare e unire i filetti a pezzotti."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Unire i 4 gamberi non pelati,mescolare e unire i filetti a pezzotti."> </span></span><span class="" id="result_box" lang="es"><span title="Unire i 4 gamberi non pelati,mescolare e unire i filetti a pezzotti."> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Unire i 4 gamberi non pelati,mescolare e unire i filetti a pezzotti.">Agregar las 4 gambas sin pelar, remover y añadir los filetes cortados en trozos y c</span><span title="Cuocere 5 minuti senza mai mescolare.
">ocinar durante 5 minutos SIN REMOVER nunca.</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Servire con una spolverata di pepe nero macinato al momento e con i Picos de pan."></span></span><span class="" id="result_box" lang="es"><span title="Servire con una spolverata di pepe nero macinato al momento e con i Picos de pan.">Servir espolvoreada con un poco de pimienta negra recién molida y los Picos de pan.</span></span></span></span></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com9tag:blogger.com,1999:blog-4894305092276646783.post-16526428620836669202016-03-07T21:43:00.000+00:002016-03-07T23:28:58.966+00:00Risotto con pomodori secchi e pistacchi al curry - Risotto con tomates secos y pistachos al curry<br />
<h2>
<i><span style="font-size: x-large;"> </span><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;">En espa<span style="font-family: inherit;">ñol más abajo</span></span></span></span></i></h2>
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<i> </i><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Fa sempre piacere mangiare un buon risotto e questo é saporito,profumato e con un tocco croccante dato dai pistacchi.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Le mie presentazioni,come le mie foto, non sono certo il massimo, ma se ben impiattato (e voi siete sicuramente bravissimi!!) é anche molto elegante.</span></span></div>
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<i> <span style="font-family: inherit;"><span style="font-size: x-large;">Risotto con pomodori secchi e pistacchi al curry</span></span></i></h2>
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<i><u><span style="font-size: large;"><span style="font-family: inherit;">Per due pers</span></span></u></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">200 gr di riso ( Carnaroli )</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">400-500 ml di brodo di pollo</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">4 o 5 pomodorini secchi </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">un pugno di pistacchi </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">un pugnetto di pistacchi tritati grossolanamente</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">2 fette spesse di bacon affumicato</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">mezza cipolla</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">prezzemolo</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">timo </span></span></i></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-family: inherit;">curry</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">1 cucchiaio di philadelphia</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">50 gr di burro</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">un filo di olio e.v.o. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">1/2 bicchiere di vino bianco</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">sale e pepe</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Mettere a bagno i pomodori secchi in acqua calda per 15-20 minuti.</span></span></i></div>
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<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-family: inherit;">Soffriggere dolcemente la cipolla, tritata grossolanamente,in una casseruola con olio e burro.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Quando é quasi trasparente aggiungere prima i pistacchi interi,mescolare, e poi il bacon a pezzetti. Mescolare e aggiungere anche i pomodori ammollati, strizzati e tagliati a pezzetti e qualche fogliolina di timo.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Dare un'altra mescolata e versarvi il curry. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Lasciare insaporire qualche minuto a fuoco vivace,ma non troppo, e poi aggiungere il riso, tostare e proseguire come un normale risotto sfumando con il vino e aggiungendo poi il brodo mano a mano che si assorbe mescolando molto spesso. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Verso fine cottura aggiungere pochissimo prezzemolo tritato.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Quando sará quasi cotto aggiungere un cucchiaio di philadelphia e mantecare,coprire e far riposare qualche minuto.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;">Servire spolverando di granella di pistacchi.</span></span></i></div>
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<i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTCCfDTsRX6rclXSWFu8kF8bXnDIszNkegthD-JxuCsu_Kmu4dG1Ar7NQLDkdQwv8b_wFp2c1HOHP1MdtjWPxJMYpXCUZpiiK8k520RUuka_mCJDUeV3ZpmKo5gLtDqM8pB4fUh_B3CVr/s1600/Risotto+pistacchi+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTCCfDTsRX6rclXSWFu8kF8bXnDIszNkegthD-JxuCsu_Kmu4dG1Ar7NQLDkdQwv8b_wFp2c1HOHP1MdtjWPxJMYpXCUZpiiK8k520RUuka_mCJDUeV3ZpmKo5gLtDqM8pB4fUh_B3CVr/s640/Risotto+pistacchi+a.jpg" width="640" /></a></span></i></div>
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<a href="http://lapastarisottata.blogspot.com/2016/03/risotto-con-pomodori-secchi-e-pistacchi.html"><span style="font-size: x-large;">Risotto con tomates secos y pistachos al curry - Risotto con pomodori secchi e pistacchi al curry </span></a></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i> </i><span class="" id="result_box" lang="es"><span class="hps">Siempre</span> <span class="hps">se disfruta</span> <span class="hps">comiendo</span> <span class="hps">un buen</span> <span class="hps">risotto y</span> <span class="hps">esto es</span> <span class="hps">sabroso,</span> <span class="hps">aromático y</span> <span class="hps">con un toque</span> <span class="hps">crujiente</span> <span class="hps">que trae el</span> <span class="hps">pistacho.</span><br /><br /> <span class="hps">Mis</span> <span class="hps">presentaciones</span>, <span class="hps">como mis fotos,</span> <span class="hps">sin </span></span><span class="" id="result_box" lang="es"><span class="hps">duda</span> </span><span class="" id="result_box" lang="es"><span class="hps"><span class="" id="result_box" lang="es"><span class="hps">no son de </span></span></span></span><span class="" id="result_box" lang="es"><span class="hps">lo mejor</span>, <span class="hps">pero si</span> <span class="hps">bien</span> <span class="hps">emplatado (y</span> <span class="hps">ustedes seguramente son</span> <span class="hps">muy buenos</span> <span class="hps">!!</span>) <span class="hps">es también muy</span> <span class="hps">elegante.</span></span></span></span></div>
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<i> </i></h2>
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<i><span style="font-family: inherit;"><span style="font-size: x-large;">Risotto con <span style="font-family: inherit;">tomates secos y pistachos</span> al curry</span></span></i></h2>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><u><span class="" id="result_box" lang="es"><span class="hps"> </span></span></u><span class="" id="result_box" lang="es"><span title="Per due pers
"><u>Para dos pers</u></span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Per due pers
"></span><span title="200 gr di riso ( Carnaroli )
">200 gramos de arroz (carnaroli)</span><span title="400-500 ml di brodo di pollo
">400-500 mililitros de caldo de pollo</span><span title="4 o 5 pomodorini secchi
">4 o 5 tomates secos</span><span title="un pugno di pistacchi
">un puñado de pistachos naturales enteros</span><span title="un pugnetto di pistacchi tritati grossolanamente
">un puñado de pistachos naturales granulados</span><span title="2 fette spesse di bacon affumicato
">2 rebanadas gruesas de bacon ahumado</span><span title="mezza cipolla
">media cebolla</span><span title="prezzemolo
">perejil</span><span title="timo
">tomillo</span><span title="curry
">curry</span><span title="1 cucchiaio di philadelphia
">1 cucharada de philadelphia</span><span title="50 gr di burro
">50 g de mantequilla</span><span title="un filo di olio e.v.o.
">un chorrito de aceite de e.v.o.</span><span title="1/2 bicchiere di vino bianco
">1/2 vaso de vino blanco</span><span title="sale e pepe
">sal y pimienta<br /></span><span title="Mettere a bagno i pomodori secchi in acqua calda per 15-20 minuti.
">Remojar los tomates secos en agua caliente durante 15-20 minutos.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere a bagno i pomodori secchi in acqua calda per 15-20 minuti.
"><br /></span><span title="Soffriggere dolcemente la cipolla, tritata grossolanamente,in una casseruola con olio e burro.
">Pochar la cebolla, triturada de forma grosolana, con aceite y mantequilla.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Soffriggere dolcemente la cipolla, tritata grossolanamente,in una casseruola con olio e burro.
"><br /></span><span title="Quando é quasi trasparente aggiungere prima i pistacchi interi,mescolare, e poi il bacon a pezzetti.">Cuando es casi transparente añadir primero los pistachos, mezclar, y luego el tocino en trozos pequeños. </span><span title="Mecolare e aggiungere anche i pomodori ammollati, strizzati e tagliati a pezzetti e qualche fogliolina di timo.
"> </span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mecolare e aggiungere anche i pomodori ammollati, strizzati e tagliati a pezzetti e qualche fogliolina di timo.
">Mezclar y agregar los tomates remojados, escurridos y cortados en trozos y unas hojas de tomillo.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mecolare e aggiungere anche i pomodori ammollati, strizzati e tagliati a pezzetti e qualche fogliolina di timo.
"><br /></span><span title="Dare un'altra mescolata e versarvi il curry.
">Volver a remover y añadir el curry.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Dare un'altra mescolata e versarvi il curry.
"><br /></span><span title="Lasciare insaporire qualche minuto a fuoco vivace,ma non troppo, e poi aggiungere il riso, tostare e proseguire come un normale risotto sfumando con il vino e aggiungendo poi il brodo mano a mano che si assorbe mescolando molto spesso.
">Dejar que los sabores se mezclen durante unos minutos a fuego medio y
luego agregar el arroz, dejar que se tueste y proceder como un risotto normal esfumando con el vino y agregando el caldo poco a poco, mano a mano que se vaya absorbiendo,
revolviendo con frecuencia.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Lasciare insaporire qualche minuto a fuoco vivace,ma non troppo, e poi aggiungere il riso, tostare e proseguire come un normale risotto sfumando con il vino e aggiungendo poi il brodo mano a mano che si assorbe mescolando molto spesso.
"></span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Lasciare insaporire qualche minuto a fuoco vivace,ma non troppo, e poi aggiungere il riso, tostare e proseguire come un normale risotto sfumando con il vino e aggiungendo poi il brodo mano a mano che si assorbe mescolando molto spesso.
"><br /></span><span title="Verso fine cottura aggiungere pochissimo prezzemolo tritato.
">Hacia el final de la cocción añadir muy poco perejil picado.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Verso fine cottura aggiungere pochissimo prezzemolo tritato.
"><br /></span><span title="Quando sará quasi cotto aggiungere un cucchiaio di philadelphia e mantecare,coprire e far riposare qualche minuto.
">Cuando es casi listo añadir una cucharada de philadelphia (u otro queso cremoso) y revolver; tapar y dejar reposar unos minutos.</span></span></span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Quando sará quasi cotto aggiungere un cucchiaio di philadelphia e mantecare,coprire e far riposare qualche minuto.
"><br /></span><span title="Servire spolverando di granella di pistacchi.">Servir espolvoreado con pistachos picados.</span></span></span></i></span></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com7tag:blogger.com,1999:blog-4894305092276646783.post-87567109640057468292016-02-12T21:12:00.003+00:002016-02-12T21:12:28.317+00:00Gamberoni al miele - Camarones á la miel<br />
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<span style="font-family: inherit;"><span style="font-size: large;"><i>En español más <span style="font-family: inherit;">abajo</span></i></span></span></h2>
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<span style="font-family: inherit;"><span style="font-size: large;"><i><span style="font-family: inherit;"> </span></i></span></span></h2>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">..e va bene:pubblico molto pocoma il consueto appuntamento con l' <a href="http://www.mtchallenge.it/2016/02/mtc-n-54-la-ricetta-della-sfida-e.html">MTC</a> non me lo posso perdere;anche se le mie ricette non sono mai all'altezza degli altri partecipanti e non vinceró mai, ma, per lo meno, imparo tecniche nuove e sperimento.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Il mese scorso hanno vinto vinto Eleonora e Michael del blog <a href="http://burro-e-miele.blogspot.com.es/2016/02/mtc-54-la-ricetta-della-sfida-di.html"><i>Burro e Miele</i></a> e hanno scelto il miele come tema di questo mese. Da loro potrete trovare un sacco di ottimi consigli su come sostituire lo zucchero con il miele nei dolci, sul perché il miele faccia cosí bene e qualche ricettina spettacolare.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><i> </i></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Io, per il momento, partecipo con questa ricetta,ma ne ho un altro paio che se avró tempo.....</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><b>Gamberoni al miele</b></i></span></span></h3>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-family: inherit;"><u><span style="font-size: large;">Per 2 pers:</span></u></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;">500 gr circa di gamberoni</span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;">125 ml di miele millefiori di Spagna (l'unico che trovo<span style="font-family: inherit;">. :( non c'é scelta!!<span style="font-family: inherit;">)</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">90-100 ml di olio e.v.o. </span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2-3 cucchiaini di erba cipollina tritata</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2</span> cucch<span style="font-family: inherit;">iai di prezzemolo tritato</span> </span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cucchiaio di timo fresco<span style="font-family: inherit;"> </span>tritato</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucchiaini di buccia di limone tritata</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucchiai di succo di limone</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">un pizzico di sale</span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pulire i gamberoni e sgusciarli lasciando intat<span style="font-family: inherit;">ta la coda.</span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In una zuppiera mescolare le erbe tritate con il miele,il succo di limone, la buccia del limone, l'olio e il sale.</span></span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> Aggiunger<span style="font-family: inherit;">e</span> i gamberi,mescolare e lasciare riposare almeno un'oretta in frigorifero.</span></span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Scaldare la griglia. </span></span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">I</span>nfil<span style="font-family: inherit;">zare tre o quattro gamberi su ogni stecco e cuocere qualche minuto per lato.</span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Io li ho servit<span style="font-family: inherit;">i con una insalatina di spinaci freschi.</span> </span></span> </span></span></span></span></span></span></i></span></span></div>
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<a href="http://www.mtchallenge.it/2016/02/mtc-n-54-la-ricetta-della-sfida-e.html"><img alt="http://www.mtchallenge.it/2016/02/mtc-n-54-la-ricetta-della-sfida-e.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZpLy2oFZyPbzQpZKElZEQiwOx8sRP8LJI3vaHuw5ZjGs-406BPEeJ7vXK3uSAH6zcL5YQ5BNUcCkICVwpj9JhyphenhyphenGNatAS-hz8ilCiRw7Lsx1aDZrHHvxMjius54Pqp5AsTH5qMZ57kASe/s1600/banner+febbraio.jpg" /></a></div>
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<a href="http://lapastarisottata.blogspot.com/2016/02/gamberoni-al-miele-camarones-la-miel.html">Camarones á la miel -Gamberoni al miele </a></h3>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span><span style="font-size: large;"><span class="" id="result_box" lang="es"><span class="hps">..vale</span><span class="hps"></span><span>:</span> <span class="hps"> publico</span> <span class="hps">muy poco</span><span>,</span> <span class="hps">pero la</span> <span class="hps">habitual cita</span> <span class="hps atn">con el </span><a href="http://www.mtchallenge.it/2016/02/mtc-n-54-la-ricetta-della-sfida-e.html"><span>MTC</span></a> <span class="hps">no me la puedo</span><span class="hps"> perder</span><span>.</span><span class="hps"> </span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span class="hps">El mes pasado</span> <span class="hps">ganaron Eleonora</span> <span class="hps">y Michael</span> <span class="hps">del blog<i> <a href="http://burro-e-miele.blogspot.com.es/2016/02/mtc-54-la-ricetta-della-sfida-di.html">Burro e Miele</a></i> </span><span class="hps">y</span> <span class="hps">la miel</span> <span class="hps">es el tema que han</span> <span class="hps">elegido</span> para<span class="hps"></span> <span class="hps">este mes</span><span>.</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span class="hps">En su blog</span> <span class="hps">se puede encontrar una</span> <span class="hps">gran cantidad de</span> <span class="hps">consejos sobre</span> <span class="hps">cómo sustituir</span> <span class="hps">el azúcar con</span> miel en los postres<span class="hps"> y el porque la miel es tan bueno para la salud y,finalmente, unas recetitas espectaculares.</span><span class="hps"></span><span class="hps"> </span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span class="" id="result_box" lang="es"><span class="hps">Yo, de</span><span class="hps"> momento,</span> <span class="hps">participo con</span> <span class="hps">esta receta</span><span>,</span> <span class="hps">pero tengo un</span> <span class="hps">par más</span> <span class="hps">que si</span> <span class="hps">voy a tener tiempo</span> <span class="hps">.....</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FSNa_L3I_hH-IGvf3jVXzN78W1eamX1W8yvQC71cJ6kpcJLDz6LvP8TOAX4Vepu7XdqpjTIoJygm894KsQN63o8ghJboYNogqjGPf5CMIrfXyosk0PDR_415lPo_EicKA6iuK8qONzC3/s1600/Gamberoni+al+miele1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FSNa_L3I_hH-IGvf3jVXzN78W1eamX1W8yvQC71cJ6kpcJLDz6LvP8TOAX4Vepu7XdqpjTIoJygm894KsQN63o8ghJboYNogqjGPf5CMIrfXyosk0PDR_415lPo_EicKA6iuK8qONzC3/s640/Gamberoni+al+miele1a.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i><b>Camarones á la miel</b></i></span></span></h3>
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<span class="" id="result_box" lang="es"><br /> <i><span style="font-size: large;"><span style="font-family: inherit;"><u><span class="hps">Para</span> <span class="hps">2 pers</span><span>:</span></u><br /><br /><br /> <span class="hps">500</span> <span class="hps">gr</span> <span class="hps">de</span> camarones<span class="hps"></span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">125 ml de</span> <span class="hps">miel de flores silvestres</span> <span class="hps">de</span> <span class="hps">España</span> <span class="hps atn">(</span><span>el único</span> <span class="hps">que puedo encontrar</span><span>.</span> <span class="hps">:(</span> <span class="hps">No hay otra opción</span> <span class="hps">!!</span><span>)</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">90-100</span> <span class="hps">ml de</span> <span class="hps">aceite extra virgen de oliva</span><span class="hps"></span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">2-3</span> <span class="hps">cucharadas de</span> <span class="hps">cebollino picado</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">2 cucharadas de</span> <span class="hps">perejil</span> <span class="hps">picado</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">1 cucharada</span> <span class="hps">de tomillo fresco picado</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">2 cucharaditas de</span> <span class="hps">cáscara de limón</span> <span class="hps">picada</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">2</span> <span class="hps">cucharadas de jugo de</span> <span class="hps">limón</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">una pizca de sal</span><br /><br /><br /><br /> <span class="hps">Limpiar</span> <span class="hps">los camarones y quitar la cascara</span><span class="hps">, dejando</span> <span class="hps">intacta</span> <span class="hps">la cola</span><span>.</span><br /><br /> <span class="hps">En un</span> <span class="hps">bol mezclar</span> <span class="hps">las</span> <span class="hps">hierbas picadas</span> <span class="hps">con miel</span><span>,</span> <span class="hps">jugo de limón</span><span>, la ralladura de</span> <span class="hps">limón, el aceite</span> <span class="hps">y la sal</span><span>.</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">Agregar los camarones</span><span>, mezclar y</span> <span class="hps">dejar reposar</span> <span class="hps">al menos</span> <span class="hps">una hora</span> <span class="hps">en la nevera</span><span>.</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">Calentar</span> <span class="hps">la parrilla</span><span>.</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">Pinchar</span> <span class="hps">tres o cuatro</span> <span class="hps">camarones</span> <span class="hps">en cada</span> <span class="hps">palo de madera y</span> <span class="hps">cocinar unos</span> <span class="hps">minutos por cada lado</span><span>.</span><span class="hps"> </span></span></span></i></span></div>
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<span class="" id="result_box" lang="es"><i><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">Yo los he servido acompañados</span><span class="hps"> de una ensalada</span> <span class="hps">de</span> <span class="hps">espinacas frescas</span><span>.</span></span></span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeqIpu-9Ysqfn5_H7jXMdGuEXiKteEOj7WeKBjRexTdWGhyUvKbNpDGGHlLVIE7P8knIx9NhMkSOVcLO35CwFWWjoyJeThvXZISh9aAwWAZl48oueCTrTFlMAhdQlwoAqo46lgPMyfJjX/s1600/Gamberoni+al+miele+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeqIpu-9Ysqfn5_H7jXMdGuEXiKteEOj7WeKBjRexTdWGhyUvKbNpDGGHlLVIE7P8knIx9NhMkSOVcLO35CwFWWjoyJeThvXZISh9aAwWAZl48oueCTrTFlMAhdQlwoAqo46lgPMyfJjX/s640/Gamberoni+al+miele+a.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><span style="font-size: large;"><i><span style="font-family: inherit;"> </span><span style="font-family: inherit;"> </span></i></span></span>La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com30tag:blogger.com,1999:blog-4894305092276646783.post-27997484108955077602016-01-24T20:40:00.000+00:002016-01-24T20:50:24.276+00:00Sopa Negra<br />
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<i><span style="font-family: inherit;"><span style="font-size: x-large;">En español más abajo</span></span></i></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Holaaa!! Per una ricetta che parla spagnolo, un saluto in spagnolo ci vuole.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Buon anno a tutti!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Dite che é un po' tardi per fare gli auguri? Sí...forse,ma visto che non pubblico da prima di Natale, spero accettiate i miei auguri ritardatari.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Non "bloggheggio" da tempo e uso anche poco il pc;sempre di meno, direi. Ho un orario di lavoro bruttissimo che non mi lascia tempo per i miei interessi (e non parliamo di divertimenti...). É cosí,purtroppo,o lo accetto o lo accetto.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Quello che peró non posso perdermi é l'appuntamento con l'<a href="http://www.mtchallenge.it/2016/01/la-ricetta-della-sfida-n-53.html">MTC</a> !! A costo di non dormire,ma almeno una ricetta la devo preparare assolutamente. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Tra parentesi: calcolate che il mio lavoro,rispetto a voi, é doppio perché traduco tutto.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">L'ultimo <a href="http://www.mtchallenge.it/2016/01/la-ricetta-della-sfida-n-53.html">MTC</a> é stato vinto dalla carissima <a href="http://lacucinapiccolina.blogspot.com/2016/01/mtc-n53-la-ricetta-della-sfida-di.html">Vitto</a> (e ancora mi complimento!!) che,per la sfida di questo mese, ha fatto una scelta fantastica: Le Signore Minestre e le Signore Zuppe!! Grazie Vitto!! ...e lei ha proposto,tra l'altro, il mio amatissimo minestrone genovese..che buonooo!!! Adoro le zuppe e adoro le minestre e quando ho dovuto pensare a cosa proporre il mio pensiero é andatto diretto a due minestre che facevo spesso e che mi sarebbe piaciuto proporre: il minestrone milanese e la pasta e fagioli con le cotiche...peccato che mi manchi la materia prima. Purtroppo qui non trovo la verza (quanto mi mancaaa!!)e neppure i fagioli borlotti...quindi ho dovuto cambiare idea.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Finalmente la mia scelta cade su questa zuppa che oggi vi propongo<span style="font-family: "georgia" , "times new roman" , serif;">. Oltre a questa ,peró, avrei voluto preparare un'altra zuppa tipica d<span style="font-family: "georgia" , "times new roman" , serif;">elle Canarie,ma siamo su un'isola e <span style="font-family: "georgia" , "times new roman" , serif;">gli ingredienti li trovi solo quando hanno voglia di farsi trovare,ma mai <span style="font-family: "georgia" , "times new roman" , serif;">quando <span style="font-family: "georgia" , "times new roman" , serif;">ne hai bisogno (siamo stati tre giorni senza cipolle...sparite...non ce ne erano da nessuna parte!! Questo per darvi un'i<span style="font-family: "georgia" , "times new roman" , serif;">dea...grrr). Purtroppo il tempo stringe e se <span style="font-family: "georgia" , "times new roman" , serif;">il tipo di verdura necessari<span style="font-family: "georgia" , "times new roman" , serif;">a non appare improvvisamente tra oggi e domani non avró tempo di cucinar<span style="font-family: "georgia" , "times new roman" , serif;">la,fotografarla,scrivere,tradurre....uffa.</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">L<span style="font-family: "georgia" , "times new roman" , serif;">a Sopa Negra é un<span style="font-family: "georgia" , "times new roman" , serif;">o dei piatti piú rappresentativi della cucina della mia amatissima Costa Rica (per chi non mi conoscesse:ho vissuto 10 anni in quel meraviglioso <span style="font-family: "georgia" , "times new roman" , serif;">paese). I frijoles negros (fagioli neri) sono giornalmente presenti nelle cucine costaricensi<span style="font-family: "georgia" , "times new roman" , serif;">. Li cucinano in varie maniere,ma,sopratutto,sono l'ingrediente basico d<span style="font-family: "georgia" , "times new roman" , serif;">el tradizionale Gallo Pinto<span style="font-family: "georgia" , "times new roman" , serif;"> (riso e fagioli saltati con cipolla, peperone e coriandolo) che é<span style="font-family: "georgia" , "times new roman" , serif;">, accompagnato da uovo fritto o strapazzato, la base della prima colazione. Sí:avete capito bene: a colazione!!<span style="font-family: "georgia" , "times new roman" , serif;"> ...non fatemi parlare va lá...che una volta mi é toccato mangiarlo a colazione per non offen<span style="font-family: "georgia" , "times new roman" , serif;">dere...non vi racconto...</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Come tutti i piatti tradizionali di un paese ha numerose piccole varianti secondo le case, le zone etc...</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">C'é chi l<span style="font-family: "georgia" , "times new roman" , serif;">a</span> fa come <span style="font-family: "georgia" , "times new roman" , serif;">la ricetta che vi lascio</span> (di fatto, questa versione, m<span style="font-family: "georgia" , "times new roman" , serif;">i era stata</span> <span style="font-family: "georgia" , "times new roman" , serif;">insegnata da qualcuno del luogo<span style="font-family: "georgia" , "times new roman" , serif;">), chi non usa il sedano, chi ci aggiunge la loro famosa salsa Lizano (una spe<span style="font-family: "georgia" , "times new roman" , serif;">cie di salsa inglese), chi lo presenta come un passato con un giro di sour cream direttamente nel piatto<span style="font-family: "georgia" , "times new roman" , serif;">, e sicuramente ci saranno altre variazioni che adesso mi sfuggono. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Una cosa importante<span style="font-family: "georgia" , "times new roman" , serif;">: </span>in <span style="font-family: "georgia" , "times new roman" , serif;">America Centrale usano <span style="font-family: "georgia" , "times new roman" , serif;">moltissimo il</span> coriandolo fresco (quasi,quasi lo mettono anche nel caffé....ahah) e in questa zuppa<span style="font-family: "georgia" , "times new roman" , serif;"> (c<span style="font-family: "georgia" , "times new roman" , serif;">ome no!) é uno degli ingredienti. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Io, come<span style="font-family: "georgia" , "times new roman" , serif;">, mi sono resa conto, moltissimi italia<span style="font-family: "georgia" , "times new roman" , serif;">ni non lo amia<span style="font-family: "georgia" , "times new roman" , serif;">mo particolarmente (una forma gentile di dir<span style="font-family: "georgia" , "times new roman" , serif;">e che non <span style="font-family: "georgia" , "times new roman" , serif;">ne sopporto neppure l'odore; odore che<span style="font-family: "georgia" , "times new roman" , serif;">, per me, é</span> puzza). <span style="font-family: "georgia" , "times new roman" , serif;">Non so quale sia la ragione per questa avversione peró tutti gli italiani che vivevano lá lo odiavano. <span style="font-family: "georgia" , "times new roman" , serif;">É</span> vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe <span style="font-family: "georgia" , "times new roman" , serif;">ricette<span style="font-family: "georgia" , "times new roman" , serif;"> (come questa) é necessario per dare quel tocco di sapore caribeño.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">La<span style="font-family: "georgia" , "times new roman" , serif;"> Sopa Negra viene servita quasi sempre con un uovo in camicia cotto nella <span style="font-family: "georgia" , "times new roman" , serif;">zuppa stessa. A volte, qualcuno, la serve con uovo sodo o senza uovo.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><i> </i></span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhRujLLsOSwMXPEZagTzMULhL0yc1fH_3NUHlp-cYqqfdvLY_lrcjeQ-PHlxAowX-xK_F3GenszgmmW6ZO_WXsEk8Mn_PPam5ld_03OCYIuS3zxoCLBz1Wo5oiOB-U7VZR4RGHgnV5Xbn/s1600/Sopa+Negra1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhRujLLsOSwMXPEZagTzMULhL0yc1fH_3NUHlp-cYqqfdvLY_lrcjeQ-PHlxAowX-xK_F3GenszgmmW6ZO_WXsEk8Mn_PPam5ld_03OCYIuS3zxoCLBz1Wo5oiOB-U7VZR4RGHgnV5Xbn/s640/Sopa+Negra1a.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i> </i></span></span></h3>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i>Sopa Negra</i></span></span></h3>
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<u><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;">Per <span style="font-family: inherit;">i fagioli:</span></span></span></i></span></span></u></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span>500 gr<span style="font-family: inherit;"> di fagioli neri</span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 foglie di alloro</span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/2 cipolla</span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 spicchio di aglio</span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">sale</span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In Costa Rica non <span style="font-family: inherit;">ho mai visto mettere</span> i fagioli in ammollo e <span style="font-family: inherit;">io ho sempre fatto come loro,ma questa volta li ho lasciati in ammollo quasi tre ore prima di cucinarli.</span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Cuocere i fagioli in acqua con gli odori e cuocere a fuoco non troppo forte. Salare quando sono quasi pronti (altrimenti tardano ulteriormente in raggiungere la cottura). </span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">I miei hanno avuto bisogno di quasi tre ore di cottura<span style="font-family: inherit;">.</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Una volta pronti i fagioli possiamo passare alla preparazione della zuppa.</span></span></span></span></span></span></span></i></span></span></div>
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<u><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Per la zuppa (3 persone):</span></span></span></span></span></span></span></i></span></span></u></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">600 gr </span></span></span></span></span></span></span></i></span></span><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">circa </span></span></span></span></span></span></span></i></span></span>di fagioli neri cotti con la loro acqua </span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> <span style="font-family: inherit;">3 uova</span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span>1 bel gambo di sedano</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></i></span></span><span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 pomodoro </span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/4 di peperone verde</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/4 di peperone rosso</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/2 cipolla non troppo grande</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 spicchio di aglio</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 foglia di alloro</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">timo fresco</span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">un bel ciuffo di prezzemolo<span style="font-family: inherit;">(se <span style="font-family: inherit;">piace</span> sostituite con solo coriandolo fresco;io ne ho <span style="font-family: inherit;">aggiunto un paio di foglie)</span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">sale - pepe</span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">olio e.v.o.</span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mettere il pomodoro per poco meno di 1 minuto in acqua bollendo, togliere dall'acqua e pelarlo.</span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Versare un filo d'olio in una pentola.</span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tritare il prezzemolo e<span style="font-family: inherit;">/o il coriandolo fresco.</span> </span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tagliuzzare tutte le verdure in brunoise<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mettere sul fuoco la pentola <span style="font-family: inherit;">con l'olio, aggiungere le verdure e gli odori e stufare. La cottura del soffritto é secondo il<span style="font-family: inherit;"> gusto;io non faccio cuocere troppo perché mi piace trovare qualche pezzettino di verdura ancora croccante,ma é questione di gusti.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere i fagioli con la loro acqua (se necessario aggiungere altra acqua), insaporire e cuocere una ventina di m<span style="font-family: inherit;">inuti circa.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Dare un paio di colpi di lame con il frullatore a immersione<span style="font-family: inherit;">.</span> <span style="font-family: inherit;"><span style="font-family: inherit;">S</span>e <span style="font-family: inherit;">preferite potete frullarla completamente;io preferisco una via di mezzo.</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">All'ultimo momento<span style="font-family: inherit;">, con molta attenzione, rompere <span style="font-family: inherit;">ogni</span> uovo in una ciotol<span style="font-family: inherit;">ina</span> e versarl<span style="font-family: inherit;">i</span> delicatamente nella zuppa (che dovrá sobbollire appena)ben distanziati tra loro. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Cuocere</span> <span style="font-family: inherit;">tre minuti.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Servire la zuppa con un uovo per persona<span style="font-family: inherit;">.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Con questa ricetta partecipo al MTChallenge di Gennaio</span></span><br />
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<a href="http://www.mtchallenge.it/2016/01/la-ricetta-della-sfida-n-53.html" style="margin-left: 1em; margin-right: 1em;"><img alt="http://www.mtchallenge.it/2016/01/la-ricetta-della-sfida-n-53.html" border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglk9igZLWLgXIy6kV1l1yPX-FKdPz1rSX7VA_v9ORiuWYlYAFqSi_TcemZspotmIkZX-rbc2iXt5u7kMdaIr9cS06Tr-iD3w4noHksUCXR6P_xu5teHxT8CvDAWxtovgRZj3lNzoV9u6g/s320/Minestre.jpg" width="320" /></a></div>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-large;"><a href="http://lapastarisottata.blogspot.com/2016/01/sopa-negra.html">Sopa Negra</a></span></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Hola!!">Holaaa !! </span><span title="Per una ricetta che parla spagnolo, un saluto in spagnolo ci vuole.
">Para una receta que habla español, un saludo en español es lo justo.</span><span title="Buon anno a tutti!!
">Feliz año nuevo a todos !!</span><span title="Dite che é un po' tardi per fare gli auguri?">Que es un poco tarde para felicitar? </span><span title="Sí...forse,ma visto che non pubblico da prima di Natale, spero accettiate i miei auguri ritardatari.
">Sí ... tal vez, pero yo no público desde antes de Navidad,así que espero que acepten mis mejores deseos para este año recién empezado.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Sí...forse,ma visto che non pubblico da prima di Natale, spero accettiate i miei auguri ritardatari.
"><br /></span><span title="Non "bloggheggio" da tempo e uso anche poco il pc;sempre di meno, direi.">No "bloggeo" hace mucho y uso muy poco el pc, cada vez menos, diría yo. </span><span title="Ho un orario di lavoro bruttissimo che non mi lascia tempo per i miei interessi (e non parliamo di divertimenti...).">Tengo un horario de trabajo que no me deja nada de tiempo para mis intereses (y no hablamos de entretenimiento ...). </span><span title="É cosí,purtroppo,o lo accetto o lo accetto.
">Lamentablemente es lo que hay; o lo acepto o lo acepto.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="É cosí,purtroppo,o lo accetto o lo accetto.
"><br /></span><span title="Quello che peró non posso perdermi é l'appuntamento con l'MTC !!">Pero lo que no me puedo perder es la cita con el MTC !! </span><span title="A costo di non dormire,ma almeno una ricetta la devo preparare assolutamente.
">Aún que sea perdiendo horas de sueño, pero tengo absolutamente que participar con mi receta .</span><span title="Tra parentesi: calcolate che il mio lavoro,rispetto a voi, é doppio perché traduco tutto.
">Entre paréntesis: calculad que, para mi, publicar algo, en comparación con usted, es trabajo doble porque también tengo que traducir...</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Tra parentesi: calcolate che il mio lavoro,rispetto a voi, é doppio perché traduco tutto.
"><br /></span><span title="L'ultimo MTC é stato vinto dalla carissima Vitto (e ancora mi complimento!!) che,per la sfida di questo mese, ha fatto una scelta fantastica: Le Signore Minestre e le Signore Zuppe!!">El ultimo MTC ha sido ganado por Vitto (que vuelvo a felicitar !!)
que, para el desafío de este mes, ha hecho una fantástica elección: la Señora Minestra y la Señora Sopa !! </span><span title="Grazie Vitto!!">Gracias Vitto !! </span><span title="...e lei ha proposto,tra l'altro, il mio amatissimo minestrone genovese..che buonooo!!!">... y ella ha propuesto, entre otras , mi amado Minestrone Genovese..que ricooo !!! </span><span title="Adoro le zuppe e adoro le minestre e quando ho dovuto pensare a cosa proporre il mio pensiero é andatto diretto a due minestre che facevo spesso e che mi sarebbe piaciuto proporre: il minestrone milanese e la pasta e fagioli con le cotiche...peccato che"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Adoro le zuppe e adoro le minestre e quando ho dovuto pensare a cosa proporre il mio pensiero é andatto diretto a due minestre che facevo spesso e che mi sarebbe piaciuto proporre: il minestrone milanese e la pasta e fagioli con le cotiche...peccato che">Me
encantan las menestras y me encantan las sopas y cuando tuve que pensar en
lo que podía preparar mi pensamiento se había ido directo a dos sopas que muchas
veces he cocinado y que me hubiera gustado proponer: el Minestrone Milanese y la Pasta e Fagioli (Sopa de pasta y alubias) ... lástima </span><span title="mi manchi la materia prima.">que no tengo la materia prima. </span><span title="Purtroppo qui non trovo la verza (quanto mi mancaaa!!)e neppure i fagioli borlotti...quindi ho dovuto cambiare idea.
">Por desgracia no puedo encontrar aquí la berza (cuanto la echo de menos !!) y las alubias especificas ... así que tuve que cambiar de receta.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Purtroppo qui non trovo la verza (quanto mi mancaaa!!)e neppure i fagioli borlotti...quindi ho dovuto cambiare idea.
"><br /></span><span title="Finalmente la mia scelta cade su questa zuppa che oggi vi propongo.">Finalmente mi elección recae en esta sopa que hoy les propongo. </span><span title="Oltre a questa ,peró, avrei voluto preparare un'altra zuppa tipica delle Canarie,ma siamo su un'isola e gli ingredienti li trovi solo quando hanno voglia di farsi trovare,ma mai quando ne hai bisogno (siamo stati tre giorni senza cipolle.">Además
de esto, sin embargo, quería preparar otra sopa típica de las Canarias,
pero estamos en una isla y los ingredientes los encuentras sólo cuando
quieren ser encontrados, pero nunca cuando los necesito (estuvimos tres
días sin cebolla. </span><span title="..sparite...non ce ne erano da nessuna parte!! Questo per darvi un'idea...grrr).">..desaparecidas ... no había en ninguna parte !! Esto para que os hagáis una idea ... grrr). </span><span title="Purtroppo il tempo stringe e se il tipo di verdura necessaria non appare improvvisamente tra oggi e domani non avró tempo di cucinarla,fotografarla,scrivere,tradurre....uffa.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Purtroppo il tempo stringe e se il tipo di verdura necessaria non appare improvvisamente tra oggi e domani non avró tempo di cucinarla,fotografarla,scrivere,tradurre....uffa.
">Por desgracia, el tiempo se acaba y si el tipo de verduras necesarias
no aparece de repente entre hoy y mañana no voy a tener tiempo para
cocinar, fotografiar, escribir, traducir .... joooo.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Purtroppo il tempo stringe e se il tipo di verdura necessaria non appare improvvisamente tra oggi e domani non avró tempo di cucinarla,fotografarla,scrivere,tradurre....uffa.
"><br /></span><span title="La Sopa Negra é uno dei piatti piú rappresentativi della cucina della mia amatissima Costa Rica (per chi non mi conoscesse:ho vissuto 10 anni in quel meraviglioso paese).">La
Sopa Negra es uno de los platos más representativos de la cocina de mi
querida Costa Rica (para los que no me conocen: he vivido 10 años en
este maravilloso país). </span><span title="I frijoles negros (fagioli neri) sono giornalmente presenti nelle cucine costaricensi."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="I frijoles negros (fagioli neri) sono giornalmente presenti nelle cucine costaricensi.">Los frijoles negros (alubias negras) se encuentran a diario en las cocinas costarricenses. </span><span title="Li cucinano in varie maniere,ma,sopratutto,sono l'ingrediente basico del tradizionale Gallo Pinto (riso e fagioli saltati con cipolla, peperone e coriandolo) che é, accompagnato da uovo fritto o strapazzato, la base della prima colazione."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Li cucinano in varie maniere,ma,sopratutto,sono l'ingrediente basico del tradizionale Gallo Pinto (riso e fagioli saltati con cipolla, peperone e coriandolo) che é, accompagnato da uovo fritto o strapazzato, la base della prima colazione.">Los cocinan de diversas maneras, pero, sobre todo, es el ingrediente básico
del tradicional "gallo pinto" (arroz y frijoles negros salteado con cebolla,
pimiento y cilantro) que se suele acompañar de huevos fritos o revueltos; es el desayuno màs típico.. </span><span title="Sí:avete capito bene: a colazione!!">Sí; has leído bien: desayuno !! </span><span title="...non fatemi parlare va lá...che una volta mi é toccato mangiarlo a colazione per non offendere...non vi racconto...
">... no me hagais recordar ... que una vez me tocó una invitación para desayunar y, con el fin de no ofender, me los tuve que comer .....</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Come tutti i piatti tradizionali di un paese ha numerose piccole varianti secondo le case, le zone etc...
">Como todos los platos tradicionales de un país tiene muchas pequeñas variantes pequeñas según las casas, las zonas, etc ...</span><span title="C'é chi la fa come la ricetta che vi lascio (di fatto, questa versione, mi era stata insegnata da qualcuno del luogo), chi non usa il sedano, chi ci aggiunge la loro famosa salsa Lizano (una specie di salsa inglese)">Hay
quienes lo hacen como la receta que os dejo a continuación (de hecho, esta versión,
me la había enseñado alguien de allá), quien no usa el apio, quien añade la famosa salsa Lizano (una especie de salsa de Inglés) </span><span title=", chi lo presenta come un passato con un giro di sour cream direttamente nel piatto, e sicuramente ci saranno altre variazioni che adesso mi sfuggono.
">, quien lo sirve licuado,como una crema con un giro de sour cream
directamente en el plato, y sin duda habrá otras versiones que ahora se me
escapan.</span><span title="Una cosa importante: in America Centrale usano moltissimo il coriandolo fresco (quasi,quasi lo mettono anche nel caffé....ahah) e in questa zuppa (come no!) é uno degli ingredienti.
"> </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Una cosa importante: in America Centrale usano moltissimo il coriandolo fresco (quasi,quasi lo mettono anche nel caffé....ahah) e in questa zuppa (come no!) é uno degli ingredienti.
">Una cosa importante: en América Central utilizan una gran cantidad
de cilantro fresco (casi, casi lo ponen también en el café .... jaja) y
en esta sopa (como no!!) es uno de los ingredientes.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Una cosa importante: in America Centrale usano moltissimo il coriandolo fresco (quasi,quasi lo mettono anche nel caffé....ahah) e in questa zuppa (come no!) é uno degli ingredienti.
">A mi no me</span><span title="Io, come, mi sono resa conto, moltissimi italiani non lo amiamo particolarmente (una forma gentile di dire che non ne sopporto neppure l'odore; odore che, per me, é puzza).">
gusta nada el cilantro, y me di cuenta que la mayoría de los italianos opinan lo mismo. No soportamos (los que piensan igual que mi)ni siquiera el olor que nos parece un malisimo olor, un apeste. </span><span title="Non so quale sia la ragione per questa avversione peró tutti gli italiani che vivevano lá lo odiavano."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="Non so quale sia la ragione per questa avversione peró tutti gli italiani che vivevano lá lo odiavano.">No sé cuál es la razón de esta aversión, pero todos los italianos que vivían allá lo odiábamos. </span><span title="É vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe ricette (come questa) é necessario per dare quel tocco di sapore caribeño."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="É vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe ricette (come questa) é necessario per dare quel tocco di sapore caribeño.">Es
cierto, sin embargo, que en cantidades mínimas (</span></span><span class="" id="result_box" lang="es"><span title="É vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe ricette (come questa) é necessario per dare quel tocco di sapore caribeño."><span class="" id="result_box" lang="es"><span title="É vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe ricette (come questa) é necessario per dare quel tocco di sapore caribeño.">en dosis </span></span>pediátrica ...jejeje), en ciertas recetas (como ésta) aconsejo agregarlo para dar ese toque
adicional de sabor caribeño.</span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="" id="result_box" lang="es"><span title="É vero,peró, che in quantitá minime (dosi pediatriche ehehe), in certe ricette (come questa) é necessario per dare quel tocco di sapore caribeño.">La Sopa Negra se sirve, la mayoría de las veces, con huevo escalfado (o poché) que se cocina en la misma sopa. A veces, algunos la sirven con huevo duro o sin huevos.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9LPnsqm7ln2ShHu1CJZAgUgSqLDYSRRwz1PuGSdbS2R6W0oKymS1APNAO1LBO57MULDqSqAk5BK9R4ZP-A0LUD75M6GoVEaBwM-SZZlTrKFbpzBiykhIgQKq7vp-FQT9_YNY7cjNem6i/s1600/Sopa+Negra2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9LPnsqm7ln2ShHu1CJZAgUgSqLDYSRRwz1PuGSdbS2R6W0oKymS1APNAO1LBO57MULDqSqAk5BK9R4ZP-A0LUD75M6GoVEaBwM-SZZlTrKFbpzBiykhIgQKq7vp-FQT9_YNY7cjNem6i/s640/Sopa+Negra2a.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><i> </i></span></span></h3>
<h3 style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"><i>Sopa Negra</i></span></span></h3>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Per i fagioli:
"> </span></span><span class="" id="result_box" lang="es"><span title="Per i fagioli:
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><u><span title="Per i fagioli:
">Para los frijoles (alubias):</span></u><span title="500 gr di fagioli neri
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="500 gr di fagioli neri
">500 gramos de frijoles negros</span><span title="2 foglie di alloro
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="2 foglie di alloro
">2 hojas de laurel</span><span title="1/2 cipolla
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1/2 cipolla
">1/2 cebolla</span><span title="1 spicchio di aglio
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 spicchio di aglio
">1 diente de ajo</span><span title="sale
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale
">sal</span><span title="In Costa Rica non ho mai visto mettere i fagioli in ammollo e io ho sempre fatto come loro,ma questa volta li ho lasciati in ammollo quasi tre ore prima di cucinarli.
"> </span></span></span></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="In Costa Rica non ho mai visto mettere i fagioli in ammollo e io ho sempre fatto come loro,ma questa volta li ho lasciati in ammollo quasi tre ore prima di cucinarli.
">En Costa Rica nunca he visto poner los frijoles en remojo y yo siempre
los he preparado como ellos, sin embargo esta vez los he dejado en remojo casi tres horas
antes de cocinarlos.</span><span title="Cuocere i fagioli in acqua con gli odori e cuocere a fuoco non troppo forte."> </span></span></span></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Cuocere i fagioli in acqua con gli odori e cuocere a fuoco non troppo forte.">Cocine los frijoles en agua con los olores y cocine a fuego no demasiado fuerte. </span><span title="Salare quando sono quasi pronti (altrimenti tardano ulteriormente in raggiungere la cottura).
">Agregar la sal cuando están casi listos (de otro modo retrasar aún más en cocinarse).</span><span title="I miei hanno avuto bisogno di quasi tre ore di cottura.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="I miei hanno avuto bisogno di quasi tre ore di cottura.
">Los mios han necesitado casi tres horas de cocción.</span><span title="Una volta pronti i fagioli possiamo passare alla preparazione della zuppa.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Una volta pronti i fagioli possiamo passare alla preparazione della zuppa.
">Una vez que los frijoles estén listos podemos pasar a la preparación de la sopa.<br /></span><u><span title="Per la zuppa (3 persone):
">Para la sopa (3 personas):</span><span title="600 gr circa di fagioli neri cotti con la loro acqua
"> </span></u></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="600 gr circa di fagioli neri cotti con la loro acqua
">600 gramos, más o menos, de frijoles negros cocidos con su agua</span><span title="3 uova
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="3 uova
">3 huevos</span><span title="1 bel gambo di sedano
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 bel gambo di sedano
">1 tallo de apio</span><span title="1 pomodoro
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 pomodoro
">1 tomate</span><span title="1/4 di peperone verde
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1/4 di peperone verde
">1/4 pimiento verde</span><span title="1/4 di peperone rosso
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1/4 di peperone rosso
">1/4 pimiento rojo</span><span title="1/2 cipolla non troppo grande
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1/2 cipolla non troppo grande
">1/2 cebolla no demasiado grande</span><span title="1 spicchio di aglio
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 spicchio di aglio
">1 diente de ajo</span><span title="1 foglia di alloro
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 foglia di alloro
">1 hoja de laurel</span><span title="timo fresco
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="timo fresco
">tomillo fresco</span><span title="un bel ciuffo di prezzemolo(se piace sostituite con solo coriandolo fresco;io ne ho aggiunto un paio di foglie)
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="un bel ciuffo di prezzemolo(se piace sostituite con solo coriandolo fresco;io ne ho aggiunto un paio di foglie)
">un manojo de perejil (si gusta sustituirlo sólo con cilantro fresco, yo he había añadido un par de hojas)</span><span title="sale - pepe
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="sale - pepe
">sal - pimienta</span><span title="olio e.v.o.
"> </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="olio e.v.o.
">aceite extra virgen de oliva</span><span title="Mettere il pomodoro per poco meno di 1 minuto in acqua bollendo, togliere dall'acqua e pelarlo.
"></span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere il pomodoro per poco meno di 1 minuto in acqua bollendo, togliere dall'acqua e pelarlo.
">Poner el tomate por poco menos de 1 minuto en agua hirviendo, retirar del agua y pelarlo.</span><span title="Versare un filo d'olio in una pentola.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Versare un filo d'olio in una pentola.
">Verter un poco de aceite en una olla.</span><span title="Tritare il prezzemolo e/o il coriandolo fresco.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Tritare il prezzemolo e/o il coriandolo fresco.
">Picar el perejil y / o cilantro fresco.</span><span title="Tagliuzzare tutte le verdure in brunoise.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Tagliuzzare tutte le verdure in brunoise.
">Cortar todas las verduras en brunoise.</span><span title="Mettere sul fuoco la pentola con l'olio, aggiungere le verdure e gli odori e stufare."> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere sul fuoco la pentola con l'olio, aggiungere le verdure e gli odori e stufare.">Calentar la olla con el aceite, añadir las verduras y los olores y cocinar a fuego lento. </span><span title="La cottura del soffritto é secondo il gusto;io non faccio cuocere troppo perché mi piace trovare qualche pezzettino di verdura ancora croccante,ma é questione di gusti.
">Pochar segun el gusto; yo no cocino demasiado porque me gusta
encontrar algunos trocitos de verduras </span></span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="La cottura del soffritto é secondo il gusto;io non faccio cuocere troppo perché mi piace trovare qualche pezzettino di verdura ancora croccante,ma é questione di gusti.
"><span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="La cottura del soffritto é secondo il gusto;io non faccio cuocere troppo perché mi piace trovare qualche pezzettino di verdura ancora croccante,ma é questione di gusti.
">todavía </span></span></span></span>crujientes , pero es una
cuestión de gusto.</span><span title="Aggiungere i fagioli con la loro acqua (se necessario aggiungere altra acqua), insaporire e cuocere una ventina di minuti circa.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Aggiungere i fagioli con la loro acqua (se necessario aggiungere altra acqua), insaporire e cuocere una ventina di minuti circa.
">Agregar los frijoles con su agua (agregar más agua si es necesario), revolver y cocinar unos veinte minutos.</span><span title="All'ultimo momento, con molta attenzione, rompere ogni uovo in una ciotolina e versarli delicatamente nella zuppa (che dovrá sobbollire appena)ben distanziati tra loro.
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="All'ultimo momento, con molta attenzione, rompere ogni uovo in una ciotolina e versarli delicatamente nella zuppa (che dovrá sobbollire appena)ben distanziati tra loro.
">Dar una par de golpes de lama con <span style="font-family: inherit;">la batidora de brazo. S<span style="font-family: inherit;">i preferis pode<span style="font-family: inherit;">is licuar completamente; yo prefiero un termino intermedio.</span></span></span> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="All'ultimo momento, con molta attenzione, rompere ogni uovo in una ciotolina e versarli delicatamente nella zuppa (che dovrá sobbollire appena)ben distanziati tra loro.
">En el último momento, con mucha atención, romper cada huevo en un
tazón pequeño y verter suavemente en la sopa (que tendrá que hervir apena) bien distanciados.</span><span title="Cuocere tre minuti.
"> </span></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Cuocere tre minuti.
">Cocinar tres minutos.</span><span title="Servire la zuppa con un uovo per persona."> </span></span></span></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Servire la zuppa con un uovo per persona.">Servir la sopa con un huevo por persona.</span></span></span></span></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com20tag:blogger.com,1999:blog-4894305092276646783.post-18517956522560550712015-12-11T19:16:00.000+00:002015-12-11T19:16:54.755+00:00Torta alle pesche e pistacchi - Tarta de melocotones y pistachos<h3>
</h3>
<h3>
<span style="font-size: x-large;"> <i>En Español más abajo</i></span></h3>
<i><span style="font-size: large;"><br /></span></i>
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Velocemente vi lascio una ricetta con le ultime pesche che ho trovato. Una torta fantastica!!!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Questa ricetta l'ho vista <a href="http://www.andantecongusto.it/2014/07/lestate-del-nostro-scontento-torta-di.html">qui</a>.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Scusate se sono telegrafica,ma sono quattro giorni che ho un mal di testa che mi piega in due e...lavorando...</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span><br />
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<i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCikjZ8Z7YnSJPxhl2EikmPQmcGi9stMzamp9lGPMs1mFiw1-Nu0MUjTM77vC5G_WWeKFbf0AXvaokzc-Uzfi14hXlh25S7RTEkHBRpIW9QYZlbmLLq_DhyoiEv8NRNQ74hIg1qdzX4-f/s1600/Torta+pesche+e+pistacchi2.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCikjZ8Z7YnSJPxhl2EikmPQmcGi9stMzamp9lGPMs1mFiw1-Nu0MUjTM77vC5G_WWeKFbf0AXvaokzc-Uzfi14hXlh25S7RTEkHBRpIW9QYZlbmLLq_DhyoiEv8NRNQ74hIg1qdzX4-f/s640/Torta+pesche+e+pistacchi2.JPG" width="640" /></a></span></i></h3>
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<span style="font-size: x-large;"><span style="font-family: inherit;"> </span></span></h3>
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<span style="font-size: x-large;"><span style="font-family: inherit;"> <i>Torta alle pesche e pistacchi</i></span></span></h3>
<h3 style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"><i> </i></span></span></h3>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><u>Per uno stampo da 18 cm</u></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 pesche nettarine</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">90 gr di burro morbido</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">160 gr di zucchero</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 uova grandi</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">120 gr di farina di pistacchi</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">30 gr di farina</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cucchiaio di estratto di vaniglia</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1/2 cucchiaino di lievito</span></span></span></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tagliare le pesche a spicchi senza pelarle e rotolarle<span style="font-family: inherit;">,</span> in una ciotola, dove avr<span style="font-family: inherit;">ete versato<span style="font-family: inherit;"> 50gr di zucchero.</span></span> </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Scaldare una padela antiaderente e versarvi le pesche e lo zucchero rimasto nella ciotola. Caramellare per 3-5 minuti girandole spesso.</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> <span style="font-family: inherit;">Sistemate gli spicchi in piedi su un piatto e fate raffreddare.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Montare il burro con il resto dello zucchero fino a che sará spumoso.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere le uova uno alla volta (non aggiungere il successivo finché il precedente non sia <span style="font-family: inherit;">completamente incorpor<span style="font-family: inherit;">ato.</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungere l'estratto di vaniglia e le farine setacciate con il lievito.</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Versare il composto in uo stampo foderato con carta forno.</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Affondare le pesche sistemandole in <span style="font-family: inherit;">senso</span> circolare e spolverare con granella di pistacchi.</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Cuocere il forno preriscaldato a 180º per 45 min circa (fare la prova stecchino).</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Raffreddare,sformare e decorare con le pesche e lucidare la superficie con lo sciroppo che avranno rilasciato durante il raffreddamento. </span></span> </span> </span> </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="font-size: large;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQe0Foubx_0Phwg-o1VLjFr-wfZa7Y6AG0NxLIiSpWgtyUQPJgnfQAMMOtuV3giYIDFzvdwYW3xaqRZ08qwauYkuUzH0ff_HG2rq566peECN9hS2xjh-MSaWf6RyerL4apJyj28haay3jM/s1600/Torta+pesche+e+pistacchi.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQe0Foubx_0Phwg-o1VLjFr-wfZa7Y6AG0NxLIiSpWgtyUQPJgnfQAMMOtuV3giYIDFzvdwYW3xaqRZ08qwauYkuUzH0ff_HG2rq566peECN9hS2xjh-MSaWf6RyerL4apJyj28haay3jM/s640/Torta+pesche+e+pistacchi.JPG" width="640" /></a></span></span></b><i> </i></span></span></div>
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<a href="http://lapastarisottata.blogspot.com/2015/12/torta-alle-pesche-e-pistacchi-tarta-de.html"><span style="font-size: x-large;">Tarta de melocotones y pistachos - Torta alle pesche e pistacchi </span></a></h3>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="" id="result_box" lang="es"><span class="hps">Rápidamente</span> <span class="hps">os dejo con</span> <span class="hps">una receta</span> <span class="hps">con los últimos melocotones que he encontrado en el mercado.</span><span class="hps">Un</span> <span class="hps">gran pastel</span> <span class="hps">!!!</span><br /><br /><br /> <span class="hps">Esta receta</span> <span class="hps">la vi</span> <a href="http://www.andantecongusto.it/2014/07/lestate-del-nostro-scontento-torta-di.html"><span class="hps">aquí</span></a><span>.</span><br /><br /> <span class="hps">Lo siento si soy telegráfica</span><span class="hps">,</span> <span class="hps">pero</span> <span class="hps">son</span> <span class="hps">cuatro</span> <span class="hps">días</span> <span class="hps">que tengo</span> <span class="hps">un dolor de cabeza</span> <span class="hps">que</span> no para<span class="hps"> ...</span> <span class="hps">y todo...trabajando</span> <span class="hps">...</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rwewondd88MsUaWts7vdEQ4suE8ibusSVU1vvXxflkniWymKUIiAZCfj_uZqXWFBmXyS3uD6xWWOrb_tMfUkC1n0OPtnaU3zLoLyJVd3fXFCmtcjQEqRdkUcIavXOEXQqPkZ7a3iDirN/s1600/Torta+pesche+e+pistacchi3.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rwewondd88MsUaWts7vdEQ4suE8ibusSVU1vvXxflkniWymKUIiAZCfj_uZqXWFBmXyS3uD6xWWOrb_tMfUkC1n0OPtnaU3zLoLyJVd3fXFCmtcjQEqRdkUcIavXOEXQqPkZ7a3iDirN/s640/Torta+pesche+e+pistacchi3.JPG" width="640" /></a><br />
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<span style="font-family: inherit;"><span style="font-size: x-large;"><i>Tarta de melocotones y pistachos</i></span></span></h3>
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<i><span style="font-size: large;"><span style="font-family: inherit;"> <span class="" id="result_box" lang="es"><span title="2 pesche nettarine
">2 nectarinas<br /></span><span title="90 gr di burro morbido
">90 gramos de mantequilla blanda<br /></span><span title="160 gr di zucchero
">160 gramos de azúcar<br /></span><span title="2 uova grandi
">2 huevos grandes<br /></span><span title="120 gr di farina di pistacchi
">120 gramos de harina de pistachos<br /></span><span title="30 gr di farina
">30 gramos de harina<br /></span><span title="1 cucchiaio di estratto di vaniglia
">1 cucharada de extracto de vainilla<br /></span><span title="1/2 cucchiaino di lievito
">1/2 cucharadita de levadura<br /><br /><br /></span><span title="Tagliare le pesche a spicchi senza pelarle e rotolarle, in una ciotola, dove avrete versato 50gr di zucchero.
">Cortar los melocotones en gajos sin pelar y rodarlos en un bol, donde habréis puesto 50 gramos de azúcar.<br /></span><span title="Scaldare una padela antiaderente e versarvi le pesche e lo zucchero rimasto nella ciotola.">Calentar bien una sartén y verter los melocotones y el azúcar que queda en el cuenco. </span><span title="Caramellare per 3-5 minuti girandole spesso.
">Caramelizar durante 3-5 minutos que dan vuelta a menudo.<br /></span><span title="Sistemate gli spicchi in piedi su un piatto e fate raffreddare.
">Colocar las rodajas de pie sobre un plato y dejar enfriar.<br /><br /><br /></span><span title="Montare il burro con il resto dello zucchero fino a che sará spumoso.
">Batir la mantequilla con el azúcar restante hasta que quede bien esponjoso .<br /></span><span title="Aggiungere le uova uno alla volta (non aggiungere il successivo finché il precedente non sia completamente incorporato.
">Añadir los huevos uno a la vez (no añadir el siguiente hasta que el anterior esté completamente incorporado).<br /><br /><br /></span><span title="Aggiungere l'estratto di vaniglia e le farine setacciate con il lievito.
">Agregar el extracto de vainilla y la harina tamizada con la levadura.<br /><br /><br /></span><span title="Versare il composto in uo stampo foderato con carta forno.
">Verter la mezcla en un molde forrado con papel para hornear<br /></span><span title="Affondare le pesche sistemandole in senso circolare e spolverare con granella di pistacchi.
">Hundir los melocotones organizándolos en círculo y espolvorear con pistachos granulados.<br /><br /><br /></span><span title="Cuocere il forno preriscaldato a 180º per 45 min circa (fare la prova stecchino).
">Hornear en horno precalentado a 180 grados durante unos 45 minutos (hacer la prueba del palillo).<br /><br /><br /></span><span title="Raffreddare,sformare e decorare con le pesche e lucidare la superficie con lo sciroppo che avranno rilasciato durante il raffreddamento.">Enfriar, desmoldar y decorar con los melocotones caramelizados y pincelar la superficie con el almíbar que habrán soltado los melocotones al enfriarse</span></span></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCqht0rNrAphBiBGDSiMVaVztowoDkDZPHd83Qd6fhvS9iysRRDcXU9LSDQtMBGoODTF2fgHdYPZ7WX2nyKnw3rmanGK7gMtzQmKNfqiwmff-KdZIRUrmnapP6WlmI_2Y0FBt1qEmxa6c/s1600/Torta+pesche+e+pistacchi1.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCqht0rNrAphBiBGDSiMVaVztowoDkDZPHd83Qd6fhvS9iysRRDcXU9LSDQtMBGoODTF2fgHdYPZ7WX2nyKnw3rmanGK7gMtzQmKNfqiwmff-KdZIRUrmnapP6WlmI_2Y0FBt1qEmxa6c/s640/Torta+pesche+e+pistacchi1.JPG" width="640" /></a></span></span></i></div>
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La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com5tag:blogger.com,1999:blog-4894305092276646783.post-84365844363609632372015-11-27T19:52:00.000+00:002015-11-27T19:52:05.697+00:00Pane viennese al burro - Pan vienés de mantequilla<br />
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<i><span style="font-size: x-large;"><span style="font-family: inherit;">En español más a<span style="font-family: inherit;">bajo</span></span></span></i></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ho trovato questo favoloso pane <a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/">qui</a>. Questa é la ricetta con le mie piccole variazioni dovute al clima,alla farina e al mio forno.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWD7EmuNPtpUvGHiF7Ju09Vs2Z0r3NCWcwn7TkH1NwfIq_DSreTulKBufsA171A9tBGfRVlowY_LHteE4uwcq50zVTHgvg1HqQChff_DYFoD32aPYbXs_ODJbc3UzQYVEc_98CnHd5EhW/s1600/Pane+viennese1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWD7EmuNPtpUvGHiF7Ju09Vs2Z0r3NCWcwn7TkH1NwfIq_DSreTulKBufsA171A9tBGfRVlowY_LHteE4uwcq50zVTHgvg1HqQChff_DYFoD32aPYbXs_ODJbc3UzQYVEc_98CnHd5EhW/s640/Pane+viennese1a.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-large;">Pane viennese al burro</span></h3>
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<span style="font-size: large;"><span style="font-family: inherit;">500 manitoba</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">250 circa acqua</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">10 gr lievito fresco (io 1c.ino e 3/4 di LcA ,ma si puào usare 1 e 1/4 di LsA)</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">75 ml di latte</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">75 gr di burro</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">10 gr di sale</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">35 gr di zucchero</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">1 uovo sbattuto per pennellare </span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Mettere il lievito con attivazione (LcA. LsA é il lievito senza attivazione;in sintesi:quello con attivazione va sciolto in acqua,mentre quello senza attivazione si aggiunge in polvere alle farine) nel latte tiepidino e aspettare una decina di minuti finché si forma la schiumetta.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Fare la fontana con la farina, setacciata, sul tavolo e versarvi il latte con il lievito,l'acqua (lasciatene da parte un pochino;al massimo l'aggiungete in seguito. Per me ci é voluta tutta) e lo zucchero.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Impastare fino ad avere un composto omogeneo. Aggiungere il sale e poi, poco per volta, anche il burro morbido.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Impastare fino a incordatura. </span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Sará incordato quando la massa sará liscia e quando tirando un pezzetto di impasto con le dita si formerá un velo sottile senza rompersi.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Oliate un contenitore trasparente, deporvi l'impasto e segnate l'altezza. Mettere a lievitare (io nel forno spento con la luce accesa per un'ora e mezza) fino al raddoppio.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Dividere l'impasto in cinque e fare delle palline liscie col metodo della pirlatura ( vedi <a href="https://www.youtube.com/watch?v=yWYB-vnd4I4">qui</a> ) .</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Rimettere nel forno spento per 15minuti.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Trascorsi i 15 minuti prendere una pallina e schiacciarla col palmo della mano fino a d ottenere un ovale.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Ripiegate il lato lungo verso il centro e pressionare col palmo, ruotare di 180º e fare lo stesso dall'altro lato sigillando nuovamente. Ora piegarlo a metá per il lungo e sigillare nuovamente. Vedi la piegatura <a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/">qui.</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Ora fatelo rotolare lentamente, con una forza costante, sotto i palmi delle mani e dare forma di filoncino affusolato (circa 15 cm di larghezza e 5 cm di diametro) soprattutto alle estremitá.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Sistemarli mano a mano su una teglia foderata di carta forno e spennellarli con l'uovo sbattuto. Riporre in frigorifero per una decina di minuti.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Spennellare nuovamente e fare dei taglietti obliqui a distanza di 1 cm tra loro (io uso una lametta).</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Coprire con della pellicola oliata per evitare che si attacchi (io li metto nuovamente nel forno spento con la luce accesa senza carta) e riposare fin quasi al raddoppio.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Infornare nel forno preriscaldato a 180º per 40 minuti circa (gli ultimi 10 minuti ho abbassato a 170º) o fino a che avranno assunto un bel colore dorato e , "bussando" sulla parte inferiore, produca un suono di "vuoto".</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Spruzzare prima il forno con acqua per creare vapore.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rxEbVDaBCJBCw9p_9IKsy3WiAiw86n18jRk1a4AdpR5UNvpICUfifqNUQw5Yp3K5f4Ku5vnZHooDj-F9AXKzHjOnZyTaun8C57ktp3BFdWe6APOADTCcxaXcMTtQfRAlF2wonf-11Jqb/s1600/Pane+viennese+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rxEbVDaBCJBCw9p_9IKsy3WiAiw86n18jRk1a4AdpR5UNvpICUfifqNUQw5Yp3K5f4Ku5vnZHooDj-F9AXKzHjOnZyTaun8C57ktp3BFdWe6APOADTCcxaXcMTtQfRAlF2wonf-11Jqb/s640/Pane+viennese+a.jpg" width="640" /></a></div>
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<h3 class="post-title entry-title" itemprop="name">
<a href="http://lapastarisottata.blogspot.com/2015/11/pane-viennese-al-burro-pan-vienes-de.html"><span style="font-size: x-large;">Pan vienés de mantequilla - Pane viennese al burro </span></a></h3>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-family: inherit;"> </span></span><span class="" id="result_box" lang="es"><span class="hps">He encontrado</span> <span class="hps">este fabuloso</span> <span class="hps">pan</span><a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/"> <span class="hps">aquí</span></a>. <span class="hps">Esta es la receta</span> <span class="hps">con mis</span> <span class="hps">pequeñas</span> <span class="hps">variaciones debidas</span> <span class="hps">al clima,</span> <span class="hps">la harina y</span> <span class="hps">mi horno</span>.</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbcstkSYDWfSTdMl4Xu1cDZ81m2MmKnyHRfspzxBFUo9rm_5SC97eKlrEMxOyeXr7F3oRcMOC2ic2b9P8Nh4a_dcuRL93UFEZbiqj_iw6_DCkkefI7djG9DpmYnbmL4aaEIjOYd4cBPZR/s1600/Pane+viennese3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbcstkSYDWfSTdMl4Xu1cDZ81m2MmKnyHRfspzxBFUo9rm_5SC97eKlrEMxOyeXr7F3oRcMOC2ic2b9P8Nh4a_dcuRL93UFEZbiqj_iw6_DCkkefI7djG9DpmYnbmL4aaEIjOYd4cBPZR/s640/Pane+viennese3a.jpg" width="640" /></a></span></div>
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<span style="font-family: inherit; font-size: x-large;">Pan vien<span style="font-family: inherit;">é</span>s<span style="font-family: inherit;"> de mantequilla</span> </span></h3>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"> </span><span class="" id="result_box" lang="es"><span title="500 manitoba
">500 gr Manitoba o harina de fuerza</span><span title="250 circa acqua
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="250 circa acqua
">250 ml mas o menos de agua</span><span title="10 gr lievito fresco (io 1c.ino e 3/4 di LcA ,ma si puào usare 1 e 1/4 di LsA)
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="10 gr lievito fresco (io 1c.ino e 3/4 di LcA ,ma si puào usare 1 e 1/4 di LsA)
">10 g de levadura fresca (yo 1c.ino y 3/4 de LcA o 1 y un cuarto de LsA)</span><span title="75 ml di latte
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="75 ml di latte
">75 ml de leche</span><span title="75 gr di burro
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="75 gr di burro
">75 g de mantequilla</span><span title="10 gr di sale
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="10 gr di sale
">10 g de sal</span><span title="35 gr di zucchero
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="35 gr di zucchero
">35 gramos de azúcar</span><span title="1 uovo sbattuto per pennellare
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="1 uovo sbattuto per pennellare
">1 huevo batido para cepillar</span><span title="Mettere il lievito con attivazione (LcA. LsA é il lievito senza attivazione;in sintesi:quello con attivazione va sciolto in acqua,mentre quello senza attivazione si aggiunge in polvere alle farine) nel latte tiepidino e aspettare una decina di minuti finché si forma la"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere il lievito con attivazione (LcA. LsA é il lievito senza attivazione;in sintesi:quello con attivazione va sciolto in acqua,mentre quello senza attivazione si aggiunge in polvere alle farine) nel latte tiepidino e aspettare una decina di minuti finché si forma la">Ponga
la levadura activación (LCA; la LSA es la levadura sin activación,
en resumen:. la con activación se disuelve en agua, mientras que la
sin activación se añade directamente a la harina) en leche apena tibia y
espere diez minutos hasta formar </span><span title="schiumetta.
">espuma.</span><span title="Fare la fontana con la farina, setacciata, sul tavolo e versarvi il latte con il lievito,l'acqua (lasciatene da parte un pochino;al massimo l'aggiungete in seguito. Per me ci é voluta tutta) e lo zucchero.
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Fare la fontana con la farina, setacciata, sul tavolo e versarvi il latte con il lievito,l'acqua (lasciatene da parte un pochino;al massimo l'aggiungete in seguito. Per me ci é voluta tutta) e lo zucchero.
">Hacer la fuente con la harina, tamizada, en la mesa , verter la
leche con la levadura, agua (no toda. A lo mejor se añaderá luego.Para mí toda) y el azúcar.</span><span title="Impastare fino ad avere un composto omogeneo."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Impastare fino ad avere un composto omogeneo.">Amasar hasta obtener una pasta suave. </span><span title="Aggiungere il sale e poi, poco per volta, anche il burro morbido.
">Añadir la sal y luego, poco a poco, también la mantequilla blanda.</span><span title="Impastare fino a incordatura.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Impastare fino a incordatura.
">Amasar hmuy bien.</span><span title="Sará incordato quando la massa sará liscia e quando tirando un pezzetto di impasto con le dita si formerá un velo sottile senza rompersi.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Sará incordato quando la massa sará liscia e quando tirando un pezzetto di impasto con le dita si formerá un velo sottile senza rompersi.
">Cuando la masa será suave y al tirar un pedazo de masa con los dedos se forma una fina película sin romperse estará lista.</span><span title="Oliate un contenitore trasparente, deporvi l'impasto e segnate l'altezza."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Oliate un contenitore trasparente, deporvi l'impasto e segnate l'altezza.">Engrase ligeramente un recipiente transparente, verter la masa y marcar la altura. </span><span title="Mettere a lievitare (io nel forno spento con la luce accesa per un'ora e mezza) fino al raddoppio.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Mettere a lievitare (io nel forno spento con la luce accesa per un'ora e mezza) fino al raddoppio.
">Dejar subir (Yo en el horno apagado con la luz encendida durante una hora y media) hasta que doble.</span><span title="Dividere l'impasto in cinque e fare delle palline liscie col metodo della pirlatura ( vedi qui ) .
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Dividere l'impasto in cinque e fare delle palline liscie col metodo della pirlatura ( vedi qui ) .
">Divida la masa en cinco y hacer bolas (ver <a href="https://www.youtube.com/watch?v=yWYB-vnd4I4">aquí</a> como).</span><span title="Rimettere nel forno spento per 15minuti.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Rimettere nel forno spento per 15minuti.
">Poner de nuevo en el horno apagado durante 15 minutos.</span><span title="Trascorsi i 15 minuti prendere una pallina e schiacciarla col palmo della mano fino ad ottenere un ovale.
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Trascorsi i 15 minuti prendere una pallina e schiacciarla col palmo della mano fino ad ottenere un ovale.
">Después de 15 minutos coger una bola y aplastar con la palma de su mano hasta obtener un óvalo.</span><span title="Ripiegate il lato lungo verso il centro e pressionare col palmo, ruotare di 180º e fare lo stesso dall'altro lato sigillando nuovamente."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Ripiegate il lato lungo verso il centro e pressionare col palmo, ruotare di 180º e fare lo stesso dall'altro lato sigillando nuovamente.">Doble el lado largo hacia el centro, girar de 180º y hacer lo mismo en el otro lado de sellado de nuevo. </span><span title="Ora piegarlo a metá per il lungo e sigillare nuovamente.">Ahora doblar por la mitad a lo largo y sellar de nuevo. </span><span title="Vedi la piegatura qui.
">Ver el pliegue<a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/"> </a></span></span><a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/"><span class="" id="result_box" lang="es"><span title="Vedi la piegatura qui.
">a</span></span></a><span class="" id="result_box" lang="es"><span title="Vedi la piegatura qui.
"><a href="http://www.trattoriadamartina.com/2015/09/pane-viennese-al-burro/">quí</a>.</span><span title="Ora fatelo rotolare lentamente, con una forza costante, sotto i palmi delle mani e dare forma di filoncino affusolato (circa 15 cm di larghezza e 5 cm di diametro) soprattutto alle estremitá.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Ora fatelo rotolare lentamente, con una forza costante, sotto i palmi delle mani e dare forma di filoncino affusolato (circa 15 cm di larghezza e 5 cm di diametro) soprattutto alle estremitá.
">Ahora rodar lentamente, con una fuerza constante, en las palmas de
las manos y dar forma de pan alargado (unos 15 cm de ancho y 5 cm de
diámetro), sobre todo en los extremos.</span><span title="Sistemarli mano a mano su una teglia foderata di carta forno e spennellarli con l'uovo sbattuto.">mano a mano que estan listo ponerlos en una bandeja para hornear forrada con papel de horno y pincelar con huevo batido. </span><span title="Riporre in frigorifero per una decina di minuti.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Riporre in frigorifero per una decina di minuti.
">Refrigere durante unos diez minutos.</span><span title="Spennellare nuovamente e fare dei taglietti obliqui a distanza di 1 cm tra loro (io uso una lametta).
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Spennellare nuovamente e fare dei taglietti obliqui a distanza di 1 cm tra loro (io uso una lametta).
">Cepille otra vez y hacer pequeños cortes a distancia de 1 cm entre ellos (yo uso una hoja de afeitar).</span><span title="Coprire con della pellicola oliata per evitare che si attacchi (io li metto nuovamente nel forno spento con la luce accesa senza carta) e riposare fin quasi al raddoppio.
"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Coprire con della pellicola oliata per evitare che si attacchi (io li metto nuovamente nel forno spento con la luce accesa senza carta) e riposare fin quasi al raddoppio.
">Cubra con papel plástico engrasado para evitar que se pegue (los pongo
de nuevo en el horno con la luz encendida sin papel) y descansar
hasta que casi se duplique.</span><span title="Infornare nel forno preriscaldato a 180º per 40 minuti circa (gli ultimi 10 minuti ho abbassato a 170º) o fino a che avranno assunto un bel colore dorato e , "bussando" sulla parte inferiore, produca un suono di "vuoto".
"> </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Infornare nel forno preriscaldato a 180º per 40 minuti circa (gli ultimi 10 minuti ho abbassato a 170º) o fino a che avranno assunto un bel colore dorato e , "bussando" sulla parte inferiore, produca un suono di "vuoto".
">Hornear en horno precalentado a 180 grados durante 40 minutos (los
últimos 10 minutos bajar a 170 °) o hasta que hayan tomado un bello
color dorado y "golpear" en la parte inferior, produciendo un sonido de
"vacío".</span><span title="Spruzzare prima il forno con acqua per creare vapore."> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span class="" id="result_box" lang="es"><span title="Spruzzare prima il forno con acqua per creare vapore.">Pulverizar el horno antes de hornear con agua para crear vapor.</span></span></span></span></div>
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<br />La Pasta Risottatahttp://www.blogger.com/profile/12952066827755922261noreply@blogger.com19