tag:blogger.com,1999:blog-29774447997182442702024-03-14T12:02:58.643+01:00I dolci di Daniela....e non solo.i dolci di daniela e non solohttp://www.blogger.com/profile/11957815623810156313noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-2977444799718244270.post-2408401506148586032021-03-12T11:19:00.001+01:002021-03-12T11:19:17.634+01:00Torta pizzicata Russa.Russischer Zupfkuchen <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d6pssbnRl7pDXChPlWAB4Autlu3jDqvjZ6Vx-fALRe0GMlf4yV3xnBTrcptK0ju-OveHhdxduV40t-KVGvE-98lN0UjN0p1PUtco4UrpxXHEP8m4iKeGpAth_QtGHK8j34lqjH1f7WQ/s2048/20210303_154029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d6pssbnRl7pDXChPlWAB4Autlu3jDqvjZ6Vx-fALRe0GMlf4yV3xnBTrcptK0ju-OveHhdxduV40t-KVGvE-98lN0UjN0p1PUtco4UrpxXHEP8m4iKeGpAth_QtGHK8j34lqjH1f7WQ/s320/20210303_154029.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Salve a tutti oggi prepariamo un dolce tipico della Germania.Il suo nome è Russischer Zupfkuchen che tradotto è Torta pizzicata russa.Si può dire che è una cheesecake tutta tedesca anche se curiosamente fa riferimento alla Russia anche se non è russa.Questa torta è stata creata per un concorso di ricette nel 1992 al Bakeware club e da allora ha ottenuto un grande successo nelle pasticcerie tedesche.Che dire l'accostamento della pasta frolla al cacao è il cremoso ripieno a base di formaggio quark è un abbinamento vincente.Il nome "zupfkuchen" significa pizzicare questo è dovuto perchè alla fine bisogna pizziccare grossolanamente la pasta frolla al cacao e rivestire la copertura della torta.Andiamo alla ricetta.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvByWUpV4Qstcak1Y6vFr3L79OxnBlwdp8Unah-gdEwIQZvEHPL6uxzV0Pr-K88O7kBFOueiqC7O3RHTLD7Wa-dwe-WPXc3fuEv5SmXuSHICivWXO2EZKUQQJRDjS29728rydXLhvUXA/s2048/20210303_110620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvByWUpV4Qstcak1Y6vFr3L79OxnBlwdp8Unah-gdEwIQZvEHPL6uxzV0Pr-K88O7kBFOueiqC7O3RHTLD7Wa-dwe-WPXc3fuEv5SmXuSHICivWXO2EZKUQQJRDjS29728rydXLhvUXA/s320/20210303_110620.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per la pasta frolla al cioccolato:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">-375 gr di farina 00.</div><div class="separator" style="clear: both; text-align: center;">-150 gr di zucchero.</div><div class="separator" style="clear: both; text-align: center;">-200 gr di burro.</div><div class="separator" style="clear: both; text-align: center;">-40 gr di cacao amaro in polvere.</div><div class="separator" style="clear: both; text-align: center;">- 1 uovo.</div><div class="separator" style="clear: both; text-align: center;">- 1 cucchiaino di lievito per dolci.</div><div class="separator" style="clear: both; text-align: center;">- un pizzico di sale.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> Ingredienti per il ripieno:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">- 500 gr di quark.</div><div class="separator" style="clear: both; text-align: center;">- 3 uova.</div><div class="separator" style="clear: both; text-align: center;">-150 gr di zucchero.</div><div class="separator" style="clear: both; text-align: center;">-200 gr di burro morbido.</div><div class="separator" style="clear: both; text-align: center;">- la buccia grattugiata di 1 limone biologico.</div><div class="separator" style="clear: both; text-align: center;">- 40 gr di fecola di patate o amido di mais.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsKvHrjGQsihFK7KavzeeKxmBDv9PBzFG9khBPiIAXmkF4bqtUqoPTEWw3yHEjaQAtzpuV3XWyu5MTw8BHoaeWnbqFvGJlwUcYeFkO7Qj4A7TIE-pCg2yKunf_LEPd4oy6iqV4DDf72U/s2048/20210227_190706.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsKvHrjGQsihFK7KavzeeKxmBDv9PBzFG9khBPiIAXmkF4bqtUqoPTEWw3yHEjaQAtzpuV3XWyu5MTw8BHoaeWnbqFvGJlwUcYeFkO7Qj4A7TIE-pCg2yKunf_LEPd4oy6iqV4DDf72U/s320/20210227_190706.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Iniziamo a preparare la pasta frolla al cacao.Con la farina formiamo una fontana e al centro di essa mettiamo il burro a pezzetti,zucchero,uovo,cacao amaro in polvere,il lievito e il pizzico di sale.Impastiamo bene tutti gli ingredienti fino ad avere un impasto liscio e omogeneo.Formiamo una palla e avvolgiamolo con la pellicola.Riponiamolo in frigo per 1 ora.</div><div class="separator" style="clear: both; text-align: center;">Imburriamo e infariniamo uno stampo di 26 cm con la cerniera.Prendiamo la pasta frolla dopo il riposo ne prendiamo 2/3 e il restante lo riavvolgiamo con la pellicola e lo riponiamo in frigo.</div><div class="separator" style="clear: both; text-align: center;">Con la frolla rivestiamo il fondo e i lati della tortiera aiutandoci con le mani e gli diamo uno spessore di 1 o 2 cm.Punzecchiamo il fondo con una forchetta .Nel frattempo che prepariamo la crema riponiamolo in frigo coperto con la pellicola.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu33q0gckEIZ9_Xzp-l084f8mr2VhWVIQX5B-8K-w_8DrI2_g-k91NWYgA-gb4cndgDsQy3B-UltCBTVq4kgpykZjMoWu9ViIpDVeQ6GjRQdUXtOQYHmbklglTHODqsae9ybsdt7CTM8/s2048/20210303_111753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu33q0gckEIZ9_Xzp-l084f8mr2VhWVIQX5B-8K-w_8DrI2_g-k91NWYgA-gb4cndgDsQy3B-UltCBTVq4kgpykZjMoWu9ViIpDVeQ6GjRQdUXtOQYHmbklglTHODqsae9ybsdt7CTM8/s320/20210303_111753.jpg" /></a></div>In una planetaria o in una ciotola mettiamo le uova e lo zucchero.Con l'aiuto di un sbattitore elettrico mondiamoli per 5 minuti fino ad avere un composto chiaro e spumoso.Aggiungiamo poco alla volta la fecola di patate.Continuando a mescolare il tutto aggiungiamo il burro morbido.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMjoNbBBi36dA2DaPNe3XxxbY09d9gzz2QsdJ4AiukpJUCcGxNCiEDyCq4kmX9Sssx22m9nLfKwuG3KIFxOCluKIvmGSrjZKjc4Fc9Fpqj2g3WzUgUX3sSAbeIbjYZckkRP1UwJR1DeY/s2048/20210303_111601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMjoNbBBi36dA2DaPNe3XxxbY09d9gzz2QsdJ4AiukpJUCcGxNCiEDyCq4kmX9Sssx22m9nLfKwuG3KIFxOCluKIvmGSrjZKjc4Fc9Fpqj2g3WzUgUX3sSAbeIbjYZckkRP1UwJR1DeY/s320/20210303_111601.jpg" /></a></div>Uniamo al composto il quark .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B6Xc-z-zsEfv_gpvApPhLjCZGBJsVWsNR-Xv8A0PHlv37ge4GlTU80ynuz-AJQMc-XQmuGQMhQN39jNZH2JmXLJ0MzRN1GISDxo1cpXri7bl4zn4Etp5fTwjTOzEeMjrnXS4248KsKk/s2048/20210303_111419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B6Xc-z-zsEfv_gpvApPhLjCZGBJsVWsNR-Xv8A0PHlv37ge4GlTU80ynuz-AJQMc-XQmuGQMhQN39jNZH2JmXLJ0MzRN1GISDxo1cpXri7bl4zn4Etp5fTwjTOzEeMjrnXS4248KsKk/s320/20210303_111419.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Ed infine la buccia grattuggiata del limone.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg753n8LbARrycS0dF0tntNU-vUkLydQxhzzBKBJl9xE08SeYRCNPF0T_HQuE6sanEtQJMWCq4lPl1cfmvAuYI6Aeo9Fd9AEUeKLM7Yk3RAQEfM5f46l8rBm55OBBBCu5V6YqIrSRP7tKQ/s2048/20210303_112105.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg753n8LbARrycS0dF0tntNU-vUkLydQxhzzBKBJl9xE08SeYRCNPF0T_HQuE6sanEtQJMWCq4lPl1cfmvAuYI6Aeo9Fd9AEUeKLM7Yk3RAQEfM5f46l8rBm55OBBBCu5V6YqIrSRP7tKQ/s320/20210303_112105.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Riprendiamo la pasta frolla al cacao che abbiamo già rifoderato la tortiera.Versiamo la crema al quark.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bDwijZsfCoSDNbYbDaEdzsq2WkvAbQaG5EogxIUwGGDfVcYiLXUDHC9fSsklxqXj-OQ868UWxukODfg_K1sHDUaCe5haBAchFHgRnBhhGuL4y3meTjrK3qV0eE1UTJN9nENCex8KTU4/s2048/20210303_112500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bDwijZsfCoSDNbYbDaEdzsq2WkvAbQaG5EogxIUwGGDfVcYiLXUDHC9fSsklxqXj-OQ868UWxukODfg_K1sHDUaCe5haBAchFHgRnBhhGuL4y3meTjrK3qV0eE1UTJN9nENCex8KTU4/s320/20210303_112500.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Usciamo dal frigo il panetto della pasta frolla e pizzichiamo e stacchiamoli dall'impasto ricoprendo cosi la superficie della crema.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7s_qRwipTwdtRY7Lp68jAzQbxeWwm9Ps1E3HvLvisdMMFwfMWjH9igjPr0TXmnGqgzHCdjLNYqE6yoeKrA5LvPwkPAj_kovCs5LQvJN3FPflUxQMeUEDaamM72Mzq-Hw46Idvg10KN0/s2048/20210303_112606.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7s_qRwipTwdtRY7Lp68jAzQbxeWwm9Ps1E3HvLvisdMMFwfMWjH9igjPr0TXmnGqgzHCdjLNYqE6yoeKrA5LvPwkPAj_kovCs5LQvJN3FPflUxQMeUEDaamM72Mzq-Hw46Idvg10KN0/s320/20210303_112606.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Con una forchetta diamo una forma ai lembi della pasta frolla.</div><div class="separator" style="clear: both; text-align: center;">Inforniamo nel forno già riscaldato a 180 C° per 30/35 minuti.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>i dolci di daniela e non solohttp://www.blogger.com/profile/11957815623810156313noreply@blogger.com1tag:blogger.com,1999:blog-2977444799718244270.post-71287435046442649802021-03-11T19:18:00.002+01:002021-03-11T19:18:36.153+01:00Girelle all'arancia<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-M_LzczvAxqPjf5YZMioxgo7ANBsdZ4zfzQmiCL8CzcBAcocTwZideog3g3PNwaIQuDuAq7PNEtQMj6yAKEdu6vt7sZCuSgrK-ys8GN7dqIUFRJVqG1McsVr92QGMVPd6CoAt8L5r8/s2048/20210213_173827.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-M_LzczvAxqPjf5YZMioxgo7ANBsdZ4zfzQmiCL8CzcBAcocTwZideog3g3PNwaIQuDuAq7PNEtQMj6yAKEdu6vt7sZCuSgrK-ys8GN7dqIUFRJVqG1McsVr92QGMVPd6CoAt8L5r8/s320/20210213_173827.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Salve a tutti oggi prepariamo delle girelle che davvero faranno girare la testa.E lo so i fritti sono sempre i più buoni ma ogni tanto un attimo di bontà ci vuole.L'impasto sarà croccante fuori e morbido all'interno e con lo zucchero che si caramellizza durante la cottura che bontà. Non vi dico più nulla e andiamo a preparare questa golosità.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per il ripieno:</div><div class="separator" style="clear: both; text-align: center;">- 100 gr di zucchero di canna.</div><div class="separator" style="clear: both; text-align: center;">- 1 la buccia di un' arancia biologica grattugiata.</div><div class="separator" style="clear: both; text-align: center;">- cannella in polvere qb</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per l'impasto:</div><div class="separator" style="clear: both; text-align: center;">- 500 gr di farina 00</div><div class="separator" style="clear: both; text-align: center;">-2 uova intere.</div><div class="separator" style="clear: both; text-align: center;">-2 cucchiai di zucchero semolato.</div><div class="separator" style="clear: both; text-align: center;">-200 ml di latte a temperatura ambiente.</div><div class="separator" style="clear: both; text-align: center;">-40 ml di olio di girasole.</div><div class="separator" style="clear: both; text-align: center;">- la buccia grattugiata di un limone biologico.</div><div class="separator" style="clear: both; text-align: center;">- 1 bustina di lievito per dolci.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Olio per friggere.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqNI4RUVWknFaXQJ991MAplT-XN3sWXHlAJttk6Fv0CFnJ-CZ6apxqGNJYUoqF7BkDCIQ5o5QD9x-aO6D6zR4eIFSJaOd7fczCGZlfJoFvbitvPKV3xDIT3IlHHRd0PPtiq6DTjicQQA/s2048/20210213_153933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqNI4RUVWknFaXQJ991MAplT-XN3sWXHlAJttk6Fv0CFnJ-CZ6apxqGNJYUoqF7BkDCIQ5o5QD9x-aO6D6zR4eIFSJaOd7fczCGZlfJoFvbitvPKV3xDIT3IlHHRd0PPtiq6DTjicQQA/s320/20210213_153933.jpg" /></a></div>Prepariamo il ripieno.Versiamo in una ciotola lo zucchero di canna ,la buccia grattugiata dell'arancia e la cannella.Mescoliamo bene il tutto e mettiamolo da parte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TGgzXuctzT0WjCWqeAlmeMxRPo7XbCuffoEnywgPH3DNFEQSkFnSvxRwb6KAzzoXoZLiccL-VM6PsrbVSbNWSEmTDAyMAUQ-egIxK5S8AC3zgvPHwGLnG73h0H0Jle47K31Bg1sSsls/s2048/20210213_154210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TGgzXuctzT0WjCWqeAlmeMxRPo7XbCuffoEnywgPH3DNFEQSkFnSvxRwb6KAzzoXoZLiccL-VM6PsrbVSbNWSEmTDAyMAUQ-egIxK5S8AC3zgvPHwGLnG73h0H0Jle47K31Bg1sSsls/s320/20210213_154210.jpg" /></a></div>In una ciotola mettiamo le uova e lo zucchero e mescoliamoli.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvuvlFFqWqz4TTLZRJuQg5nje_a7huxmCWgdjfivScX_QYIyLkGJdZ0gavJOG65fETd18n0biWwiTsu5a6u2bVe7IbLbY-kOLZosY8-ZMqbmKP6MgH1swP18rBkkyd5fJH_EVK7KmPcA/s2048/20210213_154543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvuvlFFqWqz4TTLZRJuQg5nje_a7huxmCWgdjfivScX_QYIyLkGJdZ0gavJOG65fETd18n0biWwiTsu5a6u2bVe7IbLbY-kOLZosY8-ZMqbmKP6MgH1swP18rBkkyd5fJH_EVK7KmPcA/s320/20210213_154543.jpg" /></a></div>Uniamo la farina,la buccia grattugiata di un limone e il latte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUZZiw2Dsm8WluTiVgYcNi-5z8OhU1sZ7nunCrIDtnXNbDeszqDdgAcA1bBjb3_RWTkS-fxt5-itUtVbM2_J0_oIL0s5YGp1hDE8gmN1W1x67nuIDQJCYkh77wKdmCAZ8l17Bgo-90ms/s2048/20210213_154629.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUZZiw2Dsm8WluTiVgYcNi-5z8OhU1sZ7nunCrIDtnXNbDeszqDdgAcA1bBjb3_RWTkS-fxt5-itUtVbM2_J0_oIL0s5YGp1hDE8gmN1W1x67nuIDQJCYkh77wKdmCAZ8l17Bgo-90ms/s320/20210213_154629.jpg" /></a></div>Versiamo l'olio di girasole e il lievito per dolci.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBxQ-zVfhoDXhMJ-MeCqh1mFiGkl9BGLpvwVQLYLNQeIMFw6oJNgA_sRNsNpo7AJSD3fqFve4lCyK3Q1kh8y7vK9ICC09SwhVTPM9I6Uyf1p7CD2iDdhgE1iE5Yr6DCKgao3rvlYnAuo/s2048/20210213_154712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBxQ-zVfhoDXhMJ-MeCqh1mFiGkl9BGLpvwVQLYLNQeIMFw6oJNgA_sRNsNpo7AJSD3fqFve4lCyK3Q1kh8y7vK9ICC09SwhVTPM9I6Uyf1p7CD2iDdhgE1iE5Yr6DCKgao3rvlYnAuo/s320/20210213_154712.jpg" /></a></div>Mescoliamo bene il tutto fino ad avere un composto liscio e omogeneo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdzZZb79jJ7_Pd5J0se4UCd_cl4dH_BLrYVtWwqFKhHX-yi3i252GP1cbsXLAQ6O6vOhVWisI0oRkIOzyIFuFymIjwkiNtJapapB7bd9PLGbBisIbs1-iwkUruBXtufEYTWIhWABZixw/s2048/20210213_155412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdzZZb79jJ7_Pd5J0se4UCd_cl4dH_BLrYVtWwqFKhHX-yi3i252GP1cbsXLAQ6O6vOhVWisI0oRkIOzyIFuFymIjwkiNtJapapB7bd9PLGbBisIbs1-iwkUruBXtufEYTWIhWABZixw/s320/20210213_155412.jpg" /></a></div>Formiamo una palla e copriamo con un cannovaccio e lasciamolo lievitare per 30 minuti a temperatura ambiente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54mZWbTfB42d7_qPX166AUsQw4QNlGX9UUDMOn9rRvYHIWaGzuDS68iScd0oHZdsvyyfeNRbq1MGxOrcSjpGdRjwnELPpV16ijj_8do3HhjSw4T1mfxbe_1dxaRsWT8l2-1cHoyTqpoo/s2048/20210213_155805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54mZWbTfB42d7_qPX166AUsQw4QNlGX9UUDMOn9rRvYHIWaGzuDS68iScd0oHZdsvyyfeNRbq1MGxOrcSjpGdRjwnELPpV16ijj_8do3HhjSw4T1mfxbe_1dxaRsWT8l2-1cHoyTqpoo/s320/20210213_155805.jpg" /></a></div>Dividiamo l'impasto in due parti,ne stendiamo la prima metà in un piano infarinato fino ad uno spessore di 2/3 mm.Diamo la forma di un rettangolo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVhPy6QuugOw8wc293AuowPziI7wY4zOrYC-qMtiSRQS16vxHMVEzGpi-byGCMKNbe1gUxnDDMVCA6P35a9ImNXrSPyDhyphenhyphensRl__RxtcBi8ik2Kkgkv1h7vzQI-ggnbaX00FJhajSnFVs/s2048/20210213_155916.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVhPy6QuugOw8wc293AuowPziI7wY4zOrYC-qMtiSRQS16vxHMVEzGpi-byGCMKNbe1gUxnDDMVCA6P35a9ImNXrSPyDhyphenhyphensRl__RxtcBi8ik2Kkgkv1h7vzQI-ggnbaX00FJhajSnFVs/s320/20210213_155916.jpg" /></a></div>Spennelliamo la superficie con un pò d'acqua.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXt04qPGgRMtp8IQchII7Tz39GHWPXuPIo6K3JGIhdNXT04s-DlbPp2txEGwpe3uvNytcCzr-0bLILQNcfdFbgQvuRjT31JKkTYkgLnoF2HOE6RVBn3OIKPVOXjwKIy1yFqPglt7y91g/s2048/20210213_160054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXt04qPGgRMtp8IQchII7Tz39GHWPXuPIo6K3JGIhdNXT04s-DlbPp2txEGwpe3uvNytcCzr-0bLILQNcfdFbgQvuRjT31JKkTYkgLnoF2HOE6RVBn3OIKPVOXjwKIy1yFqPglt7y91g/s320/20210213_160054.jpg" /></a></div>Cospargiamo con metà dello zucchero aromatizzato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JlqRWznoPgRebm12wSDu4iQccpTFsP6YQC_T8dwlGglsGBYrArJTuqiZuLCjh31OD454qhzw-ziE4fmAsaYDQDxROReFtPwd37xz2q6s1qYI2ycce79i0dGioYVy4d6jnXaVG5B1wxc/s2048/20210213_160134.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JlqRWznoPgRebm12wSDu4iQccpTFsP6YQC_T8dwlGglsGBYrArJTuqiZuLCjh31OD454qhzw-ziE4fmAsaYDQDxROReFtPwd37xz2q6s1qYI2ycce79i0dGioYVy4d6jnXaVG5B1wxc/s320/20210213_160134.jpg" /></a></div>Basgniamo bene i bordi con un pennellino imbevuto d'acqua.Arrotoliamo l'impasto su se stesso,dal lato lungo e ben stretto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJKHbobN6ONoO3Nq4Ei0d2hUnLPpcO3mDs30E2w-JGuDgFKYqcJEIl29xQD7ykechEd5EPodvh_pY-uzPlTda-8BCP7Lc5CuN2DlmjRenr2nwEvHwyK7r2MX_64yHqXcw5EQcrb7JbN0/s2048/20210213_160928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJKHbobN6ONoO3Nq4Ei0d2hUnLPpcO3mDs30E2w-JGuDgFKYqcJEIl29xQD7ykechEd5EPodvh_pY-uzPlTda-8BCP7Lc5CuN2DlmjRenr2nwEvHwyK7r2MX_64yHqXcw5EQcrb7JbN0/s320/20210213_160928.jpg" /></a></div>Tagliamo il rotolo a fette di 1 cm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYNebTZi1C3bguTaErYkcHWiS2K3AVafA-esMD61eQAU_lnOHcZvKKeTG0_PSk3Un5pvSdAyh5uhUjRkqHtw7xCa40vwyFcsGRJFDy8fLrYYWqkdBLyF9yshl6cOpLRDH4CY8P6CARg4/s2048/20210213_161217.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYNebTZi1C3bguTaErYkcHWiS2K3AVafA-esMD61eQAU_lnOHcZvKKeTG0_PSk3Un5pvSdAyh5uhUjRkqHtw7xCa40vwyFcsGRJFDy8fLrYYWqkdBLyF9yshl6cOpLRDH4CY8P6CARg4/s320/20210213_161217.jpg" /></a></div>Scaldiamo l'olio di semi e quando arriva a temperatura ( 170 C°) o facciamo la prova con un bastoncino di legno lungo .Basta immergerlo e non appena vediamo che inizia a formarsi delle bolle è a temperatura.Friggiamole ambo i lati fino a doratura.Adagiamole su carta da forno e non su carta da cucina perchè si attacca lo zucchero che si sarà sciolto.Prima di friggere le altre con una schiumarola puliamo l'olio dallo zucchero sciolto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-M_LzczvAxqPjf5YZMioxgo7ANBsdZ4zfzQmiCL8CzcBAcocTwZideog3g3PNwaIQuDuAq7PNEtQMj6yAKEdu6vt7sZCuSgrK-ys8GN7dqIUFRJVqG1McsVr92QGMVPd6CoAt8L5r8/s2048/20210213_173827.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-M_LzczvAxqPjf5YZMioxgo7ANBsdZ4zfzQmiCL8CzcBAcocTwZideog3g3PNwaIQuDuAq7PNEtQMj6yAKEdu6vt7sZCuSgrK-ys8GN7dqIUFRJVqG1McsVr92QGMVPd6CoAt8L5r8/s320/20210213_173827.jpg" /></a></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript"><!--
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Laviamoli più volte nell'acqua per togliere ogni residuo d'impurità. Prendiamo uno scolapasta e mettiamo le vongole e luppini quindi mettete lo scolapasta in un recipiente con dell'acqua salata e lasciamoli spurgare le vongole dalla sabbia.Sciaquate nuovamente.<div>Mettete i frutti di mare in padella e coprite subito con un coperchio fin quanto non si apriranno,ci vorranno 3/4 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3DpShN0VOv8KSznnHmK2WdEPhpT8TZwgfeKXNj9TAWTmQSxZuKZId717cd6liVUI5B3hZDVQkgQGz4rmJ8DZeqvTKXC6I-O_Be8EMhsGdiCdoD32qRt7IAoV4puyqPTug6IRkmTvqP0/s2048/20210214_131034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3DpShN0VOv8KSznnHmK2WdEPhpT8TZwgfeKXNj9TAWTmQSxZuKZId717cd6liVUI5B3hZDVQkgQGz4rmJ8DZeqvTKXC6I-O_Be8EMhsGdiCdoD32qRt7IAoV4puyqPTug6IRkmTvqP0/s320/20210214_131034.jpg" /></a></div>Una volta aperti le cozze e le vongole e versate in un recipiente,il liquido di cottura deve essere filtrato con un colino a maglie strette.Sgusciate sia le vongole che le cozze e metteteli da parte insieme a qualche guscio che servirà per la guarnizione.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFKPnAZX3pTmrz1Tv1NSFN6bij74q-JgiEhBDJCR_fme0vRd3Q8WW4eH8EAVuo9lN49D-jZU0ix7ddGK1FnvhWP7WpcvxKiIyqdHq-FtRApH-REbJURTv8Lbxa2L27YxtuWPCo9KBM7g/s2048/20210214_131152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFKPnAZX3pTmrz1Tv1NSFN6bij74q-JgiEhBDJCR_fme0vRd3Q8WW4eH8EAVuo9lN49D-jZU0ix7ddGK1FnvhWP7WpcvxKiIyqdHq-FtRApH-REbJURTv8Lbxa2L27YxtuWPCo9KBM7g/s320/20210214_131152.jpg" /></a></div>In una padella mettete l'olio d'oliva e lo spicchio d'aglio.Lasciatelo che diventa leggermente dorato,a questo punto mettete le cozze e le vongole. Sfumate con il vino bianco e lasciate che evapori.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNOZ6ux9FZRMZBy8wqzeJsQVI4rQYRV0alxoJiQj-q91NJdw5vgIa58PjWJUPwy0NZ6E-71lbEnYaSNP_x68mcZ3NvRuAL7IZhDrT5X_6mWU3pVEAyPvakdYLs151nsIcnfs9eIeuf18/s2048/20210214_131607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNOZ6ux9FZRMZBy8wqzeJsQVI4rQYRV0alxoJiQj-q91NJdw5vgIa58PjWJUPwy0NZ6E-71lbEnYaSNP_x68mcZ3NvRuAL7IZhDrT5X_6mWU3pVEAyPvakdYLs151nsIcnfs9eIeuf18/s320/20210214_131607.jpg" /></a></div>Non appena il vino sarà evaporato versate il liquido dei molluschi.Lavate e tagliate il pomodoro ciliegino e lasciate cuocere per 3/4 minuti.Togliete l'aglio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qimitChDDF0R8XY0fOvQMTx9kxtPJT1gU2DPY1XL1ghNY8HnFzIvBqE6ERwG8mqv3H3UeVUUeVnhrSqkKB2fkWk_A-D4SnSVOHzQKRKNvyGR04JFlqsTEqI1HV7KUB1TQfdp7TKt44w/s2048/20210214_135820.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qimitChDDF0R8XY0fOvQMTx9kxtPJT1gU2DPY1XL1ghNY8HnFzIvBqE6ERwG8mqv3H3UeVUUeVnhrSqkKB2fkWk_A-D4SnSVOHzQKRKNvyGR04JFlqsTEqI1HV7KUB1TQfdp7TKt44w/s320/20210214_135820.jpg" /></a></div>Cuocete la pasta in acqua salata un pò al dente.Con un colino versate la pasta nel condimento che abbiamo preparato.Versate un pò d'acqua di cottura e lasciate risottare un pò la pasta così si formerà anche un ottima cremina.Lavate e tagliate il prezzemolo e cospargetelo sulla pasta a fine cottura.Servite ben caldo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-TZg14aeQcLPbkflRS44bqkHl44uxIjCXLi-gx5eVPsiYEhNugN1k2X4zOirdIuGzVJgDlYIsUX4s38MDGVNfRUqR52xw1tLM9ajcdl5Cp3FWT-RXlBZfahXfsQ26UCTMDDw1DDllFs/s2048/20210214_140506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-TZg14aeQcLPbkflRS44bqkHl44uxIjCXLi-gx5eVPsiYEhNugN1k2X4zOirdIuGzVJgDlYIsUX4s38MDGVNfRUqR52xw1tLM9ajcdl5Cp3FWT-RXlBZfahXfsQ26UCTMDDw1DDllFs/s320/20210214_140506.jpg" /></a></div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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In una padella mettete un filo d'olio e l'aglio e lasciatelo soffriggere.Aggiungete le cozze sgusciate e poi un pò della loro acqua.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAVLU7B5-I9zMartfSBjNlSeFQ2IkiboVBHPBUSRlR6xlOwGHcaU55Mx9GsqJv_RergePKXBKx_StX5zFRUSz62qs3TaG6zuhMlXknLEa2QZ7-WRceOdLNjmGE3_vgIolw5dtwzNacRw/s2048/20210213_124323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAVLU7B5-I9zMartfSBjNlSeFQ2IkiboVBHPBUSRlR6xlOwGHcaU55Mx9GsqJv_RergePKXBKx_StX5zFRUSz62qs3TaG6zuhMlXknLEa2QZ7-WRceOdLNjmGE3_vgIolw5dtwzNacRw/s320/20210213_124323.jpg" /></a></div>Preparate se volete il pesto di pistacchio.In un frullatore mettete 150 gr di pistacchio,40 gr di olio d'oliva e l'acqua delle cozze.Frullate bene il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTEkID2seeAtOcWSaPPi6GUvhH8eK1pFfrHf1RNWkY9KvlBg1x-pN1cPen36Lti9gyYDgRq7JjXfhyEs_UheCDsiEY7-oqfHTe2rEN0tYFbU9V-rEOcbppGA4BHCY8iX4aK3JgJyDVbk/s2048/20210213_124527.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTEkID2seeAtOcWSaPPi6GUvhH8eK1pFfrHf1RNWkY9KvlBg1x-pN1cPen36Lti9gyYDgRq7JjXfhyEs_UheCDsiEY7-oqfHTe2rEN0tYFbU9V-rEOcbppGA4BHCY8iX4aK3JgJyDVbk/s320/20210213_124527.jpg" /></a></div>Lasciate che si amalgano bene i sapori e spegnete il fuoco.Aggiungete un pò di buccia grattugiata di limone senza esagerare ne basta davvero poco per esaltare il piatto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlL4Wh2iPKuinlVMf8k8PpSdptJg4-ytjXoq-FH0pMfPkmZMway2YqgE2FbWuDN7PXlnWNR2KPzSlmhYpLeT_ebQhceJskWvzun9NM2DxkpMfz8yj1XHQskuMZVNXodusGtZtKwUbmX0/s2048/20210213_132701.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlL4Wh2iPKuinlVMf8k8PpSdptJg4-ytjXoq-FH0pMfPkmZMway2YqgE2FbWuDN7PXlnWNR2KPzSlmhYpLeT_ebQhceJskWvzun9NM2DxkpMfz8yj1XHQskuMZVNXodusGtZtKwUbmX0/s320/20210213_132701.jpg" /></a></div>In una pentola con acqua salata cuocete la pasta al dente.Scolatela ma non buttate via la sua acqua di cottura.Uniamo la crema di pistacchio e cozze e amalgamiamo bene gli ingredienti.Versiamo un pò di acqua di cottura della pasta e continuiamo la cottura fino ad ottenere una consistenza cremosa.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIvqxZbcuHy33_eOExOIQsXF2W_x_IKFAkokWj6qTPx9yBZ1uHnLxTXm5YYQcncvCMERo7FYbC4JEbtZnqnfbEM8pJnZvYVh5nWGpDYDTxkiJ_4u6Foankzi5AHjiibbz6mumeO_X8Y4/s2048/20210213_132846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIvqxZbcuHy33_eOExOIQsXF2W_x_IKFAkokWj6qTPx9yBZ1uHnLxTXm5YYQcncvCMERo7FYbC4JEbtZnqnfbEM8pJnZvYVh5nWGpDYDTxkiJ_4u6Foankzi5AHjiibbz6mumeO_X8Y4/s320/20210213_132846.jpg" /></a></div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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text-align: center;">Salve a tutti.Oggi prepareremo gli involtini di pesce spada con la melanzana un piatto che vale la pena di provare.Un piatto semplice ma dal gusto mediterraneo.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti:</div><div class="separator" style="clear: both; text-align: center;">- 2 fette di pesce spada.</div><div class="separator" style="clear: both; text-align: center;">-1 melanzana.</div><div class="separator" style="clear: both; text-align: center;">-4 pomodori piccadilli.</div><div class="separator" style="clear: both; text-align: center;">-prezzemolo qb.</div><div class="separator" style="clear: both; text-align: center;">- 80 gr di parmigiano grattugiato.</div><div class="separator" style="clear: both; text-align: center;">- 1 spicchio di aglio.</div><div class="separator" style="clear: both; text-align: center;">- 50 gr di capperi.</div><div class="separator" style="clear: both; text-align: center;">- 150 gr di pangrattato.</div><div class="separator" style="clear: both; text-align: center;">-olio d'oliva.</div><div class="separator" style="clear: both; text-align: center;">- Sale.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNTY1n7pQ5qWw5SsyyOdhOhK7WruEbLOXgcuSAnF9qOVtjgDlb4DlZfe2YS06iLiIEVvaGY6d_w7nD56HWYXhEDgi7QuESaNRPrY2d7xQxvVacQbD10LHIxED_RTivKtpTfhj8iqqxL8/s2048/20210214_123841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNTY1n7pQ5qWw5SsyyOdhOhK7WruEbLOXgcuSAnF9qOVtjgDlb4DlZfe2YS06iLiIEVvaGY6d_w7nD56HWYXhEDgi7QuESaNRPrY2d7xQxvVacQbD10LHIxED_RTivKtpTfhj8iqqxL8/s320/20210214_123841.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Per prima cosa laviamo la melanzana e tagliamola a fette non troppo sottile.Io ho usato la mandorlina per avere delle fette tutte uguali.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCeWhyphenhyphenxKFLdQcB1DQORVkvL0SLw2xfDdRfEA4iKBLS3A76VaLnkItA82cmHsoDeoUOW741c95dSNhdXW3h_cS1x7a93UzMzqT9LQ-0eVhltatlD8y6i9cUTINbct2IYHZ2EmfwnS8NhE/s2048/20210214_124127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCeWhyphenhyphenxKFLdQcB1DQORVkvL0SLw2xfDdRfEA4iKBLS3A76VaLnkItA82cmHsoDeoUOW741c95dSNhdXW3h_cS1x7a93UzMzqT9LQ-0eVhltatlD8y6i9cUTINbct2IYHZ2EmfwnS8NhE/s320/20210214_124127.jpg" /></a></div>Saliamole e spennelliamole con un pò di olio d'oliva.<br /><div class="separator" style="clear: both; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZqWZEke3kv8gAk9CURPFOngihvWpxMZ-E_fvPbBgJFTUNWggN8JqxNLd-rGyJxaCCsZOyIbfStWf-cv4u8YwJmlGnrJCxVAokbl9oY16M4j9nxh2-aDCb1JovrDOsM3zlbSsYC-tKhA/s2048/20210214_124129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZqWZEke3kv8gAk9CURPFOngihvWpxMZ-E_fvPbBgJFTUNWggN8JqxNLd-rGyJxaCCsZOyIbfStWf-cv4u8YwJmlGnrJCxVAokbl9oY16M4j9nxh2-aDCb1JovrDOsM3zlbSsYC-tKhA/s320/20210214_124129.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;">Grigliamole su una padella di ghisa o in un padella.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdxJvtDjB8nPkmPGHlADKfu0OHqOXAozFQfcVj6aFr3xlRIsBpnFKCiww2_sqbzMsIByzAuPfVkFF0sDtnyrgfnYflIFbJI4mpVrlIIpuckPJ8c7h2mIUTX8-0bWx85lHWRDDKmnMtH4/s2048/20210214_123930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdxJvtDjB8nPkmPGHlADKfu0OHqOXAozFQfcVj6aFr3xlRIsBpnFKCiww2_sqbzMsIByzAuPfVkFF0sDtnyrgfnYflIFbJI4mpVrlIIpuckPJ8c7h2mIUTX8-0bWx85lHWRDDKmnMtH4/s320/20210214_123930.jpg" /></a></div>Tagliamo la pelle del pesce spada e avvolgiamolo nella pellicola.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7t-wrrCbC_cnrSkGQIFT-xweT7FPDBNqFwdNxw3ABWRUKzxpJXh0WfxODe2CBW-hlGosgl8kLQutzGt1dbDqboFUg7AGb_bUafaDzGrmMa8zf64zDAK-hykdWcYABk7QQZmsAlgrH0E/s2048/20210214_124159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7t-wrrCbC_cnrSkGQIFT-xweT7FPDBNqFwdNxw3ABWRUKzxpJXh0WfxODe2CBW-hlGosgl8kLQutzGt1dbDqboFUg7AGb_bUafaDzGrmMa8zf64zDAK-hykdWcYABk7QQZmsAlgrH0E/s320/20210214_124159.jpg" /></a></div>Con un batticarne appiattiamole un pò.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPSQwGJCdHnKx5ZptvNGGhB351YIueCrgcj0b-rXpS7bDENEL9NXAvMkH1KrcxHJLer1UfZnqn3xpUH6BmoMxTaYC5y28USxmsdtALtbemB6h9zzlWfwgPcjHg2wk7dSsP5Ya3WO3isQ/s2048/20210214_131800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPSQwGJCdHnKx5ZptvNGGhB351YIueCrgcj0b-rXpS7bDENEL9NXAvMkH1KrcxHJLer1UfZnqn3xpUH6BmoMxTaYC5y28USxmsdtALtbemB6h9zzlWfwgPcjHg2wk7dSsP5Ya3WO3isQ/s320/20210214_131800.jpg" /></a></div>In una ciotola mettiamo il pangrattato,prezzemolo tagliato,lo spicchio d'aglio tritato e 2 cucchiai di parmigiano.Mescoliamo il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMVhhVvnLMuFj5-DCIcMSd_l4ZanqviV9J02H58nN-ZUaoVJoMwBT6lMEmsMO2zXS9ezfV2c-fb0JrPzyiMYrmMI3gUlwubnYemQBj5BbkJj_wnrR4zwoaheMSw_RyuvwQuS34XDPUhk/s2048/20210214_134914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMVhhVvnLMuFj5-DCIcMSd_l4ZanqviV9J02H58nN-ZUaoVJoMwBT6lMEmsMO2zXS9ezfV2c-fb0JrPzyiMYrmMI3gUlwubnYemQBj5BbkJj_wnrR4zwoaheMSw_RyuvwQuS34XDPUhk/s320/20210214_134914.jpg" width="320" /></a></div>Prepariamo gli involtini.Saliamo le fette di pesce spada.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEm74Ke-m7KuvMAzd1mPZ66uw4uIN72xs3MuUlYN3Yj7C3IqyKVRA_jrEuoczbQTasavN9Wvb4uQ08S9tCMV63Xf8EGQhX2-wpsNPxidJ714BPQ7viIpa4Ks-VfjjgofvMNUvhXn3PO0/s2048/20210214_134930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEm74Ke-m7KuvMAzd1mPZ66uw4uIN72xs3MuUlYN3Yj7C3IqyKVRA_jrEuoczbQTasavN9Wvb4uQ08S9tCMV63Xf8EGQhX2-wpsNPxidJ714BPQ7viIpa4Ks-VfjjgofvMNUvhXn3PO0/s320/20210214_134930.jpg" width="320" /></a></div>Adagiamo una fetta di melanzana.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4Ype8Ez0d5xwSkPd16iei_CCFrfR8TOqeo4tllKyeOGHKeOaCr-xED40WsPt7dzQYWOqL8tT_mVtAxYLxUFJngMbkIslm4G-NkBldymnfsGUaSBMn_e0RrmFRIdRRFKqyDJEDOKra6Y/s2048/20210214_134951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4Ype8Ez0d5xwSkPd16iei_CCFrfR8TOqeo4tllKyeOGHKeOaCr-xED40WsPt7dzQYWOqL8tT_mVtAxYLxUFJngMbkIslm4G-NkBldymnfsGUaSBMn_e0RrmFRIdRRFKqyDJEDOKra6Y/s320/20210214_134951.jpg" /></a></div>Mettiamo i pomodori tagliati a pezzettini e i capperi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQcrQI5P2x6Dvmf9CI8hICc6GPvtDRccEoI_J5z0xPY_TY915uVD708iqtSSDhP5KlK2Y2agPCwYGOSwmNq0Tk_G9lswBK9e19poO8k2d4Bj-lWOTk_ERPL6mrw9ZaKYCYMRHcbm-bPM/s2048/20210214_135024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQcrQI5P2x6Dvmf9CI8hICc6GPvtDRccEoI_J5z0xPY_TY915uVD708iqtSSDhP5KlK2Y2agPCwYGOSwmNq0Tk_G9lswBK9e19poO8k2d4Bj-lWOTk_ERPL6mrw9ZaKYCYMRHcbm-bPM/s320/20210214_135024.jpg" width="320" /></a></div>Aggiungiamo il parmigiano e il mix di pangrattato che abbiamo fatto prima.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFrG57bV8Jspf7tvfXIOj5OhZTlmj-I8tTmbnfemds0UjJjHCcCBAGLMil-fsbFkAp_wSpjAv5ZFzZASB5M7sN0lG7k_qA4EOh_8eUVCIOwUSJrxAywNYN2GikkiNNmXvDvTKjumWfkQ/s2048/20210214_135234.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFrG57bV8Jspf7tvfXIOj5OhZTlmj-I8tTmbnfemds0UjJjHCcCBAGLMil-fsbFkAp_wSpjAv5ZFzZASB5M7sN0lG7k_qA4EOh_8eUVCIOwUSJrxAywNYN2GikkiNNmXvDvTKjumWfkQ/s320/20210214_135234.jpg" /></a></div>Arrotoliamo il pesce spada e passiamolo nel mix di pangrattato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5djWbmCGxhCpPlGyPrFL5Pz6scQdu_NPxR-2Z_Gd3HDZy4BHv922sEhJjxPbU3R-Wk3OeBgILvt-V_WNMTX2KqxFYF79UmZzPD70RLBXkFSSCjAM3X7VlyxEQBz_RCajr7NxNnRlpi0Q/s2048/20210214_135242.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5djWbmCGxhCpPlGyPrFL5Pz6scQdu_NPxR-2Z_Gd3HDZy4BHv922sEhJjxPbU3R-Wk3OeBgILvt-V_WNMTX2KqxFYF79UmZzPD70RLBXkFSSCjAM3X7VlyxEQBz_RCajr7NxNnRlpi0Q/s320/20210214_135242.jpg" /></a></div>In una placca da forno mettiamo la carta da forno e un pò d'olio d'oliva.Adagiamo gli involtini.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTrZytI_F7QuRH7clOUnv5mZYrIu-gpMCrhxsyDTu6NSk_o9Jrhq-EDNT2rr5dbmo6Bnypc-KxsNwYKjCbNUXMlHfyrh7HTefp7bSnwjFLxDiDL1GVwdZH07EvLK85kU14MdoUPZfCZ4/s2048/20210214_135715.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTrZytI_F7QuRH7clOUnv5mZYrIu-gpMCrhxsyDTu6NSk_o9Jrhq-EDNT2rr5dbmo6Bnypc-KxsNwYKjCbNUXMlHfyrh7HTefp7bSnwjFLxDiDL1GVwdZH07EvLK85kU14MdoUPZfCZ4/s320/20210214_135715.jpg" /></a></div>Prima di infornarli mettiamo un filo d'olio sopra.<div>Inforniamo a 180 C° per 20 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg646YV0G9CseElrmuMnAqCL7JbhhvEKe9MLgWGGkJ0-NkJttxyzy5UInI7Kpjq_lY-jsYHlPDNfUSj1JvxEdFMw6ndQxJ1ZZ_ZeDb7H-w318geBp3LX7JYJf8-kFaAtZXBzZA0hwJlCb0/s2048/20210214_144329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg646YV0G9CseElrmuMnAqCL7JbhhvEKe9MLgWGGkJ0-NkJttxyzy5UInI7Kpjq_lY-jsYHlPDNfUSj1JvxEdFMw6ndQxJ1ZZ_ZeDb7H-w318geBp3LX7JYJf8-kFaAtZXBzZA0hwJlCb0/s320/20210214_144329.jpg" /></a></div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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text-align: center;">Salve a tutti oggi prepariamo una crostata morbida al cioccolato con una ganache al cioccolato.E' un dolce sorprendente che conquisterà tutti gli amanti del cioccolato.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcC6DjedRgcrobTda9MEipJ3-dfCyqtu5j-yhlGc5utL51fcA944UcYoYgQj5J6nkpOkZ2ye8WXZ4TuDPsRTkxJTg1ntpXLsPPYB5oUX5Ub5Jip2q3ARrCLVL868GkCRZI_5a87JP_BU/s2048/20210130_120414.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcC6DjedRgcrobTda9MEipJ3-dfCyqtu5j-yhlGc5utL51fcA944UcYoYgQj5J6nkpOkZ2ye8WXZ4TuDPsRTkxJTg1ntpXLsPPYB5oUX5Ub5Jip2q3ARrCLVL868GkCRZI_5a87JP_BU/s320/20210130_120414.jpg" width="320" /></a></div>Ingredienti per la base della crostata morbida:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">-3 uova intere.</div><div class="separator" style="clear: both; text-align: center;">-100 gr di farina 00.</div><div class="separator" style="clear: both; text-align: center;">-120 gr di zucchero semolato.</div><div class="separator" style="clear: both; text-align: center;">-40 gr di burro.</div><div class="separator" style="clear: both; text-align: center;">-100 gr di cioccolato fondente.</div><div class="separator" style="clear: both; text-align: center;">- 2 cucchiaini di lievito per dolci.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per la ganache di cioccolato:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">-200 ml di panna dolce da montare.</div><div class="separator" style="clear: both; text-align: center;">-100gr di cioccolato al latte Lindt ( potete utilizzare qualsiasi marca)</div><div class="separator" style="clear: both; text-align: center;">-100 gr di cioccolato fondente Lindt ( potete utilizzare qualsiasi marca).</div><div class="separator" style="clear: both; text-align: center;">- 30 gr di burro .</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI8ie0Nf33D6cMDEf-13713lGitaEj0R3mDxFS7a6UNceqEmcftd8hyphenhyphenlUsrygbeznYec2WFL0XOmPqVlnpl_krreydOp-43t4lc7tEbmLSEPP5bpLAluPkqMJ-M1uVeRJ56PDj8QkLUM/s2048/20210130_120731.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI8ie0Nf33D6cMDEf-13713lGitaEj0R3mDxFS7a6UNceqEmcftd8hyphenhyphenlUsrygbeznYec2WFL0XOmPqVlnpl_krreydOp-43t4lc7tEbmLSEPP5bpLAluPkqMJ-M1uVeRJ56PDj8QkLUM/s320/20210130_120731.jpg" /></a></div>Per prima cosa prepariamo la base della nostra crostata.In un pentolino sciogliamo a bagnomaria o se volete nel microonde il cioccolato fondente con il burro.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVqOrGrFm7xF4XfgFNBkcgrPZRWKBCgsMFznrgcX-V011U_NjwKr-yI11_-5QxZqhgjOTvJLiXwVKHm2NA3_J5MQ01UJUgVMr4S8TTSgDMTIrxJtazJbZPWiiLCJwXJQaAg1YYaOdLnM/s2048/20210130_121400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVqOrGrFm7xF4XfgFNBkcgrPZRWKBCgsMFznrgcX-V011U_NjwKr-yI11_-5QxZqhgjOTvJLiXwVKHm2NA3_J5MQ01UJUgVMr4S8TTSgDMTIrxJtazJbZPWiiLCJwXJQaAg1YYaOdLnM/s320/20210130_121400.jpg" /></a></div>In una ciotola o planetaria mettiamo le uova e lo zucchero e montiamoli con le fruste elettriche ,finchè il composto non sarà chiaro e gonfio.A questo punto versiamo il cioccolato che abbiamo sciolto prima e continuiamo a mescolare .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6WehGlssHT21P05hyLmpUlMBTWn1IQkzK4tsPOA2LVe4XnQDdCkg-I5oJ-Blri58ZjFhCD5yAPt_hQbXcCwSCh7sbojabMdiTQWYO8wVtxglm4PhHAuFbEN1rZmM5aVmqdXOJkQDxuM/s2048/20210130_121620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6WehGlssHT21P05hyLmpUlMBTWn1IQkzK4tsPOA2LVe4XnQDdCkg-I5oJ-Blri58ZjFhCD5yAPt_hQbXcCwSCh7sbojabMdiTQWYO8wVtxglm4PhHAuFbEN1rZmM5aVmqdXOJkQDxuM/s320/20210130_121620.jpg" /></a></div>Versiamo poco alla volta la farina.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGpdEHcuKNGW65D-01Lufy1EU0NCivgTdNpoA6aimfYWk4IiTAAZ3vYp6gk0BZyNTnzZyMe-daTtN11ahjeZ7iykRdtk1MQ9fsU5GHXljXIK7qjcohwcZpuwjgT8XnJbRwZcXNetBglU/s2048/20210130_121801.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGpdEHcuKNGW65D-01Lufy1EU0NCivgTdNpoA6aimfYWk4IiTAAZ3vYp6gk0BZyNTnzZyMe-daTtN11ahjeZ7iykRdtk1MQ9fsU5GHXljXIK7qjcohwcZpuwjgT8XnJbRwZcXNetBglU/s320/20210130_121801.jpg" /></a></div>E alla fine il lievito.Mescoliamo bene il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW4Yvwfnd90TruO2hgRb5bX5R_Ke27B1i7mJQLS0si2fkl61Ie6PxzM2QtglgHOG4xFJN1jWvJI6lIeowQM6MCcE1TE0IJqdzRR83gJ2PqcchaVHsl3AFV8rvT-mrlbUxVtr7GC6kh1k/s2048/20210130_121939.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW4Yvwfnd90TruO2hgRb5bX5R_Ke27B1i7mJQLS0si2fkl61Ie6PxzM2QtglgHOG4xFJN1jWvJI6lIeowQM6MCcE1TE0IJqdzRR83gJ2PqcchaVHsl3AFV8rvT-mrlbUxVtr7GC6kh1k/s320/20210130_121939.jpg" /></a></div>Imburriamo e infariniamo uno stampo per crostata con il fondo rialzato (detto anche stampo furbo).Versiamo il composto e inforniamo a nel forno già riscaldato a 170 C° per 20/25 minuti.A fine cottura Toglietelo dallo stampo e appoggiatelo su una griglia rialzata e lasciatelo raffreddare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCy40FCfZq-2mFQHvf7cYnG6on3RPB0RSn_7jxEQpnj5oRv6SaepdteJnCkwCJ4FhCEaL4CQQHbERvxaLSYxCX3QMbRvM4CsyZevVXruFjen6v430N4266V26b3pl-aod3yhRhlnDNXI/s2048/20210130_122350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCy40FCfZq-2mFQHvf7cYnG6on3RPB0RSn_7jxEQpnj5oRv6SaepdteJnCkwCJ4FhCEaL4CQQHbERvxaLSYxCX3QMbRvM4CsyZevVXruFjen6v430N4266V26b3pl-aod3yhRhlnDNXI/s320/20210130_122350.jpg" /></a></div>Nel frattempo prepariamo la ganache.Tritate con il coltello entrambi i cioccolati.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb0V70nuc5JaVwbtgO5JLLZ4aF4fLOoPg3QNbcHylTxKbS55I4PEzRE3-sw-V2RHUeFg6PRFZ4yu9uxgf4nRz4Y9NtERYicfkpO-yjjSqoDejtFgTBbG4LTnTTvnA-VF7WehKxt8rhqQ/s2048/20210130_122436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb0V70nuc5JaVwbtgO5JLLZ4aF4fLOoPg3QNbcHylTxKbS55I4PEzRE3-sw-V2RHUeFg6PRFZ4yu9uxgf4nRz4Y9NtERYicfkpO-yjjSqoDejtFgTBbG4LTnTTvnA-VF7WehKxt8rhqQ/s320/20210130_122436.jpg" /></a></div>In un pentolino riscaldate quasi a bollore la panna con il burro.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDJNC4bgDqE_oKUh6fgRp7Uq0rVmQpGFPEVqMhjsGqZGlYhRlEaG2KKuVvGnVknVb1ED6TKXwwm8D1aAN2VAM071apWXxBMjw8F3BOLc1ptvUz7kC3dMCroNI85cbcj5dwfNIFEiccw4/s2048/20210130_122640.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDJNC4bgDqE_oKUh6fgRp7Uq0rVmQpGFPEVqMhjsGqZGlYhRlEaG2KKuVvGnVknVb1ED6TKXwwm8D1aAN2VAM071apWXxBMjw8F3BOLc1ptvUz7kC3dMCroNI85cbcj5dwfNIFEiccw4/s320/20210130_122640.jpg" /></a></div>Non appena si sarà sciolto il burro aggiungete il cioccolato tritato e lasciatelo che si sciolga mescolando continuamente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr9lvIeSwHeZHIcqN0R1ehu7erDY2kLgAEHM1K2NxHpH8oclr9h_aAJutDgy3H_u4t53Tny2CJJWXGueu4Smo0-JQHkPbwUCaGdofwAXo1bWH0IOQ9Y8K1EWwYIo7-OhqXtTV5fTMkn4/s2048/20210130_122817.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr9lvIeSwHeZHIcqN0R1ehu7erDY2kLgAEHM1K2NxHpH8oclr9h_aAJutDgy3H_u4t53Tny2CJJWXGueu4Smo0-JQHkPbwUCaGdofwAXo1bWH0IOQ9Y8K1EWwYIo7-OhqXtTV5fTMkn4/s320/20210130_122817.jpg" /></a></div>Quanto vedete che la crema sarà bel cremosa senza grumi , lasciatelo raffreddare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU-x5jfemWZ6ewnj78IJ3-oG3WC5vYbUewvo-Jj0DwXcOlTw4rAjBFBiPsXD40MFdWSji_59SX0NNHKoMRUcWJ8BD9bfSApv0qTvYGt_ev4uXkSenGnEL2t5tQn3v_sObUJIAQ1O1bJQ/s2048/20210130_134809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU-x5jfemWZ6ewnj78IJ3-oG3WC5vYbUewvo-Jj0DwXcOlTw4rAjBFBiPsXD40MFdWSji_59SX0NNHKoMRUcWJ8BD9bfSApv0qTvYGt_ev4uXkSenGnEL2t5tQn3v_sObUJIAQ1O1bJQ/s320/20210130_134809.jpg" /></a></div>Mettete su un porta porte al centro un cucchiaio di ganache e poi appoggiate la crostata servirà a non far scivolare la base sul porta torte.Versate la crema di cioccolato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MUTUmgRsEc7OoQGezvDeDtPMnvLxGbhxjhwhMo9GHbjyZGk3my7tqQbAXpsqCkSab4HXiDIb0s-qzTq2a3uNhIDNUQ3od_zTlHKwk6v4jCa2HyG3Lnv_v2KEgSdRdkgJth6_qbEfn8s/s2048/20210130_135012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MUTUmgRsEc7OoQGezvDeDtPMnvLxGbhxjhwhMo9GHbjyZGk3my7tqQbAXpsqCkSab4HXiDIb0s-qzTq2a3uNhIDNUQ3od_zTlHKwk6v4jCa2HyG3Lnv_v2KEgSdRdkgJth6_qbEfn8s/s320/20210130_135012.jpg" /></a></div>Riponete in frigo almeno 2 ore. Meglio se questo dolce viene preparato il giorno prima sarà ancora più gustoso .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamL1lkmTgDCplMYJNsh1aRbkElZVPoiL2ieDRmbJr9ZwEtN8cxUIRXpq1o137lD9pdw_cEgth5oZsNpASc9lTSlUPiWQ9ovWNpUQZOg92LYxa3x0tvKpMpTbRKiWEFsvdsonN7QUZbtA/s2048/20210130_135333.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamL1lkmTgDCplMYJNsh1aRbkElZVPoiL2ieDRmbJr9ZwEtN8cxUIRXpq1o137lD9pdw_cEgth5oZsNpASc9lTSlUPiWQ9ovWNpUQZOg92LYxa3x0tvKpMpTbRKiWEFsvdsonN7QUZbtA/s320/20210130_135333.jpg" /></a></div>Un piccolo suggerimento per la decorazione.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQymTenQrgF8IWxNtUA1N4Ux6j6qcSo0OyYIT6RNj2EOgDy96PpzYLXh4DxkSqn4-3MrC6WffqbLYO0BbIF6LODX7k3bfvudO2sp9dew1SI5qEci8KeaeYyrkvTNWvSAMjDlu5lXDupf0/s2048/20210130_135659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQymTenQrgF8IWxNtUA1N4Ux6j6qcSo0OyYIT6RNj2EOgDy96PpzYLXh4DxkSqn4-3MrC6WffqbLYO0BbIF6LODX7k3bfvudO2sp9dew1SI5qEci8KeaeYyrkvTNWvSAMjDlu5lXDupf0/s320/20210130_135659.jpg" /></a></div>Io ho decorato con cacao amaro in polvere.Ho capovolto 2 bicchieri di carta ed ho cosparso sopra il cacao amaro.Dopo di chè ho aggiunto alla decorazione la granella di pistacchio,delle piccole meringhe e gocciole di cioccolato.Ma sta a voi a sbizzararvi con la decorazione.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcUvrp2goT1Kv3LxDZHg6Yv6rMOnuTqnA-ojIWzyzSiB-fw97K6yqVRKPNYTWqGYaH5affqbs8xyweccrdY9W3kVD8Ne9xUT8VKD__xeyhMMNTSMGADUQaw3grxq79fxeiwo7H82MyO8/s2048/20210130_141457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcUvrp2goT1Kv3LxDZHg6Yv6rMOnuTqnA-ojIWzyzSiB-fw97K6yqVRKPNYTWqGYaH5affqbs8xyweccrdY9W3kVD8Ne9xUT8VKD__xeyhMMNTSMGADUQaw3grxq79fxeiwo7H82MyO8/s320/20210130_141457.jpg" /></a></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript"><!--
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text-align: center;">Salve a tutti oggi prepariamo un cremoso risotto con gli scampi.Un risotto davvero delicato e avvolgente con un eplosione di gusto e raffinatezza.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredienti per 4 persone:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">-350 gr di riso carnaroli.</div><div class="separator" style="clear: both; text-align: center;">-1 kg di scampi.</div><div class="separator" style="clear: both; text-align: center;">- due cucchiai di olio d'oliva.</div><div class="separator" style="clear: both; text-align: center;">-1 scalogno circa 40 gr.</div><div class="separator" style="clear: both; text-align: center;">-45 ml di panna fresca.</div><div class="separator" style="clear: both; text-align: center;">-sale.</div><div class="separator" style="clear: both; text-align: center;">Per il fumetto di crostacei:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">-1,200 litro di acqua.</div><div class="separator" style="clear: both; text-align: center;">-1 spicchio d'aglio.</div><div class="separator" style="clear: both; text-align: center;">- 1 gambo di prezzemolo.</div><div class="separator" style="clear: both; text-align: center;">- 1 scalogno.</div><div class="separator" style="clear: both; text-align: center;">-30 ml di Brandy.</div><div class="separator" style="clear: both; text-align: center;">-1 cucchiaio di concentrato di pomodoro.</div><div class="separator" style="clear: both; text-align: center;">-2 cucchiai di olio d'oliva.</div><div class="separator" style="clear: both; text-align: center;">- Scampi teste e carapaci.</div><div class="separator" style="clear: both; text-align: center;">-Sale</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqJGkXwWN-WwaRW9349c5RrfckYSxvCMKb2yJ5lg2JzJz0Si3UIzHyROiOQqVCHrtal9aTnmxb6Xe3_ILdCmE5qyKcuXeg3iRJ097ZW1Kii-JHSvgAUC7EdCeLWFwDqbE0JvQ5paTt98/s2048/20210205_115450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqJGkXwWN-WwaRW9349c5RrfckYSxvCMKb2yJ5lg2JzJz0Si3UIzHyROiOQqVCHrtal9aTnmxb6Xe3_ILdCmE5qyKcuXeg3iRJ097ZW1Kii-JHSvgAUC7EdCeLWFwDqbE0JvQ5paTt98/s320/20210205_115450.jpg" /></a></div>Per prima cosa prepariamo il fumetto di scampi.Laviamo e puliamo gli scampi.Aiutandovi con le forbici tagliate la parte del ventre ed estraete la polpa degli scampi.Con un stuzzicadenti togliete il filamento nero ovvero l'intestino sul dorso degli scampi.A questo punto mettete da parte la polpa degli scampi e prepariamo il fumetto di crostaci.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsTzR6Pivi8BuBHvpI1FSr_ck1qy_Caw79SzfoaCJJuCXrXOlzF5iYuwnlrxVngxTxBlqseV_86n1t_6irMBPc0kRzWMLAXjX5zAw6wLPGETEZQ5wjWQsek8Nb-Lbi4vc5j-cgMQ9W-c/s2048/20210205_120644.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsTzR6Pivi8BuBHvpI1FSr_ck1qy_Caw79SzfoaCJJuCXrXOlzF5iYuwnlrxVngxTxBlqseV_86n1t_6irMBPc0kRzWMLAXjX5zAw6wLPGETEZQ5wjWQsek8Nb-Lbi4vc5j-cgMQ9W-c/s320/20210205_120644.jpg" /></a></div>In una pentola mettiamo l'olio e lo scalogno tritato.E iniziamo a soffriggerlo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXssUj-4MzlslYhZID5_gOzaVOSQ6dV1XoQ3h1Pxbw2TYwEniU66KF7ZrO9-eckEZWf4ZRrQYTD071cGQPK-bbxGY-VmmOXTDuRpymQO-xUeO-ZeVG_Eqx_v0hz032aaVkpuo39cPtb4/s2048/20210205_120902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXssUj-4MzlslYhZID5_gOzaVOSQ6dV1XoQ3h1Pxbw2TYwEniU66KF7ZrO9-eckEZWf4ZRrQYTD071cGQPK-bbxGY-VmmOXTDuRpymQO-xUeO-ZeVG_Eqx_v0hz032aaVkpuo39cPtb4/s320/20210205_120902.jpg" /></a></div>Aggiungiamo l'aglio schiacchiato e lasciamo rosolare il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzqb5a8emldooMlS35CdqSy-jSXutv7ItcQgD7KRQyHnQ-6Z91hzsbirY9XW_w032HxFbUoPkxWKwcSvv9uak4jSxAmWBeHi6HhYcAeCdkZYwT0X2INPEjAwW4pNkt9duHKHwnhEOHJI/s2048/20210205_121130.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzqb5a8emldooMlS35CdqSy-jSXutv7ItcQgD7KRQyHnQ-6Z91hzsbirY9XW_w032HxFbUoPkxWKwcSvv9uak4jSxAmWBeHi6HhYcAeCdkZYwT0X2INPEjAwW4pNkt9duHKHwnhEOHJI/s320/20210205_121130.jpg" /></a></div>A questo punto uniamo i crostaci e rosoliamoli.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjpeYoFl0NO635NG3y6nGZ2Un8TsfyIScdiFnDx6WTqxcR9E68foh8yAE5qFVAuB0DH9P3M_PSJjV74HoCs5cvNopYoOI20HjjqQ5gmW80AmFFXj3qyYfzfq7MmE0uM8ofBPllTZ9BGs/s2048/20210205_121138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjpeYoFl0NO635NG3y6nGZ2Un8TsfyIScdiFnDx6WTqxcR9E68foh8yAE5qFVAuB0DH9P3M_PSJjV74HoCs5cvNopYoOI20HjjqQ5gmW80AmFFXj3qyYfzfq7MmE0uM8ofBPllTZ9BGs/s320/20210205_121138.jpg" /></a></div>Aggiungiamo il Brandy e lasciamolo sfumare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7e4p2Sb-bg9VOWROKvCOoQ17NhSH-4CzOFUaFC3Jn6rRbGHmQjSzlam4kL4sC9HmW1zbVcO0hoeL3UW26jbUp45xKmppCwqtrstWB8oPk9RrBzAgKGMhGc9gp5333HxiyWsISeSZLuM/s2048/20210205_121335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7e4p2Sb-bg9VOWROKvCOoQ17NhSH-4CzOFUaFC3Jn6rRbGHmQjSzlam4kL4sC9HmW1zbVcO0hoeL3UW26jbUp45xKmppCwqtrstWB8oPk9RrBzAgKGMhGc9gp5333HxiyWsISeSZLuM/s320/20210205_121335.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Una volta fatto evaporare la parte alcolica del Brandy aggiungiamo il prezzemolo ,quindi versiamo l'acqua,il sale e il concentrato di pomodoro.</div> <div>Lasciamo cuocere per 25 min.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1_UDYMJt4YKmSM8kp6BiYcoXqVh6W000JZgTYVSXAzoVhfJvRjTqDrwAa5oC4xubohJ_gvU7xDAVHM2fg4ONYO5i1YljkVMW1ym3CGOXkSAzN6o9WcCzlCyelBXmwdNJ9PYFSWUuibU/s2048/20210205_121939.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1_UDYMJt4YKmSM8kp6BiYcoXqVh6W000JZgTYVSXAzoVhfJvRjTqDrwAa5oC4xubohJ_gvU7xDAVHM2fg4ONYO5i1YljkVMW1ym3CGOXkSAzN6o9WcCzlCyelBXmwdNJ9PYFSWUuibU/s320/20210205_121939.jpg" /></a></div><div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa8EEyEWEWGoZBbL3KB_ICrQ60qUbulN6lGQT28XPXXcBLhKcFXYvjn8zm-0dzSHA0BvBuUWIocORBN47cqnPviJicADwklD-Trw6YcsxmYf18HDlcLT5zVX02pv4dNokZBsec4yPdZg/s2048/20210205_121552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa8EEyEWEWGoZBbL3KB_ICrQ60qUbulN6lGQT28XPXXcBLhKcFXYvjn8zm-0dzSHA0BvBuUWIocORBN47cqnPviJicADwklD-Trw6YcsxmYf18HDlcLT5zVX02pv4dNokZBsec4yPdZg/s320/20210205_121552.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">In una padella mettiamo 2 cucchiai di olio d'oliva e uno scalogno tritato facciamolo dorare.A questo punto mettiamo a rosolare la polpa degli scampi e salate.Non appena sarà rosolato toglietelo e mettetelo da parte.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbAJU6qek4eDx_X_xt1CZmZuvs80KIGrBv51_a8QQCreMTtdwGKvW9tiew109N3Nv6kjQYmDffLSC-fC0she2_Mlb28J4YQycqknUK7L2XArDXVsP2bUNbrfitlLaK3lzprPjXlzk91Y/s2048/20210205_122306.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbAJU6qek4eDx_X_xt1CZmZuvs80KIGrBv51_a8QQCreMTtdwGKvW9tiew109N3Nv6kjQYmDffLSC-fC0she2_Mlb28J4YQycqknUK7L2XArDXVsP2bUNbrfitlLaK3lzprPjXlzk91Y/s320/20210205_122306.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Mettete nel trita tutto o frullatore ad immersione metà della polpa degli scampi,versate la panna fresca e aggiungete un pizzico di sale.Frullate il tutto.Con l'altra metà della polpa tagliateli non troppo piccoli e lasciateli da parte.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindLnyKrP_BGzcYqSeOEorTThPRyle6aBsskeDAHttekc6Ro5bz2z9VlCaMjJyhsg4CMUWrVNja6YNKMJ90s1eiDuAC8d02Aa7mMtHHNR5X_wUwGEQun91gJZGMtQxV5DFjnhnaPwGEDo/s2048/20210205_121908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindLnyKrP_BGzcYqSeOEorTThPRyle6aBsskeDAHttekc6Ro5bz2z9VlCaMjJyhsg4CMUWrVNja6YNKMJ90s1eiDuAC8d02Aa7mMtHHNR5X_wUwGEQun91gJZGMtQxV5DFjnhnaPwGEDo/s320/20210205_121908.jpg" /></a></div>Nello stesso tegami tostate il riso per qualche minuto e aggiungete man mano il fumetto di crostaci.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgug6HWbjp8_OUcaK2QzCfcrtzSbRPzjhZmLFDOIcM9MAdAft4KabK2UFM3kPyKr4iz9er_5xUmItBKb2huYo5dMWeBw6HJ8goq2c0cTaqmNLTkXumyF4PuhVVWV8MF548xrL8mwobzbLQ/s2048/20210205_122037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgug6HWbjp8_OUcaK2QzCfcrtzSbRPzjhZmLFDOIcM9MAdAft4KabK2UFM3kPyKr4iz9er_5xUmItBKb2huYo5dMWeBw6HJ8goq2c0cTaqmNLTkXumyF4PuhVVWV8MF548xrL8mwobzbLQ/s320/20210205_122037.jpg" /></a></div>Filtrate il fumetto man mano che lo versate nel riso .Mescolate bene il tutto e non appena il riso assorbe il liquido aggiungetene un mestolo alla volta e mescolate per non farlo attaccare.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBIAdDUQrxt_VXQkrESEfy8eheVJ2rQXdLj7dtbjP9k6ZJwpbGYilSw69n1LpsUacSOXzMEBz4Eh3-bC1ZIXY28VDq_esFCWZjrzR8GyjICZ-IoG5rWjH340dyyh2rAqg_3kKD8njcd4/s2048/20210205_123432.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBIAdDUQrxt_VXQkrESEfy8eheVJ2rQXdLj7dtbjP9k6ZJwpbGYilSw69n1LpsUacSOXzMEBz4Eh3-bC1ZIXY28VDq_esFCWZjrzR8GyjICZ-IoG5rWjH340dyyh2rAqg_3kKD8njcd4/s320/20210205_123432.jpg" /></a></div>A cottura ultimata unite la polpa degli scampi messi da parte. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReY39FVSCOA-FobrlnA3weOsJH2x6wSXlCkzAq3NN3W4IITxoSlXadjgNS0MZ6Yfw1jBVFy612-S_YOjFUSqUorLWysvnxSMxAyI1q2Rc9HFsA58iFrnYY4Eglg9GeCRvi42e9qjYTHs/s2048/20210205_123444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReY39FVSCOA-FobrlnA3weOsJH2x6wSXlCkzAq3NN3W4IITxoSlXadjgNS0MZ6Yfw1jBVFy612-S_YOjFUSqUorLWysvnxSMxAyI1q2Rc9HFsA58iFrnYY4Eglg9GeCRvi42e9qjYTHs/s320/20210205_123444.jpg" /></a></div>Unite la crema degli scampi che abbiamo preparato prima e mantecate bene il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZcpBdpzEjtX7rDdk5SEcTgfP5vuIrhwc7cXGMgJZ6sZ1ab8gh89AkmGWpW18yaGVUHKC03zepdfssF0bgxxu41vtmbPYrh14SLQWW6_CmFGBRsgnISeBxzQ8a0vxVlLNvi58hycy5WA/s2048/20210205_124029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZcpBdpzEjtX7rDdk5SEcTgfP5vuIrhwc7cXGMgJZ6sZ1ab8gh89AkmGWpW18yaGVUHKC03zepdfssF0bgxxu41vtmbPYrh14SLQWW6_CmFGBRsgnISeBxzQ8a0vxVlLNvi58hycy5WA/s320/20210205_124029.jpg" /></a></div>Ed ecco il risotto agli scampi ben cremoso.<br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>i dolci di daniela e non solohttp://www.blogger.com/profile/11957815623810156313noreply@blogger.com0tag:blogger.com,1999:blog-2977444799718244270.post-91891759002661979592021-02-06T19:21:00.001+01:002021-03-11T19:20:44.003+01:00Crostata morbida con crema di pistacchio <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Rp0stAvaXJwwOvjUVBpkYJ8Jp20lfd3wDa_Ljk40qfVLZ7SpMgnobdXEgugcptKW3oecExrIJjd9WN0Jqrj209r5ctVR0FQUByyu3wHpXf-axCgqCcnC9o_Yw0v8pmlCzQwFxJCSdv4/s2048/20210203_111126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Rp0stAvaXJwwOvjUVBpkYJ8Jp20lfd3wDa_Ljk40qfVLZ7SpMgnobdXEgugcptKW3oecExrIJjd9WN0Jqrj209r5ctVR0FQUByyu3wHpXf-axCgqCcnC9o_Yw0v8pmlCzQwFxJCSdv4/s320/20210203_111126.jpg" /></a></div>Salve a tutti oggi vi voglio prendere per la gola.<div>E' una base di crostata soffice fatta con lo stampo furbo che ci permette di mettere delle creme a nostro piacimento.Oggi la propongo con crema al pistacchio e con una ganasce bianca.Vi consiglio di prepararla il giorno prima.</div><div><br /></div><div>Ingredienti :</div><div>Per la crostata soffice :</div><div><br /></div><div>- 3 uova intere.</div><div>- 1 bustina di vanilina.</div><div>- 40 gr di farina 00.</div><div>- 80 gr di fecola di patate.</div><div>-125 gr di zucchero.</div><div><br /></div><div>Per la ganasce Bianca:</div><div><br /></div><div> -150 gr di cioccolato bianco.</div><div>- 150 gr di panna.</div><div>- 20 gr di burro.</div><div><br /></div><div>-2 cucchiai di crema di pistacchio.</div><div>- granella di pistacchio qb.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_myi56iZRm7MIUDqap1jYohBWBZm26miUK0C1S9qbgRrIR4V9Dg1DcLSrFY_6oPSbYEPgkTskjyBBoB2GscO2ZbWL4bEBmXEtjWmX2XeiKWDHV17-DJYIT-G1HEqBM8ag5Bq-TQOB7bY/s2048/20210202_184827.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_myi56iZRm7MIUDqap1jYohBWBZm26miUK0C1S9qbgRrIR4V9Dg1DcLSrFY_6oPSbYEPgkTskjyBBoB2GscO2ZbWL4bEBmXEtjWmX2XeiKWDHV17-DJYIT-G1HEqBM8ag5Bq-TQOB7bY/s320/20210202_184827.jpg" /></a></div>Iniziamo a preparare la base della nostra crostata soffice.</div><div>In una planetaria o con le fruste elettriche iniziamo a montare le uova con lo zucchero fino a quanto non aumentano di volume e diventano ben schiumose.Aggiungiamo la vanillina e a poco a poco la farina e la fecola di patate.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5jp4ggdU7qrdqKDMjtCGNYjaqUNhaFVIPSTufM4kYw0mEFfkfRirMEX-fLnB3UDGANGrarLrnTYdtNtkRb2expIZS-stbJg_Pm9v0hCIGg47lqHHwO8K9n6VG1f0HvMuQsiqlQ4tD9o/s2048/20210202_185103.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5jp4ggdU7qrdqKDMjtCGNYjaqUNhaFVIPSTufM4kYw0mEFfkfRirMEX-fLnB3UDGANGrarLrnTYdtNtkRb2expIZS-stbJg_Pm9v0hCIGg47lqHHwO8K9n6VG1f0HvMuQsiqlQ4tD9o/s320/20210202_185103.jpg" /></a></div>Imburriamo e infariniamo lo stampo per crostate furbo e versiamo il composto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpBlekOcFgMs0I7Q424S87kbc8SWigGx_xtu5-K0gi8nY9BSLVZbvLxF9h7UC1Ckh0pFjRwM2-qzYR-_NzYsGfFGTkUrpIf8Js1AE1yNpbUjfK8ailofD0RsL2Vd5jskaRsEhrDfv2SA/s2048/20210202_185203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpBlekOcFgMs0I7Q424S87kbc8SWigGx_xtu5-K0gi8nY9BSLVZbvLxF9h7UC1Ckh0pFjRwM2-qzYR-_NzYsGfFGTkUrpIf8Js1AE1yNpbUjfK8ailofD0RsL2Vd5jskaRsEhrDfv2SA/s320/20210202_185203.jpg" /></a></div>Livelliamo il composto e inforniamo a 180 C° per 10-15 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnW8X6rJ213dFpi-8A0Q_VvTS1nxKmrASGP0NiUmIM1_6qJ05nefxFdb2mV9Fa57-1r_0QPH_-xWkUydEsM5aq4fgTqEGHAs1B5UjTi6W4A8MF1x9GGWSrUljefgOR_9Itfv-YbUjWf8/s2048/20210202_190717.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnW8X6rJ213dFpi-8A0Q_VvTS1nxKmrASGP0NiUmIM1_6qJ05nefxFdb2mV9Fa57-1r_0QPH_-xWkUydEsM5aq4fgTqEGHAs1B5UjTi6W4A8MF1x9GGWSrUljefgOR_9Itfv-YbUjWf8/s320/20210202_190717.jpg" width="320" /></a></div>Nel frattempo prepariamo la ganasce.In un pentolino mettiamo la panna e facciamolo un pò bollire.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnwba3UAFajMvOuZdut2EQdC6ofxEjkxAQ4g4ZBFXzQPJNog46BjZiA1W89KHH_-FYs__B-86-g-4vuxjf5AGNCnGAKY_0kCYYtY236ioKh3_TYolZ8tzJIZuV26dfLN5iHxCC9hkCl0/s2048/20210202_190738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnwba3UAFajMvOuZdut2EQdC6ofxEjkxAQ4g4ZBFXzQPJNog46BjZiA1W89KHH_-FYs__B-86-g-4vuxjf5AGNCnGAKY_0kCYYtY236ioKh3_TYolZ8tzJIZuV26dfLN5iHxCC9hkCl0/s320/20210202_190738.jpg" /></a></div>Mettiamo il burro e lasciamolo sciogliere.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy_5V-E2mMpyxNmOdemu7r395cR3WGTSGwX2iBKys7C1dsQn9JMAxZNQ_R4mGnqwbJzZahUz_JHazlg4ERlAHSaWJDO3mDy9ChPqClDwTyAwe0MixFV9-xsoc04nECgMfnbJBr2VtIHM/s2048/20210202_190903.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy_5V-E2mMpyxNmOdemu7r395cR3WGTSGwX2iBKys7C1dsQn9JMAxZNQ_R4mGnqwbJzZahUz_JHazlg4ERlAHSaWJDO3mDy9ChPqClDwTyAwe0MixFV9-xsoc04nECgMfnbJBr2VtIHM/s320/20210202_190903.jpg" /></a></div>Aggiungiamo il cioccolato bianco e sciogliamo il tutto.Non appena diventerà una crema liscia spegniamo e lasciamolo raffreddare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2Cng4oSaHrmPRQQnNYeL7UhLNpu3Vnm7lB83uWsVIcmxD0KNKnK7JqJFdTq6zuUW2NGds_ihq66tTwPBb8qKzBPH6i1xNdaY14yWJ1TY4SzwLrQE0SQCDfAqbzdeMas3NFe4b-TRTk/s2048/20210202_191442.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWF2Cng4oSaHrmPRQQnNYeL7UhLNpu3Vnm7lB83uWsVIcmxD0KNKnK7JqJFdTq6zuUW2NGds_ihq66tTwPBb8qKzBPH6i1xNdaY14yWJ1TY4SzwLrQE0SQCDfAqbzdeMas3NFe4b-TRTk/s320/20210202_191442.jpg" /></a></div>Togliamo la crostata dallo stampo e lasciamolo raffreddare.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV33NUQDYe6yWkfLnU-hPlj2OBkiMhY8FFQzps8y7WB3hekDKkg3wUy9kW4e_1Plym3QrLc92XxOkDJ2nrW7GEYqowSY7hOBZiuaj0ezm7ohonG1zhs53N0qJm7vIHKHBwN77BISQwCgQ/s2048/20210202_204249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV33NUQDYe6yWkfLnU-hPlj2OBkiMhY8FFQzps8y7WB3hekDKkg3wUy9kW4e_1Plym3QrLc92XxOkDJ2nrW7GEYqowSY7hOBZiuaj0ezm7ohonG1zhs53N0qJm7vIHKHBwN77BISQwCgQ/s320/20210202_204249.jpg" /></a></div>Mettiamo alla base della crostata la crema di pistacchio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBU6DXnvZlh-a2_8ZaAMrgroHnu0_JYmt5xyxA7vfheA3y6Gfcj3sn2qtKE_z9X3u-djrYc4V6yexCdpmV_kMsvWhfxCwDK3sc1N-aFEj_OdryIUMYs5kMHA1NEpOgMdftHz9nU-EgWqM/s2048/20210202_204451.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBU6DXnvZlh-a2_8ZaAMrgroHnu0_JYmt5xyxA7vfheA3y6Gfcj3sn2qtKE_z9X3u-djrYc4V6yexCdpmV_kMsvWhfxCwDK3sc1N-aFEj_OdryIUMYs5kMHA1NEpOgMdftHz9nU-EgWqM/s320/20210202_204451.jpg" /></a></div>Distribuite bene il tutto uniformemente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QDo6zkbuJG3VjBoXWe9HtVpWLP3LernxaTJOD5fuwcbCdfATRd_T5SBrf3KdveqyvsQE6jjZiZU3KsJJzKPtJHPi1sGnulGVB8_ndvjXW5kc2Ilx6kzAVXrkK9cebAwld08fCy8Om2k/s2048/20210202_205038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QDo6zkbuJG3VjBoXWe9HtVpWLP3LernxaTJOD5fuwcbCdfATRd_T5SBrf3KdveqyvsQE6jjZiZU3KsJJzKPtJHPi1sGnulGVB8_ndvjXW5kc2Ilx6kzAVXrkK9cebAwld08fCy8Om2k/s320/20210202_205038.jpg" /></a></div>Non appena la ganasce è più tiepida versate sopra la crema al pistacchio.Riponete in frigo almeno per 4/5 ore meglio se viene preparata il giorno prima.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoyR6go95Xo7sE_NI114mxbsmddq_h5Od3TgCrThqDppQla7K0tAA35xTiVzCHXa9-3a9k9xpYxGMUV8ByIHivTGYtL_C53-TPuSlKEGSzf_MbAXVQNSqIO7wrTLu_PHG_KIRufuKlgY/s2048/20210203_110338.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoyR6go95Xo7sE_NI114mxbsmddq_h5Od3TgCrThqDppQla7K0tAA35xTiVzCHXa9-3a9k9xpYxGMUV8ByIHivTGYtL_C53-TPuSlKEGSzf_MbAXVQNSqIO7wrTLu_PHG_KIRufuKlgY/s320/20210203_110338.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Non appena la ganasce sarà fredda distribuite la granella di pistacchio in superficie.</div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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text-align: center;">Oggi vi propongo un piatto delizioso e facile da preparare.Da quanto l'ho assaggiato in un ristorante japponese non riesco più a farne a meno.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HT1_L76kY522yMlkoYne4A71SW0VoHgQ3dupq6vLR9GehM-8zZ4jWA-GEGae48breKHI_qudHSU7BBOEXsSj0sxJ6SVzdUTseF0OO5JdbOfALecQDWvI5fD3uaKd1PECadiABc66qx4/s2048/20201231_101543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HT1_L76kY522yMlkoYne4A71SW0VoHgQ3dupq6vLR9GehM-8zZ4jWA-GEGae48breKHI_qudHSU7BBOEXsSj0sxJ6SVzdUTseF0OO5JdbOfALecQDWvI5fD3uaKd1PECadiABc66qx4/s320/20201231_101543.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">La primissima cosa da fare se utilizzate il salmone fresco dovete congelarlo per almeno 90 ore o 5 giorni .E' un procedimento importante per poter eliminare gli Anisakis cioè un verme parassita presente nel pesce come tonno,salmone,sardine,sgombro.Grazie all'abbattimento del pesce uccidiamo questo parassita.O se volete potete utilizzare del salmone surgelato.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Ingredienti:<div> - 2 fette di salmone .</div><div>- 1 cucchiaino di zucchero.</div><div>- 2 cucchiai di salsa di soia.</div><div>- 2 cucchiai di aceto di riso.</div><div>- olio exstravergine d'oliva.</div><div>- sale.</div><div>- Sesamo.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fcQggbZzoepvVRfHItWFi4sOkrc_aQzlYxQtPpRqJ4_RswgQSBRSSK7oePAlvaFZ_LI3zkMBcZUIwkAb0eNiW8KniXqo_sjW7i3MOs18_FWQr67d8xLUcl5BvSwBMZJmVNxaTVk_NLw/s2048/20201231_103717.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fcQggbZzoepvVRfHItWFi4sOkrc_aQzlYxQtPpRqJ4_RswgQSBRSSK7oePAlvaFZ_LI3zkMBcZUIwkAb0eNiW8KniXqo_sjW7i3MOs18_FWQr67d8xLUcl5BvSwBMZJmVNxaTVk_NLw/s320/20201231_103717.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Togliete la pelle del salmone,Staccate la lisca del centro e le varie lisce.Tagliatelo a cubetti.Mettete il tutto in un piatto e guarnite con lo zucchero,il sale ,l'aceto di riso,l'olio e la salsa di soia.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCV9fHqnW2kxv1X5ZaivR4RyRIz0eFL5EEsKbagQeKPAgXjg3R8Cv3EvKb9qRUUoTR3LEPffgQnPL2HiF4DN4ZXpBnIbvZPleN_ToxdDl08XRB7UU9JT87aHLin19P1LnLDDkARVrjiE/s2048/20201231_104301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCV9fHqnW2kxv1X5ZaivR4RyRIz0eFL5EEsKbagQeKPAgXjg3R8Cv3EvKb9qRUUoTR3LEPffgQnPL2HiF4DN4ZXpBnIbvZPleN_ToxdDl08XRB7UU9JT87aHLin19P1LnLDDkARVrjiE/s320/20201231_104301.jpg" /></a></div>Mescolate bene il tutto .Su un piatto da portata adagiate un pò di rucola sovraponete il salmone e guarnire con i semi di sesamo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w3MVIwdIZdoHjNh5I2qk9uHLDMxY3ymw_vvfMexJ-DKMiwzvw-lrQdH_-gKGyx3_5hYoHB8NE9YBfto-LvsOIPmpbVsakxmFKeF_YUu6f-F3WFfxWIMrn3tXdIGgNjo5aUIn36UffdA/s2048/20201231_201643.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w3MVIwdIZdoHjNh5I2qk9uHLDMxY3ymw_vvfMexJ-DKMiwzvw-lrQdH_-gKGyx3_5hYoHB8NE9YBfto-LvsOIPmpbVsakxmFKeF_YUu6f-F3WFfxWIMrn3tXdIGgNjo5aUIn36UffdA/s320/20201231_201643.jpg" /></a></div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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Ebbene si prepareremo i tipici Pancake che solitamente vengono fatti per la colazione , un brunch con gli amici o perchè no una buona merenda.</div><div class="separator" style="clear: both; text-align: center;">Tradizionalmente viene servito con lo sciroppo d'acero ,miele,marmellata e frutta fresca.Ma per noi golosoni possiamo mettere pure la nutella.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxS6_4fRU_UniaBR7jBuUZ4sFWcPmcCcpqAMOzbIptTdsrRxGqej-G0hvWShS30qhxxuwBLXjU0vWh37pZ4ePUxqYl8VsFl-B_wsmRBNPue83Cj1VwShLiSsuG7KZxxJ9Vt0kKaX_vf4/s2048/20210124_093955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxS6_4fRU_UniaBR7jBuUZ4sFWcPmcCcpqAMOzbIptTdsrRxGqej-G0hvWShS30qhxxuwBLXjU0vWh37pZ4ePUxqYl8VsFl-B_wsmRBNPue83Cj1VwShLiSsuG7KZxxJ9Vt0kKaX_vf4/s320/20210124_093955.jpg" /></a></div>Ingredienti per 4 persone .Verranno circa 3 pancake a persona.Ma se vorrete basta raddoppiare la dose per averne di più.<div><br /></div><div>- 100 gr di farina 00.</div><div>- 1 uovo a temperatura ambiente.</div><div>- 1 bicchiere di latte a temperatura ambiente.</div><div>- 20 gr di zucchero.</div><div>- 2 cucchiai di olio di mais o girasoli.</div><div>- un pizzico di sale.</div><div>- 3 gr di lievito per dolci.</div><div>- Burro.</div><div>- 1 bustina di Vanillina.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGY8MseO1NMzAFjB46wZspYb1alZkZbchYEzugjBy_7NFb-T7rjIiOyrRVjuzKgYpFHe79aelguUaJepJ6OE8GzS62jas24wKKyXNwrkN_edRjGZxoNWcse0VMWYpMKe4FHNLEUXs3PMg/s2048/20210124_094305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGY8MseO1NMzAFjB46wZspYb1alZkZbchYEzugjBy_7NFb-T7rjIiOyrRVjuzKgYpFHe79aelguUaJepJ6OE8GzS62jas24wKKyXNwrkN_edRjGZxoNWcse0VMWYpMKe4FHNLEUXs3PMg/s320/20210124_094305.jpg" /></a></div>In una ciotola mettiamo lo zucchero,la vanillina,il pizzico di sale,l'uovo e la farina.</div><div>Con una frusta iniziamo a mescolare.Se volete potete utilizzare una frusta elettrica.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vYGpA08tEP8Mv29jTOb3FwChsg91aCARS-H7AEB4dq5fZw5wSvk8-QDJoH8fjk5CA8yLA7_ZeJdvMi3LkyKaLZwh0kThkC7Ihlfwsi5T23kotWlaWOfVJDE-R2WXUdI3lMsvLcqVcwU/s2048/20210124_094429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vYGpA08tEP8Mv29jTOb3FwChsg91aCARS-H7AEB4dq5fZw5wSvk8-QDJoH8fjk5CA8yLA7_ZeJdvMi3LkyKaLZwh0kThkC7Ihlfwsi5T23kotWlaWOfVJDE-R2WXUdI3lMsvLcqVcwU/s320/20210124_094429.jpg" /></a></div>Aggiungiamo al composto il latte e l'olio.Mescolate bene il tutto.Se si formano dei grumi potete utilizzare un frullatore ad immersione cosi avrete un impasto liscio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsjqqx2b3nlohOq8korreA8v4scqjYacfVVY60m9YgOYAEvwJXpINLMl_ymp13z2qW36u__eY_Rq1qqcgSvNzoX2ngtq5-6v7pVpZiMQaQGtY06KXY3zgMfEtmvhityBFvuUm3hJRGBU/s2048/20210124_094624.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsjqqx2b3nlohOq8korreA8v4scqjYacfVVY60m9YgOYAEvwJXpINLMl_ymp13z2qW36u__eY_Rq1qqcgSvNzoX2ngtq5-6v7pVpZiMQaQGtY06KXY3zgMfEtmvhityBFvuUm3hJRGBU/s320/20210124_094624.jpg" /></a></div>Infine mettiamo il lievito per dolci e mescolate per bene tutto.Copriamo l'impasto con la pellicola e lasciamolo riposare per 1 ora a temperatura ambienta.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9Fe20tZXilMw3TKZ4MVbH8UkVBkeqzRn9KmiDmZIVnZ9PUqdqbbWdeWJVcTsWNocKx44n89V94b7FlMeBDsaahWXjNTmYtz-IkppesWhMAdj1xlDXOCctjt9HgkENgrtJkdxSqPUeDc/s2048/20210124_095100.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9Fe20tZXilMw3TKZ4MVbH8UkVBkeqzRn9KmiDmZIVnZ9PUqdqbbWdeWJVcTsWNocKx44n89V94b7FlMeBDsaahWXjNTmYtz-IkppesWhMAdj1xlDXOCctjt9HgkENgrtJkdxSqPUeDc/s320/20210124_095100.jpg" width="320" /></a></div>Trascorso il tempo riscaldiamo una padella antiaderente lasciamo fondere un pò di burro e versate un mescolino di impasto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83dwPSWgvJt52WbYboSyjQI1-RALQe0J64cEw5jWpLs41uIqcWmB1NG6k2fRqvXDmBqTlhr6ukrN4KaFMHBMBDcnI2JV5Lb2uut276eYkJocL58kAT88tdcENu4L1Tm3fVKUj1UxLuKI/s2048/20210124_095219.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83dwPSWgvJt52WbYboSyjQI1-RALQe0J64cEw5jWpLs41uIqcWmB1NG6k2fRqvXDmBqTlhr6ukrN4KaFMHBMBDcnI2JV5Lb2uut276eYkJocL58kAT88tdcENu4L1Tm3fVKUj1UxLuKI/s320/20210124_095219.jpg" /></a></div>Lasciate che si cuoce il disco noterete durante la cottura che lieviterà e inizia a cuocersi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAAeX6PYH8YzK4B1_JuqKcuqL3i09grZV5T0wyFU64WmcPGb8Xyx03_uW5b_r5Y22e2aLpUl0CI98i2wzLgQqowXA5yWw1d0i0KLwU3FmnYCTQ2oeP_2WrAXWDJEtRRZ9JfuP6t6BFFA/s2048/20210124_095322.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAAeX6PYH8YzK4B1_JuqKcuqL3i09grZV5T0wyFU64WmcPGb8Xyx03_uW5b_r5Y22e2aLpUl0CI98i2wzLgQqowXA5yWw1d0i0KLwU3FmnYCTQ2oeP_2WrAXWDJEtRRZ9JfuP6t6BFFA/s320/20210124_095322.jpg" /></a></div>Non appena noterete che i lati sono cotti girate il pancake e cuocete l'altra metà.Come avrete notato nell'impasto c'è poco zucchero ecco perchè viene servito con lo sciroppo d'acero o quan'altro .</div><div>Mettete i pancake nel piatto e guarniteli a vostro piacimento.</div><div>Servite caldi.<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93aNu6QaKEDk1P8Dn0xTY1jgAbjLC5YJwGwFLICyZ-g3w3BiPinHWaJitkc4bWiT39HcWFqiaJPS8bkeFCpx5QYwUpwJ0oV0f02Oqz8sbzjjLJ4FpsyaMuJPmtYEmQ7aHJ9SynOe6Cfc/s2048/20210124_101019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93aNu6QaKEDk1P8Dn0xTY1jgAbjLC5YJwGwFLICyZ-g3w3BiPinHWaJitkc4bWiT39HcWFqiaJPS8bkeFCpx5QYwUpwJ0oV0f02Oqz8sbzjjLJ4FpsyaMuJPmtYEmQ7aHJ9SynOe6Cfc/s320/20210124_101019.jpg" /></a></div><br /> <p></p></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS15rWkikxIkdDIqDAbgGu7lla9XYO5Lsft1rsYvqVuiutsLT1-A0yBu0oUf5bUDJnmWqfFoAHmJurMof_TxZ6Bp0p_ulj1CSX50NSnRo-7AN2Pjvu_hcoU4KMwQtUQowbPbrmwuwoG3Q/s1600/foto+5+512.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS15rWkikxIkdDIqDAbgGu7lla9XYO5Lsft1rsYvqVuiutsLT1-A0yBu0oUf5bUDJnmWqfFoAHmJurMof_TxZ6Bp0p_ulj1CSX50NSnRo-7AN2Pjvu_hcoU4KMwQtUQowbPbrmwuwoG3Q/s1600/foto+5+512.jpg" width="320" /></a></div>
Ciao a tutti,oggi vi propongo un primo piatto che racchiude il sapore della terra dato dal broccolo e del mare con le cozze nere. Un piatto tradizionale del sud ma fresco e leggero,saporitissimo e con le cozze è una delizia.Ma andiamo alla preparazione della ricetta.<div><br /><div>Ingredienti per 4 persone:</div><div><br /></div><div>400 gr di pasta pennette.</div><div>500 gr di broccolo Siciliano.</div><div>500 gr di cozze nere.</div><div>200 gr pomodoro datterino.</div><div>1 spicchio d'aglio.</div><div>0lio exstravergine di oliva</div><div>Sale</div><div><br /></div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrJjGda4JbhXjmhJiloxSa3mpLF9CHPnnutH2qOJbXPE-NJjxm9HMeuxPKdKc5A3GgcI8ehmVVt8FNUeOmnNg21RTBmGXkDq5A_M8STaDf_IVum2DFxjgequMvpUO09SqguJ4PZaXcI8/s1600/foto+5+502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrJjGda4JbhXjmhJiloxSa3mpLF9CHPnnutH2qOJbXPE-NJjxm9HMeuxPKdKc5A3GgcI8ehmVVt8FNUeOmnNg21RTBmGXkDq5A_M8STaDf_IVum2DFxjgequMvpUO09SqguJ4PZaXcI8/s1600/foto+5+502.jpg" width="320" /></a></div>
Mettiamo a bollire sul fuoco una pentola con acqua salata e tuffiamo le cimette dei broccoli già puliti e tagliati.Lasciate cuocerli per 15/20 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdEzQWPPLA0Z-XhyNHbw1G9SoxwusVQaRBI5avWXtLerDzzfiOKhhfOLaNOtoPqOA5Z1qR7kd3hHJVCP8doAK_b6zXM89j52uwKhOOjulNf0GhSMFjB6spD8QUfDAyOmkz-8jbx1zGf0/s1600/foto+5+508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdEzQWPPLA0Z-XhyNHbw1G9SoxwusVQaRBI5avWXtLerDzzfiOKhhfOLaNOtoPqOA5Z1qR7kd3hHJVCP8doAK_b6zXM89j52uwKhOOjulNf0GhSMFjB6spD8QUfDAyOmkz-8jbx1zGf0/s1600/foto+5+508.jpg" width="320" /></a></div>
Nel frattempo,facciamo rosolare in una padella antiaderente lo spicchio d'aglio con un filo d'olio.Scoliamo con un mestolo bucato le cime dei broccoli e aggiungiamolo al soffritto,mescoliamo e con una forchetta schiacchiamo un pò i broccoli.Non buttiamo via l'acqua dove abbiamo cucinato i broccoli.Laviamo e tagliamo a metà i pomodorini datterino.</div><div>
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Laviamo e puliamo le cozze togliendo anche la barbetta.Mettiamo sul fuoco una padella e versiamo le cozze nere.copriamo con il coperchio.Dopo un paio di minuti saranno pronti sgusciamo le cozze e ne mettiamo alcune da parte per guarnire il piatto.Filtriamo l'acqua dei molluschi.</div></div><div>togliamo l'aglio nei broccoli e aggiungiamo le cozze e spadelliamoli per un minuto.</div><div>nel frattempo rifacciamo ribollire l'acqua dei broccoli e non appena inizia il bollore buttiamo la pasta e lasciamo cuocere .Scoliamola e aggiungiamola nella padella dei broccoli,mescoliamo molto bene e serviamo .Mettiamo nel piatto le cozze lasciate da parte per guarnizione.</div><div><br /></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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Ciao a tutti oggi come promesso vi voglio far degustare un buon gelato con succo d'uva fatto in casa.Oltre al suo bellissimo colore ha un gusto è una cremosità eccezionale.Dato che siamo proprio nel periodo della vendemia e qui in Sicilia fà un caldo ecco che viene in aiuto questo delizioso gelato con croccanti alle mandorle.<br />
<br />
Ingredienti:<br />
-500 gr d'uva nera.<br />
-200 gr di zucchero semolato.<br />
-1 cucchiaio di miele fiori di zagara.<br />
-200 ml di panna da montare fredda.<br />
-2 cucchiai di mascarpone.<br />
-50 gr di croccantino alla mandorla.<br />
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Togliete gli acini dal grappolo e lavateli .<br />
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Metteteli in una caraffa e frullateli con il frullatore ad immersione.Passate il succo d'uva in un colino a maglie fine affinchè non si filtrino i residui dei semini e la buccia.Riponetelo in frigo a raffreddare.<br />
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In un pentolino mettete la panna e lo zucchero,cuoceteli a fuoco basso fin quando lo zucchero non si sciolga completamente,fate attenzione a non farlo bollire.Spegnete il fuoco e lasciatelo raffreddare bene.Non appena sarà freddo mettetelo in frigo per 20 minuti.<br />
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Aggiungete alla purea d'uva la panna zuccherata e mescolate bene.<br />
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Mettete alla purea d'uva il mascarpone e frullate il tutto con il frullatore ad immersione.<br />
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Versate il composto nella gelatiera fino ad ottenere un composto cremoso ci vorranno all'incirca 20 minuti.Per chi non ha una gelatiera può riporlo nel congelatore e ad ogni ora deve mescolarlo con un cucchiaio di legno fino ad avere una consistenza cremosa ma solida.Mettete 4 cucchiai del vostro gelato fatto in casa e mettete sopra il croccantino alla mandorla tritato.<br />
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<span style="color: #f44d2e; line-height: 17.0400009155273px;"><strong style="font-size: 16px; line-height: 22.7199993133545px;">I CORSI DI MAGGIO </strong></span></div>
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<strong style="font-size: 16px; line-height: 22.7199993133545px;">1) CORSO PER PASTICCERE CAKE DESIGNER - PESCARA XXIII EDIZIONE</strong></div>
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<strong style="font-size: 16px; line-height: 22.7199993133545px;">2) MASTER MODELLING CARTOON DISNEY "TRILLI" Anna Rosa Maggio</strong></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">Siamo lieti di annunciarti che la prossima edizione del corso professionale Sweetest per <strong>Pasticcere Cake Designer </strong>della durata di 80 ore si terrà <strong>dall' 11 al 29 maggio 2015</strong>, (due settimane alternate), presso il laboratorio didattico multimediale della Geba Srl, in via Padre Ugolino Frasca, 7 (CH).</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong><span style="color: red;">Le iscrizioni aprono giovedì 19 marzo 2015 alle ore 10.00</span></strong></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Per iscriverti <a href="http://url.snd15.ch/url-394670609-2260509-17032015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank"><u><span style="color: red;">clicca qui</span></u></a></strong></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">Per conoscere le informazioni dettagliate sul corso: <a href="http://url.snd15.ch/url-394670609-2260509-17032015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank"><u>clicca qui</u></a></span></div>
<div style="line-height: 17.0400009155273px; margin-bottom: 1.35em; text-align: left;">
<span style="border: 1pt none windowtext; line-height: 17.0400009155273px; padding: 0cm;"><span style="line-height: 17.0400009155273px;"><span style="line-height: 17.0400009155273px;"><span style="font-size: 10.5pt; line-height: 19.8799991607666px;">- Il 23° corso professionale per <strong>Pasticcere Cake Designer</strong> si terrà a Pescara <strong>dal 13 al 17 maggio</strong> e dal <strong>25 al 29 maggio 2015 </strong>per un totale di 80 ore.</span></span></span></span></div>
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<span style="border: 1pt none windowtext; line-height: 17.0400009155273px; padding: 0cm;"><span style="line-height: 17.0400009155273px;"><span style="line-height: 17.0400009155273px;"><span style="font-size: 10.5pt; line-height: 19.8799991607666px;">- A grande richiesta le due settimane di lezione si alterneranno, con una pausa di una settimana. </span></span></span></span></div>
<div style="line-height: 17.0400009155273px; margin-bottom: 1.35em; text-align: left;">
<span style="border: 1pt none windowtext; line-height: 17.0400009155273px; padding: 0cm;"><span style="line-height: 17.0400009155273px;"><span style="line-height: 17.0400009155273px;"><span style="font-size: 10.5pt; line-height: 19.8799991607666px;">- L’edizione di maggio della “Professional Pastry & Cake Design school” avrà come docente di pasticceria il maestro <strong>Francesco Aquilino </strong>(medaglia d'Oro ad Innsbruck 2014, membro del Direttivo Nazionale F.I.P.). S<em>foglia la sezione dei curriculum sul sito per saperne di più.</em></span></span></span></span><span style="line-height: 17.0400009155273px; text-align: center;"> </span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Ti ricordiamo che al termine del corso viene rilasciato un <strong>attestato della Federazione Italiana Pasticceria Gelateria e Cioccolateria</strong> (FIP) e <strong>Federazione Italiana Cake Designer.</strong></span></span></div>
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<span style="font-size: 16px; line-height: 22.7199993133545px;"><b style="line-height: 22.7199993133545px;">MASTER MODELLING CARTOON DISNEY "TRILLI"</b></span></div>
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<b style="font-size: 16px; line-height: 22.7199993133545px;">Docente Anna Rosa Maggio cake designer</b></div>
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<span style="color: red; line-height: 17.0400009155273px;"><span style="font-size: 16px; line-height: 22.7199993133545px;"><b style="line-height: 22.7199993133545px;">Pescara, 18 maggio 2015</b></span></span></div>
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<span style="font-family: arial, helvetica, sans-serif; line-height: normal;"><span style="font-size: 14px; line-height: 19.8799991607666px;">Per chi desidera specializzarsi nel modelling, la Sweetest School ha istituito questo interessantissimo e divertente Master di una giornata, dedicato alla realizzazione del personaggio cartoon Disney "Trilli" (come in foto).</span></span><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 19.8799991607666px;"> </span></div>
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<span style="font-family: arial, helvetica, sans-serif; line-height: normal;"><span style="font-size: 14px; line-height: 19.8799991607666px;">Un soggetto ideale per le torte dei bambini che piacerà anche ai grandi!</span></span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: normal;">Docente del Master sarà la talentuosissima cake designer Anna Rosa Maggio (medaglia d'Argento ai Campionati Italiani di Cake Design 2014).</span></div>
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<strong style="line-height: 17.0400009155273px;"><span style="color: red; line-height: 17.0400009155273px;"><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: normal;">Ti ricordiamo che i posti sono limitatissimi!</span></span></strong></div>
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<strong style="line-height: 17.0400009155273px;"><span style="color: red; line-height: 17.0400009155273px;"><span style="font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: normal;">le iscrizioni aprono giovedì 19 marzo 2015 alle ore 10:00</span></span></strong></div>
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<strong style="line-height: 17.0400009155273px;"><a href="http://url.snd15.ch/url-394670609-2260510-17032015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit; line-height: 17.0400009155273px;" target="_blank"><span style="color: blue; line-height: 17.0400009155273px;"><span style="font-family: arial, helvetica, sans-serif; line-height: normal;"><span style="font-size: 14px; line-height: 19.8799991607666px;">Leggi il programma</span></span></span></a></strong></div>
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<table cellpadding="10px" cellspacing="0px" class="ecxblock-box-table" style="background-color: white; color: black; font-family: arial; font-size: 12px; line-height: 17.0400009155273px; text-align: center; width: 100%px;"><tbody style="line-height: 17.0400009155273px;">
<tr style="line-height: 17.0400009155273px;"><td style="font-size: 12px; line-height: 17.0400009155273px;" valign="top" width="600"><a class="ecxemail-button ecxlink-button" data-align="center" data-bordercolor="#8c7e51" data-fillcolor="#e76da5" data-font="Arial" data-fontcolor="#ffffff" data-shape="Rounded" data-text="iscriviti al Master" href="http://url.snd15.ch/url-394670609-2260510-17032015.html" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 17.0400009155273px;" target="_blank"><img src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=6C4H4PBq0XISvA4zbg1I6b3qnJv7YVb1cx5kdOiYnYY%3d0&url=http%3a%2f%2fimg.snd15.ch%2fclients%2f12%2fmailpro705510d8f775804074bd9b212606b1d0805ad.png" style="border: none; line-height: 17.0400009155273px;" /></a></td></tr>
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<span style="color: red; line-height: 17.0400009155273px;"><span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">FAI DELLA TUA PASSIONE IL TUO FUTURO!</strong></span></span></div>
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<span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">Ti aspettiamo</strong></span></div>
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<span style="color: #0033cc; cursor: pointer; font-size: 20px; font-weight: inherit; line-height: 28.3999996185303px;"><strong style="line-height: 28.3999996185303px;"><a href="http://url.snd15.ch/url-394670609-2260511-17032015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit; line-height: 17.0400009155273px;" target="_blank">sweetest.it</a>A</strong></span></div>
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<span style="line-height: 17.0400009155273px;"><span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">CORSO PER PASTICCERE CAKE DESIGNER - PESCARA XXII EDIZIONE</strong></span></span></div>
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<img alt="" height="212" src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=UyK3qR773jmdaG9hOShA%2bGu2cV97IIyQv4efUqYkw0s%3d0&url=http%3a%2f%2fimg.snd15.ch%2fclients%2f12%2fmailpro70551%2fcopertina_fb_PE_22_EVENTO_copia_212572.jpg" style="height: 212px; line-height: 17.0400009155273px; width: 572px;" width="572" /></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">Siamo lieti di annunciarti che la prossima edizione del corso professionale Sweetest per <strong>Pasticcere Cake Designer </strong>della durata di 80 ore si terrà <strong>dal 13 al 24 aprile 2015</strong>, presso il laboratorio didattico multimediale della Geba Srl, in via Padre Ugolino Frasca, 7 (CH).</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">L’edizione di aprile della “Professional Pastry & Cake Design school” avrà come docente di pasticceria il maestro <strong>Roberto Lestani </strong>(Campione del mondo di pasticceria, Campione Olimpionico di cioccolateria e Presidente della F.I.P.) <em>sfoglia la sezione dei curriculum sul sito</em></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong><span style="color: red;">Le iscrizioni aprono mercoledì 18 febbraio 2015</span></strong></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Per iscriverti <a data-cke-saved-href="http://url.snd15.ch/url-394670609-2204863-17022015.html" href="http://url.snd15.ch/url-394670609-2204863-17022015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank"><u><span style="color: red;">clicca qui</span></u></a></strong></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">Per conoscere le informazioni dettagliate sul corso: <a data-cke-saved-href="http://url.snd15.ch/url-394670609-2204863-17022015.html" href="http://url.snd15.ch/url-394670609-2204863-17022015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank"><u>clicca qui</u></a></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;">Il corpo docente che affiancherà il maestro Roberto Lestani è composto da:</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Gina Vitucci</strong> vincitrice della <strong>medaglia d’oro</strong> e del primo posto assoluto al Concorso Internazionale “Artistica 2014″ Tirreno CT- Roma da Gustare.</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Silvia Celi</strong> (responsabile FIP Abruzzo Cake Design e medaglia di bronzo ai Campionati Italiani 2014)</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Anna Rosa Maggio</strong> (medaglia d’argento ai Campionati Italiani di Massa Carrara 2014)</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><strong>Jane Hudson</strong> (in arte “Arsenico e Vecchi Merletti”) vincitrice di concorsi di cake design a livello nazionale.</span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Ti ricordiamo che al termine del corso viene rilasciato un <strong>attestato della Federazione Italiana Pasticceria Gelateria e Cioccolateria</strong> (FIP) e <strong>Federazione Italiana Cake Designer.</strong></span></span></div>
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<span style="color: red; line-height: 17.0400009155273px;"><span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">FAI DELLA TUA PASSIONE IL TUO FUTURO!</strong></span></span></div>
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<span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">Ti aspettiamo</strong></span></div>
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<table cellpadding="10px" cellspacing="0px" class="ecxblock-box-table" style="background-color: white; color: black; font-family: arial; font-size: 12px; line-height: 17.0400009155273px; text-align: center; width: 100%px;"><tbody style="line-height: 17.0400009155273px;">
<tr style="line-height: 17.0400009155273px;"><td style="font-size: 12px; line-height: 17.0400009155273px;" valign="top" width="600"><a class="ecxemail-button ecxlink-button" data-align="center" data-bordercolor="#542c26" data-fillcolor="#e76da5" data-font="Arial" data-fontcolor="#ffffff" data-shape="Rounded" data-text="iscriviti al corso" href="http://url.snd15.ch/url-394670609-2204863-17022015.html" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 17.0400009155273px;" target="_blank"><img src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=UyK3qR773jmdaG9hOShA%2bGu2cV97IIyQv4efUqYkw0s%3d0&url=http%3a%2f%2fimg.snd15.ch%2fclients%2f12%2fmailpro70551bd5e2c3e371d45ae8669f1e033214850.png" style="border: none; line-height: 17.0400009155273px;" /></a></td></tr>
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<strong style="line-height: 14.1999998092651px;">FEDERAZIONE INTERNAZIONALE PASTICCERIA GELATERIA CIOCCOLATERIA</strong></div>
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<tr style="line-height: 21.2999992370605px;"><td style="line-height: 21.2999992370605px;"><h1 style="color: #bfbfbf; font-family: 'Segoe UI Light', 'Segoe UI Web Light', 'Segoe UI Web Regular', 'Segoe UI', 'Segoe UI Symbol', HelveticaNeue-Light, 'Helvetica Neue', Arial, sans-serif; font-size: 22.5px; line-height: 31.9500007629395px; margin: 0px 0px 5px;">
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Sabato, 31 Gennaio 2015</div>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
Tutte le News FIP di questo mese</div>
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<h2 style="font-family: 'Lucida Grande'; font-size: 16px; font-weight: normal; line-height: 22.7199993133545px; margin: 0px 0px 10px; text-transform: uppercase;">
NEWSLETTER FIP</h2>
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Carissimi associati FIP, apriamo il 2015 con tante novità e progetti appena ultimati. Una carrellata di informazioni utili per scoprire meglio il mondo della Federazione e l’operato svolto sia in Italia che all’estero. Perché in FIP ci si muove anche durante le festività e di questo siamo fieri,<strong style="line-height: 17.0400009155273px;">per potervi tenere sempre aggiornati su tutto!.</strong></div>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em; text-align: justify;">
<em style="line-height: 17.0400009155273px;">Vi ricordiamo che per qualsiasi cosa la Ns. segreteria è attiva per qualsiasi delucidazione o informazione.</em></div>
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<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
Ecco di seguito tutte le news di questo mese;</div>
</blockquote>
<ul style="line-height: 21.2999992370605px; margin: 0px 0px 20px 1em; padding: 0px 0px 0px 1em; text-align: justify;">
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Uscito il <strong style="line-height: 21.2999992370605px;">primo numero</strong> di “<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/2?_t=912fb021" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"><strong style="line-height: 18.4599990844727px;">Sweet Journal</strong></a>” la rivista<strong style="line-height: 21.2999992370605px;"> firmata FIP senza abbonamento, gratuita e accessibile a tutti</strong>, con tante news del settore, nuove tendenze, eventi, ricette e interviste a personaggi illustri di settore, iscriviti alla newsletter della fip per riceverlo gratuitamente (<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/3?_t=6f4ced4b" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Clicca qui per iscriverti gratuitamente</a>).</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Dal 22 al 26 febbraio</strong> saremo presenti presso la Fiera del<strong style="line-height: 21.2999992370605px;"> Tirreno Ct a Massa</strong> dove dimostreranno le nazionali italiane di Pasticceria Gelateria Cioccolateria e Cake Design che gareggeranno ai campionati del mondo che si volgeranno presso Host Fiera Milano ad ottobre 2015. <strong style="line-height: 21.2999992370605px;">Vi aspettiamo numerosi</strong>! Anche per poter collaborare o eseguire una Demo davanti al pubblico di Fiera Tirreno CT. In questa invitiamo gli associati a partecipare perchè dimostrano le nazionali FIP e campioni mondo in varie discipline, gli aerografisti FIP Marco paoletti ed Isabel Mendes. <strong style="line-height: 21.2999992370605px;">Per prenotazione Hotel Convenzionato FIP</strong>contattare l’Hotel Marina,Via Magliano, 3 Marina di Massa tel. 0585 869894 mail: informazioni@marina-hotel.com</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Ricordiamo</strong>, con questa occasione, che è convocata <strong style="line-height: 21.2999992370605px;">l’Assemblea Nazionale Ordinaria FIP</strong> il giorno 22 febbraio 2015 a Massa Carrara presso la Fiera Tirreno CT– Marina di Massa alle ore 10,00 in prima convocazione ed alle ore 13,00 in seconda convocazione per discutere di tutti gli argomenti FIP a Voi riservati <em style="line-height: 21.2999992370605px;">(approvazione bilancio, comitato organizzativo campionati del mondo, varie ed eventuali)</em> Per qualsiasi informazione e/o delucidazione, vi preghiamo di contattare la ns. Segreteria che è sempre a disposizione all’indirizzo email: segreteria@federazionepasticceri.it . Gli Associati FIP partecipanti all’Assemblea Ordinaria Annuale saranno tenuti a <strong style="line-height: 21.2999992370605px;">presentare regolare tessera di iscrizione FIP 2015.</strong></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Ancora medaglie per la FIP (Federazione Internazionale Pasticceria Gelateria Cioccolateria) al Concorso Mondiale in Lussemburgo; <strong style="line-height: 21.2999992370605px;">Piero Sparago</strong> nella categoria zucchero artistico (oro), <strong style="line-height: 21.2999992370605px;">Katia Casantini e Franciane Tartari</strong> nella categoria zucchero artistico (argento), <strong style="line-height: 21.2999992370605px;">Nerozzi Walter</strong> (argento sculture vegetali e cioccolato) (<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/4?_t=92d7ecc5" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Vedi news</a>)</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Concorso Nazionale Dolce con Nocciola Romana DOP 2014</strong> a Ronciglione, in collaborazione con l’Associazione 1728 Città di Ronciglione (VT), per la categoria Dolci da viaggio a salire sul podio è<strong style="line-height: 21.2999992370605px;">Montini Laura</strong> di Ales in Sardegna, per la Monoporzione <strong style="line-height: 21.2999992370605px;">Massi Marco</strong> di Montegranaro nelle Marche, mentre si aggiudica il primo posto nella categoria sculture artistiche Ernesto Milani da Rovigo.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Continua la<strong style="line-height: 21.2999992370605px;"> collaborazione tra la Fip ed il programma televisivo</strong> condotto da <strong style="line-height: 21.2999992370605px;">Antonella Clerici su Rai 1, Dolci dopo il Tiggì</strong> firmato da Endemol Italia, con il giudice FIP <strong style="line-height: 21.2999992370605px;">Mario Ragona</strong> (Direttivo FIP) ogni mercoledì alle ore 14.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-In tutte le regioni<strong style="line-height: 21.2999992370605px;"> attivati i corsi di pasticceria</strong> nelle sedi ufficiali FIP(<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/5?_t=8cafd554" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Guarda tutti i corsi di Pasticceria FIP</a>)</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-David Belsito</strong> grande artista della scultura di margarina, campione del mondo ed olimpico entra nell’Equipe Eccellenze Italiane Fip.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Pietro Sparago</strong> giovane promessa della pasticceria italiana entra nell’ Equipe Eccellenze Italiane Fip.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-I primi calendari corsi</strong> Fip 2015, a presto altri in arrivo, la pagina in continuo aggiornamento (<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/6?_t=5f982717" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Vedi foto corsi</a>)</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Fip per il sociale</strong>: campagna Selfip con <strong style="line-height: 21.2999992370605px;">l’Ospedale Meyer di Firenze</strong> terminata con grande riscontro il 31 dicembre (<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/7?_t=ec6841d2" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Vedi pagina dedicata</a>)</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Nuova partnership con la scuola <strong style="line-height: 21.2999992370605px;">Professional Cooking Academy</strong></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-A Chieti il 30 novembre si è svolto il <strong style="line-height: 21.2999992370605px;">Chocofestival</strong> con dimostrazioni live e acconciature di<strong style="line-height: 21.2999992370605px;"> cioccolato</strong>realizzate dagli associati Fip.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-La Fip Veneto</strong> presente presso la Fiera di Padova <strong style="line-height: 21.2999992370605px;">Tecno e Food presso l’Agorà</strong> del gusto di Benetti con dimostrazioni di pasticceria e Cake design tenute da <strong style="line-height: 21.2999992370605px;">Ernesto Milani e Maria Perez.</strong></li>
</ul>
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<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
In campo Internazionale questo mese:</div>
</blockquote>
<ul style="line-height: 21.2999992370605px; margin: 0px 0px 20px 1em; padding: 0px 0px 0px 1em; text-align: justify;">
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Deven Wang</strong> entra a far parte dell’Equipe Eccellenze<strong style="line-height: 21.2999992370605px;"> Internazionali</strong> Pasticceria Gelateria Cioccolateria</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Barbara Castiglione</strong> in rappresentanza della Fip ha tenuto dimostrazioni sullo zucchero artistico<strong style="line-height: 21.2999992370605px;">presso la fiera di Hong Kong</strong> con altri colleghi facenti parte della federazione Internazionale Pasticceria Gelateria Cioccolateria, nell’occasione riceve dall’organizzazione una targa di onorificenza per la professionalità.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><strong style="line-height: 21.2999992370605px;">-Massimo Giambelluca</strong> in rappresentanza di FIP al “<strong style="line-height: 21.2999992370605px;">World Congress Israel – Gerusalemme 2014</strong>“, che ha omaggiato durante il congresso mondiale, il Governatore e gli esponenti esteri con Medaglie e Targhe FIP. Il Congresso Mondiale è stato impreziosito con un tour all’interno di attività produttive locali per conoscere meglio i prodotti culinari del territorio. Uno scambio culturale con membri accorsi da altri stati come il Brasile, Danimarca, Israele, Italia ed altri stati membri.</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Accordo siglato con la scuola “<strong style="line-height: 21.2999992370605px;">The Institute of Baking Arts</strong>” di <strong style="line-height: 21.2999992370605px;">Hong Kong</strong>;</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Accordo siglato con la <strong style="line-height: 21.2999992370605px;">Federazione Chef Cipriota </strong></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Accordo siglato con la “<strong style="line-height: 21.2999992370605px;">Guild of Chefs Bulgaria</strong>”</li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;">-Accordo siglato con “<strong style="line-height: 21.2999992370605px;">Everest Ecole Cuisine Machala</strong> “ in <strong style="line-height: 21.2999992370605px;">Equador</strong></li>
</ul>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em; text-align: justify;">
<strong style="line-height: 17.0400009155273px;">Italy – “The Extraordinary Commonplace”</strong> Un video che mira a sfatare i più classici luoghi comuni sugli italiani e mostra invece il grande livello di professionalità ed efficienza che l’Italia ha raggiunto in molti campi. Il filmato è molto bello e dice molte verità di cui possiamo essere fieri, nonostante il sistema Italia. Nella speranza che questo messaggio sia di buon auspicio anche nel nostro settore visto il prossimo evento internazionale di EXPO 2015 (di cui la FIP ha ricevuto il Patrocinio Ufficiale EXPO 2015) sarà interamente dedicato all’alimentazione.</div>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em; text-align: justify;">
<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/8?_t=7198180d" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"><img height="343" src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=UyK3qR773jmdaG9hOShA%2bGu2cV97IIyQv4efUqYkw0s%3d0&url=http%3a%2f%2fm4ev5.mailrouter.it%2frs%2fcontent%2fvideo_fip.jpg" style="border: none; line-height: 18.4599990844727px;" width="708" /></a></div>
<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/9?_t=e5ac89e4" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"></a><div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
<img alt="Hr" height="27" src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=UyK3qR773jmdaG9hOShA%2bGu2cV97IIyQv4efUqYkw0s%3d0&url=http%3a%2f%2fm4ev5.mailrouter.it%2fsites%2fdefault%2ftemplates%2fimg%2fhr_smart.gif" style="line-height: 17.0400009155273px;" width="560" /></div>
<h2 style="font-family: 'Lucida Grande'; font-size: 16px; font-weight: normal; line-height: 22.7199993133545px; margin: 0px 0px 10px; text-transform: uppercase;">
<span style="line-height: 22.7199993133545px; text-decoration: underline;">AVVISO RINNOVO TESSERA FIP</span></h2>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
<a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/10?_t=e01ae726" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"><span style="line-height: 18.4599990844727px;"><img height="129" src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=UyK3qR773jmdaG9hOShA%2bGu2cV97IIyQv4efUqYkw0s%3d0&url=http%3a%2f%2fm4ev5.mailrouter.it%2frs%2fcontent%2ffronte_tessera_fip_ok2015_copia.jpg" style="border: none; line-height: 18.4599990844727px;" width="200" /></span></a></div>
<div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
Gentile Associato FIP, ti ricordiamo che per usufruire di tutti i servizi FIP e per essere presente all'interno degli eventi organizzati dalla Federazione ed usufruire di tutte le convenzioni/agevolazioni con i Ns. partner, bisogna rinnovare la quota associativa che è valida per un anno intero.</div>
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Vi ricordiamo che è già uscito il 1° numero di <a href="http://m4ev5.mailrouter.it/nl/xatbdx/wd5b7k/11?_t=d1d43c60" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Sweet Journal</a>, la <strong style="line-height: 17.0400009155273px;">Rivista Ufficiale della federazione</strong> "gratuita e senza abbonamento" per tutti gli associati e la riceverai direttamente nella tua posta elettronica!</div>
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</script></div>i dolci di daniela e non solohttp://www.blogger.com/profile/11957815623810156313noreply@blogger.com0tag:blogger.com,1999:blog-2977444799718244270.post-6909494485504943382015-01-27T12:00:00.000+01:002015-01-27T13:36:08.228+01:00Frittelle di mele<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL3-acEioGvF-b0wr2XhhMzielFL3NYLqqvjFvUxbCieMHmDnrbRETmDq5heQwe9G08yD9XHbwkyEuLkAvFL6yQkTQyE-2wMXhsJbYkdGWIc_gDvJ6EOUvhrq5hc2C-_KL7Nk8uQcHvM/s1600/foto+5+808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL3-acEioGvF-b0wr2XhhMzielFL3NYLqqvjFvUxbCieMHmDnrbRETmDq5heQwe9G08yD9XHbwkyEuLkAvFL6yQkTQyE-2wMXhsJbYkdGWIc_gDvJ6EOUvhrq5hc2C-_KL7Nk8uQcHvM/s1600/foto+5+808.jpg" height="240" width="320" /></a></div>
Buongiorno a tutti.Ormai carnevale e alle porte e come consuetudine tutti prepariamo tanti dolci fritti.Io oggi vi voglio deliziare con queste squisite fritelle.<br />
<br />
Ingredienti:<br />
-2 mele renetta.<br />
- succo di un limone più la buccia grattugiata.<br />
-2 cucchiai di zucchero di canna.<br />
-3 cucchiai di liquore al marsala o martini.<br />
PER LA PASTELLA:<br />
- 300 gr di farina 00.<br />
-100 gr di zucchero semolato.<br />
-una bustina di vanillina.<br />
- 3 uova.<br />
-buccia grattugiata di un limone biologico.<br />
-latte qb.<br />
-due cucchiai di lievito per dolci.<br />
-un pizzico di sale.<br />
-olio di semi di arachidi per la frittura.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP54ww3S8SCNEj0Aijdkjc7X_MH2MAF5u4Q8qvpttWcBwmXJh0Dg2MlB3I5P8_LhSeY7sK3358x0R5QaVoO8W2-3dAmAQzOls4_iZ6K9kOa4DwkO2SbOrbouveiU_zKv1z5zuFJL5D9A/s1600/foto+5+793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP54ww3S8SCNEj0Aijdkjc7X_MH2MAF5u4Q8qvpttWcBwmXJh0Dg2MlB3I5P8_LhSeY7sK3358x0R5QaVoO8W2-3dAmAQzOls4_iZ6K9kOa4DwkO2SbOrbouveiU_zKv1z5zuFJL5D9A/s1600/foto+5+793.jpg" height="240" width="320" /></a></div>
Sbucciate le mele,eliminate il torsolo centrale con uno scavino e tagliatele a rontelle.Adagiatele su una terrina e cospargetele con lo zucchero di canna e irrorate il tutto con il succo di limone e il liquore.Lasciatele riposare per 30 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0OxVRMklzQgg_vxcV1g2hQKhEv87cnVKMm5Oe_7CSy35UAPTLLk0iEHxddnS-ipfpqBaoOd7SdCJ-YgMhWV4oMfZcm1O2XW5JtZg6o_aaK0MnYZQnouH7yF0Cv4unc9jb1qFLxqUQJ8/s1600/foto+5+794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0OxVRMklzQgg_vxcV1g2hQKhEv87cnVKMm5Oe_7CSy35UAPTLLk0iEHxddnS-ipfpqBaoOd7SdCJ-YgMhWV4oMfZcm1O2XW5JtZg6o_aaK0MnYZQnouH7yF0Cv4unc9jb1qFLxqUQJ8/s1600/foto+5+794.jpg" height="240" width="320" /></a></div>
Nel frattempo in una terrina setacciate la farina con il lievito in una ciotola,unite i tuorli d'uovo,lo zucchero,il sale,il limone grattugiato,la vanillina e il latte quanto basta per ottenere una pastella liscia e omogenea.Lasciatela riposare coperta per 20 minuti.Montate a neve i bianchi dell'uovo e incorporateli piano piano con un movimento dall'alto verso il passo affinchè non smontono nella pastella che abbiamo lasciato a riposare.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23DN9n94Efg2p14BANdDqoI3UF2QqpyApmGgVKg-xkrBse5aOmR5dg9q8_Y3vXCLVWiB5VN2bTNP9IaDUjfn0-5aH81G0iuWg_Tra9FRMfUjthypZa8EbpqHYnP_cwDviMg540VOm7yw/s1600/foto+5+795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23DN9n94Efg2p14BANdDqoI3UF2QqpyApmGgVKg-xkrBse5aOmR5dg9q8_Y3vXCLVWiB5VN2bTNP9IaDUjfn0-5aH81G0iuWg_Tra9FRMfUjthypZa8EbpqHYnP_cwDviMg540VOm7yw/s1600/foto+5+795.jpg" height="240" width="320" /></a></div>
Riscaldate in una padella con bordi alti l'olio d'arachidi a 170 C°.Prendete una fetta di mela immergetela nella pastella e friggetele,fino a che saranno gonfie e dorate.Scolatele per bene e fatele asciugare su carta assorbente.Spolverizzate con zucchero semolato e servite ben caldi.<br />
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Ciao a tutti ecco un ottima ricetta per preparare dei deliziosi dolci fritti.<br />
<br />
Ingredienti:<br />
<br />
-280 gr di farina 00.<br />
-70 gr di burro fuso.<br />
-2 uova.<br />
-70 ml di liquore al Rum.<br />
-20 gr di farina di pistacchio.<br />
-una bustina di lievito per dolci.<br />
-la buccia grattugiata di un limone biologico.<br />
-1 pizzico di sale.<br />
-olio d'arachidi per friggere.<br />
<div class="separator" style="clear: both; text-align: center;">
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In un recipiente versate la farina setacciata,le uova al centro,il burro fuso,il sale,lo zucchero,la scorza grattugiata del limone e la farina di pistacchio.<br />
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Aggiungete il lievito setacciato e mescolate per bene tutti gli ingredienti.<br />
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Scaldate abbondante olio in padella e portate ad una temperatura di 170C°.<br />
Prendete un cucchiaio d'impasto e friggete poco alla volta le castagnole,non appena sono dorate,scolatele per bene su carta assorbente.<br />
Passatele nello zucchero semolato e serviteli caldi.<div class="blogger-post-footer"><script type="text/javascript"><!--
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Ciao a tutti voglio iniziare l'anno nuovo con questa nuova iniziativa.Quanti di noi desiderano approfondire le conoscenze del mondo della pasticceria e da veri professionisti del settore.Ecco adesso non ci sono scuse vi presento SWEETEST i corsi di pasticceria e cake designer. </div>
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<span style="line-height: 17.0400009155273px;"><span style="font-size: 16px; line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">CORSO PER PASTICCERE CAKE DESIGNER - PESCARA XXI EDIZIONE</strong></span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Carissimi amici e amiche, ben ritrovati!</span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Cominciamo questo nuovo anno </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: 14px;">carichi di entusiasmo, </span><span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">rinnovando gli auguri a tutti! </span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Siamo desiderosi di svelarti tutte le novità che abbiamo in serbo per te. Ecco le prime imperdibili <strong>news!</strong></span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">- Per prima cosa siamo felicissimi di annunciarti il ritorno di un altro grande maestro che sarà nostro docente di pasticceria alla “Professional Pastry & Cake Design school” XXI edizione: <a href="http://url.snd23.ch/url-394670609-2115905-07012015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank"><strong>Gennaro Volpe</strong></a> (Equipe Eccellenze Italiane, vice presidente F.I.P.).</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">- Il 21° corso professionale per <strong>Pasticcere Cake Designer</strong> si terrà a Pescara <strong>dal 16 al 20 febbraio</strong> e dal <strong>2 al 6 marzo 2015 </strong>per un totale di 80 ore.</span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">- Si tratta di un’<strong>edizione speciale</strong> in cui le due settimane di lezione si alterneranno, in modo da venire incontro alle esigenze di molti di voi che non possono allontanarsi dai proprio impegni per due settimane consecutive. In questo modo avrai la possibilità di esercitarti anche a casa durante la settimana di pausa.</span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong><span style="color: red;">Le iscrizioni della XXI edizione apriranno venerdì 9 gennaio 2015 alle ore 10:00</span></strong></span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong>Per iscriverti al corso <span style="font-size: 16px; line-height: 22.7199993133545px;"><a href="http://url.snd23.ch/url-394670609-2115906-07012015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit; line-height: 22.7199993133545px;" target="_blank"><span style="color: red; line-height: 22.7199993133545px;">clicca qui</span></a></span></strong></span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Per conoscere le informazioni dettagliate sul corso ed il programma formativo: <a href="http://url.snd23.ch/url-394670609-2115907-07012015.html" style="color: #0033cc; cursor: pointer; font-weight: inherit;" target="_blank">clicca qui</a></span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Per questa edizione il nostro eccezionale staff di docenti di cake design sarà composto da:</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong>Gina Vitucci</strong> vincitrice della medaglia d’oro Della Medaglia d’oro assoluto al concorso Internazionale “Artistica 2014″ Tirreno CT Roma da Gustare.</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong>Silvia Celi</strong> (responsabile FIP Abruzzo Cake Design)</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong>Anna Rosa Maggio</strong> (medaglia d’argento ai Campionati Italiani di Massa Carrara 2014)</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;"><strong>Jane Hudson</strong> (in arte Arsenico e Vecchi Merletti) vincitrice di concorsi di cake design a livello nazionale</span></span></div>
<div style="font-size: 12px; line-height: normal; margin-bottom: 1.35em; text-align: left;">
<br /></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">- Il Master in <strong>Ghiaccia Reale</strong> con i fantastici Red Carpet Cake Design (Equipe Eccellenze Italiane) per apprendere ed approfondire questa meravigliosa arte in tutte le sue tecniche e sfumature <strong>è già on line</strong> ed acquistabile sul nostro sito (al momento ci sono ancora dei posti disponibili). Ti ricordiamo che si tratta dell’unica data in Abruzzo, non perdere questa opportunità ! Per maggiori dettagli e per iscriverti consulta la sezione “corsi in programma”.</span></span></div>
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<span style="font-size: 14px; line-height: 19.8799991607666px;"><span style="font-family: arial, helvetica, sans-serif;">Ti ricordiamo che al termine del corso viene rilasciato un <strong>attestato della Federazione Italiana Pasticceria Gelateria e Cioccolateria</strong> (FIP) e <strong>Federazione Italiana Cake Designer.</strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzP1u1OthMdDB0baMZ4p1WCEEMPIUWGNBpK9uFkq6q4NA-wl8R94VEQQC3AEcdMPFZEBnL5nSGQYdLsGnNxGUGLRYGsRNkgJdFNsnZyScfzttBOYc0JVkVNuCoJhJ3ckhDDJ-XG_jf8c/s1600/foto+7+1017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzP1u1OthMdDB0baMZ4p1WCEEMPIUWGNBpK9uFkq6q4NA-wl8R94VEQQC3AEcdMPFZEBnL5nSGQYdLsGnNxGUGLRYGsRNkgJdFNsnZyScfzttBOYc0JVkVNuCoJhJ3ckhDDJ-XG_jf8c/s1600/foto+7+1017.jpg" height="240" width="320" /></a></div>
Ciao a tutti oggi vi propongo una vellutata di fagioli borlotti con gamberi.Da provare assolutamente.<br />
Ecco gli ingredienti:<br />
<br />
- 200 gr di Fagioli Borlotti già cotti.<br />
- 2 spicchi d'aglio.<br />
- 12 gamberoni.<br />
- 1 carota.<br />
- 3 cucchiai di lenticchia già cotta.<br />
- 3 cucchiai di marsala secco.<br />
- 2 filetti d' acciuga sott'olio.<br />
- un rametto di rosmarino.<br />
- un peperoncino.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-PktAH6_RHS1n4XuMNxrBTXI-6808Jqg3awdr_aEmLzTqVegMiale279JEeOtQTPZH0DYQk_kSdxsITYkXRCre7bDSUKsraonmYOk5qwbe6r65vuI7k8PHK3gamsAgw0qWH-7G2Qpb4/s1600/foto+7+1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-PktAH6_RHS1n4XuMNxrBTXI-6808Jqg3awdr_aEmLzTqVegMiale279JEeOtQTPZH0DYQk_kSdxsITYkXRCre7bDSUKsraonmYOk5qwbe6r65vuI7k8PHK3gamsAgw0qWH-7G2Qpb4/s1600/foto+7+1000.jpg" height="240" width="320" /></a></div>
In una padella versate un filo d'olio e fate dorare l'aglio.Tritate la carota e fateli soffriggere in padella con i filetti di acciuga e il peperoncino.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkrB6XLSR-HlV6rux5z38BbkP6I7auBIfGzD9TE3VRN3uJJvdHv9M5aMo-p5gH3nxlXK7uqcq16-mUjhFNKzCErJMEmJgH2jbc__cFOKGc5UFPPeNg3-g2VbnE8VwSAHJY5fhmPFt8H0/s1600/foto+7+1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkrB6XLSR-HlV6rux5z38BbkP6I7auBIfGzD9TE3VRN3uJJvdHv9M5aMo-p5gH3nxlXK7uqcq16-mUjhFNKzCErJMEmJgH2jbc__cFOKGc5UFPPeNg3-g2VbnE8VwSAHJY5fhmPFt8H0/s1600/foto+7+1001.jpg" height="240" width="320" /></a></div>
Togliete l'aglio e aggiungete i fagioli borlotti.Aggiustate di sale e lasciateli insaporire per due minuti.<br />
Togliete il peperoncino e passateli nel mixer aggiungendo un pò di brodo vegetale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzYTHiE_fV-LRTu2J2GEhH15ITEK5YV8wM3ZpZHidIdNafildMvJJl1ql_fz25axSNjeBy0qiX4YeA1XUoT6jhadB_xemzxt49v_zfrIKJu-fnTA4yqUBSlSRx8JRKN3pQAEq7llyKxQ/s1600/foto+7+1005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzYTHiE_fV-LRTu2J2GEhH15ITEK5YV8wM3ZpZHidIdNafildMvJJl1ql_fz25axSNjeBy0qiX4YeA1XUoT6jhadB_xemzxt49v_zfrIKJu-fnTA4yqUBSlSRx8JRKN3pQAEq7llyKxQ/s1600/foto+7+1005.jpg" height="240" width="320" /></a></div>
Riscaldate una padella versate un filo d'olio e il rosmarino.Rosolate la lenticchia e spegnete il fuoco.<br />
Sgusciate i gamberi eliminate dal dorso il filamento nero.Riscaldate una padella con un filo d'olio e rosolatevi i gamberoni per qualche minuto.Sfumate con il marsala unite la lenticchia e lasciate insaporire.<br />
In un piatto mettete qualche cucchiaiate della velluttata di fagioli borlotti.Adagiate sopra i gamberoni mettete un pò di lenticchia e un filo d'olio d'oliva.Servite caldo.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<strong style="line-height: 14.1999998092651px;">FEDERAZIONE INTERNAZIONALE PASTICCERIA GELATERIA CIOCCOLATERIA</strong></div>
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<tr style="line-height: 21.2999992370605px;"><td style="line-height: 21.2999992370605px;"><h1 style="color: #bfbfbf; font-family: 'Segoe UI Light', 'Segoe UI Web Light', 'Segoe UI Web Regular', 'Segoe UI', 'Segoe UI Symbol', HelveticaNeue-Light, 'Helvetica Neue', Arial, sans-serif; font-size: 23px; line-height: 31.9500007629395px; margin: 0px 0px 5px;">
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Mercoledi, 3 Dicembre 2014</div>
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Rossano Vinciarelli Campione del Mondo di Pasticceria</div>
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<h2 style="font-family: 'Lucida Grande'; font-size: 16px; font-weight: normal; line-height: 22.7199993133545px; margin: 0px 0px 10px; text-transform: uppercase;">
NEWSLETTER FIP</h2>
<a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/1?_t=67dee0fc" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"><img align="right" alt="Immagine" class="ecxinline" height="147" src="https://dub126.mail.live.com/Handlers/ImageProxy.mvc?bicild=&canary=sM4TGVh60Y7mFshNh4jo8EC%2fmhboSgm%2fpNOu7PEYP1U%3d0&url=http%3a%2f%2fwww.federazionepasticceri.it%2fwp-content%2fuploads%2f2012%2f10%2flogo-FIP-doppie-bandiere.pdf-2.jpg" style="border: 1px solid rgb(222, 222, 222); height: 246px; line-height: 18.4599990844727px; padding: 4px; width: 182px;" vspace="4" width="147" /></a><div style="color: #333333; font-family: 'Lucida Grande'; font-size: 12px; line-height: 17.0400009155273px; margin-bottom: 1.35em;">
<span style="font-size: small; line-height: 22.7199993133545px;"><em style="line-height: 22.7199993133545px;"><strong style="line-height: 22.7199993133545px;">Rossano Vinciarelli è Campione del Mondo di Pasticceria!</strong></em></span></div>
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<span style="font-size: small; line-height: 22.7199993133545px;">Membro di Equipe Eccellenze FIP Federazione Internazionale di Pasticceria Gelateria Cioccolateria</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Come Federazione vogliamo scrivere una “lettera aperta” <em style="line-height: 18.4599990844727px;">(più che un articolo redazionale)</em> dedicata a <strong style="line-height: 18.4599990844727px;">Rossano Vinciarelli</strong>, non solo come “<strong style="line-height: 18.4599990844727px;">Campione del Mondo di pasticceria</strong>“, ma come amico, professionista ed artista. Perché questo è il messaggio che vogliamo dare di Rossano. <strong style="line-height: 18.4599990844727px;">Un grande amico</strong>.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Caro Rossano,</strong></span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Nella tua carriera ci hai stupito sempre con opere d’arte e con prodotti di altissimo livello, i tuoi corsi, le tue dimostrazioni al pubblico e la tua personalità ci ha sempre affascinato tutti. Chi ha avuto l’onore ed il piacere di conoscerti personalmente negli anni sa perfettamente la bella persona che sei.. perché, prima che professionista e campione del mondo, sei una persona dalla disponibilità e dall’umiltà ineguagliabile. Nel nostro settore ci sono molti professionisti e pluricampioni in varie categorie, ma Rossano Vinciarelli è sempre stato lì negli anni.. Silenzioso e meticoloso nei dettagli, senza troppe pretese e senza la presunzione di grandi copertine patinate o di spettacoli vari. La vita è così. Ci regala soddisfazioni ed emozioni, ed è proprio questo quello che è successo anche questa volta. Il titolo di campione del Mondo di pasticceria che tu e la tua meravigliosa famiglia attendevate già da 4 anni.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Come Federazione però, vogliamo complimentarci anche con Lia <em style="line-height: 18.4599990844727px;">(tua moglie)</em> , Giorgia e Benedetta <em style="line-height: 18.4599990844727px;">(le figlie)</em> perché questi risultati si raggiungo grazie ad una grande famiglia che crede ed approva le decisioni del proprio marito e del papà.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Ci piaceva scriverti a tu per tu</strong>, perché non possiamo parlare di un amico con un articolo redazionale, non ci viene proprio bene!. Vogliamo essere noi stessi e comunicare a tutti i visitatori ed associati quello chela FIP è veramente.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">La FIP è una grande famiglia, lo abbiamo detto sin dall’inizio della sua fondazione e continueremo con questa filosofia perché solo con un gruppo, con una famiglia unita si raggiungono traguardi impensabili.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;"><em style="line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Complimenti Rossano e grazie di averci regalato queste emozioni.</strong></em></span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Con affetto.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Gli amici della FIP.</strong></span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Con questa, non vogliamo assolutamente dimenticarci degli altri membri della Famiglia FIP che come Rossano si sono presentanti alla Coppa del Mondo di Lussemburgo. Siamo certi che comprenderanno la stima e l’affetto che abbiamo per Rossano Vinciarelli. Ma vogliamo dare ulteriore spazio a chi si è distinto durante tutto il Mondiale di Lussemburgo.</span></div>
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<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Girolamo Brescia</strong> (Membro di Equipe Eccellenze FIP) Il più grande di tutti, non solo per gli anni e per la professionalità, che anche questa volta è arrivato come un “<strong style="line-height: 18.4599990844727px;"><em style="line-height: 18.4599990844727px;">cecchino</em></strong>” dell’intaglio di formaggio, portandosi ben <strong style="line-height: 18.4599990844727px;">4 Medaglie d’oro</strong> sulla categoria Artistico di Cucina. Un risultato in assoluto che lo porta ad i massimi livelli nella sua categoria a livello mondiale.<em style="line-height: 18.4599990844727px;"> Il nonno della FIP.</em></span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Elisabetta Corneo</strong> (Membro di Equipe Eccellenze FIP) vince la <strong style="line-height: 18.4599990844727px;">Medaglia d’Oro</strong> con la scultura di pasta frolla dedicata a Gotham City, unica nel suo stile e nella sua categoria.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Giuseppe Malvasi</strong> (Membro di Equipe Eccellenze FIP) vince la <strong style="line-height: 18.4599990844727px;">Medaglia d’Oro</strong> per la Categoria Sculture di Pane Artistico.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Rocco Fusaro</strong> (Membro di Equipe Eccellenze FIP) vince la <strong style="line-height: 18.4599990844727px;">Medaglia d’Oro</strong> per la categoria Sculture di Pane artistico.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Renato cattapan</strong> (Membro di Equipe Eccellenze FIP) vince la <strong style="line-height: 18.4599990844727px;">Medaglia d’Oro</strong> per la categoria Sculture di Burro e Cioccolato.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Barbara Castiglione</strong> (Membro di Equipe Eccellenze FIP) vince la <strong style="line-height: 18.4599990844727px;">Medaglia d’Argento</strong> per la categoria Sculture in Zucchero Artistico.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Angelo Gala</strong> (Membro di Equipe Eccellenze FIP) vince ben <strong style="line-height: 18.4599990844727px;">due Medaglie di Bronzo</strong> per la categoria Sculture in Zucchero artistico.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">Sabrina Saccà</strong> vince una <strong style="line-height: 18.4599990844727px;">Medaglia di Bronzo</strong> nella categoria Zucchero Artistico.</span></li>
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<span style="font-size: x-small; line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">A tutti voi vanno i più Sentiti Complimenti da parte del Direttivo FIP e della Federazione tutta. Per la professionalità, per l’umiltà che vi rende unici, per i risultati ottenuti e per aver portato la FIP in giro per il mondo con grandi risultati, non solo professionali ma soprattutto umani, perché un attaccamento alla maglia lo si vede in tutto ciò che fate e nelle foto che ci sono arrivate in segreteria.</strong></span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Complimenti di cuore a tutti. Ecco alcune foto, in attesa di pubblicarne altre ad alta risoluzione. <a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/2?_t=671c4c97" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Se non visualizzi le foto clicca qui!</a></span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Ps. Ci scusiamo con altri membri FIP che hanno gareggiato e che non abbiamo citato in questa news. Inviateci il vs. materiale e le informazioni e saremo felici di potervi inserire nella nutrita lista di campioni FIP! Mandate una mail ad info@federazionepasticceri.it e provvederemo immediatamente al caricamento del vs. materiale.</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px;">Grazie per la collaborazione!</span></div>
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<span style="font-size: x-small; line-height: 18.4599990844727px; text-decoration: underline;"><em style="line-height: 18.4599990844727px;"><strong style="line-height: 18.4599990844727px;">In campo Internazionale questo mese:</strong></em></span></div>
</blockquote>
<ul style="line-height: 21.2999992370605px; margin: 0px 0px 20px 1em; padding: 0px 0px 0px 1em;">
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;">Online il nuovo sito della <a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/3?_t=f21b33b3" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Federazione Internazionale Pasticceria Gelateria Cioccolateria </a>con tutte le novità e gli aggiornamenti mensili in campo internazionale.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;">Siglato accordo tra la Federazione Internazionale Pasticceria Gelateria Cioccolateria e<strong style="line-height: 18.4599990844727px;">l’Academia Profesional Cake Design</strong>.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;">Siglato accordo tra la Federazione Internazionale Pasticceria Gelateria Cioccolateria e<strong style="line-height: 18.4599990844727px;">l’Associazione Nacional de Cake Designers Portugal</strong>.</span></li>
<li style="line-height: 21.2999992370605px; margin: 0px 0px 3px;"><span style="font-size: x-small; line-height: 18.4599990844727px;">Chiuse le iscrizioni delle squadre internazionali che gareggeranno ai Campionati mondiali ad Host Fiera Milano nel 2015: “<strong style="line-height: 18.4599990844727px;">Cake Designers World Championship</strong>” e “<strong style="line-height: 18.4599990844727px;">The World Trophy of Pastry Ice Cream and Chocolate</strong>”</span></li>
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<span style="line-height: 22.7199993133545px; text-decoration: underline;">AVVISO RINNOVO TESSERA FIP</span></h2>
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Gentile Associato FIP, ti ricordiamo che per usufruire di tutti i servizi FIP e per essere presente all'interno degli eventi organizzati dalla Federazione, bisogna rinnovare la quota associativa che è valida per un anno intero.</div>
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Vi ricordiamo che in questi giorni uscirà<a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/4?_t=75a83b94" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"> Sweet Journal</a>, la <strong style="line-height: 17.0400009155273px;">Rivista Ufficiale della federazione</strong> "gratuita e senza abbonamento" per tutti gli associati e la riceverai direttamente nella tua posta elettronica!</div>
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Se non lo hai fatto ancora non preoccuparti. <strong style="line-height: 17.0400009155273px;"><a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/5?_t=edb045f7" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank">Vai a questa pagina!</a> Cosa aspetti.</strong></div>
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E' possibile rinnovare la tua quota anche <strong style="line-height: 17.0400009155273px;">tramite PayPal</strong> con un semplice <strong style="line-height: 17.0400009155273px;">Click!</strong></div>
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NUOVA PARTNERSHIP FIP<br style="line-height: 22.7199993133545px;" />RV1 RADIO UFFICIALE DELLA FEDERAZIONE INTERNAZIONALE PASTICCERIA GELATERIA CIOCCOLATERIA.</h2>
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<h2 style="font-family: 'Lucida Grande'; font-size: 16px; font-weight: normal; line-height: 22.7199993133545px; margin: 0px 0px 10px; text-transform: uppercase;">
#SELFIP DAL 31 OTTOBRE AL 31 DICEMBRE 2014.</h2>
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<em style="line-height: 22.7199993133545px;">SCOPRI COME ADERIRE ADESSO!</em></h2>
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<strong style="line-height: 17.0400009155273px;">#SELFIP</strong> Dal 31 Ottobre al 31 Dicembre 2014. <strong style="line-height: 17.0400009155273px;">#SELFIP</strong> è la campagna di sensibilizzazione 2014 della FIP A favore della Fondazione dell’<strong style="line-height: 17.0400009155273px;">Ospedale Pediatrico Meyer di Firenze.</strong></div>
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<a href="http://m4ev5.mailrouter.it/nl/xy7xdt/wd5b7k/10?_t=bb00edd5" style="border: none; color: #2679b9; cursor: pointer; font-family: Georgia; font-size: 13px; font-style: italic; font-weight: inherit; line-height: 18.4599990844727px;" target="_blank"><strong style="line-height: 18.4599990844727px;">Clicca qui per aderire e scoprire #SELFIP</strong></a></div>
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<strong style="line-height: 17.0400009155273px;"><em style="line-height: 17.0400009155273px;"><span style="font-size: small; line-height: 22.7199993133545px;">RINGRAZIAMO I PARTNER FIP</span></em></strong></div>
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<strong style="line-height: 21.2999992370605px;">FEDERAZIONE INTERNAZIONALE PASTICCERIA GELATERIA CIOCCOLATERIA</strong></div>
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<br />
Ingredienti:<br />
<br />
- 2 rotoli di pasta sfoglia.<br />
- Zucchero semolato qb.<br />
-Cannella qb.<br />
-Pinoli qb.<br />
-Bacche di goji qb.<br />
- 1 uovo.<br />
<br />
Ripieno:<br />
<br />
-120 gr di mandorle spellate e tritate.<br />
-1 limone biologico.<br />
-100 gr di zucchero semolato.<br />
-300 ml d'acqua.<br />
-1 cucchiaio di marsala.<br />
-10 gr di burro morbido.<br />
-1 uovo.<br />
- Bacche di goji qb.<br />
- Pinoli qb.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsndx_7IM07ykrfEmugAJE13nz99MKvk9MwrcmEe87ITcDY1yZ1aLP2xWwUfYror_ibIkZsOzbwCQVrP4vWX-jkZj3kl3DaZK-rn8dzwctQIEwQiucyB7QWZpLXZhQp9T8_VlcJKZ8w_A/s1600/foto+7+1152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsndx_7IM07ykrfEmugAJE13nz99MKvk9MwrcmEe87ITcDY1yZ1aLP2xWwUfYror_ibIkZsOzbwCQVrP4vWX-jkZj3kl3DaZK-rn8dzwctQIEwQiucyB7QWZpLXZhQp9T8_VlcJKZ8w_A/s1600/foto+7+1152.jpg" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTtlPphH8_26nPdfN5LmQmdlqsxviJwZ2KThBLdTn05jDiHkEBfx0xLFhxGNgB0zc6oUgXBP9QLJr_UWk5bMG9A9vwrURZA5bcfYLHQQeN5s4PdFJDVH2Hcle1f-antxVllkPkgiATeU/s1600/foto+7+1102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTtlPphH8_26nPdfN5LmQmdlqsxviJwZ2KThBLdTn05jDiHkEBfx0xLFhxGNgB0zc6oUgXBP9QLJr_UWk5bMG9A9vwrURZA5bcfYLHQQeN5s4PdFJDVH2Hcle1f-antxVllkPkgiATeU/s1600/foto+7+1102.jpg" height="240" width="320" /></a></div>
In un pentolino fate addensare con l'acqua lo zucchero a fiamma alta.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbSj8qP5VK-uVFVVAc5dUGqsEQCFTWAqK6SvmrqVkKBYiT6UfUb-omUIlO1sirO56gnGj-Ew2FFTAqmmSnPJDIV3I_W-gFo8EGn2Jt_tXFQFoXcxqHfuqv3w-8xaBtcY6h8KHjDUcgDw/s1600/foto+7+1103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbSj8qP5VK-uVFVVAc5dUGqsEQCFTWAqK6SvmrqVkKBYiT6UfUb-omUIlO1sirO56gnGj-Ew2FFTAqmmSnPJDIV3I_W-gFo8EGn2Jt_tXFQFoXcxqHfuqv3w-8xaBtcY6h8KHjDUcgDw/s1600/foto+7+1103.jpg" height="240" width="320" /></a></div>
In un recipiente sbattete l'uovo con le mandorle e poi aggiungete il burro e il cucchiaio di marsala.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEjPL0rrW6t23V8YqDMr57lXJRcufq-Kv1IPLiiNDM-T1v3u5SXECL_F-chc6NeKgUGJKbLk9Ax_oBDytEuC6v7JDyZbdEcn4uT-a3GxMDw4wzmNT9cGWHWo5MjEIxXh_BlBF85R4s5o/s1600/foto+7+1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEjPL0rrW6t23V8YqDMr57lXJRcufq-Kv1IPLiiNDM-T1v3u5SXECL_F-chc6NeKgUGJKbLk9Ax_oBDytEuC6v7JDyZbdEcn4uT-a3GxMDw4wzmNT9cGWHWo5MjEIxXh_BlBF85R4s5o/s1600/foto+7+1104.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_1iQYOYsTyiLy8nSaiSxmP1-gxCIoRa5joLsoe3tMTSDBNI9GfFP45g-6TVjk7k5nNRJUUeD6iQAr0ZCfJHL9QBk91qHjsEGpZZRuaBuKS3WUy0ZlSmNKqLyKyfqC1O7cSoTTrcOUMw/s1600/foto+7+1105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_1iQYOYsTyiLy8nSaiSxmP1-gxCIoRa5joLsoe3tMTSDBNI9GfFP45g-6TVjk7k5nNRJUUeD6iQAr0ZCfJHL9QBk91qHjsEGpZZRuaBuKS3WUy0ZlSmNKqLyKyfqC1O7cSoTTrcOUMw/s1600/foto+7+1105.jpg" height="240" width="320" /></a></div>
Versate il composto nello sciroppo di zucchero e lasciate cuocere per pochi minuti ( 5 minuti).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5mH3vziIgTyBVI-GH9IWkZ1uJmW-YC2Ik0_rXhkyCvfxuZPY192N2PpVZufp-90tI-wqOT7f25M3SJBa1mm3sY2BU_-T4Mr3fuqwJQODDf8fdDNYhUbZVU95ZL3bj73vKyRyhsnziJI/s1600/foto+7+1108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5mH3vziIgTyBVI-GH9IWkZ1uJmW-YC2Ik0_rXhkyCvfxuZPY192N2PpVZufp-90tI-wqOT7f25M3SJBa1mm3sY2BU_-T4Mr3fuqwJQODDf8fdDNYhUbZVU95ZL3bj73vKyRyhsnziJI/s1600/foto+7+1108.jpg" height="240" width="320" /></a></div>
Lasciete un pò a raffreddare la crema.<br />
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Stendete la pasta sfoglia e spalmate la crema di mandorle sulla superficie.<br />
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Grattugiate il limone sopra la crema e cospargete il tutto con le bacche di goji.<br />
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Sbattete l'uovo e spennellatelo sui bordi.<br />
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Coprite il tutto con l'altro rotolo di pasta sfoglia.Spennellate la superficie con l'uovo.In una ciotola mettete lo zucchero e la cannella,mescolate e cospargete tutta la superficie e bucherellarla.<br />
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Tagliate con un coppapasta a forma di stella e adagiateli su una placca ricoperta con carta da forno e decorateli con i pinoli e bacche di goji.<br />
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Infornate in forno già riscaldato a 180 C° per 20-25 minuti.<br />
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Ciao a tutti ecco una torta decorata per la prima candelina della piccola Emma.La torta è stata creata insieme alla sua dolce mamma che come noi tutte siamo tutte emozionate ai loro traguardi.Come la sua prima parolina,i suoi primi passi,i primi dentini una grande emozione e gioia.<br />
Ecco la torta che è stata realizzata dalla sua mamma per coordinare la grande festa per EMMA.Ecco tutte le idee, i colori,le farfalle ed i fiori racchiusi in questa torta tutta dedicata a lei.<br />
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Ciao a tutti oggi vi propongo una deliziosa ricetta.Ogni anno ho sempre preparato le amarene sciroppate.Ottime davvero ma avevo voglia di preparare qualcos'altro.Ed ecco qui la gelatina di amarene davvero squisite.Ormai la metto dovunque,per variegare un gelato,in una torta,nello yogurt ovunque.Perchè non provate a prepararla e così avrete una bella scorta per tutto l'inverno.<br />
<br />
Ingredienti:<br />
<br />
-1,300 kg di amarene.<br />
-1 kg di zucchero.<br />
-1 limone biologico.<br />
<br />
Lavate le amarene asciugatele togliete il seme interno aiutandovi con un denocciolatore.Lavate il limone asciugatelo e grattugiate la buccia.Mettete le amarene e la buccia di limone in una pentola con 1 litro di acqua.Cuocetele per 15 minuti a fuoco medio e ogni tanto schiacciate le amarene affinchè fuoriesca il succo.<br />
Passate la frutta nel setaccio.Versate il liquido ottenuto in una pentola,unite lo zucchero e il succo di limone.Mettete sul fuoco e cuocete per altri 20 minuti mescolando sempre.<br />
Mettete la gelatina dentro a dei barattoli di vetro sterilizzati e chiudeteli ermeticamente.<br />
Metteteli a testa in giù (il tappo di chiusura dovrà appoggiare per terra) per tutta la notte o fin quando non saranno fredde.<div class="blogger-post-footer"><script type="text/javascript"><!--
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