tag:blogger.com,1999:blog-4343051814010264592024-03-12T21:59:02.420-07:00Dolci di AlessiaAnonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-434305181401026459.post-2969014793694024402016-05-30T09:47:00.003-07:002016-05-30T10:08:55.878-07:00Torta dolce agli spinaci e fragole<div style="text-align: justify;">
<span style="background-color: white; font-size: 16px; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Amo la cucina legata alla natura e a quello che ci può offrire, stagione dopo stagione.</span></span></div>
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<span style="background-color: white; font-size: 16px; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mi piace sperimentare e andare oltre le consuetudini. Ed il preparare i dolci con le verdure rientra in quelle tematiche culinarie che mi stanno particolarmente a cuore: <b><span style="color: red;">CUCINA&SALUTE</span></b>.</span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pensare alle verdure in veste dolce magari può farci storcere il naso ma, se iniziamo a guardarle con occhi aperti e curiosi, scopriremo che molte di esse hanno una loro dolcezza di base e quindi si prestano molto bene per le preparazioni dolci.</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">Ad esempio gli </span><span style="line-height: 27px;"><b><span style="color: #274e13;"><span style="background-color: #b6d7a8;">SPINACI</span><span style="background-color: white;"> </span></span></b></span><span style="background-color: white; line-height: 27px;">sono ortaggi utilizzati comunemente per le preparazioni salati e il</span><span style="background-color: white; line-height: 27px;"> loro consumo è raccomandato dagli esperti nutrizionisti per l'elevato contenuto di ferro.</span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Non compaiono però quasi mai nella lista degli ingredienti di un dessert. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;">La ricetta che segue prevede invece un uso insolito degli spinaci</span><span style="background-color: white; font-size: 16px; line-height: 27px;">. Il risultato è una torta </span><span style="background-color: white; font-size: 16px; line-height: 27px;">dal gusto sorprendentemente dolce e classico, ma dall'aspetto allegro e vivace. Ed è anche <u>un modo dolce e insolito per farli mangiare anche ai più piccoli nell'ora della merenda...come Braccio di ferro che aveva sempre con sè, a qualsiasi ora, il suo barattolo energetico.</u></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;"><br /></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;">E poi le </span><span style="background-color: #ea9999; font-size: 16px; line-height: 27px;"><span style="color: #990000;"><b>FRAGOLE</b></span></span><span style="background-color: white; font-size: 16px; line-height: 27px;">, così succose, rosse e naturalmente dolci e salutari. Con i loro mille benefici per la salute fanno da regina nei dolci estivi. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;"><br /></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;"><i>Ed è così che nasce la mia torta senza glutine agli spinaci e fragole!</i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_lXRaMy1ZDqSsMeK9H5rezBU2OM-3mvdlllSW5ZKTOKOgfIpkUy229-ukmoihojZir-jsvtQHL32wzn1tDunl43lt6lWL9XJzMrLbSyiNenEaVorfwvjYMXUtEPWj87Ng2x-HO-JRuQW/s1600/senza-glutine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_lXRaMy1ZDqSsMeK9H5rezBU2OM-3mvdlllSW5ZKTOKOgfIpkUy229-ukmoihojZir-jsvtQHL32wzn1tDunl43lt6lWL9XJzMrLbSyiNenEaVorfwvjYMXUtEPWj87Ng2x-HO-JRuQW/s200/senza-glutine.jpg" width="200" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;"><b>INGREDIENTI </b>per una tortiera da 20 cm di diametro:</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">200 g di spinaci lessi</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">75 ml di olio</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">4 uova</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">300 g di zucchero </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">125 g di yogurt bianco intero</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">325 g di farina di riso</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">75 g di amido di mais</span></span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; line-height: 27px;">1 bustina di lievito</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">1 pizzico di sale</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">scorza di un limone bio</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">5 fragole ridotte in purea</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">160 g di zucchero a velo</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">fragole q.b. per decorare</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;"><b>PROCEDIMENTO:</b></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">Iniziare la preparazione frullando gli spinaci con l'olio. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">Nel frattempo montare in planetaria le uova con lo zucchero e la scorza di limone fino ad ottenere una massa spumosa. Aggiungere gradatamente lo yogurt. Setacciare ed unire le polveri con il pizzico di sale. Aggiungere infine, a piccole dosi, gli spinaci frullati.</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 27px;">Versare l'impasto nella tortiera e c</span><span style="background-color: white; line-height: 27px;">uocere a 170° per 50 minuti circa. </span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tagliare dalla torta un primo fino strato e sbriciolarlo.</span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preparare quindi la glassa per ricoprire la torta. Frullare le fragole ed unire la purea allo zucchero a velo.</span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ricoprire con le briciole precedentemente preparate.</span></span></div>
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<span style="background-color: white; line-height: 27px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Decorare con fragole fresche.</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;"><i><b><a href="http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#/">Con questa ricetta partecipo alla raccolta L'orto del bimbo intollerante di Senza è buono e Una favola in tavola - Il Mondo di Ortolandia.</a></b></i></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 27px;"><i><a href="http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#/"><br /></a></i></span></span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com4tag:blogger.com,1999:blog-434305181401026459.post-27479715455515269652016-05-26T13:06:00.001-07:002016-05-26T13:22:53.909-07:00Crostata con frangipane al cacao e mousse alla fragola<div style="text-align: justify;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In omaggio al loro inconfondibile aroma. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Così dolci e profumate, le <span style="color: red;"><i><b>FRAGOLE</b></i></span>.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Il frutto che segna l'inizio della bella stagione. Buonissime mangiate da sole e ottime per essere usate in numerose preparazioni culinarie.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">E quindi perchè non dedicare un dolce tutto a loro? </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">E' così che nasce la mia crostata, una crostata un po' speciale. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Una frolla al cioccolato, la morbidezza della crema e il profumo delle fragole...un'esplosione di gusto, un'accoppiata vincente. Ed il contrasto tra la croccantezza della frolla e la cremosità della crema con la mousse è davvero piacevole.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><u>Una crostata davvero GOLOSA!</u><b> </b></i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredienti per una tortiera 37 x 7 cm</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>per la frolla:</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">90 g di burro a temperatura ambiente</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">90 g di zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">170 g di farina 00</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">30 g di cacao</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>per la crema frangipane:</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g di burro</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 uova</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80 g di zucchero </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g di farina di mandorle</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80 g di cioccolato fondente</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">fragole q.b.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">confettura di marmellata q.b.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>per la mousse alla fragole:</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">125 g di purea di fragole</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 g di colla di pesce</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">125 g di panna fresca</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">60 g di meringa italiana</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>PROCEDIMENTO:</b></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Per la frolla: setacciare insieme la farina ed il cacao, lavorare a crema il burro morbido e lo zucchero. Unire poi l'uovo ed infine le polveri. Lavorare solamente il tempo che il composto si compatti. Far riposare la frolla in frigo per almeno un'ora.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Una volta fredda, stendere la frolla e foderare lo stampo. Rimettere in frigo. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Per la crema frangipane: sciogliere il cioccolato fondente e lasciarlo intiepidire. Nel frattempo montare il burro ed aggiungere lo zucchero, le uova, la farina di mandorle e il cioccolato fuso raffreddato.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Riprendere lo stampo dal frigo e versare sulla base della frolla un velo di confettura di fragole e fragole tagliate a pezzetti, ricoprire con la crema frangipane. Infornare a 180° per 40 minuti circa.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Lasciare raffreddare.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Per la mousse alla fragola: mettere a bagno in acqua fredda la colla di pesce. Nel frattempo rendere in purea le fragole. In un pentolino scaldare una piccola parte di purea e sciogliervi la colla di pesce ben strizzata. Versare il tutto in una ciotola e unire la parte di purea fredda. Aggiungere la meringa italiana mescolando dal basso verso l'alto con una spatola. Montare la panna e, infine, aggiungere a filo il composto di fragole, mescolando dal basso verso l'alto per non smontarla.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Decorare quindi la frolla con la mousse e fragole fresche.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMZQ_Xssc7QYbnzsH5Plfun7Z0zadu5pSjKdsLmM-bL4Kr2XDWyNr75olA9iI_X4OfRVWGEJmXE1zNdyQIYiH4WC3azuqTFdUaT1ARxqG3pSXeG-wa0yTor6wcTUnaldzgpnVR1oNPzKb/s1600/DSC_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMZQ_Xssc7QYbnzsH5Plfun7Z0zadu5pSjKdsLmM-bL4Kr2XDWyNr75olA9iI_X4OfRVWGEJmXE1zNdyQIYiH4WC3azuqTFdUaT1ARxqG3pSXeG-wa0yTor6wcTUnaldzgpnVR1oNPzKb/s320/DSC_1368.JPG" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">...e per la mia versione <b><i><u><span style="color: purple;">SENZA GLUTINE</span></u></i></b> una frolla con farine naturali di mais e riso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHdCruIVjZBsCdBrjXBuJtNq4indtumvw3BhxvY2ZJ9GaYCY-XLkBD8t-CkxWHi2km0e-OxbjtgMBLBrVGx3z7GHJaM40SqV7QjdKoDkN7G7e3LDVRAiV32YgocFBFkIOjM65zuUmPzwD/s1600/download.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHdCruIVjZBsCdBrjXBuJtNq4indtumvw3BhxvY2ZJ9GaYCY-XLkBD8t-CkxWHi2km0e-OxbjtgMBLBrVGx3z7GHJaM40SqV7QjdKoDkN7G7e3LDVRAiV32YgocFBFkIOjM65zuUmPzwD/s1600/download.png" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ingredienti per una tortiera da 22 cm di diametro:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 uovo intero</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80 g di farina di mais finissima</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g di farina di riso finissima</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">20 g di cacao amaro</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80 g di zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">130 g di burro freddo</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Unire il burro freddo tagliato a pezzetti con la farina di mais e il cacao fino ad ottenere un composto sabbiato. Unire quindi l'uovo, lo zucchero e infine la farina di riso. Lavorare brevemente l'impasto fino ad ottenere un panetto compatto.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Lasciare riposare almeno un'ora prima del suo utilizzo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sgFCV6Oz-LWoFNQyESx7T5fVD6bEw-DQauEpQaJ5SMqujVkPZ5-PQAkeo57P85sSNPSmAFKpxz_SGJ3fVqWz0oW-PhvHAHuyqyLaK542V2Wpqyuc4IxO4tVX_AlTAKnsnw7xzBDtowMs/s1600/DSC_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sgFCV6Oz-LWoFNQyESx7T5fVD6bEw-DQauEpQaJ5SMqujVkPZ5-PQAkeo57P85sSNPSmAFKpxz_SGJ3fVqWz0oW-PhvHAHuyqyLaK542V2Wpqyuc4IxO4tVX_AlTAKnsnw7xzBDtowMs/s320/DSC_1397.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#/"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghERYbCExIvY_paEPkrmvLfAgWLWLPPBJ48o0JgRfMI4hCnmfJtJol30r_3k0LZ2A45K-jcFwo_GmMbIWtYXVD3m_eiINsGWiyHyEdMJvAm5mWsYD6Kx9WaPuw0RjEtVe6kd4NDMxCsnFY/s320/Cattura.GIF" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#/">Con questa ricetta partecipo alla raccolta L'orto del bimbo intollerante di Senza è buono e Una favola in tavola - Il mondo di Ortolandia.</a></td></tr>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com2tag:blogger.com,1999:blog-434305181401026459.post-57314855211975251572016-05-11T08:13:00.001-07:002016-05-11T08:13:07.648-07:00Tortine di albumi con con confettura di mirtilli<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sofficissime tortine adatte alla prima colazione accompagnate da una bella tazza di latte e caffè.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Una ricetta veloce che prevede il solo utilizzo di albumi. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="color: red;">Senza lattosio e nella versione gluten free</span></i>. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Da provare assolutamente!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>INGREDIENTI </b>per 12 tortine:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">240 g albumi</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">un pizzico di sale</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">180 g farina di riso (o farina 00)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 ml olio di semi</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 ml acqua </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiaini di lievito</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">aroma vaniglia</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PROCEDIMENTO:</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Iniziamo montando gli albumi a neve ferma con un pizzico di sale.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Setacciare la farina e il lievito e unire poco alla volta con lo zucchero facendo attenzione a non smontare gli albumi.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Aggiungere olio, acqua e l'aroma fino al totale assorbimento e mescoliamo finchè non avremo ottenuto un composto liscio e senza grumi.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Versare l'impasto nelle formine e cuocere in forno statico a 170° per circa 20 minuti.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lasciare raffreddare, togliere dallo stampo e, con l'aiuto di una sac a poche, farcire di marmellata (o cioccolata). Spolverizzare con zucchero a velo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR33UtBzojiDVjixrD2gWlox5XfJQ4dBanIuzn7y4iC2niSAcMCPO_vugKjVzSsv3VHGiltWJcymIxSOYZ06-eEj4xhgfvsFT9FlNAFyzR0ikcKWnsKbdRSzcVsI9HudD4Iq9F5pdphPDw/s1600/semisfere+di+albumi+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR33UtBzojiDVjixrD2gWlox5XfJQ4dBanIuzn7y4iC2niSAcMCPO_vugKjVzSsv3VHGiltWJcymIxSOYZ06-eEj4xhgfvsFT9FlNAFyzR0ikcKWnsKbdRSzcVsI9HudD4Iq9F5pdphPDw/s320/semisfere+di+albumi+%25281%2529.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhdONdyP0zD5a3YYW1y4_o5BPrvR7qaT_6OpuDsVs_77az5Xc2Rl6MZS0ggOrRv1VpmMirfCxBqlEs-LLOTh_hbxxirSYRwNwuMl5r7BpKJU0eOy9itpT8igebvFYWYWnoWoqgkbufpNj/s1600/semisfere+di+albumi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhdONdyP0zD5a3YYW1y4_o5BPrvR7qaT_6OpuDsVs_77az5Xc2Rl6MZS0ggOrRv1VpmMirfCxBqlEs-LLOTh_hbxxirSYRwNwuMl5r7BpKJU0eOy9itpT8igebvFYWYWnoWoqgkbufpNj/s320/semisfere+di+albumi.JPG" width="251" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-8232415637165216742016-05-11T07:33:00.003-07:002016-05-11T07:33:40.422-07:00Torta Zuppa Inglese<div style="margin-bottom: 6px;">
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<span style="background-color: white; color: #1d2129; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.32px;">Un dolce vintage...un dolce che passa ormai inosservato in un mondo di dolci glamour e curati nell'aspetto. </span></div>
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<span style="color: #1d2129; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.32px;">Eppure, alla sua vista, è inevitabile cadere in un fiumi di ricordi commoventi...</span></div>
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<span style="color: #1d2129; line-height: 19.32px;">Ed è proprio per questo che LEI lo ama cosi tanto. Perché a casa della mia MAMMA non c'era pranzo di festa in cui nonne e mamme massaie non presentassero sulle tavole la </span><i style="line-height: 19.32px;"><span style="color: red;">zuppa inglese</span></i><span style="color: #1d2129; line-height: 19.32px;">. </span></div>
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<span style="color: #1d2129; line-height: 19.32px;">Innumerevoli ricordi della sua vita sono legati alla presenza di questo dolce per lei tanto speciale, </span><span class="text_exposed_show" style="display: inline; line-height: 19.32px;">un dolce semplice come semplice è stata la sua felice infanzia.</span></div>
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<span style="background-color: white;"><span style="color: red;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span></b></span></span></div>
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<span style="background-color: white;"><span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">AUGURI MAMMA!</span> </b></span></span></div>
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<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>INGREDIENTI:</b></span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.32px;">per il pan di spagna:</span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g uova</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">175 g zucchero</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g farina 00</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g fecola di patate</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">semi di bacca di vaniglia (o aroma vaniglia)</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.32px;">per la crema pasticcera:</span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">750 g latte intero </span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300 g panna fresca</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9 tuorli</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">120 g amido di mais</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">aroma vaniglia</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g cioccolato fondente</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.32px;">per la bagna:</span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g acqua</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiaini di zucchero semolato</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g alchermes</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>PROCEDIMENTO:</b></span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Iniziare il giorno precedente con la preparazione del pan di spagna. Montare le uova con lo zucchero e l'aroma vaniglia fino ad ottenere un composto chiaro e spumosa. Setacciare e unire la farina e la fecola. Incorporare con l'aiuto di una spatola al composto con movimenti dal basso verso l'alto.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Per la crema pasticcera unire in un pentolino il latte, la panna e i semi di vaniglia e portare ad ebollizione. In una ciotola sbattere i tuorli con lo zucchero ed unire l'amido. Amalgamare bene. Arrivati a bollore, versare metà del latte e panna sul composto di tuorli zucchero e amido e mescolare bene. Riportare il tutto sul fuoco e mescolare continuamente finchè la crema si sarà addensata.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dividere la crema a metà e aggiungere in una parte il cioccolato fondente tagliato a pezzetti.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coprire con pellicola a contatto e lasciare raffreddare.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tagliare il pan di spagna in tre parti.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fare uno sciroppo di acqua e zucchero. Una volta raffreddato unire l'alchermes.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Con l'aiuto di un pennello bagnare ogni strato di pan di spagna.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Farcire il primo strato con la crema pasticcera, il secondo con la crema al cioccolato e richiudere con l'ultimo strato di pan di spagna.</span></span></div>
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<span style="line-height: 19.32px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Decorare con panna montata.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-33244114334461179912016-04-09T05:34:00.001-07:002016-04-09T05:34:58.978-07:00Torta alla barbabietola e confettura di lamponi<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Una torta con le <i style="background-color: white;"><span style="color: purple;"><b>barbabietole</b></span></i>....una torta sorprendentemente buona e soffice, ideale da accompagnare la mattina con un buon bicchiere di latte e caffè.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Priva di lattosio e glutine, piena di vitamine e antiossidanti. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">La barbabietola, infatti, è ricca di antiossidanti, acido folico. vitamine del gruppo B, sali minerali e fibre; ed è anche un valido aiuto vegetale per chi soffre di anemia.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>INGREDIENTI</b>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300g zucchero di canna</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">285g farina di riso </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 uova</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">120g olio </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200g di estratto di barbabietola rossa (da barbabietola già cotta)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">scorza di limone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bustina di lievito</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bustina di cremor tartaro (o qualche goccia di limone)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>PROCEDIMENTO</b>:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Iniziamo preparando l'estratto di barbabietola frullandola e passandola al setaccio.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Separare i tuorli dagli albumi.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Montare a neve ferma gli albumi con il cremor tartaro.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Setacciare la farina con il lievito, unire lo zucchero, il sale e un pizzico di cannella (potete anche ometterla). Unire poi l'olio, i tuorli, l'estratto di barbabietola, e la scorza del limone fino ad ottenere un composto omogeneo.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unire infine gli albumi montati.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Versare il composto in una tortiera di 24cm, precedentemente imburrata e infarinata.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Infornare a 150°C per circa 1h e 15min.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fate raffreddare, tagliate la torta in tre parti e farcite con della confettura di lamponi!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-30741410622922862292016-03-27T03:43:00.000-07:002016-03-28T02:43:57.807-07:00Pastiera napoletana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdKPiEUyXyU-E_65yFa0H1qOjSWMnZYnDzMDGh_XvdlIubREjJ0XiJGS5LjSA2krC30ZP1mpI1uWwz4b4mYYff_2egsKE15h1xmNgvcf3wID52sYvLRQLkmjEFxN7g8GiMOQH1UdEDTiG/s1600/images+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdKPiEUyXyU-E_65yFa0H1qOjSWMnZYnDzMDGh_XvdlIubREjJ0XiJGS5LjSA2krC30ZP1mpI1uWwz4b4mYYff_2egsKE15h1xmNgvcf3wID52sYvLRQLkmjEFxN7g8GiMOQH1UdEDTiG/s1600/images+%25281%2529.jpg" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ogni festività che si rispetti esige il suo dolce tradizionale e Napoli omaggia la Pasqua con un "dessert" d'eccezione: la <span style="color: orange;"><b><i>Pastiera</i></b></span>, regina indiscussa delle torte fatte in casa.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">La tradizione vuole che la pastiera di prepari il Giovedì Santo per permettere agli aromi di amalgamarsi nel suo inconfondibile sapore e far si che il dolce di compatti a dovere.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>INGREDIENTI</b>:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">per la pasta frolla:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">750g farina debole</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150g uova intere</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">375g burro</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">375g zucchero a velo</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3g sale</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">9g zeste di limone</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bacca di vaniglia</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">per la farcia:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">400g latte intero</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">250g grano precotto</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">400g ricotta di pecora</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">400g zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100g tuorli</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100g albumi</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100g arancia candita (o secondo il vostro gusto omettere completamente)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8g zeste di limone</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 g cannella macinata</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bacca vaniglia</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 gocce di essenza di fiori d'arancio</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>PREPARAZIONE</b>:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Per cominciare la preparazione di questo dolce napoletano pasquale partiamo dal setacciare la ricotta e metterla in frigo a scolare dal giorno precedente.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Anche la pasta frolla possiamo prepararla il giorno precedente e la mettiamo in frigo a riposare.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Prepariamo quindi la farcia: mettiamo i semini della vaniglia nella ricotta ed il baccello nel latte insieme al grano precotto e facciamo sobollire finchè non avremo raggiunto una bella consistenza densa, tipo crema pasticcera.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mescoliamo i tuorli nella ricotta e aggiungiamo i 300g di zucchero semolato, inseriamo il grano, i canditi, le zeste di limone, la cannella e l'essenza di fiori d'arancio.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Montiamo a neve gli albumi con i restanti 100g di zucchero e lo incorporiamo nella farcia.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stendere ora la pasta frolla fino ad uno spessore di 3 mm circa ed adagiarla nella tortiera precedentemente imburrata e infarinata. Inserire il ripieno e completare con le classiche strisce di pasta frolla da mettere sopra.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Infornare a forno preriscaldato a 150°C statico per 1 ora e 30 minuti circa.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A fine cottura spegnere il forno, aprire lo sportello e lasciare riposare per 48 ore.</span></div>
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<span style="color: orange; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>....BUONA PASQUA A TUTTI!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-55011793280338785562016-03-23T05:40:00.003-07:002016-03-23T13:29:27.740-07:00Torta di carote viola e yogurt di mirtilli<span style="color: purple; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i><u>VIOLA: il colore della salute!</u></i></b></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Frutta e verdura formano un vero e proprio arcobaleno di tonalità differenti e di benefici, per via della presenza di pigmenti speciali.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ognuno, con le proprie caratteristiche e virtù, costituisce un alleato prezioso per la salute e il benessere dell'intero organismo.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Il colore viola, ad esempio, è legato a cibi che proteggono dalle malattie cardiovascolari, migliorano la chiarezza mentale e neutralizzano lo stress ossidativo.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ed è così che nasce la mia <span style="color: purple;"><b>TORTA VIOLA!</b> </span><span style="color: purple;"><span style="color: purple;">Pensata e creata per partecipare al contest "Torta di carote per intolleranze senza frontiere" di </span><i style="color: purple;">Gluten freeely </i>(</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">http://www.glutenfreeely.it/2016/03/tortine-alle-carote-per-intolleranze.html#more)</span><span style="color: purple; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">.</span><br />
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<span style="color: purple; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Una torta golosa, profumata e dall'interno umido.</span><br />
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<span style="color: purple; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>INGREDIENTI:</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">300g carote viola</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">300g zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200g farina di riso</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100g farina di mandorle</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 uova</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 vasetto di yogurt ai mirtilli</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200 ml olio di semi</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pizzico di sale</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bustina di lievito sg</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>PROCEDIMENTO:</b></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In una ciotola grattugiare finemente le carote o tagliatele a pezzetti e passatele in un mixer.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Montate in planetaria le uova con lo zucchero fino ad ottenere un composto spumoso, aggiungete piano piano l'olio, lo yogurt, le due farine setacciate con il lievito e un pizzico di sale.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Amalgamate bene il tutto senza formare grumi.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Unire per ultimo le carote grattugiate.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Imburrate e infarinate uno stampo da 24 cm e cuocete in forno statico a 180° per circa 50 minuti.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com1Frascati RM, Italia41.8085208 12.67610409999997541.7611913 12.595423099999975 41.855850299999993 12.756785099999975tag:blogger.com,1999:blog-434305181401026459.post-29460031156431977212016-03-13T05:30:00.001-07:002016-03-23T02:55:12.276-07:00Biscotti al cacao con farina di riso (GLUTEN FREE)<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><span style="color: orange;"><b>AMO LA SPARABISCOTTI!</b></span></i><br /><br />La sparabiscotti...chi non ha fatto impazzire almeno la prima volta? ...perché o il biscotto non viene “sparato” e invece rimane attaccato, oppure si separa in tanti piccoli pezzi.<br />Ma con un po' di pazienta e un po' di pratica arriverete anche voi ad amare questo magico strumento!<br />Ho deciso di utilizzare la farina di riso e realizzare, quindi, una ricetta completamente GLUTEN FREE.<br /><br /></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>INGREDIENTI:</b></span></div>
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35g cacao amaro (senza glutine)</div>
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315g farina di riso<br />
2 uova</div>
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140g burro</div>
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140g zucchero semolato</div>
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10g lievito</div>
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aroma vaniglia</div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><br /></b>Montate il burro morbido a temperatura ambiente con lo zucchero finchè non si saranno amalgamati tra di loro formando un composto spumoso.<br />Unite poi le uova, una alla volta, e amalgamente bene il tutto.<br />Aggiungete l'aroma vaniglia e, a poco a poco, la farina setacciata con il lievito e il cacao amaro.<br />Impastate velocemente finchè l'impasto non comincerà a staccarsi da solo dalle pareti della ciotola.<br />Avvolgetelo nella pellicola e mettetela in frigorifero per una mezz'oretta.<br />La nostra frolla montata è pronta per l’uso. In questo caso la lavoreremo con la sparabiscotti, altrimenti si può usare anche la sac a poche con le varie bocchette.<br />Infornate in forno preriscaldato a 180° per 10-15 minuti, fino a doratura. <br /><br /><br />Per la perfetta riuscita della ricetta è importante che non usiate carta da forno sulle teglie, perchè rischiate che i biscotti non si stacchino dalla sparabiscotti. Essendo molto burrosi, una volta cotti si staccheranno senza difficoltà. <br />Potete conservare i biscotti in una scatola di latta, l’importante è che siano ben chiusi.</span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-58364536523842153082016-03-04T02:14:00.006-08:002016-03-04T02:29:38.511-08:00Crostata frangipane e amarene<div style="text-align: center;">
<span style="color: #cc0000; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>...si cucina sempre pensando a qualcuno altrimenti stai solo preparando da mangiare...</i></span></div>
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<span style="color: #cc0000; font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">E questa torta un po' speciale è pensata proprio per te. Per te che ami la pasta frolla e le amarene. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Un dolce, <i>il tuo dolce</i>, per dimostrarti quanto io sia orgogliosa di te.</span></div>
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<span style="color: #333333; font-family: inherit;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 20.8px;"><b>INGREDIENTI:</b></span></span><br />
<span style="color: #333333; font-family: inherit;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; line-height: 20.8px;"><b><br /></b></span></span>
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">per la pasta frolla senza uova:</span></span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">160g burro</span></span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">100g zucchero</span></span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">30g latte</span></span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">250g farina 00</span></span><br />
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="background-color: white; line-height: 20.8px;">2g baking</span></span></div>
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<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: left;">
<span style="color: #333333; line-height: 20.8px;"><div style="text-align: center;">
<span style="line-height: 20.8px;">per l'i</span><span style="line-height: 20.8px;">mpasto frangipane:</span></div>
</span></span><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;"><div style="text-align: center;">
<span style="line-height: 20.8px;">100g burro</span><br />
<span style="line-height: 20.8px;">100g zucchero a velo</span><br />
<span style="line-height: 20.8px;">100g mandorle in polvere</span><br />
<span style="line-height: 20.8px;">100g uova</span><br />
<span style="line-height: 20.8px;">35g farina</span><br />
<span style="line-height: 20.8px;">3g cacao</span><br />
<span style="line-height: 20.8px;">2g baking</span><br />
<span style="line-height: 20.8px;"><br /></span>
<span style="line-height: 20.8px;">Marmellata di amarene q.b.</span><br />
Amarena sciroppate q.b.</div>
</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; line-height: 20.8px; text-align: left;">
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<span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">PROCEDIMENTO:</span></b></span><br />
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Preparare la frolla: mescolare il burro morbido con lo zucchero, incorporare il latte ed infine la farina precedentemente mescolata col baking.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Lavorare brevemente fino a formare l'impasto, avvolgerlo in pellicola e farlo riposare alcune ore.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Stenderne una parte e ricavare un disco da porre direttamente su una teglia di cottura con carta forno come fondo di un anello metallico. </span><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Ricavare un'altra striscia lunga e sottile di pasta con la quale andare a coprire il perimetro dello stampo. </span><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Bucherellare il fondo di pasta con una forchetta e coprire con uno strato di marmellata e facoltativamente aggiungendo anche alcune amarene sciroppate che andranno poi coperte dall'impasto frangipane.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Preparare il composto frangipane: setacciare e mescolare assieme farina, cacao e baking, montare il burro con lo zucchero aggiungere le uova ed infine incorporare le polveri. </span><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Distribuire il composto all'interno della torta e livellare, cuocere a 180° per 30'</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;">Lasciar raffreddare bene e togliere poi dall'anello. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="background-color: white; color: #333333; line-height: 20.8px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Io ho rifinito poi la decorazione con una lastra di cioccolato temperato, mandorle caramellate e amare. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-79915107772415217292016-02-29T06:49:00.002-08:002016-03-13T04:37:54.690-07:00Torta di mele meringata<span style="background-color: white; color: #242424; line-height: 24px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Piove da due giorni, quella pioggia lenta e costante che si alterna a temporali violenti. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 24px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #242424;">Il clima è quello perfetto per una</span><span style="color: orange;"> <i>torta di mele</i></span><span style="color: #242424;">. Una torta che profuma di ricordi. </span></span></span><span style="background-color: white; color: #242424; line-height: 24px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I ricordi di quelle mele che cuocevano lentamente nel forno della stufa e rilasciavano piano i loro succhi zuccherosi che invadevano la cucina, rilasciando un profumo soave e accogliente. </span></span><span style="background-color: white; color: #242424; line-height: 24px;">Sarà per questo che amo tanto la torta di mele, perchè già dentro il forno comincia a confortarmi col profumo che diffonde in casa. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #242424; line-height: 24px;">L'unione della frolla e delle mele con una leggera e spumosa meringa </span><span style="background-color: white; color: #141823; line-height: 15.456px;">creano un ottimo connubio di sapore.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;"><br /></span>
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<span style="color: #141823; font-family: "arial" , "helvetica" , sans-serif; line-height: 15.456px;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>INGREDIENTI</b>:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">per la meringa italiana:</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">50g acqua</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">190g zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">110g albumi a temperatura ambiente</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">40g zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4/5 gocce di limone</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">per il ripieno:</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">500g mele Renette sbucciate e tagliate a cubetti</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">40g zucchero di canna</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">mezzo succo di limone</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">60g rum</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">per l'impasto:</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120g burro morbido a pomata</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120g zucchero semolato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 uova</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150g farina 00</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">40g farina di mandorle</span></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pizzico di cannella (facoltativo)</span></div>
</div>
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<div style="text-align: justify;">
<span style="background-color: white; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>PROCEDIMENTO:</b></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: left;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preparare la meringa italiana. In un padellino portare ad ebollizione l’acqua e lo zucchero. Far bollire fino a quando lo sciroppo arriva a 121°C. </span></span><span style="text-align: left;">Quando lo sciroppo inizia a bollire, iniziare a montare gli albumi, che devono essere pronti contemporaneamente allo sciroppo. Inserire nella planetaria gli albumi e 40g di zucchero e lavorare fino ad ottenere un risultato semi-montato (al 80%). </span><span style="background-color: white;">Aggiungere il limone e, dopo una decina di secondi, aggiungere a filo lo sciroppo bollente, aumentando la velocità progressivamente. </span><span style="background-color: white;">Proseguire la lavorazione fino a quando il volume raddoppia. </span><span style="background-color: white;">Trasferire quindi la meringa in una terrina, coprirla con della carta alluminio e far raffreddare nel congelatore per almeno un’ora prima di utilizzare.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Preparare il ripieno. Inserire nella boccia le mele, lo zucchero di canna, il succo di limone, il rum e cuocere. A fine lavorazione le mele devono risultare cotte ma non sfatte. S</span><span style="background-color: white;">colare bene le mele dal liquido in eccesso e lasciar intiepidire. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Preparare l’impasto. Inserire nella planetaria il burro e lo zucchero. </span><span style="background-color: white;">Aggiungere le uova, le farine e il lievito e continuare la lavorazione. Verificare l’impasto che deve risultare piuttosto consistente: eventualmente correggere con un po’ di farina. V</span><span style="background-color: white;">ersare il composto in uno stampo per dolci con cerniera di diametro 24 cm, precedentemente imburrato e infarinato. Mettere sopra le mele ben sgocciolate, evitando di arrivare fino ai bordi, e aggiungere la cannella.</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Trasferire in forno preriscaldato a 180°C e cuocere per circa 25/30 minuti. </span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Togliere la torta dal forno e creare i ciuffi di meringa, quindi passare il cannello (in alternativa inserire nuovamente in forno, alzandola di un livello in modo da avvicinarla alle resistenze superiori, e proseguire la cottura a 180°C per il tempo necessario a creare sulla meringa una crosticina ben dorata in superficie).</span></div>
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Anonymoushttp://www.blogger.com/profile/18398859706652226532noreply@blogger.com0tag:blogger.com,1999:blog-434305181401026459.post-87629078293125352312016-02-27T08:41:00.003-08:002016-03-04T02:18:16.743-08:00Plumcake pere e cioccolato<div style="background-color: white; box-sizing: border-box; clear: both; font-family: Oswald, 'Helvetica Neue', sans-serif; line-height: 24.375px;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 20px; text-align: center;">L'accoppiata è collaudata, invitante, vincente: </span><span style="box-sizing: border-box; line-height: 20px; text-align: center;">il</span><span style="box-sizing: border-box; font-weight: 700; line-height: 20px; text-align: center;"> <i><span style="color: orange;">cioccolato con le pere</span></i><span style="color: #4e5b67;"> </span></span><span style="line-height: 20px; text-align: center;">è un connubio di sapori perfetto. L</span><span style="line-height: 20px; text-align: center;">a dolcezza avvolgente del frutto si sposa perfettamente con l'aroma forte e deciso del fondente. In questa ricetta sono entrambi protagonisti di questo plumcake</span><span style="line-height: 20px; text-align: center;">, che così diventa un grande classico della stagione autunnale, perfetto per una colazione con una marcia in più o per una merenda sana e ricca di nutrienti. </span></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px; text-align: center;">Un dolce che non deluderà, amato da grandi e piccini, ideale anche da proporre a fine pasto a commensali dai palati esigenti, ma che non disdegnano ricette di stampo tradizionale.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px; text-align: center;"><b>INGREDIENTI</b>:</span></span></div>
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300g uova</div>
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300g zucchero</div>
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270g farina + 30g cacao amaro</div>
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1 bustina di lievito</div>
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120g olio evo</div>
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100g farina + 10g cacao amaro</div>
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60g cioccolato fondente tagliato finemente</div>
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(rum a piacere)</div>
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<b>PROCEDIMENTO</b>:</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mescolate brevemente le uova con lo zucchero e scaldate a bagnomaria, o al microonde, fino a 40°. Montate il composto in planetaria, o con le fruste elettriche, per 15 minuti.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Setacciate due volte con il lievito i 270g di farina con i 30g di </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cacao ed unitela a pioggia al composto. Incorporate l’olio versandolo a piccole dosi poi, i 110 g di farina precedentemente setacciata con i 10g di cacao.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unite quindi le gocce di cioccolato.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ponete sul fondo le pere private della loro buccia e versate il composto nello stampo da plumcake imburrato ed infarinato.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cuocete in forno preriscaldato a 180° per circa 50/55 minuti, è necessaria la prova stecchino.</span></div>
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