tag:blogger.com,1999:blog-42662978582955679702024-02-18T18:23:18.423-08:00I dolci pasticciPasticceria per passione...I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4266297858295567970.post-92127471476211007342014-03-24T13:50:00.002-07:002014-03-24T13:50:48.822-07:00Frittelle di riso<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSVduHmIsPxPZcMHWgzfmzhM1ak06E6hKmAXAx-_4B3dOKgu_Wc3ECjro4pnINg5ZSXXe8URzl_tarNbyIjuhVHIOCHCxxxdXZBR2_UF0UPklXdOxyMP8v40KvyP7eO43hlDStNoqETY/s1600/Frittelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSVduHmIsPxPZcMHWgzfmzhM1ak06E6hKmAXAx-_4B3dOKgu_Wc3ECjro4pnINg5ZSXXe8URzl_tarNbyIjuhVHIOCHCxxxdXZBR2_UF0UPklXdOxyMP8v40KvyP7eO43hlDStNoqETY/s1600/Frittelle.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Frittelle di riso per festeggiare i papà...</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span><b>INGREDIENTI</b></span></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>600 ml di latte</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>150 gr di riso originario (8 cucchiai)<br />1 pizzico di sale <br />1 strisciolina di buccia di limone<br />2 cucchiaini rasi di lievito<br />1/2 cucchiaino di cannella<br />4 cucchiai di farina (60 gr)<br />2 cucchiai di zucchero (40 gr)<br />1 uovo<br />Olio di semi per friggere<br />Zucchero semolato a piacere</span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Mettete a scaldare il latte con la buccia del limone e il pizzico di sale, appena è caldo versate il riso e fate sobbollire pian piano fino a completo assorbimento.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />2- Una volta raffreddato il composto, aggiungeteci l'uovo sbattuto, lo zucchero, la farina setacciata con il lievito, la cannella e amalgamate bene gli ingredienti.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Se il composto fosse troppo morbido, aggiungeteci un altro cucchiaio di farina.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />3- Scaldate l'olio in un pentolino con i bordi alti, è importante cuocere a fuoco mediobasso altrimenti rimarranno crude all'nterno e all'esterno si bruceranno.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />4-Prendete con il cucchiaio una noce di impasto e gettatelo nell'olio.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Friggere le frittelle finchè non diventano di un bel dorato scuro, Così rimarranno croccanti fuori e morbide di riso e latte all'interno.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Scolarle su carta assorbente e rotolarle nello zucchero.</span><span style="font-size: x-small;"></span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-82854988453465819292014-03-11T13:53:00.000-07:002014-03-11T14:26:34.335-07:00Torta pere e cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-btCz_8d8R747mJsRla8e3Yj42GdBneHAJlVdxDvQtIumzDpQ7LbyDx7dBXR2uoTpW2QD8CxZl7ToyijMhqE822iSbhgWo1gf674L8yohsXg6nXDSC6jNTjREBPI29F9n-uPGw0CZpg4/s1600/Pere-ciocco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-btCz_8d8R747mJsRla8e3Yj42GdBneHAJlVdxDvQtIumzDpQ7LbyDx7dBXR2uoTpW2QD8CxZl7ToyijMhqE822iSbhgWo1gf674L8yohsXg6nXDSC6jNTjREBPI29F9n-uPGw0CZpg4/s1600/Pere-ciocco.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>INGREDIENTI</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">250 gr Farina </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">150 gr Zucchero</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 Bicchiere di latte</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 Bicchiere di olio</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">100 gr Cioccolato amaro in polvere</span></span> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Lievito (una bustina)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Vanillina </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 Uova</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/4 Pere </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1- Preparate 3/4 pere lavatele e tagliatele in piccoli pezzettini.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2- Con uno sbattitore a fruste sbattete i tuorli con lo zucchero. Una volta ottenuto un composto chiaro e spumoso versate a filo l'olio e continuate a mescolare. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3- Aggiungete setacciando la farina, la vanillina, la cannella ed infine il lievito.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Appena il composto inizierà ad asciugarsi versate 1/2 bicchiere di latte fino ad amalgamare bene, stando attenti a non creare grumi. Aggiungete il cioccolato in polvere.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4- Montate a neve gli albumi e inglobateli al composto, mescolando delicatamente con un leccapentola dal basso verso l'alto fino ad ottenere un comporto omogeneo. Unite le pere tagliate.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5- Imburrate e infarinate una tortiera, versateci il composto e decorate la parte superiore con delle fettine di pera.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Infornate a 180° per 45 minuti.</span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-58421299844292542512014-02-27T15:25:00.001-08:002014-02-27T15:25:55.059-08:00Torta di mele rosse e cannella<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfiwLLzQ1uvnf9dhbTF-FjC0E_Qaa-Q0M0bKT4A0eT-sS-R7GdMU2efZusv8WBiC3jLy6m9zjGM69UvQ7GYzcx4OLqjywSwXRN5PFJ7ua5aYYlc18TE8AcMYWWUzOMHLIPUopX61ufUk/s1600/torta-di-mele2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfiwLLzQ1uvnf9dhbTF-FjC0E_Qaa-Q0M0bKT4A0eT-sS-R7GdMU2efZusv8WBiC3jLy6m9zjGM69UvQ7GYzcx4OLqjywSwXRN5PFJ7ua5aYYlc18TE8AcMYWWUzOMHLIPUopX61ufUk/s1600/torta-di-mele2.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>INGREDIENTI</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">250 gr Farina </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">150 gr Zucchero</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 Bicchiere di latte</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 Bicchiere di olio di semi</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Lievito (una bustina)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 Succo di limone </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Vanillina </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cannella (a piacere)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 Uova<br />
4 Mele</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1- Lavate e tagliate in piccoli pezzi le mele e mettetele in un contenitore con il succo di 1/2 limone, per non farle annerire. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2- Con uno sbattitore a fruste sbattete i tuorli con lo zucchero. Una volta ottenuto un composto chiaro e spumoso versate a filo l'olio e continuate a mescolare. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3- Aggiungete setacciando la farina, la vanillina, la cannella ed infine il lievito.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Appena il composto inizierà ad asciugarsi versate il 1/2 bicchiere di latte fino ad amalgamare bene, stando attenti a non creare grumi.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4- Montate a neve gli albumi e inglobateli al composto, mescolando delicatamente con un leccapentola dal basso verso l'alto fino ad ottenere un comporto omogeneo. Unite le mele tagliate.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5- Imburrate e infarinate una tortiera, versateci il composto e decorate la parte superiore con la 4mela rimasta.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Infornate a 180° per 45 minuti.</span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-42997262076020251932014-02-27T15:19:00.002-08:002014-02-27T15:19:59.242-08:00Plumcake con gocce di cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9I7JSSn9Bi3T-I0vTWV4z9hDT4836Bh8dMxJQQgtAFMqhwA8qHU9SXAgza2fbJ5pjRSZ5QBHA4Yc1u2AcXZ0dzMrA1WCJ32OkGb11cSNLAD0skhkOM_KtxRPGTTabOJUXaHYX-ak1l0/s1600/Plumcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9I7JSSn9Bi3T-I0vTWV4z9hDT4836Bh8dMxJQQgtAFMqhwA8qHU9SXAgza2fbJ5pjRSZ5QBHA4Yc1u2AcXZ0dzMrA1WCJ32OkGb11cSNLAD0skhkOM_KtxRPGTTabOJUXaHYX-ak1l0/s1600/Plumcake.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 g di farina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 50 g di burro</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">- 1 uovo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 120 g di zucchero grezzo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 100 g di cioccolato fondente</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 80 g di yogurt naturale (magro o intero)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- scorza di mezzo limone biologico</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- mezza bustina di lievito per dolci</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- una punta di cucchiaino di bicarbonato </span></div>
- See more at: http://www.cucina-green.com/2013/03/plumcake-veloce-con-gocce-di-cioccolato.html#sthash.slPqqx0t.dpuf</div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">250 gr Farina <br />150 gr Burro<br />160 gr Zucchero </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Uova <br />75 gr Gocce di cioccolato<br />1 Bustina di lievito</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Vanillina</span></span> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- In un pentolino sciogliete a fuoco basso il burro.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Sbattete i tuorli con lo zucchero e una volta che il burro si sarà sciolto e raffreddato unitelo ai tuorli.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Versateci la farina, la vanillina e il lievito, e con l'aiuto delle fruste impastate tutti gli ingredienti.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Montate gli albumi a neve e inglobateli al composto, questa volta mescolate a mano con un leccapentola lentamente dal basso verso l'alto.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4- Ridurre in piccoli pezzettini la tavoletta di cioccolato fondente e mescolate al composto.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5- Imburrate e infarinate uno stampo da plumcake, versateci l'impasto e cuocete a 180</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">° per 45 minuti</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMeAs6TEod_1YZNO8cS2RSSwioYsjV6hEekquHEtvZtuDPhYyqGpyg2AgkKGh0AvrqeWFVYJPlPrwq0VugZZ8rykGjQSSIjHLxR_K3VBgJmrz0rQglIeL2PAHVQsgreJ7hrdasPSUElU/s1600/plumcake02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMeAs6TEod_1YZNO8cS2RSSwioYsjV6hEekquHEtvZtuDPhYyqGpyg2AgkKGh0AvrqeWFVYJPlPrwq0VugZZ8rykGjQSSIjHLxR_K3VBgJmrz0rQglIeL2PAHVQsgreJ7hrdasPSUElU/s1600/plumcake02.jpg" height="250" width="400" /></a></div>
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<br />I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-79937135658174062742014-02-27T10:58:00.002-08:002014-03-11T14:50:58.869-07:00Biscotti di pasta frolla montata<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_7pVkXYniX64fhnGLxXn8hsw9sJ9pUdIn5_48NuXCBjG_Vak1P8B2uw7lEnKW0LRch0GxmXNrFSY-8Y1-jMQNcEjS5xpkFychLEoRTrU4MzlG-Z1JfF3yubHzFebKKW75B-WyLyLg9k/s1600/biscottifrollamontata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_7pVkXYniX64fhnGLxXn8hsw9sJ9pUdIn5_48NuXCBjG_Vak1P8B2uw7lEnKW0LRch0GxmXNrFSY-8Y1-jMQNcEjS5xpkFychLEoRTrU4MzlG-Z1JfF3yubHzFebKKW75B-WyLyLg9k/s1600/biscottifrollamontata.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b style="background-color: white; line-height: 20px;">INGREDIENTI</b></span></span><br />
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<span style="font-size: small;">• 150 gr. Burro ammorbidito</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">• 90 gr. Zucchero </span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">• 1 Uovo grande</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">• 225 gr. Farina</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">• 1/2 Cucchiaino di lievito per dolci</span></div>
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<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">1 - In una ciotola lavorare con fruste elettriche il burro e lo zucchero, fino ad ottenere un composto spumoso.</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">2 - Aggiungere l'uovo intero e continuare a mescolare fino ad incorporare bene.</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">3 - Unire il lievito alla farina, setacciate e unite al composto poco alla volta, mescolando bene per non creare grumi.</span></div>
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<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">Quella che otterrete sarà una frolla "montata" molto morbida a differenza di quella classica, ma siete liberi di aggiungere all'impasto quello che più vi piace per realizzare dei biscotti con gusti diversi.</span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">Ad esempio io ho diviso l'impasto in 4 parti uguali e ho aggiunto ingredienti diversi</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNSwmmAgajeE5xe3r-3kyRK1ZKdAo-qoZE5PBUsWoJfUdzVdTYEAX4NYRnh_r33kIsmcq_lWlpJHsvLtKCgUR6TdRYudCj2UzqIv_ROYK1MplFId4QifWsU60SQr0wisLnMYvKKqop1o/s1600/miele.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNSwmmAgajeE5xe3r-3kyRK1ZKdAo-qoZE5PBUsWoJfUdzVdTYEAX4NYRnh_r33kIsmcq_lWlpJHsvLtKCgUR6TdRYudCj2UzqIv_ROYK1MplFId4QifWsU60SQr0wisLnMYvKKqop1o/s1600/miele.jpg" /></a></span></div>
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<span style="color: #e06666; font-size: small;"><b><i>Al miele</i></b></span></div>
<div style="background-color: white; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
<span style="font-size: small;">Ho aggiunto della buccia di limone grattugiata alla frolla.</span><br />
<span style="font-size: small;">Sfornato i biscotti ho fatto colare un pò di miele al centro dove ho posizionato una piccola meringa. Zucchero a velo a piacere.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFc8lE5pgGYAMHhkyE4A_sCdW7HdogwFnC_i5vbDTp_zkia14S-cRjgT-mghZCky0gSSjbKGFlk0N48eIMK-A8TgBWUkCK97tkI0xor4nHvTPw0A2miXS6Z_mnz69Fvig1KCIBs-WcS0/s1600/cioccococco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFc8lE5pgGYAMHhkyE4A_sCdW7HdogwFnC_i5vbDTp_zkia14S-cRjgT-mghZCky0gSSjbKGFlk0N48eIMK-A8TgBWUkCK97tkI0xor4nHvTPw0A2miXS6Z_mnz69Fvig1KCIBs-WcS0/s1600/cioccococco.jpg" /></a></span></div>
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<span style="font-size: small;"><b><i><span style="color: #e06666;">Cioccolato e cocco</span></i></b></span></div>
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<span style="font-size: small;">Basterà aggiungere della farina di cocco all' impasto e quando saranno cotti disegnare delle linee sul biscotto con la nutella o del cioccolato fuso.... magari fondente!</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r40OCNjo3OFOTcKwRzEN2t6m7VpTsn2VvO4RwfmSrWiOh6WRlnyMyu-RC_3DD-fqYKMPKjU4BDLw_57lYGro2X4pjCCqYZHuMVJQ4cRylop8lRncEUl1HNudEKFrZCS-PKf0R7YdDqs/s1600/marmellata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r40OCNjo3OFOTcKwRzEN2t6m7VpTsn2VvO4RwfmSrWiOh6WRlnyMyu-RC_3DD-fqYKMPKjU4BDLw_57lYGro2X4pjCCqYZHuMVJQ4cRylop8lRncEUl1HNudEKFrZCS-PKf0R7YdDqs/s1600/marmellata.jpg" /></a></span></div>
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<span style="font-size: small;"><b><i><span style="color: #e06666;">Marmellata alle more</span></i></b></span></div>
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<span style="font-size: small;">Ho aggiunto anche in questo caso la buccia del limone grattugiata alla frolla e riempito il centrale del biscotto con la marmellata.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLaVrGqMSDRbsvSiIrEw7CPVXoV10bgI7o_Iy3cWLNqZzn0y7kQfoTO0qEzvS1db2eqgKTtwcE2SkipIvYZ0R0A2S3OvI8QwxMwj5w1nlRX8l3IQ4lPoRxsmsYUOve60sLiG-Tm7HdGw/s1600/cannella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLaVrGqMSDRbsvSiIrEw7CPVXoV10bgI7o_Iy3cWLNqZzn0y7kQfoTO0qEzvS1db2eqgKTtwcE2SkipIvYZ0R0A2S3OvI8QwxMwj5w1nlRX8l3IQ4lPoRxsmsYUOve60sLiG-Tm7HdGw/s1600/cannella.jpg" /></a></span></div>
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<span style="font-size: small;"><b><i><span style="color: #e06666;">Cannella</span></i></b></span></div>
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<span style="font-size: small;">Aggiungere alla frolla 1/2 cucchiaini di cannella in polvere.</span></div>
I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-16099528017682842292013-06-29T05:32:00.002-07:002014-03-11T14:51:31.903-07:00Crostata al semolino e cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1BH5H4KLO15yDTP3Q_Lu4LcbtuhRBu6vMRAcR5OTHO3RCAKZh2cJuzQvdXuf-Q4h1UoBQJAaFc3i3lxh9eCjf6f-gEgUAgMCbciEwAcMsRG9GhvMjP9inpFcp7N_m6oZ7qXyuX_WXr0/s590/crostatasemolino.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1BH5H4KLO15yDTP3Q_Lu4LcbtuhRBu6vMRAcR5OTHO3RCAKZh2cJuzQvdXuf-Q4h1UoBQJAaFc3i3lxh9eCjf6f-gEgUAgMCbciEwAcMsRG9GhvMjP9inpFcp7N_m6oZ7qXyuX_WXr0/s1600/crostatasemolino.jpg" /></a></div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Per la crema di semolino</i></b><br />
600 gr Latte <br />
60 gr Semolino<br />
70 gr Zucchero<br />
20 gr. Burro<br />
3 Uova<br />
Scorza di un limone<br />
1 pizzico di sale</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Per la frolla</b> <a href="http://i-dolcipasticci.blogspot.it/2011/09/blog-post_8344.html" target="_blank">vai alla ricetta</a><span style="color: #9fc5e8;"><a href="http://i-dolcipasticci.blogspot.it/2011/09/blog-post_8344.html" target="_blank"></a></span></i>
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<i><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ganache al cioccolato</span></span></b></i><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">300 gr. Cioccolato fondente<br />
300 gr. Panna fresca<br />
50 gr. Zucchero a velo</span></span></span></span><br />
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1- Portate il latte ad ebollizione con
la scorza del limone, unite il semolino ed il sale, cuoce<span style="font-size: small;">te</span> per qualche minuto.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Toglie<span style="font-size: small;">t</span>e dal fuoco il latte con il semolino ed unite al composto lo zucchero e il burro.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Quando la crema si sarà stiepidita uni<span style="font-size: small;">t</span>e anche le uova precedentemente sbattute a parte.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 - Imburra<span style="font-size: small;">t</span>e uno stampo a cerniera e rivesti<span style="font-size: small;">tel</span>o con la frolla, versa<span style="font-size: small;">tec</span>i
dentro la crema di semolino ed infornate a 170° per 30 minuti.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5- Quando la torta si sarà raffreddata prepara<span style="font-size: small;">t</span>e una ganache al cioccolato sciogliendo<br />
insieme a bagnomaria o nel microonde i tre ingredienti
fino ad ottenere una crema lucida e omogenea.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6- Versa<span style="font-size: small;">t</span>e la ganache al cioccolato sulla
torta quando è ancora nello stampo e met<span style="font-size: small;">t</span>ete in frigo a raffreddare per
qualche ora.</span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com1tag:blogger.com,1999:blog-4266297858295567970.post-51804566608633898692013-06-29T05:13:00.000-07:002014-03-11T14:52:06.383-07:00Ciambella bicolore<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrp0Nb-uPH4Eh-hQqSFY5LlvtvVvMLP5rY9urxvKK7U58irHZC0fYptJYzUSioHRX652a7bEjAT2mJ5VyIFTwjTEcUnEN-3vItHBtMRweIZnu3XU_sKMVzraTU7RtXJh9y1Lap2iX_kik/s1600/ciambellabicolore.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrp0Nb-uPH4Eh-hQqSFY5LlvtvVvMLP5rY9urxvKK7U58irHZC0fYptJYzUSioHRX652a7bEjAT2mJ5VyIFTwjTEcUnEN-3vItHBtMRweIZnu3XU_sKMVzraTU7RtXJh9y1Lap2iX_kik/s1600/ciambellabicolore.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>INGREDIENTI </b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">250 gr. Farina 00</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">200 gr. Zucchero</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">100 gr. Olio di oliva</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">4 Uova</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">2 Cucchiai di cacao amaro</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• </span><span style="font-size: small;">Una bustina di lievito vanigliato</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Monta<span style="font-size: small;">te</span> con le fruste elettriche i tuorli con la metà dello zucchero, uni<span style="font-size: small;">t</span>e <span style="font-size: small;">per </span>prima la farina, poi
il lievito e per ultimo l’olio di oliva.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Montate gli albumi a neve agiungendo l’altra metà
dello zucchero, poi unteli delicatamente all’impasto, mescolando
dall'alto verso il basso con un mestolo di legno o un leccapentola<span style="font-size: small;">, questo per ottenere un ris<span style="font-size: small;">ultato m<span style="font-size: small;">igliore</span></span>,</span> in mod<span style="font-size: small;">o da inglobare l'aria e ottenere una ciambella bella gonfia<span style="font-size: small;">.</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3- </span>Ora dividete il composto
in due parti<span style="font-size: small;"> parti uguali e</span> in una aggiungete il cacao amaro.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4<span style="font-size: small;">- </span>Imburra<span style="font-size: small;">t</span>e e infarina<span style="font-size: small;">t</span>e lo stampo per ciambelle, versateci all'interno prima l'impasto al cacao e subito dopo quello bianco, in modo da formare i due stradi.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5<span style="font-size: small;">- </span>Mette<span style="font-size: small;">t</span>e in forno a 175° per 30 minuti (fate
sempre la prova stecchino).</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">S</span>polvera<span style="font-size: small;">te a piacere</span> con zucchero a
velo </span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-88402322268227829742013-06-28T13:48:00.000-07:002014-03-11T14:52:26.650-07:00Muffin alle mele<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPLu9AxDsuaz7Y3wscgdWMaNJQx2HYdPXOq91LGGmaRBHW7vDruxV2EckPFYm1Ly0I3u2uUDMZSblZT9RHpM79mwHUmqtghyC-WgpAvesoVHH5incZLOvGB0ny0ybK3M7fnO4ylmL_dw/s1600/muffin-mele_misura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPLu9AxDsuaz7Y3wscgdWMaNJQx2HYdPXOq91LGGmaRBHW7vDruxV2EckPFYm1Ly0I3u2uUDMZSblZT9RHpM79mwHUmqtghyC-WgpAvesoVHH5incZLOvGB0ny0ybK3M7fnO4ylmL_dw/s1600/muffin-mele_misura.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>INGREDIENTI</b><br /><i>
</i></span></span><i> </i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Per circa 12 muffins</i><br />
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</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>3<span style="font-size: small;">/</span>4 <span style="font-size: small;">M</span>ele</span></span> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>260 gr. Farina 00</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>2 <span style="font-size: small;">U</span>ova</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>180 gr. Latte</span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span><span style="font-size: small;">10</span>0 gr. di zucchero</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>4 <span style="font-size: small;">C</span>ucchiai di burro fuso</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>1 <span style="font-size: small;">C</span>ucchiaino di cannella</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>1 <span style="font-size: small;">Pizzico</span> di sale</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">• </span></span>1 Cucchiaio di lievito per dolci</span></span><br />
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1- Iniziate come prima cosa a mescolare gli ingredienti solidi: alla farina aggiungete il lievito, il sale, lo zucchero e la cannella.<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- In un’altra ciotola quelli liquidi: Mescolate le uova e aggiungeteci il burro fuso e per ultimo il latte.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Adesso potete unire a questo composto gli altri ingredienti preparati precedentemente, mescolando bene e stando attenti di non formare grumi.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Tagliate le mele a d<span style="font-size: small;">a</span>dini o a fettine... come preferite e <span style="font-size: small;">aggiungetele al composto<span style="color: purple;"><span style="font-size: small;"><span style="font-size: small;">.<span style="font-size: small;"> </span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- D</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">istribuire <span style="font-size: small;">l'impasto</span> a cucchiaiate in stampini imburrati e infarinati<span style="font-size: small;">, </span>fate cuo<span style="font-size: small;">cere in forno a 180° per 30 minuti o fino a quando diventeranno dorati.</span></span></span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-43633581764230742182013-06-28T12:53:00.002-07:002014-03-11T14:52:56.408-07:00Mini cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFYndVN8DA-tmdY_-uGsv3HpZ-s4Izo2pDr_ObLhVcTuUdAfQvxDZJJNFQEX_X8saDiOqSK6G4Xi8oek_Jk6L9rS6kiJErL0RwnZnEHEed9d2zO96CNeV6IJga7p_EXCIvQx4pT81X8I/s1600/minicheesecake_misura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFYndVN8DA-tmdY_-uGsv3HpZ-s4Izo2pDr_ObLhVcTuUdAfQvxDZJJNFQEX_X8saDiOqSK6G4Xi8oek_Jk6L9rS6kiJErL0RwnZnEHEed9d2zO96CNeV6IJga7p_EXCIvQx4pT81X8I/s1600/minicheesecake_misura.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>INGREDIENTI: </b></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;">Per <span style="font-size: small;">la base con i biscotti</span></span></b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 120 gr. Biscotti Oro Saiwa</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 60 gr. di zucchero</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 80 gr. Burro</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span> </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span class="value"><span class="value">1- </span></span>Con l'aiuto di un mixer ridurre in
polvere i biscotti, unirli al burro morbido e allo zucchero. Lavorare bene il composto con un cucchiaio di legno, per poi stenderlo nei pirottini livellando fino ad ottenere uno strato
basso e uniforme, porre in frigorifero per 30 minuti.<span class="value"><span style="font-size: small;"><span class="value"> </span> </span> </span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i><b><span style="font-size: small;">Oppure</span></b></i></span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i><b><span style="font-size: small;"> </span></b></i> </span></span></span></span></span><b><span style="font-size: small;"><span style="font-size: small;"> </span></span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;">Per la base di pasta frolla</span></span> </b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• <a href="http://i-dolcipasticci.blogspot.com/2011/09/blog-post_8344.html" target="_blank">Pasta frolla</a> </span></span><b> </b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1- <a href="http://i-dolcipasticci.blogspot.it/2011/09/blog-post_8344.html" target="_blank">Seguire la ricetta per la pasta frolla</a><span style="font-size: small;"> e una volta steso l'impasto ricavate de<span style="font-size: small;">i cerchi da inser<span style="font-size: small;">ire all'interno dei vostri p<span style="font-size: small;">irottini precedentemente imburrati<span style="font-size: small;">, facendoli aderire bene ai bord<span style="font-size: small;">i.</span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Cuocere <span style="font-size: small;">per 10 minut<span style="font-size: small;">i<span style="font-size: small;"> o non appena inizierà a dorarsi la frolla.</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><b>Procedimento</b><span style="font-size: small;"><b> per la crema:</b></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 250 g Philadelphia Classico in vaschetta</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 150 ml Panna liquida</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 60 g Zucchero</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 15 g Gelatina in fogli</span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 2 Tuorli</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 - Ammorbidite la gelatina in acqua fredda, lasciandola a bagno in un ciotolino.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 - Sbattere i 2 tuorli con lo zucchero rimasto fino ad ottenere un composto spumoso, </span>
<span style="font-size: small;">aggiungete la Philadelphia.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 - Strizzate bene i fogli di gelatina e
fateli sciogliere in un pentolino con 50 ml di panna liquida e
incorporateli alla crema preparata precedentemente.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 - Montare il resto della panna e
incorporate al composto, delicatamente mescolando dal basso verso
l'alto. Versate nello stampo.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">5 - Ricoprite la superficie dei
cheese cake a vostra libera scelta, io per esempio di solito uso marmellata o frutti di bosco interi... o ancor meglio la Nutella!</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-78034253779834055862013-06-28T11:57:00.000-07:002014-03-11T14:53:39.468-07:00Crostata morbida di marmellata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOBh9lL1a2CgYiWQEfABIZT1Z_I3GfB_xAakMmq-6NzB8zVM3E6qDIIOMaHX_cXX_wH6BklrjIJ2oGwwR-bq5RG9mqbnDJGrHBrXvnz7aJhu-ACFy3wtNLKzSx3vknq9meRvpzxkbdY8/s1600/crostatamarmellata_misura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOBh9lL1a2CgYiWQEfABIZT1Z_I3GfB_xAakMmq-6NzB8zVM3E6qDIIOMaHX_cXX_wH6BklrjIJ2oGwwR-bq5RG9mqbnDJGrHBrXvnz7aJhu-ACFy3wtNLKzSx3vknq9meRvpzxkbdY8/s1600/crostatamarmellata_misura.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>125 gr. di zucchero </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>75 gr. di burro </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>300 gr. di farina</span> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>1 uovo</span> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>75 gr. di yogurt bianco </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>½ bustina di lievito per dolci </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>1 pizzico di sale </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span></span>*300 gr<span style="font-size: small;"><i><b>.</b></i></span> di marmellata di albicocche</span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Mescolate lo zucchero con l'uovo, poi aggiungete il burro ammorbidito, yogurt, farina, lievito e sale.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Tenere da parte un pezzettino di impasto e stendere il resto con il
mattarello sopra alla carta forno già a misura per la tortiera.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Sistemate la base della crostata e farcitela con la marmellata<span style="font-size: small;">, </span>con la pasta frolla rimasta preparate delle striscioline per creare il classico reticolato della crostata.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5- Cuocere<span style="font-size: small;"> a 180° per </span>25-30 minuti.</span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-5006042409128566272013-06-28T11:48:00.000-07:002014-03-11T14:54:07.905-07:00Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oK0SnQ8Hy78B8xPbB9A3QuSp8QkBH4D_5WsX0EkqhHTLe6dfmJ6O4wkyz7t28viqNkvCbZueuTwTIuk9afQkrEw-Z7CEDmWwzXRiziSvMnmwtzPt3RG7lTCujCmprls9Iy6dJMkhA58/s1600/cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oK0SnQ8Hy78B8xPbB9A3QuSp8QkBH4D_5WsX0EkqhHTLe6dfmJ6O4wkyz7t28viqNkvCbZueuTwTIuk9afQkrEw-Z7CEDmWwzXRiziSvMnmwtzPt3RG7lTCujCmprls9Iy6dJMkhA58/s1600/cookies.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>250 gr. <span style="font-size: small;">Burro</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>200 gr. Zucchero</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>2 Uova</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>250 <span style="font-size: small;">gr. Fa<span style="font-size: small;">rina</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>1 Cucchiaino di <span style="font-size: small;">l</span>i<span style="font-size: small;">e<span style="font-size: small;">vito</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>1 Cucchiaino di bicarbonato</span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>1 Pizz<span style="font-size: small;">ico <span style="font-size: small;">di sale</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;">• </span></span></span>250<span style="font-size: small;"> gr. Gocce di cioccolato fondente</span></span> </span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;">1- </span></span><span style="font-family: Arial,Helvetica,sans-serif;">Mescolate il burro fuso con lo zucchero, poi unite le uova e amalgamate.
Aggiungete la farina e le gocce di cioccolato e impastate con la
spatola.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Aggiungete bicarbonato, sale e lievito e amalgamate bene. Lasciate riposare in frigo l'impasto per qualche minuto.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Formate delle palline con questo impasto e disponetele su una placca con carta forno. </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4-</span></span>Cuocete a 180° per 10 minuti circa.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Fate r<span style="font-size: small;">affreddare e servite</span> </span></span><br />
<br />I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-3635571627558329142012-12-27T08:36:00.000-08:002014-03-11T14:55:15.077-07:00Kourabiedes... biscottini greci<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKQEtjWFv5_zqwnC7IRMPN1ifJK4FEf5V8L81rlSZElz6yiwW76ifbhEqSZgTU16qFPY1VudlT33thTNvV3eMhI5HXsKubwyl4oAn5OBbbUPp926r_ASRtkkd7PmRuPFBg9WcSGceVQY/s1600/misura_Kourabiedes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKQEtjWFv5_zqwnC7IRMPN1ifJK4FEf5V8L81rlSZElz6yiwW76ifbhEqSZgTU16qFPY1VudlT33thTNvV3eMhI5HXsKubwyl4oAn5OBbbUPp926r_ASRtkkd7PmRuPFBg9WcSGceVQY/s1600/misura_Kourabiedes.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <span style="font-size: small;"> </span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">I</span> Kourabiedes sono burrosi... fondenti... unici biscottini greci davvero inconfondibili per la loro friabilità<span style="font-size: small;"> </span>e ne esistono versioni con le mandorle o con le nocciole, io invece ho una preziosa ricetta con le noci.<br /><br />Si
può scegliere di modellarli tondi oppure a forma di mezzaluna e una
volta cotti in forno devono essere ricoperti completamente di zucchero a
velo.<br />In Grecia sono considerati dolci per alcune ricorrenze speciali
come il Natale o i battesimi... io infatti questo Natale li ho
confezionati e regalati ad amici e parenti.<b> </b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>INGREDIENTI</b></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Per 80 biscotti circa</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• 700 gr. Farina 00<br />• 280 g di burro ammorbidito<br />• circa ½ bicchiere di olio di oliva<br />• 1 tuorlo<br />• 400gr noci <br />• 50 gr. Zucchero<br />• 1 pizzico di sale<br />• 1 pizzico di bicarbonato<br />• Succo di limone <br />• Vanillina<br />• Anice </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• Zucchero a velo<br /><br />1 - Tritate non troppo finemente le noci, ma lasciatele in poccolissimi pezzettini.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />2 - Impastate molto bene il burro con lo zucchero e poi aggiungete un pizzico di sale, il tuorlo e le noci tritate.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />3 - Una volta amalgamati questi ingredienti unite al composto il 1/2 bicchiere (anche meno) di olio di oliva, il pizzico di bicarbonato, un pò di succo di limone, ed infine valutate voi la quantità di anice... io non ne metto più di un dito...</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />4 - Adesso potete unire la farina con la vanillina, inglobandola poco alla volta al composto.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />5 - Date ai biscotti la forma che preferite, coprite la placca con della carta forno e infornate a 220° per 10 minuti circa vi direi... ma non appena iniziano a dorare toglieteli dal forno</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6 - Quando saranno tiepidi ricopriteli completamente di zucchero a velo.</span></span><br />
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<br />I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-50027487633825861782012-10-24T07:03:00.002-07:002013-06-29T05:43:58.651-07:00Muffin crema chantilly e ribes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeAlu2m6v-1rbiM2x6XQhZMmzj9YpcVzP7b3CROu6JtEw9AMBoGn5EDVpm02UP699Iuapv8C7Ku1Le4pj8jLFMs1_pmnAdQt-UcGnK8T4755T1p7XeMO-EytULrLKZewQO8j1GqFVTw0/s1600/muffin-crema-ribes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeAlu2m6v-1rbiM2x6XQhZMmzj9YpcVzP7b3CROu6JtEw9AMBoGn5EDVpm02UP699Iuapv8C7Ku1Le4pj8jLFMs1_pmnAdQt-UcGnK8T4755T1p7XeMO-EytULrLKZewQO8j1GqFVTw0/s1600/muffin-crema-ribes.jpg" /></a></div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> INGREDIENTI</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">•</span></span></span> 110 gr. Farina<br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">•<span style="font-size: small;"> </span></span>110 gr. B<span style="font-size: small;">urro</span><br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span>65gr. Zucchero<br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span>2 Uova<br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span>2 Cucchiaini di lievito per dolci<br />
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span>100 gr. di ribes disidratati o 125 di ribes freschi </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">• </span>Crema chantilly <a href="http://i-dolcipasticci.blogspot.it/2011/12/crema-chantilly.html" target="_blank">vai alla ricetta</a></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Lavorare il burro con lo zucchero dopodichè aggiungere le uova uno alla volta</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Unire il lievito e la farina, amalgama<span style="font-size: small;">te</span> bene il tutto e aggiungete i
ribes</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3- </span>Foderare lo stampo per muffins con gli appositi pirottini e infornare per 20 minuti a 200°.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4- Una volta sfornati, ricoprite la parte superiore del muffin con crema pasticcera </span></span><br />
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<br />I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-49042952595833754882012-10-23T15:31:00.003-07:002014-03-11T14:55:44.012-07:00Sacher<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty16HM1XaMAvlVo_pW_baA4pL2LYN_hea8179xogh1FplPDoD_vY8smm0GDzYk5cwzweQgH1eHiyUVpr7gz9HVIWMur5fwley4-1NUxwDilvb32roAj3kaQGQ6ptX-kPTb5e3QjiCzc4/s1600/sacher.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty16HM1XaMAvlVo_pW_baA4pL2LYN_hea8179xogh1FplPDoD_vY8smm0GDzYk5cwzweQgH1eHiyUVpr7gz9HVIWMur5fwley4-1NUxwDilvb32roAj3kaQGQ6ptX-kPTb5e3QjiCzc4/s1600/sacher.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;"><b>INGREDIENTI </b></span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;"><span style="background-color: white;">• </span>5 Uova </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>150 gr. Burro</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>100 gr. Mandorle tritate</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>70 gr. Farina</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>170 gr. Cioccolato fondente</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>1
bustina di lievito </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>100 gr Zucchero a
velo </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <b>Farcitura </b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>250 gr di marmellata di albicocche</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Copertura </b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>200 gr. Cioccolato</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• </span>75 ml
di panna liquida</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1- Fate sciogliere il cioccolato a bagnomaria</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2- Separate i tuorli dagli albumi, iniziate a sbattere i tuorli con lo zucchero, unite il burro fuso, le mandorle tritate, la farina, il lievito e il cioccolato fatto sciogliere precedentemente</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3- Montate a neve gli albumi e incorporateli al composto</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 - Foderate una teglia di carta forno, versateci l'impasto e cuocete per 30 minuti a 180°</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5- Una volta raffreddata la torta, dividetela in due parti e farcitela con la marmellata di albicocche</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6- <span style="font-size: small;">A bagno<span style="font-size: small;">maria fate sciogliete <span style="font-size: small;">gli altri 200 gr. di cioccolato con la pan<span style="font-size: small;">na<span style="font-size: small;"> per ricoprire la torta</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-29437167603526385992012-10-23T13:24:00.002-07:002014-03-11T14:56:01.673-07:00Torta di mele<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_iZlgDjeQUFaccBlsxwDNHUzE6IA9xnMAe4FAf1GPxvDVWQQAH_VQabB7-szXcmvuh-4cSRxR3MmWrmUNsYb0spP_yigr_VsMnT4ijWXgGbVwv-DqrP7N1-jOv_r9A5mGIYMBi_a2m0/s1600/torta-di-mele.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_iZlgDjeQUFaccBlsxwDNHUzE6IA9xnMAe4FAf1GPxvDVWQQAH_VQabB7-szXcmvuh-4cSRxR3MmWrmUNsYb0spP_yigr_VsMnT4ijWXgGbVwv-DqrP7N1-jOv_r9A5mGIYMBi_a2m0/s1600/torta-di-mele.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 4 Uova </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 200 gr. Zucchero</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 180 gr. Burro</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 140 gr. Farina</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Bustina di vanillina</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Bustina di lievito</span></span> <br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Kg Mele</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• Succo di limone</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• Zucchero a velo </span></span> <br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Tagliate a fettine le mele e conditele in una ciotolina con il limone e lo zucchero. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Sbattete con le fruste elettriche i tuorli con lo zucchero e unite il burro sciolto.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Unite la farina, la vanillina e il lievito, mescolate bene dal basso verso l'alto. Montate gli albumi.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4- Unite le mele al composto e poco a poco incorporate gli albumi montati a neve</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5- Versate il composto in una teglia a cerniera foderata di carta forno e infornate per 1 ora circa a 160°. (Fate la prova stecchino)</span></span>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-34022706238283610622012-10-23T11:14:00.003-07:002014-03-11T14:56:57.254-07:00Torta morbida allo yogurt<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Una torta ideale per la colazione!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">Molto semplice anche da fare... e non contiene burro<span style="font-size: small;">... quindi<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> per chi è a dieta può concedersi anche una fetta :-)</span></span></span></span></span></span></span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljgjTRyuJ_WehA9B6hWPXq909FeSt5wXYJx0o4VNOwzA8EcoqTGw75hhhOU9uCgfbHzBVwQNr25dnlkIcyNEtBQuRGIsOOIATG-UO4aFr8VV0X2foPMJ1lOgr5yVSXdMpHeuM-iAbY-4/s1600/torta-morbida-yogurt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljgjTRyuJ_WehA9B6hWPXq909FeSt5wXYJx0o4VNOwzA8EcoqTGw75hhhOU9uCgfbHzBVwQNr25dnlkIcyNEtBQuRGIsOOIATG-UO4aFr8VV0X2foPMJ1lOgr5yVSXdMpHeuM-iAbY-4/s1600/torta-morbida-yogurt.jpg" /></a></div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 3 Uova</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 7 Cucchiai di zucchero</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1/2 Bicchiere olio di semi</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Vasetto di yogurt bianco (o a piacere)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 7 Cucchiai di farina </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 2 Cucchiai di Fecola</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Bustina di vanillina</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Bustina di lievito</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- Sbattere con fruste elettriche le uova con lo zucchero fino ad ottenere un composto spumoso.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Aggiungere il 1/2 bicchiere di olio di semi mescolando, aggiungere poi lo yogurt bianco.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Terminare setacciando la farina insieme al lievito la vanillina e la fecola nel composto, mescolate dal basso verso l'alto, ottenendo una crema soffice.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">4- Rivestite una teglia a cerniera con della carta forno, versate il composto e infornate a 180° per 30 minuti.</span></span></span><br />
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-59457703698804576672012-10-19T09:33:00.002-07:002014-03-11T14:57:24.525-07:00Muffin al cioccolato<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvxrGXUgbau28oyT8qMiwxUvfVp0-D9jQLUTMit2mK5sGIYYmG4SRrVE1ljVeFamP-44x1u1owfS5nH0RRTE-KsXakreSnq2GNdcMRUJTWhVt4jOfL9b-K9qOrx48S40Cgx_3HHeqw5c/s1600/Muffin+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvxrGXUgbau28oyT8qMiwxUvfVp0-D9jQLUTMit2mK5sGIYYmG4SRrVE1ljVeFamP-44x1u1owfS5nH0RRTE-KsXakreSnq2GNdcMRUJTWhVt4jOfL9b-K9qOrx48S40Cgx_3HHeqw5c/s1600/Muffin+copia.jpg" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">INGREDIENTI</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">• 150 gr. Burro</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">• 70 gr. Cacao amaro in polvere</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">• 100 gr. Cioccolato fondente grattugiato</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 300 gr. Farina</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 180 ml Latte intero</span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 300 gr. Farina</span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• Lievio in polvere</span></span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• Sale (1 pizzico)</span></span></span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 4 Uova</span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 1 Bustina di vanillina</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">• 300 gr. Zucchero</span> </span> </span> </span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span> </span> <br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1- In un robot da cucina, oppure con un frustino elettrico, sbattete il burro ammorbidito con lo zucchero e la vanillina, quando il composto risulterà chiaro e spumoso, aggiungete le uova a temperatura ambiente una alla volta. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Lavorate tutti gli
ingredienti per qualche minuto e poi trasferite il composto così
ottenuto in una ciotola capiente. Mischiate e setacciate la farina<a href="http://www.giallozafferano.it/ingredienti/Farina" target="_blank" title="farina"></a> con il cacao amaro, il lievitoe il sale</span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
e uniteli al composto di uova alternando l'aggiunta del latte a temperatura ambiente . </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3- Unite per ultimo il cioccolato<a href="http://www.giallozafferano.it/ingredienti/Cioccolato" target="_blank" title="cioccolato"></a>
fondente grattugiato servendovi di una spatola.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Amagamate il tutto e
dividete l’impasto nei pirottini (magari servendovi di una tasca da
pasticcere oppure di un cucchiaio) che avrete posizionato all'interno di
uno stampo per muffin.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4- Infornate i muffin al cioccolato
in forno già caldo a 180 gradi in forno statico, oppure a 165 gradi se
utilizzate un forno ventilato, per 30 minuti.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Sfornate i muffin al cioccolato, lasciateli raffreddare e poi, se vi piace, spolverizzateli con poco zucchero<a href="http://www.giallozafferano.it/ingredienti/Zucchero" target="_blank" title="zucchero"></a> a velo.</span></span><br />
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-43359001652017890962012-10-19T02:21:00.004-07:002014-03-11T14:58:00.068-07:00Panna cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy82rkYm6PV96PUXF75qgA7MSk3U680wA9f8dYTq_bEBYHydbQdmLc8hpnte20MbRfsnPxKk9Aqi_Jkt_cMeLuqOO_0Y4fYM42pVSKvt4SnHI8FehzA_ZdQk5kOn2E3tFOrSJQvHtaWU/s1600/Pannacotta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy82rkYm6PV96PUXF75qgA7MSk3U680wA9f8dYTq_bEBYHydbQdmLc8hpnte20MbRfsnPxKk9Aqi_Jkt_cMeLuqOO_0Y4fYM42pVSKvt4SnHI8FehzA_ZdQk5kOn2E3tFOrSJQvHtaWU/s1600/Pannacotta.jpg" /> </a></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">INGREDIENTI </span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">•</span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 600 ml Panna fresca</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">• 2 Fogli colla di pesce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">• 120 gr. Zucchero</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">• 1 Bustina di vanillina </span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">• Salsa di cioccolato</span><b><b><b><br /></b></b></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><b><b> </b> </b></b></span></span><br />
<span style="font-size: small;"><b><b> </b> </b>1-<span style="font-family: Arial,Helvetica,sans-serif;"> Mettete a riscaldare la panna e nel frattempo mettete la colla di pesce in ammollo in una ciotolina con dell'acqua tiepida.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2- Strizzate poi la colla di pesce e fatela sciogliere nella panna
aggiungendo poi anche lo zucchero e la vanillina e mescolando per bene
tutti gli ingredienti.</span><br /><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3- Versate poi il composto ottenuto in dei pirottini o semplicemente dei bicchierini di carta e metteteli in frigo a riposare per una notte. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />4- <span style="font-family: Arial,Helvetica,sans-serif;">Preparate il piatto rovesciando il bicchierino con la panna cotta e
servitela con della salsa al cioccolato</span></span>
I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-12784328888517297922012-10-18T10:04:00.005-07:002014-03-11T14:58:26.169-07:00Tortini al cuore fondente<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
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<span style="font-size: small;">INGREDENTI</span><br />
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<span style="font-size: small;">• 100 gr di cioccolato fondente</span><br />
<span style="font-size: small;"><span style="font-size: small;">• </span>100 gr. di burro</span></div>
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<span style="font-size: small;">• 2 uova </span></div>
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<span style="font-size: small;">• 80 gr. di zucchero</span><br />
<span style="font-size: small;"><span style="font-size: small;">• </span>40 gr di farina </span></div>
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1 - Sciogliere il cioccolato con il burro<br />
2 - Imburrare e infarinare i pirottini<br />
3 - Trasferire il cioccolato in una ciotola a raffreddare poi aggiungere uova, zucchero e farina setacciata<br />
4 - Riempire per metà i pirottini con l'impasto ben amalgamato<br />
5 - Cuocere per 10 minuti in forno a 220 gradi<br />
<span style="font-size: small;"><span style="font-size: small;"> </span> </span><br />
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-91213004029545741072012-07-26T07:11:00.002-07:002012-07-26T07:11:44.627-07:00Il blog si rinnova!!! Che ne pensate?<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Era un sacco di tempo che volevo dare una bella rinfrescata al blog...</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ecco fatto... che ne pensate???</span></div>I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com2tag:blogger.com,1999:blog-4266297858295567970.post-43568498803830316002012-07-26T06:58:00.000-07:002014-03-11T14:58:46.496-07:00Crostatine cuor di pesca<div class="separator" style="clear: both; text-align: center;">
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<b style="background-color: white; line-height: 20px;">INGREDIENTI</b></div>
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<span style="font-size: small;"><b style="background-color: white; line-height: 20px;">Per la crostata</b></span></div>
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<span style="font-size: small;">• 125 gr. Burro ammorbidito</span></div>
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<span style="font-size: small;">• 250 gr. Farina </span></div>
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<span style="font-size: small;">• 100 gr. Zucchero</span></div>
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<span style="font-size: small;">• 1 Uovo</span></div>
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<span style="font-size: small;">• 1 bustina di vanillina</span></div>
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<span class="Apple-style-span" style="line-height: normal;"><b style="background-color: white; line-height: 20px;">Per il ripieno alle pesche</b></span></div>
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• 3 pesche</div>
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<span style="font-size: small;">• zucchero</span></div>
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1 - Iniziamo a impastare gli ingredienti per la frolla.</div>
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Unite al burro ammorbidito lo zucchero, la farina, la vanillina e un uovo,</div>
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impastate velocemente. formare una pallina e porla in frigo avvolta di </div>
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pellicola per 30 minuti circa. </div>
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2 - Mentre la pasta frolla riposa in frigo, mettiamo in una pentola le tre </div>
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pesche tagliate a dadini, 2 cucchiai di zucchero e due dita di acqua, a</div>
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fuoco basso fino a quando le pesche non saranno morbide e si sarà </div>
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formato un pò di liquido</div>
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3 - Stendete la frolla e ricavatene dei cerchi per adagiarli all'interno </div>
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degli stampi, bucherellate il fondo e riempite di pesche, coprire per ultimo con un'altro cerchio di pasta frolla</div>
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4 - Cuocere a 180° per 10/15 minuti</div>
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-47983551133918104812012-07-24T07:01:00.000-07:002014-03-11T15:00:14.623-07:00Torta mimosa<br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">La torta mimosa è diventata ormai un dolce "simbolo" dell' 8 marzo, per la festa della donna.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small;">Si può fare in diversi modi... io ve la consiglio bianca con un cuore di mousse al cioccolato!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;"><b>INGREDIENTI</b>:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;"><i>Per il pan di spagna</i><i> </i><a href="http://i-dolcipasticci.blogspot.com/2011/11/pan-di-spagna.html" target="_blank">(clicca qui per la ricetta)</a></span></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 6 Uova</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 200 gr. Zucchero</span></span></div>
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<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 100 gr. Farina</span></span></div>
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<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 70 gr. Fecola di Patate</span></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 1 Bustina di lievito </span></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"></span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 1 Bustina di vanillina o la scorza di 1/2 limone</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;"><br /></span></span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span style="font-size: small;"><i>Per la farcitura MOUSSE AL CIOCCOLATO </i></span><span style="font-size: small;"><a href="http://i-dolcipasticci.blogspot.com/2011/12/mousse-al-cioccolato.html" target="_blank">(clicca qui per la ricetta)</a></span></span></span></div>
</div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; font-size: small;">• 200 gr. Cioccolato fondente (Tavoletta)<br />• 250 cc Panna fresca da montare<br />• 2 Tuorli di uova<br />• 3 Albumi di uova<br />• 2 Cucchiai di zucchero</span></span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="background-color: white;"><br /></span></span></div>
</div>
</div>
<div style="text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i style="background-color: white;">Per la copertura </i></span></span></div>
</div>
<div style="text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: white;">• 150 gr Panna fresca da montare</span></span></span></div>
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<span style="font-size: small;"><span style="background-color: white;">• Zucchero a velo</span></span></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="background-color: white; font-size: small;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;"><i style="background-color: white;">Per la bagna</i></span></div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;"><i style="background-color: white;">Rhum o caffè per questa ricetta.</i></span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="background-color: white;"><span style="font-size: small;"><i>Succo di ananas </i></span><span style="font-size: small;">più indicata per i bambini, per la versione con il ripieno di </span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span style="font-size: small;">panna montata e copertura con crema <a href="http://i-dolcipasticci.blogspot.com/2011/12/crema-chantilly.html" target="_blank">chantilly</a></span></span></div>
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<span style="background-color: white; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;">1 - Iniziate a preparare il pan di spagna, la ricetta la troverete <a href="http://i-dolcipasticci.blogspot.com/2011/11/pan-di-spagna.html" target="_blank">qui</a>.</span></div>
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<span style="background-color: white; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;">2 - Mentre avete il pan di spagna in forno, potreste dedicarvi alla mousse </span><br />
<span class="Apple-style-span" style="background-color: white; font-size: small;">di cioccolato, cliccate <a href="http://i-dolcipasticci.blogspot.com/2011/12/mousse-al-cioccolato.html" target="_blank">qui</a> per vedere la ricetta.</span></div>
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<span style="background-color: white; font-size: small;"><br /></span></div>
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<span style="background-color: white; font-size: small;">3 - Una volta sfornato il pan di spagna, lasciate raffreddare.</span></div>
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<span style="background-color: white; font-size: small;">T<span class="instructions">agliate orizzontalmente un disco di 1 cm di spessore, e scavate il restante </span></span><br />
<span style="background-color: white; font-size: small;"><span class="instructions">pan di spagna ricavando dei pezzetti o delle briciole che serviranno per la </span></span><br />
<span style="background-color: white; font-size: small;"><span class="instructions">copertura.</span></span></div>
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<span class="instructions" style="background-color: white; font-size: small;"><br /></span></div>
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<div style="margin: 0px;">
<span class="Apple-style-span" style="background-color: white; font-size: small;"><span class="instructions">4 - Adesso ammorbidite il pan di spagna con del rhum o con del caffè, </span></span><br />
<span class="Apple-style-span" style="background-color: white; font-size: small;"><span class="instructions">ai</span>utandovi con un pennello da cucina andando a bagnare completamente </span><br />
<span class="Apple-style-span" style="background-color: white; font-size: small;">lo strato inferiore del dolce (attenti a non bagnarlo troppo.)</span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;">5 - Stendete la mousse al cioccolato e coprite con l'altro strato di pan di spagna. </span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;">Ammorbidite anche questo con la bagna fatta precedentemente.</span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;">6 - Montare la panna con lo zucchero a velo per renderla più dolce.</span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: small;"><span class="Apple-style-span">7 - </span><span class="instructions">Stendete la panna su tutto il dolce e ricoprite con i ciuffetti di mollica</span></span><span class="Apple-style-span" style="background-color: white; font-size: small;"><span class="instructions"> </span></span><br />
<span class="Apple-style-span" style="background-color: white; font-size: small;"><span class="instructions">che avevate </span></span><span class="instructions" style="background-color: white; font-size: small;">ricavato scavando la base, in modo da formare la vostra torta mimosa.</span></div>
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-7955527810141087272012-07-20T08:09:00.002-07:002014-03-11T15:00:33.302-07:00Crostata al kiwi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0Y-0p1k1lORM4Stz0f1giDAbyGbejMki7HzjeAXdRkZ0RhNi7yCs383cbkOKMhe83udLLCTg2ZkLGl2q2Cvusqt1sZjHK4GghP3Tl2KjZTjZmJNhGhNzwv0SA3G8Bmt8r4JcKvkCyT4/s1600/crostatakiwi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0Y-0p1k1lORM4Stz0f1giDAbyGbejMki7HzjeAXdRkZ0RhNi7yCs383cbkOKMhe83udLLCTg2ZkLGl2q2Cvusqt1sZjHK4GghP3Tl2KjZTjZmJNhGhNzwv0SA3G8Bmt8r4JcKvkCyT4/s1600/crostatakiwi.jpg" /></a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b style="background-color: white; line-height: 20px;">INGREDIENTI</b></div>
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<div style="font-family: Arial, Helvetica, sans-serif;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;"><b style="background-color: white; line-height: 20px;">Per la crostata</b></span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 125 gr. Burro ammorbidito</span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 250 gr. Farina </span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 100 gr. Zucchero</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 1 Uovo</span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 1 bustina di vanillina</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><b style="background-color: white; line-height: 20px;">Per la crema pasticcera</b></span></div>
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• 1/2 litro di latte</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 100 gr. Zucchero</span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 50 gr. Farina</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 4 tuorli</span></div>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 1 Bustina di vanillina</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: small;">• 3 Kiwi</span></div>
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1 - Iniziamo a impastare gli ingredienti per la frolla.</div>
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Unite al burro ammorbidito lo zucchero, la farina, la vanillina e un uovo, impastate velocemente. formare una pallina e porla in frigo avvolta di pellicola per 30 minuti circa. </div>
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2 - Mentre la pasta frolla riposa in frigo, mettiamo in una pentola 1/2 litro di latte a stiepidire, non portarlo al bollore.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 - In una ciotolina sbattere lo zucchero con i 4 tuorli, la vanillina ed infine la farina, mescolare bene tutto fino ad ottendere un composto omogeneo.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4 - Unire il latte stiepidito al composto, un pò per volta girando molto bene senza creare grumi, e riversare tutto nella pentola a fuoco basso, fate cuocere così per 10 minuti, la crema si rapprenderà molto velocemente.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
5 - Stendere la frolla in una teglia lasciando i bordi alti, bucherellare il fondo con una forchetta e porre in forno a 180° per 20 minuti.</div>
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6 - Una volta che la crostata sarà fredda, versate la crema e decorate a piacere con i kiwi tagliati a fettine</div>
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I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-10301206716199480482012-01-31T10:43:00.000-08:002014-03-11T15:01:20.584-07:00"A carnevale ogni ricetta dolce vale" I CENCI FRITTI<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">C'è chi li conosce come "chiacchere" soprattutto a Milano.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">I veneziani li chiamano "galani" a Treviso diventano "crostoli" e a Roma "Frappe".</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">In Toscana visto che a Prato si chiamano "cenci", per rimanere in tema di stracci, friggiamoli in padella e festeggiamo il carnevale!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE_y8n8nPyGNP7J0L-sBlrbt5nFNMHQY9gEz-yIjXM2pXfVCQqqx50yjlYD0psbl4Bhfl4WCmQfkwmFhaZqHpVYcAauuo_KYQDTRSMHh5rbkq3bAHX8a1IigVguZIcZIlPpH2QJJSyAk/s1600/cenci.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE_y8n8nPyGNP7J0L-sBlrbt5nFNMHQY9gEz-yIjXM2pXfVCQqqx50yjlYD0psbl4Bhfl4WCmQfkwmFhaZqHpVYcAauuo_KYQDTRSMHh5rbkq3bAHX8a1IigVguZIcZIlPpH2QJJSyAk/s1600/cenci.jpg" /></a></div>
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<b style="background-color: white; color: #525252; line-height: 20px;">INGREDIENTI</b></div>
<div style="background-color: white; color: #525252; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
• 300 gr. Farina</div>
<div style="background-color: white; color: #525252; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
• 2 Uova + 1 Tuorlo</div>
<div style="background-color: white; color: #525252; font-family: Arial,Helvetica,sans-serif; line-height: 20px;">
• 30 gr. Burro</div>
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• 3 Cucchiai di Zucchero</div>
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• Scamorza grattugiata di 1/2 limone</div>
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• A piacere 1/2 bicchierino di rhum o grappa</div>
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• 1 pizzico di sale</div>
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• 1 pizzico di lievito per dolci</div>
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• Olio d'oliva per friggere</div>
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• Zucchero vanigliato</div>
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1 - Fate la fontana con la farina e aggiungete al centro le uova + il tuorlo, un pizzico di sale, lo zucchero, la scorza del limone, il burro<span style="background-color: white;"> ammorbidito e se vi piace anche il rhum, mescolate bene, fino ad ottenere un impasto omogeneo. </span></div>
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<span style="background-color: white;">2 - Aggiungere il lievito e impastare per qualche minuto, ricavate poi una palla da far riposare in frigo per 1 ora.</span></div>
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<span style="background-color: white;">3 - Stendete l'impasto su una spianatoia infarinata e con l'aiuto di una rotella apposita tagliate la pasta a strisce larghe 3 cm e lunghe circa 10 cm.</span></div>
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<span style="background-color: white;">4 - In una padella riscaldate l'olio, non appena sarà caldo iniziate a friggere i vostri cenci.</span></div>
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<span style="background-color: white;">Scolateli su della carta assorbente e spolverateli con dello zucchero a velo</span></div>
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<br class="Apple-interchange-newline" />I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0tag:blogger.com,1999:blog-4266297858295567970.post-27155460577596402892012-01-28T06:14:00.000-08:002014-03-11T15:02:59.366-07:00Frolla montata<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b style="background-color: white; line-height: 20px;">INGREDIENTI</b></span></span><br />
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<span style="font-size: small;">• 150 gr. Burro ammorbidito</span></div>
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<span style="font-size: small;">• 90 gr. Zucchero </span></div>
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<span style="font-size: small;">• 1 Uovo grande</span></div>
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<span style="font-size: small;">• 225 gr. Farina</span></div>
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<span style="font-size: small;">• 1/2 Cucchiaino di lievito per dolci</span></div>
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<span style="font-size: small;">1 - In una ciotola lavorare con fruste elettriche il burro e lo zucchero, fino ad ottenere un composto spumoso.</span></div>
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<span style="font-size: small;">2 - Aggiungere l'uovo intero e continuare a mescolare fino ad incorporare bene.</span></div>
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<span style="font-size: small;">3 - Unire il lievito alla farina, setacciate e unite al composto poco alla volta, mescolando bene per non creare grumi.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Quella che otterrete sarà una frolla "montata" molto morbida a differenza di quella classica e sarete comunque liberi di aggiungere all'impasto quello che più vi piace per realizzare dei biscotti con gusti diversi.</span></div>
I dolci pasticcihttp://www.blogger.com/profile/08693148326717683002noreply@blogger.com0