tag:blogger.com,1999:blog-9743385144866254172024-03-18T10:21:29.309+01:00La creatività e i suoi colorila creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-974338514486625417.post-38219554890837989832015-06-14T17:43:00.000+02:002015-06-14T17:43:03.622+02:00Croccomorbidi allo zafferano del Montefeltro<div class="" style="clear: both; text-align: center;">
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Mi piacciono le fiere, i mercati, le sagre con i loro colori, la gente, i profumi e le curiosità che si possono trovare. Poi c'è sempre una bancarella che per qualche strano motivi mi attrae più delle altre. Ecco che cosa ho trovato nel mio girovagare</div>
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Da lontano sembra un ammasso di tante semplici boccette di vetro ... belle, mi sono detta ma niente di particolare. Mi allontano poi per curiosità mi riavvicino e mi accorgo che in realtà contengono l'oro prezioso della terra: lo zafferano dell Montefeltro.</div>
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Questa varietà di zafferano è biologico, viene essiccato a 45°C lo stesso giorno della raccolta, non viene tostato ed ha un profumo delicato e floreale con un elevato potere colorante ed un inteso aroma.</div>
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Tantissime solo le ricette che si possono realizzare con lo zafferano ed io ho preparato questa per voi. </div>
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CROCCOMORBIDI ALLO ZAFFERANO DEL MONTEFELTRO</div>
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Ingredienti</div>
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per la pasta frolla della base</div>
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gr. 300 di farina</div>
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2 uova piccole</div>
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gr. 120 di zucchero</div>
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gr. 30 di cacao in polvere</div>
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un cucchiaino di lievito per dolci</div>
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gr. 130 di burro</div>
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per la panna cotta</div>
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gr. 500 di panna fresca</div>
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gr. 120 di zucchero semolato</div>
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4 fogli di gelatina in fogli</div>
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un pizzico di sale fino</div>
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un pizzico di zafferano in stimmi</div>
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per decorare</div>
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frutta a piacere </div>
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Sulla spianatoia poniamo la farina, il cacao in polvere, lo zucchero, il burro tagliato a pezzetti, le uova ed il lievito.</div>
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Mescoliamo il tutto velocemente ed otteniamo una massa morbida e compatta. Poniamo in frigorifero per circa un'ora, stendiamo una sfoglia e con un tagliabiscotti otteniamo tante piccole forme</div>
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Foderiamo una teglia con la carta forno e appoggiamo i nostri biscotti che cuociamo in forno a 180° per 15 minuti. Sforniamo e lasciamo raffreddare sulla grata da dolci</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyveRbKOsqoqEN_dvqzs1QPZ765rfWyLR33GzJrdJHWESxxPaoiOPIK_Jw-FPPH7LEi59Wa-VZumxXrF4VFT7gthVefK_IKVoKkV5f8ROLSfRfx1QKshg0Ij7HXXbahEHbaI9jMqrpTQ/s1600/Dolcetti+croccomorbidi+allo+zafferano+109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyveRbKOsqoqEN_dvqzs1QPZ765rfWyLR33GzJrdJHWESxxPaoiOPIK_Jw-FPPH7LEi59Wa-VZumxXrF4VFT7gthVefK_IKVoKkV5f8ROLSfRfx1QKshg0Ij7HXXbahEHbaI9jMqrpTQ/s400/Dolcetti+croccomorbidi+allo+zafferano+109.JPG" width="266" /></a></div>
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Nel frattempo prepariamo la panna cotta allo zafferano. Mettiamo in ammollo i fogli di colla di pesce in acqua fredda per 10 minuti. Lasciamo rinvenire lo zafferano in stimmi nella panna calda. </div>
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In una ciotola uniamo la panna allo zafferano, lo zucchero, un pizzico di sale ed infine la colla di pesce.</div>
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Mescoliamo velocemente il tutto un cucchiaio finché la colla di pesce si è sciolta ed il composto è di colore omogeneo. Filtriamo con un colino</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocZ77dzAUzPh55qlyBR3GDwwt9jEql3eDsgp6Fwn9zsuQGO2_8YP13z_oqrayL18tG_gQCv9nUM9jLPs7tY4hJjlCAUGmHiKvR0hIrwWUzo-y0n7O2J8HGT_K59ylKLE0g0LOGSaYwb4/s1600/Dolcetti+croccomorbidi+allo+zafferano+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocZ77dzAUzPh55qlyBR3GDwwt9jEql3eDsgp6Fwn9zsuQGO2_8YP13z_oqrayL18tG_gQCv9nUM9jLPs7tY4hJjlCAUGmHiKvR0hIrwWUzo-y0n7O2J8HGT_K59ylKLE0g0LOGSaYwb4/s400/Dolcetti+croccomorbidi+allo+zafferano+061.JPG" width="266" /></a></div>
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e versiamo il liquido in appositi stampini.</div>
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Lasciamo raffreddare in frigorifero per almeno 4 ore. </div>
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Ed ora componiamo in nostri dolcetti croccomorbidi: mettiamo alla base un biscotto di pasta frolla al cacao, appoggiamo sopra uno sformatino di panna cotta allo zafferano ed infine decoriamo con una fragolina tagliata a ventaglio ed alcuni stimmi di zafferano. A piacere si possono usare anche scaglie di cioccolata fondente, Buon appetito!</div>
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Volutamente ho chiamato questi dolcetti croccomorbidi perché la morbidezza della panna cotta è in un giusto equilibrio gustativo con la croccantezza del biscotto. </div>
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Proviamo a sentire!!!</div>
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Spesso mi succede di sbagliare ma questa volta la mia teoria è giusta!!!</div>
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Un dolce assaggio per tutti voi</div>
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Con questa ricetta partecipo al contest</div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com20tag:blogger.com,1999:blog-974338514486625417.post-11331305642643555662015-06-11T23:55:00.001+02:002015-06-12T00:01:23.723+02:00 Pere alla cannella in gabbia<div class="separator" style="clear: both; text-align: center;">
Senza neppure accorgermi siamo entrati a piedi pari nel pieno dell'estate e la parola d'ordine è "attenzione ... prova costume!!!". Poca pasta, niente pane, una croce sui dolci ma tanta frutta e verdura. Oggi però voglio trasgredire ... cosa ne dite andiamo in cucina e proviamo a vedere se mi ricordo più come si fanno quei dolcetti al cacao, tanto buoni che hanno sempre il potere di consolarmi. E tanto per seguire le dritte della dieta utilizzerò yogurt e frutta, il tutto arricchito da cacao e cannella. Ed ecco un assaggio delle mie pere alla cannella in gabbia </div>
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3 uova</div>
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gr, 125 di yogurt</div>
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gr. 30 di cacao in polvere</div>
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1 bicchiere di plastica di olio di semi</div>
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1 bicchiere di plastica di zucchero</div>
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3 bicchieri di plastica di farina</div>
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1 lievito per dolci</div>
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per farcire</div>
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pere</div>
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zucchero</div>
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stecca di cannella</div>
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per decorare</div>
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zucchero</div>
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cannella in polvere</div>
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In una pentola facciamo cuocere le pere intere in abbondante acqua con lo zucchero e la stecca della cannella per circa 20 minuti. Togliamo dal fuoco e lasciamo raffreddare</div>
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Nel frattempo con l'aiuto di una frusta da cucina sbattiamo le uova con lo zucchero, uniamo lo yogurt, l'olio, il cacao, la farina setaccciata ed il lievito per dolci. </div>
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Otteniamo un impasto molto liscio e morbido, versiamo nelle piccole cocotte da forno o negli appositi stampi da muffin. Ricordiamo di riempire i contenitori solo per metà.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iTd20GnOsNOc3xpYno11EW0WY-gqBlkeuYscEzBBXipiM_scUK2oXDHR5O2nI_1zTcVuJ3pozt96vBbcJNiyBLbv2Vv5nOxtKBODm5r5Xs-xi7h5m2bHX7huRWUjFH8r0hipOorPazc/s1600/Muffin+con+pere+e+cacao+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iTd20GnOsNOc3xpYno11EW0WY-gqBlkeuYscEzBBXipiM_scUK2oXDHR5O2nI_1zTcVuJ3pozt96vBbcJNiyBLbv2Vv5nOxtKBODm5r5Xs-xi7h5m2bHX7huRWUjFH8r0hipOorPazc/s320/Muffin+con+pere+e+cacao+043.JPG" width="213" /></a></div>
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Appoggiamo sopra l'impasto la pera e proseguiamo fino al esaurimento dei prodotti: una cocotte, un po' d'impasto ed una pera alla cannella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4DdSPRXRQ_PayyVbtHBwYxvRbORZuqUkV9wj8hj-ADqdln1MTzFt9ciRpvNvckvPB0xilzxLFHwbYHYYtPdBi7qMhFAPaSRrQbO7BtoME-aD8bEMyZtiU6tV8D0h4hATSPQecPh7SVg/s1600/Muffin+con+pere+e+cacao+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4DdSPRXRQ_PayyVbtHBwYxvRbORZuqUkV9wj8hj-ADqdln1MTzFt9ciRpvNvckvPB0xilzxLFHwbYHYYtPdBi7qMhFAPaSRrQbO7BtoME-aD8bEMyZtiU6tV8D0h4hATSPQecPh7SVg/s640/Muffin+con+pere+e+cacao+044.JPG" width="426" /></a></div>
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Poniamo in forno a 180° per circa 25 minuti tenendo sempre sotto controllo la cottura</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC4MZrBAVxAWfpQXoM7O_S64J6V4uV5Yt2eTkubWw1ERI7Y1_9bBzXYpOZIassc3NXYEy8Fsn8E6VQUVVFim7ex1nAOnDotgMcWKU2fqf71lb8YxY2YPD_rrsefmYhWtN1cz98AKyGfE/s1600/Muffin+con+pere+e+cacao+059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC4MZrBAVxAWfpQXoM7O_S64J6V4uV5Yt2eTkubWw1ERI7Y1_9bBzXYpOZIassc3NXYEy8Fsn8E6VQUVVFim7ex1nAOnDotgMcWKU2fqf71lb8YxY2YPD_rrsefmYhWtN1cz98AKyGfE/s640/Muffin+con+pere+e+cacao+059.JPG" width="640" /></a></div>
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Sforniamo, lasciamo raffreddare e sformiamo agli stampi. E' simpatico vedere la pera completamente "ingabbiata" nell'impasto morbido della tortina.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LFVeoFfSXG0g60zbEGIlnwFHPtrctT8o8wYeTlRWtnInNkWgMC5tZcOHZJUzHpHC8cyoEFO4vn74t8Onns8sg1_FIIhgB7hJneWQdA1FXJkkPB55bdZzBs5YU12EfMTxxuzuXNi4zFg/s1600/Muffin+con+pere+e+cacao+075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LFVeoFfSXG0g60zbEGIlnwFHPtrctT8o8wYeTlRWtnInNkWgMC5tZcOHZJUzHpHC8cyoEFO4vn74t8Onns8sg1_FIIhgB7hJneWQdA1FXJkkPB55bdZzBs5YU12EfMTxxuzuXNi4zFg/s320/Muffin+con+pere+e+cacao+075.JPG" width="320" /></a></div>
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A piacere possiamo decorate le nostre delizie con il caramello ottenuto con lo zucchero fuso ed una puntina di cannella in polvere.</div>
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Ed ecco un piccolo assaggio per tutti voi che. come me, qualche volta avete bisogno di una piccola coccola!!!!</div>
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Con questa ricetta partecipo al contest del blog "La cultura del frumento"<br />
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com55tag:blogger.com,1999:blog-974338514486625417.post-26933265716721567372015-04-02T10:00:00.000+02:002015-04-02T10:00:14.649+02:00Piconi marchigiani: ricetta tipica delle MarcheUna ricetta tutta marchigiana tipica del periodo pasquale: i piconi, fagottini simili ai ravioli con ripieno di formaggio, uova e pepe. Sono noti anche col termine dialettale "picò" o "picù", facendo riferimento alla "piccata" con cui vengono sigillati prima di essere infornati per la cottura.<br />
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Quindi anche oggi si va di mattarello, tanto per mantenere le vecchie tradizioni.</div>
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Ingredienti </div>
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per il ripieno</div>
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4 uova</div>
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gr. 400 di formaggio grattugiato (pecorino e/o parmigiano)</div>
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pepe</div>
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per la pasta</div>
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3 uova</div>
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gr. 300 di farina</div>
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vino bianco</div>
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olio</div>
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Per il ripieno poniamo il formaggio di una ciotola, uniamo le uova e il pepe macinato fresco e mescoliamo ottenendo un impasto compatto e sodo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz84KmDVciWvf0ahNcG6k8DxxRqthuoi4tdH35p0PneQoxHrL2GE55TbzR_NrSA10EsCExVTVtdHhYZv9Xfi6XFsUm6eirYxrqHxMAC4B6OcJsMcL0ktj9mRK-Z3mruX3-SKciWjAVnY/s1600/piconi+marchigiani+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz84KmDVciWvf0ahNcG6k8DxxRqthuoi4tdH35p0PneQoxHrL2GE55TbzR_NrSA10EsCExVTVtdHhYZv9Xfi6XFsUm6eirYxrqHxMAC4B6OcJsMcL0ktj9mRK-Z3mruX3-SKciWjAVnY/s1600/piconi+marchigiani+034.JPG" height="213" width="320" /></a></div>
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Per la pasta mescoliamo sulla spianatoia la farina con le uova, l'olio e il vino bianco. Impastiamo fino ad avere una massa soda e liscia. Con l'aiuto del mattarello stendiamo una sfoglia sottile e tagliamo tanti dischetti con un bicchiere o un coppapasta.</div>
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Al cento di ogni disco poniamo un cucchiaino di farcitura</div>
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Pieghiamo la pasta e saldiamo i bordi con i rembi di una forchetta</div>
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Sopra ogni picone pratichiamo una "sforbiciata" a forma di croce.</div>
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Pennelliamo con un uovo leggermente sbattuto ed inforniamo a 180° per 20 minuti circa</div>
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Sforniamo e lasciamo raffreddare. Buon appetito!</div>
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<span style="font-family: inherit;">Con grande piacere includo questa semplice ricetta della tradizione contadina nella rubrica regionale L'Italia nel piatto.</span></div>
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<span style="font-family: inherit;">Ed ora andiamo a vedere cosa hanno preparato le altre regioni italiane</span></div>
<div style="background-color: white; color: #141823; line-height: 20px;">
<span style="font-family: inherit;">Trentino-Alto Adige<strong>: Fiadoni Trentini </strong><a href="http://www.afiammadolce.ifood.it/2015/03/fiadoni-trentini.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.ifood.it/2015/03/fiadoni-trentini.html</a></span></div>
<div style="background-color: white; color: #141823; line-height: 20px;">
<span style="font-family: inherit;">Friuli-Venezia Giulia: <strong>Pinze triestine </strong><a href="http://ilpiccoloartusi.weebly.com/litalia-nel-piatto/pinze-triestina-per-litalia" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.weebly.com/litalia-nel-piatto/pinze-triestina-per-litalia</a> nel-piatto</span></div>
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<span style="font-family: inherit;">Lombardia: <strong>La colomba pasquale</strong> <a href="http://kucinadikiara.blogspot.com/2015/03/la-colomba-pasquale.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2015/03/la-colomba-pasquale.html</a></span></div>
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<span style="font-family: inherit;">Liguria: <strong>tagliolini al sugo di carciofi</strong> <a href="http://arbanelladibasilico.blogspot.com/2015/04/litalia-nel-piatto-le-ricette-di-pasqua.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2015/04/litalia-nel-piatto-le-ricette-di-pasqua.html</a></span></div>
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<span style="font-family: inherit;">Emilia Romagna:<strong> Pagnotta Pasquale di Sarsina </strong><a href="http://zibaldoneculinario.blogspot.com/2015/04/pagnotta-pasquale-di-sarsina-per.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2015/04/pagnotta-pasquale-di-sarsina-per.html</a></span></div>
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<span style="font-family: inherit;">Toscana: <strong>Coniglio pasqualino (o in carciofaia)</strong></span></div>
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<a href="http://acquacottaf.blogspot.com/2015/03/coniglio-pasqualino-o-in-carciofaia.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://acquacottaf.blogspot.com/2015/03/coniglio-pasqualino-o-in-carciofaia.html</span></a></div>
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<span style="font-family: inherit;">Marche:<strong> I piconi marchigiani</strong> <a href="http://lacreativitaeisuoicolori.blogspot.com/2015/03/piconi-marchigiani-ricetta-tipica-delle.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2015/03/piconi-marchigiani-ricetta-tipica-delle.html</a></span></div>
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<span style="font-family: inherit;">Umbria:<strong> Frittata Pasquale </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.dueamicheincucina.ifood.it%2F2015%2F04%2Ffrittata-pasquale.html&h=dAQGwaFco&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.dueamicheincucina.ifood.it/2015/04/frittata-pasquale.html</a></span></div>
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<span style="font-family: inherit;">Molise: <strong>La Pia: zuppa di grano alla molisana </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2015%2F04%2Fla-pia-ovvero-zuppa-di-grano-molisana.html&h=iAQEt594I&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2015/04/la-pia-ovvero-zuppa-di-grano-molisana.html</a></span></div>
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<span style="font-family: inherit;">Lazio: <strong> </strong><strong>Vignarola </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2015%2F03%2Fvignarola.html&h=NAQHntnrb&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2015/03/vignarola.html</a></span></div>
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<span style="font-family: inherit;">Basilicata: <strong>Pane di Pasqua salato</strong></span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2015%2F04%2F02%2Fpane-di-pasqua-salato-il-puccillato-di-noepoli%2F&h=GAQEPdfAR&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://blog.alice.tv/profumodicannella/2015/04/02/pane-di-pasqua-salato-il-puccillato-di-noepoli/</span></a></div>
<div style="background-color: white; color: #141823; line-height: 20px;">
<span style="font-family: inherit;">Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=XAQHe5V2b&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></span></div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com33tag:blogger.com,1999:blog-974338514486625417.post-10842963130583313872015-04-01T00:28:00.000+02:002015-04-01T00:28:31.253+02:00Colomba di Pasqua farcita in versione salata<div class="separator" style="clear: both; text-align: center;">
Ragazzi ... carta e penna! Ops, copia e incolla! </div>
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Comunque se vi va prendete nota di questa ricetta della colomba di Pasqua in versione salata: bella da vedere e buona da mangiare</div>
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Ingredienti</div>
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gr. 600 di farina</div>
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5 uova</div>
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gr. 40 di lievito di birra</div>
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gr. 100 di parmigiano grattugiato</div>
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gr. 100 di latte intero</div>
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sale e pepe</div>
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gr 40 di olio extravergine</div>
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per la farcitura </div>
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a piacere</div>
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tonno e carciofini</div>
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olive taggiasche e salame piccante</div>
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speck e emmenthal</div>
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2 uova</div>
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per decorare</div>
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olive verdi denocciolate</div>
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pepe rosa</div>
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mandorle pelate</div>
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Sulla spianatoia poniamo la farina con il parmigiano grattugiato, versiamo al centro le uova, l'olio, e il lievito, precedentemente sciolto nel latte tiepido. Mescoliamo leggermente ed uniamo per ultimo il sale e il pepe. Impastiamo fino ad ottenere una massa liscia e compatta. Lasciamo lievitare per circa un'ora in un luogo caldo e lontano da correnti d'aria. </div>
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Trascorso questo periodo dividiamo il nostro impasto in sei panetti e lasciamo lievitare nuovamente per mezz'ora coperti da un canovaccio.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM0O1dccTKUJtcYtddcIClilLHi7yoPib0bGEpQTgHTRhyphenhyphenedJzMHF9boNrP0wjAa-2TD3HL26KfcOm0hyLbZFZKTZNK2FlX6DXznJQ3tQr1ufBI58xIgZFtORWrzaHc6sTMPMwwHJtgQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM0O1dccTKUJtcYtddcIClilLHi7yoPib0bGEpQTgHTRhyphenhyphenedJzMHF9boNrP0wjAa-2TD3HL26KfcOm0hyLbZFZKTZNK2FlX6DXznJQ3tQr1ufBI58xIgZFtORWrzaHc6sTMPMwwHJtgQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B021.JPG" height="424" width="640" /></a></div>
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Nel frattempo prepariamo le farciture che possono essere scelte in base alle nostre preferenze: olive, tonno, salame, prosciutto cotto, carciofi sott'olio, speck.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiRqkVb0y8hUPR7Fdsp37QNTTbUWy9XKAbJJkeIMQ5USl_uydPwrh3YJB32RsxIFAF4dlNbhBAdMAu1E5uA2VcIeMaLfmRsQIL60V8hH4mkRw3NJtMNJj3RtWz7Bk2ZexcnDR_EFOaWg/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiRqkVb0y8hUPR7Fdsp37QNTTbUWy9XKAbJJkeIMQ5USl_uydPwrh3YJB32RsxIFAF4dlNbhBAdMAu1E5uA2VcIeMaLfmRsQIL60V8hH4mkRw3NJtMNJj3RtWz7Bk2ZexcnDR_EFOaWg/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B041.JPG" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobC6xufADtly2lZTjCxDMdZ5a08jzokf4NenCdByTlfF-s4TY4hTyjIXemuDgTnmN4oZk8Rv-L6gldUx_m9-1m_pOrgrEWyah7eflLvZKZUXzmESSgNtc1IBX3NMsb4CIXGqiCorxO5c/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobC6xufADtly2lZTjCxDMdZ5a08jzokf4NenCdByTlfF-s4TY4hTyjIXemuDgTnmN4oZk8Rv-L6gldUx_m9-1m_pOrgrEWyah7eflLvZKZUXzmESSgNtc1IBX3NMsb4CIXGqiCorxO5c/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B065.JPG" height="213" width="320" /></a></div>
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Stendiamo 5 panetti ottenendo dei rettangoli di circa cm.15x25 e procediamo alla farcitura</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_knGdc7IZnlHYDgZB3hBNds-h-rg5YjN7ciNUErimi87OpZUaqLcj_-y3qeEaiPfq0F5wI773ZbOCFZiHIwuUE0FlAJVfqAIZS-JmJB84crFf0niypUmPPUpCX3khO52z0h69-BQPR8/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_knGdc7IZnlHYDgZB3hBNds-h-rg5YjN7ciNUErimi87OpZUaqLcj_-y3qeEaiPfq0F5wI773ZbOCFZiHIwuUE0FlAJVfqAIZS-JmJB84crFf0niypUmPPUpCX3khO52z0h69-BQPR8/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B054.JPG" height="320" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdMnUAVBR2k7xwPemGTPHmpTDGp_1taFayxzuoj8-YN_ylH1rjNnFvbkElov6Jwob1S4sY4twaFWSoEsQsXVEBk4g78uaa5a7LyyatBs48cNq_ZDkMOXZHEG31sVoLc8-WTfWB_xtmXM/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdMnUAVBR2k7xwPemGTPHmpTDGp_1taFayxzuoj8-YN_ylH1rjNnFvbkElov6Jwob1S4sY4twaFWSoEsQsXVEBk4g78uaa5a7LyyatBs48cNq_ZDkMOXZHEG31sVoLc8-WTfWB_xtmXM/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B058.JPG" height="213" width="320" /></a></div>
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Arrotoliamo ogni rettangolo e dividiamo al centro. Facciamo questa operazione con tutti e cinque i rettangoli ottenendo per ognuno due tranci pronti per essere posizionati ai lati o nelle ali di uno stampo a forma di colomba</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2YIopLdmI6vnyS-SC3Xp036g09KpN8i8su0xU7hjrA18bfpw-ipRvftlPL6iws1lRxPuo7B4Gcqhf2mx1BoXjKuarsuwKNfSVw_5FvORJabDv5_XaBs2oKSfvRH2YsN_Fu6dH_pcVOY/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2YIopLdmI6vnyS-SC3Xp036g09KpN8i8su0xU7hjrA18bfpw-ipRvftlPL6iws1lRxPuo7B4Gcqhf2mx1BoXjKuarsuwKNfSVw_5FvORJabDv5_XaBs2oKSfvRH2YsN_Fu6dH_pcVOY/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B070.JPG" height="213" width="320" /></a></div>
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Dividiamo il sesto panetto in due parti: una parte ci servirà per le decorazioni finale e l'altra la stendiamo a forma di disco che farciamo. La chiudiamo formando una palla e la poniamo al centro della nostra colomba</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFii9N9Ml47S-CNuo8QhTnpgUF23V73HUyZ25GTeZFvYLAT4IZ3UkSsFHO1oRGaxJLGPPE7LBk1gFY9FKuKWHzLV01Hb5RTXfEpnz05QLG6Gm0NjZr-637epPZCGSxOnuojR2SrtA2nC4/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFii9N9Ml47S-CNuo8QhTnpgUF23V73HUyZ25GTeZFvYLAT4IZ3UkSsFHO1oRGaxJLGPPE7LBk1gFY9FKuKWHzLV01Hb5RTXfEpnz05QLG6Gm0NjZr-637epPZCGSxOnuojR2SrtA2nC4/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B074.JPG" height="320" width="213" /></a></div>
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Poniamo sopra due uova e le decorazioni realizzare con l'impasto. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsFPsPJ6zHJeDZIaRJgJZgnewIQnwl2t16vpV24BBukEykSEN_eXVsoBlwOO9IabkTorh1KgXIPhgYzg8D75bvHZTJ0iFxCaMhfOUVl4nhpS7kg0POeUdFbdEye4Ly9yhiOlF9Tf4xgw/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsFPsPJ6zHJeDZIaRJgJZgnewIQnwl2t16vpV24BBukEykSEN_eXVsoBlwOO9IabkTorh1KgXIPhgYzg8D75bvHZTJ0iFxCaMhfOUVl4nhpS7kg0POeUdFbdEye4Ly9yhiOlF9Tf4xgw/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B080.JPG" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDSxG4-vWgIvg3oB6zgG0FdukJVulkLLQxGhNgrthMjyrWTK-7WKE0_-JMVapnEgDYJ_fygK1UqqJtAWCDkQuWOgj0-9qIl-PldZHufbJMnZ_D3f5bZmJS63Oog46Hp6Kz2eho0Vhyfs/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDSxG4-vWgIvg3oB6zgG0FdukJVulkLLQxGhNgrthMjyrWTK-7WKE0_-JMVapnEgDYJ_fygK1UqqJtAWCDkQuWOgj0-9qIl-PldZHufbJMnZ_D3f5bZmJS63Oog46Hp6Kz2eho0Vhyfs/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B089.JPG" height="213" width="320" /></a></div>
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Lasciamo lievitare per circa 2 ore, pennelliamo con l'albume d'uovo e decoriamo a piacere con le olive verdi, mandorle pelate, pepe rosa e foglie di alloro</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXPqyRp4JfwzcZAHBOaKrqboJ7HSOMoABCLy3nwMdw_aI1fslwrjrWk-Bjeu4L1RjoyQ-iS_XQ3Tafra0dFxQEdu2gS8tUu-DDtxxjPCsqXBJiva18EDSteijhuZ04lzZQNy1bBaarF8/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXPqyRp4JfwzcZAHBOaKrqboJ7HSOMoABCLy3nwMdw_aI1fslwrjrWk-Bjeu4L1RjoyQ-iS_XQ3Tafra0dFxQEdu2gS8tUu-DDtxxjPCsqXBJiva18EDSteijhuZ04lzZQNy1bBaarF8/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B113.JPG" height="213" width="320" /></a></div>
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Inforniamo a 180° per 1 ora e ricordiamoci di coprirla con la carta forno durante la cottura per evitare che si colorisca troppo nella parte superiore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8L4X_B69jq8IBkjOFgeswMEIorXXoyL6JGNlnj50VKNBITEpxwFAVvXmAx12uTDUGvrafyYqavACQHzzbCL8jnxYQiPugHXxsIWeK36EGgAVl7c05rMZE0VDaVYtoCxGXT5xeZT77RQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8L4X_B69jq8IBkjOFgeswMEIorXXoyL6JGNlnj50VKNBITEpxwFAVvXmAx12uTDUGvrafyYqavACQHzzbCL8jnxYQiPugHXxsIWeK36EGgAVl7c05rMZE0VDaVYtoCxGXT5xeZT77RQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B124.JPG" height="426" width="640" /></a></div>
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Ed ecco la nostra colomba appena sfornata. Buon appetito!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RvCxlgHW05silokHhf2JqnE1URYLToECLhy5So3wUV6Rb8dOQjf_arTk0ymF26mJxCKx0qOrCf0XLcocNVBFu74p9Yrwn1Nqg_H6d8iofOPcwRr0LEmYUQVGfOppd3N78NWQxUzswbQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RvCxlgHW05silokHhf2JqnE1URYLToECLhy5So3wUV6Rb8dOQjf_arTk0ymF26mJxCKx0qOrCf0XLcocNVBFu74p9Yrwn1Nqg_H6d8iofOPcwRr0LEmYUQVGfOppd3N78NWQxUzswbQ/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B125.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRMVP8536MFknW6wm7Xj7mesU7tA3eSln-mkqN60-jZayOxHYRekMEsaetHV6w5bTh2hBh0Gm7J8gZm2aUzQ6x0FPbIfwpcDJ-r8ZZunUGY2w7BZiHVUl2-pHEaE8cFB0ekl0wwQulmE/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRMVP8536MFknW6wm7Xj7mesU7tA3eSln-mkqN60-jZayOxHYRekMEsaetHV6w5bTh2hBh0Gm7J8gZm2aUzQ6x0FPbIfwpcDJ-r8ZZunUGY2w7BZiHVUl2-pHEaE8cFB0ekl0wwQulmE/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B140.JPG" height="426" width="640" /></a></div>
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Un piccolo assaggio per tutti voi che oggi giorno mi seguite in questo piccolo blog. Buona Pasqua<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_9mPYi7YqM85qJ0IUZxB2UzxYf_57BhGJHSqoEkgP4X1uB3SZSMg1hXpSQ3DowHlsZH-9M95KH5N5U5XGSbvMZsRCqpRAyJYs2oXLYZqWLZOLMhhXRPTcQl-GeEmrqUoyYK7CXHyb4M/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_9mPYi7YqM85qJ0IUZxB2UzxYf_57BhGJHSqoEkgP4X1uB3SZSMg1hXpSQ3DowHlsZH-9M95KH5N5U5XGSbvMZsRCqpRAyJYs2oXLYZqWLZOLMhhXRPTcQl-GeEmrqUoyYK7CXHyb4M/s1600/fagioli+con+l'occhio%2C%2Bcolomba%2Bsalata%2B150.JPG" height="640" width="426" /></a></div>
<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com18tag:blogger.com,1999:blog-974338514486625417.post-7360604164219241412015-03-16T10:00:00.000+01:002015-03-16T14:50:45.809+01:00Ciaramilla marchigiana: ricetta tipica delle MarcheLa ciaramilla è un dolce pasquale risalente al Settecento e tipico della Media e Alta Marca. Per tradizione veniva confezionato dalle ragazze in età da matrimonio come regalo per i giovanotti. La sua particolare forma richiama una ciambella e tuttora viene aromatizzata con alchermes e decorata con una glassa bianca e confettini colorati. In realtà la ciaramilla è diffusa anche in Toscana e Umbria, quindi possiamo considerarlo un dolce che non ha confini!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_zhQrCcP454vFOy0VOt3wulecSxjrxg0zrkjZlObPc1knmevqQDCI67NKKmswWLW0BKjlDJojJtE9FAJjaQn09gmYk9J9wA0sfa7IzBXLtqNinVcw9k8A8vymogKYAu6pBRqiOGVcx8/s1600/ciaramilla+143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_zhQrCcP454vFOy0VOt3wulecSxjrxg0zrkjZlObPc1knmevqQDCI67NKKmswWLW0BKjlDJojJtE9FAJjaQn09gmYk9J9wA0sfa7IzBXLtqNinVcw9k8A8vymogKYAu6pBRqiOGVcx8/s1600/ciaramilla+143.JPG" height="425" width="640" /></a></div>
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Ingredienti</div>
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3 uova</div>
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gr. 500 di farina 00</div>
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gr. 250 di zucchero semolato</div>
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gr. 100 di strutto</div>
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1 bustina di lievito in polvere</div>
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scorza di limone grattugiata</div>
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gr. 70 di alchermes</div>
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per la decorazione</div>
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zucchero a velo </div>
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succo di limone</div>
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albume</div>
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per la finitura</div>
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confettini colorati</div>
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Versiamo sulla spianatoia la farina a fontana, lo zucchero, il lievito e mettiamo al centro le uova, lo strutto, la buccia grattugiata di un limone e l'alchermes. Impastiamo ed otteniamo un composto sodo e liscio</div>
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Dalla massa togliamo una piccola porzione e con la restante facciamo un rotolo e chiudiamolo a cerchio. Poniamolo in un tegame foderato con carta da forno e con la pasta messa da parte formiamo due rotolini che disponiamo a croce al centro della ciaramilla.</div>
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Mettiamo in forno precedentemente riscaldato a 180° e cuociamo per circa 40 minuti. Ricordiamoci di fare la prova dello stecchino per controllare la cottura. Sforniamo e lasciamo raffreddare sulla grata per dolci</div>
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Nel frattempo prepariamo la glassa, chiamata bivacca, mescolando lo zucchero a velo con l'albume ed il succo del limone. Ricopriamo il dolce con la glassa</div>
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e decoriamo con i confettini colorati. Buon appetito!</div>
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Ed ora assaggio per tutti!!!</div>
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<span style="font-family: inherit;">La ricetta della ciaramilla marchigiana questo mese sarà la protagonista della rubrica L'Italia nel piatto che ha come tema "Torte da credenza". Andiamo a vedere cosa hanno pubblicato le altre regioni della nostra golosa Italia.</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;">Trentino-Alto Adige</span><span style="background-color: white; font-family: inherit; line-height: 20px;">: Torta Rosengarten</span></div>
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<span style="font-family: inherit;"> <a href="http://www.afiammadolce.ifood.it/2015/03/torta-rosengarten.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.ifood.it/2015/03/torta-rosengarten.html</a></span></div>
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<span style="font-family: inherit;">Friuli-Venezia Giulia: Crostata con la zucca </span></div>
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<a href="http://ilpiccoloartusi.weebly.com/litalia-nel-piatto/crostate-cun-le-coce-per-litalia-nel-piatto" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://ilpiccoloartusi.weebly.com/litalia-nel-piatto/crostate-cun-le-coce-per-litalia-nel-piatto</span></a></div>
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<span style="font-family: inherit;">Lombardia: La Torta Bertuldina</span></div>
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<a href="http://kucinadikiara.blogspot.com/2015/03/la-torta-bertuldina.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://kucinadikiara.blogspot.com/2015/03/la-torta-bertuldina.html</span></a></div>
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<span style="font-family: inherit;">Veneto: Focaccia veneta</span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fely-tenerezze.blogspot.com%2F2015%2F03%2Ffogaccia-veneta.html&h=PAQHb9ilK&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://ely-tenerezze.blogspot.com/2015/03/fogaccia-veneta.html</span></a></div>
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<span style="font-family: inherit;">Liguria: torta d'amandoe e cacavou <a href="http://arbanelladibasilico.blogspot.com/2015/03/litalia-nel-piatto-torte-rustiche-dolci.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2015/03/litalia-nel-piatto-torte-rustiche-dolci.html</a> </span></div>
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<span style="font-family: inherit;">Emilia Romagna: La pinza <a href="http://zibaldoneculinario.blogspot.com/2015/03/la-pinza-per-litalia-nel-piatto.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2015/03/la-pinza-per-litalia-nel-piatto.html</a></span></div>
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<span style="font-family: inherit;">Lazio: Maritozzi quaresimali <a href="http://beufalamode.blogspot.com/2015/03/maritozzi-quaresiamali-per-litalia-nel.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2015/03/maritozzi-quaresiamali-per-litalia-nel.html</a></span></div>
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<span style="font-family: inherit;">Toscana: Berlingozzo fiorentino e pratese</span></div>
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<a href="http://acquacottaf.blogspot.com/2015/03/berlingozzo-fiorentino-e-pratese.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://acquacottaf.blogspot.com/2015/03/berlingozzo-fiorentino-e-pratese.html</span></a></div>
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<span style="font-family: inherit;">Marche: La ciaramilla marchigiana <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2015%2F03%2Fciaramilla-ricetta-tipica-delle-marche.html&h=fAQFzlSm2&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2015/03/ciaramilla-ricetta-tipica-delle-marche.html</a></span></div>
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<span style="font-family: inherit;">Abruzzo: Le Pizzelle <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.it%2Fpizzelle-per-litalia-ne-piatto.html&h=UAQFSYZRC&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.it/pizzelle-per-litalia-ne-piatto.html</a></span></div>
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<span style="font-family: inherit;">Molise: Torta alla marmellata alla molisana <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2015%2F03%2Ftorta-alla-marmellata-alla-molisana-per.html&h=fAQFzlSm2&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2015/03/torta-alla-marmellata-alla-molisana-per.html</a></span></div>
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<span style="font-family: inherit;">Umbria: Torta al limone <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.dueamicheincucina.ifood.it%2F2015%2F03%2Ftorta-al-limone.htm&h=RAQEb8wPi&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://www.dueamicheincucina.ifood.it/2015/03/torta-al-limone.htm</a></span></div>
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<span style="font-family: inherit;">Basilicata: Pane semidolce - il puccillato di Castelluccio</span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2015%2F03%2F14%2Fpane-semidolce-di-pasqua-il-puccillato-di-castelluccio%2F&h=pAQG4Oz7r&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://blog.alice.tv/profumodicannella/2015/03/14/pane-semidolce-di-pasqua-il-puccillato-di-castelluccio/</span></a></div>
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<span style="font-family: inherit;">Campania: Torta Caprese</span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2015%2F03%2Ftorta-caprese-origini-e-storia.html&h=2AQHIfcTC&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank"><span style="color: black; font-family: inherit;">http://www.isaporidelmediterraneo.it/2015/03/torta-caprese-origini-e-storia.html</span></a></div>
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<span style="font-family: inherit;">Puglia: Torta Pasticciotto <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2015%2F03%2Fcucina-pugliese-torta-pasticciotto.html&h=3AQEq85YJ&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2015/03/cucina-pugliese-torta-pasticciotto.html</a></span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Calabria:Torta campagnola <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2015%2F03%2Ftorta-campagnola.html&h=AAQGbRdZO&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2015/03/torta-campagnola.html</a></span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Sicilia: Le cassatedde ragusane <a href="http://burro-e-vaniglia.blogspot.com/2015/03/cassatedde-ragusane-litalia-nel-piatto.html" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2015/03/cassatedde-ragusane-litalia-nel-piatto.html</a></span></div>
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<span style="font-family: inherit;">Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=8AQEqsitX&s=1" rel="nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></span></div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com20tag:blogger.com,1999:blog-974338514486625417.post-10729816904029145132015-03-03T16:33:00.000+01:002015-03-03T16:33:10.306+01:00Cheesecake salata con cavolo romano. pomodorini e olive taggiasche<div class="separator" style="clear: both; text-align: center;">
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Finalmente dopo tanto tempo ho incontrato una vecchia amica. Solite cose ... due ore in completo relax femminile, un caffè e quattro chiacchiere o forse qualcuna in più!</div>
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Non vi sto ad elencarle tutte ma vi avrei fatto vedere la sua faccia quando alla domanda "Ma cosa ti ha regalato tuo marito per S.Valentino?" ho risposto "Un cavolo ... e che cavolo!!!".</div>
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E nel momento in cui rispondevo non vi nascondo che a mia volta stato pensando alla mia faccia quando mio marito si è presentato con un cavolo al posto di un mazzo di rose. </div>
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Beh! Consoliamoci ... e sempre un vegetale!</div>
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Eccolo è lui: il cavolo o broccolo romano il protagonista di una ricetta che da qualche giorno mi frulla per la testa.</div>
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Una ricetta semplicissima per una torta salata che non prevede l'utilizzo del forno, veloce, molto buona e bella da vedere. Comunque vada sarà sempre un vero successo!</div>
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C H E E S E C A K E S A L A T A C O N B R O C C O L O R O M A N O</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOaWhu1DIvAIbqVNJCFa4S9ssyyCjroS5VMIC8_XHqoCirN93gKJInODdRCJHMy4-xYuHSnv2mB1X9UQLiSAtD-jzC6hm722Oth6-ON_TVeXVyBbuPDEJKWpebkXwNpVI9B7WR6gcSY0/s1600/cheesecake+al+cavolo+romano+141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOaWhu1DIvAIbqVNJCFa4S9ssyyCjroS5VMIC8_XHqoCirN93gKJInODdRCJHMy4-xYuHSnv2mB1X9UQLiSAtD-jzC6hm722Oth6-ON_TVeXVyBbuPDEJKWpebkXwNpVI9B7WR6gcSY0/s1600/cheesecake+al+cavolo+romano+141.JPG" height="426" width="640" /></a></div>
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Ingredienti</div>
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per la base</div>
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gr, 150 di cracker salati</div>
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gr. 50 di burro</div>
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per la crema</div>
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gr. 200 di formaggio spalmabile</div>
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gr. 100 di panna fresca</div>
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gr. 100 di yogurt naturale</div>
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2 cucchiai di parmigiano grattugiato</div>
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4 cucchiai di gelatina in polvere istantanea Molino Chiavazza</div>
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per la decorazione</div>
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broccolo romano</div>
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pomodori freschi</div>
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olive taggiasche</div>
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olio extravergine d'oliva</div>
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sale e pepe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdhhVgXlbiyvfwGDgkKgYtA2Xo9TK2Ey49yae4XeRzuRxZQL05vaZA00FwTPqv3RqNnXoWQP6GMq_5ipgHUhwrs-sN_Jywy4a8LN92LipKXYDKDaPi3_yerGsYt9J2EdY4bALkc1mvmk/s1600/cheesecake+al+cavolo+romano+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdhhVgXlbiyvfwGDgkKgYtA2Xo9TK2Ey49yae4XeRzuRxZQL05vaZA00FwTPqv3RqNnXoWQP6GMq_5ipgHUhwrs-sN_Jywy4a8LN92LipKXYDKDaPi3_yerGsYt9J2EdY4bALkc1mvmk/s1600/cheesecake+al+cavolo+romano+015.JPG" height="400" width="266" /></a></div>
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In una ciotola sbricioliamo i nostri cracker ed uniamo il burro ammorbidito e tagliato a piccoli pezzi. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiFeGhoSyl_tPjY1EoHRBwpXnybXejj8fLXP9dnH2nSq7xu0ihXPFW_U8AVkcl6R7hEdXYVT3jHVJO_aCz8e7iQp6Qsd3inwPeUoXcZ4736G1BK2ir61_WDsC8KXozOaTV9FbN2qr9y4/s1600/cheesecake+al+cavolo+romano+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiFeGhoSyl_tPjY1EoHRBwpXnybXejj8fLXP9dnH2nSq7xu0ihXPFW_U8AVkcl6R7hEdXYVT3jHVJO_aCz8e7iQp6Qsd3inwPeUoXcZ4736G1BK2ir61_WDsC8KXozOaTV9FbN2qr9y4/s1600/cheesecake+al+cavolo+romano+021.JPG" height="400" width="266" /></a></div>
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Otteniamo un impasto molto sabbioso che poniamo nelle formine o in una tortiera a cerniera apribile. Con la punta delle dita stendiamo ed realizziamo la nostra base per la cheesecake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfXqI6Uk_4FzrhZA0RWtapNutbgrKUPhRbAojX-7ojl83p_q60_wI90sdFiX_jSTSeCLOkpsvoqk3T-I1ffnCi-PPSb9SU7G91dGYHfwgWkf-OiwVdqnVBB_XZzxy7Prii2ZuNV5M31c/s1600/cheesecake+al+cavolo+romano+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfXqI6Uk_4FzrhZA0RWtapNutbgrKUPhRbAojX-7ojl83p_q60_wI90sdFiX_jSTSeCLOkpsvoqk3T-I1ffnCi-PPSb9SU7G91dGYHfwgWkf-OiwVdqnVBB_XZzxy7Prii2ZuNV5M31c/s1600/cheesecake+al+cavolo+romano+032.JPG" height="640" width="426" /></a> </div>
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Lasciamo raffreddare in frigo e nel frattempo prepariamo la nostra crema. In una ciotola mettiamo la panna leggermente calda ed mescolando uniamo la gelatina in polvere. Uniamo lo yogurt, il formaggio spalmabile passato al setaccio e il parmigiano grattugiato. Mescoliamo delicatamente con una frusta e versiamo il nostro composto sulla base di cracker e burro. Poniamo nuovamente in frigo per almeno un'ora.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSWm5dEMpJz5jLq4JnoiOHym_vWtQHbNMqD9mBpc6xKNA1-2hupxv-L_EVZ7OoHYCskNjHx2ypOgVyV9Fj4IHteJQsvpnMe_20dSK_ZKpHs8XjdDAKL5pLNOiE7yj9vD0LUjtJEKEjx8/s1600/cheesecake+al+cavolo+romano+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSWm5dEMpJz5jLq4JnoiOHym_vWtQHbNMqD9mBpc6xKNA1-2hupxv-L_EVZ7OoHYCskNjHx2ypOgVyV9Fj4IHteJQsvpnMe_20dSK_ZKpHs8XjdDAKL5pLNOiE7yj9vD0LUjtJEKEjx8/s1600/cheesecake+al+cavolo+romano+041.JPG" height="320" width="213" /></a></div>
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Ora prepariamo decorazione per la nostra torta salata. E' ovvio che ognuno può utilizzare la verdura che meglio preferisce in base alla stagionalità e ai propri gusti personali. </div>
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In questa ricetta useremo i broccoli bolliti, i pomodori freschi tagliati a cubetti e le olive taggiasche.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-QkOXyAOfcsBrdQs1EOkmQJ7S-WfjzKHRm8pyXy_l1MXqnRFQl94zHn7whIlIKb8NUHNtcwvKVU1QrYe3mTGoqjChtQRVMOOpPmv2BBGQjSBLwO0NQQ0s4Wce4ycPngS96-ZwKbi_5c/s1600/cheesecake+al+cavolo+romano+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-QkOXyAOfcsBrdQs1EOkmQJ7S-WfjzKHRm8pyXy_l1MXqnRFQl94zHn7whIlIKb8NUHNtcwvKVU1QrYe3mTGoqjChtQRVMOOpPmv2BBGQjSBLwO0NQQ0s4Wce4ycPngS96-ZwKbi_5c/s1600/cheesecake+al+cavolo+romano+057.JPG" height="426" width="640" /></a></div>
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Poniamo le verdure in una ciotola, mescoliamo e condiamo con olio extravergine, sale e pepe. Versiamo sulle nostre mini cheesecake. Buon appetito!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s1zZwm6t2sHVTNH86kpJL3M0BynqcWG2I8a-ekCw5UkHinFhssITaEleSgWSdHp405BbCWoBHhHfUqJE1VmITdU1cZhbZlherSy1_tSswTrWj5o1Mr8ELNSyPCsuL9T_21OOePaNQi4/s1600/Minicheesecake+di+verdure+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s1zZwm6t2sHVTNH86kpJL3M0BynqcWG2I8a-ekCw5UkHinFhssITaEleSgWSdHp405BbCWoBHhHfUqJE1VmITdU1cZhbZlherSy1_tSswTrWj5o1Mr8ELNSyPCsuL9T_21OOePaNQi4/s1600/Minicheesecake+di+verdure+006.JPG" height="640" width="426" /></a></div>
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Questa volta sbrigatevi per l'assaggio, altrimenti rischiate di non mangiare ... un cavolo!!!</div>
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Con questa ricetta partecipo al contest del blog "La Cultura del Frumento" di Il Molino Chiavazza<br />
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com10tag:blogger.com,1999:blog-974338514486625417.post-59201706619218823692015-03-02T10:00:00.000+01:002015-03-02T10:00:09.423+01:00Alici arrosto o "a scota det": ricetta tipica delle Marche<div class="separator" style="clear: both; text-align: center;">
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"Azzurro, il pomeriggio è sempre azzurro ...!</div>
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Si ho proprio voglia di canticchiare e questa canzone mi sembra quella giusta visto che oggi vi voglio proporre un piatto delle Marche che ha come protagonista il pesce azzurro: alici arrosto o a "scota det!! </div>
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Ok, partiamo dal nome un po' buffo. In effetti le alici o sardoncini cucinati arrosto, sulla brace, si chiamano "a scota det" perché vengono mangiati con le mani e sono eccellenti se mangiati caldi e fumanti, cioè "a scota det".</div>
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Ricordiamoci che vengono considerati pesci azzurri pesci che presentano il dorso di colore blu scuro e il ventre biancastro o argenteo. Sono ricchi di fluoro, iodio e fosforo, inoltre sono facilmente digeribili ed hanno un basso contenuto di grassi. Generalmente i pesci azzurri abbondano nei nostri mari e questo li rende abbastanza economici. Sono inoltre versatili in cucina, perfetti per antipasti, primi gustosi e secondi da leccarsi i baffi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAy6StH9ApOwf5-0fBXbNvMtfTvi55GALSbXqLvIGhYPL0fyXgYLeeXOrTPiZyeYhuHu9jwtlY_3jtfVnCyborTsmWQJp0Z-hWM3Y9F2zWmIYmLpUNPB1up_Slsf2A1xZdctj82GD6WM/s1600/Ricami,+scottadet+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAy6StH9ApOwf5-0fBXbNvMtfTvi55GALSbXqLvIGhYPL0fyXgYLeeXOrTPiZyeYhuHu9jwtlY_3jtfVnCyborTsmWQJp0Z-hWM3Y9F2zWmIYmLpUNPB1up_Slsf2A1xZdctj82GD6WM/s1600/Ricami,+scottadet+074.JPG" height="426" width="640" /></a></div>
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Un chilo di alici fresche o sardoncini</div>
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pane raffermo o grattugiato</div>
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prezzemolo </div>
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aglio</div>
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sale e pepe</div>
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Laviamo e puliamo il pesce che va decapitato, squamato e liberato dalle interiora. Scoliamolo e asciughiamo delicatamente con un canovaccio. In una terrina poniamo il pane grattugiato o grattugiano il pane rafferrmo.</div>
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Aggiungiamo il prezzemolo e l'aglio tritati, l'olio, il sale, il pepe e mescoliamo leggermente. Uniamo il pesce cercando di condirlo con il miscuglio di pane. Disponiamo il pesce in fila accostato di fianco, sulle graticole (o gradel) precedentemente unte con l'olio per non farlo attaccare.</div>
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Posizioniamo le graticole sulla brace accesa e la cottura avviene in pochi minuti per lato. Servire le nostre alici calde. Buon appetito!</div>
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Ed ecco un piccolo assaggio per tutti voi</div>
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Le alici possono essere cucinate anche solo condite con il sale, senza altri ingredienti: i sarduncin sol sal sàl. Ma il risultato "finale" è sempre lo stesso ... un piatto di lische!!!</div>
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<span style="font-family: inherit;">Con piacere inserisco la mia ricetta nella rubrica "L'Italia nel piatto". </span></div>
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<span style="font-family: inherit;">Ecco cosa hanno preparato le altre regioni </span></div>
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<span style="font-family: inherit;">Veneto: <strong>Bigoli in salsa di alici</strong></span></div>
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<a href="http://ely-tenerezze.blogspot.com/2015/02/bigoli-in-salsa-di-alici.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://ely-tenerezze.blogspot.com/2015/02/bigoli-in-salsa-di-alici.html</span></a></div>
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<span style="font-family: inherit;"> Lombardia: <strong>Risotto con filetti di pesce persico</strong></span></div>
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<a href="http://kucinadikiara.blogspot.com/2015/03/risotto-con-filetti-di-pesce-persico.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://kucinadikiara.blogspot.com/2015/03/risotto-con-filetti-di-pesce-persico.html</span></a></div>
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<span style="font-family: inherit;"> Liguria: <strong>stocchefisce e bacilli</strong> <a href="http://arbanelladibasilico.blogspot.com/2015/03/litalia-nel-piatto-pesce-molluschi.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2015/03/litalia-nel-piatto-pesce-molluschi.html</a></span></div>
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<span style="font-family: inherit;"> Emilia Romagna:<strong> Quadrucci con le seppie</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2015%2F03%2Fquadrucci-con-le-seppie.html&h=qAQGH5P-0&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2015/03/quadrucci-con-le-seppie.html</a></span></div>
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<span style="font-family: inherit;"> Toscana: <strong>Seppie in zimino</strong></span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2015%2F03%2Fseppie-in-zimino.html&h=5AQFyFW4e&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://acquacottaf.blogspot.com/2015/03/seppie-in-zimino.html</span></a></div>
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<span style="font-family: inherit;"> Marche:<strong> Alici arrosto o "a scota det"</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2015%2F02%2Falici-arrosto-o-scota-det-ricetta.html&h=8AQEO_Ph_&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2015/02/alici-arrosto-o-scota-det-ricetta.html</a></span></div>
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<span style="font-family: inherit;">Molise: <strong>Polpette di San Giuseppe</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2015%2F03%2Fpolpette-di-san-giuseppe-e-la.html&h=yAQGscxYu&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2015/03/polpette-di-san-giuseppe-e-la.html</a></span></div>
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<span style="font-family: inherit;">Basilicata: <strong>Alici alla scapece</strong></span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2015%2F02%2F27%2Falici-alla-scapece-sapore-di-casa%2F&h=iAQHZ34ei&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://blog.alice.tv/profumodicannella/2015/02/27/alici-alla-scapece-sapore-di-casa/</span></a></div>
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<span style="font-family: inherit;">Puglia: <strong>Linguine cu suche de pulpe de pète</strong> </span></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2015%2F03%2Fcucina-pugliese-linguine-cu-suche-de.html&h=rAQGsYnZ5&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://breakfastdadonaflor.blogspot.com/2015/03/cucina-pugliese-linguine-cu-suche-de.html</span></a></div>
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<span style="font-family: inherit;">Calabria: <strong>Sicci chini cu u sucu </strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2015%2F02%2Fsicci-chini-cu-u-sucu.html&h=0AQF1QvpE&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2015/02/sicci-chini-cu-u-sucu.html</a></span></div>
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<span style="font-family: inherit;">Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=KAQEOZ7o2&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></span></div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com15tag:blogger.com,1999:blog-974338514486625417.post-17997126422383351602015-02-16T16:10:00.000+01:002015-02-16T16:10:46.313+01:00Zuppa di cicerchia: ricetta tipica delle MarcheLa cicerchia è una leguminosa a granella e proviene da una pianta erbacea annuale, abbastanza simile alla pianta dei ceci. La sua origine è molto antica e proviene dal Medio Oriente: i greci al chiamavano Lathiros, per i romani era Cicerula. In Italia sono diffuse una ventina di specie, coltivate nel cento e nel sud d'Italia. Si semina in primavera, all'inizio di aprile e si raccoglie in agosto; cresce anche in condizioni difficili, resiste alla siccità adattandosi a terreni poco fertili e a temperature basse. Come tutti i legumi ha caratteristiche nutrizionali interessanti, sia per l'elevato contenuto di proteine e amido sia per la scarsa quantità di grassi. Tra le tante varietà oggi vi propongo la cicerchia di Serra de' Conti che viene coltivata a Serra in una zona di alta collina nelle Marche centrali. In questo bellissimo paesino si svolge in autunno la festa dedicata ad un legume povero che per secoli ha fatto parte della nostra cultura alimentare. La cicerchia di Serra de' Conti è inserita nell'elenco dei prodotti tipici regionali selezionati nel sito della Regione Marche.<br />
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Z U P P A D I C I C E R C H I A<br />
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Ingredienti</div>
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gr. 500 di cicerchia</div>
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una cipolla</div>
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una carota</div>
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un gambo di sedano</div>
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5 pomodori maturi freschi</div>
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olio extravergine</div>
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sale e pepe</div>
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Mettiamo in ammollo la cicerchia in acqua tiepida per almeno 6 ore, cambiando l'acqua due o tre volte oppure in acqua fredda per una notte.</div>
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Trascorso il tempo indicato mettiamo la cicerchia in una pentola con acqua fredda e non salata e portiamo ad ebollizione a fuoco moderato. Cuociamo per circa un'ora coprendo con un coperchio. Nel frattempo prepariamo un leggero soffritto con olio, cipolla, sedano e carote tritate. Uniamo i pomodori tritati finemente e lasciamo cuocere unendo sale e pope.</div>
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Scoliamo la cicerchia e versiamola nel sugo di pomodoro</div>
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Mescoliamo aggiungendo la sua acqua di cottura o il brodo vegetale caldo.</div>
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Aggiustiamo di sale e pepe e lasciamo sobbollire fino a giusta cottura. Versiamo in ciotole individuali e a piacere accompagnare la zuppa di cicerchia con fette di pane casereccio leggermente tostate e un giro di olio extra vergine d'oliva. Buon appetito</div>
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Un assaggio per tutti voi</div>
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<span style="font-family: inherit;">Con grande piacere includo questa ricetta tipica della regione Marche nella rubrica enogastronomica "L'Italia nel piatto" che ha come tema "Zuppe e verdure". Ecco gli altri blog che rappresentano le regioni italiane con i relativi piatti preparati per allietare i nostri occhi e papille gustative.</span></div>
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<span style="font-family: inherit;">Friuli-Venezia Giulia<strong>: Jota alla triestina </strong></span></div>
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<span style="font-family: inherit;"><a href="http://ilpiccoloartusi.blogspot.com/2015/02/jota-alla-triestina-per-litalia-nel.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2015/02/jota-alla-triestina-per-litalia-nel.html</a><strong> </strong></span></div>
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<span style="font-family: inherit;">Veneto: <strong>La panada</strong></span></div>
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<span style="font-family: inherit;">Lombardia: <strong>La Büseca (Trippa)</strong></span></div>
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<span style="font-family: inherit;">Liguria: <strong>carciofi con piselli (articiocche con puisci)</strong> <a href="http://arbanelladibasilico.blogspot.com/2015/02/litalia-nel-piatto-zuppe-e-verdure.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2015/02/litalia-nel-piatto-zuppe-e-verdure.html</a></span></div>
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<span style="font-family: inherit;">Emilia Romagna: <strong>Zuppa di patate DOP di Bologna e polenta con gorgonzola</strong></span></div>
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<a href="http://zibaldoneculinario.blogspot.com/2015/02/zuppa-di-patate-dop-di-bologna-e.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://zibaldoneculinario.blogspot.com/2015/02/zuppa-di-patate-dop-di-bologna-e.html</span></a></div>
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<span style="font-family: inherit;">Toscana: <strong>Porrata bianca, ricetta fiorentina del '300</strong></span></div>
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<span style="font-family: inherit;">Marche: <strong>Zuppa di cicerchia: ricetta tipica delle Marche</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2015%2F02%2Fzuppa-di-cicerchia-ricetta-tipica-delle.html&h=zAQE7ybb7&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2015/02/zuppa-di-cicerchia-ricetta-tipica-delle.html</a></span></div>
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<span style="font-family: inherit;">Umbria: <strong>Smulicata</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.dueamicheincucina.ifood.it%2F2015%2F02%2Fsmulicata-per-litalia-nel-piatto&h=rAQHQZGro&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.dueamicheincucina.ifood.it/2015/02/smulicata-per-litalia-nel-piatto</a></span></div>
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<span style="font-family: inherit;">Molise: <strong>Farinata de Sante Paule</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2015%2F02%2Ffarinata-de-sante-paule-di-campobasso.html&h=-AQFXDcVd&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2015/02/farinata-de-sante-paule-di-campobasso.html</a></span></div>
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<span style="font-family: inherit;">Lazio: <strong>Minestra di broccolo alla romana </strong></span></div>
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<span style="font-family: inherit;">Calabria: <strong>Zuppa di fagioli, zucca gialla, funghi e borragine </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2015%2F02%2Fzuppa-di-fagioli-zucca-gialla-funghi-e.html&h=qAQEbF9E0&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2015/02/zuppa-di-fagioli-zucca-gialla-funghi-e.html</a></span></div>
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<span style="font-family: inherit;">Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=-AQFXDcVd&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></span></div>
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Sacro è il pane sulla tavola, fragranti sono gli aromi, dolce è la nostra cicerchia della Marca di Ancona.</div>
la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com19tag:blogger.com,1999:blog-974338514486625417.post-58004559415354448942015-01-05T02:00:00.000+01:002015-01-05T14:08:51.776+01:00Befanini: ricetta tipica delle MarcheIl periodo delle festività natalizie sta volgendo al termine; manca all'appello solo la festa dell'Epifania, che il 6 gennaio "tutte le feste porta via". La chiesa commemora la visita dei tre Re Magi alla capanna divina e la loro conversione alla nuova dottrina.<br />
La leggenda popolare racconta che i Re Magi durante il loro viaggio, per portare i doni a Gesù Bambino, bussarono ad un vecchio portone. Uscì un' anziana signora che li ospitò ma non volle seguirli nel loro cammino per rendere omaggio al Bambino: era troppo impegnata. I Re Magi continuarono il loro viaggio e la vecchina capì di aver sbagliato. Iniziò a cercarli, bussando a tutte le porte ma non li trovò ed ogni volta che incontrava un bambino gli offriva un dono pensando che fosse Gesù.<br />
Nella tradizione popolare delle Marche la festa della Befana è stata sempre molto sentita, tanto che magicamente durante la notte succedevano cose fantastiche e strane e gli animali parlavano nelle stalle. Nelle campagne si accendevano fuochi e falò di fascine e stoppie. Gruppi di giovani e anziani andavano di casa in casa e si cantava la Befana con storielle e stornelli tutto accompagnato dal suono delle chitarre e fisarmoniche. Era anche l'occasione per raccogliere uova, pane, formaggio, salsiccia e qualche fiasco di buon vino.<br />
La Befana è impersonificata da una vecchia rinsecchita e ricurva che si muove a cavallo di una scopa scendendo nelle case attraverso il camino per portare doni ai bambini “buoni” e carbone a quelli “cattivi”.<br />
I regali ai bambini si limitavano sempre a semplici cose come giocattoli di pezza o di legno, piccoli dolci, arance o frutta secca. In cambio si lasciava per la Befana sulla tavola un piatto con un pezzo di polenta o di formaggio con il proposito di gratificarla con una buona accoglienza. Tanti sono i dolci della tradizione che si preparavano per il giorno dell’Epifania nelle Marche. Le pecorelle e i befanini a Genga, i favoriti a Matelica, i Santi magi a Sassoferrato, i "santaremmascini" a Fabriano e le pastarelle con l'ammoniaca tipiche di Arcevia ma diffuse un po' ovunque in tutta la regione. Era tradizione anche preparare delle caramelle fatte in casa che venivano confezionate, incartate e poi poste dentro vecchie calze di lana. Erano fatte di zucchero, miele e succo d’arancia. Gli ingredienti venivano messi in un tegame, si facevano sciogliere e raffreddare. Poi con un cucchiaio si facevano tante palline ed erano pronte le caramelle.<br />
Io quest'anno ho fatto i "befanini" o "bifanini", seguendo una vecchia ricetta rimasta sempre valida nel tempo. Sono dei piccoli biscotti glassati, cosparsi di confettini colorati, ritagliati in varie forme: cuori, stelle, calze e "pupette" con il sacco per i doni.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYQQfVJPf_T9Q5wG1nxJxkQRw2PFY0Pac-irZqoOCJ2DN1taR1NnVmzfzLJ1kBPFXE4sRNZ3kbcyNI8qBb8OQdwDh2kcu7qlRvo-jY49tV5yQQtifVI135lh3_nJrJOFLdOlOMU3vCMc/s1600/befanini+o+bifanini+083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYQQfVJPf_T9Q5wG1nxJxkQRw2PFY0Pac-irZqoOCJ2DN1taR1NnVmzfzLJ1kBPFXE4sRNZ3kbcyNI8qBb8OQdwDh2kcu7qlRvo-jY49tV5yQQtifVI135lh3_nJrJOFLdOlOMU3vCMc/s1600/befanini+o+bifanini+083.JPG" height="640" width="426" /></a></div>
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Ingredienti</div>
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gr. 300 di farina</div>
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gr. 100 di zucchero</div>
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2 uova</div>
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1/2 bustina di lievito per dolci</div>
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un bicchierino di anice o mistrà</div>
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gr. 70 di strutto o burro</div>
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grattugiata di scorza di limone</div>
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per la decorazione</div>
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albume</div>
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zucchero </div>
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succo di limone</div>
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Sulla spianatoia poniamo la farina, le uova, lo strutto o il burro e lo zucchero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLZKWEtF5l31wWenTLENHJxLCJxhjBeDIRaGGstPKNd2qVgHpNBf57FEx9yfrUSojaZcQp5KxedPx9Rcs3MoHSw7ZOkoHeQ3EKeARQPm6yBUMBSgy7EWdBQpKhijPi5kU36RGFWRkv3c/s1600/befanini+o+bifanini+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLZKWEtF5l31wWenTLENHJxLCJxhjBeDIRaGGstPKNd2qVgHpNBf57FEx9yfrUSojaZcQp5KxedPx9Rcs3MoHSw7ZOkoHeQ3EKeARQPm6yBUMBSgy7EWdBQpKhijPi5kU36RGFWRkv3c/s1600/befanini+o+bifanini+005.JPG" height="426" width="640" /></a></div>
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Impastiamo velocemente ricordandoci di aggiungere il lievito, l'anice e la grattugiata di scorza di limone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BHOpU5g0IcDxT6kz_ZbmLsCs89YW1Lw0qc94YdzwtkDGUDbyZI8i71UPVmRQuxYwH59S-V6KPSJfE3F1PwN2lubLZgjE86_IyMDCCQgCb7yOrMfIPJwVZTtFybRDLIplaFpmcQvc-kU/s1600/befanini+o+bifanini+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BHOpU5g0IcDxT6kz_ZbmLsCs89YW1Lw0qc94YdzwtkDGUDbyZI8i71UPVmRQuxYwH59S-V6KPSJfE3F1PwN2lubLZgjE86_IyMDCCQgCb7yOrMfIPJwVZTtFybRDLIplaFpmcQvc-kU/s1600/befanini+o+bifanini+020.JPG" height="213" width="320" /></a></div>
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Otteniamo una massa morbida e compatta che lasciamo riposare in frigo per mezz'ora. Con l'aiuto del mattarello assottigliamo il composto ottenendo una sfoglia spessa un centimetro. Un tempo con un coltello si dava alla pasta la forma desiderata, attualmente ci sono in commercio tantissimi stampini di varie forme che sono utili per realizzare i nostri biscottini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUffHbtTGjV9tf10edoqqMMqJobghxPITSz6Mv7a9fisqAMDk5KMBlkL_T6Xx-CRnmohaIT3arS36SYbI6_K31yrgM4VhjBU7lqLh7JRxmfuk1X-kJYPtLEWwfsx6R_RNZCDDVeDyNiVg/s1600/befanini+o+bifanini+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUffHbtTGjV9tf10edoqqMMqJobghxPITSz6Mv7a9fisqAMDk5KMBlkL_T6Xx-CRnmohaIT3arS36SYbI6_K31yrgM4VhjBU7lqLh7JRxmfuk1X-kJYPtLEWwfsx6R_RNZCDDVeDyNiVg/s1600/befanini+o+bifanini+029.JPG" height="640" width="426" /></a></div>
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E' ovvio tra stelle, calze, cuori non può certo mancare lei: la Befana.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H4gJF1gbtUETTEF-9o1N9a03gPzYJujMGf8HYdSHQfju86Kw2kZTKV6si9RzBTgvOKkbZu4CB8O1wCwK1tFjPG5wUgUyszj6WneC07fRmvqR1fbl8eB6SrnTjZtLCrZTolFcYiFzPSM/s1600/befanini+o+bifanini+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H4gJF1gbtUETTEF-9o1N9a03gPzYJujMGf8HYdSHQfju86Kw2kZTKV6si9RzBTgvOKkbZu4CB8O1wCwK1tFjPG5wUgUyszj6WneC07fRmvqR1fbl8eB6SrnTjZtLCrZTolFcYiFzPSM/s1600/befanini+o+bifanini+052.JPG" height="320" width="213" /></a></div>
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Adagiamo i biscotti sulla teglia del forno unta o foderata con carta da forno ed infornare per 20 minuti a 170°. Sfornare e lasciare raffreddare sulla grata per dolci</div>
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Ora prepariamo la glassa, detta anche "viacca", montando un albume con due cucchiai di zucchero e il succo di mezzo limone. Coliamo la glassa sui biscotti</div>
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e cospargiamo i confettini colorati.</div>
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Ogni volta che faccio questo procedimento mi viene in mente che un tempo "si usava la penna di un tacchino per spalmare la viacca".</div>
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Lasciamo asciugare e fate come me: con i biscotti confezionate tanti piccoli sacchetti </div>
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e ricordatevi di mettere come chiudipacco uno stampino per biscotti</div>
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A questo punto siamo delle vere Befane. Buon appetito!</div>
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Con questa ricetta tipica della regione Marche partecipo al contest</div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com5tag:blogger.com,1999:blog-974338514486625417.post-52865206571583515502015-01-03T00:16:00.000+01:002015-01-03T00:24:57.949+01:00Caramelle gelatinose con succo di visciole<div style="text-align: center;">
Morbide, dolci, succose e colorate naturalmente: sono le caramelle gelatinose fatte in casa. </div>
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Hanno un unico difetto ... finiscono in meno che non si dica!!! Si sciolgono deliziosamente nel palato, lasciando un buon sapore e la voglia di assaggiarne un'altra. </div>
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Realizzarle è veramente molto facile, pochi passaggi e il gioco è fatto ... anzi le gelatine sono pronte per i nostri bambini e non solo. Si possono preparare con la confettura e con i succhi della frutta oppure con gli sciroppi opportunamente allungati con l'acqua. Esistono frutti ricchi di pectina, un addensante naturale presente nelle mele cotogne, nei lamponi, nei ribes..Ma per ottenere caramelle piuttosto consistenti non possiamo affidarci solo sul potere gelatificante della pectina della frutta. ma dobbiamo aggiungere un adeguato quantitativo di colla di pesce o gelatina, che ha un sapore neutro e addensa perfettamente. </div>
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L'unico dilemma è la scelta del gusto, meglio l' arancia o la menta? Oggi vi propongo il succo delle visciole, visto che in questo periodo si aprono i primi barattoli di questi frutti che durante l'estate si conservano gelosamente. Questa è una vecchia tradizione: a fine giugno si raccolgono le visciole, si mettono nei vasetti di vetro, si ricoprono di zucchero e poi vengono lasciate al sole per un mese. Durante questo periodo lo zucchero si scioglie e produce un succo che conserva le nostre visciole. Sono tantissimi i dolci che si possono realizzare con queste delizie: crostate con la crema, biscotti ripieni con marmellate e torte farcite. Anche il succo viene utilizzato in tantissimi modi: per ottenere sciroppi dissetanti, per aromatizzare i gelati o per fare le nostre famose</div>
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CARAMELLE GELATINOSE CON SUCCO DI VISCIOLE<br />
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Ingredienti</div>
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mezzo litro di succo di visciole</div>
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qualche cucchiaio di zucchero</div>
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una bustina di gelatina istantanea in polvere</div>
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(io ho usato quella di Molino Chiavazza)<br />
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per rifinire<br />
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zucchero semolato</div>
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Con grande soddisfazione apriamo un vasetto di visciole </div>
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scoliamo e preleviamo il succo. </div>
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Mettiamolo in una pentola sul fornello ed uniamo lo zucchero</div>
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Mescolando facciamo sciogliere completamente lo zucchero poi togliamo dal fuoco. Lasciamo raffreddare leggermente ed uniamo la gelatina in polvere</div>
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Mescoliamo evitando la formazione di grumi e per sicurezza passiamo nel colino versando il liquido in uno stampo.</div>
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Lasciamo raffreddare in frigo per qualche ora o fino a quando il liquido si sarà addensato.</div>
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Con delicatezza sformiamo il composto sul tagliere e con un coltello tagliamo tanti cubotti.</div>
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A questo punto, ve lo garantisco, possiamo passare al primo assaggio. Ma se vogliamo renderli ancora più golosi, passiamoli nello zucchero semolato</div>
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ed infine poniamoli nei pirottini di carta</div>
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E questo è un assaggio tutto per voi. Buon appetito!</div>
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Se poi vogliamo dare una nota romantica alle nostre caramelle morbidose, utilizziamo gli stampi in silicone a forma di cuore. Ricordiamoci che prima di sformare le gelatine immergiamo brevemente gli stampi in acqua calda per rendere l'operazione più semplice. </div>
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Con questa ricetta partecipo al contest ideato dal blog "La cultura del frumento"</div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com1tag:blogger.com,1999:blog-974338514486625417.post-13953952106829376632015-01-02T10:00:00.000+01:002015-01-02T10:00:03.373+01:00Le beccute: ricetta tipica delle MarcheBuon anno a tutti voi!<br />
Ed ecco che il dovere, anzi il piacere mi chiama.<br />
Il piacere di stare qualche minuto insieme a voi, di chiacchierare, di leggere le vostre ricette e di proporvi le mie che spesso sono frutto della mia modesta esperienza e di ricerche su vecchi testi di cucina. Non si tratta solo di golosi dolci cremosi o di speziati risotti ne tanto meno arrosti succulenti. Talvolta sono delle semplici preparazioni di una vecchia tradizione popolare come le beccute, che, in tempi passati, venivano preparate con gli avanzi della polenta. Si tratta di piccoli dolcetti di aspetto rustico tipici delle Marche e a seconda della zona di preparazione prendono nomi diversi: nell'Anconetano la beccuta viene chiamata "beciata", nel Fanese "becut", nel Pesarese "beut". La visione dei dolcetti, arricchiti con uva sultanina e pinoli stimola la "beccatura", invogliando a carpire le piccole e golose parti del biscotto<br />
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<b>Ingredienti</b></div>
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gr. 300 di farina di mais</div>
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gr. 80 di uvetta sultanina</div>
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gr. 100 di fichi secchi</div>
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gr. 100 di mandorle sgusciate</div>
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gr. 80 di gherigli di noce</div>
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gr. 50 di pinoli</div>
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6 cucchiai di olio extravergine</div>
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4 cucchiai di zucchero</div>
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2 cucchiai di anice o di mistrà</div>
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In due ciotole separate mettiamo in ammolo i fichi secchi e l'uvetta sultanina per circa un'ora. Nel frattempo scottiamo le mandorle e i gherigli delle noci; scoliamoli, priviamoli delle pellicina e tritiamo finemente.</div>
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Scoliamo i fichi e dopo averli asciugati tritiamoli finemente</div>
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Versiamo sulla spianatoia la farina di mais ed uniamo al centro l'uvetta, i fichi, le mandorle, le noci, i pinoli, lo zucchero, il liquore ed infine l'olio</div>
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Impastiamo il tutto unendo lentamente l'acqua bollente, fino ad ottenere un composto morbido ed omogeneo. Lavoriamo bene l'impasto ed otteniamo delle pagnottelle appiattite. Continuiamo fino alla fine del composto. </div>
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Sistemiamo sulla placca ricoperta con la carta forno</div>
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Cuociamo in forno a 170° per circa 25 minuti, o fino a quando la superficie risulterà ben dorata. Sforniamo e lasciamo raffreddare prima di servirli. Buon appetito! </div>
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Prima che inizio a "beccare" i pinoli e le uvette ... approfittate!!! </div>
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Un assaggio per tutti voi</div>
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Vi ricordo che oggi è la prima uscita del mese e dell'anno della rubrica "L'Italia nel piatto" con tema " La frutta secca". Con piacere includo questa ricetta nel viaggio enogastronomico nella mostra Italia. Ora andiamo a vedere cosa hanno preparato gli altri blog rappresentano le regioni italiane con i loro piatti ricchi di frutta secca. </div>
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Friuli-Venezia Giulia<strong>: Presnitz </strong><a href="http://ilpiccoloartusi.blogspot.com/2015/01/560-presnitz-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2015/01/560-presnitz-per-litalia-nel-piatto.html</a></div>
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Veneto: <strong> Nadalin </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fely-tenerezze.blogspot.com%2F2015%2F01%2Fnadalin.html&h=wAQFj5Su5&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2015/01/nadalin.html</a></div>
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Lombardia: <strong>Amaretti lodigiani (Amareti ludesani)</strong></div>
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Liguria: <strong>chicche della nonna con salsa di noci</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Farbanelladibasilico.blogspot.com%2F2015%2F01%2Flitalia-nel-piatto-la-frutta-secca.html&h=KAQG8Q_HD&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2015/01/litalia-nel-piatto-la-frutta-secca.html</a></div>
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Emilia Romagna:<strong> Il croccante </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2015%2F01%2Fil-croccante-per-litalia-nel-piatto.html&h=SAQGDRcl4&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2015/01/il-croccante-per-litalia-nel-piatto.html</a></div>
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Toscana: <strong>Panficato</strong> <a href="http://acquacottaf.blogspot.com/2015/01/panficato.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2015/01/panficato.html</a></div>
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Marche:<strong> Le beccute</strong> <a href="http://lacreativitaeisuoicolori.blogspot.com/2015/01/le-beccute-ricetta-tipica-delle-marche.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2015/01/le-beccute-ricetta-tipica-delle-marche.html</a><strong> </strong></div>
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Umbria: <strong>Fazzoletti di farro alle noci </strong><a href="http://amichecucina.blogspot.com/2015/01/fazzoletti-di-farro-alle-noci-per.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2015/01/fazzoletti-di-farro-alle-noci-per.html</a></div>
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Molise: <strong>Citillo </strong><a href="http://lacucinadimamma-loredana.blogspot.com/2014/12/citillo-del-molise-per-litalia-nel.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/12/citillo-del-molise-per-litalia-nel.html</a></div>
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Lazio: <strong>Nociata </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2015%2F01%2Fnociata-per-litalia-nel-piatto.html&h=oAQHf7tJ-&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2015/01/nociata-per-litalia-nel-piatto.html</a></div>
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Campania: <strong>Pane calzone alle noci e caciocavallo</strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2015%2F01%2Fpane-calzone-alle-noci-e-caciocavallo.html&h=8AQEzowsn&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2015/01/pane-calzone-alle-noci-e-caciocavallo.html</a></div>
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Puglia:<strong> Le Castagnelle</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2015%2F01%2Fcucina-pugliese-le-castagnelle.html&h=cAQHu_VsJ&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2015/01/cucina-pugliese-le-castagnelle.html</a></div>
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Calabria: <strong>Salame di fichi al cioccolato </strong><a href="http://ilmondodirina.blogspot.com/2015/02/salame-di-fichi-al-cioccolato.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2015/02/salame-di-fichi-al-cioccolato.html</a></div>
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Sicilia: <strong> Giuggiulena o torrone al sesamo </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.com%2F2015%2F01%2Fgiuggiulena-o-torrone-al-sesamo.html&h=bAQHyZBMf&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2015/01/giuggiulena-o-torrone-al-sesamo.html</a></div>
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Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=_AQF4mdyU&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com17tag:blogger.com,1999:blog-974338514486625417.post-52777220335574743332014-12-16T10:00:00.000+01:002014-12-30T23:59:24.319+01:00Petrali: ricetta tipica della Calabria<div class="separator" style="clear: both; text-align: center;">
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Non mi sembra vero, ma tra una ricetta e l'altra, siamo giunti all'ultimo appuntamento del 2014 della rubrica "L'Italia nel piatto". Visto che siamo a ridosso delle festività natalizie il tema è "Ti regalo una ricetta". Si tratta semplicemente di uno scambio di ricette tra noi bloggers che rappresentiamo le regioni italiane ... nel piatto. </div>
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Io sono stata molto fortunata e insieme a voi preparerò una ricetta tipica della Calabria proposta da Barbara Froio nel suo blog "Il mondo di Rina". E' ovvio ... vi invito alla sua visione, per poter gustare tutti i sapori e i colori di una regione italiana ricca di tradizioni, storia ed una natura incontaminata.</div>
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Tra tante ricette ho scelto "i petrali", tipic<span style="font-family: inherit;">i dolci della città di Reggio Calabria. L'origine di questi dolci è incerta e la tradizione vuole che la ricetta sia opera di un prete e la sua perpetua: da qui il nome originale di Pretali. Sono comunque dei dolcetti preparati con ingredienti semplici e poveri che le famiglie contadine preparavano con quello che avevano</span> in casa ed in primis i fichi, che in Calabria crescono in abbondanza. Vengono raccolti in estate e fatti essiccare al sole sulle stuoie di canne e poi conservati per essere consumati durante l'inverno. </div>
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P E T R A L I</div>
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<span style="font-family: inherit;"><b>Ingredienti</b></span></div>
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<span style="font-family: inherit;"><b><br />Pasta frolla</b><br />gr 500 di farina 00<br />gr 150 di burro<br />gr 150 di zucchero<br />2 uova grandi<br />1 bustina di lievito<br />buccia grattugiata di un mandarino </span></div>
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<span style="font-family: inherit;"><br /><b>Ripieno</b><br />gr 300 di fichi secchi<br />gr 100 di mandorle<br />gr 100 di noci<br />gr 150 di uva passa<br />2 cucchiai di cacao amaro<br />buccia di mandarino grattugiata<br />un bicchiere di vino cotto<br />caffè amaro<br />2 cucchiai di marmellata d'uva<br />2 cucchiai di miele<br />un pizzico di cannella<br />chiodi di garofano</span></div>
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Tagliamo il picciolo ai fichi secchi, tagliuzziamoli finemente ed insieme all'uva passa poniamoli a macerare nel vino cotto. Maciniamo la frutta secca, le noci, le mandorle insieme ai chiodi di garofano e alla cannella<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: start;"><br /></span>
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<span style="font-family: inherit;">In un tegame versiamo la frutta secca, l'uva passa, i fichi leggermente strizzati, il cacao, il caffè, il miele, la marmellata d'uva e infine la scorza del mandarino grattugiato. </span></div>
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Amalgamiamo il tutto e cuociamo a fiamma bassa per circa 20 minuti. Otteniamo un impasto scuro, omogeneo e profumato che lasciamo riposare per una notte. In questo modo tutti i sapori e gli odori avranno la possibilità di legarsi tra di loro. Qualora l'impasto risultasse troppo asciutto e duro aggiungiamo del vino cotto. Nel frattempo prepariamo la pasta frolla nel metodo tradizionale. Mescoliamo tutti gli ingredienti e lasciamo riposare per mezz'ora l'impasto ottenuto. Trascorso questo tempo tiriamo una sfoglia non molto sottile e realizziamo dei dischi con l'aiuto di un tagliabiscotti di forma rotonda. Al cento di ogni dischetto poniamo un cucchiaino di ripieno, sovrapponiamo i lembi e chiudiamo realizzando la forma di una mezza luna. </div>
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Sigilliamo bene i bordi e sistemiamo i petrali sulla teglia rivestita con carta forno. Pennelliamo con il tuorlo d'uovo leggermente sbattuto </div>
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e decoriamo con i diavolini colorati</div>
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Inforniamo a 180° per 15/20 minuti circa. Sforniamo e buon appetito! </div>
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Ed ora tutti all'assaggio di questi gustosissimi dolcetti ed un particolare ringraziamento a Barbara che mi ha permesso di respirare l'aria della sua bella regione. </div>
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Andiamo ora a vedere cosa ci hanno regalato i miei amici di questo meraviglioso viaggio enogastronomico che ci permette di conoscere la nostra bella e buona Italia.</div>
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Trentino-Alto Adige<strong>: Gli spaghetti della vigilia a Palma Campania</strong><a href="http://www.afiammadolce.it/2014/12/spaghetti-della-vigilia-palma-campania.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/12/spaghetti-della-vigilia-palma-campania.html</a></div>
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Friuli-Venezia Giulia<strong>: Torrone di Tonara </strong><a href="http://ilpiccoloartusi.blogspot.com/2014/12/ti-regalo-una-ricetta-torrone-di-tonara.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/12/ti-regalo-una-ricetta-torrone-di-tonara.html</a></div>
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Lombardia: <strong>Il Fiarone Molisano</strong> <a href="http://kucinadikiara.blogspot.com/2014/12/ti-regalo-una-ricetta-il-fiarone.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/12/ti-regalo-una-ricetta-il-fiarone.html</a></div>
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Veneto: <strong> Il Pandolce della Liguria </strong><a href="http://ely-tenerezze.blogspot.com/2014/12/ti-regalo-una-ricetta-il-pandolce-della.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2014/12/ti-regalo-una-ricetta-il-pandolce-della.html</a></div>
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Valle d'Aosta: <strong>Le pucce uliate</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fatuttopepe.blogspot.com%2F2014%2F12%2Fle-pucce-uliate-scambio-di-ricette-per.html&h=ZAQHrzfNf&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/12/le-pucce-uliate-scambio-di-ricette-per.html</a></div>
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Piemonte: </div>
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Liguria: <strong> pasta ai profumi di Sicilia</strong> <a href="http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ti-regalo-una-ricetta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ti-regalo-una-ricetta.html</a></div>
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Emilia Romagna:<strong> Il torciglione umbro </strong><a href="http://zibaldoneculinario.blogspot.com/2014/12/il-torciglione-umbro-per-litalia-nel.htm" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/12/il-torciglione-umbro-per-litalia-nel.htm</a></div>
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Lazio: <strong>Husarenkrapfen </strong><a href="http://beufalamode.blogspot.com/2014/12/husarenkrapfen-di-yrma-per-litalia-nel.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/12/husarenkrapfen-di-yrma-per-litalia-nel.html</a></div>
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Toscana: <strong>Tozzetti ai pistacchi, ricetta del Lazio </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F12%2Ftozzetti-ai-pistacchi.html&h=EAQGoAXJD&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/12/tozzetti-ai-pistacchi.html</a></div>
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Marche:<strong> Petrali:ricetta tipica della Calabria </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F12%2Fpetrali-ricetta-tipica-della-calabria.html&h=4AQGHX4RW&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/12/petrali-ricetta-tipica-della-calabria.html</a> </div>
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Abruzzo:<strong>Frustingolo ricetta tipica delle Marche</strong></div>
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<a href="http://ilmondodibetty.blogspot.com/2014/12/frustingolo-ricetta-tipica-delle-marche.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/12/frustingolo-ricetta-tipica-delle-marche.html</a></div>
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Molise: <strong>Coniglio in civet dal Piemonte </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F12%2Fconiglio-in-civet-dal-piemonte-al.html&h=7AQELPCCj&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/12/coniglio-in-civet-dal-piemonte-al.html</a></div>
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Umbria: <strong>Riso al latte dalla Lombardia</strong> <a href="http://amichecucina.blogspot.com/2014/12/riso-al-latte-dalla-lombardia-per.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/12/riso-al-latte-dalla-lombardia-per.html</a></div>
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Campania:<strong>Aquacotta Toscana</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F12%2Facquacotta-toscana.html&h=VAQEwblCO&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/12/acquacotta-toscana.html</a></div>
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Puglia: <strong>Zuppa alla Valdostana</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F12%2Fseuppa-la-valpellenentse-zuppa-alla.html&h=rAQFELO6L&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/12/seuppa-la-valpellenentse-zuppa-alla.html</a></div>
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Calabria: <strong>Pampapato di Ferrara</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F12%2Fpampapato-di-ferrara.html&h=aAQEsAiPX&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/12/pampapato-di-ferrara.html</a></div>
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Sicilia:<strong> Gubana triestina </strong><a href="http://burro-e-vaniglia.blogspot.com/2014/12/una-triestina-in-sicilia.html" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/12/una-triestina-in-sicilia.html</a></div>
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Il nostro blog - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=NAQGZzwCs&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com67tag:blogger.com,1999:blog-974338514486625417.post-91944638171134771092014-12-02T10:00:00.000+01:002014-12-02T10:00:07.074+01:00Frustingolo marchigiano: ricetta tipica delle Marche <div class="_4-u3 _5cla" style="border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 15.3599996566772px; padding: 16px;">
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Scommetto che molti di voi già pensano al Natale e a tutte le festività!<br />
Gli addobbi, il presepe, l'albero, i regali, la cena della Vigilia, il pranzo di Natale e non per ultimo il Cenone di San Silvestro.<br />
Io sono molto curiosa di sapere quali saranno le prelibatezze presenti sulle tavole della nostra bella Italia. Diamo uno sguardo ai miei cari amici della rubrica L'Italia nel piatto che questo mese ha come tema i piatti natalizi<br />
Trentino-Alto Adige<strong>: </strong><br />
Friuli-Venezia Giulia<strong>: Gubana - </strong><a href="http://ilpiccoloartusi.blogspot.com/2014/12/gubana-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/12/gubana-per-litalia-nel-piatto.html</a><br />
Lombardia: <strong>Il torroone di Cremona</strong><br />
<a href="http://kucinadikiara.blogspot.com/2014/12/il-torrone-di-cremona.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/12/il-torrone-di-cremona.html</a><br />
Veneto: <strong>Bussolà </strong><a href="http://ely-tenerezze.blogspot.com/2014/12/bussola.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2014/12/bussola.html</a><br />
Valle d'Aosta:<br />
Piemonte:<br />
Liguria: <strong>raviéu co-u tuccu</strong> <a href="http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ricette-natalizie.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ricette-natalizie.html</a><br />
Emilia Romagna:<strong> Panone di Natale Bolognese</strong> <a href="http://zibaldoneculinario.blogspot.com/2014/12/il-panone-di-natale-bolognese.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/12/il-panone-di-natale-bolognese.html</a><br />
Lazio: <strong>Pan giallo - </strong><a href="http://beufalamode.blogspot.com/2014/12/pan-giallo-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/12/pan-giallo-per-litalia-nel-piatto.html</a><br />
Toscana: <strong>Ricciarelli -</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F12%2Fricciarelli.html&h=tAQFwcpte&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/12/ricciarelli.html</a><br />
Marche: <strong>Fustringolo marchigiano</strong>- <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F11%2Ffrustingolo-marchigiano-ricetta-tipica.html&h=4AQEpEcr7&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/11/frustingolo-marchigiano-ricetta-tipica.html</a><br />
Abruzzo:<strong>Il Parrozzo </strong><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F12%2Fil-parrozzo-per-litalia-nel-piatto.html&h=FAQF9lkXd&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/12/il-parrozzo-per-litalia-nel-piatto.html</a><br />
Molise: <strong>Agnello alla molisana</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F11%2Fagnello-alla-molisana-per-litalia-nel.html&h=ZAQHok8nR&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/11/agnello-alla-molisana-per-litalia-nel.html</a><br />
Umbria: <strong>Pampepato </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F12%2Fpampepato.html&h=gAQFTYEbd&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/12/pampepato.html</a><br />
Basilicata: <strong>Fritti di Natale - calzoncini, rosette e cannaricoli</strong><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2014%2F11%2F29%2Ffritti-di-natale-calzoncini-rosette-e-cannaricoli%2F&h=rAQGabB_a&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://blog.alice.tv/profumodicannella/2014/11/29/fritti-di-natale-calzoncini-rosette-e-cannaricoli/</a><br />
Campania: <strong>Spaghetti alle vongole veraci, piatto della vigilia</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F11%2Fspaghetti-alle-vongole-veraci-piatto-della-vigilia.html&h=ZAQHok8nR&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/11/spaghetti-alle-vongole-veraci-piatto-della-vigilia.html</a><br />
Puglia: <strong>Pane fenìscke</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F12%2Fcucina-pugliese-pane-feniscke.html&h=pAQFUN9Q2&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/12/cucina-pugliese-pane-feniscke.html</a><br />
Calabria:<br />
Sicilia:<strong> Cous cous dolce di Natale </strong>- <a href="http://burro-e-vaniglia.blogspot.com/2014/12/cous-cous-dolce-di-natale.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/12/cous-cous-dolce-di-natale.html</a><br />
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F R U S T I N G O L O M A R C H I G I A N O<br />
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Il frustingolo marchigiano è un dolce tipico delle Marche composto da fichi secchi, mandorle, noci, farina integrale, miele ed ha la particolarità di assumere nomi diversi a seconda del luogo di produzione. Nel pesarese e nel montefeltro viene chiamato bostrengo, a Macerata assume il nome di fostrengo, mentre pistringo viene definito nel basso maceratese.<br />
Leonardo Bruni ( autore del volume "Marche. Ricette raccontate", un compendio della tradizione gastrononica marchigiana), fa risalire le origine del dolce addirittura al XIII secolo e riporta che nelle Marche esistono circa 22 modi diversi di prepararlo. E' nato come piatto povero realizzato utilizzando frutta secca, un tempo abbondante in campagna, e altri ingredienti presenti nelle dispense.Il nome deriva dal termine latino "frustum" che significa "pezzetto, tozzo", perché in effetti si presenta di 5 centimetri d'altezza. Un vecchio proverbio dice "Piov e neng, tutt l'vecchie fann el bostreng". Sia se piove che se nevica, tutte le vecchie fanno il bostrengo.<br />
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Ingredienti<br />
gr. 500 di fichi secchi<br />
gr. 100 di noci sgusciate<br />
gr. 100 di mandorle pelate<br />
gr. 80 di miele<br />
gr. 150 di farina integrale<br />
gr. 100 di pangrattato<br />
gr. 80 di zucchero semolato<br />
gr. 100 di uvetta sultanina<br />
gr. 50 di pinoli<br />
gr. 50 di canditi<br />
gr. 90 di cioccolato fondente tritato<br />
gr. 50 di cacao<br />
una tazzina di caffè<br />
scorza di limone e di arancia<br />
olio extravergine d'oliva<br />
qualche cucchiaio di anisetta<br />
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Ammolliamo in acqua tiepida i fichi per una notte, tritiamoli e mettiamoli in una terrina con l'uvetta ammollata. Uniamo il miele,lo zucchero, i canditi, le noci, le mandorle e i pinoli, tutti tritati grossolanamente (teniamo da parte alcuni frutti interi per la decorazione). Aggiungiamo il cioccolato fondente tritato, il cacao, la farina integrale e il pangrattato. Ammorbidiamo il composto con il caffè e qualche cucchiaio di anisetta.<br />
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Completiamo con la scorza di arancia e di limone grattugiata. Amalgamiamo bene, aggiungendo un poco di olio ottenendo un composto compatto e morbido. Versiamo in un tortiera unta di olio, livelliamo il composto decorandolo con la frutta secca tenuta da parte.</div>
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La decorazione viene realizzata a piacere anche se un tempo era motivo di vanto tra le varie famiglie che si scambiavano i dolci. Era ovvio che il più bello e il più buono era sempre il proprio! Dopo la decorazione inforniamo a 160° per circa un'ora.</div>
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Sforniamo e lasciamo raffreddare il nostro dolce prima di assaggiarlo. Buon appetito!</div>
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Anche in questo post ho pensato a voi che siete passati nel mio blog ed ho realizzato un piccolo frustingolo a forma di stellina ... tutto per voi!!!!</div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com23tag:blogger.com,1999:blog-974338514486625417.post-69958946480089457332014-11-16T10:00:00.000+01:002014-11-16T10:00:07.529+01:00Il tartufo e la 49° Fiera Nazionale del Tartufo Bianco di Acqualagna: prodotto tipico delle Marche<div class="separator" style="clear: both; text-align: center;">
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Sono ancora inebriata dal profumo intenso del tartufo che si è respirato in questi ultimi giorni ad Acqualagna, definita capitale del tartufo. Anche quest'anno si è rinnova la magia di un evento, ricco di tante iniziative e capace di attirare e conquistare tantissimi appassionati.<br />
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Oggi niente cucina, niente ricette anche se in realtà vi voglio fare assaggiare, anche se solo virtualmente le tagliatelle con il tartufo di Acqualagna.<br />
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Mentre assaporate le tagliatelle voglio condividere con tutti voi alcune semplici nozioni, frutto di una piccola ricerca.</div>
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Il nome tartufo viene dato a diversi funghi dal corpo fruttifero ipogeo appartenenti alla famiglia delle Tuberacee. Crescono sottoterra e sono difficili da trovare: per questo scopo sono utilizzati cani appositamente addestrati. Esistono diverse varietà tra le quali: il tartufo bianco e il tartufo nero. Il primo è il più pregiato: di colore chiaro con una forma irregolarmente tondeggiante e bitorzoluta. Solitamente si consuma crudo, affettato a lamelle sottili per insaporire preparazioni semplici come le tagliatelle all'uovo, risotto bianco o uova al tegamino.</div>
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Il tartufo nero ha invece una crosta ruvida e scura, quasi nera , con un aroma meno intenso e complesso ed è meno pregiato di quello bianco. Il suo profumo, persistente e raffinato risulta rafforzato dalla cottura quindi si aggiunge in fase di preparazione e non a finitura a diversi piatti. Esistono altre varietà: il tartufo nero estivo o scorzone, il tartufo nero invernale, il tartufo nero liscio e altre meno pregiate. Durante l'acquisto i tartufi debbono essere sodi, compatti, elastici ma non gommosi. I tartufi freschi si conservano in fondo al frigorifero nello scompartimento verdure, chiusi in un vaso e avvolti singolarmente nella carta assorbente. La conservazione massima dei tartufi è di 10 giorni e si possono anche congelare</div>
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Per prepararli dopo averli puliti con una spazzolina o con uno straccio, si tagliano a lamelle sottili, possibilmente con l'apposito affettatartufi.</div>
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Vi lascio con alcune immagini che ho scattato durante la 49° Fiera Nazionale del Tartufo Bianco di Acqualagna che anche quest'anno ha saputo promuovere e valorizzare anche tantissimi altri prodotti agro-alimentari della nostra terra: vini, olio, salumi, formaggi e miele.</div>
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Il tutto affiancato da tantissimi laboratori di arti e mestieri</div>
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Vi lascio con un suggestivo scorcio di Acqualagna </div>
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Con piacere includo questo post nella rubrica l'Italia nel piatto che ha come tema "I doni del bosco" e nel frattempo andiamo a vedere cosa hanno preparato i miei amici di viaggio enogastronomico italiano</div>
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Trentino-Alto Adige<strong>: Crostatine ai funghi mi sti di bosco</strong></div>
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<strong></strong><a href="http://www.afiammadolce.it/2014/11/crostatine-ai-funghi-misti.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/11/crostatine-ai-funghi-misti.html</a></div>
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Friuli-Venezia Giulia<strong>: Strùcul di mont </strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/11/strucul-di-mont-rotolo-di-castagne-e.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/11/strucul-di-mont-rotolo-di-castagne-e.html</a><strong> </strong></div>
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Lombardia: <strong>Foiade di castagne ai funghi porcini</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/11/foiade-di-castagne-ai-funghi-porcini.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/11/foiade-di-castagne-ai-funghi-porcini.html</a></div>
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Veneto: <strong>Budin con la farina de maròn</strong></div>
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<a href="http://ely-tenerezze.blogspot.com/2014/11/budin-con-la-farina-de-maron.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2014/11/budin-con-la-farina-de-maron.html</a><strong> </strong></div>
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Valle d'Aosta: <strong>Risotto alle castagne</strong> <a href="http://atuttopepe.blogspot.com/2014/11/risotto-alle-castagnela-valle-daosta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/11/risotto-alle-castagnela-valle-daosta.html</a></div>
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Liguria: <strong>tocco de funzi</strong> </div>
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<a href="http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-i-doni-del-bosco.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-i-doni-del-bosco.html</a></div>
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Emilia Romagna:<strong> Tagliatelle di castagne con sugo di funghi </strong></div>
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Lazio: <strong>Frittelle di castagne e mele</strong></div>
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Toscana: <strong>Necci</strong></div>
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Marche: <strong> Il tartufo e la 49° fiera nazionale del tartufo bianco di Acqualagna</strong></div>
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Abruzzo:<strong>Funghi all'Abruzzese</strong></div>
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Molise: <strong>Zuppa di lenticchie di Capracotta e castagne</strong> </div>
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Umbria: <strong>Costolette d'agnello con roveja e tartufo</strong> </div>
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Basilicata: <strong>Polpette al vino rosso con cardoncelli e lampascioni in agrodolce</strong></div>
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Puglia: <strong>Recchjetèdde e cardengiedde -</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F11%2Frecchjetedde-e-cardegiedde.html&h=3AQGmccyg&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/11/recchjetedde-e-cardegiedde.html</a></div>
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Calabria: <strong>Il castagnaccio dei monti Reventino, Tiriolo, Mancuso</strong></div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com19tag:blogger.com,1999:blog-974338514486625417.post-49645890712530987452014-11-09T00:55:00.001+01:002014-11-09T00:55:54.219+01:00Bicchierino di castagnam-gnam<div class="separator" style="clear: both; text-align: center;">
Una ricetta dal titolo un po' insolito. In realtà non si tratta di un piatto tradizionale né tanto meno di una ricetta scopiazzata da qualche rivista di cucina. E' semplicemente ... un bellissimo ricordo di tanti anni fa e a me piace ripensare al passato. Marco, un bambino smilzo, figlio della mia vicina era solito venirmi a trovare, soprattutto al ritorno dal doposcuola. </div>
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Era ormai un'abitudine pomeridiana. Scendeva dal pulmino che lo riaccompagnava a casa, abbracciava la sua mamma e le sussurrava dolcemente all'orecchio "Andiamo dalla zia Sabri che sicuramente ti prepara il caffè!". La psicologia dei bambini supera ogni limite. Cercava di convincere la sua mamma; sapeva che a casa mia lo attendeva un dolcetto tutto per lui. E' ovvio ogni volta qualcosa di nuovo e, ve lo assicuro, ogni volta una grande soddisfazione per me nel vedere la felicità brillare nei suoi piccoli occhietti. Con la semplicità della fantasia di un bambino trovava sempre un nomignolo per i miei dolcetti e quel umido pomeriggio d'autunno di tanti anni fa quando vide un bicchiere con tanti strati di crema e sopra un croccante, tutto fatto di castagne esclamò " Ehi! Ma dove hai trovato un bicchiere di castagnam-gnam, è super figo".</div>
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Ora Marco è grande, un bel ragazzo, sfreccia con la moto e lavora in fabbrica. Quando mi vede saluta e sono sicura che nel suo cuore porta ancora il ricordo dei pomeriggi passati insieme in compagnia dei miei dolcetti. </div>
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Bicchierino di castagnam-gnam</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPXbnq8ueZnS4Hn4zay_xPcgOPIUXGnKwC2VIBng55ejP_ET2sJ8et2zZgLwD492PZEkubyhaZzTJsMTXH5i-AL2hnSWlv0AeKjyj8OGdDL1Ki4h-bHVvslQXPyodlhPN2FuawdNv46Y/s1600/castagnam-gnam+062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPXbnq8ueZnS4Hn4zay_xPcgOPIUXGnKwC2VIBng55ejP_ET2sJ8et2zZgLwD492PZEkubyhaZzTJsMTXH5i-AL2hnSWlv0AeKjyj8OGdDL1Ki4h-bHVvslQXPyodlhPN2FuawdNv46Y/s1600/castagnam-gnam+062.JPG" height="426" width="640" /></a></div>
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Ingredienti</div>
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per la crema di castagne (primo strato)</div>
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gr. 100 di farina di castagne</div>
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3 tuorli</div>
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4 cucchiai di zucchero</div>
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1/2 litro di latte</div>
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vanillina</div>
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Marmellata di castagne (secondo strato)</div>
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Panna montata (terzo strato)</div>
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Croccantino di castagne (decorazione)</div>
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castagne</div>
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zucchero</div>
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Con una frusta sbattiamo le uova con lo zucchero fino ad ottenere un composto spumoso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHu6tExQR-cU_R0do-YjXDrYXJdK7CitDAxY_z0XGi9b_VV-XJsr5fpjrmjynr3jNSsCVO1Sg63sE-J0brK03JcOjpBNkwTEfGekk6wcYB4_7uZI8RijHlynNF3v9irLoH8UgWH-x6fQ/s1600/castagnam-gnam+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHu6tExQR-cU_R0do-YjXDrYXJdK7CitDAxY_z0XGi9b_VV-XJsr5fpjrmjynr3jNSsCVO1Sg63sE-J0brK03JcOjpBNkwTEfGekk6wcYB4_7uZI8RijHlynNF3v9irLoH8UgWH-x6fQ/s1600/castagnam-gnam+012.JPG" height="426" width="640" /></a></div>
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Aggiungiamo la farina di castagne setacciata</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UygUrgiE3vc5JmSoF08c2aWHXWF2U7OPmg0KlFqjtX2dH_nZigG67vdwR7UGCm1Ag2T7tJl1BZEzcEHKDxHdQQ91qiND_IoV9QEpx-yZYBjcx4jjykae46nKV_C1ur9P4Jo0b4LD_og/s1600/castagnam-gnam+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UygUrgiE3vc5JmSoF08c2aWHXWF2U7OPmg0KlFqjtX2dH_nZigG67vdwR7UGCm1Ag2T7tJl1BZEzcEHKDxHdQQ91qiND_IoV9QEpx-yZYBjcx4jjykae46nKV_C1ur9P4Jo0b4LD_og/s1600/castagnam-gnam+022.JPG" height="426" width="640" /></a></div>
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Mescoliamo ed uniamo il latte e la vanillina. Poniamo sul fuoco moderato e lasciamo cuocere fino ad ottenere una crema liscia. Versiamo in un bicchiere per 3/4</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_i7zG71JJGVyBLQj_kIx0uf5vFcsEhB37HG8225l5BGg_p9GUGn7dc8WQ7nNnfVX_iTKEJfEvXkzzkANYBx2URD87n-VaUu5IF6pTM2v01GC9Th5MBplLukLG-CaPHH1OSxiYZ5ZI-Y/s1600/castagnam-gnam+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_i7zG71JJGVyBLQj_kIx0uf5vFcsEhB37HG8225l5BGg_p9GUGn7dc8WQ7nNnfVX_iTKEJfEvXkzzkANYBx2URD87n-VaUu5IF6pTM2v01GC9Th5MBplLukLG-CaPHH1OSxiYZ5ZI-Y/s1600/castagnam-gnam+040.JPG" height="320" width="213" /></a></div>
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Ora facciamo il secondo strato con la marmellata di castagne</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Erj60v3_aUiFjUNZnDAds2XeHh5ooiYl1qcsJZjFCZkYUwmEWiktTr5egpp_sNMfjDJFSsX6OSbLOF49CdQUXAp0zsDydWSV5MaAk_ctAy1wg7avsuHfjqkPGiQimETJfETII9iPiOI/s1600/castagnam-gnam+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Erj60v3_aUiFjUNZnDAds2XeHh5ooiYl1qcsJZjFCZkYUwmEWiktTr5egpp_sNMfjDJFSsX6OSbLOF49CdQUXAp0zsDydWSV5MaAk_ctAy1wg7avsuHfjqkPGiQimETJfETII9iPiOI/s1600/castagnam-gnam+044.JPG" height="213" width="320" /></a></div>
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Con l'aiuto della sac-a-poche decoriamo con la panna montata </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYYmHTRgJuGagORwqDHvmMZkiFj3IEjgckJPKFheTdBOnNzOhfc5Aj4CjenRCb73GBaiOwwc0t1xbttTCbxqIEmQu1YancHd5acD9V3WvEU057MZoZCSRwonwS09Gu-gQ_aCpFg3BWhg/s1600/castagnam-gnam+055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYYmHTRgJuGagORwqDHvmMZkiFj3IEjgckJPKFheTdBOnNzOhfc5Aj4CjenRCb73GBaiOwwc0t1xbttTCbxqIEmQu1YancHd5acD9V3WvEU057MZoZCSRwonwS09Gu-gQ_aCpFg3BWhg/s1600/castagnam-gnam+055.JPG" height="213" width="320" /></a></div>
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Ed infine aggiungiamo il croccantino di castagne tritato grossolanamente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHwa6bu3rTQ_BbNlcfLwaXq8_znSFcG9SaZ6q22v4gaocmiXhIJgcWadda-7a5Vg_JDORnHqEhPayoM2_3to51NMDmnVs4YsiGcBc7oIns9gdfu8v6uv3ugY_R96sYEU6ec2tb737xeQ/s1600/castagnam-gnam+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHwa6bu3rTQ_BbNlcfLwaXq8_znSFcG9SaZ6q22v4gaocmiXhIJgcWadda-7a5Vg_JDORnHqEhPayoM2_3to51NMDmnVs4YsiGcBc7oIns9gdfu8v6uv3ugY_R96sYEU6ec2tb737xeQ/s1600/castagnam-gnam+057.JPG" height="400" width="266" /></a></div>
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Se volete provare a realizzare il croccantino alle castagne ecco il procedimento.</div>
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Mettiamo a bollire le castagne in abbondante acqua</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVvM2SuBaFbPEaWI6IbIvK3ZgrQVdOLa8wKIzZtCFpu0QqyFzZPrHhNNwvQ-8mpK4NO8tOSSNX-SsLSjplNif9jYNOH2Gie-IpLAhYo18gvSPxmADo54EJLmyBKXjN2k91Zfn0epkFpw/s1600/Caramellina+mi,+mooncake+alle+castagne+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVvM2SuBaFbPEaWI6IbIvK3ZgrQVdOLa8wKIzZtCFpu0QqyFzZPrHhNNwvQ-8mpK4NO8tOSSNX-SsLSjplNif9jYNOH2Gie-IpLAhYo18gvSPxmADo54EJLmyBKXjN2k91Zfn0epkFpw/s1600/Caramellina+mi,+mooncake+alle+castagne+057.JPG" height="426" width="640" /></a></div>
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Lasciamo cuocere per circa mezz'ora, scoliamo e facciamo raffreddare. Ora con la santa pazienza peliamo le nostre castagne e facciamole asciugare nel forno per togliere l'umidità.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0thITKZ6fnMWdMzGTWib8lzSYLFnMUIrz-QejaIE9Q19gi2tUC8dyTOXUpWKtqyBSO1cR0bgYvLgp3kWK5j4iV9WvJhBI44i5lSNWbmHxkjORlTdKKqb9FtwwZrmFabcaz3fsH9Eb8Q/s1600/Caramellina+mi,+mooncake+alle+castagne+083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0thITKZ6fnMWdMzGTWib8lzSYLFnMUIrz-QejaIE9Q19gi2tUC8dyTOXUpWKtqyBSO1cR0bgYvLgp3kWK5j4iV9WvJhBI44i5lSNWbmHxkjORlTdKKqb9FtwwZrmFabcaz3fsH9Eb8Q/s1600/Caramellina+mi,+mooncake+alle+castagne+083.JPG" height="426" width="640" /></a></div>
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In una padellina mettiamo lo zucchero semolato, poniamo sul fuoco e lasciamo sciogliere fino a quando lo zucchero sarà diventato liquido</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_tX-Tjz1iEDAFQyJMaE-0ngleC4LmZGeObmb4AvfqbO7HXKVwRgk1wzEPcmSysZTawZ7HqOZGmIjwFvmMFf922HvE2mT0jP1ttTfuWRX0YfhJ7ieO3m_gthVYcuhCo1FQhKny2YciJA/s1600/castagnam-gnam+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_tX-Tjz1iEDAFQyJMaE-0ngleC4LmZGeObmb4AvfqbO7HXKVwRgk1wzEPcmSysZTawZ7HqOZGmIjwFvmMFf922HvE2mT0jP1ttTfuWRX0YfhJ7ieO3m_gthVYcuhCo1FQhKny2YciJA/s1600/castagnam-gnam+004.JPG" height="266" width="400" /></a></div>
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Uniamo le nostre castagne tritate grossolanamente e con l'aiuto di un cucchiaio di legno mescoliamo velocemente. Si otterrà un unico composto</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ3pxEgCNtchLqqBvcGLtEUcEB48o5zmX3mc546RtOD2pWdyr0W5Gy2C7bFWrHa5Dif6234y1ukj3-q9VVgCzvHG3W-9K6-es8hzkNe87UBxYxOGXmeMUF9-fC5CRFm-h7aykA95Y3TU/s1600/castagnam-gnam+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ3pxEgCNtchLqqBvcGLtEUcEB48o5zmX3mc546RtOD2pWdyr0W5Gy2C7bFWrHa5Dif6234y1ukj3-q9VVgCzvHG3W-9K6-es8hzkNe87UBxYxOGXmeMUF9-fC5CRFm-h7aykA95Y3TU/s1600/castagnam-gnam+006.JPG" height="266" width="400" /></a></div>
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Poniamolo sulla carta forno e con il dorso di un cucchiaio leggermente unto stendiamolo e lasciamo raffreddare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOk9nhKboqoDr_f81RxFdQDIdg2Ye0OeV63MrIVpyhj9pt4FKR5JFiEvhb6uwZiEeEbTBj3Swmb9KgjIUtiYJzQaeiAfD0hZ2fuQ5Vlw8AGvpr3zyKaADbdAPNzZUN-TZdpBlARfSZTE/s1600/castagnam-gnam+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOk9nhKboqoDr_f81RxFdQDIdg2Ye0OeV63MrIVpyhj9pt4FKR5JFiEvhb6uwZiEeEbTBj3Swmb9KgjIUtiYJzQaeiAfD0hZ2fuQ5Vlw8AGvpr3zyKaADbdAPNzZUN-TZdpBlARfSZTE/s1600/castagnam-gnam+008.JPG" height="266" width="400" /></a></div>
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Non ci resta che tritarlo e decorare il nostro bicchiere di creme alla castagna. Buon appetito!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORjQvCOOQTKOd84vcVwZn0ay5zaguH1FCTYBBjXSlqJE4obm5j8RbgmIXsEpaak-chIli2oBsKulFGsYhacfE03vstRE5eHd6ZWpk5wlDhUJE19_ukMJhRCHuCshTHjZ9tc1dOBPn9rc/s1600/castagnam-gnam+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORjQvCOOQTKOd84vcVwZn0ay5zaguH1FCTYBBjXSlqJE4obm5j8RbgmIXsEpaak-chIli2oBsKulFGsYhacfE03vstRE5eHd6ZWpk5wlDhUJE19_ukMJhRCHuCshTHjZ9tc1dOBPn9rc/s1600/castagnam-gnam+060.JPG" height="426" width="640" /></a></div>
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A piacere possiamo aggiungere qualche decorazione ottenuta con lo zucchero caramellato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4RqHdGwPWFyFyjSjOuqvOB_FayH9l_O5ItHdVoX3j4HcNv5RrlVWmYMf-7Cq_rNYRcKTY7AHrB-B7PdzRtycYOXWwwqkdOtPKXH2aF4KALAxnLotYJQRjq_Gsza8R7O5IKSTZSt69cw/s1600/castagnam-gnam+096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4RqHdGwPWFyFyjSjOuqvOB_FayH9l_O5ItHdVoX3j4HcNv5RrlVWmYMf-7Cq_rNYRcKTY7AHrB-B7PdzRtycYOXWwwqkdOtPKXH2aF4KALAxnLotYJQRjq_Gsza8R7O5IKSTZSt69cw/s1600/castagnam-gnam+096.JPG" height="426" width="640" /></a></div>
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Con questa ricetta partecipo al contest</div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com11tag:blogger.com,1999:blog-974338514486625417.post-43878886930222859882014-11-04T00:53:00.002+01:002014-11-04T00:54:18.774+01:00Dolce notte al profumo di castagneOrmai è tardi, forse è ora di andare a letto. Ho appena finito di sistemare la cucina, organizzato il pranzo per domani, portato fuori l'immondizia, coccolato i gatti e caricato la lavatrice.<br />
Dopo una lunga giornata lavorativa, lo posso dire ... sono stanca. Prima di chiudere l'ultima finestra è mia abitudine guardare il cielo e cercare la luna. Questa sera è piccola e sembra molto lontana. L'immensità mi spaventa, ma il buio è illuminato dalle stelle che fanno da cornice a questo meraviglioso cielo d'autunno. Se fossi un pittore non perderei l'occasione di immortalare la suggestiva magia della volta celeste in versione notturna. In lontananza si vede la scia di un aereo che scompare velocemente dietro una nuvola. Beh! Non ci crederete ma la mia mente ha iniziato già a fantasticare. Un brivido di freddo mi pervade il corpo, chiudo la finestra e rientro in casa. Non sarò un pittore, ma potrei provare ad "impiattare" la notte!!! <br />
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M O O N C A K E A L L A C R E M A D I C A S T A G N E<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbE8_o1Ti4QRO-dKOIredmyLyTSgfS3T6G-0YT4CCjc5tCqtyNhOorA566tBz61G5k1sbMACMwhKajsRJoGAAoeTnn5YY76FcKwTbhnS0kFy6Bezhr-yFTNn0tXbfy-srDTb4biIEszeM/s1600/Caramellina+mi,+mooncake+alle+castagne+111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbE8_o1Ti4QRO-dKOIredmyLyTSgfS3T6G-0YT4CCjc5tCqtyNhOorA566tBz61G5k1sbMACMwhKajsRJoGAAoeTnn5YY76FcKwTbhnS0kFy6Bezhr-yFTNn0tXbfy-srDTb4biIEszeM/s1600/Caramellina+mi,+mooncake+alle+castagne+111.JPG" height="426" width="640" /></a></div>
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Ingredienti per 6 mooncake da cm. 6.5</div>
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per l'impasto</div>
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2 uova</div>
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gr. 100 di zucchero</div>
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gr. 80 di burro</div>
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gr. 120 di farina </div>
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gr. 20 di cacao amaro</div>
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gr. 4 di lievito per dolci </div>
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1 vanillina</div>
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2 cucchiai di panna fresca</div>
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per la farcitura</div>
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crema di castagne</div>
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mascarpone</div>
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per la bagna</div>
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rum</div>
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acqua</div>
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per la decorazione</div>
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pasta di zucchero bianca</div>
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pasta di zucchero celeste</div>
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In una planetaria sbattiamo le uova con lo zucchero fino ad ottenere un composto spumoso. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgK3TmrtOzJ2xV4RwyVFQYuCnkLRVndoEc7hdpebs8sVkwqi7SPBlwY_-r7x_ibZN9RhkxMvxc6FsL3bz6BIqtBw-QirTcBCWD6s9WoPbPoLysUS58bZ6DRvMBwdJ7HyMusd4who3BoI/s1600/Caramellina+mi,+mooncake+alle+castagne+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgK3TmrtOzJ2xV4RwyVFQYuCnkLRVndoEc7hdpebs8sVkwqi7SPBlwY_-r7x_ibZN9RhkxMvxc6FsL3bz6BIqtBw-QirTcBCWD6s9WoPbPoLysUS58bZ6DRvMBwdJ7HyMusd4who3BoI/s1600/Caramellina+mi,+mooncake+alle+castagne+021.JPG" height="400" width="266" /></a></div>
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Continuando a mescolare aggiungiamo il burro leggermente fuso e la panna. Ora uniamo la farina, il cacao, il lievito e la vanillina (il tutto rigorosamente setacciato) ed con l'aiuto di un cucchiaio di legno otteniamo un impasto liscio e morbido. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Gj-WiJv5yaaNwkP9OAfz4oqBY_LbsgwRlwNL31Hj51fEGIyZJkKf1or2fp6r3rRmPCANNClA0F_HbqeNZr-jgENIEd-x_KVbVXZbc8Qvr26o1myXc4VtMIwdWHmljbWyRIbBYdiDXw/s1600/Caramellina+mi,+mooncake+alle+castagne+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Gj-WiJv5yaaNwkP9OAfz4oqBY_LbsgwRlwNL31Hj51fEGIyZJkKf1or2fp6r3rRmPCANNClA0F_HbqeNZr-jgENIEd-x_KVbVXZbc8Qvr26o1myXc4VtMIwdWHmljbWyRIbBYdiDXw/s1600/Caramellina+mi,+mooncake+alle+castagne+039.JPG" height="213" width="320" /></a></div>
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Versiamo il nostro impasto negli appositi stampini a forma di semisfere. Per livellare il composto usate il dorso di un cucchiaino e non scuotete gli stampi: si potrebbe smontare l'impasto. Vi consiglio di riempire gli stampini solo per 3/4 perchè in cottura l'impasto si lievita.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZA6z3SM9H2dfdh3obU46WtmPcJC5GVh_MlMmZkym_L5OXhfgKEZo8hv4MIy4poCa40EHlnt_w8H_DVzvFq4d_vLyL4XwEiCT1ksjnlsIqWG7arVjhhyPvFjexXPdpv4ypH3OLrLbENw/s1600/Caramellina+mi,+mooncake+alle+castagne+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZA6z3SM9H2dfdh3obU46WtmPcJC5GVh_MlMmZkym_L5OXhfgKEZo8hv4MIy4poCa40EHlnt_w8H_DVzvFq4d_vLyL4XwEiCT1ksjnlsIqWG7arVjhhyPvFjexXPdpv4ypH3OLrLbENw/s1600/Caramellina+mi,+mooncake+alle+castagne+047.JPG" height="213" width="320" /></a></div>
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Inforniamo a 180° per circa 20 minuti. Sforniamo, sformiamo e lasciamo raffreddare le cupolette sulla grata per dolci.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtB05izU2rUKkxkV6BXbx-iP7zuq-rrB76QR_Xh-c6C64I8qM3UAPzi917guNtqX6JCq-X6zwCkX4M6Rhb2khWPRmpMu0GVvztnfJzjUfiIzscIGbd96TVd5JBLfowM2q103t43iLTNE/s1600/Caramellina+mi,+mooncake+alle+castagne+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtB05izU2rUKkxkV6BXbx-iP7zuq-rrB76QR_Xh-c6C64I8qM3UAPzi917guNtqX6JCq-X6zwCkX4M6Rhb2khWPRmpMu0GVvztnfJzjUfiIzscIGbd96TVd5JBLfowM2q103t43iLTNE/s1600/Caramellina+mi,+mooncake+alle+castagne+058.JPG" height="640" width="426" /></a></div>
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Nel frattempo prepariamo sia la bagna unendo il rum all'acqua che la farcitura composta dalla crema di castagne ed il mascarpone. Le quantità sono un po' a piacere e in base ai propri gusti. E' ovvio non deve mai prevalere un sapore sull'altro ma deve risultare sempre un certo equilibrio gustativo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RChLuWO1yZ8Qx7hLAXDlACbrOci-EOEpKRTvb92pxkZNuwiyy5QUGgxa1idD9IW5VjBBifc9BOp4eeAS1XYqgsfjbtlvyMYIl5nt2_nbfA3GZkEnUhUaBl0Awca5wwWswLUJ2BA0uus/s1600/Caramellina+mi,+mooncake+alle+castagne+093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RChLuWO1yZ8Qx7hLAXDlACbrOci-EOEpKRTvb92pxkZNuwiyy5QUGgxa1idD9IW5VjBBifc9BOp4eeAS1XYqgsfjbtlvyMYIl5nt2_nbfA3GZkEnUhUaBl0Awca5wwWswLUJ2BA0uus/s1600/Caramellina+mi,+mooncake+alle+castagne+093.JPG" height="426" width="640" /></a><br />
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Prepariamo anche la luna e le stelline senza dimenticarci della nuvoletta. La realizzazione è molto semplice: stendiamo la pasta di zucchero e con gli stampini otteniamo le nostre formine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB0kuz6phgEqLqNXIKdUJwWzto1dx0jX_nmOQueKL2e9ogpBk7dXzWIU_OjLZws3m9fRd9bVhJzFL-co6Cv6w54OZqRb1yrlWFxOKwuFPq8o8JkG3RFID0LSSvATGMh5tLfT5XEoiL_I/s1600/Caramellina+mi,+mooncake+alle+castagne+077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB0kuz6phgEqLqNXIKdUJwWzto1dx0jX_nmOQueKL2e9ogpBk7dXzWIU_OjLZws3m9fRd9bVhJzFL-co6Cv6w54OZqRb1yrlWFxOKwuFPq8o8JkG3RFID0LSSvATGMh5tLfT5XEoiL_I/s1600/Caramellina+mi,+mooncake+alle+castagne+077.JPG" height="320" width="213" /></a></div>
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Ora procediamo alla farcitura. Tagliamo la base della cupola e con un cucchiaino scaviamo la cupola stessa. Pennelliamo con la bagna sia la base che la cupola</div>
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Con la farcitura di crema di castagne e mascarpone riempiamo la cupola.<br />
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Ricomponiamo la cupoletta e decoriamo a piacere. Buon appetito!</div>
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Lo so che siete dietro lo schermo, pronti per fare un assaggio di questa ghiotteneria!!! </div>
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Ed eccovi accontentati e ... che la notte porti a tutti buoni consigli e che le nuvole non offuschino mai il nostro cammino. Buonanotte</div>
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Con questa ricetta partecipo al contest di Molino Chiavazza</div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com12tag:blogger.com,1999:blog-974338514486625417.post-23908491914452463592014-11-02T10:00:00.000+01:002014-11-02T10:00:13.915+01:00Olive all'ascolana: ricetta tipica delle MarcheOlive, carne di prima scelta, uova, farina, pangrattato, parmigiano e ... io già mi sto pregustando le nostre olive ripiene e poi fritte in abbondante olio. Sfido chiunque a non godere di questa vera prelibatezza culinaria sia dal punto di vista gustativo che olfattivo.<br />
Ma le olive all'ascolana per me che sono marchigiana vanno ben oltre.<br />
C'è la tradizione, la DOP del prodotto, l'amore per la propria terra ed in primis il valore affettivo.<br />
Cosa significa preparare le olive ascolane?<br />
Beh! E' un po' come fare i cappelletti per Natale o i ravioli per le festività pasquali: tutta la famiglia è ... "a rapporto!". C'è chi grattugia il parmigiano, chi batte le uova, chi prepara il ripieno e al più preciso della famiglia spetta il compito di tagliare a spirale la polpa delle olive.<br />
E' una preparazione che si fa con piacere; si avverte quell'atmosfera di festa, di convivialità e di collaborazione famigliare. Vi lascio poi immaginare cosa succede quando, con il mestolo forato, si scolano le prime olive fritte. Il profumo del fritto mette in moto le nostre papille gustative tanto da essere tentati di fare un assaggio ... niente posate, solo due dita che velocemente, quasi furtivamente, afferrano l'oggetto del desiderio e ... no, basta!!! Ora vado, raduno la famiglia e preparo giusto due olivette.<br />
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In base a diversi elementi storici si può affermare che le olive ripiene siano nate intorno alla fine del secolo scorso e i primi del '900.</div>
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Gli statuti ascolani del 1377 stabilivano che dal 2 novembre al Pasqua si dovesse consumare solo carne suina, da Pasqua al 24 giugno, solo carne ovina e dal 24 giugno al 2 novembre, solo carne bovina. Pertanto le olive che hanno il ripieno di carne mista non potevano essere realizzate in quel periodo, in quanto non si avevano a disposizione le carni contemporaneamente. Per non parlare del parmigiano, altro ingrediente del ripieno, che non era certo presente nelle nostre tavole in tempi tanto remoti. Solo a seguito della costituzione del Regno d'Italia caddero certi divieti e i cuochi delle famiglie patrizie cominciarono a farcire le olive "dolci, tenere ascolane" con carni varie, uova, spezie ... tanto da creare il famoso piatto.</div>
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O L I V E A L L ' A S C O L A N A</div>
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Vi lascio un assaggio delle olive e vado a scrivere la ricetta</div>
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Ingredienti</div>
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60 olive tenere ascolane conservate in salamoia</div>
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gr. 100 di farina</div>
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2 uova</div>
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gr. 150 di pangrattato</div>
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per il ripieno</div>
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gr. 300 di carne mista (manzo, maiale, pollo)</div>
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2 uova</div>
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gr, 80 di parmigiano grattugiato</div>
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1 cipolla piccola</div>
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sedano e carota</div>
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olio</div>
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un bicchiere di passata di pomodoro</div>
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una spruzzata di vino bianco</div>
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una grattugiata di noce moscata</div>
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una grattugiata di scorza di limone</div>
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sale e pepe</div>
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olio per friggere</div>
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Mondiamo e tritiamo la cipolla, la carote e il sedano, facciamo appassire in qualche cucchiaio di olio extravergine d'oliva. Aggiungiamo i pezzi di carne, lasciamo rosolare, bagniamo con il vino e facciamo sfumare. Aggiungiamo il sale, il pepe, la passata di pomodoro e lasciamo cuocere per mezz'ora. Con l'aiuto del classico tritacarne maciniamo la carne cotta</div>
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Mettiamola in una terrina ed aggiungiamo l'uovo, il parmigiano, la noce moscata, il limone, sale e pepe e mescoliamo il tutto ottenendo un composto consistente. </div>
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Ora con un coltellino dalla punta ricurva passiamo a incidere le olive intorno al nocciolo, in modo da eliminare quest'ultimo e formare una spirale possibilmente intera con la polpa.</div>
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Con una piccola porzione d'impasto farciamo le nostre olive in modo che riprendano la forma originale (non debbono diventare come polpette né troppo allungate). </div>
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Infariniamo</div>
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passiamo nelle uova sbattute</div>
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ed infine nel pangrattato.</div>
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Procediamo con la farcitura ed impanatura di tutte le olive.</div>
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Friggiamo le nostre olive in abbondante olio ed a fuoco abbastanza vivace.</div>
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Quando saranno dorate e croccanti in superficie scoliamo su carta assorbente da cucina per eliminare eventuale unto in eccesso.</div>
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Ed ecco le prime olive ancora calde, pronte per essere assaggiate</div>
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Beh! La tentazione è grande, ma faccio questo sacrificio per voi!!!</div>
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Questa è la ricetta che includo nella rubrica dell' Italia nel piatto che ha come tema il comfort food. Ed ora andiamo a vedere cosa hanno preparato nelle altre regioni italiane</div>
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Trentino-Alto Adige<strong>: Pane di molche (El Pam de molche) con le noci </strong></div>
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<a href="http://www.afiammadolce.it/2014/10/pane-di-molche-pam-de-molche-con-le-noci.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/10/pane-di-molche-pam-de-molche-con-le-noci.html</a></div>
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<strong> </strong>Friuli-Venezia Giulia<strong>: Goulash di oca alla friulana con polenta e frico croccante </strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/11/goulash-doca-alla-friulana-con-polenta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/11/goulash-doca-alla-friulana-con-polenta.html</a></div>
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Lombardia: <strong>Ravioli di zucca (Raviöi de ssüca)</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/10/ravioli-di-zucca-ravioi-de-ssuca.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/10/ravioli-di-zucca-ravioi-de-ssuca.html</a></div>
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Veneto: <strong>Pearà</strong></div>
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<a href="http://letenerezzediely.blogspot.com/2014/10/pear%C3%A0.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://letenerezzediely.blogspot.com/2014/10/pearà.html</a></div>
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Valle d'Aosta: <strong>Budino di pane di segale</strong> <a href="http://atuttopepe.blogspot.com/2014/11/budino-di-pane-di-segalela-valle-daosta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/11/budino-di-pane-di-segalela-valle-daosta.html</a></div>
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Liguria: <strong>Ciuppin</strong> <a href="http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-comfort-food.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-comfort-food.html</a></div>
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Emilia Romagna:<strong> Zuppa imperiale </strong><a href="http://zibaldoneculinario.blogspot.com/2014/11/zuppa-imperiale-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/11/zuppa-imperiale-per-litalia-nel-piatto.html</a></div>
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Lazio: <strong>Minestra di ceci e castagne </strong></div>
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<a href="http://beufalamode.blogspot.com/2014/11/minestra-di-ceci-e-castagne-per-litalia.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/11/minestra-di-ceci-e-castagne-per-litalia.html</a></div>
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Toscana: <strong>Pappa al pomodoro</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F11%2Fpappa-al-pomodoro.html&h=wAQG6F3Y1&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/11/pappa-al-pomodoro.html</a></div>
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Marche: <strong>Olive all'ascolana</strong> <a href="http://lacreativitaeisuoicolori.blogspot.com/2014/10/olive-allascolana-ricetta-tipica-delle.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/10/olive-allascolana-ricetta-tipica-delle.html</a> </div>
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Abruzzo:<strong>Scrippelle 'mbusse </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F11%2Fscrippelle-mbusse-per-litalia-nel-piatto.html&h=bAQHNnSA5&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/11/scrippelle-mbusse-per-litalia-nel-piatto.html</a></div>
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<strong> </strong>Molise: <strong>U Suscelle</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F11%2Fu-suscelle-per-litalia-nel-piatto.html&h=CAQHEqdfp&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/11/u-suscelle-per-litalia-nel-piatto.html</a></div>
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Umbria: <strong>Zuppa di cecere</strong> <a href="http://amichecucina.blogspot.com/2014/11/zuppa-di-cecere-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/11/zuppa-di-cecere-per-litalia-nel-piatto.html</a></div>
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Basilicata: <strong>Lagane e ceci</strong></div>
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<a href="http://blog.alice.tv/profumodicannella/2014/10/31/lagane-e-ceci-infallibile-comfort-food/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://blog.alice.tv/profumodicannella/2014/10/31/lagane-e-ceci-infallibile-comfort-food/</a></div>
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Campania: <strong>Pettole e fagioli sfritte</strong> -<a href="http://www.isaporidelmediterraneo.it/2014/10/pettole-e-fagioli-sfritte.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/10/pettole-e-fagioli-sfritte.html</a></div>
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Puglia: <strong>Cavatelli, cozze e fagioli</strong>- <a href="http://breakfastdadonaflor.blogspot.com/2014/11/cucina-pugliese-cavatelli-cozze-e.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/11/cucina-pugliese-cavatelli-cozze-e.html</a></div>
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Calabria:<strong>Mastazzoli -</strong> <a href="http://ilmondodirina.blogspot.com/2014/10/mastazzoli.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/10/mastazzoli.html</a></div>
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Sicilia:<strong> I taralli siciliani - </strong><a href="http://burro-e-vaniglia.blogspot.com/2014/11/i-taralli-siciliani.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/11/i-taralli-siciliani.html</a></div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com22tag:blogger.com,1999:blog-974338514486625417.post-5173448941941141192014-10-25T00:44:00.001+02:002014-10-25T00:44:22.163+02:00Semplicemente ... madeleines!<div class="separator" style="clear: both; text-align: center;">
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Oggi voglio iniziare da quello che solitamente è la fine dei miei post ... l'assaggio.</div>
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Assaggiate, assaggiate pure! Una tira l'altra ... teneramente soffici, dal gusto delicato e dall'aroma vanigliato. Solo così possiamo capire perché anche lo scrittore Marcel Proust nella "Recherche du temps perdu" parla del gusto di queste deliziose "focacce pienotte e corte chiamate maddalenine" che hanno il potere di rievocare nel protagonista sopiti ricordi. </div>
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Indubbiamente la storia di questi biscottini, preparati in stampini a forma di conchiglia, ha radici ben più lontane. Si ha testimonianza già nel XVII secolo presso la corte di re Luigi XV e secondo tradizione sembra che devono il nome da Madeleine Paulmier, la cuoca che li inventò.</div>
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La storia delle mie madeleines è molto più recente, anche se da qualche tempo la ricetta giaceva nel fondo della scatola magica della mia cucina. Non sto certo a dirvi cosa sia la scatola magica e ne tanto meno che cosa contenga. Tanto lo sapete già!!! Se non lo sapete ... provate ad immaginare un enorme contenitore pieno, anzi strapieno, di fogli, spesso stropicciati dove appunto gli ingredienti delle ricette che prima o poi vorrei provare a realizzare. Forse qualcuno di voi si chiederà il perché ho definito questa scatola ... magica. In realtà per chi ama la cucina tutte le ricette sono magiche; in qualche modo riescono per pochi secondi a farci evadere dalla realtà. Siamo solo noi e gli ingredienti con un mondo nuovo che aspetta di essere scoperto. Ogni ricetta è una nuova conoscenza di procedimenti, tecniche, giuste combinazioni e piccoli accorgimenti. </div>
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Anche le graziose madelaines, così semplici, tenere e deliziose, nascondono un grande segreto nella preparazione. Ma questo l'ho scoperto grazie ad alcuni consigli che mi sono stati forniti dalla mia cara amica Morena. </div>
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M A D E L E I N E S</div>
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Ingredienti</div>
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gr. 125 di burro</div>
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gr. 100 di farina</div>
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gr. 100 di zucchero</div>
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gr. 8 di lievito per dolci</div>
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2 uova</div>
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1 vanillina</div>
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qualche cucchiaio di latte</div>
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per decorare</div>
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zucchero a velo</div>
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Facciamo sciogliere il burro a fuoco molto dolce e lasciamolo raffreddare. Nel frattempo in una ciotola mescoliamo la farina con zucchero, il lievito setacciato e la vanillina. In un'altro contenitore</div>
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sbattiamo le uova con qualche cucchiaio di latte e uniamolo al composto di farina.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKpVoUpVqaYOu4xk5qESWhMwVldRWxPE5Mg6fVh7Bf1Fl5VSre3guxD44L0raz_VaodLqMLSVMIjbKXhfRnLAwKgrXhTlD9UVHuCClFsqt2R-y2d-wkVtvdaFZ0aGAcWDxn66B7EeLhg/s1600/fava+cotta,+madellaines+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKpVoUpVqaYOu4xk5qESWhMwVldRWxPE5Mg6fVh7Bf1Fl5VSre3guxD44L0raz_VaodLqMLSVMIjbKXhfRnLAwKgrXhTlD9UVHuCClFsqt2R-y2d-wkVtvdaFZ0aGAcWDxn66B7EeLhg/s1600/fava+cotta,+madellaines+046.JPG" height="426" width="640" /></a></div>
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Lavoriamo velocemente con una frusta ed uniamo il burro precedentemente fuso. Il composto dovrà risultare morbido e compatto ma non troppo liquido. Copriamo la ciotola con la pellicola trasparente e lasciamo riposare in frigorifero per almeno 30 minuti.</div>
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Con l'aiuto di un cucchiaio distribuiamo il composto in uno stampo per madelaines, facendo attenzione a non riempire troppo i piccoli incavi.</div>
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Inforniamo a 200° per 10 minuti, poi abbassiamo la temperatura a 180° e continuiamo la cottura per altri 10 minuti. La sbirciatina della cottura in forno è d'obbligo!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65NR_xekW6XWLSX1JylX7e2YA-ri8v6RDOVfsyD6ckjtD7frwObw_89k9leyZn6lyiJjBekci8VixZzMRQ95YmIW-jqe39LpAlb2NO_Yc_vAWCCBZTN_iBm0WMH6zAcZNKMGrVCtl4DA/s1600/fava+cotta,+madellaines+071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65NR_xekW6XWLSX1JylX7e2YA-ri8v6RDOVfsyD6ckjtD7frwObw_89k9leyZn6lyiJjBekci8VixZzMRQ95YmIW-jqe39LpAlb2NO_Yc_vAWCCBZTN_iBm0WMH6zAcZNKMGrVCtl4DA/s1600/fava+cotta,+madellaines+071.JPG" height="426" width="640" /></a></div>
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Sforniamo, sforniamo e lasciamo raffreddare sulla grata per dolci</div>
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Ora manca solo una leggera spolveratina di zucchero a velo. Buon appetito!</div>
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Ed ora un assaggio per tutti ed un ringraziamento a Morena per i suoi preziosi consigli.</div>
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Mentre osservo la foto sto già pensando ad inserire nella scatola magica qualche nuova ricetta, o meglio, alcune varianti alla versione base. Cosa ne dite di aggiungere all'impasto delle nostre madeleines le gocce di cioccolato? Si potrebbe provare anche la versione al gusto di caffè! E se inserissimo un pezzettino di frutta fresca nei nostri dolcetti prima della cottura? </div>
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Non mi ci fate pensare ... altrimenti mi metto subito all'opera nonostante la tarda ora! </div>
<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com13tag:blogger.com,1999:blog-974338514486625417.post-86057914276850304062014-10-18T00:22:00.001+02:002014-10-18T00:27:03.900+02:00Castagnaccio marchigiano: ricetta tipica delle MarcheLe castagne sono da sempre una vera risorsa alimentare, tanto da meritarsi il nomignolo di "pane dei poveri": con la sua farina mescolata con quella di frumento di faceva il pane. Avendo la proprietà di contenere molti amidi, di avere zuccheri complessi e di resistere benissimo all'essiccazione era un cibo disponibile durante tutto l'anno. Tanti erano e sono tuttora gli usi di questo frutto sia nella versione fresca che in quella secca. La castagna fresca si utilizza arrostita o bollita, può essere un contorno per la cacciagione oppure si gusta nei dolci. Possiamo anche glassata e trasformarla in marron glacé. Molteplici sono le ricette che prevedono l'utilizzo della castagna secca, che appositamente essiccata, viene fatta rinvenire in acqua o latte caldo, ottenendo deliziose prelibatezze (castagne all'arancia).<br />
Può essere ridotta in farina ed essere usata per la realizzazione di biscotti, polenta, frittelle e di specialità come il castagnaccio marchigiano. La particolarità è che tra gli ingredienti c'è il rosmarino, simbolo di soavità e di felicità. Secondo un'antica credenza se una ragazza avesse offerto il castagnaccio ad un uomo e a questo fosse capitato il pezzo con il rosmarino, i due avrebbero convolato felicemente a nozze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4b5qGHRXnRg_Voqpsk9ivZctngRzofvTgTkdvOu4Zui93zy2TVNsRSB1cU9PYF-Qi18q0fpr054bPExfh0O9voYI2-qVKroYfgoNkxMU4MDtN3P82ZRHK7kGbjwsW0RNHdmOsbnG1wIc/s1600/Castagnaccio+marchigiano+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4b5qGHRXnRg_Voqpsk9ivZctngRzofvTgTkdvOu4Zui93zy2TVNsRSB1cU9PYF-Qi18q0fpr054bPExfh0O9voYI2-qVKroYfgoNkxMU4MDtN3P82ZRHK7kGbjwsW0RNHdmOsbnG1wIc/s1600/Castagnaccio+marchigiano+2.jpg" height="424" width="640" /></a></div>
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Ingredienti<br />
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gr 400 di farina di castagne<br />
gr. 50 di zucchero semolato<br />
gr. 40 di uvetta<br />
gr. 30 di pinoli<br />
acqua tiepida<br />
un rametto di rosmarino<br />
2 cucchiai di olio extravergine<br />
burro e pangrattato<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-yQRYstf28jLono2-boYm6HvYKx2cfCcw0Kb6oPpEE9yc2lwVg5LhPHWnTrpqFfcPm1lpfkNva74-3Ei5la3irEGhZDzIDGBcfUve3UmUuAMZ88quGGdec5fozFmUkVaEXUQsH6VUPo/s1600/Castagnaccio+marchigiano+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-yQRYstf28jLono2-boYm6HvYKx2cfCcw0Kb6oPpEE9yc2lwVg5LhPHWnTrpqFfcPm1lpfkNva74-3Ei5la3irEGhZDzIDGBcfUve3UmUuAMZ88quGGdec5fozFmUkVaEXUQsH6VUPo/s1600/Castagnaccio+marchigiano+020.JPG" height="425" width="640" /></a></div>
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In un contenitore mescoliamo la farina di castagne con lo zucchero, uniamo l'acqua tiepida, facendo attenzione a non creare grumi. Aggiungiamo metà uvetta, metà pinoli e per ultimo l'olio. </div>
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Imburriamo e rivestiamo di pangrattato una tortiera bassa </div>
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Versiamo il composto e cospargiamo con l'uvetta, i pinoli rimasti e gli aghi di un rametto di rosmarino</div>
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Mettiamo in forno alla temperatura di 200° per circa 50 minuti. Sforniamo e serviamo il nostro castagnaccio marchigiano quando sarà raffreddato. Per renderlo ancora più goloso possiamo arricchirlo con l'aggiunta dei fichi secchi. Buon appetito!</div>
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Un abbraccio e un piccolo assaggio per tutti voi che siete passati nel mio blog</div>
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Con questa ricetta tipica delle Marche partecipo al contest del blog "La cultura del frumento" </div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com5tag:blogger.com,1999:blog-974338514486625417.post-50493938369908812942014-10-16T10:00:00.000+02:002014-10-16T10:00:02.488+02:00Vino di visciole e straccadenti: ricetta tipica delle MarcheIl tema di questo mese della rubrica "L'Italia nel piatto" è "Il vino".<br />
Per quanto riguarda la viticoltura le Marche sono da sempre sinonimo di verdicchio, anche se la carta dei vini propone una vasta scelta: il Verdicchio di Matelica, il Verdicchio dei Castelli di Iesi, il Bianchello del Metauro, il Bianchello dei Colli Maceratesi, il Falerio dei Colli Ascolani, la Lacrima di Morro d'Alba, Sangiovese dei Colli Pesaresi, il Rosso Conero, il Rosso Piceno, la Vernaccia di Serrapetrona.<br />
Mi piace ricordare anche i "parenti prossimi" del nostro vino: l'acquaticchio, la sapa, il vino cotto, il vinsanto e il famoso vino di visciole.<br />
Il visciolato è una bevanda a base di vino, visciole e zucchero che risponde a deteminati requisiti.<br />
Le visciole sono una varietà di ciliege acide simili alle amarene e alle marasche.<br />
Il vino destinato alla produzione di Visciolato proviene da vino DOC della provincia di Pesaro Urbino e/o IGT Marche e/o vino ottenuto da vitigni a bacca nera o bianca della propria azienda. La sostanza aromatizzante utilizzata è data dal frutto fresco maturo del Prunus Cerasus,varietà<br />
austera, denominato "visciola" con provenienza della provincia di Pesaro Urbino e/o dalle province limitrofe. La produzione del Visciolato avviene attraverso le seguenti fasi:<br />
- produzione vino base<br />
- raccolta visciole mature<br />
- assemblaggio vino base con visciole mature fresche<br />
- edulcorazione con aggiunta di zucchero<br />
- macerazione del prodotto ottenuto<br />
- travaso e imbottigliamento.<br />
Notizie tratte da "Il Visciolato di Pergola" <br />
Facendo riferimento ad una ricetta tratta da "Ricette del Settecento. Un ricettario fanese del XVIII secolo, trascritto da Annita Spongia Fucci riporto le modalità per ottenere questa bevanda.<br />
- Si prendono delle visciole acidule mature. Si tolgono i picciuoli, si schiaccia il frutto, si rompono i nocciuoli e si versa il succo, polpa e nocciuoli in un recipiente affinchè avvenga la fermentazione.<br />
Quando il mosto di visciole ha preso il colore del vino, si preme tutto il sugo che può dare e si<br />
aggiungano zucchero ed alcool (.....). Questa nuova miscela, messa in un recipiente, non tarderà a fermentare; dopo tre o quattro ore di fermentazione bisogna far colare il liquore e imbottigliarlo.<br />
Questo vino viene eccellente e si conserva per più anni.<br />
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Il Visciolato viene prodotto da tante aziende vinicole e ogni famiglia ha la propria ricetta. Solitamente io seguo la ricetta proposta da Rolando Ramoscelli e Gianfilippo Centanni nel testo "Le Marche Dolci".<br />
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Ingredienti<br />
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kg 12 di visciole mature<br />
kg. 5 di zucchero<br />
25 litri di vino rosso<br />
2 litri di alcool a 95°<br />
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In una damigiana versiamo le visciole e lo zucchero: lasciamo fermentare per 4 o 5 giorni, dopo di che aggiungiamo il vino, l'alcool e lasciamo fermentare, agitando la damigiana ogni 2 o 3 giorni, per 2 mesi. Poi filtriamo ed imbottigliamo. Le varianti a questo modo di fare il visciolato sono tantissime: aggiunta di cannella, noce moscata, miele, chiodi di garofano ecc.<br />
Solitamente il vino di visciole viene utilizzato a fine pasto per accompagnare la pasticceria secca e il "ciambellone" marchigiano. Ed ecco la mia proposta visciolato e straccadenti.<br />
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Gli straccadenti sono dolcetti confezionati con le mandorle e aromatizzati con il mistrà e hanno la caratteristica di essere molto consistenti.</div>
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Ingredienti</div>
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3 uova</div>
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gr. 500 di farina</div>
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gr. 200 di mandorle</div>
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gr. 300 di zucchero</div>
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1 tazzina di mistrà</div>
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1 cucchiaino di semi di anicini</div>
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1 bustina di lievito per dolci</div>
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In una terrina mescoliamo le uova con lo zucchero</div>
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aggiungiamo la farina setacciata e il lievito</div>
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i semi degli anicini e il mistrà</div>
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Ed infine uniamo le mandorle.</div>
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Formiamo dei filoncini lunghi e stretti che poniamo sulla teglia foderata con carta forno.</div>
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Inforniamo a 180° per venti minuti, a cottura ultimata togliamo dal forno e tagliamo i filoni a fettine. Disponiamo le fette nella teglia e mettiamo nuovamente in forno per alcuni minuti per farle asciugare e renderle croccanti ed asciutte. Buon appetito!</div>
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Ed ora non ci rimane che aprire una bottiglia di vino di visciole</div>
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Versiamo<br />
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e ... un piccolo assaggio per tutti voi</div>
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Ed ora andiamo a vedere il resto della nostra bella Italia</div>
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<strong> </strong>Lombardia: <strong>I vini DOC di San Colombano al Lambro</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/10/i-vini-di-san-colombano-al-lambro.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/10/i-vini-di-san-colombano-al-lambro.html</a></div>
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Veneto: </div>
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Valle d'Aosta: <strong> </strong></div>
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Piemonte: </div>
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Liguria: <strong>il Rossese e le trippe accomodate</strong><a href="http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-il-rossese-e-le.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-il-rossese-e-le.html</a></div>
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Emilia Romagna:<strong> Sorbetto alla MalvasiaDOC Colli Piacentini </strong><a href="http://zibaldoneculinario.blogspot.com/2014/10/sorbetto-alla-malvasia-doc-colli.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/10/sorbetto-alla-malvasia-doc-colli.html</a></div>
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Lazio: </div>
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Toscana: </div>
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Marche: <strong>Vino di visciole e straccadenti</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F10%2Fvino-di-visciole-e-straccadenti-ricetta.html&h=OAQGsbI-b&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/10/vino-di-visciole-e-straccadenti-ricetta.html</a> </div>
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Abruzzo:<strong>Il Vino Pecorino d'Abruzzo </strong></div>
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Molise:<strong>Vini e cantine del Molise: la Tintilia</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F10%2Fvini-e-cantine-del-molise-per-litalia.html&h=jAQEOnm41&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/10/vini-e-cantine-del-molise-per-litalia.html</a></div>
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Umbria: <strong>Bocconcini di Mailae con Prugnole e Rubesco</strong> <a href="http://amichecucina.blogspot.com/2014/10/bocconcini-di-maiale-con-prugnole-e.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/10/bocconcini-di-maiale-con-prugnole-e.html</a></div>
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Basilicata: </div>
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Campania: <strong>Piedirosso Bio Igt V Campania </strong></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F10%2Fpiedirosso-bio-igt-campania-vini-orsini.html&h=AAQE8gZ5O&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/10/piedirosso-bio-igt-campania-vini-orsini.html</a></div>
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Puglia:<strong> Macedonia di frutta al Moscato di Trani</strong>- <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F10%2Fcucina-pugliese-macedonia-di-frutta-al.html&h=tAQHqgj3H&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/10/cucina-pugliese-macedonia-di-frutta-al.html</a></div>
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Calabria:<strong>Greco di Bianco, il vino più antico d'Italia.</strong></div>
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Sicilia:<strong> </strong></div>
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Sardegna:</div>
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Vi invito a visionare anche il nostro blog <strong>L'Italia nel Piatto</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=-AQGKpU_n&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com14tag:blogger.com,1999:blog-974338514486625417.post-17293714565220529632014-10-02T00:24:00.001+02:002014-10-02T00:41:17.429+02:00Crescia co lu paulittu: ricetta tipica delle MarcheEd eccomi di nuovo tra i miei ricordi che portano alla mente la vecchia soffitta della nonna. C'era di tutto ... dal baule invecchiato dall'usura e dalla polvere ... agli abiti ormai dismessi e ingialliti dal tempo. Vecchi libri sulla scrivania tarlata, scatole di latta contenenti foto in bianco e nero di parenti mai conosciuti. Ogni oggetto aveva il suo fascino; nella zona più buia giaceva il comò portato in dote dalla nonna che aveva al suo interno la dote nuziale: camice da notte ricamate, lenzuola con merletti preziosi, decine di metri di stoffa tessuta a mano e tovaglie con bordi intagliati. Come in ogni soffitta degna di questo nome c'era anche un angolo adibito a dispensa dove venivano conservati i salumi appesi alle travi di legno, le mele stese tra la paglia insieme alle patate e ai meloni. Non poteva mancare di certo l'uva che dopo la raccolta veniva legata con lo spago e appesa ai chiodi arrugginiti. Solitamente si mangiava fino a Natale e quella che avanzava veniva pigiata a Pasqua per ottenere il Vin Santo o conservata ed essiccata per ottenere l'uva passa.<br />
Nella soffitta della nonna tanti profumi diversi si mescolavano tra di loro e cambiavano fragranza in base alla stagione ... solo ora mi rendo conto che quello era il profumo delle cose sane e genuine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk8cpNBFrH01-mCW_TQUuerV8h-inMfxJ3n2GWe95vR2zp-SXlBIhsZP43k_RLbdjtYI9GxYGXn6mZezH0WVrE6oXzKE5uVkJNokrKXm8j9nOtxy2rnuK0LF7N9Tgm7j34Zjr5DIP3fo/s1600/Uva+e+marghetine+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk8cpNBFrH01-mCW_TQUuerV8h-inMfxJ3n2GWe95vR2zp-SXlBIhsZP43k_RLbdjtYI9GxYGXn6mZezH0WVrE6oXzKE5uVkJNokrKXm8j9nOtxy2rnuK0LF7N9Tgm7j34Zjr5DIP3fo/s1600/Uva+e+marghetine+013.JPG" height="640" width="426" /></a></div>
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Così mi ritrovo ad appendere ogni anno l'uva per assaporare e riscoprire le vecchie tradizioni, che danno sempre ottimi risultati. Quella che vedete nella foto è l'uva che ho essiccato anno scorso e che ho utilizzato per realizzare dolci e biscotti durante questi mesi. Oggi sarà la protagonista della ricetta da inserire nella rubrica "L'Italia nel piatto" che questo mese ha come tema "Uva e vino (dalla vigna alla cucina)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm4RC6yOT7lIj8aSiaZgc_VCuTk9zLB1clonCJTeyU6HwvOmyAJmVpE2RPSkC8Gz53Qzs8Bp1vX94DvdbsQYgwixYEahYfPxTmqVvd9DgTxwFKfcp6FkGORpI-WagmE3wXaBtrY2uDPY/s1600/Crescia+co+lu+paulittu+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm4RC6yOT7lIj8aSiaZgc_VCuTk9zLB1clonCJTeyU6HwvOmyAJmVpE2RPSkC8Gz53Qzs8Bp1vX94DvdbsQYgwixYEahYfPxTmqVvd9DgTxwFKfcp6FkGORpI-WagmE3wXaBtrY2uDPY/s1600/Crescia+co+lu+paulittu+010.JPG" height="266" width="400" /></a></div>
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CRESCIA CO LU PAULITTU</div>
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Questo dolce è per tradizione legato a Pioraco, un piccolo centro dell'Alto Maceratese, attraversato dal fiume Potenza e famoso per la produzione della carta. Tra le usanze locali, quella di Capodanno, era legata alla preparazione d'una pizza (crescia), confezionata lasciando nell'impasto un "Paolo", cioè una moneta da 50 centesimi ("Paulittu"), in circolazione nello Stato della Chiesa a cui Pioraco apparteneva. Una volta affettata, la crescia era servita ai commensali e chi, fra loro, avesse rinvenuto "lu paulittu", durante tutto l'anno avrebbe svolto il ruolo del padron di casa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzGzVft5UaJJjkiR2UkdHjLsYNWWfuGAviF85ioznxPqhmeiBsPAKDFW7iyVG-2DBvj5sv1Lidh_CK_ftokfWQse-trReTg_gVgdHdirNzyyySoejSKswSNkvTz9yl70mw8jhZQj5n0k/s1600/Crescia+co+lu+paulittu+062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzGzVft5UaJJjkiR2UkdHjLsYNWWfuGAviF85ioznxPqhmeiBsPAKDFW7iyVG-2DBvj5sv1Lidh_CK_ftokfWQse-trReTg_gVgdHdirNzyyySoejSKswSNkvTz9yl70mw8jhZQj5n0k/s1600/Crescia+co+lu+paulittu+062.JPG" height="426" width="640" /></a></div>
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Ingredienti</div>
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gr. 300 di pane raffermo</div>
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1/2 litro di latte intero</div>
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2 uova</div>
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gr. 150 di zucchero semolato</div>
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gr. 80 di uvetta ammollata nel vino</div>
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2 mele</div>
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gr. 50 di burro</div>
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1 moneta</div>
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Tagliamo il pane a fette e poi in piccoli pezzetti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqISaYQ-JK4H3YQw9Uq3lRXfqHYGuBNoGDsxwuQ6-GNCUhD_TagfisSnbLFJdCjQE8RPuzNfyVcr2iwuTWx-yVS6fQiZuxeztKCcmYVKAVtTJy6qEDvkKqMl-VcOEQw6Sif6euAvVv9xU/s1600/Crescia+co+lu+paulittu+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqISaYQ-JK4H3YQw9Uq3lRXfqHYGuBNoGDsxwuQ6-GNCUhD_TagfisSnbLFJdCjQE8RPuzNfyVcr2iwuTWx-yVS6fQiZuxeztKCcmYVKAVtTJy6qEDvkKqMl-VcOEQw6Sif6euAvVv9xU/s1600/Crescia+co+lu+paulittu+021.JPG" height="426" width="640" /></a></div>
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Poniamoli in una terrina con il latte lasciando che il pane lo assorba per circa 1 ora. Uniamo le uova, lo zucchero, il burro, le mele tagliate a pezzetti e l'uvetta ammollata nel vino.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRW9T1Qw21bveg08wWVtNDFZhq6-DJ5P7mmnQ2hmAWdgEcF8_cEdlBh2l9ggRzhnRFM6gmyzzAbqXDyJwjF75ud38NgLqkjsjJF-VDh_mHKQ2ZpqoU4LMgPMz80hE5gBA4z17u6MJLOoM/s1600/Crescia+co+lu+paulittu+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRW9T1Qw21bveg08wWVtNDFZhq6-DJ5P7mmnQ2hmAWdgEcF8_cEdlBh2l9ggRzhnRFM6gmyzzAbqXDyJwjF75ud38NgLqkjsjJF-VDh_mHKQ2ZpqoU4LMgPMz80hE5gBA4z17u6MJLOoM/s1600/Crescia+co+lu+paulittu+038.JPG" height="426" width="640" /></a></div>
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Mescoliamo bene tutti gli ingredienti e per ultimo uniamo "lu paulittu"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4mjA0wTLUb5L6vlh16V99vBFkwsK_7itPM34uhwHLYNV4TfHqBztWUSMDK35PA8ZmCjsYIecUNcX9ouk9WkvdxVzfwMMyhQ4Bnei6WLt1clmqz9nc9aMBrb3zNqAnM5pjMG1HZywGio/s1600/Crescia+co+lu+paulittu+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4mjA0wTLUb5L6vlh16V99vBFkwsK_7itPM34uhwHLYNV4TfHqBztWUSMDK35PA8ZmCjsYIecUNcX9ouk9WkvdxVzfwMMyhQ4Bnei6WLt1clmqz9nc9aMBrb3zNqAnM5pjMG1HZywGio/s1600/Crescia+co+lu+paulittu+047.JPG" height="640" width="426" /></a></div>
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Versiamo il composto in una teglia imburrata e cuociamo per 30 minuti a 180°. Sforniamo e lasciamo raffreddare sulla grata per dolci. A piacere possiamo polverizzare con lo zucchero semolato. Buon appetito!</div>
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Ed ora non mi rimane che tagliare la nostra crescia per vedere chi sarà il nuovo padron. Da buona signora di casa ... la prima fetta è per gli ospiti che ho a cena</div>
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Ed ora una fetta anche per voi che siete passati nel mio blog</div>
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Ehi!!! Ma avete trovato "lu paulittu"!!!!! Siete e rimarrete i padroni del mio cuore!</div>
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Ed ora andiamo a vedere le ricette delle altre regioni d'Italia</div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Trentino-Alto Adige</span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">: Strudel altoatesino d'uva e mandorle</strong></div>
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<strong> </strong><a href="http://afiammadolce.blogspot.com/2014/10/strudel-altoatesino-duva-e-mandorle.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://afiammadolce.blogspot.com/2014/10/strudel-altoatesino-duva-e-mandorle.html</a><strong> </strong></div>
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Friuli-Venezia Giulia<strong>: Pierçolade o zuppa di pesche </strong><a href="http://ilpiccoloartusi.blogspot.com/2014/10/piercolade-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/10/piercolade-per-litalia-nel-piatto.html</a><strong> </strong></div>
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Lombardia: <strong>Risotto allo Spumeggio</strong></div>
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<strong></strong><a href="http://kucinadikiara.blogspot.com/2014/10/risotto-allo-spumeggio.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/10/risotto-allo-spumeggio.html</a></div>
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Veneto: </div>
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Valle d'Aosta: <strong>Filetto con riduzione al Torrette</strong> <a href="http://atuttopepe.blogspot.com/2014/10/filetto-con-riduzione-al-torrette-la.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/10/filetto-con-riduzione-al-torrette-la.html</a></div>
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Piemonte:</div>
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Liguria: torta di pane e miele (torta de pan e amè) <strong><a href="http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-uva-e-vino.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-uva-e-vino.html</a></strong></div>
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Emilia Romagna:<strong> Sugo d'uva <a href="http://zibaldoneculinario.blogspot.com/2014/10/sugo-duva-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/10/sugo-duva-per-litalia-nel-piatto.html</a></strong></div>
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Lazio: <b>Ciambelle al mosto</b> <a href="http://beufalamode.blogspot.com/2014/09/ciambella-al-mosto-per-litalia-nel.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/09/ciambella-al-mosto-per-litalia-nel.html</a></div>
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Toscana: <strong>Schiacciata con l'uva</strong> <a href="http://acquacottaf.blogspot.com/2014/10/schiacciata-con-luva.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/10/schiacciata-con-luva.html</a></div>
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Marche: <strong>Crescia co lu paulittu</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F09%2Fcrescia-co-lu-paulittu-ricetta-tipica.html&h=dAQEVKZM9&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/09/crescia-co-lu-paulittu-ricetta-tipica.html</a></div>
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Abruzzo:<strong>Confettura d'uva Montepulciano d'Abruzzo</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F10%2Fconfettura-duva-montepulciano-dabruzzo.html&h=9AQGAhakA&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/10/confettura-duva-montepulciano-dabruzzo.html</a></div>
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Molise: <strong>Pasta vinnisca</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F09%2Fdalla-vigna-alla-cucina-pasta-vinnisca.html&h=fAQEpKlWV&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/09/dalla-vigna-alla-cucina-pasta-vinnisca.html</a></div>
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Umbria: <strong>Maritozzi con il mosto</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F10%2Fmaritozzi-con-il-mosto-per-litalia-nel.html&h=hAQGFO9o7&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/10/maritozzi-con-il-mosto-per-litalia-nel.html</a></div>
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Basilicata:</div>
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Campania: <strong>Ciambelle al vino</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F10%2Fciambelle-al-vino.html&h=wAQG6oskB&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/10/ciambelle-al-vino.html</a></div>
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Puglia:<strong> U Cuètte (Vincotto) - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F10%2Fcucina-pugliese-u-cuette.html&h=-AQGOjz3p&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/10/cucina-pugliese-u-cuette.html</a></strong></div>
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Calabria: <strong>Gurpinella di mustarda</strong></div>
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<strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F10%2Fgurpinella-di-mustarda.htm&h=_AQGygii3&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/10/gurpinella-di-mustarda.htm</a></strong></div>
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Sicilia:<strong> La mostata siciliana</strong></div>
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<a href="http://burro-e-vaniglia.blogspot.com/2014/10/mostata-siciliana.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/10/mostata-siciliana.html</a></div>
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Sardegna:Tiliccas o caschettas dolci sardi alle mandorle<strong><a href="http://blog.giallozafferano.it/vickyart/tiliccas-o-caschettas-dolci-sardi-alle-mandorle" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank">http://blog.giallozafferano.it/vickyart/tiliccas-o-caschettas-dolci-sardi-alle-mandorle</a></strong><br />
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com21tag:blogger.com,1999:blog-974338514486625417.post-40710153931011164822014-09-26T01:40:00.001+02:002014-09-26T01:41:57.922+02:00Danubio con pere Angelica di Serrungarina: prodotto tipico delle MarcheE' proprio vero: l'erba del vicino è sempre più verde!!!<br />
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Ma non voglio certo parlarvi di erba, ma di pere e più precisamente di pere angelica ... quelle dolci, succose e profumate di Serrungarina. In realtà tutte le sere, al rientro dal lavoro, allungo il collo per ammirare le piante di pere che sono al confine con il mio vicino di casa. Ho visto germogliare i rami, sbocciare i fiori, modellarsi e poi colorare i frutti. E adesso che sono ormai maturi al punto giusto provo ad immaginare quale potrebbe essere il loro migliore utilizzo e già mi sembra di sentire il profumo di un dolce appena sfornato.<br />
Cosa ne dite? Provate ad immaginare con me!!!<br />
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D A N U B I O C O N P E R E A N G E L I C A<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrzQPc-E89QhttiUNixjI1wkbvoZ2c8uYQU07IHkfOyWGqMSEQRGGa_CQuIOGAT82rJtSnEmSJvukYPpPhX6sgwwbySmlk0auvjvvq4B_e3070O_1VLSk2EUEmZlSwJix_MWWMubSZA8/s1600/Dsnubio,+gattino,+margheritine+108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrzQPc-E89QhttiUNixjI1wkbvoZ2c8uYQU07IHkfOyWGqMSEQRGGa_CQuIOGAT82rJtSnEmSJvukYPpPhX6sgwwbySmlk0auvjvvq4B_e3070O_1VLSk2EUEmZlSwJix_MWWMubSZA8/s1600/Dsnubio,+gattino,+margheritine+108.JPG" height="640" width="426" /></a></div>
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Prima di mettere le mani in pasta vi voglio presentare la protagonista della nostra ricetta: la pera Angelica di Serrungarina. Si tratta di un frutto medio-piccolo, di bell'aspetto con un colore che va dal rosso vivo nella faccia esposta al sole al giallo brillante del colore di fondo. Generalmente è di ottima qualità, ovviamente migliore negli anni poco piovosi.</div>
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La polpa è soda, succosa e profumata tanto da essere presente in tantissime ricette dolci e salate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Xwrr9ImKTBWFLCak_IvI8Apbe9-TgBcdSUYiRC_mYW38cuD2Ug4r51fMfm6CrS-nlxbXaLG6I15EAxLB3EJBmXGvyIPq3sbPzUWn1zXhUZh-nE8iqHPH0YN4waN6cJH0VpUViJOFBtk/s1600/Danubio,+pere+angelica,+Fano+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Xwrr9ImKTBWFLCak_IvI8Apbe9-TgBcdSUYiRC_mYW38cuD2Ug4r51fMfm6CrS-nlxbXaLG6I15EAxLB3EJBmXGvyIPq3sbPzUWn1zXhUZh-nE8iqHPH0YN4waN6cJH0VpUViJOFBtk/s1600/Danubio,+pere+angelica,+Fano+050.JPG" height="640" width="426" /></a></div>
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Ingredienti</div>
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Per la pasta brioches</div>
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gr. 400 di farina 00</div>
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gr. 20 di zucchero semolato</div>
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gr. 150 di latte</div>
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2 uova</div>
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gr. 25 di lievito di birra</div>
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gr. 40 di olio extravergine d'oliva</div>
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un pizzico di sale</div>
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Per la farcitura</div>
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cioccolata spalmabile</div>
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pere Angelica</div>
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amaretti</div>
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per decorare</div>
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albume</div>
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In un pentolino riscaldiamo il latte e sciogliamo il lievito di birra. In una ciotola poniamo la farina, lo zucchero, l'olio, le uova leggermente sbattute, il sale ed infine il latte con il lievito precedentemente sciolto. Amalgamiamo fino ad ottenere un impasto liscio e sodo. Con l'aiuto di mattarello stendiamo una sfoglia abbastanza sottile e con il coppapasta realizziamo dei cerchi. Farciamo ogni dischetto con un pezzettino di pera Angelica, un cucchiaino di cioccolata spalmabile e un pizzico di amaretto sbriciolato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTt614ENFLwYQQUnJlnoEhwwSTns7QmizScjTwiyXBQV74AxNS4XimRyOlKDcLsZ3ZYmyHvbpUUG2EOBf-a5W9yAOExq0OO0xl88QSQJUSNkqtSRy_9pha3YTDKZkZnrzBt8LGa0FqRTE/s1600/Dsnubio,+gattino,+margheritine+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTt614ENFLwYQQUnJlnoEhwwSTns7QmizScjTwiyXBQV74AxNS4XimRyOlKDcLsZ3ZYmyHvbpUUG2EOBf-a5W9yAOExq0OO0xl88QSQJUSNkqtSRy_9pha3YTDKZkZnrzBt8LGa0FqRTE/s1600/Dsnubio,+gattino,+margheritine+023.JPG" height="426" width="640" /></a></div>
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Chiudiamo il nostro dischetto formando una pallina che poniamo sulla teglia da forno ricoperta da carta forno. Continuiamo così fino a riempire tutta la teglia facendo attenzione a lasciare abbastanza distanziate le palline che in lievitazione crescono. A piacere possiamo fare delle decorazioni con la pasta brioches</div>
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Lasciamo lievitare per circa un'ora e pennelliamo con l'albume di un uovo </div>
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Ed ora inforniamo a 180° per circa 40 minuti. Sforniamo e buon appetito!</div>
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Con grande piacere vi lascio un assaggio del dolce appena sfornato. D e l i z i o s o !!!!</div>
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la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com4tag:blogger.com,1999:blog-974338514486625417.post-11537254357264482192014-09-16T10:00:00.000+02:002014-09-16T10:00:02.670+02:00Brodetto fanese e il Festival internazionale del brodetto e delle zuppe di pesceLa rubrica di cucina "L'Italia nel piatto" si arricchisce. Non più una sola uscita mensile; da oggi gli appuntamenti con la gastronomia italiana saranno due. Il due di ogni mese saranno proposte ricette tipiche della propria regione, mentre il sedici si tratterà un prodotto tipico o una sagra.<br />
Questo mese non ho avuto nessuna esitazione nella scelta della ricetta visto che tutta la città ha potuto vivere una grande manifestazione a livello mondiale: il 12° festival internazionale del brodetto e delle zuppe di pesce. Un'edizione che ha soddisfatto in pieno tutte le aspettative con una serie d'iniziative legate al mondo della marineria, della sua tradizione e della cultura eno-gastronomica. Della serie non ci siamo fatti mancare niente!!! Show cooking, con la presenza di cuochi eccellenti, musica convegni, lezioni di cucina, degustazioni, spazio per bambini, scuola di brodetto e una gara internazionale.<br />
E ... secondo voi, avrei potuto perdermi una lezione di brodetto???? Non fosse mai!!!!<br />
Se tra di voi c'è qualcuno interessato ad acquisire tutti i segreti che ho imparato durante il corso mi segua. Vorrei ringraziare Daniele Bocchini, noto ristoratore fanese, che in maniera molto professionale ha presentato tutti i vari passaggi per ottenere un buon brodetto. Ci tengo a precisare che la ricetta mi è stata fornita da Daniele e che le foto sono state scattate durante la preparazione del piatto.<br />
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Ingredienti per 6 persone</div>
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kg 3 di pesce da pulire (seppie, canocchie, palombo, razza, rana pescatrice, tracina, scorfano, gallinella, sanpietro, rombo)</div>
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gr. 250 di olio extravergine d'oliva</div>
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gr.20 di cipolla</div>
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un pizzico di peperoncino</div>
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3 cucchiai di concentrato di pomodoro</div>
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una spruzzata di aceto</div>
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sale e pepe.</div>
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Svisceriamo, puliamo e laviamo tutti i vari tipi di pesce</div>
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In un tegame largo e basso rosoliamo dolcemente in olio extravergine d'oliva la cipolla tritata finemente e aggiungiamo un pizzico di peperoncino piccante</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7EREn06wGEd5M4_XUkKT6J_vDA2b-iJ3-JY7YyXY80tbNoInkV2yixJ-BWwAo2AxLquwQwh-lZo1WIy0-VVYfcSCgkgSs-FImQLS7w0xneiBxNFYc-LBsZqJ9f4UFOyIIeH3ytUJv5U/s1600/Festival+del+brodetto+Fano+048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7EREn06wGEd5M4_XUkKT6J_vDA2b-iJ3-JY7YyXY80tbNoInkV2yixJ-BWwAo2AxLquwQwh-lZo1WIy0-VVYfcSCgkgSs-FImQLS7w0xneiBxNFYc-LBsZqJ9f4UFOyIIeH3ytUJv5U/s1600/Festival+del+brodetto+Fano+048.JPG" height="426" width="640" /></a></div>
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Versiamo il brodo di pesce o fumetto dove abbiamo sciolto in precedente il concentrato di pomodoro</div>
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Facciamo bollire il sugo per qualche minuto e</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAHv27jnniHDOgc6XRGTqcboFsWbFwj2rDJX0YHgqprMgTOPba2y-V-h7NmBdmvEfrFOnqPFgf-Iqg0esatQuBEB3qrmM7NvqBK7uavFsVhSEwCVmgIVyByU3jmaiKLIcXIcHik3jBA0/s1600/Festival+del+brodetto+Fano+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAHv27jnniHDOgc6XRGTqcboFsWbFwj2rDJX0YHgqprMgTOPba2y-V-h7NmBdmvEfrFOnqPFgf-Iqg0esatQuBEB3qrmM7NvqBK7uavFsVhSEwCVmgIVyByU3jmaiKLIcXIcHik3jBA0/s1600/Festival+del+brodetto+Fano+052.JPG" height="426" width="640" /></a></div>
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iniziamo ad adagiare i pesci iniziando dalla seppia tagliata a pezzi</div>
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Proseguiamo con l'aggiunta delle canocchie</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sVBxUwNoMOCXXtCyTH2TcY4cZ1hp0szv_CxWOLMf2MrLtdJ3dI-5iTSdZJaQ1xJFYYqJadpHGTLcaV61mLfUc6urvHO-IODUoJK5TPJRz6R6ThJJhyphenhyphen5ANY4cQG6IGHRQg4Mv5ASGg8Y/s1600/Festival+del+brodetto+Fano+084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sVBxUwNoMOCXXtCyTH2TcY4cZ1hp0szv_CxWOLMf2MrLtdJ3dI-5iTSdZJaQ1xJFYYqJadpHGTLcaV61mLfUc6urvHO-IODUoJK5TPJRz6R6ThJJhyphenhyphen5ANY4cQG6IGHRQg4Mv5ASGg8Y/s1600/Festival+del+brodetto+Fano+084.JPG" height="426" width="640" /></a> </div>
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e del restante pesce partendo dai pesci con la polpa più dura. Continuiamo con tempi d'intervalli tra un pesce e l'altro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoRd3B9-1m_QdPekiW6sIlEkN327S5CNgWtfPtZW6xX099sIb3EIi9nmBY0zfSDl2AlyRBJN8lHCf_hUps6sxiwkgnC6lvAxJCrcz3ExgAtw52swtrD5voKpzKvi2-Uz_3hzA8LL5fgY/s1600/Festival+del+brodetto+Fano+085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoRd3B9-1m_QdPekiW6sIlEkN327S5CNgWtfPtZW6xX099sIb3EIi9nmBY0zfSDl2AlyRBJN8lHCf_hUps6sxiwkgnC6lvAxJCrcz3ExgAtw52swtrD5voKpzKvi2-Uz_3hzA8LL5fgY/s1600/Festival+del+brodetto+Fano+085.JPG" height="213" width="320" /></a></div>
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A questo punto aggiungiamo una spruzzata d'aceto: questa sarà la firma del vero brodetto fanese. Infine sale e pepe quanto basta</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsKBnzTP7SX1r4tf69T5y6wshImtfyAVm-gga6s0WOVPak1NXHTY77VD61RClJDpQsRZN2sIjDl28T60AOGutwoutt_qyR-hEENMWuFnPMFQ3wrkwdNlasrc3EXrY8LQ4am-nPx95f7c/s1600/Festival+del+brodetto+Fano+088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsKBnzTP7SX1r4tf69T5y6wshImtfyAVm-gga6s0WOVPak1NXHTY77VD61RClJDpQsRZN2sIjDl28T60AOGutwoutt_qyR-hEENMWuFnPMFQ3wrkwdNlasrc3EXrY8LQ4am-nPx95f7c/s1600/Festival+del+brodetto+Fano+088.JPG" height="426" width="640" /></a></div>
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Continuare la cottura per altri 10 minuti fino ad ottenere un brodetto compatto con un sugo che va "scarpettizzato" con pane bruscato o se si desidera con polentone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2JBmZvE6hnprXVqPB5eY1xLu4H32wESarOqnA6kYsrN-LZzioU19q3bd1ilDbecfaXH2XKCfLr-AwIPNgxfuB2CDSux_jdbxEgMb1BEekx5276wNLB_BjKSSr1O05MrWv1rbze5kous/s1600/Festival+del+brodetto+Fano+105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2JBmZvE6hnprXVqPB5eY1xLu4H32wESarOqnA6kYsrN-LZzioU19q3bd1ilDbecfaXH2XKCfLr-AwIPNgxfuB2CDSux_jdbxEgMb1BEekx5276wNLB_BjKSSr1O05MrWv1rbze5kous/s1600/Festival+del+brodetto+Fano+105.JPG" height="426" width="640" /></a></div>
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Penso che le foto parlino da sole e a me rimane solo il piacere di augurarvi ... buon appetito! </div>
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E ... la festa continua, o meglio il festival del brodetto continua con un evento collaterale: il fuori brodetto. Si tratta di un'iniziativa che coinvolge circa una trentina di ristoratori del territorio provinciale nella promozione del nostro piatto tradizionale. Dal 1 settembre al 12 ottobre si potrà gustare il brodetto nei locali aderenti ad un prezzo convenzionato. </div>
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E ricordatevi, a fine pasto un assaggio della moretta fanese è d'obbligo, anzi un vero piacere!!!</div>
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Alla prossima edizione del Festival internazionale del brodetto e delle zuppe di pesce.</div>
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Ed ora tutti a vedere cosa hanno pubblicato i miei amici di viaggio gastronomico </div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Marche: Il brodetto fanese e il festival internazionale delle zuppe di pesce </span><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F09%2Fbrodetto-fanese-e-il-festival.html&h=OAQHt5P8J&s=1" original_target="http://lacreativitaeisuoicolori.blogspot.com/2014/09/brodetto-fanese-e-il-festival.html/&h=oaqht5p8j&s=1" rel="nofollow" saprocessedanchor="true" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/09/brodetto-fanese-e-il-festival.html</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Abruzzo:</span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Pallotte Cacio e Ove </strong><a forcediv="true" forceinline="true" href="http://ilmondodibetty.blogspot.com/2014/09/pallotte-cacio-e-ovo.html" original_target="http://ilmondodibetty.blogspot.com/2014/09/pallotte-cacio-e-ovo.html/&h=naqhey5fk&s=1" rel="nofollow" saprocessedanchor="true" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/09/pallotte-cacio-e-ovo.html</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Umbria: </span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Tortino di patate e cipolle con fonduta di Pecorino di Norcia </strong><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F09%2Ftortino-di-patate-e-cipolle-con-fonduta.html&h=RAQG6RIez&s=1" original_target="http://amichecucina.blogspot.com/2014/09/tortino-di-patate-e-cipolle-con-fonduta.html/&h=raqg6riez&s=1" rel="nofollow" saprocessedanchor="true" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/09/tortino-di-patate-e-cipolle-con-fonduta.html</a></div>
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<a border="0" href="https://www.siteadvisor.com/sites/http%3A//amichecucina.blogspot.com/2014/09/tortino-di-patate-e-cipolle-con-fonduta.html/%26h%3Draqg6riez%26s%3D1/-?pip=false&premium=false&client_uid=3907219579&client_ver=3.7.1.139&client_type=IEPlugin&suite=false&aff_id=662-11&locale=it_it&ui=1&os_ver=6.1.1.0" saprocessedanchor="true" style="background-image: none; border: 0px; clear: left; color: #3b5998; cursor: pointer; display: inline !important; margin-bottom: 1em; margin-right: 1em; margin-top: 0px; padding: 0px; position: relative; text-decoration: none; width: auto;" target="_blank"><span style="color: #141823;">Molise:</span><strong style="color: #141823;"> I costumi molisani</strong><span style="color: #141823;"> </span></a><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F09%2Fi-costumi-del-molise-per-un-nuovo.html&h=WAQFKabwi&s=1" original_target="http://lacucinadimamma-loredana.blogspot.com/2014/09/i-costumi-del-molise-per-un-nuovo.html/&h=waqfkabwi&s=1" rel="nofollow" saprocessedanchor="true" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/09/i-costumi-del-molise-per-un-nuovo.html</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Campania: </span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Focaccia di impasto liquido, con rucola,noci e caciocavallo podolico di Zungoli </strong></div>
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<a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F09%2Ffocaccia-di-impasto-liquido-con-rucola-noci-e-caciocavallo-podolico-di-zungoli.html&h=VAQEhVytU&s=1" original_target="http://www.isaporidelmediterraneo.it/2014/09/focaccia-di-impasto-liquido-con-rucola-noci-e-caciocavallo-podolico-di-zungoli.html/&h=vaqehvytu&s=1" rel="nofollow" saprocessedanchor="true" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/09/focaccia-di-impasto-liquido-con-rucola-noci-e-caciocavallo-podolico-di-zungoli.html</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Puglia: </span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Burrata e stracciatella:delizie e specialità pugliesi </strong><a forcediv="true" forceinline="true" href="http://breakfastdadonaflor.blogspot.com/2014/09/burrata-e-stracciatella-delizie-e.html" original_target="http://breakfastdadonaflor.blogspot.com/2014/09/burrata-e-stracciatella-delizie-e.html/&h=gaqhs6ogj&s=1" rel="nofollow" saprocessedanchor="true" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/09/burrata-e-stracciatella-delizie-e.html</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Calabria: </span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Spicchi di caciocavallo silano fritte</strong></div>
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<strong> </strong> <a forcediv="true" forceinline="true" href="http://ilmondodirina.blogspot.com/2014/09/spicchi-di-caciocavallo-silano-dop" original_target="http://ilmondodirina.blogspot.com/2014/09/spicchi-di-caciocavallo-silano-dop&h=uaqewst6z&s=1" rel="nofollow" saprocessedanchor="true" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/09/spicchi-di-caciocavallo-silano-dop</a></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">Sicilia: </span><strong style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">Cacio all'argintiera</strong><span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"> </span><a forcediv="true" forceinline="true" href="http://burro-e-vaniglia.blogspot.com/2014/09/cacio-allargintiera-per-litalia-nel.html" original_target="http://burro-e-vaniglia.blogspot.com/2014/09/cacio-allargintiera-per-litalia-nel.html/&h=taqhqafpq&s=1" rel="nofollow" saprocessedanchor="true" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/09/cacio-allargintiera-per-litalia-nel.html</a></div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com11tag:blogger.com,1999:blog-974338514486625417.post-40736583914546440902014-09-02T10:00:00.000+02:002014-09-02T10:00:03.656+02:00Fregandò, fricò: ricetta tipica delle Marche<div class="separator" style="clear: both; text-align: center;">
F R E G A N D O ' o F R I C O '</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgVAB2gCMS0ekpz1MlkP2KRn93IXJm1ValfpojHHO9kFTMgqt9Vex0Wu1gGosO7lb0-tCys2rhbaCqLwq-vi4Ym5cmv63avdmN8RT5PND_FJf-chVnOBlAB2WptTLe2W-L1FkhiduJeA/s1600/zuppa+di+legumi,+raccolta+more,+fricando+168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgVAB2gCMS0ekpz1MlkP2KRn93IXJm1ValfpojHHO9kFTMgqt9Vex0Wu1gGosO7lb0-tCys2rhbaCqLwq-vi4Ym5cmv63avdmN8RT5PND_FJf-chVnOBlAB2WptTLe2W-L1FkhiduJeA/s1600/zuppa+di+legumi,+raccolta+more,+fricando+168.JPG" height="426" width="640" /></a></div>
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Indubbiamente il nome può creare qualche perplessità, ma la foto "parla" chiaro. Il fregandò o fricò è un gustoso piatto di verdure tipico della regione Marche che, a seconda dell'inflessione della zona di preparazione, assume una diversa nomenclatura. Si racconta che un gruppo di amici avessero l'abitudine di incontrarsi per cena e pasteggiare abbondantemente con pietanze da loro cucinate a turno. Come si può ben capire, Antonio, il macellaio, riscuoteva sempre un grande successo con i suoi vari piatti a base di carne. Tra gli amici c'era anche un ortolano che una sera preparò un piatto che aveva un solo ingrediente principale: le verdure del suo orticello. Fu talmente lodato che all'unanimità tutti i commensali esclamarono "Hai fregato Antonio!!!". Da qui il nome gastronomico: fregantò, fricandò, frecantò e più brevemente ... fricò.</div>
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Con grande piacere propongo questa ricetta per la rubrica "L'Italia nel piatto" che questo mese ha come tema "Le verdure e la frutta di fine stagione".</div>
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Ingredienti</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXbPT_0OrSfmtfBZgbMFvF5N-QHZv8c1CtWkLxUPhqcKhQwKmNMgzWD9i4Q2o2JMpCaOBfvHTwPS8b1DmW3Pw3NXPgANECPusQGM-mPlCq-v0jao7iLU_tSuHfn6UVT0xlzAFT2hWoxg/s1600/zuppa+di+legumi,+raccolta+more,+fricando+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXbPT_0OrSfmtfBZgbMFvF5N-QHZv8c1CtWkLxUPhqcKhQwKmNMgzWD9i4Q2o2JMpCaOBfvHTwPS8b1DmW3Pw3NXPgANECPusQGM-mPlCq-v0jao7iLU_tSuHfn6UVT0xlzAFT2hWoxg/s1600/zuppa+di+legumi,+raccolta+more,+fricando+132.JPG" height="640" width="426" /></a></div>
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1 kg di verdure dell'orto (melanzane, peperoni, patate, pomodori rossi, carote e sedano)</div>
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1 cipolla</div>
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1 spicchio d'aglio (a piacere)</div>
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una spruzzata di vino bianco</div>
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olio extravergine d'oliva</div>
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sale e pepe</div>
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Laviamo, mondiamo e tagliamo tutte le verdure a pezzi abbastanza grossi. In una padella versiamo l'olio e la cipolla affettata</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPC12bfwRHZXXmWqiPrbWXU_ArvgoHSau7_FVeXwY_5foFA3f9riFIZLXtvPnfwgfMmiVLlqIgq62Sh36rns9nNI4hyQLdBa4Tk5Pbkok775Kls62uA8rrC0ewxfqvGJnDI9fkqlgHBM/s1600/zuppa+di+legumi,+raccolta+more,+fricando+146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPC12bfwRHZXXmWqiPrbWXU_ArvgoHSau7_FVeXwY_5foFA3f9riFIZLXtvPnfwgfMmiVLlqIgq62Sh36rns9nNI4hyQLdBa4Tk5Pbkok775Kls62uA8rrC0ewxfqvGJnDI9fkqlgHBM/s1600/zuppa+di+legumi,+raccolta+more,+fricando+146.JPG" height="426" width="640" /></a></div>
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Aggiungiamo tutte le altre verdure, il sale, il pepe, l'aglio tritato (a piacere)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2b8jB_oGpxmvsEF_91gmS8Gea8M4R8shcwvO_5Oci2rvv1WMPvb-b8C8rGxCJ53Bn-skKsLRyFocMmhTnxLEN8TnZQMoZmt6iTu_ELEX8yDVonXQxmL3aJNGiDr2QXcQjedSVGUN9fU/s1600/zuppa+di+legumi,+raccolta+more,+fricando+148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2b8jB_oGpxmvsEF_91gmS8Gea8M4R8shcwvO_5Oci2rvv1WMPvb-b8C8rGxCJ53Bn-skKsLRyFocMmhTnxLEN8TnZQMoZmt6iTu_ELEX8yDVonXQxmL3aJNGiDr2QXcQjedSVGUN9fU/s1600/zuppa+di+legumi,+raccolta+more,+fricando+148.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBBnnF9EgewiztihTmYeIhs1lKY2u4Q1sNRoDwsLiuxTC4k4VXbIi_5xanO3QQFvhkU_IOOXQoLcU92yKRIc30zwNQq9-CF2WUPEhkdcYbxVZW8HrIdeY6JnwCOPb24pQ9BMWl_IfI1Q/s1600/zuppa+di+legumi,+raccolta+more,+fricando+153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBBnnF9EgewiztihTmYeIhs1lKY2u4Q1sNRoDwsLiuxTC4k4VXbIi_5xanO3QQFvhkU_IOOXQoLcU92yKRIc30zwNQq9-CF2WUPEhkdcYbxVZW8HrIdeY6JnwCOPb24pQ9BMWl_IfI1Q/s1600/zuppa+di+legumi,+raccolta+more,+fricando+153.JPG" height="426" width="640" /></a></div>
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Mescoliamo delicatamente e lasciamo cuocere per 10 minuti. Uniamo una spruzzata di vino e l'acqua solo se necessita. Proseguiamo lentamente la cottura per circa un'ora a pentola coperta. Controlliamo e lasciamo ritirare l'eventuale succo prodotto dalle verdure. Aggiustiamo di sale e pepe. Buon appetito</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuJcBkIRJkdIBrJSxJyHae076lrmPwDnn0DA_8B5U4hq765oXOWOH0DOzgsqdmnRQcoLVcPG3us4cldP5vhkQYlB4_zthzAG1TMMp2VJEbtbZGCi9mgt0H-rS_m07zRIyeFf6zOsrR5E/s1600/zuppa+di+legumi,+raccolta+more,+fricando+167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuJcBkIRJkdIBrJSxJyHae076lrmPwDnn0DA_8B5U4hq765oXOWOH0DOzgsqdmnRQcoLVcPG3us4cldP5vhkQYlB4_zthzAG1TMMp2VJEbtbZGCi9mgt0H-rS_m07zRIyeFf6zOsrR5E/s1600/zuppa+di+legumi,+raccolta+more,+fricando+167.JPG" height="640" width="426" /></a></div>
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E questo è un assaggino tutto per voi</div>
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Ora diamo una sbirciatina alle altre regioni della nostra bella Italia che ogni mese propongono piatti deliziosi, meritevoli di un applauso</div>
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Trentino-Alto Adige<strong>: Zuppa di finferli </strong><a forcediv="true" forceinline="true" href="http://afiammadolce.blogspot.com/2014/09/zuppa-di-finferli.html" original_target="http://afiammadolce.blogspot.com/2014/09/zuppa-di-finferli.html/&h=taqfgr3ty&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>afiammadolce.blogspot.com/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>09/zuppa-di-finferli.html</a></div>
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Friuli-Venezia Giulia<strong>: Sarde in Saòr </strong><a forcediv="true" forceinline="true" href="http://ilpiccoloartusi.blogspot.it/2014/08/sarde-in-saor-per-litalia-nel-piatto.html" original_target="http://ilpiccoloartusi.blogspot.it/2014/08/sarde-in-saor-per-litalia-nel-piatto.html/&h=0aqewyqko&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ilpiccoloartusi.blogspot.it/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>sarde-in-saor-per-litalia-nel-p<wbr></wbr><span class="word_break" style="display: inline-block;"></span>iatto.html</a></div>
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Lombardia: <strong>"Flan" di cous cous e melanzane</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fkucinadikiara.blogspot.com%2F2014%2F08%2Fflan-di-cous-cous-e-melanzane.html&h=9AQEFdcHk&s=1" original_target="http://kucinadikiara.blogspot.com/2014/08/flan-di-cous-cous-e-melanzane.html/&h=9aqefdchk&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>kucinadikiara.blogspot.com/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>flan-di-cous-cous-e-melanzane.h<wbr></wbr><span class="word_break" style="display: inline-block;"></span>tml</a></div>
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Veneto: <strong>Mezze penne con fagiolini in umido</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fely-tenerezze.blogspot.it%2F2014%2F08%2Fmezze-penne-con-fagiolini-in-umido.html&h=OAQEiyVuJ&s=1" original_target="http://ely-tenerezze.blogspot.it/2014/08/mezze-penne-con-fagiolini-in-umido.html/&h=oaqeiyvuj&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ely-tenerezze.blogspot.it/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>mezze-penne-con-fagiolini-in-um<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ido.html</a></div>
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Valle d'Aosta: <strong>Gnocchi di barbabietola con fonduta al Bleu d'Aoste</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fatuttopepe.blogspot.com%2F2014%2F09%2Fla-valle-daosta-nel-piatto-gnocchi-di.html&h=nAQFapJaC&s=1" original_target="http://atuttopepe.blogspot.com/2014/09/la-valle-daosta-nel-piatto-gnocchi-di.html/&h=naqfapjac&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>atuttopepe.blogspot.com/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>la-valle-daosta-nel-piatto-gnoc<wbr></wbr><span class="word_break" style="display: inline-block;"></span>chi-di.html</a></div>
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Liguria: <strong>pesche ripiene</strong> (perseghe pinn-e) <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Farbanelladibasilico.blogspot.com%2F2014%2F09%2Flitalia-nel-piatto-frutta-e-verdura-di.html&h=-AQGdakFU&s=1" original_target="http://arbanelladibasilico.blogspot.com/2014/09/litalia-nel-piatto-frutta-e-verdura-di.html/&h=-aqgdakfu&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>arbanelladibasilico.blogspot.co<wbr></wbr><span class="word_break" style="display: inline-block;"></span>m/2014/09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>litalia-nel-piatto-frutta-e-ver<wbr></wbr><span class="word_break" style="display: inline-block;"></span>dura-di.html</a></div>
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Emilia Romagna:<strong> Bargnolino o Liquore di Prugnoli</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2014%2F09%2Fbargnolino-o-liquore-di-prugnoli-per.html&h=gAQFnqr92&s=1" original_target="http://zibaldoneculinario.blogspot.com/2014/09/bargnolino-o-liquore-di-prugnoli-per.html/&h=gaqfnqr92&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>zibaldoneculinario.blogspot.com<wbr></wbr><span class="word_break" style="display: inline-block;"></span>/2014/09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>bargnolino-o-liquore-di-prugnol<wbr></wbr><span class="word_break" style="display: inline-block;"></span>i-per.html</a></div>
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Lazio: <strong>Pollo ai peperoni</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2014%2F09%2Fpollo-alla-romana-coi-peperoni-per.html&h=oAQG8H2pS&s=1" original_target="http://beufalamode.blogspot.com/2014/09/pollo-alla-romana-coi-peperoni-per.html/&h=oaqg8h2ps&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>beufalamode.blogspot.com/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>pollo-alla-romana-coi-peperoni-<wbr></wbr><span class="word_break" style="display: inline-block;"></span>per.html</a></div>
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Toscana: <strong>Trusca di Casoli</strong> <strong> </strong><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F08%2Ftrusca-di-casoli.html&h=3AQGwzs1n&s=1" original_target="http://acquacottaf.blogspot.com/2014/08/trusca-di-casoli.html/&h=3aqgwzs1n&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>acquacottaf.blogspot.com/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>08/trusca-di-casoli.html</a></div>
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Marche: <strong>Fregandò o fricò</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F08%2Ffregando-frico-ricetta-tipica-delle.html&h=5AQGD0PR3&s=1" original_target="http://lacreativitaeisuoicolori.blogspot.com/2014/08/fregando-frico-ricetta-tipica-delle.html/&h=5aqgd0pr3&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>lacreativitaeisuoicolori.blogsp<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ot.com/2014/08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>fregando-frico-ricetta-tipica-d<wbr></wbr><span class="word_break" style="display: inline-block;"></span>elle.htm</a>l</div>
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Abruzzo:<strong>Peperoni arrostiti </strong><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F09%2Fpeperoni-arrostiti-per-litalia-nel.html&h=QAQGdTkwX&s=1" original_target="http://ilmondodibetty.blogspot.com/2014/09/peperoni-arrostiti-per-litalia-nel.html/&h=qaqgdtkwx&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ilmondodibetty.blogspot.com/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>peperoni-arrostiti-per-litalia-<wbr></wbr><span class="word_break" style="display: inline-block;"></span>nel.html</a></div>
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Umbria: <strong>Cipollata</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F09%2Fcipollata-per-litalia-nel-piatto.html&h=sAQF1gBGk&s=1" original_target="http://amichecucina.blogspot.com/2014/09/cipollata-per-litalia-nel-piatto.html/&h=saqf1gbgk&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>amichecucina.blogspot.com/2014/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>cipollata-per-litalia-nel-piatt<wbr></wbr><span class="word_break" style="display: inline-block;"></span>o.html</a></div>
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Molise: <strong>Fragoline al vino</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F08%2Ffragoline-al-vino-per-litalia-nel-piatto.htm&h=2AQFg12qt&s=1" original_target="http://lacucinadimamma-loredana.blogspot.com/2014/08/fragoline-al-vino-per-litalia-nel-piatto.htm/&h=2aqfg12qt&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>lacucinadimamma-loredana.blogsp<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ot.com/2014/08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>fragoline-al-vino-per-litalia-n<wbr></wbr><span class="word_break" style="display: inline-block;"></span>el-piatto.htm</a></div>
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Basilicata: <strong>Strazzata di Noepoli - pizza in teglia con peperoni e pomodori </strong><a forcediv="true" forceinline="true" href="http://blog.alice.tv/profumodicannella/2014/09/02/pizza-in-teglia-con-pomodori-e-peperoni-la-strazzata-di-mia-nonna/" original_target="http://blog.alice.tv/profumodicannella/2014/09/02/pizza-in-teglia-con-pomodori-e-peperoni-la-strazzata-di-mia-nonna/&h=zaqhyn93a&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://blog.alice.tv/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>profumodicannella/2014/09/02/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>pizza-in-teglia-con-pomodori-e-<wbr></wbr><span class="word_break" style="display: inline-block;"></span>peperoni-la-strazzata-di-mia-n<wbr></wbr><span class="word_break" style="display: inline-block;"></span>onna/</a></div>
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Campania: <strong>Parmigiana di melanzana contadina </strong><a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F08%2Fparmigiana-di-melanzana-contadina.html&h=oAQG8H2pS&s=1" original_target="http://www.isaporidelmediterraneo.it/2014/08/parmigiana-di-melanzana-contadina.html/&h=oaqg8h2ps&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>www.isaporidelmediterraneo.it/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/08/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>parmigiana-di-melanzana-contadi<wbr></wbr><span class="word_break" style="display: inline-block;"></span>na.html</a></div>
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Puglia: <strong>Spaghetti con fagiolini pinti</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F09%2Fcucina-pugliese-spaghetti-con-fagiolini.html&h=jAQGknVpM&s=1" original_target="http://breakfastdadonaflor.blogspot.com/2014/09/cucina-pugliese-spaghetti-con-fagiolini.html/&h=jaqgknvpm&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>breakfastdadonaflor.blogspot.co<wbr></wbr><span class="word_break" style="display: inline-block;"></span>m/2014/09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>cucina-pugliese-spaghetti-con-f<wbr></wbr><span class="word_break" style="display: inline-block;"></span>agiolini.html</a></div>
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Calabria:<strong>Melangiani chini</strong> <a forcediv="true" forceinline="true" href="http://ilmondodirina.blogspot.com/2014/08/melangiani-chini.html" original_target="http://ilmondodirina.blogspot.com/2014/08/melangiani-chini.html/&h=daqeezyjz&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ilmondodirina.blogspot.com/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/08/melangiani-chini.html</a></div>
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Sicilia: <strong>Confettura di fichi e mandorle</strong> <a forcediv="true" forceinline="true" href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.it%2F2014%2F09%2Fconfettura-fichi-e-mandorle.html&h=EAQGrQK86&s=1" original_target="http://burro-e-vaniglia.blogspot.it/2014/09/confettura-fichi-e-mandorle.html/&h=eaqgrqk86&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>burro-e-vaniglia.blogspot.it/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>2014/09/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>confettura-fichi-e-mandorle.htm</a>l</div>
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Sardegna: <strong>Melanzane in padella con cipolla</strong> <a forcediv="true" forceinline="true" href="http://blog.giallozafferano.it/vickyart/melanzane-in-padella-con-cipolla-ricetta-sarda/" original_target="http://blog.giallozafferano.it/vickyart/melanzane-in-padella-con-cipolla-ricetta-sarda/&h=laqhi3ey5&s=1" rel="nofollow" saprocessedanchor="true" style="color: #2e57aa; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>blog.giallozafferano.it/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>vickyart/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>melanzane-in-padella-con-cipoll<wbr></wbr><span class="word_break" style="display: inline-block;"></span>a-ricetta-sarda/</a></div>
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<br />la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com22tag:blogger.com,1999:blog-974338514486625417.post-11148004761297919012014-07-25T00:56:00.000+02:002014-07-25T00:59:03.935+02:00Ricciolina integrale alla moretta faneseA dire il vero il titolo potrebbe sembrare ... tutto un programma. In realtà si tratta della classica torta di tagliatelle, tradizionalmente denominata ricciolina per l'aspetto un po' scompigliato tipico delle tagliatelle ammassate, associabile ad un'acconciatura di folti capelli ricci.<br />
Nella realizzazione di questo dolce ho apportato una variante, anzi due; ho utilizzato la farina integrale e la tipica moretta di Fano. La moretta fanese è una bevanda a base di caffè, rum, anice e cognac aromatizzata con la scorza del limone. Solitamente viene servita calda in piccoli bicchieri conici con il vetro liscio. In questa mia ricetta la moretta usata è fredda per evitare che il calore alteri la costituzione delle tagliatelle.<br />
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Ingredienti<br />
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per le tagliatelle integrali</div>
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3 uova</div>
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gr. 200 di farina integrale</div>
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gr. 100 di farina</div>
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per il guscio</div>
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gr. 150 di farina integrale</div>
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gr. 150 di farina 00</div>
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2 uova</div>
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gr. 100 di zucchero</div>
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gr. 80 di burro</div>
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un cucchiaino di lievito per dolci</div>
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un pizzico di sale</div>
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1 bustina di vanillina</div>
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per la farcitura</div>
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gr. 200 di mandorle dolci</div>
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gr. 150 di zucchero</div>
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gr. 100 di cedro candito</div>
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gr. 100 di burro</div>
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gr. 150 di amaretti</div>
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gr. 100 di cioccolato fondente</div>
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un bicchiere di moretta fanese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHOHZkrdUHezOZVkxZ_iJq0F8vRXIWfFE3Cyv5KdXmJdV8J_680x66d1mhF9qGoBj8TL0frYdD4_8Pnk_HLxUX06FFnJJzZktGL4_ahX5wsLcSojFaU-rIH-nqCu9bKU3nbwfwFXm66c/s1600/zucchine+sottolio,+torta+di+tagliatelle+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHOHZkrdUHezOZVkxZ_iJq0F8vRXIWfFE3Cyv5KdXmJdV8J_680x66d1mhF9qGoBj8TL0frYdD4_8Pnk_HLxUX06FFnJJzZktGL4_ahX5wsLcSojFaU-rIH-nqCu9bKU3nbwfwFXm66c/s1600/zucchine+sottolio,+torta+di+tagliatelle+057.JPG" height="640" width="426" /></a></div>
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Prepariamo la pasta per le tagliatelle: setacciamo sulla spianatoia le due farine, formiamo un cratere e al centro sgusciamo le uova. Impastiamo con cura formando una massa morbida e compatta: lasciamo riposare un'ora avvolta in un canovaccio.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidpBUhgToOWnErqPPpkdMMUdlJifauSVMelfO89_Ua1u_2EJYWCK7eCCL0pdjDMAv_FeJWUEE1LxQAta90iBEKTZQfrraFVT_6HV7ArHu_z_AUfYGTWsDd2zKawgyXA-fFwmkZC7xitY/s1600/zucchine+sottolio,+torta+di+tagliatelle+062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidpBUhgToOWnErqPPpkdMMUdlJifauSVMelfO89_Ua1u_2EJYWCK7eCCL0pdjDMAv_FeJWUEE1LxQAta90iBEKTZQfrraFVT_6HV7ArHu_z_AUfYGTWsDd2zKawgyXA-fFwmkZC7xitY/s1600/zucchine+sottolio,+torta+di+tagliatelle+062.JPG" height="484" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq99Yek3-3-zknWc7_6iJstvsafphKuiNxk_uTpylbdS0EohbO5e2ZURTDSXHzd3Ir18faGGJUoDou83qNaubk7jvTmz6oVKsOkv7xCUJwtxtIaC0aP76WOZKA8KZ8eUPJnQBPfOKR_s/s1600/zucchine+sottolio,+torta+di+tagliatelle+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq99Yek3-3-zknWc7_6iJstvsafphKuiNxk_uTpylbdS0EohbO5e2ZURTDSXHzd3Ir18faGGJUoDou83qNaubk7jvTmz6oVKsOkv7xCUJwtxtIaC0aP76WOZKA8KZ8eUPJnQBPfOKR_s/s1600/zucchine+sottolio,+torta+di+tagliatelle+063.JPG" height="426" width="640" /></a></div>
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Tiriamo la sfoglia sottile, facciamola leggermente asciugare, arrotoliamola e con l'aiuto di un coltello ricaviamo delle tagliatelle abbastanza fine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tF2rot_9f0LAaOjZsVmU9MtYuUPikFaBq90uKMbbp1PV_UD4AGaV6Z7kUp1TKpPpy3Bsl6woeY4BaQufbgF5-oFxVA46TCO8HTvx-V3shdwR57eVo29dXUb806g2CgxL4WBuVP1o3Pw/s1600/zucchine+sottolio,+torta+di+tagliatelle+104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tF2rot_9f0LAaOjZsVmU9MtYuUPikFaBq90uKMbbp1PV_UD4AGaV6Z7kUp1TKpPpy3Bsl6woeY4BaQufbgF5-oFxVA46TCO8HTvx-V3shdwR57eVo29dXUb806g2CgxL4WBuVP1o3Pw/s1600/zucchine+sottolio,+torta+di+tagliatelle+104.JPG" height="400" width="266" /></a></div>
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Ora prepariamo l'impasto che ci servirà per creare il guscio del nostro dolce.</div>
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In un contenitore poniamo tutti gli ingredienti: le due farine, le uova, lo zucchero, il burro fuso, il lievito, la vanillina e il sale. Impastiamo velocemente, formiamo una palla e poniamo a riposare nel frigo per un 'ora. </div>
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Nel frattempo prepariamo la farcitura con gli ingredienti previsti nella ricetta</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEIiAN8acv6yBGFkkNS_Aoh_lg_3zYcr-l5bHCgL1cftOju4ELHyKd2UMlTxnpDAqZsdoDTyIntfmtlBt5UXtustElv5RtiuzZ2R7vpZDjADoShALdf9koF58Gz6ngUyTfJC6JctMGik/s1600/zucchine+sottolio,+torta+di+tagliatelle+081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEIiAN8acv6yBGFkkNS_Aoh_lg_3zYcr-l5bHCgL1cftOju4ELHyKd2UMlTxnpDAqZsdoDTyIntfmtlBt5UXtustElv5RtiuzZ2R7vpZDjADoShALdf9koF58Gz6ngUyTfJC6JctMGik/s1600/zucchine+sottolio,+torta+di+tagliatelle+081.JPG" height="452" width="640" /></a></div>
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Sbollentiamo le mandorle, peliamole e poniamole nel forno a tostare leggermente. Ora tritiamo il cedro, le mandorle tostate, gli amaretti e il cioccolato, impastiamo con lo zucchero, il burro fuso e la moretta fanese ottenendo un composto sbriciolato e compatto</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSrkbMVojkVowa-Vy-T27FJpI9_tsYFmCHvyH6EUhpFy0RImbdFdeTitLsFILmDfjWaSN5MCVPbDY3AYhm1m-Xnl7PWVd99isy15E8ndLg2O3fotn-QfAHD_hFQlDjRCTcP8Lj6Ozgkg/s1600/zucchine+sottolio,+torta+di+tagliatelle+093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSrkbMVojkVowa-Vy-T27FJpI9_tsYFmCHvyH6EUhpFy0RImbdFdeTitLsFILmDfjWaSN5MCVPbDY3AYhm1m-Xnl7PWVd99isy15E8ndLg2O3fotn-QfAHD_hFQlDjRCTcP8Lj6Ozgkg/s1600/zucchine+sottolio,+torta+di+tagliatelle+093.JPG" height="296" width="640" /></a></div>
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Ora riprendiamo la pasta per il guscio che abbiamo lasciato riposare nel frigo e foderiamoci uno stampo per torte. Riempiamo con metà della nostra farcitura,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdg4dERigEevV8hLi8HywT5SZ1AX2D5ensdeIxCJsRtToT9CIEqBD1adKOVA-8x3g5ZL1ZPuDkccGmBCaveW-AGFe-QuvcGWlGfl1pzvsiWRSMJyEVfySaEFsiUKpHd3e4Fho-uhHEcc/s1600/zucchine+sottolio,+torta+di+tagliatelle+109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdg4dERigEevV8hLi8HywT5SZ1AX2D5ensdeIxCJsRtToT9CIEqBD1adKOVA-8x3g5ZL1ZPuDkccGmBCaveW-AGFe-QuvcGWlGfl1pzvsiWRSMJyEVfySaEFsiUKpHd3e4Fho-uhHEcc/s1600/zucchine+sottolio,+torta+di+tagliatelle+109.JPG" height="426" width="640" /></a></div>
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ricopriamo con una strato di tagliatelle integrali</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhkb07yeT85bgHDKZiKY5LbdX2QElnXppUSKxp-X7hV1l4ddZrlC1ZwiYKZBkro4Ru8rBCUOis2c1QzuTXIKBloRIYHVID3z_DbKow-kdVFa1TJnBTsyQrpdETX9654KadjSOhSBPmTI/s1600/zucchine+sottolio,+torta+di+tagliatelle+118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhkb07yeT85bgHDKZiKY5LbdX2QElnXppUSKxp-X7hV1l4ddZrlC1ZwiYKZBkro4Ru8rBCUOis2c1QzuTXIKBloRIYHVID3z_DbKow-kdVFa1TJnBTsyQrpdETX9654KadjSOhSBPmTI/s1600/zucchine+sottolio,+torta+di+tagliatelle+118.JPG" height="426" width="640" /></a></div>
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irroriamo con il burro fuso e un bicchierino di moretta fanese in versione fredda.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqZ_nAcjtnreMJVkS75x0RI5_h3s4H67NlxZ-d2uDpaCaG5zweV-NoBnpYaElj-Ftx3YJKD4tQsxIs6TXyplfFc3NCJWY9aCJE8BWR9P9eWqeAT02_zv_TOOLF7-66iCWWWqpqHGBPEg/s1600/zucchine+sottolio,+torta+di+tagliatelle+122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqZ_nAcjtnreMJVkS75x0RI5_h3s4H67NlxZ-d2uDpaCaG5zweV-NoBnpYaElj-Ftx3YJKD4tQsxIs6TXyplfFc3NCJWY9aCJE8BWR9P9eWqeAT02_zv_TOOLF7-66iCWWWqpqHGBPEg/s1600/zucchine+sottolio,+torta+di+tagliatelle+122.JPG" height="400" width="253" /></a></div>
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Ripetiamo la stessa operazione sovrapponendo gli strati e pennelliamo l'ultimo strato con il burro fuso e una polverizzata di zucchero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDon8vBmOpBqr4Ciq5gOJAEukOf-qWo-OdfXoCR-fACjN3ixFt4um56blsXySlQx1MmNqguVVg2pp8UEe0w1wTBslAjxfHv0IyEyGepBl_uQoDIpajNeAuWQBbi_tIPjD1QbMm9clfsS0/s1600/zucchine+sottolio,+torta+di+tagliatelle+127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDon8vBmOpBqr4Ciq5gOJAEukOf-qWo-OdfXoCR-fACjN3ixFt4um56blsXySlQx1MmNqguVVg2pp8UEe0w1wTBslAjxfHv0IyEyGepBl_uQoDIpajNeAuWQBbi_tIPjD1QbMm9clfsS0/s1600/zucchine+sottolio,+torta+di+tagliatelle+127.JPG" height="426" width="640" /></a></div>
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Poniamo in forno preriscaldato a 170° per circa 40 minuti e copriamo con un foglio di carta forno per evitare che le tagliatelle si secchino troppo. A metà cottura possiamo togliere la carta per colorire e proseguire la cottura. Serviamo la torta solo il giorno successivo, in quanto riposando insaporisce. a piacere possiamo decorare la nostra torta con lo zucchero semolato e il cedro candito tagliato a cubetti. Buon appetito!</div>
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Anche questa volta vi lascio in compagnia di un piccolissimo assaggio per tutti voi per ringraziarvi della vostra presenza nel mio blog.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZpaCcwrByydTfWqsQLGstubtxv5rkr9vka5F5GlcrDsaaj8PA-rZPK1BlAkWnPNwJd4fsjlUPk3hY64ZXpMzjyQsDsOFa-GIeyQ5kUIrLuGrypwzeA72OYaJDz-iGF1fTqnuaxlfG3E/s1600/zucchine+sottolio,+torta+di+tagliatelle+189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZpaCcwrByydTfWqsQLGstubtxv5rkr9vka5F5GlcrDsaaj8PA-rZPK1BlAkWnPNwJd4fsjlUPk3hY64ZXpMzjyQsDsOFa-GIeyQ5kUIrLuGrypwzeA72OYaJDz-iGF1fTqnuaxlfG3E/s1600/zucchine+sottolio,+torta+di+tagliatelle+189.JPG" height="426" width="640" /></a></div>
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Con questa ricetta partecipo al contest ideato dal blog "La cultura del frumento" e prevede l'utilizzo della farina integrale</div>
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Con<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidObg4gi81cD1oJ-Nca3RbOchCCNcyZVu15MremhKS37-ZZPVNyV-lU1vOb0i6uXxAXTqYB0dl4YIhRCa7SoinekWA48KyuBen9c9fvOk0pOcEErpFn3wcA2ZpRMUvKNfQW3Hh6Ub96Do/s1600/Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidObg4gi81cD1oJ-Nca3RbOchCCNcyZVu15MremhKS37-ZZPVNyV-lU1vOb0i6uXxAXTqYB0dl4YIhRCa7SoinekWA48KyuBen9c9fvOk0pOcEErpFn3wcA2ZpRMUvKNfQW3Hh6Ub96Do/s1600/Logo.jpg" height="320" width="155" /></a></div>
la creatività e i suoi colorihttp://www.blogger.com/profile/18254380045800577196noreply@blogger.com5