tag:blogger.com,1999:blog-82483393182382355392024-02-07T18:46:57.721+01:00Share Cookingsharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-8248339318238235539.post-76635055219339928912012-11-25T23:53:00.000+01:002012-12-25T19:37:39.058+01:00PER MOTIVI TECNICI QUESTO BLOG HA CAMBIATO INDIRIZZO<br />
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SHARECOOKING.ALTERVISTA.ORG<br />
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LE RICETTE SONO GIA' STATE TRASFERITE E CON UN PO' DI PAZIENZA VERRANNO AGGIORNATE ANCHE LE IMMAGINI E LE VARIE MANCANZE.<br />
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PER VEDERE LE NUOVE RICETTE BASTA COLLEGARSI A: SHARECOOKING.ALTERVISTA.ORG<br />
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GRAZIE<br />
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SHARECOOKING<br />
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<br />sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-49011134644391762412012-11-19T15:36:00.005+01:002012-11-19T15:36:54.689+01:00Torta ricotta e miele<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5Dgrq5Psgh3vR3KCfstx6xEYYt1bygYX3g1PQcjCj-Jt4qNktmHwc2HPx4uNwjzgnnv7g2EFRVxaYLbtNdbzj33FCtPyy5uquuB4csbgAlXPg04qlS1IQM7VGhJHT_8RegLZjc-v3Q8/s1600/101_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5Dgrq5Psgh3vR3KCfstx6xEYYt1bygYX3g1PQcjCj-Jt4qNktmHwc2HPx4uNwjzgnnv7g2EFRVxaYLbtNdbzj33FCtPyy5uquuB4csbgAlXPg04qlS1IQM7VGhJHT_8RegLZjc-v3Q8/s400/101_1253.JPG" width="400" /></a></div>
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<span style="font-size: large;">600g ricotta - 8 uova - 500g miele - 2 cucchiai zucchero semolato - 1 cucchiaio alchermes</span><br />
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<span style="font-size: large;">Lavorare con le fruste la ricotta aggiungendo il miele, lo zucchero, l'alchermes e man mano le uova fino a rendere l'impasto molto fluido.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7maZxiFBK0r1vN-bMtbmt9xjuGcmU3ghCa_PlMp2Uv92WImuqRrnMIwRcqAnSl8ugE6KkLrqidgYel3I1vK5ftsOYsPmtFWMtEHOokCGtOsYPb1dRLilI8CV1aUC_MLtbmsTwJHVgtaw/s1600/101_1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7maZxiFBK0r1vN-bMtbmt9xjuGcmU3ghCa_PlMp2Uv92WImuqRrnMIwRcqAnSl8ugE6KkLrqidgYel3I1vK5ftsOYsPmtFWMtEHOokCGtOsYPb1dRLilI8CV1aUC_MLtbmsTwJHVgtaw/s320/101_1251.JPG" width="320" /></a></div>
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<span style="font-size: large;"> Mettere in una teglia imburrata e passare in forno a 180°C per circa 40 minuti</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com4tag:blogger.com,1999:blog-8248339318238235539.post-8274826093527123612012-11-15T00:34:00.000+01:002012-11-15T00:34:32.040+01:00Pizzetti di mandorle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7_so0o23Ek6jsSodx-9UY7QA-nIm6kkeIKkfGcFU5Wh9nqgeFydKJui9fiTPoJxewoEh4bSCPZS1YH5uXMZWm2x4YBKIL9nqBDrnmtt8-4Bdu3mZbAihLtLW0RxPZBYa-GLzoorJwS0/s1600/101_1250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7_so0o23Ek6jsSodx-9UY7QA-nIm6kkeIKkfGcFU5Wh9nqgeFydKJui9fiTPoJxewoEh4bSCPZS1YH5uXMZWm2x4YBKIL9nqBDrnmtt8-4Bdu3mZbAihLtLW0RxPZBYa-GLzoorJwS0/s400/101_1250.JPG" width="400" /></a></div>
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<span style="font-size: large;">400g mandorle sgusciate - 500g miele - 500g farina - pizzico di bicarbonato</span><br />
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<span style="font-size: large;">Fare una fontana con la farina,mettere le mandorle e il miele ed impastare incorporando man mano la farina fino ad ottenere un impasto sodo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDWNpNJ6UozEYNKB5deLeXyCEDyP67KxxXZK_OihkA3xqKyLNHxG2OBEgvGaT6Lo4zl_L0d0Cv9H1U1JzqxU_RMUtNCiZascuqrlGNo__Q-yJADboVhUEXn1nsmqayhpntjYx5TPAlRg/s1600/101_1247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDWNpNJ6UozEYNKB5deLeXyCEDyP67KxxXZK_OihkA3xqKyLNHxG2OBEgvGaT6Lo4zl_L0d0Cv9H1U1JzqxU_RMUtNCiZascuqrlGNo__Q-yJADboVhUEXn1nsmqayhpntjYx5TPAlRg/s320/101_1247.JPG" width="320" /></a></div>
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<span style="font-size: large;"> Formare dei filoncini ed informare a 180°C fino a doratura. Sfornare e tagliare a fette</span><br />
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<span style="font-size: large;">La quantità di farina potrebbe non volerci tutta.</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-31042219372499176812012-11-14T14:50:00.001+01:002012-11-14T14:50:27.534+01:00Mandorle caramellate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0acl02M7f8hiPCJlEE_t0afsuRY_VQ0YzO35xYY-TRr5zpNDCP86IGQeSIaIfrb1ZX6f3mxNHehpjuijp_71RIlIsDgkitWAOPE4l0MWuSb8J17DOto94BNC_6qkbuZyZTC-GDHu-6w/s1600/101_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0acl02M7f8hiPCJlEE_t0afsuRY_VQ0YzO35xYY-TRr5zpNDCP86IGQeSIaIfrb1ZX6f3mxNHehpjuijp_71RIlIsDgkitWAOPE4l0MWuSb8J17DOto94BNC_6qkbuZyZTC-GDHu-6w/s400/101_1245.JPG" width="400" /></a></div>
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<span style="font-size: large;">100g mandorle non sgusciate - 100g di zucchero semolato - 50g acqua</span><br />
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<span style="font-size: large;">Mettere sul fuoco tutti gli ingredienti e girando continuamente far caramellare e asciugare lo zucchero. Togliere dal fuoco e versare le mandorle su carta da forno dividendole.</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-13070556765378920212012-11-13T00:52:00.000+01:002012-11-13T00:52:12.038+01:00Congratulazioni Marco 2<span style="font-size: large;">La nostra amica Martina ha inviato le sue creazioni grazie anche alle mie ricette</span><br />
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<span style="font-size: large;">Bravissima Martina e soddisfazione per me, hai fatto veramente un bel lavoro.</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com1tag:blogger.com,1999:blog-8248339318238235539.post-28070806366910075592012-11-11T20:32:00.003+01:002012-11-11T20:35:13.018+01:00Torta ricotta e pere<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>Pan di spagna:</b>
65g zucchero semolato – 150g uova intere – 90g nocciole tostate – 30g farina –
50g burro fuso<o:p></o:p></span></div>
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<span style="font-size: large;">Montare le uova con lo zucchero fino a che quadruplicheranno
di volume. Frullare le nocciole con la farina. Fondere il burro senza farlo
scaldare troppo. Unire la farina con nocciole miscelate. Unire il burro fuso. Stendere
l’impasto in due tortiere di 22cm di diametro, imburrate. Infornare a 180°C per
10 minuti.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Farcia di ricotta:</b>
400g ricotta di vaccina – 150g panna montata – 150g zucchero semolato –
vaniglia<o:p></o:p></span></div>
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<span style="font-size: large;">Miscelare con le fruste elettriche la ricotta con lo
zucchero e la vaniglia. Unire la panna montata.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Bagna: </b>100g acqua
– 70g zucchero semolato – 50g distillato alla pera<o:p></o:p></span></div>
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<span style="font-size: large;">Bollire acqua e zucchero, unire il liquore.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Farcia alla pera:</b>175g
pera – 50g zucchero semolato – 3g maizena – 10g distillato di pera – ½ limone<o:p></o:p></span></div>
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<span style="font-size: large;">Sbucciare la pera e tagliarla a cubetti piccoli, unire lo
zucchero e il limone. Cuocere in padella a fuoco dolce per circa 10 minuti. Unire
la maizena e far addensare il succo formatosi. Quando è freddo unire il
distillato di pere. Montare la torta in un anello d’acciaio. Mettere sul fondo
un disco di pan di spagna e bagnarlo. Versare tutta la crema, le pere,</span></div>
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<span style="font-size: large;"> coprire con il
secondo disco e bagnare. Mettere il dolce in freezer per 2 ore poi passare in
frigo. Togliere l’anello e decorare.</span><o:p></o:p></div>
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<span style="font-size: large;">Da una ricetta di Sal de Riso</span></div>
sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com3tag:blogger.com,1999:blog-8248339318238235539.post-87468546603276995042012-11-11T19:45:00.000+01:002012-11-11T19:45:47.680+01:00Stuzzichini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM___FDMzbs1vjd4DYyuosIoH9bS367lt8VYXfBK9IB5fu7USLNyTrpg_jAcZ5KF5-vVYRMpIJZ6We4JTY1lk4Zvjke_5kKTvr5nKlTw0EH3UZUvBa_xTD7PWEe28vlvzR1l0HrZAGpM/s1600/101_1237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM___FDMzbs1vjd4DYyuosIoH9bS367lt8VYXfBK9IB5fu7USLNyTrpg_jAcZ5KF5-vVYRMpIJZ6We4JTY1lk4Zvjke_5kKTvr5nKlTw0EH3UZUvBa_xTD7PWEe28vlvzR1l0HrZAGpM/s400/101_1237.JPG" width="400" /></a></div>
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<span style="font-size: large;">I ritagli di pasta sfoglia non si rimpastano. Si mettono uno vicino all'altro, si stendono e uniscono con il mattarello. In questo caso si copre la sfoglia ottenuta con parmigiano e paprika, si arrotolano sigillando bene i bordi e si infornano a 180°C fino a cottura( 15 minuti). tagliare a tronchetti</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-36876896734215005562012-11-11T19:33:00.000+01:002012-11-11T19:33:47.572+01:00Torta millefoglie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g3frPO8KyW8l5bEPg0ep9F9_PQset9EkhkdLHC_t3FNEquVtbnbcORnzngAFdVOZKuxWuWx1BpGYokHGc6sZdRmU38_Jq4BXRg43f4m3yTY1B7D_dMbyjWI88EJuMqoMONKtcwPSjTM/s1600/101_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g3frPO8KyW8l5bEPg0ep9F9_PQset9EkhkdLHC_t3FNEquVtbnbcORnzngAFdVOZKuxWuWx1BpGYokHGc6sZdRmU38_Jq4BXRg43f4m3yTY1B7D_dMbyjWI88EJuMqoMONKtcwPSjTM/s400/101_1235.JPG" width="400" /></a></div>
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<span style="font-size: large;">Pasta sfoglia - crema chantilly - crema alla nocciola</span><br />
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<span style="font-size: large;">Stendere la sfoglia sulla placca del forno, bucarla tutta con una forchetta ed infornare a 180°C per circa 20 minuti.</span><br />
<span style="font-size: large;"> Quasi a fine cottura spolverare con zucchero a velo e far caramellare.</span><br />
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<span style="font-size: large;"> Ricavare dei dischi dalla sfoglia cotta, stendere un filo di crema nocciola, metà della crema e coprire con un secondo disco, ripetere l'operazione, terminare con l'ultimo disco di frolla. Stendere la crema intorno alla torta e coprire il bordo con i ritagli di sfoglia sbriciolati. Coprire con zucchero a velo</span><br />
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<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-9669287909283503372012-11-11T02:12:00.000+01:002012-11-11T02:12:06.167+01:00Coppa yogurt e mirtilli<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">200g yogurt bianco – 3 cucchiai di zucchero semolato – 180g
panna fresca – 1 foglio gelatina 2g – 1 vaschetta di mirtilli – ½ bicchiere di
vino rosso – pizzico cannella<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Amalgamare lo yogurt, a temperatura ambiente , con due
cucchiai di zucchero. Sciogliere la gelatina prima ammollata in acqua fredda
con poca panna, montare il resto della panna.
Unire i due composti mescolando delicatamente. Riempire degli stampi a forma di
mezza sfera. Rassodare in freezer per 20 minuti. Lavare delicatamente i
mirtilli, metterli in una pentola con l’altro cucchiaio di zucchero e il vino e
cuocere profumando con la cannella a fuoco basso. Sformare e coprire con la
salsa ai mirtilli. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"> </span>
<o:p></o:p></div>
sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-86428340766667600572012-11-04T09:06:00.000+01:002012-11-05T19:46:28.703+01:00Congratulazioni Marco<div class="separator" style="clear: both; text-align: center;">
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<br />sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-9824112530920765132012-11-04T09:04:00.000+01:002012-11-14T01:35:29.733+01:00Compleanno Share Cooking<span style="font-size: x-large;">03/11/11 03/11/12</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Questo blog ha compiuto 1 anno</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">un grazie di cuore alle 20.311 visualizzazioni compiute su questa pagina</span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-34994606096123349052012-11-03T21:39:00.002+01:002012-11-03T21:39:48.597+01:00Bruschette ripiene di polipo e patate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LlCI65rjJkj_sgTbeCrYonKPeajP5C1Ink1G3pNl_IAgm5ur_ZcHfLrkNo8NQ9D9rFZ92VBl3JYqBkwWKZO5RLxcYDeeClnpPTcRTFGaYJNd0zmKUI7HUSIVSCfDP68d8duiayv6ldA/s1600/101_1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LlCI65rjJkj_sgTbeCrYonKPeajP5C1Ink1G3pNl_IAgm5ur_ZcHfLrkNo8NQ9D9rFZ92VBl3JYqBkwWKZO5RLxcYDeeClnpPTcRTFGaYJNd0zmKUI7HUSIVSCfDP68d8duiayv6ldA/s320/101_1223.JPG" width="320" /></a></div>
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<div class="MsoNormal">
<span style="font-size: large;">240g pane per bruschetta</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZK_G3HumPgQIbJMaXW2FcgvtBAiE1GRrWZGJSHbUCJDsIjsQnbi_k797Cj1bh5K-Ty8rtvmuZ952lSOiiiXPMvZwGAIk_MV2qO3Yxdvc2QIrU8-4EDFM48qQkrjSebvP3VAq7ncupJc/s1600/101_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZK_G3HumPgQIbJMaXW2FcgvtBAiE1GRrWZGJSHbUCJDsIjsQnbi_k797Cj1bh5K-Ty8rtvmuZ952lSOiiiXPMvZwGAIk_MV2qO3Yxdvc2QIrU8-4EDFM48qQkrjSebvP3VAq7ncupJc/s320/101_1212.JPG" width="320" /></a></div>
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<span style="font-size: large;">300g polipo – 400g patate lesse – 100g olive nere
snocciolate – 100g uova intere – 40g tuorli – 100g concassea di pomodoro – 40g
olio evo – origano fresco q.b. – origano secco q.b. – sale e pepe q.b.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Svuotare il pane per bruschetta dalla mollica lasciando i
filoncini interi. Lessare il polpo per 20 minuti e lasciarlo raffreddare nell’acqua
di cottura. Schiacciare le patate, unirle al polipo freddo tagliato a dadini,
unire la mollica tritata, le olive snocciolate intere, le uova, i tuorli e la
concassea di pomodoro. Mescolare bene e condire con olio, sale, pepe e l’origano.
Farcire i filoncini con il ripieno e avvolgerli due volte con carta stagnola. Infornare
a 180°C per circa 30 minuti. Lasciarli raffreddare bene poi tagliarli a fette.<o:p></o:p></span></div>
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<span style="font-size: large;">Per una presentazione migliore si può gelatinare la parte
tagliata.<o:p></o:p></span></div>
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Dal libro Piccola pasticceria salata di Luca Montersinosharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-15307352369065360842012-11-03T00:05:00.001+01:002012-11-03T00:05:58.889+01:00Brutti e buoni alle arachidi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qoda1iD_yqvsZvJOWpuEzqqv8fyXQ5HvPMPQaPyI9mVLKW54c2KPTqAoVJSDFOf656Bzz8jbvMBrQElxA44zNGteY0-D6pKcWbZVLx335Ygj4lzqj_8h0JRiP3oP7KdvUEYU8Cve-wU/s1600/101_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qoda1iD_yqvsZvJOWpuEzqqv8fyXQ5HvPMPQaPyI9mVLKW54c2KPTqAoVJSDFOf656Bzz8jbvMBrQElxA44zNGteY0-D6pKcWbZVLx335Ygj4lzqj_8h0JRiP3oP7KdvUEYU8Cve-wU/s400/101_1215.JPG" width="400" /></a></div>
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<span style="font-size: large;">200g arachidi salate – 30g nocciole in granella – 60g
parmigiano – 30g maltitolo – 30g inulina – 35g albumi – pizzico di sale<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif; line-height: 115%;"><span style="font-size: large;">Miscelare il parmigiano grattugiato, il maltitolo, il
sale e l’inulina. Unire le arachidi tritate grossolanamente e la granella di
nocciole, impastare tutto con gli albumi. Formare dei mucchietti e disporli
sulla teglia del forno coperta di carta forno. Infornare a 120°C per circa 25
minuti, devono dorare</span></span><br />
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Da Piccola pasticceria salata di Luca Montersino</div>
<br />sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com1tag:blogger.com,1999:blog-8248339318238235539.post-85422075070607326672012-11-01T23:45:00.000+01:002012-11-01T23:45:24.940+01:00Pane per bruschetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0ZWOLe8ihyCfwPpTcAHqo2tP8PbdHVGjlHX5AKwo21TYioS5iwdt0vRx3pBgmJub84ldHCBh5ngaugf0CboxWLr35R12udSZVSLQ0RLGbR1CfZaz6Bu6EErwuevlaQEEpXd_8l9ylck/s1600/101_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0ZWOLe8ihyCfwPpTcAHqo2tP8PbdHVGjlHX5AKwo21TYioS5iwdt0vRx3pBgmJub84ldHCBh5ngaugf0CboxWLr35R12udSZVSLQ0RLGbR1CfZaz6Bu6EErwuevlaQEEpXd_8l9ylck/s400/101_1212.JPG" width="400" /></a></div>
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<span style="font-size: large;">Questa ricetta è presa da Piccola pasticceria salata di Luca Montersino</span><br />
<span style="font-size: large;">La ricetta prevede il lievito madre fresco, io l'ho sostituito con quello in polvere aumentando la dose di acqua. Il risultato non so se è lo stesso ma, è comunque buono.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">350g farina 360w - 150g farina di semola di grano duro - 20g lievito madre in polvere - 300g acqua - 12g lievito di birra - 8g zucchero semolato - 5g malto in polvere - 10g sale</span><br />
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<span style="font-size: large;">Impastare nella planetaria con il gancio le due farine, il lievito di birra, lievito madre, lo zucchero, il malto e l'acqua. Lasciare incordare bene la pasta usando il gancio a media velocità. Una volta che la pasta è liscia unire il sale e girare ancor per 3 minuti. Lasciar puntare l'impasto per 30 minuti,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr3njIQJtrcfjdl8Eth_wjASRx70KjwddNgwGo7YrMugxSkrr8x8aj0Pl6IMcvocUrxT39_7fk26H4Y95rpUlsCt815_N1KpGqURPbBN6oeB5HV30DamS5EHcYUMY9wJc6Gw8dMKJDKQ/s1600/101_1210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr3njIQJtrcfjdl8Eth_wjASRx70KjwddNgwGo7YrMugxSkrr8x8aj0Pl6IMcvocUrxT39_7fk26H4Y95rpUlsCt815_N1KpGqURPbBN6oeB5HV30DamS5EHcYUMY9wJc6Gw8dMKJDKQ/s320/101_1210.JPG" width="320" /></a></div>
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<span style="font-size: large;"> quindi formare dei filoncini. far lievitare in ambiente caldo e umido fino a che il volume iniziale raddoppi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdQC2aNTWu_8CmRPfq8zMkA1SrPscPa9MMgQRVqOEue7nG3Sx2mstSBTzDXpyfmjosjTrsnwMz2imNZU-qfO9DqTuBUAMu-EbAS_I1DklUdIuCHhIKkqfBF6DqkiCM8D83gjCw2WLe1w/s1600/101_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdQC2aNTWu_8CmRPfq8zMkA1SrPscPa9MMgQRVqOEue7nG3Sx2mstSBTzDXpyfmjosjTrsnwMz2imNZU-qfO9DqTuBUAMu-EbAS_I1DklUdIuCHhIKkqfBF6DqkiCM8D83gjCw2WLe1w/s320/101_1211.JPG" width="320" /></a></div>
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<span style="font-size: large;"> Infornare a 230°C fino a doratura.</span><br />
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<span style="font-size: large;">(portare il forno a 30°con dentro una ciotolina di acqua calda)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13IFdrt6YKea4-T5qedfSXvJpPNgm5vDOWYS-a6y6Gmp8GUVtLKTM_7HUgGf_Kg4CnO9ByopMlnL0ldrjnBNR1WwoPakC073trIKPcOk2zAycyCdbXNpTDIU7jBD2gB5Q0_rXziWI80M/s1600/101_1212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13IFdrt6YKea4-T5qedfSXvJpPNgm5vDOWYS-a6y6Gmp8GUVtLKTM_7HUgGf_Kg4CnO9ByopMlnL0ldrjnBNR1WwoPakC073trIKPcOk2zAycyCdbXNpTDIU7jBD2gB5Q0_rXziWI80M/s400/101_1212.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCZdS-spl1VaELL1pYkMLVRijt3NBr3UCKwbh1B9gBajRPZcusNkpJ03fRiBqjd5XrXi8z5ZOiipxjE9_cy-Wxewz2MImI1Qn6aynZkSulI9GWcvMupclvotdUBQk3p6Vbov_AKoBnOA/s1600/101_1213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCZdS-spl1VaELL1pYkMLVRijt3NBr3UCKwbh1B9gBajRPZcusNkpJ03fRiBqjd5XrXi8z5ZOiipxjE9_cy-Wxewz2MImI1Qn6aynZkSulI9GWcvMupclvotdUBQk3p6Vbov_AKoBnOA/s400/101_1213.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com1tag:blogger.com,1999:blog-8248339318238235539.post-85740506028726567212012-10-31T19:33:00.000+01:002012-10-31T19:33:08.302+01:00Straccetti alla paprika su rosti di patate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j8W8jNbIhuqll4i6PWw4ndyYtwNxzVIOnO1Z6WaLwRMn1ulVpQESrUmiqNfZe7QE4VCly8iNF1-Def8MhkUogW_an2KH0oaNBemv_y-ySl5swBBwIL5vk_F6GURpwOiwDxp3eGp-DAU/s1600/101_1197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j8W8jNbIhuqll4i6PWw4ndyYtwNxzVIOnO1Z6WaLwRMn1ulVpQESrUmiqNfZe7QE4VCly8iNF1-Def8MhkUogW_an2KH0oaNBemv_y-ySl5swBBwIL5vk_F6GURpwOiwDxp3eGp-DAU/s400/101_1197.JPG" width="400" /></a></div>
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<span style="font-size: large;">500g straccetti di manzo – pomodori pelati – 1 cucchiaio
raso di paprika dolce – 1 scalogno – 1 spicchio di cipolla – olio – sale<o:p></o:p></span></div>
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<span style="font-size: large;">Far appassire lo scalogno e la cipolla tritati in poco olio.
Unire i pelati e la paprika. Far cucinare il sughetto poi unire la carne,
salare e portare a cottura per circa 15 minuti.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Rosti:</b>
grattugiare le patate prima sbucciate con una grattugia a fori grandi, asciugarle
con carta assorbente e farle “arrostire” in padella con un filo di olio. Salare.</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22jp0mqWJfY_g_HdDecuga499GDYWo7yH8BruOeS5ptkn4x9ljxJu-0OWtT3YVK3MOM_Uu-5zJ8utwW2Adn9soehINS1jx0PfTv34GMWQOviy7QOL_aY3UhbjZ80Ygwod2h8hSAlf8NM/s1600/101_1197.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22jp0mqWJfY_g_HdDecuga499GDYWo7yH8BruOeS5ptkn4x9ljxJu-0OWtT3YVK3MOM_Uu-5zJ8utwW2Adn9soehINS1jx0PfTv34GMWQOviy7QOL_aY3UhbjZ80Ygwod2h8hSAlf8NM/s320/101_1197.JPG" width="320" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-72833997295085867332012-10-31T08:33:00.000+01:002012-10-31T08:33:05.390+01:00La torre dei fantasmi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5bKjQ4_dAgazd-av0ZLFo9eBXnwAf6sstDDuBigBcRByQK9R43NFaDyfeLaL-mIWZ_G9OmTFLOZpEulEZkhvBTjEIZok344TLlUABnDxlMglQxkV3iEUzaLAufTHth2IIYTASu-TnbU/s1600/101_1209.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5bKjQ4_dAgazd-av0ZLFo9eBXnwAf6sstDDuBigBcRByQK9R43NFaDyfeLaL-mIWZ_G9OmTFLOZpEulEZkhvBTjEIZok344TLlUABnDxlMglQxkV3iEUzaLAufTHth2IIYTASu-TnbU/s400/101_1209.JPG" width="296" /></a></div>
<br />sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-29432036274494350092012-10-28T20:30:00.001+01:002012-10-28T20:30:27.665+01:00Frollini al caramello Muscovado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYdQTcUfXBjwOQd9Lv8fY4eScVGOxMx9MJeDYffQI9jq_L_ysZ20CPW-dj-OcntcKK1ZCAqO710DzjEnE1dx557ZXVzRgSBjTD91is3InLe3BjJIzPtj1SYsfRyklUtGdGbGMF0thHoU/s1600/101_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYdQTcUfXBjwOQd9Lv8fY4eScVGOxMx9MJeDYffQI9jq_L_ysZ20CPW-dj-OcntcKK1ZCAqO710DzjEnE1dx557ZXVzRgSBjTD91is3InLe3BjJIzPtj1SYsfRyklUtGdGbGMF0thHoU/s400/101_1205.JPG" width="400" /></a></div>
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<span style="font-size: large;">180g zucchero di canna – 50g
panna – 350g burro – 50g zucchero di canna Muscovado – 550g farina<o:p></o:p></span></div>
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<span style="font-size: large;">Caramellare a secco lo zucchero
un cucchiaio alla volta. Decuocere con la panna bollente, aggiungere il burro a
pezzetti mescolando con una frusta.</span></div>
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<span style="font-size: large;"> Lasciar raffreddare il caramello ottenuto
poi aggiungere lo zucchero Muscovado e la farina. Stendere la pasta su una
teglia</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-EG1DmjQa8xkD-4YPHssjZmVc9mo8qZg-twpzSPAnPRBrlCt4AKil_qflt3czcG4bjIjT4vxpSzeX91RIE9q0Aii6EjLO_sniLsnObu8DIPP083Ib1jK7iu-KMbZP0CSpw6XI8amPzs/s1600/101_1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-EG1DmjQa8xkD-4YPHssjZmVc9mo8qZg-twpzSPAnPRBrlCt4AKil_qflt3czcG4bjIjT4vxpSzeX91RIE9q0Aii6EjLO_sniLsnObu8DIPP083Ib1jK7iu-KMbZP0CSpw6XI8amPzs/s320/101_1192.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> e farla riposare in frigo per mezza giornata. Togliere la pasta dal
frigo, stenderla e tagliare i biscotti. Spolverizzarli con zucchero di canna e
cuocerli a 180°C per circa 15 minuti.</span></div>
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<span style="font-size: large;">Da croissant e biscotti di Luca
Montersino<o:p></o:p></span></div>
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<span style="font-size: large;">Ottimi con un thè al caramello</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwThPwpakFiQIvHcPvkhyphenhyphenoZJijTvBWDhN7_tuWoIxs6M3z01fI-ike5k6W9Qri9ktKHp4N5MGyVVr1qLtU62kPmcoyy_lMQm6H5aIRLvzU_RwLkZgj85cqvT74cG0BY5K5VctiBKUFik/s1600/101_1202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwThPwpakFiQIvHcPvkhyphenhyphenoZJijTvBWDhN7_tuWoIxs6M3z01fI-ike5k6W9Qri9ktKHp4N5MGyVVr1qLtU62kPmcoyy_lMQm6H5aIRLvzU_RwLkZgj85cqvT74cG0BY5K5VctiBKUFik/s320/101_1202.JPG" width="320" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-49753206408467415542012-10-28T20:18:00.000+01:002012-10-28T20:25:48.559+01:00Risotto ai funghi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P8s9NhOVyqW-ueRaogS4ofyo-VW2FhNRnUNZHlfigNfa0MQxia0MmNf9ebZXudAVy-BVlKMiSS5AF7HxnwsAKemDCNVQdN0Qb5ZDfWmdvvKP-q6ANvOc3tkOQVc2DtbAREntdcud4iQ/s1600/101_1195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P8s9NhOVyqW-ueRaogS4ofyo-VW2FhNRnUNZHlfigNfa0MQxia0MmNf9ebZXudAVy-BVlKMiSS5AF7HxnwsAKemDCNVQdN0Qb5ZDfWmdvvKP-q6ANvOc3tkOQVc2DtbAREntdcud4iQ/s400/101_1195.JPG" width="400" /></a></div>
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. <o:p></o:p></div>
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<span style="font-size: large;">300g riso – 500ml brodo vegetale – 50g burro – 500g funghi –
sale – olio – aglio - cipolla<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Pulire i funghi e saltarli in padella con olio e 1 spicchio
di aglio, salare.<o:p></o:p></span></div>
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<span style="font-size: large;">Tostare il riso con 30g di burro e un filo di cipolla, unire
il brodo caldo tutto in una volta, i funghi e trasferire tutto in un tegame che
vada in forno,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kJjDqc7MdLPzcC1L1ULOB6Et2qT1-PTNv6QB6Q2t6UpwnJJtKAy01VaQR8e1uxhqssMixdkQM841mXmJNajJiuo1GeRiOVjAypHI35GLtSGh8g6nUK44G2GmeWVh4YKYMKvi900r_ww/s1600/101_1194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kJjDqc7MdLPzcC1L1ULOB6Et2qT1-PTNv6QB6Q2t6UpwnJJtKAy01VaQR8e1uxhqssMixdkQM841mXmJNajJiuo1GeRiOVjAypHI35GLtSGh8g6nUK44G2GmeWVh4YKYMKvi900r_ww/s320/101_1194.JPG" width="320" /></a></div>
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<span style="font-size: large;"> coprire e cuocere in forno già caldo a 190°C per 20 minuti
esatti. Togliere dal forno e dal tegame, unire il resto del burro e sgranare il
riso con due forchette Accompagnare con del prosciutto crudo tagliato a
listarelle e reso croccante in padella. </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P8s9NhOVyqW-ueRaogS4ofyo-VW2FhNRnUNZHlfigNfa0MQxia0MmNf9ebZXudAVy-BVlKMiSS5AF7HxnwsAKemDCNVQdN0Qb5ZDfWmdvvKP-q6ANvOc3tkOQVc2DtbAREntdcud4iQ/s1600/101_1195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P8s9NhOVyqW-ueRaogS4ofyo-VW2FhNRnUNZHlfigNfa0MQxia0MmNf9ebZXudAVy-BVlKMiSS5AF7HxnwsAKemDCNVQdN0Qb5ZDfWmdvvKP-q6ANvOc3tkOQVc2DtbAREntdcud4iQ/s320/101_1195.JPG" width="320" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-13019958993792761352012-10-25T18:56:00.000+02:002012-10-25T18:56:24.760+02:00Torta delle rose<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTaJSjixem5Xut1lPnyNBficIIBh3AG3UGalfgn6V63Sx2PDHocQYa97vJfE9_JfzUZQmXxbq1k7iFb5rOXIgEu0HxLXkmARaMFwNHQVK_LRvytdZWQJzzyAwDW82OcG66XK60P2wfV4/s1600/101_1188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTaJSjixem5Xut1lPnyNBficIIBh3AG3UGalfgn6V63Sx2PDHocQYa97vJfE9_JfzUZQmXxbq1k7iFb5rOXIgEu0HxLXkmARaMFwNHQVK_LRvytdZWQJzzyAwDW82OcG66XK60P2wfV4/s400/101_1188.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN4aAoY2AjrzO6MAJ1r4XbKxPeDDCvPu7LZ-VXiGLREfTYVA7I9dt4buuBfhQcbC8Tczcu3nyzy4SCgjP5g-ZBlLfxY3pZ7H-yMMYPnUJV0sHoFvEs8cQLgefp99ExgvSa_Z2IK8irW8/s1600/101_1190.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN4aAoY2AjrzO6MAJ1r4XbKxPeDDCvPu7LZ-VXiGLREfTYVA7I9dt4buuBfhQcbC8Tczcu3nyzy4SCgjP5g-ZBlLfxY3pZ7H-yMMYPnUJV0sHoFvEs8cQLgefp99ExgvSa_Z2IK8irW8/s400/101_1190.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Pasta brioche:</b>
500g farina forte – 80g latte intero – 15g lievito birra – 180g uova intere –
70g zucchero semolato – 15g miele – 8g rum – 190g burro – 8g sale – scorza di
limone gratt. – vaniglia<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><b>Per finire: </b>100g
burro a pomata – 100g zucchero a velo – 8g rum – vaniglia – (variante: 100g
gocce di cioccolato)<o:p></o:p></span></div>
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<span style="font-size: large;">Mettere in una planetaria o in impastatrice la farina, il
latte, le uova, il lievito di birra, lo zucchero e il miele. Impastare fino a
che l’impasto risulti liscio ed omogeneo. Aggiungere il burro poco alla volta
facendolo assorbire bene, a questo punto unire il sale, buccia di limone, il
rum e la vaniglia. Mettere in frigo per circa 3 ore coperto con della
pellicola. Nel frattempo sbattere il burro morbido con lo zucchero a velo, il
rum e la vaniglia fino ad ottenere una crema bianca. Stendere l’impasto in un
quadrato di 50cm di lato, spalmarlo con la crema al burro(unire le gocce di
cioccolato)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVaL08VjUiMaxuzwGnGect4adBRMe9SRmTPKeFpHvgeCiYidEC6vGRJR3EP0eZuzsw4k-uNThl-gneMc1T048dOObxWPPEcoorFhlnjQaALxa9fWY9EEd3_c5_WOgrAO_5KbDvAE-Mkg/s1600/101_1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVaL08VjUiMaxuzwGnGect4adBRMe9SRmTPKeFpHvgeCiYidEC6vGRJR3EP0eZuzsw4k-uNThl-gneMc1T048dOObxWPPEcoorFhlnjQaALxa9fWY9EEd3_c5_WOgrAO_5KbDvAE-Mkg/s320/101_1184.JPG" width="320" /></a></div>
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<span style="font-size: large;"> e arrotolarlo creando un cilindro. Raffreddare di nuovo, tagliare
delle fette di 3cm. Disporre le fette in una tortiera</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ix_CRioHrPO25C5pSrXnbrOu-xIuNYMGhdBQWf49e-0Tv1FFZ3RkjQKcevRUIIjwpsmYM2-JC5qQY-HHGWpfGQ8QHGiE7gz5301hF8uOdD-CBXyiJJGM2QhjzBPraJsKyPkgncv5CFM/s1600/101_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ix_CRioHrPO25C5pSrXnbrOu-xIuNYMGhdBQWf49e-0Tv1FFZ3RkjQKcevRUIIjwpsmYM2-JC5qQY-HHGWpfGQ8QHGiE7gz5301hF8uOdD-CBXyiJJGM2QhjzBPraJsKyPkgncv5CFM/s320/101_1185.JPG" width="320" /></a></div>
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<span style="font-size: large;"> e lasciar lievitare fino
a che raddoppino di volume.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuswrnWppmEwBBenflMOlACtzoa47VkXO_sh220ps9_XwcesQmjxniWSLSM2ZoY3x3JP2I3_V1kp1cCIMncYhUMOyDqwUtcwUf0S_tDwr6E8__65LliC5_DCpfxIN9RfvL560JzjdUAqU/s1600/101_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuswrnWppmEwBBenflMOlACtzoa47VkXO_sh220ps9_XwcesQmjxniWSLSM2ZoY3x3JP2I3_V1kp1cCIMncYhUMOyDqwUtcwUf0S_tDwr6E8__65LliC5_DCpfxIN9RfvL560JzjdUAqU/s320/101_1186.JPG" width="320" /></a></div>
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<span style="font-size: large;"> Infornare a 180°C per 20-25 minuti. A fine cottura
lasciar raffreddare bene e poi sformare. Spolverizzare con zucchero a velo<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgel1iGq_7DbUZKt5QLG4ho9K-AQ07kOvAJnuhpi6k_6exOTlcOKRsVXv031q0qeCJdybZZzLbbBWU0m807-pYEo_VkalvRzdxHSKfhRCEmM5VP-KWf89bjNWEqVgAOz3nC5Q_xgJ2RGq4/s1600/101_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgel1iGq_7DbUZKt5QLG4ho9K-AQ07kOvAJnuhpi6k_6exOTlcOKRsVXv031q0qeCJdybZZzLbbBWU0m807-pYEo_VkalvRzdxHSKfhRCEmM5VP-KWf89bjNWEqVgAOz3nC5Q_xgJ2RGq4/s320/101_1187.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoilYMrb7Qek65iYDTYMB3z6BhSvUG5KS76KzlMIwKw579hBd4n10bSGVCp_2HRShoK2PpVcdNt_opslCCnswiA-88AgmCBoQn5Xy0VwPfvRO8b1SySt33XhVmqfpzlMuOxMB476D6Os/s1600/101_1189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoilYMrb7Qek65iYDTYMB3z6BhSvUG5KS76KzlMIwKw579hBd4n10bSGVCp_2HRShoK2PpVcdNt_opslCCnswiA-88AgmCBoQn5Xy0VwPfvRO8b1SySt33XhVmqfpzlMuOxMB476D6Os/s320/101_1189.JPG" width="320" /></a></div>
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<span style="font-size: large;">Questa ricetta è presa da Croissant e biscotti di Luca
Montersino con qualche piccola variante<o:p></o:p></span></div>
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<span style="font-size: large;">Con questa dose si ottengono due torte ( 20 e 26 cm diametro)</span></div>
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<o:p><span style="font-size: large;"><br /></span></o:p></div>
sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-48899282383057940582012-10-19T18:34:00.000+02:002012-10-19T18:34:19.882+02:00Torta mon chèri<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOehALFZDac8kSH_SJzEhfd898skjL0CPy8IYlbkKcG4JGFlvbne0y25oArQhUR5ypmjKJONugtRprqXcNtKkmt2wXbRRXKwwarxKWOo3zivzg_cTIhuWBr0GJUeeGYPN-vPMMKtafQk4/s1600/101_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOehALFZDac8kSH_SJzEhfd898skjL0CPy8IYlbkKcG4JGFlvbne0y25oArQhUR5ypmjKJONugtRprqXcNtKkmt2wXbRRXKwwarxKWOo3zivzg_cTIhuWBr0GJUeeGYPN-vPMMKtafQk4/s400/101_1181.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Base:</b> 150g burro
a pomata – 225g zucchero semolato – 6 tuorli – 4 albumi – 195g cioccolato
fondente – 30g cherry<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Montare il burro con metà dose di zucchero, unire a filo i
tuorli, il cioccolato fuso e lo cherry. Montare gli albumi con il resto dello
zucchero e unire i due composti. Infornare a 180 per 35-40 minuti. Fare la
prova stecchino.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><b>Crema: </b>200g burro
a pomata – 120g zucchero a velo – 50g cioccolato fondente – mon chèri<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Aprire i mon chèri e raccogliere il liquore e le ciliegie interne
tenendole da parte. Arrivare a 100g di cioccolatini vuoti. Montare il burro con
lo zucchero, sciogliere il cioccolato con i mon chèri e aggiungerlo a filo
sulla crema di burro. Quando la crema è montata aggiungere il liquore dei mon
chèri tenuto da parte.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Togliere la crosta e il contorno della torta, lasciando solo
la parte morbida. Tagliare due rettangoli dalla base, mettere una parte di
crema sul primo rettangolo, distribuire le ciliegie tolte dai cioccolatini e coprire
con l’altro rettangolo di pasta. Rivestire il dolce con un velo di crema e con
una sac a poche decorare la superficie.</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXucA_PlQnW3OqLu3GKpiNPETMNwPSBXxkZFN22VZtesDbcyp-O22Gm8W4qG7W3R-czjfkyZD9ceT7-LXHN-33xO1rRYLAB_cqiT_ILG8KJVPm-8ABYae3Azk5qwVsdxABUHcLmUlarxo/s1600/101_1181.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXucA_PlQnW3OqLu3GKpiNPETMNwPSBXxkZFN22VZtesDbcyp-O22Gm8W4qG7W3R-czjfkyZD9ceT7-LXHN-33xO1rRYLAB_cqiT_ILG8KJVPm-8ABYae3Azk5qwVsdxABUHcLmUlarxo/s320/101_1181.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgKPzLk8D_BzNg-X2fhi-hLINovQmOilwGC6trW8OLTZknUeg7zu_pZuOtf5G8vDve6aDew6IHkwhlFnneGtGetW4MTCMvJgzkpmFzs5oanfylcGHJ9NGDV99nuuzB93qGqlHlcCivvU/s1600/101_1182.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgKPzLk8D_BzNg-X2fhi-hLINovQmOilwGC6trW8OLTZknUeg7zu_pZuOtf5G8vDve6aDew6IHkwhlFnneGtGetW4MTCMvJgzkpmFzs5oanfylcGHJ9NGDV99nuuzB93qGqlHlcCivvU/s320/101_1182.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQXhCyKLV531YqhuSDU85Pdyms4IwO5TI8Igkc7k2-XbvpIDLsmZxn18XrtS8a7R_bd66pzBc7D-4kdkN0KoDPPo-nQo41cusIiy1E6ZiIakWw-J5I5hLClQ4X4eYQMTASCL8MLqpfZs/s1600/101_1183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQXhCyKLV531YqhuSDU85Pdyms4IwO5TI8Igkc7k2-XbvpIDLsmZxn18XrtS8a7R_bd66pzBc7D-4kdkN0KoDPPo-nQo41cusIiy1E6ZiIakWw-J5I5hLClQ4X4eYQMTASCL8MLqpfZs/s400/101_1183.JPG" width="400" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com3tag:blogger.com,1999:blog-8248339318238235539.post-7634088303512211192012-10-19T08:16:00.000+02:002012-10-19T08:16:44.700+02:00Fiore di frolla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_ERj4HrCMC0M-1afx04O_rMgPvfNRtO9J-s33Bu_T1ehWzXXxwfafL-QEUvKuIHRWC0u7oOsoNbRrn-sY2XvqoNWdub6rQzMf4tOPmJF4uzGdV6AYw_3eAYb_aGmEDnjMCBLbpvz4I/s1600/101_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_ERj4HrCMC0M-1afx04O_rMgPvfNRtO9J-s33Bu_T1ehWzXXxwfafL-QEUvKuIHRWC0u7oOsoNbRrn-sY2XvqoNWdub6rQzMf4tOPmJF4uzGdV6AYw_3eAYb_aGmEDnjMCBLbpvz4I/s400/101_1178.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Frolla: </b>360g
farina 0 – 240g burro freddo – 120g zucchero a velo – 20g albume – 4g sale –
vaniglia<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Preparare la pasta frolla e conservare in frigo per qualche
ora<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"> <b>Ripieno:100g latte fresco – 75g miele – 75g zucchero semolato – 75g
burro – 75g pinoli tritati – 75g granella nocciole – 50g canditi misti tritati <o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">In una pentola sul
fuoco unire latte, miele, zucchero e burro. Portare ad una temperatura di 113°,
amalgamare bene e unire la frutta secca, rimettere sul fuoco ancora pochi
minuti e raffreddare la massa formando un rotolo.<o:p></o:p></span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-size: large;">Stendere la pasta e ricavare dei biscotti con uno stampino a
forma di fiore, con uno stampino più piccolo togliere il centro del biscotto. Mettere
al centro del biscotto una fettina del ripieno ed infornare a 180°C per circa
20 minuti.</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_ERj4HrCMC0M-1afx04O_rMgPvfNRtO9J-s33Bu_T1ehWzXXxwfafL-QEUvKuIHRWC0u7oOsoNbRrn-sY2XvqoNWdub6rQzMf4tOPmJF4uzGdV6AYw_3eAYb_aGmEDnjMCBLbpvz4I/s1600/101_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_ERj4HrCMC0M-1afx04O_rMgPvfNRtO9J-s33Bu_T1ehWzXXxwfafL-QEUvKuIHRWC0u7oOsoNbRrn-sY2XvqoNWdub6rQzMf4tOPmJF4uzGdV6AYw_3eAYb_aGmEDnjMCBLbpvz4I/s400/101_1178.JPG" width="400" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com1tag:blogger.com,1999:blog-8248339318238235539.post-54127673826062540062012-10-19T00:22:00.001+02:002012-10-19T00:22:56.047+02:00Biscolatte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWJp5zZfrXKX2uyukyEtuLI_tAfx29mrCJCglOFuhPhdxNGaLl4pDEqWnB2Ck9RJm1tZZDe9sSU8Qn_3Vd1WsZ09Pad3FlwNnXydvDTxneL7-_OnXwuRlOzcXu3wGrwLumDacwEUGio8/s1600/101_1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWJp5zZfrXKX2uyukyEtuLI_tAfx29mrCJCglOFuhPhdxNGaLl4pDEqWnB2Ck9RJm1tZZDe9sSU8Qn_3Vd1WsZ09Pad3FlwNnXydvDTxneL7-_OnXwuRlOzcXu3wGrwLumDacwEUGio8/s400/101_1179.JPG" width="400" /></a></div>
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<span style="font-size: large;">Da Croissant e biscotti di Luca Montersino<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">485 farina – 200g zucchero semolato – 200g burro – 65g amido
di riso – 85g uova intere – 40g panna – 20g sciroppo di glucosio – 2g sale – 4g
lievito chimico(baking) – vaniglia<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Impastare il burro morbido con lo zucchero e lo sciroppo di
glucosio. Unire le uova, la panna, il sale e la vaniglia. Setacciare la farina
insieme all’amido e il lievito ed unire al composto di burro. Far riposare l’impasto
per 30 minuti in frigo. Stendere la pasta e ricavare dei biscotti. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHKMHUBlmEY0Khi3tdJKMaEFFg2YAhAk3luniQ80NWKJFGaM0ZvEkx98c3WF9D7y6e03VMzYdnPSGFTnbrg5xKTeaqFx8e1H9hyebr-Kjo_d20zNFGPX4thcuu-o-MeMjFn5vwCp58Y4/s1600/101_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHKMHUBlmEY0Khi3tdJKMaEFFg2YAhAk3luniQ80NWKJFGaM0ZvEkx98c3WF9D7y6e03VMzYdnPSGFTnbrg5xKTeaqFx8e1H9hyebr-Kjo_d20zNFGPX4thcuu-o-MeMjFn5vwCp58Y4/s320/101_1177.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Infornare a
160°C per 20 minuti.</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh4Gjuc7I_lA-rSO5CZ46pGvFcs6Dtxs0JZOf3c6g2xSHmRMls1s8CNnqxugf1R16dwRS_MwuNlE-XrAGBfdbD2ud0tMUlkgMS7JG-fccOBghJ0eEYU1Z2NXf9gXOVYK44_qMGj9g0JM/s1600/101_1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh4Gjuc7I_lA-rSO5CZ46pGvFcs6Dtxs0JZOf3c6g2xSHmRMls1s8CNnqxugf1R16dwRS_MwuNlE-XrAGBfdbD2ud0tMUlkgMS7JG-fccOBghJ0eEYU1Z2NXf9gXOVYK44_qMGj9g0JM/s320/101_1179.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL8a-LRboI1piGSfUr2ForWG0hI4FCYsco6KhsnY4Dh_LNUMt1ZdWwk_-CUAoHIptNRcewBQVFmt-y5-9Fb1m5O3GuCfspcEsAXRHGnACsZ19iY2owr7X2IXFpGUHO_dFiQ3jZgtdWhw/s1600/101_1180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL8a-LRboI1piGSfUr2ForWG0hI4FCYsco6KhsnY4Dh_LNUMt1ZdWwk_-CUAoHIptNRcewBQVFmt-y5-9Fb1m5O3GuCfspcEsAXRHGnACsZ19iY2owr7X2IXFpGUHO_dFiQ3jZgtdWhw/s320/101_1180.JPG" width="320" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-33730223464851369512012-10-16T19:43:00.000+02:002012-10-16T19:43:01.583+02:00Garganelli ai funghi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNKopg2a7JdBw_q5cOifGfw-OMqFa6WWcMZGQaw6Zh9iV7bC47-C1blLYxrPenLSwap1bk6d5qX7RE5TIGfoXLzg9TEbeAuP0f3PUunrCki8w4mlULCeI2oalf6gN0M2AvLseFmaq0Aw/s1600/101_1176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNKopg2a7JdBw_q5cOifGfw-OMqFa6WWcMZGQaw6Zh9iV7bC47-C1blLYxrPenLSwap1bk6d5qX7RE5TIGfoXLzg9TEbeAuP0f3PUunrCki8w4mlULCeI2oalf6gN0M2AvLseFmaq0Aw/s400/101_1176.JPG" width="400" /></a></div>
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<div class="MsoNormal">
<span style="font-size: large;">Da un’idea di Simone Rugiati<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">250g garganelli all’uovo – 300g funghi misti – 100g taleggio
– limone – prezzemolo - peperoncino - sale<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Cuocere i funghi con olio, 1 spicchio di aglio e peperoncino.
Quando sono quasi cotti unire delle striscette di buccia di limone ottenute con
un riga limoni. Unire il prezzemolo tritato e spegnere. Grattugiare il taleggio
con una grattugia a fori larghi. Lessare la pasta al dente e ripassarla nella
padella dei funghi, unire il taleggio e servire.</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNKopg2a7JdBw_q5cOifGfw-OMqFa6WWcMZGQaw6Zh9iV7bC47-C1blLYxrPenLSwap1bk6d5qX7RE5TIGfoXLzg9TEbeAuP0f3PUunrCki8w4mlULCeI2oalf6gN0M2AvLseFmaq0Aw/s1600/101_1176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNKopg2a7JdBw_q5cOifGfw-OMqFa6WWcMZGQaw6Zh9iV7bC47-C1blLYxrPenLSwap1bk6d5qX7RE5TIGfoXLzg9TEbeAuP0f3PUunrCki8w4mlULCeI2oalf6gN0M2AvLseFmaq0Aw/s320/101_1176.JPG" width="320" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0tag:blogger.com,1999:blog-8248339318238235539.post-22661470868816048652012-10-14T18:38:00.003+02:002012-10-14T18:38:45.854+02:00Diabella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk7Tn8zKV4AWY2lD8GmNiT0Ks6u1Iz45rt6CzfUH9WXF0K4-lrnLc4JdXSoeBUL5DLYVzFI29UOh35am9wTvXHkOVCIfQgMsM11M5jDH9_TYpUXGlUQS311FqtLQUbcMaFK9wwxozd6Q/s1600/101_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk7Tn8zKV4AWY2lD8GmNiT0Ks6u1Iz45rt6CzfUH9WXF0K4-lrnLc4JdXSoeBUL5DLYVzFI29UOh35am9wTvXHkOVCIfQgMsM11M5jDH9_TYpUXGlUQS311FqtLQUbcMaFK9wwxozd6Q/s400/101_1174.JPG" width="400" /></a></div>
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<span style="font-size: large;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-size: large;">Vista in diretta al master di pasticceria di Luca Montersino<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><b>Pan di spagna al
cioccolato:</b> 165g albume – 150g burro – 150g maltitolo – 115g tuorli – 50g
cioccolato fondente al maltitolo – 50g cioccolato fondente amaro – 180g farina
di riso – 7,5g lievito chimico – 8g cacao amaro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Montare il burro con 75g di maltitolo, aggiungere a filo i
tuorli. Sciogliere i due cioccolati e aggiungerli caldi al burro montato.
Montare gli albumi con il resto del maltitolo e unire le due masse alternando
la farina setacciata con il lievito e il cacao. Forno 180°C per circa 20
minuti.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><b>Bavarese cioccolato e
nocciola:</b> 400g latte fresco intero – 160g tuorli – 70g maltitolo – 370g
cioccolato al latte al maltitolo – 160g pasta di nocciole – 12g gelatina
polvere o fogli – 1000g panna fresca<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Fare una crema inglese con latte, tuorli e maltitolo. Fuori
dal fuoco aggiungere il cioccolato tritato, la gelatina e la pasta di nocciola.
Emulsionare con un mixer ad immersione, portare a 4°, unire la panna montata
delicatamente.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Ganache da
inserimento:</b> 300g cioccolato al latte al maltitolo – 300g panna fresca<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Bollire la panna e versarla sul cioccolato tritato, lasciare
a temperatura ambiente<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Montare il dolce in un cerchio di acciaio. Tagliare il pan
di spagna a fette di un cm e con uno stampo più piccolo di circa 4 cm ricavare
la base della torta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVlIMZgVH2MegCI8alC5GNZkkDhQdBkLF9SnYGEXmFcMW5OpPYmkkksSofFg8TBY8cq501f8iQhM12zk3fi-mhEITxenpIUP_e_tg_8MM6pAUbYo6yAq4uRIpkrcvhhEenTLW_AHgYiY/s1600/101_1167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVlIMZgVH2MegCI8alC5GNZkkDhQdBkLF9SnYGEXmFcMW5OpPYmkkksSofFg8TBY8cq501f8iQhM12zk3fi-mhEITxenpIUP_e_tg_8MM6pAUbYo6yAq4uRIpkrcvhhEenTLW_AHgYiY/s320/101_1167.JPG" width="320" /></a></div>
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<span style="font-size: large;"> Mettere la bavarese in una sac a pochè e fare prima un
cordone intorno al vuoto della base più piccola, coprire tutta la base. Sempre
con la bavarese formare un cordone intorno alla base creando un contenitore.
Riempire con la ganache(tenendone da parte qualche cucchiaio) e coprire tutto
partendo dall’esterno verso l’interno. Con il dorso di un cucchiaio formare su
tutta la superficie delle piccole fossette. Mettere in freezer.<o:p></o:p></span></div>
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<span style="font-size: large;">Sformare la torta, riempire le fossette con la ganache
tenuta da parte e decorare<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWwnScr5bRqhhjBqqGKnLyQgLGU0WWA9o6t9qOkmlMMk9HNCW-LFj8zAEYPWjV3unksyWhIxt5j35KcX14mHEsB9fOy41Zbe8kVLyzKs8ZJLrC5Wcub5pONW_ZsY2DQ4AM-Ca-8ku_Vc/s1600/101_1169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWwnScr5bRqhhjBqqGKnLyQgLGU0WWA9o6t9qOkmlMMk9HNCW-LFj8zAEYPWjV3unksyWhIxt5j35KcX14mHEsB9fOy41Zbe8kVLyzKs8ZJLrC5Wcub5pONW_ZsY2DQ4AM-Ca-8ku_Vc/s320/101_1169.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4azzLhI56p5s3QNZQXDhq1qiKKdHD8Yr9Nrv8PYzfE7wU0qh3KIKRgXFUipVApiEDFhGeg-YwV_iu1juwNo-2u3sdW7LSJwwagh7bLXGKbqhPEuOlp_qt909_niawUP15uT8ANenx78/s1600/101_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4azzLhI56p5s3QNZQXDhq1qiKKdHD8Yr9Nrv8PYzfE7wU0qh3KIKRgXFUipVApiEDFhGeg-YwV_iu1juwNo-2u3sdW7LSJwwagh7bLXGKbqhPEuOlp_qt909_niawUP15uT8ANenx78/s400/101_1174.JPG" width="400" /></a></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com1tag:blogger.com,1999:blog-8248339318238235539.post-57561136940454400882012-10-14T10:31:00.000+02:002012-10-14T10:31:08.359+02:00Sfoglia rustica patate e brie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy4GJu-GDXPzjW1PHWlJ0H64zP3n39Ng8f73Vd1SXX_2UXbWdFKfHjhkPlSD8Pqn4xtau_cBnHbLp5rV5XOvEQQ9X0KdlrMO_YibRVAY5YJ8eHkE4YJ1Gnh5F-5OPfB2H8TWrdkNzwoM/s1600/101_1165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy4GJu-GDXPzjW1PHWlJ0H64zP3n39Ng8f73Vd1SXX_2UXbWdFKfHjhkPlSD8Pqn4xtau_cBnHbLp5rV5XOvEQQ9X0KdlrMO_YibRVAY5YJ8eHkE4YJ1Gnh5F-5OPfB2H8TWrdkNzwoM/s400/101_1165.JPG" width="400" /></a></div>
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<span style="font-size: large;">Pasta sfoglia – 500g
patate – 150g brie – rosmarino – sale – olio<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Lessare le patate,
tagliarle a tocchetti e condirle con sale, olio e rosmarino tritato. Foderare
una tortiera con la pasta sfoglia, bucare il fondo con una forchetta. Riempire
con le patate condite e brie a pezzetti.</span></div>
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<span style="font-size: large;"> Infornare a 180°C per circa 35 minuti.</span></div>
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sharecookinghttp://www.blogger.com/profile/07494518872200425307noreply@blogger.com0