tag:blogger.com,1999:blog-41824523230290973402024-03-13T18:54:19.422+01:00LadradiricetteLo sai perché mi piace cucinare No, perché? Perché dopo una giornata in cui niente è sicuro, e quando dico niente voglio dire n-i-e-n-t-e, una torna a casa e sa con certezza che aggiungendo al cioccolato rossi d’uovo, zucchero e latte l’impasto si addensa: è un tale conforto! (Meryl Streep – attrice americana - dal film Julie & Julia)ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-4182452323029097340.post-76895086663885975792016-03-16T18:41:00.004+01:002016-03-16T21:03:18.724+01:00Plumcake salato con cotto, piselli e caciocavalloOggi prepariamo un plumcake salato super veloce, da farcire a piacimento. Io oggi lo preparo con dadini di cotto, piselli e cubetti di caciocavallo.<br />
<div>
Io ho scelto di utilizzare metà farina bianca 0 e metà integrale, ma, se preferite, potrete usare solo farina 0 (nelle stesse quantità).</div>
<div>
<br /></div>
<div>
Utilizzeremo il lievito istantaneo in polvere per torte salate, quindi è una preparazione che non ha bisogno di lievitazione.</div>
<div>
<br /></div>
<div>
Vediamo cosa ci serve!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
INGREDIENTI:</div>
<div>
<br /></div>
<div>
3 uova</div>
<div>
120 ml di latte tiepido</div>
<div>
60 ml di olio EVO</div>
<div>
<div>
150 g di farina 0</div>
<div>
150 g di farina integrale</div>
</div>
<div>
1 bustina di lievito istantaneo per torte salate</div>
<div>
10 g di sale </div>
<div>
<div>
150 g di piselli precotti ripassati nell'olio (tiepidi) </div>
<div>
80 g di prosciutto cotto a dadini</div>
<div>
2 fette di caciocavallo</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
PROCEDIMENTO:</div>
<div>
<br /></div>
<div>
Io uso la macchina del pane per impastare, ma potrete fare tranquillamente a mano in una ciotola oppure in una planetaria.</div>
<div>
<br /></div>
<div>
Aggiungete le uova ed i liquidi, mescolate bene con una forchetta (anche se utilizzate la macchina del pane) ed il lievito.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJLdByFeAvd99FurvNc_LedKyxNnwmRebsHl0eR3AQ4wvIhGkap2r8RF-7HdBWnzNXDfyOU6AGZuAJ6GThJj8562jYyMq7RX3WjqA-JbVkbXrNzTRI8ZSmnBeDI33SWQYQz6_4XmyCww/s1600/DSC01711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJLdByFeAvd99FurvNc_LedKyxNnwmRebsHl0eR3AQ4wvIhGkap2r8RF-7HdBWnzNXDfyOU6AGZuAJ6GThJj8562jYyMq7RX3WjqA-JbVkbXrNzTRI8ZSmnBeDI33SWQYQz6_4XmyCww/s400/DSC01711.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Aggiungete le farine e fate partire il programma di solo impasto (oppure continuate ad impastare a mano).</div>
<div>
Ora potete unire il sale.</div>
<div>
<br /></div>
<div>
Quando il composto sarà ben amalgamato, incorporate il cotto, i piselli (sgocciolati per bene) ed il caciocavallo tagliato a cubetti, tenendono da parte qualche pezzetto.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvZd3e6vENmKtVeLgYghd3nSpw0SD5lUNeyjqIhAW0-cG4I_5h7GDjFUmjjQNyj4HDs0AyZChiaqCY97cvPMPb14l0rchRlY-JYd0fm1mzxQswDAOhXbojEK7S4dvncNYQ5ukSj1qZxY/s1600/DSC01729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvZd3e6vENmKtVeLgYghd3nSpw0SD5lUNeyjqIhAW0-cG4I_5h7GDjFUmjjQNyj4HDs0AyZChiaqCY97cvPMPb14l0rchRlY-JYd0fm1mzxQswDAOhXbojEK7S4dvncNYQ5ukSj1qZxY/s400/DSC01729.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Versate il composto in una teglia da plumcake e disponete sopra il caciocavallo rimasto.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o338CxgGUP1cNWW8gmerRft-DOhNj6H1zc0U5INNR15565HFc6EzyRbI1sV5LIMXMMY9s_tXjDdS3zYfdnp96FJ2CtgW_Cr7Z6d3IxX1BumJ5narikpmpItDXNh6S_Wu1TqTKQYK4EQ/s1600/DSC01732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o338CxgGUP1cNWW8gmerRft-DOhNj6H1zc0U5INNR15565HFc6EzyRbI1sV5LIMXMMY9s_tXjDdS3zYfdnp96FJ2CtgW_Cr7Z6d3IxX1BumJ5narikpmpItDXNh6S_Wu1TqTKQYK4EQ/s400/DSC01732.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Infornate in forno caldo a 180° e cuocete per circa 45-50 min.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYvIG1hbtZ4UgDmiYuryCxqEF65PEPpZLfxc5hyrFk4ReqiBaWKwEdVzNuxVaByYxSwjMJe-O3ZrBBlhOf2MZs1p4HJAPjJ7a3ug6bI7XLgXYabyPn2ECVZdK3sHoUjdkHOFkmOHLM-Y/s1600/DSC01743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYvIG1hbtZ4UgDmiYuryCxqEF65PEPpZLfxc5hyrFk4ReqiBaWKwEdVzNuxVaByYxSwjMJe-O3ZrBBlhOf2MZs1p4HJAPjJ7a3ug6bI7XLgXYabyPn2ECVZdK3sHoUjdkHOFkmOHLM-Y/s400/DSC01743.JPG" width="400" /></a></div>
<div>
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<div>
Buon appetito!</div>
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ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com3tag:blogger.com,1999:blog-4182452323029097340.post-7014197791204505782016-02-22T13:43:00.004+01:002016-02-22T14:21:35.362+01:00Risotto alla barbabietola rossa con caciocavalloHo sempre mangiato le barbabietole precotte soltanto come insalata, con un po' d'olio, aceto, sale e pepe.<br />
Oggi, però, mi è venuta voglia di provare a preparare un risotto.<br />
<br />
La barbabietola possiede caratteristiche disintossicanti, antisettiche e depurative. Essa è, infatti, ricca di ferro, potassio, sodio, calcio, fosforo e magnesio.<span style="background-color: white; font-family: "times new roman" , "times" , serif; font-size: 16px;"> </span><br />
Vediamo cosa ci serve.<br />
<br />
INGREDIENTI:<br />
<br />
140 g di riso da risotto<br />
Brodo vegetale q.b.<br />
1 barbabietola già lessata (o ancora meglio una fresca che lessate voi)<br />
1 cucchiaio abbondante di panna<br />
una fetta di caciocavallo fresco (o provola)<br />
Sale q.b.<br />
Cipolla q.b.<br />
Olio EVO q.b.<br />
<br />
PROCEDIMENTO:<br />
<br />
Preparate il risotto come d'abitudine: scaldate l'olio (io non uso il burro) e la cipolla tritata finemente, aggiungete il riso, tostatelo per un paio di minuti e aggiungete il brodo mano a mano.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIUBP9EaEJMMiMa-_JrbyrY8sngSg-wuFmghNXNFH7cXsrNUwPZvIlG_dzJJ5m8-ivRN1vLCqTTzOAJNheIZXwGkHOeVN0jg436ct7_NKyoaSwPv2uALPqKIDR-6Y9uXYeMMtrYTXrM0/s1600/risotto+base.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIUBP9EaEJMMiMa-_JrbyrY8sngSg-wuFmghNXNFH7cXsrNUwPZvIlG_dzJJ5m8-ivRN1vLCqTTzOAJNheIZXwGkHOeVN0jg436ct7_NKyoaSwPv2uALPqKIDR-6Y9uXYeMMtrYTXrM0/s400/risotto+base.jpg" width="400" /></a><br />
<br />
Frullate la barbabietola con la panna.<br />
<br />
A qualche minuto dalla cottura, aggiungete la barbabietola frullata. Amalgamate bene e, a fine cottura, aggiungete il caciocavallo tagliato a cubetti.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RwiWcVJP943yeD_3qsBkuVIRjGPp1tyeopP3R8tbjAJx9imCxX8_tGKjfSh0bo23g4PGa1s7Hcy1wV0yx_5emBh1UVUCko1YxjGlpF7zqRtjn2MMtGqr4apMiXmKnFV9dEUYgDUQu10/s1600/risotto+barbabietola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RwiWcVJP943yeD_3qsBkuVIRjGPp1tyeopP3R8tbjAJx9imCxX8_tGKjfSh0bo23g4PGa1s7Hcy1wV0yx_5emBh1UVUCko1YxjGlpF7zqRtjn2MMtGqr4apMiXmKnFV9dEUYgDUQu10/s400/risotto+barbabietola.jpg" width="400" /></a><br />
<br />
Se vi piace, aggiungete un po' di formaggio grattugiato.<br />
<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGZlAz31NUKaxka_DH0r8KtFZT30-NCGUyDPUgcForIl7GZ6hxSAwQ3N_ZW3bxZBmeJUcJMf8Na-TMuW-OhZvUjGINjcdqV0rcfBmC-IAAQ1Py7151GGoJJqcNtc5iQw2yLRUYNaryOU/s1600/risotto+barbabietole3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGZlAz31NUKaxka_DH0r8KtFZT30-NCGUyDPUgcForIl7GZ6hxSAwQ3N_ZW3bxZBmeJUcJMf8Na-TMuW-OhZvUjGINjcdqV0rcfBmC-IAAQ1Py7151GGoJJqcNtc5iQw2yLRUYNaryOU/s400/risotto+barbabietole3.jpg" width="400" /></a><br />
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Buon appetito!<br />
<br />
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<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');</script>ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com4tag:blogger.com,1999:blog-4182452323029097340.post-31655641864765536342016-02-15T19:31:00.001+01:002016-02-22T13:46:20.889+01:00Gaufres Oggi prepariamo un dolce perfetto per la colazione della domenica o un pomeriggio piovoso : I Gaufre :)<br />
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Sono cialde morbide e profumate, tipiche del Belgio e della Francia. Si accompagnano con la confettura, la marmellata o con quello che preferite :)</div>
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Attenzione: Bisognerà avere la piastra adatta per dare la forma giusta! :)</div>
</div>
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<div>
Vediamo cosa ci serve:</div>
<div>
<br /></div>
<div>
INGREDIENTI:</div>
<div>
<br /></div>
<div>
2 uova</div>
<div>
50 cl di latte</div>
<div>
50 g di burro morbido</div>
<div>
250 g di farina 0</div>
<div>
50 g di farina integrale (altrimenti 300 g di farina 0 in totale)</div>
<div>
3 cucchiai di zucchero (io di canna)</div>
<div>
1 pizzico di sale</div>
<div>
Mezza bustina di lievito chimico per dolci</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
PROCEDIMENTO:</div>
<div>
<br /></div>
<div>
Mescolare tutti gli ingredienti insieme, come per preparare le crêpes. </div>
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<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AMIQd9xvZTXKseyRb2HNuAmzJgJxTtskOkiCWPAw1S76SCbBgMbo7mZZ1v2Urjb3I3G0KuBmor595Vn8xkYYC1tgl7aT4ABlxt2V-rprP9l8gT4bjcj4wBbOnQP7tM9e0fRDhYtrj10/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AMIQd9xvZTXKseyRb2HNuAmzJgJxTtskOkiCWPAw1S76SCbBgMbo7mZZ1v2Urjb3I3G0KuBmor595Vn8xkYYC1tgl7aT4ABlxt2V-rprP9l8gT4bjcj4wBbOnQP7tM9e0fRDhYtrj10/s400/image1.JPG" width="400" /></a></div>
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<br /></div>
<div>
Scaldare la piastra, imburrarla e versare il composto.</div>
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<div>
Lasciare cuocere per qualche minuto e servire ancora caldi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE24m8A_8CuA4d3Y-_lx5k6IqSJrsPU7hO370h0QZUcRG37n0skI7oYL8GkMcP88gmbG0R57rNxJO1oNcUbhv1JCDNOgdRwf-MUWxkUXpVKde5hndAxci_npQGtAaBA0iikVt4YxLMNU/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE24m8A_8CuA4d3Y-_lx5k6IqSJrsPU7hO370h0QZUcRG37n0skI7oYL8GkMcP88gmbG0R57rNxJO1oNcUbhv1JCDNOgdRwf-MUWxkUXpVKde5hndAxci_npQGtAaBA0iikVt4YxLMNU/s400/image2.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Buon appetito!</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGANH5Er8MzwOGxNaXPMO0KThTtf-QU8bXgVxbn22Y4nnWdz3xNa8AcmN7Tc96Ji4dkVH2-MwR1bnYBjtbsj554k74zJVtjzRDfYJT4e35V837EeZXooqsmHSnTwZO7XeOmnlVTKZRzAY/s1600/image3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGANH5Er8MzwOGxNaXPMO0KThTtf-QU8bXgVxbn22Y4nnWdz3xNa8AcmN7Tc96Ji4dkVH2-MwR1bnYBjtbsj554k74zJVtjzRDfYJT4e35V837EeZXooqsmHSnTwZO7XeOmnlVTKZRzAY/s400/image3.JPG" width="400" /></a></div>
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<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');</script>ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-22213282882070589862015-10-29T09:46:00.001+01:002016-02-22T13:46:58.598+01:00Torta con yogurt e pannaOggi prepariamo una torta facile e super soffice! Un paio di yogurt con scadenza a breve, una confezione di panna da consumare, ecco come è nata questa torta :D<br />
<br />
Vediamo cosa ci serve!<br />
<br />
<br />
INGREDIENTI:<br />
<br />
170g di zucchero di canna<br />
3 uova<br />
2 vasetti di yogurt bianco da 125g<br />
150 ml di panna liquida fresca<br />
320g di farina 0<br />
1 bustina di lievito chimico per dolci<br />
la buccia di un limone o una bacca di vaniglia<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Unite lo zucchero alle uova e sbattete con delle fruste o con la planetaria per 5 minuti.<br />
<br />
Unite lo yogurt e la panna. Mescolate bene.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDhLBjQokvXydFqmaBcYoIL7IMEzfsG49JG5VOCKQiY9sfoCnnNPPrw3-DB69pNv0lHe3x_xNGDuFrqmI8p9fRQajJ2HwKnRZnmXAeXrnjEKrZUEtHvY60_JazNeh_-PWI7jfoFdJ1v4/s1600/DSC01572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDhLBjQokvXydFqmaBcYoIL7IMEzfsG49JG5VOCKQiY9sfoCnnNPPrw3-DB69pNv0lHe3x_xNGDuFrqmI8p9fRQajJ2HwKnRZnmXAeXrnjEKrZUEtHvY60_JazNeh_-PWI7jfoFdJ1v4/s400/DSC01572.JPG" width="400" /></a><br />
<br />
Unite la farina ed il lievito setacciati.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1LZmezcWb24OXHHXd8kLuS1Vy43NY9y8OyJYW2GQ58CwdxEmtwNLwLOilICAMrqusS7dGL4VZyOIiFxOvl6KjvjyW-PUmj7tEfvtZrE6BefTCXvhGzmo3FJ2IwM8ovwwSu-8cZMV5qY/s1600/DSC01579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1LZmezcWb24OXHHXd8kLuS1Vy43NY9y8OyJYW2GQ58CwdxEmtwNLwLOilICAMrqusS7dGL4VZyOIiFxOvl6KjvjyW-PUmj7tEfvtZrE6BefTCXvhGzmo3FJ2IwM8ovwwSu-8cZMV5qY/s400/DSC01579.JPG" width="400" /></a><br />
<br />
Aggiungete la buccia del limone o la vaniglia.<br />
<br />
Versate il composto in una teglia, io ho utilizzato una teglia tonda di 24 cm. Imburrate la teglia o mettete della carta forno.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT6i3F09PduModM-Eo8iJVUsOlpjONcHBOymLezX73YzfKbEv4gc0TTTy8XaGxnTIWUwLm03qB_PpCXmPONTmKvfm6YJKPF7qbJhTJGMB71plQ5M4yY723FmKgPAG9CvOwTXx4C1V_wE/s1600/DSC01581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT6i3F09PduModM-Eo8iJVUsOlpjONcHBOymLezX73YzfKbEv4gc0TTTy8XaGxnTIWUwLm03qB_PpCXmPONTmKvfm6YJKPF7qbJhTJGMB71plQ5M4yY723FmKgPAG9CvOwTXx4C1V_wE/s400/DSC01581.JPG" width="400" /></a><br />
<br />
Infornate in forno già caldo a 180° per circa 40 min. Fate sempre la prova stecchino!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KTzM41Lb_nxXXb03-EmBxYqVDX35mpWaZukeJzVoILZGZ1tlfFAION8lqD2VbXi-RNbanRBGn0v6V-EN5cRynWR_WrXVT9aayi9z8LuNfIeC4axVcJooaoe1oco4DBdOZPCG_Oi5BT4/s1600/DSC01587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KTzM41Lb_nxXXb03-EmBxYqVDX35mpWaZukeJzVoILZGZ1tlfFAION8lqD2VbXi-RNbanRBGn0v6V-EN5cRynWR_WrXVT9aayi9z8LuNfIeC4axVcJooaoe1oco4DBdOZPCG_Oi5BT4/s400/DSC01587.JPG" width="400" /></a><br />
<br />
Ed ecco la fetta super soffice!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj713Oy5WBtfD9n0u0nmYnFdmIi3sZC3b6183u-PT50n7y_5eNoQnH8Ri9p4DpsjVDVGqlEj0DQWzaqXfQ93d7Pt04BZRFtxcTChhQI-BmXOccba1qDumRGBS8yeCxs7M76_Yfg96Hm9q0/s1600/DSC01593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj713Oy5WBtfD9n0u0nmYnFdmIi3sZC3b6183u-PT50n7y_5eNoQnH8Ri9p4DpsjVDVGqlEj0DQWzaqXfQ93d7Pt04BZRFtxcTChhQI-BmXOccba1qDumRGBS8yeCxs7M76_Yfg96Hm9q0/s400/DSC01593.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-8661510580570809922015-09-20T12:59:00.003+02:002015-09-20T13:00:14.993+02:00Mezze maniche con zucca, olive e nociOggi vi propongo un primo sfizioso e delicato. Finalmente inizia il periodo della zucca! Io la adoro! Fa bene e si presta a tantissime ricette!<br />
Vediamo subito cosa ci serve. :)<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
160 g di Pasta corta<br />
300 g di zucca (pesata senza buccia)<br />
Una dozzina di olive (io taggiasche)<br />
Una dozzina di noci<br />
Olio EVO q.b.<br />
Sale q.b.<br />
Alloro<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziate tagliando la zucca a pezzetti. Mettetela in una padella con il sale e l'alloro e coprite con un coperchio.<br />
<br />
Fate andare per una decina di minuti. Mescolate spesso per evitare che attacchi.<br />
Aggiungete l'olio e coprite di nuovo.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv47Td62KlOLfLKISzDgqu0-uP7PodUzbr3f1VcO1uquY58CqCdWEIrMUMZq-MQcVXIKvB-HmMcIgPektpjq4D2fy62yAtkcztsN-ujH47tS3-bsNxYvQ1VOkflRz42R2mPQ9aM4unoA/s1600/DSC01540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv47Td62KlOLfLKISzDgqu0-uP7PodUzbr3f1VcO1uquY58CqCdWEIrMUMZq-MQcVXIKvB-HmMcIgPektpjq4D2fy62yAtkcztsN-ujH47tS3-bsNxYvQ1VOkflRz42R2mPQ9aM4unoA/s400/DSC01540.JPG" width="400" /></a><br />
<br />
Dopo circa 20 min. la zucca sarà pronta. Aggiungete le olive e spegnete il fuoco.<br />
<br />
Cuocete la pasta in acqua salata e scolatela al dente.<br />
<br />
Buttate la pasta nella padella ed amalgamate bene. Aggiungete un filo d'olio a crudo e le noci sminuzzate.<br />
<br />
Impiattate e...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ76aAliETkca9gBKm5CgDSqIGCKz6mPwbagmqT1dTIVl8SohtHwHUoBAoieMSkeLXmOdUeAInaOPQN356x9T_Q6EMG4yv4O_muxZXkJLcW9p4TcmQaApMnCirqd7inXx4eohRQ52W8s0/s1600/DSC01556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ76aAliETkca9gBKm5CgDSqIGCKz6mPwbagmqT1dTIVl8SohtHwHUoBAoieMSkeLXmOdUeAInaOPQN356x9T_Q6EMG4yv4O_muxZXkJLcW9p4TcmQaApMnCirqd7inXx4eohRQ52W8s0/s400/DSC01556.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com1tag:blogger.com,1999:blog-4182452323029097340.post-17890940675659314952015-09-16T19:23:00.000+02:002015-09-16T19:23:42.905+02:00Braciole di maiale al fornoOggi prepariamo un piatto semplice, veloce e gustosissimo. Si tratta di un secondo di carne, in particolare delle braciole di maiale al forno.<br />
<br />
Vediamo cosa ci serve.<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
2 Braciole di maiale<br />
Mollica q.b.<br />
Origano q.b.<br />
Sale q.b.<br />
Olio q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Disponete le braciole su una teglia con un filo d'olio.<br />
<br />
Unite la mollica agli altri ingredienti e ricopritevi la carne.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNmR0h_-SddZvh4CU7oO7H_ZZgF1GRwQN_ZYDd1fEKks1m_cWp6pA5tmFIZmaPwKUb53yRH7_hQnAcOfKBAjM4bMqAP7Dbh9ikPElhwrXlsNL815wlifHcJ_nMb1Z33-dQGnoZFey8nw/s1600/DSC01491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNmR0h_-SddZvh4CU7oO7H_ZZgF1GRwQN_ZYDd1fEKks1m_cWp6pA5tmFIZmaPwKUb53yRH7_hQnAcOfKBAjM4bMqAP7Dbh9ikPElhwrXlsNL815wlifHcJ_nMb1Z33-dQGnoZFey8nw/s400/DSC01491.JPG" width="400" /></a><br />
<br />
Aggiungete ancora un filo d'olio ed infornate in forno caldo a 180° per 15-20 minuti.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aTeKo_DjzQNRiYJJUN6Rxfy-eci6FXHaJ1_W1fgSK0iKKaZY5rGWK7E_YKIi9B5TWSxhHIJne_0wZrS60O4aNa8ZbKkJN2SeWJTBn04XQF41aTX1k8Fsoy5m613N8U2opBkzLwzAu7I/s1600/DSC01508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aTeKo_DjzQNRiYJJUN6Rxfy-eci6FXHaJ1_W1fgSK0iKKaZY5rGWK7E_YKIi9B5TWSxhHIJne_0wZrS60O4aNa8ZbKkJN2SeWJTBn04XQF41aTX1k8Fsoy5m613N8U2opBkzLwzAu7I/s400/DSC01508.JPG" width="400" /></a><br />
<br />
Per accompagnarle io ho preparato della zucca, sempre al forno, con dell'origano ed un pizzico di peperoncino.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcwuYn3nP34eoAs2SMfaQKkGE6AZvRltG7-ebT2gv4CPZ69bzg7F3CbMeIaWH_f0Rt5mlDMC6KDtBjGKgwATC48MEFNyfSjo7ZK__R9TTHoA0zondW6rYHUJpgVh8BC7PrAtU_V9V7JA/s1600/DSC01530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcwuYn3nP34eoAs2SMfaQKkGE6AZvRltG7-ebT2gv4CPZ69bzg7F3CbMeIaWH_f0Rt5mlDMC6KDtBjGKgwATC48MEFNyfSjo7ZK__R9TTHoA0zondW6rYHUJpgVh8BC7PrAtU_V9V7JA/s400/DSC01530.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com1tag:blogger.com,1999:blog-4182452323029097340.post-2471863245523706032015-08-28T12:53:00.004+02:002015-08-28T12:56:55.188+02:00Lagane e fagioliOggi prepariamo un primo piatto calabrese, tipico della cucina casalinga.<br />
La pasta fresca è un po' più larga <span style="text-align: center;">di una tagliatella ed è chiamata "lagana". Solitamente viene preparata con i ceci, ma oggi ho trovato i fagioli freschi al mercato! :D</span><br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
(Per 4 persone)<br />
<br />
<u>Per la pasta:</u><br />
400 g di farina di grano duro<br />
200 g di acqua (circa)<br />
<br />
<u>Per i fagioli:</u><br />
200 g di fagioli freschi<br />
Un paio di pomodori pelati<br />
Un gambo di sedano<br />
Uno spicchio d'aglio<br />
Sale q.b.<br />
Olio EVO q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Sgranare i fagioli poco prima di iniziare a cucinarli.<br />
Mettete a bollire i fagioli in acqua fredda con l'aglio e il sedano e lasciate andare per circa 40 -50 minuti. Sarebbe meglio utlizzare una pentola in coccio.<br />
Quando saranno cotti, aggiungete il pomodoro, l'olio ed il sale.<br />
<br />
Fate cuocere un quarto d'ora circa.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll6LKbB8Ow2I_P9rgWkk-rvO7kmzLc6g6hFlM6U4bkYPxbFNS669_RYPUIhAaMi7OhCCdXtyrubMzaASZ0rmOsJuub9a6YZ3IfrNz5MgqMgSJUZMJSmoAqUjyNDHn1NudmwLeg4eqW9U/s1600/image3+-+Copia+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll6LKbB8Ow2I_P9rgWkk-rvO7kmzLc6g6hFlM6U4bkYPxbFNS669_RYPUIhAaMi7OhCCdXtyrubMzaASZ0rmOsJuub9a6YZ3IfrNz5MgqMgSJUZMJSmoAqUjyNDHn1NudmwLeg4eqW9U/s400/image3+-+Copia+%25282%2529.JPG" width="400" /></a><br />
<br />
Nel frattempo, preparate la pasta. Fate un buco al centro della farina e aggiungete l'acqua poco alla volta. Amalgamate bene e stendete la pasta a forma di cerchio.<br />
Coprite con farina e fate asciugare qualche minuto.<br />
<br />
Avvolgete su se stessa la pasta e tagliate delle striscioline.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dc6hDD1aJwwCB8eVteE2_osE7GKFB7m86wM9fwd-RBkGs5vpPXrRgbkkE3K4lPelOW2w8vZXB5H1fNuzsM1vn75dHEa0qn06ojfTjjvMKZh_dkuuq7QerVB0JmI55nDCrjQXEqo92uA/s1600/image2+-+Copia+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dc6hDD1aJwwCB8eVteE2_osE7GKFB7m86wM9fwd-RBkGs5vpPXrRgbkkE3K4lPelOW2w8vZXB5H1fNuzsM1vn75dHEa0qn06ojfTjjvMKZh_dkuuq7QerVB0JmI55nDCrjQXEqo92uA/s400/image2+-+Copia+%25283%2529.JPG" width="400" /></a><br />
<br />
Cuocete la pasta in acqua salata. Scolate ed unite al condimento.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9HWos_pChKRvVVsJ_x3vxK9QiPgtgreR1RlB0f2AY-wF1vrQOd7jFh9mU9kQPRQL9-QV_NV6ftejqKac8lruUR0g-BtqF6vfPUmWlc6bV2FRGyFIMolPxtP3bB1z7FgTjjns3DZMrHs/s1600/image4+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9HWos_pChKRvVVsJ_x3vxK9QiPgtgreR1RlB0f2AY-wF1vrQOd7jFh9mU9kQPRQL9-QV_NV6ftejqKac8lruUR0g-BtqF6vfPUmWlc6bV2FRGyFIMolPxtP3bB1z7FgTjjns3DZMrHs/s400/image4+-+Copia.JPG" width="400" /></a><br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-7836062765710955862015-08-24T14:46:00.000+02:002015-08-24T14:46:11.471+02:00Crostata senza burro con confettura di albicoccheDopo aver preparato la confettura di albicocche del nostro albero (10 kg quest'anno), viene spontaneo preparare una buonissima crostata. Questa volta la prepareremo con l'olio, al posto del burro. Un grazie speciale a chi mi ha regalato questa ricetta!<br />
<div>
<br /></div>
<div>
Vediamo cosa ci serve.</div>
<div>
<br /></div>
<div>
INGREDIENTI:</div>
<div>
<br /></div>
<div>
1 Bicchiere di zucchero</div>
<div>
1/2 Bicchiere di olio EVO</div>
<div>
2 Uova</div>
<div>
250 g di Farina 0 (circa)</div>
<div>
1/2 Bustina di lievito chimico per dolci</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
PROCEDIMENTO:</div>
<div>
<br /></div>
<div>
Iniziate sbattendo lo zucchero con l'olio.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiZQjn6pLEa0EQ9gwkhf377vFUnT6A4fQwHqcDiMBj3RuABk4cN4vuJmRAH0IQ5LxlDlzQbFEFPhc8kCWSjQiALBM6iPAeHbrv48ouek-ZOoefaHvTfLxFSEQbubb-KxXC7IGvSRD_xU/s1600/image1+-+Copia+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiZQjn6pLEa0EQ9gwkhf377vFUnT6A4fQwHqcDiMBj3RuABk4cN4vuJmRAH0IQ5LxlDlzQbFEFPhc8kCWSjQiALBM6iPAeHbrv48ouek-ZOoefaHvTfLxFSEQbubb-KxXC7IGvSRD_xU/s400/image1+-+Copia+%25282%2529.JPG" width="400" /></a><br />
<br />
In un'altra ciotola sbattete le uova fino ad ottenere un composto spumoso. Aggiungete il composto di zucchero ed olio.<br />
<br /></div>
<div>
Aggiungete la farina ed il lievito setacciati.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gZmCfzVKi28oA5do0uyMDqW4PURN7TPxMa6gLzcjCu2ZL12kizJVLCSxLcE33qQlOTzdMGfSd1hy5kgAqa96YoXrgDN3PGj9PGfyRwtJHiNZHGl72C_TvN66uxMPGsqBHVtqBBtpls/s1600/image2+-+Copia+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gZmCfzVKi28oA5do0uyMDqW4PURN7TPxMa6gLzcjCu2ZL12kizJVLCSxLcE33qQlOTzdMGfSd1hy5kgAqa96YoXrgDN3PGj9PGfyRwtJHiNZHGl72C_TvN66uxMPGsqBHVtqBBtpls/s400/image2+-+Copia+%25282%2529.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Stendete la frolla, tenendone da parte un terzo e copritela con la confettura.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63Oh3AO05r4rpB6VgrRoL_7ZJ5DVDj9gOtH81BiHTmMvu5fsZXxxSdjctyFkQsE7Rn-NqFaWTnP40nacrjxtXXaWKMMa5k3TxhNz_UDxsy6hEIuvczz2jtGSEc5JPIDcBFgwf6IlngQI/s1600/image3+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63Oh3AO05r4rpB6VgrRoL_7ZJ5DVDj9gOtH81BiHTmMvu5fsZXxxSdjctyFkQsE7Rn-NqFaWTnP40nacrjxtXXaWKMMa5k3TxhNz_UDxsy6hEIuvczz2jtGSEc5JPIDcBFgwf6IlngQI/s400/image3+-+Copia.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Aggiungete le striscioline ed infornate in forno caldo a 180° per circa 20 min. Controllate sempre, i tempi di cottura variano da forno a forno!<span style="text-align: center;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhT6feUOD3aMkseuUGcyGQInZtwYWh3als4cyjZj5q3bIqI00QkYAq26oUaNtULMy6NQUAVTX5HOA-eOUYrvVPFMWSYTt070NMDWEu89Ab7HlAoZeoZDlFDfXt-eXYrEuJlKQIkRyWlY/s1600/image4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhT6feUOD3aMkseuUGcyGQInZtwYWh3als4cyjZj5q3bIqI00QkYAq26oUaNtULMy6NQUAVTX5HOA-eOUYrvVPFMWSYTt070NMDWEu89Ab7HlAoZeoZDlFDfXt-eXYrEuJlKQIkRyWlY/s400/image4.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
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Buon appetito!</div>
ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-72741704000335555882015-08-17T17:34:00.001+02:002015-08-24T14:47:16.391+02:00Pizza con lievito madreOggi vediamo come preparare la pizza in teglia utilizzando il lievito naturale, chiamato anche lievito o pasta madre.<br />
La lievitazione sarà molto lunga, ma il risultato sarà una pizza molto digeribile ed alveolata.<br />
Vediamo cosa ci serve.<br />
<br />
INGREDIENTI:<br />
<br />
500 g di Farina 0<br />
150 g di Pasta madre rinfrescata (a 2/3 ore dal rinfresco)<br />
200 g di Acqua tiepida<br />
1 Cucchiaino di zucchero di canna<br />
15 g di Olio EVO<br />
2 Cucchiaini di sale<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Sciogliete la pasta madre con l'acqua e lo zucchero ed incorporate piani piano la farina. Aggiungete l'olio ed infine il sale.<br />
Lavorate per circa 15 minuti.<br />
Fate lievitare l'impasto in una teglia con della pellicola per circa 4/6 ore. Dovrà raddoppiare il volume.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDzMNB1uyIJKQmMQ1AQrikwEJ8C1RYGa_ilN4kE4_gTxl2i_AYvPHv2wPSeLU9b8ALkeXhV5Ehc-29mBn9h7p81sYkCrk1JIZiQs8TvJ8uGg0P2bAFt-9Gr_oQaw7QrPoQwudSTWLitw/s1600/IMG_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDzMNB1uyIJKQmMQ1AQrikwEJ8C1RYGa_ilN4kE4_gTxl2i_AYvPHv2wPSeLU9b8ALkeXhV5Ehc-29mBn9h7p81sYkCrk1JIZiQs8TvJ8uGg0P2bAFt-9Gr_oQaw7QrPoQwudSTWLitw/s400/IMG_0468.JPG" width="400" /></a><br />
<br />
Al termine della prima lievitazione, stendete l'impasto nelle teglie e fate lievitare per altre 3/4 ore.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpvfV-UlR7oXShJLVF3F3BZSErXr0ZO2fWfQXziBQlJJxk1efOnHufJFPoB9OCBIXG5dmZt6QwXnqFmbLkjQNEZhdp-H1oSmzZttQYaXf3ZZvF2dA0Q9e0Uh2DBXci3CoW38SyaWb8_Q/s1600/IMG_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpvfV-UlR7oXShJLVF3F3BZSErXr0ZO2fWfQXziBQlJJxk1efOnHufJFPoB9OCBIXG5dmZt6QwXnqFmbLkjQNEZhdp-H1oSmzZttQYaXf3ZZvF2dA0Q9e0Uh2DBXci3CoW38SyaWb8_Q/s400/IMG_0469.JPG" width="400" /></a><br />
<br />
Infornate in forno caldo a 240 gradi per circa 15 minuti. Se mettete la mozzarella, aggiungetela a metà cottura.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyW4xNiCyzLxGDQXlBRzEQKy0wIKpZ3VRsM1_BFy3UjXv-MHfTXBmP-lR9DE5_IGcLtIGIjytpmq5sjVob8Hpopr3UBSxtq-yx5c6enO-gMatYKW4ipocI59UJio5FHsYV_nd44Sf_5E/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyW4xNiCyzLxGDQXlBRzEQKy0wIKpZ3VRsM1_BFy3UjXv-MHfTXBmP-lR9DE5_IGcLtIGIjytpmq5sjVob8Hpopr3UBSxtq-yx5c6enO-gMatYKW4ipocI59UJio5FHsYV_nd44Sf_5E/s400/IMG_0467.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-84438790941300582942015-08-15T11:32:00.000+02:002015-08-24T14:48:41.983+02:00Polpette di melanzane <div class="separator" style="clear: both; text-align: left;">
Festeggiamo il ferragosto con un piatto della mia terra: le polpette di melanzane, ovviamente fritte!</div>
Vediamo cosa ci serve...<br />
<div>
<br /></div>
INGREDIENTI:<br />
<br />
1/2 kg di melanzane<br />
Pane duro<br />
2 uova<br />
Sale q.b.<br />
Pepe q.b.<br />
Prezzemolo q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziate tagliando le melanzane a cubetti e sbollentatele per qualche minuto.<br />
<br />
Bagnate il pane duro nell'acqua tiepida.<br />
<br />
Strizzate il pane e unite tutti gli ingredienti.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5HDw78gN0A3uVWC6NvscKh1SsQL5t3C7a6lmB6Wnw2XrfGxWxRFmZzAh_3MpiZCSWwTD4utHwLKpOs8jUNj8qB9XLGyhvII4MoUIDfRg2L3Amtb0kFHMh9sUhUfBuhiJMK45ZXJb4_8/s1600/IMG_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5HDw78gN0A3uVWC6NvscKh1SsQL5t3C7a6lmB6Wnw2XrfGxWxRFmZzAh_3MpiZCSWwTD4utHwLKpOs8jUNj8qB9XLGyhvII4MoUIDfRg2L3Amtb0kFHMh9sUhUfBuhiJMK45ZXJb4_8/s400/IMG_0438.JPG" width="400" /></a><br />
<br />
Date la forma alle polpette e iniziate a friggere.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkRgEDhegQmIMEXTfJG8Xrks2QYIyDEXQbN5egCxCB37U806TaWGeOypvYiwzMXXZ-f3F4g35Lmq7lFAbglWyNn3fgVNapiicwnr-Ig68gPaHe1Zjm42oAs7S37mRXkInoJqvHPjKfAE/s1600/IMG_0444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkRgEDhegQmIMEXTfJG8Xrks2QYIyDEXQbN5egCxCB37U806TaWGeOypvYiwzMXXZ-f3F4g35Lmq7lFAbglWyNn3fgVNapiicwnr-Ig68gPaHe1Zjm42oAs7S37mRXkInoJqvHPjKfAE/s400/IMG_0444.JPG" width="400" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNAChhs6e4E3tjGnN55xwgXYQa2JUCXdIvmGn391rIpkyTqM9scWuysd1Kcu5q3q_W345odRUzWn56n4ZX0ltnB1M6R4HfDYvHExFnx-dDMkzurKi3t8AkD3b1fCV3kVIK_C-VlcPa2s/s1600/IMG_0448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNAChhs6e4E3tjGnN55xwgXYQa2JUCXdIvmGn391rIpkyTqM9scWuysd1Kcu5q3q_W345odRUzWn56n4ZX0ltnB1M6R4HfDYvHExFnx-dDMkzurKi3t8AkD3b1fCV3kVIK_C-VlcPa2s/s400/IMG_0448.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-16129860958351184872015-08-07T09:20:00.000+02:002015-08-24T14:50:00.337+02:00Tiramisù a modo mioOggi è una giornata caldissima, prepariamo un dolce freddo e buonissimo, perfetto per l'estate!<br />
Eccovi la mia ricetta.<br />
<br />
INGREDIENTI:<br />
<br />
3 uova<br />
6 cucchiai di zucchero<br />
250 g di mascarpone<br />
Biscotti tipo Pavesini q.b.<br />
Caffè q.b.<br />
Cacao amaro q.b.<br />
<br />
PROCEDIMENTO:<br />
<br />
Preparate diversi caffè e iniziate con la preparazione del tiramisù.<br />
<br />
Dividete gli albumi dai tuorli e montateli a neve.<br />
<br />
In un'altra ciotola, montate i tuorli con lo zucchero fino ad ottenere un composto soffice e spumoso.<br />
<br />
<img src="webkit-fake-url://b3329e01-7f9a-4a51-b165-eefaaa5ed53a/imagejpeg" /><br />
Unite il mascarpone ai tuorli ed amalgamate bene.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_Uo9feRUlE5MUCeX-8yCErX3-_KPLKtYkkw07AkoQM5-NgQPbrhGN0hJWL158NnZJe4xb7EM0EHMMdQPuTXM9cRgts-AIKXevKb0nsmQUaP0zNJ0vt5DME1Y5SR58sYHU4XTOP5zKpU/s1600/IMG_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_Uo9feRUlE5MUCeX-8yCErX3-_KPLKtYkkw07AkoQM5-NgQPbrhGN0hJWL158NnZJe4xb7EM0EHMMdQPuTXM9cRgts-AIKXevKb0nsmQUaP0zNJ0vt5DME1Y5SR58sYHU4XTOP5zKpU/s400/IMG_0347.JPG" width="400" /></a><br />
<br />
<br />
Aggiungete gli albumi montati, mescolando dal basso verso l'alto.<br />
<br />
Stendete uno strato di pavesini imbevuti nel caffè in una pirofila.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEOge952vqK_vRdNZBixgBTpdr3_pc6E8Z6qEEGIxSgHO6O1XkCMimImSzR81R6C9OVTCWofkREU-eMiJV7ATrJrO6pR66Unn_ePhO7VdyQU1UFSlIYXgEEvrg_cz50FxWLEHRx8cOUo/s1600/IMG_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEOge952vqK_vRdNZBixgBTpdr3_pc6E8Z6qEEGIxSgHO6O1XkCMimImSzR81R6C9OVTCWofkREU-eMiJV7ATrJrO6pR66Unn_ePhO7VdyQU1UFSlIYXgEEvrg_cz50FxWLEHRx8cOUo/s400/IMG_0344.JPG" width="400" /></a><br />
<br />
Ricopriteli con metà strato di composto.<br />
<br />
Fate un altro strato.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0FkArCUppw0K5ssFbxEvLdv6X8hwcZOj1u6TBKTVL3mNLLkdH9ZvlpTr7t_SOLSzE-hIdVnGZXNaSGnx7_H-6FNJXfl1ge852OcjamIvQmlhMobv4Sj3bboS-CslpvkYMk2ce_0DE90/s1600/IMG_0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0FkArCUppw0K5ssFbxEvLdv6X8hwcZOj1u6TBKTVL3mNLLkdH9ZvlpTr7t_SOLSzE-hIdVnGZXNaSGnx7_H-6FNJXfl1ge852OcjamIvQmlhMobv4Sj3bboS-CslpvkYMk2ce_0DE90/s400/IMG_0350.JPG" width="400" /></a><br />
<br />
Mettete in freezer per almeno due ore.<br />
<br />
Una volta tolto dal freezer, spolverizzate con il cacao amaro.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQrqtboxPmmBAXTypUxNZoMhrUXe8D6cZbX2dHyx7DLmBE2MzHzg0ZyRoBwB3UXZ8F76T31Ij7VVn7epaItdoHwXIgLfhu4YObjd66nbRchwHyDUVRgF8bGq7wS2-MFZqYQ40yGSQuAo/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQrqtboxPmmBAXTypUxNZoMhrUXe8D6cZbX2dHyx7DLmBE2MzHzg0ZyRoBwB3UXZ8F76T31Ij7VVn7epaItdoHwXIgLfhu4YObjd66nbRchwHyDUVRgF8bGq7wS2-MFZqYQ40yGSQuAo/s400/IMG_0358.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-1095706411111769172015-07-27T10:35:00.000+02:002015-07-27T10:44:03.502+02:00Tagliatelle con gamberi e granella di pistacchiOggi prepariamo un primo semplice e velocissimo: Tagliatelle con gamberi e granella di pistacchi. E' una ricetta perfetta per l'estate, ci basterà cuocere la pasta e rosolare per pochissimi minuti i gamberi in padella.<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
160g di pasta (io ho scelto delle tagliatelle fresche)<br />
Una dozzina di gamberi<br />
Una ventina di pistacchi<br />
Olio EVO q.b.<br />
Sale q.b.<br />
Menta q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Cuocete la pasta in acqua bollente salata.<br />
<br />
Pestate i pistacchi in un mortaio fino ad ottenere una granella.<br />
<br />
Pulite i gamberi e, quando mancano pochi minuti alla cottura, rosolateli per un paio di minuti in una padella con un filo d'olio.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESa45CzChqJ3Ayemb6N5nFWfFByCJhK0_8gZzMBVJNKu9ujNt9TCV5iRfWfid7HuPxWV8YYqFFIQ7WmQo_jwMcnREdTTXu-pvmJjUdYZUV-Dp-dfsPrQtUsX8jiWZOrcUY6I6t-dzuhs/s1600/DSC01445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESa45CzChqJ3Ayemb6N5nFWfFByCJhK0_8gZzMBVJNKu9ujNt9TCV5iRfWfid7HuPxWV8YYqFFIQ7WmQo_jwMcnREdTTXu-pvmJjUdYZUV-Dp-dfsPrQtUsX8jiWZOrcUY6I6t-dzuhs/s400/DSC01445.JPG" width="400" /></a><br />
<br />
Scolate la pasta al dente ed amalgamate il tutto.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPJpKfLyK_AxKg2lT0vungoPMKffYTOehKcmb2Y5ewhW9HHqCaA67hwl_-pog0Wv2TvOSOaDGENCWZAeZbjOCWTKRcC_CShVo4e-qY03BuRyXQ5p3Ct2P6IY-zdMZLHWEGcFGT8OKbRM/s1600/DSC01447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPJpKfLyK_AxKg2lT0vungoPMKffYTOehKcmb2Y5ewhW9HHqCaA67hwl_-pog0Wv2TvOSOaDGENCWZAeZbjOCWTKRcC_CShVo4e-qY03BuRyXQ5p3Ct2P6IY-zdMZLHWEGcFGT8OKbRM/s400/DSC01447.JPG" width="400" /></a><br />
<br />
Profumate con delle foglioline di menta.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ta3-Vcv1ZlBLbHqfxjHZiWmmnKZ2Wqjoxiwt9nD8QeCBHYv9GqCL2IIHkDLsEc9HOyi3IalcZOUDEb1-8UEN-JLZvOTd6f6jErfZnh9qKAnvb93B76WM0FscsczIhLnJcfOzBV2geRE/s1600/DSC01453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ta3-Vcv1ZlBLbHqfxjHZiWmmnKZ2Wqjoxiwt9nD8QeCBHYv9GqCL2IIHkDLsEc9HOyi3IalcZOUDEb1-8UEN-JLZvOTd6f6jErfZnh9qKAnvb93B76WM0FscsczIhLnJcfOzBV2geRE/s400/DSC01453.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-44513475479158652742015-07-25T11:00:00.000+02:002015-07-25T11:11:39.542+02:00Cheesecake light ai mirtilliCon il caldo abbiamo voglia di un dolce fresco e gustoso. Oggi prepariamo una cheesecake ai mirtilli, alleggerendola un po'.<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
<br />
150g di yogurt bianco<br />
250g di philadelphia<br />
200g di biscotti secchi integrali<br />
50g di burro<br />
70g di zucchero di canna<br />
7g di agar agar<br />
Marmellata di mirtilli q.b.<br />
Mirtilli freschi q.b.<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziate tritando i biscotti e, subito dopo, uniteli al burro. Lavorate per qualche minuto e quindi stendete il composto sulla base di una teglia a cerniera.<br />
Mettete in frigo per 1 ora.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1najX5mjq-qdezpdW6wVY2ywY8Dc0gNw8iG0PBp913BSZa05piAG5N_AL9jZGWcuu8XUW3yso7dIYhN9JmponDDZF5NoBQtKif6FPYGtZhUJRZQYMKfKG2j6RkRU4ao_IdHtId3mxAOU/s1600/DSC01422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1najX5mjq-qdezpdW6wVY2ywY8Dc0gNw8iG0PBp913BSZa05piAG5N_AL9jZGWcuu8XUW3yso7dIYhN9JmponDDZF5NoBQtKif6FPYGtZhUJRZQYMKfKG2j6RkRU4ao_IdHtId3mxAOU/s400/DSC01422.JPG" width="400" /></a><br />
<br />
Preparate la crema montando la philadelphia con lo yogurt e lo zucchero.<br />
Sciogliete l'agar agar in poca acqua calda e, una volta raffreddato, aggiungetelo al composto e mescolate bene.<br />
<br />
Stendete la crema sullo strato di biscotti e rimettete in frigo per almeno 2 ore.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqsQhmCf6Dg7k0XnbiWYOJqZShFl-nYq5_gy7TAND_JdDZP_8iXsSXkpVBfvAjD8nu2gFm25nAFWKAKvJhYy1d5oYogcmI2oLgCPpE6Nfz7FrLVnwZuKZvWwMozwzxlLX8ZjZD5Bojk0/s1600/DSC01434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqsQhmCf6Dg7k0XnbiWYOJqZShFl-nYq5_gy7TAND_JdDZP_8iXsSXkpVBfvAjD8nu2gFm25nAFWKAKvJhYy1d5oYogcmI2oLgCPpE6Nfz7FrLVnwZuKZvWwMozwzxlLX8ZjZD5Bojk0/s400/DSC01434.JPG" width="400" /></a><br />
<br />
Prelevate la cheesecake dal frigo e versate sopra la marmellata e i mirtilli.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSvdj6PcyYj5RjX8q1qTaX2eY3ie2PDNoS-FDj0W8I6iAenF2HCsJETuEaDMd_3Bp6bsEXVOCIJMSGKiyJ2NY31sI28fLbe1vQQToUbLwRBJ15p-oc8u6Qtj4jH7AZXOakOTeGF140UI/s1600/DSC01440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSvdj6PcyYj5RjX8q1qTaX2eY3ie2PDNoS-FDj0W8I6iAenF2HCsJETuEaDMd_3Bp6bsEXVOCIJMSGKiyJ2NY31sI28fLbe1vQQToUbLwRBJ15p-oc8u6Qtj4jH7AZXOakOTeGF140UI/s400/DSC01440.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com2tag:blogger.com,1999:blog-4182452323029097340.post-30971811890635324302015-07-15T17:57:00.002+02:002015-07-15T18:04:35.971+02:00Frittata di patate e porriOggi vi propongo una ricetta salvacena! E' una frittata con patate e porri, semplice e saporita.<br />
Chi non dovesse avere i porri, potrà usare le cipolle ;)<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
<br />
4 uova<br />
1 porro<br />
3-4 patate medie<br />
olio EVO q.b.<br />
sale q.b.<br />
<br />
<br />
PROCEDIMENTO.<br />
<br />
Sbucciate e tagliate le patate a fettine tonde piuttosto sottili. Tagliate il porro a rondelle.<br />
<br />
Mettete patate e porro in una padella capiente con un filo d'olio e del sale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxBzX0kHEAYze_BcbaR5kQvx7oPoALw0k_q5_5f9MXN1W3BB7g_8PHzFjAv7BCA2-0C8g5eIGp2xKT-pK2ypn-qVtH6-p2rdIQZ80yq_XjaOzNNq-bPkqzG67QecceD99Ek3opqOq_yA/s1600/DSC01394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxBzX0kHEAYze_BcbaR5kQvx7oPoALw0k_q5_5f9MXN1W3BB7g_8PHzFjAv7BCA2-0C8g5eIGp2xKT-pK2ypn-qVtH6-p2rdIQZ80yq_XjaOzNNq-bPkqzG67QecceD99Ek3opqOq_yA/s400/DSC01394.JPG" width="400" /></a><br />
<br />
Coprite con un coperchio e fate cuocere per un quarto d'ora circa, mescolando di tanto in tanto.<br />
<br />
Trascorso il tempo indicato, le patate saranno cotte (assaggiatene una!) e i porri appassiti.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB7axiQ0xp9cfVVRNnA5MibfmqEfqtgXzxt8MTr9fLIvkIV1Nt_RXlGo-5DfVPJYyzjw9LjXCBFfI6jMesdYKgVzI2E1SNDQ7UdwSn4n8_tG4UJyRbmx3Dbugnaaw0JS4I1qgbe8x5zM/s1600/DSC01396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB7axiQ0xp9cfVVRNnA5MibfmqEfqtgXzxt8MTr9fLIvkIV1Nt_RXlGo-5DfVPJYyzjw9LjXCBFfI6jMesdYKgVzI2E1SNDQ7UdwSn4n8_tG4UJyRbmx3Dbugnaaw0JS4I1qgbe8x5zM/s400/DSC01396.JPG" width="400" /></a><br />
<br />
Aggiungete le uova sbattute e con l'aggiunta di un po' di sale.<br />
<br />
Dopo una decina di minuti girate la frittata e fate cuocere altri 5.<br />
<br />
Impiattate e...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH8ZKGhgOkU1uYPyUDcitFX7FQS-IH30U5NW_Rd166NBrVP1BKL54JE9vj5Ed6rt7xrc0YbCUlJcSMV1Si_hUVB2PW_zZznpOpySe0nlvecqzAj68L3F2l33tnb56sZlFje4y5LKD8cA/s1600/DSC01411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH8ZKGhgOkU1uYPyUDcitFX7FQS-IH30U5NW_Rd166NBrVP1BKL54JE9vj5Ed6rt7xrc0YbCUlJcSMV1Si_hUVB2PW_zZznpOpySe0nlvecqzAj68L3F2l33tnb56sZlFje4y5LKD8cA/s400/DSC01411.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com2tag:blogger.com,1999:blog-4182452323029097340.post-24881616380814929172015-07-14T10:32:00.002+02:002015-07-14T10:37:59.672+02:00Panzerotti al fornoEccoci con una ricetta golosa che farà tutti contenti: i panzerotti! Oggi li prepareremo al forno, ma per renderli ancora più buoni, li potrete friggere!<br />
E' una ricetta regalatami da una cara amica, che mi fa ritombare nel fresco delle cene estive sul balcone di casa sua, tanti anni fa.<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
(per circa 8-9 panzerotti)<br />
<br />
100 ml di acqua tiepida<br />
100 ml di latte tiepido<br />
1 Cucchiaio di olio EVO<br />
1 Cucchiaino di zucchero<br />
4 g di lievito di birra secco<br />
400 g di farina 0<br />
11 g di sale fino<br />
<br />
Per il ripieno:<br />
<br />
4-5 fette di caciocavallo (o scamorza)<br />
Passata di pomodoro q.b.<br />
Olio EVO q.b.<br />
Sale q.b.<br />
Qualche foglia di basilico<br />
Prosciutto cotto (facoltativo)<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Io li preparo con la macchina del pane, ma ovviamente, potrete farlo a mano o con una planetaria.<br />
<br />
Inserite gli ingredienti nell'ordine riportato in alto. Impostate il programma impasto e lievitazione (1 ora e venti circa).<br />
<br />
Prendete l'impasto e dividetelo in 8-9 palline e mettetele a lievitare per un'altra ora. Meglio se con una tazza d'acqua calda vicino e nel forno spento.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFuZAQjK97_wLez72IcDjmkrvQ3V2p8j54BUuuEUkKktZVFjzrFz2WPRXyiWf5bF_DMAlTRkkQ2koXVYW211y35YzcJe0SYQ2gcJF0h0aHuaFN-iwFbZE8KmNXyvBhepXP5kEOYzfQRg/s1600/DSC01348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFuZAQjK97_wLez72IcDjmkrvQ3V2p8j54BUuuEUkKktZVFjzrFz2WPRXyiWf5bF_DMAlTRkkQ2koXVYW211y35YzcJe0SYQ2gcJF0h0aHuaFN-iwFbZE8KmNXyvBhepXP5kEOYzfQRg/s400/DSC01348.JPG" width="400" /></a><br />
<br />
Trascorso questo tempo, le palline saranno ben lievitate.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13y3j_aq1FrrU_9K-SQAD9wM0EofIhU1H9TvYcbPZM0lKbLc9ng_2HV8jT951xCT6zCSRsa3h9h3RVO3GnNCc-m_pWzB6uaTBHAFSilhyDKkJjm94Wr3_psUISWnGwCmcIngc1pdCG10/s1600/DSC01364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13y3j_aq1FrrU_9K-SQAD9wM0EofIhU1H9TvYcbPZM0lKbLc9ng_2HV8jT951xCT6zCSRsa3h9h3RVO3GnNCc-m_pWzB6uaTBHAFSilhyDKkJjm94Wr3_psUISWnGwCmcIngc1pdCG10/s400/DSC01364.JPG" width="400" /></a><br />
<br />
Schiacciatele e riempitele con la passata, condita con un filo d'olio, il sale e il basilico, e il caciocavallo.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqTYRcgRMnC_GGhweDXFDy1Fc08mYT93XGzHEElvuxa2pLToOoWtJd5uJzSV1dxSDE7MTEqmOlNLEV55Kqtfr4dSWNLCBUAZfuxySVpmVic64SvXVJ0hz6GXwht8oonTa2voNl9PuDa8/s1600/DSC01367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqTYRcgRMnC_GGhweDXFDy1Fc08mYT93XGzHEElvuxa2pLToOoWtJd5uJzSV1dxSDE7MTEqmOlNLEV55Kqtfr4dSWNLCBUAZfuxySVpmVic64SvXVJ0hz6GXwht8oonTa2voNl9PuDa8/s400/DSC01367.JPG" width="400" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbKpnlQwzAVsmFARSUtPYwtF1Vq5aW0_Qkz91TaaX9Smm4dpDjgQ29-zFMzn-bhKyTBrsbM7OxDfRZ7XAuwWqOQ-YHm9S9NvCgTEDiS_H2KbnKCPOMm1xkwqi_o-CyhVTpnIyooJnwf4/s1600/DSC01371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbKpnlQwzAVsmFARSUtPYwtF1Vq5aW0_Qkz91TaaX9Smm4dpDjgQ29-zFMzn-bhKyTBrsbM7OxDfRZ7XAuwWqOQ-YHm9S9NvCgTEDiS_H2KbnKCPOMm1xkwqi_o-CyhVTpnIyooJnwf4/s400/DSC01371.JPG" width="400" /></a><br />
<br />
Infornate in forno caldo (al massimo) per una ventina di minuti circa, regolatevi ad occhio, quando saranno dorati, sono pronti!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU7ZpV-LdNYuOfG4YgtPOchVM2wEVTXNlP8yCBTdNUPG_WgA1GneWKEynEh7-eWHk9DzGDhL7txSet6OiNkgQ_kPu2YZRwjOxCh7Xrc_3eYDDTkyn1oKHTHtJMaqIZuwBtUykOHZubpw/s1600/DSC01381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU7ZpV-LdNYuOfG4YgtPOchVM2wEVTXNlP8yCBTdNUPG_WgA1GneWKEynEh7-eWHk9DzGDhL7txSet6OiNkgQ_kPu2YZRwjOxCh7Xrc_3eYDDTkyn1oKHTHtJMaqIZuwBtUykOHZubpw/s400/DSC01381.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-51250988049896311282015-07-06T10:58:00.001+02:002015-07-06T11:00:04.387+02:00Insalata di riso venereL'estate incalza e la voglia di cucinare è sempre meno? Basta preparare piatti freschi e gustosi, un piatto su tutti: l'insalata di riso. Per dare un tocco particolare e un sapore marcato utilizzeremo il riso venere. Poco usato, esso è ricco di proprietà benefiche come il calcio e le vitamine B, B3 e C.<br />
Io condisco l'insalata di riso con mozzarella, pomodorini, mais, sgombro, tanto basilico e un filo d'olio. Voi divertitevi a personalizzarla!<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
160 g di Riso venere<br />
1 Mozzarella<br />
1 Pomodoro da insalata medio o una dozzina di pomodorini<br />
1 Scatoletta di mais<br />
1 Scatoletta di sgombro sott'olio<br />
Qualche foglia di basilico<br />
Sale q.b.<br />
Olio EVO<br />
<br />
PROCEDIMENTO:<br />
<br />
Mettete a cuocere il riso in acqua bollente salata, il riso venere avrà 45 min. di cottura se non precotto e 18 circa se precotto.<br />
<br />
Nel frattempo tagliate la mozzarella a cubetti, fate lo stesso con il pomodoro a cubetti e salatelo e mettete entrambi a sgocciolare.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGa6_9kcDymHhrhVJY_ThgXg3KDnGxaqXRUCg4sA8JrGK_bFqKS46N4LYY0PBs0LK_ZeEyGwCx0MfcR8xZS7lhXVLJcr2_ipSszZ9Hh-jIlxukoHsr4DjVrJ1F6MkaGYU_dfV4-C922k/s1600/DSC01334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGa6_9kcDymHhrhVJY_ThgXg3KDnGxaqXRUCg4sA8JrGK_bFqKS46N4LYY0PBs0LK_ZeEyGwCx0MfcR8xZS7lhXVLJcr2_ipSszZ9Hh-jIlxukoHsr4DjVrJ1F6MkaGYU_dfV4-C922k/s400/DSC01334.JPG" width="400" /></a><br />
<br />
Una volta cotto, lasciate raffreddare il riso in uno scolapasta e quindi conditelo con tutti gli ingredienti.<br />
<br />
Io condisco solo con un filo d'olio, se avrete piacere, aggiungete un po' di maionese.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCcuEsL0-NekDkUqZP70t1Q2lQQwU9bDJMGGTk3DNCzmA-tEAryPMEOk5HDThqAD5sv7PMUkNeZzlZaVBXs3itk5xiCJEHKPjiuzmH6_MpaI19Y7gyiNs_eAy5vpf20IREZ56Vh3IO9U/s1600/DSC01280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCcuEsL0-NekDkUqZP70t1Q2lQQwU9bDJMGGTk3DNCzmA-tEAryPMEOk5HDThqAD5sv7PMUkNeZzlZaVBXs3itk5xiCJEHKPjiuzmH6_MpaI19Y7gyiNs_eAy5vpf20IREZ56Vh3IO9U/s400/DSC01280.JPG" width="400" /></a><br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com1tag:blogger.com,1999:blog-4182452323029097340.post-79183024880263549542015-06-12T18:50:00.004+02:002015-06-12T19:29:29.667+02:00Tarte tatin salata ai pomodori, senza burroPrepariamo una variante salata della famosa torta francese, la torta "rovesciata" alle mele.<br />
<div>
La nostra è una versione <span style="text-align: center;">salata buonissima e, come al solito, rivisitata in chiave light.</span><br />
<div>
L'impasto che realizzeremo, infatti, non conterrà il burro, come avviene solitamente per la pasta frolla o brisée, ma del formaggio spalmabile.</div>
<div>
<br /></div>
<div>
Vediamo cosa ci serve:</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
INGREDIENTI:</div>
<div>
<br /></div>
<div>
100 g di formaggio spalmabile</div>
<div>
1 uovo</div>
<div>
200 g di farina 0</div>
<div>
1 cucchiaino di sale fino</div>
<div>
6-8 pomodori costoluti</div>
<div>
2 cucchiaini di zucchero di canna</div>
<div>
Basilico q.b.</div>
<div>
Olio EVO q.b.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
PROCEDIMENTO:</div>
<div>
<br /></div>
<div>
Iniziate preparando l'impasto. Unite la farina, il formaggio e l'uovo. Amalgamate bene ed aggiungete il sale.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwV0XYLM_2nvT5lWXkaIS8PXpYt2l9mdaT1U1RIbSd-Zccc-sCO7pD0i7WFLI_vQt6HlWqbVvcPDm0teD2FaugZ6NXrHJZBm_2vZSrGvuU4lY669-VQZSE4Gb3Zp_S_zz_SLQe3KgcfQ/s1600/DSC01234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwV0XYLM_2nvT5lWXkaIS8PXpYt2l9mdaT1U1RIbSd-Zccc-sCO7pD0i7WFLI_vQt6HlWqbVvcPDm0teD2FaugZ6NXrHJZBm_2vZSrGvuU4lY669-VQZSE4Gb3Zp_S_zz_SLQe3KgcfQ/s400/DSC01234.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
A questo punto impastate fino ad ottenere un composto omogeneo.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw2gMRmc6t4Z7BpXme-OlScni9PyYBck7kkaXwQx3Yl7XBRcgdvMnBg9o_7NPZqOC135_OOfJVc1ow8tkZA46-XLziWAic8gWnGY0DQl_QuzL9qsrhyphenhyphen04y7VLQkxJg-5aaXFgKKWcl1A/s1600/DSC01237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw2gMRmc6t4Z7BpXme-OlScni9PyYBck7kkaXwQx3Yl7XBRcgdvMnBg9o_7NPZqOC135_OOfJVc1ow8tkZA46-XLziWAic8gWnGY0DQl_QuzL9qsrhyphenhyphen04y7VLQkxJg-5aaXFgKKWcl1A/s400/DSC01237.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Coprite con della pellicola e mettete in frigo per una ventina di minuti.</div>
<div>
<br /></div>
<div>
Nel frattempo, tagliate i pomodori e metteteli in padella con un filo d'olio.</div>
<div>
Dopo una decina di minuti, aggiungete lo zucchero di canna. </div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ESrXJGkzQR4PPTSMWpgf4XqF1vIUIRmTYDoPTNnJkOoZgBxdB_SHtJXJS3NFEiZi9FiRby4rEJJBcF5TySDYNlEZh344DTmTVL-pKKnCaV7nXb2lHXl1hCzl2CeLJ5kJr1JihDV_Abw/s1600/DSC01250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ESrXJGkzQR4PPTSMWpgf4XqF1vIUIRmTYDoPTNnJkOoZgBxdB_SHtJXJS3NFEiZi9FiRby4rEJJBcF5TySDYNlEZh344DTmTVL-pKKnCaV7nXb2lHXl1hCzl2CeLJ5kJr1JihDV_Abw/s400/DSC01250.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Fate asciugare bene i pomodori a fuoco vivo per un quarto d'ora.</div>
<div>
Aggiungete il basilico spezzettato a mano.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkxMU17R4uvo167JPyfuEVkY4CQy4kEF9EtqeYGC_meMaEUHhiVfptkt4Y1Yqlp4AU4aU82qPUP5MWaKmIKUBYN6pYOnTQDkpPxDsPZyBKfCE9_HKQ5ueCOkaDgXPhLz8LnGhhun9n5E/s1600/DSC01254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkxMU17R4uvo167JPyfuEVkY4CQy4kEF9EtqeYGC_meMaEUHhiVfptkt4Y1Yqlp4AU4aU82qPUP5MWaKmIKUBYN6pYOnTQDkpPxDsPZyBKfCE9_HKQ5ueCOkaDgXPhLz8LnGhhun9n5E/s400/DSC01254.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Prendete l'impasto dal frigo e stendetelo tra due fogli di carta forno.</div>
<div>
<br /></div>
<div>
Posizionate i pomodori con il lato bombato verso il basso!</div>
<div>
<br /></div>
<div>
Io uso una padella con il manico removibile, così posso direttamente coprire i pomodori con l'impasto e mettere in forno. </div>
<div>
Se non disponete di una padella come la mia, mettete i pomodori in una teglia e copriteli con l'impasto.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrs1JBXSjb9Q1tDMK2-yFaL5z-ylXnbNoBWa0Tf1amdcRTP5HN3m3R-giOVviNS9oWPwWmYjiXpJ1wv6FH0DNerIYsHooonj_NssJfWQhucGldUKpYhN_6ShY-pzXP_d0516Sx5MInrw/s1600/DSC01257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrs1JBXSjb9Q1tDMK2-yFaL5z-ylXnbNoBWa0Tf1amdcRTP5HN3m3R-giOVviNS9oWPwWmYjiXpJ1wv6FH0DNerIYsHooonj_NssJfWQhucGldUKpYhN_6ShY-pzXP_d0516Sx5MInrw/s400/DSC01257.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Forate con i rebbi di una forchetta ed infornate in forno caldo a 180° per circa 30 min.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNRaHf0kH5HezkNyTxBIREHCZHzGirCP7NWAfwCm4Rxwc7jJzko_BBFhnEpwHLGhnra2bhcHJc5m1J5eBfywZK3MBEfbZi9MXiweF-aKbqQUKEmLch-PFT7acUOO95XWcj77zfmfxJnU/s1600/DSC01260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNRaHf0kH5HezkNyTxBIREHCZHzGirCP7NWAfwCm4Rxwc7jJzko_BBFhnEpwHLGhnra2bhcHJc5m1J5eBfywZK3MBEfbZi9MXiweF-aKbqQUKEmLch-PFT7acUOO95XWcj77zfmfxJnU/s400/DSC01260.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Una volta cotta, capovolgete la torta e impiattate!</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQncG0s2NaQtdQEmiOBVMEugwtnZLXtYmKn9odhnXzcG_vkCvqqFNl9thwmx-FVXb8FWnqSHW2ObQ7HSovwVKoqU6ZQ7TVarlznmzMDGbF00dhVnEXsme6R_lZrNcG1rBr9fGnIzvhMw/s1600/DSC01267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQncG0s2NaQtdQEmiOBVMEugwtnZLXtYmKn9odhnXzcG_vkCvqqFNl9thwmx-FVXb8FWnqSHW2ObQ7HSovwVKoqU6ZQ7TVarlznmzMDGbF00dhVnEXsme6R_lZrNcG1rBr9fGnIzvhMw/s400/DSC01267.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
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Buon appetito!</div>
</div>
ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-48312901923949992952015-06-11T21:26:00.000+02:002015-09-13T20:28:56.546+02:00Polpettone profumato al timoVoglia di un secondo semplice e profumato? Mettiamo tutto in forno e via: Polpettone tradizionale, profumato al timo.<br />
Vediamo cosa ci serve:<br />
<br />
<br />
INGREDIENTI:<br />
(per 2 o 3 persone)<br />
<br />
350 g di carne tritata di manzo<br />
100 g di mollica di pane (circa)<br />
1 uovo<br />
Sale q.b.<br />
Timo q.b.<br />
1 spicchio d'aglio (opzionale)<br />
2 cucchiai di pan grattato<br />
Olio EVO q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Unite la carne macinata, il pane e le uova in una ciotola. Mescolate bene.<br />
Aggiungete l'aglio (tritatelo finemente) il sale ed il timo.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZJ82_cw29-aqqxjO4vAGDnRSgefqMnjFPnZwR5tWZprldm6CQh6NA-wzT9EeAh2E6COeS4SFIYpEiCVDENK_vjVbZWNBF8tP5EJBYhgbvMBJy0k7mR-kpEv1MfFZZdkUyHxiMzHBCmk/s1600/DSC01216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZJ82_cw29-aqqxjO4vAGDnRSgefqMnjFPnZwR5tWZprldm6CQh6NA-wzT9EeAh2E6COeS4SFIYpEiCVDENK_vjVbZWNBF8tP5EJBYhgbvMBJy0k7mR-kpEv1MfFZZdkUyHxiMzHBCmk/s400/DSC01216.JPG" width="400" /></a><br />
<br />
Date la forma al polpettone ed impanatelo con il pan grattato.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB3GGjzCZvlCTDC0f1ZXrcpmK4iJ4E91YyNu5QdclazdJFbmE_-lP1u8-Re3pE9wxVXs4xfzMQyGLHe4cuuzUYZm67DPwK_4fJpJms0yRqROJCloTq0u1sGKdVD08LM8CM69G7F_a7eA/s1600/DSC01220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB3GGjzCZvlCTDC0f1ZXrcpmK4iJ4E91YyNu5QdclazdJFbmE_-lP1u8-Re3pE9wxVXs4xfzMQyGLHe4cuuzUYZm67DPwK_4fJpJms0yRqROJCloTq0u1sGKdVD08LM8CM69G7F_a7eA/s400/DSC01220.JPG" width="400" /></a><br />
<br />
Adagiatelo in una teglia con della carta forno e versatevi un po' d'olio. Aggiungete un ulteriore rametto di timo per dare ancora più profumo.<br />
<br />
Infornate e cuocete a 180° per circa 35-40 minuti, girandolo dopo 20 min.<br />
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<br /></div>
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-60286138081986718532015-06-01T09:54:00.001+02:002015-06-01T09:54:45.248+02:00Plumcake alle mele con latte di soiaOggi una ricetta buonissima e pensata per tutte le persone allergiche al latte e ai derivati.<br />
Prepariamo un plumcake super soffice con il latte di soia e le mele.<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
<br />
3 uova<br />
150 g di zucchero di canna<br />
170 g di latte di soia tiepido<br />
40 g di olio EVO<br />
300 g di farina 0<br />
1 bustina di lievito chimico per dolci<br />
1 mela (io ho scelto una Pink lady)<br />
1/2 limone<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Sbattete le uova con lo zucchero per circa 5 min.<br />
<br />
Unite il latte e continuate a mescolare energicamente.<br />
<br />
A questo punto unite l'olio a filo.<br />
<br />
Setacciate la farina ed il lievito ed incorporate al composto in due volte.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx6pU3iH40cmtuvPtv13P6xTSgceOSEc_jCcmfE-udkLF54pc4CjqvhkSCIp9C4RyTzu2KPHqxffO81nzBpykItEskmoca_687sfSxDY99C9qwcox6ljbB6I2__f4W0YQ7P2Xw2_SgGk/s1600/DSC01145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIx6pU3iH40cmtuvPtv13P6xTSgceOSEc_jCcmfE-udkLF54pc4CjqvhkSCIp9C4RyTzu2KPHqxffO81nzBpykItEskmoca_687sfSxDY99C9qwcox6ljbB6I2__f4W0YQ7P2Xw2_SgGk/s400/DSC01145.JPG" width="400" /></a><br />
<br />
Mescolate bene, ma delicatamente.<br />
<br />
Tagliate la mela a spicchi sottili e spruzzatevi sopra il succo del limone.<br />
<br />
Disponete uno strato di mele nello stampo e versatevi metà del composto.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyaMC8uYfbBe_efRP0ZTT_kAmTKHT88633TePd7N9UsTx8TDGrkLugU-0DXto3hXYRDfePNzx4NOROr8YoVRKvieGLpmZgaKX-lBBmox9JsUMHv6pS_Uw1DVjcEv4trK6WSyLK-Reowc/s1600/DSC01158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyaMC8uYfbBe_efRP0ZTT_kAmTKHT88633TePd7N9UsTx8TDGrkLugU-0DXto3hXYRDfePNzx4NOROr8YoVRKvieGLpmZgaKX-lBBmox9JsUMHv6pS_Uw1DVjcEv4trK6WSyLK-Reowc/s400/DSC01158.JPG" width="400" /></a><br />
<br />
Fate un altro strato di mele e ricoprite con il resto del composto.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMHfvH0JlOrISvyhsFAeAIqgJhMgaPQxyLcGMq3vS7ZB_LpvibzQTut1SyjgskHfep1b5OQdiJtZPOO2LnL5n4DofTMIHjg7w3gALTcIGaPTiZQPKPg3F932Iquxinzn7Jj6g-PWD1-o/s1600/DSC01165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMHfvH0JlOrISvyhsFAeAIqgJhMgaPQxyLcGMq3vS7ZB_LpvibzQTut1SyjgskHfep1b5OQdiJtZPOO2LnL5n4DofTMIHjg7w3gALTcIGaPTiZQPKPg3F932Iquxinzn7Jj6g-PWD1-o/s400/DSC01165.JPG" width="400" /></a><br />
<br />
Prima di infornare, mettete un po' di zucchero sulla superficie del plumcake.<br />
<br />
Infornate in forno statico a 170° per circa 50 min. Fate sempre la prova stecchino!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgHdQfkaMAVhM3kmQE0wQtazbTrNpbMLSgnLhRCgvqX45aITPn02Z7ZBVANtlnpIpa7V-TwbrsuWkov7PgqiElf0X_WCNerVqfimsL4hNeEwH8fSltJdTV4P2MjVvpxg-jC_yjBKoIFM/s1600/DSC01183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgHdQfkaMAVhM3kmQE0wQtazbTrNpbMLSgnLhRCgvqX45aITPn02Z7ZBVANtlnpIpa7V-TwbrsuWkov7PgqiElf0X_WCNerVqfimsL4hNeEwH8fSltJdTV4P2MjVvpxg-jC_yjBKoIFM/s400/DSC01183.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-33177242348379546482015-05-27T10:49:00.000+02:002015-05-27T10:51:34.022+02:00Pane con farina di segaleOggi prepariamo un pane profumato e salutare: il pane nero, con farina di segale!<br />
La segale è ricca di vitamine e sali minerali, favorisce la funzionalità intestinale e, grazie alla presenza della niacina, vitamina B3, aiuta a combattere il colesterolo, fluidificando il sangue.<br />
Noi procediamo con la macchina del pane ed inforneremo in forno tradizionale, ma, come al solito, potrete procedere a mano, o con la planetaria.<br />
Potrete arricchirlo con semi di lino, di sesamo, o anche con le noci.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
<br />
400 g di farina di segale<br />
100 g di farina 0<br />
350 ml di acqua tiepida circa<br />
1 cucchiaio di olio EVO<br />
15 g di sale fino<br />
3 gr di lievito di birra secco<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziamo come sempre, sciogliendo il lievito nell'acqua e aggiungendo un filo d'olio.<br />
<br />
Quindi iniziamo ad aggiungere le farine e in ultimo il sale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjepwObRsotpr8q-gAcxMFv41VoM2RJ7pWMvqG6y0l-pFPCLd_sDX5ht1A_9w_LG-SRO7vBeFqPmpAEKKw8tLLtdO6TO36o9DWkQ2d8biMCD_yg0NatlwqnA5vSv_bUHQ2RrIxCRiVNXA/s1600/DSC01110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjepwObRsotpr8q-gAcxMFv41VoM2RJ7pWMvqG6y0l-pFPCLd_sDX5ht1A_9w_LG-SRO7vBeFqPmpAEKKw8tLLtdO6TO36o9DWkQ2d8biMCD_yg0NatlwqnA5vSv_bUHQ2RrIxCRiVNXA/s400/DSC01110.JPG" width="400" /></a><br />
<br />
Avviate il programma di impasto e lievitazione. Durante l'impasto verificate che l'acqua sia abbastanza, altrimenti aggiungetene un altro po'.<br />
<div>
<br /></div>
Al termine, o se procedete a mano, dopo un'ora e mezza circa, lo togliamo dal cestello, gli diamo la forma desiderata e lo rimettiamo a lievitare per 40 min.<br />
<br />
Al termine il pane sarà ben lievitato, effettuiamo i tagli con un coltello ben affilato o con un taglierino e spruzziamo sulla superficie del pane dell'acqua.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVm28r6GRlkivFMP0aI_0jQX0EUZHfwCfsu4N3mDwJAuJy15VoZ0yJv9T_j6klBelut0VbufDUdLl6Q_xd1d1R5GVPNlzdcYLTaxpkX8civiQicaeAknly10gjCyoYUYvfj75HHxnJeZQ/s1600/DSC01129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVm28r6GRlkivFMP0aI_0jQX0EUZHfwCfsu4N3mDwJAuJy15VoZ0yJv9T_j6klBelut0VbufDUdLl6Q_xd1d1R5GVPNlzdcYLTaxpkX8civiQicaeAknly10gjCyoYUYvfj75HHxnJeZQ/s400/DSC01129.JPG" width="400" /></a><br />
<br />
Inforniamo in forno caldo a 230°, e dopo 15 min abbassiamo a 200°.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsc0sxS4MVfzavbanySeYGp8-cEaBCzZ7ni2m6vsj9d-QBRjmi3oe3E611YGVMUbimABv1h14c5HGpOpQbNn4twgjCMcm0-JvbuMnMIlZac2hDislUhW2qYzTnXznWy2acYt8pNwhD4c/s1600/DSC01134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsc0sxS4MVfzavbanySeYGp8-cEaBCzZ7ni2m6vsj9d-QBRjmi3oe3E611YGVMUbimABv1h14c5HGpOpQbNn4twgjCMcm0-JvbuMnMIlZac2hDislUhW2qYzTnXznWy2acYt8pNwhD4c/s400/DSC01134.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-22941456181528487872015-05-23T13:49:00.001+02:002015-05-23T13:54:26.702+02:00Polpette di ricottaOggi vi propongo una ricetta tipica della Calabria e della Sicilia: le polpette di ricotta al sugo.<br />
E' un piatto veramente semplice da preparare e allo stesso tempo particolare e poco noto.<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
(per 2 persone, 6 polpette)<br />
<br />
Per le polpette:<br />
<br />
200 g di ricotta di mucca<br />
Una fetta di pane ammollato nell'acqua<br />
1 uovo<br />
Un paio di cucchiai di pangrattato<br />
Qualche foglia di menta (molti mettono il prezzemolo)<br />
Pepe nero q.b.<br />
Formaggio grattugiato q.b. (io non lo metto)<br />
<br />
Per i sugo:<br />
<br />
300 ml di passata di pomodoro<br />
Olio EVO q.b.<br />
Sale q.b.<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziate a fare il sugo, mettendo la passata in una pentola abbastanza capiente, con un filo d'olio ed un pizzico di sale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifv_DbGKcVGeZ4A3PUizP90YCjRVATkepZBjg5xkyRTmRWN8tkglY4yEs7t1FVGoXwBOJqi5cN00MtY_TMhj7QX0_WMsSU11LDdwWwmUZeaQZselMXvmoD9sSVtGH2siy1zcPK3hxP34A/s1600/DSC01062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifv_DbGKcVGeZ4A3PUizP90YCjRVATkepZBjg5xkyRTmRWN8tkglY4yEs7t1FVGoXwBOJqi5cN00MtY_TMhj7QX0_WMsSU11LDdwWwmUZeaQZselMXvmoD9sSVtGH2siy1zcPK3hxP34A/s400/DSC01062.JPG" width="400" /></a><br />
<br />
Nel frattempo iniziate a preparare le polpette. Setacciate la ricotta (che avrete scolato per bene) e mettetela in una ciotola con un uovo, la menta tritata, un po' di pepe nero, il pane che avrete strizzato e un pizzico di sale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAbUvbRFHDYE7kSK4OziRG9slcX7GNN9PwPilRfjovxrpn9DDCW6t1vqrp6D5JebTS2iZpI_bNK4RYeu9199zJIPw-scTJcqwub5IWpkSbvesH8lHqlUJ1Up-XPb5FTVvbk4dhXhTEPM/s1600/DSC01069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAbUvbRFHDYE7kSK4OziRG9slcX7GNN9PwPilRfjovxrpn9DDCW6t1vqrp6D5JebTS2iZpI_bNK4RYeu9199zJIPw-scTJcqwub5IWpkSbvesH8lHqlUJ1Up-XPb5FTVvbk4dhXhTEPM/s400/DSC01069.JPG" width="400" /></a><br />
<br />
<br />
Amalgamate il tutto e, se necessario, aggiungete il pangrattato.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6fbnWgSIAI9xT_VDBAE6csvM54mVsnqdiSwSVKTDwCHdGfAcW41g6THwAKjM3xwGSf5Z-vWAKmQ_-Mikp3VdOMK26JG_hkSaVSXx_Vt1trEYDSqPmpw1nEMj671DoPkH6LHTvrpmstA/s1600/DSC01075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6fbnWgSIAI9xT_VDBAE6csvM54mVsnqdiSwSVKTDwCHdGfAcW41g6THwAKjM3xwGSf5Z-vWAKmQ_-Mikp3VdOMK26JG_hkSaVSXx_Vt1trEYDSqPmpw1nEMj671DoPkH6LHTvrpmstA/s400/DSC01075.JPG" width="400" /></a><br />
<br />
Formate le polpette e mettetele nel sugo.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD9MSbH43QO_xzBVHv-InuDS74JEzuyGp1ChD_1-cxzk85WThcQ8obHXDJkubsDxDLh4wsItP6e3C1VaOeMNimBx6A1zfhAv_SIgVYnjdeU19tKXXQZg04_anLB0V6-RIchZ-9Hyw7RI/s1600/DSC01077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD9MSbH43QO_xzBVHv-InuDS74JEzuyGp1ChD_1-cxzk85WThcQ8obHXDJkubsDxDLh4wsItP6e3C1VaOeMNimBx6A1zfhAv_SIgVYnjdeU19tKXXQZg04_anLB0V6-RIchZ-9Hyw7RI/s400/DSC01077.JPG" width="400" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQydMBuuGpYgCG9TqPEluMlTEnN51f_llE-L2MHufOogXf4HP8f7cLZb2pp7vqBhssGaJWMQFEK-lB8O6EpJs9AJwIgFTM5kJZUV9zw5VRdsO31dVuMHGz32NSIb4BVhWW2_dmXuyAbj8/s1600/DSC01087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQydMBuuGpYgCG9TqPEluMlTEnN51f_llE-L2MHufOogXf4HP8f7cLZb2pp7vqBhssGaJWMQFEK-lB8O6EpJs9AJwIgFTM5kJZUV9zw5VRdsO31dVuMHGz32NSIb4BVhWW2_dmXuyAbj8/s400/DSC01087.JPG" width="400" /></a><br />
<br />
Fate andare per circa 10-15 min. e impiattate!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirai9YK0c0vpDGn-k2e93C3HdYyhJnYbB75cufx_KEPWP2HBoqtD_FmDMzRR3EnLA3VVFka6WOcBKVduV-yQUNWUx3wDdhXodK-EzWUiXBygLHm6UjnNtyi444OryI1pSdUiglEP2dAAc/s1600/DSC01103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirai9YK0c0vpDGn-k2e93C3HdYyhJnYbB75cufx_KEPWP2HBoqtD_FmDMzRR3EnLA3VVFka6WOcBKVduV-yQUNWUx3wDdhXodK-EzWUiXBygLHm6UjnNtyi444OryI1pSdUiglEP2dAAc/s400/DSC01103.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0tag:blogger.com,1999:blog-4182452323029097340.post-84359519111007133602015-05-19T19:06:00.000+02:002015-05-19T19:09:05.574+02:00Peperoni ripieni di cous cousOggi vi propongo una ricetta fresca e saporita! Si tratta dei peperoni al forno, ripieni di cous cous.<br />
E' un piatto perfetto per le stagioni calde, ideale per un buffet, buono anche freddo!<br />
<br />
Vediamo cosa ci serve.<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
2 peperoni (meglio se di due colori diversi)<br />
Una dozzina di pomodorini<br />
Un paio di filetti di acciughe sott'olio<br />
Basilico q.b.<br />
Olio q.b.<br />
Sale q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Lavate i peperoni e tagliateli in due. Tenete da parte un lato di ogni peperone e mettete i due restanti su una teglia ricoperta da carta forno con un filo d'olio.<br />
Cuocete in forno per circa 20 min a 200°.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3J2WGy7FWaNcMkxnvZDxFF647KQAHNU9O9RaxR6F1HrykWJpPg5I8mbA6rOsKEa9WXj7sL_5U7tHsW23Ev17w1jEtegxw7aMzcGFaDyZ3Dgyk21VTDPw15Z51gOuXqhYyJDagm7GJ5kI/s1600/DSC01014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3J2WGy7FWaNcMkxnvZDxFF647KQAHNU9O9RaxR6F1HrykWJpPg5I8mbA6rOsKEa9WXj7sL_5U7tHsW23Ev17w1jEtegxw7aMzcGFaDyZ3Dgyk21VTDPw15Z51gOuXqhYyJDagm7GJ5kI/s400/DSC01014.JPG" width="400" /></a><br />
<br />
Tagliate le parti restanti dei peperoni a cubetti e cuocete in padella con un filo d'olio ed un pizzico di sale per circa dieci minuti.<br />
<br />
Aggiungete i pomodorini, anch'essi tagliati a cubetti e salate leggermente.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBm8MFhGJYMhqdalc-cg5g9gn1e0Se_iC3ISPUbhGuAH0a8qHgjhEFsBZWCJo5-CmDFS3etZ6AdaMSpfSTpsPHDZp-_SEV14rjr9vKERu5s-812dExNBLz7m4_TUsW7Rnl3Npi4_wuoyk/s1600/DSC01028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBm8MFhGJYMhqdalc-cg5g9gn1e0Se_iC3ISPUbhGuAH0a8qHgjhEFsBZWCJo5-CmDFS3etZ6AdaMSpfSTpsPHDZp-_SEV14rjr9vKERu5s-812dExNBLz7m4_TUsW7Rnl3Npi4_wuoyk/s400/DSC01028.JPG" width="400" /></a><br />
<br />
Profumate con tanto basilico!<br />
<div>
<br /></div>
Fate andare a fuoco medio per altri 5 min.<br />
In ultimo aggiungete i filetti di acciughe.<br />
<br />
Nel frattempo cuocete il cous cous, come nella ricetta del <a href="http://ladradiricette.blogspot.fr/2014/01/cous-cous-di-verdure-modo-mio.html">Cous cous di verdure a modo mio</a>.<br />
<br />
Unite il cous cous e le verdure cotte.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TwCyZappUWb_bdKpeDpRyAmo6sRTzp4Y4WlXuau3hMUlqQzvtNj9RGy1US06oDnAzx3MkAaoqYecsxrKLxYRsFtdWsDKgBTstpxOp9ciSsKhvg8A0ACaujJwNCXO6aVDf3joZyPIwPk/s1600/DSC01045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TwCyZappUWb_bdKpeDpRyAmo6sRTzp4Y4WlXuau3hMUlqQzvtNj9RGy1US06oDnAzx3MkAaoqYecsxrKLxYRsFtdWsDKgBTstpxOp9ciSsKhvg8A0ACaujJwNCXO6aVDf3joZyPIwPk/s400/DSC01045.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Prendete i peperoni dal forno.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TElvbOZoGGzk8j55kI1hpgM-zHiWkxBFgB7N2gX5F8s7ryeUrNsFIyHjVwkujEO7mwIwOznsLmHKVPWF2-Ds6-qvLPDuUDcgpJe_0OJWBsKezyqfufrdrcHldJVrRRNpRNbg3HtNuQA/s1600/DSC01043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TElvbOZoGGzk8j55kI1hpgM-zHiWkxBFgB7N2gX5F8s7ryeUrNsFIyHjVwkujEO7mwIwOznsLmHKVPWF2-Ds6-qvLPDuUDcgpJe_0OJWBsKezyqfufrdrcHldJVrRRNpRNbg3HtNuQA/s400/DSC01043.JPG" width="400" /></a><br />
<br />
Riempiteli con il cous cous e...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_uMpWaOLlvobBPoUsFnO5QdKYOEBGybK1O-uCu21K2GJRHDCywILUOV46GAFZWu1bYMUhVXv1iZPt7q9cANg9Fb1M_hBq3g7iMd5GvSdfhSGiMWObeqGrtkGIS_TAwISpoeK3hAKX1Q/s1600/DSC01050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_uMpWaOLlvobBPoUsFnO5QdKYOEBGybK1O-uCu21K2GJRHDCywILUOV46GAFZWu1bYMUhVXv1iZPt7q9cANg9Fb1M_hBq3g7iMd5GvSdfhSGiMWObeqGrtkGIS_TAwISpoeK3hAKX1Q/s400/DSC01050.JPG" width="400" /></a><br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com4tag:blogger.com,1999:blog-4182452323029097340.post-78768883511140954632015-05-18T11:00:00.002+02:002015-05-18T11:01:13.161+02:00Orecchiette con bottarga e pomodoriniPrepariamo un primo velocissimo e saporito: Orecchiette con bottarga di tonno e pomodorini.<br />
La bottarga è un'eccellenza italiana. Viene prodotta prevalentemente in Sardegna, Toscana, Calabria e Sicilia. E' costituita da uova di tonno, o di muggine, essiccate e salate. Ha un gusto deciso e marcato.<br />
E' una ricetta perfetta per un pranzo veloce, magari con ospiti inaspettati!<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
160 g di pasta<br />
Una dozzina di pomodorini<br />
3 cucchiai di bottarga di tonno grattugiata<br />
Olio EVO q.b.<br />
Basilico q.b.<br />
Sale q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Mettete l'acqua a bollire, salate e calate la pasta.<br />
Soffriggete i pomodorini con un filo d'olio e un pizzico di sale.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAn3fRrDEnpxxkHor3VvBzUZNrcqg9lcMARGcJF3RS4mUnINTJuNayRoHRQ-iOP9yJLUluzK98WS8V5N3LuF-PJmQpb6JpA7F_jHbLQKjgcGe6L-vjpJO7nc04x7aCZ7F8QYgSYGnasVg/s1600/DSC00985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAn3fRrDEnpxxkHor3VvBzUZNrcqg9lcMARGcJF3RS4mUnINTJuNayRoHRQ-iOP9yJLUluzK98WS8V5N3LuF-PJmQpb6JpA7F_jHbLQKjgcGe6L-vjpJO7nc04x7aCZ7F8QYgSYGnasVg/s400/DSC00985.JPG" width="400" /></a><br />
<br />
Scolate la pasta al dente e mettetela nella padella con i pomodorini. Grattugiate la bottarga.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-t9dMJsilAwQr0tulRG22QrzM0Z_wacj7FIfo2TSFR0n4TsiBiLpNEC6PgMDoudIo4XqdJHjMF1I8ZbCLni9mb6M6-JyDmCR2w1gGxvhlTbEMhRDGQqIndTemSslQPYTImllx2vNCJI/s1600/DSC00987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-t9dMJsilAwQr0tulRG22QrzM0Z_wacj7FIfo2TSFR0n4TsiBiLpNEC6PgMDoudIo4XqdJHjMF1I8ZbCLni9mb6M6-JyDmCR2w1gGxvhlTbEMhRDGQqIndTemSslQPYTImllx2vNCJI/s400/DSC00987.JPG" width="400" /></a><br />
<br />
Amalgamate il tutto. Aggiungete un filo d'olio.<br />
Aggiungete il basilico ed impiattate!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnd6h8zbYAKNDF-L2R5C5D-qrFiG9vF5Q4MS7Pl5XwGlG7Du-FRacYE2JeO1wStpYrzfgeBaLw_3_NZZ0gtQXBic2sL3OLWgK3-5LMV6R6NTM2la0gMd8HAm0nPwQzF7JNJrvrKqmNFg/s1600/DSC00994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnd6h8zbYAKNDF-L2R5C5D-qrFiG9vF5Q4MS7Pl5XwGlG7Du-FRacYE2JeO1wStpYrzfgeBaLw_3_NZZ0gtQXBic2sL3OLWgK3-5LMV6R6NTM2la0gMd8HAm0nPwQzF7JNJrvrKqmNFg/s400/DSC00994.JPG" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com3tag:blogger.com,1999:blog-4182452323029097340.post-55346015835033994682015-05-12T13:32:00.001+02:002015-05-12T13:33:00.850+02:00Mafalde integrali con crema di zucchine e sgombroOggi vediamo come realizzare un primo buono, saporito e salutare, anche con lo sgombro in scatola. E' importante scegliere un prodotto di qualità, che contenga olio extra vergine d'oliva!<br />
Lo sgombro è ricco di Omega 3, i grassi buoni che aiutano ad abbassare i livelli di colesterolo cattivo ed è un antinfiammatorio naturale.<br />
Se vi piace, fate come me e abbinate una pasta integrale :)<br />
<br />
Vediamo cosa ci serve:<br />
<br />
INGREDIENTI:<br />
(per 2 persone)<br />
<br />
160 g di mafalde corte integrali<br />
1 zucchina grande<br />
1 scatola di sgombro in scatola (o, se avete la possibilità, 1 sgombro)<br />
Olio EVO q.b.<br />
Sale q.b.<br />
Basilico q.b.<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Iniziate tagliando la zucchina a fettine e mettendola in una padella con del sale, un filo d'olio ed un paio di cucchiai di acqua, coprite con un coperchio e fate andare per una decina di minuti.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcVefsj1LGBAkC56u73nC56hlVgoKN_wD2O4grIRyp1pyjgLk_aWqMb9c_WuvxpOOJw44N7GGLJU5M_IuPTOLVP283rTBvxiKfkqJK1vUetgjOPtKv7vN0LlC52sQOVdoDpOOUb8qWLY/s1600/DSC00952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcVefsj1LGBAkC56u73nC56hlVgoKN_wD2O4grIRyp1pyjgLk_aWqMb9c_WuvxpOOJw44N7GGLJU5M_IuPTOLVP283rTBvxiKfkqJK1vUetgjOPtKv7vN0LlC52sQOVdoDpOOUb8qWLY/s400/DSC00952.JPG" width="400" /></a><br />
<br />
Nel frattempo mettete l'acqua a bollire, salatela e quando bolle, calate la pasta.<br />
<br />
Una volta cotta, frullate la zucchina, dopo aver aggiunto un paio di foglie di basilico.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrp81cNxwpN-gkJiWAOkl9l6q444K6Ch_gWT-n5WeIz-rRC_pCGRifnkmzZ6wLtN70bJU2FYPUpBSF6kd5V6A8SjHdNN7ONTHOtDXnRQjgtNvUcvxGDBhJsANyQoS7cKIfzFfEk_NpihE/s1600/DSC00961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrp81cNxwpN-gkJiWAOkl9l6q444K6Ch_gWT-n5WeIz-rRC_pCGRifnkmzZ6wLtN70bJU2FYPUpBSF6kd5V6A8SjHdNN7ONTHOtDXnRQjgtNvUcvxGDBhJsANyQoS7cKIfzFfEk_NpihE/s400/DSC00961.JPG" width="400" /></a><br />
<br />
Scolate la pasta, aggiungete la crema di zucchine e lo sgombro spezzettato, ancora un po' di basilico e impiattate!<br />
<br />
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<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com2tag:blogger.com,1999:blog-4182452323029097340.post-72460987139370374442015-05-06T10:53:00.000+02:002015-05-06T10:53:34.565+02:00Pan brioche light con yogurt ed olio Oggi prepariamo una variante del <a href="http://ladradiricette.blogspot.fr/2014/03/panbrioche-con-mdp.html">Pan brioche</a> classico, pubblicato qualche tempo fa.<br />
Ho pensato di preparare una versione più leggera, senza burro, ma con yogurt ed olio.<br />
Il risultato è una mollica morbida e leggera.<br />
<br />
INGREDIENTI:<br />
<br />
100 g di acqua<br />
125 g di yogurt bianco<br />
1 cucchiaino di lievito di birra secco (circa 3 g.)<br />
1 uovo<br />
50 g di zucchero di canna<br />
40 g di olio EVO<br />
400 g di farina 0<br />
1 pizzico di sale<br />
<br />
<br />
PROCEDIMENTO:<br />
<br />
Io utilizzo la macchina del pane, ma, a mano, il procedimento sarà lo stesso.<br />
<br />
Inserite gli ingredienti nel cestello o in una ciotola nell'ordine riportato in alto ed avviate il programma di impasto e lievitazione (1 ora e 20 min circa).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6acnvX-lpdyF_H18VhEn5We_2lpRjDimcQEWCWFDVqhc3VYILf-NePoEzTZBNBSmGUZL-fEZctK_mnbLnmSCYFywobXeQ54_zvtBCcQB6sK5PYTYs7y1vHVjEHlyICdyRCPY9Ep_7Emk/s1600/DSC00923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6acnvX-lpdyF_H18VhEn5We_2lpRjDimcQEWCWFDVqhc3VYILf-NePoEzTZBNBSmGUZL-fEZctK_mnbLnmSCYFywobXeQ54_zvtBCcQB6sK5PYTYs7y1vHVjEHlyICdyRCPY9Ep_7Emk/s1600/DSC00923.JPG" height="267" width="400" /></a><br />
<br />
Se impastate a mano, lavorate fino ad avere un impasto omogeneo, coprite e lasciate lievitare per un'ora.<br />
<br />
Trascorso il tempo necessario, avviate il programma di solo impasto e trascorsi un paio di minuti, staccate la spina e lasciate che l'impasto lieviti ancora per un'ora.<br />
Se lavorate a mano, date una forma al pan brioche e fatelo lievitare per un'ora.<br />
<br />
A questo punto riattaccate la spina ed impostate il programma di sola cottura per 50 min. (la mia macchina impiega 50 min, controllate sempre il colore del pan brioche a 40 min e regolatevi.)<br />
Se lo cuocete in forno tradizionale, programmate a 200° e fate cuocere in forno caldo per circa 35-40 min.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35t-FwuKu1uLomg7UxLIpoLRnh3vFiybUV-ANjgZ25ADMF_Y0Ue7qVsIEPsDCx1NTfExI9Tz4q5d6PKzEUC2SPIiLzfqL6Vfdkczq5qHK9xgKZ-7CxnSn7laGlCXpnwwDZfcxhoOgxKs/s1600/DSC00929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35t-FwuKu1uLomg7UxLIpoLRnh3vFiybUV-ANjgZ25ADMF_Y0Ue7qVsIEPsDCx1NTfExI9Tz4q5d6PKzEUC2SPIiLzfqL6Vfdkczq5qHK9xgKZ-7CxnSn7laGlCXpnwwDZfcxhoOgxKs/s1600/DSC00929.JPG" height="267" width="400" /></a><br />
<br />
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Buon appetito!ladradiricettehttp://www.blogger.com/profile/02249571816739233632noreply@blogger.com0