tag:blogger.com,1999:blog-87102738408907591132024-02-19T22:40:42.872+01:00Ma Cuisine RoyaleUnknownnoreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8710273840890759113.post-80592124006339027482014-01-09T21:45:00.001+01:002014-01-09T21:50:28.837+01:00Barrette alla frutta secca, Barettes aux fruits secs<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73P1q79xOm76PFUto1e-y1cAtsvM38BE3TqQXg8Ue1wR0pbFSqhOyJ8TFRcD_zTwDA7QQ5LoGI2jL7JFs2rUoj9kMT6SqPbVdk7L-OgAOL8cKfEDPfso9paa8G1Exl_-G4TrqgMCnAokL/s1600/1+barrette+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73P1q79xOm76PFUto1e-y1cAtsvM38BE3TqQXg8Ue1wR0pbFSqhOyJ8TFRcD_zTwDA7QQ5LoGI2jL7JFs2rUoj9kMT6SqPbVdk7L-OgAOL8cKfEDPfso9paa8G1Exl_-G4TrqgMCnAokL/s1600/1+barrette+.jpg" height="356" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-size: large;">Per
iniziare questo nuovo anno con un pieno di energia vorrei proporvi queste
barrette alla frutta secca.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Potrete creare le barrette secondo il vostro
gusto combinando la frutta secca che più vi piace,dando al tutto una nota<span style="mso-spacerun: yes;"> </span>profumata<span style="mso-spacerun: yes;">
</span>in funzione del <span style="mso-spacerun: yes;"> </span>miele che
sceglierete.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Calibri;"></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">I</span></span></span><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">ngredienti:<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">135 <span style="mso-spacerun: yes;"> </span>gr.
di burro a pezzetti <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">400 ml. di panna fresca liquida <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">150 gr .<span style="mso-spacerun: yes;">
</span>del vostro muesli da colazione<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">120 gr. di zucchero di canna <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di nocciole <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di pistacchi sbucciati arre<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di mandorle <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di <span style="mso-spacerun: yes;"> </span>semi di sesamo <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di semi di zucca<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di bacche di goji o altri frutti rossi disidratati<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">2 cucchiai di miele<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 bacca di vaniglia</span></span></span></span><br />
<span style="font-size: large;"><span style="color: #548dd4;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><o:p></o:p></span></span></span></span><br />
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Iniziate tostando <span style="mso-spacerun: yes;"> </span>tutta
la<span style="mso-spacerun: yes;"> </span>frutta secca<span style="mso-spacerun: yes;"> </span>( nocciole, pistacchi , mandorle , semi di
sesamo e zucca )<span style="mso-spacerun: yes;"> </span>in forno a 140 ° per 10
<span style="mso-spacerun: yes;"> </span>minuti circa .<span style="mso-spacerun: yes;">
</span>Toglietela dal forno<span style="mso-spacerun: yes;"> </span>e lasciatela
raffreddare.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Incidete la bacca di vaniglia con la lama di un coltello a punta,
estraete i semini grattandoli via con il coltello e mettete il tutto assieme alla
panna .<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">In una casseruola sciogliete il burro con lo zucchero di canna ed
il miele , portate ad ebollizione, mescolate continuamente e fate cuocere per
3-4minuti . Versate la panna con la vaniglia<span style="mso-spacerun: yes;">
</span>e continuate la cottura per un paio di minuti. Lasciate poi raffreddare
il composto. <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Mettete tutta la<span style="mso-spacerun: yes;"> </span>frutta
secca tostata , il muesli e le bacche di goji in un insalatiera unitevi il
caramello tiepido e mescolate. Versate il composto in uno stampo ( quadrato di
20 cm) che avrete foderato con la carta da forno <span style="mso-spacerun: yes;"> </span>e mettetelo in forno ventilato preriscaldato
a 170 ° per 30 minuti.<span style="mso-spacerun: yes;"> </span>Raffreddate il
dolce<span style="mso-spacerun: yes;"> </span>e mettetelo in frigo per almeno un
‘ora prima di tagliarlo. Eliminate la carta forno e tagliate delle barrette di
circa 10 cm <span style="mso-spacerun: yes;"> </span>che poi conserverete in una
scatola chiusa in frigo. <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="color: #31849b; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"></span></o:p><span style="font-family: Calibri; font-size: large;"></span></span></div>
<span style="font-family: Calibri; font-size: large;"></span><br />
<span style="font-family: Calibri; font-size: large;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmaCl1JGmYSK1dJdY9TGxCpLZLeAt0EetO33HU4o4gc-ofDH8wKaSYCdQrwqrUx9RSH_uP-XhBr5etIc4uvSskIYPzEaYBaRmPP1M1Cgrge7LKA_nfwTVXaF8vxcciE70f42sL_3EgmB6/s1600/4BARETTE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmaCl1JGmYSK1dJdY9TGxCpLZLeAt0EetO33HU4o4gc-ofDH8wKaSYCdQrwqrUx9RSH_uP-XhBr5etIc4uvSskIYPzEaYBaRmPP1M1Cgrge7LKA_nfwTVXaF8vxcciE70f42sL_3EgmB6/s1600/4BARETTE.jpg" height="476" width="640" /></a></div>
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</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Afin de commencer cette année en
pleine forme rien de mieux que ces <i style="mso-bidi-font-style: normal;">barettes
aux fruits</i> <em>secs</em> que vous pourrez préparer en mixant les fruits secs selon vos goûts
et avec une note parfumée selon le miel que vous choisirez . <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"></span></o:p></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p> </o:p></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients :<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">130 gr. de beurre coupé en morceau <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">400 ml . de crème fleurette<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">150 gr. de<span style="mso-spacerun: yes;"> </span>votre muesli préféré <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">120 gr. de sucre de canne <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr. de noisette <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr. de pistache <span style="mso-spacerun: yes;"> </span>émondées <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr d’amandes mondées<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr de graines de sésame <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr. de graines de<span style="mso-spacerun: yes;"> </span>courge<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr . de baie de goji ( ou autres
fruits rouges déshydratés) <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">2 cuillère à soupe de miel <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 gousse de vanille <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Commencez par griller les fruits secs
( noisettes, amandes graines de pistache, sésame et courge) au four à 140 ° pendant
une dizaine de minutes environ. Retirez les fruits du four et laissez-les
refroidir. <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Fendez la gousse de vanille dans sa
longueur, grattez l’intérieur au couteau pour récupérer les graines et mettez
le tout dans la crème fleurette.<o:p></o:p></span></span></span><br />
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Faites fondre le beurre dans une
casserole , ajoutez le sucre de canne et le miel. Continuez à mélanger et<span style="mso-spacerun: yes;"> </span>portez à ébullition<span style="mso-spacerun: yes;"> </span>, et faites cuire pendant environ 3-4
minutes. . Ensuite versez la crème fleurette avec la vanille et laissez cuire
encore minutes.<span style="mso-spacerun: yes;"> </span>Faites refoidir le
mélange . Entre temps<span style="mso-spacerun: yes;"> </span>mettez les
fruits<span style="mso-spacerun: yes;"> </span>secs dans un saladier , ajoutez
le muesli<span style="mso-spacerun: yes;"> </span>et les baies de goji , versez
le caramel et mélangez à nouveau . Recouvrez <span style="mso-spacerun: yes;"> </span>un moule à four carré (de 20 cm) avec du
papier four <span style="mso-spacerun: yes;"> </span>et versez-y le mélange<span style="mso-spacerun: yes;"> </span>que vous passerez<span style="mso-spacerun: yes;"> </span>ensuite au four à<span style="mso-spacerun: yes;"> </span>170 ° pendant 30 minutes. Laissez refroidir
le gâteau<span style="mso-spacerun: yes;"> </span>et mettez au frigo pendant au
moins une heure avant de le<span style="mso-spacerun: yes;"> </span>couper le.
Puis éliminez le papier four et coupez le barrettes<span style="mso-spacerun: yes;"> </span>que vous conserverez dans une boite au frigo.
<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"></span></o:p><span style="font-family: Calibri; font-size: large;"></span></span><br /></div>
<span style="font-family: Calibri; font-size: large;"></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-2789816332405448842014-01-01T17:40:00.002+01:002014-01-01T18:04:25.366+01:00Terrina di salmone e gamberi - Terrine de saumon et gambas<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"></span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="color: black; font-family: Times New Roman;"></span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="color: black; font-family: Times New Roman;"><div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
<br /></div>
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ci sono dei piatti<span style="mso-spacerun: yes;"> </span>che mi
ricordano particolarmente le feste che trascorrevo a Bruxelles,<span style="mso-spacerun: yes;"> </span>paté e terrine di carne e pesce sono alcuni
di essi.<span style="mso-spacerun: yes;"> </span>Per me che<span style="mso-spacerun: yes;"> </span>la cucina è anche ricordo , questa <em>terrina di</em>
<em>salmone e gamberi</em><span style="mso-spacerun: yes;"> </span>è un po’ come
tornare<span style="mso-spacerun: yes;"> </span>a rivivere i sapori della<span style="mso-spacerun: yes;"> </span>tavola<span style="mso-spacerun: yes;">
</span>di<span style="mso-spacerun: yes;"> </span>allora. <o:p></o:p></span>
<span style="color: black; font-family: Times New Roman;">
</span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: large;">Ingredienti:<o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">800 gr. di salmone fresco<span style="mso-spacerun: yes;"> </span>senza pelle <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">15 gamberoni <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 albumi <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">10 foglie di sedano <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2<span style="mso-spacerun: yes;">
</span>carote <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Misticanza di insalate <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">200 gr .<span style="mso-spacerun: yes;">
</span>di uva bianca o rosata<o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Succo di un’arancia <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Un mazzetto di erba cipollina e prezzemolo<o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">150 gr. di yogurt<span style="mso-spacerun: yes;"> </span>greco <o:p></o:p></span></span><br />
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Olio evo ,sale, pepe <o:p></o:p></span></span><br />
<span style="color: black; font-family: Times New Roman; font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: large;">Mondate le carote e le foglie di sedano ed affettateli a brunoise
.<span style="mso-spacerun: yes;"> </span>Sgusciate e sminuzzate i gamberi .<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Tagliate il salmone a pezzi, mettete la polpa nel vaso del
frullatore con gli albumi ,sale e pepe . Frullate sino ad ottenere un composto
omogeneo<span style="mso-spacerun: yes;"> </span>ed aggiungetevi le carote , le
foglie di sedano ed i gamberi. <o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Foderate uno stampo da plumcake ( di circa 30 cm)<span style="mso-spacerun: yes;"> </span>con della carta da forno,<span style="mso-spacerun: yes;"> </span>versatevi il composto e ricopritelo con i
lembi di carta forno. <o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Io ho cotto questa terrina
nel forno a vapore<span style="mso-spacerun: yes;"> </span>preriscaldato a 160 °
con 30 % di umidità per 40 minuti .Se non possedete un forno a vapore<span style="mso-spacerun: yes;"> </span>procedete,<span style="mso-spacerun: yes;">
</span>con le stesse modalità, con una cottura in forno tradizionale a
bagnomaria.<span style="mso-spacerun: yes;"> </span>A cottura ultimata ,
lasciare raffreddare la terrina almeno 4 ore prima di servire .<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparate le salse<span style="mso-spacerun: yes;"> </span>per
accompagnare questa terrina<span style="mso-spacerun: yes;"> </span>secondo il
vostro gusto.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Per la prima salsa<span style="mso-spacerun: yes;">
</span>emulsionate<span style="mso-spacerun: yes;"> </span>il succo
d’arancia<span style="mso-spacerun: yes;"> </span>con olio ,sale<span style="mso-spacerun: yes;"> </span>e pepe.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">La seconda salsa si prepara amalgamando lo yogurt greco<span style="mso-spacerun: yes;"> </span>l’erba cipollina<span style="mso-spacerun: yes;"> </span>e prezzemolo finemente sminuzzati<span style="mso-spacerun: yes;"> </span>con un cucchiaio d’olio, sale e pepe . <o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Al momento di servire , eliminate la carta da forno, tagliate
delle<span style="mso-spacerun: yes;"> </span>fette dello spessore di 1 cm<span style="mso-spacerun: yes;"> </span>circa,<span style="mso-spacerun: yes;">
</span>se preferite accompagnarla con la mistincanza d’insalate<span style="mso-spacerun: yes;"> </span>con l’emulsione d’ olio e<span style="mso-spacerun: yes;"> </span>succo d’arancia aggiungete i chicchi d’uva .
Se invece preferite accompagnare la terrina<span style="mso-spacerun: yes;">
</span>con lo yogurt greco condite la misticanza semplicemente con olio e sale.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><div style="text-align: justify;">
<span style="color: black; font-family: Times New Roman; font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></div>
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</span><div style="text-align: center;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><em></em></span><span style="font-size: large;"> <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><em>Buon Appetito,<span style="mso-spacerun: yes;"> </span>e che sia
per tutti voi un gustoso 2014!</em></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjo8lxiRDrqpoz-N2wJTPeb5c8tXoMHdE3adLEznrh-2r2KsjTym4zF3elZC9nQVSTze1ZveMjIG7s1OU6cRTvz73Jivv8NUCojpRyqCS6yFn6QC1HFMWRd7zdB0IVvIinhSwR-vU_Bvs/s1600/1terrina+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjo8lxiRDrqpoz-N2wJTPeb5c8tXoMHdE3adLEznrh-2r2KsjTym4zF3elZC9nQVSTze1ZveMjIG7s1OU6cRTvz73Jivv8NUCojpRyqCS6yFn6QC1HFMWRd7zdB0IVvIinhSwR-vU_Bvs/s640/1terrina+.jpg" width="640" /></a></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;">Les terrines et les pâtés sont des
plats liées aux<span style="mso-spacerun: yes;"> </span>tables de fêtes que je
passait à Bruxelles et<span style="mso-spacerun: yes;"> </span>ma passion pour
la cuisine est liée<span style="mso-spacerun: yes;"> </span>à<span style="mso-spacerun: yes;"> </span>de<span style="mso-spacerun: yes;">
</span>nombreux<span style="mso-spacerun: yes;"> </span>de ces souvenirs .
Cette recette de <i style="mso-bidi-font-style: normal;">terrine de saumon et gambas</i>
est un peu comme revivre<span style="mso-spacerun: yes;"> </span>la cuisine<span style="mso-spacerun: yes;"> </span>des fêtes de ce temps là.<o:p></o:p></span></span></div>
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;">Ingrédients :<o:p></o:p></span></span></div>
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">800 gr. de chair de saumon frais <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">15 gambas <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">4 blancs d’œufs <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">10 feuilles de céleri <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">2 carottes <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Pousses de salades <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">200 gr de raisin blanc ou rosé<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Le jus d’une orange<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Un bouquet de ciboulette et persil <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">150 gr. de yaourt grecque <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile d’olive , sel et poivre. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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</span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;">Lavez les carottes , les feuilles de
céleri et coupez-les<span style="mso-spacerun: yes;"> </span>en<span style="mso-spacerun: yes;"> </span>brunoise. Décortiquez et émincez les gambas .
<o:p></o:p></span></span><span style="font-size: large;">
</span><br />
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<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Coupez en morceau la chair de
saumon<span style="mso-spacerun: yes;"> </span>et mettez-la dans un robot avec
les blancs d’œufs, sel et poivre. Mixez<span style="mso-spacerun: yes;"> </span>les
ingrédients<span style="mso-spacerun: yes;"> </span>afin d’obtenir une
consistance épaisse , ajoutez la brunoise de légume et les gambas en morceau. <o:p></o:p></span></span></div>
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<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Prenez un moule à cake ( d’environ 30 cm ) ,<span style="mso-spacerun: yes;"> </span>et posez-</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">y une feuille de papier four et </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">versez le mélange . <o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ensuite, j’ai cuit<span style="mso-spacerun: yes;"> </span>cette terrine dans mon four à vapeur
préchauffé à 160 ° , 30 % d’humidité, pendant 40 minutes. Si vous <span style="mso-spacerun: yes;"> </span>n’avez pas <span style="mso-spacerun: yes;"> </span>de four à vapeur , vous<span style="mso-spacerun: yes;"> </span>pouvez cuire la terrine dans un four
traditionnel à bain-marie.<span style="mso-spacerun: yes;"> </span>A cuisson
terminée , laissez refroidir la terrine au moins 4 heures avant de servir. <o:p></o:p></span></span></div>
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<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Entre-temps<span style="mso-spacerun: yes;"> </span>préparez les sauces<span style="mso-spacerun: yes;"> </span>avec lesquelles<span style="mso-spacerun: yes;"> </span>vous accompagnerez cette terrine selon <span style="mso-spacerun: yes;"> </span>votre goût<span style="mso-spacerun: yes;">
</span>.<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">La première est une vinaigrette<span style="mso-spacerun: yes;"> </span>à base de jus d’orange , huile , sel et poivre
que vous préparerez en émulsionnant tout les ingrédients. <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Pour préparer la seconde sauce<span style="mso-spacerun: yes;"> </span>, mélangez le yaourt grecque,<span style="mso-spacerun: yes;"> </span>la ciboulette<span style="mso-spacerun: yes;">
</span>et le persil finement émincés <span style="mso-spacerun: yes;"> </span>avec une cuillère d’huile d’olive , sel et
poivre. <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Au moment de servir , éliminez le
papier four<span style="mso-spacerun: yes;"> </span>et coupez la terrine en
tranche d’environ 1 cm.<span style="mso-spacerun: yes;"> </span>Si vous
souhaitez la savourer avec les pousses<span style="mso-spacerun: yes;">
</span>de salade assaisonnez à la vinaigrette à l’orange<span style="mso-spacerun: yes;"> </span>ajoutez <span style="mso-spacerun: yes;"> </span>quelques grains de raisin . Si par contre ,
vous<span style="mso-spacerun: yes;"> </span>préférez<span style="mso-spacerun: yes;"> </span>la déguster avec la sauce à base de
yaourt<span style="mso-spacerun: yes;"> </span>et herbes fines assaisonnez les
pousses de salades avec un peu d’huile et sel. <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;"><em> </em></span></span></div>
<div style="text-align: center;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;"><em> Bon Appétit et<span style="mso-spacerun: yes;"> </span>Meilleurs Vœux pour un savoureux 2014 !</em>
<o:p></o:p></span></span><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwiUbUdRdataFK-xRL3nfj7ux2uwwQnegQGJtZIoRLXYpqTpfzbgv-_fAvFghldAthyphenhyphenQEViQh1PHQ8bMqn7fT-1Dhd2S1vuxkhbYBBRIV8Fo47cAK_nkcvON7zR_2e_GOfV4YxPxtEwQ1/s1600/4+terrina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwiUbUdRdataFK-xRL3nfj7ux2uwwQnegQGJtZIoRLXYpqTpfzbgv-_fAvFghldAthyphenhyphenQEViQh1PHQ8bMqn7fT-1Dhd2S1vuxkhbYBBRIV8Fo47cAK_nkcvON7zR_2e_GOfV4YxPxtEwQ1/s640/4+terrina.jpg" width="640" /></span></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-89865217145015096642013-12-21T23:52:00.002+01:002014-01-01T17:36:22.955+01:00Bijerin di bulgur ,arancia, melograno e menta - Verrine de boulgour , orange, baie de grenadier et menthe <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoU8IkGNAUYjD_I7z4nV_JAhWErL4r_hNP7OL5ngLitAbhkc23ezbqDKyDGEglx1BWorWlCe__VFOl1zInpqfo2_iV_H2p7H7YqPKFaAb8IYK2z1rPnnRE3RgikypMZSGmjt9Y86gmqHh/s1600/1a+bugleur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoU8IkGNAUYjD_I7z4nV_JAhWErL4r_hNP7OL5ngLitAbhkc23ezbqDKyDGEglx1BWorWlCe__VFOl1zInpqfo2_iV_H2p7H7YqPKFaAb8IYK2z1rPnnRE3RgikypMZSGmjt9Y86gmqHh/s640/1a+bugleur.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Per il buffet delle feste è mia abitudine<span style="mso-spacerun: yes;"> </span>preparare uno stuzzichino leggero<span style="mso-spacerun: yes;"> </span>e di stagione. I<span style="mso-spacerun: yes;"> </span>più golosi accompagnano questi bijerin di
bulgur con arancia , melograno e menta<span style="mso-spacerun: yes;">
</span>con salmone o formaggi freschi <span style="mso-spacerun: yes;"> </span>,
chi, anche in questo periodo delle feste, <span style="mso-spacerun: yes;"> </span>è<span style="mso-spacerun: yes;">
</span>rispettoso della dieta equilibrata<span style="mso-spacerun: yes;">
</span>li assapora<span style="mso-spacerun: yes;"> </span>nella loro <span style="mso-spacerun: yes;"> </span>gustosa semplicità.<o:p></o:p></span></span></span></span></div>
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</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span></span><br />
<span style="color: #548dd4; font-family: Calibri; font-size: large;">Ingredienti:</span></div>
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">200 gr. di bulghur <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">2 arance <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">2 foglie <span style="mso-spacerun: yes;"> </span>di lattuga </span><a href="http://www.blogger.com/null" name="_GoBack"></a><o:p></o:p></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 foglia di alloro <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">100 gr. di chicchi di melograno. <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 rametto di menta <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 cucchiaio di salsa di soia <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Sale, pepe <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4; font-family: Calibri; font-size: large;">Lavate un ‘arancia e pelatela</span><span style="color: #548dd4; font-family: Calibri; font-size: large;">
</span><span style="color: #548dd4; font-family: Calibri; font-size: large;">a vivo .</span><span style="color: #548dd4; font-family: Calibri; font-size: large;"> </span><span style="color: #548dd4; font-family: Calibri; font-size: large;">Mettete a bollire
dell’acqua </span><span style="color: #548dd4; font-family: Calibri; font-size: large;"> </span><span style="color: #548dd4; font-family: Calibri; font-size: large;">in una pentola con la buccia
dell’arancia e la foglia d’alloro , quando bolle aggiungete il sale ed il bulgur,</span><span style="color: #548dd4; font-family: Calibri; font-size: large;"> </span><span style="color: #548dd4; font-family: Calibri; font-size: large;">lasciatelo cuocere per un 10 minuti </span><span style="color: #548dd4; font-family: Calibri; font-size: large;"> </span><span style="color: #548dd4; font-family: Calibri; font-size: large;">circa . A cottura ultimata scolatelo,
trasferitelo in una ciotola.</span></div>
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</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Spremete l’altra arancia e tenete da parte il succo. <span style="mso-spacerun: yes;"> </span>Preparate l‘emulsione con la quale condirete
quest’antipasto. Per fare ciò<span style="mso-spacerun: yes;"> </span>mettete un
pizzico di sale in una ciotola con il <span style="mso-spacerun: yes;"> </span>succo d’arancia , quando li <span style="mso-spacerun: yes;"> </span>avete ben<span style="mso-spacerun: yes;">
</span>amalgamati, aggiungete a filo e sempre mescolando 2 cucchiaio d’olio
d’oliva<span style="mso-spacerun: yes;"> </span>ed un cucchiaio di salsa di i
soia .<o:p></o:p></span></span></span></span></div>
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</span><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Condite il bulgur <span style="mso-spacerun: yes;"> </span>con
l’emulsione d’olio e arancia, aggiungete <span style="mso-spacerun: yes;"> </span>le foglie di lattuga<span style="mso-spacerun: yes;"> </span>sminuzzate, l’arancia pelata a vivo e tagliata
a pezzetti , i chicchi di melograno e le foglie di menta. Amalgamate gli
ingredienti , regolate eventualmente<span style="mso-spacerun: yes;"> </span>di
sale e <span style="mso-spacerun: yes;"> </span>pepate leggermente. Coprite con
un foglio di pellicola e riponete in frigo per un paio d’ore . </span><span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Dividete il bulgur <span style="mso-spacerun: yes;"> </span>in bijerin<span style="mso-spacerun: yes;">
</span>e servite . <o:p></o:p></span></span></span></span></div>
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<span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImVqyriq1nAZ4LZ1JDY9ndnoMI30zfliZAwfAOFpxhxIfVoqnQSyrKyUZ51OOtYK9CrS70grtG3YkA9ZTZjdMdBoTo4_nCBq8zpCI4OU3-gvC0M32Wkut_WHVdLYLDiYKeLtGHPEI2n2C/s1600/3farro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImVqyriq1nAZ4LZ1JDY9ndnoMI30zfliZAwfAOFpxhxIfVoqnQSyrKyUZ51OOtYK9CrS70grtG3YkA9ZTZjdMdBoTo4_nCBq8zpCI4OU3-gvC0M32Wkut_WHVdLYLDiYKeLtGHPEI2n2C/s640/3farro.jpg" width="640" /></a></span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Pour <span style="mso-spacerun: yes;"> </span>mon buffet des fêtes , je prépare souvent un
entremet léger et de saison. Mes amis les plus <span style="mso-spacerun: yes;"> </span>gourmands accompagnent ces <i style="mso-bidi-font-style: normal;">verrines de boulgour, orange, baie de
grenadier et menthe</i> avec du saumon ou du fromage frais, et même ceux qui durant les <span style="mso-spacerun: yes;"> </span>fêtes n’abandonnent pas
leur régime équilibré apprécient<span style="mso-spacerun: yes;"> </span>ces </span></span></span><span style="color: #31849b; font-family: Calibri; font-size: large;">savoureuses </span><span style="color: #31849b; font-family: Calibri; font-size: large;">verrines .</span></div>
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<span style="color: #31849b; font-family: Calibri; font-size: large;">Ingrédients :</span></div>
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">200 gr. de boulgour<o:p></o:p></span></span></span><br />
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</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">2 oranges <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">2 feuilles de laitue <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 feuille de laurier <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">100 <span style="mso-spacerun: yes;"> </span>gr . de baie de grenadier <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
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</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Quelques feuilles de menthe de fraiche <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 cuillère de sauce de soya </span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Sel et poivre<o:p></o:p></span></span></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Lavez une orange et pelez-la à vif
.<span style="mso-spacerun: yes;"> </span>Faites bouillir <span style="mso-spacerun: yes;"> </span>de l’eau dans un casserole avec <span style="mso-spacerun: yes;"> </span>la peau de l’orange et la feuille de laurier .
Dès que l’eau bouille ajoutez le sel et le boulgour . Laissez cuire environ 10
minutes.<span style="mso-spacerun: yes;"> </span>A cuisson terminée, écoulez le
boulgour dans un saladier. <o:p></o:p></span></span></span></div>
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</span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez l’émulsion avec la laquelle
vous assaisonnerez le boulgour . Pressez la seconde orange .<span style="mso-spacerun: yes;"> </span>Dans un bol mettez une pincée de sel et le jus
de l’orange pressée<span style="mso-spacerun: yes;"> </span>et fouettez ,
quand<span style="mso-spacerun: yes;"> </span>vous les avez bien amalgamés ,
ajoutez à fil les 2 cuillères d’huile d’olive et la cuillère d ‘huile de soya .
Assaisonnez le boulgour avec la vinaigrette à l’orange, les feuilles de de
laitue finement ciselées, l’orange pelée à vif et coupée en morceau , les
graines de grenadier et les feuilles de menthe <span style="mso-spacerun: yes;"> </span>. Ajustez de sel et <span style="mso-spacerun: yes;"> </span>poivrez . Mélangez et <span style="mso-spacerun: yes;"> </span>couvrez avec un papier film et mettez au frais
pendant 2 heures . Eliminez les feuilles de menthe et <span style="mso-spacerun: yes;"> </span>servez dans des verrines.<o:p></o:p></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"><br /></span></span></span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-8061511866170496842013-12-08T21:04:00.002+01:002013-12-08T21:17:25.499+01:00Taglioni rosa, orata e pistacchi - Taglioni rosa , dorade et graines de pistache <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNI-Ds1xs-EQvUtC6ecEPE3XPjbCbC5k6gnYvfZT4qik0e9mNYps2rA44m-nh7TdnQnziA4VkjUpiGCPmjh-kpwN3iEUuh4L9LiONr1SS7-Mi6q1u2ii0CDfWEl2nqq2rkpav14LGrvjN/s1600/1.spaghetti+rosa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNI-Ds1xs-EQvUtC6ecEPE3XPjbCbC5k6gnYvfZT4qik0e9mNYps2rA44m-nh7TdnQnziA4VkjUpiGCPmjh-kpwN3iEUuh4L9LiONr1SS7-Mi6q1u2ii0CDfWEl2nqq2rkpav14LGrvjN/s640/1.spaghetti+rosa1.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Questi <i style="mso-bidi-font-style: normal;">tagliolini rosa con
orata e pistacchi</i><span style="mso-spacerun: yes;"> </span>dimostrano quanto
sia facile cucinare<span style="mso-spacerun: yes;"> </span>dei piatti
gustosi<span style="mso-spacerun: yes;"> </span>con materie prime<span style="mso-spacerun: yes;"> </span>semplici e di primissima qualità. Basta poi
aumentare un po’ le dosi<span style="mso-spacerun: yes;"> </span>creando così<span style="mso-spacerun: yes;"> </span>un gustoso momento di convivialità. <o:p></o:p></span></span></span></span></div>
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</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti:<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">400 gr. di farina <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">100 gr. di farina di semola <o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">3 uova <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">150 gr. barbabietola rossa<o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">400 gr. di orata<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;">1 cipolla rossa<span style="mso-spacerun: yes;"> </span>di Tropea<o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Verdure per il fumetto di pesce ( 1 cipolla, 1
carota, 1 gambo di sedano , 1 foglia di alloro, qualche foglia prezzemolo e 2
grani di pepe, 1 mazzo di erbe aromatiche )<o:p></o:p></span></span></span></span><br />
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr di pistacchi sgusciati <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Olio , sale.</span></span></span></span><br />
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</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span></span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Centrifugate la barbiatola . Impastate<span style="mso-spacerun: yes;">
</span>le<span style="mso-spacerun: yes;"> </span>due<span style="mso-spacerun: yes;"> </span>farine con<span style="mso-spacerun: yes;">
</span>le uova e il succo di barbabietola<span style="mso-spacerun: yes;">
</span>fino ad ottenere un composto<span style="mso-spacerun: yes;">
</span>liscio ed omogeneo<span style="mso-spacerun: yes;"> </span>; avvolgetelo
nella pellicola e mettetelo<span style="mso-spacerun: yes;"> </span>a riposare
almeno mezz’ora . <o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Sfilettate l’orata .<span style="mso-spacerun: yes;"> </span>Con gli scarti <span style="mso-spacerun: yes;"> </span>preparate un fumetto di pesce e tagliate la
polpa a cubotti di circa 1 cm.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate il fumetto , lavate gli
scarti di pesce sotto l'acqua fredda corrente. Pulite e mondate le verdure, tagliatele<span style="mso-spacerun: yes;"> </span>grossolanamente. Mettete tutti gli
ingredienti in una pentola capace, riempite con acqua fredda e fate cuocere a
fiamma media per circa 1 ora, schiumate di tanto in tanto. Filtrate il fumetto
con un colino fine.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate i tagliolini iniziando<span style="mso-spacerun: yes;"> </span>tirare la pasta con la sfogliatrice passate
poi alla formazione dei tagliolini utilizzando <span style="mso-spacerun: yes;"> </span>l’attrezzo ad hoc. <o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate il sugo. Prendete una
pentola versatevi un po’ di olio e quando è caldo stufatevi la cipolla tagliata
sottilmente. Nel frattempo mettete<span style="mso-spacerun: yes;"> </span>a
bollire l’acqua, quando bolle cuocetevi i tagliolini. Intanto <span style="mso-spacerun: yes;"> </span>aggiungete i cubotti di pesce nella pentola
con la cipolla stufata e salate. <span style="mso-spacerun: yes;"> </span>Scolate
i tagliolini ancora al dente e fateli saltare <span style="mso-spacerun: yes;"> </span>nella pentola con il pesce<span style="mso-spacerun: yes;"> </span>aggiungendo un po’ alla volta<span style="mso-spacerun: yes;"> </span>il fumetto di pesce.<span style="mso-spacerun: yes;"> </span>A cottura ultimata servite e guarnite con i
pistacchi leggermente tostati e tritati grossolanamente .</span></span></span></span><span style="font-size: large;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdlIakGhFIkbSAmOdvCl7rllLY0hb_dY4KBlJw2ZIymVxe38QHy4_QCrZ1X8EzclenIKjCHnePm8YDxPqI6Dy4z_b3SLMB5XEwr7l7iW85RbP4mPR5BKpKPdVRgUldyYIo5-3Ylzcvgjv/s1600/1.spaghetti+rosa3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdlIakGhFIkbSAmOdvCl7rllLY0hb_dY4KBlJw2ZIymVxe38QHy4_QCrZ1X8EzclenIKjCHnePm8YDxPqI6Dy4z_b3SLMB5XEwr7l7iW85RbP4mPR5BKpKPdVRgUldyYIo5-3Ylzcvgjv/s640/1.spaghetti+rosa3.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><span style="color: #548dd4; font-family: Calibri; font-size: large;"></span></o:p></span><br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Il est facile de cuisiner des plats
simples et gourmands<span style="mso-spacerun: yes;"> </span>quand on a
disposition des produits frais et<span style="mso-spacerun: yes;"> </span>de
première qualité, et ce plat de<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">tagliolini rose,<span style="mso-spacerun: yes;"> </span>dorade et pistache</i> en est la preuve .<o:p></o:p></span></span></span></div>
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</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Après , si on souhaite organiser un
moment de savoureuse convivialité , il suffira d’augmenter les quantités<span style="mso-spacerun: yes;"> </span>et appeler des amis autour de la table.<o:p></o:p></span></span></span></div>
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients :<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">400 gr de farine <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">100 gr de farine de semoule <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>3 œufs <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">150 gr de betterave rouge <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">400 gr de dorade <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 oignon<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Un bouquet de légume pour le fumet de
poisson.( 1 oignon, 1 carotte , 1 tige de cèleri , 1 feuille de laurier ,
quelques tiges de persil ,2 grains de poivre, 1 bouquet garni <span style="mso-spacerun: yes;"> </span>) <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">50 gr. de graine de pistache <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Huile, sel<o:p></o:p></span></span></span><br />
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</span><span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span></span></span><br />
<span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Centrifugez la betterave. </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Mélangez les
deux farines avec les œufs et la jus de betterave. Pétrissez les
ingrédients jusqu’à l’obtention d’une pâte lisse et compacte. Formez une
boule et enveloppez- la dans un papier film et laissez -la reposer au
moins<span style="mso-spacerun: yes;"> </span>une demie -heure.</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Filetez
la dorade, conservez les arêtes pour le fumet et coupez la chair en morceau
d’environ1 cm.<o:p></o:p></span></span></span><br />
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<span style="font-size: large;">
</span><span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Lavez
les arêtes de la dorade à l’eau <span style="mso-spacerun: yes;"> </span>froide et <span style="mso-spacerun: yes;"> </span>préparez le fumet. Nettoyez les légumes et
coupez-les en gros morceaux. Mettez ensuite<span style="mso-spacerun: yes;">
</span>les légumes et les arêtes de poisson dans une grande casserole avec de
l’eau et laissez cuire à feu moyen environ une heure. Écumer fréquemment.
A cuisson terminée, filtrez le fumet.</span><span lang="FR" style="color: #56371a; font-family: "Verdana","sans-serif"; mso-ansi-language: FR;"><o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparez les tagliolini. Passer la pâte
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="mso-spacerun: yes;"> </span>dans un laminoir <span style="mso-spacerun: yes;"> </span>à fin de la rendre plu fine.<span style="mso-spacerun: yes;"> </span>Ensuite passez les feuilles de pâtes fraiches
à traves le découpoir de tagliolini . <em>Si vous ne possédez pas de laminoir à
pâtes , affiner la pâté à l’aide d’un rouleau à pâtisserie, farinez la feuille de
pâte et enroulez-la (comme un tapis ). En dernier<span style="mso-spacerun: yes;"> </span>coupez les tagliolini à l’aide d’un couteau .</em></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez la sauce.<span style="mso-spacerun: yes;"> </span>Dans une poêle versez un peu d’huile , étuvez-
y l’oignon après l’ avoir finement couper. Entretemps faites bouillir l’eau
dans une casserole , dès qu’elle bout<span style="mso-spacerun: yes;">
</span>jetez-y les tagliolini . <span style="mso-spacerun: yes;"> </span>Durant
ce temps, versez dans la poêle avec les oignons la chair de la dorade en morceau..<span style="mso-spacerun: yes;"> </span>Ecoulez les <span style="mso-spacerun: yes;"> </span>pâtes al dente<span style="mso-spacerun: yes;">
</span>et faites –les <span style="mso-spacerun: yes;"> </span>sautez dans la
poêle en <span style="mso-spacerun: yes;"> </span>versant un peu de fumet et en continuant
à<span style="mso-spacerun: yes;"> </span>tourner. <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">A cuisson terminée , servez et garnissez aves
les graines de pistache concassées .<span style="mso-spacerun: yes;"> </span></span></span></span><br />
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<span style="font-size: large;"><span style="color: #31849b; font-family: Calibri;"></span> </span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"> </span></o:p></span></div>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-63819793563001048042013-11-23T22:39:00.001+01:002013-11-23T22:42:26.560+01:00Vellutata di broccoli, latte di cocco e zenzero. Velouté de brocolis, lait de coco et gingembre.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk92iUtxmmHgcxuuRjHpaiWA3l0PzVWzrZ5ZcvfqCmlcQpS_cGA1yeObEDpowE_YphCitoM9mfr9Z5Q6jvkFKdl0cOG83pR7KBAVWQYaxkT-jXMFmN2q-RgYxsQfo-c5jPYLtXY7IZIZx/s1600/5.brocoli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk92iUtxmmHgcxuuRjHpaiWA3l0PzVWzrZ5ZcvfqCmlcQpS_cGA1yeObEDpowE_YphCitoM9mfr9Z5Q6jvkFKdl0cOG83pR7KBAVWQYaxkT-jXMFmN2q-RgYxsQfo-c5jPYLtXY7IZIZx/s400/5.brocoli.JPG" width="400" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">La mia passione<span style="mso-spacerun: yes;"> </span>per il
mondo della cucina mi porta a cercare e provare nuove ricette , anche con<span style="mso-spacerun: yes;"> </span>ingredienti<span style="mso-spacerun: yes;">
</span>ed abbinamenti per me impensabili . L’altro giorno navigando in<span style="mso-spacerun: yes;"> </span>internet su” ELLE à table “, ho trovato
questa ricetta una <span style="mso-spacerun: yes;"> </span>vellutata di
broccoli,<span style="mso-spacerun: yes;"> </span>latte di cocco e zenzero. Il
connubio tra la dolcezza del latte di cocco e l’asprigno dello zenzero <span style="mso-spacerun: yes;"> </span>è sorprendente,<span style="mso-spacerun: yes;"> </span>una vellutata dal gusto incredibilmente
delicato .<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Fuori fa freddo , e cosa c’è di meglio di una vellutata ben calda
da condividere con chi si ama.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;">
</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti:<o:p></o:p></span></span></span></span></div>
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</span><br />
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<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">800 gr. di broccoli<o:p></o:p></span></span></span></span></div>
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">500 ml.di brodo vegetale <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">200 ml. di cocco<o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 spicchio d’aglio .<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 mela <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 gamberi rossi <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">20 gr di zenzero <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Succo di limone <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Olio , sale <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"></span></span></span></span><br />
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Lavate i broccoli. Versate in una casseruola
un cucchiaio d’olio d’oliva, aggiungetevi lo <span style="mso-spacerun: yes;"> </span>spicchio <span style="mso-spacerun: yes;"> </span>d’aglio e lo zenzero grattugiato. Lasciate
soffrigge<span style="mso-spacerun: yes;"> </span>qualche<span style="mso-spacerun: yes;"> </span>instante<span style="mso-spacerun: yes;">
</span>dopodiché aggiungete i broccoli tagliati a pezzetti, lasciando da parte
qualche ciuffo per la guarnizione. Versate il brodo ed il latte di cocco<span style="mso-spacerun: yes;"> </span>e lasciate <span style="mso-spacerun: yes;"> </span>cuocere a fuoco lento per circa 30
minuti.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Nel frattempo pulite e decorticate i
gamberi e cuoceteli <span style="mso-spacerun: yes;"> </span>per un paio di
minuti a vapore.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Sbucciate le mele e tagliatele a bastoncini
sottili e passateli nel succo di limone .<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Tagliate sottilmente i ciuffi dei <span style="mso-spacerun: yes;"> </span>broccoli, quasi fossero grattugiati <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">A cottura ultimata,eliminate lo spicchio
d’aglio, <span style="mso-spacerun: yes;"> </span>frullate i broccoli sino ad
ottenere un crema liscia <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Versata la vellutata in una scodella e
servitela con alcuni bastoncini di mela, un po’ di broccoli grattugiati <span style="mso-spacerun: yes;"> </span>ed un gambero per porzione,<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-size: large;">S</span></span></span><span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: large;">ervite ben caldo</span>
<o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ma passion pour la cuisine me porte à chercher
et tester des nouvelles recettes, à explorer et<span style="mso-spacerun: yes;">
</span>connaitre des saveurs jusqu’au auparavant méconnues.<span style="mso-spacerun: yes;"> </span>C’est en navigant sur internet que l’autre
jour j’ai trouvé sur "Elle à table" cette recette: une
velouté de brocolis , lait de coco et gingembre. Le mariage entre la douceur du
lait de coco<span style="mso-spacerun: yes;"> </span>et le <span lang="FR" style="color: #31849b; font-family: "Calibri","sans-serif"; mso-ansi-language: FR; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">goût</span> relevé du<span style="mso-spacerun: yes;"> </span>gingembre<span style="mso-spacerun: yes;">
</span>donne à cette veloutée un goût <span style="mso-spacerun: yes;"> </span>incroyablement délicat . <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Dehors il fait froid, qu’y-a-t-il de
mieux que partager une soupe bien<span style="mso-spacerun: yes;"> </span>chaude
avec ceux qu’on aime?</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients :<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">800 gr de brocolis<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">500 ml. de bouillon de légumes <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">200 ml . de lait de coco<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 pomme <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 gambas<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">20 gr. de gingembre <o:p></o:p></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"><span style="font-size: large;"> </span> <span style="font-size: large;">
</span></span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Jus de citron pressé<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Huile, sel<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Lavez les brocolis. Versez un peu
d’huile dans une casserole , ajoutez-y la gousse d’ail et le gingembre râpé.
Laissez-les blondir quelques instants et ensuite ajoutez les brocolis coupés en
petit morceau , réservez<span style="mso-spacerun: yes;"> </span>2 fleurettes
pour la garniture. Versez le bouillon de légumes et<span style="mso-spacerun: yes;"> </span>le lait de coco . Mélangez et laissez cuire à
feu doux pendant 30 minutes.<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Entre temps ,décortiquez les gambas e
faites-les cuire à vapeur pendant quelques minutes. <o:p></o:p></span></span></span><br />
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Epluchez la pomme et coupez-la en fin
bâtonnet et passez-les dans le jus de citron.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Hachez finement les 2 fleurettes de
brocolis .<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">A cuisson terminée, enlevez la gousse
d’ail , mixez les brocolis jusqu’à l’obtention d’une crème bien lisse .<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Versez la velouté dans un bol, ajoutez
quelques bâtonnets de pommes , les brocolis râpés et un gambas par bol.<o:p></o:p></span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-62942172364735650852013-11-12T22:37:00.000+01:002013-11-12T22:48:13.938+01:00Ravioli di zucca e baccala , Ravioli au potiron et cabillaud <div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">La cucina è passione , ma anche idee ed ispirazione , ciò è
sufficiente per creare nuove ricette . Questi ravioli di zucca e baccalà , con
salsa di verza e cialde di parmigiano sono il connubio di tutti questi elementi
che non ci resta che <span style="mso-spacerun: yes;"> </span>provare<span style="mso-spacerun: yes;"> </span>e gustare .<o:p></o:p></span></span></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per la pasta : <o:p></o:p></span></span></span></span></div>
<span style="font-size: large;"> </span><span style="font-size: large;"><span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">400 gr. di farina 00 <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;"> <span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">100 gr. di farina di semola rimacinata <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 uova intere<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">3 tuorli <o:p></o:p></span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Ingredienti per il ripieno:</span></span></span><br />
<span style="font-size: large;"> <span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1kg di baccalà bagnata e dissalato <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">500 gr. di zucca. <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Una foglia di alloro<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Olio , sale e pepe <o:p></o:p></span></span></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per la salsa </span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"> </span><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Alcune foglie verdi di verza<o:p></o:p></span></span></span></span></div>
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1<span style="mso-spacerun: yes;">
</span>scalogno <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Mezzo litro di brodo vegetale<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Olio ,
sale q.b<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per le cialde di parmigiano </span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"> </span><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Parmigiano grattugiato<o:p></o:p></span></span></span></span></div>
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Semi di zucca<o:p></o:p></span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"></span></span></span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate la pasta, lavorate tutti gli ingredienti indicati sino
ad ottenere un impasto liscio ed omogeneo . Fate riposare la sfoglia in frigo per
almeno un’ora.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Per il ripieno, tagliate a pezzi la zucca e fatela cuocere con la
buccia in forno a 175° per 30 minuti circa.. Togliete la buccia e passatela con
un passapatate.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Portate ad ebollizione dell’acqua in <span style="mso-spacerun: yes;"> </span>una pentola con una foglia d’alloro, quando
l’acqua bolle tuffatevi il baccalà,<span style="mso-spacerun: yes;"> </span>spegnete
il fuoco e lasciatelo raffreddare nell’acqua per circa 30 minuti.<span style="mso-spacerun: yes;"> </span>Sbriciolate il baccalà nella ciotola del
vostro robot . Con l’attrezzo a forma di K mantecatelo a velocità minima <span style="mso-spacerun: yes;"> </span>aggiungendo a filo un paio di cucchiai d’olio
sino ad ottenere quasi <span style="mso-spacerun: yes;"> </span>una crema, <span style="mso-spacerun: yes;"> </span>salate secondo il vostro gusto. Le proporzioni
da me utilizzate per la preparazione di questo ripieno sono due terzi di baccalà
pesato dopo la cottura , ed un terzo di zucca cotta. <o:p></o:p></span></span></span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate i ravioli , tirate la sfoglia e ricavate dei quadri di
10 cm . Ponete un cucchiaio d’impasto a base di zucca e baccalà sulla pasta
fresca e richiudetela <span style="mso-spacerun: yes;"> </span>a triangoli , ed
unite le estremità .<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate la salsa . Affettate sottilmente lo scalogno e soffriggetelo
in una pentola con un po’ d’olio d’oliva ,unitevi le foglie di verza affettate,
fatele insaporite e versate il brodo vegetale. Quando la verdura avrà assorbito
buona parte del brodo , salate e frullate aggiungendo a filo un cucchiaio
d’olio d’oliva.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Mentre portate ad ebollizione l’acqua dove cuocere i ravioli ,
preparate le cialde di parmigiano. Prendete<span style="mso-spacerun: yes;">
</span>e scaldate una padella antiaderente. Quando è ben calda cospargete la
superficie con uno strato di parmigiano, aspettate che si sciolga<span style="mso-spacerun: yes;"> </span>e aggiungete <span style="mso-spacerun: yes;"> </span>qualche seme di zucca. Con l’aiuto di una
forchetta<span style="mso-spacerun: yes;"> </span>staccate la cialda dal fondo e
fatela cuocere anche sull’altro lato. Quando la cialda è ben dorata
capovolgetela su un tagliere e lasciatela raffreddare.<o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Quando l’acqua bolle , tuffatevi i ravioli e lasciateli cuocere un
paio di minuti, <span style="mso-spacerun: yes;"> </span>scolateli e passateli in
un pentola con un po’ d’olio caldo con uno scalogno stufato. <o:p></o:p></span></span></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Impiattatte<span style="mso-spacerun: yes;"> </span>versate un
cucchiaio di salsa di verza sul piatto<span style="mso-spacerun: yes;"> </span>,
adagiatevi i ravioli<span style="mso-spacerun: yes;"> </span>e accompagnate con
qualche cialda di parmigiano . </span></span></span></span><br />
<span style="color: #548dd4; font-family: Calibri; font-size: large;"></span><br />
<br />
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<em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt;">Ringrazio il punto vendita <b>“CeramvetroAlberghiera” </b>di
Samarate ( Va) per avermi messo a disposizione il piatto "AC Platter " di
Togana.</span></em></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuYc0dOOo5LqJEpaXIcoplmHjLaM3pKp4i_DJZK7IrV9ScS8bmVh5yvifxkzV0EWVKJVL2ZjPPlud3FXv8GNGYHCKahc44B4r_szHwwRcAdvCcQxvdwbZwFpCoGv2sFYP736O3MOJDSnT/s1600/7+ravioli+di+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuYc0dOOo5LqJEpaXIcoplmHjLaM3pKp4i_DJZK7IrV9ScS8bmVh5yvifxkzV0EWVKJVL2ZjPPlud3FXv8GNGYHCKahc44B4r_szHwwRcAdvCcQxvdwbZwFpCoGv2sFYP736O3MOJDSnT/s640/7+ravioli+di+zucca.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFISmGl6A-qbRXMLgJQgEuYqeZEhRHI9fhTF_73MGbsrnR8M220VyQFm6Hpx6plSjMkweKCoRtZ6MYO0Fqf7oqB4vXJTsP0OsLjmxSTvjjI68f9SYKCHNlPdEoQ1mNRe1qdGMIAxe-0rEW/s1600/5RAVIOLI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a><br /></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">La cuisine est passion, mais aussi
idées et inspiration , et cela suffit souvent pour créer des<span style="mso-spacerun: yes;"> </span>nouvelles recettes . C’est le mariage de ces
éléments qui m’ont conduit à cuisiner ces <i style="mso-bidi-font-style: normal;">ravioli
au potiron et cabillaud avec une sauce verte au chou frisé et galette de
parmesan</i>. Maintenant, il<span style="mso-spacerun: yes;"> </span>vous reste
que de les essayer et de les gouter<o:p></o:p></span></span></span></div>
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri; font-size: large;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour la pâtes : <o:p></o:p></span></span></span><br />
<span style="font-size: large;"> <span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">400 gr. de farine <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">100 gr de semoule fine de blé dur<i style="mso-bidi-font-style: normal;"> </i></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 œufs entiers <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">3 jaunes d’œufs <o:p></o:p></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri; font-size: large;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients pour la farce <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 kg<span style="mso-spacerun: yes;">
</span>de morue <span style="mso-spacerun: yes;"> </span>ou cabillaud<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">500 gr. de potiron <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Une feuille de laurier<o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Huile, sel et poivre <o:p></o:p></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri; font-size: large;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients pour la farce <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Quelques feuilles vertes de chou frisé<o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 échalote<o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Un demi litre de bouillon de légumes <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Huile, sel et poivre <o:p></o:p></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri; font-size: large;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients pour les galettes de
parmesan<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Parmesan râpé <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Graines <span style="mso-spacerun: yes;"> </span>de<span style="mso-spacerun: yes;"> </span>potiron
<o:p></o:p></span></span></span><br />
<span style="font-size: large;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"></span></o:p></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la pâte . Mélangez les
farines et les œufs et pétrissez la pâte jusqu’à l’obtention di pâte lisse et
compacte.<span style="mso-spacerun: yes;"> </span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Formez une boule et enveloppez la
pâte dans un papier film et laissez-la reposer pendant au moins une heure.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez
la farce . Coupez le potiron en morceau et faites-le <span style="mso-spacerun: yes;"> </span>cuire avec la peau dans le four à 175° pendant 30
minutes. A cuisson terminée , pelez le potiron et passez la chair avec un
presse pomme terre.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">Faites
bouillir<span style="mso-spacerun: yes;"> </span>de l’eau dans une
casserole et plongez-y la chair de cabillaud, éteignez le feu et laissez-le
refroidir pendant 30 minutes. Ensuite émiettiez le poisson dans la boule de
votre robot de cuisine et à l’aide du batteur K mélangez à vitesse minimum en
versant à fil deux cuillères d’huile d’olive <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>jusqu’à
l’obtention d’une crème et en dernier<span style="mso-spacerun: yes;">
</span>salez selon votre goût .</span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"> <o:p></o:p></span></span></div>
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<span style="font-size: large;"></span><br /></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Reprenez
la pâte, <span style="mso-spacerun: yes;"> </span>et passez-la dans un laminoir à
pâtes pour obtenir <span style="mso-spacerun: yes;"> </span>des bandes d’environ
15 cm<span style="mso-spacerun: yes;"> </span>et ensuite <span style="mso-spacerun: yes;"> </span>coupez des carrés de la même dimension et<span style="mso-spacerun: yes;"> </span>à l’aide d’une cuillère posez sur la pâte un
peu<span style="mso-spacerun: yes;"> </span>de farce. Refermez la pâte en
triangle et unissez les pointes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez
la sauce.<span style="mso-spacerun: yes;"> </span>Emincez l’échalote dans une
poêle avec un peu d’huile<span style="mso-spacerun: yes;"> </span>ensuite
ajoutez les feuilles de chou vert finement coupées </span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">, salez et versez le
bouillon de légumes. Quand les légumes ont absorbé une<span style="mso-spacerun: yes;"> </span>bonne partie du bouillon, passez le tout au mixeur
avec une cuillère <span style="mso-spacerun: yes;"> </span>d’huile
d’olive .<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Portez
à ébullition l’eau dans laquelle vous cuirez les ravioli, entretemps<span style="mso-spacerun: yes;"> </span>préparez les galettes de parmesan.
Chauffez<span style="mso-spacerun: yes;"> </span>une poêle anti-adhérente et
quand elle bien chaude versez-y le parmesan, quand il a légèrement fondu
ajoutez les graines de potiron et laissez dorer encore quelques instants,
ensuite retournez la galette et laissez-la dorer à nouveau. Quand la galette
est bien dorée des deux cotés<span style="mso-spacerun: yes;">
</span>renversez-la sur une planche de cuisine et laissez-la refroidir .<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Dès
que l’eau est à ébullition , plongez-y les ravioli et laissez les cuire
quelques minutes. A l’aide d’une passoire égouttez les ravioli et passez-les
dans une poêle chaude avec un peu d’huile et un oignion étuvé. <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;">Dressez
l’assiette en versant une cuillère de sauce à base de chou frisé , déposez
quelques ravioli et décorez avec les galettes de parmesan.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> <span style="color: black; font-family: Times New Roman; font-size: small;">
</span></span></span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;"></span></span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;">
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFISmGl6A-qbRXMLgJQgEuYqeZEhRHI9fhTF_73MGbsrnR8M220VyQFm6Hpx6plSjMkweKCoRtZ6MYO0Fqf7oqB4vXJTsP0OsLjmxSTvjjI68f9SYKCHNlPdEoQ1mNRe1qdGMIAxe-0rEW/s1600/5RAVIOLI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFISmGl6A-qbRXMLgJQgEuYqeZEhRHI9fhTF_73MGbsrnR8M220VyQFm6Hpx6plSjMkweKCoRtZ6MYO0Fqf7oqB4vXJTsP0OsLjmxSTvjjI68f9SYKCHNlPdEoQ1mNRe1qdGMIAxe-0rEW/s640/5RAVIOLI.jpg" width="640" /></a><em><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: xx-small; mso-ansi-language: FR; mso-bidi-font-family: Calibri;">Je remercie le magasin
"CeramvetroAlberghiera " à Samarate (Va) qui m’a aimablement mis à
disposition l’assiette à dégustation "AC Platter " de Togana.</span></em></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFISmGl6A-qbRXMLgJQgEuYqeZEhRHI9fhTF_73MGbsrnR8M220VyQFm6Hpx6plSjMkweKCoRtZ6MYO0Fqf7oqB4vXJTsP0OsLjmxSTvjjI68f9SYKCHNlPdEoQ1mNRe1qdGMIAxe-0rEW/s1600/5RAVIOLI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></span><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-53047665429492329932013-10-25T13:01:00.001+02:002013-10-25T13:01:18.539+02:00Mon Choux... Je t'adore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns4CHpaU0AU0vLXM-wWvajMJwSq6zNQ3ciFLpbHoVh5I_u15nIdUNHIfYdzL2_beDc4U_FZ0U12chYzd8QpNyBGZaiDFl-AJWfUFgnh-Rw2KrDeZyXCEtYONrF4ro0esQ8Otrh3CZ_s1Q/s1600/16choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns4CHpaU0AU0vLXM-wWvajMJwSq6zNQ3ciFLpbHoVh5I_u15nIdUNHIfYdzL2_beDc4U_FZ0U12chYzd8QpNyBGZaiDFl-AJWfUFgnh-Rw2KrDeZyXCEtYONrF4ro0esQ8Otrh3CZ_s1Q/s640/16choux.jpg" height="414" width="640" /></a></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Quando è l’ora del caffè anch’io cedo al fascino delle capsule
colorate. Ma oggi mi sono detta perché bermi solo un caffè?<span style="mso-spacerun: yes;"> </span>E se aromatizzasi <span style="mso-spacerun: yes;"> </span>un crema con una<span style="mso-spacerun: yes;">
</span>delle ultime Limited Edition<span style="mso-spacerun: yes;"> </span>al
gusto <i>Caramelito</i> ?<span style="mso-spacerun: yes;"> </span>Questo
piccolo<span style="mso-spacerun: yes;"> </span>scrigno<span style="mso-spacerun: yes;"> </span>metallico racchiude i profumi <span style="mso-spacerun: yes;"> </span>che sono<span style="mso-spacerun: yes;">
</span>un connubio goloso tra caffè e caramello per una crema pasticcera<span style="mso-spacerun: yes;"> </span>al caffè<span style="mso-spacerun: yes;">
</span>perfetta per farcire dei bigné . Ecco come passare da un caffè ad un
dessert in un sorso<span style="mso-spacerun: yes;"> </span>!<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"><br /></span></span></span>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Ingredienti per 30 /40 bigné <span style="mso-spacerun: yes;"> </span>: <o:p></o:p></span></span></span></div>
<span style="color: #548dd4; font-family: Symbol; font-size: large;"> ·<span style="font-family: 'Times New Roman';"> </span></span><span style="color: #548dd4; font-size: large;"><span style="font-family: Calibri;">150 gr. di farina 00</span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">250 ml d’acqua <o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. di burro<o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">5 uova <span style="mso-spacerun: yes;"> </span>medie
<o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un pizzico<span style="mso-spacerun: yes;">
</span>di sale <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><br /></span>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Ingredienti per la crema pasticcera al caffè.</span></span></span><br />
<span style="color: #548dd4; font-family: Calibri; font-size: large;"> </span><span style="color: #548dd4; font-family: Symbol; font-size: large;">·<span style="font-family: 'Times New Roman';"> </span></span><span style="color: #548dd4; font-size: large;"><span style="font-family: Calibri;">300 ml di latte</span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">150 panna fresca<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 tuorli <o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">175 gr. di zucchero<o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">40 gr di farina <o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 capsula <span style="mso-spacerun: yes;"> </span>Nespresso “<i style="mso-bidi-font-style: normal;">Caramelito</i>”<o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 ml
di caffè Nespresso <i style="mso-bidi-font-style: normal;">“Caramelito”</i><o:p></o:p></span></span></span><br />
<span style="color: #548dd4; font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un pizzico di sale <o:p></o:p></span></span></span><br />
<span style="font-size: large;"><br /></span>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">In una casseruola portate ad ebollizione l’acqua. Fate attenzione
a non lasciare bollire troppo l’acqua perché altrimenti la sua evaporazione
potrebbe modificare le proporzioni<span style="mso-spacerun: yes;"> </span>fra
gli <span style="mso-spacerun: yes;"> </span>ingredienti alterando il risultato
finale. Fate sciogliere il burro nell’ acqua bollente con un pizzico di sale.
Gettate la farina setacciata nell’ acqua con il burro in ebollizione. Togliete
la pentola dal fuoco e mescolate energicamente sino ad ottenere un impasto
liscio ed omogeneo . Rimettete la pentola sul fuoco e continuate a mescolare
finché esso si staccherà dai bordi e dal fondo della casseruola formando una
palla e facendo un<span style="mso-spacerun: yes;"> </span>rumore come se
friggesse. Lasciate raffreddare un po’ l’impasto prima di aggiungere una alla
volta le uova .<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Imburrate ed infarinate una teglia da forno e con l’aiuto di un
sac à poche formate<span style="mso-spacerun: yes;"> </span>delle<span style="mso-spacerun: yes;"> </span>sfere ben distanziate <span style="mso-spacerun: yes;"> </span>fra loro.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Riscaldate il forno a 170 °<span style="mso-spacerun: yes;">
</span>ed infornate i bigné per 30 minuti. Lasciateli raffreddare<span style="mso-spacerun: yes;"> </span>prima di farcirli<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">Preparate la crema pasticcera .<span style="mso-spacerun: yes;">
</span>Portate ad ebollizione il latte , la panna con il caffè espresso.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">In una ciotola sbattete i tuorli con lo zucchero, il caffè
macinato ed un pizzico di sale sino ad ottenere un composto spumoso. Versate il
latte caldo sul composto e rimettetelo sul fuoco. Cuocete per qualche minuto la
crema a fuoco lento , mescolando continuamente,<span style="mso-spacerun: yes;">
</span>sino ad ottenere crema liscia e densa. Lasciate raffreddare la
crema<span style="mso-spacerun: yes;"> </span>e<span style="mso-spacerun: yes;">
</span>poi farcite i bigné. </span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"><br /></span></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NbsZLItjIj-AsEeysQNjGVWXsYSldclU9P9GpG5oJnigRvLlYIlagJi0fP6w8vnlmDqnHoenX6RwkIGmiBTaQqYB4lZw2d1Uue5feGU4fvuRnXI23ZwyVBAYYXdQavjbTeL7aU83acUP/s1600/18choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NbsZLItjIj-AsEeysQNjGVWXsYSldclU9P9GpG5oJnigRvLlYIlagJi0fP6w8vnlmDqnHoenX6RwkIGmiBTaQqYB4lZw2d1Uue5feGU4fvuRnXI23ZwyVBAYYXdQavjbTeL7aU83acUP/s640/18choux.jpg" height="360" width="640" /></a></div>
<div style="text-align: center;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"></span></span></span><br /></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><o:p><span style="color: black; font-family: Times New Roman;">
</span></o:p></span></span></span><br />
<span style="color: #31849b; font-family: Calibri; font-size: large;">A l’heure du café je tombe souvent </span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">sous le charme des dosettes</span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">de couleur, mais</span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">aujourd’hui je me</span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">suis dit pourquoi ne pas aromatiser une crème
pâtissière avec une des nouvelles Limited Edition au goût </span><i style="color: #31849b; font-family: Calibri; font-size: x-large;">Caramelito</i><span style="color: #31849b; font-family: Calibri; font-size: large;"> ? </span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">Après avoir décortiqué une dosette, un parfum </span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">tendre et gourmand de café et caramel </span><span style="color: #31849b; font-family: Calibri; font-size: large;"> </span><span style="color: #31849b; font-family: Calibri; font-size: large;">s’est libéré et l’idée d’un choux à la crème pâtissière
café était servie.</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;">
</span></span></span>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">
</span></span></span></span>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="color: #31849b; font-size: large; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><br /></span>
<span style="color: #31849b; font-size: large; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour environ<span style="mso-spacerun: yes;">
</span>30/40 choux: <o:p></o:p></span></span></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">150 gr. de farine <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">250 ml. d’eau <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">50 gr. de beurre <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">5 œufs de taille moyenne <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><br />
</span></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p> </o:p></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients pour la crème pâtissière <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">300 ml. de lait<o:p></o:p></span></span></div>
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">150 ml. crème fleurette <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">4 jaunes d’œufs <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">175 gr. de sucre<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">40 gr. de farine <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">1 dosette <i style="mso-bidi-font-style: normal;">Nespresso</i> - <i style="mso-bidi-font-style: normal;">caramelito</i> <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">50 ml. ( petite tasse de café ) <i style="mso-bidi-font-style: normal;">Nespresso - caramelito</i> <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Une pincée de sel <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><br />
</span><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Dans une casserole versez l’eau et
portez-la à ébullition. Faites attention <span style="mso-spacerun: yes;"> </span>à ne pas trop faire bouillir l’eau, car si
elle évapore trop les proportions entre les ingrédients<span style="mso-spacerun: yes;"> </span>se modifient et cela pourrait compromettre la
parfaite réussite de nos choux.<span style="mso-spacerun: yes;"> </span>Ensuite
faites<span style="mso-spacerun: yes;"> </span>fondre le beurre dans l’eau et
ajoutez une pincée de sel. Versez la farine. Otez la casserole du feu et versez
la farine en seule fois et mélangez<span style="mso-spacerun: yes;">
</span>énergiquement avec une cuillère en bois <span style="mso-spacerun: yes;"> </span>jusqu’à obtenir une pâte bien lisse. Remettez
la casserole sur le feu et continuez à mélanger jusqu’à<span style="mso-spacerun: yes;"> </span>ce que la pâte se détache de la parois de la
casserole . Laissez refroidir la pâte et ensuite , hors du<span style="mso-spacerun: yes;"> </span>feu, ajoutez<span style="mso-spacerun: yes;">
</span>les œufs un à un , puis mélanger jusqu’à homogénéité.<o:p></o:p></span></span></div>
<span style="font-size: large;"><span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Beurrer une plaque à four , et à
l’aide d’un sac à poche disposer la pâte en petit<span style="mso-spacerun: yes;"> </span>tas … pardon petits<span style="mso-spacerun: yes;"> </span>choux bien distancés entre eux. Préchauffer
le four à 170 ° et enfournez pendant 30 minutes.<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparer la crème pâtissière . <span style="mso-spacerun: yes;"> </span>Faites chauffez<span style="mso-spacerun: yes;"> </span>le lait , la crème fleurette et la tasse de
café. Entre temps dans un saladier <span style="mso-spacerun: yes;"> </span>délayez
les jaunes d’œufs , le sucre , le<span style="mso-spacerun: yes;"> </span>café
en poudre<span style="mso-spacerun: yes;"> </span>et une pincé de sel jusqu’à
obtenir un<span style="mso-spacerun: yes;"> </span>mélange mousseux . Versez le
lait chaud dans la crème et remettez la casserole sur le feu. Mélangez et
laissez cuire la crème pendant quelques minutes. Retirez la crème su feu et
laissez refroidir. En dernier fourrez les choux et servez.</span><br />
</span><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8LaRd1Y0MbWxTuWulc6L37IwcG_MuKmNEP8xZ-kGv4ChKAD51oE7GS3QKI2usIvGKYsXAJUbGWoYhHTATPWWhIhRlDS04qH-zKnxQpmp_9Ef87dSICEFWYPeJpPp1rhClu-D6QF1uY6m/s1600/13choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8LaRd1Y0MbWxTuWulc6L37IwcG_MuKmNEP8xZ-kGv4ChKAD51oE7GS3QKI2usIvGKYsXAJUbGWoYhHTATPWWhIhRlDS04qH-zKnxQpmp_9Ef87dSICEFWYPeJpPp1rhClu-D6QF1uY6m/s640/13choux.jpg" height="360" width="640" /></a></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-88344653122210181572013-10-04T22:09:00.000+02:002013-10-05T15:22:27.390+02:00Chicce ricche e deliziose<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx10CHG1OM90helvYSOoS_U88QamlqOYH6pQETzozkrMXy7pJoTdNKv1g6iqNoguUh4wVM-qlrw1TiP5_q7eI1j-5QExmFrqgGa7phDLwbGHY2dileuytLEvBPmWSLt2wM3wljjSXm-H8/s1600/chicche15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx10CHG1OM90helvYSOoS_U88QamlqOYH6pQETzozkrMXy7pJoTdNKv1g6iqNoguUh4wVM-qlrw1TiP5_q7eI1j-5QExmFrqgGa7phDLwbGHY2dileuytLEvBPmWSLt2wM3wljjSXm-H8/s1600/chicche15.jpg" height="360" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Le “chicche ricche” <span style="mso-spacerun: yes;"> </span>sono
gnocchi<span style="mso-spacerun: yes;"> </span>di ricotta che si sposano
deliziosamente con tutta la varietà di verdure presenti<span style="mso-spacerun: yes;"> </span>nei mercati in questo periodo, <span style="mso-spacerun: yes;"> </span>dove<span style="mso-spacerun: yes;">
</span>poche ricordano l’estate<span style="mso-spacerun: yes;"> </span>e tante
salutano l’autunno.<o:p></o:p></span></span></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri; font-size: large;"></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per 4 persone: <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">500 gr di ricotta <o:p></o:p></span></span></span></span></div>
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">250 gr di farina <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 cucchiaio<span style="mso-spacerun: yes;">
</span>di parmigiano grattugiato <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">2 pomodori ramati<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 pera<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 zucchina <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 carota<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 gambo di sedano con le foglie <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 falda di peperone rosso<o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 falda di peperone giallo <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Una manciata di pinoli <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">4 cucchiai d’olio <o:p></o:p></span></span></span></span><br />
<span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Sale , pepe q.b<o:p></o:p></span></span></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Lavate i pomodori, incidete la pelle con una croce sulla punta,
sbollentateli per 20 secondi, raffreddateli immediatamente in acqua e ghiaccio,
pelateli, eliminate i semi <span style="mso-spacerun: yes;"> </span>e tagliateli
a dadini.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ad eccezione della cipolla, pulite le <span style="mso-spacerun: yes;"> </span>verdure rimanenti e tagliatatele anch’esse a dadini,<span style="mso-spacerun: yes;"> </span>mettetele in una ciotola assieme ai pomodori.
Aggiungetevi le foglie di sedano e basilico finemente sminuzzate, untevi i
pinoli preventivamente tostati in padella,<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>la pera tagliata a dadini e
condite con i quattro cucchiai d’olio coprite<span style="mso-spacerun: yes;">
</span>e fate marinare in frigo per<span style="mso-spacerun: yes;">
</span>almeno un paio d’ore.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate le chicche. Amalgamate<span style="mso-spacerun: yes;">
</span>la ricotta con la farina, il parmigiano grattugiato, il sale e create un
impasto omogeneo, non lavoratelo a lungo,<span style="mso-spacerun: yes;">
</span>cercate di mantenerlo abbastanza soffice e lasciatelo riposare almeno
mezz’ora. Dopodiché prendete un pezzo dell’impasto e preparate dei<span style="mso-spacerun: yes;"> </span>filoncini della larghezza massima di un dito,
tagliateli della lunghezza massima di 1 cm. Nell’eventualità che la ricotta
fosse troppo umida , prima di lavorarla, <span style="mso-spacerun: yes;"> </span>passatela in forno ventilato a <span style="mso-spacerun: yes;"> </span>90 ° per 15 minuti .<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">In una padella<span style="mso-spacerun: yes;"> </span>stufate la
cipolla<span style="mso-spacerun: yes;"> </span>tagliata sottilmente, poi
cuocetevi le verdure marinate. La cottura deve essere breve e a fuoco vivace<span style="mso-spacerun: yes;"> </span>perché le verdure devono rimanere croccanti .<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Nel frattempo portate ad ebollizione una pentola con acqua e sale,
<span style="mso-spacerun: yes;"> </span>tuffatevi<span style="mso-spacerun: yes;"> </span>le chicche che scolerete con una schiumarola
quando verranno a galla. <span style="mso-spacerun: yes;"> </span>Amalgamate con
delicatezza le chicche alle verdure regolare se gradire con una macinata di
pepe, <span style="mso-spacerun: yes;"> </span>impiattate e servite.<o:p></o:p></span></span></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<em><span style="color: #548dd4; font-family: Calibri; font-size: x-small;">Ringrazio il punto vendita <b>“CeramvetroAlberghiera” </b>di Samarate ( Va) per avermi messo a disposizione il piatto "Dune " di Villeroy&Boch</span></em><br />
<em><span style="color: #548dd4; font-family: Calibri; font-size: x-small;"></span></em><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCVJDb0GmT2AO_ecpiv_qH9lR9VB2IHdYMSB_c7Hirk985vLgo2QHSZd87I6OZ3gNcy4shvoA-7c-gnu-cdNNZE0pwPWm_UaDsAU23O0CHPBWGvuTt_oyfLaO3C93-I9J4EHniNwlHaeM/s1600/chicca11.jpg" height="298" width="400" /></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">« Le chicche ricche » est
un plat de gnocchi à base de ricotta qui se marie parfaitement aux sauces
à base de différent légumes que l’on trouve en ce moment chez nos
marchands. Certains d’entre d’eux sont le souvenir de l’été qui nous a quittés
depuis peu , d’autres par contre nous conduisent directement sur les
chemin de l’automne.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Times New Roman; font-size: small;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #31849b; font-family: "Calibri","sans-serif"; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: large;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>4 personnes:</span> </span><span style="color: black; font-family: Times New Roman; font-size: small;"></span><br />
<span style="color: black; font-family: Times New Roman; font-size: small;"><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">500 gr. de ricotta <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">250 gr. de farine<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 cuillère à soupe de parmesan râpé <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">2 tomates <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 poire<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 courgette <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 carotte<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Une tige de céleri avec feuilles <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
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<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 morceau de poivron rouge<o:p></o:p></span></span></span></div>
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<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 morceau de poivron jaune <o:p></o:p></span></span></span></div>
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<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Une poignée de pignon <o:p></o:p></span></span></span></div>
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<span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 cuillère d’huile <o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"><span style="font-size: large;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Sel, poivre</span> <o:p></o:p></span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri; font-size: large;"> </span></o:p></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">A l’aide d’un couteau lavez les
tomates, incisez en croix le sommet, plongez-les pendant 20 secondes dans de
l’eau bouillante, retirez-les avec un écumoire, mettez-les immédiatement dans
de l’eau froide , pelez-les , éliminez les pépins et coupez-les en dé.<o:p></o:p></span></span></span>
<br />
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</span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Coupez en petit morceaux tous les
légumes restant, ad exception des oignons, et mettez-les dans un saladier ajoutez-y
la concassée de tomates. Mettez à macérer le tout au frigo pendant deux heures.<o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez les <i style="mso-bidi-font-style: normal;">chicche</i> . Amalgamez la ricotta, la farine , le parmesan râpé et une
pincée de sel. <o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;">Pétrissez
rapidement jusqu’à l’obtention d’une pâte lisse et homogène, ensuite laissez-la
reposer au moins une demi-heure. Ne<span style="mso-spacerun: yes;">
</span>travaillez pas trop la pâte.<span style="mso-spacerun: yes;">
</span>Etalez-la pâte<span style="mso-spacerun: yes;"> </span>et formez des
ficelles de la largeur d’un doigt , et avec<span style="mso-spacerun: yes;">
</span>un couteau coupez les <i style="mso-bidi-font-style: normal;">chicche </i>d’une
largeur d’environ 1 cm. Au cas où la ricotta serait un peu humide, avant de
préparer la pâte , passez-la au four à 90° pendant 15 minutes.</span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;"><o:p></o:p></span></span></span> </div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;">Prenez une
poêle et faites-y étuvez l’oignon émincé finement, et versez<span style="mso-spacerun: yes;"> </span>les légumes<span style="mso-spacerun: yes;">
</span>avec le jus de la marinade. La cuisson doit être rapide car il important
que les légumes restent croquants. </span></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;"><o:p></o:p></span></span></span> </div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="font-size: large;">Entre-temps
portez à ébullition une grande casserole d’eau salée, et plongez-y les <i style="mso-bidi-font-style: normal;">chicche </i>dès qu’elles<span style="mso-spacerun: yes;"> </span>remontent à la surface à l’aide d’un écumoire
égouttez-les et faites-les sautez délicatement<span style="mso-spacerun: yes;">
</span>dans la casserole avec les légumes. Dressez l’assiette et <span style="mso-spacerun: yes;"> </span>servez immédiatement</span>. <o:p></o:p></span></span></div>
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<span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><span style="color: #548dd4; font-family: Calibri;"> </span></o:p></span></div>
</span><span style="color: #31849b; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: small;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpsnfDPofYfE2yM9PuWfNRCpqqs94GLcGjikyBWwkrl8MdebyjSuFc1qR8b23-_2YY2Kfq85cOTozWmysRDw49jDnl4fYaN0aQwtRgVt7TgxVgiFu-_F4stKi1w1hh_-VAC8SMyD4b0th/s1600/chicche14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpsnfDPofYfE2yM9PuWfNRCpqqs94GLcGjikyBWwkrl8MdebyjSuFc1qR8b23-_2YY2Kfq85cOTozWmysRDw49jDnl4fYaN0aQwtRgVt7TgxVgiFu-_F4stKi1w1hh_-VAC8SMyD4b0th/s1600/chicche14.jpg" height="360" width="640" /></a></div>
<em style="color: #31849b; font-family: "Trebuchet MS", sans-serif; text-align: justify;"><span style="font-size: x-small;">Je remercie le magasin "CeramvetroAlberghiera " à Samarate (Va) qui m’a aimablement mis à disposition l’assiette à dégustation "Dune" de Villeroy & Boch.</span></em></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-size: small;"> </span></o:p></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: small;"><o:p></o:p></span></span> </div>
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<span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><span style="font-size: small;"> </span></o:p></span></div>
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<span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><span style="font-size: small;"> </span></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p><span style="color: #548dd4; font-family: Calibri;"> </span></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"> </span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br />
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-36947039601200066742013-08-30T16:40:00.001+02:002013-08-30T16:40:14.315+02:00La torta al basilico di Sergio, La tarte salée au basilic de Sergio <div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVaBq773uR11Sif-RJ5BOIbFDiqMBKVvG3dR_t_cbvNAcKJCsl3HLF6Q4QmNjdFhrRHOqFcoRAR_3H01MSABpJ52C7CP5Y1HSdu34YzYstAvr-81HXiyn7LnUmeYF4A4KYFQH3bQ1Y9tu/s1600/torta+salate+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVaBq773uR11Sif-RJ5BOIbFDiqMBKVvG3dR_t_cbvNAcKJCsl3HLF6Q4QmNjdFhrRHOqFcoRAR_3H01MSABpJ52C7CP5Y1HSdu34YzYstAvr-81HXiyn7LnUmeYF4A4KYFQH3bQ1Y9tu/s1600/torta+salate+1.jpg" height="513" width="640" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">La mia curiosità nei confronti del mondo della cucina, e la ricerca di sapori,<span style="mso-spacerun: yes;"> </span>mi conducono spesso a partecipare a corsi non
solo per sperimentare nuove ricette ma anche <span style="mso-spacerun: yes;"> </span>per poter incontrare degli chef<span style="mso-spacerun: yes;"> </span>che grazie alla loro passione conducono gli
appassionati, come me,<span style="mso-spacerun: yes;"> </span>su strade di
sapori già noti; prova ne è <span style="mso-spacerun: yes;"> </span>che la <span style="mso-spacerun: yes;"> </span>loro impronta nel miscelare ingredienti<span style="mso-spacerun: yes;"> </span>e tecnica ci inducono a percorrere le
vie<span style="mso-spacerun: yes;"> </span>verso un<span style="mso-spacerun: yes;"> </span>nuovo<span style="mso-spacerun: yes;">
</span>benessere<span style="mso-spacerun: yes;"> </span>gastronomico. Uno di
questi chef è Sergio Barzetti che conquista per la sua passione e semplicità. Partecipando
ad uno dei suoi corsi si percepisce immediatamente il suo amore per tutte le
materie prime , frutta e verdure di stagione sono sempre alla base delle sue
ricette, ma la sua prima<span style="mso-spacerun: yes;"> </span>passione è per
tutte le erbe<span style="mso-spacerun: yes;"> </span>aromatiche che
arricchiscono i suoi piatti. Una su tutte è l’alloro, che utilizza quasi sempre
, tanto da soprannominarsi Mister Alloro.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Nella ricetta di oggi , ha reinterpretato una torta salata,<span style="mso-spacerun: yes;"> </span>facendo una pasta brisée al basilico<span style="mso-spacerun: yes;"> </span>con un ripieno fresco di ricotta condito con
erbe aromatiche e verdure di stagione. ( io ho utilizzato una ricotta di capra
, ma<span style="mso-spacerun: yes;"> </span>potete utilizzare una robiola o
crescenza ).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Sergio, definisce lui stesso le sue ricette , semplici e mai
banali, ma così è veramente , poiché ogni volta che ho assaggiato i suoi piatti
, sono rimasta quasi senza parole , visto che<span style="mso-spacerun: yes;">
</span>la semplicità degli ingredienti , ed il <span style="mso-spacerun: yes;"> </span>sapiente equilibrio<span style="mso-spacerun: yes;"> </span>dei loro<span style="mso-spacerun: yes;">
</span>abbinamenti <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>mi faceva dire “ Sergio ? What Else ?”<o:p></o:p></span></span></span></span></div>
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</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per pasta brisée al basilico : <o:p></o:p></span></span></span></span></div>
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="color: black;"> </span>·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">500 <span style="mso-spacerun: yes;"> </span>gr farina
<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">250 gr. burro <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">125 ml. d’acqua <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">50 gr. <span style="mso-spacerun: yes;"> </span>circa foglie <span style="mso-spacerun: yes;"> </span>di basilico <o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un pizzico di sale <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
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</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per il ripieno <span style="mso-spacerun: yes;"> </span>:<o:p></o:p></span></span></span></span></div>
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">500 gr . di ricotta di capra <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">300 gr. di pomodori <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">200 gr. di fagiolini <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">30 gr. di parmigiano grattugiato<o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un bouquet di erbe aromatiche ( basilico, erba
cipollina,prezzo melo, maggiorana, timo )<o:p></o:p></span></span></span></span><br />
<span style="font-size: large;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Olio evo ,sale e pepe <o:p></o:p></span></span></span></span><br />
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</span><br />
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<span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preparate la pasta brisée.<span style="mso-spacerun: yes;"> </span>Sciogliete
un pizzico di sale nell’acqua,aggiungetevi le foglie di basilico e frullate. Filtrate
l’acqua in modo da eliminare eventuali residui delle foglie di basilico. Lavorate
il burro con la farina e poco a poco aggiungete l’acqua <span style="mso-spacerun: yes;"> </span>profumata al <span style="mso-spacerun: yes;"> </span>basilico.<span style="mso-spacerun: yes;">
</span>Impastate sino ad ottenere un composto compatto. </span>Formate una
palla ed avvolgetela con una pellicola e fatela riposare almeno due ore in
frigo. Meglio ancora se riuscite a preparare la<span style="mso-spacerun: yes;">
</span>pasta brisée il giorno prima.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Lessate i fagiolini in abbondante acqua con una foglia di alloro. <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Tagliate i pomodorini a pezzetti , conditeli con olio e qualche
foglie di basilico spezzettato con le mani. <o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Preparate il ripieno. Condite la ricotta, ( o il formaggio che
preferite ) con il parmigiano , sale , pepe , mezzo cucchiaio d’olio e le erbe
aromatiche sminuzzate.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Imburrate ed infarinata una teglia da forno e stendente la pasta
brisée, eliminate gli eccessi dai bordi e bucherellate l’impasto ,
sistematevi<span style="mso-spacerun: yes;"> </span>sopra un foglio di carta da
forno e poi dei legumi o delle biglie di ceramica <span style="mso-spacerun: yes;"> </span>per una cottura in bianco. Infornate e
cuocete<span style="mso-spacerun: yes;"> </span>per 20 minuti a 175°.<o:p></o:p></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;">Componete la torta , versate la ricotta sulla<span style="mso-spacerun: yes;"> </span>pasta brisée e guarnite con i fagiolini ed i
pomodorini. </span></span></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><span style="color: black; font-family: Times New Roman; font-size: small;"></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><span style="color: black; font-family: Times New Roman; font-size: small;"></span></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><span style="color: black; font-family: Times New Roman; font-size: small;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qbXSORZE1NquW59Qqzcro6XVC3oSMFLUOQxOlHEnzvEiRUIHHnJJr1Fieh3WrG4XoN5M1uQ56npxePBQWcAksumGC1f1GlaAj_MBcu4fjo-OUbv0vFlHRKM4NV9OGGP9ydyklMLJbtTw/s1600/torte+salate+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qbXSORZE1NquW59Qqzcro6XVC3oSMFLUOQxOlHEnzvEiRUIHHnJJr1Fieh3WrG4XoN5M1uQ56npxePBQWcAksumGC1f1GlaAj_MBcu4fjo-OUbv0vFlHRKM4NV9OGGP9ydyklMLJbtTw/s1600/torte+salate+5.jpg" height="420" width="640" /></a></div>
</span></span></span><br />
<div style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">La curiosité que j’éprouve envers <span style="mso-spacerun: yes;"> </span>le<span style="mso-spacerun: yes;">
</span>monde de la cuisine et la recherche de nouvelles saveurs me porte souvent
à participer à des cours non seulement pour <span style="mso-spacerun: yes;"> </span>découvrir et tester des nouvelles recettes,
mais aussi <span style="mso-spacerun: yes;"> </span>pour <span style="mso-spacerun: yes;"> </span>rencontrer des maîtres <span style="mso-spacerun: yes;"> </span>de cuisine qui grâce à leur passion conduisent
les amateurs de la bonne chère telle que je suis sur les chemins du goût. En
effet ces chefs qui maitrisent et amalgament remarquablement les matières
premières et les techniques de cuisine m’émotionnent <span style="mso-spacerun: yes;"> </span>à chaque fois <span style="mso-spacerun: yes;"> </span>et ils m’invitent <span style="mso-spacerun: yes;"> </span>à découvrir <span style="mso-spacerun: yes;"> </span>un nouveau chemin vers le<span style="mso-spacerun: yes;"> </span>bien-être gastronomique. Un de ces chefs est
Sergio Barzetti qui m’a conquis par sa simplicité et par la passion qu’il met
dans son métier. En participant à un de ces cours on est immédiatement séduit
par son amour pour les matières premières. Les fruits et légumes<span style="mso-spacerun: yes;"> </span>de saison sont toujours à la base de ces
recettes, mais sa passion<span style="mso-spacerun: yes;"> </span>pour les
herbes a</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">romatiques qui enrichissent<span style="mso-spacerun: yes;"> </span>ses
plats est sans pareil. Parmi toutes celles qu’il utilise le plus souvent dans
presque toutes ses recettes<span style="mso-spacerun: yes;"> </span>le laurier
est certainement celle qu’il préfère, c’est la raison pour laquelle il se
défini lui-même « Mister Laurier» </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4; font-family: Calibri; font-size: large;"><div align="justify" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Times New Roman; font-size: small;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Dans la recette d’aujourd’hui , il a
réinterprété<span style="mso-spacerun: yes;"> </span>une tarte salée. La pâte
est une pâte brisée aromatisée au basilic farcie avec une<span style="mso-spacerun: yes;"> </span>ricotta<span style="mso-spacerun: yes;">
</span>aux fines herbes et garnie avec des légumes de saison.<span style="mso-spacerun: yes;"> </span>( J’ai utilisé une ricotta de chèvre, mais si
vous préférez une fromage frais genre Saint Moret cela conviendra
parfaitement). Sergio définit lui-même ses recettes « simples et jamais
banales », et je reconnais qu’il a effectivement raison. La simplicité des
ingrédients <span style="mso-spacerun: yes;"> </span>et le mariage équilibré des
saveurs<span style="mso-spacerun: yes;"> </span>de chacun de ses plats savourés <span style="mso-spacerun: yes;"> </span>me font<span style="mso-spacerun: yes;">
</span>dire à chaque fois « Serge … What Else ? »<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman; font-size: small;">
</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: small;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour la pâte brisée au basilic : <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">500 gr. de farine <o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">250 gr. de beurre <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">125 ml. d’eau<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">50 gr . de feuille de basilic<o:p></o:p></span><br />
<span style="color: black; font-family: Times New Roman;">
</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Une pincée de sel<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-size: small;"></span></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour la farce <span style="mso-spacerun: yes;"> </span>: <o:p></o:p></span><br />
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</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">500 <span style="mso-spacerun: yes;"> </span>gr.de ricotta de chèvre<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">300 gr. de petite tomate<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">200gr. haricots verts<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">30 gr. de parmesan râpé<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Un bouquet d’herbes aromatiques de
votre choix ( basilic, ciboulette, persil, marjolaine, thym)<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile d’olive, sel et poivre<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span><br />
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la pâte brisée . Versez une pincée
de sel dans l’eau et remuez de façon à le dissoudre, ensuite ajoutez les
feuilles de basilic et mixez. Filtrez l’eau de façon à éliminer les résidus de
feuille de basilic. <span style="mso-spacerun: yes;"> </span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="mso-spacerun: yes;"> </span>Pétrissez avec les mains la farine et le
beurre , et ajoutez petit à petit l’eau<span style="mso-spacerun: yes;">
</span>aromatisée au basilic jusqu’à obtenir une pâte compacte. Formez une
boule et enveloppez-la dans un papier film pendant au moins deux heures. Si
vous avez le temps, il convient de préparer la pâte brisée le jour avant. <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Cuisez
à l’eau aromatisé avec une feuille de laurier les haricots verts. <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Coupez
en petit morceau les tomates, assaisonnez-les avec une cuillère d’huile et<span style="mso-spacerun: yes;"> </span>émincez à la main quelques feuilles de
basilic. <o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Préparez
la farce. Amalgamez la ricotta <span style="mso-spacerun: yes;"> </span>(ou un
autre fromage de votre choix)avec une demie cuillère d’huile, une cuillère de
parmesan, les fines herbes <span style="mso-spacerun: yes;"> </span>finement
ciselées ,<span style="mso-spacerun: yes;"> </span>le sel et le<span style="mso-spacerun: yes;"> </span>poivre.<o:p></o:p></span><br />
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</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Ecoulé
le temps de repos de la pâte brisée, étalez </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">la pâte dans un moule préalablement beurré, coupez les parties excédantes
et<span style="mso-spacerun: yes;"> </span>perforez-la<span style="mso-spacerun: yes;"> </span>à l’aide d’une fourchette . Posez-y une
feuille de papier four avec des haricots ou des billes en céramique pour une
cuisson à blanc<span style="mso-spacerun: yes;"> </span>pendant 20 minutes à
four préalablement chauffé à 175°.<span style="mso-spacerun: yes;">
</span>Laissez refroidir et ensuite<span style="mso-spacerun: yes;"> </span>préparez
la tarte salée. Versez la crème de fromage sur la pâte brisée<span style="mso-spacerun: yes;"> </span>et ensuite décorez avec les tomates et les
haricots verts.</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-41009838171365581102013-07-26T16:46:00.002+02:002013-07-26T19:44:36.658+02:00La pavlova di Joëlle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgYETUesBo2ZBUbv9BvVxQ8_Ry0sVhqkBHT6tw43Rwc3OryH5ucq7mrlOP64SAWVQ3PlTGZhCf0ft2tRsNRASxez2tWrNHIM-hE4B5ODCEYWF1SJ_FidmQJhPeTznCfEd2VEn34NyX9Zc/s1600/pavlova+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgYETUesBo2ZBUbv9BvVxQ8_Ry0sVhqkBHT6tw43Rwc3OryH5ucq7mrlOP64SAWVQ3PlTGZhCf0ft2tRsNRASxez2tWrNHIM-hE4B5ODCEYWF1SJ_FidmQJhPeTznCfEd2VEn34NyX9Zc/s1600/pavlova+1.jpg" height="425" width="640" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">E’ vero fa caldo, ma non è una buona ragione per rinunciare ad un
dessert a fine pasto. L’idea di questo<span style="mso-spacerun: yes;">
</span>fresco dolce, a base di yogurt<span style="mso-spacerun: yes;">
</span>greco e frutti di bosco , è<span style="mso-spacerun: yes;"> </span>una
versione più leggera della tradizionale Pavlova <span style="mso-spacerun: yes;"> </span>che mi è stata trasmessa da Joëlle. <o:p></o:p></span></span></span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Joëlle è una signora belga che da tanti anni ormai vive in Italia ,
e che ha con la sua semplicità, la sua passione e talento per le cose buone, in
modo particolare per i dolci , ha saputo trovare la sua strada<span style="mso-spacerun: yes;"> </span>oltre le pagine della <span style="mso-spacerun: yes;"> </span><em>” la Cucina Italiana “</em> <span style="mso-spacerun: yes;"> </span>che cura sempre con golosa raffinatezza .<o:p></o:p></span></span></span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per le meringhe : <o:p></o:p></span></span></span></span></div>
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="color: black; font-family: Times New Roman;"> </span>·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">100 gr d’albume <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">200 gr. di zucchero <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un pizzico di sale <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Un pizzico di cremor tartaro ( additivo
alimentare che si trova anche al supermercato oppure in farmacia) <o:p></o:p></span></span></span></span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingredienti per la <span style="mso-spacerun: yes;"> </span>crema :<o:p></o:p></span></span></span></span></div>
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</span><span style="color: #548dd4;"><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="color: black; font-family: Times New Roman;"> </span>·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">340 gr . di yogurt greco <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">200 ml. di panna fresca <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">1 cucchiaio di <span style="mso-spacerun: yes;"> </span>zucchero a velo <o:p></o:p></span></span></span></span><br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">250 gr. di frutti rossi a piacere ( lamponi,
mirtilli , fragoline<span style="mso-spacerun: yes;"> </span>di bosco , more )<o:p></o:p></span></span></span></span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"></span></span></span></span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate le meringhe in anticipo , anche il giorno prima .<span style="mso-spacerun: yes;"> </span>Con<span style="mso-spacerun: yes;"> </span>l’aiuto
di fruste elettriche , <span style="mso-spacerun: yes;"> </span>o meglio con un <span style="mso-spacerun: yes;"> </span>robot iniziate a montare metà gli albumi con
metà del quantitativo di zucchero ed un pizzico di sale . Quando gli albumi cominciano
ad essere montati a neve iniziate a versare a <span style="mso-spacerun: yes;"> </span>pioggia lo zucchero rimanete ed il cremor
tartaro <span style="mso-spacerun: yes;"> </span>sino ad ottenere una spuma
gonfia , ben liscia , e brillante . Con l’aiuto di una sac <span style="mso-spacerun: yes;"> </span>poche formate le meringhe che posizionerete su
una teglia da forno ricoperta di un foglio di carta oleata. Cuocere le meringhe in
forno per almeno 3 ore a 80° . Le meringhe si conservano in una scatola<span style="mso-spacerun: yes;"> </span>al riparo dall’umidità .....e dai golosi. <o:p></o:p></span></span></span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate la crema. Montate leggermente la panna con lo zucchero a
velo, essa dovrà avere una consistenza morbida. Dopo <span style="mso-spacerun: yes;"> </span>incorporartela delicatamente allo yogurt. Lasciate
riposare qualche ora la crema in frigo. <o:p></o:p></span></span></span></span></div>
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</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">Preparate i <i style="mso-bidi-font-style: normal;">bicerin </i>con
la Pavlova<i style="mso-bidi-font-style: normal;"> . </i>Sul fondo<i style="mso-bidi-font-style: normal;"> </i>versate un po’ di crema , sbriciolate
le meringhe, aggiunte la frutta secondo i vostri gusti e ricoprite con un po’
di crema e frutta e meringhe sbriciolate. <o:p></o:p></span></span></span></span></div>
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<span class="apple-converted-space"><span style="background: white; color: black; font-size: 11.5pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErX2pXZIK7U3Z7oIH9OsqDmXRv8b0baV900Vo7VRX67rIPhg8zv32-wfBl7EOwjd3kkTYQhpsCXCFIlB-agj8lHM-8YlyueDgyV1MWH-6zpxStMgKLtlA1yNITx9Bn0VFHU3x44Bjr44h/s1600/pavolova+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErX2pXZIK7U3Z7oIH9OsqDmXRv8b0baV900Vo7VRX67rIPhg8zv32-wfBl7EOwjd3kkTYQhpsCXCFIlB-agj8lHM-8YlyueDgyV1MWH-6zpxStMgKLtlA1yNITx9Bn0VFHU3x44Bjr44h/s1600/pavolova+2.jpg" height="426" width="640" /></a></span></span></span></div>
</div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><span style="font-size: large;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">La chaleur de ces jours-ci n’est pas
une bonne raison pour renoncer à un dessert à la fin du repas. La recette
d’aujourd’hui<span style="mso-spacerun: yes;"> </span>est une <span style="mso-spacerun: yes;"> </span>version allégé de la Pavlova</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"> ,
car sa composition a base de yaourt grec et fruits rouges en font un dessert
parfait pour la saison. Cette recette m’a été transmise<span style="mso-spacerun: yes;"> </span>par Joëlle, une dame d’origine belge qui
depuis de nombreuses année vit en Italie. Sa simplicité, son talent et sa passion
pour les bonnes choses, notamment pour la pâtisserie, <span style="mso-spacerun: yes;"> </span>vont <span style="mso-spacerun: yes;"> </span>bien au-delà des pages de <em>« La Cucina
Italiana »*</em> <span style="mso-spacerun: yes;"> </span>qu’elle peaufine avec
soin et où l’on respire un parfum gourmand . <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span><i style="mso-bidi-font-style: normal;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: x-small;"></span></span></span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: x-small;">*Mensuel
gastronomique présent dans le secteur d’édition italien depuis 1929<o:p></o:p></span></span></span></i></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>les
meringues : <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">100 gr. de blancs d’œufs à température
ambiante <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">200 gr. de sucre <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"><span style="color: black; font-family: Times New Roman;"> </span>·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Une pincée de sel <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Une pincée de crème de tartre (
additif alimentaire que l’on trouve désormais même au supermarché)<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour la crème <span style="mso-spacerun: yes;"> </span>: <o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">340 <span style="mso-spacerun: yes;"> </span>gr.de yaourt grecque<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">200 ml. de crème fleurette <o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 cuillère à soupe de sucre en poudre.<o:p></o:p></span></span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">250 gr. de fruites rouges selon vous
goûts( framboises , myrtilles,<span style="mso-spacerun: yes;"> </span>fraises
des bois, mûres) <o:p></o:p></span></span></span><br />
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</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez à l’avance <span style="mso-spacerun: yes;"> </span>les meringues. A l’aide d’un fouet électrique
ou d’un batteur, commencez à montez les blancs avec la moitié de la quantité de
sucre. Quand les œufs commencent à monter <span style="mso-spacerun: yes;"> </span>versez petit à petit le sucre restant . Les<span style="mso-spacerun: yes;"> </span>blancs sont bien montés à neige quand<span style="mso-spacerun: yes;"> </span>ils seront bien lis et brillants. Ensuite prenez
une plaque à four,<span style="mso-spacerun: yes;"> </span>déposez-y une feuille
de papier de cuisson et avec un sac à poche formez des meringues que vous
laisserez cuire au four à 80° pendant au moins trois heures. Les meringues se
conservent une semaine <span style="mso-spacerun: yes;"> </span>dans une boite
métallique à l’abri de l’humidité … et des gourmands .<o:p></o:p></span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez la crème. Fouettez légèrement
la crème fleurette avec une cuillère à soupe de sucre en poudre. La <span style="mso-spacerun: yes;"> </span>crème doit avoir la consistance d’une légère
mousse. Laissez reposez la crème au moins une heure au réfrigérateur avant de
composer les verrines. <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;">Préparez les verrines.<span style="mso-spacerun: yes;"> </span>Versez un peu de crème dans <span style="mso-spacerun: yes;"> </span>le fond de la verrine , émettiez un peu de
meringue et ajoutes les fruits rouges selon vos goûts. Versez à nouveau un peu
de crème et décorez avec des morceaux de meringues , et fruits rouges.<span style="mso-spacerun: yes;"> </span></span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZH0_vT1QBVVgtA5oPGrqCYigZ-4Kyc6sHUfpq9jHXTR-XBnZVHcUd1DzcrvneoU_81Pi7KTLxfZb92s-HfMFGk2LjgZ348Kay5C28rFaeE94KgHIFcDOtueBj-0F3yiV4Swj0rDwlITF/s1600/pavolova+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZH0_vT1QBVVgtA5oPGrqCYigZ-4Kyc6sHUfpq9jHXTR-XBnZVHcUd1DzcrvneoU_81Pi7KTLxfZb92s-HfMFGk2LjgZ348Kay5C28rFaeE94KgHIFcDOtueBj-0F3yiV4Swj0rDwlITF/s1600/pavolova+5.jpg" height="426" width="640" /></a></span></span></span></span></div>
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-55129761079813623342013-07-18T11:38:00.000+02:002013-07-18T18:24:30.256+02:00Una tappa golosa, Une étape gourmande <div class="MsoNormal" style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFjmLjAzZcUdmEjDhgt2P0JqjKD-io-Q6pdgklR9YjAdEBqZoRxK3cZjAUnfIbIpMae5boHlJIeYroje-dErgFFyvUau2N2NF_emlxmPRZBIHYIvOxR-FQRZ1w_kAKW7ae48bFJXfHDYJ/s1600/foto10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFjmLjAzZcUdmEjDhgt2P0JqjKD-io-Q6pdgklR9YjAdEBqZoRxK3cZjAUnfIbIpMae5boHlJIeYroje-dErgFFyvUau2N2NF_emlxmPRZBIHYIvOxR-FQRZ1w_kAKW7ae48bFJXfHDYJ/s1600/foto10.jpg" height="472" width="640" /></a></div>
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<span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Durante le mie <span style="mso-spacerun: yes;"> </span>trasferte in
Liguria , qualsiasi ne sia il motivo , è ormai diventata una piacevole
abitudine effettuare una tappa gastronomica presso il ristorante <i style="mso-bidi-font-style: normal;">“La Favorita “</i> ad Apricale in provincia
d’Imperia.</span> (</span></span></span><a href="http://www.lafavoritaapricale.com/"><span style="color: blue; font-family: Calibri; font-size: large;">http://www.lafavoritaapricale.com/</span></a><span style="color: #548dd4;"><span style="font-family: Calibri;"><span style="font-size: large;">).<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span>Appena si arriva in questo locale,<span style="mso-spacerun: yes;"> </span>situato in uno dei più<span style="mso-spacerun: yes;"> </span>belli borghi d’Italia, si è ogni volta
calorosamente accolti dai proprietari i signori Anfosso ,<span style="mso-spacerun: yes;"> </span>e da Vincenzo , il cameriere , sempre pronto
ad esaudire ogni nostra richiesta.<span style="mso-spacerun: yes;"> </span>Ogni
piatto<span style="mso-spacerun: yes;"> </span>è <span style="mso-spacerun: yes;"> </span>espressione della stagionalità dei
prodotti<span style="mso-spacerun: yes;"> </span>e <span style="mso-spacerun: yes;"> </span>qui <span style="mso-spacerun: yes;"> </span>vi <span style="mso-spacerun: yes;"> </span>si ritrovano tutti i sapori tipici della
cucina ligure. <span style="mso-spacerun: yes;"> </span>Durante la mia ultima
visita, frittatine alle erbe , fior di zucca ripiene di verdure , ricotta
condita con erbe fresche, lumache in umido, la terrina di coniglio con verdure,<span style="mso-spacerun: yes;"> </span>sono alcune <span style="mso-spacerun: yes;"> </span>delle prelibatezze che componevano il
ricco<span style="mso-spacerun: yes;"> </span>piatto degli antipasti.<span style="mso-spacerun: yes;"> </span>A seguire i ravioli ripieni di
borragine<span style="mso-spacerun: yes;"> </span>fatti in casa<span style="mso-spacerun: yes;"> </span>e conditi con burro e salvia erano
semplicemente strepitosi .<span style="mso-spacerun: yes;"> </span>I tagliolini,
scelti da mio marito , conditi con i<span style="mso-spacerun: yes;">
</span>primi funghi della stagione erano anch’essi degni di nota.<span style="mso-spacerun: yes;"> </span>Questa volta, non siamo riusciti <span style="mso-spacerun: yes;"> </span>a prendere<span style="mso-spacerun: yes;">
</span>il secondo , ma altre volte non ce ne siamo andati senza<span style="mso-spacerun: yes;"> </span>assaggiare la carne alla griglia con verdure
di stagione e patatine fritte rigorosamente fatte in casa . Infatti<span style="mso-spacerun: yes;"> </span>filetto di manzo e <span style="mso-spacerun: yes;"> </span>tagliata, costine e spalle d’agnello da latte
sono cotti in modo impareggiabile sul<span style="mso-spacerun: yes;">
</span>focolare presente nella sala da pranzo.<span style="mso-spacerun: yes;">
</span>Infine non sarei potuta andarmene senza il dessert , lo zabaione con le
pansarole. Quale sublime piacere inzuppare le pansarole, piccole frittelle,
nello zabaione dal gusto dolcemente equilibrato! Una visita al ristorante “ La
Favorita” è una<span style="mso-spacerun: yes;"> </span>tappa golosa nel
rispetto del giusto rapporto qualità-prezzo dove si respira la passione per il
territorio, i prodotti di prima qualità, <span style="mso-spacerun: yes;"> </span>la buona cucina, ed i clienti. <o:p></o:p></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_KqcHzQxPBPn6VQvBFHRcYgtddyd-ucaK009b6K9vkjsn4fQKmDCPf_06e4HAK8eU4geTLgV1BYEqT49LfiLx1VuCUFrM8zf6VW2kqdQ8vFxvVTdM0nxqGu8mSwiAvxwQpRTo65x04ek/s1600/foto+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_KqcHzQxPBPn6VQvBFHRcYgtddyd-ucaK009b6K9vkjsn4fQKmDCPf_06e4HAK8eU4geTLgV1BYEqT49LfiLx1VuCUFrM8zf6VW2kqdQ8vFxvVTdM0nxqGu8mSwiAvxwQpRTo65x04ek/s1600/foto+8.jpg" height="472" width="640" /></a><o:p><br />
</o:p></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri; font-size: large;">Lors de nos déplacements en Ligure,
quelconque en soi les raisons, mon mari et moi avons pris la bonne l’habitude
d’éffectuer une étape gastronomique au restaurant «La Favorita» à Apricale, en
province d’Imperia.(</span><a href="http://www.lafavoritaapricale.com/"><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191; text-decoration: none; text-underline: none;"><span style="font-family: Calibri; font-size: large;">http://www.lafavoritaapricale.com/</span></span></a><span style="font-family: Calibri;"><span style="font-size: large;">). Dès
notre arrivée au restaurant nous sommes immédiatement accueillis par un membre
de la famille Anfosso, et par <span style="mso-spacerun: yes;"> </span>Vincenzo,
le garçon de salle, toujours prêt à satisfaire toutes nos <span style="mso-spacerun: yes;"> </span>exigences.<span style="mso-spacerun: yes;">
</span>Chaque plat est cuisiné dans le respect de la typique cuisine ligurienne
et des saisons. Lors de ma dernière visite au restaurant «La Favorita» l’assiette
de l' hors-d’œuvre était, en autre, richement garnie d’une tranche d’omelette aux
fines herbes, de <span style="mso-spacerun: yes;"> </span>fleurs de courgettes
farcies aux légumes, d'une quenelle de ricotta assaisonnée, d' escargots sauce
persil, et d'une tranche de terrine de lapin. <span style="mso-spacerun: yes;"> </span>A suivre, les raviolis<span style="mso-spacerun: yes;"> </span>faits maison farcis à la bourrage assaisonnés
au beurre et parfum de sauge <span style="mso-spacerun: yes;"> </span>étaient à
dire peu épatant .<span style="mso-spacerun: yes;"> </span>Et que dire des
tagliolinis avec les premières cèpes de la saison , qu'avait choisi mon mari .<span style="mso-spacerun: yes;"> </span>Tout simplement exquis ! A d’autres
l’occasions nous avons continué le repas avec un savoureux <span style="mso-spacerun: yes;"> </span>plat de viande grillé accompagné de légumes de
saison et des frites rigoureusement faites maison. A ce propos je recommande le
filet de veau ou les côtelettes et épaules d’agneau de lait <span style="mso-spacerun: yes;"> </span>qui sont cuits magistralement au feu de bois <span style="mso-spacerun: yes;"> </span>sur le foyer présent<span style="mso-spacerun: yes;"> </span>dans la salle à manger. Je n’aurait pu terminer
le repas sans le dessert, un sabayon et pansarole (des petits beignets). Quel
plaisir pouvoir tremper ces pansarole dans un gourmand sabayon au goût équilibré.
Le juste rapport qualité-prix<span style="mso-spacerun: yes;"> </span>pour un
repas au restaurant « La Favorita » <span style="mso-spacerun: yes;"> </span>en font une étape pour gourmets où il est bon
se restaurer car on y respire la passion pour le terroir, les produits de
premières qualités, la bonne cuisine , et les clients.</span> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<o:p></o:p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-80166933606811401952013-07-11T12:28:00.000+02:002013-07-18T11:45:05.647+02:00Agnolotti di coniglio con ragù d' asparagi , Agnolotti de lapin au ragoût d'asperges <em></em><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6rC95CjC8-FL9Iv0nKHJUDAcLT94kwsRANW_dD1IQWAGtNocoIrSEhelSSp1QLnIG2__zonQF3zE8asTXOelyp2BI8dSIWoDF8kFk-dfrJtqlhINhgr5QUOXFnRn_IsX1xXzoF9TTqUu/s1600/1AGNOLOTTI+ASPARAGI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6rC95CjC8-FL9Iv0nKHJUDAcLT94kwsRANW_dD1IQWAGtNocoIrSEhelSSp1QLnIG2__zonQF3zE8asTXOelyp2BI8dSIWoDF8kFk-dfrJtqlhINhgr5QUOXFnRn_IsX1xXzoF9TTqUu/s1600/1AGNOLOTTI+ASPARAGI.jpg" height="360" width="640" /></a></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Farina, uova… infarinare…
impastare… fare la pasta in casa è un vero piacere! Un piacere per me perché
dopo tanto impegno, il risultato è sempre un piatto gustoso e di grande
soddisfazione anche per<span style="mso-spacerun: yes;"> </span>i miei ospiti. E’
vero non bisogna aver fretta e ci vuole un po’ di tempo a disposizione. E così
oggi, come tante altre volte in cui preparo la pasta in casa , ho raddoppiato
le dosi ( per 4 persone) di questi <i style="mso-bidi-font-style: normal;">agnolotti
di coniglio con ragu d'asparagi .</i> Appena terminata la preparazione ho
congelato quelli eccedenti. La prossima volta condirò semplicemente questi
agnolotti con <span style="mso-spacerun: yes;"> </span>sugo a base di pomodorini
tagliati a pezzetti e fatti saltare<span style="mso-spacerun: yes;"> </span>per
qualche istante con un po’ di maggiorana.<o:p></o:p></span></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;"></span></span></span></span><br /></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Ingredienti per
la pasta </span></span></span></span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;"></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;"></span></span></span></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;"><span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">250 gr. di farina
00 <o:p></o:p></span></span></span></span></span></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">12 tuorli </span></span></span></span></span><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<br /></div>
</span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ingredienti per
il ripieno: </span></span></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">400 gr. di polpa
di coniglio </span></span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">200 gr. di
erbette <o:p></o:p></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">200 gr. di cipolla
bianche<o:p></o:p></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">100 gr. di
parmigiano<o:p></o:p></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 uovo, un tuorlo<o:p></o:p></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Olio, sale<o:p></o:p></span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></span></span>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ingredienti per il
condimento:</span></span></span></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 gr. d’asparagi
<span style="mso-spacerun: yes;"> </span></span></span></span></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="color: #548dd4;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 cipollotti
freschi<o:p></o:p></span></div>
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<span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 ml. di latte <o:p></o:p></span><br />
<span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">150 gr. di
parmigiano <o:p></o:p></span><br />
<span style="color: black;">
</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Olio, sale</span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Impastate la
farina con i<span style="mso-spacerun: yes;"> </span>tuorli <span style="mso-spacerun: yes;"> </span>sino <span style="mso-spacerun: yes;"> </span>ad
ottenere un impasto liscio ed omogeneo, copritelo con una pellicola per
alimenti e lasciatelo <span style="mso-spacerun: yes;"> </span>riposare<span style="mso-spacerun: yes;"> </span>almeno mezz’ora in frigorifero.<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Preparate il
ripieno . Mondate e lavate le bietole , non sgocciolatele troppo dall’ultima
acqua del lavaggio <span style="mso-spacerun: yes;"> </span>e poi fatele saltare
in una padella antiaderente. Sbucciate ed affettate le cipolle, e rosolatele in
una pentola con po’ di olio extravergine d’oliva, aggiungetevi il coniglio
tagliato a pezzetti, salate e lasciate cuocere per una ventina di minuti circa.
Terminate la cottura, lasciate raffreddare, dopodiché frullate<span style="mso-spacerun: yes;"> </span>il coniglio e le erbette. Amalgamate al
composto le uova, il parmigiano grattugiato,<span style="mso-spacerun: yes;">
</span>ed un pizzico<span style="mso-spacerun: yes;"> </span>di noce moscata.
Eventualmente aggiustate di sale.<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Riprendete in
mano l’impasto, e stendete delle strisce sottili della larghezza di quattro o cinque
centimetri. Con il ripieno formate delle
palline ed adagiatele ad intervalli regolari sulla pasta, chiudete a fagotto
sovrapponendo i lati esterni della pasta, e fate un pizzicotto tra una pallina
e l’altra del ripieno. Separare infine gli agnolotti con la rotella.<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Preparate il
condimento. Mondate cipollotti e gli asparagi. Affettate sottilmente i
cipollotti e rosolateli in una pentola. Tagliate gli asparagi a rondelle ed
aggiungeteli<span style="mso-spacerun: yes;"> </span>ai cipollotti stufati, e fateli
cuocere, ma lasciateli leggermente croccanti.<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Nel frattempo
preparate la fonduta, scaldando metà del latte,<span style="mso-spacerun: yes;">
</span>versate a pioggia il parmigiano mescolate in modo che gli ingredienti si
amalgamino senza formare grumi, aggiungete a filo il latte restante <span style="mso-spacerun: yes;"> </span>e cuocete sino od ottenere una crema liscia e
non troppo densa.<o:p></o:p></span></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Lessate gli
agnolotti in acqua leggermente salata, scolateli dopo pochi minuti (ne occorreranno
quattro<span style="mso-spacerun: yes;"> </span>o cinque), fateli saltare
qualche istante con gli asparagi. Versate sul piatto un cucchiaio di fonduta e
poi adagiatevi sopra gli agnolotti.</span></span></div>
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<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span><br /></div>
<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><div class="separator" style="clear: both; margin: 0cm 0cm 0pt; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MGyduEacDvUbuyMqm0XHcFPA2sC4b2hC0CxgRUe2cWRHN83v0u6z-j6nsRhjwObVP4qhuZ-HMp2H2CChj66ielNIU2Zv0IIrTnqwGJtr1q_u_YRg8sOnZywquhbg-mYsXcsbElAWdFfq/s1600/2+agnoltti+.jpg" height="360" width="640" /></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">De la farine et
des œufs….enfariner… pétrir… faire des pâtes fraîches soi-même <span style="mso-spacerun: yes;"> </span>… quel plaisir ! Un vrai plaisir car
après tant travail, le résultat est toujours un plat savoureux qui me<span style="mso-spacerun: yes;"> </span>satisfait et satisfait mes hôtes. C’est vrai,
il faut aussi avoir un peu de temps à disposition et il ne faut pas être
pressé. Voilà pourquoi aujourd’hui comme tant d’autre fois quand je prépare des
pâtes fraîches j’ai doublé les quantités nécessaires à réalisation de ces <em>agnolottis farcis de lapin au </em><em>ragout </em>(4
personnes).<span style="mso-spacerun: yes;"> </span>Après la préparation, j’ai
immédiatement congelés les <i style="mso-bidi-font-style: normal;">agnolottis</i>
en plus,<span style="mso-spacerun: yes;"> </span>et à la prochaine occasion, je
les servirai simplement avec une sauce aux petites<span style="mso-spacerun: yes;"> </span>tomates rouges parfumés à la marjolaine.<o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients
pour les pâtes fraiches:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">250 gr de
farine</span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">12 jaunes
d’œufs <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients
pour la farce: <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">400 gr. de viande
de lapin</span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">200 gr. <span style="mso-spacerun: yes;"> </span>bettes<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">200 gr.
d’oignons blancs <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">100 gr. de
parmesan râpé<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">1 œuf, 1 jaune
d’œuf<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile, sel.<o:p></o:p></span><br />
<br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients
pour la sauce en accompagnement : <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">400 gr. d’asperges
<span style="mso-spacerun: yes;"> </span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">200 gr. oignons
frais <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">500 ml. de lait<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">150 gr de
parmesan râpé<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile, sel <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Dans un saladier
ou robot mélangez la farine et les jaunes œufs, pétrissez jusqu’à l’obtention
d’une pâte <span style="mso-spacerun: yes;"> </span>bien lisse<span style="mso-spacerun: yes;"> </span>et compacte. Filmer et laisser reposez la pâte
au réfrigérateur<span style="mso-spacerun: yes;"> </span>pendant au moins une
demi-heure.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la
farce. Nettoyer et lavez les bettes. Au dernier lavage ne les essorez pas trop,
et faites-les sautez immédiatement dans une poêle bien chaude. Dans une autre
poêle, versez un peu d’huile et versez-y<span style="mso-spacerun: yes;">
</span>les oignons épluchés et finement émincés. Ensuite ajoutez-y la viande de
lapin coupée en morceau, salez et laissez cuire une vingtaine de minute.<span style="mso-spacerun: yes;"> </span>A cuisson terminée, laissez refroidir la
viande et ensuite passez-la au mixer avec les bettes. Ajoutez à la préparation
le jaune d’œuf et l’œuf entier, le parmesan râpé, une pincée de noix muscade.
Eventuellement ajustez de sel.<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Reprenez la
pâte, passez-la dans un laminoir à pâtes pour obtenir des fines<span style="mso-spacerun: yes;"> </span>bandes de la largeur de 4 ou 5 centimètres. A
l’aide d’une petite cuillère, ou d’un sac poche, placez la farce à intervalles
réguliers sur la bande de pâte.<span style="mso-spacerun: yes;"> </span>Fermez
les <i style="mso-bidi-font-style: normal;">agnolottis </i>en superposant les
extrémités de la pâte, pressez légèrement entre les boules de farce de façon à
éliminer l’air. Séparez les <i style="mso-bidi-font-style: normal;">agnolottis</i>
à l’aide d’un couteau.<o:p></o:p></span></div>
<br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la
sauce. Epluchez et émincez finement les oignons et faites-les sautez dans une
poêle avec un peu d’huile. Epluchez et coupez les asperges en rondelles et
ajoutez-les aux oignons étuvés, faites-les cuire mais laissez-les croquants.<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Entre-temps
préparez la fondue de fromage. Dans une casserole chauffez la moitié du lait et
versez petit à petit le parmesan. A l’aide d’un fouet mélangez les ingrédients
et faites attention à ne pas former des grumeaux. Ensuite ajoutez à fil le lait
restant , continuez à mélanger et faites cuire jusqu’à obtenir une crème lisse
. <o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Faites cuire
les <i style="mso-bidi-font-style: normal;">agnolottis</i> dans de l’eau bouillante
pendant quelques minutes (quatre/cinq suffiront). Egouttez-les et faites-les
sautez quelques instants dans la poêle avec les asperges. Dressez l’assiette,
versez un peu de fondue sur le fond <span style="mso-spacerun: yes;"> </span>l’assiette et ensuite les agnolottis avec <span style="mso-spacerun: yes;"> </span>les asperges. <o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-70299111552255028892013-06-07T17:03:00.000+02:002013-06-07T17:03:17.981+02:00Bijerin di spaghetti di seppie, zucchine e crema di taralli - Verrine Spaghetti de seiche, courgettes et crème de taralli <br />
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Finalmente pare che stia
per arrivare il bel tempo, e niente più cene accanto al camino. Primi fiori sul
balcone, fuori tavoli e sedie<span style="mso-spacerun: yes;"> </span>per una
cena o un aperitivo in terrazzo. Inauguriamo la stagione con i “bijerin” (piccoli
bicchieri) <span style="mso-spacerun: yes;"> </span>di spaghetti di seppie,
zucchine con crema di taralli.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti per 6
“bijerin” :</span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">5<span style="mso-spacerun: yes;"> </span>piccole seppie freschissime , circa 150
grammi<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 zucchine trombette. <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Salsa di soia <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sesamo nero <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Olio, sale,
peperoncino<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Crema di taralli</span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">10 taralli circa<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Olio evo <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Visto che degusteremo le
seppie crude, è fondamentale scegliere molluschi<span style="mso-spacerun: yes;"> </span>freschissimi che dopo aver perfettamente
pulito passeremo almeno per 12 ore in congelatore o in abbattitore. Per la
ricetta <span style="mso-spacerun: yes;"> </span>non utilizzeremo i tentacoli con
i quali però potremo cucinare un sugo per la pasta.<span style="mso-spacerun: yes;"> </span>Scongelate le seppie, ed affettandole
sottilmente, come spaghetti. Nel frattempo, sbucciate le zucchine trombette e
tagliatele a brunoise.<span style="mso-spacerun: yes;"> </span>Versate in una
pentola un po’ d’olio ed una punta di peperoncino, e fateci <span style="mso-spacerun: yes;"> </span>saltare per qualche instante le zucchine che
devono rimanere croccanti, ricordandovi di salarle prima di spegnere. Preparate
la crema di taralli frullandoli con un po’ d’olio sino ad ottenere una crema liscia
ma non troppo liquida. Prima di comporre i bijerin<span style="mso-spacerun: yes;"> </span>condite gli spaghetti di seppie con un po’
d’olio e qualche goccia di<span style="mso-spacerun: yes;"> </span>salsa di
soia. Preparate i bijerin versate la crema di taralli, le zucchine, gli
spaghetti di seppia arrotolati, e per ultimo un po’ di sesamo nero. Et voilà,
si può cominciare a chiamare i primi amici per le prime aperi-cena in terrazzo.<o:p></o:p></span></div>
<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-spacerun: yes;"></span></span><br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Il semble que
finalement la belle saison soit arrivée, et adieu aux soirées devant la
cheminée. Les premières fleurs commencent à fleurir sur le balcon, j’aménage
table et chaises sur la terrasse pour un apéro ou diner entre amis. Je salue la
belle saison avec ces verrines de spaghetti de seiches, courgette et crème de
taralli.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients per
6 verrines :<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span> <span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">5<span style="mso-spacerun: yes;"> </span>petites seiches, environ 150 grammes<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">2 courges<span style="mso-spacerun: yes;"> </span>musquées<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Sauce de soya <o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Sésame noir <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile, sel,
piment rouge<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span> <span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Crème de
taralli*:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> </span></span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">10 taralli environ<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Huile d’olive </span><br />
<span lang="FR" style="color: #31849b; font-family: Trebuchet MS; font-size: x-small; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><em>*Les taralli sont des petits gressins ronds (grissini) typique de la région des Pouilles</em></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;">Avant tout il
est important de choisir des sèches de première qualité et de toute fraicheur,
car on les savourera crues. Nettoyez soigneusement les mollusques et ensuite
mettez-les au congélateur pendant 12 heures ou passez-les dans une cellule de
refroidissement. Les tentacules que l’on <span style="mso-spacerun: yes;"> </span>n’utilisera pas pour cette recette, peuvent
être utilisés pour une sauce en accompagnement d'un <span style="mso-spacerun: yes;"> </span>plat
de pâte. Décongelez les seiches, et émincez-les <span style="mso-spacerun: yes;"> </span>finement de façon à obtenir des spaghetti.
Entre-temps épluchez les courges musquées et coupez-les à brunoise. Faites-les
dorer dans une poêle avec un peu d’huile et une pointe de piment de rouge,<span style="mso-spacerun: yes;"> </span>remuez et laissez <span style="mso-spacerun: yes;"> </span>cuire quelques instants <span style="mso-spacerun: yes;"> </span>car les courges doivent <span style="mso-spacerun: yes;"> </span>rester <span style="mso-spacerun: yes;"> </span>croquantes,
avant d’éteindre le feux n’oubliez pas de les saler. Mettez les taralli dans un
blender, et versez petit à petit l’huile d’olive jusqu’à obtenir une crème
lisse mais trop liquide. Avant de préparer les verrines, assaisonnez les
spaghetti de seiches avec une cuillère d’huile d’olive et un peu de sauce de
soya. Composez les verrines, en premier versez la crème de taralli, les courges,
et les spaghetti enroulés. Parsemez avec quelques un peu de <span style="mso-spacerun: yes;"> </span>sèsame noir, et voilà … c’est prêt, j’appelle
quelques amis pour un apèro. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"></span> </div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-24146127543657842682013-02-07T21:03:00.002+01:002013-02-08T09:01:17.726+01:00Madeleines al limone e te verde , Madeleines au citron et thé vert <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMlRyNAloTadstP9ubocy-5o5RxntNhRjZdX2DWjs8XaKZamOcldEnMLYkl53pID11zq3mvN6BwkLmyT0SRISSPqhPmJag9JndazDPEAX9mjJKyd3SrUr4IDBXq8MjfjuZ1dn0rrCbNEc/s1600/madeilene+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMlRyNAloTadstP9ubocy-5o5RxntNhRjZdX2DWjs8XaKZamOcldEnMLYkl53pID11zq3mvN6BwkLmyT0SRISSPqhPmJag9JndazDPEAX9mjJKyd3SrUr4IDBXq8MjfjuZ1dn0rrCbNEc/s1600/madeilene+4.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="color: #548dd4; font-family: Calibri; font-size: xx-small;">Foto d' Anna Loffredi- MYLIFEINAPICTURE -funny-anna.blogspot.com</span><span style="font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></em><span style="font-size: small;"></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Le<em> Madeleines</em> , dolcetti
monoporzione, sono una scusa per mangiare un dolce a colazione , ma anche a
metà mattina , a pranzo, per il te,<span style="mso-spacerun: yes;"> </span>e
perché no anche a cena . Queste <b style="mso-bidi-font-weight: normal;">Madeleines al limone e te verde Matcha</b> <span style="mso-spacerun: yes;"> </span>sono una vera tentazione da gustare tiepide e,
se vi riuscite, si conserveranno qualche giorno in una scatola di latta .<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">4 uova intere <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">180 gr di zucchero <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">225 gr. burro a
temperatura ambiente<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">280 gr. di farina <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">50 gr di miele liquido <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 limone non trattato</span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 cucchiaio di te verde<i style="mso-bidi-font-style: normal;"> Matcha</i> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Scaldate il forno a 170°.
Sciogliete il burro a fuoco lento. Lavorate le uova e lo zucchero nel robot da
cucina(a massima velocità) finché il composto è chiaro e spumoso .<span style="mso-spacerun: yes;"> </span>Continuando a mescolare ma più lentamente aggiungete
la farina, il lievito, ed il miele. Suddividete il composto in due ciotole .
Nella prima versate<span style="mso-spacerun: yes;"> </span>il te verde <i style="mso-bidi-font-style: normal;">Matcha</i> setacciato , e nella seconda la
buccia grattugiata del limone. Infine versate equamente il burro fuso nelle due
ciotole , mescolate sino ad ottenere un impasto liscio e lasciatelo riposare
per un’ora. Nel frattempo<span style="mso-spacerun: yes;"> </span>imburrate ed
infarinate due stampi da <i style="mso-bidi-font-style: normal;">madeleines</i>,
versateci sopra il composto e cuocete per una decina di minuti o finché le <i style="mso-bidi-font-style: normal;">madeleines </i>non siano gonfie<span style="mso-spacerun: yes;"> </span>e dorate.<o:p></o:p></span></div>
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzkg5YmRlLjqyZ54jyvlE9MpkqlYYkGcJvqlP_blxyvzkPErM89XGQwdzdl7dCJCz_E7jn6BHr-Fz1Ii6LF9wz-qB6cfIc06_h5C8ILk6nkgaVnVHNDlD1mKYaTFeZQGptyNhxpy3ovnP/s1600/madeilenesttes+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzkg5YmRlLjqyZ54jyvlE9MpkqlYYkGcJvqlP_blxyvzkPErM89XGQwdzdl7dCJCz_E7jn6BHr-Fz1Ii6LF9wz-qB6cfIc06_h5C8ILk6nkgaVnVHNDlD1mKYaTFeZQGptyNhxpy3ovnP/s1600/madeilenesttes+4.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="color: #548dd4; font-family: Calibri; font-size: xx-small;">Photo d' Anna Loffredi- MYLIFEINAPICTURE -funny-anna.blogspot.com</span><span style="font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></em><span style="font-size: small;"></span></td></tr>
</tbody></table>
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Les Madeleines sont <span style="mso-spacerun: yes;"> </span>une bonne excuse pour
déguster un péché mignon au <span style="mso-spacerun: yes;"> </span>petit déjeuner
, à l’heure du thé , au déjeuner , au goûter et pourquoi pas même après le diner .
Ces Madeleines au citron et au thé vert sont une vraie tentation, elles peuvent
se savourer tiède ,et éventuellement s’il en reste, elles se conservent
quelques jours dans une boite métallique<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Ingrédients:</span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">4
œufs entiers <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">180
gr. de sucre <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">225
gr de beurre <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">280
gr. de farine <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">50
gr. de miel liquide <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
citron <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
cuillère à soupe <span style="mso-spacerun: yes;"> </span>de thé vert matcha<o:p></o:p></span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Préchauffez le four à 170 °.
Faites fondre doucement le beurre. Cassez les œufs dans la cuve d’un batteur
électrique et fouettez à la vitesse maximale avec le sucre jusqu’à ce que le
mélange soit légèrement mousseux et prenne une couleur claire. Ajoutez la
farine , la levure, le miel en remuant à petite vitesse. Répartissez le mélange
dans deux jattes , dans la première ajoutez le thé vert, dans la seconde râpez
le zeste de citron et ensuite versez en quantité égale le beurre fondu .
Mélangez la pâte jusqu’à ce que soit lisse et laissez-la reposer pendant une
heure . Entre-temps beurrez et farinez un moule à madeleine. A l’aide d’une cuillère
versez la pâte dans chaque alvéole. Enfournez et laissez cuire environ 10
minutes. </span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFAMq3F_3lMnoBGDl-OsCxB6qKcoYvWCKSzjpYMW7xzdyz8mC8l30oOYtJhls_ZAsPlHFm31GnKTfsMJAG8Bjg7HhWZ877VkmAHrs0K2gw69pOy9P1SLwYsenQvamWg6tICBEaMqr7YSy/s1600/madeilene+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFAMq3F_3lMnoBGDl-OsCxB6qKcoYvWCKSzjpYMW7xzdyz8mC8l30oOYtJhls_ZAsPlHFm31GnKTfsMJAG8Bjg7HhWZ877VkmAHrs0K2gw69pOy9P1SLwYsenQvamWg6tICBEaMqr7YSy/s1600/madeilene+3.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="color: #548dd4; font-family: Calibri; font-size: xx-small;">Photo d' Anna Loffredi- MYLIFEINAPICTURE -funny-anna.blogspot.com</span><span style="font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></em><span style="font-size: small;"></span></td></tr>
</tbody></table>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-89283947275905088282013-01-28T17:14:00.000+01:002013-07-18T11:46:15.375+02:00Gnocchi di cime di rapa - Gnocchi de brocoli-rave <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ce2n7daoXCvH7Wc0lUR8uyh7aB5qSkdBb8bvTNTfKuqbxmT7isty5HqU84tOu3BLVxOcOb-IzM_XLuLGZ8R1I6VGz0gWG9abyg7q3PATai7IVDykN84yBbFriPsBSt_vojFY6BYHNUbp/s1600/gnochetti+cima+di+rapa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ce2n7daoXCvH7Wc0lUR8uyh7aB5qSkdBb8bvTNTfKuqbxmT7isty5HqU84tOu3BLVxOcOb-IzM_XLuLGZ8R1I6VGz0gWG9abyg7q3PATai7IVDykN84yBbFriPsBSt_vojFY6BYHNUbp/s1600/gnochetti+cima+di+rapa.jpg" height="474" width="640" /></a></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Paese che vai , verdure
che trovi; infatti se mio marito non avesse origini pugliesi , io , che durante
la mia infanzia<span style="mso-spacerun: yes;"> </span>ero abituata a mangiare
prevalentemente indivia , insalate e cavoli probabilmente non avrei mai osato
scegliere le cime di rapa sui banchi del mercato per preparare questo piatto di
gnocchi<span style="mso-spacerun: yes;"> </span>.<span style="mso-spacerun: yes;"> </span>Oggi <span style="mso-spacerun: yes;"> </span>ho voluto cucinare in modo diverso questa
verdura che si può preparare con le orecchiette ,<span style="mso-spacerun: yes;"> </span>stufate o in abbinamento alle fave. <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti per 6 persone
:<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 kg di cime di rapa <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 kg di patate<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">300 gr. di cannellini
secchi <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Mezza cipolla<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 kg di <span style="mso-spacerun: yes;"> </span>pomodorini<span style="mso-spacerun: yes;">
</span>datterini <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 uovo <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">300 gr. farina 00<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Timo e/o <span style="mso-spacerun: yes;"> </span>basilico q.b<span style="mso-spacerun: yes;">
</span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 spicchio d’aglio <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 cucchiai di zucchero <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Una manciata di tarali <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sale e pepe q.b<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Olio d’oliva<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Preparate i pomodori
confit. Lavateli,asciugateli , tagliateli a meta e metteteli rivolti verso
l’alto <span style="mso-spacerun: yes;"> </span>senza sovrapporli su una teglia
che avrete ricoperto con un folio di carta da forno. Spolverizzati i pomodorini
con il sale , lo zucchero ,il timo ( e/o ) basilico finemente sminuzzato ed un
pizzico di sale. Per ultimo versate a filo sopra i pomodorini l’olio d’oliva .
Cuocete in forno ventilato <span style="mso-spacerun: yes;"> </span>caldo<span style="mso-spacerun: yes;"> </span>a 120 ° per un’ora e mezza/ due ore . Solo
qualche pomodorino ci servirà per questa ricetta; quelli rimasti , una volta
freddi si conserveranno in un barattolo con un po’ di olio per due settimane .
Potrete abbinarli ad una bruschetta , un caprino<span style="mso-spacerun: yes;"> </span>fresco o<span style="mso-spacerun: yes;">
</span>utilizzarli per condire una pasta <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ammollate i cannellini
per tre ore in acqua. Trascorso questo tempo, mettete i cannellini in<span style="mso-spacerun: yes;"> </span>una pentola pieno d’acqua fredda dove avrete
precedentemente stufato la cipolla tritata <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Lasciate cuocere per circa un ‘ora e mezza <span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Nel frattempo mondate le
rape tenendo<span style="mso-spacerun: yes;"> </span>solo cime e lessatele in
acqua e sale per 5 minuti. Fatele poi stufare in una pentola con un po’ d’olio
ed uno spicchio d’aglio. Iniziate a preparare gli gnocchi lessando prima le
patate e passandole poi nello schiacciapatate . Aggiungete la farina , l’uovo,
sale e le cime di rapa sminuzzate e lavorate l’impasto sino ad ottenerlo omogeneo.
Lasciate riposare mezz’ora l’impasto, poi stendetelo<span style="mso-spacerun: yes;"> </span>sul piano da lavoro e ricavate dei bastoncini
che tagliate a pezzetti della lunghezza di un centimetro . Con una la forchetta
fate scivolare gli gnocchi e formate la “rigatura” </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">A cottura ultimata dei cannellini , scolateli
e frullateli con , eventualmente, un po’ di acqua di cottura. Al fine di
ottenere una crema perfettamente vellutata, passate il composto al
chinois.<span style="mso-spacerun: yes;"> </span>Prendete una pentola con acqua e,
quando bolle salatela e tuffatevi gli gnocchi. Quando vengono a galla . Scolateli
con una schiumarola e fateli saltare in una pentola con olio scaldato con uno
spicchio d’aglio (che poi eliminerete) <span style="mso-spacerun: yes;"> </span>ed i pomodori confit. Per servire versate nel
piatto la crema di cannellini e <span style="mso-spacerun: yes;"> </span>gli
gnocchi. Per terminare questo piatto <span style="mso-spacerun: yes;"> </span>ho
sbriciolato dei taralli<span style="mso-spacerun: yes;"> </span>che ho tostato
in pentola ed <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>ho<span style="mso-spacerun: yes;">
</span>cosparso le briciole sugli gnocchi.</span><br />
<em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: text2; mso-themetint: 153;"><br /></span></em>
<em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: text2; mso-themetint: 153;">Ringrazio il punto vendita <b>“Tonetti” </b>di Verghera ( Va) per
avermi messo a disposizione il piatto degustazione Pillivuyt</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwkcV1BPMSAHGSHsU9oSQX3CGYYD4ETn5zLKebmPHYwR7yUNmMLFGR-UQGwldMmPEHcjYmoX-CdKNSyB-qlH8Zy9ZIYK1lQ8r1cBwWAuBvk_KbwqVsd14QXyigX_o1edfnOTKz48N0ymj/s1600/gnochetti+di+cima+di+rapa+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwkcV1BPMSAHGSHsU9oSQX3CGYYD4ETn5zLKebmPHYwR7yUNmMLFGR-UQGwldMmPEHcjYmoX-CdKNSyB-qlH8Zy9ZIYK1lQ8r1cBwWAuBvk_KbwqVsd14QXyigX_o1edfnOTKz48N0ymj/s1600/gnochetti+di+cima+di+rapa+.jpg" height="474" width="640" /></a></div>
<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; text-align: justify;"><br /></span>
<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; text-align: justify;"><br /></span>
<span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; text-align: justify;"> </span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; text-align: justify;">Chaque pays a
ses traditions ,ses coutumes , et ses légumes
. Je suis née en Belgique où les tables
abondent d’endives, salades et choux et si je n’avais pas marié un homme originaire des Pouilles
probablement aujourd’hui au marché je n’aurais jamais choisi des
brocoli-rave pour préparer le plat de
gnocchi . En effet ces légumes sont le plus souvent préparés avec des pâtes appelés<i> orecchiette</i> , étuvées
ou en accompagnement avec des fèves.</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>6
personnes: <o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2kg
de brocoli-rave <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
kg de pommes de terre<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">300
gr d’haricots blancs secs <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Un
demi oignon<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1kg
de tomate cerise<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
œuf<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">300
gr de farine <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Thym
et/ou basilic<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
gousse d’ail <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2
cuillère<span style="mso-spacerun: yes;"> </span>de sucre<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Une
poigné de <em>Tarali <o:p></o:p></em></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Sel
et poivre <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Huile
d’olive <o:p></o:p></span><br />
<br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Commencez à préparer les
tomates confites. Lavez, essuyez et coupez les tomates à moitié. Disposez une
feuille de papier<span style="mso-spacerun: yes;"> </span>sur une plaque à four
et ensuite déposez les tomates avec le côté bombé vers le bas. Avant
d’enfourner à 120° pendant 2 heures <span style="mso-spacerun: yes;"> </span>,
saupoudrez les tomates avec une pincée de sel, de sucre, de thym et/ou basilic
finement ciselé, et versez à fil l’huile d’olive. Pour cette recette nous
n’utiliserons que quelques tomates confites, celles qui restent se conservent
dans un pot fermé avec de l’huile d’olive. Vous pouvez servir les tomates
confites avec des pâtes, sur une tartine ou avec <span style="mso-spacerun: yes;">
</span>un chèvre frais .<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Faites trempez les haricots
pendant 3 heures. Prenez une grande casserole , étuvez l’oignon<span style="mso-spacerun: yes;"> </span>avec un peu l’huile , versez les haricots,
recouvrez<span style="mso-spacerun: yes;"> </span>avec de l’eau et laissez cuire
pendant une heure et demie.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Entre temps , nettoyez les
brocoli-rave , tenez que les bourgeons et cuisez-les en les plongeant dans de
l’eau bouillante salée pendant 5<span style="mso-spacerun: yes;">
</span>minutes. Ecoulez les légumes , et faites-les étuvez dans une casserole avec
un peu d’huile. Préparez les gnocchi . Mettez les pommes de terre à cuire avec
la peau dans une casserole avec de l’eau bouillante non salée. A cuisson
terminée , épluchez et écrasez les pommes de terre.<span style="mso-spacerun: yes;"> </span>Ajoutez à la purée la farine , l’œuf et le
sel et ensuite pétrissez. Quand tous les ingrédients se sont bien amalgamés ajoutez les
brocolis-rave finement<span style="mso-spacerun: yes;"> </span>coupés. Continuez
à pétrir jusqu’à l’obtention d’une pâte lisse et homogène et ensuite laissez-la
reposer une demi-heure. Etalez<span style="mso-spacerun: yes;"> </span>la pâte<span style="mso-spacerun: yes;"> </span>sur la table et formez des ficelles , et
avec<span style="mso-spacerun: yes;"> </span>un couteau <span style="mso-spacerun: yes;"> </span>coupez les gnocchi . Afin de donner les
rainures , typique des gnocchi, faites glissez un petit morceau de pate le long des dents d’une fourchette. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Dès que les haricots sont cuits
, écoulez-les et mixez-les avec un peu d’eau de cuisson. Afin d’obtenir une
crème parfaitement veloutée passez-la au chinois.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Portez à ébullition une grande
casserole d’eau salée, et plongez-y les gnocchi . Dès qu’ils remontent à la
surface à l’aide d'une passoire égouttez-les et faites-les sautez dans une casserole où
préalablement<span style="mso-spacerun: yes;"> </span>vous aurez versé une
paire de cuillère d’huile d’olive, une gousse d’ail (que vous éliminerez
ensuite), et les tomates confites. </span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">En
dernier , émiettiez les <i style="mso-bidi-font-style: normal;">tarali* </i>et
passez –les quelques instants dans une poêle chaude. Servez les gnocchi de
brocoli-rave en versant dans le fond de l’assiette la crème de haricots blancs
et déposez-y ensuite les gnocchi et parsemez avec les <i style="mso-bidi-font-style: normal;">tarali</i> grillés </span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i style="color: black; font-family: 'Times New Roman'; text-align: start;"><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 8pt; line-height: 12.222222328186035px;"><br /></span></i></span>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i style="color: black; font-family: 'Times New Roman'; text-align: start;"><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 8pt; line-height: 12.222222328186035px;">*Les tarali sont des petits gressins ronds (grissini) typique de la région des Pouilles</span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtrksEW0s8yp7N4xNOE4oWcxDopCusAIBf0KsBLBzgp-hcFQOa27X_QJZjZ_tYWlQowjLUnVkGBrXmJkL2LckwufbEH2NZhlXSKcv9dOeHtTZysiRWGbtS_utOIiObVt6BsqqUY_CeRs7/s1600/gnochetti+cima+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtrksEW0s8yp7N4xNOE4oWcxDopCusAIBf0KsBLBzgp-hcFQOa27X_QJZjZ_tYWlQowjLUnVkGBrXmJkL2LckwufbEH2NZhlXSKcv9dOeHtTZysiRWGbtS_utOIiObVt6BsqqUY_CeRs7/s1600/gnochetti+cima+.jpg" height="320" width="640" /></a></div>
<em style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><span style="font-size: x-small;">Je remercie le magasin "Tonetti " à Verghera (Va) qui m’a aimablement mis à disposition l’assiette à dégustation Pillivuyt</span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-29777192664123655262013-01-21T15:14:00.000+01:002013-07-18T11:53:50.758+02:00Vellutata di carciofi , calamaretti ed olive - Velouté d'artichauts ,calamars et olives <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERqm4oop9c9ncstZM-z49cQLaznaMoXLuNl0uYddeDx3m9z0aS3MhvzIhrknfI8CbTDmpOy-BMCid5-h8QlDwLYpxzQ7cDmdxxivYnnJDank7ulooIr1v1qt48x4ePw3BvJqMXcErDxX2/s1600/26.velluta+carciofi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERqm4oop9c9ncstZM-z49cQLaznaMoXLuNl0uYddeDx3m9z0aS3MhvzIhrknfI8CbTDmpOy-BMCid5-h8QlDwLYpxzQ7cDmdxxivYnnJDank7ulooIr1v1qt48x4ePw3BvJqMXcErDxX2/s1600/26.velluta+carciofi.jpg" height="474" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Tra tutte le verdure
invernali, i carciofi sono sicuramente quelle che preferisco. Oggi<span style="mso-spacerun: yes;"> </span>ho cucinato <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">una vellutata di carciofi, seppie
ed olive</i></b> . La stagione di questa splendida verdura è solo all’inizio, e
questa è la prima ricetta ma ne seguiranno altre; ora mettiamoci subito
all’opera. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti per 4 persone
:<o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">3 carciofi <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 patata <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 scalogno <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">300 gr. di calamaretti <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">50 gr. di olive taggiasche
<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sale e pepe q.b<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Olio evo<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Mettete le olive a
seccare in forno a 160° per 30 minuti .Pulite i carciofi eliminando le foglie
esterne più dure , la parte superiore delle spine , parte del gambo , ed
eventualmente la barba interna. Lavateli poi brevemente in acqua e <span style="mso-spacerun: yes;"> </span>limone. In una pentola fate imbiondire lo
scalogno con un po’ di olio . Unite i carciofi tagliati a pezzi e le patate
sbucciate e tagliate a pezzi anch’esse. Lasciate rosolare qualche instante e versate
l’acqua in modo da coprire le verdure, salate e lasciate cuocere per circa 30
minuti. A cottura ultimata , frullate il tutto in un robot ad immersione e
passate la minestra al <i style="mso-bidi-font-style: normal;">chinois</i>/setaccio.
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Pulite e lavate accuratamente le seppie e fatele brevemente rosolare in una
pentola<span style="mso-spacerun: yes;"> </span>con po’ d’olio.<span style="mso-spacerun: yes;"> </span>E’ importante scegliere <span style="mso-spacerun: yes;"> </span>dei molluschi di piccole dimensione che, oltre
a necessitare di poca cottura , conferiranno al piatto un sapore delicato.
Versate <span style="mso-spacerun: yes;"> </span>la vellutata nelle fondine e
servitela con alcuni pezzi di seppie rosolati, le olive ed un filo d’olio .<span style="mso-spacerun: yes;"> </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNxqLia84PJhIjgZh4c028sUQh_wp_Gl22agDs9PrtW65bHFlWopLKcVOU1GQwry4-N7_MBfCD5NjEkqs6Nac8dvbfgg8x5gmgExkqOGQeR4H1geFp3ikPeA8OqiRw8b9QO1NJ79PXJdd/s1600/26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNxqLia84PJhIjgZh4c028sUQh_wp_Gl22agDs9PrtW65bHFlWopLKcVOU1GQwry4-N7_MBfCD5NjEkqs6Nac8dvbfgg8x5gmgExkqOGQeR4H1geFp3ikPeA8OqiRw8b9QO1NJ79PXJdd/s1600/26.jpg" height="472" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="font-size: medium; text-align: justify;"><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 14.44px;">Ringrazio il punto vendita “<b>Tonetti</b>” di Verghera ( Va) per avermi messo a disposizione piatti: Mikasa Stoneglaze</span></em></td></tr>
</tbody></table>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Les artichauts
sont un de mes légumes préférés durant la saison hivernale. La <b style="mso-bidi-font-weight: normal;"><i>Velouté d’artichauts, calamars et olives
</i></b>n’est que la première la recette, car nous <span style="mso-spacerun: yes;"> </span>ne sommes <span style="mso-spacerun: yes;"> </span>qu’au début de la saison, et <span style="mso-spacerun: yes;"> </span>dans l’attente d’autres recettes qui suivront,
mettons de suite <span style="mso-spacerun: yes;"> </span>au travail . </span><span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>4
personnes: <o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">3
artichauts<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
pomme de terre<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">300
gr. calamars nettoyés <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
échalote</span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"></span><span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">50
gr d’olives</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;"> </span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Taggiasca (</span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">petite et noire / origine :
Ligurie)</span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Sel et poivre </span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Huile d’olive </span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span><br />
<br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mettez à sécher les olives dans
le four à 160 °pendant 30 minutes. Nettoyez les artichauts, éliminez les
feuilles extérieures, coupez environ un centimètre au bout des feuilles
restantes, coupez les queues, écartez les feuilles pour ouvrir les fleurs et
retirez la barbe. Ensuite lavez-les dans de l’eau acidulée. Dans une casserole
versez un peu d’huile et<span style="mso-spacerun: yes;"> </span>faites revenir
l’échalote finement hachée. Pelez les pommes de terre , et découpez en morceau
les artichauts et ajoutez-les aux échalotes. Faites revenir les légumes pendant
quelques instants et versez de l’eau de façon à recouvrir les légumes , portez
à ébullition , assaisonnez et<span style="mso-spacerun: yes;"> </span>laissez
cuire environ 30 minutes. A cuisson terminée , mixez les légumes, et passez au
chinois la velouté.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span>A part nettoyez les
calamars et passez-les dans une sauteuse avec un peu d’huile pendant quelques
instants . A fin de donner à ce plat une saveur délicate je vous conseille de
choisir des mollusques<span style="mso-spacerun: yes;"> </span>de petites
tailles qui nécessitent de peu de cuisson. Servez la velouté d’artichauts avec
les calamars passés à la poêle , quelques olives et peu d’huile. </span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TtAPxm7VkxJgdbF4xfH1p6gP9iPbN2y_qu4hm22krv-LelAI8qdnmxLHao_Kqkv84HwwAliA697dfbfySzW6JOqcbdZQiDBIw8cAGg7Px_R0AquBTrnj0yokgBP-Few2Zlm33Q1t8mir/s1600/26.velut%C3%A8+carciofi4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TtAPxm7VkxJgdbF4xfH1p6gP9iPbN2y_qu4hm22krv-LelAI8qdnmxLHao_Kqkv84HwwAliA697dfbfySzW6JOqcbdZQiDBIw8cAGg7Px_R0AquBTrnj0yokgBP-Few2Zlm33Q1t8mir/s1600/26.velut%C3%A8+carciofi4.jpeg" height="474" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="font-size: medium; text-align: justify;"><span lang="FR" style="color: #31849b; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 14.44px;">Je remercie le point de vente « <b>Tonetti </b>» à Verghera (Va) qui m’a aimablement mis à disposition le service d’assiette </span></em><em style="font-size: medium; text-align: justify;"><span lang="FR" style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 14.44px;">Mikasa Stoneglasa</span></em></td></tr>
</tbody></table>
<em><span lang="FR" style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><br /></span></em></div>
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<u1:p></u1:p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-71085037278279402382013-01-14T16:24:00.001+01:002013-01-14T16:24:30.333+01:00Capriolo in umido, Civet de chevreuil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTTeydESK0l7u5st2V0A-4VxXv6862LIgSgQgyhk6o6uNYwnVyiNqqrZxH9DfV3Ddykj8saOKPAup-bQn3JSfrgNRM1elJ9C9bdpHLf3UgHyFMw5ZjopBMZDO4GYOavI4heCjGdI3BMI6/s1600/25caproli02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTTeydESK0l7u5st2V0A-4VxXv6862LIgSgQgyhk6o6uNYwnVyiNqqrZxH9DfV3Ddykj8saOKPAup-bQn3JSfrgNRM1elJ9C9bdpHLf3UgHyFMw5ZjopBMZDO4GYOavI4heCjGdI3BMI6/s1600/25caproli02.jpg" height="353" width="640" /></a></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><br /></span>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Oggi ai fornelli di <i style="mso-bidi-font-style: normal;">“ Ma Cuisine Royale “ </i>c’è mia mamma alla
quale ho chiesto di cucinare il <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Capriolo in umido. </i></b>Questa è ricetta
di famiglia in tutti i sensi, perché mentre mia madre sorveglia la cottura di
questo piatto , mio padre è indaffarato<span style="mso-spacerun: yes;"> </span>a
mescolare pazientemente sulla stufa a legna <span style="mso-spacerun: yes;"> </span>la polenta. A cotture ultimate ci ritroviamo ,
amici compresi attorno ad un tavolo per degustare questo<span style="mso-spacerun: yes;"> </span>piatto dai sapori di una volta.<o:p></o:p></span></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 kg di polpa di capriolo
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">4 scalogni <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 carota <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 costa di sedano, e
qualche gambo di prezzemolo<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Mezza bottiglia di vino
rosso fermo <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">100 ml di grappa <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">5 bacche di ginepro<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">4 chiodi di garofano <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Un bouquet di erbe aromatiche
(un foglia d’alloro, timo)<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Una noce di burro, olio,sale,
pepe, noce moscata <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Mezzo cucchiaio di
composta di Mirtillo rosso<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">In una pentola <span style="mso-spacerun: yes;"> </span>fate sciogliere una noce di burro e <span style="mso-spacerun: yes;"> </span>fatevi ben rosolare la carne di capriolo. In
un'altra pentola fate rosolare con un po’ di olio le verdure tagliate a
brunoise (scalogno, carote, sedano e prezzemolo).Quando la carne è ben rosolata
e le verdure ben stufate aggiungete , la polpa di carne <span style="mso-spacerun: yes;"> </span>alle verdure , mescolate ed aggiungete il vino
e la grappa e lasciate evaporare l’alcool. Aggiungete poi<span style="mso-spacerun: yes;"> </span>il sale ,il pepe , un po’ di noce moscata, il
bouquet di erbe aromatiche , le bacche di ginepro e chiodi di garofano avvolte
in una piccola garza per evitare di perderle in cottura. Mettete il coperchio e
lasciate cuocere a fuoco basso per un ‘ora e mezza. <span style="mso-spacerun: yes;"> </span>A questo punto scoperchiate e lasciate cuocere
ancora 15 minuti sempre a fuoco lento. Trascorso questo tempo, mettete la carne
in una piatto e frullate le verdure con il sugo di cottura. Aggiungete la
marmellata di mirtilli rosso , mescolate e riscaldate<span style="mso-spacerun: yes;"> </span>a fuoco basso e poi rimettete la carne nel
sugo; terminate la cottura e spegnete il fuoco. Preparate<span style="mso-spacerun: yes;"> </span>questo piatto<span style="mso-spacerun: yes;">
</span>un giorno prima e servite con la polenta.<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Aujourd’hui
c’est ma mère qui s’est mise aux fourneaux de ma «Ma Cuisine Royale », car
je lui ai demandé de cuisiner son <b style="mso-bidi-font-weight: normal;"><i>Civet
de Chevreuil. </i></b>Cette recette est une recette de famille, non seulement
parce qu’elle<span style="mso-spacerun: yes;"> </span>m’a été <b style="mso-bidi-font-weight: normal;"><i><span style="mso-spacerun: yes;"> </span></i></b>transmise
par<b style="mso-bidi-font-weight: normal;"><i> </i></b>ma mère, mais aussi car
c’est l’occasion où mes parents se retrouvent à cuisiner un plat ensemble. En
effet, tandis que ma mère surveille attentivement la cuisson<span style="mso-spacerun: yes;"> </span>du civet, mon père cuisine patiemment <span style="mso-spacerun: yes;"> </span>sur un feu de bois cuit la polenta qui servira à
accompagner ce plat. A la fin on retrouve tous , le plus souvent avec des amis, autour d’une table à déguster un plat aux saveurs d’autrefois</span><span lang="FR" style="color: #548dd4; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Ingrédients :</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;"><o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
kg de viande de chevreuil<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">4
échalotes <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
carotte <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
petite branche de cèleri et quelques tiges de persil <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Une
demie bouteille de vin rouge corsé<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">100
ml de <i style="mso-bidi-font-style: normal;">grappa </i>(eau de vie)<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">5
baies de genévrier <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">4
clous de girofle<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Un
bouquet garni (une feuille de laurier, et deux branches de thym) <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Une
noix de beurre , huile , sel, poivre , noix muscade<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Une
demie cuillère à soupe d’airelles<o:p></o:p></span><br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Faites
braiser dans une poêle avec une noix de beurre la viande de chevreuil. Versez
dans une casserole un peu d’huile, et faites-y dorer les légumes coupés en
brunoise (échalotes, carotte, cèleri, persil. Dès que la viande est rissolée ajoutez-la
dans la casserole avec les légumes. Mélangez, versez <span style="mso-spacerun: yes;"> </span>le vin <span style="mso-spacerun: yes;"> </span>et la grappa . Laissez évaporer un peu
l’alcool et ensuite ajoutez le<span style="mso-spacerun: yes;"> </span>sel ,le <span style="mso-spacerun: yes;"> </span>poivre, la noix muscade , le bouquet garni ,
les baies de genévrier et les clous de girofles enveloppés dans une gaze lin
afin d’éviter toute dispersion durant la cuisson. Faites cuire lentement à
couvert pendant une heure et demie. Au bout de ce temps enlevez le couvercle et
continuez la cuisson , toujours à feu doux, pendant 15 minutes environ.
Egouttez la viande et mixez les légumes et<span style="mso-spacerun: yes;">
</span>le jus de cuisson . Ajoutez à cette sauce les airelles , mélangez et
réchauffez à feu doux et en dernier remettez la viande dans la poêle. Terminez
la cuisson et éteignez le feu.<span style="mso-spacerun: yes;"> </span>Préparez
ce plat un jour<span style="mso-spacerun: yes;"> </span>à l’avance , et
servez-le avec une polenta.<o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-17610074021817100582013-01-10T16:35:00.001+01:002013-07-18T11:56:46.770+02:00Pudding di salmone, Pudding de saumon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7dbMmW4OHl169ZHu_9mMLQeNAZIeqndbd1E9Ij-2VSLVgIScWP_gIzP8-jXcGqfg0sEMHr9X6SrOXY0y8fZjLK-b-MtMAD6Wa19b2CD93OAo9fG0WcbyGK1X8QgL4LHEge7g8IaQiDLG/s1600/24.pudding+salmone01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7dbMmW4OHl169ZHu_9mMLQeNAZIeqndbd1E9Ij-2VSLVgIScWP_gIzP8-jXcGqfg0sEMHr9X6SrOXY0y8fZjLK-b-MtMAD6Wa19b2CD93OAo9fG0WcbyGK1X8QgL4LHEge7g8IaQiDLG/s1600/24.pudding+salmone01.jpg" height="354" width="640" /></a></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Le vacanze di Natale sono
trascorse , ma sono sempre in cucina piena di idee e di passione.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I viaggi sono un’altra mia passione <span style="mso-spacerun: yes;"> </span>ed allora ho voluto riprendere la<span style="mso-spacerun: yes;"> </span>ricetta del<span style="mso-spacerun: yes;">
</span>Pudding di salmone , piatto semplice e gustoso <span style="mso-spacerun: yes;"> </span>che assaggiai la prima volta durante un
viaggio che organizzai anni fa a Rovaniemi <span style="mso-spacerun: yes;"> </span>in Finlandia .<o:p></o:p></span></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti per 4 persone
:<o:p></o:p></span></div>
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<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">200 gr. di salmone
tagliato a fette sottili <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 patate <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 cipolle <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">200 ml. di latte <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 uova<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">50 gr. di burro <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Un mazzetto di aneto o prezzemolo<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sale e pepe q.b<o:p></o:p></span><br />
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Tagliatele le cipolle a
fette molto sottili e stufatele <span style="mso-spacerun: yes;"> </span>in una
pentola con un po’ di burro, e lasciate cuocere sino a che siano dorate.
Sbucciate le patate, sbollentatele o cuocetele a vapore, dopodiché
tagliatele<span style="mso-spacerun: yes;"> </span>a fette sottili. L’importante
è<span style="mso-spacerun: yes;"> </span>non cuocere <span style="mso-spacerun: yes;"> </span>completamente le patate che termineranno la
cottura <span style="mso-spacerun: yes;"> </span>in forno . Imburrate uno stampo
da forno e sul fondo mettete prima<span style="mso-spacerun: yes;"> </span>uno
strato di patate, poi le cipolle , l’aneto (se questo aroma non vi piace potete
sostituirlo con il prezzemolo) e per ultimo il salmone. Ripetete l’operazione e
terminate con uno strato di patate .<span style="mso-spacerun: yes;"> </span>A
parte , in una ciotola, mescolate le uova con il latte , un po’ di sale e pepe. Versate questo composto sulla terrina di pesce e patate .
Guarnite con qualche fiocco di burro ed un po’ di pan grattato e cuocete in
forno a 170° per 20 minuti.<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Les fêtes de
Noël sont terminées, mais je suis toujours là dans ma cuisine pleine d’idées et
de passion.<span style="mso-spacerun: yes;"> </span>A ce propos , les voyages
sont une autre de mes passions , voilà pourquoi j’ai voulu reprendre la recette
du Pudding de saumon , plat simple et savoureux<span style="mso-spacerun: yes;">
</span>que j’ai eu l’occasion de déguster lors d’une vacance organisée à Rovaniemi
en Finlande . <span style="mso-spacerun: yes;"> </span></span><span lang="FR" style="color: #548dd4; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></div>
<br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>4
personnes: <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">200
gr. de saumon de frais coupé en fines tranches <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2
pommes de terre<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">200
ml. de lait <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2
œufs <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">50
gr. de beurre <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Un
petit bouquet d’aneth ou persil <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Coupez finement les oignons et
faites-les suer<span style="mso-spacerun: yes;"> </span>dans une poêle avec un
peu de beurre jusqu’à ce qu’ils soient translucides. Epluchez les pommes de
terre , et<span style="mso-spacerun: yes;"> </span>faites-les cuire dans une
casserole avec de l’eau<span style="mso-spacerun: yes;"> </span>froide ou au
cuit-vapeur . Ne les cuisinez pas complètement car elles finiront de cuire au
four, ensuite coupez les pommes de terre en fines tranches. Beurrez un moule à
four et étalez sur le fond une première couche de pommes de terre , ensuite les
oignons et une poignée d’aneth finement ciselé (si vous le souhaité vous pouvez
remplacer cet arome avec du persil) et en dernier le saumon. Répétez cette
opération et terminez par une couche de pommes de terre. A part , dans un
saladier mélangez le lait, les œufs, un peu de sel et poivre . Versez ce
mélange sur la terrine de saumon et pommes de terre , garnissez avec quelques
petits morceaux de beurre et un peu de chapelure. <span style="mso-spacerun: yes;"> </span>Enfournez à 170° pendant 20 minutes . </span><span lang="FR" style="background: white; color: #575757; font-family: "Trebuchet MS","sans-serif"; font-size: 5.5pt; line-height: 115%; mso-ansi-language: FR;"><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-55070290255386153902013-01-05T18:56:00.000+01:002013-07-18T11:59:49.325+02:00La Galette des Rois <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TwgpYRzEdrn4m-P29gS9fEulo0YHcNwOv9Iph8HgKNcI9gTNT__0_yjtDvYtvD4v_O_XfoWpceZOHHcLXCDL8SK1AO3IUUw4ZdtjRSa2pNThE1frO93M7Xw2X4N8mQvaolH8UVlx6gnI/s1600/23,galette+des+rois+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TwgpYRzEdrn4m-P29gS9fEulo0YHcNwOv9Iph8HgKNcI9gTNT__0_yjtDvYtvD4v_O_XfoWpceZOHHcLXCDL8SK1AO3IUUw4ZdtjRSa2pNThE1frO93M7Xw2X4N8mQvaolH8UVlx6gnI/s1600/23,galette+des+rois+01.jpg" height="353" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Solo dal mio arrivo in
Italia,<span style="mso-spacerun: yes;"> </span>la festività dell’Epifania
è<span style="mso-spacerun: yes;"> </span>legata alla Befana, ed alle calze
piene di dolci e carbone. Infatti durante la mia infanzia che ho trascorso in
Belgio, il 6 gennaio festeggiavo <span style="mso-spacerun: yes;"> </span>l’arrivo dei Re Magi , ed in quell’occasione<span style="mso-spacerun: yes;"> </span>si mangiava la <i style="mso-bidi-font-style: normal;">Galette des Rois</i> . Questa galetta è un dolce di pasta di sfoglia
ripiena di crema frangipane dove al <span style="mso-spacerun: yes;"> s</span>uo interno vi è nascoto la <i style="mso-bidi-font-style: normal;">féve </i>(fava),<i style="mso-bidi-font-style: normal;"> </i>una fava o piccola statua in ceramica<i style="mso-bidi-font-style: normal;">.</i> La tradizione voleva che il più piccolo di noi <span style="mso-spacerun: yes;"> </span>bambini si nascondesse sotto il tavolo ed
indicasse il destinatario di ogni fetta , e chi trovava la fava diventava Re o Regina
per un giorno. Da allora sono cresciuta, e<span style="mso-spacerun: yes;"> si
</span>sono succeduti tanti Re e Regine , ecco a voi allora la mia ricetta per una
perfetta<em><strong> Galette des Rois</strong> .<o:p></o:p></em></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p> </o:p></span><span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">2 dischi di pasta sfoglia
<o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">4 uova intere ed 1 tuorlo
<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">130 gr. di zucchero a velo
<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">100 gr. burro a
temperatura ambiente<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">60 gr. di farina <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">150 gr di farina di
mandorle <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Mezza stecca di vaniglia <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Iniziate a preparare la
crema<span style="mso-spacerun: yes;"> </span>frangipane.<span style="mso-spacerun: yes;"> </span>In una ciotola amalgamate lo zucchero ed il
burro a pezzetti fino a che il composto non diventi gonfio e leggermente<span style="mso-spacerun: yes;"> </span>chiaro. Sempre mescolando<span style="mso-spacerun: yes;"> </span>incorporate uno ad uno le tre uova , ed
aggiunte i semi di vaniglia . A parte miscelate <span style="mso-spacerun: yes;"> </span>la farina e la farina di mandorle e poi <span style="mso-spacerun: yes;"> </span>aggiungetele<span style="mso-spacerun: yes;">
</span>al precedente composto.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Stendete il primo disco
di pasta sfoglia, disponetevi sopra la crema di frangipane lasciando un bordo
di un paio di centimetri , e per ultimo nascondete la <i style="mso-bidi-font-style: normal;">fève</i> . Bagnate un pò il bordo, ricoprite con il<span style="mso-spacerun: yes;"> </span>secondo disco <span style="mso-spacerun: yes;"> </span>di pasta<span style="mso-spacerun: yes;">
</span>sfoglia e pressate legermente per chiudere la sfoglia. Tracciate con la
punta di un coltello delle linee a raggiera o a scacchiera e spennellate con il
tuorlo d’uovo sbattuto . Prima d’infornare la galette a forno statico a 170°
per 30<span style="mso-spacerun: yes;"> </span>minuti circa, lasciate riposare
il dolce in frigo per almeno un paio d’ore. Prima d’infornare spennellate
nuovamente la galette e servitela<span style="mso-spacerun: yes;"> </span>a
fette quando si sarà ben raffreddata. Il più fortunato tra i vostri ospiti
troverà la fava nella propria porzione e sarà il Re o la Regina della giornata.
</span><i style="mso-bidi-font-style: normal;"><span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;">Bon Appétit et Bonne Année à tous !</span></i><span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"> </span><br />
<span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o8b90ah2fRMTnTKPCxQry-6ST-mk3mauV5CBQI8xpddgoR8OjCOz3RldyUagalCmCT7ZtI4un-bk3Bhu2XSVDFRp5KSdUoPFWZCdkk53DSAL9yAINkuf8bsCDouA5cF_hd5z9Gctdsaq/s1600/23.galette+des+rois03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o8b90ah2fRMTnTKPCxQry-6ST-mk3mauV5CBQI8xpddgoR8OjCOz3RldyUagalCmCT7ZtI4un-bk3Bhu2XSVDFRp5KSdUoPFWZCdkk53DSAL9yAINkuf8bsCDouA5cF_hd5z9Gctdsaq/s1600/23.galette+des+rois03.jpg" height="474" width="640" /></a></div>
<span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><br /></span>
<span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Ce n'est que depuis
mon arrivée en Italie que le 6 janvier je fête la </span><i style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Befana</i><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">, vieille
dame qui arrive sur un balai, et porte aux enfants bonbons et
charbon.</span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Pendant </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">mon enfance que j’ai passé en Belgique le jour
de l’Epiphanie,</span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">je célébrais la venue
des Rois Mages, et à cette occasion ma famille et moi dégustions la </span><i style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Galette
des Rois</i><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">. Cette galette est une tourte de feuilletage fourrée de frangipane
avec une fève cachée à l’intérieur. La tradition voulait que le plus petit
des enfants se cachait sous la table et </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> </span><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">il
indiquait le destinataire du morceau de gâteau. Celui qui trouvait la fève
était roi ou reine de la journée. Depuis lors de nombreux Rois et Reines se
sont succédés et alors voici ma recette de la </span><em style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><strong>Galette des Rois</strong></em><span style="color: #31849b; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">.</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-style: italic;">Ingrédients :</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;"><o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2
rouleaux de pâte feuilleté <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">3
œufs entiers et 1 jaune <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">130
gr. de sucre en poudre <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">100
gr. de beurre <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">60
gr. de farine <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">150
gr. de farine d’amande <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Une
demie gousse de vanille<o:p></o:p></span><br />
<br />
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Préparez la frangipane. Dans un
bol mixez le sucre et le beurre tempéré jusqu’à ce que le mélange soit légèrement
mousseux et prenne une couleur claire. Ajoutez les grains de vanille, incorporez
les œufs un à la fois , et continuez à mélanger. Dans un autre bol, mélangez la
farine et la farine d’amande et ajoutez-les au mélange précédent. Etalez le
premier rouleau de pâte feuilleté, déposez la frangipane dessus jusqu’à <span style="mso-spacerun: yes;"> </span>2 cm <span style="mso-spacerun: yes;"> </span>du
bord et déposez le fève. Humectez <span style="mso-spacerun: yes;"> </span>le
bord avec un peu d’eau, recouvrez avec le deuxième rouleau de pâte feuilleté <span style="mso-spacerun: yes;"> </span>et soudez les bords . A l’aide de la point d’un
couteau tracez des lignes à éventail ou
damier et badigeonnez la galette de jaune d’œuf battu. Avant d’enfournez <span style="mso-spacerun: yes;"> </span>la galette à 170 ° pendant 30 minutes laissez-la
reposer environ deux heures au réfrigérateur. Avant de l’enfourner,
badigeonnez-la à nouveau de jaune d’œuf. Dès que la galette des rois se sera
refroidie , servez –la en tranche . Votre hôte qui trouvera la fève sera élu le
Roi ou la Reine de la journée. <i style="mso-bidi-font-style: normal;">Bonne
Appètit et Bonne Année à tous ! <o:p></o:p></i></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i style="mso-bidi-font-style: normal;"><br /></i></span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-76980791650983018472012-12-24T18:52:00.000+01:002013-01-11T16:29:25.187+01:00Toast di Panettone e crema di mortadella - Toast de Panettone et créme de mortadella<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpq_6_W-rfAtHEEL_QIAuM_jxi9VvKjaN04tPu2jg_Xf9Tt8KGQja5ycCCni5pjJUNhvPTWGnsKnf72l24oRIKB7K3WbU5nF-YUkZ9Xo0b4LxQoMhqg9orSb9PseqjWmClUgDVFKdWdgP/s1600/22.+panettonemortadella1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpq_6_W-rfAtHEEL_QIAuM_jxi9VvKjaN04tPu2jg_Xf9Tt8KGQja5ycCCni5pjJUNhvPTWGnsKnf72l24oRIKB7K3WbU5nF-YUkZ9Xo0b4LxQoMhqg9orSb9PseqjWmClUgDVFKdWdgP/s1600/22.+panettonemortadella1.jpg" height="474" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Voglio
condividere con voi una ricetta che mi è stata trasmessa da un’amica
foodblogger Cristina ( </span></span><span style="font-family: "Trebuchet MS","sans-serif";"><a href="http://unocaincucina.com/"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: blue;">http://unocaincucina.com/</span></span></a></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">) . Quest’” amuse-bouche “ permette di gustare
il panettone in modo versatile abbinandolo in<span style="mso-spacerun: yes;">
</span>maniera <span style="mso-spacerun: yes;"> </span>squisita<span style="mso-spacerun: yes;"> </span>ad una crema di mortadella. <o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"></span></span><br />
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Ingredienti :<o:p></o:p></span></span><br />
<br />
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"><span style="font-size: small;"> </span></span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2<span style="mso-spacerun: yes;"> </span>fette<span style="mso-spacerun: yes;">
</span>di panettone dello spessore di 1 cm circa. <o:p></o:p></span></span></div>
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">100 g di
mortadella<o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">80 grammi di
ricotta di capra (o bufala)<o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">un cucchiaio di
parmigiano grattugiato<o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">10 ml di panna
fresca<o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Granella di
pistacchio <o:p></o:p></span></span><br />
<br />
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Ricavate con un
tagliapasta dei dischi circa di <span style="mso-spacerun: yes;"> </span>5 cm e
tostateli<span style="mso-spacerun: yes;"> </span>leggermente in forno .
Preparate la crema mettendo la mortadella a pezzetti<span style="mso-spacerun: yes;"> </span>nel<span style="mso-spacerun: yes;"> </span>mixer
aggiungete la ricotta<span style="mso-spacerun: yes;"> </span>la panna ed il
grana e frullate. Distribuite la crema<span style="mso-spacerun: yes;">
</span>con un sac <span style="mso-spacerun: yes;"> </span>à <span style="mso-spacerun: yes;"> </span>poche sul panettone tostato e decorate con
qualche granella di pistacchio<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT3D74RhxXrk6FO7FdJiLOSGEZQKjTaizoI0CVF50He99SEGzbwgB_VT9cVOMhRWONL3TgRdH2F3csmjJJ_QIUm6HJ3HzWVuI-lDxBLJdRmUnYZY_2O5Jb7dcxTJi8PZA1trzLYyMJaFA/s1600/22.+panettonemortadella2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT3D74RhxXrk6FO7FdJiLOSGEZQKjTaizoI0CVF50He99SEGzbwgB_VT9cVOMhRWONL3TgRdH2F3csmjJJ_QIUm6HJ3HzWVuI-lDxBLJdRmUnYZY_2O5Jb7dcxTJi8PZA1trzLYyMJaFA/s1600/22.+panettonemortadella2.jpg" height="475" width="640" /></a></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Je
veux partager avec vous cette recette qui été transmise par Cristina , une amie
foodblogger,</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">( </span></span><span style="font-family: "Trebuchet MS","sans-serif";"><a href="http://unocaincucina.com/"><span lang="FR" style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: blue;">http://unocaincucina.com/</span></span></a></span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">) </span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">et qui me <span style="mso-spacerun: yes;"> </span>permet d’utiliser le Panettone (brioche
traditionnel<span style="mso-spacerun: yes;"> </span>de Noël fourrée de raisins
et<span style="mso-spacerun: yes;"> </span>fruits confits)<span style="mso-spacerun: yes;"> non pas comme dessert mais comme un dèlicieux </span>amuse-bouche .</span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Le
mariage de goût entre le Panettone et la crème de mortadella est parfait !<o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients :
<o:p></o:p></span></div>
<br />
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">2
tranches de Panettone de l’épaisseur d’un cm. <o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">100
gr de mortadella <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">80
gr. de ricotta de chèvre ( o Bufflonne – Bufala )<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">1
cuillère à soupe de parmesan râpé<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">10
ml de crème fleurette <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Grains
de pistaches concassés <o:p></o:p></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"></span><br /></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">A
l’aide d’un emporte-pièce/découpoir<span style="mso-spacerun: yes;">
</span>découpez <span style="mso-spacerun: yes;"> </span>des ronds d’environ 5
cm<span style="mso-spacerun: yes;"> </span>dans le Panettone et passez-les
quelques instants sous le grill du four. Préparez la crème. <span style="mso-spacerun: yes;"> </span>Mettez tous les ingrédients<span style="mso-spacerun: yes;"> </span>dans le bol du robot et mixez.<span style="mso-spacerun: yes;"> </span>Avec un sac à poche , distribuez la crème sur
le toast de Panettone grillé . Décorez avec des grains de pistache concassés.<o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-15851409544609212612012-12-18T18:51:00.000+01:002013-12-08T21:58:28.662+01:00Galantina di quaglia e scampi - Galantine de caille et scampi<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9DKLdlbcipG3Qg9y0XVVUedZkVQlXXsqeoQu1C8mEaIHiXfzapfkSHd4sCRfOLL81TF-upnVkfrD0lCbS5fWL6FwAklYJymqz_rp8nhITW-CmFwZ_otLU8aRrPB0H7UpKeJrGxtXxjKW/s1600/19.+galantina+di+quaglia+01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9DKLdlbcipG3Qg9y0XVVUedZkVQlXXsqeoQu1C8mEaIHiXfzapfkSHd4sCRfOLL81TF-upnVkfrD0lCbS5fWL6FwAklYJymqz_rp8nhITW-CmFwZ_otLU8aRrPB0H7UpKeJrGxtXxjKW/s1600/19.+galantina+di+quaglia+01.jpg" width="640" /></a></td></tr>
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</span><em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 7.5pt;"> Foto di Anna Loffredi- MYLIFEINAPICTURE -
funny-anna.blogspot.com</span></em><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span><br />
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<span style="color: #548dd4;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Le Galantine di quaglie e scampi </span></i></b><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">è<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> </i></b>ricetta<span style="mso-spacerun: yes;"> </span>semplice e perfetta <span style="mso-spacerun: yes;"> </span>che potrà arricchire il vostro buffet
gastronomico delle feste. La parte più difficile è disossare la quaglia , ma fatelo
fare al vostro macellaio e metà del lavoro sarà fatto !<o:p></o:p></span></span><br />
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Ingredienti per 4
persone: <o:p></o:p></span></span></div>
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<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 quaglie disossate<o:p></o:p></span></span></div>
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8 scampi <o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 fette di
pancetta <o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">20 gr. di uova di
trota </span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Un cucchiaio di
yogurt greco intero <o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Insalata
soncino<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="color: #548dd4;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sale e pepe q.b<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"></span></span><br />
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<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Prendete un pezzo
di foglio di carta da forno , <span style="mso-spacerun: yes;"> </span>stendevi
sopra una <span style="mso-spacerun: yes;"> </span>quaglia <span style="mso-spacerun: yes;"> </span>e salate leggermente la<span style="mso-spacerun: yes;"> </span>carne . Sgusciate gli scampi,<span style="mso-spacerun: yes;"> </span>eliminate il filo nero ed avvolgeteli con un
fetta di pancetta . Disponete 2 scampi <span style="mso-spacerun: yes;"> </span>su
ogni <span style="mso-spacerun: yes;"> </span>quaglia . Aiutatevi con<span style="mso-spacerun: yes;"> </span>la carta da forno<span style="mso-spacerun: yes;"> </span>ed avvolgete in modo stretto<span style="mso-spacerun: yes;"> </span>la quaglia con al suo interno il gambero
avvolte nella pancetta . Quando avete formato l’involtino chiudete bene le
estremità, ed avvolgetelo nella carta stagnola.<span style="mso-spacerun: yes;">
</span>Ripetete la stessa operazione con le altre quaglie.<span style="mso-spacerun: yes;"> </span>Cuocete in forno caldo ( 170°) per minuti.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Lasciate
raffreddare e tagliate a <span style="mso-spacerun: yes;"> </span>fette di circa
un cm. <o:p></o:p></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;">Servite con un
po’ di soncino condito con olio<span style="mso-spacerun: yes;"> </span>e sale,
un cucchiaio di yogurt greco , un cucchiaino di uova di pesce . <span style="mso-spacerun: yes;"> </span>Ho utilizzato le uova di trota <span style="mso-spacerun: yes;"> </span>prodotte nell’itticoltura <span style="mso-spacerun: yes;"> </span>Friultrota di San Daniele del Friuli </span></span><a href="http://www.friultrota.it/"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: blue;">http://www.friultrota.it</span></span></a><span style="color: #548dd4;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">, </span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">per la loro nota</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"> </span></span><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">croccante <span style="mso-spacerun: yes;"> </span>in bocca con un sapore deliziosamente sapido .</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></span></div>
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<span style="color: #548dd4; font-family: Calibri; font-size: x-small;"><i>Ringrazio il punto vendita “</i><b><i>Tonetti </i></b><i>” di Verghera (Varese ) per avermi messo a
disposizione piatti: Seltman Weiden</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGeX8Q89_CTOcrEQ0AkVT6E-XFo8mSxthYNYuJDz54eac-SxPqLRHu3JQQ3GlrT4cOp-zgVhsw-_hiFZMnTrg_p1DzlS5SgBmaVgYuCQ9VoSOothgb77w-gO0LOSVv-lME8DjsUGnC1JW/s1600/19.+galantina+di+quaglia+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGeX8Q89_CTOcrEQ0AkVT6E-XFo8mSxthYNYuJDz54eac-SxPqLRHu3JQQ3GlrT4cOp-zgVhsw-_hiFZMnTrg_p1DzlS5SgBmaVgYuCQ9VoSOothgb77w-gO0LOSVv-lME8DjsUGnC1JW/s1600/19.+galantina+di+quaglia+02.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 7.5pt;">Foto di Anna Loffredi- MYLIFEINAPICTURE -
funny-anna.blogspot.com</span></em><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span><br />
<span style="font-size: small;">
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</tbody></table>
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">La galantine de cailles et scampi</span></i></b><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"> est une recette simple et<span style="mso-spacerun: yes;"> </span>parfaite pour le buffet des fêtes. <o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Il suffira de demander à votre boucher de vous désosser les cailles, et une bonne partie du travail sera faite .<o:p></o:p></span></div>
<div style="text-align: justify;">
</div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients<span style="mso-spacerun: yes;"> </span>pour<span style="mso-spacerun: yes;"> </span>4
personnes: <o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">4
cailles <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">8
scampis <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">8
tranches de lard <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">20
gr. de œufs de truite </span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Yogurt
grecque entier <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Salade
de blé <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Sel
et poivre <o:p></o:p></span><br />
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Etalez une caille sur un morceau<span style="mso-spacerun: yes;"> </span>de papier de cuisson–four et salez légèrement
la viande . Décortiquez les scampis <span style="mso-spacerun: yes;"> </span>et
éliminez le boyau. Enroulez chaque scampi dans une tranche de lard.<span style="mso-spacerun: yes;"> </span>Déposez sur chaque caille deux scampis
garnis.<span style="mso-spacerun: yes;"> </span>Enroulez <span style="mso-spacerun: yes;"> </span>et serrez la caille. Formez une paupiette ,
fermez les extrémités et enveloppez-la dans du papier aluminium. Répétez
l’opération avec les trois autres cailles . Enfournez à 170° et laissez cuire
15 minutes environ. Laissez refroidir et coupez en tranche d’un cm. <o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Assaisonnez
légèrement la salade de blé avec un peu d’huile et sel. Dressez<span style="mso-spacerun: yes;"> </span>votre assiette. Un peu de salade , une
cuillère de yaourt et les œufs de truite . J’ai utilisé les œufs de truites
fruits de pisciculture<span style="mso-spacerun: yes;"> </span>Friultrota à San
Daniele del Friuli,Udine ( </span><a href="http://www.friultrota.it/"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: blue;">http://www.friultrota.it</span></span></a><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">). J’ai choisi
cette qualitè d’œufs pour leur note croquante et leur saveur délicatement salée</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #548dd4;"> </span></span><a href="http://www.friultrota.it/"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: blue;">http://www.friultrota.it</span></span></a><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="font-size: x-small;"><em><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Je
remercie « <b>Tonetti </b>» à Verghera (Varese) qui m’a aimablement mis
à disposition le service d’assiette </span><span style="color: #548dd4;"><span lang="FR" style="mso-ansi-language: FR;">Seltmann Weiden</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><o:p></o:p></span></span></em></span></span></div>
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</span><em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 7.5pt;">Photo d' Anna Loffredi- MYLIFEINAPICTURE -
funny-anna.blogspot.com</span></em><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-28976148619809180172012-12-13T19:28:00.000+01:002012-12-13T19:28:29.842+01:00Bijerin di bulgur invernale - Verrine de Boulgour d'hiver <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBaeQ65zfbPUfiH7FKsBgArD9jKSzaLHFhqtcuB9A1AT2Z7-Rn0uXP04GG8pOarjGHAWsN5rl5_zrb6Blk07l4u9ZIPxTkGdYuHs3ECUAwh6xNn4Ip8I1HjrhfeGC7a425IK5Ce5gOoEx/s1600/18+bulgur+3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBaeQ65zfbPUfiH7FKsBgArD9jKSzaLHFhqtcuB9A1AT2Z7-Rn0uXP04GG8pOarjGHAWsN5rl5_zrb6Blk07l4u9ZIPxTkGdYuHs3ECUAwh6xNn4Ip8I1HjrhfeGC7a425IK5Ce5gOoEx/s1600/18+bulgur+3.jpeg" height="419" width="640" /></a></td></tr>
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<em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 7.5pt;"> Foto di Anna Loffredi- MYLIFEINAPICTURE -
funny-anna.blogspot.com</span></em><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><span style="font-size: small;">Nell’attesa di alcune <span style="mso-spacerun: yes;"> </span>mie idee <span style="mso-spacerun: yes;"> </span>per arricchire il vostro buffet delle feste
che inserirò nei prossimi post , vi lascio la ricetta di un <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Bijerin
di bulgur invernale</i></b> che sarà perfetto anche per un aperitivo fra amiche.<o:p></o:p></span></span></div>
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Ingredienti :<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l3 level1 lfo4; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">150<span style="mso-spacerun: yes;"> </span>gr di bulgur <o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1,5 l di brodo vegetale (
gli ingredienti sono indicati nella descrizione della ricetta ) <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 foglia di allora <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 broccolo<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 cavolo romano<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">200 <span style="mso-spacerun: yes;"> </span>gr di zucca tagliata <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">200 gr di gambi di coste <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">200 gr di sedano ( la
parte interna )<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">5 o 6 mandorle<span style="mso-spacerun: yes;"> </span>sbucciate <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">1 arancia <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Olio <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sale e pepe q.b<o:p></o:p></span><br />
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<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"></span><br /></div>
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Preparare il brodo
vegetale , mettendo a bollire l’acqua con un cipolla bionda ( con la buccia ) ,
un mela “annurca “, qualche gambo di prezzemolo , mezzo gambo di sedano , un
carota , un paio di grani di pepe<span style="mso-spacerun: yes;"> </span>,una foglia
di alloro. Portate ad ebollizione <span style="mso-spacerun: yes;"> </span>e
lasciate cuocere per un ‘ora. A cottura ultimata aggiungete il sale.<o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">n un’insalatiera
riunire<span style="mso-spacerun: yes;"> </span>il burghur con l’alloro, versare
il brodo vegetale bollente e far raffreddare .<span style="mso-spacerun: yes;">
</span>Dopo circa un’ora<span style="mso-spacerun: yes;"> </span>scolarlo. <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Preparate le<span style="mso-spacerun: yes;"> </span>verdure .<o:p></o:p></span><br />
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Sbollentate<span style="mso-spacerun: yes;"> </span>in acqua salata il broccolo ed il cavolo
romano .<span style="mso-spacerun: yes;"> </span>Cuoceteli al dente , scolateli
e tuffateli un ‘istante in acqua e ghiaccio .<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Fate saltare in un
padella con un po’ di olio la zucca tagliata a brunoise <span style="mso-spacerun: yes;"> </span>,<span style="mso-spacerun: yes;"> </span>e
successivamente ripetete la stessa operazione con i gambi delle coste <span style="mso-spacerun: yes;"> </span>sempre tagliate a brunoise .<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Tostate le mandorle. Mettete
in mixer le foglie del sedano, le mandorle ed un po’ di sale , azionate il
mixer ed aggiungete a filo<span style="mso-spacerun: yes;"> </span>l’olio<span style="mso-spacerun: yes;"> </span>sino ad <span style="mso-spacerun: yes;"> </span>ottenere una crema.<o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;">Amalgamate il bulgur con
le verdure, condite con il pesto di sedano , grattugiate finemente la scorza di
un arancia , aggiustate eventualmente di sale<span style="mso-spacerun: yes;">
</span>e lasciate riposare per<span style="mso-spacerun: yes;"> </span>30 minuti
circa.<span style="mso-spacerun: yes;"> </span></span><span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;">Servite in piccoli bicchieri .<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zDg85RTQ8YAWfyARzl4rT7jTt_9TfTmz0pG8iiL_xBxSsErSBZLn9RbfOLdptMtzZ4FOdp3mbJJ5S5dxm0kBDowDmaSatg86XZNVyztPiBC39d9qOTN4pRVkYXDzpHmi6F4SdHgDS9O8/s1600/18+bulgur+1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zDg85RTQ8YAWfyARzl4rT7jTt_9TfTmz0pG8iiL_xBxSsErSBZLn9RbfOLdptMtzZ4FOdp3mbJJ5S5dxm0kBDowDmaSatg86XZNVyztPiBC39d9qOTN4pRVkYXDzpHmi6F4SdHgDS9O8/s1600/18+bulgur+1.jpeg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="color: #548dd4; font-family: Calibri; font-size: xx-small;">Foto di Anna Loffredi- MYLIFEINAPICTURE -funny-anna.blogspot.com</span></em></td></tr>
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<span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><o:p> <span style="color: black; font-family: Times New Roman;">
</span></o:p></span><br />
<span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<span lang="FR" style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Je suis en train de tester des nouvelles <span style="mso-spacerun: yes;"> </span>recettes pour les prochaines fêtes . Dans l’attente
de les poster, je vous <span style="mso-spacerun: yes;"> </span>laisse la
recette d’une <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">verrine de boulgour d’hiver</i></b> qui conviendra parfaitement aussi <span style="mso-spacerun: yes;"> </span>pour un apéro entre amis .</span></div>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Ingrédients pour 4 personnes <o:p></o:p></span></div>
</div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">150 gr de boulgour<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">1,5 l de bouillon végétal ( les ingrédients
pour le préparer sont indiqués <span style="mso-spacerun: yes;"> </span>dans la
recette )<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">1 brocoli<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">1 <span style="mso-spacerun: yes;"> </span>petit chou romain <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">200 gr. de courges coupées <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">200gr de côtes de bette <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">le cœur d’un céléri<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">une poignée de amandes pelées<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">1 feuille de laurier <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Le zeste d’une orange <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Huile d’olive<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Sel et poivre <o:p></o:p></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;"></span><br /></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Commencez par
préparer <span style="mso-spacerun: yes;"> </span>le bouillon végétal. <span style="mso-spacerun: yes;"> </span>Versez l’eau dans une casserole, mettez-y un
oignon avec la peau , une pomme<span style="mso-spacerun: yes;"> </span>qualité «
Annurca » , une<span style="mso-spacerun: yes;"> </span>demie de tige céleri,
une carotte , <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>quelques tiges de persil , , quelques grains
de <span style="mso-spacerun: yes;"> </span>poivre, une feuille de laurier.
Laissez mijoter pendant une heure et ensuite<span style="mso-spacerun: yes;">
</span>salez selon votre goût. Mettez le boulgour <span style="mso-spacerun: yes;"> </span>et la feuille de laurier dans un saladier et
versez –y le bouillon bien chaud. Laissez reposer pendant environ une heure et
ensuite égouttez le<span style="mso-spacerun: yes;"> </span>boulgour. <o:p></o:p></span></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;">Préparez les
légumes . Faites cuire les <span style="mso-spacerun: yes;"> </span>petits
bouquets de brocolis et du choux romain dans l’eau salée. Cuisez-les « al
dente », égouttez-les et passez-les quelques instants dans de l’eau froide
avec<span style="mso-spacerun: yes;"> </span>quelques glaçons. Chauffez l’huile
dans une poêle et faites-y sauter la courge coupées en brunoise . Procédez de la
même façon pour la cuisson des côtes de bettes coupées en brunoise . <span style="mso-spacerun: yes;"> </span>Mixez les amandes , le céleri , une pincée de
sel. Ajoutez à fil l’huile d’olive <span style="mso-spacerun: yes;"> </span>jusqu’à
l’obtention du crème onctueuse . Mélangez le boulgour avec les légumes , la
crème de cèleri , et <span style="mso-spacerun: yes;"> </span>le zeste d’une
orange finement râpé. <span style="mso-spacerun: yes;"> </span>Eventuellement
ajoutez un peu de sel. Laissez reposer pendant 30 minutes et ensuite servez
dans des verrines .<o:p></o:p></span></div>
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<em><span style="color: #548dd4; font-family: "Calibri","sans-serif"; font-size: 7.5pt;"> Photo d' Anna Loffredi- MYLIFEINAPICTURE -
funny-anna.blogspot.com</span></em><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></div>
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<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: FR;"><o:p> </o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-22767761604934695442012-12-05T22:24:00.001+01:002013-07-18T11:58:33.092+02:00Conserva di pesce caldo - Conserve de poisson chaud<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQtUewe7JH0Wi0BtSO86o4bn54YEgtOJGPlMwG2t0VOATP7VbMqLdYx6I3rthQlf0RXDRVA_sYRO9FVZL68p16GCT-eYUu6v3eeRxNpcOKdIAETBA62ikct6vOEqmsK9StOPr-pNeAp7p/s1600/17pesce+conserva3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQtUewe7JH0Wi0BtSO86o4bn54YEgtOJGPlMwG2t0VOATP7VbMqLdYx6I3rthQlf0RXDRVA_sYRO9FVZL68p16GCT-eYUu6v3eeRxNpcOKdIAETBA62ikct6vOEqmsK9StOPr-pNeAp7p/s1600/17pesce+conserva3.jpg" height="472" width="640" /></a></div>
<span style="color: #548dd4; font-family: Calibri; text-align: justify;"><br /></span>
<span style="color: #548dd4; font-family: Calibri; text-align: justify;">La cucina è passione ,
è piacere , ed</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">avvolte è anche tecnica. </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">Per</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">
</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">preparare questa </span><b style="color: #548dd4; font-family: Calibri; text-align: justify;"><i>conserva di pesce</i></b><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><b style="color: #548dd4; font-family: Calibri; text-align: justify;"><i>caldo</i></b><span style="color: #548dd4; font-family: Calibri; text-align: justify;">
, ho cotto il pesce sotto-vuoto in vasetti che solitamente si utilizzano per le
conserve.</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">E’ una tecnica di cottura</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">semplice che esalta</span><span style="color: #548dd4; font-family: Calibri; text-align: justify;"> </span><span style="color: #548dd4; font-family: Calibri; text-align: justify;">il gusto e il profumo dei cibi.</span><br />
<div style="text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;"></span></span><br /></div>
<div style="text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;"><br /></span></span>
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Ingredienti
per 4 persone:<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4 scampi <o:p></o:p></span></span></div>
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4 gamberoni <span style="mso-spacerun: yes;"> </span>rossi <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">8 alici <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4 capesante senza il corallo <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">8 <span style="mso-spacerun: yes;"> </span>totanetti (o
seppioline)<o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">1 <span style="mso-spacerun: yes;"> </span>confezione di <span style="mso-spacerun: yes;"> </span>cozze <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">2 <span style="mso-spacerun: yes;"> </span>spicchi <span style="mso-spacerun: yes;"> </span>d’aglio <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Olio d'oliva<o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">½ bicchiere di vino bianco <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4 pomodori <span style="mso-spacerun: yes;"> </span>secchi <o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4 pomodorini <span style="mso-spacerun: yes;"> </span>“datterini“<o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">1 peperoncino ( se vi piace)<o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Qualche pistillo di zafferano , o un pizzico in polvere<o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Qualche foglie di basilico o timo <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">4<span style="mso-spacerun: yes;"> </span>vasetti<span style="mso-spacerun: yes;"> </span>di conserva<o:p></o:p></span></span><br />
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;"></span></span><br />
<div style="text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Pulite e lavare le capesante ed <span style="mso-spacerun: yes;"> </span>i totani, diliscate le alice , eliminate <span style="mso-spacerun: yes;"> </span>la testa ed il filo nero dei gamberoni <span style="mso-spacerun: yes;"> </span>e <span style="mso-spacerun: yes;"> </span>degli<span style="mso-spacerun: yes;"> </span>scampi.
Con le carpacce fate una bisque leggera, rosolandole con aglio, olio e
peperoncino ( se gradite). Quando le carpacce sono<span style="mso-spacerun: yes;"> </span>rosolate sfumate con il vino bianco. <span style="mso-spacerun: yes;"> </span>Aggiungete i pomodorini “datterini “<span style="mso-spacerun: yes;"> </span>tagliati a pezzetti , un pizzico di<span style="mso-spacerun: yes;"> </span>zafferano , se utilizzate quello in polvere ,
qualche mestolo d’acqua fredda , lasciate cuocere per circa mezz’ora , filtrate.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Pulite le cozze con cura , fatele aprire sul fuoco in una
casseruola<span style="mso-spacerun: yes;"> </span>con l’aglio<span style="mso-spacerun: yes;"> </span>in camicia , e poi sgusciatele. Sistemate un
pezzo di ogni qualità<span style="mso-spacerun: yes;"> </span>di pesce , un
pezzo di pomodoro secco , lo zafferano in pistillo se utilizzate questo tipo <span style="mso-spacerun: yes;"> </span>, una foglia di basilico o timo nei vasetti
singoli ,<span style="mso-spacerun: yes;"> </span>aggiungete<span style="mso-spacerun: yes;"> </span>per ultimo un<span style="mso-spacerun: yes;">
</span>mestolo di bisque ben calda . Chiudete<span style="mso-spacerun: yes;">
</span>i vasetti e cuoceteli a bagno-maria in forno per 10/15<span style="mso-spacerun: yes;"> </span>minuti a 120°( ad 80° e 100 % di d’umidità
con forno a vapore).<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Portate <span style="mso-spacerun: yes;"> </span>a tavola
i<span style="mso-spacerun: yes;"> </span>vasetti ancora chiusi ed apriteli
davanti ai vostri commensali<span style="mso-spacerun: yes;"> </span>che
rimarranno inebriati dal profumo che si sprigionerà e poi <span style="mso-spacerun: yes;"> </span>conquistati dal gusto. Servite con delle fette
di <span style="mso-spacerun: yes;"> </span>pane tagliate sottilissime e passate
in forno. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CjgVQtc3fGXf5yIyEC-IQQnbdNTuAY14nN34IV1uPkfu7tBPStz2jOj-k-zcieYypNqJeB_U1QCdz2mugRSV0armpADzx4_uOkB4ehmV_o4MZQcJQGhrz67GcL-mRXwXc_CMV6T5nK45/s1600/17pesce+conserva1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CjgVQtc3fGXf5yIyEC-IQQnbdNTuAY14nN34IV1uPkfu7tBPStz2jOj-k-zcieYypNqJeB_U1QCdz2mugRSV0armpADzx4_uOkB4ehmV_o4MZQcJQGhrz67GcL-mRXwXc_CMV6T5nK45/s1600/17pesce+conserva1.jpg" height="474" width="640" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">La cuisine<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>c’est <span style="mso-spacerun: yes;"> </span>de la passion , du <span style="mso-spacerun: yes;"> </span>plaisir, mais c’est <span style="mso-spacerun: yes;"> </span>également <span style="mso-spacerun: yes;"> </span>de la technique <span style="mso-spacerun: yes;"> </span>.<span style="mso-spacerun: yes;"> </span>A ce propos
j’ai préparé cette <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">conserve de poisson chaud</i></b> , en cuisant<span style="mso-spacerun: yes;"> </span>le poisson<span style="mso-spacerun: yes;">
</span>sous-vide dans des pots de conserves. Il s’agit d’une technique<span style="mso-spacerun: yes;"> </span>de cuisson simple qui exalte le gout et le
parfum des aliments .<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="font-family: Calibri;"><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients pour 4 personnes:</span></span><br />
<br />
<span style="color: #31849b;"><span style="font-family: Calibri;"> </span><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 scampis<o:p></o:p></span></span></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 gambas rouge<o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">8 filet <span style="mso-spacerun: yes;"> </span>anchois <span style="mso-spacerun: yes;"> </span>frais <o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 coquilles saint-jacques sans
le corail <o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 petits calamars ou 4 petites seiches <o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 sachet de moules <o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">½ verre de vin blanc <o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">2 gousse d’ail <o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Huile d’olive<o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 tomates seiches<o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 tomates<span style="mso-spacerun: yes;"> </span>qualité “
datterini “<o:p></o:p></span></span><br />
<span style="color: #31849b; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #31849b; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">1 pimet d’Espelette<o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Quelques pistils de safran ou
une pincée de safran en poudre de safran<o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Quelques feuilles de basilic
ou thym<o:p></o:p></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">4 pots de conserves <o:p></o:p></span></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;"></span></span><br /></div>
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><span style="font-family: Calibri;">Commencez par nettoyer les
coquilles saint jacques , les sèches , les calamars. Décortiquez les<span style="mso-spacerun: yes;"> </span>gambas et les scampi et éliminez le boyau
noir . Faites un bisque<span style="mso-spacerun: yes;"> </span>avec les
carapaces des scampis et gambas , mettez-les dans un casserole et faites-les
bien rissoler avec une gousse d’ail et le piment d’ Espelette ( si vous le
souhaitez). Dès que les carapaces ont pris une belle couleur dorée , versez
le<span style="mso-spacerun: yes;"> </span>vin blanc et laissez évaporer
l’alcool. A ce moment, ajoutez les tomates fraiches coupées en morceau, une
pincée de safran si vous utilisez celui en poudre et deux<span style="mso-spacerun: yes;"> </span>louches d’eau . Laissez cuire environ une
demi-heure et ensuite filtrez la bisque. <o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">Lavez les moules. </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Prenez une casserole
versez-y un peu d'huile et une gousse d’ail en chemise . Ajoutez-y les
moules et faites- les ouvrir à feu vif. Décoquillez –les<span style="mso-spacerun: yes;"> </span>et réservez –les pour la suite de la recette.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
</div>
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<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Prenez vos pots de conserve et <span style="mso-spacerun: yes;"> </span>disposez-y<span style="mso-spacerun: yes;">
</span>un morceau poisson de chaque qualité, un morceau de tomates seiches , le
pistil en safran <span style="mso-spacerun: yes;"> </span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;">, une feuille de basilic ou de thym<span style="mso-spacerun: yes;"> </span>et
pour finir ajoutez une louche de bisque chaude.</span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"> Fermez les pots et faites les cuire
au four à bain-marie pendant 10 /15 minutes à 120 °( à 80° et<span style="mso-spacerun: yes;"> </span>100%<span style="mso-spacerun: yes;">
</span>d’humidité si vous utilisez un four à vapeur )<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Portez à table les pots de conserve de poison fermés et ouvrez-les devant
vos hôtes , il seront <span style="mso-spacerun: yes;"> </span>d’abord conquis
par le parfum et ensuite par le goût . Servez ce plat avec des tranches de pain
finement coupées et grillées <span style="mso-spacerun: yes;"> </span>. </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></span><br />
<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44zLhOcMgo1Bb9_3ugBze7XBV8YsJ97x9hbZqzjGHO_E_562WJS-UcPcI3DxgiwNkgg30XpmOWEAMXDq1I883MTRnLpAAiYgnqzB0DK-3wCcXpJ505tg6bHgbYRu5DjIA_xXZ4QwivDh7/s1600/17pesce+conserva2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44zLhOcMgo1Bb9_3ugBze7XBV8YsJ97x9hbZqzjGHO_E_562WJS-UcPcI3DxgiwNkgg30XpmOWEAMXDq1I883MTRnLpAAiYgnqzB0DK-3wCcXpJ505tg6bHgbYRu5DjIA_xXZ4QwivDh7/s1600/17pesce+conserva2.jpg" height="400" width="295" /></a></div>
<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><br /></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-55781590542688667822012-11-26T22:40:00.000+01:002013-07-18T12:00:11.769+02:00Tarte Bretonne alle pere, Tarte Bretonne aux poires <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVclSBKGiPZtNRQen9g3CnDwWCX7gY3rcasKtGTCvXnx0QwM-5DhFJuH_TSvaMfze6-IltoDPHuce6XhpYffRyFhD0om4jNk_5WzC4A1Wuk5NRBn8Vpo7a_mzWM5Gmdav1tFPQ2-ZVXis1/s1600/15.tarte+bretonne3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVclSBKGiPZtNRQen9g3CnDwWCX7gY3rcasKtGTCvXnx0QwM-5DhFJuH_TSvaMfze6-IltoDPHuce6XhpYffRyFhD0om4jNk_5WzC4A1Wuk5NRBn8Vpo7a_mzWM5Gmdav1tFPQ2-ZVXis1/s1600/15.tarte+bretonne3.jpg" height="360" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Sabato scorso ,<span style="mso-spacerun: yes;">
</span>i nostri amici Paolo e Sylvie sono venuti a cena a casa nostra .<span style="mso-spacerun: yes;"> </span>E stata Sylvie a preparare il dessert : <i style="mso-bidi-font-style: normal;"><strong>la tarte bretonne alle pere</strong> </i>. Abbiamo
adorato questo dessert , tant’ è che le ho chiesto d’inviarmi la ricetta e
senza esitarlo l’ha fatto . Mani in pasta!<span style="mso-spacerun: yes;">
</span>Ed ecco come preparare questo dessert. <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Ingredineti per la pâte brisée:<o:p></o:p></span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo3; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">200 gr di
farina<o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">100gr di
burro<span style="mso-spacerun: yes;"> </span>morbido<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">20 cl di
panna liquida<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Ingredienti per il ripieno :<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l2 level1 lfo4; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">145 gr di
zucchero <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">2 uova <o:p></o:p></span><br />
<span style="color: #548dd4; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">100gr di
burro di sciolto a bagno-maria <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Preparate la pasta brisée . Amalgamate la
farina , il burro e la panna liquida. Tenetene da parte un cucchiaio per il
ripieno.<span style="mso-spacerun: yes;"> </span>Non lavorate troppo la pasta,
formate una palla e lasciatela riposare un’ora in frigo .<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Preparate il ripieno: Sbattete leggermente le
uova , il burro sciolto ed il cucchiaio di panna liquida . Imburrate uno stampo
basso per dolci e stendete la pasta brisée , con una forchetta , fate dei
piccoli fori nella pasta.<span style="mso-spacerun: yes;"> </span>Tagliate a
cubetti le pere precedentemente sbucciate, e disponetele sulla pasta , e
versate<span style="mso-spacerun: yes;"> </span>il composto liquido. <o:p></o:p></span></div>
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Preriscaldate il forno a 180 ° , ed infornate
il dolce per 45 minuti .<o:p></o:p></span><br />
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Lasciate raffreddare <i style="mso-bidi-font-style: normal;">la tarte</i> e degustate .Se l’attesa vi sembra troppa lunga
assaporatela con una crema inglese . <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: text2; mso-themetint: 153;">Grazie Sylvie per questa ricetta golosa e per
la piacevole serata trascorsa con te e Paolo.</span><span style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><o:p></o:p></span></div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KsPL8VX-o_GUzjCbupw-8hFFm7iLQVAz3RZPOKvWbzb8I3KrwvJ0g3_rP4hQMBsSN43UZOyzmywZIdEtvcQigIYpAi5Bcgetk2kr-kCMS6ksye7kidSzTyQN4s9tDQoSh2dgMMVhUmu1/s1600/16+tarte+bretonne+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KsPL8VX-o_GUzjCbupw-8hFFm7iLQVAz3RZPOKvWbzb8I3KrwvJ0g3_rP4hQMBsSN43UZOyzmywZIdEtvcQigIYpAi5Bcgetk2kr-kCMS6ksye7kidSzTyQN4s9tDQoSh2dgMMVhUmu1/s1600/16+tarte+bretonne+4.jpg" height="360" width="640" /></a></div>
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Samedi
dernier , nos amis , Paolo et Sylvie , sont venus dîner à la maison. C’est
Sylvie qui a préparé le dessert : <strong><em>la tarte bretonne aux poires</em></strong>. Nous l‘avons
adorée et je lui ai demandé sa recette qu’elle n’a pas hésité à m’envoyer . La
voici et mettez immédiatement<span style="mso-spacerun: yes;"> </span>vos mains
à la pâte !<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Ingrédients pour la pâte brisée:<o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"></span></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">200 gr de
farine<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">100gr de
beurre en pommade <o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">20 cl de
crème fraîche <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Pour la farce :<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">145 gr de
sucre </span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">2 œufs
entiers<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">100gr de
beurre<o:p></o:p></span><br />
<div style="text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">2 Poires <span style="mso-spacerun: yes;"> </span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la
pâte brisée.<span style="mso-spacerun: yes;"> </span>Mélangez la farine, le
beurre et la crème fraîche ,( conservez<span style="mso-spacerun: yes;">
</span>une cuillère à<span style="mso-spacerun: yes;"> </span>soupe de crème
fraîche pour la farce).<span style="mso-spacerun: yes;"> </span>Ne travaillez
pas trop la pâte , formez une boule et mettez-la au frigo pendant 1h. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Préparez la
farce. Malaxer le sucre, les œufs, le beurre fondu et la cuillère de crème
fraîche.<br />
Beurrer un moule à tarte, étalez la pâte brisée. A l’aide d’une fourchette,
piquez la pâte. Coupez les poires en cubes et dispose-les sur la <span style="mso-spacerun: yes;"> </span>pâte et versez le mélange.<o:p></o:p></span></div>
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Préchauffer le four à 180° et enfournez pendant 45minutes.<o:p></o:p></span><br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Laissez
refroidir la tarte et dégustez . Si l’attende vous parait trop longue ,
dégustez-la tiède<span style="mso-spacerun: yes;"> </span>avec une crème
anglaise. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;">Merci
Sylvie pour cette recette gourmande et pour agréable soirée passée ensemble.</span><br />
<br />
<span lang="FR" style="color: #31849b; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-US; mso-themecolor: accent5; mso-themeshade: 191;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVclSBKGiPZtNRQen9g3CnDwWCX7gY3rcasKtGTCvXnx0QwM-5DhFJuH_TSvaMfze6-IltoDPHuce6XhpYffRyFhD0om4jNk_5WzC4A1Wuk5NRBn8Vpo7a_mzWM5Gmdav1tFPQ2-ZVXis1/s1600/15.tarte+bretonne3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVclSBKGiPZtNRQen9g3CnDwWCX7gY3rcasKtGTCvXnx0QwM-5DhFJuH_TSvaMfze6-IltoDPHuce6XhpYffRyFhD0om4jNk_5WzC4A1Wuk5NRBn8Vpo7a_mzWM5Gmdav1tFPQ2-ZVXis1/s1600/15.tarte+bretonne3.jpg" height="223" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8710273840890759113.post-5452883571580583932012-11-21T22:47:00.002+01:002013-07-18T11:46:51.904+02:00Tagliolini al profumo d'arancia - Tagliolini à l'orange <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRy-TX9cQg2pH3AEG3ocol5wujrRBEiY-U43QgdR7SRWNHJ7b4Wxxy-QSuDimxtplzA-ZMn3caLAXFsx1eFhSJMoLnM6BgvyBGOEBGsWn1366ujjq6NdZ2rj5CwT4jkdJdYijKvNvzGTf/s1600/15.tagliolini3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRy-TX9cQg2pH3AEG3ocol5wujrRBEiY-U43QgdR7SRWNHJ7b4Wxxy-QSuDimxtplzA-ZMn3caLAXFsx1eFhSJMoLnM6BgvyBGOEBGsWn1366ujjq6NdZ2rj5CwT4jkdJdYijKvNvzGTf/s1600/15.tagliolini3.jpeg" height="360" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Settimana scorsa , mentre cucinavo, in televisione Sergio
Barzetti<span style="mso-spacerun: yes;"> </span>( Chef<span style="mso-spacerun: yes;"> </span>alla<span style="mso-spacerun: yes;">
</span>Prova del<span style="mso-spacerun: yes;"> </span>Cuoco ) <span style="mso-spacerun: yes;"> </span>preparava degli spaghetti al profumo
d’arancia. La ricetta mi ha subito colpito , ed ho voluto rifarla, ma invece di
utilizzare degli spaghetti ho voluto cuocere dei tagliolini.<span style="mso-spacerun: yes;"> </span>Spero possiate gradire come me<span style="mso-spacerun: yes;"> </span>il gusto di questa pasta. L’abbinamento dei
tagliolini <span style="mso-spacerun: yes;"> </span>con un condimento un po’
particolare come il succo d’arancia e parmigiano<span style="mso-spacerun: yes;"> </span>conferisce a questo piatto un sapore
determinato e<span style="mso-spacerun: yes;"> </span>delicato .<o:p></o:p></span></span></div>
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;"></span></span><br />
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Ingredienti per 4 persone:<o:p></o:p></span></span><br />
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Per la pasta: <o:p></o:p></span></span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">250 gr. di farina tipo 00 <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">12 tuorli <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Per il sugo : <o:p></o:p></span></span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">2 arance <span style="mso-spacerun: yes;"> </span>non trattate
<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">100 gr. di parmigiano <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18pt;">
<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">50 gr . di burro <o:p></o:p></span></span></div>
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<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">2 foglie d’alloro <o:p></o:p></span></span></div>
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<span style="color: #548dd4; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: text2; mso-themetint: 153;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Sale q.b <o:p></o:p></span></span></div>
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<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Preparare la pasta . Impastate <span style="mso-spacerun: yes;"> </span>la farina con i tuorli fino ad ottenere un composto
<span style="mso-spacerun: yes;"> </span>liscio ed omogeneo <span style="mso-spacerun: yes;"> </span>; avvolgerlo nella pellicola e metterlo <span style="mso-spacerun: yes;"> </span>a riposare almeno mezz’ora .<span style="mso-spacerun: yes;"> </span>Come solito<span style="mso-spacerun: yes;">
</span>ho preparato l’impasto il giorno prima .<span style="mso-spacerun: yes;">
</span>Per preparare i tagliolini, dividete la pasta in panetti ed con la
sfogliatrice iniziate a tirarla. Stendete <span style="mso-spacerun: yes;"> </span>la sfoglia del diametro di un centimetro , e
lasciate riposare qualche minuto .<span style="mso-spacerun: yes;"> </span>A
questo punto <span style="mso-spacerun: yes;"> </span>se avete l’accessorio della
sfogliatrice,<span style="mso-spacerun: yes;"> </span>ad hoc per tagliare i
tagliolini, <span style="mso-spacerun: yes;"> </span>utilizzatelo altrimenti arrotolate<span style="mso-spacerun: yes;"> </span>la pasta e tagliate in modo trasversale delle
strisce di 1 cm. <o:p></o:p></span></span></div>
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<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Iniziate a preparare il sugo. Sbucciate le arance<span style="mso-spacerun: yes;"> </span>con un pelapatate, e<span style="mso-spacerun: yes;"> </span>ricavate delle strisce sottilissime.(
tecnicamente questo taglio si chiama “ Chiffonade”) . Portate ad ebollizione un
pentolino d’acqua e tuffate le scorze d’arancia. Rifate la stessa operazione
per due volte con dell’acqua pulita. Spremete il succo d’arancia <span style="mso-spacerun: yes;"> </span>e tenetelo da parte . <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">Cuocete i tagliolini
in acqua bollente con una foglia d’alloro ed un pezzo di scorza d’arancia.<o:p></o:p></span></span></div>
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<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;">In una pentola<span style="mso-spacerun: yes;"> </span>fate
sciogliere metà del burro ed aggiungete “la chiffonade”<span style="mso-spacerun: yes;"> </span>di scorza d’arancia e fate cuocere<span style="mso-spacerun: yes;"> </span>a fiamma alta .<span style="mso-spacerun: yes;"> </span>Aggiungete nella<span style="mso-spacerun: yes;"> </span>pentola il succo d’arancia <span style="mso-spacerun: yes;"> </span>e fate leggermente ridurre il sugo .<o:p></o:p></span></span></div>
<span style="font-family: Calibri;"><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;">Scolate<span style="mso-spacerun: yes;"> </span>i tagliolini
, , mescolate <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>sempre a fuoco alto. Poi spegnete il fuoco<span style="mso-spacerun: yes;"> </span>aggiungete il burro rimanente e mantecate con
il parmigiano <span style="mso-spacerun: yes;"> </span>. </span><span lang="FR" style="color: #548dd4; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;">Servite </span><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;">immediatamente.</span><span lang="FR" style="color: #548dd4; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;"><o:p></o:p></span></span><br />
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<span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;"><span style="font-family: Calibri;"><em><span style="font-size: x-small;">Ringrazio “<b>Tonetti”</b> di Verghera ( Varese) per avermi messo a
disposizione piatti: Seltman Weidenn<o:p></o:p></span></em></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXcwmdYivNXwXbQw5v8cmz_Lh6f890OhKahnGL7A6rvn2EltWA8g1FGat5Hj6lH-a2-qnUN1D4pvEHWLCsManXLzoJFKiewDtl3YiLuSBJOTV9xGfUEGyOcQgnJmwgVhkMlzLcsY0rTOX/s1600/15.tagliolini1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXcwmdYivNXwXbQw5v8cmz_Lh6f890OhKahnGL7A6rvn2EltWA8g1FGat5Hj6lH-a2-qnUN1D4pvEHWLCsManXLzoJFKiewDtl3YiLuSBJOTV9xGfUEGyOcQgnJmwgVhkMlzLcsY0rTOX/s1600/15.tagliolini1.jpeg" height="360" width="640" /></a></div>
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<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"> La
semaine dernière j’étais en train de cuisiner , et à la télé Sergio Barzetti ,
Chef cuistot à la <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">prova del cuoco</i> <span style="mso-spacerun: yes;"> </span>( programme
télé<span style="mso-spacerun: yes;"> </span>de la première chaine de la
télivision italienne )préparais à son tour des spaghetti parfumés à l’orange .
Cette recette m’a immédiatement <span style="mso-spacerun: yes;"> </span>plu
et<span style="mso-spacerun: yes;"> </span>sans attendre j’ai voulu la refaire .
Plutôt que des spaghetti, j’ai préféré préparer<span style="mso-spacerun: yes;">
</span>des pâtes fraîches : des <i style="mso-bidi-font-style: normal;">tagliolini.</i>
J’espère <span style="mso-spacerun: yes;"> </span>que vous apprécierai au tant
que moi ces<b style="mso-bidi-font-weight: normal;"> tagliolini à l’orange</b> <span style="mso-spacerun: yes;"> </span>dont le mariage <span style="mso-spacerun: yes;"> </span>de goût <span style="mso-spacerun: yes;"> </span>entre <span style="mso-spacerun: yes;"> </span>pâtes
fraiches , jus d’orange et parmesan donnent <span style="mso-spacerun: yes;"> </span>à ce plat une<span style="mso-spacerun: yes;">
</span>saveur à la fois délicate et bien définie. </span><span lang="FR" style="mso-ansi-language: FR;"><o:p></o:p></span></span></div>
<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">Ingrédients
pour 4 personnes <o:p></o:p></span></span><br />
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">Pour
les pâtes :<o:p></o:p></span></span></div>
<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> ·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">250 gr de farine <i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></span><br />
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">12 rouges<span style="mso-spacerun: yes;"> </span>jaunes d’œufs.<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></span></div>
<span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Pour
la sauce : </span><span lang="FR" style="mso-ansi-language: FR;"><o:p></o:p></span></span><br />
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR;">·</span><span lang="FR" style="color: #31849b; font-size: 7pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: Symbol;"><span style="font-family: Calibri;"> </span></span><span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 7pt; line-height: 115%; mso-ansi-language: FR;"> </span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">2 oranges </span><span lang="FR" style="mso-ansi-language: FR;"><o:p></o:p></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR;">·</span><span lang="FR" style="color: #31849b; font-size: 7pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: Symbol;"><span style="font-family: Calibri;"> </span></span><span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 7pt; line-height: 115%; mso-ansi-language: FR;"> </span><span style="font-family: Calibri;"><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">100 gr. de parmesan </span><span lang="FR" style="mso-ansi-language: FR;"><o:p></o:p></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR;">·</span><span lang="FR" style="color: #31849b; font-size: 7pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: Symbol;"><span style="font-family: Calibri;"> </span></span><span lang="FR" style="color: #31849b; font-family: Symbol; font-size: 7pt; line-height: 115%; mso-ansi-language: FR;"> </span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">50 gr de beurre<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">2 feuilles de laurier<o:p></o:p></span></span></div>
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<span lang="FR" style="color: #31849b; font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">sel </span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">Commencez par préparer <span style="mso-spacerun: yes;"> </span>les tagliolini . Mélangez la
farine avec les jaunes d’œufs . Pétrissez les ingrédients jusqu’à
l’obtention d’une pâte lisse et compacte . Formez une boule et enveloppez- la
dans un papier film et laissez -la reposer pendant une demie - heure.<span style="mso-spacerun: yes;"> </span>Comme d’habitude j’ai préparé la pâte un jour
à l’avance. <span style="mso-spacerun: yes;"> </span>Au moment de préparer les
tagliolini , farinez<span style="mso-spacerun: yes;"> </span>un peu la pâte et
abaissez-la à l’aide d’un rouleau à pâtisserie , puis passez-la dans un
laminoir<span style="mso-spacerun: yes;"> </span>à fin de la rendre plu fine.
Ensuite passez les feuilles de pâtes fraiches à traves le découpoir de
tagliolini . Si vous ne possédez pas de laminoir à pâtes , affiner la pâté à
l’aide d’un rouleau à pâtisserie, farinez les feuilles<span style="mso-spacerun: yes;"> </span>de pâte et enroulez-les ( comme un tapis ).
En dernier <span style="mso-spacerun: yes;"> </span>coupez les tagliolini à
l’aide d’un couteau .</span></span></div>
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<span lang="FR" style="color: #31849b; mso-ansi-language: FR;"></span><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><span style="font-family: Calibri;">Préparez la sauce. Epluchez les oranges et coupez très
finement<span style="mso-spacerun: yes;"> </span>les zestes <span style="mso-spacerun: yes;"> </span>( Techniquement <span style="mso-spacerun: yes;"> </span>cette préparation est appelé<i style="mso-bidi-font-style: normal;"> chiffonade</i>).<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Faites
bouillir<span style="mso-spacerun: yes;"> </span>de l’eau dans une petite
casserole et plongez-y les zestes pendant quelques minutes. Répétez cette
opération deux fois , et à chaque fois utilisez de l’eau propre. <span style="mso-spacerun: yes;"> </span>Pressez le jus des deux oranges . <span style="mso-spacerun: yes;"> </span>Faites bouillir une grande casserole d’eau
avec <span style="mso-spacerun: yes;"> </span>une feuille de laurier et un zeste
d’orange . Salez et jetez-y<span style="mso-spacerun: yes;"> </span>les
tagliolini et laissez-les cuire <i style="mso-bidi-font-style: normal;">al dente.</i>
<span style="mso-spacerun: yes;"> </span>Dans un poêle faites fondre la moitié du
beurre , ajoutez la chiffonade de zestes d’orange<span style="mso-spacerun: yes;"> </span>et faites cuire à feu vif. Ensuite ajoutez le
jus<span style="mso-spacerun: yes;"> </span>d’orange pressé et faites légèrement
réduire. Une fois les pâtes cuites<span style="mso-spacerun: yes;"> </span>, versez
-les<span style="mso-spacerun: yes;"> </span>dans la poêle contenant la sauce et
mélanger . Eteignez le feu <span style="mso-spacerun: yes;"> </span>et versez le
parmesan et le restant du<span style="mso-spacerun: yes;"> </span>beurre et
mélangez à nouveau. Servez immédiatement !<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: x-small;"><em><span lang="FR" style="color: #31849b; mso-ansi-language: FR;">Je remercie le point de vente « <b>Tonetti </b>» à Verghera (Varese)
qui m’a aimablement mis à disposition le service d’assiette </span><span lang="FR" style="color: #548dd4; mso-ansi-language: FR; mso-themecolor: text2; mso-themetint: 153;">Seltmann Weiden</span></em><span lang="FR" style="color: #31849b; mso-ansi-language: FR;"><o:p></o:p></span></span></span><br />
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