tag:blogger.com,1999:blog-5643256809292229202024-03-12T16:16:16.526-07:00Cucinafantasy con TinaSalve a tutti, mi chiamo Tina, la mia passione è la cucina, dagli antipasti ai dolci. Ho creato questo blog per condividere la mia passione con voi, troverete tante ricette con foto passo passo, potendo così scambiarci idee e consigli utili. Spero che vi piaccia, buona visione, da Tina!Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.comBlogger300125tag:blogger.com,1999:blog-564325680929222920.post-54827602295030765822017-02-02T23:36:00.002-08:002017-02-02T23:36:10.526-08:00torta biancaneve e sette nani<div class="separator" style="clear: both; text-align: center;">
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-17813089307574764172016-10-21T10:04:00.004-07:002016-10-21T10:04:55.335-07:00marmellata di melograno<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Ingredienti:</span><br />
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">1 lt di succo di melograno</span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">300 gr di zucchero semolato</span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">una busta di fruttapec 3 1 della cameo</span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">buccia di una arancia grattugiata.</span><br />
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;"> Mettere tutto in una pentola portate ad ebollizione per 5 minuti, poi fare la prova mettere un cucchiaino in un piattino raffreddate velocemente e vedere la consistenza.</span><br />
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-76282237698064030402016-08-22T06:31:00.003-07:002016-08-22T06:31:30.257-07:00spiedini di pane<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-family: Georgia, "Times New Roman", serif;">tagliate a fettine quadrati il pane 4x4 friggeteli in una padella con olio extravergine.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">Mondate i friarielli, togliendo i gambi e le foglie più dure e lavarli molto bene.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">In una padella a parte, fate rosolare uno spicchio di aglio e un peperoncino nell'olio tuffatevi i friarielli e chiudete con un coperchio.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">Appena i friarielli saranno ammorbiditi togliete il coperchio e continuare la cottura a fuoco vivace per altri 5 minuti circa.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">a parte Cuocete le salsicce in una padella con un filo d'acqua.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">Dopo circa 10 minuti, con la forchetta punzecchiate le salsicce.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;"> quando l'acqua si è asciugata aggiungete un filo d’olio, poi sfumate con il vino bianco e fate rosolare.</span><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">dopo tagliatele a fettine Unite le salsicce nella padella con i friarielli e lasciare insaporire per altri 5 minuti. ora prendete un pezzetto di pane dove sopra mettete i friarielli una fettina di salsiccia e una di provola e chiudere con l'altro pezzotto di pane che fermerete con uno stecchino di legno</span><br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-63898627717305934552016-08-22T05:24:00.001-07:002016-08-22T05:24:30.722-07:00Spaghetti con pomodorini gratinati<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbwNWWW_w3-9Q9zmLd29TcvgG14d3DHGSDxrHINv5ecDGWvz0qpQ-txPXveP_ynTpe87zRga7Rlz2A72WkmJGV9WUU0INQXNcZbW-C0PMCM4GLMSD6BV6uHmYxha-mJ6TaaCXxrfzmyY/s1600/14102159_1110719955633679_5155523539406122903_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbwNWWW_w3-9Q9zmLd29TcvgG14d3DHGSDxrHINv5ecDGWvz0qpQ-txPXveP_ynTpe87zRga7Rlz2A72WkmJGV9WUU0INQXNcZbW-C0PMCM4GLMSD6BV6uHmYxha-mJ6TaaCXxrfzmyY/s320/14102159_1110719955633679_5155523539406122903_n.jpg" width="320" /></a></div>
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<span class="_5yl5"><span style="color: red; font-family: Georgia, "Times New Roman", serif;">In una ciotola mettere il pan grattato, pamigiano, sale, pepe, e un cucchiaino di pesto, amalgamare tutto molto bene. Lavare i pomodorini, tagliarli a metà nel senso della lunghezza, adagiarli su una teglia rivestita di carta da forno con la parte tagliata verso l'alto, cospargerli co il composto di pan grattato, aggiungere su ogni fila di pomodorini un filo di olio evo e infornarli a 180° fino a gratinatura (dipende dal forno). Intanto lessare gli spaghetti aggiungere qualche cucchiaio di acua di cottura che vi servirà per amalgamare gli spaghetti ai pomodori, mescolate bene, impiattatae e aggiungere altri pomodorini gratinati!</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-13215855660383016522016-08-22T00:14:00.001-07:002016-08-22T00:14:46.103-07:00paccheri farciti e tritti<br />
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<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><u>Ingredienti Paccheri 20</u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oy_aAwFYIu7LWpNznA4D_QhDImHxfOWLXiGNsldx0yNwGmJEzPbNsqUEZLSzraD8noaRkynpDLvMzOrHyLX4A_lmqqSBEzF4OMQW59teuTgCCmz-gTEsVS-KJYSmcOagyXkevh4Zqb0/s1600/14021702_1107534059285602_2875801079945655016_n-001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: red; font-family: Georgia, "Times New Roman", serif;"><br /> Mozzarella di bufala 150 g<br /> Ricotta 300 g <br />Parmigiano grattugiato 100 g</span></div>
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<span style="color: red; font-family: Georgia, "Times New Roman", serif;">volendo potete aggiungere 100 gr di proscutto ccotto<br /> Latte q.b <br />Sale q.b. pepe q.b <br />Basilico una foglia per ogni pacchero</span></div>
<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><div style="clear: both; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><u><br /> per la salsa di pomodoro</u></span></div>
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<u><span style="color: red; font-family: Georgia; font-size: large;"></span></u><span style="color: red; font-family: Georgia, "Times New Roman", serif;"><br /> pomodori freschi 1 kg<br /> cipolla 1/2 <br />Olio di oliva extravergine q.b<br /> Basilico qualche foglia <br />Sale q.b. <br />per impanare <br />Uova 3 <br />Pangrattato q.b<br /> Sale q.b.<br /> per friggere Olio di semi 1 l</span></div>
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<span style="color: red; font-family: Georgia, "Times New Roman", serif;"> sbollentate i pomodori in acqua per qualche minuto, privateli dalla buccia e passateli al setaccio. In una pentola fate rosolare olio e cipolla versatevi il pomodoro sale pepe fate cuocere per circa 10 minuti se occorr aggiungere un goccio di acqua in fine il basilico. </span></div>
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<span style="color: red; font-family: Georgia, "Times New Roman", serif;">cuocere i paccheri in acqua e sale, scolandoli quando saranno ancora aldente, scolarli, fermare la cottura passandoli velocemente sotto il getto di acqua fredda. Lasciateli asciugare. Intanto in una ciotola amalgamate la ricotta con dadini di mozzarella, sale, pepe parmigiano e se necessario aggiungere un goccino di latte, dovrete ottenere una crema morbida. Riempite con il composto così ottenuto una sac a poche e farcire i paccheri uno ad uno, dopodichè impanateli, passsandoli nell'uovo e pangrattato, ripetere l'operazione solo per le due estremità. Friggeteli in olio ben caldo. io li ho serviti in dei bicchierini dove ho aggiunto il sughetto di pomodoro sulla base e poggiato i paccheri fritti sopra, guarnire con una foglia di basilico fresco.</span></div>
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-29111275189693411412016-08-21T23:35:00.002-07:002016-08-21T23:39:35.195-07:00Conchiglioni alla caprese<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqx7WMU6mY2hT1TEMBoX2wjH_yEKPughTBR7UEpXAcvmk6MMRBjgTMPTwOCBXOL7g93ewPJA-D-c15MBatg-AelJk51KzH8N9B6_OTyn6ODKlYmyiEh6R6ljk6UajxaBS1UuhiD7ZgWE/s1600/13903174_1107535675952107_3966202579001596102_n-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: large;">Conchiglioni alla caprese con salsa al pesto</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQr619S2S12HHtqdQRyhelymH6eha9w-mm85nuhyzAMgauIcJML6JfAIcZWqGR1jt3H6QIXlSpvihIbnI4lQAzS1m72gNu_oGJSynVKfOeD7rri4vQ1TOvzEspl0gYm-NwNiynfyB2gA/s1600/14022209_1107535382618803_7677337754804039714_n-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQr619S2S12HHtqdQRyhelymH6eha9w-mm85nuhyzAMgauIcJML6JfAIcZWqGR1jt3H6QIXlSpvihIbnI4lQAzS1m72gNu_oGJSynVKfOeD7rri4vQ1TOvzEspl0gYm-NwNiynfyB2gA/s320/14022209_1107535382618803_7677337754804039714_n-001.jpg" width="320" /></a></div>
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">ingredienti:</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">conchiglioni qb</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">pesto fatto in casa qb</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">pomodorini ciliegini qb</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">mozzarella ciliegini qb</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"> foglie di basilico qb</span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">Lessate i conchiglioni in abbondante acqua salata, scolateli quando ancora saranno molto aldenti, passarli subito sotto il getto di acqua fredda per fermare la cottura, poggiarli sopra uno strofinaccio pulito e lasciateli aciugare. Riprendere i conchiglioni sporcare il fondo con un pò di pesto, adagiateci sopra strati verticali di mini fettine di mozzarella, pomodori e guarnite cn basilico, infine lucidare con olio evo. </span>
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-57002914087058125122016-05-02T14:27:00.000-07:002016-05-02T14:27:07.971-07:00mezzo rubino<br />
mezza sfera,( base montersino) bavarese al cioccolato al latte e al cioccolato bianco, con un cuore di gelèe di fragolae ricoperta glassa barry<br />
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<span style="color: red;"><br />Ingredienti <br />Per le tre bavaresi<br />Latte intero fresco : 400 g<br />Zucchero semolato : 75 g<br />Tuorli : 225 g<br />Gelatina in polvere : 18 g<br />Cioccolato fondente al 70% : 125 g<br />Cioccolato al latte : 125 g<br />Cioccolato bianco : 125 g<br />Panna al 35% di grasso : 750 g</span><br />
<span style="color: red;">Per il biscotto al cacao senza farina<br />Albumi : 180 g<br />Tuorli : 120 g<br />Cacao amaro in polvere : 55 g<br />Zucchero semolato : 190 g</span><br />
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<span style="color: red;">Preparazione <br />1 <br />Per le tre bavaresi <span style="color: #073763;"> ( io ho fatto solo due gusti )</span><br />Portate a bollore il latte e unitelo ai tuorli sbattuti con lo zucchero. Fate cuocere fino ad arrivare a 85 °C.<br /><br />Fuori dal fuoco unite la gelatina ammollata. Con l’evaporazione della cottura e con l’aggiunta della gelatina idratata si otterranno 750 g di crema inglese.</span><br />
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<span style="color: red;">2 <br />Dividete la crema ottenuta in tre parti uguali <span style="color: #073763;">( io ho diviso in due )</span> (250 g ognuna). Unite a ciascuna un tipo di cioccolato diverso, ridotto a pezzetti.</span><br />
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<span style="color: red;"><br />Scaldate le creme fino a 30 °C senza mescolarle. Alleggeritele con la panna semimontata (250 g per ogni porzione). Lasciate da parte.</span><br />
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<span style="color: red;">3 <br />Per il biscotto al cacao senza farina<br />Montate gli albumi con lo zucchero. Unite poi a mano i tuorli liquidi e infine il cacao setacciato.</span><br />
<span style="color: red;">Stendete il biscotto sopra un foglio di carta da forno. Infornatelo a 190 °C per circa 10 minuti. Quando è pronto, lasciatelo raffreddare.</span><br />
<span style="color: red;"><br />4</span><br />
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<span style="color: red;">Per il montaggio del dolce<br />Mettete sul fondo dello stampo a mezza sfera un terzo della bavarese poi ho inserito al centro una semisfera più piccola di geèle di fragola congelata completare con l'altro gusto di bavarese chiudete con un disco leggermente più piccolo della sfera stessa, mettere nel congelatore e poi coprite con la glassa barry.<br /><br /><br />questa è la glassa berry <br />150 gr di acqua <br />125 gr di zucchero <br />175 gr di sciroppo di glucosio (quello denso) <br />100 gr di latte condensato zuccherato <br />13 gr di gelatina in fogli <br />180 gr di cioccolato bianco <br />q.b. di colore bianco (biossido di titanio, facoltativo) <br />q.b. di colore rosso (il mio in polvere, idrosolubile) <br />q.b. di colore nero (facoltativo, il mio in pasta, idrosolubile) </span><br />
<span style="color: red;"><br />Per la glassa Barry rossa: <br />In un tegame portare ad ebollizione acqua, zucchero e sciroppo di glucosio. Togliere dal fuoco e versare il latte condensato. Una volta raggiunti i 65°C unire il cioccolato a pezzi e la gelatina precedentemente ammollata e ben strizzata. Mescolare un pizzichino di biossido di titanio (colorante bianco, facoltativo). Prelevare 2 cucchiai di glassa e metterla in una ciotolina, aggiungere il colorante rosso (il mio in polvere idrosolubile) e un goccio di colore nero (il mio in pasta), mescolare e versare questo nel resto della glassa bianca, mescolare e ripetere la stessa operazione fino ad arrivare alla densità di colore rosso desiderato. Emulsionare bene con il minipimer e filtrare la glassa ottenuta 2-3 volte (io 4). Far riposare in frigorifero una notte intera. (Se non si ha tempo si può filtrare e colare subito sul dolce, quando avrà raggiunto i 36°C).</span><br />
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<br /><br /><br /><br /><br /><br /><br /><br /><br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-67191805168579659152016-04-25T00:24:00.002-07:002016-04-25T00:25:37.854-07:00Granola fatta in casaSalve questa è la granola la ricetta e di fable de sucre.<br />
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<span style="color: maroon;">La granola è un mix di fiocchi d’avena, </span></div>
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<span style="color: maroon;">miele, frutta secca e disidratata. La potete consumare con lo yogurt (appunto) o nel latte, è buonissima mangiata anche così, secca. </span><span style="color: maroon;"> Il bello di questa granola è che la potete personalizzare come vi pare e piace, rispettate le proporzioni e fate tutte le sostituzioni che vi vengono in mente. Per la mia ho usato: avena, mandorle e mirtilli rossi. Ma potete usare ad esempio: nocciole, noci, riso soffiato, semi di girasole, noci pecan, albicocche disidratate, uvetta, cocco, gocce di cioccolato. E’ dolce, croccantissima, profumata e davvero deliziosa. Si formeranno dei piccoli agglomerati che sono golosissimi! Con l’aggiunta di qualche frutto fresco di stagione, la vostra colazione sarà una favola. <img alt=":)" class="wp-smiley" src="http://blog.giallozafferano.it/fablesucre/wp-includes/images/smilies/simple-smile.png" style="height: 1em; max-height: 1em;" /></span><span style="color: maroon;"> </span></div>
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<span style="color: maroon;"><strong>GRANOLA: </strong></span></h2>
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<span style="color: maroon;"><em>(Dose per 500 g di granola)</em></span></div>
<ul style="text-align: justify;">
<li><span style="color: maroon;">125 g di fiocchi d’avena</span></li>
<li><span style="color: maroon;">125 g di mandorle grezze</span></li>
<li><span style="color: maroon;">50 g di mirtilli rossi disidratati</span></li>
<li><span style="color: maroon;">50 g di zucchero di canna</span></li>
<li><span style="color: maroon;">60 g di miele</span></li>
<li><span style="color: maroon;">60 g di acqua </span></li>
<li><span style="color: maroon;">30 g di burro </span></li>
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<span style="color: maroon;"></span><br />
<span style="color: maroon;"> <span style="color: red;">(io ho aggiunto mandorle, nocciole, noci pecan, semi di girasole, albicocche disidratate, uvetta, cocco, banana, mirtilli rossi, mela ecccc.)</span></span><br />
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<span style="color: maroon;">La procedura è davvero semplice, partiamo con accendere il forno a 140° in modalità ventilata. </span><br />
<span style="color: maroon;">Nel frattempo tagliamo le mandorle grossolanamente con un coltello, versiamole in una ciotola assieme ai fiocchi d’avena e lo zucchero di canna e mescoliamoli fra loro. I mirtilli per il momento li teniamo da parte. </span><br />
<span style="color: maroon;">In un pentolino facciamo lo sciroppo, quindi mettiamo: l’acqua, il miele e il burro a piccoli pezzettini, in maniera che si sciolga prima che lo sciroppo prenda bollore. Poniamo lo sciroppo sul fuoco, portiamo a bollore e facciamolo sobbollire per un paio di minuti a fuoco dolce. </span><br />
<span style="color: maroon;">Aggiungiamo tutto lo sciroppo agli ingredienti secchi e mescoliamo bene in maniera che sia omogeneo e ben incorporato. Foderiamo una leccarda con carta da forno e versiamoci sopra la granola distribuendola su tutta la superficie con il dorso di un cucchiaio. </span></div>
<a href="http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola.jpg" rel="attachment wp-att-9800" target="_blank"><img alt="Collage granola" class="aligncenter wp-image-9800 size-full" src="http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola.jpg" height="746" sizes="(max-width: 747px) 100vw, 747px" srcset="http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola-150x150.jpg 150w, http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola-320x320.jpg 320w, http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola-720x719.jpg 720w, http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola-60x60.jpg 60w, http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola-300x300.jpg 300w, http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2016/03/Collage-granola.jpg 747w" width="747" /></a><br />
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<span style="color: maroon;">Quando il forno raggiunge temperatura, infornate. Abbiate cura ogni 10 minuti circa di mescolare la granola, altrimenti l’avena si brucia. Passati circa 30 minuti, potete aggiungere anche i mirtilli e proseguire la cottura per altri 15 minuti circa, sempre mescolando ogni tanto. </span><br />
<span style="color: maroon;">Sfornate, raggruppate la granola al centro della leccarda e lasciate raffreddare. Quando sarà fredda, diventerà un unico blocco e voi potete decidere di sgranarla con le mani, oppure se come a me vi piacciono gli agglomerati cercate di preservali. </span></div>
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<span style="color: maroon;">Conservate la granola al riparo dall’aria, basterà un vaso di vetro, si conserva al massimo per 15 giorni. Se decidete di arricchire la vostra granola con delle gocce di cioccolato, aggiungetele man mano, quando la consumate. Al mattino non vedrete l’ora di alzarvi per fare colazione! <img alt=":)" class="wp-smiley" src="http://blog.giallozafferano.it/fablesucre/wp-includes/images/smilies/simple-smile.png" style="height: 1em; max-height: 1em;" /> </span></div>
Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-57623285370410138712016-04-12T07:21:00.002-07:002016-04-12T07:54:33.803-07:00Torta Bavarese Ai Tre cioccolati e Glassa berry di Montersino<div class="separator" style="clear: both; text-align: center;">
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Questa torta è stata realizzata per il compleanno di mia figlia con qualche piccola modifica, ho sostituito il ( glassaggio al cioccolato al latte con la glassa berry)<br />
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questa è la glassa berry</div>
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<span style="font-family: "verdana" , sans-serif;">150 gr di acqua</span></div>
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<span style="font-family: "verdana" , sans-serif;">125 gr di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">175 gr di sciroppo di glucosio (quello denso)</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr di latte condensato zuccherato</span></div>
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<span style="font-family: "verdana" , sans-serif;">13 gr di gelatina in fogli</span></div>
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<span style="font-family: "verdana" , sans-serif;">180 gr di cioccolato bianco</span></div>
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<span style="font-family: "verdana" , sans-serif;">q.b. di colore bianco (biossido di titanio, facoltativo)</span></div>
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<span style="font-family: "verdana" , sans-serif;">q.b. di colore rosso (il mio in polvere, idrosolubile)</span></div>
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<span style="font-family: "verdana" , sans-serif;">q.b. di colore nero (facoltativo, il mio in pasta, idrosolubile)</span></div>
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<span style="font-family: "verdana" , sans-serif;"></span> </div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>Per la glassa Barry rossa:</b></span><div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In un tegame portare ad ebollizione acqua, zucchero e sciroppo di glucosio. Togliere dal fuoco e versare il latte condensato. Una volta raggiunti i 65°C unire il cioccolato a pezzi e la gelatina precedentemente ammollata e ben strizzata. Mescolare un pizzichino di biossido di titanio (colorante bianco, facoltativo). Prelevare 2 cucchiai di glassa e metterla in una ciotolina, aggiungere il colorante rosso (il mio in polvere idrosolubile) e un goccio di colore nero (il mio in pasta), mescolare e versare questo nel resto della glassa bianca, mescolare e ripetere la stessa operazione fino ad arrivare alla densità di colore rosso desiderato. Emulsionare bene con il minipimer e filtrare la glassa ottenuta 2-3 volte (io 4). Far riposare in frigorifero una notte intera. (Se non si ha tempo si può filtrare e colare subito sul dolce, quando avrà raggiunto i 36°C).</span></div>
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Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-46060548115191070752016-02-15T08:09:00.000-08:002016-02-15T23:53:12.348-08:00 Torta Namelaka al cioccolato bianco <div class="separator" style="clear: both; text-align: center;">
<strong><em><span style="color: red; font-family: "georgia";"> torta Namelaka al cioccolato bianco</span></em></strong> </div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>Questa torta è stata realizzata in occasione del compleanno di mio cognato,</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>ingredienti:</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>per il pds.</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>370 gr di uova intere,300 gr di zucchero,270 gr di farina,30 gr di amido di mais, 75 gr di cacao,70 ml di latte,120 ml di olio di semi, una bustina di lievito per dolci.</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>montare le uova intere con lo zucchero a parte setacciate la farina con amido e cacao, Versare <strong>in un</strong> contenitore alto e stretto <strong>l'olio,</strong> <strong>latte</strong> e miscelare <strong>con</strong> il <strong>frullatore</strong> mini-pimer a media velocità per pochi secondi. dopodichè alternare con la farina nella montata di uova, infornare a 180 gradi per circa 40 minuti. </em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>farcita crema chantilly io ho fatto la ricetta di Luca montersino da 500 ml di latte, poi ho aggiunto 250 gr di panna montata, e poi ho fatto una meringa italiana da 125 gr di albume sempre di montersino, e fragoline di bosco.</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>ricoperta e decorata con crema e fragoline</em></span><br />
<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>ricetta:</em></span><br />
<strong><span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>Namelaka al cioccolato bianco</em></span></strong><br />
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>di Luca Montersino</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em></em></span><br /></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>340 gr cioccolato bianco</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>200 gr latte intero</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>400 gr panna</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>10 gr sciroppo di glucosio</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>4 gr gelatina in polvere</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>20 gr acqua</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>vaniglia</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em></em></span><br /></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>Scaldare il latte aggiungendo lo sciroppo di glucosio e la gelatina idratata nell’acqua. Unire il cioccolato bianco fuso e frustare enerigcamente. Aggiungere infine la panna liquida e mixare. Lasciare riposare in frigorifero per 12 ore, coprendo con pellicola a contatto.</em></span></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em></em></span><br /></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;"><em>La namelaka può essere usata sia morbida, ad esempio per farcire i bignè, oppure può essere montata con le fruste, una volta fredda, e usata per creare dei decori con la sacca da pasticceria.</em></span></div>
Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-72057729873324688422016-02-01T22:38:00.001-08:002016-02-01T22:38:42.096-08:00torta diplomatica<div class="separator" style="clear: both; text-align: center;">
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torta farcita con crema alla nocciola </div>
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-36538205074714831932015-12-06T14:34:00.000-08:002015-12-06T14:34:32.624-08:00brutti ma buoni con cacao e caffè <br />
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<span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">questi sono i miei brutti ma buoni </span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;"> ingredienti</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">250 gr bianchi d'uovo</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">500 gr di zucchero a velo</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">500 gr di granella di nocciola</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">2 cucchiai di cacao</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">2 cucchiai di caffè solubile </span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">ciccolato fondente</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">procedimento</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">montare i bianchi d'uovo con qualche goccie di limone, sempre mescolando unire lo zucchero a velo il cacao e caffè poi le nocciole mettere sul fuoco e fare asciugare per circa 20 minuti o più dopodichè fare dei mucchietti sulla carta da foro infornare a 180 gradi appena li tirate fuori appoggiateli sul matterello e dare la forma curvata, lasciateli raffreddare e dopo mettere il cioccolato sul fondo</span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;"><img alt="" border="0" src="http://cookaround.com/yabbse1/foto/data/19010/medium/SDC114233.JPG" /></span></span></span><br /><span style="font-family: Comic Sans MS;"><span style="font-size: small;"><span style="color: red;">molto buoni<img alt="" border="0" class="inlineimg" src="http://www.cookaround.com/yabbse1/images/smilies/tongues.gif" title="Stick Out Tongue" /><img alt="" border="0" class="inlineimg" src="http://www.cookaround.com/yabbse1/images/smilies/tongues.gif" title="Stick Out Tongue" /><img alt="" border="0" class="inlineimg" src="http://www.cookaround.com/yabbse1/images/smilies/kiss.gif" title="Kiss" /><img alt="" border="0" class="inlineimg" src="http://www.cookaround.com/yabbse1/images/smilies/kiss.gif" title="Kiss" /></span></span></span> </blockquote>
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Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-12079572219259157212015-10-26T13:51:00.001-07:002015-10-26T13:51:13.544-07:00torta millefoglie ricoperta<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">Torta su richiesta </span></div>
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<span style="color: red;">con crema chantilly fragoline di bosco e decorata</span></div>
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-10484069800042067182015-10-18T10:44:00.002-07:002015-10-18T10:44:29.327-07:00torta mille foglie<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"> Torta mille foglie con crema chantilly e fragoline di bosco</span></div>
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-11153381948052405062015-10-18T09:35:00.002-07:002015-10-18T09:35:18.672-07:00torta battesimo <div class="separator" style="clear: both; text-align: center;">
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-66787342161415247332015-10-10T06:29:00.003-07:002015-10-10T06:29:59.539-07:00Gallette alle pere<div class="separator" style="clear: both; text-align: center;">
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-49338251430614117832015-10-05T00:35:00.001-07:002015-10-05T00:38:52.009-07:00Paccheri sopresa di farizio nonis<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red;">Ingredienti:</span><br />
<span style="color: red;">lonza di maiale,olio extravergine, scalogno, formaggio edamer, pancetta affumicata, sale, pepe qb.1 spruzzata di vino bianco.</span><br />
<span style="color: red;">dopo aver fatto i pacchettini salate e pepate la superfice, mettere in una padella olio e un po' di scalogno siggillate bene i pacchetti in ambi lati, spuzzate con del vino bianco lasciate evaporare poi coprite con coperchio e continuare la cottura. Contorno a piacere,</span></div>
Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-37187669826556755102015-10-01T10:10:00.000-07:002015-10-01T10:10:09.152-07:00PAN BAULETTO AI CEREALI: <div class="separator" style="clear: both; text-align: center;">
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Questa ricetta l'ho presa dal blog FABLES DE SUCRE <a href="http://blog.giallozafferano.it/fablesucre/pan-bauletto-lievito-madre-cereali/">http://blog.giallozafferano.it/fablesucre/pan-bauletto-lievito-madre-cereali/</a></div>
<h2 style="text-align: justify;">
<span style="color: maroon;"><strong>PAN BAULETTO AI CEREALI: </strong></span></h2>
<div style="font-weight: normal; text-align: justify;">
<span style="color: maroon;"><em><span style="font-weight: inherit;">(Dose per stampo da plum cake di circa 29x10x6 cm)</span></em></span></div>
<ul style="font-weight: normal; text-align: justify;">
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">260 gr di farina 0</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon;">130 gr di farina multi cereali</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">100 gr di pasta madre</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">50 gr di uova (1 uovo medio)</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">180 gr di latte</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">30 gr di zucchero</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">12 gr di sale</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon; font-style: inherit; font-weight: inherit;">55 gr di olio EVO</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon;">25 gr di sesamo nero</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon;">25 gr di semi di lino</span></li>
<li style="font-style: inherit; font-weight: inherit;"><span style="color: maroon;">35 gr di semi di zucca</span></li>
</ul>
<div style="text-align: justify;">
<span style="color: maroon;"><em><strong>Per la finitura: </strong></em></span></div>
<ul style="text-align: justify;">
<li><span style="color: maroon;">Tuorlo</span></li>
<li><span style="color: maroon;">Latte</span></li>
<li><span style="color: maroon;">Semi misti</span></li>
</ul>
<div style="text-align: justify;">
<span style="color: maroon;"><em>Naturalmente se non vi piace qualcuno dei semi da me scelto lo potete cambiare con altro pari peso, oppure semplicemente omettere, il sesamo nero mi rendo conto che è difficoltoso da reperire, potete usare il sesamo classico. Per me era solo una questione cromatica. </em></span></div>
<div style="font-weight: normal; text-align: justify;">
<span style="color: maroon; font-style: inherit; font-weight: inherit;">Non è un impasto difficile e si può fare tranquillamente a mano o con il frullino con le fruste a spirale mantenendo l’ordine degli ingredienti identico. Usando la planetaria, inserire nella ciotola la farina setacciata per meglio ossigenarla, la pasta madre a pezzetti, le uova, lo zucchero e metà del latte. Far andare la macchina e lavorare per qualche minuto, poi pian piano versare in più volte il latte restante fino a che la massa non risulti omogenea ed elastica. Aggiungere il sale e far prendere all’impasto una bella corda. Poi aggiungere sempre in più volte l’olio EVO e far lavorare fino a quando la massa non lo ha ben assorbito. In questa fase magari è utile aumentare la velocità della planetaria stando sempre attenti a non riscaldare troppo l’impasto. Alla fine dobbiamo ottenere un impasto bello elastico, omogeneo e asciutto. A questo punto possiamo aggiungere i semi: sesamo, lino e zucca avendo pazienza di lasciarli incorporare all’impasto. Possiamo anche “aiutarlo” a mano, ribaltandolo nella ciotola della planetaria con un tarocco dal basso verso l’alto fino a che non si saranno incorporati in maniera omogenea. Fermiamo la macchina, preleviamo l’impasto, ribaltiamo sul piano e facciamone una bella palla. A questo punto possiamo fare due cose: se non abbiamo il tempo di seguire la lievitazione, possiamo mettere l’impasto in una ciotola coperto con pellicola, e conservarlo in frigorifero per una notte per riprendere al mattino (io ho fatto così). Il mattino dopo lo riprendiamo dal frigo e gli diamo un’oretta di tempo per acclimatarsi prima di continuare. Oppure se abbiamo impastato al mattino e abbiamo il tempo di seguire la lievitazione, lasciamo semplicemente riposare l’impasto una mezz’ora sul piano coperto a campana da una ciotola.</span></div>
<div style="font-weight: normal; text-align: justify;">
<span style="color: maroon;"><a href="http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2014/07/10564884_792949317405085_1665586064_n.jpg" target="_blank"><span style="color: maroon;"><img alt="10564884_792949317405085_1665586064_n" class="aligncenter wp-image-7027" height="430" src="http://blog.giallozafferano.it/fablesucre/wp-content/uploads/2014/07/10564884_792949317405085_1665586064_n.jpg" width="431" /></span></a></span></div>
<div style="font-weight: normal; text-align: justify;">
<span style="color: maroon; font-style: inherit; font-weight: inherit;">Poi in tutti e due i casi continuiamo come segue: sul piano lavoro spolverato di farina stendiamo il nostro impasto aiutandoci con il mattarello, fino ad avere un rettangolo che abbia il lato corto lungo quando lo stampo da plum cake che useremo. Stendiamo fino allo spessore di 5 millimetri, poi arrotoliamo dal lato più corto cercando di fare un rotolo stretto senza lasciare aria fra le spire. Quindi teniamolo molto teso. Imburriamo il nostro stampo e poniamovi dentro l’impasto arrotolato con la chiusura sotto. Copriamo con pellicola e lasciamolo lievitare in un luogo caldo. Sono necessari almeno i 28°C quindi se non si disponee di un luogo abbastanza caldo, consiglio di lasciarlo lievitare nel forno con la sola lucina accesa. L’impasto deve raddoppiare, quindi prendete come riferimento la parete dello stampo. E’ importante ottenere un’alveolatura minuta, quindi senza farlo lievitare troppo. Nel mio caso ci sono volute circa 6 ore, perciò in base alle temperatura di casa vostra e la forza del vostro lievito, potreste metterci dalle 4 alle 8 ore tranquillamente, senza spaventarvi di questa ampia fascia di tempo. Quando ha raddoppiato, scopriamolo e lasciamolo una decina di minuti senza pellicola, in un bicchiere sbattiamo bene il tuorlo con una forchetta e aggiungiamo il latte. Spennelliamo l’intera superficie del pan bauletto e cospargiamoli di semi misti. Inforniamo in forno caldo possibilmente statico a 165°C per circa 35/40 minuti. Sfornare e lasciare raffreddare leggermente prima di rimuovere dallo stampo, e far continuare a raffreddare su di una gratella. Tagliare a fette di circa 15 millimetri solo quando perfettamente freddo. Si conserva in una busta per alimenti ben chiusa.</span></div>
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-47155444926776172022015-10-01T09:37:00.001-07:002015-10-01T09:37:23.470-07:00Le mie Fette biscottate ai 5 cereali e orzo <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdtYjOzPYlue2xnYfQt8f8xVz113X1WuEOpfMLkTVhOaMYdyDW-KvJXtb1MQVCjoTSGZ2vqKE4QZ-mYZ9ZXliCU9Y-bdAGfh5K1iE0z0mX6FgQIJ1xT1tp1Izk7tn81kzA4DUBGJjTHM/s1600/WP_20151001_14_16_34_Pro-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdtYjOzPYlue2xnYfQt8f8xVz113X1WuEOpfMLkTVhOaMYdyDW-KvJXtb1MQVCjoTSGZ2vqKE4QZ-mYZ9ZXliCU9Y-bdAGfh5K1iE0z0mX6FgQIJ1xT1tp1Izk7tn81kzA4DUBGJjTHM/s320/WP_20151001_14_16_34_Pro-001.jpg" width="276" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPxXl3MsbLOxRSo9BCDXLhjfpI24uSNm5txxjC0EN5aKlfO5bKbe8Yv1FOfUJbS5wJchvNTMC9tqr__x-EKJzjpXMeUSBjAgxpBy6Wa7GZQ8qr6Gdh1v2jrt3eWYkRLACXC3qWCLM4bo/s1600/WP_20151001_14_16_46_Pro-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPxXl3MsbLOxRSo9BCDXLhjfpI24uSNm5txxjC0EN5aKlfO5bKbe8Yv1FOfUJbS5wJchvNTMC9tqr__x-EKJzjpXMeUSBjAgxpBy6Wa7GZQ8qr6Gdh1v2jrt3eWYkRLACXC3qWCLM4bo/s320/WP_20151001_14_16_46_Pro-001.jpg" width="320" /></a></div>
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<b><br />
</b><i><span style="color: red; font-size: large;"> Ingredienti:</span><br />
<span style="color: red;"></span> </i><dir><i><span style="color: red;">
</span></i><dir><i><span style="color: red;">
</span></i><span style="color: red;">200 gr di Farina 0 </span><br />
<span style="color: red;">
</span><span style="color: red;">270 gr di farina ai 5 cereali</span><br />
<span style="color: red;">
</span><span style="color: red;">140 gr di Acqua </span><br />
<span style="color: red;">
</span><span style="color: red;">140 gr di Latte intero fresco </span><br />
<span style="color: red;">
</span><span style="color: red;">150 gr di Pasta Madre rinfrescata </span><br />
<span style="color: red;">
</span><span style="color: red;">80 gr di zucchero </span><br />
<span style="color: red;">
</span><span style="color: red;">5 gr di Sale </span><br />
<span style="color: red;">
</span><span style="color: red;">5 gr di Malto d’orzo </span><br />
<span style="color: red;">
</span><span style="color: red;">30 gr di Olio EVO </span><br />
<span style="color: red;">
</span><span style="color: red;">un cucchiaino di miele</span><br />
<span style="color: red;">
</span><span style="color: red;">5 gr di Orzo solubile</span></dir><span style="color: red;">
</span></dir><span style="color: red;">
<strong><em> Per la finitura:</em></strong></span><br />
<span style="color: red;"> 1 Tuorlo d’uovo</span><br />
<span style="color: red;"> 50 gr di Latte</span><br />
<span style="color: red;"></span><br />
<span style="color: red;"> <span style="font-size: large;"> procedimento:</span></span><br />
<dir><span style="color: red;"> </span></dir><i></i><span style="color: red;">Prendiamo la pasta madre a 3 o 4 ore dal rinfresco, la spezzettiamo nella ciotola della planetaria e aggiungiamo la farina, il malto, lo zucchero, l’acqua, miele e il latte e iniziamo ad impastare con il gancio. Quando l’impasto avrà preso corpo aggiungiamo l’olio in due tre volte e per ultimo il sale. toglierne un terzo per amalgamarlo con l’orzo solubile. Quindi, prendiamo l’intero panetto, che peserà circa 1 kg e ne togliamo circa 350 gr. Ora, finiamo di lavorare bene la parte che resterà chiara, e quando risulta liscia arrotondiamo con le mani e lo spostiamo in una ciotola coperto da pellicola. Il panetto piccolo, lo rimettiamo nella planetaria e aggiungiamo l’orzo, pazientemente aspettiamo che la colorazione sia omogenea e ci può venire in soccorso aggiungere un cucchiaino d’acqua all’impasto. Fatto questo, formiamo una palla e in un’altra ciotola, sempre coperto da pellicola, lasciamo a riposo per 3 ore. Passate questo tempo, Dopo di che, riprendiamo il nostro impasto bianco e con l’aiuto del mattarello, lo stendiamo sul piano leggermente infarinato allo spessore di circa 5 millimetri facendo un rettangolo. Facciamo lo stesso con l’impasto scuro, che ovviamente sarà più piccolo e quindi avremo un rettangolo più piccolo. A questo punto, sovrapponiamo l’impasto scuro su quello chiaro. Tenendo il lato lungo dei rettangoli parallelo a noi, lasciando liberi i bordi, arrotoliamo partendo dal lato di fronte fino a chiudere a rollè. Con il tarocco, dividiamo a metà il nostro rotolo e lo adagiamo in stampi da plum cake imburrati. Copriamo con pellicola, lasciamo a lievitare per circa 4 ore. Quando le vostre fette avranno terminato la lievitazione e saranno raddoppiate, accendete il forno statico a 160°, spennellate la superficie delle fette con un tuorlo sbattuto con il latte e infornate per 40/45 minuti fino a doratura. A cottura, sfornate e lasciate tutta la notte (12 ore) i due filoni su una gratella a raffreddare nello stampo. Il giorno dopo, sformare i nostri panetti, e con un coltello per pane a sega, tagliare a fette spesse meno di 1 cm, sistemare su carta da forno sopra la leccarda e tostare a 140° per 30 minuti, avendo cura passati 15 minuti di girare le fette per tostarle uniformemente da entrambi i lati. Sfornare e lasciate raffreddare, conservatele se potete in una scatola di latta, altrimenti ben chiuse in un sacchetto per alimenti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkphYe9GvNa74mhKMlDTq24e_aB-vZWJmf6d2sVSGpNpvZGxaqj_xJvQgJ2pA8WhSy2wAMW2ZL0jK2l60-5p1QDZ0UUj7lttt7zHaJ8SlZXpsDo3AvPyo38q_odb0nli5BEW-EXh3zKc/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkphYe9GvNa74mhKMlDTq24e_aB-vZWJmf6d2sVSGpNpvZGxaqj_xJvQgJ2pA8WhSy2wAMW2ZL0jK2l60-5p1QDZ0UUj7lttt7zHaJ8SlZXpsDo3AvPyo38q_odb0nli5BEW-EXh3zKc/s320/1.jpg" width="320" /></a></div>
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Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-38150198696184161962015-09-30T05:27:00.002-07:002015-09-30T05:27:35.186-07:00<div class="separator" style="clear: both; text-align: center;">
<span style="color: red; font-size: large;">Paccheri stoccafisso e pomodorini</span></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9caUYxQMqG8iGutmQBOLnl-yixu6AALJidYYDRXobn5fOfwi80YthJ6nRQaNeyPRVl5OXNoaKy3SkQnKyt4ZIQ8QxIcMZhVF9co5YkP5jEdEViulN_FVYByzyuN7hqFVY3DYsLJNTX8/s1600/WP_20150929_13_19_16_Pro+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9caUYxQMqG8iGutmQBOLnl-yixu6AALJidYYDRXobn5fOfwi80YthJ6nRQaNeyPRVl5OXNoaKy3SkQnKyt4ZIQ8QxIcMZhVF9co5YkP5jEdEViulN_FVYByzyuN7hqFVY3DYsLJNTX8/s320/WP_20150929_13_19_16_Pro+%25282%2529.jpg" width="275" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQe27Ahv43ihYCUHeaSE3dp7ndoZ77hCMcuX-l2AL1O2SjkhlbhaIlcik_qy8xxE6eizqBsLaWJ0p9K2tBNz6VsieHHFjVINaaMO-hz0XiyEmDgkrNJgcPWV6N7wGoST7qod-96CX4b0/s1600/WP_20150929_13_19_35_Pro+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQe27Ahv43ihYCUHeaSE3dp7ndoZ77hCMcuX-l2AL1O2SjkhlbhaIlcik_qy8xxE6eizqBsLaWJ0p9K2tBNz6VsieHHFjVINaaMO-hz0XiyEmDgkrNJgcPWV6N7wGoST7qod-96CX4b0/s320/WP_20150929_13_19_35_Pro+%25282%2529.jpg" width="280" /></a></div>
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<span style="color: red;">oggi vi propongo una ricetta molto semplice, ma nello stesso modo molto saporita.</span></div>
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<span style="color: red;">Ingrdienti:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">Per 4 persone</span></div>
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<span style="color: red;">1 kg di staccafisso 1 kg di pomodorini, olio evo, aglio, peperoncino sale qb, prezzemolo e paccheri</span></div>
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<span style="color: red;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">in una padella fate rosolare olio aglio e peperoncino togliere l'aglio a chi non piace versare i pomodorini tagliati a metà, aggiungere il sale lasciare cuocere per circa 20 minuti. (Non aggiungere acqua ) ora unire lo stoccafisso a pezzi fare cuocere, nel frattempo cuocete la pasta in abbondante acqua salate, togliere lo stoccafisso e metterlo da parte, scolate la pasta molto aldente versatela nella padella con del sugo finite la cottura e poi aggiungere lo stoccasisso e poi il prezzemolo tritato e servito</span></div>
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-70184167166060231632015-09-24T09:29:00.001-07:002015-09-24T09:29:11.875-07:00mini foresta nera ricetta di montersino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyQ7S-NZM1bb-PnQb2ed8HE6xpXdzQSsYF2aq59T2XUswIavxMDXT0fAyvopGhIEvdk6mRyG9rxnIn_llkVog0RiT7PB-3YeopLUrHNp9VCijKkJfElL_nJT7joBj0x5zGxiEuVOUD7E/s1600/foresta-nera-mignon+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyQ7S-NZM1bb-PnQb2ed8HE6xpXdzQSsYF2aq59T2XUswIavxMDXT0fAyvopGhIEvdk6mRyG9rxnIn_llkVog0RiT7PB-3YeopLUrHNp9VCijKkJfElL_nJT7joBj0x5zGxiEuVOUD7E/s320/foresta-nera-mignon+%25282%2529.jpg" width="283" /></a></div>
<span style="color: red;"><span style="font-size: large;">Ingredienti</span> </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">Per il finanziere alle amarene </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">125 g Mandorle in farina </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">100 g Zucchero a velo </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">15 g Amido di mais (maizena) </span><br />
<span style="color: red;"></span><br />
<span style="color: red;">
2 g Lievito chimico </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"> 185 g Uova albume </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">40 g Burro </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"> 50 g Cioccolato fondente al 70% di cacao </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">25 g Farina 180 W (DB) </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">50 g Amarene sciroppate </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"></span><br />
<span style="color: red;"><span style="font-size: large;">Per la crema chocolatine</span> </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">325 g Crema pasticcera </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">200 g Cioccolato fondente al 55% di cacao </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">500 g Panna al 35% di materia grassa </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"></span><br />
<span style="color: red;"><span style="font-size: large;">
Per la crema pasticcera</span> </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"> 240 Latte intero fresco </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">60 g Panna al 35% di materia grassa </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">90 g Tuorlo d’uovo </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">90 g Zucchero semolato </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">10 g Amido di mais (maizena) </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">10 g Amido di riso </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">
1 bacca di vaniglia bourbon </span><br />
<span style="color: red;"></span><br />
<span style="color: red;"></span><br />
<span style="color: red;"><span style="font-size: large;">Per la finitura</span> </span><br />
<span style="color: red;"></span><br />
<span style="color: red;">50 g Amarene sciroppate </span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">300 g Panna al 35% di materia grassa </span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">30 g Zucchero semolato </span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">5 g Kirsch </span><br />
<span style="color: red;"></span><br />
<span style="color: red;">200 g cioccolato al latte </span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">15 g Zucchero bucaneve </span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">qb Gelatina neutra a freddo </span><br />
<span style="color: red;"></span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"></span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">Preparazione </span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">Una rivisitazione della torta <b>foresta nera</b> in chiave mignon. <b>Luca Montersino</b> ci propone dei veri e propri peccati di gola.</span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">
<b></b></span><br />
<span style="color: red;"><b>Per la crema pasticcera </b><br />
<br />
Preparate la crema pasticcera, sbattendo i tuorli con lo zucchero, unite la maizena e l’amido di riso.<br />
<br />
In una casseruola unite il latte portato a bollore insieme alla panna e alla bacca di vaniglia incisa per il lungo.<br />
<br />
Versate latte e panna caldi sulla miscela di uovo.<br />
<br />
Mescolate bene per sciogliere eventuali grumi e portate sul fuoco.<br />
<br />
Fate cuocere a fuoco dolce, fino a che la crema non si sarà addensata.</span><br />
<span style="color: red;">
</span><br />
<span style="color: red;"> </span><br />
<span style="color: red;">
<b>Per il finanziere</b><br />
<br />
Miscelate in una bacinella tutte le polveri. Unite gli albumi. Sciogliete il cioccolato in una ciotolina. Unite il burro fuso al cioccolato. Unite questo composto al cioccolato al primo. Riempite degli stampi di silicone da finanziere fino a metà con il composto.</span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">Aggiungete delle amarene sciroppate precedentemente scolate e asciugate.<br />
<br />
Cuocete a 180 °C per 10 minuti circa.</span><br />
<span style="color: red;">
<b></b></span><br />
<span style="color: red;"><b>Per la crema chocolatine </b><br />
<br />
Scaldate sul fuoco la crema pasticciera a 35° C, unite il cioccolato fuso e mescolate con cura. Alleggerite il tutto con la panna montata.<br />
Riempite e colmate gli stampi dei finanzieri freddi, e ponete in congelatore per far rapprendere il tutto.</span><br />
<span style="color: red;">
<b></b></span><br />
<span style="color: red;"><b>Per la finitura </b><br />
<br />
Montate la panna con lo zucchero, quindi profumate con il kirsch.<br />
Con l’aiuto di un sac à poche munito di bocchetta Saint Honoré create un lingottino di panna sul finanziere.<br />
Frullate in un cutter del cioccolato al latte in modo da renderlo plastico, e passatelo alla sfogliatrice.</span><br />
<span style="color: red;">
</span><br />
<span style="color: red;">Poggiate su ogni mignon dei piccoli pezzetti di queste sfoglie di cioccolato e ultimate con un’amarena lucidata con della gelatina neutra a freddo.<br />
<br />
Spolverizzate con dello zucchero bucaneve.</span>Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-10923538688174864802015-09-23T06:23:00.000-07:002015-09-23T07:05:54.091-07:00Insalata di riso night & day di Luca montersino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFMxshalZZM1WNNAy3Igw5s_qXVCDJpV35eDQ9CGvFvMdidqHeUku4EfSYQv-1Qoc4TbxrKrZLZaq1xmRtwpbTnP8yj3G9b9YMXB_NbOvihBFrUv5B6fQXQkleJ6K7EmyOW0zHXBa3Yg/s1600/WP_20150919_14_34_49_Pro-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFMxshalZZM1WNNAy3Igw5s_qXVCDJpV35eDQ9CGvFvMdidqHeUku4EfSYQv-1Qoc4TbxrKrZLZaq1xmRtwpbTnP8yj3G9b9YMXB_NbOvihBFrUv5B6fQXQkleJ6K7EmyOW0zHXBa3Yg/s320/WP_20150919_14_34_49_Pro-001.jpg" width="284" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80M08UPGwSjZANzzoxKjyzASrCGnHg1FkbH20jJlzfpX53Xo6MnDnCRxdn_RW9qyHOzAzDHnVNTSX30gih4WQzNYLhnD0mTg2zUjTPh93lU3XPjBel425Fk6Tzz-IQboKPY9ah777r5c/s1600/WP_20150919_14_35_39_Pro-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80M08UPGwSjZANzzoxKjyzASrCGnHg1FkbH20jJlzfpX53Xo6MnDnCRxdn_RW9qyHOzAzDHnVNTSX30gih4WQzNYLhnD0mTg2zUjTPh93lU3XPjBel425Fk6Tzz-IQboKPY9ah777r5c/s320/WP_20150919_14_35_39_Pro-001.jpg" width="320" /></a></div>
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<span style="color: red; font-size: large;">ingredienti per 4 persone:</span></div>
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<span style="color: red; font-size: large;"></span> </div>
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<span style="color: red;">180 gr di riso carnaroli</span></div>
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<span style="color: red;">120 gr di riso venere</span></div>
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<span style="color: red;">80 gr di zucchine</span></div>
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<span style="color: red;">70 gr di speck</span></div>
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<span style="color: red;">60 gr di peperone giallo</span></div>
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<span style="color: red;">60 gr di carote</span></div>
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<span style="color: red;">30 gr di pinoli</span></div>
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<span style="color: red;">erba cipollina</span></div>
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<span style="color: red;">olio extravergine di oliva</span></div>
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<span style="color: red;">sale e pepe.</span></div>
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<span style="color: red;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red; font-size: large;">procedimento:</span></div>
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<span style="color: red; font-size: large;"></span> </div>
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<span style="color: red;">cuocete separatamente le due varietà di riso, tenendole al dente.</span></div>
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<span style="color: red;">A cottura ultimata,scolate, raccogliete tutto in una ciotola e tenete da parte.</span></div>
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<span style="color: red;">Pulite le verdure e tagliatele a dadini. </span></div>
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<span style="color: red;"> Scaldate un filo di olio in una padella e fate saltare le verdure. </span></div>
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<span style="color: red;">In base al loro tempo di cottura, rosolate prima le carote, poi i peperoni e, infine, le zucchine.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">unite anche lo speck tagliato a dadini, regolate di sale e di pepe, spegnete e lasciate raffreddare.</span></div>
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<span style="color: red;">A parte, tostate i pinoli in padella con un filo di olio.</span></div>
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<span style="color: red;"> Condite il riso con le verdure, i pinoli e l'erba cipollina tritata finemente. Irrorate con un filo di olio e mescolate bene.</span></div>
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<span style="color: red;"></span> </div>
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<span style="color: red; font-size: large;">Consiglio:</span></div>
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</div>
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<span style="color: red;">Il riso carnaroli va cotto in acqua bollente; il riso venere come il riso integrale, si cuoce partendo dall'acqua fredda per circa 45 minuti.</span></div>
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</div>
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-5642727139542990292015-08-28T08:51:00.002-07:002015-08-28T08:51:59.503-07:00Semifreddo moka di Luca montersino<div class="separator" style="clear: both; text-align: center;">
Semifreddo moka</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAeVQdxT_Z5CwMgLXHmbkBqAQdB0Zz4ul9NH1zbsgJCIImibM4TUAHb0SdoXxiSxDSUuAZUl0CpTLHSNS6At_p9-ZYH7q65XKxLd52Oz3ZFTbkEMyZXf8sRf6zX5Ct3EiwaghyKL727k/s1600/WP_20150817_12_55_44_Pro+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAeVQdxT_Z5CwMgLXHmbkBqAQdB0Zz4ul9NH1zbsgJCIImibM4TUAHb0SdoXxiSxDSUuAZUl0CpTLHSNS6At_p9-ZYH7q65XKxLd52Oz3ZFTbkEMyZXf8sRf6zX5Ct3EiwaghyKL727k/s320/WP_20150817_12_55_44_Pro+%25282%2529.jpg" width="278" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbL2RHp1FEAsCw1UL6Tbou932iKeS6hwQkotRDu7CxZji2nDp47303mCK6y-J2lkzbCByPxp5oxz9MpicxRqT3J1ybDiZaercZlSYG1WdLj0gwoiInXisVqkBVMKrCZa-b_Oq2eKUd2m4/s1600/WP_20150821_17_46_51_Pro-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbL2RHp1FEAsCw1UL6Tbou932iKeS6hwQkotRDu7CxZji2nDp47303mCK6y-J2lkzbCByPxp5oxz9MpicxRqT3J1ybDiZaercZlSYG1WdLj0gwoiInXisVqkBVMKrCZa-b_Oq2eKUd2m4/s320/WP_20150821_17_46_51_Pro-001.jpg" width="287" /></a></div>
<br />
<div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_2"><div class="segnomeno" id="segno_2">
<span style="font-family: Georgia, "Times New Roman", serif;">l'unica variante che ho fatto è il pan di spagna al cioccolato anziché quello chiaro per il resto ho seguito la ricetta originale</span></div>
<div class="segnomeno">
</div>
</a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="ingredientsTitle">
<span style="font-size: large;"><span style="color: red;">Ingredienti</span> </span></div>
</a><div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><a class="segno" href="https://www.blogger.com/null" id="lnk_1"><div class="segnomeno" id="segno_1">
</div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-size: large;">Per il semifreddo al caffè</span></a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="preparationIngredients " id="passo_1">
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<div class="pointer">
</div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Panna montata</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">615 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Meringa italiana</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">235 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Base semifreddo</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">50 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Sciroppo al caffè</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">100 g</span></div>
</div>
</div>
</a><div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><a class="segno" href="https://www.blogger.com/null" id="lnk_2"><div class="segnomeno" id="segno_2">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per lo sciroppo al caffè</span></a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="preparationIngredients " id="passo_2">
<div class="singleIngredient" itemprop="ingredients" style="clear: left;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Caffè espresso</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">315 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Caffè liofilizzato</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">25 g g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Zucchero semolato</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">130 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Destrosio</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">30 g</span></div>
</div>
</div>
</a><div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="segnomeno" id="segno_3">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per il semifreddo alla vaniglia</span></a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="preparationIngredients " id="passo_3">
<div class="singleIngredient" itemprop="ingredients" style="clear: left;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Panna</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">670 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Meringa italiana</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">130 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Base semifreddo</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">200 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</div>
</div>
</a><div class="preparationTitle">
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><a class="segno" href="https://www.blogger.com/null" id="lnk_4"><div class="segnomeno" id="segno_4">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per la base semifreddo</span></a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="preparationIngredients " id="passo_4">
<div class="singleIngredient" itemprop="ingredients" style="clear: left;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Tuorli d'uovo</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">165 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Zucchero semolato</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">335 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Acqua</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">100 g</span></div>
</div>
<div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
<div class="singleIngredientTitle">
<div class="pointer">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bacca di vaniglia</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">1 </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per l’inserimento al cioccolato</span></a></div>
<a class="segno" href="https://www.blogger.com/null" id="lnk_3"><div class="preparationIngredients " id="passo_5">
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Crema base al cioccolato</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">200 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Acqua</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">180 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Caffè solubile</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Zucchero liquido al 70%</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">210 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Colla di pesce</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">10 g</span></div>
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<a class="segno" href="https://www.blogger.com/null" id="lnk_3"></a><a class="segno" href="https://www.blogger.com/null" id="lnk_6"><div class="segnomeno" id="segno_6">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per la crema al cioccolato</span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Zucchero semolato</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">75 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Destrosio</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">75 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Acqua</span></div>
<div class="qty">
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">200 g</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Cacao in polvere</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">150 g</span></div>
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</a><a class="segno" href="https://www.blogger.com/null" id="lnk_3"><span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Per l’interno ed il fondo</span></a></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Pan di spagna</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">q.b </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bagna al caffè</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">q.b </span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">.b </span><div class="singleIngredient" itemprop="ingredients" style="margin-left: 4px;">
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bagna al caffè</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">q.b </span></div>
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<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;">Preparazione</span></div>
<span itemprop="recipeInstructions"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Il <strong>semifreddo Moka a base di caffè, cioccolato e meringa italiana</strong> è un delizioso dolce al cucchiaio firmato Luca Montersino, questo <strong>semifreddo moka!</strong></span></span></span><span style="color: black; font-family: Georgia, "Times New Roman", serif;"> </span><div class="singleStep">
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 1</span></div>
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Per lo sciroppo al caffè</strong>: mettete in un pentolino il caffè espresso (forte e concentrato), il caffè solubile, il destrosio e lo zucchero semolato.<br /><br />Mettete sul fuoco a sciogliere bene mescolando con la frusta dopo di che fate raffreddare lo sciroppo in frigo.</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 2</span></div>
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Per la pasta di cioccolato</strong>: mettete a sciogliere in un pentolino acqua, zucchero e destrosio.<br /><br />Quando lo sciroppo arriva alla temperatura di 85° aggiungete il cacao, emulsionate bene con la frusta e poi fate raffreddare.</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 3</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Una volta che la base al cioccolato sarà fredda, preparate il <strong>ripieno</strong> del vostro dolce: in una boulle con dell’acqua tiepida sciogliete la gelatina ammorbidita, aggiungete poi il caffe’ solubile e mescolate bene per farlo sciogliere.<br /><br />Unite lo zucchero liquido e in ultimo la pasta di cioccolato preparate prima e ormai freddata.<br /><br />Una volta che tutto è ben amalgamato, fate raffreddare in frigo.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 4</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Preparate ora la <strong>base semifreddo</strong>: in planetaria fate schiumare i tuorli; nel frattempo fate cuocere acqua e zucchero fino alla temperatura di 121°.<br /><br />Incorporate quindi questo sciroppo al tuorlo, in due tempi: una metà subito e il resto lentamente a filo.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 5</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Per il<strong> semifreddo alla vaniglia:</strong> aggiungete la base appena fatta alla meringa italiana, amalgamate delicatamente e unite poi la panna montata fredda.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 6</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Poi preparate il<strong> semifreddo al caffè:</strong> in una boulle miscelate lo sciroppo al caffè, la base semifreddo.<br /><br />Unite la meringa italiana e in ultimo la panna montata, incorporandola delicatamente dal basso verso l’alto.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 7</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Per il <strong>montaggio del dolce</strong>: sul fondo di un anello mettete uno strato di pan di spagna (dal diametro leggermente più piccolo), inzuppatelo con la bagna al caffè e ricoprite tutto con uno strato di semifreddo alla vaniglia (utilizzate la sac a poche), fate poi uno strato di salsa al cioccolato bella fredda (1 cm di sepssore), profumate con della polvere di caffè e ricoprite con un altro disco di pan di spagna che inzupperete bene di bagna al caffè.<br /><br />Terminate con uno strato di semifreddo al caffè, livellate bene tutto e, dopo aver decorato la superficie con mucchietti di polvere di caffè, mettete il dolce in freezer per 3 ore.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 8</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Quando il semifreddo sarà congelato ricopritelo con uno strato di gelatina, movimentandola con la spatola.<br /><br />Gelatinate il bordo e ricopritelo con polvere di caffè, per dare colore.</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Passo 9</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Impiattate il dolce e, sulla superficie, decorate la bordura con ciuffetti di panna montata.<br /><br />Servite subito.</span></div>
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Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-62279317256373734792015-08-27T07:17:00.002-07:002015-08-27T07:21:58.422-07:00marsha e orso<div class="separator" style="clear: both; text-align: center;">
Questa torte è stata realizzata su richiesta</div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">pan di spagna, crema chantilly con gocce di cioccolato, ganache al cioccolato e ricoperta con pasta di zucchero.</span></div>
<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0tag:blogger.com,1999:blog-564325680929222920.post-81965946513944341222015-08-27T06:04:00.001-07:002015-08-27T07:19:05.980-07:00MUFFIN STARBUCKS<div class="separator" style="clear: both; text-align: center;">
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<br />Tinahttp://www.blogger.com/profile/04047121395440844614noreply@blogger.com0