tag:blogger.com,1999:blog-40700284737238791952024-02-02T15:54:12.058+01:00 nonsolopannaAnonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-4070028473723879195.post-49382986481792103882015-02-08T10:30:00.002+01:002015-02-08T10:36:11.270+01:00Ci siamo spostati su http://blog.giallozafferano.it/nonsolopanna/<span style="font-size: x-large;">Ci siamo spostati su <a href="http://blog.giallozafferano.it/nonsolopanna/">http://blog.giallozafferano.it/nonsolopanna/</a></span><br />
<span style="font-size: x-large;">Continua a seguirmi </span>Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com6tag:blogger.com,1999:blog-4070028473723879195.post-18344278210524709182014-09-28T22:25:00.001+02:002014-11-03T21:13:25.214+01:00Rotolo di sfoglia con crema alla nutella<div>
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Provate a fare questo dolce, ottimo per la colazione e soprattutto </div>
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veloce e servono pochi ingredienti,</div>
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si può realizzare anche in piccoli fagottini oppure a forma di ciambella.</div>
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Ingredienti:</div>
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una confezione di pasta sfoglia</div>
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per la crema :</div>
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un tuorlo</div>
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250 ml di latte</div>
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70 g. di zucchero</div>
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un cucchiaio e mezzo di amido</div>
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4 cucchiai di nutella</div>
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poco zucchero a velo.</div>
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Preparare una crema pasticcera e quando è ancora calda aggiungervi la nutella</div>
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lasciare intiepidire</div>
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fare delle incisioni lungo un lato della sfoglia</div>
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spalmare la crema sul lato opposto</div>
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arrotolare facendo in modo che il lato con i tagli sia l'ultimo a chiudere il rotolo</div>
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bagnare la superficie con un poco di latte e zucchero</div>
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infornare a 180 ° per circa 25 minuti</div>
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quando è freddo spolverare con poco zucchero a velo.</div>
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com5tag:blogger.com,1999:blog-4070028473723879195.post-24807878677715567172014-09-26T21:18:00.000+02:002014-09-26T21:18:56.229+02:00Dolcini di pasta di mandorle<br />
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Ingredienti per circa 15 dolcini</div>
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150 gr. farina di mandorle</div>
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100 gr. zucchero</div>
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2 albumi</div>
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un cucchiaio di miele</div>
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zucchero a velo</div>
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15 mandorle </div>
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Procedimento</div>
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Nel caso in cui non riusciste a trovare la farina di mandorle potete ottenerla frullando finemente delle mandorle pelate </div>
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con un pochino di zucchero a velo. </div>
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In una ciotola separate gli albumi dai tuorli, e versateli nella farina aggiungete lo zucchero e il cucchiaio di miele. </div>
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Mescolate il tutto fino ad ottenere un composto , morbido e appiccicoso.</div>
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Versate il composto in un sac à poche e con la bocchetta a stella fate i dolcini direttamente sulla teglia rivestita con della carta forno , mettete a riposare per circa un ora in frigo.</div>
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Trascorsa un ora accendete il forno a 200° e quando sarà caldo infornate, cospargendo prima con dello zucchero a velo ,i dolcini per circa 15 minuti, dovranno essere dorati fuori e morbidi dentro.</div>
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com10tag:blogger.com,1999:blog-4070028473723879195.post-90691747154351486362014-07-05T19:02:00.002+02:002014-07-05T19:02:22.329+02:00Bocconcini al cocco <div class="separator" style="clear: both; text-align: center;">
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Questi dolcetti veloci da preparare ,sono ottimi in estate , molto carini da presentare e davvero sfiziosi .</div>
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Ingredienti</div>
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<li>200 gr di farina di cocco </li>
<li>150 gr di burro </li>
<li>50 gr di zucchero </li>
<li>latte q.b. ( io ho usato panna vegetale)</li>
<li>200 gr di biscotti secchi </li>
<li>cacao amaro q.b.</li>
<li>un cucchiaio di liquore .</li>
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per decorare</div>
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<li>farina di cocco</li>
<li>granella di pistacchio</li>
<li>cacao amaro</li>
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procedimento</div>
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macinare i biscotti con il cocco ,lo zucchero e il burro fuso aggiungere il latte poco per volta fino a quando otterrete un impasto morbido ma non liquido.</div>
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Dividere l' impasto a metà in due ciotole</div>
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aggiungere ad una metà del cacao amaro </div>
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Creare delle palline e </div>
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rotolarle </div>
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nella farina di cocco</div>
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nel cacao </div>
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e nel pistacchio</div>
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in modo da creare le diverse combinazioni</div>
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-58652332678243619292014-06-30T16:29:00.002+02:002014-06-30T16:29:52.557+02:00Pink butterflies cakes<br />
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Realizzata per un primo compleanno, si tratta di 2 basi PDS farcite con crema chantilly e gocce di cioccolato, bagna maraschino , ricoperta e decorata con PDZ, e due basi finte in polistirolo.<br />
(Torta ispirata da una pubblicata sul web )<br />
<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com2tag:blogger.com,1999:blog-4070028473723879195.post-77961450533480757772014-06-17T17:42:00.001+02:002014-06-17T17:42:44.780+02:00Cheesecake al cocco , yogurt e nutella<div style="text-align: justify;">
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<span style="color: #838283; font-family: Verdana, sans-serif;"><span style="font-size: 14px;"><b>Ingredienti per per una tortiera da 22 cm</b></span></span><br />
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<span style="color: #838283; font-family: Verdana, sans-serif;"><span style="font-size: 14px;"><b>per la base</b></span></span><br />
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<ul>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">200 gr di biscotti secchi</b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">60 gr di burro </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">1 cucchiaio di nutella</b></li>
</ul>
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<span style="color: #838283; font-family: Verdana, sans-serif;"><span style="font-size: 14px;"><b>per la crema al cocco</b></span></span><br />
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<ul>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">200 g. di Philadelphia</b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;"> </b><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">300 g. di yogurt</b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">100 g. di zucchero a velo</b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">100 gr di farina di cocco </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">200 gr di panna </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">8 gr di colla di pesce </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">mezzo bicchiere di latte </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">150 gr di nutella</b></li>
</ul>
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<span style="color: #838283; font-family: Verdana, sans-serif;"><span style="font-size: 14px;"><b>Ingredienti per la copertura</b></span></span><br />
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<ul>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">100 gr di nutella </b></li>
<li><b style="color: #838283; font-family: Verdana, sans-serif; font-size: 14px;">20 gr di farina di cocco</b></li>
</ul>
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Preparate la base del cheesecake tritando i biscotti in un mixer,</div>
<div>
metterli in una ciotola insieme al burro fuso ed ad un cucchiaio di nutella e mescolare.</div>
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Versare il composto in uno stampo a cerniera e compattarlo facendo una base liscia e diritta, raffreddare in frigo per almeno 30 minuti.</div>
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Nel frattempo preparate la crema , ammorbidire i fogli di gelatina in una ciotola con l’acqua fredda per 15 minuti.</div>
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Mettete in una ciotola lo zucchero a velo, la philadelphia e lo yogurt.</div>
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Mescolate fino ad ottenere una crema liscia, aggiungere la farina di cocco e mescolare</div>
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Strizzate la gelatina ormai ammorbidita e fatela sciogliere nel latte bollente, poi versare il composto ottenuto alla crema al cocco</div>
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nella versione che ho fatto ho aggiunto al composto anche la nutella ma volendo si può non metterla.</div>
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Montate la panna ben fredda di frigo e incorporatela alla crema</div>
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versare la crema sulla base ormai fredda e lasciare riposare in frigo per 3 ore.</div>
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<b><div>
Togliete il cheesecake dal frigo, ricopritelo con uno strato <b><div style="display: inline !important;">
<b>di nutella, spolverizzate con il cocco grattugiato.</b></div>
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<b>Togliere dallo stampo e servire.</b></div>
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com2tag:blogger.com,1999:blog-4070028473723879195.post-17901231270172434672014-04-21T15:56:00.000+02:002014-04-21T15:56:23.727+02:00Torta di Battesimo<br />
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com4tag:blogger.com,1999:blog-4070028473723879195.post-61604256565366330962014-04-19T22:23:00.000+02:002014-04-19T22:23:21.915+02:00Red Velvet cupcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8uY6JU1eWaDnJ8ks0p-CWIJvTH6fHQy3-OGCgS5Gm_Z3ETNLt5_T0QObZm0x1nF2qr6JyMZq0F1pS57Kwl43DT5qqiZ5-bGipjx8JT8oNr_3s7YLq-ZiYneC5E0loh0RloRTMwkXzD4/s1600/IMAG1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8uY6JU1eWaDnJ8ks0p-CWIJvTH6fHQy3-OGCgS5Gm_Z3ETNLt5_T0QObZm0x1nF2qr6JyMZq0F1pS57Kwl43DT5qqiZ5-bGipjx8JT8oNr_3s7YLq-ZiYneC5E0loh0RloRTMwkXzD4/s1600/IMAG1104.jpg" height="640" width="382" /></a></div>
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La torta <i><b>red velvet</b></i> ("velluto rosso") è una torta molto in voga negli <a class="mw-redirect" href="http://it.wikipedia.org/wiki/Stati_Uniti" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Stati Uniti">Stati Uniti</a>. Il colore rosso, da cui deriva il nome, può variare tra rosso scuro, rosso vivo e rosso marrone. Normalmente viene preparata come base per una torta a strati, poi guarnita con crema di vaniglia, crema al burro o crema di formaggio. Si usa una crema chiara per aumentare il contrasto con il rosso della torta.<sup class="reference" id="cite_ref-Fabricant_1-0" style="line-height: 1em; unicode-bidi: -webkit-isolate;"><a href="http://it.wikipedia.org/wiki/Red_velvet#cite_note-Fabricant-1" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;">[1]</a></sup></div>
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In origine il colore rosso scuro della torta era dato dalla reazione chimica tra il cacao in polvere con gli ingredienti acidi, quali il latte acido o <a href="http://it.wikipedia.org/wiki/Latticello" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Latticello">latticello</a>. Ora la colorazione viene data con l'aggiunta di un <a href="http://it.wikipedia.org/wiki/Colorante_alimentare" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Colorante alimentare">colorante alimentare</a>.</div>
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Tenendo presente il variare delle ricette, gli ingredienti più usati sono farina, burro, zucchero, latticello, cacao e coloranti alimentari. Come guarnizione la crema di formaggio è la più comune ed è associata nell'immaginario collettivo americano a questo tipo di torta.</div>
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Pur essendo un torta tipica della cucina del Sud degli Stati Uniti, la sua popolarità è molto aumentata negli ultimi anni. Ora la si può comunemente trovare nelle pasticcerie di tutto il paese.</div>
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( Wikipedia)</div>
Ingredienti per 10 cupcake<br />
<br />
150 g. di zucchero<br />
50 g. di burro<br />
1 uovo<br />
120 ml di latticello<br />
1 pizzico di sale<br />
1 cucchiaino di essenza di vaniglia<br />
1 cucchiaino di cacao amaro<br />
125 g. di farina<br />
1 cucchiaino di lievito per dolci<br />
colorante alimentare rosso<br />
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Procedimento<br />
In una ciotola mescolate la farina con il cacao e il lievito<br />
Lavorate con una frusta elettrica il burro ammorbidito con lo zucchero, l’uovo e l’essenza di vaniglia<br />
Sciogliete il colorante rosso nel latticello<br />
Versate metà del latticello nel composto di burro continuando a mescolate. Aggiungete un pizzico di sale<br />
Versate ora il composto di farina e l’altra metà del latticello<br />
Montate fino ad ottenere un impasto omogeneo<br />
Versate l’impasto negli stampini riempendoli per la metà della loro altezza,<br />
cuocete a 180° per 20 minuti<br />
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Per la crema frosting<br />
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200 di philadelphia</div>
<div>
100 gr di burro</div>
<div>
120 gr zucchero a velo</div>
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<div>
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Procedimento<br />
Lavorare il burro morbido con le fruste elettriche a velocità media, unire poco per volta la philadelphia infine usando una velocità bassa unire poco per volta lo zucchero a velo fino ad ottenere la crema perfettamente liscia.<br />
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-7215715563009044602014-04-18T23:15:00.001+02:002014-04-18T23:15:07.279+02:00La Pastiera <br />
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Ingredienti :<br />
<br />Per la pasta frolla <br />Farina g 500<br />Zucchero g 200<br />Burro g 200<br />Uova n 2 intere e 1 tuorlo<br />Limone grattugiato n 1/2<br />Sale<br />
<br />Per il ripieno<br />Ricotta di pecora g 300<br />Grano già cotto g 300<br />Zucchero g 200<br />Frutta candita g 100<br />Burro g 20<br />Latte 175 ml <br />Uova n 4<br />Acqua di fiori d'arancio n 1 cucchiaino<br />Cannella in polvere un pizzico<br /> buccia di limone grattugiata<br />
Procedimento: <br />Preparare la pasta frolla<br />
<br />Nel frattempo preparare il ripieno: versare in una casseruola il grano cotto, il latte, il burro, la frutta candita e la vaniglia . Quando il latte sarà completamente assorbito dal grano, spegnere il fuoco e fare raffreddare. In una terrina amalgamare la ricotta, la buccia di limone grattugiata, lo zucchero semolato; successivamente unire un uovo alla volta, l'acqua di fiori d'arancio ed un pizzico di cannella. Incorporare il grano, quindi mescolare bene il tutto. Imburrate una tortiera di cm 30 di diametro, foderate con 2/3 della pasta frolla stesa con il mattarello allo spessore di circa 4-5 mm. <br />Versare il composto nella tortiera, livellare. Stendere la pasta restante e ricavare delle strisce larghe circa 2 cm e sistemare sul ripieno incrociando. Infornare a 180°C per 45-50 minuti circa.<br />Lasciare raffreddare e, prima di servire, spolverizzare con zucchero a velo.<br />
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-71323402644030537172014-03-17T21:28:00.001+01:002014-03-17T21:28:19.489+01:00Torta Alexandra<br />
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com2tag:blogger.com,1999:blog-4070028473723879195.post-47732739832622651232014-03-16T18:22:00.001+01:002014-03-16T18:22:31.789+01:00Torta Caprese <div class="separator" style="clear: both; text-align: center;">
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Le origini della Torta Caprese pare risalgano al 1920 circa, quando un cuoco di nome </div>
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Carmine di Fiore, di Capri naturalmente, era in procinto di preparare una torta di </div>
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mandorle per tre malavitosi americani giunti a Capri per conto di Al Capone. Nella fretta </div>
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di preparare una torta di mandorle, dimenticò di aggiungere la farina; quando se ne </div>
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accorse era troppo tardi e i tre andavano di fretta, quindi il cuoco dovette servire la </div>
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torta così com’era venuta. Il risultato fu sorprendente: la torta era ottima al punto che </div>
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i tre americani vollero subito la ricetta e il nome, per cui su due piedi il cuoco la </div>
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battezzò "caprese", iniziando a produrla con regolarità.</div>
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Questa è la mia ricetta</div>
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Ingredienti:<br />
150 g di mandorle pelate<br />
125 g di cioccolato fondente<br />
125 g di burro<br />
3 uova<br />
100 g di zucchero semolato<br />
un pizzico sale<br />
cioccolato bianco per la copertura<br />
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Procedimento:<br />
Tostare leggermente le mandorle nel forno a 180°, quindi lasciatele raffreddare molto<br />
bene. Una volta fredde frullatele con il mixer.<br />
Fate sciogliere a bagnomaria cioccolato fondente , insieme al burro, fino a quando il composto risulterà ben liscio, quindi lasciatelo intiepidire.<br />
Montate i tuorli con lo zucchero in una ciotola capiente .<br />
A parte montare gli albumi a neve ben ferma con un pizzico di sale.<br />
Aggiungete al cioccolato fondente, ormai tiepido, le mandorle tritate. Amalgamate bene e unite il<br />
composto ai tuorli con lo zucchero. Amalgamate nuovamente molto bene e poi unite<br />
delicatamente gli albumi montati a neve in due volte incorporando gli albumi dal basso verso l’alto molto<br />
delicatamente.<br />
Prendete una tortiera di cm 20 di diametro e foderatela con carta forno, precedentemente bagnata in acqua tiepida e ben strizzata, versate al suo interno il composto preparato ed infornate la torta caprese in forno caldo a 180° in modalità statica per circa 30/35 minuti.<br />
Lasciatela raffreddare nel suo stampo. Poi trasferitela delicatamente su una gratella per dolci . Quindi una volta fredda ponetela su di un piatto da portata, spolverizzatela con cioccolato bianco grattugiato.<br />
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Conservate la torta a temperatura ambiente, possibilmente sotto una campana di vetro, dura<br />
perfetta per 3/4 giorni. Adattissima sia come fine pasto sia per un tè del pomeriggio.<br />
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com2tag:blogger.com,1999:blog-4070028473723879195.post-87915734895791751212014-03-02T14:39:00.000+01:002014-03-02T14:46:27.781+01:00Torta Pink peach <br />
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La mia ultima torta , realizzata sempre con le mie ricette classiche: <a href="http://nonsolopanna.blogspot.it/2011/06/pan-di-spagna.html" target="_blank">PdS,</a> <a href="http://nonsolopanna.blogspot.it/2011/06/crema-pasticcera.html" target="_blank">crema chantilly</a> , bagna al maraschino e copertura in PdZ.</div>
<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com4tag:blogger.com,1999:blog-4070028473723879195.post-6286854803982691092014-02-24T20:26:00.000+01:002014-02-24T20:29:51.390+01:00Pagoda ai tre gusti : cioccolato, caffè, pistacchio, con granella di amaretti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVzL3quhwUjiiLMJdiyo7oGWkvrMLkCKaB22rpRMOVTFavKU83i69ogOv1ySz7uIjRJs0BZXLLrd-8nrgJiy7wXloj7FLa76zQhhMd4L4xiWLAv0ez-ojvq8IpG9PwgXzloofj2k0eac/s1600/IMAG0992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVzL3quhwUjiiLMJdiyo7oGWkvrMLkCKaB22rpRMOVTFavKU83i69ogOv1ySz7uIjRJs0BZXLLrd-8nrgJiy7wXloj7FLa76zQhhMd4L4xiWLAv0ez-ojvq8IpG9PwgXzloofj2k0eac/s1600/IMAG0992.jpg" height="640" width="382" /></a></div>
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Ingredienti per 6 <a href="http://www.atmosferaitaliana.it/accessori-finger-food/" target="_blank">vaschette trasparenti Finger Food Atmosfera Italiana</a><br />
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1/2 l di<a href="http://nonsolopanna.blogspot.it/2011/06/crema-pasticcera.html" target="_blank"> Crema pasticcera</a><br />
500 ml di panna<br />
3 fogli di gelatina<br />
50 g di cioccolato fondente<br />
crema al pistacchio<br />
3 cucchiaini di caffè istantaneo liofilizzato.<br />
10 amaretti circa<br />
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Per decorare:<br />
panna montata<br />
amaretti<br />
pistacchio<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAmgebmu0qFzyB5d9DQmmC50jDTj4T6c3diIAJhgBU_ZATVpLSDU6w1KM_ry1tV_Dk-SAxiY1x2z6L9KIbKFcbdPEjgDy-sSAtxWihwbG8Xy096FqGZAPptXzqq0J0-xv9dnKULSfelA/s1600/IMAG0988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAmgebmu0qFzyB5d9DQmmC50jDTj4T6c3diIAJhgBU_ZATVpLSDU6w1KM_ry1tV_Dk-SAxiY1x2z6L9KIbKFcbdPEjgDy-sSAtxWihwbG8Xy096FqGZAPptXzqq0J0-xv9dnKULSfelA/s1600/IMAG0988.jpg" height="382" width="640" /></a></div>
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Preparate la crema pasticcera.<br />
fate ammorbidire la gelatina in acqua fredda per una decina di minuti.<br />
Quando la crema si alza a bollore, toglietela dal fuoco e unite la gelatina, strizzata.<br />
Versate la crema in tre ciotole distribuendola in parti uguali.<br />
Nella prima ciotola aggiungete il caffè solubile<br />
in un'altra ciotola aggiungete il cioccolato fondente<br />
nell' ultima ciotola la crema di pistacchio<br />
Otterrete così 3 ciotole di creme diverse :caffè, cioccolato e pistacchio.<br />
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Fate raffreddare le creme a temperatura ambiente e intanto montate la panna<br />
Distribuite la panna montata in parti uguali nelle tre ciotole di crema<br />
potrete iniziare a creare il dolce.<br />
Versate sul fondo della vaschetta uno strato di amaretti sbriciolati grossolanamente, fate poi un primo strato di crema al centro aiutandovi con un cucchiaio,<br />
Appena fatto il primo strato di crema, mettetelo per qualche minuto a solidificare in freezer e quando sarà compatto continuate con un altro strato di crema, rimettete in freezer e aspettate di nuovo che tutto sia solido per creare un altro strato, fino ad esaurimento delle creme.<br />
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Quando l'ultimo strato di crema sarà solidificato, decorate con panna montata, amaretti sbriciolati e qualche pistacchio a pezzetti.<br />
Ponete tutto in frigo per almeno 5-6 ore e poi gustate le creme ben fredde.<br />
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com3tag:blogger.com,1999:blog-4070028473723879195.post-63292211202905975342014-02-16T16:39:00.000+01:002014-02-16T16:41:20.238+01:00Carnevale è vicino - Castagnole di ricotta<br />
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Tra i dolci tipici del carnevale ci sono le castagnole di ricotta, soffici e leggerissime, la particolarità è che la ricotta non è il ripieno , ma fa parte dell'impasto, provatele ... ma attenzione una tira l'altra !</div>
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Ingredienti:</div>
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50 gr di burro<br />
150 gr di zucchero<br />
300 gr di ricotta <br />
5 rossi d'uovo<br />
500 gr di farina<br />
un pizzico di sale<br />
1 bustina di lievito per dolci<br />
150 gr di latte<br />
buccia di limone ed arancia grattugiata<br />
olio di arachidi per friggere</div>
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Preparazione:</div>
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Amalgamate gli ingredienti, tutti a temperatura ambiente, nell'ordine sopra riportato.</div>
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Lavorate poco. Lasciate riposare l'impasto nel frigo per circa mezzora. Fate delle palline aiutandovi con un cucchiaio come se si volessero ottenere degli gnocchi e friggetene poco alla volta in olio profondo ben caldo tra 170 e 180 gradi , asciugare l'olio in eccesso con carta assorbente </div>
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,rotolatele nello zucchero semolato.</div>
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com4tag:blogger.com,1999:blog-4070028473723879195.post-77518944475849678912014-02-15T19:07:00.001+01:002014-02-15T19:07:39.925+01:00Paste di mandorla<br />
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Le origini di questo dolce sono molto lontane, infatti pare sia nato alla fine del <a href="http://it.wikipedia.org/wiki/1100" title="1100">1100</a>, nel <a href="http://it.wikipedia.org/wiki/Convento" title="Convento">convento</a> palermitano della Martorana, annesso alla chiesa di <a class="mw-redirect" href="http://it.wikipedia.org/wiki/Santa_Maria_dell%27Ammiraglio" title="Santa Maria dell'Ammiraglio">Santa Maria dell'Ammiraglio</a>, che deve il suo nome a <a href="http://it.wikipedia.org/wiki/Giorgio_d%27Antiochia_(ammiraglio)" title="Giorgio d'Antiochia (ammiraglio)">Giorgio d'Antiochia</a>, ammiraglio del re <a href="http://it.wikipedia.org/wiki/Ruggero_II_di_Sicilia" title="Ruggero II di Sicilia">Ruggero II</a>. Il nome "reale" attribuito alla pasta dolciaria si può ricondurre al fatto che essa fosse "degna di un re" per la bontà e le caratteristiche del dolce. (<a href="http://it.wikipedia.org/wiki/Pasta_di_mandorla" target="_blank"> Wikipedia</a> )<br />
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<br />
Ingredienti:<br />
500 g di mandorle bianche <br />
4 albumi<br />
380 g di zucchero al velo<br />
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Procedimento<br />
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Ridurre a farina le mandorle ed aggiungere, in una ciotola, lo zucchero al velo, gli albumi lievemente mescolati<br />
Amalgamare bene gli ingredienti a mano o nel mixer<br />
Mettete la ciotola, in frigorifero coperta da pellicola per qualche ora.<br />
Trascorso il tempo, iniziare a fare i dolcini.<br />
Fare dei rotolini , passarli nello zucchero al velo e dare forma di “ S “Infornare a 175° per circa 15 minuti in una teglia ricoperta da carta forno.<br />
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-25020860907674381652014-02-05T17:02:00.001+01:002014-02-05T17:02:51.672+01:00Diplomatici ...uomini o dolcetti ?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EWYoDWl04Do0YsmwFXU9tbqqUbN3wpkVtONvtHvZu59xP5yc6RRX7jkviB0toVD9GU-Rynnez87w3ZvlvLiB6uUZDK49pMH8AckNmq07E2p0bL8SO92hmPrX5fCkZXHuAQHedKtO4xw/s1600/IMAG0950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EWYoDWl04Do0YsmwFXU9tbqqUbN3wpkVtONvtHvZu59xP5yc6RRX7jkviB0toVD9GU-Rynnez87w3ZvlvLiB6uUZDK49pMH8AckNmq07E2p0bL8SO92hmPrX5fCkZXHuAQHedKtO4xw/s1600/IMAG0950.jpg" height="380" width="640" /></a></div>
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<br />
Il dolce che vi propongo oggi è il diplomatico <br />
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<strong>Il dolce chiamato Diplomatico ha origini antiche</strong>. Per alcuni si chiama cosi perché una torta simile fu inviata in dono da un diplomatico del ducato di Parma nel 1454 a Francesco Sforza, duca di Milano. Altra versione invece è quella che racconta che la torta sia stata originata a Verona, creata nel periodo post-natalizio per riciclare gli avanzi del Pandoro, dolce tipico del luogo.<br />
Osservando con attenzione la ricetta del diplomatico (o torta diplomatica) ci troviamo sia morbido pan di spagna che pasta sfoglia. C’è la crema (poca) e l’alchermes per amalgamare. Il risultato nel complesso è buono ma mangiare il diplomatico è complicato. Bisogna essere seduti, con un piatto sotto e un tovagliolone sulle gambe. Usare forchetta e coltello può essere difficile perché se non bagnato bene, soprattutto in acque territoriali, il diplomatico si frantuma. Mangiarlo con le mani prevede un’apertura boccale di rilievo e doti da apneista per evitare di venire annebbiati da una nuvola di zucchero a velo. E la sostanza, la crema, è sempre troppo poca.<br />
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( tratto da : <a href="http://www.ilfattoquotidiano.it/2013/04/01/diplomatici-uomini-o-pastarelle-2/548131/">http://www.ilfattoquotidiano.it/2013/04/01/diplomatici-uomini-o-pastarelle-2/548131/</a>)</div>
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<strong>Ingredienti</strong> : </div>
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2 fogli rettangolari di pasta sfoglia pronta ,</div>
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1<a href="http://nonsolopanna.blogspot.it/2011/06/pan-di-spagna.html" target="_blank"> Pan di Spagna</a> di 3uova rettangolare, </div>
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500g di ricotta fresca,</div>
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50g di gocce di cioccolato, </div>
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zucchero a velo , </div>
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50g di zucchero semolato, </div>
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un pizzico di cannella in polvere,</div>
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mezzo bicchiere di vermut per la bagna o alchermes</div>
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<strong>Assemblaggio</strong><br />Rivestite con pellicola da cucina uno stampo rettangolare ,mettete la sfoglia sul fondo , sovrapponete il pan di Spagna tagliato a fettine dello spessore di circa 1 centimetro. Inzuppate il pan di Spagna con il liquore (diluito con acqua e un cucchiaio di zucchero),fate uno strato di crema di ricotta e spargetevi sopra metà delle gocce di cioccolato, livellate bene con una spatola. Fate un altro strato di fette di Pan di Spagna, bagnate nuovamente e spalmate la crema di ricotta rimasta e le gocce di cioccolato, infine ricoprite con la seconda sfoglia, spolverizzate abbondante zucchero a velo.<br /> Chiudere con pellicola trasparente, lo stampo e fate riposare il dolce in frigo per almeno 2 ore .<br /> Sformate e tagliate il dolce a quadrati con un coltello molto affilato facendo attenzione a non rompere la pasta sfoglia.</div>
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com4tag:blogger.com,1999:blog-4070028473723879195.post-1001637174338594982013-12-29T20:32:00.000+01:002013-12-29T20:32:53.903+01:00Chocolate crinkle all'arancia <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND12XoAi0tqIJ2ZpJnAbNYB0mLKcY_SAguDXV-69-6E2JftrNW6CCRfoWUwtwvT4UZFLudYtLRkZfLt0Z79UlRTaIm7Gt_Zb1kFa5G3pktHwWZ9dEZsdopL1slHnpGG66RQr1r46tnCs/s1600/IMAG0890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND12XoAi0tqIJ2ZpJnAbNYB0mLKcY_SAguDXV-69-6E2JftrNW6CCRfoWUwtwvT4UZFLudYtLRkZfLt0Z79UlRTaIm7Gt_Zb1kFa5G3pktHwWZ9dEZsdopL1slHnpGG66RQr1r46tnCs/s640/IMAG0890.jpg" width="640" /></a></div>
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I <strong>chocolate</strong> <strong>crinkles</strong>, noti anche come <em>Black and Whites</em>, sono<em> </em>dei biscotti neri, ammantati da una crosticina bianca di zucchero a velo cosparsa di crepe, ad alto tenore di cioccolato e zucchero.<br />
<em> </em>Ciascun biscotto cela, sotto la sottile crosta esterna croccante, un cuore leggermente morbido, <em>“chewy”, </em>e proprio per preservare questa caratteristica, è fondamentale non cuocerli per un tempo superiore a quello indicato, altrimenti si seccheranno inevitabilmente all’interno. Esistono diverse versioni, questa ricetta l'ho trovata sul blog " <a href="http://ledeliziedicasamia.blogspot.it/2013/12/chocolate-crinkle-aromatizzati.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/NoYBU+(Le+Delizie+di+Casa+Mia)" target="_blank">le delizie di casa mia</a> ". <br />
<br />
Ingredienti<br />
<br />200 gr di cioccolato fondente <br />210 gr di farina 00<br />un pizzico di lievito per dolci,<br />50 gr di burro,<br />100 gr di zucchero semolato o di canna<br />2 uova medie,<br />scorza d'arancia grattugiata.<br />Zucchero a velo q.b<br />
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Preparazione.<br />
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<br />Sciogliete il burro e aggiungete il cioccolato a pezzetti, fateli amalgamare bene insieme . Nel frattempo lavorate bene con le fruste le uova. Grattugiate la scorza d'arancia. Mescolate la farina con il lievito, dopo il cioccolato fuso ed infine il composto di uovo e zucchero. Amalgamate bene e chiudete con la pellicola e fate riposare e indurire in frigo circa 2 ore. Trascorso questo tempo prendete il composto, con il palmo delle mani formate delle palline e rotolateli in abbondante zucchero a velo. Metteteli in una placca da forno rivestita da carta forno e cuocete una decina di minuti in forno a 180° circa. In cottura si formerà la famosa crepa.<br />
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com0tag:blogger.com,1999:blog-4070028473723879195.post-35642041304770723532013-12-14T19:12:00.000+01:002013-12-15T21:08:50.580+01:00Biscotti di frolla decorati <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rvlYXiT4BBd0FXTXj3nFaNTz1nzIrRWHUscOYikJfQrp_-mHutpaJfdG_nvQ21monHljyi5wWmjuwCqgdYsP9lX35KB2G19c3Z1_WNM3iHsPRzz32se2Q9QqQgBDexU6kSpY9DvH390/s1600/IMAG0805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rvlYXiT4BBd0FXTXj3nFaNTz1nzIrRWHUscOYikJfQrp_-mHutpaJfdG_nvQ21monHljyi5wWmjuwCqgdYsP9lX35KB2G19c3Z1_WNM3iHsPRzz32se2Q9QqQgBDexU6kSpY9DvH390/s640/IMAG0805.jpg" width="382" /></a></div>
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Ingredienti:<br />
400g di farina<br />
200g di zucchero a velo (o<br />
semolato)<br />
200g burro<br />
1 tuorlo e 1 uovo<br />
1/2 limone<br />
1 bustina di vanillina<br />
1 pizzico di sale<br />
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Preparazione:<br />
Questa è la ricetta della pasta frolla "classica" ideale per preparare<br />
crostate e biscotti<br />
Disporre la farina a fontana sul tavolo e mettervi al centro lo zucchero, il burro ammorbidito e tagliato a pezzetti, il tuorlo e l'uovo intero, la scorza grattugiata di mezzo limone,<br />
la vanillina e il sale. Impastare con le mani tutti gli ingredienti, molto<br />
velocemente. Formare una palla, avvolgerla in un panno e lasciarla<br />
riposare in frigo per circa 1 ora.<br />
Successivamente stendere la pasta con il matterello infarinato, e ricavare le forme desiderate .<br />
infornare su una placca rivestita cin carta forno per 10- 15 min a 180°<br />
Decorare con <a href="http://nonsolopanna.blogspot.it/2011/06/pdz-pasta-di-zucchero.html" target="_blank">PDZ </a>e glassa reale<br />
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-82998410085539128192013-12-01T15:33:00.000+01:002013-12-06T15:55:54.485+01:00Torta fiore brioche con nutellaHo visto su facebook questo dolce dalla forma molto carina, ho provato a farlo ed ecco il risultato ,<br />
ottima per la prima colazione o per il tè pomeridiano.<br />
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La ricetta è così come la trovate in rete, consiglio di ridurre le dosi oppure di usare una teglia di 30 cm di diametro io ho usato una 24 cm ed è avanzato un pochino di impasto.<br />
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INGREDIENTI:<br />
250 gr di farina 00<br />
250 gr di farina manitoba<br />
2 uova<br />
3 cucchiai di zucchero<br />
180 gr di latte<br />
60 gr burro<br />
1 cubetto di lievito<br />
buccia di arancia grattugiata<br />
per farcire e decorare<br />
q.b. nutella (o marmellata)<br />
2 cucchiai di latte<br />
un cucchiaio di granella di zucchero<br />
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PROCEDIMENTO:<br />
Sciogliere il lievito nel latte tiepido aggiungendo un cucchiaino di zucchero. Far schiumare per un quarto d’ora.<br />
Miscelare le farine , aggiungere il composto di lievito e latte, lo zucchero e la scorza d’ arancia grattugiata, mescolare bene e unire le uova e, per ultimo, il burro. Lavorare il tutto con le mani fino a formare un impasto morbido; coprire la ciotola con la pellicola e lasciar lievitare in luogo caldo fino al raddoppio di volume ( Circa un’ ora e mezza).<br />
Dividere l’impasto in 4 parti uguali( le mie palline pesavano 235 g ognuna), stendere fino a formare 4 dischi alti pochi millimetri; porre il primo disco su una teglia di ca.30 cm di diametro coperta da carta forno e spalmare sopra un velo di nutella lasciando 1 cm dai bordi. Coprire con l’altro disco sigillando bene i bordi, poi spalmare sopra un altro strato di nutella, proseguire così fino a finire i dischi (tranne l’ ultimo) .<br />
Praticare i tagli con una rotella per pizza: dividere il cerchio in 4 spicchi mantenendoli uniti nel centro, poi dividere ogni spicchio a metà (8) e ancora a metà (16); con le mani, sollevare 2 lembi alla volta e girarli verso l’esterno (io li ho fatti girare 3 volte su se stessi). Chiudere le estremità premendole tra loro e infilandole sotto ogni petalo.<br />
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Far lievitare circa un’ ora poi spennellare delicatamente con un pò di latte. Aggiungere un pò di granella di zucchero al centro. Infornare per circa 25/30 minuti a 180°. Spolverizzare poco zucchero a velo. (Dal blog di GialloZafferano)<br />
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-55068704297573587872013-10-22T12:22:00.001+02:002013-10-22T12:24:13.994+02:00Oggi vi presento Silikomart Ecco come preannunciato sono arrivati gli stampi che l'Azienda <a href="http://www.guardini.com/it/" target="_blank">Silikomart</a> mi ha inviato per la collaborazione.<br />
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<strong>Silikomart</strong> propone una vasta gamma di prodotti ricercati ed innovativi. Funzionali, pratici e belli riescono a soddisfare le esigenze di tutti coloro che amano cucinare. I prodotti Silikomart, nel mercato, si distinguono per il design ricercato e si riconoscono per l’ottima qualità del silicone e la produzione MADE IN ITALY. L’uso del silicone in cucina consente ottimi risultati e notevoli vantaggi. Grazie alla sua resistenza, stabilità e flessibilità termica viene utilizzato fino a temperature che variano da -60°C a +230°C. Il silicone inoltre è un materiale elastico e antiaderente che resiste ai fattori di invecchiamento. Da sempre Silikomart si è adoperata per poter offrire ai propri clienti un prodotto di primissima qualità. Per questo tutta la produzione è rigorosamente MADE IN ITALY e adopera il migliore silicone in commercio ovvero il silicone liquido platinico al 100%. Si tratta di un materiale di altissima qualità, idoneo alle normative alimentari, completamente atossico, inodore e insapore. Rispetto agli altri tipi di silicone quello platinico è il più puro e capace di garantire la piena alimentarietà del prodotto. Non contiene componenti tossici, ha il minor contenuto di sostanze volatili e trova comunemente impiego nel delicato settore medicale. Silikomart dedica grande attenzione ai controlli di qualità per garantire sempre al cliente un prodotto completamente affidabile e in linea con tutti gli standard normativi. Sicurezza, qualità e prestazioni, unite allo straordinario design dei prodotti, fanno di Silikomart il vero specialista del silicone in cucina. La nostra azienda negli anni ha sempre investito e creduto molto nella ricerca per poter proporre ai propri clienti prodotti sempre nuovi che potessero dare spunti e un aiuto a tutti gli amanti della cucina e a coloro che si avvicinano a questo nuovo mondo. Silikomart ad oggi detiene ben due brevetti: il SAFE RING, l’anello studiato per conferire maggiore stabilità allo stampo e EASY CREAM, con la tecnologia messa a punto per realizzare gelati su stecco con gli stampi in silicone. </div>
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Silicomart è anche su <span style="color: blue;"><a href="https://www.facebook.com/pages/Silikomart/82575151516" target="_blank">facebook</a> </span></div>
Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com0tag:blogger.com,1999:blog-4070028473723879195.post-80611312270736351892013-10-14T22:25:00.000+02:002013-10-14T22:25:35.827+02:00Pacco con aroma appena arrivato !<div class="separator" style="clear: both; text-align: center;">
Questo pacco appena arrivato sprigiona tutto l'aroma dei profumatissimi prodotti <a href="http://www.1808.it/" target="_blank">Molinari .</a></div>
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Inizia una nuova collaborazione </div>
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<a href="http://www.1808.it/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpioAAq8W9KYaOQuSB-1Wx6HHbeQwzD_zNbgX34NqXfXFN9i0wQLEJqRzEL5hN5H-LA_znK_Y8_IIcuhBT9dX-VkT1TX8QHFvdvWSpJ2ORDIKlbDJ7SV9Kn5N_ELodo_0KwCaSMYdJx4/s640/IMAG0163+(1).jpg" width="640" /></a></div>
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Riassume e sintetizza nel suo numero la magia di una lunga tradizione che continua e si proietta verso il futuro: esso affonda le sue radici nel secolo 1800 con le prime testimonianze dell'attività svolta in campo alimentare dalla Ditta Giuseppe Molinari, passando per il riconoscimento di Fornitore della Real Casa del 1880 e proseguendo fino ad oggi </div>
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1808 ti invita a conoscere meglio il caffè e ad andare oltre. <br /> L’arte del vero espresso italiano è nel nostro DNA, ma vogliamo anche farti scoprire tanti altri modi per conoscere il caffè. <br /><br /> Vogliamo presentarti il caffè a seconda delle sue origini e delle sue caratteristiche gustative e olfattive, che veramente racchiudono in una tazzina la cultura, la storia e la tradizione di popoli e paesi che lo coltivano. <br />
1808 è anche su<span style="color: blue;"> facebook <a href="https://www.facebook.com/pages/1808it/232538740147515">https://www.facebook.com/pages/1808it/232538740147515</a></span>Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com0tag:blogger.com,1999:blog-4070028473723879195.post-6013063412909279342013-10-11T13:51:00.003+02:002013-12-06T16:06:59.392+01:00....SolopannaRitorno alla tradizione<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIlSJeIajBNKeu_S6oERfhQx3IAIrLM5J1UIH2VQYvJUnv0r50usrFQir0y_FItGxHgVQscRhOgdu5hLCH3SFnG2A5BSVOtlhMwZXeqssBik7u9I9SpywwU6R9eDkTWKPapR8g3JyFcs/s1600/torta_rosepanna1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIlSJeIajBNKeu_S6oERfhQx3IAIrLM5J1UIH2VQYvJUnv0r50usrFQir0y_FItGxHgVQscRhOgdu5hLCH3SFnG2A5BSVOtlhMwZXeqssBik7u9I9SpywwU6R9eDkTWKPapR8g3JyFcs/s320/torta_rosepanna1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DaDm2zTTWd3Fj-h1Wa9DKlz7mQXnDsJPqnx2kAPSdS8700NbUQjJhc1vCwvlKxjTDkYCIidu2EBeJxXRGZmN5SxWpeCW69gnFfPhAz9xzvUkLgYGcjCMX4GIRQv_Vh99kgbnnXtp0Vg/s1600/torta_rosepanna.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DaDm2zTTWd3Fj-h1Wa9DKlz7mQXnDsJPqnx2kAPSdS8700NbUQjJhc1vCwvlKxjTDkYCIidu2EBeJxXRGZmN5SxWpeCW69gnFfPhAz9xzvUkLgYGcjCMX4GIRQv_Vh99kgbnnXtp0Vg/s320/torta_rosepanna.jpg" width="191" /></a></div>
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Torta realizzata con <a href="http://nonsolopanna.blogspot.it/2011/06/pan-di-spagna.html" target="_blank">Pan di Spagna</a> tradizionale con l'aggiunta di colorante alimentare</div>
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farcito con strati di <a href="http://nonsolopanna.blogspot.it/2011/06/crema-pasticcera.html" target="_blank">crema Chantilly</a> e gocce di cioccolato</div>
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bagna al maraschino e decorazioni con panna </div>
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Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com2tag:blogger.com,1999:blog-4070028473723879195.post-3509267010846237032013-10-02T20:58:00.001+02:002013-12-06T15:50:25.692+01:00Il mio blog ha ottenuto un riconoscimento <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CVcRe14Z4HAeswGyQRKdqwh2F_V6bybG7Vh9A0RuvFLjlr7ePQNdVFnCpvwqbt-DlHzjU523NuwNETdBGyJsD9UPwbhX7v8bQjT305071WmZHWr7i8-YxF-nZ5Zpl0m2gRgfUGNTwm4/s1600/Cattura.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CVcRe14Z4HAeswGyQRKdqwh2F_V6bybG7Vh9A0RuvFLjlr7ePQNdVFnCpvwqbt-DlHzjU523NuwNETdBGyJsD9UPwbhX7v8bQjT305071WmZHWr7i8-YxF-nZ5Zpl0m2gRgfUGNTwm4/s640/Cattura.JPG" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com0tag:blogger.com,1999:blog-4070028473723879195.post-25451152504115197562013-09-30T18:07:00.004+02:002013-12-06T15:56:31.920+01:00DOUGHNUTS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4G-nBQYv1h-ztOmp-ngxw0BxMePcMjgXDG6XYWhhakxB1bIAXYs6U0zJ9rHOJDoRu9C7R42Fui4K6Zcuj5sgNgB6mUUTm_u80m5HhR-lbCM0HgXOChE1ZQaBcgdjFbpTe0XtENF0Va4/s1600/do1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4G-nBQYv1h-ztOmp-ngxw0BxMePcMjgXDG6XYWhhakxB1bIAXYs6U0zJ9rHOJDoRu9C7R42Fui4K6Zcuj5sgNgB6mUUTm_u80m5HhR-lbCM0HgXOChE1ZQaBcgdjFbpTe0XtENF0Va4/s640/do1.jpg" width="382" /></a></div>
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Famose perché ne è goloso Homer Simpson le ciambelline note con il nome di DOUGHNUTS</div>
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si realizzano con pochi ingredienti, </div>
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molto scenografiche di solito le decorazioni che, a dire il vero, io ho trascurato perché doveva essere solo una prova... ma anche perché sono state divorate subito solo con una spolverata di zucchero semolato</div>
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<span style="color: #38761d;"> </span></div>
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<span style="color: #38761d;">Ingredienti</span> :</div>
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1 uovo a temperatura ambiente</div>
200 ml. di latte tiepido<br />
80 gr. di zucchero<br />
350 gr di farina manitoba<br />
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150 gr."00"</div>
7 gr di lievito di birra<br />
80 gr di burro a temperatura ambiente<br />
i semi di mezza bacca di vaniglia oppure aroma<br />
1 pizzico di sale<br />
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Glassa per decorare </div>
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<span style="color: #38761d;">Procedimento</span>:</div>
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Nella planetaria o nella MdP mescolare l'uovo, lo zucchero, il latte, dove avete fatto sciogliere il lievito , la vaniglia , aggiungere 2/3 della farina mescolata ed impastare il tutto.</div>
Incorporare il burro ammorbidito a pezzetti ed aggiungere in fine la farina rimanente con un pizzico di sale.<br />
L'impasto dovrà essere ed elastico ma non appiccicoso.<br />
Trasferirlo quindi su una spianatoia infarinata e lavorarlo ancora un fino a quando non si attacca più alle dita.<br />
lasciare lievitare in una ciotola leggermente unta coperto da un panno umido in un luogo tiepido per circa un'ora <br />
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Stendere l 'impasto , fare uno strato di circa 1 cm., con un coppapasta a cerchio da 7 cm ricavare i doughnuts e con uno da cm 2,5 fare il buco della ciambella. </div>
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Metterli su una placca foderata di carta forno ben distanziati tra loro e porli a lievitare in un luogo tiepido per circa mezz'ora. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IrBkmNU132a_tYS2FC7PJusKJcDq04kNL27CsAW9D-D0URdjooULS6Ot44RbQp8ICuj5A78Ny1EdHaH22R_snAN3aew6RM4lx4hey2VEAYDZCgJ3QKXbjSrqhT2BFS0o_jZalua14Dg/s1600/do2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGsJKcqp1lDdTbz0kicXIwkL_0C1UYw7tDyI1hApR8zdMuHNVNFMUSpBUAr1SB5vpdwehYa5ePFyycHTpnd1WSGGu17XMejQSnCK9NYe-VfgstUGQOtJcVGNc9yeC7ncswh4pDzyzp-M/s1600/IMAG0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGsJKcqp1lDdTbz0kicXIwkL_0C1UYw7tDyI1hApR8zdMuHNVNFMUSpBUAr1SB5vpdwehYa5ePFyycHTpnd1WSGGu17XMejQSnCK9NYe-VfgstUGQOtJcVGNc9yeC7ncswh4pDzyzp-M/s320/IMAG0075.jpg" width="320" /></a></div>
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Cuocere in forno preriscaldato a 200° per circa 8 - 10 m, fino a quando non doreranno in superficie. </div>
Decorarli con glassa colorata oppure al cioccolato e codette.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKKHl4S9-jVCY9ypqWgEuOMKYuViHZ122YOJGu4LTtAmseFDP2x2h5tipesnckCLBS10WkeG8P2IT6kfeuvu7svvpKkF2q2NK8-ekE9DbZmUJ8VpQ4FkxHuWD1b1EV61PIB1PYSO5nrI/s1600/IMAG0079.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKKHl4S9-jVCY9ypqWgEuOMKYuViHZ122YOJGu4LTtAmseFDP2x2h5tipesnckCLBS10WkeG8P2IT6kfeuvu7svvpKkF2q2NK8-ekE9DbZmUJ8VpQ4FkxHuWD1b1EV61PIB1PYSO5nrI/s1600/IMAG0079.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzmFSIVwuKXUnt0kj1IyRmj-fDP9IipLgBpcNx_U_jx0DMPVCKYbSBvuWG0CfdP3A1YMwu-_KoBtogD-_q1_-NcnWVx3LLJiOyTaOjcd569afVcNocw5p4dTLvR_hu01yjZrHCqr1R2M/s1600/do5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzmFSIVwuKXUnt0kj1IyRmj-fDP9IipLgBpcNx_U_jx0DMPVCKYbSBvuWG0CfdP3A1YMwu-_KoBtogD-_q1_-NcnWVx3LLJiOyTaOjcd569afVcNocw5p4dTLvR_hu01yjZrHCqr1R2M/s320/do5.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNydopd5Z37Hinurt08mafCiF200iB1_tu0xtx-VIQrdoIqT5s5-dJJjngrl0yMmxczkpzTvwTtCTE-TyLqVKcYr8yC-Off2TYVZdO5ep9ruJJD0W7UAo9rEqByVNZO42fvGn_V0-bd88/s1600/do6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNydopd5Z37Hinurt08mafCiF200iB1_tu0xtx-VIQrdoIqT5s5-dJJjngrl0yMmxczkpzTvwTtCTE-TyLqVKcYr8yC-Off2TYVZdO5ep9ruJJD0W7UAo9rEqByVNZO42fvGn_V0-bd88/s320/do6.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1tag:blogger.com,1999:blog-4070028473723879195.post-34268248654057484482013-09-22T16:31:00.000+02:002013-12-06T15:57:26.493+01:00Cassatelle ripiene<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU0HNHWhXb3eFHLbpff-Eqa-xZYmqIvWsnXEXQc4OH4FxmRt9WiCROgBfLYuO3XGrdZuKBASMYuXsWxxhR66xNBNOIONYvPMz_ssUcUg-hcdmWfkAcuSwVLNJCP82PMW1HUJoufyZr1U/s640/IMAG0068.jpg" width="640" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU0HNHWhXb3eFHLbpff-Eqa-xZYmqIvWsnXEXQc4OH4FxmRt9WiCROgBfLYuO3XGrdZuKBASMYuXsWxxhR66xNBNOIONYvPMz_ssUcUg-hcdmWfkAcuSwVLNJCP82PMW1HUJoufyZr1U/s1600/IMAG0068.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnwXCD8-BzK2BCjfoRy5Uwz-tM61gHQeeLYwjzRAzXwuDg6Gnw0ikraHo_1ZcMAH2aDwDtSKhwuyNHfj97QRGbsUUrc_vGU3SqvA7hNm8RtJeLOIbqxiNBizv1vphUDUslMaTB0Nkgfo/s1600/cassatella+prot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnwXCD8-BzK2BCjfoRy5Uwz-tM61gHQeeLYwjzRAzXwuDg6Gnw0ikraHo_1ZcMAH2aDwDtSKhwuyNHfj97QRGbsUUrc_vGU3SqvA7hNm8RtJeLOIbqxiNBizv1vphUDUslMaTB0Nkgfo/s640/cassatella+prot.jpg" width="640" /></a></div>
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<span style="font-size: large;">Realizzare queste cassatelle è semplicissimo ed il risultato ,come potete vedere, ottimo soprattutto usando i prodotti </span><a href="http://www.eurocompanysrl.com/" target="_blank"><span style="font-size: large;">dell'azienda EuroCompany</span></a><span style="font-size: large;"> e per il gusto....beh non vi resta che provarle !</span></div>
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ecco gli <span style="font-size: large;">ingredienti</span> : </div>
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per la frolla </div>
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250 gr di farina 00 </div>
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100gr zucchero</div>
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1 uovo e un tuorlo</div>
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1/2 bustina di lievito</div>
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scorza di arancia</div>
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3 cucchiai di latte</div>
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50 gr burro ammorbidito.</div>
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per il ripieno </div>
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3 cucchiai di crema alla nocciola<br />
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due cucchiai di <a href="http://www.eurocompanysrl.com/" target="_blank">mandorle pelate EuroCompany</a> </div>
due cucchiai di<a href="http://www.eurocompanysrl.com/" target="_blank"> nocciole pelate EuroCompany</a><br />
qualche goccia di essenza rum<br />
per decorare<br />
di<a href="http://www.eurocompanysrl.com/" target="_blank"> mandorle affettate EuroCompany</a><br />
zucchero a velo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4JNpfGy_AeRHPjEq-twRcKR-UPfA73MAM8iX-yQ4QZqWjQaGvBoJy2R0TAcDy66iGYiR_XjVDi3L1c4Y1Xa1hGlphityMPU7LuVKg5IG3VGfPMCZXPmAN87OXDK_m63FZ9QrYEA_paA/s1600/IMAG0046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4JNpfGy_AeRHPjEq-twRcKR-UPfA73MAM8iX-yQ4QZqWjQaGvBoJy2R0TAcDy66iGYiR_XjVDi3L1c4Y1Xa1hGlphityMPU7LuVKg5IG3VGfPMCZXPmAN87OXDK_m63FZ9QrYEA_paA/s400/IMAG0046.jpg" width="400" /></a></div>
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<span style="font-size: large;">procedimento</span></div>
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per la frolla</div>
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..mescolare e impastare tutti gli ingredienti, formare una palla e riporla in frigo avvolta con la pellicola per 1 ora circa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F0h3K0HFBMLwihCtHRaZB61r-qsRfnQLEmjVI7G8DqYUFPGFPIiqHIoI6DduWa2JhDE3qzLOcJ6uTl4E8lCWajALVQgfGp-VAROlxLOdgge3mXLhMLFCYG6jQuau-hKWnEN4UyFAzWI/s1600/IMAG0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F0h3K0HFBMLwihCtHRaZB61r-qsRfnQLEmjVI7G8DqYUFPGFPIiqHIoI6DduWa2JhDE3qzLOcJ6uTl4E8lCWajALVQgfGp-VAROlxLOdgge3mXLhMLFCYG6jQuau-hKWnEN4UyFAzWI/s320/IMAG0049.jpg" width="320" /></a></div>
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Stendere la pasta su una spianatoia, con un coppapasta ricavare dei cerchi; </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3zYPgK_YO1owbkwnDVj9ky20KGsO_2fc_-SSSdI0foS2Xr5ZI7jdBBhyF7YH_nUL_9pn_RAZkrs3wD0zAKhnC_K18N7qs-BmZ78ijQQF9UbwugVDfQwsTdMyAfLYa9aVrLao0tnzTaU/s1600/IMAG0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3zYPgK_YO1owbkwnDVj9ky20KGsO_2fc_-SSSdI0foS2Xr5ZI7jdBBhyF7YH_nUL_9pn_RAZkrs3wD0zAKhnC_K18N7qs-BmZ78ijQQF9UbwugVDfQwsTdMyAfLYa9aVrLao0tnzTaU/s320/IMAG0051.jpg" width="320" /></a></div>
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farcire con il ripieno che avrete ottenuto così : </div>
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tostate le <a href="http://www.eurocompanysrl.com/" target="_blank">mandorle e le nocciole EuroCompany</a> , tritatele e unite alla crema di nocciola </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgY8w_rwXvxd9mBMzwTpOHzUbaJhh6oqaf9dNaCBT2ukvRfm26GENw0QdkobTxqBErZvQuFBNSXAb5O-EKkQXXoAFFf8aqjbCLXOe1z0wmCMLjlbqzGimKz6VWZUcdzq9bNRuIi9tVVn4/s1600/IMAG0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgY8w_rwXvxd9mBMzwTpOHzUbaJhh6oqaf9dNaCBT2ukvRfm26GENw0QdkobTxqBErZvQuFBNSXAb5O-EKkQXXoAFFf8aqjbCLXOe1z0wmCMLjlbqzGimKz6VWZUcdzq9bNRuIi9tVVn4/s320/IMAG0052.jpg" width="320" /></a></div>
chiudere la cassatella bene facendo pressione sui bordi con i rebbi della una forchetta <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhTTjouwzkd9neq5ih08e3a237W2FRvcRxwfwqhd17CaKn_fQwEtaARYsgupWkCY9jm6UompdI2VT_w2bfc1DNCbMSXqyh84ZL89nzlI0mHUr7dd2buqjNx1bNgSvTScFAhx_dmxyOuo/s1600/IMAG0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhTTjouwzkd9neq5ih08e3a237W2FRvcRxwfwqhd17CaKn_fQwEtaARYsgupWkCY9jm6UompdI2VT_w2bfc1DNCbMSXqyh84ZL89nzlI0mHUr7dd2buqjNx1bNgSvTScFAhx_dmxyOuo/s320/IMAG0053.jpg" width="320" /></a></div>
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Spennellare la superficie con poca acqua e cosparge con le <a href="http://www.eurocompanysrl.com/" target="_blank">mandorle affettate eurocompany</a></div>
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<img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKk5rEdsrGGh7zrmRugHNR3bay2SCOYwA-PWOEymLoHDjlACjQbfh1Vazz3HtrFCQjECotcIHYPOGvTaVZzUJ6-GFg9qJJJ1QjTqxHVXoeHt5075YSCa97gxpbQdd70UiiO7RmcuhbkA/s320/IMAG0057.jpg" width="320" /></div>
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Infornare per 15 minuti a 180°.<br />
quando saranno fredde spolverizzate con zucchero a velo.<br />
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<a href="https://www.facebook.com/eurocompanysrl?fref=ts" target="_blank">EuroCompany è anche su <span style="color: blue;">Facebook</span></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRifaN_k2KmLGT2Ui9AjNe8sC6E7oMdo8Dg5nuusfaBjJexqMPD3RtFGGcQCeaaE-I-fAaHtt79SbRYYWeGqlSi4qOAerKBYtIrMOIyutEv3p-dmWkVU867W8wP1G3Sx7o5Z0uEgSipo8/s1600/cassatella+prot2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRifaN_k2KmLGT2Ui9AjNe8sC6E7oMdo8Dg5nuusfaBjJexqMPD3RtFGGcQCeaaE-I-fAaHtt79SbRYYWeGqlSi4qOAerKBYtIrMOIyutEv3p-dmWkVU867W8wP1G3Sx7o5Z0uEgSipo8/s320/cassatella+prot2.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDk9PIu4uOYK5ynZg_TT5XtaoP9BIdw09GddlOKg9MpHcxPQfHPauF8qFkrG6k44Gm0zJrSzjFImG2SCEfM-rJUPWSyFeNLYsGBi2c5H9RUcXlmaJpaGEYzVrpIMP7fGrRJwXA-1lSRI/s1600/cassatella+prot4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDk9PIu4uOYK5ynZg_TT5XtaoP9BIdw09GddlOKg9MpHcxPQfHPauF8qFkrG6k44Gm0zJrSzjFImG2SCEfM-rJUPWSyFeNLYsGBi2c5H9RUcXlmaJpaGEYzVrpIMP7fGrRJwXA-1lSRI/s320/cassatella+prot4.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/07541217464312240662noreply@blogger.com1