tag:blogger.com,1999:blog-81205378113383051732024-03-10T10:04:07.766+01:00Cook is GoodCuisine et illustrationsC&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-8120537811338305173.post-71236325425152643702012-04-06T12:30:00.000+02:002012-04-06T12:30:02.153+02:00TATIN D’ARTICHAUX PERSILLES (tatin di carciofi prezzemolati)<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR" style="color: black;">Une recette qui rendrait toute personne un expert du nettoyage des artichauts! Cette tatin se mange les yeux fermés. Nous avons utilisé pour cette recette la persillade Ducros, le dernier produit que nous avons testé. Nous avons été agreablement surpris! Très bon, avec une petite touche de piquant et bien évidemment d'une praticité absolue!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2N5AF8mdo_4c9lPv3TGtsUBaRwVqR-9Y9leAVR2Xjkph8F3ESfil1ZRbbq4vTuDnH5bmSuFPzBXN3krSh8Ye2IFKdnYIJ1gMZdsBt6bq0HbvV-SovumcF3fDY40gii_KLnz6cV6WnaZ/s1600/tatin+artichauts+gorgonzola+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2N5AF8mdo_4c9lPv3TGtsUBaRwVqR-9Y9leAVR2Xjkph8F3ESfil1ZRbbq4vTuDnH5bmSuFPzBXN3krSh8Ye2IFKdnYIJ1gMZdsBt6bq0HbvV-SovumcF3fDY40gii_KLnz6cV6WnaZ/s640/tatin+artichauts+gorgonzola+%2528Large%2529.jpg" width="458" /></a></div>
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<span style="font-size: small;"><span lang="FR" style="color: black;"></span></span><span style="font-size: small;"><span lang="FR" style="color: black;">PREPARATION: 20 min</span></span></div>
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CUISSON: 40 min</span></span><br />
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POUR: 4/6 personnes</span></span></div>
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<span style="font-size: small;"><b><span lang="FR" style="color: black;">Ingrédients:</span></b><span lang="FR" style="color: black;"> </span></span></div>
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<span style="font-size: small;"><span lang="FR" style="color: black;">1 feuille de pâte brisée<br />
6 artichauts<br />
1 gousse d'ail<br />
Huile d'olive vierge<br />
2 cuillères à café de persillade Ducros<br />
300 g de Gorgonzola<br />
Sel et poivre<br />
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</span><span style="font-size: large;"><b>1</b></span><span lang="FR" style="color: black;"><span style="font-size: large;"><b> </b></span>Nettoyez les
artichauts. Coupez les tiges des artichauts, éliminez les feuilles extérieures plus
dures. Coupez les pointes des feuilles de bas en haut, coupez les artichauts en
deux et retirez les "fibres" présentes à l'intérieur. Coupez en
tranches minces et transférez dans l'eau acidulée avec le jus de citron, pour
les empêcher de noircir.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmf0LcOWlQnFdOPEHUL4TeYotVoTVdqQjtyEy6iQ4GcVtT5e4yRZiOigJeaayMcNwgYfyvJYq-4v6AISBX-J9fkcrrldaR1YPkLQudaay4cUHhoHj4VPOavLQTuFF6j0s32SOKsc6XU26I/s1600/tatin+di+carciofi+prezzemolati+procedure+1+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmf0LcOWlQnFdOPEHUL4TeYotVoTVdqQjtyEy6iQ4GcVtT5e4yRZiOigJeaayMcNwgYfyvJYq-4v6AISBX-J9fkcrrldaR1YPkLQudaay4cUHhoHj4VPOavLQTuFF6j0s32SOKsc6XU26I/s320/tatin+di+carciofi+prezzemolati+procedure+1+%2528Medium%2529.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b>2 </b></span>Prenez le moule pour la tatin, versez l'huile, la gousse d'ail coupée en deux
et laissez chauffer à chaleur moyenne. Ajoutez les artichauts, assaisonnez avec
la persillade Ducros, le sel et le poivre. Laissez cuire doucement pendant 15
minutes, en remuant souvent, puis retirez du feu. Ajoutez le fromage en petits
morceaux.<br />
<span style="font-size: large;"><b>3 </b></span>Couvrez avec la pâte brisée, pliez vers l'intérieur l'excédent de pâte. Mettez
au four à 180 ° C pendant 40 minutes. Après le temps de cuisson, retournez et
servez la tatin tiède.</span></span></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>TATIN DI CARCIOFI PREZZEMOLATI</b></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: 'Trebuchet MS', sans-serif;">Una
ricetta per la quale vale la pena mettersi a pulire i carciofi! Questa tatin si
mangia con gli occhi chiusi. Invece del prezzemolo fresco questa volta abbiamo
utilizzato le erbe prezzemolate Ducros, l’ultimo prodotto che abbiamo testato. </span><span lang="FR" style="color: black; font-family: 'Trebuchet MS', sans-serif;">E siamo rimasti
sorpresi! </span><span style="color: black; font-family: 'Trebuchet MS', sans-serif;">Molto buono, con un tocco di piccante
quanto basta e naturalmente, d’una comodità assoluta!</span></span></div>
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<span style="font-size: small;">PREPARAZIONE: 20 min</span></div>
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<span style="font-size: small;">COTTURA: 40 minuti<br />
PER: 4/6 persone</span></div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
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<span style="font-size: small;">1 foglio di pasta brisée</span></div>
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<span style="font-size: small;">6 carciofi</span></div>
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<span style="font-size: small;">1 spicchio d’aglio</span></div>
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<span style="font-size: small;">Olio extravergine d’oliva</span></div>
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<span style="font-size: small;">2 cucchiaini di prezzemolata Ducros</span></div>
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<span style="font-size: small;">300 gr di Gorgonzola</span></div>
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<span style="font-size: small;">Sale e pepe</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Pulite i carciofi. Tagliate i gambi dei carciofi, sfilateli ed eliminate le
foglie esterne più dure. Tagliate le punte delle foglie dal basso verso l’alto,
dividete i carciofi a metà ed eliminate l’eventuale fieno (anche detta
“barbetta”) presente all’interno. Tagliate a spicchi sottili e trasferite in
acqua acidulata con succo di limone, per non farli annerire. </span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Prendete lo stampo per il tatin, versate l’olio, lo spiccho d’aglio e
lasciate scaldare a fuoco moderato. Unite i carciofi, conditi con la
prezzomolata Ducros, sale e pepe. Lasciate cuocere dolcemente per 15 minuti,
mescolando spesso e poi togliendo dal fuoco. Aggiungete il formaggio a
pezzetti.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span style="font-size: large;"><b>3 </b></span>Coprite con la brisée, ripiegando verso l’interno l’eccesso di pasta.
Mettete in forno caldo a 180°C per 40 minuti. Trascorso il tempo di cottura,
sfornate, capovolgete e servite tiepida. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Voilà les épices que nous avons testé ! - Ecco le erbe che abbiamo provato!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv25JYlqsIGXf5Yy6UAkHR6ic65KUrjjreImNssQ7k7pxb78mJhxUk_FLw_mjKchiwmaindZw927bx5RvaFn9DpvVgvBv8pX2IyGOzmROUTNqECgNVcgKz83GhoDvyT3pqXqybedhNFWC6/s1600/Persillade+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv25JYlqsIGXf5Yy6UAkHR6ic65KUrjjreImNssQ7k7pxb78mJhxUk_FLw_mjKchiwmaindZw927bx5RvaFn9DpvVgvBv8pX2IyGOzmROUTNqECgNVcgKz83GhoDvyT3pqXqybedhNFWC6/s200/Persillade+%2528Large%2529.jpg" width="111" /></a></div>
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<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com56Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-38128348812683056142012-04-03T12:00:00.000+02:002012-04-03T12:00:00.901+02:00ROULES DE POULET… A LA SICILIENNE ! (involtini di pollo... alla siciliana!)<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: 'Trebuchet MS', sans-serif;">Apres le taboulé à la mexicaine... les roulés à la sicilienne... aucun lien, mais c'est quand même toujours très bon ; )! Pour cette recette, c'est le mélange d'épices Ducros volaille qui s'y colle et avec panache</span></span></span></span><span style="font-size: small;"><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"> Nous les avons ajoutées directement à la panure et c'est très pratique! Les arômes un peu sucrés se sont mariés parfaitement avec le </span></span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: 'Trebuchet MS', sans-serif;">le raisin sec, </span></span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: 'Trebuchet MS', sans-serif;">à l'interieur des roulés. Une recette intéressante avec des épices originales. </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZgaG9wpJnHBW7UrMTguSP10RpvlOVEu8hQyA9xN8UMJCwGd8gfAtXLLk7ukd68kDDiSUDx2wob4Ei_2ROpGikqcvDHLBDJWCalYi0YKqjfXObPAHNI2ZEOdy_S68aryIt7PajDEll0Sq/s1600/roul%C3%A9s+%C3%A0+la+sicilienne+%28Large%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZgaG9wpJnHBW7UrMTguSP10RpvlOVEu8hQyA9xN8UMJCwGd8gfAtXLLk7ukd68kDDiSUDx2wob4Ei_2ROpGikqcvDHLBDJWCalYi0YKqjfXObPAHNI2ZEOdy_S68aryIt7PajDEll0Sq/s640/roul%C3%A9s+%C3%A0+la+sicilienne+%28Large%29.jpg" width="458" /></a></div>
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<span style="font-size: small;"><span style="color: black;">PREPARATION:
30 min<br />
CUISSON: 20 min<br />
POUR: 4/6 personnes<br />
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<span style="font-size: small;"><b><span style="color: black;">Ingrédients:</span></b><span style="color: black;"> </span></span></div>
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<span style="font-size: small;">12 fines
tranches de poulet<br />
300 gr de chapelure<br />
2 cuillères à soupe de fromage
pecorino râpé<br />
1 cuillère à soupe de raisins secs<br />
1 cuillère à soupe de pignons de pin<br />
1 oignon<br />
Feuilles de laurier<br />
Huile d'olive vierge<br />
2 cuillères à café d'épices volailles Ducros<br />
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<span style="font-size: large;"><b>1 </b></span>Faites revenir de fines tranches d’oignon dans une casserole avec un peu
d'huile d'olive. Ajoutez la moitié de la chapelure et laissez-la griller
quelques minutes. Remuez, puis laissez refroidir. Transvasez dans un bol.<br />
<span style="font-size: large;"><b>2 </b></span>Ajoutez le fromage, les raisins secs, les pignons de pin et mélangez bien le
tout.</span></div>
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<span style="font-size: large;"><b>3 </b></span>Placez les tranches de poulet sur une surface de travail et battez-les
légèrement. Mettez-y la préparation et enroulez-les de manière à former des
rouleaux. Passez-les dans la chapelure restante, dans laquelle vous aurez ajouté
les épices volaille Ducros. À ce stade, fermez-les avec une brochette et avec
des feuilles de laurier. Placez-les dans un moule graissé à l'huile et faites
cuire au four à 200°C, environ 20 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WB901w8MatN1o6t2M10n8N1-u3pu9-9kTo6mjS3lwBe9iaoPw8jPjpjP0mlTzk2OWLdlTjKZTDYIkd6hPvSWW6Iregxkg2htonEmryhyVIMnUv8M9vgmdkJYJfP603wIjKB2fBjxxJQU/s1600/roul%25C3%25A9s+%25C3%25A0+la+sicilienne+procedure+2+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WB901w8MatN1o6t2M10n8N1-u3pu9-9kTo6mjS3lwBe9iaoPw8jPjpjP0mlTzk2OWLdlTjKZTDYIkd6hPvSWW6Iregxkg2htonEmryhyVIMnUv8M9vgmdkJYJfP603wIjKB2fBjxxJQU/s320/roul%25C3%25A9s+%25C3%25A0+la+sicilienne+procedure+2+%2528Medium%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>INVOLTINI... ALLA SICILIANA!</b></span></div>
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<span style="font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;">Dopo il taboulé messicano... gli involtini alla
siciliana... logico, no? Anche per questa ricetta abbiamo usato le erbe Ducros,
questa volta apposta per il pollame, che ci hanno reso un bel servizio, perché
è una miscela di spezie che sono spesso difficili da avere tutte in una volta a
casa. Le abbiamo aggiunte direttamente alla impanatura: troppo pratico! L’aromi
dolciastro si sposa perfettamente con l'uvetta, all'interno degli involtini.</span></span></div>
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<br /></div>
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<span style="font-size: small;">PREPARAZIONE: 30 min</span></div>
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</div>
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<span style="font-size: small;">COTTURA: 20 minuti<br />
PER: 4/6 persone</span></div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
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</div>
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<span style="font-size: small;">12 fettine sottili di pollo</span></div>
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<span style="font-size: small;">300 gr di pangrattato</span></div>
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</div>
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<span style="font-size: small;">2 cucchiai di pecorino grattuggiato</span></div>
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</div>
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<span style="font-size: small;">1 cucchiaio di uvetta</span></div>
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</div>
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<span style="font-size: small;">1 cucchiaio di pinoli</span></div>
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</div>
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<span style="font-size: small;">1 cipolla</span></div>
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<span style="font-size: small;">Foglie di alloro</span></div>
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<span style="font-size: small;">Olio extravergine d’oliva</span></div>
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<span style="font-size: small;">2 cucchiaini di spezie per carni bianche Ducros</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Tritate un pezzetto di cipolla e lasciatela appassire in padella, con un
filo d’olio. Aggiungete metà del pangrattato e tostatelo brevemente.
Mescolando, poi, fate raffreddare e trasferite tutto in una terrina </span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Unite il pecorino, l’uvetta, i pinoli e amalgamate il tutto, ammorbidendo
il composto con un filo di olio. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span style="font-size: large;"><b>3 </b></span>Stendete le fettine di pollo su un piano di lavoro e battetele leggermente.
Distribuitevi sopra il preparato e arrotolatela in modo da formare degli
involtini. Rotolateli nel pangrattato rimasto, al quale avrete aggiunto le
spezie per carni bianche Ducros. A questo punto, infilzateli con uno spiedino
con delle foglie di alloro. Adagiateli in una teglia unta d’olio e infornate à
200°C per una ventina di minuti. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Voilà les épices que nous avons testé ! - Ecco le erbe che abbiamo provato! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9cdf5kJendWCg3nvu31GlU9DgT_GoHS1NUc9SO5EtCCew_OcuKsTxwU05BeoxBb8jb2R5QkDlWrfEQ_78td-dgbQ7kZ8_Tnzy7g8jH7ezyjx6hSImDn7o5JwNjG-55aMEivFpsBK8nZW/s1600/Volaille+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9cdf5kJendWCg3nvu31GlU9DgT_GoHS1NUc9SO5EtCCew_OcuKsTxwU05BeoxBb8jb2R5QkDlWrfEQ_78td-dgbQ7kZ8_Tnzy7g8jH7ezyjx6hSImDn7o5JwNjG-55aMEivFpsBK8nZW/s200/Volaille+%2528Large%2529.jpg" width="111" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9cdf5kJendWCg3nvu31GlU9DgT_GoHS1NUc9SO5EtCCew_OcuKsTxwU05BeoxBb8jb2R5QkDlWrfEQ_78td-dgbQ7kZ8_Tnzy7g8jH7ezyjx6hSImDn7o5JwNjG-55aMEivFpsBK8nZW/s1600/Volaille+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9cdf5kJendWCg3nvu31GlU9DgT_GoHS1NUc9SO5EtCCew_OcuKsTxwU05BeoxBb8jb2R5QkDlWrfEQ_78td-dgbQ7kZ8_Tnzy7g8jH7ezyjx6hSImDn7o5JwNjG-55aMEivFpsBK8nZW/s1600/Volaille+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com13Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-49896257696492551882012-03-23T06:00:00.000+01:002012-04-02T21:22:37.117+02:00TABOULE… MEXICAIN STYLE ! (taboulé… mexican style !)<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: small;">En cuisine tout est permis, non? Et alors nous avons voulu essayer un taboulé au goût du Mexique, et quelle super idée! Avant tout, c'est une recette toute simple, parfaite pour les journées chaudes qui arrivent; en plus, l'ajout des épices Mexicaines Ducros que nous avons reçu pour une nouvelle collaboration avec Cuisine AZ (<a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-12050.aspx" target="_blank">allez voir ici</a> il y a une belle photo de nous - eh oui, s'envoyer des fleurs ça fait parfois du bien!) était définitivement une riche idée! Nous avons adoré le piquant et le gout des épices dans leur ensemble: des épices rarement mises ensemble qui créent une belle richesse pour les papilles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWh9R8ZeV9DES-G7ak6iCgL9mjDj_DZZ3EVQOJYOt-RCjP9tINp7HDrAfg4svOMBva4Vs0RVeXkIoS6u3HwIIDWmlJ-c-F2VY2HCD22rkvK_8tdmCAk4dKTd_ZI9_61SdL1f6A_BSsCI3/s1600/taboule+%C3%A0+la+mexicaine+%28Large%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWh9R8ZeV9DES-G7ak6iCgL9mjDj_DZZ3EVQOJYOt-RCjP9tINp7HDrAfg4svOMBva4Vs0RVeXkIoS6u3HwIIDWmlJ-c-F2VY2HCD22rkvK_8tdmCAk4dKTd_ZI9_61SdL1f6A_BSsCI3/s640/taboule+%C3%A0+la+mexicaine+%28Large%29.jpg" width="458" /></a></div>
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<span lang="FR" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: small;">PREPARATION: 20 min<br />
CUISSON: 5 min<br />
POUR: 4 personnes<br />
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</span><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"></span></div>
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<span style="font-size: small;"><b><span lang="FR" style="color: black; font-family: 'Trebuchet MS', sans-serif;">Ingrédients:</span></b></span><span lang="FR" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: small;"> </span></div>
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<span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">300 gr de semoule<br />
½ poivron rouge ½ poivron jaune, grillés (ou crus)<br />
20 tomates cerise<br />
1 cœur de céleri<br />
80 g de thon à l'huile<br />
1 bouquet de persil<br />
1 bouquet de basilic<br />
1 branche de menthe<br />
Huile d'olive vierge<br />
1 citron<br />
2 cuillères à café d'épices mexicaines Ducros<br />
<br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif;">1</span></b></span><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span style="font-size: large;"> </span>Faites gonfler 5 minutes la semoule
dans 300 ml d'eau bouillante salée. Ajoutez 1 cuillère à soupe d'huile et
laissez refroidir. Enlevez les grumeaux à l’aide de deux fourchettes ou avec
les mains. <br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif;">2 </span></b></span><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Hachez finement la menthe, le
basilic et le persil et incorporez-les à une émulsion de huile d’olive, jus de
citron et épices mexicaines Ducros, en battant tout doucement avec une
fourchette.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKZTZAwmetzihJBOlfkq1FQAwL9_gDtdNNXtvWTLsDsaOP0OLpflvLKaKJX4akAl1gH5jl3xsHZbMnNy-CE-G7hNjs-zU7fwO9tkvTtlftewnpObpeD1KlrFWxvAoN_9eKiODyEVYv_E9/s1600/taboule+%25C3%25A0+la+mexicaine+procedure+1+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKZTZAwmetzihJBOlfkq1FQAwL9_gDtdNNXtvWTLsDsaOP0OLpflvLKaKJX4akAl1gH5jl3xsHZbMnNy-CE-G7hNjs-zU7fwO9tkvTtlftewnpObpeD1KlrFWxvAoN_9eKiODyEVYv_E9/s320/taboule+%25C3%25A0+la+mexicaine+procedure+1+%2528Medium%2529.jpg" width="320" /></a></div>
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<span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif;">3</span></b></span><span lang="FR" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span style="font-size: large;"> </span>Coupez les tomates, le céleri et
les poivrons en petits dés. Versez-les dans un bol, ajoutez-le semoule, le thon
haché et assaisonnez avec la sauce préparée. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Mélangez bien et
laissez le taboulé au réfrigérateur pendant quelques heures avant de servir.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjsD0VcatGt0jjsGbq2N5zjUsVjObX7YDsP5Cie8eJMTIo8HwIYwW5gAMVd-njwy88niMOXIusjLzA4Pk1oZYPrEjP1uxf0ujcWFlYysl4n78m89uy3FH4Ptf7PMn-CsVqliAqG6sFVxV/s1600/taboule+%25C3%25A0+la+mexicaine+procedure+2+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjsD0VcatGt0jjsGbq2N5zjUsVjObX7YDsP5Cie8eJMTIo8HwIYwW5gAMVd-njwy88niMOXIusjLzA4Pk1oZYPrEjP1uxf0ujcWFlYysl4n78m89uy3FH4Ptf7PMn-CsVqliAqG6sFVxV/s320/taboule+%25C3%25A0+la+mexicaine+procedure+2+%2528Medium%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">*****</span></b></div>
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<span style="font-size: small;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">TABOULE... MEXICAN STYLE!</span></b></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">In cucina tutto è permesso, no? E allora abbiamo
voluto provare un taboulé dai gusti Messicani, e che grande idea! Soprattutto perchè
è una ricetta semplice, perfetta con le giornate calde in arrivo e l'aggiunta di
queste spezie messicane Ducros, che abbiamo ricevuto per per una collaborazione
con Cuisine AZ (<a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-12050.aspx" target="_blank">andate a vedere qui </a>che c'è una bella foto di noi – si, si, ogni
tanto farsi i complimenti da soli fa bene!) è stata una grande idea! Ci è
piaciuto molto il piccante e il sapore delle spezie. Per lo più è un mix di
spezie che magari a casa non si osa fare, e invece sono molto buone.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">PREPARAZIONE: 20 min</span></div>
<div class="MsoNormal" style="line-height: 14.1pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">COTTURA: 5 minuti<br />
PER: 4 persone</span></div>
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<br />
<span style="font-size: small;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredienti: </span></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">300 gr di cous cous</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">½ peperone rosso e ½ peperone giallo, grigliati (oppure
crudi)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">20 pomodorini ciliegia</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 cuore di sedano</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">80 gr di tonno sottolio</span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 ciuffo di prezzemolo</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 ciuffo di basilico</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 ciuffo di menta</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Olio extra vergine d’oliva</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 limone</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">2 cucchiaini di spezie messicane Ducros</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: large;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">1 </span></b></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Fate rinvenire il cous cous in 300 ml di acqua bollente salata e aggiungete
1 cucchiaio di olio. Lasciate riposare 5 minuti e raffreddare. Sgranate il cous
cous freddo con le mani o con due forchette. </span></div>
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<span style="font-size: large;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">2 </span></b></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Tritate finemente la menta, il basilico e il prezzemolo e incorporateli ad
un’emulsione di olio, limone e le spezie messicane Ducros, sbattendo delicatamente
tutto con una forchetta.</span></div>
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<span style="font-size: large;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">3 </span></b></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Tagliate a dadini i pomodorini, il sedano e i peperoni. Versateli in una
terrina, aggiungete il cous cous, il tonno sminuzzato e conditelo con la
salsina preparata. Rimestate con cura e lasciate riposare il taboulé in frigo
per qualche ora, prima di servire. </span><br />
<br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span style="font-size: x-small;">V</span><span style="font-size: x-small;">oilà les épices que nous avons testé ! - Ecco le erbe che abbiamo provato!</span></span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO4FnyQ3bkkhVhbqUZoOWcXFarsK1UrwEPLv0N2wLNNHnXu-PrgGoOKn_YfeMSBmnBDJUIDe5HaTyL614On54wkHHVST1rbnG2cN4yAX480n-p0V-8WHKTeOHhd6RHhbLwQ83vV-WJSlw/s1600/Mexicain+%28Large%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO4FnyQ3bkkhVhbqUZoOWcXFarsK1UrwEPLv0N2wLNNHnXu-PrgGoOKn_YfeMSBmnBDJUIDe5HaTyL614On54wkHHVST1rbnG2cN4yAX480n-p0V-8WHKTeOHhd6RHhbLwQ83vV-WJSlw/s200/Mexicain+%28Large%29.jpg" width="111" /></a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"> </span></div>
</div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com15Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-66658295627268740682012-03-16T14:11:00.004+01:002012-03-16T14:15:32.089+01:00LASAGNE A L’ENDIVE ROUGE, FROMAGE TALEGGIO E PESTO (lasagne al radicchio, Taleggio e pesto)<br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Un plat super festif et végétarien. Chaque
occasion sera la bonne pour le refaire! Le <b>goût légèrement amer de l’endive est
compensé par la douceur du Taleggio</b>: nous avons littéralement
adoré. Laissez la <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">béchamel </a>assez fluide, surtout si vous ne
ébouillantez pas les lasagnes avant utilisation.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7jDtNoCf-NW8GG8FgWpowB60f1WwyqT8ztesJtFQANy1jiusp0v3VkRqQEiXAvqpTn_QmgQ3AKoEmWYF2qftRr4au8pcyzT8p-HPCut0JVBlpxjtLDSaqiHLWMQrxYvTvfOCT12QBPtu/s1600/lasagne+radicchio+taleggio+pesto+%28Large%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7jDtNoCf-NW8GG8FgWpowB60f1WwyqT8ztesJtFQANy1jiusp0v3VkRqQEiXAvqpTn_QmgQ3AKoEmWYF2qftRr4au8pcyzT8p-HPCut0JVBlpxjtLDSaqiHLWMQrxYvTvfOCT12QBPtu/s640/lasagne+radicchio+taleggio+pesto+%28Large%29.jpg" width="458" /></a></div>
<span style="color: black;"><o:p><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></o:p></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></div>
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</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">PREPARATION: 20 min</span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">CUISSON: 20 min </span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">POUR: 8 personnes</span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;">Ingrédients:</span></b><span style="color: black;"> <o:p></o:p></span></span></div>
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</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">500 gr de lasagne fraîches </span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">5 têtes de endive rouge</span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">400 g de fromage Taleggio</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">500 ml de sauce béchamel, assez liquide (recette Cook is Good <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">ICI</a>)</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">100 g pesto</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">½ tasse de vin blanc</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Parmigiano Reggiano</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">beurre</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 poireau</span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">
Huile d'olive vierge</span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">
Sel et poivre</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br /></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">1 </span></b>Lavez et coupez l’endive en lanières. Pelez et coupez les poireaux en
fines tranches (la partie blanche seulement). Laissez dorer
le poireau dans une casserole avec 2-3 cuillères à soupe d'huile
d'olive. Ajoutez l’endive et laissez cuire pendant quelques
minutes. Ajoutez le vin, laissez évaporer, couvrez et laissez mijoter pendant
dix minutes. Ajoutez le sel et le poivre et mélangez.</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LbXulMDM_fH5r-2TH95owu8fi5evzGm28USNXFklxhw00Q40z9DfbrYQ50iYdyXVUc3U_l_De3tZJpMVxqs7biazWQ4w4OBBnAMPAreNqVOqIpj4BrRDDx2sTcfZDxFuxdwibTV3JEBn/s1600/lasagne+radicchio+taleggio+pesto+procedure+1+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LbXulMDM_fH5r-2TH95owu8fi5evzGm28USNXFklxhw00Q40z9DfbrYQ50iYdyXVUc3U_l_De3tZJpMVxqs7biazWQ4w4OBBnAMPAreNqVOqIpj4BrRDDx2sTcfZDxFuxdwibTV3JEBn/s200/lasagne+radicchio+taleggio+pesto+procedure+1+%2528Medium%2529.jpg" width="200" /></a></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b>2</b> </span>Chauffez la sauce <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">béchamel </a>légèrement, pour le rendre plus fluide. Beurrez
un plat allant au four, voilez le fond avec la sauce béchamel et placez une
couche de lasagnes. Couvrez avec un peu d’endive, sel et poivre,
et ajoutez la béchamel. Continuez avec des tranches de fromage
Taleggio, une cuillerée de pesto et couvrez avec d'autre lasagne.</span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b>3</b> </span>Répétez les couches, en terminant par la sauce. Saupoudrez avec
beaucoup de fromage parmesan, mettez au four préchauffé à 200 ° C et
faites cuire pendant environ vingt minutes. Retirez du four, laissez
reposer pendant 10 minutes et servez.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMxP9d_KozuD-Z_CeMF_aOPZlY2SxzTIqCnbA0dOMQ-AwmHIVHNrSI9K5qlAJfT80wfIzp2mNKl5DlsCVgUHTUSRKns0LQxcLF5OPRmOUVzk45shNEcS90jyknzZd1BDPKl_hi1oaBnE0/s1600/lasagne+radicchio+taleggio+pesto+procedure+2+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMxP9d_KozuD-Z_CeMF_aOPZlY2SxzTIqCnbA0dOMQ-AwmHIVHNrSI9K5qlAJfT80wfIzp2mNKl5DlsCVgUHTUSRKns0LQxcLF5OPRmOUVzk45shNEcS90jyknzZd1BDPKl_hi1oaBnE0/s320/lasagne+radicchio+taleggio+pesto+procedure+2+%2528Medium%2529.jpg" width="320" /></a></div>
<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;">*****</span></b><span style="color: black;"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span lang="EN-US" style="color: black;">LASAGNE AL
RADICCHIO, TALEGGIO E PESTO</span></b><span lang="EN-US" style="color: black;"><o:p></o:p></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;">Un piatto da
festa, davvero. Ogni occasione sarà buona per riproporlo ! Il
<b>gusto amarognolo del radicchio é bilanciato dalla dolcezza del Taleggio</b>: ci é
piaciuta da matti. Lasciate la <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">besciamella </a>abbastanza liquida, soprattutto se
non scottate le lasagne in acqua prima di utilizzarle.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">PREPARAZIONE: 20 min<o:p></o:p></span></span></div>
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</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">COTTURA: 20 min</span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">PER: 8 persone</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;">Ingredienti: </span></b><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">500 gr di lasagne fresche<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;">5 cespi </span><span lang="EN-US" style="color: black;">di radicchio<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span lang="EN-US" style="color: black;">400 gr di Taleg</span><span style="color: black;">gio<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">500 ml di besciamella, abbastanza liquida
(ricetta Cook is Good <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">QUI</a>)<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">100 gr di pesto alla genovese<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">½ bicchiere di vino bianco<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Parmigiano Reggiano<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Burro<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 porro<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Olio extra vergine d’oliva<o:p></o:p></span></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Sale e pepe<o:p></o:p></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;"><span class="Apple-style-span" style="font-size: large;">1 </span></span></b><span style="color: black;">Mondate il radicchio, lavatelo e
tagliatelo a listarelle. Mondate anche il porro e affettatelo sottilmente (solo
la parte bianca). Fate appassire il porro il una casseruola con 2-3 cucchiai di
olio d’oliva. Unite il radicchio e lasciate insaporire per qualche minuto.
Bagnate con il vino, lasciate evaporare, incoperchiate e fate stufare per una
decina di minuti. Salate, pepate e mescolate. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;"><span class="Apple-style-span" style="font-size: large;">2</span> </span></b><span style="color: black;">Scaldate leggermente la <a href="http://cookisgood.blogspot.com/2010/08/sauce-bechamel.html" target="_blank">besciamella</a>, per
renderla più fluida. Imburrate una pirofila, velate il fondo con la besciamella
e disponete uno strato di lasagne. Coprite con un po’ di radicchio, salate e
pepate e velate con la besciamella. Continuate con il taleggio a fette, una
cucchiaiata di pesto e coprite con altre lasagne.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: black;"><span class="Apple-style-span" style="font-size: large;">3 </span></span></b><span style="color: black;">Ripetete la sequenza degli strati,
terminando con la besciamella. </span><span lang="EN-US" style="color: black;">Spolverizzate con
abbondante Parmigiano, mettete in forno già caldo a 200°C e fate cuocere per
una ventina di minuti. Levate dal forno, lasciate riposare per 10 minuti e
servite.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: black; font-family: "Trebuchet MS","sans-serif";"><br /></span></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com32Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-1485725524044259482012-03-02T14:48:00.002+01:002012-03-04T18:26:10.154+01:00GATEAU DE SEMOULE ET RICOTTA, AROMATISE A L'ORANGE (torta di semolino e ricotta aromatizzata all'arancio)<br />
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<span lang="EN-US" style="color: black;"><b>SALUT! </b>Comment allez-vous?! Nous n'avions
pas desparus, mais nous avons pris une pause ...mais seulement
avec Cook is Good, car pour le reste nous avons eu tellement de
projets en cours! Eh bien, mesdames et messieurs, nous
revenons avec une recette formidable. Une sorte de <b>gâteau
au fromage</b> <b>tout italien</b>. Et oui, ce beau gâteau est fait avec
de la farine di semoule et de la ricotta. Essayez-la, vous ne
regretterez pas: c'est promis!</span><br />
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<span lang="EN-US" style="color: black;"><br />
PREPARATION: 20 min<br />
CUISSON: 1 heure<br />
POUR: 12 personnes<br />
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<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black;"><b>Ingrédients:</b>
250 gr de farine de semoule<br />
1 lt de lait<br />
600 gr de ricotta<br />
10 œufs<br />
350 gr de sucre<br />
100 gr de beurre<br />
Eau de fleur d'oranger<br />
Le zeste râpé de 1 orange<br />
Sel<br />
<br /><b><span class="Apple-style-span" style="font-size: large;">
1 </span></b>Faites bouillir le lait avec une pincée de sel et le zeste, ajoutez la
semoule et faites-la cuire 5-7 minutes, jusqu'à obtenir une pâte épaisse. Ajoutez le
beurre, laissez fondre et refroidir.</span><br />
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<span lang="EN-US" style="color: black;"><b><span class="Apple-style-span" style="font-size: large;">2 </span></b>Ajoutez le sucre à la ricotta, ajouter les jaunes d'oeufs un à la
fois et pétrissez la pâte. Ajoutez la semoule, et travailler
avec un fouet électrique pour éliminer les grumeaux. Aromatisez
avec l'eau de fleur d'oranger. Incorporez
les blancs d'oeuf, préalablement montés en neige, en remuant
délicatement.<br /><b><span class="Apple-style-span" style="font-size: large;">
3 </span></b>Graissez un plat allant au four avec du beurre et versez-y
le mélange. Mettez au four chaud à 200 ° C, lorsque la
surface commence à dorer, baissez à 180 ° C. Faites cuire pendant
environ 1 heure. Servez sapoudré de sucre glace, ou avec le
zeste d'orange confit.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b>*****</b></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">TORTA DI SEMOLINO E RICOTTA, AROMATIZZATA ALL'ARANCIO</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b>CIAO! </b>Come state?! Non eravamo spariti, ma ci siamo presi una pausa... solo con Cook is Good pero', perché per il resto abbiamo avuto tanti progetti a cui dedicarci! Beh, ragazzi, torniamo con una ricetta strepitosa. Una <b>sorta di Cheesecake tutta italiana</b>. E si perché questa bella torta che vedete é fatta di semolino e ricotta. Provatela, non ve ne pentirete: é una promessa!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">PREPARAZIONE: 20 min</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">COTTURA: 1h minuti<br />PER: 12 persone</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b>Ingredienti: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">250 gr di semolino</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 lt di latte</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">600 gr di ricotta</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">10 uova</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">350 gr di zucchero</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">100 gr di burro</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Acqua di fiori d'arancia</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">La scorza grattuggiata di 1 arancio</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Sale</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">1 </span></b>Portate a ebollizione il latte con un pizzico di sale e la scorza grattuggiata, aggiungete il semolino e fate cuocere 5-7 minuti; fino ad ottenere un impasto denso. Aggiungete il burro; fatelo sciogliere e fate raffreddare l'imapsto. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">2 </span></b>Unite lo zucchero alla ricotta, aggiungete i tuorli uno alla volta e lavorate l'impasto. Aggiungete il semolino, e lavorate con una frusta elettrica per eliminare i grumi. Aromatizzate con l'acqua di fiori d'arancio. Incorporate gli albumi, precedentemente montati a neve, mescolando delicatamente. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">3 </span></b>Ungete una teglia con il burro e versatevi l'impasto. Mettete in forno ben caldo a 200°C, quando la superficia inizia a colorire, abbassate a 180°C. Lasciate cuocere per circa 1 ora. Servite spolverizzato con dello zucchero a velo, o con delle scorze d'arancia candita.</span></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com57Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-74260998643364510452011-12-15T14:07:00.000+01:002012-04-26T12:12:24.818+02:00FLAN DE BROCOLIS ET SCAMORZA AVEC FONDUE AU BRIE (sformatini di broccoli e scamorza con fonduta al Brie)<br />
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<span style="font-size: small;">Beaux, bons et
gourmands ;-)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlg16BxVQIOGJlbt2ui-iN-IGvEL5rFjXFYa75x1Pl3sDXKp1RwBxY999aIJGtjj2eOyTtMcVHFHP8m5BjlyJGRMNA_LkRf7jCdujsUYX9fqKlD_MpEoqPP4FAApcz0wTkM389M8UcK31/s1600/flan+broccoli+scamorza+fonduta+al+brie+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlg16BxVQIOGJlbt2ui-iN-IGvEL5rFjXFYa75x1Pl3sDXKp1RwBxY999aIJGtjj2eOyTtMcVHFHP8m5BjlyJGRMNA_LkRf7jCdujsUYX9fqKlD_MpEoqPP4FAApcz0wTkM389M8UcK31/s640/flan+broccoli+scamorza+fonduta+al+brie+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;">PRÉPARATION: 40 min </span></div>
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<span style="font-size: small;">CUISSON: 50 minutes</span></div>
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<span style="font-size: small;">POUR: 4/6 personnes<br />
<br />
<b>Ingrédients pour la sauce béchamel:</b><br />
300 ml de lait<br />
30 g de beurre<br />
30 g de farine</span></div>
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<span style="font-size: small;">sel<br />
<b>Ingrédients pour les flans:</b><br />
220 gr de brocoli<br />
120 gr de fromage type scamorza<br />
5 c à s de parmesan<br />
2 oeufs<br />
graines de fenouil<br />
sel<br />
<b>Ingrédients pour la fondue de Brie:</b><br />
150 gr de Brie<br />
350 ml de lait<br />
20 g de fécule de pomme de terre<br />
1 jaune d'oeuf<br />
sel<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Faites fondre le beurre dans une casserole, ajoutez la farine et remuer
jusqu'à ce qu'il commence à brunir. Versez le lait chaud et portez à ébullition
jusqu'à ce que la sauce épaississe. Retirez la casserole du feu et assaisonnez
avec du sel.<br />
<span style="font-size: large;"><b>2 </b></span>Nettoyez les brocolis et faites-les bouillir dans l'eau bouillante salée
pendant 5-6 minutes. Versez la sauce dans un bol, ajoutez le parmesan, le
fromage en dés fumé, les brocolis coupés en dés et les 2 jaunes d'oeufs. Ajoutez
le sel et les graines de fenouil écrasées.<br />
<span style="font-size: large;"><b>3 </b></span>Préchauffez le four à 180 ° C. Ajoutez les blancs d'œufs en neige dans le
mélange de brocoli et mélangez doucement. Remplissez les petites moules (marque
<a href="http://www.pavonidea.it/prodotti.asp" target="_blank">Pavonidea </a>pour nous) avec le mélange et cuisez au four préchauffé pendant
environ 40 min.<br />
<span style="font-size: large;"><b>4 </b></span>Pendant ce temps, retirez la croûte blanche du Brie et coupez-le en morceaux.
Mettez-le dans une casserole avec ¾ du lait et une pincée de sel et portez à
ébullition.<br />
<span style="font-size: large;"><b>5 </b></span>Mélangez la fécule avec le reste du lait: quand le Brie est fondu, ajoutez le
mélange d'amidon et de lait. Remuez et quand le mélange reprend ébullition,
retirez la casserole du feu, incorporez le jaune d'oeuf et mélangez bien.
Passez la fondue au Brie au mixeur. Servez les petits flans avec la fondue au
Brie chaude.</span></div>
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<b><span style="font-size: small;">*****</span></b></div>
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<b><span style="font-size: small;">SFORMATINI DI
BROCCOLI E SCAMORZA CON FONDUTA AL BRIE</span></b></div>
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<br /></div>
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<span style="font-size: small;">Belli, buoni e
golosi ;-)</span></div>
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<br /></div>
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<span style="font-size: small;">PREPARAZIONE: 40 min<br />
COTTURA: 50 min<br />
PER: 4/6 persone</span></div>
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</div>
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<span style="font-size: small;"><b>Ingredienti per la besciamella: </b></span></div>
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</div>
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<span style="font-size: small;">300 ml di latte</span></div>
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</div>
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<span style="font-size: small;">30 gr di burro</span></div>
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<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">30 gr di farina</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Sale</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-size: small;">Ingredienti per
i flan:</span></b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">220 gr di
broccoli</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">120 gr di
scamorza</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">5 cucchiai di
Parmigiano</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">2 uova</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Semi di
finocchio</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Sale</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-size: small;">Ingredienti per
la fonduta al Brie:</span></b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">150 gr di Brie</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">350 ml di latte</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">20 gr di fecola
di patate</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 tuorlo</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Sale</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Fondete il
burro in una casseruola, aggiungete la farina e mescolate finchè inizia a
soffriggere. Versate il latte tiepido e portate a ebollizione finchè la
besciamella risulta addensata. Togliete la casseruola dal fuoco e aggiustate di
sale.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Pulite i broccoli
e lessateli per 5-6 minuti in acqua salata. Versate la besciamella in un
recipiente, aggiungete il Parmigiano, la scamorza a cubetti, i broccoli a
pezzetti e i 2 tuorli. Salate e aggiungete i semi di finocchio tritati.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Scaldate il
forno a 180°C. Unite gli albumi montati a neve nel composto di broccoli e
mescolate delicatamente. Riempite gli stampini individiali (per noi <a href="http://www.pavonidea.it/prodotti.asp" target="_blank">Pavonidea</a>)
con il composto e cuocoete a forno caldo per circa 40 min.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>4 </b></span>Nel frattempo
eliminate la crosta bianca del Brie e tagliatelo a pezzetti. Mettetelo in una
casseruola con ¾ del latte e un pizzico di sale e portate a ebollizione.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">5 Mescolate la
fecola con il latte rimasto: quando il Brie è fuso, aggiungete la miscela di
fecola e latte. Mescolate e, quando il composto riprende l’ebollizione,
togliete la casseruola dal fuoco, incorporate il tuorlo e frullate il tutto.
Adagiate un flan in ogni piatto e accompagnatelo con la fonduta calda al Brie. </span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com29Turin, Italie45.0708515 7.684340444.981139500000005 7.5264119 45.1605635 7.8422689tag:blogger.com,1999:blog-8120537811338305173.post-24773410480660394992011-12-07T14:45:00.000+01:002011-12-07T14:45:00.696+01:00PETITS FLANS DE POLENTA AU GORGONZOLA AVEC FOIS DE POULET (sformatini al Gorgonzola con fegatini di pollo)<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">Nous faisons vraiment partie de
la catégorie "Polentoni" (c’est comme ça qu’on peut définir les
habitants du Nord de l’Italie, puisque ils mangent beaucoup de polenta ;-) Ne
remplacez PAS le gorgonzola parce que la combinaison est fantastique. Le seul
inconvénient de ces petits flans: ils finissent trop rapidement.</span></span></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cv1nOCW0ui4sZXasbFFZfo_sayepIcYMomWRzEx5dU8bh8a4vL3MMRxclg1mc-eLASwnJfS5hL4SFuHoa_pWwoPqYs-jpJrKxQ7VxhLAYmYpmabMgz615PGzxNltwNnzA9EhyphenhyphenxCUW2ze/s1600/polentine+gorgonzola+fegatini+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cv1nOCW0ui4sZXasbFFZfo_sayepIcYMomWRzEx5dU8bh8a4vL3MMRxclg1mc-eLASwnJfS5hL4SFuHoa_pWwoPqYs-jpJrKxQ7VxhLAYmYpmabMgz615PGzxNltwNnzA9EhyphenhyphenxCUW2ze/s640/polentine+gorgonzola+fegatini+%2528Large%2529.jpg" width="458" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">PRÉPARATION: 15 min </span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">CUISSON: 1h minutes</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">POUR: 4 personnes<br />
<br />
<b>Ingrédients</b>:</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">400 g de farine de maïs<br />
400 g de foies de poulet déjà nettoyé<br />
4 oignons<br />
100 grammes de Gorgonzola<br />
1 bouquet de persil<br />
½ verre de vin blanc<br />
Huile extra vierge d’olive<br />
beurre<br />
sel<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Portez à ébullition 1,5 litres d'eau légèrement salée. Dés qu’elle commence à
bouillir, versez la farine de maïs et commencez à remuer avec une cuillère en
bois. Poursuivez la cuisson, en remuant constamment jusqu'à ce que la polenta
commence à se détacher de la paroi de la casserole (environ 45 minutes). Retirez
du feu et versez-la dans des ramequins individuels et laissez refroidir.<br />
<span style="font-size: large;"><b>2 </b></span>Pendant ce temps, tranchez finement les oignons et laissez-les dorer à feu
doux dans une casserole avec 2-3 cuillères à soupe d'huile d'olive et une noix
de beurre. Ajoutez les foies de poulet, coupés en petits morceaux, et faites
cuire pendant quelques minutes. Ajoutez le vin, et faites cuire pendant 5-6
minutes. Retirez du feu et réservez.<br />
<span style="font-size: large;"><b>3 </b></span>Mettez les petits flans de polenta sur une plaque de four recouverte de
papier sulfurisé. Déposez le fromage gorgonzola, coupé en morceaux sur les
flans de polenta, mettez au four préchauffé à 200 ° C et cuire pendant environ
dix minutes. </span><span>Servez entouré de foie de poulet.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ju9RmU9TlzgoMTBsw1AOE9NKBpyL5WCM02mI7_TrAmqlrDhOnlZt9vnOjBXYYuEy5sPeLXxFAGQbkDwG_SUQ62mMX9OKTTUbj0DsMCrZ3kKRlMXPHfwhdPksMzMg-xTdkjhIZXKtLu5P/s1600/polentine+gorgonzola+fegatini+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ju9RmU9TlzgoMTBsw1AOE9NKBpyL5WCM02mI7_TrAmqlrDhOnlZt9vnOjBXYYuEy5sPeLXxFAGQbkDwG_SUQ62mMX9OKTTUbj0DsMCrZ3kKRlMXPHfwhdPksMzMg-xTdkjhIZXKtLu5P/s320/polentine+gorgonzola+fegatini+procedura+%2528Small%2529.jpg" width="320" /></a></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>*****</span></b><span></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>SFORMATINI DI POLENTA AL GORGONZOLA CON FEGATINI</span></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>Siamo proprio
dei “polentoni”. Il Gorgonzola è insostituibile con altri formaggi: l’abbinamento
è fantastico. L’unico difetto di questi sformatini: finiscono troppo in fretta.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;"><span>PREPARAZIONE: 15 min</span><span><br />
</span><span>COTTURA: 1h minuti</span><span><br />
</span><span>PER: 4 persone</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>Ingredienti: </span></b><span></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>400 gr di farina
di mais</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>400 gr di
fegatini di pollo già puliti</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>4 cipolle</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>100 gr di
gorgonzola</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>1 ciuffo di
prezzemolo</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>½ bicchiere di
vino bianco</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>Olio evo</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>Burro</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>Sale</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>1 </b></span>Portate a
ebollizione 1,5 lt di acqua leggermente salata. Appena inizia a sobbollire,
versate a pioggia la farina di mais e iniziate a mescolare con un cucchiaio di
legno. Proseguite la cottura, sempre mescolando finchè vedete che la polenta
inizia a staccarsi dalle parete della pentola (ci vuole olio di gomito...
all’incirca 45 minuti). Togliete dal fuoco e distribuite la polenta in stampini
individuali e lasciate raffreddare.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>2 </b></span>Intanto
affettate sottilmente le cipolle e fatele appassire a fuoco dolce in una
casseruola con 2-3 cucchiai di olio e una noce di burro. Aggiungete i fegatini,
tagliati a pezzetti, e lasciate insaporire per qualche minuto. Bagnate con il
vino, fate sfmare e proseguite la cottura per 5-6 minuti. Togliete dal fuoco e
tenete da parte.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>3 </b></span>Sformate la
polenta dagli stampini, disponeteli sulla placca del forno, foderata con carta
forno. Distribuite il gorgonzola, tagliato a pezzi, sui timballini di polenta,
mettete in forno caldo a 200°C e fate cuocere per una decina di minuti. Servite
i timballini contornati dai fegatini di pollo.</span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com22Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-17751690050468703262011-12-01T14:38:00.000+01:002011-12-01T14:38:01.140+01:00GATEAU AU VIN BLANC ET POMMES, SANS FARINE (torta al vino bianco e mele, senza farina)<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span lang="FR">Ce gâteau pourrait ressembler à un pouding... mais pour tout vous dire il
est bien plus original! Nous (et pas seulement) avons adoré. Les pommes cuites dans
le vin donnent un léger gout aigre, qui se marie à merveille avec le chocolat. <b>Ravira
les gourmands et les plus «raisonnables»</b>. Promis.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NE7Pe-QIBYLBhRrClDTMuyg3tO3u0P8tHpI75Xb2beeDn5dISk9FhTbdz_K2B-RXcQ4gCcfuROUaj-6zpTLtshC5tdixLj_QQvT1w-L1MzbKe8AzxukWgm9OOI9-CY7ITXF8jUcK-179/s1600/torta+vino+mele+cioccolato+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NE7Pe-QIBYLBhRrClDTMuyg3tO3u0P8tHpI75Xb2beeDn5dISk9FhTbdz_K2B-RXcQ4gCcfuROUaj-6zpTLtshC5tdixLj_QQvT1w-L1MzbKe8AzxukWgm9OOI9-CY7ITXF8jUcK-179/s640/torta+vino+mele+cioccolato+%2528Large%2529.jpg" width="458" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">PRÉPARATION: 15 min </span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">CUISSON: 1h pour les pommes avec le vin, et 1h30 pour le gâteau</span><span lang="FR"><br />
</span><span lang="FR">POUR: 6 personnes<br />
<br />
<b>Ingrédients:</b></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">1,5 kg de pommes<br />
500 g de amarettis<br />
6 oeufs<br />
1 litre de vin blanc aromatique<br />
150 grs de sucre<br />
100 gr de cacao<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Pelez les pommes et coupez-les en dés. Mettez-les dans une casserole, faites
cuire avec le vin, jusqu'à ce que la purée aux pommes ne sèche pas (1 h
environ). Enlevez du feu et laissez refroidir. Une fois refroidi, ajoutez les amarettis
émiettés, les oeufs, le sucre et le cacao et mélangez bien.<br />
<span style="font-size: large;"><b>2 </b></span>Versez le mélange dans un moule à tarte (en forme de rose, <a href="http://www.pavonidea.it/prodotti.asp" target="_blank">Pavonidea</a>), pour faire quelque chose d'original,
nous avons utilisé un moule en forme de rose Pavoidea. Faites cuire au four à 180
° C pendant 1 heure et demie. Après le temps de cuisson, four, laissez
refroidir et servez avec du sucre glace.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglekQzCN3KwpQeg_7oAhRT8iaohHzUB0zHk9FdA_H-5ajtlEm2J16dGa6avq1F7ZunHyZxUXbH-9TtDnzzzktPwu2ZOW6rI-Ld9tKLWxP0e7mQmzA0je1ZKM9eB6I58Tn_bgWf6JxysYMw/s1600/torta+vino+mele+cioccolato+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglekQzCN3KwpQeg_7oAhRT8iaohHzUB0zHk9FdA_H-5ajtlEm2J16dGa6avq1F7ZunHyZxUXbH-9TtDnzzzktPwu2ZOW6rI-Ld9tKLWxP0e7mQmzA0je1ZKM9eB6I58Tn_bgWf6JxysYMw/s320/torta+vino+mele+cioccolato+procedura+%2528Small%2529.jpg" width="320" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span lang="FR"></span></b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>*****</span></b><span></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>TORTA AL VINO BIANCO E MELE, SENZA FARINA</span></b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>Questo dolce è
quasi come un budino, ma molto molto particolare... e se proprio dobbiamo
dirvela tutta, molto più originale! </span><span lang="FR">A noi (e non solo) è piaciuto tantissimo. </span><span>Le mele cotte
nel vino lasciano un sapore un pò asprigno, che si sposa a meraviglia con il
cioccolato. <b>Farà la felicità dei più golosi e dei più “ragionevoli”</b>. Promesso.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;"><span>PREPARAZIONE: 15 min</span><span><br />
</span><span>COTTURA: 1h per le mele con il vino, e 1h30 per la
torta</span><span><br />
</span><span>PER: 6 persone</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span>Ingredienti: </span></b><span></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>1,5 kg di mele
renette</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>500 gr di amaretti</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>6 uova</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>1 lt di vino
bianco aromatico</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>150 gr di
zucchero</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span>100 gr di cacao
amaro</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>1 </b></span>Sbucciate e
fate a dadini le mele. Raccoglieteli un tegame a fateli cuocere con il vino,
fino a che la purea di mele non si asciughi (1 h circa). Spegnete la fiamma e
lasciate raffreddare. Una volta fredda, aggiungete gli amaretti sbriciolati, le
uova, lo zucchero e il cacao, e mescolate bene.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>2 </b></span>Versate il
composto in una tortiera, per fare qualcosa di originale, abbiamo usato una
tortiera a forma di bocciolo di rosa della <a href="http://www.pavonidea.it/prodotti.asp" target="_blank">Pavoidea</a>. Fate cuocere in forno a 180°C
per 1 ora e mezza. Trascorso il tempo di cottura, sfornate, lasciate
intiepidire e servite con dello zucchero a velo.</span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com17Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-32980213756417142482011-11-24T12:30:00.000+01:002011-11-24T12:30:02.364+01:00ANNEAU DE POLENTA AVEC SAUCE AU LAPIN ET CHAMPIGNONS (anello di polenta con coniglio e funghi)<br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Voilà pourquoi nous aimons l'hiver! Un plat réconfortant à faire le
dimanche et à manger en compagnie, tout comme nous avons fait. Et puis les variations
avec la sauce sont infinies. En version <b>lapin et champignons</b> c’est délicieux. A
essayer.</span></div>
<div>
</div>
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<span style="font-size: small;">PRÉPARATION: 15 min </span></div>
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<span style="font-size: small;">CUISSON: 1h30 minutes</span></div>
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<span style="font-size: small;">POUR: 4 personnes<br />
<br />
<b>Ingrédients</b>:</span></div>
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<span style="font-size: small;">500 gr de farine de maïs<br />
1 lapin en morceaux<br />
1 kg de champignons mélangés (cèpes, champignons...)<br />
1 échalote<br />
500 gr de sauce tomates <br />
1 c à s de beurre<br />
1 c à s de farine<br />
huile<br />
Sel et poivre<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Portez à ébullition 1,5 litres d'eau légèrement salée. Dès qu’elle commence à
bouillir, versez la farine de maïs et de commencez à remuer avec une cuillère
en bois. Poursuivez la cuisson, en remuant constamment jusqu'à ce que vous voyez
que la polenta se détache des murs de la casserole (c’est du sport… environ 45
minutes).<br />
<span style="font-size: large;"><b>2 </b></span>Pendant ce temps, émincez les échalotes et laissez-le dorer dans une casserole
avec l’huile. Ajoutez le lapin et faites-le brunir. Mélangez la farine et le
beurre avec les mains, pour former une boule, que vous mettrez dans la poêle
avec le lapin (cela va faire épaissir la sauce en évitant les grumeaux).<br />
<span style="font-size: large;"><b>3 </b></span>Ajoutez les champignons et faites les cuire, avant d’ajouter la sauce tomate.
Faites cuire une heure afin de faire épaissir.<br />
<span style="font-size: large;"><b>4 </b></span>Versez la polenta dans un moule en forme d’anneau (pour nous c'ètait un anneau en silicone <a href="http://www.pavonidea.it/" target="_blank">Pavonidea</a>) et laissez reposer pendant
dix minutes. Démoulez la polenta sur un plat et versez la sauce au centre.</span></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>ANELLO DI POLENTA CON CONIGLIO E FUNGHI</b></span></div>
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<span style="font-size: small;">Ecco perchè ci
piace l’inverno! Un piatto caloroso da fare la domenica e mangiare in
compagnia, proprio come abbiamo fatto noi. E poi le variazioni con il sugo sono
infinite. Questo con <b>coniglio e funghi</b> è buonissimo, provatelo. </span></div>
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<span style="font-size: small;">PREPARAZIONE: 15 min<br />
COTTURA: 1h30 minuti<br />
PER: 4 persone</span></div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
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<span style="font-size: small;">500 gr di farina
di mais</span></div>
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<span style="font-size: small;">1 coniglio a
pezzi</span></div>
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<span style="font-size: small;">1 kg di funghi
misti (porcini, chiodini, champignons...)</span></div>
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<span style="font-size: small;">1 scalogno</span></div>
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</div>
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<span style="font-size: small;">500 gr di
pomodori pelati (o salsa)</span></div>
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</div>
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<span style="font-size: small;">1 cucchiaio di
burro</span></div>
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<span style="font-size: small;">1 cucchiaio di
farina</span></div>
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<span style="font-size: small;">Olio</span></div>
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<span style="font-size: small;">Vino bianco</span></div>
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<span style="font-size: small;">Sale e pepe</span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Portate a
ebollizione 1,5 lt di acqua leggermente salata. Appena inizia a sobbollire,
versate a pioggia la farina di mais e iniziate a mescolare con un cucchiaio di
legno. Proseguite la cottura, sempre mescolando finchè vedete che la polenta inizia
a staccarsi dalle parete della pentola (ci vuole olio di gomito... all’incirca
45 minuti). </span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Intanto
affettate lo scalogno e fatelo appassire in una casseruola. Aggiungete il
coniglio e fatelo rosolare. Unite il burro alla farina e, con le mani,
amalgamate bene formando una pallina, che unirete al coniglio (per far
addensare la salsina, evitando la formazione di grumi).</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Aggiungete i
funghi e fateli cuocere, prima di unire la salsa al pomodoro. Fate cuocere
ancora un’oretta per fare addensare.</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>4 </b></span>Versate la
polenta in uno stampo a ciambella (noi abbiamo usato una stampo in silicone <a href="http://www.pavonidea.it/" target="_blank">Pavonidea</a>) e fatela riposare una decina di minuti.
Rovesciate lo stampo su un piatto di portata e versate al centro la salsa al
coniglio e funghi. </span></div>
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<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com16Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-13405520409328657992011-11-20T16:50:00.000+01:002011-11-20T16:50:00.275+01:00GATEAU LEGER A LA RICOTTA ET CHOCOLAT A LA LAVANDE (dolce leggero alla ricotta e cioccolato alla lavanda)<br />
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<span style="font-size: small;">Avec <b>très peu de sucre et beaucoup de ricotta</b>, ce gâteau était <b>extrêmement moelleux</b>.
Si vous n'aimez pas les chocolats aromatisés, vous pouvez remplacer avec du chocolat
noir, peut-être avec quelques raisins secs, ou avec du chocolat blanc,
confitures ou encore une belle crème au café... N<span lang="FR">ous avons utilisé un
moule en silicone (pour la première fois) <a href="http://www.pavonidea.it/prodotti_list.asp?cat_id=2&desc=Tortiere%20e%20Teglie">Pavonidea</a>... Eh bien, on dirait que le battailes avec le moule pour faire sortir le gâteau soient terminée! YES!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXk-MI3ha-eI43x3bfErlusQbWjl26oIrocALzn1hIkZuK4Miv4IVB8-cKPdYvuLj9lleVRlJDKh_pWtfWsoF_HmOXD0P_g8ED7HBv04WsiU9z2fnuDoAdgZxS2qZiHDnhOWOS_ppU9ogX/s1600/torta+ricotta+cioccolato+lavanda+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXk-MI3ha-eI43x3bfErlusQbWjl26oIrocALzn1hIkZuK4Miv4IVB8-cKPdYvuLj9lleVRlJDKh_pWtfWsoF_HmOXD0P_g8ED7HBv04WsiU9z2fnuDoAdgZxS2qZiHDnhOWOS_ppU9ogX/s640/torta+ricotta+cioccolato+lavanda+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;">PRÉPARATION: 20 min </span></div>
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</div>
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<span style="font-size: small;">CUISSON: 30 minutes</span></div>
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</div>
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<span style="font-size: small;">POUR: 6 personnes<br />
<br />
<b>Ingrédients</b>:</span></div>
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</div>
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<span style="font-size: small;">500 gr de ricotta de lait<br />
100 gr de <a href="http://www.newtree.com/page.php?p1=6&language=fr-BE">chocolat New Tree à la lavande</a><br />
1 c à s de sucre<br />
3 œufs<br />
30 g de fécule de pommes de terre<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Coupez grossièrement le chocolat à la lavande. Battez les jaunes d’œufs avec
le sucre et a fécule, montez en neige ferme les blancs d'œufs, passez la
ricotta au tamis et mélangez tous les ingrédients, en prenant soin d'ajoutez les
blancs d'oeufs en dernier.<br />
<span style="font-size: large;"><b>2 </b></span>Versez le mélange dans un moule à cake et faites cuire au four à 180°C pendant
environ 30 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm9vOurmhLCtW-yCqvz5UP6gWtdTmVf1mVwYEKIyk6864EZhbcJk9Vm15xmMRisY19ce3MJeqnr7zRjP3VIFJTJWA7xViiQ3Y6FV_N-znv8S7mrICBhsmJ1Whybw8yNB9dV-9qlECh7Jy/s1600/torta+ricotta+cioccolato+lavanda+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm9vOurmhLCtW-yCqvz5UP6gWtdTmVf1mVwYEKIyk6864EZhbcJk9Vm15xmMRisY19ce3MJeqnr7zRjP3VIFJTJWA7xViiQ3Y6FV_N-znv8S7mrICBhsmJ1Whybw8yNB9dV-9qlECh7Jy/s320/torta+ricotta+cioccolato+lavanda+procedura+%2528Small%2529.jpg" width="320" /></a><span style="font-size: small;"><b> </b></span></div>
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<span style="font-size: small;"><b> </b></span></div>
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</div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>DOLCE LEGGERO ALLA RICOTTA E CIOCCOLATO ALLA LAVANDA</b></span></div>
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<span style="font-size: small;">Con <b>pochissimo
zucchero e tanta ricotta</b>, il dolce è rimasto <b>estremamente morbido.</b> Se non amate
i cioccolati aromatizzati, potete sostituire con del cioccolato fondente,
magari associato a un pò di uvetta, oppure con del cioccolato bianco,
marmellate o una bella crema al caffé... Abbiamo utilizzato uno stampo in silicone (per la prima volta) <a href="http://www.pavonidea.it/prodotti_list.asp?cat_id=2&desc=Tortiere%20e%20Teglie">Pavonidea</a>... sembrerebbe che le battaglie per far uscire il dolce dallo stampo siano finite! EVVIVA!</span></div>
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<br /></div>
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</div>
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<span style="font-size: small;">PREPARAZIONE: 20 min<br />
COTTURA: 30 minuti<br />
PER: 6 persone</span></div>
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</div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;">500 gr di
ricotta di latte</span></div>
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</div>
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<span style="font-size: small;">100 gr di
<a href="http://www.newtree.com/page.php?p1=6&language=fr-BE">cioccolato alla lavanda New Tree</a></span></div>
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</div>
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<span style="font-size: small;">1 cucchiaio di
zucchero</span></div>
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</div>
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<span style="font-size: small;">3 ouva</span></div>
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</div>
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<span style="font-size: small;">30 gr di fecola</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Spezzettate
il cioccolato alla lavanda. Sbattete i tuorli con lo zucchero e la fecola,
montate gli albumi a neve ben ferma, passate la ricotta al setaccio e mescolate
tutti gli ingredienti, avendo cura di aggiungere gli albumi per ultimi.</span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;"><b>2 </b></span>Versate il
composto in una tortiera e infornate a 180°C per circa 30</span> minuti.</span></div>
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<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com23Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-90584901050773771602011-11-10T15:24:00.000+01:002011-11-10T15:24:00.460+01:00SAUMON AU PESTO D’AGRUMES ET AMANDES, ACCOMPAGNE DE RIZ VENERE (salmone con pesto d’agrumi e mandorle, accompagnato da riso venere)<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Une autre recette à classer dans
le TOP du TOP. La <b>sauce aux amandes et aux agrumes, avec le saumon, est
exceptionnelle</b>. Nous avons tellement aimé que la recette est déjà dans la liste
des <b>plats à faire à Noël</b>. Les doses pour la sauce aux agrumes sont abondantes,
mais elle se savoure aussi toute seule...<span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8sCGrHk8u2Z2t-9sygobAsXDuu7xuI7Qbuda8X2Mr1VRHQOfpdUCgaeUd8Z4ZxaclV4wT5p8Z-Ce5nIp612DwPhK4E_kyyDFWXNF4Sc69bCtP02Js35waJJgoQzvfLxcZXtpqDMc2Ypi/s1600/salmone+con+pesto+agrumi+mandorle+riso+venere+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8sCGrHk8u2Z2t-9sygobAsXDuu7xuI7Qbuda8X2Mr1VRHQOfpdUCgaeUd8Z4ZxaclV4wT5p8Z-Ce5nIp612DwPhK4E_kyyDFWXNF4Sc69bCtP02Js35waJJgoQzvfLxcZXtpqDMc2Ypi/s640/salmone+con+pesto+agrumi+mandorle+riso+venere+%2528Medium%2529.jpg" width="460" /></a></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">PRÉPARATION: 20 min </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">CUISSON: 10 minutes</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">POUR: 4 personnes<br />
<br />
<b>Ingrédients:</b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">4 filets de saumon frais (nous
avons utilisè le bon saumon norvégien)<br />
200 gr de riz Venere (le riz noir)<br />
180 gr d'amandes<br />
4 oranges, pelées à vif<br />
50 g de câpres salées, rincés sous l'eau courante<br />
Huile d’olive extra vierge<br />
Quelques feuilles de basilic<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Préparez le pesto, en mixant ensemble la pulpe des oranges, avec les câpres, l’huile
d'olive, le basilic et les amandes.<br />
<span style="font-size: large;"><b>2 </b></span>Dans l'eau bouillante faites cuire le riz Venere, en regardant le temps de
cuisson indiqué sur l'emballage. Une fois égouttées, assaisonnez-le avec l'huile
d’olive. Faites ébouillanter les zestes d’orange que vous utiliserez pour la
décoration.<br />
<span style="font-size: large;"><b>3 </b></span>Sur une plaque recouverte de papier cuisson placez les filets de saumon avec un
peu d'huile d'olive et faites cuire au four à 180° C pendant environ 10
minutes. Servez le saumon accompagné du pesto aux agrumes et une tasse de riz Venere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhGpqSjWZGgnchinE3pPFfzZ4kOgLyZJuxWhyRaPI6l6167UwSZf4KgVPTqhV4bMNcR6edqTJQdwxuJdli0z_Z59NEjpRTkBGdOiNY9MR1sIiC-E5k7TcooqfQaeKGQNYXrf-bw7dbssS/s1600/salmone+con+pesto+agrumi+mandorle+riso+venere+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhGpqSjWZGgnchinE3pPFfzZ4kOgLyZJuxWhyRaPI6l6167UwSZf4KgVPTqhV4bMNcR6edqTJQdwxuJdli0z_Z59NEjpRTkBGdOiNY9MR1sIiC-E5k7TcooqfQaeKGQNYXrf-bw7dbssS/s320/salmone+con+pesto+agrumi+mandorle+riso+venere+procedura+%2528Small%2529.jpg" width="320" /></a></div>
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<b><span style="font-size: small;">*****</span></b></div>
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<b><span style="font-size: small;">SALMONE CON PESTO D’AGRUMI E MANDORLE, ACCOMPAGNATO DA RISO VENERE</span></b></div>
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<span style="font-size: small;">Un’altra
ricetta da mettere nel TOP del TOP. La <b>salsina alle mandorle e agrumi, con il
salmone, è eccezionale</b>. A noi è piaciuta così tanto che è già nella lista delle
<b>cose da fare a Natale</b>. Le dosi per la salsina agli agrumi sono abbondanti, ma
la si mangi anche da sola...</span></div>
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<br /></div>
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<span style="font-size: small;">PREPARAZIONE: 20 min<br />
COTTURA: 10 minuti<br />
PER: 4 persone</span></div>
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<b><span style="font-size: small;">Ingredienti: </span></b></div>
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<span style="font-size: small;">4 filetti di
salmone fresco (noi abbiamo preso il salmone norvegese)</span></div>
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<span style="font-size: small;">200 gr di riso
venere</span></div>
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<span style="font-size: small;">180 gr di
mandorle</span></div>
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<span style="font-size: small;">4 arance,
pelate a vivo</span></div>
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<span style="font-size: small;">50 gr di
capperi sotto sale, lavati sotto acqua corrente</span></div>
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</div>
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<span style="font-size: small;">Olio evo</span></div>
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<span style="font-size: small;">Qualche foglia di
basilico</span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Preparate il
pesto, frullando insieme la polpa delle arance, con i capperi, l’olio evo, il basilico
e le mandorle.</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2</b></span> In acqua
bollente cuocete il riso venere,guardando il tempo di cottura indicato sulla
confezione. Una volta scolato, conditelo con olio evo. Fate sbollentare la
scorsa d’arancio che userete per la decorazione.</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>3</b></span> Su una placca
rivestita da carta da forno sistemate i filetti di salmone con un filo d’olio e
cuoceteli in forno a 180°C per circa 10 minuti. Servite il salmone con il pesto
d’agrumi e una coppetta di riso venere.</span></div>
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<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com22Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-80123682380800932832011-11-03T15:47:00.000+01:002011-11-03T15:47:00.191+01:00RISOTTO A LA COURGE (risotto alla zucca)<br />
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<span style="font-size: small;">Pour démarrer la <b>saison de la courge</b> en beauté, voilà ce que nous vous
proposons... et vous ne pouvez pas dire non à ce risotto! Pour la touche finale,
nous avons utilisé du <a href="http://www.blogger.com/goog_2143803801">fromage Castelmagno</a><a href="http://cookisgood.blogspot.com/2011/10/gnocchi-au-castelmagno-dop-gnocchi-di.html"> qui restait de la recette précédente</a>,
n'hésitez pas à en mettre, si par hasard vous en avez (si non, le Parmigiano sera
parfait pour ce plat).<span lang="FR" style="background: none repeat scroll 0% 0% white;"><br /></span></span><span style="font-size: small;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdyDG9al-xm_7gavXO_Xd-MLJf0f5pFCcQ2goYrcwkc0iJrK1EHb82ba0LrUoZlsyi5Yes9H5l8dBqkks5yyvIWIOFFrpKlraSLKK1pza4dwWjB0UDunxt4dVKW-WPDLBCLXcSOa6Wbzg/s1600/risotto+alla+zucca+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdyDG9al-xm_7gavXO_Xd-MLJf0f5pFCcQ2goYrcwkc0iJrK1EHb82ba0LrUoZlsyi5Yes9H5l8dBqkks5yyvIWIOFFrpKlraSLKK1pza4dwWjB0UDunxt4dVKW-WPDLBCLXcSOa6Wbzg/s640/risotto+alla+zucca+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;">PRÉPARATION: 10 min </span></div>
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</div>
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<span style="font-size: small;">CUISSON: 40 minutes</span></div>
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</div>
<span style="font-size: small;">POUR: 4 personnes </span><br />
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<span style="font-size: small;">
<br /><b>
Ingrédients:</b></span></div>
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<span style="font-size: small;">400 gr de riz arborio<br />
600 gr de courge<br />
4 c à s d'huile d'olive<br />
2 c à s de beurre<br />
½ oignon<br />
1 lt de bouillon de légumes<br />
Parmesan râpé<br />
Sel et poivre<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Nettoyez la courge en enlevant l'écorce, coupez-le en cubes et hachez
l'oignon. Dans une casserole, mettez un peu d'huile et faites dorer la moitié de
l'oignon. Ajoutez la courge et laissez mijoter quelques minutes à feu doux, jusqu'à
ce qu'elle devienne souple. Mixez le tout afin d’obtenir une crème.<br />
<span style="font-size: large;"><b>2 </b></span>Séparément <a href="http://cookisgood.blogspot.com/2010/07/le-risotto.html">préparez le risotto</a>: faites revenir l'oignon dans l'huile restante,
ajoutez le riz et laissez-le griller quelques minutes. Versez le bouillon et
faites cuire vingt minutes, en remuant de temps avec une cuillère en bois. Quand
le riz est cuit, retirez du feu et incorporez le beurre et le parmesan. Servez avec la crème de potiron.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jsPuUt04LBrKXshCX3E05jYJuPrkQTAqVwOBVbddxzlWg3-dE8zeG5eGvvmVOVRESBrgphGS69AvlJ8rxIv2LQyzwjCsMIBnVKTTeJ-owsxi8vIytSAr1a3XAbq2_C6iDe4kDSqW7Ok5/s1600/risotto+alla+zucca+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jsPuUt04LBrKXshCX3E05jYJuPrkQTAqVwOBVbddxzlWg3-dE8zeG5eGvvmVOVRESBrgphGS69AvlJ8rxIv2LQyzwjCsMIBnVKTTeJ-owsxi8vIytSAr1a3XAbq2_C6iDe4kDSqW7Ok5/s320/risotto+alla+zucca+procedura+%2528Small%2529.jpg" width="320" /></a><span style="font-size: small;"><b> </b></span></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>RISOTTO ALLA ZUCCA</b></span></div>
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<br /></div>
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<span style="font-size: small;">Per inaugurare
in bellezza la <b>stagione della zucca </b>ecco cosa vi proponiamo... e non potete
dire di no a questo risotto! Per mantecare il riso abbiamo utilizzato del
C<a href="http://cookisgood.blogspot.com/2011/10/gnocchi-au-castelmagno-dop-gnocchi-di.html">astelmagno che ci restava dalla ricette precedente</a>, non esitate a metterlo se
per caso ne avete (se no il classico Parmigiano è perfetto). </span></div>
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<br /></div>
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</div>
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<span style="font-size: small;">PREPARAZIONE: 10 min<br />
COTTURA: 40 minuti<br />
PER: 4 persone</span></div>
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</div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
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</div>
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<span style="font-size: small;">400 gr di riso
arborio</span></div>
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</div>
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<span style="font-size: small;">600 gr di zucca</span></div>
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</div>
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<span style="font-size: small;">4 cucchiai
d’olio</span></div>
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</div>
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<span style="font-size: small;">2 cucchiai di
burro</span></div>
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</div>
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<span style="font-size: small;">½ cipolla</span></div>
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</div>
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<span style="font-size: small;">1 lt di brodo
vegetale</span></div>
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</div>
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<span style="font-size: small;">Parmigiano
grattuggiato (noi avevamo ancora del Castelmagno e abbiamo usato quello)</span></div>
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</div>
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<span style="font-size: small;">Sale e pepe</span></div>
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</div>
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<br /></div>
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</div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Pulite bene
la zucca togliendo la scorza e la parte molle interna, tagliatela a dadini e
tritate la cipolla. In una casseruola, mettete un filo d’olio e fate rosalare
la metà della cipolla. Aggiungete la zucca e fatela cuocere a fuoco lento
qualche minuto a fuoco lento, fino a farla diventare morbida. Passate nel mier
per ottenere uns crema.</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>A parte
<a href="http://cookisgood.blogspot.com/2010/07/le-risotto.html">preparate il risotto</a>: fate soffriggere la restante cipolla nell’olio,
aggiungete il riso e fatelo tostare. Sfumate con il brodo e fate cuocere une
ventina di minuti, mescolando di tanto in tanto con un cucchiaio di legno.
Quando il riso è cotto, toglietelo dal fuoco e mantecate con burro e
parmigiano. Servite in piatti fondi con la crema di zucca.</span></div>
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<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com32Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-87455477283114921542011-10-26T14:52:00.000+02:002011-10-26T14:55:36.945+02:00FLAN AUX POIRES, AMANDES ET CHOCOLAT (flan di pere, mandorle e cioccolato)<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Une autre bonne recette <b>rapide et savoureuse</b>. Nous avons utilisé des poires fraîches bien mûres, mais si ce n’est pas la
saison, vous pouvez prendre le poires en sirop. Une autre idée pour accompagner
cette belle tarte : faire une <b>sauce avec du chocolat noir </b>et de la crème
et la verser bien chaude sur le gâteau! Nous avons été raisonnables ... cette
fois-ci ;-)<span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
</span></span></div>
<div>
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOn7WAKVCvhwEqeDXDCzBTfeTjtyBPD6dGD6r-gc5myxVmE43bOASTBCNQjNns4zt3V1dHKMVOegQ7OZE6-BSpnhE1c0J2BRpK1m4_GAxeUJ-BF-slNRdt1-RlNnPsdkmNq4bv_-Y4rzY/s1600/flan+cioccolato+pere+mandorle+%2528Large%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOn7WAKVCvhwEqeDXDCzBTfeTjtyBPD6dGD6r-gc5myxVmE43bOASTBCNQjNns4zt3V1dHKMVOegQ7OZE6-BSpnhE1c0J2BRpK1m4_GAxeUJ-BF-slNRdt1-RlNnPsdkmNq4bv_-Y4rzY/s640/flan+cioccolato+pere+mandorle+%2528Large%2529.jpg" width="640" /></a><span style="font-size: small;">PRÉPARATION: 20 min </span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">CUISSON: 10 minutes</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">POUR: 4 personnes<br />
<br /><b>
Ingrédients:</b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 rouleau de pâte feuilletée<br />
4 poires bien mûres (ou 400 grammes de poires au sirop)<br />
50 g de beurre<br />
50 grammes de sucre<br />
2 œufs battus<br />
100 grammes d'amandes hachées (en poudre)<br />
2 c à s de cacao en poudre<br />
Quelques gouttes d'extrait de vanille<br />
Sucre glace<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Etalez la pâte et déposez-la dans un moule de 20 cm de diamètre. Pelez les
poires et coupez-les en 4, laissez-les tremper dans de l'eau et jus de citron pour
éviter qu’elles deviennent noires. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXheAG98ljtkgjg58AL-Oibi9tiVwKDPsnNagKysDUFQtryfkPUnD78jN2TgyS7eGifbO_9Xd7glPCReTPk58WBbMPFbsvv_TfDN2eHqcO-sTOBqh-BnXZ3eRSifBQ2ViPlLtzsyg2bp1/s1600/flan+cioccolato+pere+mandorle+procedura+1+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXheAG98ljtkgjg58AL-Oibi9tiVwKDPsnNagKysDUFQtryfkPUnD78jN2TgyS7eGifbO_9Xd7glPCReTPk58WBbMPFbsvv_TfDN2eHqcO-sTOBqh-BnXZ3eRSifBQ2ViPlLtzsyg2bp1/s320/flan+cioccolato+pere+mandorle+procedura+1+%2528Small%2529.jpg" width="320" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">
<span style="font-size: large;"><b>2 </b></span></span><span style="font-size: small;">Mélangez le beurre et le sucre, puis ajoutez
les oeufs. Ajoutez les amandes, la poudre de cacao et la vanille. </span><span style="font-size: small;">Versez la crème sur la pâte et disposez les poires sur le dessus. Faites
cuire au four préchauffé à 200 ° C pendant 30 minutes. Laissez refroidir puis
saupoudrez de sucre glace.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShFACSXaIBhyphenhyphenT31gE62x0PlrkqdV0r2iDXBLUezm5yE83zCcSxPuNHTY2x2Qb69NDKEph_ZUJyuxaFI9bQEIeZrXhmid7uQvgkQz3bOGywOkUUT1pAJ7DgdL5jORhF1-dS3qv-nt_-ZIZ/s1600/flan+cioccolato+pere+mandorle+procedura+2+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShFACSXaIBhyphenhyphenT31gE62x0PlrkqdV0r2iDXBLUezm5yE83zCcSxPuNHTY2x2Qb69NDKEph_ZUJyuxaFI9bQEIeZrXhmid7uQvgkQz3bOGywOkUUT1pAJ7DgdL5jORhF1-dS3qv-nt_-ZIZ/s320/flan+cioccolato+pere+mandorle+procedura+2+%2528Small%2529.jpg" width="320" /></a></div>
<div style="text-align: justify;">
</div>
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<span style="font-size: small;"><b>*****</b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>FLAN DI PERE E MANDORLE</b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Un’altra
ricettina <b>veloce e golosa</b>. Abbiamo utilizzato delle pere fresche belle mature,
ma se non è la stagione potete prendere quelle sciroppate. Un’altra idea per
accompagnare questo bel flan/crostata: <b>fare una salsina con cioccolato fondente
</b>e un pò di panna e verserla bella calda sulla torta! Noi siamo stati
ragionevoli... per quelsta volta ;-) </span></div>
<div style="text-align: justify;">
</div>
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<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;">PREPARAZIONE: 15 min<br />
COTTURA: 30 minuti<br />
PER: 6 persone</span></div>
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</div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 rotolo di
pasta sfoglia</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">4 pere coscia
belle mature (oppure 400 gr di pere sciroppate)</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">50 gr di burro</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">50 gr di
zucchero</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">2 uova,
sbattute</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">100 gr di
mandorle tritate</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">2 cucchiai di
cacao in polvere</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Poche gocce di
estratto di vaniglia</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Zucchero a velo</span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Stendete la
pasta e foderate una tortiera di 20 cm di diametro. Pelate e tagliate le pere
in 4, lasciatele in ammollo in acqua e limone per evitare che diventino nere. </span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;"><b>2 </b></span></span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Amalgamate il burro e lo zucchero, quindi unite le uova. Aggiungete le
mandorle, il cacao in polvere e la vaniglia. </span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Versate la
crema sulla pasta e disponetevi sopra le pere. Cuocete nel forno riscaldato a
200°C per 30 minuti. Lasciate raffredda</span>re quindi spolverizzate con lo zucchero
a velo.</span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com39Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-38041269668282514522011-10-20T14:22:00.000+02:002011-10-20T14:25:54.624+02:00GNOCCHI AU CASTELMAGNO DOP (gnocchi di patate al Castelmagno DOP)<!--[if gte mso 9]><xml>
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<span style="font-size: small;">Un <b>fromage typique du Piémont qui peut être apprécié en « solo » ou
«chaud»</b>, par exemple avec ces gnocchis qui vous feront littéralement lécher les
moustaches. Nous avons choisi un Castelmagno avec un affinage moyen pour avoir
fromage au goût délicat, mais épicé. Ils rappellent les <a href="http://cookisgood.blogspot.com/search?q=stracchino">gnocchi au Stracchino</a> d'il y a quelaue temps, une autre gourmandise. Depuis notre retour, nous redécouvrons les
<b>saveurs du territoire italien</b> et nous devons admettre que chaque fois nous avons
des belles surprises.<span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPZlraRKTxCzWFxcqftLd0vo2n4zmFEmVXb7Bw3_2idRLsVRKHamgStgjR2qaxw3YwBmRPrY3JKa48kUkgOSNu6h-JKdNF-ZmTvuJzyXF9fE3UcUe6uLYOARM7HLiZVSnCVWFnxBqw7gj/s1600/gnocchi+al+castelmagno+dop+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPZlraRKTxCzWFxcqftLd0vo2n4zmFEmVXb7Bw3_2idRLsVRKHamgStgjR2qaxw3YwBmRPrY3JKa48kUkgOSNu6h-JKdNF-ZmTvuJzyXF9fE3UcUe6uLYOARM7HLiZVSnCVWFnxBqw7gj/s640/gnocchi+al+castelmagno+dop+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;">PRÉPARATION: 5 min </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">CUISSON: 10 minutes</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">POUR: 4 personnes<br />
<br />
<b>Ingrédients:</b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 kg de gnocchis (nous sommes de gros gourmands et on a mis una dose d'abondante
;-)<br />
100 grammes de fromage râpé Castelmagno<br />
1 ½ tasse de lait ou de crème<br />
Sel et poivre<br />
<br />
<span style="font-size: large;"><b>1 </b></span>Râpez le fromage dans un bol en verre, ajoutez le lait ou la crème et mélangez
bien. Faites fondre au bain-marie, le mélange et versez-le dans une grande casserole
allant au feu par la suite. <br />
<span style="font-size: large;"><b>2 </b></span>Pendant ce temps, faites cuire les gnocchis avec de
l'eau salée. Égouttez et mettez dans la
casserole avec la sauce au Castelmagno. Mélangez bien, faites sauter quelques
minutes de plus et servez avec un peu de poivre fraîchement moulu.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQ9qAxRAHSorq3oLnFz0b0-vkxloBExtZa-w4-m_JLSNciRtRP8Vg-hciI8oKFgb4LdazrUTkGZ0v08m2V0YetiubDJYxI3oH-7K3BV8q-40BGCkyMgy-F_hlswTAxkR7M1cTuEDJJBpg/s1600/gnocchi+al+castelmagno+dop+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQ9qAxRAHSorq3oLnFz0b0-vkxloBExtZa-w4-m_JLSNciRtRP8Vg-hciI8oKFgb4LdazrUTkGZ0v08m2V0YetiubDJYxI3oH-7K3BV8q-40BGCkyMgy-F_hlswTAxkR7M1cTuEDJJBpg/s320/gnocchi+al+castelmagno+dop+procedura+%2528Small%2529.jpg" width="320" /></a></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>*****</b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>GNOCCHI DI PATATE AL CASTELMAGNO DOP</b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Un <b>formaggio
tipico piemontese che si apprezza da solo o “caldo”</b>, per esempio con questi
gnocchi che vi faranno letteralmente leccare i baffi. Noi abbiamo scelto un
Castelmagno con una stagionatura media, per avere un formaggio dal gusto
delicato ma comunque piccantino. Ci ricordano gli <a href="http://cookisgood.blogspot.com/search?q=stracchino">gnocchi con lo Stracchino</a> di qualche tempo fa, anche loro una bontà. Da quando siamo tornati riscopriamo i <b>sapori
del territorio italiano </b>e dobbiamo ammettere che ogni volta abbiamo delle sorprese
fantastiche. </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;">PREPARAZIONE: 5 min<br />
COTTURA: 10 minuti<br />
PER: 4 persone</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>Ingredienti: </b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 kg di gnocchi
di patate (noi siamo dei mangioni e facciamo le dosi abbondanti ;-)</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">100 gr di
Castelmagno stagionato grattuggiato</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 ½ bicchiere
di latte o panna liquida</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Sale e pepe</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
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</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Grattuggiate
il formaggio in un recipiente di vetro, aggiungete il latte o la panna e
mescolate bene. Fate sciogliere bene a bagno maria il composto e versatelo in
una padella capiente.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Nel frattempo
fate cuochere gli gnocchi con abbondante acqua salata. Scolateli e metteteli
nella padella con la salsina al Castelmagno. Amalgamate bene, fate saltare
ancora qualche minuto e servite con un pò di pepe macinato fresco.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com26Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-54595217039590104262011-10-07T15:59:00.003+02:002011-10-07T16:04:26.047+02:00Umberto I: CREME DE RIZ A LA VANILLE, AVEC BISCUIT CROQUANT AUX NOISETTES, SAUCE AU 2 CHOCOLATS (crema di riso alla vaniglia, con croccantini alla nocciola, salsina ai 2 cioccolati)<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Explosion de gourmandise (et de calories;-)) mais qui valent vraiment la
peine, <b>chaque cuillère occasionnant des cris du coeur! </b>Nous avons mis la sauce
au chocolat noir et celle à base de chocolat blanc, mais pour être honnêtes, nous
vous conseillons de l'essayer sans la sauce au chocolat blanc. Nous en avons encore
quelques verrines, mais elles ne dureront pas longtemps ... Nous avons utilisé
les <a href="http://www.biscottificioroero.com/web/dettaglio.asp?ID=16">biscuits aux noisettes du Piémont et blancs d’oeuf</a>, <b>qui restent croquants
dans la crème, même le lendemain</b> (important pour une expérience complète de
gourmand!)</span></span></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyPkYphShJUW8m7IDbltWXuXVYA26y3mJlR-dczoWrpRx4is8p26ZUphGOfq_bBAiB13MoxwkBLxgvSx5Pq7lXwh29MMh1ZhgRewp6LCVUuoS_XlZ6g0XQdd6j6wKeFXDaCX6ilq74_Ef/s1600/123.+umberto+1+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyPkYphShJUW8m7IDbltWXuXVYA26y3mJlR-dczoWrpRx4is8p26ZUphGOfq_bBAiB13MoxwkBLxgvSx5Pq7lXwh29MMh1ZhgRewp6LCVUuoS_XlZ6g0XQdd6j6wKeFXDaCX6ilq74_Ef/s640/123.+umberto+1+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";"><span lang="FR"></span>PRÉPARATION: 1h15 min</span></span></div>
<div style="text-align: justify;">
</div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">CUISSON: 0 min</span><span lang="FR" style="font-family: "Times New Roman","serif";"></span></span></div>
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</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">POUR: 12 personnes </span><span lang="FR" style="font-family: "Times New Roman","serif";"></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
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<span style="font-size: small;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Ingrédients:</span></b><span class="longtext"><span lang="FR" style="background: none repeat scroll 0% 0% white;"> </span></span><span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">200 g de biscuits croquants aux
noisettes du<a href="http://www.biscottificioroero.com/web/"> Biscottificio Roero</a> <br />
<b>Ingrédients pour la crème de riz à la
vanille:</b> <br />
500 grammes de lait frais entier <br />
75 grammes de riz type "Roma" <br />
½ gousse de vanille <br />
1 zeste de citron<br />
Sel <br />
10 g de gélatine <br />
120 g de sucre <br />
50 g d'eau <br />
120 g de jaunes d'œufs (n.6) <br />
350 de crème fouettée <br />
<b>Ingrédients pour la sauce au chocolat noir: </b><br />
100 ml de crème fraîche <br />
130 grammes de chocolat noir <br />
<b>Ingrédients pour la sauce au chocolat blanc (facultatif): </b><br />
100 ml de crème fraîche <br />
150 grammes de chocolat blanc <br />
<br />
<span style="font-size: large;"><b>1 </b></span>Pour la crème de riz à la vanille : dans une casserole, faites cuire le
riz dans le lait à feu doux, les grains de la gousse de vanille, le zeste de
citron et une pincée de sel. Terminez la cuisson jusqu'à avoir une consistance
crémeuse. A ce stade, retirez de la poêle et placez dans un grand récipient.
Quand le riz est encore chaud, ajoutez la gélatine, préalablement trempée dans
de l'eau froide et laissez-la se dissoudre dans le riz. Ensuite, retirez le
zeste de citron. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSlfaIgk1T0UzOyLel2pGl1B5fr2W_su1RyiZ9HxB3fJBAWgNST9Zs7CK1flbP0hwr3Lx6lZG45oG5iFMaonocziZVY_ji0TaZUZT77rSiDZAHd9Ntke5QKxgHc5P7ZKbm-Wbs7VSW9Ac/s1600/123.+umberto+1+procedure+1+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSlfaIgk1T0UzOyLel2pGl1B5fr2W_su1RyiZ9HxB3fJBAWgNST9Zs7CK1flbP0hwr3Lx6lZG45oG5iFMaonocziZVY_ji0TaZUZT77rSiDZAHd9Ntke5QKxgHc5P7ZKbm-Wbs7VSW9Ac/s320/123.+umberto+1+procedure+1+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">
<span style="font-size: large;"><b>2 </b></span>Séparément, faites bouillir le sucre avec l'eau jusqu'à 120°C et versez-le à
fil sur les jaunes d'oeuf. Fouettez l'oeuf à l'aide d'un batteur électrique
jusqu'à quadrupler le volume. Dans un autre bol, fouettez la crème. Puis,
ajoutez ajoutez le riz quand il est froid ; maintenant montz le jaune
d'oeuf, la crème fouettée et mélangez les ingrédients </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR-86dO9TnnOqw0skDNIqtlng8CQCW1ak3i9XM1QvHYOdoujQJqkBOxzUGmpzkNl47P-UMPmnlwWgPMMbQjli6yBxRPBCoGR0_tEOOgSOHorBf-2QSjwD1MzumpjNbOKUjTPWKprttdkD/s1600/123.+umberto+1+procedure+2+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR-86dO9TnnOqw0skDNIqtlng8CQCW1ak3i9XM1QvHYOdoujQJqkBOxzUGmpzkNl47P-UMPmnlwWgPMMbQjli6yBxRPBCoGR0_tEOOgSOHorBf-2QSjwD1MzumpjNbOKUjTPWKprttdkD/s320/123.+umberto+1+procedure+2+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">
<span style="font-size: large;"><b>3 </b></span>Pour les deux sauces au chocolat: Faire chauffer la bonne quantité de crème à
70 ° C et verser dans un bol contenant le chocolat râpé. Emulsionnez l'ensemble
à l'aide d'une cuillère en bois. Réservez à température ambiante ou réfrigéré à
+4 ° C. <br />
<span style="font-size: large;"><b>4 </b></span>Pour préparer les verrines: Mettez sur le fond de chaque tasse, grossièrement
brisés, des morceaux de biscuits. Remplissez la moitié avec l'aide d'une poche
à douille avec la crème de Riz. A l'aide d'une cuillère à café, marbrez de
chocolat blanc et noir. Déposez une autre couche de morceaux de biscuits,
finissez le verre avec la crème de riz et les deux sauces au chocolat.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOGOD6dnMcSdmt6M2lTyJ4lZfrGc5C0yyWpadWUfczBaKiv9niPf7U-Ir4ztN_AUSzxXTICeakLsC16aWe5Ow32bKy0xQzonNl8K7tjSZjMndIiSFrcY02d8TowgXNC7sSTtV0qRmrwrZ/s1600/123.+umberto+1+procedure+3+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOGOD6dnMcSdmt6M2lTyJ4lZfrGc5C0yyWpadWUfczBaKiv9niPf7U-Ir4ztN_AUSzxXTICeakLsC16aWe5Ow32bKy0xQzonNl8K7tjSZjMndIiSFrcY02d8TowgXNC7sSTtV0qRmrwrZ/s320/123.+umberto+1+procedure+3+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";"></span></span></div>
<div style="text-align: justify;">
</div>
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<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">*****</span></b><span style="font-family: "Times New Roman","serif";"></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">CREMA DI RISO
ALLA VANIGLIA CON BISCOTTO CROCCANTE ALLE NOCCIOLE, SALSINA AI DUE CIOCCOLATI </span></b></span></div>
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<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Esplosione di
golosità (e calorie ;-)) ma che ne valgono davvero la pena, strepitosa. Attenzione:
<b>ogni cucchiaiata comporta grida di ghiottoneria!</b> Noi abbiamo messo sia la
salsina al cioccolato fondante che quella al cioccolato bianco, ma a dirla
tutta, vi consigliamo di provare senza quella al cioccolato bianco. Insomma, ne
abbiamo ancora qualche coppetta, ma non dureranno molto... Abbiamo utilizzato
dei c<a href="http://www.biscottificioroero.com/web/dettaglio.asp?ID=16">roccantini alle nocciole del Piemonte e albumi</a>, che <b>restano croccanti nella
crema anche il giorno successivo</b> (importante per un’esperienza completa di
goloso DOCG)</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">PREPARAZIONE: 1h15 min</span><span style="font-family: "Times New Roman","serif";"><br />
</span><span style="font-family: "Trebuchet MS","sans-serif";">COTTURA: 0 minuti</span><span style="font-family: "Times New Roman","serif";"><br />
</span><span style="font-family: "Trebuchet MS","sans-serif";">PER: 12 persone</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">Ingredienti:</span></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">200 gr di croccantini alla nocciola del <a href="http://www.biscottificioroero.com/web/">Biscottificio Roero</a></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">Ingredienti per la crema di riso e vaniglia: </span></b><span style="font-family: "Times New Roman","serif";"></span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">500 gr di latte
fresco intero</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">75 gr di riso tipo
“Roma”</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">½ baccello di
vaniglia</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Scorza di 1
limone Costa d’Amalfi</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Sale</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">10 gr di
gelatina</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">120 gr di
zucchero</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">50 gr di acqua</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">120 gr di
tuorlo d’uovo (n.6)</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">350 di panna
semimontata</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">Ingredienti per
la salsina al cioccolato fondente:</span></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">100 ml di panna
fresca</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">130 gr di
cioccolato fondente</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">Ingredienti per la salsina al cioccolato bianco (facoltativa):</span></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">100 ml di panna
fresca</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">150 gr di
cioccolato bianco</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"><b>1 </b></span>Per la crema
di riso alla vaniglia: in un pentolino fate cuocere a fuoco lento il riso nel
latte, i semini ricavati dal baccello di vaniglia, la buccia di limone e un
pizzico di sale. Ultimate la cottura fino ad ottenere una consistenza cremosa.
A questo punto toglietelo dalla pentola e mettetelo in un contenitore capiente.
Quando il riso è ancora bollente, aggiungete la gelatina, precedentemente
ammollata in acqua fredda, e fatela sciogliere nel riso. Poi eliminate la
buccia di limone.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"><b>2 </b></span>A parte, fate
bollire lo zucchero con l’acqua fino a 120°C e in una ciotola versatelo a filo
sul tuorlo d’uovo. Montate il tuorlo con l’aiuto di una frusta elettrica fino a
quadruplicarne il volume. In un altro recipiente semimontate la panna. Quindi
unite al riso ormai freddo il tuorlo d’uovo montato, la panna semimontata e
amalgamate bene gli ingredienti</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"><b>3 </b></span>Per le due
salsine al cioccolato: Fate riscaldare per ognuna la giusta quantità di panna
fino a 70°C e versatela in una ciotola contenente il tipo di cioccolato
tagliuzzato. Emulsionate il tutto con l’aiuto di un cucchiaio di legno.
Conservate a temperatura ambiente o in frigorifero a +4°C.</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"><b>4 </b></span>Per preparare
i bicchierini: Adagiate sul fondo di ogni bicchiere dei biscotti croccanti
spezzati grossolanamente. Riempite la metà, con l’aiuto di un sacchetto da
pasticceria, con la crema di rico. Aiutandovi con un cucchiaino variegate con
dei fili di cioccolato bianco e fondente. Disponete altri biscotti croccanti e
ultimate il bicchiere con la crema di riso e latra glassa al cioccolato.</span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com27Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-30785886033439499592011-10-04T12:32:00.003+02:002011-10-04T12:38:15.886+02:00CREME DE POIS CHICHES AU ROMARIN, AVEC MORUE AU LAIT (cema di ceci al rosmarino, con baccalà al latte)<!--[if gte mso 9]><xml>
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<span style="font-size: small;">Définitivement une recette à classer parmi les BEST OF, une i<b>dée originale
pour préparer la morue salée</b> et, croyez-nous, un véritable délice, une
gourmandise. De plus, avec l'<b>automne </b>qui arrive (même si les températures sont
encore estivales), c'est vraiment un plat réconfortant et sain. Dans la photo, vous voyez la crème tout autour du poisson? C'est la crème de lait...WOW, trop bon!<span class="longtext"><span lang="FR" style="background: none repeat scroll 0% 0% white;"> </span></span><span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
</span></span></div>
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<span style="font-size: small;"><span lang="FR" style="background: none repeat scroll 0% 0% white;">
</span></span></div>
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<span style="font-size: small;">PRÉPARATION: 15 min (+ 2 à 3
jrs pour tremper la morue salée)</span></div>
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<span style="font-size: small;">CUISSON: 50 minutes</span></div>
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<span style="font-size: small;">POUR: 4 personnes<br />
<br />
<b>Ingrédients:</b></span></div>
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<span style="font-size: small;">800 gr de morue salée<br />
500 gr de pois chiches prêts à l’emploi <br />
750 ml de lait <br />
1 oignon <br />
Romarin<br />
Bouillon de légumes (nous avons utilisé du bouillon prêt à l’emploi) <br />
1 bouquet de persil, haché <br />
Huile d’olive extra vierge <br />
Sel</span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Mettez la morue à tremper dans l’eau pendant 2 à 3 jours, en changeant
l'eau 3 fois par jour. <br />
<span style="font-size: large;"><b>2 </b></span>Hachez finement l'oignon et faites la revenir doucement dans une poêle avec
l'huile. Ajoutez les pois chiches, une louche de bouillon, parfumez avec le
romarin, le sel et faites cuire pendant 20 minutes. Après le temps de cuisson, mixez
le tout. Réservez. <span style="font-size: large;"><b> </b></span></span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Entre-temps, enlevez la peau à la morue, enlevez les arrêtes et coupez la en
cubes assez large. Déposez la dans une casserole, ajoutez le lait, mettez sur
le feu et laissez mijoter pendant 30 minutes, en ajoutant un peu d'eau si
nécessaire. <br />
<span style="font-size: large;"><b>4 </b></span>Après le temps de cuisson, égouttez la morue avec une écumoire et réservez.
Augmentez le feu et laissez sécher le lait, jusqu'à obtention d’une crème. Mettez
la sauce au pois chiches dans un plat de service, garnissez avec des cubes de
morue et complétez avec la crème de lait. Saupoudrez de persil haché, assaisonnez
avec un filet d'huile d'olive et servez. Ce plat peut
être servi le lendemain légèrement réchauffé.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sVZMX80cYP6hejWPZFlSH7I7tz58art86nEGd7acQx5huaN3eWpGqDTh0VVSWgZvrX19WkL0HsDHm42QeibmO2YBbsnqqWTYvof_MAOrLhjyMhB5jmgD4CRMqTjXlM8k3Knbz7q8RxWQ/s1600/crema+di+ceci+e+baccala+procedura+2+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sVZMX80cYP6hejWPZFlSH7I7tz58art86nEGd7acQx5huaN3eWpGqDTh0VVSWgZvrX19WkL0HsDHm42QeibmO2YBbsnqqWTYvof_MAOrLhjyMhB5jmgD4CRMqTjXlM8k3Knbz7q8RxWQ/s320/crema+di+ceci+e+baccala+procedura+2+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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</div>
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<span style="font-size: small;"><b>CREMA DI CECI AL ROSMARINO CON BACCALA AL LATTE</b></span></div>
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<span style="font-size: small;">Decisamente una
ricetta da classificare tra i BEST OF, <b>un’idea originale per preparare il
baccalà</b> e, credeteci, deliziosa, una golosità. Per di più con l’<b>autunno </b>che arriva
(anche se per ora le temperature sono ancora piuttosto estive), è davvero un
piatto riconfortante e salutare. Sulla foto, la vedete la salsina intorno al pesce? E' la crema di latte...WOW, troppo buona! </span></div>
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<br /></div>
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</div>
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<span style="font-size: small;">PREPARAZIONE: 15 min (+ 2-3 gg per l’ammollo del baccalà)<br />
COTTURA: 50 minuti<br />
PER: 4 persone</span></div>
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<span style="font-size: small;"><b>Ingredienti: </b></span></div>
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</div>
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<span style="font-size: small;">800 gr di
baccalà</span></div>
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</div>
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<span style="font-size: small;">500 gr di ceci
già lessati</span></div>
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</div>
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<span style="font-size: small;">750 ml di latte</span></div>
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</div>
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<span style="font-size: small;">1 cipolla</span></div>
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</div>
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<span style="font-size: small;">Rosmarino</span></div>
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</div>
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<span style="font-size: small;">Brodo vegetale
(noi abbiamo usato un dado)</span></div>
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</div>
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<span style="font-size: small;">1 ciuffo di
prezzemolo tritato</span></div>
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</div>
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<span style="font-size: small;">Olio evo</span></div>
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</div>
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<span style="font-size: small;">sale</span></div>
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</div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Mettete il
baccalà in ammollo per 2 – 3 giorni, cambiando l’acqua 3 volte al giorno. </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Tagliate
finemente la cipolla e fatela appassire dolcemente in una padella con l’olio.
Aggiungete i ceci, qualche mestolo di brodo, profumate con il rosmarino,
aggiustate di sale e fate cuocere per 20 minuti circa. Trascorso il tempo di
cottura, raccogliete nel bicchiere del mixer e frullate. Tenete da parte.</span></div>
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</div>
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<span style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Nel frattempo
spellate, spinate e tagliate a cubetti piuttosto grossi il baccalà.
Raccoglietelo in una pentola, aggiungete il latte, mettete sul fuoco e lasciate
sobbollire per almeno 30 minuti, aggiungendo poca acqua, se necessario.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;"><b>4 </b></span>Trascorso il
tempo di cottura, scolate il baccalà con l’aiuto di una schiumarola e tenete da
parte. Alzate la fiamma e fate asciugare il latte, fino ad ottenere une crema.
Impiattate la crema di ceci, guarnite con i cubotti di baccalà e completate con
la salsa. Spolverizzate con il prezzemolo tritato, condite con un filo d’olio a
crudo e servite. Questo piatto può anche essere servito il giorno successivo
leggermente risca</span>ldato.</span></div>
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C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com34Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-47716107333027357822011-09-25T18:08:00.000+02:002011-09-25T18:08:00.532+02:00Le gateau des 30G : à LA CREME, CHOCOLAT ET ORANGES (il dolce dei 30G : alla panna, cioccolato e arance)<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span></span></span></b><span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS",sans-serif;">Que dire ? Ce superbe gâteau était <b>une surprise pour mes 30 ans </b>:
un chef-d’œuvre préparé avec amour. Très-très-très gourmand et très beau.
Merci ! Je dois avouer que pour une fois, <b>c’était un vrai plaisir de ne
faire que la dégustation</b> et non la préparation !!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic58p38tKNiIzZZoeWkPJ83NrDJb_aI6UfSa8PBObXBuRp3fNhQjdU9jtKzjzuHLAN1jje8uwZJYZIoblLgLYztUp6t0CN4lAf8VRmAwy7Xs9sVwWo4FcEj7C6Zn0lmckd414GSRDDkXkm/s1600/torta+cioccolat+panna+arancia+2+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic58p38tKNiIzZZoeWkPJ83NrDJb_aI6UfSa8PBObXBuRp3fNhQjdU9jtKzjzuHLAN1jje8uwZJYZIoblLgLYztUp6t0CN4lAf8VRmAwy7Xs9sVwWo4FcEj7C6Zn0lmckd414GSRDDkXkm/s640/torta+cioccolat+panna+arancia+2+%2528Medium%2529.jpg" width="460" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">PRÉPARATION: 1h15 min (+ une
nuit de repos)</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">CUISSON: 30-35 minutes</span><span lang="FR"></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">POUR: 8-10 personnes </span><span lang="FR"></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span lang="FR">Ingrédients pour la </span></b><span lang="FR"><b>génoise</b><b> :</b> <br />
75 g de farine blanche <br />
90 g de beurre <br />
75 g de sucre <br />
30 grammes d'amidon (fécule de pommes de terre)<br />
7 jaunes d'œufs, 5 blancs d'œufs <br />
20 g de poudre de cacao non sucré <br />
2 c à c de poudre à pâte </span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"><br />
<b>Ingrédients pour la crème au chocolat: </b><br />
500 ml de crème fraîche <br />
150 g de chocolat noir </span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"><b><br />
Ingrédients pour la sauce: </b><br />
250 ml de crème fraîche <br />
40 ml de Grand Marnier <br />
25 g de sucre <br />
25 ml d'eau, 3 oranges <br />
1 sachet de sucre vanillé </span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"><br />
<b>Ingrédients pour la décoration: </b><br />
12 biscuits au chocolat <br />
2 c à s de cacao en poudre <br />
1 c à s de sucre vanillé <br />
<br />
<span style="font-size: large;"><b>1 </b></span>Faites bouillir la crème et faites fondre le chocolat, puis mèlangez et
laissez au réfrigérateur pendant une nuit. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknTJiGhtHca7NyfMBsElrmWbqMdOKNv5w5T3D-qU2LXwfR_oBIrvMDYqIhuC_upR3g1QUNqu10BVBNnvlRC4p4V9y6x2F3U2G88IUpU1d5oyel8wd575KOGUEdmNwbTkmKjZ4dFaomDyw/s1600/torta+cioccolat+panna+arancia+procedura+0+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknTJiGhtHca7NyfMBsElrmWbqMdOKNv5w5T3D-qU2LXwfR_oBIrvMDYqIhuC_upR3g1QUNqu10BVBNnvlRC4p4V9y6x2F3U2G88IUpU1d5oyel8wd575KOGUEdmNwbTkmKjZ4dFaomDyw/s320/torta+cioccolat+panna+arancia+procedura+0+%2528Small%2529.jpg" width="320" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"><br />
<span style="font-size: large;"><b>2 </b></span>Mélangez les jaunes d'œufs avec 75 grammes de sucre. Fouettez les blancs
d'oeufs avec le sucre restant et incorporez au mélange de jaunes d'oeuf.
Mélangez la farine avec l’amidon, la levure et le cacao, puis tamisez le
mélange d'oeufs et versez le beurre fondu. Cuisez au four pendant 30-35 minutes
à 175 ° C, laissez refroidir et coupez en 3 disques.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I5BxI08aFIkfYZv46MeZBPCzqfTyR8Y-kvbrqQZ5TRsnemSyTyNmDrVInPE9MM2fuZfKDHgM0a4yAQHlOcKuxDENWyCBcFB-SbI9GTy9WWwdhWroAq_c16tcb1y7rrbEsKHqJBO2utDN/s1600/torta+cioccolat+panna+arancia+procedura+1+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I5BxI08aFIkfYZv46MeZBPCzqfTyR8Y-kvbrqQZ5TRsnemSyTyNmDrVInPE9MM2fuZfKDHgM0a4yAQHlOcKuxDENWyCBcFB-SbI9GTy9WWwdhWroAq_c16tcb1y7rrbEsKHqJBO2utDN/s320/torta+cioccolat+panna+arancia+procedura+1+%2528Small%2529.jpg" width="320" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR"> <br />
<span style="font-size: large;"><b>3 </b></span>Pelez les oranges et épluchez les gousses, puis coupez-les en morceaux.
Faites bouillir le sucre avec l'eau: ajoutez l'orange et le Grand Marnier.
Égouttez les morceaux d'orange et ajoutez-les à la crème fouettée avec le sucre
vanillé.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b5G0IO_BAy3WpY7Nk84IyXFVsKLWiS_Nl6BViARxaQixutJ1lpOGMunmc_eb1NoAl0PGKTB2J6ykEEDr3QL016KIuxOWh8pfxcDPMPChXeyGt182cyvHcWgI0_TYDs9UqMqajypLKYcr/s1600/torta+cioccolat+panna+arancia+procedura+2+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b5G0IO_BAy3WpY7Nk84IyXFVsKLWiS_Nl6BViARxaQixutJ1lpOGMunmc_eb1NoAl0PGKTB2J6ykEEDr3QL016KIuxOWh8pfxcDPMPChXeyGt182cyvHcWgI0_TYDs9UqMqajypLKYcr/s320/torta+cioccolat+panna+arancia+procedura+2+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span lang="FR"> <br />
<span style="font-size: large;"><b>4 </b></span>Mettez le disque inférieur sur un plat, mouillez avec la moitié de la sauce
avec le Grand Marnier et étalez la moitié du mélange de crème. Couvrez avec le
deuxième disque, répétez l’opération et couvrez avec le dernier disque de pâte.</span></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR">
<br />
<span style="font-size: large;"><b>5 </b></span>Fouettez la crème avec le chocolat: étalez sur le gâteau. Décorez la surface
avec une cuillère en formant des vagues, et le bord du gâteau avec les
biscuits. Saupoudrez de sucre glace et de cacao : servez.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2EJKWAvhU_vtkE4wyCVmWiup9OvNW_WUfvUAohOi6TYpMxePcfO9dfNYcLUJ9xeSE1_2ZvXjkplA_1PbXdri7Wi33vriK09HfN0uxdV_5HeyqzFwsFYHHwWZIiFv6Lovxk6HxmoNHPpG/s1600/torta+cioccolat+panna+arancia+procedura+3+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2EJKWAvhU_vtkE4wyCVmWiup9OvNW_WUfvUAohOi6TYpMxePcfO9dfNYcLUJ9xeSE1_2ZvXjkplA_1PbXdri7Wi33vriK09HfN0uxdV_5HeyqzFwsFYHHwWZIiFv6Lovxk6HxmoNHPpG/s320/torta+cioccolat+panna+arancia+procedura+3+%2528Small%2529.jpg" width="320" /></a></div>
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<br /></div>
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</div>
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<span style="font-size: small;"><b><span>*****</span></b><span></span></span></div>
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</div>
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<span style="font-size: small;"><b><span>IL DOLCE DEI
30G: TORTA PANNA, CIOCCOLATO E ARANCE </span></b></span></div>
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</div>
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<span style="font-size: small;"><span>Che dire? Questo
fantastico dolce è stato <b>una sorpresa per i miei 30 anni:</b> preparato con amoreMolto
molto goloso e molto bello. Grazie! Devo ammettere che per una volta è stato <b>un
vero piacere occuparsi solo della degustazione </b>e non della preparazione!!</span></span></div>
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</div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>PREPARAZIONE: 1h15 min (+ una notte di riposo)</span><span><br />
</span><span>COTTURA: 30-35 minuti</span><span><br />
</span><span>PER: 8-10 persone</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><b><span>Ingredienti per la base: </span></b><span></span></span></div>
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</div>
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<span style="font-size: small;"><span>75 gr di farina
bianca “00”</span></span></div>
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</div>
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<span style="font-size: small;"><span>90 gr di burro</span></span></div>
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</div>
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<span style="font-size: small;"><span>75 gr di
zucchero</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>30 gr di amido</span></span></div>
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</div>
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<span style="font-size: small;"><span>7 tourli, 5
albumi</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>20 gr di cacao
amaro</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>2 cucchiaini di
lievito in polvere</span></span></div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><b><span>Ingredienti per
la panna al cioccolato:</span></b></span></div>
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</div>
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<span style="font-size: small;"><span>500 ml di panna
fresca</span></span></div>
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</div>
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<span style="font-size: small;"><span>150 gr di
cioccolato fondente</span></span></div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><b><span>Ingredienti per la salsa:</span></b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>250 ml di panna
fresca</span></span></div>
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</div>
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<span style="font-size: small;"><span>40 ml di Grand
Marnier</span></span></div>
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</div>
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<span style="font-size: small;"><span>25 gr di
zucchero</span></span></div>
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</div>
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<span style="font-size: small;"><span>25 ml d’acqua,
3 arance</span></span></div>
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</div>
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<span style="font-size: small;"><span>1 bustina di
zucchero vanigliato</span></span></div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><b><span>Ingredienti per decorare:</span></b></span></div>
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</div>
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<span style="font-size: small;"><span>12 biscotti al
cioccolato</span></span></div>
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</div>
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<span style="font-size: small;"><span>2 cucchiai di
cacao in polvere</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span>1 cucchiaio di
zucchero a velo</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;"><span><span style="font-size: large;"><b>1 </b></span>Portate a
ebollizione la panna e sciogliete il cioccolato, poi frullate e lasciate in
frigorifero per 1 notte.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>2 </b></span>Mescolate i
tuorli con 75 gr di zucchero. Montate gli albumi con il resto delle zucchero e
incorporateli al composto di tuorli. Mescolate la farina con l’amido, il
lievito e il cacao, poi setacciate sul composto di uova e versate il burro
fuso. Infornate per 30-35 minuti a 175°C, lasciate raffreddare e ricavate 3
dischi.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>3 </b></span>Sbucciate le
arance e pelate a vivo gli spicchi, poi tagliateli a pezzetti. Portate a
ebollizione lo zucchero con l’acqua: aggiungete l’arancia e il Grand Marnier.
Scolate i pezzettini di arancia e uniteli alla panna montata con lo zucchero
vanigliato.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>4 </b></span>Mettete il
disco inferiore su un piatto, bagnatelo con metà della salsa al Grand Marnier e
spalmatelo con metà del composto di panna. Coprite con il secondo disco,
ripetete l’operazione di prima e coprite con l’ultimo disco di pasta.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span><span style="font-size: large;"><b>5 </b></span>Montate la
panna al cioccolato: spalmatela sulla torta. Decorate la superficie con un
cucchiaio formando delle onde, e il bordo della torta con i biscotti.
Cospargete con lo zucchero a velo e cacao: servite.</span></span></div>
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<br /></div>
C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com31Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-88451924183776888122011-09-22T16:35:00.003+02:002011-09-22T16:38:00.469+02:00BOULETTES AUX SARDINES FRAICHES (polpettine alle alici)<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Ah les sardines, on y pense souvent mais <b>on ne sait jamais trop comment les préparer</b>. Avec cette recette simple et efficace, tout le monde s'arrachera vos boulettes. <a href="http://cookisgood.blogspot.com/2011/09/paccheri-aux-sardines-fraiches-et.html">ici aussi</a>, une autre idée de recettes avec les anchois.<b><br /></b></span></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcEGHQVsCnMb1lp7od_QLt8M-Or8KPefB8aKozunAwGdMkBobLL-DmFmaTEoq4cIUQg_5kVQItz1rqggnxlsxT9v9sQyBwy2ppggazgqZzC_PE5zi9oBv-nq-jEgL07L-LSh1pPYnV-tO/s1600/Polpette+di+alicci+3+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcEGHQVsCnMb1lp7od_QLt8M-Or8KPefB8aKozunAwGdMkBobLL-DmFmaTEoq4cIUQg_5kVQItz1rqggnxlsxT9v9sQyBwy2ppggazgqZzC_PE5zi9oBv-nq-jEgL07L-LSh1pPYnV-tO/s640/Polpette+di+alicci+3+%2528Medium%2529.jpg" width="459" /></a></div>
<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";"></span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
</span><br />
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;">PRÉPARATION: 20 min</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
</div>
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<span style="font-size: small;">CUISSON: 10 minutes</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">POUR: 6 personnes</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"> </span></div>
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span>ingrédients:</span></span></b><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">800 grammes de sardines fraiches</span></div>
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</div>
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<span style="font-size: small;">1 œuf</span></div>
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</div>
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<span style="font-size: small;">40 g de farine</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-size: small;">50 g de parmesan</span></div>
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</div>
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<span style="font-size: small;">2 citrons</span></div>
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</div>
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<span style="font-size: small;">persil</span></div>
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</div>
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<span style="font-size: small;">Sel et poivre</span></div>
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</div>
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<span style="font-size: small;">L'huile de graines d'arachide pour la friture</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>1</b></span> Nettoyez les sardines, lavez-les (eau salée) et
hachez-les finement avec un couteau ou à l’aide d'un mortier, ajoutez l'œuf, la
farine, le parmesan et le persil, puis assaisonnez avec sel et poivre.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;"><b>2 </b></span>Formulez des boules avec vos mains, faites-les frire
dans l'huile chaude, quand ils sont dorés, égouttez-les et les laissez sécher
sur du papier absorbant. Disposez-les sur une assiette accompagnée de quartiers
de citron.</span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2Y_Nq0RFX_KFI1dLL_9zj_6PjKmf5TGmfmpwdIgyzj55m977q875aYlHEu_ivigs0rzRyI3PjWn4IFKuno49ohFv8wmiPDDpmeBiV6hvBJ1l02LekPNh7r4aBsXFm5CrjH_sWBuSkkCj/s1600/mosaique+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2Y_Nq0RFX_KFI1dLL_9zj_6PjKmf5TGmfmpwdIgyzj55m977q875aYlHEu_ivigs0rzRyI3PjWn4IFKuno49ohFv8wmiPDDpmeBiV6hvBJ1l02LekPNh7r4aBsXFm5CrjH_sWBuSkkCj/s320/mosaique+%2528Small%2529.jpg" width="320" /></a></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>*****</b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>POLPETTINE ALLE ALICI</b></span></div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span class="" id="result_box" lang="it"><span class="hps">Ah</span> le alici<span class="">,</span> <span class="hps">ci pensiamo</span> <span class="hps">spesso, ma</span> <span class="hps">non si sappiamo mai</span> <span class="hps">come prepararle</span><span class="">.</span> <span class="hps">Con</span> <span class="hps">questa ricetta</span> <span class="hps">semplice ed efficace</span><span>,</span> <span class="hps">tutti vorranno </span><span class="hps">assaggiare quese polpettine</span><span>.</span><a href="http://cookisgood.blogspot.com/2011/09/paccheri-aux-sardines-fraiches-et.html"> E qui</a><span>, un'altra</span> <span class="hps">idea di</span> <span class="hps">ricetta</span> <span class="hps">con le alici</span><span class="">.</span></span></span></div>
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<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;">
<span style="font-size: small;">PREPARAZIONE: 20 min<br />
COTTURA: 10 minuti<br />
PER: 6 persone</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b>Ingredienti: </b></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">800 gr di alici
fresche</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">1 uovo</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">40 gr di farina</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">50 gr di
Parmigiano</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">2 limoni</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Prezzemolo</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Sale e pepe</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;">Olio di semi di
arachidi per friggere</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Pulite bene le alici, lavatele (con acqua salata) e
tritatele finemente con il coltello o nel mortaio, unitevi l’uovo, la farina,
il parmigiano e il prezzemolo, infine aggiustate di sale e pepe.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;"><b>2</b> </span>Formate delle polpettine con le mani, che friggerete in olio caldo, quando
saranno ben dorate, scolatele e fatele asciugare su fogli di carta assorbente<span class="apple-style-span">.
Sistematele sul piatto da portata accompagnate da spicchi di limone. </span></span></div>
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<br /></div>
C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com11Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-22255717704527364772011-09-18T14:52:00.002+02:002011-09-18T15:17:02.781+02:00COOK IS GOOD PREND L'AIR (cook is good fa 4 passi) : CHEESE Slowfood<br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;"><span class="apple-style-span">Cook is Good prend l'air... escapade journalière à Bra,
dans le Piémont, pour l'<b style="color: #660000;">événement dédié au fromage (et pas seulement)
"Cheese" de Slowfood</b>, un véritable régal. P.S. Saviez-vous que
Slowfood est justement né à Bra ? Quelques photos pour vous mettre
dans l'ambiance, sur <a href="http://www.facebook.com/media/set/?set=a.236518823061986.60446.142423605804842&saved#%21/media/set/?set=a.236518823061986.60446.142423605804842&type=1" style="color: #a64d79;"><span style="text-decoration: none;">notre page facebook</span></a><a href="http://www.blogger.com/goog_1900380366"><span style="color: black; text-decoration: none;">.</span></a></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span style="font-size: small;"><span class="apple-style-span"><span style="color: black; text-decoration: none;">Et pour voir les autres escapades... <a href="http://cookisgood.blogspot.com/search/label/Cook%20is%20Good%20prend%20l%20air">ici</a>. </span></span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
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<span style="font-size: small;"><span class="apple-style-span">Cook is Good fa quattro passi… scampagnata giornaliera a Bra, in Piemonte,
per l’<b style="color: #660000;">evento dedicato al formaggio (e non solo) “Cheese” di Slowfood</b>, una vera
delizia. P.S. lo sapevate che Slowfood è proprio nato a Bra? Fatevi un giro con
noi guardando qualche foto sulla <a href="http://www.facebook.com/media/set/?set=a.236518823061986.60446.142423605804842&saved#%21/media/set/?set=a.236518823061986.60446.142423605804842&type=1">nostra pagina facebook</a>. </span></span></div>
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<span style="font-size: small;"><span class="apple-style-span">E per dare un'occhiata alle altre passeggiate... <a href="http://cookisgood.blogspot.com/search/label/Cook%20is%20Good%20prend%20l%20air">qui</a>. </span></span></div>
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<a href="http://www.blogger.com/goog_1075980188"><br /></a></div>
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<a href="http://www.facebook.com/pages/Cook-is-Good/142423605804842#%21/media/set/?set=a.236518823061986.60446.142423605804842&type=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAfHJe3Tjthwg5COXbADtWo9v1bmANqcv0Tv9LAZHOg6hKJkENfSadTJCHsifLtpxqigOeF5yiZI6vdtJXFrF-1JuaouLWzCqc8Ev-bFVr0iBe_6GNhnTrEak9o_pY0pc3BkdDFftaOf1/s640/cheese+slowfood+mosaique+%2528Medium%2529.jpg" width="640" /></a></div>
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C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com15Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-78426471103113293012011-09-14T15:26:00.000+02:002011-09-14T15:28:51.767+02:00LE GATEAU 30C (il dolce dei 30C) : ZUCCOTTO TOSCANO<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><b>BON ANNIVERSAIRE CYRIL:</b> pour l’arrivé en Italie nous ne pouvions que faire
un super gâteau typique et gourmand pour le <b>passage à la nouvelle dizaine</b> ;-)
C’était un délice, et très <b>spectaculaire </b>! Pour un prochain anniversaire
où vous êtes en charge du gâteau, celui-ci fera le régal de tous !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6b0-YusfVRKd9pZnlj05nZGqKAcHIEF7iaftlHuffwM_BdFC-WXiojOnbskkXGendUQ71JbYI-AxuBqJcIGRDTuGyJPfaIjib3Dc7hts9YJ4P_o9IZxPcrs9SGmyOOMwKi6RfvIAbV99U/s1600/zuccotto+toscano+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6b0-YusfVRKd9pZnlj05nZGqKAcHIEF7iaftlHuffwM_BdFC-WXiojOnbskkXGendUQ71JbYI-AxuBqJcIGRDTuGyJPfaIjib3Dc7hts9YJ4P_o9IZxPcrs9SGmyOOMwKi6RfvIAbV99U/s640/zuccotto+toscano+%2528Medium%2529.jpg" width="460" /></a></div>
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<span style="font-size: small;">PRÉPARATION: 30 min</span></div>
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<span style="font-size: small;">CUISSON: 40 minutes (pour la
génoise)</span></div>
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<span style="font-size: small;">POUR: 6 personnes </span></div>
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<span style="font-size: small;"><b>Ingrédients pour la </b>génoise<b> (nous l’avons achetée prête à l’emploi):</b> <br />
150 g de sucre <br />
75 g de farine blanche <br />
75 gr de fécule de pommes de terre <br />
4 œufs <br />
Citron <br />
Sel <br />
<b>Pour la garniture:</b> <br />
100 gr de sucre glace <br />
75 grammes de chocolat noir <br />
75 grammes de pépites de chocolat <br />
100 grammes de fruits confits <br />
50 grammes d'amandes grillées <br />
50 g de noix grillées <br />
50 g de noisettes grillées <br />
500 g de crème à fouetter<br />
Cacao <span> </span>amer<br />
Beurre <br />
Liqueur douce type marasquin, rhum (nous avons utilisé le Limoncello) <br />
<br />
<span style="font-size: large;">1 </span>Préparez la génoise: Dans un bol, battez les jaunes d'œufs avec le sucre et
lorsque vous obtenez un mélange de crémeux et léger, ajoutez en pluie, les deux
types de farine, un peu de zeste de citron râpé et une pincée de sel. Puis incorporez dans le mélange en remuant délicatement, les blancs d'œufs
en neige et versez-la dans un moule à cake avec un diamètre de 25 cm, bien
beurré et fariné. Mettez le gâteau au four à une chaleur moyenne-haute pendant
40 minutes puis enlevez-le du moule et laissez refroidir. <br />
<span style="font-size: large;">2 </span>Coupez les bords et la croûte de la génoise
et, à l’aide d’un bol à l'envers, obtenez un disque de génoise, à imbiber de liqueur.
Placez le disque sur le fond concave d'un bol et tapissez les murs avec
l'extérieur de la génoise, imbibée de liqueur aussi. </span></div>
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<span style="font-size: small;">
<span style="font-size: large;">3 </span></span><span style="font-size: small;">Préparez la farce: hachez tous les fruits secs ensemble. Faites fondre le chocolat
haché au bain-marie ou micro-ondes. </span><span style="font-size: small;">Fouettez la crème et intégrez, en remuant doucement, le sucre glace, les
pépites de chocolat, les fruits confits hachés et les fruits secs hachés. </span></div>
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<span style="font-size: small;">
<span style="font-size: large;">4 </span>Divisez en 2 parties la crème, étalez une partie sur les bords du bol,
laissant un creux au centre, mélangez le chocolat fondu avec la crème restante
et remplir le creux. Couvrz la surface avec du papier aluminium et placez au
réfrigérateur. Enlevez du moule le zuccotto avant de servir, saupoudrez de
sucre glace puis en s’aidant avec du papier sulfurisé saupoudrez de poudre de
cacao, pour marquer les tranches. <span lang="FR"><br />
</span></span></div>
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<span style="font-size: small;"><b>*****</b></span></div>
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<span style="font-size: small;"><b>IL DOLCE DEI
30C: lo ZUCCOTTO TOSCANO </b></span></div>
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<span style="font-size: small;"><b>BUON COMPLEANNO CYRIL</b>: per l'arrivo in Italia non potevamo che fare una strepitosa torta tipica
e deliziosa, per il <b>passaggio alla nuova decina</b> ;-) Deliziosa e molto <b>spettacolare</b>!
Per prossimo compleanno, quando sarete voi incaricati della torta, pensateci..
farà la gioia di tutti!</span></div>
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<span style="font-size: small;">PREPARAZIONE: 30 min<br />
COTTURA: 40 minuti (per il pan di spagna)<br />
PER: 6 persone</span></div>
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<span style="font-size: small;"><b>Ingredienti per il pan di spagna (noi l’abbiamo comprato pronto): </b></span></div>
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<span style="font-size: small;">150 gr di
zucchero semolato</span></div>
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</div>
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<span style="font-size: small;">75 gr di farina
bianca</span></div>
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</div>
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<span style="font-size: small;">75 gr di fecola
di patate</span></div>
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</div>
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<span style="font-size: small;">4 uova</span></div>
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</div>
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<span style="font-size: small;">Limone</span></div>
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<span style="font-size: small;">Sale</span></div>
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</div>
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<span style="font-size: small;"><b>Per il ripieno:</b></span></div>
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<span style="font-size: small;">100 gr di
zucchero a velo</span></div>
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</div>
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<span style="font-size: small;">75 gr di
cioccolato fondente</span></div>
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</div>
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<span style="font-size: small;">75 gr di scagliette
di cioccolato</span></div>
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</div>
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<span style="font-size: small;">100 gr di
frutta candita</span></div>
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</div>
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<span style="font-size: small;">50 gr di
mandorle tostate</span></div>
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</div>
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<span style="font-size: small;">50 gr di
gherigli di noce tostati</span></div>
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</div>
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<span style="font-size: small;">50 gr di
nocciole tostate</span></div>
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</div>
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<span style="font-size: small;">500 gr di panna
liquida</span></div>
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</div>
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<span style="font-size: small;">Cacao amaro</span></div>
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</div>
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<span style="font-size: small;">Burro</span></div>
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<span style="font-size: small;">Liquore dolce
tipo maraschino, rum (noi abbiamo usato il Limoncello)</span></div>
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</div>
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<br /></div>
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<span style="font-size: small;"><span style="font-size: large;">1 </span>Preparate il
pan di spagna: in una terrina battete i tuorli con lo zucchero semolato e
quando avrete ottenuto un composto chiaro cremoso aggiungete, versando a
pioggia i due tipi di farina, un poco di buccia di limone grattuggiata e un
pizzico di sale. Incorporate poi al composto, mescolando delicatamente, gli
albumi montati a neve ferma e versate il tutto in una tortiera, dal diametro di
25 cm, bene imburrata e infarinata. Mettete il pan di spagna a cuocere in formo
a calore medio-alto per 40 minuti poi sformatelo e lasciatelo raffreddare.</span></div>
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<span style="font-size: small;"><span style="font-size: large;">2 </span>Tagliate al pan di spagna la crosticina dei
bordi e della superficie, con il tagliapasta o con una scodella capovolta,
ricavate un disco che spennellerete con il liquore. Mettete il disco sul fondo
di una terrina concava e foderate le pareti con la parte esterna del pan di
spagna anch’essa imbevuta di liquore. </span></div>
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<span style="font-size: small;"><span style="font-size: large;">3 </span></span><span style="font-size: small;">Preparate il ripieno:
tritate tutta la frutta secca insieme. Tagliuzzate il cioccolato e fatelo
fondere a bagno maria o al micronde. </span><span style="font-size: small;">Montate la
panna liquida ed incorporate, mescolando delicatamente, lo zucchero a velo, le
scagliette di cioccolato, la frutta candita tagliuzzata e il trito di frutta
secca.</span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span style="font-size: large;">4 </span>Dividete in 2
parti la panna, una spalmatela sui bordi della terrina, lasciando una conca al
centro, e l’altra mescolatela al cioccolato sciolto e riempitene la conca.
Coprite la superficie con carta stagnola e mettete lo zuccotto in frigorifero.
Prima di servirlo sformatelo, spolveratelo con zucchero a velo poi, aiutandovi
con del cartoncino per delimitare gli spicchi, spolverate con il cacao amaro in
polver</span>e.</span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;">Con questo dolce partecipiamo al contest di Esme <a href="http://www.blogger.com/goog_774855712">"Cioccolato dipendente"</a></span></div>
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<a href="http://lacucinadiesme.blogspot.com/2011/09/il-mio-primo-contest-cioccolato.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEbNqCbVjF5VxkWRmyzvL9bYI23f2sbQUn9a31Hkcryy1aTzk18BTuvR1nDQzS20EgYEV7ElUFdAPI7ZUITBkUo6-ZigcnWKw_nORTMsDwZ_sZGePTcauIsnNwVbIT-spFOdDGYECY-yf/s200/contest+cioccolato+%2528Small%2529.jpg" width="200" /></a></div>
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C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com38Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-42651975891808439092011-09-09T18:08:00.001+02:002011-09-09T18:12:13.940+02:00PACCHERI AUX SARDINES FRAICHES ET TOMATES CERISES (paccheri alle alici e pomodorini)<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt;">
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<br />
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt;">
<span style="font-size: small;">Gourmandises et recettes sucrées ont été à l’ordre du
jour <a href="http://cookisgood.blogspot.com/search/label/desserts">depuis plusieurs billets</a>… Qui sait, c’est peut-être la rentrée qui nous
demandait de l’énergie et nous nous sommes aidés avec plein de bons gâteaux ;-)
Maintenant, <b>vous ne pouvez pas perdre cette superbe recette de pates</b> :
ingrédients simples pour des saveurs à faire tourner la tête. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPnXMxhHngPDKdvnnPslOTZ3Fqd0l7lvJAhZKYxqZtqsWVhWBLnc_xTfMhOFAabemj6riu68kHMboQKj9hxedVeGJsMDfOeyQ7uqfrEijFdWJ9Gv08q8vYrDL0_YY-EuV67N5qqk4eDD1/s1600/paccheri+alici+e+pomodori+ciliegia+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPnXMxhHngPDKdvnnPslOTZ3Fqd0l7lvJAhZKYxqZtqsWVhWBLnc_xTfMhOFAabemj6riu68kHMboQKj9hxedVeGJsMDfOeyQ7uqfrEijFdWJ9Gv08q8vYrDL0_YY-EuV67N5qqk4eDD1/s640/paccheri+alici+e+pomodori+ciliegia+%2528Medium%2529.jpg" width="460" /></a></div>
<div style="color: black; font-family: "Trebuchet MS",sans-serif;">
</div>
<div style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span lang="FR" style="font-size: small;">PRÉPARATION : 15 min</span></div>
</div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">CUISSON : 15 min</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">POUR : 2 personnes</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<b><span lang="FR" style="font-size: small;">Ingrédients :</span></b></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">200 gr de paccheri</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">200 gr de anchois / sardines fraiches</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">10-12 tomates cerise, coupées en petits dés</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">½ gousse d’ail hachée finement</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">Persil haché</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;">Huile d’olive<br />
Sel</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Nettoyez les sardines fraiches en enlevant la
tête, la queue, et les arrêtes. Déposez-les dans un récipient d’eau et sel. Dans
une poêle, faites dorer l’ail, ajoutez le poisson. Faites cuire à feu doux quelques
minutes. Ajoutez les tomates cerise et le persil et faites sauter quelques
minutes. Réservez.</span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Dans un grand chaudron, portez à ébullition l’eau
avec le sel, et faites cuire les pâtes al dente : regardez le temps de
cuisson suggéré sur l'emballage, mais goûtez régulièrement, ça suffit
de laisser les pâtes quelques minutes de trop pour qu’elles soient trop
cuites). </span></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<span lang="FR" style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Egouttez les pâtes (réservez un peu de l’eau de
cuisson). Ajoutez-les dans la poêle avec le poisson. Faites-les sauter dans
la poêle plusieurs minutes : ceci est une étape importante si vous
voulez que vos pâtes prennent, et s’imprègnent, de la sauce. Ajoutez de l’eau
de cuisson, si nécessaire. Servez bien chaud.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO114LelEyQ4DEXZV97mjfYOE9roXLAIN1ILf568fXwG_GxAXj7V-w0sfBhF9wVv9uoloiRQW_F0Qbk2RKZOy-sGcbQQTSC5P5YEQVY5_slik0hygXK1ZAUZcIkrm1or8r7oditTYxV1RI/s1600/paccheri+alici+e+pomodorini+procedura+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO114LelEyQ4DEXZV97mjfYOE9roXLAIN1ILf568fXwG_GxAXj7V-w0sfBhF9wVv9uoloiRQW_F0Qbk2RKZOy-sGcbQQTSC5P5YEQVY5_slik0hygXK1ZAUZcIkrm1or8r7oditTYxV1RI/s320/paccheri+alici+e+pomodorini+procedura+%2528Small%2529.jpg" width="320" /></a></div>
<b><span style="font-size: small;">*****</span></b></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt;">
<b><span style="font-size: small;">PACCHERI CON ALICI
FRESCHE E POMODORINI CILIEGIA</span></b><br />
</div>
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<![endif]--><span style="font-size: small;"><span class="hps"><a href="http://cookisgood.blogspot.com/search/label/desserts">Dolcetti e torte</a> sono state</span> <span class="hps">all'ordine del giorno</span> ultimamente<span class="hps">...</span> <span class="hps">Chissà, forse</span> <span class="hps">il “back
to work” che ci richiede più energia, e</span> noi ci siamo aiutati con un
sacco di cose buone e golose. <span class="hps">Adesso</span> <b><span class="hps">non
potete</span> <span class="hps">perdervi questa</span> strepitosa <span class="hps">ricetta di</span> </b><span class="hps"><b>pasta</b>:</span> <span class="hps">ingredienti
semplici</span> <span class="hps">per deii sapori</span> <span class="hps">da fare</span>
<span class="hps">girare la testa</span>!</span><br />
<span style="font-size: small;"> </span><span style="font-size: small;">
<span style="color: black;">Preparazione: 15 min </span><br style="color: black;" /><span style="color: black;">
Tempo di cottura: 15 min </span><br style="color: black;" /><span style="color: black;">
PER: 2 persone </span><br style="color: black;" />
<br style="color: black;" /><b><span style="color: black;">
Ingredienti: </span></b><br style="color: black;" /><span style="color: black;">
200 g di paccheri</span></span></div>
<div align="left" class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;">200 gr di alici fresche <br />
10-12 pomodorini a dadini <br />
½ spicchio d'aglio, tritato</span></div>
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<span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: small;">Prezzemolo tritato<br />
Olio d'oliva <br />
Sale <br />
<br />
<span style="font-size: large;"><b>1 </b></span>Pulite le alici togliendo la testa, la coda, e le lische. Mettetele in un
contenitore di acqua e sale. In una padella, fate rosolare l’aglio, aggiungete le
alici e il prezzemolo. Cuocete a fuoco basso pochi minuti. Aggiungete i
pomodorini e fate rosolare ancora qualche minuto. <br />
<span style="font-size: large;"><b>2 </b></span>In una pentola, fate bollire l'acqua con il sale e cuocete la pasta al dente.
<br />
<span style="font-size: large;"><b>3 </b></span>Scolatela (conservando un po 'di acqua di cottura). Aggiungetela nella padella con il sughetto alle alici. Fate
rosolare qualche minuto. Aggiungete l’acqua di cottura se necessario e servite.</span></div>
<br /></div>
C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com40Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-59387026553764614082011-09-02T15:17:00.001+02:002011-09-02T15:33:34.044+02:00PECHES FARCIES A LA PIEMONTAISE (pesche ripiene alla piemontese)<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Nous devons dire la vérité. Cette recette n’était pas préméditée, mais nous
avions quelques pêches qui n’étaient pas assez bonnes pour être mangées
comme-ça... D'où cette idée de les rendre plus gourmandes. C’est une <b>recette typique
du Piémont</b>: quoi de mieux pour redécouvrir les saveurs de cette belle
région ?!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEyeHkqB84CAUv9R44_IY2yPylypbOzQM3j6S-7ZgjsmXXMnyUnfEJaehsXZYT9Jo9K1Pjmxx0t-mdjZkSHVtIZGzzDBGkip8w4G_uurihzcLBDl-PmHU3058Os_1RbXyRAVeaxwRohE0/s1600/Pesce+farcitte+alla+piemontese+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEyeHkqB84CAUv9R44_IY2yPylypbOzQM3j6S-7ZgjsmXXMnyUnfEJaehsXZYT9Jo9K1Pjmxx0t-mdjZkSHVtIZGzzDBGkip8w4G_uurihzcLBDl-PmHU3058Os_1RbXyRAVeaxwRohE0/s640/Pesce+farcitte+alla+piemontese+%2528Medium%2529.jpg" width="460" /></a></div>
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<span lang="FR" style="font-family: "Trebuchet MS","sans-serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">PRÉPARATION: 150 min</span></span></div>
<div>
</div>
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<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">CUISSON: 40 minutes</span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">POUR: 6 personnes </span></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Ingrédients: </span></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">6 pêches, détachées du noyau (appelée Spaccatelle)<br />
Beurre, pour le graissage de la plaque de cuisson<br />
Sucre pour enduire le plat de cuisson<br />
2 pêches<br />
20 g de beurre<br />
3 c à s de sucre<br />
3 jaunes d’oeuf<br />
10 amaretti écrasés<br />
3 c à s de cacao en poudre non sucré<br />
1 petit verre de rhum<br />
<br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">1 </span></b></span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Coupez les pêches en deux,
retirez le noyau et élargissez la cavité centrale en enlevant une partie de la
pulpe. Beurrez un plat allant au four, saupoudrez de sucre, puis placez les
moitiés de pêches et laissez-les cuire pendant quelques minutes dans le four.<br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">2</span></b></span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"> </span>Chauffez la pulpe obtenue en
creusant les pêches, dans une poêle, avec la pulpe de 2 autres pêches, pelées
et coupées en dés, environ 20 grammes de beurre et 3 cuillères à soupe de
sucre. Remuez et laissez cuire pendant quelques minutes.<br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">3</span></b></span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"> </span>Éteignez le feu et ajoutez les
jaunes d'œufs, le cacao, les amaretti écrasés dans un mortier et le rhum. Vous
devriez obtenir une farce homogène, douce et assez uniforme.<br />
</span><span style="font-size: large;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">4 </span></b></span><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">Retirez le plat du four, remplissez
les cavités des pêches avec le mélange préparé et remettez au four, préchauffé
à 200 ° C (400 ° F) pour terminer la cuisson. Attendez 30 minutes, sortez du
four et servez encore chaud.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7rIqJB7noTzMegTKxsntr2Yx6T4XhMISnwmw1PhqGlT4t83xgFMLhk1BPCXHC5C6eJHd8spIj5viZ1gMbPqINDBe4TvoqeMMIzJk7SN2_B05Rk787QvgBmIx5LfIhyphenhypheniyxBZu2-bU-yaL/s1600/Pesce+farcitte+alla+piemontese-procedure+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7rIqJB7noTzMegTKxsntr2Yx6T4XhMISnwmw1PhqGlT4t83xgFMLhk1BPCXHC5C6eJHd8spIj5viZ1gMbPqINDBe4TvoqeMMIzJk7SN2_B05Rk787QvgBmIx5LfIhyphenhypheniyxBZu2-bU-yaL/s320/Pesce+farcitte+alla+piemontese-procedure+%2528Small%2529.jpg" width="320" /></a></div>
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<span style="font-size: small;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">*****</span></b><span lang="FR" style="font-family: "Times New Roman","serif";"></span></span></div>
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<span style="font-size: small;"><b><span lang="FR" style="font-family: "Trebuchet MS","sans-serif";">PESCHE RIPIENE ALLA PIEMONTESE</span></b></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Dobbiamo dirvi
la verità. Non era una ricetta premeditata, ma avevamo delle pesche che non
erano eccezionali da mangiare così... Ecco quindi l’idea che ci siamo fatti
venire per renderle più piacevoli da mangiare. Questa è <b>una ricetta tipica
piemontese</b> e devo dire che ha fatto l’unanimità. Che bello riscoprire questi
sapori.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">PREPARAZIONE: 15 min</span><span style="font-family: "Times New Roman","serif";"><br />
</span><span style="font-family: "Trebuchet MS","sans-serif";">COTTURA: 40 minuti</span><span style="font-family: "Times New Roman","serif";"><br />
</span><span style="font-family: "Trebuchet MS","sans-serif";">PER: 6 persone</span></span></div>
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<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS","sans-serif";">Ingredienti: </span></b><span style="font-family: "Times New Roman","serif";"></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">6 pesche
gialle, dal nocciolo staccato (dette spaccatelle)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Burro, per
ungere la teglia del forno</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">Zucchero per
rivestire la teglia da forno</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">2 pesche</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">20 gr di burro</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">3 cucchiai di
zucchero</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">3 tuorli d’ouvo</span></span></div>
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<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">10 amaretti
pestati</span></span></div>
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</div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">3 cucchiai di
cacao amaro</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";">1 bicchierino
di Rhum</span></span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b><span style="font-family: "Trebuchet MS","sans-serif";">1 </span></b></span><span style="font-family: "Trebuchet MS","sans-serif";">Spaccate a metà le pesche, togliete il nocciolo e
allargate l’incavo centrale asportando parte della polpa. Imburrate una teglia
da forno, spolverizzatela di zucchero, quindi disponete le mezze pesche e
fatele appassire, per pochi minuti in forno.</span></span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b><span style="font-family: "Trebuchet MS","sans-serif";">2</span></b><span style="font-family: "Trebuchet MS","sans-serif";"> </span></span><span style="font-family: "Trebuchet MS","sans-serif";">La polpa ricavata scavando le mezze pesche scaldatela in una casseruola,
insieme alla polpa di 2 pesche intere, pelate e tagliate a dadini, a circa 20
gr di burro e ai 3 cucchiai di zucchero. Mescolate e lasciate cuocere per pochi
minuti.</span></span></div>
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<span style="font-size: small;"><span style="font-size: large;"><b><span style="font-family: "Trebuchet MS","sans-serif";">3 </span></b></span><span style="font-family: "Trebuchet MS","sans-serif";">Spegnete il
fuoco, e aggiungete i tuorli delle uova, il cacao, gli amaretti pestati nel
mortaio e il Rhum. Dovreste ottenere una farcia omogenea, morbida e abbastanza
consistente. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS","sans-serif";"><span style="font-size: large;"><b>4 </b></span>Sfornate la
teglia, riempite gli incavi delle pesche con il composto appena preparato e
mettete nuovamente in forno già caldo a 200</span><span class="apple-style-span"><span style="font-family: "Trebuchet MS","sans-serif";">° C (400° F) per terminare
la cottura. Lasciate 30 minuti e portate in tavola ancora calde. </span></span></span></div>
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C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com25Turin, Italie45.0705621 7.686618644.9808501 7.5286901 45.160274099999995 7.8445471tag:blogger.com,1999:blog-8120537811338305173.post-86324721824980225762011-08-28T11:28:00.004+02:002011-08-28T11:51:59.438+02:00BAVAROIS AUX PECHES (bavarese alle pesche)<br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>Pas trop dur le retour de vacances ? </b>Néanmoins, le beau temps nous accompagne toujours, du moins dans le coin de Turin, et nous profitons de bons diner sous les étoiles, de barbecues et de <b>bons desserts</b> frais, <b>sans besoin d'allumer le four</b> ;-) Ce bavarois (est-ce qu’on l’appelle comme ça en français ??) a été un véritable succès, à refaire avec plein d’autre fruits !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEl9pH1Gjfum1xQYt0Tci1sRyPv1Hdh6Gr8GP-cIgRbZZ9UCVQHvZXgQDCJ37X0yA8AqYXl61AxZ6vWMt1VPtK1U_m5EuyUmFIPP949tOY_Fop4Gbid4YEm1v0I7-7kvzZpcnC_4j2x6v/s1600/bavarese+pesche+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEl9pH1Gjfum1xQYt0Tci1sRyPv1Hdh6Gr8GP-cIgRbZZ9UCVQHvZXgQDCJ37X0yA8AqYXl61AxZ6vWMt1VPtK1U_m5EuyUmFIPP949tOY_Fop4Gbid4YEm1v0I7-7kvzZpcnC_4j2x6v/s640/bavarese+pesche+%2528Medium%2529.jpg" width="460" /></a></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">PRÉPARATION: 20 min</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">CUISSON: 0 minutes</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">POUR: 6 personnes </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>Ingrédients: </b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">2 pêches mûres <br />
<span title="350 gr di panna freschissima da montare">350 g de crème fraîche 35%<br />
</span><span title="80 gr di zucchero a velo">80 g de sucre glace <br />
</span><span title="4 fogli di colla di pesce">4 feuilles de gélatine <br />
</span><span title="½ limone, il succo">½ citron, le jus <br />
</span><span title="1 cucchiaio di Brandy, sciroppo o distillato di frutta">1 cuillère à soupe de brandy, ou de sirop de fruits</span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span style="font-size: small;">Pour la sauce :</span></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">1 pêche sans peau</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">sucre<span class="longtext"><span style="background: none repeat scroll 0% 0% white;"> </span></span><span lang="FR" style="background: none repeat scroll 0% 0% white;"><br />
<br />
</span><span style="font-size: large;"><b><span title="1 Mettete ad ammorbidire la colla di pesce in acqua fredda.">1 </span></b></span>Mettez la gélatine dans l'eau froide afin de la ramollir. Enlevez la peau des pêches et passez-les au mélangeur à main (si possible évitez le mixer, afin d’avoir une sauce plus épaisse), recueillissiez le mélange dans un grand bol. Ajoutez le sucre glace et le jus de citron, en remuant avec une cuillère en bois jusqu'à ce que le sucre soit bien dissous. <br />
<span style="font-size: large;"><b><span title="2 Fate fondere in 2 cucchiai di acqua la colla di pesce, poi lasciatela intiepidire e incorporatela alla purea di frutta.">2</span></b> </span>Faites fondre dans 2 cuillères à soupe d'eau la gélatine, puis laissez-la refroidir et incorporez-la à la purée de fruits. Laissez reposer le mélange environ une demi-heure dans un endroit frais mais pas froid, puis ajoutez la crème fouettée en mélangeant doucement de haut en bas. Versez dans un moule de la capacité d'environ 1,2 litres, que vous auriez précédemment imbibé de brandy (ou sirop di fruits). Retirez l'excès de brandy avant de verser la crème dans le moule et battez-le légèrement sur la table pour éliminer les bulles d’air dans la crème. Couvrez d'une pellicule plastique. <br />
<span style="font-size: large;"><b><span title="3 Ponete la bavarese nel freezer per almeno un'ora.">3</span></b> </span>Placez le bavarois au congélateur pendant au moins une heure. Juste avant de servir, trempez le moule brièvement dans l'eau chaude, et déposez le bavarois sur un plat de service et servir <b>bien frais.</b> Nous avons préparé aussi une sauce à base de pêches caramélisées avec du sucre, passée au mélangeur.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Bv_P2WOphZ-zgwrGfqcQhaMYYI29Zu1lSnrBofgqm60FjKkTdMnMcUnQyDZPmCdiXV1yYL_FCXVULBux49qyOdWOGkCR-_ee65RXMk3L2p86JJWwbOK6W9U0Rx2A1uBtJ_1rrjv5tZog/s1600/procedure+bavarese+pesche+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Bv_P2WOphZ-zgwrGfqcQhaMYYI29Zu1lSnrBofgqm60FjKkTdMnMcUnQyDZPmCdiXV1yYL_FCXVULBux49qyOdWOGkCR-_ee65RXMk3L2p86JJWwbOK6W9U0Rx2A1uBtJ_1rrjv5tZog/s320/procedure+bavarese+pesche+%2528Medium%2529.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>*****</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>BAVARESE ALLE PESCHE</b></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>Difficile il rientro dalle vacanze? </b>La buona notizia è che il sole e il bel tempo non ci abbandona, almeno nei dintorni di Torino! E allora possiamo continuare con delle belle cenette sotto le stelle, barbeques e <b>desserts freschi , senza dovere accendere il forno </b>;-) Questa bavarese è stata un vero successo, da rifare assolutamente con degli altri tipi di frutta !</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 12pt; text-align: justify;"><span style="font-size: small;">PREPARAZIONE: 20 min<br />
COTTURA: 0 minuti<br />
PER: 6 persone</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>Ingredienti: </b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">2 pesche belle mature</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">350 gr di panna freschissima da montare</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">80 gr di zucchero a velo</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">4 fogli di colla di pesce</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">½ limone, il succo</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">1 cucchiaio di Brandy, sciroppo o distillato di frutta </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><b>Per la salsina:</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">1 pesca senza buccia</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;">zucchero</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><span style="font-size: large;"><b>1 </b></span>Mettete ad ammorbidire la colla di pesce in acqua fredda. Togliete la buccia dalle pesche e passatele al passaverdure (evitate il mixer, per avere una polpa più spessa), raccolgiendo il ricavato in una capace ciotola. Unite lo zucchero a velo e il succo di limone, mescolando con un cucchiaio di legno fino a quando lo zucchero si sarà ben sciolto.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><span style="font-size: large;"><b>2 </b></span>Fate fondere in 2 cucchiai di acqua la colla di pesce, poi lasciatela intiepidire e incorporatela alla purea di frutta. Lasciate riposare il composto una mezzoretta in luogo fresco ma non in frigorifero, quindi aggiungete la panna montata mescolando il composto dall’alto verso il basso. Versate il tutto in uno stampo da budino della capacità di circa 1,2 lt, prima bagnato con un pochino di brandy (o sciroppo di frutta). Togliete l’eccedente di brandy e versate nello stampo la crema preparata, battetelo leggermente sul tavolo affinchè non restino nella crema delle bolle d’aria. Coprite con della pellicola trasparente.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: small;"><span style="font-size: large;"><b>3 </b></span>Ponete la bavarese nel freezer per almeno un’ora. Al momento di servire immergete per qualche istante lo stampo in acqua calda, ascuigatelo, sformate la bavarese su un piatto di portata <b>ben freddo</b> e servite (nois abbiamo preparato una salsina fatta di pesche caramellate con un pò di zucchero e passate al mixer).</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div>C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com25Turin, Italie45.0705621 7.686618599999974345.003230599999995 7.5887730999999743 45.1378936 7.7844640999999744tag:blogger.com,1999:blog-8120537811338305173.post-85018828947742300512011-08-22T17:15:00.001+02:002011-08-22T17:15:01.233+02:00SALADE DE MELON, MOZZARELLA ET TOMATES CERISE (insalata di melone, mozzarella e pomodorini ciligia)<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Une explosion de couleurs. <b>Originale, simple et délicieuse:</b> elle est devenue une des nos <b>salades d’été</b> préférées. Et pour servir nous avons ajouté une<b> touche de couleur </b>avec un peu de mélange Ducros et nous avons utilisé des petits bols individuels (trop mignon). Et pour que vous n'oubliez pas nos magnifiques 3 recettes que nous avons imaginé pour tester le mélange d'épices Ducros, <a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-10131.aspx">voilà...</a><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Gzp1_zsLK5SdQXuuLUwuvFDmw45JOUIrvtNtFutUi_ZP0AVY35eGQve4UnMXn21V-CBB-CRZs4FAQ4V3XwuLQz9jAiPSaaQ3e3xVUsECOPEQskW-Lw32XNCCjMrBNkB5tsG29NLEm34B/s1600/salade+melon+mozarella+tomate+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Gzp1_zsLK5SdQXuuLUwuvFDmw45JOUIrvtNtFutUi_ZP0AVY35eGQve4UnMXn21V-CBB-CRZs4FAQ4V3XwuLQz9jAiPSaaQ3e3xVUsECOPEQskW-Lw32XNCCjMrBNkB5tsG29NLEm34B/s640/salade+melon+mozarella+tomate+%2528Medium%2529.jpg" width="458" /></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">PRÉPARATION: 10 min</span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">CUISSON: 0 minutes</span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">POUR: 4 personnes </span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingrédients: </span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 petits melons<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">250 gr de tomates cerise<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">250 gr de bocconcini di mozzarella<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 c à c de mélange malin Saveurs italiennes Ducros<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Une dizaine de feuilles de menthe fraîche, hachées<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 c à s d'huile d'olive extra vierge<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 pincée de sel<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">1</span></span></b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span>Coupez les melons en deux. A l'aide d'une cuillère enlevez les pépins à l'intérieur. Coupez le melon en billes et déposez-les dans un saladier. Ajoutez les tomates cerises précédemment lavée et les bocconcini di mozzarella.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">2</span></span></b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span>Ajoutez les feuilles de menthe et assaisonnez avec le mélange saveurs malin Ducros, le sel et l'huile d'olive. Mélangez bien et laissez reposer 15 min au frais avant de servir.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">*****</span></b><span lang="IT" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">INSALATA DI MELONE, MOZZARELLA E POMODORINI CILIEGIA<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Un'esplosione di colori. <b>Originale, semplice e gustosa</b>: è diventata una delle nostre <b>insalate estive preferite</b>. </span><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">E per servire abbiamo aggiunto un <b>tocco di colore</b> con le spezie Ducros e abbiamo usato delle cocottine individuali (troppo carine). E per non perdere di vista le 3 <a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-10131.aspx">strepitose ricette che abbiamo immaginato per le spezie Ducros, </a>ecco qui...<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 12pt; text-align: left;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">PREPARAZIONE: 10 min</span></div><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: justify;">COTTURA: 0 minuti</div></span><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: justify;">PER: 4 persone</div></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">Ingredienti: </span></b><span lang="IT" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">2 meloni piccoli<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">250 g di pomodori ciliegia<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">250 g bocconcini di mozzarella<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiaini di spezie Ducros sapori italiani<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">Una dozzina di foglie di menta fresca, tritata<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiai di olio d'oliva extra vergine<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">1 pizzico di sale<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">1 </span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">Tagliate il melone a metà. Con un cucchiaino eliminate i semi all'interno. Tagliate il melone in palline e mettetele in una ciotola. Aggiungete i pomodorini precedentemente lavati e i bocconcini di mozzarella.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">2</span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span>Aggiungete le foglie di menta e condite con le spezie Ducros, sale e olio d'oliva. Mescolate bene e lasciate riposare 15 minuti in frigorifero prima di servire.<span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;">Voilà le produit que nous avons testé - Ecco qui il prodotto che abbiamo testato !</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXEJMKT7PO283dEJudZADB3InCzLwLARPaphhS5IMWSUZpU80cWfFZNSetyPWMzJMJ0JCPxqMzgMRMmeS3T7uyYTzpqmgEvaEwKd5qNc9qQwCxS1rfJ6QdrNS0RnQ2SmttqAn065419Zr/s1600/Italien+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXEJMKT7PO283dEJudZADB3InCzLwLARPaphhS5IMWSUZpU80cWfFZNSetyPWMzJMJ0JCPxqMzgMRMmeS3T7uyYTzpqmgEvaEwKd5qNc9qQwCxS1rfJ6QdrNS0RnQ2SmttqAn065419Zr/s200/Italien+%2528Small%2529.jpg" width="111" /></a></div><div><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
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C&Ghttp://www.blogger.com/profile/14147518081371987304noreply@blogger.com27tag:blogger.com,1999:blog-8120537811338305173.post-50846311944282780782011-08-16T16:58:00.002+02:002011-08-16T16:58:00.832+02:00RIGATONI AUX AUBERGINES ET TOMATES SÉCHÉES (rigatoni alle melanzane e pomodori secchi)<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Et pour continuer avec <a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-10131.aspx">la mini-saga "cuisine italienne"</a>, et le produit que nous avons testé pour vous, voici une superbe assiette de pâtes : <b>10 minutes de préparation</b> pour un régal extrême. Ici, les épices sont vraiment fantastiques et le parfum des poivrons qui se trouvent dans ce tout petit pot se marient à merveille avec l'aubergine. Essayez et vous nous direz. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Il est important que vous fassiez <b>sauter les rigatoni plusieurs minutes</b> dans la poêle avec la sauce pour avoir un plat vraiment relevé ;-)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYC5drMN8_imAZz8_u87MiJDnV4Pta-10r43B8-hHm8XQWFrmdqXfZTlWRb_q-NRZakSK40Nmh8zPJUgmU8bXptQ4ZwvpajZOkC61kR8wjVj7QSM8RR7kU98O7bzyWThx8lcBN-Ji_m6u/s1600/Rigatoni+aubergines+tomates+s%25C3%25A9ch%25C3%25A9es+%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYC5drMN8_imAZz8_u87MiJDnV4Pta-10r43B8-hHm8XQWFrmdqXfZTlWRb_q-NRZakSK40Nmh8zPJUgmU8bXptQ4ZwvpajZOkC61kR8wjVj7QSM8RR7kU98O7bzyWThx8lcBN-Ji_m6u/s640/Rigatoni+aubergines+tomates+s%25C3%25A9ch%25C3%25A9es+%2528Medium%2529.jpg" width="458" /></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">PRÉPARATION: 10 min</span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">CUISSON: 20 minutes</span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">POUR: 4 personnes </span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingrédients: </span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">400 gr de rigatoni<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 aubergines moyennes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">12 tomates séchées sous huile<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 c à s d'huile d'olive<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 gousse d'ail coupée en 4<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 c à s de Parmigiano Reggiano rapè<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 c à c de mélange saveurs italiennes Ducros<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sel<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Eau pour la cuisson des pâtes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">1</span></span></b><span style="font-family: 'Trebuchet MS', sans-serif;"> Coupez les aubergines en tranches épaisses. Déposez-les dans une passoire, parsemez de sel et couvrez avec une assiette sur laquelle vous déposerez un poids. Laissez égoutter environ 1 heure : cette opération permet de réduire l'amertume des aubergines. Au bout d'une heure, lavez-les à l'eau courante et essuyez-les à l'aide d'un torchon avant de les couper en dès.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">2</span> </span></b><span style="font-family: 'Trebuchet MS', sans-serif;">Faites dorer l’ail quelques minutes dans un peu d’huile d’olive. Ajoutez les dés d'aubergines et faites cuire à feu doux 12-15 minutes en remuant de temps en temps. Ajoutez les tomates séchées coupées en lamelles et le mélange saveurs italiennes Ducros. Mélangez et laissez cuire à feu doux encore quelques minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">3</span></span></b><span style="font-family: 'Trebuchet MS', sans-serif;"> Dans un grand chaudron, porter à ébullition l’eau avec le sel et faites cuire les pâtes le temps de cuisson indiqué sur la boite (goûtez régulièrement pour éviter de trop les cuire). <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">4</span> </span></b><span style="font-family: 'Trebuchet MS', sans-serif;">Égouttez les pâtes al dente (réservez un peu de l’eau de cuisson). Ajoutez-les dans la poêle avec la sauce. Faites sauter les pâtes plusieurs minutes dans la poêle: ceci est une étape importante si vous voulez que vos pâtes prennent, et s’imprègnent de la sauce. Si nécessaire, ajoutez de l’eau de cuisson. Enlevez du feu, ajoutez le Parmigiano, mélangez bien et servez chaud.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">*****</span></b><span lang="IT" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">RIGATONI ALLE MELANZANE E POMODORI SECCHI<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">E per continuare con <a href="http://www.cuisineaz.com/dossiers/cuisine/recettes-blog-ducros-10131.aspx">la mini saga “sapori italiani”</a>, e il prodotto che abbiamo testato per voi, ecco qui un bel piatto di <b>pasta veloce e buono</b>. Le spezie qui sono davvero fantastiche, il profumo dei peperoni che si trovano in quel vasettino, si sposa a meraviglia con le melanzane. Da provare davvero.Mi raccomando, fate<b> saltare i rigatoni qualche minuto in padella con il sughetto</b>, se volete avere un piatto di pasta d’eccezione.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">PREPARAZIONE: 15 min</span></div><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: justify;">COTTURA: 0 minuti</div></span><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: justify;">PER: 4 persone</div></span><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: justify;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">Ingredienti:<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">400 g di rigatoni<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">2 melanzane medie<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">12 pomodori secchi sott'olio<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">4 cucchiai di olio d'oliva<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">1 spicchio d'aglio, tagliato in 4<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">4 cucchiai di Parmigiano Reggiano grattugiato<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiaini di spezie Ducros sapori italiani<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">sale<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;">Acqua per la cottura della pasta<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">1</span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"> Tagliate le melanzane a fette spesse. Metterteli in uno scolapasta, cospargete di sale e coprite con peso. Lasciate sgocciolare circa 1 ora: così ridurrete l'amarezza delle melanzane. Dopo un'ora, lavartele sotto l'acqua corrente e asciugate con un asciugamano. Tagliatele a dadini.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">2</span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"> Fate rosolare l'aglio in un pò d'olio d'oliva. Aggiungete le melanzane a dadini e cuocete a fuoco basso 12-15 minuti, mescolando ogni tanto. Aggiungete i pomodori secchi, tagliati a fettine e aggiungete le spezie Ducros. Mescolate e lasciate cuocere qualche minuto.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">3</span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"> In una pentola, cuocete la pasta in abbondante acqua salata, guardando il tempo di cottura indicato sulla scatola (assaggiate regolarmente per evitare che la pasta scuocia).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">4</span></span></b><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"> Scolate la pasta al dente (tenete da parte un po' di acqua di cottura). Aggiungetela la pasta al sugo e fatele saltare qualche minuto: questo è un passo molto importante per far insaporire la pasta. Se necessario, aggiungete l'acqua di cottura che avete tenuto da parte. Togliete dal fuoco, aggiungete il Parmigiano, mescolate bene e servite caldo.<span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span lang="IT" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;">Voilà le produit que nous avons testé - Ecco qui il prodotto che abbiamo testato !</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXEJMKT7PO283dEJudZADB3InCzLwLARPaphhS5IMWSUZpU80cWfFZNSetyPWMzJMJ0JCPxqMzgMRMmeS3T7uyYTzpqmgEvaEwKd5qNc9qQwCxS1rfJ6QdrNS0RnQ2SmttqAn065419Zr/s1600/Italien+%2528Small%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXEJMKT7PO283dEJudZADB3InCzLwLARPaphhS5IMWSUZpU80cWfFZNSetyPWMzJMJ0JCPxqMzgMRMmeS3T7uyYTzpqmgEvaEwKd5qNc9qQwCxS1rfJ6QdrNS0RnQ2SmttqAn065419Zr/s200/Italien+%2528Small%2529.jpg" width="111" /></a></div><br />
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