tag:blogger.com,1999:blog-40023417670574872062024-03-13T12:59:28.015-07:00Metti un ingegnere in cucina...Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-4002341767057487206.post-72587313267254104882015-01-11T12:19:00.000-08:002015-01-11T12:19:57.508-08:00Searching for...Regime Condition<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Premetto che è un po' strano scrivere un post in cui si presenta un piatto dalle tendenze e profumi orientali, essendo tornata da meno di una settimana dalle terre altoatesine per fare il pieno di ossigeno e calorie. Poco importa, un filettino di salmone al forno accoppiato a limone e zenzero è quello che ci vuole per <i>tornare a regime </i>dopo un intervallo di tempo T in cui ho raggiunto picchi imbarazzanti di sazietà, questo mi succede quando entro in risonanza con la cucina altoatesina.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dimentichiamoci di <i>canederli</i>, patate rosticken, stufati, spezzatini, funghi <i>porcini</i>, e qui un minuto di silenzio...funghi porcini e vinelli rossi più o meno potenti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>int </b></span>salmone_filetto = 1;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>int </b></span>zenzero = 1;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>float </b></span>prezzemolo;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>float </b></span>timo; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>int </b></span>limone= 1; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;"><b>float </b></span>sale, pepe;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">sciacquiamo il filetto di salmone e tamponiamo con carta assorbente. Prendiamo una pirofila da forno e sul fondo mettiamo un filo d'olio del prezzemolo, del timo tritato e sale e pepe. Appoggiamo il salmone con la pelle rivolta verso il basso. In un pentolino mettiamo il succo del limone, un filo d'olio, e lo zenzero grattugiato. Lasciamo andare per qualche minuto poi versiamo il tutto a bagnare il salmone, infine sale e pepe. Inforniamo -in forno caldo- a 180°C ventilato, per 20 minuti circa.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bon appetit, </span></div>
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<span style="background-color: white; color: #444444; font-size: 14px; line-height: 21px; text-align: start;"><span style="font-family: Courier New, Courier, monospace;">Con questo post partecipo al FOOD <a href="http://www.athaipianist.ifood.it/2014/12/food-travel-giveaway.html" target="_blank">Giveaway </a>di Vaty, lei e la sua terra mi hanno profondamente colpito il cuore e il palato: Food & Travel</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com2tag:blogger.com,1999:blog-4002341767057487206.post-81075010163230791342014-11-29T00:26:00.001-08:002014-11-29T11:31:40.294-08:00Fermat's Conjecture and New York Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GoQ8jNaVty8/VGiW4dfh9rI/AAAAAAAAAmo/oOSjctj4rP8/s1600/DSC_0032.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GoQ8jNaVty8/VGiW4dfh9rI/AAAAAAAAAmo/oOSjctj4rP8/s1600/DSC_0032.jpg" height="385" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Buongiorno calvados!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">siamo al 29 di novembre e non ho ancora indossato nè cappellino, nè sciarpa. In compenso è la seconda volta che mi becco il raffreddore. Fate voi il sillogismo.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Poco male. Per questo, ho iniziato a consumare serie infinite di mandarini: la mia droga!</span><br />
<span style="font-family: Courier New, Courier, monospace;">In questa settimana ho convinto mia mamma ad assaggiare la cheesecake, che equivale ad aver risolto la <i>congettura di Fermat</i>. A mio gusto personale, preferisco la Classicissima New York Cheesecake (per intenderci, quella al forno). </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti per uno stampo da 20 cm + mini cheesecake</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Per la base biscottata:</i></span><br />
<span style="color: blue; font-family: 'Courier New', Courier, monospace;">int </span><span style="font-family: 'Courier New', Courier, monospace;">digestive = 120; %g</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">int </span>burro = 100; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Per la crema:</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>zucchero = 300;<span style="color: blue;"> </span></span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>philadelphia = 500; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>mascarpone = 200; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>albumi = 3;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>tuorli = 3;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float </span>scorza_limone;</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Per la Guarnizione:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float </span>marmellata_ribes_nero = 200; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">char </span>frutti_di_bosco[];</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">char </span>frutti_di_bosco[1] = 'ribes';</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">char </span>frutti_di_bosco[2] = 'mirtilli';</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">char </span>frutti_di_bosco[3] = 'more';</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Usando un pestabistecche (esistono ancora? Si nella mia cucina. Se avete un frullatore va bene uguale) sbricioliamo i biscotti digestive e uniamoli al burro ammorbidito, amalgamando il tutto. Foderiamo con carta forno uno stampo per torta del diametro di 20 cm. Trasferiamo il composto di biscotti e con il palmo di una mano premiamo con forza per compattare le briciole e creare una base uniforme. copriamo con un panno e lasciamo riposare in frigorifero per almeno un'ora.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Prepariamo la crema: in una ciotola mettiamo lo zucchero e i tuorli e con le fruste montiamo il composto fino ad ottenere una crema di colore chiaro. Uniamo il formaggio spalmabile e il mascarpone, lavorandoli per qualche minuto. Inseriamo anche la scorza del limone. In una nuova ciotola montiamo a neve gli albumi e uniamoli delicatamente al precedente composto di formaggio (con il famoso movimento "<i>dalbassoversolalto</i>"). Versiamo il composto finale nella tortiera con la base biscottata e inforniamo per un'ora a 165°C. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Una volta sfornata lasciamo raffreddare a T amb per qualche ora. Quindi mettiamola in frigorifero per altre 12 h (si fa desiderare eh...). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Passate le interminabili 12 h, togliamo la torta dallo stampo e decoriamo, prima con abbondante marmellata, poi con gli immancabili frutti di bosco (<i>lavati e asciugati</i>). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Una spolverata di zucchero a velo e...fate attenzione a nasi indiscreti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">La foto scattata in (t<span style="font-size: xx-small;">u</span> − ε) rappresenta l'istante immediatamente precedente l'urto (<i>di Norah con la Cheesecake</i>).</span></div>
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com2tag:blogger.com,1999:blog-4002341767057487206.post-43101092655502076752014-11-12T10:59:00.001-08:002014-11-12T23:33:59.198-08:00TO_DATE(XMAS, 'YYYY/MM/DD HH24:MM:SS')<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3wceng2KU4A/VF5fE7nOWKI/AAAAAAAAAmM/hPLy2XyyvYw/s1600/image%2B(2).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3wceng2KU4A/VF5fE7nOWKI/AAAAAAAAAmM/hPLy2XyyvYw/s1600/image%2B(2).jpeg" height="435" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Arancione + viola. Che accoppiata!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Zucca + parmigiano + salvia. Trop Bon!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">In meno di un'ora si preparano questi buonissimi gnocchi di zucca, conditi a piacimento, con burro e salvia (my fav) oppure con radicchio trevigiano e pancetta affumicata (la faccio facile insomma). </span><br />
<span style="font-family: Courier New, Courier, monospace;">Ste (my bro) è partito ieri per Berlino. E' la seconda volta che parte nel giro di 2 mesi: la casa si svuota, c'è molto più silenzio.</span><br />
<span style="font-family: Courier New, Courier, monospace;">E io che già penso alle feste, al profumo di spezie, al tavolo ovale in soggiorno, e tutti lì. Proprio tutti. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Per questo ho preparato una scorta di gnocchi da qui fino a <b>Natale!</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredienti</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">int zucca = 400; %g </span><br />
<span style="font-family: Courier New, Courier, monospace;">int farina_00 = 250; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;">int uovo = 1;</span><br />
<span style="font-family: Courier New, Courier, monospace;">float sale; </span><br />
<span style="font-family: Courier New, Courier, monospace;">float noce moscata; </span><br />
<span style="font-family: Courier New, Courier, monospace;">int[] salvia; salvia = new int[5] %5 foglie</span><br />
<span style="font-family: Courier New, Courier, monospace;">float burro;</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Procedimento</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Scaldiamo una pentola d'acqua e portiamo a bollore. Saliamo. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Immergiamo la zucca pulita e tagliata a tocchetti. Lasciamo ammorbidire la zucca per 15 minuti, poi togliamola dal fuoco e passiamola al passaverdure. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Lasciamo raffreddare, incorporiamo un uovo e a poco a poco aggiungiamo la farina setacciata. Aggiungiamo un pizzico di noce moscata. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Il composto deve risultare fermo e un pò appiccicoso. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Facciamo dei rotolini del diametro di 2 cm e applichiamo uno sforzo di taglio al cilindro di impasto. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Con una leggera pressione contro il dorso di una forchetta facciamo il classico segno degli gnocchi, a questo punto mettiamoli a riposare in frigorifero per mezz'oretta con un velo di farina per non farli attaccare. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">In una padella mettiamo una noce di burro (abbondante) con della salvia. Lasciamo che si sciolga il burro.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Accendiamo l'acqua e saliamo. Versiamo gli gnocchi e nel giro di un minuto cominceranno a salire a galla. Scoliamo e mettiamo gli gnocchi nella padella con il burro. Ri accendiamo il fuoco e andiamo di parmigiano.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lasciamo saltare per un minutino. Poi, servite. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Fatto.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Gnocchi di zucca e ritmo incalzante. <i>Nothing compares</i>.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Bon appetit!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">r.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i><span style="background-color: white; color: #444444; font-size: 13px; line-height: 18.4799995422363px;">Con questa ricetta partecipo al contest di </span><a href="http://caffecolcioccolato.blogspot.it/2014/11/sfumature-in-gara.html" style="background-color: white; color: #ff8832; font-size: 13px; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Fausta</a><span style="background-color: white; color: #444444; font-size: 13px; line-height: 18.4799995422363px;"> e </span><a href="http://essenzaincucina.blogspot.it/2014/11/sfumature-in-gara.html" style="background-color: white; color: #ff8832; font-size: 13px; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Cinzia</a><span style="background-color: white; color: #444444; font-size: 13px; line-height: 18.4799995422363px;"> "Sfumature in...gara":</span></i></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com4tag:blogger.com,1999:blog-4002341767057487206.post-12258144483589982172014-10-19T06:37:00.000-07:002014-10-19T06:43:29.330-07:00Clear your java cache and restart.<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8tUzURkE9gE/VEO9ovqamAI/AAAAAAAAAl8/a8M4-NaFJt0/s1600/DSC_0475.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8tUzURkE9gE/VEO9ovqamAI/AAAAAAAAAl8/a8M4-NaFJt0/s1600/DSC_0475.JPG" height="385" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Buonasera desaparesidos,</span> </div>
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<span style="font-family: Courier New, Courier, monospace;">faccio fatica a ricordare quanto tempo sia passato dall'ultima ricetta postata, e attenzione, specifico postata perchè questo non preclude il fatto che mi sia allontanata o dimenticata di mestoli e fornelli. Assolutamente.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In questo delta t di tempo, ho raggiunto picchi di attività allucinanti. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Un saluto troppo difficile ad una squadra di lavoro meravigliosa.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Un viaggio altrettanto meraviglioso in Messico con naso. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Camminate da stambecchi. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ragout di frutti di bosco. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tacos. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cactus. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ritrovare papà a 2600 mt. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Volare sopra l'Atlantico.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tope.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cominciare un nuovo lavoro. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scoprire di essere finita in un ambiente che al secondo giorno già ti piace. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mi-Bo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tagliatella grezza. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bo-Mi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">E mi piace assai. Detto questo, tante sere "libere" sono state occupate a infornare. Si inforna per necessità, quindi crostate (tante!), dolci della domenica, plumcake, ciambelle. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Si riparte quindi, con tanta voglia!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vi riporto in questo post, una pasta domenicale, leggera e altrettanto buona. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti per 2 pax</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> conchiglie = 140; %g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> pomodorini_datterino = 15;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> parmigiano; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> ricotta vaccina;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> spinaci = 20; %foglie</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> sale, pepe;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mettiamo sul fuoco l'acqua per la pasta e a bollore, saliamo. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">In una casseruola scaldiamo un filo d'olio evo, poi buttiamo uno spicchietto d'aglio e abbassiamo il fuoco. Lasciamo insaporire per 2/3 minuti, poi togliamo l'aglio. Versiamo i pomodorini datterini tagliati a metà e saliamo e pepiamo. Facciamoli andare a fuoco medio per 5 minuti. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Nel frattempo buttiamo la pasta che sarà da scolare al dente. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Buttiamo la pasta nella pentola dei pomodorini insieme agli spinaci e ad una abbondante spolverata di parmigiano. Aggiungiamo una foglia di basilico e a crudo tre cucchiai di ricotta fresca. Completiamo con un filo d'olio.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bon appetite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">r.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com2tag:blogger.com,1999:blog-4002341767057487206.post-64959795906652577902014-06-04T13:56:00.001-07:002014-06-05T00:27:02.765-07:00Notes for myself: emergency handling needs to be taken into account<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Buonasera!</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">un buon ingegnere che si rispetti deve avere tutto sotto controllo nella sua applicazione, nel gergo <i>emergency handling. </i>Ecco, questa volta, ho fallito. Non ho controllato tutto, e così, di questa bellissima torta è rimasta di fatto l'immagine digitale. Null'altro. Non una goccia di cioccolato. Non una briciola. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">L'errore? Lasciarla scoperta su un tavolo ancora tiepida. </span><br />
<span style="font-family: Courier New, Courier, monospace;">L'agente? Quella piccola bestiolina di Norah.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Il risultato? Due grandi occhioni colpevoli.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">La prossima volta cercherò di essere un pochino più attenta, certo è che la mia cucina non può essere tappezzata di <i>tracker. </i>Solo renderò la torta il meno accessibile possibile. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Quello che posso assicurarvi è che l'idea di questa torta è una delle mie preferite. Se <b>Norah</b> potesse parlare, forse ve la consiglierebbe anche. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Provatela e questa volta fatemi sapere. La ricetta l'ho presa da <a href="http://www.monpetitbistrot.com/" target="_blank">www.monpetitbistrot.blogspot.com</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> uova = 3;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> farina_00 = 250; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> zucchero = 200; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> burro_fuso = 120; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> lievito = 1; %bustina</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> gocce_cioccolato = 50; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> ricotta_pecora = 340; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Procedimento</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Scaldiamo il forno a 180°C. In una ciotola, mettiamo lo zucchero e la ricotta e sbattiamo con le fruste fino ad ottenere una crema spumosa. Aggiungiamo un uovo alla volta, poi il burro fuso. Setacciamo farina e lievito e aggiungiamoli un poco per volta al composto di zucchero, ricotta, uova e burro. Infine aggiungiamo le gocce di cioccolato. Versiamo il composto ottenuto in una tortiera del diametro di 24 cm. </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Inforniamo per 50 mins. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Sforniamo e teniamo il più lontona possibile da qualsiasi fonte affamata. Buon assaggio, a voi che potete. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">r.</span><br />
<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com7tag:blogger.com,1999:blog-4002341767057487206.post-2970539387090581552014-05-30T11:05:00.003-07:002014-06-04T13:57:57.489-07:00Keyword is "Mergiare"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Buonasera <i>latitanti</i>,</span><br />
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<span style="font-family: Courier New, Courier, monospace;">il titoto di questo post potrebbe sembrare un <i>nonsense</i>, ma noi ing. "tavolta" siamo davvero malati:</span><br />
<span style="font-family: Courier New, Courier, monospace;">- le battute infelici sono quelle che ci fanno più ridere;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- vediamo equazioni e comandi <i>linux </i>ovunque;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- inventiamo termini <i>ad hoc</i>;</span><br />
<span style="font-family: Courier New, Courier, monospace;">ed ecco qui "<b>mergiare</b>" sinonimo di fondere, unire, incorporare. E' un termine che racchiude più significati e meglio spiega ognuno di questi. In cucina trova largo uso evidentemente!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Oggi vi propongo la torta per antonomasia: la crostata alla marmellata di <i>mirtilli selvatici</i>.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Dà il suo massimo alla mattina, per una colazione con i fiocchi, provatela e fatemi sapere.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>farina_00 = 300; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>burro = 250; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>zucchero = 100; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>tuorli = 2; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float </span>scorza_limone;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>lievito_dolci = 1; % cucchiaino da caffè</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Mettiamo la farina setacciata a fontana e creiamo un piccolo cratere al centro. <i>Mergiamo</i> intorno il lievito, lo zucchero e al centro i tuorli e il burro. Impastiamo ben bene fino a creare una palla. Avvolgiamola in un canovaccio e riponiamola in frigorifero per 1 oretta massimo. Tiriamola fuori e dividiamola in 2 parti, una il doppio dell'altra. Su una teglia (e.g. 24 cm di diametro)ricoperta di carta forno mettiamo la base e il cornicione (che schiacceremo con i denti di una forchetta). Mettiamo abbondate marmellata di mirtilli e decoriamo aiosa con stampini! Mettiamo in forno caldo e statico a 180°C per 50 minuti.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lasciate raffreddare e servite, </span><br />
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<span style="font-family: Courier New, Courier, monospace;">r. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com2tag:blogger.com,1999:blog-4002341767057487206.post-78513280261495510772014-05-09T11:35:00.000-07:002014-05-30T11:17:06.974-07:00The Easy recipe, no need a workflow: just two steps!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Buongiorno!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Le giornate si allungano, e non c'è niente di più bello che uscire da lavoro e camminare ancora un po' al sole. Giusto per avere la sensazione che la giornata non sia ancora finita...</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Il 1° maggio abbiamo fatto una gitarella al lago d'Orta, non ci ero mai stata e mi sono meravigliata della bellezza di questo posto ancora incontaminato. Non abbiamo fatto un pic nic ma abbiamo preferito mettere le gambe sotto ad un tavolo, e lasciarci guidare in un percorso di pesce o carne dallo chef: decisamente ottimo!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ok, ascoltate questa non può definirsi una ricetta e rasenta la semplicità più estrema possibile! </span><span style="font-family: 'Courier New', Courier, monospace;">Poco importa, per un pranzo al sole che scalda questi involtini di zucchine sono perfetti.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Ad ogni modo, questo è il mio contributo al pic nic della domenica: una ricetta semplice, sana, fresca e gustosa. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Ingredienti</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">int</span> zucchine = 1; </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> ricotta; </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> sale, pepe, olio evo; </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Tagliamo le zucchine in fettine sottili dello spessore di 2/3 mm. Scaldiamo la piastra e scottiamo le zucchine. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Mischiamo la ricotta con il sale, il pepe e un filo di olio evo.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Stendiamo un paio di cucchiaini sulle zucchine e arrotoliamo per formare un involtino. Completiamo con un filo di olio evo. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Done.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Buon pic-nic all'aria aperta!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">r.</span><br />
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Con questa ricetta partecipo al contest di Esme <a href="http://lacucinadiesme.blogspot.it/2014/04/oggi-sono-3-anni-di-blog-contest-per.html" target="_blank">"Nel cesto del pic-nic"</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com4tag:blogger.com,1999:blog-4002341767057487206.post-72132904802042047602014-04-13T09:50:00.004-07:002014-05-30T11:17:17.752-07:00Uniform Circular Motion for "Risotto al Tarassaco"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Buongiorno!!!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Che bella la domenica, non trovate?? Vorrei che ogni giorno fosse sempre domenica e festa e famiglia e dolci e sole e gita e .... <i>twist and shout</i>!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Il tempo non è dei migliori, qui nei dintorni di Milano, ma poco importa! Un risottino per tenere alto il morale con un pizzico di amarezza dato dal tarassaco (o <i>erba matta</i>).</span><br />
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<span style="font-family: Courier New, Courier, monospace;">E pensare che una volta bastava uscire di casa, andare in mezzo ai campi per trovare e cogliere un po' di questa erba che a me fa impazzire...</span><br />
<span style="font-family: Courier New, Courier, monospace;">Ora (sempre qui a Milano) bisogna andare dall'ortolano per forza se non si vuole mangiare <i>smog!</i></span><br />
<span style="font-family: Courier New, Courier, monospace;">Ecco la ricettina, attenzione però non è una erba che piace a tutti! Per me vale la regola che la bontà è direttamente proporzionale all'amarezza!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti: </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> riso_carnaroli = 2*pax + 1; % pugni</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">int</span> tarassaco = 200; % g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> vino_bianco = 0.5; % bicchiere</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> brodo_vegetale = 1; % l</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> parmigiano_reggiano;</span><span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> cipolla = 0.5;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> burro;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Prepariamo il brodo vegetale. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">In un'altra pentola mettiamo la cipolla tagliata sottile con il burro. Lasciamo imbiondire, se volete a questo punto potete toglierla (proprio come faccio io, sono repellente <i>brrr</i>). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aggiungiamo il riso e tostiamo. Ora aggiungiamo il vino bianco e facciamo sfumare. Una volta che il vino si è consumato aggiungiamo un mestolo di brodo e continuiamo a girare, sempre in verso orario! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Attendiamo che si consumi il brodo e aggiungiamo un altro mestolo, così fino a che non si cuoce il riso (tenetelo al dente, <i>ndr</i>). 10 minuti prima della cottura completa del riso aggiungiamo il tarassaco, lavato e asciugato e tagliato grossolanamente con le mani. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Non vi spaventate, vedrete che si ridurrà in niente una volta cotto. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spegniamo il fuoco e mantechiamo con parmigiano reggiano (abbondante) e serviamo! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Buon appetito, </span></div>
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<span style="font-family: Courier New, Courier, monospace;">r. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="background-color: white; color: #666666; line-height: 21.559999465942383px;"><span style="font-family: Courier New, Courier, monospace;">con questa ricetta partecipo al contest di Cucina Scacciapensieri "<a href="http://cucinascacciapensieri.blogspot.it/2014/02/contest-il-mio-piatto-forte.html" target="_blank">Il mio piatto forte</a>"</span></span><br />
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<span style="font-family: Courier New, Courier, monospace; margin-left: 1em; margin-right: 1em;">Buon sabato! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">sono qui per parlarvi di una torta prima di tutto <i>bella</i>, perchè si è proprio bella da guardare e altrettanto <i>buona</i>! Il t<b>empo di decadimento</b> di questa torta non è minimamente calcolabile... ormai è solo un lontano ricordo! E questo mi fa grande onore! Mentre scrivo, in forno, c'è un'altra torta che sta crescendo.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Ormai è diventata una leggenda, sicuramente la conoscete ma non vi svelerò il nome anche perchè non vorrei togliere spazio alla signorina con <i>ricotta</i> e <i>lamponi</i>. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">La domenica stiamo prendendo l'abitudine di pranzare tutti insieme, così invitiamo i nonni per fare festa, perchè fare festa ci ricorda tanto <b>Te </b>(il bold non è a caso ndr). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">E ovviamente, non si può pensare ad una festa senza un dolce, così ogni settimana sforno dolci su dolci, dolci come se piovessero... Che bellezza! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Basta chiacchiere, ora la ricetta. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">int</span> farina00 = 250; %g</span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">int</span> ricotta_vaccina = 200; %g</span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">int </span></span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;">ricotta_bufala = 200; %g</span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">int </span></span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;">zucchero = 150; %g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue; line-height: 18.46875px; text-align: start;">int</span><span style="background-color: white; line-height: 18.46875px; text-align: start;"> lamponi = 250; %g</span></span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">int</span> uova = 4;</span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.479999542236328px; text-align: start;"><span style="color: blue;">float</span> latte = 1; %bicchiere</span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; line-height: 18.46875px; text-align: start;">float</span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 18.46875px; text-align: start;"> olio_evo = 0.5; %bicchiere</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.46875px;"><span style="color: blue;">int </span>limone_bio = 1; </span></span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; line-height: 18.46875px; text-align: start;">float </span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.46875px; text-align: start;">lievito_per_dolci = 1; %bustina</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.46875px;">Procedimento</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Setacciamo farina e lievito e teniamoli da parte.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Montiamo bene con una frusta elettrica le uova intere con lo zucchero, fino a quando non diventeranno spumose, sode e bianche.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Uniamo poco per volta la ricotta lavorando ad una velocità contenuta per non smontare il composto. Poi la scorza del limone, latte ed olio, versandoli a filo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aggiungiamo la farina ed il lievito, mischiando delicatamente dall’alto verso il basso con un cucchiaio di legno.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Versiamo metà dell’impasto in una tortiera (d = 24 cm) precedentemente imburrata e infarinata e distribuiamo metà dei lamponi; aggiungiamo la restante parte di impasto e ricopriamo con i lamponi rimasti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Inforniamo a 180°C per 40 minuti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Con questa ricetta partecipo al contest di <a href="http://www.ariaincucina.com/2014/03/il-mio-nuovo-contest-con-wald-old.html" target="_blank">Aria</a>: </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com8tag:blogger.com,1999:blog-4002341767057487206.post-58219902092459952582014-03-22T04:30:00.000-07:002014-04-05T10:01:12.302-07:00Shells with artichokes and ricotta: good ∀ <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace;">Eccomi di nuovo qui! Questo mese si batte il record di post!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Se avete notato, sto anche cercando di uniformare le mie foto, con una serie di accorgimenti (altezze, distanze, finestre) che favoriranno la ripetibilità degli esperimen.. ehm volevo dire delle fotografie! Sarà che sto leggendo "<i>La ragazza con l'orecchino di perla</i>", voi lo avete letto?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Intanto vi auguro un buon week end, qui a Milano sfortunatamente la settimana è stata super bella, mentre questa mattina, mi sono alzata con un cielo grigio e pesante.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Questa ricetta è speciale perchè è <i>gluten free: </i>non avrei mai pensato di pubblicare una ricetta del genere, anche perchè nella mia famiglia nessuno soffre di celiachia... <i>anyway </i>questa pasta per me è favolosa! Semplice e molto gustosa, preparata con conchiglie rigate gluten free, ricotta e carciofi!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Super adatta alle mie amate <i>schiscette!</i></span><br />
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Ingredienti per 3 persone</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> conchiglie_glutenfree = 210; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> cuori_carciofo = 100; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> ricotta = 100; %g</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> sale;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float </span>pepe;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> cipollotto;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> parmigiano;</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> olio_evo;</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Mettiamo l'acqua a bollire. Facciamo sbollentare i cuori di carciofo, poi in una padella mettiamo un filo d'olio e facciamo soffriggere il cipollotto tagliato a rondelle. Versiamo i carciofi (con qualche erbetta aromatica: per me basilico e timo). Lasciamo cuocere per 10 minuti a fuoco medio. </span><br />
<span style="font-family: Courier New, Courier, monospace;">In un bicchiere da minipimer mettiamo parte dei carciofi, la ricotta, il parmigiano, olio <i>evo</i>, sale e pepe. Io ho lasciato da parte 4 cuori per poter guarnire il piatto. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Facciamo cuocere le conchiglie, e facciamole saltare insieme alla salsa di carciofi e ricotta aggiungendo a piacere ancora parmigiano. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Servite e guarnite con un <i>cuore... di carciofo!</i></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Buon appetito</span><br />
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<span style="font-family: Courier New, Courier, monospace;">r.</span><br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com2tag:blogger.com,1999:blog-4002341767057487206.post-30664346708287432332014-03-13T10:07:00.001-07:002014-03-13T10:13:55.797-07:00Isotropic distribution for "Branzino all'Imperiale"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Finalmente trovo un paio di minuti per regalarvi questa ricetta, che per me è davvero il massimo! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Il titolo originale è "Branzino all'imperiale" ma sapete che io amo dare nomi strambi ai miei post! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sono reduce da una bellissima conferenza sulla Robotica, che si è tenuta a Rovereto, in Trentino, nientepopodimenochè al MART, direi il più importante museo di arte contemporanea in Italia degli ultimi anni. L'architettura è meravigliosa!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tra un piatto di strangolapreti e un calice di Lagrain, in questi due giorni mi sono ricordata quanto sia bello viaggiare e stare in una valle... </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> filetti_branzino = 3;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> pomodorini = 25; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> olive_taggiasche = alpha*20; <span style="font-size: xx-small;">%alpha è un parametro soggettivo, a mio parere non ci sono mai abbastanza <i>olivetaggiasche</i> in un piatto%</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> papate_farina_gialla = 4; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: blue;">float</span> rosmarino;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> sale aromatizzato; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> olio d'oliva; </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> aglio = 1/nspicchi;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Eliminiamo le evutuali lische con una pinzetta e sciacquiamo il pesce. In una padella con acqua bollente buttiamo le patate per farle scottare leggermente. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Laviamo i pomodorini e tagliamoli a metà. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">In una teglia mettiamo sulla base un filo di olio di oliva e poco sale aromatizzato. Disponiamo i tre filetti di branzino. Aggiungiamo lo spicchio d'aglio schiacciato, i <i>pomodorini</i>, le <i>olive</i> e le <i>patate</i> tagliate a fette (spesse). Aromatizziamo il tutto con sale, rosmarino e basilico. Completiamo con un filo di olio evo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scaldiamo il forno a 180° C e inforniamo per 30-35 min.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Buon Appetito! Non è super?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">r.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com3tag:blogger.com,1999:blog-4002341767057487206.post-1886808315202104542014-03-02T12:44:00.001-08:002014-03-13T10:10:22.709-07:00My treasure: The equation of Happyness<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Esiste una formula matematica per definire la felicità? </span><br />
<span style="font-family: Courier New, Courier, monospace;">Evidentemente sì, e se dovessi scriverne una in questo momento potrei essere condizionata dalla stessa ricetta che sto per proporvi. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Per esempio potrebbe essere un limite: il limite di x,y che tende ad infinito di (e^x + e^y), dove x e y sono rispettivamente funghi porcini e salsiccia. Ovviamente il bello di questa formula è che può essere personalizzata! Quali sono le vostre x e le vostre y?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">In ogni caso diverse sono le formule proposte e ve ne riporto una molto semplice ma che mi ha convinto più di tutte: </span><br />
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<span style="background-color: white; color: #333333; line-height: 18px; text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">P + (5 x E) + (3 x H)</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">dove 'P' <span style="background-color: white; color: #333333; line-height: 18px;">sta per «caratteristiche personali» come la <i>visione</i> della vita, </span></span><span style="background-color: white; color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 18px;"><i>l’elasticità</i> ed <i>l’adattabilità</i>. 'E' indica i «bisogni esistenziali» come la </span><span style="background-color: white; color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 18px;"><i>salute</i>, il <i>denaro</i> e la <i>famiglia</i>. ‘H’, infine, denota i «bisogni di ordine </span><span style="background-color: white; color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 18px;">superiore» come il senso dell’<i>umorismo</i>, l’ambizione e l’autostima.</span></div>
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<span style="background-color: white; color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 18px;">Fate voi i vostri calcoli e ricavate il livello della vostra felicità!</span></div>
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<span style="background-color: white; color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 18px;">Vi dico un'altra cosa però, la felicità per me è fatta davvero di tante piccole cose, tanti piccoli eventi, ordinari o straordinari che rendono unica la mia vita. Ad esempio? L'insieme di un venerdì sera ad un concerto, una notte fuori porta, una passeggiata in centro con Naso per un'umida Bologna, i passatelli in brodo e un amico che ritorna a casa per il weekend. Ecco la mia formula di felicità di questa settimana. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sono pronta a raccontarvi la mia ricetta forte, il mio gioiellino. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti per 4 pax</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brodo vegetale; </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cipolla bianca piccola; </span></div>
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<span style="font-family: Courier New, Courier, monospace;">60 g di burro;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cucchiai di olio;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 pugni_Riso Carnaroli * pax;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 g Funghi Porcini secchi; </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Salsiccia; </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 bicchiere di buonissimo Vino Bianco (per me );</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Parmigiano DOP;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">prezzemolo;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lasciamo i funghi porcini in ammollo in acqua tiepida. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Prepariamo il brodo vegetale e teniamolo caldo. In una casseruola versiamo il burro e l'olio insieme alla cipolla, e lasciamo imbiondire. Versiamo il riso e facciamo tostare leggermente. Aggiungiamo il vino bianco e facciamo evaporare. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Aggiungiamo il brodo vegetale (1 mestolo) e giriamo. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Scoliamo i funghi porcini e versiamoli nel riso, insieme a parte dell'acqua, filtrata. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">In una padellina calda, spezzettiamo la salsiccia e facciamola saltare in modo da sgrassarla.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Continuiamo fino a quasi cottura del riso, aggiungendo man mano il brodo vegetale. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Spegniamo il fuoco e mantechiamo insieme ad abbondante parmigiano reggiano. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Serviamo con la salsiccia precedentemente preparata. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Buon appetito</span><br />
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<span style="font-family: Courier New, Courier, monospace;">r.</span><br />
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<span style="background-color: white; color: #666666; line-height: 21.559999465942383px;"><span style="font-family: Courier New, Courier, monospace;">con questa ricetta partecipo al contest di Cucina Scacciapensieri "<a href="http://cucinascacciapensieri.blogspot.it/2014/02/contest-il-mio-piatto-forte.html" target="_blank">Il mio piatto forte</a>"</span></span><br />
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<span style="background-color: white; color: #666666; font-family: Ovo, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com7tag:blogger.com,1999:blog-4002341767057487206.post-3637141580894143032014-02-25T12:57:00.002-08:002014-03-02T12:55:40.059-08:00P(success) = 1! Thanks to ValeCheVale<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K_IvvvWdgvQ/Uwu0KyvUkyI/AAAAAAAAAes/J1GKBmAD9ok/s1600/DSC_03841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K_IvvvWdgvQ/Uwu0KyvUkyI/AAAAAAAAAes/J1GKBmAD9ok/s1600/DSC_03841.jpg" height="385" width="580" /></a><a href="http://4.bp.blogspot.com/-K_IvvvWdgvQ/Uwu0KyvUkyI/AAAAAAAAAes/J1GKBmAD9ok/s1600/DSC_03841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Buonasera!!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Con questa ricetta, vorrei ringraziare prima di tutto <a href="http://laricettachevale.blogspot.it/" target="_blank">Vale che Vale</a>, per aver condiviso questa ricetta gioiello: davvero gustosa! La versione originalissima la trovate sul suo blog! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ed è anche molto semplice, quindi ripetibile: posso ammettere che è una delle poche volte in cui mi ritengo soddisfatta del risultato al primo colpo. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">La probabilità di successo è davvero alta! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Il Nome di questa bellissima torta è <i>Sbriciolona</i>, e non ha bisogno di altre parole!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> farina00 = 450; /* g</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> farina_nocciole 50; /* g</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> burro = 130; /* g, at T = 298 K i.e. T amb */ </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> uovo = 1;</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> tuorlo = 1;</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> bustinalievito = 1;</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span><span style="color: #444444;"> crema_spalmabile_al_cacao = 300; /* g</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">double</span><span style="color: #444444;"> sale; </span></span></div>
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<span style="color: blue; font-family: Courier New, Courier, monospace;">int </span><span style="font-family: Courier New, Courier, monospace;">panna_da_cucina = 200; /* g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #444444;">Procedimento</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">In una ciotola mettiamo la farina s</span><span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">etacciata con il lievito e aggiungiamo il burro morbido a pezzetti.</span><span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;"> Sbattiamo l'uovo e il tuorlo con il sale e uniamoli alla farina e al burro.</span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Aggiungiamo lo zucchero e la farina di nocciole. Impastiamo velocemente</span><span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;"> tutto ottenendo delle briciole. </span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Prepariamo la farcia mescolando la crema spalmabile al cacao ammorbidita a bagnomaria e la panna da cucina a temperatura ambiente fino ad ottenere un composto liscio e omogeneo. </span><span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Imburrariamo e infarinariamo la teglia di 24 cm di diametro.</span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Versiamo metà del composto di bricole, poi la crema e completiamo con il composto rimanente. </span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Inforniamo a 190° per 35 minuti a forno statico, fino a che la superficie non sarà dorata. </span><span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Spolverizziamo con poco zucchero a velo.</span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">Servite e gustatevi i complimenti! </span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: center;">r.</span></div>
Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com5tag:blogger.com,1999:blog-4002341767057487206.post-70331455189737534622014-02-08T00:12:00.001-08:002014-02-25T13:03:05.548-08:00Cross section of Soft Lemon Plumcake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RDyJl3P5reo/Uuzp7AY5Z3I/AAAAAAAAAd8/ZoOYACzRKQw/s1600/DSC_0376.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RDyJl3P5reo/Uuzp7AY5Z3I/AAAAAAAAAd8/ZoOYACzRKQw/s1600/DSC_0376.JPG" height="385" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Buon sabato!!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Che giornata fredda qui a Milano! Avevo proprio voglia di un plumcake per le mie colazioni del fine-settimana. L'emblema della semplicità: yogurt, zucchero, limone! </span><br />
<span style="font-family: Courier New, Courier, monospace;">A dir poco fantastico, insieme alla mia bella tazzina di caffè questa mattina ho sperimentato lo yoga. Che pazza, un video tutorial di 20 minuti spiegato da una tizia americana super tonica e rilassatissima. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Devo dire che è stato bello, fare esercizi sul tappeto del soggiorno... </span><br />
<span style="font-family: Courier New, Courier, monospace;">Chissà, potrebbe diventare un'abitudine! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Intanto pubblico a ritmo serrato ricette (chiariamo, serrato per me: direi che 2 post al mese è un successo! jejeje)</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> yogurt = 1; #vasetto</span></div>
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<span style="color: blue; font-family: Courier New, Courier, monospace;">int</span><span style="font-family: 'Courier New', Courier, monospace;"> uova = 3;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> farina = 3; #vasetto</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">double</span> zucchero = 1.5; #vasetto</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> lievito = 1;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> limone = 1;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">double</span> olio = 0.5;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Montate le uova con lo zucchero. Una volta ottenuto un composto omogeneo, aggiungete lo yogurt, la farina setacciata con il lievito, mescolando dal basso verso l'alto. Aggiungete quindi l'olio e la scorza del limone. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scaldate il forno a 180• C, versate il composto nello stampo da plum cake imburrato e infarinato. Cuocete per 40 minuti. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Servite con abbondante zucchero a velo! </span><br />
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<a href="http://2.bp.blogspot.com/-65rDpsAYsHo/UvXmSExu0-I/AAAAAAAAAeM/RqZYygSSmfI/s1600/DSC_0379.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-65rDpsAYsHo/UvXmSExu0-I/AAAAAAAAAeM/RqZYygSSmfI/s1600/DSC_0379.JPG" height="385" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Buona giornata </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vi lascio con la frase di un grande che ha segnato la mia vita! </span></div>
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<span style="background-color: white; color: #37404e; font-size: 13px; line-height: 18px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>“Whatever I am or have, my prayers and labours, my health and my very life, all of it I wish to use in your service.” Saint John Bosco, Biographical Memoirs vol. VI, p. 202</i></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;">r. </span></div>
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com5tag:blogger.com,1999:blog-4002341767057487206.post-66426358106965346432014-01-25T04:44:00.002-08:002014-01-25T04:49:10.400-08:00Carrots and Limoncello Toroid<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zMvhHwEycdo/UuOq7L8RytI/AAAAAAAAAdc/Sna6ZC6Dqig/s1600/DSC_0370.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"></a><a href="http://1.bp.blogspot.com/-XUEsB4EeAtU/UuOyEcowwKI/AAAAAAAAAds/DXJAx_2vjvs/s1600/DSC_0370.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-XUEsB4EeAtU/UuOyEcowwKI/AAAAAAAAAds/DXJAx_2vjvs/s1600/DSC_0370.JPG" height="385" width="580" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Buongiorno e buon sabato!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Oggi è una bellissima giornata, cielo terso, montagne nitide in lontananza, e la mente vola in alta quota!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ho già preso gli ingredienti per la ricetta del weekend, e sono quasi pronta per cominciare, nel frattempo vi lascio questa ciambella (e.g. toroide) alle carote e limoncello! Ottima per le colazioni della settimana, quelle che ti segnano la giornata. E allora, partire con il piede giusto è la soluzione alle 8 e più ore lavorative! Coraggio!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> olio_di_girasole = 320; </span><span style="font-family: 'Courier New', Courier, monospace;">%ml</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> zucchero_di_canna = 350; %g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> limoncello = 30; %ml</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> carote = 450; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">float</span> sale = ;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> uova = 5;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> farina = 300; </span><span style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int</span> limoni = 2;</span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace;">int</span><span style="font-family: 'Courier New', Courier, monospace;"> lievito = 1; %bustina</span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">Setacciate la farina con il lievito. Metteteli da parte.</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">Versate lo zucchero di canna nella ciotola e unite l’olio di semi. Montate fino a che non otterrete un composto piuttosto omogeneo. Aggiungete una alla volta le uova.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">Aggiuntete poco alla volta la farina con il lievito, a seguire due pizzichi di sale. Versate il limoncello.</span><span style="background-color: white; line-height: 22px;">Aggiungete al composto anche le scorze di limone grattugiate. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">Aggiungete le carote grattuggiate.</span><span style="background-color: white; line-height: 22px;">Ora imburrate e infarinate una tortiera per ciambella. Versate il composto all’interno della tortiera </span><span style="background-color: white; line-height: 22px;">e infornate in forno già caldo a 180° per 70 minuti circa. Quando sarà pronta, sfornatela e sformatela.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">Fame?</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">a presto</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">r. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com0tag:blogger.com,1999:blog-4002341767057487206.post-73580004710378831372014-01-03T05:25:00.000-08:002014-01-25T04:55:32.757-08:00Axial compressive force for pistachio pesto! <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Buon Anno!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Comincio il 2014 con un pensiero a tutti quelli che leggeranno questo post: lo dico con il cuore in mano, niente vale di più della <b>famiglia</b>, di tutto quello che porta con sè, <i>gioie</i>, <i>sofferenze</i>, <i>prove </i>e <b>frutti</b>, soprattutto l'ultima... magari ancora non li vediamo o non siamo pronti a coglierli, ma presto arriveranno! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vi e mi auguro un anno prima di tutto <u>sereno</u>! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Passiamo ora alla prima ricetta del 2014! E' abbastanza inusuale per la nostra famiglia tutta settentrionale: il pesto di pistacchi! Devo dire che il gusto mi è piaciuto tantissimo e vi consiglio di provarlo in alternativa al classico pesto con il basilico. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: blue;">int </span>pistacchi % q.b.</span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace;">int </span><span style="font-family: 'Courier New', Courier, monospace;">pinoli </span><span style="font-family: 'Courier New', Courier, monospace;">% q.b.</span></div>
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<span style="color: blue; font-family: Courier New, Courier, monospace;">float </span><span style="font-family: Courier New, Courier, monospace;">parmigiano % q.b.</span></div>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace;">float </span><span style="font-family: 'Courier New', Courier, monospace;">olio evo </span><span style="font-family: 'Courier New', Courier, monospace;">% q.b.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bene ragazzi, se siete arrivati fin qui, è arrivato il momento di tirarsi su le maniche, e applicare una forza di compressione assiale alla superficie del mortaio fino a quando non avrete raggiunto la consistenza che vi piace q.b.!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">% perdonate la marea di q.b., ma il pesto a casa mia si fa così! Buon anno ancora a tutti!</span><br />
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com0tag:blogger.com,1999:blog-4002341767057487206.post-77443361719491332962013-12-08T00:07:00.001-08:002014-01-25T04:55:43.289-08:00Blueberry_jam ravioli, trust me I'm an engineer...<span style="font-family: Courier New, Courier, monospace;">Buongiorno! </span><br />
<span style="font-family: Courier New, Courier, monospace;">Non ho idea di chi possa essere sveglio a quest'ora la domenica mattina dell'Immacolata. Se io sono qui, sul divano, con una copertina di pile e una tazza di caffè nero bollente, un motivo c'è ed è lei...
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<span style="font-family: Courier New, Courier, monospace;">Lei è Norah, ha 4 mesi, 2 mesi fa è arrivata dall'Abruzzo e ora è parte della nostra famiglia... Dobbiamo aumentare il volume di vita in questa casa!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ovviamente chi la porta fuori al mattino, al freddo e al gelo? Sia benedetto chi ha inventato le felpe con il cappuccio! :D</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Il lato positivo è che ho guadagnato tempo per scrivere un post, che ho pronto più o meno da un mese (<i>trust me I'm an engineer</i>)... e soprattutto questa giornata uggiosa a Milano è fatta apposta per questi biscottini <i>comfort </i>dal ripieno che sa di bosco! Questo pomeriggio li gusteremo insieme preparando albero e presepe...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ecco allora la ricetta. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>farina = 500; %g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>burro_morbido = 285; </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>zucchero_a_velo = 140; </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">double </span>sale = 0.5*cucchiaino; </span></div>
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<span class="Apple-style-span" style="color: blue; font-family: 'Courier New', Courier, monospace;">int </span><span style="font-family: 'Courier New', Courier, monospace;">tuorlo = 1;</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: blue;">double</span> marmellata_mirtilli; % questa non la inizializziamo perchè dipende da ognuno di voi che realizzerà i biscotti!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Procedimento</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><span style="color: #274e13;"><span style="font-family: 'Courier New', Courier, monospace;">Class blueberryjam_ravioli{</span></span></b><br /><br /><span style="font-family: 'Courier New', Courier, monospace;"><b><span style="color: #274e13;"> public static void</span></b> main(String[] args) <b>{</b></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Impastare lentamente, zuccher, burro, vaniglia, la farina di mandorle, le uova e metà della farina. Quando comincia a diventare omogeneo, aggiungete la farina rimasta e il sale. Ad un certo punto io ho impastato sul tavolo, per una questione di comodità. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Avvolgete l'impasto nella pellicola e lasciatelo riposare in frigo per una notte.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stendere l'impasto con il mattarello (spessore che volete voi, cc. 4 mm). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Con un tagliapasta ricavare dei cerchi. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dividete in due parti uguali i biscotti, su una metà mettete con l'aiuto di una sac à poche un po' di marmellata (abbondateeeeeeeeeee) e poi chiudete con una metà libera. Spennellate con il tuorlo leggermente diluito con acqua.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sistemare i ravioli su una teglia ricoperta di carta forno e cuocere a 170° C fino a colorazione. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">A cottura ultimata, sfornare e una volta raffreddati cospargere di zucchero a velo. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Attendere fino alla colazione più vicina.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>buona festa!</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>r.</i></span></div>
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<span style="background-color: white; color: #666666; line-height: 20px; text-align: left;"><span style="font-family: Courier New, Courier, monospace;">Con questa ricetta partecipo al contest Comfort food di La cucina delle streghe.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com4tag:blogger.com,1999:blog-4002341767057487206.post-68559736279796453822013-11-09T00:37:00.001-08:002013-12-09T05:55:02.426-08:00This operation can take several minutes...<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Buon Sabato!!! </span></span></div>
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<span class="Apple-style-span" style="color: black;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Forse questo mese riusciamo ad aumentare la <i>frequenza</i> di post! In settimana mi sono portata avanti, e devo ammettere che in questo periodo sono un po' <span class="Apple-style-span" style="color: blue;">blog-repellente</span>, dato che le ultime ricette che ho testato (prese da blog online) non hanno superato la <i>variabilità interdipendente</i>, oh forse sono ancora pasticciona io?</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Per questo motivo, sono tornata ai buoni e vecchi manuali di carta ingiallita dal tempo e ho lasciato da parte il <span class="Apple-style-span" style="color: blue;"><i>digit.</i></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;"><i></i></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sabato scorso, nel mio settimanale giro al mercato mi sono imbattuta in una bancarella che vendeva funghi, di ogni tipo! Erano davvero troppo belli, mi sono decisa a comprarli, senza sapere ancora cosa fare, piuttosto li avrei usati da esposizione!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Invece, ne è uscita una pasta splendida, dal gusto rustico e semplice! </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredienti</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>tagliatelle = 150; %g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>funghi_chiodini = 150; </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>salsiccia = 150; </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">%g</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">int </span>passata_pomodoro = 200; </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">%g</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">double </span>carota = 0.5; %metà</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">double </span>cipolla = 0.5; </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">double </span>vino_bianco; </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: blue;">double </span>olio_evo;</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Procedimento</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span style="color: #274e13;"><span style="font-family: 'Courier New', Courier, monospace;"><br /></span></span></b></span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span style="color: #274e13;"><span style="font-family: 'Courier New', Courier, monospace;">Class Pasta_ChiodiniMushroom_Sausages{</span></span></b><br /><br /><span style="font-family: 'Courier New', Courier, monospace;"><b><span style="color: #274e13;"> public static void</span></b> main(String[] args) <b>{</b></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Modiamo e laviamo i funghi chiodini. % This operation can take several minutes</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In una padella rosoliamo il trito di sedano carota e cipolla con olio evo. Uniamo la salsiccia sbriciolata e appena prende colore sfumiamo con il vino bianco. Una volta evaporato uniamo i funghi che lentamente rilasceranno la loro acqua. Dopo 10 minuti aggiungiamo la passata di pomodori, saliamo e pepiamo! Lasciamo cuocere per 40 minuti. Nel frattempo cuociamo la pasta e scoliamo. </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Facciamo saltare la pasta nel condimento e cospargiamo di parmigiano! Infine serviamo il piatto.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>}</b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b> }</b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Buon appetito</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">r.</span><br />
<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com0tag:blogger.com,1999:blog-4002341767057487206.post-22658351329947975202013-10-20T06:16:00.000-07:002013-12-09T05:55:16.254-08:00Class CarrotAlmondCake{ // Tea time! }<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;">E' arrivato l'autunno e con esso il tempo di torte, colazioni abbondanti, tè e ogni altro tipo di infuso!</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Per iniziare questa meravigliosa stagione ho scelto una torta adatta alle merende delle 5 ma anche alle colazioni delle 7.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Una torta di mandorle e carote.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Avete presente le Camille? Quanti ricordi, anche voi le mangiavate... com'erano buono. Ecco, questa torta le assomiglia un po'!</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Ingredienti </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">- 300 g di carote</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- 300 g di zucchero di canna</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- 300 g di farina di mandorle</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- 1 pizzico di sale</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- succo e scorza di 1/2 limone non trattato </span><br />
<span style="font-family: "Courier New", Courier, monospace;">- 6 uova</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- 3 cucchiai di fecola di patate</span><br />
<span style="font-family: "Courier New", Courier, monospace;">- cannella a piacere </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Procedimento</span><br />
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<b><span style="color: #274e13;"><span style="font-family: "Courier New", Courier, monospace;">Class CarrotAlmondCake {</span></span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;"><b><span style="color: #274e13;"> public static void</span></b> main(String[] args) <b>{</b></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"> Grattuggiate le carote finemente e aggiungete il succo di mezzo limone. Lasciate marinare. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Accendete il forno statico a <b><span style="color: blue;">180°</span></b> e preparate uno stampo da <b><span style="color: blue;">24</span></b> cm di diametro rivestito di carta forno, oppure imburrato. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Montate a neve fermissima gli albumi con un pizzico di sale. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">In una ciotola montare i tuorli con lo zucchero fino a renderli spumosi. Ora, aggiungete le carote e la farina mandorle. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Con una spatola amalgamate la scorza di un limone, il pizzico di cannella e la fecola. Versate il composto nello stampo e cuocete per <b><span style="color: blue;">45</span></b> minuti. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Lasciate altri <b><span style="color: blue;">5</span></b> minuti a forno spento. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Decorate con zucchero a velo!</span></div>
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<b><span style="font-family: "Courier New", Courier, monospace;">}</span></b><br />
<span style="font-family: "Courier New", Courier, monospace;"><b> </b><span style="color: #274e13;"><b>}</b> </span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;">r.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com0tag:blogger.com,1999:blog-4002341767057487206.post-82728312402356167312013-07-20T10:20:00.002-07:002013-07-23T08:31:38.949-07:00Lentils Salad: you don't have to be an engineer! <div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-mKUVrnTk-ZE/UerBnK38F7I/AAAAAAAAAaQ/MIEjbiPsS7E/s1600/DSC_0446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="385" src="http://1.bp.blogspot.com/-mKUVrnTk-ZE/UerBnK38F7I/AAAAAAAAAaQ/MIEjbiPsS7E/s640/DSC_0446.jpg" width="580" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Vediamo di </span><span style="font-family: Courier New, Courier, monospace;">aumentare la frequenza di post!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Nella casa che vorrei c'è un giga balcone dove organizzare pranzi, cene in famiglia e gustarmi colazioni rigorosamente <i>homemade </i>magari con un panorama mozzafiato. Avete in mente?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Per ora mi diverto a raccogliere immagini che mi colpiscono e mi ricordano qualcosa di speciale o anche solo dei bei sogni nel cassetto! Visitate <a href="http://www.atallcappuccino.tumblr.com/">ATallCappuccino</a> e fatemi sapere cosa ne pensate!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Oggi vi presento una insalata estiva: farro? No. Orzo? No. Lenticchie? Siiiiii, mica si mangiano solo a Natale con il cotechino!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">- 280 g di lenticchie;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- pomodorini datterino;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- formaggio fresco (e.g. quartirolo);</span><br />
<span style="font-family: Courier New, Courier, monospace;">- olive taggiasche;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 cucchiaio di senape;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- olio evo;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- aceto;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- sale;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- pepe;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- basilico;</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lessiamo le lenticchie e scoliamole. Una volta raffreddate, condiamole con i pomodorini tagliati a fettine, il formaggio a cubetti e le olive. Non ho dato delle dosi precise per il condimento, <i>per una volta anche noi ingegneri possiamo "andare a occhio"</i>! Basta che l'insalata sia equamente densamente popolata di tutti gli ingredienti, oppure settate voi una relazione di proporzionalità tra gli stessi. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Prepariamo la <i>vinagrette </i>con senape, olio e aceto. Applicate una forza centripeta per legare. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Condite l'insalata aggiustando con sale e pepe. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Servite con del basilico fresco. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">See you, </span><br />
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<span style="font-family: Courier New, Courier, monospace;">r.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com4tag:blogger.com,1999:blog-4002341767057487206.post-2563258377966628782013-07-06T05:46:00.002-07:002013-07-06T07:13:45.556-07:00Destination 28°36′N 77°12′E: Chicken curry<span style="font-family: Courier New, Courier, monospace;">Buongiorno!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">devo dire che la frequenza di post sta decisamente diminuendo, abbiate pazienza, ma sono solita scegliere con attenzione e cura le mie ricette! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Oggi vi porto lontano, si ma dove? Indovinate voi la città!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Il <i>chicken curry</i>: mai avrei pensato di arrivare a cucinarlo! Fino a pochi anni fa ero proprio una <i>schizzinosa</i>, difficilmente assaggiavo, ero poco curiosa... ora invece devo ammettere che la situazione è cambiata! La cucina asiatica è per me una delle migliori!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Potrebbe anche essere che con il tempo il mio blog sperimenti tantissime altre ricette <i>spicy</i>!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Immaginatevi a partire dalla foto qui sotto una serata in veranda, gli amici di sempre, una brezza leggera e una birra ghiacciata...Top!</span><br />
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<a href="http://3.bp.blogspot.com/-cX_A5r5Lxyg/UdgBCUfAoHI/AAAAAAAAAZs/1073CCabgOA/s1600/DSC_0441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://3.bp.blogspot.com/-cX_A5r5Lxyg/UdgBCUfAoHI/AAAAAAAAAZs/1073CCabgOA/s640/DSC_0441.jpg" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span><br />
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<span style="font-family: Courier New, Courier, monospace;">- 250 g di petto di pollo;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/4 di cipolla bianca;</span><br />
<span style="font-family: Courier New, Courier, monospace;">- curry q.b. ----> allora i negozietti asian che vendono un po' di tutto servono a qualcosa!</span><br />
<span style="font-family: Courier New, Courier, monospace;">- un bicchiere di latte </span><br />
<span style="font-family: Courier New, Courier, monospace;">- sale</span><br />
<span style="font-family: Courier New, Courier, monospace;">- farina</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Procedimento</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Puliamo il petto di pollo e tagliamolo a cubetti -- più sono piccoli e prima cuoceranno --. In una padella mettiamo un filo d'olio e la cipolla e imbiondirsi. Spolveriamo il pollo con un po' di farina e mettiamolo nella padella. Sfumiamo con un po' di vino bianco e lasciamo evaporare. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Spolveriamo con il curry. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Aggiungiamo il latte e lasciamo cuocere a fuoco lento, fino a che il latte non si addensa in una puccina strepitosa. Regolate di sale. </span><br />
<span style="font-family: Courier New, Courier, monospace;">Servite del <i>riso basmati</i> in accompagnamento.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com3tag:blogger.com,1999:blog-4002341767057487206.post-23265675653295001732013-04-26T05:35:00.001-07:002013-04-26T05:51:12.126-07:00Satisfaction = Goulaschsuppe for dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vteuleu9HsY/UXpzxSCun6I/AAAAAAAAAYQ/M7Th-0v9GYc/s1600/DSC_0850.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://4.bp.blogspot.com/-vteuleu9HsY/UXpzxSCun6I/AAAAAAAAAYQ/M7Th-0v9GYc/s640/DSC_0850.jpg" width="580" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Buongiorno!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Avete mai visitato l'Ungheria e in particolare Budapest? </span><br />
<span style="font-family: Courier New, Courier, monospace;">Io per fortuna ho vissuto da sola, due mesi, nel pieno della capitale. E' stata una esperienza fantastica e porto nel cuore le persone che ho conosciuto, che si sono prese cura di me e i posti meravigliosi che ho visitato.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Allora per oggi, una giornata abbastanza uggiosa a Milano, voglio proporvi una zuppa, chiamata <i>Goulaschsuppe, </i>della tradizione ungherese. Non è una zuppa per deboli: è un'esplosione di sapori e profumi!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Per una volta siate coraggiosi, e provate questa prelibatezza! Ve lo dice un ingegnere... Ah dimenticavo: il 22 aprile mi sono laureata! yeeeeeeeeeeeeeeeeeeeeeeeeee</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredienti</span><br />
<a href="http://2.bp.blogspot.com/-r2-BUL46rK0/UXpr_dfUEZI/AAAAAAAAAYA/GG_bKq9XyQM/s1600/DSC_0834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="382" src="http://2.bp.blogspot.com/-r2-BUL46rK0/UXpr_dfUEZI/AAAAAAAAAYA/GG_bKq9XyQM/s640/DSC_0834.jpg" width="580" /></span></a><span style="font-family: Courier New, Courier, monospace;">Procedimento</span><br />
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<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;">Sbucciate la cipolla, tritatela finemente, mettetela in padella con un filo di olio fino a farla dorare. </span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;">Aggiungete la paprika e il concentrato di pomodoro e versare una spruzzata di aceto. </span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;">Versate 2 litri di brodo di carne e portate a ebollizione. Aggiungete il manzo tagliato a cubotti, l'aglio schiacciato, il cumino, l'alloro, il sale e il pepe e fate cuocere, mescolando di tanto in tanto, per circa 1 ora. S</span></span><span style="background-color: white; font-family: 'Courier New', Courier, monospace;">bucciate</span><span style="background-color: white; font-family: 'Courier New', Courier, monospace;"> le patate fatele a pezzetti e aggiungetele circa 15 minuti prima della fine del tempo di cottura.</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace;">Servite la zuppa ancora calda e meglio ancora accompagnata da pane nero. </span><br />
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace;">Partecipo al contest di "La cucina leggere" sul sapore dei ricordi! Il mio ricordo di Budapest è tutto racchiuso in un unico piatto!</span>
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<br />Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com16tag:blogger.com,1999:blog-4002341767057487206.post-51595574199157470132013-03-30T06:49:00.004-07:002013-04-05T23:49:03.701-07:00Random Apple Muffins!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gl-Har-QMgs/UVbb4QuCEiI/AAAAAAAAAXQ/dP6ehYqdwps/s1600/DSC_0823.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://4.bp.blogspot.com/-gl-Har-QMgs/UVbb4QuCEiI/AAAAAAAAAXQ/dP6ehYqdwps/s640/DSC_0823.jpg" width="580" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Un carissimo augurio di una serena e bella Pasqua!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Di sicuro non è la Pasqua che sogno, quella di quest'anno è amara... </span><br />
<span style="font-family: Courier New, Courier, monospace;">Non sono pronta a condividere quello che sto vivendo da ormai 5 mesi: io e la mia famiglia siamo chiusi a riccio, stiamo cercando un equilibrio che non è ancora arrivato, viviamo nel caos primordiale!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Vi chiedo un ricordo però, perchè so che le persone che mi leggono sono molto sensibili e gentili! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Oggi vi lascio la ricetta dei soffici muffin alle mele con noccioline <i>a random</i>!</span><br />
<span style="font-family: Courier New, Courier, monospace;">Li ho portati a cena da un'amica tanto cara con un bimbo che mi ha detto "<i>Allora, adesso li assaggio: se sono buoni li hai fatti tu, se no non li hai fatti tu</i>". Alla fine <i>li avevo fatti io! </i></span><br />
<span style="font-family: Courier New, Courier, monospace;">Che delicatezza questi bimbi! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Sarà che in questi tempi ho tanta voglia di semplicità e l'ho trovata in questi muffins!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lavorate il burro a temperature ambiente con lo zucchero, fino ad ottenere una crema.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Continuando a lavorare il tutto elettricamente, aggiungete le uova, la un cucchiaino di lievito per dolci (e a piacere della <i>cannella</i>!).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Quando avrete ottenuto una bella crema chiara unite la farina.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aggiungete le mele tagliate a fettine di max 1 cm.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Riempite i pirottini per i 2/3 (fate attenzione in una infornata mi è uscito il composto: sono la solita esagerata!).</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">/* A random potete aggiungere della granella di nocciola (prima di infornare). */</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Infornate per 10 minuti a 175°.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Infine, lasciateli raffreddare e spolverate con abbondante zucchero a velo! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Buona merenda, e ancora Buona Pasqua! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">r.</span></div>
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<a href="http://4.bp.blogspot.com/-DOxisyNUoBY/UVbsfrwdhJI/AAAAAAAAAXo/C7fVFGNxygU/s1600/DSC_0826.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://4.bp.blogspot.com/-DOxisyNUoBY/UVbsfrwdhJI/AAAAAAAAAXo/C7fVFGNxygU/s640/DSC_0826.jpg" width="580" /></a><a href="http://4.bp.blogspot.com/-DOxisyNUoBY/UVbsfrwdhJI/AAAAAAAAAXo/C7fVFGNxygU/s1600/DSC_0826.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black; font-family: Courier New, Courier, monospace;">da un caro amico:</span></a></div>
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<a href="http://4.bp.blogspot.com/-1Rdr7ox7HAE/UVbtOONXh-I/AAAAAAAAAXw/2JtO0TsmtJM/s1600/486137_10151353630725163_1679395841_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black; font-family: Courier New, Courier, monospace;"><img border="0" height="500" src="http://4.bp.blogspot.com/-1Rdr7ox7HAE/UVbtOONXh-I/AAAAAAAAAXw/2JtO0TsmtJM/s640/486137_10151353630725163_1679395841_n.jpg" width="580" /></span></a></div>
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Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com8tag:blogger.com,1999:blog-4002341767057487206.post-44922290779381174652013-02-22T12:48:00.002-08:002013-02-23T00:01:06.073-08:00warning: Sundried tomatos (outlier recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XYK3snk93JI/USfMspcobAI/AAAAAAAAAWw/3gO1HrR0XwU/s1600/DSC_0829.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://3.bp.blogspot.com/-XYK3snk93JI/USfMspcobAI/AAAAAAAAAWw/3gO1HrR0XwU/s640/DSC_0829.jpg" width="580" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Attenzione la ricetta che segue può indurre sonnolenza e altri effetti collaterali, quale gola, accumulo di grassi e una dipendenza giornaliera. Non è una ricetta per deboli di stomaco, leggere la lista degli ingredienti.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><a name='more'></a> </span><span style="font-family: Courier New, Courier, monospace;">Buonasera pomodorini secchi!</span><span style="font-family: Courier New, Courier, monospace;">Questa sera è un ritorno alle origini, una conserva favolosa di origine pugliese. Mi rendo conto che i pomodori secchi hanno un gusto davvero particolare e che quindi possano non essere apprezzati da tutti, ma mia mamma un giorno ne ha presi un po' e su consiglio della zia, abbiamo fatto una conserva davvero niente male. </span><span style="font-family: Courier New, Courier, monospace;">Chiariamoci, è uno sfizio, al massimo se ne mangia uno alla settimana, così, per sporcarsi ancora un po' il palato. Questo pensiero mi ricorda un detto che dice sempre il mio papà: "</span><span style="background-color: #fefefe; font-family: 'Courier New', Courier, monospace; line-height: 1.3em;"><i>La boca non l'è straca se non la sa de vaca</i></span><span style="font-family: 'Courier New', Courier, monospace;">".</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">In questa ricetta è importante giocare con le pressioni, i volumi e le temperature. Preparate una pentola e un barattolo sterilizzato (<a href="http://www.giallozafferano.it/Scuola-di-Cucina/Come-sterilizzare-i-vasetti">Come sterilizzare i vasetti</a>), senza queste non andate da nessuna parte. Cominciamo.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Ingredienti:</span><br />
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<a href="http://4.bp.blogspot.com/-PtoFGRnfQoo/USfRkds80BI/AAAAAAAAAW4/2BQ3IvBbmSc/s1600/DSC_0817.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://4.bp.blogspot.com/-PtoFGRnfQoo/USfRkds80BI/AAAAAAAAAW4/2BQ3IvBbmSc/s640/DSC_0817.jpg" width="580" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Procedimento:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">versiamo in una pentola, 500 ml di acqua e 500 ml di aceto di vino bianco insieme ai pomodori secchi. Portiamo a ebollizione insieme a due foglie di alloro, e lasciamo sul fuoco per altri 5 minuti.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Scoliamo e lasciamo asciugare i pomodori appena tamponati su di un canovaccio per una notte intera.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Passate le 24 ore, riempiamo il vasetto alternando pomodori e aromi, in particolare 2 spicchi d'aglio in camicia e le foglie di alloro e olio che vada a coprire tutti i pomodori fino all'orlo.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #444444; line-height: 19px;">Chiudeteli e non gustateli prima che siano trascorsi 15 giorni di riposo, in modo che i pomodori prendano per bene anche il sapore degli aromi contenuti nei vasetti.</span> </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com13tag:blogger.com,1999:blog-4002341767057487206.post-79892621585257927242013-02-13T08:44:00.002-08:002013-02-13T08:48:34.597-08:00Arista with apples, almost engineer!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-5HninypNMpc/URuw0Mlr-6I/AAAAAAAAAWc/u-XNXCmYouw/s1600/DSC_0811-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="385" src="http://4.bp.blogspot.com/-5HninypNMpc/URuw0Mlr-6I/AAAAAAAAAWc/u-XNXCmYouw/s640/DSC_0811-3.jpg" width="580" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Buonasera!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">ragazzi che giornata non potete capire, il 13 febbraio ce lo ricorderemo bene. Primo fatto fondamentale: ho finito gli esami universitari!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">...che bellezza</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">...che leggerezza</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">...che voglia di cucinare e di prendermi cura del mio blog!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Si, ma attenzione, domani mattina si rientra a pieno regime, in vista dell'ultimo ostacolo da saltare: la laurea! Coraggio a tutte le ragazza che come me sono in ansia pre-tesi.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Secondo fatto: uno stop della metropolitana, proprio nelle due fermate che interessavano a me, un'ansia aggiunta all'ansia già alquanto pesante per l'orale in vista. Ecco allora che è venuto fuori l'ingegnere che è in me: tempo limitato, una linea di autobus sostitutiva praticamente inesistente e 10 euro nel portafoglio. Ma certo: carpooling! Chiamo un taxi e lo condivido con un rumeno che deve andare a Malpensa dato che ha un volo da prendere entro 1 ora -chissà se ce l'avrà fatta-.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Terzo fatto: finalmente ricomincio a battere sulla tastiera del mio pc, per rilassarmi, per non pensare all'emicrania che è arrivata un secondo dopo la verbalizzazione del voto.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Quindi ecco per voi una ricettina, davvero buona, con le mele ovviamente. Un arrosto gustoso, buono anche riscaldato.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredienti:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">arista disossata</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - sale marino</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - pepe </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - rosmarino</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - olio extravergine di oliva</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - 1 noce di burro</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - 2 spicchi di aglio</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - 2 mele renette</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - 1 cipolla bianca</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> - ½ bicchiere di vino bianco</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Procedimento:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Leghiamo l'arista con uno spago e massaggiamola con il sale e il pepe nero, mettiamo tra lo spago e l'arista un rametto di rosmarino. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In una pentola di acciaio mettiamo una noce di burro e un filo di olio con 2 spicchi di aglio schiacciati. Mettiamo l'arista e facciamola sigillare su ogni lato, a fuoco vivace (circa 10 min). </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Versiamo il bicchiere di vino bianco e lasciamo sfumare.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A questo punto aggiungiamo le mele e la cipolla.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Abbassiamo il fuoco e cuociamo per 30 minuti.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Togliamo l'arista dal fuoco e avvolgiamola nella carta stagnola per farla riposare. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Alziamo il fuoco e facciamo andare la mele ancora per 5 minuti, poi le frulliamo con il minipimer per ridurle a crema.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Tagliamo a fette l'arista e accompagnamola con il sughetto di mele.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Buon appetito!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">r. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/07754914338312285998noreply@blogger.com10