tag:blogger.com,1999:blog-62232661456741083662024-03-25T17:01:00.957+01:00Elisabetta Cuomo - Blog di pasticceria e rosticceriaPasticceria tradizionale e nuove tendenze, rosticceria, primi piatti, lievitati. Ricette della tradizione napoletana e sorrentina.
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-6223266145674108366.post-64466046232488654592020-04-14T17:41:00.002+02:002020-04-14T17:41:48.779+02:00Casatiello sfogliato <br />
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<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><b>Ricetta</b></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span>
<ul>
<li><span style="font-family: inherit; font-size: large;">250 g farina Caputo blu o Conad O</span></li>
<li><span style="font-family: inherit; font-size: large;">200 g farina Caputo rossa o Manitoba</span></li>
<li><span style="font-family: inherit; font-size: large;">10 g lievito di birra fresco</span></li>
<li><span style="font-family: inherit; font-size: large;">120 g LM rinfrescato</span></li>
<li><span style="font-family: inherit; font-size: large;">100 g latte + 100 g acqua</span></li>
<li><span style="font-family: inherit; font-size: large;">Due uova</span></li>
<li><span style="font-family: inherit; font-size: large;">85 g strutto</span></li>
<li><span style="font-family: inherit; font-size: large;">15 g zucchero</span></li>
<li><span style="font-family: inherit; font-size: large;">10 g sale </span></li>
<li><span style="font-family: inherit; font-size: large;">Pepe q.b.</span></li>
</ul>
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<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><b style="mso-bidi-font-weight: normal;">Per farcire</b></span></div>
<ul><span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;">150 g prosciutto cotto a dadini</span></li>
<span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;">120 g salame tritato fine</span></li>
<span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;">50 g provolone grattugiato</span></li>
<span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;">40g parmigiano</span></li>
<span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;">100 g asiago a dadini piccoli</span></li>
<span style="font-size: large;">
</span>
<li><span style="font-family: inherit; font-size: large;"><span style="mso-spacerun: yes;"> </span>30/40 g strutto da
spalmare</span></li>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqEBwOgAZVBzWcCtGdtEEuy9p69Opl7TBLj2KtANFgYKBOMPKQfvNnAFddWckYoxOPnbegrh00wbTqeIt-jB0OVuMK-7xABroirorvRcS3RrAIRXqcBT-KgUdlM7c7mbXcgASP_ZwKwM/s1600/casatiello+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqEBwOgAZVBzWcCtGdtEEuy9p69Opl7TBLj2KtANFgYKBOMPKQfvNnAFddWckYoxOPnbegrh00wbTqeIt-jB0OVuMK-7xABroirorvRcS3RrAIRXqcBT-KgUdlM7c7mbXcgASP_ZwKwM/s640/casatiello+1.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Preparare una biga con 80 g farina e 50 g acqua far
lievitare due ore.</span></div>
<div class="MsoNormal">
<span style="font-size: large;">Sciogliere in 100 g di acqua il LM, con lo zucchero e far
riposare un'ora. Impastare tutti gli ingredienti, escluso lo strutto e il sale.
Appena l’impasto è incordato unire il pepe, lo strutto un po' per volta e il
sale. Dopo 20 minuti è pronto. Far lievitare due ore. Dare una piega a tre.
Mettere in frigo impasto coperto con pellicola per 4 ore.</span></div>
<div class="MsoNormal">
<span style="font-size: large;">Dare ancora delle pieghe a distanza di un’ora. Per due
volte. Stendere due rettangoli e spalmare con il 40 g di strutto. Cospargere di
parmigiano, provolone e salumi, cotto e asiago. Arrotolare stretto e formare
due filoni. Allungarli un po' e intrecciarli. Far lievitare una notte, mettere
le uova crude, che andranno bloccate con cordoncini di pasta incrociati. </span></div>
<div class="MsoNormal">
<span style="font-size: large;">Far lievitare una notte o per 4/5 ore, finché non avrà
raddoppiato volume. Infornare a 170 /180 gradi per 25/30 minuti dopo aver
spennellato con uovo.</span></div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com16Vico Equense NA, Italia40.6574653 14.460684540.5610883 14.299323 40.753842299999995 14.622046tag:blogger.com,1999:blog-6223266145674108366.post-39730129216085422812020-04-08T22:33:00.005+02:002020-04-08T22:34:25.085+02:00Pizza fritta alla napoletana<div class="separator" style="clear: both; text-align: center;">
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<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com2tag:blogger.com,1999:blog-6223266145674108366.post-24664883837168267982020-04-08T22:32:00.001+02:002020-04-08T22:34:41.856+02:00Pasta Arancia -Video<div class="separator" style="clear: both; text-align: center;">
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Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com1tag:blogger.com,1999:blog-6223266145674108366.post-71421142124006311992020-04-08T22:28:00.001+02:002020-04-08T22:32:45.609+02:00Pasta frolla - video<div class="separator" style="clear: both; text-align: center;">
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<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com1Posizione sconosciuta.40.662052557289606 14.42719422033688340.628725557289606 14.372262720336883 40.695379557289606 14.482125720336883tag:blogger.com,1999:blog-6223266145674108366.post-81914403892733427522019-09-13T16:18:00.000+02:002019-09-13T17:51:34.171+02:00CAPRESE AL LIMONCELLO<!--[if !mso]>
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<span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">(questo
articolo è stato pubblicato sulla testata on line CORSO ITALIA NEWS,
diretta da Antonio Fienga, che ringrazio ancora per l'attenzione)</span></i></span><br />
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"></span></b><br />
<br />
<br />
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">La Caprese l’inconfondibile torta
dell’isola di Capri</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Sulle origini di questa torta ci sono diverse
versioni, ma quella più accreditata fa capo ad un delizioso libro della
scrittrice sorrentina <b>Cecilia Coppola</b> edito da <b>Longobardi</b> <b>“Zeppole,
struffoli e chiffon rosso” </b>.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Naturalmente è inutile dire che questa prelibatezza
prende il nome dall’isola di Capri dove nacque nel lontano<b> 1920</b> <i>“grazie”
</i>ad un’involontaria distrazione del pasticcere <b>Carmine Di Fiore</b>.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgJQPJkL1voVMo-o_kM4-Fu-WTyKhdqOFaZ1E-q5EqvJvLdjaZs_gNKF2kfIZ1Lol75l-uomhZspHl-i9os5NN7jN9h6Txwqc09tmIRrEvGMiW2_xtBknDo0fIcxeCur080bL6bu7HL4/s1600/capreselimone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgJQPJkL1voVMo-o_kM4-Fu-WTyKhdqOFaZ1E-q5EqvJvLdjaZs_gNKF2kfIZ1Lol75l-uomhZspHl-i9os5NN7jN9h6Txwqc09tmIRrEvGMiW2_xtBknDo0fIcxeCur080bL6bu7HL4/s640/capreselimone.jpg" width="640" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Nel libro della Coppola si legge: <i>«pare che il
cuoco Carmine Di Fiore avesse dimenticato di mettere la farina in una torta di
mandorle che stava preparando per tre malavitosi americani giunti a Capri per
acquistare una partita di ghette per Al Capone. Il risultato fu così buono che
i tre americani ne pretesero la ricetta. Di Fiore, battezzata la torta con il
nome di “caprese”, iniziò a produrla con regolarità, ottenendo in poco tempo
grande successo e molti proseliti».</i><br style="mso-special-character: line-break;" />
</span></div>
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</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxJ6m4CwrygqQC5OOhEplCD_O14I4-3yi1NlLTfHH6tJTcd9vQkEo_G1XBynPQAiQGaC50wFws0mScS2CPj1iQKlA47WEbMr2-ZxyWenK42O4_yzzdl-YGPbCQNL3rg9ngC5_oVPUL74/s1600/elicuomo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="585" data-original-width="263" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxJ6m4CwrygqQC5OOhEplCD_O14I4-3yi1NlLTfHH6tJTcd9vQkEo_G1XBynPQAiQGaC50wFws0mScS2CPj1iQKlA47WEbMr2-ZxyWenK42O4_yzzdl-YGPbCQNL3rg9ngC5_oVPUL74/s640/elicuomo.jpg" width="286" /></a></div>
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</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Elisabetta
Cuomo</span></b><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Da allora il dolce ha avuto le sue evoluzioni ed
innovazioni e così al posto del cacao e delle mandorle<br />
sono nate varie versioni, da quella alle noci, alle nocciole ed ai pistacchi,
ed a quella col cioccolato bianco o al limone, tipico agrume della nostra
terra.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">La ricetta che vado a proporvi è al limoncello nella
versione della bravissima <b>Elisabetta Cuomo</b>, ultraprofumata, soffice e
che non utilizza neanche il burro.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Una caprese perfetta deve avere un cuore morbidissimo
ed umido, e deve quasi sciogliersi in bocca.</span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br />
CAPRESE AL LIMONCELLO di E.Cuomo </span></b><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span></div>
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<i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Ingredienti</span></i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">:</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">– 350 gr di
mandorle pelate tritate finissime<br />
– 5 uova del peso complessivo di 300/350 gr.<br />
– 220 gr di zucchero<br />
– 40 gr di farina o fecola<br />
– 1/2 bicchiere di limoncello<br />
– 1 limone bello fresco e profumato</span></div>
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<i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Esecuzione</span></i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">:<br />
Separate i tuorli dagli albumi, montateli con 150 gr di zucchero e la scorza
grattugiata del limone (dovrete lavorarli per 10 minuti).</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Caprese al
limone</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Montate a neve gli albumi con un pizzico di sale dovranno
essere molto sodi.<br />
Aggiungete con l’ausilio di cucchiaio di legno (mai con le fruste elettriche)
la farina ai tuorli, le mandorle tritate, alternate col limoncello e qualche
cucchiaiata di albume.<br />
Mescolate delicatamente fino a amalgamare tutti gli ingredienti (aggiungete
anche lo zucchero rimasto).<br />
Imburrate una teglia del diametro di <b>22 cm</b>, versatevi l’impasto e
cuocete a <b>160°</b> per <b>30/40 minuti</b> circa.<br />
La temperatura del forno è essenziale per la riuscita di questo dolce,
potrebbero bastare anche <b>150°</b>, dipende dal tipo di forno. La torta non
dovrà stracuocere, dovrà rimanere chiara, altrimenti potrebbe risultare troppo
secca.</span><b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"></span></b></div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-60517007702167377142019-05-14T18:10:00.001+02:002019-05-15T13:59:02.105+02:00Torta al pistacchio, crema e fragole<!--[if gte mso 9]><xml>
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<br />
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</h3>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvThRCwSdHqVmU2vk_6pYkaQkSWGpA2F3MTfOqFT-0HB5X9k-7cyoDwi-GkRsJRJoZ0jWo-4AZuStbB9soJt8FIn_gJPLD_V4GAevwxK2ONdLOYCdRRFC_qoGkgOVWZwfHUEIGsihZS38/s1600/fettab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvThRCwSdHqVmU2vk_6pYkaQkSWGpA2F3MTfOqFT-0HB5X9k-7cyoDwi-GkRsJRJoZ0jWo-4AZuStbB9soJt8FIn_gJPLD_V4GAevwxK2ONdLOYCdRRFC_qoGkgOVWZwfHUEIGsihZS38/s640/fettab.jpg" width="640" /></a></div>
</h3>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: blue;"><span style="font-size: large;">Una torta buonissima, preparata per la festa della mamma.<span style="font-weight: normal;"><br />La frolla montata al pistacchio è una base ottima per crostate e bavaresi.<br />A completare, le due creme goduriose e un mare di fragole e fragoline.<br />Perché le mamme meritano! </span></span></span></div>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjLgSlWHgKop9KVG0oT1De5KRPMHNlYnO3IH1fQLewOePq2Rnh38dJsjokK6tsZxvc5f0kOQHAlol6pVM-5_KizBWmxxrF89YtJUKhmGdSnbUFBeLQdzzIfcvt_3FSMvEupG4SCGNey4/s1600/torta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjLgSlWHgKop9KVG0oT1De5KRPMHNlYnO3IH1fQLewOePq2Rnh38dJsjokK6tsZxvc5f0kOQHAlol6pVM-5_KizBWmxxrF89YtJUKhmGdSnbUFBeLQdzzIfcvt_3FSMvEupG4SCGNey4/s400/torta+3.jpg" width="400" /></a></div>
</h3>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Pasta frolla al pistacchio</h3>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
230 g farina debole</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
20 g farina di mandorle</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
180 g burro morbido</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
30 g pasta di pistacchi</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
80 g zucchero a velo</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
30 g granella grossa di pistacchi</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Pizzico sale</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
40 g albumi</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 cucchiaino di lievito </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
30 g di latte</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Limone grattugiato</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Vaniglia un cucchiaino</div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Montare con le fruste il burro
morbido con lo zucchero, il sale, lievito, aromi, la pasta di pistacchi e la
farina di mandorle.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Incorporare il latte, gli albumi e
la farina di pistacchio con la granella.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
In tre volte unire la farina. Deve
risultare una frolla cremosa. Trasferire, senza farla riposare in frigo, in una
sac a poche con bocchetta liscia da un cm.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Porre una fascia inox da 26 cm di
diametro su carta forno, appoggiata su una teglia. Dressare la frolla montata,
formando un cordone concentrico. L’altezza della frolla dovrebbe essere di un
cm max un cm e mezzo. Mettere nel freezer per 30 minuti. Infornare a 190 gradi
per 10 minuti, poi abbassare a 170 gradi e cuocere ancora per 10 minuti.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h3 style="margin-bottom: .0001pt; margin: 0cm;">
Crema al pistacchio</h3>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Un barattolo di crema al pistacchio
da 250 g </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Si può usare anche pasta pistacchio
pura, ma solo 150 g. </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
150 g di mascarpone senza zucchero
(la crema di pistacchi di solito è già molto dolce)</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Mescolare bene la crema di
pistacchi col mascarpone.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h3 style="margin-bottom: .0001pt; margin: 0cm;">
Crema chantilly al limone e
mandarino</h3>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
5 dl di latte intero</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
5 tuorli</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
40 g farina 00</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
20 g amido mais </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
130 g zucchero</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Limone gratt uno</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Pasta mandarino</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Un cucchiaio vaniglia nat.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Pizzico sale </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
40 g di burro</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
3 fogli di colla di pesce ammollata
in acqua fredda, per 10 minuti</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h4 style="margin-bottom: .0001pt; margin: 0cm;">
Per la chantilly </h4>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Aggiungere alla crema fredda e
spatolata o setacciata,150 g di mascarpone dolcificato con 20 g di zucchero
oppure panna montata.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h4 style="margin-bottom: .0001pt; margin: 0cm;">
Per la crema pasticcera</h4>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Portare il latte a 80 gradi, miscelare
100 g con i tuorli, le farine, lo zucchero, con un minipimer. Aggiungere il
latte caldo e portare a cottura, mescolando con una frusta a mano.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Incorporare la colla di pesce e il
burro.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Mettere in frigo. Grattugiare il
limone fresco bio e aggiungere alla crema insieme a</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Un cucchiaio di pasta di mandarini.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Tenere in frigo. </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Per la crema chantilly unire la
panna o mascarpone alla crema setacciata o spatolata.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h4 style="margin-bottom: .0001pt; margin: 0cm;">
Per completare la torta </h4>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 cestino di fragoline di bosco</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
400 g fragole</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Mescolare le fragole tagliate a
spicchi con 50 g di zucchero, rum e 5o g di acqua. Mettere in infusione per
mezz'ora. </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Spruzzare con lo sciroppo di
fragole la base di frolla, leggermente, senza inzupparla troppo. Distribuire
fragole e fragoline sulla frolla poi fare uno strato di crema chantilly e
ancora fragole. Mettere in freezer con acetato per un’ora senza congelarla ma
solo per raffreddarla e staccare l acetato.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<h4 style="margin-bottom: .0001pt; margin: 0cm;">
Per rifinire la torta occorre</h4>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
150 g di panna ben montata
dolcificata</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
4 cucchiai della crema chantilly</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
rimasta</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Una decina di fragole e fragoline
per decorare.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Mettere la crema al pistacchio in
una sac a poche con bocchetta spizzata, dressarla alternando con la panna
montata mista a crema.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Decorare con fragole, fragoline e
granella di pistacchi.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78mCHR66ASLnOSyCkh6N2cV0vzAinuzXpvVVU67CZh2SlFG0QFDxUZ4ircPmGmrao-LcrMvHb-qoQ0-dnVxsMGIbeGOysCJYFMwqu96cXPq1LWv1M74KeHwhCpfsSMO3GhdaL3e8Xe30/s1600/torta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78mCHR66ASLnOSyCkh6N2cV0vzAinuzXpvVVU67CZh2SlFG0QFDxUZ4ircPmGmrao-LcrMvHb-qoQ0-dnVxsMGIbeGOysCJYFMwqu96cXPq1LWv1M74KeHwhCpfsSMO3GhdaL3e8Xe30/s640/torta+3.jpg" width="640" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com2Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-63444241377877767002019-04-02T18:13:00.001+02:002020-04-14T17:40:12.427+02:00Casatiello (versione light)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEhwvqp9YauZU2_uXrKbQbG369BuuohuvShk3m29xFWgg-7iiGZOPIFCWvwmwCHf79FXMFSPopkXltHEsGLlKRZYzJXNmVxuVFTMmYgzRLK9WlAAlsyMn2LNgcGoX1bxGo1KMD0NKIGI/s1600/simil+casatiello03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEhwvqp9YauZU2_uXrKbQbG369BuuohuvShk3m29xFWgg-7iiGZOPIFCWvwmwCHf79FXMFSPopkXltHEsGLlKRZYzJXNmVxuVFTMmYgzRLK9WlAAlsyMn2LNgcGoX1bxGo1KMD0NKIGI/s640/simil+casatiello03.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fCD4N4Y8c_YmD2_j1Gh6dwPt2bW73ZOVezfuPqpGw2afS4JgeoE5lV8lLoycHUgVcU2IoGqrslE_9DBK2o9AdYX_q1isxSgrSY2b26tpFGwixTnhCIVbiVY9J_fQnZZ4-X1T-aODo3Q/s1600/IMG_5026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fCD4N4Y8c_YmD2_j1Gh6dwPt2bW73ZOVezfuPqpGw2afS4JgeoE5lV8lLoycHUgVcU2IoGqrslE_9DBK2o9AdYX_q1isxSgrSY2b26tpFGwixTnhCIVbiVY9J_fQnZZ4-X1T-aODo3Q/s640/IMG_5026.JPG" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Rispetto alla ricetta classica napoletana, è alleggerito solo riducendo la dose di strutto, ma rimane molto saporito. La lievitazione è mista, con lievito di birra aggiunto al lievito madre. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">250 g di farina 0 Conad <br />100 g di farina ai 7 cereali<br />100 g di farina Caputo rossa<br />100 g di lievito madre rinfrescato<br />12 g di lievito di birra<br />8 g di sale<br />1 cucchiaino zucchero</span><br />
<span style="font-size: large;">90 g di strutto<br />100 g di uova<br />100 g di latte + 100 g di acqua<br />150 g di prosciutto cotto a dadini</span><span style="font-size: large;"><span style="font-size: large;">100 g di salame tritato</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">80 g di mortadella a dadini </span> </span><br />
<span style="font-size: large;">70 g di asiago a dadini</span><br />
<span style="font-size: large;">70 g di caciocavallo fresco a dadini<br />40 g di parmigiano grattugiato <br />50 g di provolone del monaco grattugiato </span><br />
<span style="font-size: large;">50 g provolone<br />pepe qb</span><br />
<br />
<br />
<span style="font-size: large;">Preparare una biga con 50 g di farina e 30 g di acqua.Far lievitare un'ora. Impastare farine rimaste con le uova.col latte lasciando da parte metà dell'acqua. Formare un impasto sostenuto.Far riposare un'ora.Incorporare la biga all'impasto. Impastare per qualche minuto unendo l'acqua rimasta Incordare bene e unire il sale, lo strutto, poco alla volta. Far lievitare per 2 ore circa, dare una piega a 3, poi far lievitare ancora per due ore.Stendere l impasto a rettangolo,spolverizzare con parmigiano, pepe, provolone del monaco.Distribuire i salumi e arrotolare come nella foto. Mettere in uno stampo imburrato bene a ciambella da 24 cm imburrato, far lievitare fino a triplicare il volume. Ci vorranno almeno 3 ore.<br />Infornare per 30 minuti circa a 190°.</span><br />
<br />
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3HW3jUpTIWQsiMMqkxt09eY9y86wyCnJ-zKs4zWSi2jO6DeFdLDlK0H0qVEQAhz7Tzx2VObTnpzZ7HmZ7Fiuj0jVPZiSTAbqVLel77H_Xo1YRx8-xc3rQo6oUSwPkoVlrTFgMGxkh7c/s1600/IMG_4987.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3HW3jUpTIWQsiMMqkxt09eY9y86wyCnJ-zKs4zWSi2jO6DeFdLDlK0H0qVEQAhz7Tzx2VObTnpzZ7HmZ7Fiuj0jVPZiSTAbqVLel77H_Xo1YRx8-xc3rQo6oUSwPkoVlrTFgMGxkh7c/s640/IMG_4987.JPG" width="640" /></a> </span>Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-84257300245072936062019-01-06T18:29:00.001+01:002019-01-06T19:17:39.707+01:00Millefoglie con crema chantilly e frutta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilth2Lu3o-iAwOddwSTATrpJCspEs_UWw0ugbAqV_ym_tG5YDo0wsp0tMKXKY77jFHGMboVdHsZLo1JiN8scoIt_xUnaMUOLWB9V8miLC4LhC_OtAPcYZdMvvI5-gqCXwitpIFoBAw3pk/s1600/millefoglie02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilth2Lu3o-iAwOddwSTATrpJCspEs_UWw0ugbAqV_ym_tG5YDo0wsp0tMKXKY77jFHGMboVdHsZLo1JiN8scoIt_xUnaMUOLWB9V8miLC4LhC_OtAPcYZdMvvI5-gqCXwitpIFoBAw3pk/s400/millefoglie02.jpg" width="400" /></a></div>
<br />
<div align="justify">
La pasta sfoglia è una delle basi più usate in
pasticceria sia salata che dolce. È molto versatile e si presta a
molti usi. Ho intenzione di realizzare dei video per mostrare come
realizzarla perché molte amiche mi hanno chiesto di farli. Non è
difficile da preparare, ma occorre fare attenzione ad alcuni
particolari per la perfetta riuscita. Per chi lo desidera, c'è n'è una versione al cacao, in altro post. </div>
<div align="justify">
Questa torta sul genere "cream tarte"
ora è di tendenza, ma di solito viene preparata con pasta frolla,
mentre questa versione è di pasta sfoglia. Seguiranno altre torte
con sfoglia classica.</div>
<div align="justify">
<br />
<br /></div>
<h4 align="justify" class="western">
Pasta sfoglia</h4>
<div align="justify">
Pastello
</div>
<div align="justify">
75 g farina 0</div>
<div align="justify">
65 g farina tipo Caputo rossa</div>
<div align="justify">
10 g burro</div>
<div align="justify">
80/90 g di acqua</div>
<div align="justify">
4 g di sale fino</div>
<div align="justify">
<br /></div>
<div align="justify">
Mescolare l'acqua tiepida col sale e il burro
sciolto. Impastare mescolando le farina e lavorare per pochi minuti,
fino a formare un panetto morbido ma consistente. Tenerlo in frigo
per mezz'ora poi passarlo in freezer per 10 minuti.</div>
<div align="justify">
<br /></div>
<div align="justify">
Per il panetto di burro e farine da sfogliare:</div>
<div align="justify">
<br /></div>
<div align="justify">
120 g di burro tedesco o altro burro di
ottima qualità</div>
<div align="justify">
20 g di farina forte tipo manitoba</div>
<div align="justify">
<br /></div>
<div align="justify">
Mescolare il burro morbido ma non sciolto con la
farina fino a formare una crema. Formare un quadrato di un cm di
spessore, met<span style="font-size: small;">terlo in frigo
per un'ora.</span></div>
<div align="justify">
<span style="font-size: small;">Togliere il
pastello dal freezer, non deve congelarsi, e racchiudere il
panetto nel pastello, dopo averlo steso a rettangolo. Chiudere i due
lati al centro, senza sovrapporre, sigillare bene. Battere col
mattarello per distribuire bene il burro, poi stenderlo a rettangolo
a un cm di spessore. Portare al centro i due lati del rettangolo
formato e chiudere a libro. È la prima di 4 pieghe che andranno
date. Mettere in frigo per circa 40 minuti. Stendere ancora il
panetto a rettangolo chiudere a libro. Ripetere ancora per due volte.
Nell'ultima piega, riportare a destra un lato del rettangolo, e non
al centro, poi chiudere a libro. Far riposare in frigo per minimo 5
ore, prima di utilizzarla.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwnbDLRENT7N8kYtgodr7sNeU8iYXY-8o4nHPyKRMCfQsgKbSkaf99Km0INw0itydDqytBgrotsZcFQEeqyxVss4praXGiQ6jKDEYEvGa7ytxb5deDbl3wzcMnl_1A_C7S3V_wCUeww/s1600/millefoglie01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwnbDLRENT7N8kYtgodr7sNeU8iYXY-8o4nHPyKRMCfQsgKbSkaf99Km0INw0itydDqytBgrotsZcFQEeqyxVss4praXGiQ6jKDEYEvGa7ytxb5deDbl3wzcMnl_1A_C7S3V_wCUeww/s400/millefoglie01.jpg" width="400" /></a></div>
<span style="font-size: small;"> </span><br />
<br />
</div>
<div align="justify">
<span style="font-size: small;">.</span></div>
<div align="justify">
<br /></div>
<div align="justify">
</div>
<div align="justify">
</div>
<div align="justify">
</div>
<div align="justify">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-size: small;">Per la
cottura della pasta sfoglia</span>
</div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-size: small;">Stendere a
3 o 4 mm la pasta e sagomarla secondo la forma voluta. Io ho formato
due ciambelle di 26 cm e 15 cm, usando delle fasce di inox per
mousse. Bucare la sfoglia con la forchetta, rimettere per 15 min in
freezer cosi si raffredda bene e sfoglia perfettamente. Spolverizzare
con zucchero a velo o burro Mycrio per impermeabilizzare e
caramellare. </span></div>
<div align="justify">
<span style="font-size: small;">Infornare a
200 gradi per 12 minuti poi abbassare la temperatura e terminare la
cottura a 170 gradi per altri 12 minuti circa, i tempi dipendono dal
tipo di forno.</span></div>
<div align="center">
<br />
<br /></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<span style="font-size: small;">Crema
chantilly al limone e vaniglia</span></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<span style="font-size: small;">5 dl di
latte intero</span></div>
<div align="justify">
<span style="font-size: small;">5 tuorli
medi</span></div>
<div align="justify">
<span style="font-size: small;">140 g di
zucchero</span></div>
<div align="justify">
40 g di farina 00</div>
<div align="justify">
25 g amido di mais</div>
<div align="justify">
20 g di burro da mescolare fuori dal fuoco</div>
<div align="justify">
un pizzico di sale</div>
<div align="justify">
3 fogli di colla di pesce Cameo</div>
<div align="justify">
buccia di un limone grattugiato</div>
<div align="justify">
1 cucchiaio di vaniglia naturale</div>
<div align="justify">
150 g di panna montata ottima o mascarpone</div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
Portare il latte a 80 gradi, miscelarne una
tazzina con le farina, lo zucchero, il sale e i tuorli, frullare con
minipimer. Versare nel resto del latte caldo e far cuocere sul fino
ad addensamento. Aggiungere il burro e la colla di pesce ammollata
per 10 minuti in acqua fredda. Tenere in frigo. Con una frusta
ammorbidire la crema e mescolarla con la panna montata con un
cucchiaio di zucchero a velo.</div>
<div align="justify">
Dressare con sac a poche e bocchetta liscia sulla
ciambella di pasta sfoglia, rimettere in freezer 10 minuti per
stabilizzare la crema, raffreddandola bene. Chiudere con la seconda
ciambella e decorare con ciliege scure, lamponi, ribes, spuntoncini
di crema chantilly. Volendo si può spolverizzare con un po' di
zucchero a velo.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com1Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-70641868627342996832018-12-21T19:22:00.002+01:002018-12-21T19:22:56.717+01:00I cantuccini perfetti !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5_UVosCWMkMmZUknifWsrCVWU_YJAOaZLxvnCuCS6t3q7w8znFdjVCXkjGPlZUCS5crvDBHl6dQeuajG-gFJlxaFSlOZRZKQXYFeCbC8TReJKQRxiB_uksbKoyzFpN9cldosxyDwpRY/s1600/cantuccini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5_UVosCWMkMmZUknifWsrCVWU_YJAOaZLxvnCuCS6t3q7w8znFdjVCXkjGPlZUCS5crvDBHl6dQeuajG-gFJlxaFSlOZRZKQXYFeCbC8TReJKQRxiB_uksbKoyzFpN9cldosxyDwpRY/s640/cantuccini.jpg" width="640" /></a></div>
<br />
<br />
Da una ricetta di Stefano Spilli<br /><br />
<ul>
<li>400 grammi farina 0</li>
<li>50 grammi amido mais</li>
<li>2 uova medie + 2 tuorli</li>
<li>350 grammi zucchero</li>
<li>70 grammi burro</li>
<li>Limone e arancia grattugiati</li>
<li>1 cucchiaio pasta arancia</li>
<li>300 grammi mandorle tostate naturali</li>
<li>100 grammi nocciole</li>
<li>2,5 grammi ammoniaca</li>
<li>1 cucchiaino abbondante di lievito in polvere</li>
<li>3 grammi sale fino</li>
<li>Un cucchiaio vin Santo</li>
</ul>
<br />Montare a bagnomaria i tuorli con le uova intere con 250 grammi di zucchero per 5 minuti. Togliere dal bagnomaria e montare ancora per 10 minuti. Unire lo zucchero rimasto e le farine con gli aromi e il sale. Incorporare il vin Santo e la frutta secca. Mescolare bene e unire il burro sciolto addizionato a un cucchiaio di farina. Su carta forno versare il composto, formando dei filoncini stretti con carta forno per evitare che si allarghino. Spennellare con uovo sbattuto. Cuocere per 20 minuti a 170 gradi. Sfornare e far raffreddare ma non del tutto. Tagliare i filoncini di sbieco e rimettere i cantucci nel forno a 150 gradi per 12 minuti circa.Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com4Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-43149390688926986642018-12-18T15:10:00.002+01:002018-12-18T16:24:11.019+01:00Pan di Spagna<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J7yvsqAMDoZUfZouhbgruJS2ITjsyhPMmrfA_1l1adFd6f6lzIEn3rNZ5tANkE3OVXfwyksryOELOdL-Q5RDNL2A4K9c3vx0YHgBcHbnwAGCAX-pktgKX8TwhIIO3Ekd09Q83xHDJpE/s1600/eli_torta01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J7yvsqAMDoZUfZouhbgruJS2ITjsyhPMmrfA_1l1adFd6f6lzIEn3rNZ5tANkE3OVXfwyksryOELOdL-Q5RDNL2A4K9c3vx0YHgBcHbnwAGCAX-pktgKX8TwhIIO3Ekd09Q83xHDJpE/s640/eli_torta01.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<h3 style="line-height: 100%; margin-bottom: 0cm;">
Pan di Spagna:</h3>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
Una torta di compleanno ,classica,con le amarene come farcitura e la solita crema chantilly. Non è tempo di fragole e ho consigliato di non usarle alla signora che mi ha chiesto la torta per i suoi 80 anni! Solo lamponi e ribes per decorare. E qualche amarena di qualità.<br />
<br />
Ingredienti pan di Spagna:</div>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
8 uova da 70 g</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
110 g di
zucchero</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
140 g di farina
debole</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
45 g di fecola</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
1 pizzico sale</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
vaniglia
liquida poche gocce</div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Montare su un
bagnomaria a 60° le uova intere con lo zucchero e il sale, per 10
minuti. Togliere dal bagnomaria e montare ancora per 10 minuti. Unire
la vaniglia e le farine setacciate,con una spatola,delicatamente per
non smontare il composto. Versare in un due stampi ben imburrati da
30 cm di diametro ,dividendo l'impasto a metà. Infornare a 160° per
20 minuti circa.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<h3 style="line-height: 100%; margin-bottom: 0cm;">
Crema leggera
chantilly</h3>
<h3 style="line-height: 100%; margin-bottom: 0cm;">
</h3>
<div style="line-height: 100%; margin-bottom: 0cm;">
Ingredienti crema: </div>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
4 dl di latte</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
30 g di amido
di mais</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
120 g di
zucchero</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
4 tuorli</div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
pizzico di sale</div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Riscaldare il latte
a 80° e versarlo sui tuorli miscelati col minipimer, l'amido e lo
zucchero. Portare ad ebollizione e mescolare bene con una frusta.
Unire una noce di burro per fluidificare la crema. Unire anche 2
cucchiai di limoncello o Cointreau. Aromatizzare con limone
grattugiato o arancia.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Mettere 3 fogli di
colla di pesce in acqua fredda per 10 minuti. Sgocciolarli e unirli
alla crema calda.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Montare 250 g di
panna molto fredda con 40 g di zucchero a velo e appena la crema sarà
fredda,unirla alla panna montata,con fruste in movimento.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<h4 style="line-height: 100%; margin-bottom: 0cm;">
Bagna:</h4>
<div style="line-height: 100%; margin-bottom: 0cm;">
500 grammi acqua,
200 grammi zucchero e un bicchiere di limoncello. Tenerle in frigo
due ore. Bagnare i due dischi di PDS con questa bagna.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Farcire la torta
assemblando i due dischi e farcire con la crema chantilly leggera,
mescolata con le amarene. Decorare con panna montata e frutta mista</div>
<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-40170966313006708452018-12-09T21:59:00.002+01:002018-12-10T13:36:05.661+01:00Ciambelline al vino rosso<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg353XB3p3jFae5Fu5IN9TaFm3g3y8u5rkfPnCtbX8h5CtLIFSm7wElfYUj6Eh9BhmYOsRkUZwwsl4qyFrqWApxd-9P62afkxut6QvcE-y0hVM3nupMxZoi1Zr-gdvW0wkPBYsuvAQDz9I/s1600/blog_eli_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg353XB3p3jFae5Fu5IN9TaFm3g3y8u5rkfPnCtbX8h5CtLIFSm7wElfYUj6Eh9BhmYOsRkUZwwsl4qyFrqWApxd-9P62afkxut6QvcE-y0hVM3nupMxZoi1Zr-gdvW0wkPBYsuvAQDz9I/s640/blog_eli_02.jpg" width="640" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="line-height: 100%; margin-bottom: 0cm;">
Le assaggi e subito
diventa dipendenza!! Profumatissime e croccanti, hanno un mix di
sapori che ne fanno un biscottino da offrire ad amici o da regalare.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Ingredienti :</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
500 g di
farina 0</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
100 g di
mandorle tostate ridotte in pezzi</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
130 g di
nocciole a pezzi</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
130 g di
olio arachidi</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
160 g di
vino rosso (Aglianico o Solopaca)</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
120 g di
zucchero semolato</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
5 g di
lievito in polvere</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
2 pizzichi
ammoniaca</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
4 g di sale</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
5 g di semi
finocchietto</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
Limone
grattugiato</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
Zucchero di
canna q.b. da mettere sopra le ciambelline<br />
<br /></div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0cm;">
Sciogliere il
lievito e l'ammoniaca nel vino, mescolando. Unire lo zucchero, l’olio
e formare un’emulsione. Impastare con il resto degli ingredienti
senza lavorare troppo. Far riposare l'impasto mezz'ora in frigo.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Quindi formare le
ciambelline da 4 cm di diametro e passarle nello zucchero di canna.
Infornare a 180 gradi per 15 minuti circa. Nel caso risultassero
ancora poco croccanti rimetterle in forno per 5 minuti.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com3Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-83476614625238538262018-11-23T16:05:00.001+01:002018-11-23T16:05:14.208+01:00Pasta sfoglia<h4 class="western">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNPEumX5TLkZxknrL95pTlxCTRgV6CNMZQ9frFKXf0W6PUik2SiJNpmSkxD1RQSh2j5rGPIjrlICGcSLXmkohCM7GttRRv-QSZvv1Wvh4vKICQ5c-r8HSFuYF0_duBn4VzKdbZMN4VgQ/s1600/blog00001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNPEumX5TLkZxknrL95pTlxCTRgV6CNMZQ9frFKXf0W6PUik2SiJNpmSkxD1RQSh2j5rGPIjrlICGcSLXmkohCM7GttRRv-QSZvv1Wvh4vKICQ5c-r8HSFuYF0_duBn4VzKdbZMN4VgQ/s640/blog00001.jpg" width="640" /></a></div>
</h4>
<h4 class="western">
</h4>
<h4 class="western">
Ricetta base pasta sfoglia</h4>
La pasta sfoglia è una delle basi più usate in pasticceria sia
salata che dolce. È molto versatile e si presta a molti usi. Ho
intenzione di realizzare dei video per mostrare come realizzarla
perché molte amiche mi hanno chiesto di farli. Non è difficile da
preparare, ma occorre fare attenzione ad alcuni particolari per la
perfetta riuscita.<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Pastello</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<ul>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
125 g farina tipo Caputo blu</div>
</li>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
125 g farina tipo Caputo rossa</div>
</li>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
30 g burro</div>
</li>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
130/140 g di acqua</div>
</li>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
5 g di sale fino</div>
</li>
</ul>
<div align="justify">
<br />
<br /></div>
<div align="justify">
Mescolare l'acqua tiepida col sale e il burro
sciolto. Impastare mescolando con le farine e lavorare per pochi
minuti, fino a formare un panetto morbido ma consistente. Tenerlo in
frigo per mezz'ora poi passarlo in freezer per 10 minuti.</div>
<div align="justify">
Per il panetto di burro e farine da sfogliare:</div>
<ul>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
200 g di burro tedesco o altro burro di ottima qualità</div>
</li>
<li><div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
40 g di farina forte tipo manitoba</div>
</li>
</ul>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify">
Mescolare il burro morbido ma non sciolto con la
farina fino a formare una crema. Formare un quadrato di un cm di
spessore, metterlo in frigo per un'ora.</div>
<div align="justify">
Togliere il pastello dal freezer, non deve
congelarsi, e racchiudere il panetto nel pastello, dopo averlo steso
a rettangolo. Chiudere i due lati al centro, senza sovrapporre,
sigillare bene. Battere col mattarello per distribuire bene il burro,
poi stenderlo a rettangolo a un cm di spessore. Portare al centro i
due lati del rettangolo formato e chiudere a libro. È la prima di 4
pieghe che andranno date. Mettere in frigo per circa 40 minuti.
Stendere ancora il panetto a rettangolo chiudere a libro. Ripetere
ancora per due volte. Nell'ultima piega, riportare a destra un lato
del rettangolo, e non al centro, poi chiudere a libro. Far riposare
in frigo per minimo 5 ore, prima di utilizzarla.</div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
Per la cottura della pasta sfoglia</div>
<div align="justify">
Stendere a 3 o 4 mm la pasta e sagomarla secondo
la forma voluta. Bucare la sfoglia con la forchetta, rimettere per 15
min in freezer cosi si raffredda bene e sfoglia perfettamente.
Infornare a 200 gradi per 12 minuti poi abbassare la temperatura e
terminare la cottura a 170 gradi per altri 12 minuti circa, i tempi
dipendono dal tipo di forno.</div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com3Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-23259721209640047882018-11-21T23:03:00.001+01:002018-11-22T09:22:34.714+01:00Monachine<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlqdA_w5Vf9WwK9BzwE7M4fAm8DnHF57aml9bsxVw2Ns7c-8_rAQy7ZQ5m108AOQWXr6teztK2SP07j2Qd4LRLJ-NpuwyE_nBOhmMgWk-Ur5_-fF07t59KeHtoSnlFnY4zUHEjXaPMB0/s1600/monachine_blog_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlqdA_w5Vf9WwK9BzwE7M4fAm8DnHF57aml9bsxVw2Ns7c-8_rAQy7ZQ5m108AOQWXr6teztK2SP07j2Qd4LRLJ-NpuwyE_nBOhmMgWk-Ur5_-fF07t59KeHtoSnlFnY4zUHEjXaPMB0/s640/monachine_blog_0005.jpg" width="640" /></a></span></div>
<span style="font-size: x-small;"><br />Un dolce semplice dal sapore antico, nato nei conventi di Napoli intorno al ‘700 e che pare fosse molto gradito al poeta e canzoniere Salvatore Di Giacomo. Ricorda la sfogliatella, ma è più semplice da realizzare. Fragrante e profumato: le amarene che si sposano con la crema ne fanno un dolce di grande bontà. È un dolce che ormai si trova solo surgelato e realizzato con margarina, mentre io uso solo ottimo burro.</span><br />
<span style="font-size: x-small;"><br />Pastello<br /><br /> • 125 g farina tipo Caputo blu<br /> • 125 g farina tipo Caputo rossa<br /> • 30 g burro<br /> • 130/140 g di acqua<br /> • 5 g di sale fino<br /><br />Mescolare l'acqua tiepida col sale e il burro sciolto. Impastare mescolando con le farine e lavorare per pochi minuti, fino a formare un panetto morbido ma consistente. Tenerlo in frigo per mezz'ora poi passarlo in freezer per 10 minuti.<br />Per il panetto di burro e farine da sfogliare:<br /> • 200 g di burro tedesco o altro burro di ottima qualità<br /> • 40 g di farina forte tipo Manitoba<br /><br />Mescolare il burro morbido ma non sciolto con la farina fino a formare una crema. Formare un quadrato di un cm di spessore, metterlo in frigo per un'ora.<br />Togliere il pastello dal freezer, non deve congelarsi, e racchiudere il panetto nel pastello, dopo averlo steso a rettangolo. Chiudere i due lati al centro, senza sovrapporre, sigillare bene. Battere col mattarello per distribuire bene il burro, poi stenderlo a rettangolo a un cm di spessore. Portare al centro i due lati del rettangolo formato e chiudere a libro. È la prima di 4 pieghe che andranno date. Mettere in frigo per circa 40 minuti. Stendere ancora il panetto a rettangolo chiudere a libro. Ripetere ancora per due volte. Nell'ultima piega, riportare a destra un lato del rettangolo, e non al centro, poi chiudere a libro. Far riposare in frigo per minimo 5 ore, prima di utilizzarla.<br /><br />Per la cottura della pasta sfoglia<br />Stendere a 3 o 4 mm la pasta e sagomarla secondo la forma voluta. Bucare la sfoglia con la forchetta, rimettere per 15 min in freezer cosi si raffredda bene e sfoglia perfettamente. Infornare a 200 gradi per 12 minuti poi abbassare la temperatura e terminare la cottura a 170 gradi per altri 12 minuti circa, i tempi dipendono dal tipo di forno .<br /><br />Crema pasticciera<br /> • Ingredienti<br /> • ½ Litro di latte<br /> • 50 g di farina 00<br /> • 15 g di amido di mais<br /> • 5 tuorli<br /> • 140 g di zucchero<br /> • ½ cucchiaino di vaniglia naturale (o ½ bacca di vaniglia messa in infusione in latte caldo per ½ ora)<br /> • un pizzico di sale<br /> • noce di burro<br /> • arancia o limone grattugiato (secondo gusto che si vuole dare)<br /> </span><br />
<span style="font-size: x-small;">Riscaldare il latte fino a 60°, unire lo zucchero con le fruste e aggiungere i tuorli, la farina e l'amido.<br />Rimettere la pentola a fuoco basso e cuocere girando velocemente con una frusta a mano la crema fino a quando la crema stessa non si sarà addensata. Spegnere al primo bollore. Unire una noce di burro e mescolare. Versare la crema in una ciotola di acciaio, messa in precedenza nel freezer, unire la vaniglia e le bucce grattugiate. Mettere la crema in frigo.</span><br />
<span style="font-size: x-small;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJc9gkSQrw9vlsgciMSrAiQVH546r1_6HFpIXvewt_1U0T4apRCiAaHOjiLnbmYbAIIchyMB1bnNEo2GKv_YBVMyJVMNeZCLNYczRNH9i2V6milq69-9L1Wm2sVFqsDH-pir1tMq0Ggw8/s1600/monachine_blog_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJc9gkSQrw9vlsgciMSrAiQVH546r1_6HFpIXvewt_1U0T4apRCiAaHOjiLnbmYbAIIchyMB1bnNEo2GKv_YBVMyJVMNeZCLNYczRNH9i2V6milq69-9L1Wm2sVFqsDH-pir1tMq0Ggw8/s640/monachine_blog_0001.jpg" width="640" /></a></div>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ciTJE1aYLfUP8ZGdE3zjAgxTVMFIDQY-rBKjjso6RIMVy2X7gUxawGhGduSmPvt0kmE2pLzmM9Jlqwk8wNkTup2khHq9gahw2ZfoSuDbpHKFCteky_kDtFVCeITGFccN3nCt92Roqws/s1600/monachine_blog_0002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ciTJE1aYLfUP8ZGdE3zjAgxTVMFIDQY-rBKjjso6RIMVy2X7gUxawGhGduSmPvt0kmE2pLzmM9Jlqwk8wNkTup2khHq9gahw2ZfoSuDbpHKFCteky_kDtFVCeITGFccN3nCt92Roqws/s640/monachine_blog_0002.jpg" width="640" /></a><br /> </span><br />
<span style="font-size: x-small;">Stendere la pasta sfoglia a 3 /4 cm, ritagliare dei quadrati da 10 cm di lato,spennellare con albume sbattuto. Mettere in un lato un cucchiaio abbondante di crema pasticcera e 4 amarene ,chiudere e sigillare bene i lati, premendo sul bordo . Rigare la sfoglia con un coltello sulla superficie. Mettere nel freezer per 10 minuti, infornare a 200 gradi per 10 minuti. Abbassare a 180 gradi e cuocere ancora per 10/12 minuti. Spolverizzare con zucchero a velo.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<span style="font-size: x-small;"><br /></span>Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com4tag:blogger.com,1999:blog-6223266145674108366.post-56679104033337235652018-10-13T19:26:00.000+02:002018-10-13T19:26:01.240+02:00Metti un pomeriggio in cucina<h2 style="text-align: justify;">
<span style="font-size: x-large;"><span>Metti un pomeriggio in cucina</span></span></h2>
<h2 style="text-align: justify;">
<span style="font-size: x-large;"><span><span>Corso di pasticceria amatoriale - 22/10/2018 - Piano di Sorrento</span></span></span></h2>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span>Il desiderio di aggregare persone con interessi comuni puo'
diventare l'occasione per conoscersi. Cosi' nasce l'idea di organizzare
questo corso di base di cucina e pasticceria. L'idea parte anche
dall'aver conosciuto tantissime persone nell'ambito culinario, con le
quali ho condiviso cene, incontri gastronomici e culturali. Anche grazie
a Angie Cafiero, cui devo nuovi stimoli e la conoscenza di tante
persone della Penisola Sorrentina, non pochi mi hanno stimolato a
riprovarci. Quindi partiamo con un corso che possa servire a consolidare
e far crescere il legame sociale e umano, che però sul piano dei
contenuti sarà una fucina, con ampio spazio alle proposte dei
partecipanti .</span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><br /></span></div>
<div class="_4l8p _5dw9 _5dwa _4-u3" style="text-align: justify;">
<span style="font-size: x-large;"><span class="_4l8q _38my">Dettagli<span class="_c1c"></span></span></span></div>
<div class="_63eu">
<div class="_63ew" data-testid="event-permalink-details" style="text-align: justify;">
<span style="font-size: x-large;"><span>Corso di pasticceria amatoriale<br />Corsi personalizzati anche di cucina<br /></span></span></div>
<div class="_63ew" data-testid="event-permalink-details" style="text-align: justify;">
<span style="font-size: x-large;"><span></span></span></div>
<div class="_63ew" data-testid="event-permalink-details" style="text-align: justify;">
<span style="font-size: x-large;"><span> </span></span></div>
<div class="_63ew" data-testid="event-permalink-details" style="text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFZNyuHB_hDvWQpRoPJGSGAD0uYe18tqFeX42zNwCrvUG3-E5BWrqWoIPLKe0zZlbi0m7p4FBh0H4avqKlDothb9nFztesfGFQz6Hq52UtSnptJwsKeqsDhZB4S6eZf6YD8eNoDeW2RI/s1600/torta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFZNyuHB_hDvWQpRoPJGSGAD0uYe18tqFeX42zNwCrvUG3-E5BWrqWoIPLKe0zZlbi0m7p4FBh0H4avqKlDothb9nFztesfGFQz6Hq52UtSnptJwsKeqsDhZB4S6eZf6YD8eNoDeW2RI/s320/torta.jpg" width="320" /></a><span>Metto
a disposizione le mie competenze e le mie conoscenze che ho appreso nel
corso degli anni, organizzando dei corsi di pasticceria e cucina.<br />I corsi partono dalle basi (pasta frolla, creme, Pan di Spagna e sfoglia)</span></span></div>
<div class="_63ew" data-testid="event-permalink-details" style="text-align: justify;">
<span style="font-size: x-large;"><span></span></span></div>
<div class="_63ew" data-testid="event-permalink-details">
<span style="font-size: x-large;"><span></span></span></div>
<div class="_63ew" data-testid="event-permalink-details">
<span style="font-size: x-large;"><span></span></span></div>
<div class="_63ew" data-testid="event-permalink-details">
<span style="font-size: x-large;"><span>Per altre info e costi, ridotti per gruppi o per partecipazione a più corsi, Whatsapp/cell: </span></span></div>
<div class="_63ew" data-testid="event-permalink-details">
<span style="font-size: x-large;"><span>334 3373513.</span></span></div>
<div class="_63ew" data-testid="event-permalink-details">
<span style="font-size: x-large;"><span> </span></span></div>
</div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com080063 Piano di Sorrento NA, Italia40.6278396 14.41993219999994840.5796341 14.339251199999948 40.6760451 14.500613199999949tag:blogger.com,1999:blog-6223266145674108366.post-58866880608631161712018-10-10T00:21:00.004+02:002018-11-21T14:20:23.302+01:00Millefoglie alla nocciola e limone con sfoglia al cacao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZtS2yXr1F3Njrbi6P6QWb-XkH36c3LrFeS1rxa84JZtiVtStEtBt6jiSj0ZL_7QlocWp7Ro-q871lE1_W_5OXlyWYuFZnhz89YxiUwofc0h1v4ZnzOwONugTrGU1iC_x_oexkmF7sGs/s1600/millefoglie+ciocc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZtS2yXr1F3Njrbi6P6QWb-XkH36c3LrFeS1rxa84JZtiVtStEtBt6jiSj0ZL_7QlocWp7Ro-q871lE1_W_5OXlyWYuFZnhz89YxiUwofc0h1v4ZnzOwONugTrGU1iC_x_oexkmF7sGs/s640/millefoglie+ciocc1.jpg" width="640" /></a></div>
<br />
<br />
È una millefoglie dai caldi colori autunnali. <br />
Il gusto e l'aroma lievemente amaro della sfoglia al cacao si sposa bene con la dolcezza della pasta di nocciole pura, inserita nella crema, insieme all'aroma del limone, ne fa un connubio perfetto.<br />
È piaciuta molto agli amici per i quali l'ho pensata.<br />
<br />
<br />
<h3>
<span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">Pasta sfoglia al cacao </span></span></h3>
<h4>
<span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">pastello</span></span></h4>
<ul>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">150 grammi farina di media forza</span></span></li>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk"> 130 g farina tipo Caputo rossa </span></span></li>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">30 g cacao amaro </span></span></li>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">20g burro </span></span></li>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">170/180 g di acqua </span></span></li>
<li><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">8 g di sale fino</span></span></li>
</ul>
<div style="text-align: justify;">
<span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk"> Mescolare l'acqua tiepida col sale e il burro sciolto. Impastare mescolando le farina con cacao e lavorare per pochi minuti, fino a formare un panetto morbido ma consistente. Tenerlo in frigo per mezz'ora poi passarlo in freezer per 10 minuti.
Per il panetto di burro e farine da sfogliare:
250 g di burro tedesco o altro burro di ottima qualità
40 g di farina forte tipo manitoba
Mescolare il burro morbido ma non sciolto con la farina fino a formare una crema. Formare un quadrato di un cm di spessore, metterlo in frigo per un'ora.
Togliere il pastello dal freezer, non deve congelarsi, e racchiudere il panetto nel pastello, dopo averlo steso a rettangolo. Chiudere i due lati al centro, senza sovrapporre, sigillare bene. Battere col mattarello per distribuire bene il burro, poi stenderlo a rettangolo a un cm di spessore. Portare al centro i due lati del rettangolo formato e chiudere a libro. È la prima di 4 pieghe che andranno date. Mettere in frigo per circa 40 minuti. Stendere ancora il panetto a rettangolo chiudere a libro. Ripetere ancora per due volte. Nell'ultima piega, riportare a destra un lato del rettangolo, e non al centro, poi chiudere a libro. Far riposare in frigo per minimo 5 ore, prima di utilizzarla.</span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk"> </span></span><span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">Per la cottura della pasta sfoglia:</span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span class="_mh6 _wsc" id="cch_f1615ba73e14dfe"><span class="_3oh- _58nk">Stendere a 3 o 4 mm la pasta e sagomarla in due dischi da 28/30 cm con cerchio inox per mousse. Bucare la sfoglia con la forchetta, rimettere per 15 min in freezer cosi si raffredda bene e sfoglia perfettamente. Spolverizzare con zucchero a velo o burro Mycrio per impermeabilizzare e caramellare.
Infornare a 200 gradi per 12 minuti poi abbassare la temperatura e terminare la cottura a 170 gradi per altri 12 minuti circa, i tempi dipendono dal tipo di forno.</span></span><br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:38" data-tooltip-position="left" id="js_59">
<div class="_aok" tabindex="0">
<h3>
<span class="_3oh- _58nk">Crema pasticcera alla nocciola</span></h3>
</div>
<div class="_aok" tabindex="0">
<ul>
<li><span class="_3oh- _58nk">4 dl di latte</span></li>
<li><span class="_3oh- _58nk">120 g di zucchero</span></li>
<li><span class="_3oh- _58nk">4 tuorli</span></li>
<li><span class="_3oh- _58nk">30 g di farina 00 </span></li>
<li><span class="_3oh- _58nk">30gr amido mais </span></li>
<li><span class="_3oh- _58nk">1 cucchiaio vaniglia naturale </span></li>
<li><span class="_3oh- _58nk">60/70gr circa di pasta di nocciole </span></li>
<li><span class="_3oh- _58nk">1 pizzico sale </span></li>
</ul>
<br />
<span class="_3oh- _58nk">Portare ad ebollizione il latte. Mescolarne 100 g con lo zucchero le farine, i tuorli, frullare col minipimer o fruste elettriche.Unire il latte rimasto e portare ad ebollizione,far cuocere 1 minuto.Unire 20 gr di burro .
e la pasta di nocciole -Tenere in frigo.</span></div>
<div class="_aok" tabindex="0">
</div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span><br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:38" data-tooltip-position="left" id="js_4i">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span></span><br />
<div class="_aok" tabindex="0">
<h3>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">Crema chantilly al limone</span></span></h3>
</div>
<div class="_aok" tabindex="0">
</div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span>
<br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:41" data-tooltip-position="left" id="js_4a">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span><br /></span>
<br />
<div class="_aok" tabindex="0">
<ul><span class="_mh6 _wsc" id="cch_fbbb939b064a48">
<li><span class="_3oh- _58nk">400 grammi di latte</span></li>
<li><span class="_3oh- _58nk">4 tuorli</span></li>
<li><span class="_3oh- _58nk">30 g di farina</span></li>
<li><span class="_3oh- _58nk">30 g di amido mais</span></li>
<li><span class="_3oh- _58nk">120 g zucchero</span></li>
<li><span class="_3oh- _58nk">un limone</span></li>
<li><span class="_3oh- _58nk">pizzico di sale </span></li>
<li><span class="_3oh- _58nk"><span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">2 fogli colla di pesce</span></span></span> </span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"><div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:41" data-tooltip-position="left">
<div class="_aok" tabindex="0">
<span class="_3oh- _58nk"></span></div>
</div>
</span></li>
</span></ul>
</div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span>
<br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:43" data-tooltip-position="left" id="js_77">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span><br /></span>
<br />
<div class="_aok" tabindex="0">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">Portare ad ebollizione il latte.Miscelarne 50 grammi con le farine e lo zucchero, Unire il resto del latte e frullare bene col minipimer.</span></span></div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span>
<br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:44" data-tooltip-position="left" id="js_3z">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span><br /></span>
<br />
<div class="_aok" tabindex="0">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">Portare ad ebollizione e far addensare,Unire la colla di pesce e mescolare. Mettere in frigo.</span></span></div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span>
<br />
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:44" data-tooltip-position="left" id="js_3u">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><br /></span>
<br />
<div class="_aok" tabindex="0">
<h4>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
<span class="_3oh- _58nk">Composizione millefoglie</span></span></h4>
</div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span><br />
<div>
<div class="_1t_p clearfix">
<div class="_41ud">
<div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="19:46" data-tooltip-position="left">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span><br /></span>
<br />
<div class="_aok" tabindex="0">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">Unire alla crema al limone 150 grammi di panna montata, dopo aver spatolato la crema o passata al setaccio.</span></span></div>
</div>
</div>
</div>
</div>
<span class="_mh6 _wsc" id="cch_fbbb939b064a48">
</span><span class="_mh6 _wsc" id="cch_fbbb939b064a48"></span>
<div>
<div class="_1t_p clearfix">
<div class="_41ud">
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<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_40fu"><span class="_1z_2 _2u_d"></span></span><br /></span>
<div class="_aok" style="text-align: justify;" tabindex="0">
<div class="separator" style="clear: both;">
<span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">Sistemare su un piatto da dolce il primo disco di sfoglia, dressare le due crema,alternando i due gusti, con sac a poche e bocchetta liscia e spizzata. Coprire col secondo disco e decorare con spuntoni di creme, praline di cioccolato,trucioli di cioccolato, </span><span class="_3oh- _58nk"><span class="_mh6 _wsc" id="cch_fbbb939b064a48"><span class="_3oh- _58nk">nocciole</span></span>. Completare con zucchero a velo</span>.</span></div>
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<span class="_mh6 _wsc" id="cch_fbbb939b064a48"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrf4iHrKMIPCcXTqR8pQa8osWXML9ZMeuj3VKNNrbtfeIrPsqm-nASE6SjQraWaF1_Oa6EUipEEZugudkxD8kGvHZOXbVTg7A9JRNSFu-lwMuCH1hU9fyGf3Ot9cTtVz_ey7Gtxf6IoaM/s1600/millefoglie+ciocc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div>
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Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-32274794338547917982018-10-02T00:43:00.004+02:002018-10-08T21:40:03.332+02:00Caprese alle noci<ul><div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmbVseUDX_HMRneqmj8hRKAoue2qr47qR6eo_T9AZpHYMEpv_D9xczN0iDe3yv_nId4JS1Kig8u-w7uEiTzxmm1uF8H8t5jBRfUtsM4DoVvXbHuuQzu3L0aEmJtVmify7HHbpJEDoK3s/s1600/caprese+alle+noci1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmbVseUDX_HMRneqmj8hRKAoue2qr47qR6eo_T9AZpHYMEpv_D9xczN0iDe3yv_nId4JS1Kig8u-w7uEiTzxmm1uF8H8t5jBRfUtsM4DoVvXbHuuQzu3L0aEmJtVmify7HHbpJEDoK3s/s640/caprese+alle+noci1.jpg" width="640" /></a></div>
<br />
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
<br />
<br />
Ricetta:</div>
<div align="left" style="line-height: 100%; margin-bottom: 0cm;">
<br />
300
g di noci sgusciate tostate tritate <br />
60 g noci a pezzi<br />
200
g zucchero<br />
170 g burro<br />
5 uova da 65 g<br />
100 g
cioccolato tritato finemente<br />
30 g amido mais<br />
20 g cacao
amaro<br />
40 g latte<br />
1/2 cucchiaino lievito in polvere <br />
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
Montare, il burro
con foglia, con lo zucchero per 5 minuti, unire un pizzico di sale,
il lievito, il latte. Unire anche amido di mais e cacao. Mescolare bene, unire le noci tritate e quelle
a pezzi, il cioccolato. I tuorli separati, uno per volta, e infine gli
albumi montati. Versare in una teglia da 22 cm imburrata e foderata
con un disco di carta forno,imburrato,solo sul fondo,facendolo
aderire bene. Versare il composto e infornare a 165 gradi per 35/40
minuti, Decorare con zucchero a velo e noci caramellate.
</div>
</ul>
<div style="line-height: 100%; margin-bottom: 0cm;">
</div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-75627963586721571562018-09-26T22:28:00.001+02:002018-09-26T22:28:56.300+02:00Seadas
<div style="line-height: 100%; margin-bottom: 0cm;">
Dolce tipico del nuorese</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyAYQhFhcmTKSrMsTi3r3EI5DPNEUP_8amKLklfOEOCMUF-oasEL88CgqWZ8xCsrrKAhYQUirvcgbF1e3hcpUyUCuz1YZebwWGWBvaONGoBiQpY8U-UE5ywoz1K6JE2eqzWv5hLzeafU/s1600/sedeas_+%25285%2529b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1052" data-original-width="1402" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyAYQhFhcmTKSrMsTi3r3EI5DPNEUP_8amKLklfOEOCMUF-oasEL88CgqWZ8xCsrrKAhYQUirvcgbF1e3hcpUyUCuz1YZebwWGWBvaONGoBiQpY8U-UE5ywoz1K6JE2eqzWv5hLzeafU/s640/sedeas_+%25285%2529b.jpg" width="640" /></a></div>
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<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
250 gr farina
rimacinata. 30 grammi strutto, 30 grammi uovo ,4 grammi sale</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
400 grammi
formaggio primo sale</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
40 grammi
semola</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
50 grammi
acqua</div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
Buccia di
limone grattugiato<br />
<br />
Grattugiare il primo sale con
grattugia a fori larghi. Nel microonde sciogliere il formaggio con
la acqua, unire la semola, il limone e mescolare bene.<br />
Far
raffreddare e stendere su carta forno a 1 cm.<br />
Far raffreddare e
rassodare in frigo. Con un tagliapasta copiare dei dischi da 6/7 cm
.</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
Preparare la pasta con la farina, lo strutto, l’uovo
sbattuto, il sale e 110 grammi d’acqua.<br />
L' impasto deve
risultare molto duro. Far riposare la pasta per 30 minuti.<br />
Stenderla
con la macchina per pasta passando più volte nella trafila,
infarinando più volte. Stendere a 2 mm e formare le seadas con
tagliapasta da 10 cm. Friggere in olio profondo e ben
caldo.<br />
Servire con miele caldo d arancia o castagno</div>
</li>
</ul>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-90920451832594675152018-09-23T22:42:00.002+02:002018-09-26T20:50:05.057+02:00Involtini alla palermitana<br />
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</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;"></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">E' un secondo piatto
di carne ottimo e saporitissimo. Li assaggiai a a casa di un'amica
palermitana, Gaudia che mi spiego come li faceva, spero di ricordarmi
la ricetta fedelmente, Non ho messo uvetta perché ai miei non piace.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Ingredienti.</span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">700 g di
carne di vitellone tenera(pezza e cannella qui la chiamano)tagliata
sottile quasi come quella del carpaccio</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">250 g di
salsa ristretta di pomodoro,
</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">mezza cipolla
soffritta e maturata</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">120 g di
provolone del monaco o ragusano come da ricetta originale</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">50 g di
parmigiano</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">50 g salame
tritato
</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">70 gr di
prosciutto cotto tritato</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">prezzemolo
tritato e mentuccia</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">olio due
cucchiai (per rosolare cipolla) più altri 3 cucchiai per la teglia</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">due cucchiai
pane integrale sbriciolato</span></span></div>
</li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><br />
<ul>
<li><div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">100 grammi
caciocavallo fresco</span></span></div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMbPmiSZKRLy-XJYOgv9v_QRQSXcZCcLkQi_21bP4BKtfoWnFS2OOKNI0-4dgnEGG5OUFCkkO3SBCwKu9XbiDVuRoSVkZsvKJwB6SfSXC1PEArFkuJ_lMhEasd8X-XJNE2ursGOXHBiM/s1600/involtini+palermitana+%25281%2529c.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMbPmiSZKRLy-XJYOgv9v_QRQSXcZCcLkQi_21bP4BKtfoWnFS2OOKNI0-4dgnEGG5OUFCkkO3SBCwKu9XbiDVuRoSVkZsvKJwB6SfSXC1PEArFkuJ_lMhEasd8X-XJNE2ursGOXHBiM/s200/involtini+palermitana+%25281%2529c.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQVbJw6ppmDjqIpalTRn4wdsqwzcS-d_v_Sdl4Sc8iTFkFvRmaBEOUg2_BEElHBvLgsO4mTzQ6bVh5nCzyOifjRBFIbmrhVTIuag66X26FWd6JZPXhWrlry5tc5TouKakZPukA-AX2OQ/s1600/involtini+palermitana+%25282%2529c.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQVbJw6ppmDjqIpalTRn4wdsqwzcS-d_v_Sdl4Sc8iTFkFvRmaBEOUg2_BEElHBvLgsO4mTzQ6bVh5nCzyOifjRBFIbmrhVTIuag66X26FWd6JZPXhWrlry5tc5TouKakZPukA-AX2OQ/s200/involtini+palermitana+%25282%2529c.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b3Veqvi8LrlC5nMvFNsPz_EV65KOOGnEib4ZmltfIAFyBHqmdVYU1Tu-ohqKd_ENdfrEJ-NH8CKA6c4q6jAFxCKk6VqdtPlZTIEVDtjXU8d-jfiRTWDaqfKfrWJjp9abGFblNhcCfYA/s1600/involtini+palermitana+%25284%2529b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b3Veqvi8LrlC5nMvFNsPz_EV65KOOGnEib4ZmltfIAFyBHqmdVYU1Tu-ohqKd_ENdfrEJ-NH8CKA6c4q6jAFxCKk6VqdtPlZTIEVDtjXU8d-jfiRTWDaqfKfrWJjp9abGFblNhcCfYA/s200/involtini+palermitana+%25284%2529b.jpg" width="200" /></a></div>
<br /></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Grattugiare i
formaggi e tritare i salumi. In una ciotola mescolare la salsa, i
formaggi, le cipolle rosolate, le erbette tritate, pepe</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Spalmare le fettine
di carne con la farcia preparata, arrotolare e sistemarli in una
teglia con un filo di olio Sbriciolare del pane raffermo e cospargere
gli involtini.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Tra un involtino è
un altro inserire una foglia di alloro e falde di cipolle.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Passare
un filo di olio, quindi Infornare a 200 gradi per 20/25 minuti.</span></span></div>
<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-81781518924914812642018-09-15T22:15:00.000+02:002018-09-15T22:29:12.164+02:00Zuppa Inglese Classica <div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<h2>
Pan di Spagna</h2>
<ul>
<li>300 g di uova sgusciate</li>
<li>110 g zucchero</li>
<li>120 g farina 00</li>
<li>38 g fecola di patate</li>
<li>Limone grattugiato</li>
<li>Pizzico sale</li>
</ul>
<br />
Montare le uova intere, tolte dal frigo almeno 2 ore prima, per 15 minuti con lo zucchero.<br />
Unire
con una spatola le farine setacciate e gli aromi col sale. Mescolare
delicatamente senza smontare la montata. Infornare a 160 gradi per 25
minuti, in una teglia da 26 cm di diametro,imburrata e infarinata.<br />
<br />
<h2>
</h2>
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</div>
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</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ATnkE8DIDIwVimC_ekwxV5a5uZzvolBr3kLUEVfz_8V1g1UAbMqRsYc20sJ33vTh71y1PDsoeub9ICWzpkJHUdKJL3MMuhsWgGWRKQjo9SZGrLALoFyEiyzqw0Yq-IZ_bERIB9WHJM/s1600/zuppa+post+b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ATnkE8DIDIwVimC_ekwxV5a5uZzvolBr3kLUEVfz_8V1g1UAbMqRsYc20sJ33vTh71y1PDsoeub9ICWzpkJHUdKJL3MMuhsWgGWRKQjo9SZGrLALoFyEiyzqw0Yq-IZ_bERIB9WHJM/s640/zuppa+post+b2.jpg" width="640" /></a></div>
<br />
<br />
<h2>
Crema pasticcera</h2>
<ul>
<li>Un litro di latte intero</li>
<li>10 tuorli</li>
<li>280 g zucchero</li>
<li>140 g di farina 00</li>
<li>Limone grattugiato qb</li>
<li>Pizzico sale</li>
<li>30 g di burro</li>
<li>5 fogli colla di pesce ammollati in acqua fredda per 10 minuti</li>
</ul>
<br />
Portare il latte a 70 gradi, mescolarne una tazza con tuorli, zucchero, farina e passare al minipimer. Versare il tutto nella pentola col latte caldo. Cuocere fino a che non si addensa, mescolando con una frusta.<br />
Incorporare la colla di pesce nella crema calda. Dividere la crema a metà, aggiungendo a una parte 30 grammi di cacao amaro. Rimettere sul fuoco e cuocere per un minuto.<br />
Alla crema bianca unire 30 g di burro.<br />
A quella al cioccolato 100 g di cioccolato fondente.<br />
Far raffreddare le due creme e aggiungere a quella bianca 150 grammi di panna montata o mascarpone. Grattugiare la buccia di un limone biologico e unirla alla crema bianca.<br />
<br />
Tagliare il pane di Spagna in tre dischi uguali con coltello da pane.<br />
Sistemare il primo disco in un vassoio col bordo alto,tipo bavarese. Preparare una bagna con 250 grammi di acqua,120 grammi zucchero e buccia limone. Bollire per due minuti. Appena fredda unire un bicchiere di rum scuro o ottimo alkermes. Bagnare il primo disco con abbondante sciroppo. Unire amarene sciroppate (circa 250 grammi) e uno strato di crema pasticcera bianca. Tenere da parte 100 grammi crema. <br />
Coprire col secondo disco di pan di Spagna.<br />
Bagnare generosamente con lo sciroppo al rum .<br />
Farcire con la crema al cioccolato, tenendone da parte 100 grammi.<br />
Coprire col terzo disco di Pan di Spagna e bagnare ancora.<br />
Completata la torta metterla in freezer per un'ora.<br />
<br />
Montare 300 grammi di panna molto fredda e ricoprire la torta, compresi i bordi,lisciandola con spatola a gomito, mescolare la panna rimasta con la crema pasticcera bianca e decorare con spuntoni dressati con bocchetta spizzata e liscia. Con la crema pasticcera al cioccolato decorare con altri spuntoni .<br />
Decorare la zuppa inglese pronta con amarene sciroppate e candite.<br />
Cospargere con dadini di frutta essiccata (si trova in molti negozi forniti) sul giro torta dressare panna montata con bocchetta spizzata. Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016tag:blogger.com,1999:blog-6223266145674108366.post-30131125244870263942018-09-10T23:42:00.000+02:002018-09-21T15:19:57.079+02:00Calamari ripieni di pomodori confit e cozze<div class="separator" style="clear: both; text-align: center;">
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<h3 style="line-height: 100%; margin-bottom: 0cm;">
<br />
</h3>
<h3 style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Calamari
ripieni di pomodori confit e cozze</span></h3>
<span style="font-size: small;">
</span>
<br />
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span>
</div>
<span style="font-size: small;">
</span>
<br />
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Ricetta:</span></div>
<span style="font-size: small;">
</span>
<br />
<ul>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">8
calamari non di quelli giganti(medi)</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">100
g di pane ai cereali sbriciolato</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">1
chilo di cozze</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">prezzemolo,
aglio</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">pepe
di Cajenna o peperoncino in polvere</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">olio
evo</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">100
g di passata di pomodorini</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">25
pomodori Pixel</span></div>
</li>
<li>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">un
trito di maggiorana, timo, mentuccia, origano freschi</span></div>
</li>
</ul>
<span style="font-size: small;">
</span>
<br />
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span>
</div>
<span style="font-size: small;">
</span>
<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Mettere
su carta forno i pomodori tagliati a metà, spolverizzandoli con un
po’ di zucchero, poco sale e il trito aromatico. Condire con poco
olio e infornare a 130 gradi per due ore circa.</span></div>
<span style="font-size: small;">
</span>
<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Far
aprire le cozze in una padella con un filo d'olio. Sgusciarle e
tenerle da parte, filtrando la loro acqua.</span></div>
<span style="font-size: small;">
</span>
<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Staccare
i tentacoli dei calamari dopo averli puliti e tritarli. Cuocerli con
poco olio e vino bianco. Mescolarli col pane sbriciolato, prezzemolo,
pochissimo aglio (facoltativo) parte del liquido delle cozze, Unire
anche 4 pomodorini confit cotti, per ogni calamaro, o se piace di
più. Non unire sale.</span></div>
<span style="font-size: small;">
</span>
<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-size: small;">Chiudere
con degli stuzzicadenti. Mettere 4 cucchiai di olio EVO in una
padella e soffriggere l'aglio e peperoncino. Cuocere i calamari
girandoli dopo 2 minuti, sfumare con mezzo bicchiere di vino bianco e
cuocere ancora. Unire anche parte dell’acqua delle cozze filtrate,
e portare a cottura. In tutto devono cuocere 20 minuti circa.
Toglierli dalla padella per raffreddarli. Unire al sughetto 100 g di
passata di pomodorini e cuocere per 10 minuti, fino ad ottenere una
salsa fluida. Nel caso fosse troppo liquida, unire poca farina e
addensarla sul fuoco. Una volta raffreddati, tagliare i calamari a
fette oblique e con un cucchiaio versarci sopra la salsa preparata.
Guarnire con i pomodorini confit ed le erbe tritate</span></div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0tag:blogger.com,1999:blog-6223266145674108366.post-6423527151149360732018-08-03T22:44:00.000+02:002018-08-04T08:58:54.618+02:00Bignè craquelin al pistacchio<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrTzWbLZIqoK2TRooCo824Z9EdqHdFp_dXuUkMvZtNqq-HLM7zI7lhSO-Vka4-ZJVsYoltSQtBmIXmrShmo2rDC_CofC1_jECmW449KIU4LZFTJjvTDAxzDACZ7L52UrbRJrEkeOcogs/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrTzWbLZIqoK2TRooCo824Z9EdqHdFp_dXuUkMvZtNqq-HLM7zI7lhSO-Vka4-ZJVsYoltSQtBmIXmrShmo2rDC_CofC1_jECmW449KIU4LZFTJjvTDAxzDACZ7L52UrbRJrEkeOcogs/s640/2.jpg" width="640" /></a></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<h3 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</h3>
<h3 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Pasta
craquelin</h3>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
50 g
di zucchero di canna</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
50 g
burro morbido</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
60 g
di farina</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
pizzico
sale</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br />
Ricetta di Philippe Conticini. Lavorare
burro e zucchero amalgamandoli, unire la farina e il sale. Stendere
su due foglie di carta forno a 2 mm e mettere in congelatore.</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<h3 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Pasta
Bignè di Iginio Massari</h3>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br />
125
g di latte</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
125
g acqua </div>
110
g di burro<br />
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
10 g
zucchero</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
5 g
sale</div>
260 g di uova sgusciate (circa 5 medie)</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
150
g di farina 0</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
In una pentola, versare latte, acqua, burro, zucchero e sale. Portare ad ebollizione e versare
la farina setacciata, in un colpo, quindi mescolare velocemente con un
cucchiaio di legno e schiacciare sulle pareti della pentola per farla
asciugare, per due minuti circa.</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Portarla
a circa 60 gradi e incorporare le uova, una per volta, impastando con
la frusta K. La pasta bignè è pronta quando scende a nastro</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<span class="_mh6 _wsc" id="cch_f1e111060a789c8"><span class="_3oh- _58nk">Che la pasta bigne deve essere cremosa e densa come una crema pasticcera molto consistente.</span></span> </div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Usando
una sac a poche dressare la pasta bignè nella grandezza desiderata.</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Con
un tagliapasta ricavare dei dischetti di pasta craquelin da 3/4 cm.
che andranno posti sulla pasta bignè ancora freddi.</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Infornare
a forno molto caldo, sui 220 gradi,in maniera che i bigne, si gonfino
in poco tempo. Dopo 10 minuti,abbassare a 180 gradi e proseguire per
12 minuti, la cottura. Abbassare ancora a 160 gradi e completare la
cottura per altri 5 minuti.</div>
<h2 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</h2>
<h3 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
</h3>
<h3 align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Crema pasticciera al pistacchio</h3>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
4 dl
di latte</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
4
tuorli</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
30 g
di farina 0</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
30 g
di amido di mais</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
120
g di zucchero</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
pizzico
sale</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
100
g di pasta di pistacchio</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
3
fogli di colla di pesce ammollata in acqua fredda per 10 minuti</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
<br /></div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Portare
il latte a 80 gradi e miscelarne 50 grammi con i tuorli, le farine,
con un minipimer. Versare nel latte caldo e cuocere mescolando con
una frusta,fino a che la crema non si sarà addensata. Fuori dal
fuoco unire la colla di pesce ammollata e la pasta di pistacchio.
Mescolare bene. Mettere la crema in frigo.</div>
<div align="justify" style="line-height: 100%; margin-bottom: 0cm;">
Ammorbidire
con le frusta la crema fredda e metterla in una sac a poche. Dressare
e riempire i bigne tagliati a metà. Per farlo venire belli alti,
mettere un bignè piccolo dentro il bignè, poi coprirlo con la crema
dressata a spirale. Spolverizzare con poco zucchero a velo e
pistacchi in granella.</div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0tag:blogger.com,1999:blog-6223266145674108366.post-79008443018859579052018-07-31T09:20:00.001+02:002018-07-31T13:12:59.611+02:00Crostata morbidissima con crema e frutta mista<div style="text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyhnFU7aIESxCAYKMfNjnu1ysLkbVMAoegyPE7kPnrYZlXOZvTRzAOs4mdF6rKrgB-sI2By_nw8NREjmWbYYrFcyww3zxTLTPAdDfbbWV41d_pynGzq-0mJt84nNWlradtCHgDFiPa6s/s1600/crostata+xl.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyhnFU7aIESxCAYKMfNjnu1ysLkbVMAoegyPE7kPnrYZlXOZvTRzAOs4mdF6rKrgB-sI2By_nw8NREjmWbYYrFcyww3zxTLTPAdDfbbWV41d_pynGzq-0mJt84nNWlradtCHgDFiPa6s/s640/crostata+xl.jpeg" width="640" /></a></div>
<br />
<br />
Per la base morbida usato la metà della ricetta delle cartucce con aggiunta di lievito in polvere e latte <br />
<br />
Ingredienti<br />
<br />
80 g di farina di mandorle<br />
40 g latte <br />
120 g di zucchero<br />
100 g burro <br />
30 g amido di mais <br />
2 uova medie più un tuorlo <br />
2 cucchiaini di lievito in polvere <br />
Scorzetta di limone grattugiato<br />
Un pizzico di sale<br />
<br />
Lavorare il burro con zucchero, lievito, sale, limone grattugiato per qualche minuto. Unire la farina di mandorle, poi unire il latte mescolando con un cucchiaio.<br />
Versare l impasto in una teglia imburrata di quelle per torte rovesciate da 28 cm.<br />
Infornare e cuocere l'impasto a 170 gradi per 25 minuti.<br />
<br />
Per la crema<br />
<br />
4 dl di latte<br />
4 tuorli <br />
120 g zucchero<br />
20 g burro <br />
40 g farina<br />
25 g amido di mais<br />
due fogli di colla di pesce<br />
<br />
Portare a 80 gradi il latte, mescolando con un mestolo il latte caldo, la farina e lo zucchero.<br />
Unire il resto del latte alla crema fino ad addensamento quindi unire 20 g di burro.<br />
Ammollare in acqua fredda la colla di pesce, sciogliere nella crema.<br />
Appena fredda mescolare con 120 g di panna montata.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0tag:blogger.com,1999:blog-6223266145674108366.post-34407400140342615472018-07-26T14:26:00.004+02:002018-07-26T14:42:49.041+02:00Ravioli al Provolone del Monaco, ricotta, cagliatina, maggiorana, su salsa di pomodorini gialli<div class="separator" style="clear: both; text-align: center;">
</div>
<h2 class="separator" style="clear: both; text-align: center;">
</h2>
<div style="text-align: center;">
<h2>
PIATTO PRIMO CLASSIFICATO</h2>
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIXbuiGLY499RbQ7bmTjwzODlJU26PqYtn204mT0ZekO0p1MUaEaQikCiykHemlNbM6VW8AqAlKKYGifL1BzDI7ObVS-K3p4hN3cWDPkmGniE2o6q3sp6Th9EAfN1OK_3iBLVxCSxeq4/s1600/prima.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIXbuiGLY499RbQ7bmTjwzODlJU26PqYtn204mT0ZekO0p1MUaEaQikCiykHemlNbM6VW8AqAlKKYGifL1BzDI7ObVS-K3p4hN3cWDPkmGniE2o6q3sp6Th9EAfN1OK_3iBLVxCSxeq4/s640/prima.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnvUTUKhqrz8luUkmrMTOU_h6Rq1iPg3edXInf1CZXDWv2vbN83mTth9K8DZWDmravzg5Hi6TpHmLUaVDDEXRpn3906n-RW0OqIEC-bznkB9VoHBoLYV-6sHUSnFKGvgUOj5CQnncPYA/s1600/manifesto+arte+e+orto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnvUTUKhqrz8luUkmrMTOU_h6Rq1iPg3edXInf1CZXDWv2vbN83mTth9K8DZWDmravzg5Hi6TpHmLUaVDDEXRpn3906n-RW0OqIEC-bznkB9VoHBoLYV-6sHUSnFKGvgUOj5CQnncPYA/s640/manifesto+arte+e+orto.jpg" width="453" /></a></div>
<br />
<h2 class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGodPD2CqkuP4tiVLs1sdX7mLPS00MrHzZqwW2MQqxysvGnnIOoKa6itvIc5aeXoEQ1JPGxBftIyo2km7IX7rnNJpYSMiB_H5d7K4MZCJ5KYGy0w6Q95nH9JCqxy9_neA83DyoNlSYyyU/s1600/bis.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b> </b><img border="0" data-original-height="280" data-original-width="373" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGodPD2CqkuP4tiVLs1sdX7mLPS00MrHzZqwW2MQqxysvGnnIOoKa6itvIc5aeXoEQ1JPGxBftIyo2km7IX7rnNJpYSMiB_H5d7K4MZCJ5KYGy0w6Q95nH9JCqxy9_neA83DyoNlSYyyU/s640/bis.jpg" width="640" /></a></h2>
<br />
<br />
Con questa ricetta, ho vinto il primo premio, alla gara che si svolge ogni anno a Vico Equense, nella bellissima frazione di Montechiaro, nell'ambito della sagra "Arte & Orto", giunta quest'anno all'ottava edizione.<br />
Lo scopo della manifestazione è quello di promuovere i prodotti dell'agricoltura e dell'artigianato locale. <br />
Il provolone del Monaco DOP è un latticino stagionato 12 mesi, le cui caratteristiche lo rendono unico al mondo. È un formaggio leggermente piccante che si abbina bene anche al pesce. Per la realizzazione del piatto ho usato anche i pomodorini gialli di produzione locale, il cui gusto particolare esalta il provolone.<br />
<br />
<br />
<br />
<br />
La ricetta<br />
200 g di provolone del Monaco DOP grattugiato<br />
180 g ricotta vaccina<br />
200 g di caciottina vaccina fresca (cagliata)<br />
150 g di fior di latte del giorno prima<br />
25 foglioline circa di maggiorana<br />
1 tuorlo grande<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
Mettere in un mixer il provolone e tritarlo finemente. Frullare ricotta, caciottina e mozzarella.<br />
Mescolare con la maggiorana il provolone grattugiato e il tuorlo. Unire i due composti.<br />
<br />
Per la pasta sfoglia <br />
150 g di farina 0<br />
150 g di farina rimacinata <br />
150/ 170 g di acqua<br />
5 g di sale<br />
1 cucchiaio di olio EVO<br />
2 uova<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqmlqLCQ8kucsmmd5ntoMDLqA2uNabXRZqLUBBFoYoIWaWKpIBFvnXepXmUJ4G0DdnlIdlCqQz0-noUBl9KCAvkR24vc_E_-oyFGq9jWF2YsEhTItbhRqlhSuc_wZVpAj-KJKAajuBZM/s1600/mattarellum+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqmlqLCQ8kucsmmd5ntoMDLqA2uNabXRZqLUBBFoYoIWaWKpIBFvnXepXmUJ4G0DdnlIdlCqQz0-noUBl9KCAvkR24vc_E_-oyFGq9jWF2YsEhTItbhRqlhSuc_wZVpAj-KJKAajuBZM/s400/mattarellum+2.jpg" width="400" /></a></div>
<br />
Impastare le due farine con le uova e 50 g circa di acqua, l'olio e il sale. Far riposare 30 minuti.<br />
Stendere con la macchina della pasta ripassando più volte nella trafila numero 4. Formare i ravioli con un tagliapasta da 6,5 cm di diametro.<br />
<br />
Salsa pomodorini<br />
<br />
Sbollentare 200 g di pomodorini gialli per un minuto. Spellarli e passarli al mixer. <br />
Rosolare un'aglio in 1 cucciaio di olio EVO, unire 500 g pomodorini tagliati a metà. <br />
Cuocere 5 minuti poi unire quelli passati e cuocere ancora 10 minuti.<br />
Salare e unire basilico abbondante.<br />
Cuocere i ravioli per due minuti e mescolarli con le due salse. Unire provolone a scaglie.Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com1tag:blogger.com,1999:blog-6223266145674108366.post-47572538860816507432018-07-13T14:42:00.002+02:002019-01-04T17:28:15.977+01:00Millefoglie al cacao con crema chantilly e lamponi<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE1ky_UVeBA4jgcZGP9UyFzXmP1ZVVLvF2wlu9gOmgo4zhGqpeRvSbPVBwGaQ0mPQSe-PCUbVfL2AgchuOCxbpWtowoLqXB6-qT00-WJ-Oe7OzOVm8B-0AdojeenDLc9IQAGxjJlKk_c/s1600/torta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE1ky_UVeBA4jgcZGP9UyFzXmP1ZVVLvF2wlu9gOmgo4zhGqpeRvSbPVBwGaQ0mPQSe-PCUbVfL2AgchuOCxbpWtowoLqXB6-qT00-WJ-Oe7OzOVm8B-0AdojeenDLc9IQAGxjJlKk_c/s640/torta.jpg" width="640" /></a></div>
<div align="justify">
La pasta sfoglia è una delle basi più usate in
pasticceria sia salata che dolce. È molto versatile e si presta a
molti usi. Ho intenzione di realizzare dei video per mostrare come
realizzarla perché molte amiche mi hanno chiesto di farli. Non è
difficile da preparare, ma occorre fare attenzione ad alcuni
particolari per la perfetta riuscita.</div>
<div align="justify">
Questa torta sul genere "cream tarte" ora è di tendenza, ma di solito viene preparata con pasta frolla, mentre questa versione è di
pasta sfoglia al cacao. Seguiranno altre torte con sfoglia
classica.</div>
<div align="justify">
<br /></div>
<div align="justify">
<h4>
Pasta sfoglia al cacao </h4>
</div>
<div align="justify">
Pastello </div>
<div align="justify">
75 g farina 0</div>
<div align="justify">
65 g farina tipo Caputo rossa</div>
<div align="justify">
15 g cacao amaro</div>
<div align="justify">
10 g burro</div>
<div align="justify">
80/90 g di acqua</div>
<div align="justify">
4 g di sale fino</div>
<div align="justify">
<br />
<br /></div>
<div style="text-align: justify;">
Mescolare l'acqua tiepida col sale e il burro
sciolto. Impastare mescolando le farina con cacao e lavorare per
pochi minuti, fino a formare un panetto morbido ma consistente.
Tenerlo in frigo per mezz'ora poi passarlo in freezer per 10 minuti.</div>
<div align="justify">
<br /></div>
<div align="justify">
Per il panetto di burro e farine da sfogliare:</div>
<div align="justify">
<br /></div>
<div align="justify">
120 g di burro tedesco o altro burro di
ottima qualità</div>
<div align="justify">
20 g di farina forte tipo manitoba</div>
<div align="justify">
</div>
<div align="justify">
</div>
<div align="justify">
<br /></div>
<div align="justify">
Mescolare il burro morbido ma non sciolto con la
farina fino a formare una crema. Formare un quadrato di un cm di
spessore, met<span style="font-size: small;">terlo in frigo per
un'ora.</span></div>
<div align="justify">
<span style="font-size: small;">Togliere il
pastello dal freezer, non deve congelarsi, e racchiudere il panetto
nel pastello, dopo averlo steso a rettangolo. Chiudere i due lati al
centro, senza sovrapporre, sigillare bene. Battere col mattarello per
distribuire bene il burro, poi stenderlo a rettangolo a un cm di
spessore. Portare al centro i due lati del rettangolo formato e
chiudere a libro. È la prima di 4 pieghe che andranno date. Mettere
in frigo per circa 40 minuti. Stendere ancora il panetto a rettangolo
chiudere a libro. Ripetere ancora per due volte. Nell'ultima piega,
riportare a destra un lato del rettangolo, e non al centro, poi
chiudere a libro. Far riposare in frigo per minimo 5 ore, prima di
utilizzarla.</span></div>
<div align="justify">
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<span style="font-size: small;">Per la
cottura della pasta sfoglia</span></div>
<div align="justify">
<br />
<br /></div>
<div align="justify">
<span style="font-size: small;">Stendere a
3 o 4 mm la pasta e sagomarla secondo la forma voluta. Io ho formato
due ciambelle di 26 cm e 15 cm, usando delle fasce di inox per
mousse. Bucare la sfoglia con la forchetta, rimettere per 15 min in
freezer cosi si raffredda bene e sfoglia perfettamente. Spolverizzare
con zucchero a velo o burro Mycrio per impermeabilizzare e
caramellare. </span></div>
<div align="justify">
<span style="font-size: small;">Infornare a
200 gradi per 12 minuti poi abbassare la temperatura e terminare la
cottura a 170 gradi per altri 12 minuti circa, i tempi dipendono dal
tipo di forno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwaqFVcTTDD783SYpK1rXE0n1Uy534Q2-Qn_bhOGVaiqnGFFE92WivRGrhnngN4lyp-rjYKmvlX8iQvuaFxMBOkHrIznEbIpzZBWOK89mhoXqjCPNfpzQyUkRMOKh-LdGBJVS4vdWBuc/s1600/fetta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="373" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwaqFVcTTDD783SYpK1rXE0n1Uy534Q2-Qn_bhOGVaiqnGFFE92WivRGrhnngN4lyp-rjYKmvlX8iQvuaFxMBOkHrIznEbIpzZBWOK89mhoXqjCPNfpzQyUkRMOKh-LdGBJVS4vdWBuc/s640/fetta+2.jpg" width="640" /></a></div>
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<span style="font-size: small;">Crema
chantilly al limone e vaniglia</span></div>
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<br />
<br /></div>
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<span style="font-size: small;">5 dl di
latte intero</span></div>
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<span style="font-size: small;">5 tuorli
medi</span></div>
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<span style="font-size: small;">140 g di
zucchero</span></div>
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40 g di farina 00</div>
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25 g amido di mais</div>
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20 g di burro da mescolare fuori dal fuoco</div>
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un pizzico di sale</div>
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3 fogli di colla di pesce Cameo</div>
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buccia di un limone grattugiato</div>
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1 cucchiaio di vaniglia naturale</div>
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150 g di panna montata ottima o mascarpone</div>
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<br /></div>
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Portare il latte a 80 gradi, miscelarne una tazzina
con le farina, lo zucchero, il sale e i tuorli, frullare con
minipimer. Versare nel resto del latte caldo e far cuocere sul fino
ad addensamento. Aggiungere il burro e la colla di pesce ammollata per
10 minuti in acqua fredda. Tenere in frigo. Con una frusta
ammorbidire la crema e mescolarla con la panna montata con un
cucchiaio di zucchero a velo.</div>
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Dressare con sac a poche e bocchetta liscia sulla
ciambella di pasta sfoglia, rimettere in freezer 10 minuti per
stabilizzare la crema, raffreddandola bene. Chiudere con la seconda
ciambella e decorare con ciliege scure, lamponi, ribes, spuntoncini di
crema chantilly. Volendo si può spolverizzare con un po' di zucchero a velo.</div>
Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com4tag:blogger.com,1999:blog-6223266145674108366.post-84522094212786886632018-05-23T16:27:00.001+02:002018-05-23T16:33:39.913+02:00Pennette alla carbonara con asparagi selvatici <div class="_3058 _ui9 _hh7 _s1- _52mr _3oh-" data-hover="tooltip" data-tooltip-content="13:51" data-tooltip-position="left" id="js_4o">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5rrS1vpEruddv0dFJ1sxJW_D7qb8Uwj_D-TnqUCM3ompbEnyZpcvmGC_VWmZvBAgCSNp6J_kvHnBHGZqiELOELzhm2Lok45j3jmsBFy-14XUIeRNak0xt6L4IpBiezFYbi0pTgB5jo8/s1600/pasta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="373" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5rrS1vpEruddv0dFJ1sxJW_D7qb8Uwj_D-TnqUCM3ompbEnyZpcvmGC_VWmZvBAgCSNp6J_kvHnBHGZqiELOELzhm2Lok45j3jmsBFy-14XUIeRNak0xt6L4IpBiezFYbi0pTgB5jo8/s400/pasta+2.jpg" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">Ho trovato degli ottimi asparagi selvatici e ho pensato di farli alla carbonara. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk"> </span></span></span><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk"> </span></span></span><br />
<h4>
<b><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">Ingredienti </span></span></span></b></h4>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">300 gr di pennette </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">1 mazzetto di asparagi selvatici</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">70 gr di guanciale</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">30 gr pecorino grattugiato</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">30 gr parmigiano</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">3 tuorli grossi o 4 piccoli</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">pepe</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">sale</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="_3oh- _58nk">Cuocere le punte di asparagi per circa 10 minuti,sbollentandoli. Farle insaporire con una noce di burro in una padellina. Mescolare il pecorino e il parmigiano con i tuorli e il pepe, emulsionandoli. Tagliare a listarelle il guanciale e soffriggerlo leggermente in padella. Cuocere la pasta al dente, scolarla, conservando un mestolo di acqua della pasta. Rimetterla nella pentola calda, unire la pancetta e le punte di asparagi,mescolare nella padella calda, togliere dal fuoco, unire un mestolo di acqua della pasta, unire i tuorli con parmigiano e pecorino, mescolare velocemente per qualche minuto.Impiattare e spolverizzare con pecorino misto a parmigiano.</span></span></span></div>
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Elisabetta Cuomohttp://www.blogger.com/profile/15037433354667922671noreply@blogger.com0Vico Equense NA, Italia40.6614983 14.42750130000001740.6374068 14.387160800000018 40.685589799999995 14.467841800000016