tag:blogger.com,1999:blog-51179448458544700232024-03-19T02:58:59.243+01:00Daniela&DioclezianoCucina, fotografia, musica, recensioni, magazineDanielahttp://www.blogger.com/profile/03043893847125202374noreply@blogger.comBlogger871125tag:blogger.com,1999:blog-5117944845854470023.post-17214214381734048272022-06-30T09:01:00.001+02:002022-06-30T09:35:30.565+02:00Vol au vent con crema di formaggi al radicchio, salamino Alfiere del Suino d'oro e mousse di cipolla di Tropea<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhvcZE_cl40y4NBGSrMrrEnlhexfnKQUCw-q1NdotQb30zzPtNjk4lbvL3xDTEgFBwU9TRw8gxzTNFtJr3MnxohidlNrRkvL8K4W2HyopfnvT4TjnlrqGS4gGoCbT8Nu96BENxt2xiOFipoFGlKt_-t1fYE7Eh4aKzetYMuUy_Ejy4zLF0hjr3K6ijA/s1376/1-DSC_1082.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="729" data-original-width="1376" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhvcZE_cl40y4NBGSrMrrEnlhexfnKQUCw-q1NdotQb30zzPtNjk4lbvL3xDTEgFBwU9TRw8gxzTNFtJr3MnxohidlNrRkvL8K4W2HyopfnvT4TjnlrqGS4gGoCbT8Nu96BENxt2xiOFipoFGlKt_-t1fYE7Eh4aKzetYMuUy_Ejy4zLF0hjr3K6ijA/w717-h381/1-DSC_1082.jpg" width="717" /></a></div><p><span style="font-size: medium;"><span style="font-family: inherit;">Buongiorno a tutti,</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">oggi vi prersento dei vol au vent con crema di formggi al radicchio, <a href="https://www.salumificiolarocca.com/it/salumi-piacentini/la-selezione-del-suino-d-oro/44/salamino-alfiere-del-suino-d-oro.html">salamino Alfiere del Suino d'oro </a>e mousse di cipolla di Tropea.</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">La ricetta dei vol au vent vè semplicissima e mi sono affidata al <a href="https://www.cucchiaio.it/ricetta/vol-au-vent/">Cucchiaio d'Argento.</a> <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;"> </span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">Ingredienti per 4 persone :</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;"> 2 rotoli di pasta sfoglia</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">1 uovo per spennellare </span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">1 salamaino Alfiere del Suino d'oro <a href="https://www.salumificiolarocca.com/it/salumi-piacentini/la-selezione-del-suino-d-oro/44/salamino-alfiere-del-suino-d-oro.html"><i><b>Salumificio La Rocca</b></i></a></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">alcune foglie di radicchio di Chioggia</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">100 gr. di formaggio spalambile tipo Philadelphia</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">1/2 vasetto di Mousse di cipolla di Tropea Delizie Vaticane <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">50 gr. di casatella trevigiana</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">sale e pepe q.b.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva</span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><i><span style="background-color: transparent; color: #1155cc; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Azienda Agricola Biologica Bonomo </span></i></a></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span><i><span style="background-color: transparent; color: #1155cc; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></i></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span><i></i></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_5KQ-_E86UNB-QfldJy8gmuxjemkoS7e-IQrh7cJjLSypriZe2-RgfBniFnxF4PX0FGyd63A-r7wMxUuGW6KZqkDfjC229WB2HZIqjqMtq65FqiEhTfqRIZTat8Xk37z6tHsou6e6jnO2ozewzmGRXotomeyhMT4-NNiThhwBv6nXr-hXalJXFRABg/s1307/1-DSC_1084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="1307" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_5KQ-_E86UNB-QfldJy8gmuxjemkoS7e-IQrh7cJjLSypriZe2-RgfBniFnxF4PX0FGyd63A-r7wMxUuGW6KZqkDfjC229WB2HZIqjqMtq65FqiEhTfqRIZTat8Xk37z6tHsou6e6jnO2ozewzmGRXotomeyhMT4-NNiThhwBv6nXr-hXalJXFRABg/w640-h408/1-DSC_1084.jpg" width="640" /></a></i></span></div><span style="font-size: medium;"><i><span style="background-color: transparent; color: #1155cc; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></i></span><p></p><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><p><span style="font-size: medium;"><span style="font-family: inherit;">Procedimento : per preparare i vol au vent iniziate con lo srotolare il primo disco di
pasta sfoglia e, utilizzando un tagliapasta circolare da 6 cm di
diametro, ricavate tanti dischetti cercando il più possibile di evitare
avanzi di pasta. Procedete in questo modo anche con il secondo rotolo di
sfoglia. Tenete da parte 10 dischetti e disponeteli su una teglia
foderata di carta forno. Sui dischetti restanti praticate un foro
centrale utilizzando un tagliapasta più piccolo (circa 3-4 cm di
diametro) in modo da ricavare tante corone.</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">Bucherellate con i rebbi di una forchetta i 10 dischi pieni e
spennellateli con l'uovo sbattuto. Su ciascuno di essi posizionate 3
corone avendo cura di pennellare sempre con l'uovo sbattuto anche nei
bordi. Questa operazione non solo serve a fissare le corone tra loro, ma
ha la funzione di consentire la caratteristica colorazione dorata dei
vol au vent. </span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">Cuoceteli nel forno già caldo a 200° per 10-15 minuti o comunque fino a quando i vol au vent appariranno gonfi e dorati. Estraetel,dal forno e lasciateli intiepidire.</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">Nel frattempo prepara<re la crema di formaggi e radicchio. </span></span></p><p dir="ltr" id="docs-internal-guid-d67ed61c-7fff-afff-6e74-2bc376e0b373" style="line-height: 1.2; margin-bottom: 10pt; margin-right: 4.9pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dopo aver lavato ed asciugato con cura le foglie di radicchio , affettarle sottilmente con un coltello, versarle in una ciotola e condirle con un filo di sale e pepe.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-right: 4.9pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Lasciar riposare per 3 minuti, poi aggiungere gradualmente i formaggi, prima il Philadelphia poi la casatella trevigiana , mescolare bene.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-right: 4.9pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Farcire i vol ai vent con mezzo cucchiaio di questo composto, aggiungere a lato 2 fettine di salamino Alfiere del suino d’oro e terminare con mezzo cucchiaino di mousse di cipolla di Tropea.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-right: 4.9pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span><p dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-right: 4.9pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : Proseccom delle Venezie </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;"> </span></span></p><p><br /> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHFcwQURhxNh2Iwd2BClcZbhd46z_bMr2Iy9ORaK2Oxyi2IowNEbto8aQR7An6tEIUNv8d7k6nQxk1cb9_swIubviPT8obYHaZr8e2Un0soCdeSPf9xqz-VIi6ztxBgwg7MozmzfhV89HUMyxm-_YSVts1hEHeNWdx-9BwwmxZF3v8yce6Wro4ai3jQ/s1307/1-DSC_1084.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com8tag:blogger.com,1999:blog-5117944845854470023.post-60445587171109387112022-06-12T01:40:00.002+02:002022-06-12T01:41:16.219+02:00Fusilli con cozze , pomodori ramati e pomodori secchi<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpbU6r6HNYin7HNhcE14iLTdndyE2aKhmEtPtyK8T0YvQZZrSmSLCF-SD5Vz5iwyfMVr9Cf9ukNV334iTV9ZnSZdjCNcu6h6rd3ypSwVU9EXDHzO-p5EUfzuizpLjOvrLQ1yPNmHLMs4rN8jVQxbaT_tZWiSkmxCp9FPb-sIgfcHtjhF0BYzmkQy_Uw/s963/1-DSC_1079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="962" data-original-width="963" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpbU6r6HNYin7HNhcE14iLTdndyE2aKhmEtPtyK8T0YvQZZrSmSLCF-SD5Vz5iwyfMVr9Cf9ukNV334iTV9ZnSZdjCNcu6h6rd3ypSwVU9EXDHzO-p5EUfzuizpLjOvrLQ1yPNmHLMs4rN8jVQxbaT_tZWiSkmxCp9FPb-sIgfcHtjhF0BYzmkQy_Uw/w640-h640/1-DSC_1079.jpg" width="640" /></a></div><p> </p><p dir="ltr" id="docs-internal-guid-23e757ee-7fff-ec21-90a1-788e87c75040" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Buongiorno a tutti , oggi vi presento un primo piatto di mare semplice da realizzare e molto saporito ,</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone :</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">280 gr. di fusilli</span><a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/il-fusillo" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pasta Armando</span></a></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">500 gr. di cozze</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 pomodori ramati maturi</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 filetti di pomodori secchi sott’olio</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 ml. di vino bianco</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 spicchio d’aglio</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 foglia di alloro</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 gambi di prezzemolo</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">un pizzico di peperoncino Bonomo</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva</span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Azienda Agricola Biologica Bonomo </span></a></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></p><p><br /></p><p dir="ltr" id="docs-internal-guid-d15678cc-7fff-0ad5-052c-d6d7e50d2a36" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : pulite bene le cozze raschiandole con la paglietta o con un coltello in modo da eliminare il bisso, le incrostazioni ed eventuali residui presenti, e lavatele in abbondante acqua corrente più volte sino a quando l’acqua diventerà limpida.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Porre sul fuoco una larga padella con un filo di olio extra vergine di oliva , quando l’olio è caldo aggiungete lo spicchio d’aglio, gli steli del prezzemolo , il vino bianco e un pizzico di peperoncino. Riportare l’intingolo a bollore ed incorporare le cozze . Mettere il coperchio e lasciar aprire i frutti di mare ( 5 minuti circa ) a fuoco vivace. Togliere dal fuoco e scolare i frutti di mare .</span></span></span></p><p dir="ltr" id="docs-internal-guid-3d59eb13-7fff-f7ee-2fd5-884a6654c14d" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prelevate i frutti dai gusci e tenerli da parte in una ciotola . Filtrate il fondo di cottura delle cozze e fatelo ridurre.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tuffate i pomodori ramati in acqua bollente per 3 minuti , poi gettateli sotto un getto di acqua fredda, sbucciateli , privateli dei semi e tagliateli a tocchetti, poi fateli scolare in un colino.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Taglire a tocchetti i pomodori secchi. </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rimettete sul fuoco la padella con il fondo di cottura delle cozze, unire prima i pezzetti di pomodori secchi e poi i cubetti di pomodori ramati. </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Far cuocere a fuoco dolce sino a quando la salsa si sarà addensata .</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A questo punto unire le cozze e far ben insaporire, assaggiare eventualmente regolare di sale.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Far cuocere i fusilli in abbondante acqua salata . scolarli al dente e farli saltare nel sugo di cozze e pomodori.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Servire subito, decorare a piacere con erbe aromatiche fresche. </span></span></span></p><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : Lison delle Venezie.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></p><p> </p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com8tag:blogger.com,1999:blog-5117944845854470023.post-21435415567531322562022-06-05T18:23:00.002+02:002022-06-05T18:23:33.699+02:00Caramelle di pasta fresca con pollo e peperoni<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl5HxIEWprh0HBeyXRtShf1UJFKnCJex_l8VukdBgT9OyOn2vxwY3zXR4Cu4I3Irl0GuLvLWrZUAFhH1iHDKti8DsKGVDrhctr7LPvIBe1QErAovqGIpcqhaltKHRLVyM0cu3fw6b8cZlqH2QqvD43RumwdKOOarD0kR72Hn1RwN5_fJfpKFQHNUc0g/s1072/1-DSC_1051.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1014" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl5HxIEWprh0HBeyXRtShf1UJFKnCJex_l8VukdBgT9OyOn2vxwY3zXR4Cu4I3Irl0GuLvLWrZUAFhH1iHDKti8DsKGVDrhctr7LPvIBe1QErAovqGIpcqhaltKHRLVyM0cu3fw6b8cZlqH2QqvD43RumwdKOOarD0kR72Hn1RwN5_fJfpKFQHNUc0g/w606-h640/1-DSC_1051.jpg" width="606" /></a></div><p><br /> <span style="font-size: medium;"><span style="font-family: inherit;">Buongiorno a tutti , oggi vi presento un primo piatto ideale anche per l'estate , ottimo servito caldo,</span></span></p><p><span style="font-size: medium;"><span style="font-family: inherit;">ma si presta bene anche ad essere servito freddo.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone :</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 uova</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">300 gr. di farina 00</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">140 gr, di pollo</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 piccolo peperone rosso</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cucchiai di ricotta setacciata</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 cucchiai di parmigiano grattugiato</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">rosmarino e prezzemolo q.b.</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 foglia dfi alloro</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> salvia q,b. </span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ limone bio Bonomo Azienda Agricola Biologica</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> sale e pepe q.b. </span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 noce di burro</span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva</span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bonomo Azienda Agricola Biologica </span></a></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></span></p><p id="docs-internal-guid-2085c2d5-7fff-32dc-663f-bc1c9f7fedde" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : </span><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento: ho realizzato la pasta fresca secondo</span><a href="http://danieladiocleziano.blogspot.it/2010/04/ravioli-fiori-e-sapori.html" style="text-decoration: none;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">questa ricetta</span></a><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span></span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><br /><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Eliminare le parti grasse dal petto di pollo , condire la carme con sale e pepe , </span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Inserire in una ciotola la giusta quantità di olio extra vergine di oliva , il succo del limone , il prezzemolo e il rosmarino tritato e la foglia di alloro spezzettata . mescolare bene con una forchetta poi inserire il petto di pollo , girarlrlo , coprire il recipiente e lasciate riposare in frigo per almeno due ore. </span></span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><br /><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lavare con cura il peperone, eliminare il picciolo e i filementi interni. , dividerlo in 4 parri . poi farlo grigliare su una bistecchuiera ben calda. poi una volta cotto inseritelo in sacchetto e chiudete, Una volta freddo eliminate la pelle del peperone.</span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In una padella ben calda fate cuocere il petto di pollo , una volta cotto lasciatelo intiepidire poi tagliatelo a striscioline . inseirite nel boccale derl frullatore la carne di pollo, 1/2 peperoni tagliati a tocchetti. la ricotta e il parmigiano grattugiato , frullate il tutto sino ad ottnere un composto omogeneo. Se il composto dovesse risultare troppo morbido aggiungete altro parmigiano e un cucchiaio di pane grattugiato. </span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Con una rotella dentata tagliare dei quadrati 10 cm. di lato , farcire con il composto di pollo e peperone , chiudere a triangolo poi formare la classica caramella. continuare cosi’ sino ad aver terminato tutti gli ingredienti,</span></span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><br /><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Far cuocere le caramelle in abbondante acqua salata , scolarle appena affiorano.</span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In una larga padella far sciogliere un poco di burro e farlo insaporire con 3 foglie di salvia, aggiungere 2 cucchiai di acqua di cottura della pasta poi far saltare velocemente le caramelle.</span></span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><br /><span style="font-size: medium;"><span style="font-family: inherit;"></span></span></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Terminare il piatto con una macinata di pepe .</span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p id="docs-internal-guid-6f0f0380-7fff-20e3-3bbf-8e6b6cdcc972" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve il piatto con fiori eduli ed erbe aromatiche a piacere : io fiorii e foglie di nasturzio ed erba cipollina.</span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"> Vino consigliato : Lison delle Venezie.</span></span><br /><br /></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Video della settimana :</span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p></p>
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daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com6tag:blogger.com,1999:blog-5117944845854470023.post-61021971218020933562022-05-05T18:53:00.000+02:002022-05-05T18:53:01.655+02:00Ravioli al nero di seppia farciti con pesce spada su crema di pomodoro<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuqD7e_tgKDrFqzY0b2HuZ6abmq80k0sS_kR2cwl1SCNa92cuGtGrav1u-36ct6xd6Rgr2hEXRPt_sbFnrnFGDc6YCASnJZ0VWtjamsEHb9BLvDMNEkPB0Dh6F6HWue7JGh-kZGoVkZFIOVWNS0LswEQygmiAaOqpg1is2GZtU4Bosm-1uRFR_Augvw/s1075/1-DSC_1048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1075" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuqD7e_tgKDrFqzY0b2HuZ6abmq80k0sS_kR2cwl1SCNa92cuGtGrav1u-36ct6xd6Rgr2hEXRPt_sbFnrnFGDc6YCASnJZ0VWtjamsEHb9BLvDMNEkPB0Dh6F6HWue7JGh-kZGoVkZFIOVWNS0LswEQygmiAaOqpg1is2GZtU4Bosm-1uRFR_Augvw/w640-h506/1-DSC_1048.jpg" width="640" /></a></div><br /> <p></p><p dir="ltr" id="docs-internal-guid-eb934a2e-7fff-15aa-44c7-bffc86733084" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone</span></span></span></p><p dir="ltr" id="docs-internal-guid-eb934a2e-7fff-15aa-44c7-bffc86733084" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per la pasta : </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">300 gr. di farina 00</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 3 uova bio </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 bustina da 4 gr. di nero di seppia </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per la farcia :</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 gr, di ricotta ben sgocciolata</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 gr. di pesce spada affumicato</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cucchiaio di parmigiano grattugiato</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">un pizzico di prezzemolo tritato</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per il condimento :</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 gr, di conserva di pomodoro fatta in casa </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 1 spicchio d’aglio </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 1 foglia di alloro</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> alcuni steli di prezzemolo </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale e pepe q.b.</span></span></span></p><p dir="ltr" style="line-height: 1.44; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva</span><a href="https://www.oliobonomo.com/prodotti-products/index?msclkid=7e3de3b5b4b911ecbe930afc7195bf4d" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 400; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Altair</span><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bonomo Azienda Agricola Biologica </span></a></span></span></p><p dir="ltr" id="docs-internal-guid-c2d5aca2-7fff-0d2c-3e61-ab1c67e675e9" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></span></p><p dir="ltr" id="docs-internal-guid-c2d5aca2-7fff-0d2c-3e61-ab1c67e675e9" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento: ho realizzato la pasta fresca secondo</span><a href="http://danieladiocleziano.blogspot.it/2010/04/ravioli-fiori-e-sapori.html" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">questa ricetta</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> , aggiungendo una bustina di nero di seppia, per donare colore e sapore. </span></span></span></p><p dir="ltr" id="docs-internal-guid-c2d5aca2-7fff-0d2c-3e61-ab1c67e675e9" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per la farcia : tritate il pesce spada affumicato al coltello , versatelo in una ciotola assieme alla ricotta sgocciolata , al formaggio grattuggiato e al prezzemolo tritato, mescolate bene . Se il composto dovesse risultare troppo morbido aggiungete altro formaggio grattugiato</span></span></span> </span></span></span></p><span style="font-size: medium;"><span style="font-family: inherit;"></span></span><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stendete la pasta con la sfogliatrice e ricavate dei quadrati di circa 10 cm. di lato.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Adagiate al centro una cucchiaiata di vfarcia al pesce spada; richiudete formando un triangolo e poi portate i due lembi dietro formando il classico tortello.</span></span></span></p><p dir="ltr" id="docs-internal-guid-a27d94b4-7fff-1291-4d3c-ccd2cbac4830" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per la salsa :porre sul fuoco una casseruola con 3 cucchiai di olio extra vergine di oliva , quando l’olio è caldo far rosolare lo spicchio d’aglio con le erbe aromatiche e far insapaorire il tutto , poi abbassare la fiamma a versare la conserva di pomodoro fatta in casa . Far cuocere sino a quando la salsa si sarà addensata . Spegnere il fuoco e regolare di sale e pepe.</span></span></span></p><p dir="ltr" id="docs-internal-guid-9beae30b-7fff-509a-0fc1-edb4f306eae8" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cuocere i tortelli per pochi minuti in abbondante acqua salata , scolarli e poi farli saltare con un filo di olio extra vergine di oliva .</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Presentazione : stendere sul piatto 2 cucchiai di crema di pomodoro ben calda , adagiare sopra 3 tortelloni farciti al pesce spada e delle striscioline di pesce spada affumicato. decorare a piacere con erbe e fiori eduli .</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Terminare il piatto con un filo di olio extra vergine di oliva </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Muller Thurgau</span><a href="https://www.luvit-lumoe.com/azienda/?lang=it" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Luvit&Lumoè</span></a></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: #1155cc; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></span></p><p dir="ltr" id="docs-internal-guid-a27d94b4-7fff-1291-4d3c-ccd2cbac4830" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Video della settimana :</span></span></span></p><p dir="ltr" id="docs-internal-guid-a27d94b4-7fff-1291-4d3c-ccd2cbac4830" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" id="docs-internal-guid-a27d94b4-7fff-1291-4d3c-ccd2cbac4830" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/VbMI4imWFzY" width="400" youtube-src-id="VbMI4imWFzY"></iframe></div><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span><p></p>
daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-87421604049528679462022-03-30T00:55:00.002+02:002022-04-05T10:27:54.364+02:00Pappardelle al sugo di cinghiale a modo mio<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPfxAxfZTS0xLgQrn57_FhZZNfWSleYo_H7JQiO3vcCm9wVU45_4oI0VLafaLhPdjL4doKSmeOIciTFE2MsBIhLDw4DyBvH7mmBDurFuHw26blyp0Unh5bA2cTBEoIoU5OHdPELQOc2vUd49jC4EHz2s8PnFIw3Mj9_PDLiFdTIb2zeaDGIQhjeVRrw/s985/DSC_1031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="985" data-original-width="945" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPfxAxfZTS0xLgQrn57_FhZZNfWSleYo_H7JQiO3vcCm9wVU45_4oI0VLafaLhPdjL4doKSmeOIciTFE2MsBIhLDw4DyBvH7mmBDurFuHw26blyp0Unh5bA2cTBEoIoU5OHdPELQOc2vUd49jC4EHz2s8PnFIw3Mj9_PDLiFdTIb2zeaDGIQhjeVRrw/w614-h640/DSC_1031.jpg" width="614" /></a></div><br /><p></p><p><br /></p><p dir="ltr" id="docs-internal-guid-50d8ca9e-7fff-2c3a-ba2d-fbf584ad45c8" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">La ricetta che vi presento oggi : le pappardelle con sugo di cinghiale è un primo piatto molto saporito , ispirato al classico sugo maremmano.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">La mia ricetta differisce dall’originale per la mancanza del sugo di pomodoro e per altre piccole varianti, tta cui l'aggiunta delle olive taggiasche </span></span></p><span style="font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone :</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">250 gr, di pappardelle <a href="https://www.pastarmando.it/box-semola/pappardella?msclkid=4cd7be89afb211ecb9897d9d2cf213b0"><i>Pasta Armando</i></a></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">300 gr. di carne di cinghiale tritata grossolanamente ( già marinata )</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 fettine di pancetta</span></span> <span style="font-size: medium;">piacentina Dop La Castellana
<a href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/11/pancetta-piacentina-dop-la-castellana.html"><b><i>Salumificio La Rocca</i></b></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cucchiai di olive taggiasche</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cipolla bianca </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 1 carota </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 1 costa di sedano</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 spicchio d’aglio con 1 chiodo di garofano conficcato</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> 2 foglie di alloro </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 rametto di rosmarino</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">250 ml. di vino rosso </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale e pepe q.b.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index?msclkid=7e3de3b5b4b911ecbe930afc7195bf4d"><i>Altair</i> </a></span><a href="https://www.oliobonomo.com/prodotti-products/index?msclkid=7e3de3b5b4b911ecbe930afc7195bf4d" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bonomo Azienda Agricola Biologica </span></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">_____________________________________________________________________________________ _______</span></span></p><div class="contentgroup__heading">
<h2>
<span style="font-size: medium;">ALTAIR Olio
Extravergine di Oliva Biologico da ulivi secolari - Edizione Limitata
</span></h2><span style="font-size: medium;">
</span></div><span style="font-size: medium;">
</span><p><span style="font-size: medium;"><b>SCHEDA TECNICA</b></span>
</p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">CULTIVAR: Cerasuola 100% da ulivi secolari.</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">ZONA DI PRODUZIONE: Partinico - Provincia di Palermo.
</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">ALTITUDINE: 150 - 350 m s.l.m.
</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">METODO DI RACCOLTA: Manuale agevolata.<br /></span>
</p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">METODO DI ESTRAZIONE: Ciclo continuo a freddo.
</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">FRANGITURA: Martelli.
</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">ASPETTO: Verde brillante con lievi riflessi dorati.
</span></p><span style="font-size: medium;">
</span><p><span style="font-size: medium;">AROMA: Erbe di campo fresche, cardo e pomodoro verde.
</span></p><span style="font-size: medium;">
SAPORE: Leggermente piccante, si allunga con una esclusiva nota amaricante e leggero retrogusto di cuore di carciofo </span><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><br /></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwKhtNn5IZIpXiYXVy4f1giltAxhp8txxBNdZfBudTIiYgxO15-_6AjRWA7qxd01GRoEV7NFmuAYHFomV80rrXk1nsdygmjZgKkj_L-wf-8zLWXBfOPzZO93nrLvxnF1aofcE2aKp1aXBN-obBIIhCNiT77333fMPt8WZ4lLTWH8PGo97OPRaTrkE-w/s1072/DSC_1033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1038" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwKhtNn5IZIpXiYXVy4f1giltAxhp8txxBNdZfBudTIiYgxO15-_6AjRWA7qxd01GRoEV7NFmuAYHFomV80rrXk1nsdygmjZgKkj_L-wf-8zLWXBfOPzZO93nrLvxnF1aofcE2aKp1aXBN-obBIIhCNiT77333fMPt8WZ4lLTWH8PGo97OPRaTrkE-w/w620-h640/DSC_1033.jpg" width="620" /></a></span></div><p><span style="font-size: medium;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span></p><p><span style="font-size: medium;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></p><p dir="ltr" id="docs-internal-guid-0ac6aa2b-7fff-bb7e-0235-eb2753a2378a" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : iniziamo col preparare </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">i</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">l soffritto, tritare bene il sedano, la carota , la cipolla e la pancetta tritata ., mettere il tutto in un tegame assieme alla giusta quantità di olio extravergine d’oliva e con lo spicchio d’aglio con il chiodo di garofano conficcato, e far rosolare bene il tutto .</span></span></p><p dir="ltr" id="docs-internal-guid-35f5b3dd-7fff-997e-67b0-567a70a3cb67" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Aggiungere quindi la carne trita di cinghiale ( io l’ho acquistata già pronta e marinata dal mio macellaio di fiducia ), farla ben rosolare fino a quando assume un bel colorito uniforme , poi sfumare con il vino rosso. A questo punto incorporare le foglie di alloro e il rosmarino, aggiungete 2 mestoli di acqua , coprite abbassate la fiamma e fate cuocere per circa 3 ore. Mescolate di tanto in tanto aggiungendo quando necessario altri mestoli di acqua o se preferite brodo vegetale.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Al termine della cottura incorporate le olive taggiasche , mescolate e regolate di sale e pepe . Eliminate gli aromi e aggiungete una foglia spezzettata di alloro, coprite e lasciare riposare il sugo almeno per 1 ora .</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cuocere le pappardelle in abbondante acqua salata , scolarle al dente e farle saltare nel sugo di cinghiale .</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : Chianti classico.</span></span></p><p dir="ltr" id="docs-internal-guid-0ac6aa2b-7fff-bb7e-0235-eb2753a2378a" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><p dir="ltr" id="docs-internal-guid-0ac6aa2b-7fff-bb7e-0235-eb2753a2378a" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Video della settimana : </span></span></p><p dir="ltr" id="docs-internal-guid-0ac6aa2b-7fff-bb7e-0235-eb2753a2378a" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><br /></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/SVyk7pkFTws" width="400" youtube-src-id="SVyk7pkFTws"></iframe></div><span style="font-size: medium;"> </span><p></p>
daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com10tag:blogger.com,1999:blog-5117944845854470023.post-17154588513670886882022-03-10T11:56:00.001+01:002022-03-10T11:56:17.564+01:00Cannerone con la renga , patate e pomodori datterini semisecchi<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_woARLDBSysIf1yag5PPeL8TUoy6liLJtLilTLhOFMJUL8b2cWnAe39nLYjd00Wg7kGiPxZvhWmFrVk3vja36KkRcmhnak9VT2kSnn5sqGeSiyphajcQbzdYF0ganVUYpfLAQHrQZUfsBMx-ATE1wVvpvKAWKxQFVpLO_1oC3yiUBKlsL0wDKLYmA-w=s892" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="892" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_woARLDBSysIf1yag5PPeL8TUoy6liLJtLilTLhOFMJUL8b2cWnAe39nLYjd00Wg7kGiPxZvhWmFrVk3vja36KkRcmhnak9VT2kSnn5sqGeSiyphajcQbzdYF0ganVUYpfLAQHrQZUfsBMx-ATE1wVvpvKAWKxQFVpLO_1oC3yiUBKlsL0wDKLYmA-w=w612-h640" width="612" /></a></div><p> </p><p id="docs-internal-guid-b7fd9e36-7fff-8d26-c755-0653d500d0d7" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Il mercoledì delle ceneri, che è anche il primo giorno di Quaresima,</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> su tutte le tavole venete continua da secoli la tradizione </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> “la </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">renga “ ( aringa ).</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">L’aringa è un pesce lungo circa 30 cm, che vive nelle acque fredde dell’Atlantico settentrionale e dell’Oceano Artico.</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> E’ l’esemplare femmina, mentre il maschio, lo</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> scopeton</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, e’ meno pregiato e ricercato. L’aringa partita dai Mari del Nord, passando da Venezia, arrivò nell’entroterra prendendo il nome in dialetto </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“renga</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">”. E' un pesce povero e conservato sotto sale . Questo pesce semplice si è subito rivelata adatta alle esigenze delle tavole contadine venete , soprattutto in tempo di Quaresima: era un cibo povero ma nutriente e facile da conservare .</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A <a href="http://www.telepordenone.tv/articolo/Eventi/festa%20della%20renga%202022%20concordia%20sagittaria/8/82799"><i><b>Concordia Sagittaria </b></i></a>( Ve ) , è molto sentita questa tradizione ; tutti gli anni si celebra una grande festa a cui è abbinato un importante concorso culinario . Ovviamente è presente anche la <i><b>Confraternita della renga </b></i>.</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dissalare l'aringa è un procedimento pittoosto lungo ( 2 giorni ) ; io per mantenere la tradizione ho acquistato dei filetti di aringa già dissalati , affumicati e conservati sott'olio e con questi ho realizzato una deliziosa pasta .</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone :</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">280 gr. di cannerone <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/il-cannerone"><i><b>Pasta Armando</b></i></a></span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 filetti di aringa affumicata sott'olio </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 patata di medie dimensioni </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cucchiaio di pomodori datterni semisecchi sott'olio </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 foglia di alloro </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">erbe aromatiche fresche ( io prezzemolo ed erba cipollina ) </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda Agricola Biologica </b></i></a></span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : eliminare la pelle alle aringhe affumicate sott'olio , poi tagliarle a tocchetti . Porre sul fuoco un tegamino con abbondante olio extra vergine di oliva e far stemperare i tocchetti di aringa a fuoco dolce . Aggiungere poi i datterini semisecchi e un poco di prezzemolo tritato, mescolare , spegnere il fuoco e tenere da parte.</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sbucciare la patata , lavarla e poi tagliarla a tocchetti .</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Porre sul fuoco un tegame con abbondante acqua non salata ( per i miei gusti data la sapidità dell'aringa io ho preferito non salare l'acqua , ma ovviamente dipende dal gusto personale ) , quando l'acqua giunge a bollore versare i cubetti diu patate e la foglia di alloro e far cuocere per 5 minuti. </span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A questo punto versare la pasta , fatela cuocere , scolatela al dente, e fatela saltare nel sugo appena preparato . Decorate a piacere con erbe aromatiche fresche. Servire subito .</span></span></p><p id="docs-internal-guid-c0fd744c-7fff-05bd-73bd-88475a80e54b" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><p id="docs-internal-guid-b7fd9e36-7fff-8d26-c755-0653d500d0d7" style="line-height: 1.2; margin-bottom: 12pt; margin-left: 40px; margin-top: 0pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato .</span></span></p><p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgp6E5wQq846tAreLZndUsO7n-dVAe8DcJ2WQzrNaiYV1q9mFk4ApjuRBBX2PTHWmsyJvMgW-OZGQIMeqAHBJkCRsXrYSd-sX5SWsbcQ4Y_0jBiVFLplnGiAH0hDMM37KZ62BQsFrAtKNsUfGGO_EOLNhxlDTVOLXt1miuaWzYzGBTJs_D3fGtOpo8KEQ=s940" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="706" height="722" src="https://blogger.googleusercontent.com/img/a/AVvXsEgp6E5wQq846tAreLZndUsO7n-dVAe8DcJ2WQzrNaiYV1q9mFk4ApjuRBBX2PTHWmsyJvMgW-OZGQIMeqAHBJkCRsXrYSd-sX5SWsbcQ4Y_0jBiVFLplnGiAH0hDMM37KZ62BQsFrAtKNsUfGGO_EOLNhxlDTVOLXt1miuaWzYzGBTJs_D3fGtOpo8KEQ=w541-h722" width="541" /></a></div><br /><h2> <span style="font-size: medium;"><span style="font-weight: normal;">Muller Thurgau <a href="https://www.luvit-lumoe.com/azienda/?lang=it"><i><b>Luvit&Lumoè</b></i></a></span></span><br /></h2><h2><br /></h2>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com16tag:blogger.com,1999:blog-5117944845854470023.post-365580523625403972022-02-23T10:40:00.000+01:002022-02-23T10:40:01.655+01:00Fusilli con caponata tropeana , stracciatella pugliese e polvere di pistacchio<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7WLJwoEpWkuEHcPQdwRoKlFrfuhAXdB0c52B7rFidRUx2fsDtRMpjAWXlvLdGwxEo5eKwq4d-KcMy_fasg3KG1lz73jYevLpoZ5XDz68pFR4eyuERpUa-MT4NyZbGnAveCHoLFqhXT44OTMsVghNHGzJIgo-PZF-b3Tx6EkFhQ3fvq0DqeTA5Y-9j8g=s1086" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="1086" height="606" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7WLJwoEpWkuEHcPQdwRoKlFrfuhAXdB0c52B7rFidRUx2fsDtRMpjAWXlvLdGwxEo5eKwq4d-KcMy_fasg3KG1lz73jYevLpoZ5XDz68pFR4eyuERpUa-MT4NyZbGnAveCHoLFqhXT44OTMsVghNHGzJIgo-PZF-b3Tx6EkFhQ3fvq0DqeTA5Y-9j8g=w640-h606" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-size: medium;">Buongiorno a tutti , oggi vi presento una ricetta per la mia rubrica :</span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b>ricette veloci realizzate </b><b>con prodotti gourmet .</b></i></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;">Si tratta di un primo piatto realizzato con una pasta di altissima qualità : il fusillo <i><b>Pasta </b></i></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b>Armando </b></i>. Condito con la pregiata Caponata Tropeana piccante di <i><b>Delizie Vaticane</b></i> e con </span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;">un tocco di stracciatella pugliese e un accenno di polvere di pistacchio . L'insieme dei </span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"> sapori è esaltato con un eccellente olio siciliano dell'<i><b>Azienda Agricola Biologica </b></i></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b>Bonomo</b></i>.</span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;">Questi sono prodotti gourmet che vi consiglio di tenere in dispensa , perchè grazie a loro </span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;">è semplice e veloce realizzare piatti molto saporiti che delizieranno il palato dei vostri </span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;">ospiti .<br /></span></span></p><p><span style="font-size: medium;"> </span></p><p style="text-align: justify;"><span style="font-size: medium;"> La caponata tropeana prodotta da Delizie Vaticane è realizzata con :</span></p><p style="text-align: justify;"><span style="font-size: medium;">“Cipolla Rossa di Tropea Calabria IGP, pomodori freschi, peperoni
piccanti, melenzane, olive verdi, olio di oliva, sale, origano.</span></p><p style="text-align: justify;"><span style="font-size: medium;">E' ottima come antipasto. Eccezionale su fette di pane casereccio o su pane tostato per gustare delle bruschette saporite. E vi assicuro che è anche un ottimo condimento per la pasta. <br /></span></p><p><span style="font-size: medium;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzF-q7AcmFo7bJVEJ-Z6O7xheAlICvERLtvWuCTcCbcgg_fx_HwQwNGP4SrDI7aI-y5cUqkQUWw3p2TQYZ3e7ocIS39D-nLt4BrIvagLwHySgigbBBvlT-SR4dz3iiJhxWraUn2joXSxIc1Gw6-TaK-EPK1FOC1TyZnZLEBYvdrcZur2unyy56Wa50jQ=s1145" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1145" height="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzF-q7AcmFo7bJVEJ-Z6O7xheAlICvERLtvWuCTcCbcgg_fx_HwQwNGP4SrDI7aI-y5cUqkQUWw3p2TQYZ3e7ocIS39D-nLt4BrIvagLwHySgigbBBvlT-SR4dz3iiJhxWraUn2joXSxIc1Gw6-TaK-EPK1FOC1TyZnZLEBYvdrcZur2unyy56Wa50jQ=w640-h600" width="640" /></a></div><p><br /> <span style="font-size: medium;">Ingredienti per 4 persone :</span></p><p><span style="font-size: medium;">280 gr. di fusilli <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/il-fusillo"><i><b>Pasta Armando</b></i></a></span></p><p><span style="font-size: medium;">1 vasetto di Caponata Tropeana Delizie Vaticane </span></p><p><span style="font-size: medium;">70 gr. di stracciatella pugliese</span></p><p><span style="font-size: medium;">1 cucchiano di polvere di pistacchio </span></p><p><span style="font-size: medium;"> olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><b>Azienda Agricola Biologica Bonomo </b></a></span></p><p><span style="font-size: medium;"><b> </b></span></p><p><span style="font-size: medium;">Procedimento : fate sgocciolare dal liquido di governo la caponata tropeana .</span></p><p><span style="font-size: medium;">Fate cuocere i fusilli in abbondante acqua salata , scolateli al dente e fateli saltare con la caponata tropeana assieme ad un filo di olio extra vergine di oliva.</span></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;">Presentazione : versare sul piatto un nido di fusilli alla caponata , depositare al centro un cucchiaino di stracciatella pugliese e sopra spolverare con un accenno di polvere di pistacchio . </span></p><p><span style="font-size: medium;">Decorare a piacere con erbe aromatiche e fiori eduli . </span></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;">Vino consigliato : Cerasuolo di Vittoria. <br /></span></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com10tag:blogger.com,1999:blog-5117944845854470023.post-989967376442513342022-02-16T10:02:00.000+01:002022-02-16T10:02:11.250+01:00Cuori di radicchio e ricotta con campanella del borgo<p> <br /> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2pTJLRT4aRZQhfhyGZso6QNzL_wzGcSkD_jCMFDAD9tCh-UAWUSoaNGmlHg5mSV__Feo-RqV_ceAxow89AZTphRTO-cA4NP545AzTHV3FEQoem9_pnpDGwNxfYWyRcH-zLSRMXmRmAWhuB_6hYvf-7qCpOap3R_uGkr6gavSgw5ZvWJ8San9-nCYqtg=s969" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="783" height="723" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2pTJLRT4aRZQhfhyGZso6QNzL_wzGcSkD_jCMFDAD9tCh-UAWUSoaNGmlHg5mSV__Feo-RqV_ceAxow89AZTphRTO-cA4NP545AzTHV3FEQoem9_pnpDGwNxfYWyRcH-zLSRMXmRmAWhuB_6hYvf-7qCpOap3R_uGkr6gavSgw5ZvWJ8San9-nCYqtg=w585-h723" width="585" /></a></div><p><br /> <span style="font-size: medium;"><span style="color: black;">Buongiorno a tutti, mi scuso con i miei lettori per essere stata poco presente in questo ultimo periodo. Oggti vi prtesento uno dei piatti che ho preparato per San Valentino ,</span></span></p><p><span style="font-size: medium;"><span style="color: black;">Ingredienti per 4 persone :<br /></span></span></p><p> <span style="font-size: medium;"><span style="color: black;">-300 gr. di farina <br />- 3 uova bio<br />- un pizzico di cannella<br />- 300 gr. di radicchio di Treviso<br />- 3 cucchiai di ricotta<br />- 2 cucchiaini di mascarpone<br />- 40 gr. di parmigiano reggiano<br />- 40 gr. di pecorino<br />- 120 gr. di campanella del borgo affettata sottile <a href="https://www.salumificiolarocca.com/it/"><i><b>Salumificio La Rocca</b></i></a><br />- 1 foglia di alloro<br />- 1 spicchio d’aglio<br />- 1 cucchiaio di nocciole tritate<br />- 1 cucchiaio di miele<br />- 1 scalogno<br />- olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><u><i>Bonomo Azienda Agricola Biologica</i></u></a><br />- alcune foglie di radicchio<br />- sale<br />- pepe</span><span style="color: black;"> </span></span></p><p><span style="font-size: medium;"><span style="color: black;">Inoltre : </span></span></p><p><span style="font-size: medium;"><span style="color: black;">pesto di pistacchio , alcuni pomodorini datterini confit<br /></span></span></p><p><span style="font-size: medium;"><span style="color: black;"> </span></span></p><p><span style="font-size: medium;"><span style="color: black;">Procedimento:
lavate accuratamente il radicchio e tagliatelo a pezzetti piccoli. Fate
rosolare in una padella con poco olio extra vergine di oliva lo
spicchio d’aglio intero e la foglia di alloro, aggiungete 80 gr, di campanella del borgo tritata, e dopo alcuni minuti il radicchio. Trifolate il tutto a
fuoco vivo, in modo da far evaporare tutta l’acqua. Spegnete il fuoco e
condite con sale e pepe.</span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;">Trasferite il radicchio in una terrina,
aggiungete la ricotta, il mascarpone e per ultimo il parmigiano e il pecorino, amalgamate il
tutto ed aggiungete un pizzico di pepe. L’impasto ottenuto dovrà essere
omogeneo ed abbastanza asciutto.</span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;"><span style="color: black;">Preparate la pasta: setacciate con cura la
farina sulla spianatoia, formate la fontana, quindi inserite al centro
gli altri ingredienti. ( la farina, le uova, 1 cucchiaio di olio extra
vergine di oliva, ½ cucchiaino di sale e un pizzico di cannella. )
Incorporate tutti gli ingredienti, quindi lavorate l’impasto avendo cura
di cospargere di tanto in tanto la spianatoia con un poco di farina.
Date quindi all’impasto la classica forma di una palla, e lasciatelo
riposare coperto per 15 minuti circa prima di stenderlo.</span> </span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;"><span style="color: black;">Tirate la pasta alla misura desiderata. Per i
ravioli la pasta non deve essere troppo sottile, in quanto deve
contenere un ripieno corposo, personalmente io mi fermo alla tacca n° 3
della ghiera di regolazione della macchina pasta. Stendete quindi 2
sfoglie di pasta, poi distribuite su una di esse il ripieno a
mucchietti, equamente distanziati tra loro. Coprite con l’altra sfoglia,
premendo tutto intorno al ripieno , tagliare i ravioli con un
tagliapasta a </span>forma di cuore , poi sigillatye bene con i rebbi di una forchetta.</span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;"><span style="color: black;">Fate asciugare i ravioli almeno una decina di minuti prima i cuocerli.</span> </span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;">Fate cuocere i ravioli ma cuore in abbondante acqua salata per qualche minuto, mscolateli e poi conditeli con nolio extra vergine di oliva aromatizzato con una foglia di alloro.</span></span></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="color: black;"><span style="color: black;">Presentazione : stendere sul piatto delle gocce sparse di pesto di pistacchio , depositare sopra 4 ravioli a cuore : decorare con radicchio di Treviso e alcuni pomodorini datterini confit.</span> </span></span></p><p style="text-align: justify;"><span style="font-size: medium;"> </span></p><p style="text-align: justify;"><span style="font-size: medium;">Vino consigliato : <br /></span></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTCDFXBVLQHxa-qv63oW1ZgkZakiClfwY7O5sh-wTk3x9gCWGYFf3fbzpnDfPRgYQen5zlJE1QVZ5-Uucv6Z_X3bMeX97-Bs5Ooeypjk0DR1ar6gpcsbePLG0SQmBuB4jEWJwqaHo1oX7l2km_cnTMsg53DQ1vYf4-aGa__eJJoiLmssQNVE4-Aqi9Xg=s1298" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="974" data-original-width="1298" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTCDFXBVLQHxa-qv63oW1ZgkZakiClfwY7O5sh-wTk3x9gCWGYFf3fbzpnDfPRgYQen5zlJE1QVZ5-Uucv6Z_X3bMeX97-Bs5Ooeypjk0DR1ar6gpcsbePLG0SQmBuB4jEWJwqaHo1oX7l2km_cnTMsg53DQ1vYf4-aGa__eJJoiLmssQNVE4-Aqi9Xg=w640-h480" width="640" /></a></div><p><br /> </p><p><span style="font-size: medium;">Prosecco extra Dry DOC Treviso <a href="https://www.luvit-lumoe.com/?lang=it"><i><b>Luvit&Lumoè </b></i></a><br /></span></p><h2><br /></h2><p> </p><p></p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com8tag:blogger.com,1999:blog-5117944845854470023.post-11465936496277153992022-02-02T11:19:00.005+01:002022-02-08T10:34:40.031+01:00Spaghetti al sugo con cozze e gamberi<br /><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGUxcV6z5vztdzuiah99RIaRD9k77J4f_JYsovInx73bG2Jz0jMoKLJkT2uJsoKLiw5por3Q6QN0S0iQSurJGZCSbcmloopTTfWreal7AcSoveJ8LdpUlc_7zffhPSSaeaSTIKRZmntxBKjQSvuc-AH53rm7KJc-Jk8zQJjyzUka-8yvr7x3DEkhJmTg=s3072" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGUxcV6z5vztdzuiah99RIaRD9k77J4f_JYsovInx73bG2Jz0jMoKLJkT2uJsoKLiw5por3Q6QN0S0iQSurJGZCSbcmloopTTfWreal7AcSoveJ8LdpUlc_7zffhPSSaeaSTIKRZmntxBKjQSvuc-AH53rm7KJc-Jk8zQJjyzUka-8yvr7x3DEkhJmTg=w640-h640" width="640" /></a></div><p> </p><p><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Adoro la pasta ed oggi desideravo proprio un buon primo piatto di mare.</span></p><p><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Dal mio pescivendolo ho trovato questo pesce freschissimo, ed ecco cosa </span></p><p><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">ho realizzato . </span></p><p><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-10ee8848-7fff-6bef-1d60-31dbbcfd56a9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><i><b><u><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone</span></u></b></i></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">280 gr. di spaghetti <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/lo-spaghetto"><i><b>Pasta Armando</b></i></a></span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">700 gr. di cozze</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">12 gamberi </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">170 ml. di vino bianco secco</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 spicchio d'aglio</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> 300 gr. di passata di pomodoro</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">prezzemolo q.b.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">un pizzico di peperoncino <i><b>Bonomo Azienda Agrivola Biologica</b></i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sale q.b.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">olio extra vergine di oliva</span><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 19pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span><span style="font-size: medium;"><i><b><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bonomo- Azienda Agricola Biologica </span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></a></b></i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><i><b><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></b></i></span></p><p dir="ltr" id="docs-internal-guid-e8f8c98e-7fff-7155-d029-a26233651386" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Procedimento : pulire bene le cozze raschiandole con un coltellino in modo</span></p><p dir="ltr" id="docs-internal-guid-e8f8c98e-7fff-7155-d029-a26233651386" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> da eliminare le incrostazioni ed eventuali residui presenti, quindi elimina-</span></p><p dir="ltr" id="docs-internal-guid-e8f8c98e-7fff-7155-d029-a26233651386" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">re il bisso strappandolo, poi lavarle in abbondante acqua corrente. </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Trasferire le cozze in una larga padella con tre cucchiai di olio extra vergine</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> di oliva, uno spicchio d’aglio , i gambi di prezzemolo , un pizzico di peperon-</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> cino e il vino bianco. Mettere il coperchio e lasciate aprire i frutti di mare</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> ( 5 minuti circa ) a fuoco vivace. Togliere dal fuoco e scolare i frutti di mare</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> , eliminare le cozze che non si sono aperte , e prelevate i frutti dai gusci. </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Filtrate il liquido di cottura . </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Lavare con cura i gamberi . Eliminare il budellino centrale , ad alcuni elimi-</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">nare anche testa , coda e carapace.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Rimettere sul fuoco il liquido filtrato delle cozze ,portarlo a bollore poi </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">aggiungere la passata di pomodoro e farla ridurre , se necessario </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">aggiungere un filo di olio extra vergine di oliva . </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Aggiungere i gamberi prima quelli con il carapace e dopo 2 minuti quelli </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">privi di carapace , mescolare , regolare di sale poi spegnere il fuoco ed </span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">incorporare le cozze.</span></p><p dir="ltr" id="docs-internal-guid-1f8d1db7-7fff-5153-a31c-5e73676e37f9" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Far cuocere gli spaghetti in abbondante acqua salata , scolarli al dente e </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">farli saltare nel sugo di cozze e vongole . </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Decorate a piacere con una crema di rapa rossa e aceto balsamico,</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vino consigliato : Pinot Rosa delle Venezie ,</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Video della settimana : </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><br /></p><p><br /></p><span style="font-size: medium;">
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="498" src="https://www.youtube.com/embed/u1dRP5j_r3I" width="600" youtube-src-id="u1dRP5j_r3I"></iframe></div>
</span><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-57914413800276585812022-01-16T02:24:00.003+01:002022-01-16T02:25:55.278+01:00 Coppa piacentina Dop con antipasto tropeano e cubetti croccanti di polenta mais biancoperla<p> </p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaVudGGx2nTOrRf5FY3keckGKI_AFguZC23DYu1bGWVCFfOWVPnygCzhnA1QGbUbaq0kAvL-znnpUrUQ_3OZiF67XlrlvjqaJNDyEJ49DTApjSrw3-MvnWbtHzzGCiAEe15bYUwwSDHjmK7m0ryJHd5NhatIe06UVhENfUZGZbIwYRohKi0FnLIHLHdA=s924" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="794" height="697" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaVudGGx2nTOrRf5FY3keckGKI_AFguZC23DYu1bGWVCFfOWVPnygCzhnA1QGbUbaq0kAvL-znnpUrUQ_3OZiF67XlrlvjqaJNDyEJ49DTApjSrw3-MvnWbtHzzGCiAEe15bYUwwSDHjmK7m0ryJHd5NhatIe06UVhENfUZGZbIwYRohKi0FnLIHLHdA=w599-h697" width="599" /></a></div><p><br /> </p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Da oggi parte una nuova rubrica sul mio blog : <i><b> </b></i></span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b>ricette veloci realizzate </b><b>con prodotti gourmet .</b></i> Con la vita frenetica di </span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">tutti giorni mi capita spesso di essere sempre di fretta , di tornare tardi </span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">dalla dialisi e l’avere in dispensa dei prodotti gourmet mi aiuta a realizzare</span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> piatti veloci , molto saporiti e con la garanzia di aver utilizzato prodotti di </span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">altissima qualità.</span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-f0346830-7fff-46fe-1c3c-54bbdbba0f5e" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">La ricetta che vi propongo oggi può essere servita come antipasto , ma é </span></p><p dir="ltr" id="docs-internal-guid-f0346830-7fff-46fe-1c3c-54bbdbba0f5e" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">perfetta anche per un aperitivo o per il brunch .</span></p><p dir="ltr" id="docs-internal-guid-f0346830-7fff-46fe-1c3c-54bbdbba0f5e" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><u><i><b>Ingredienti per 4 persone</b></i></u></span></p><p id="docs-internal-guid-f549307a-7fff-f5b8-3fe5-8e87af9e1ac1" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><br /></p><p dir="ltr" id="docs-internal-guid-68276760-7fff-7d0e-967f-5d534a43e4ed" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">200 g di coppa piacentina Dop “ La Regina ” </span><a href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/12/coppa-piacentina-dop-la-regina.html" style="text-decoration: none;"><span style="-webkit-text-decoration-skip: none; background-color: transparent; color: #1155cc; font-family: Cambria,serif; font-size: 16pt; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre;">Salumificio La Rocca</span></a></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 vasetto di Antipasto Tropeano <i><b>Delizie Vaticane</b></i> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">200 g di polenta pronta mais biancoperla</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIo-o3ORkEqp0M9dHL_b66wirSX-6BKnNU5juDR4ukIdaMIDfE4i6kaG0EUj9PXmZznth1zY7vdQlx5VZmf8pBkcGfVPYk3NZHkUu-lxRIBd6oc-sqk27eQk8nt60q8bJCGu3oa6IDvFdx4IeVFk3P0R886MDl7EPwqhsYfi0xhJ4m-h0XbbvQt7sIcw=s1055" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="1055" height="550" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIo-o3ORkEqp0M9dHL_b66wirSX-6BKnNU5juDR4ukIdaMIDfE4i6kaG0EUj9PXmZznth1zY7vdQlx5VZmf8pBkcGfVPYk3NZHkUu-lxRIBd6oc-sqk27eQk8nt60q8bJCGu3oa6IDvFdx4IeVFk3P0R886MDl7EPwqhsYfi0xhJ4m-h0XbbvQt7sIcw=w640-h550" width="640" /></a></div><p> </p><p dir="ltr" id="docs-internal-guid-3907a820-7fff-45e8-0060-b99738f375de" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dal sole della Calabria e dalle antiche tradizioni contadine prende forma l’antipasto tropeano proposto dalla azienda <b>Delizie Vaticane</b>. Un mix di melanzane, olio di oliva, carote, peperoni, pomodori secchi, olive, capperi, origano e aromi, da consumare come antipasto o con altri prodotti della Dieta mediterranea. Ideale come condimento per una insalata di riso alternativa. Nella ricetta di oggi io l'ho abbinato alla coppa piacentina Dop e a dei cubetti di polenta gratinati . </span></i></p><p dir="ltr" id="docs-internal-guid-3907a820-7fff-45e8-0060-b99738f375de" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></i></p><p dir="ltr" id="docs-internal-guid-54df5210-7fff-ea43-2b35-deb97871caec" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Procedimento : affettare sottilmente la coppa piacentina . Sgocciolare </span></p><p dir="ltr" id="docs-internal-guid-54df5210-7fff-ea43-2b35-deb97871caec" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">dall’olio di governo l’antipasto tropeano. </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Tagliare a cubetti la polenta pronta mais biancoperla .</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Foderare una pirofila con un foglio di carta forno, stendere i cubetti di </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">polenta e farli gratinare in forno.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Presentazione : stendere a ruota le fettine sottili di coppa piacentina Dop ,</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">posizionare al centro una porzione di antipasto tropeano e distribuire </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">intorno i cubetti di polenta mais biancoperla caldi e croccanti . </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Decorare piacere con un ciuffo di prezzemolo . Servire subito.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vino consigliato : Prosecco di Valdobiadene</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Video della settimana :</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-3907a820-7fff-45e8-0060-b99738f375de" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><br /></p><p> </p><p></p>
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="393" src="https://www.youtube.com/embed/GIIdFq3OgMc" width="488" youtube-src-id="GIIdFq3OgMc"></iframe> </div><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;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-42451820869752670552022-01-04T19:41:00.001+01:002022-01-04T19:43:43.310+01:00Spaghetti in salsa con la cipolla rossa di Tropea<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGOjraw110HctAeNBWGvJLPA7Kwn_kuLkvhnrWWpaYtGmEKjtBvsLQKnUULX35A5GuJQddYzS8LnvwpCu_3XqMfxDP2AHluGtkg7XPuHASPvNAbiZi-0Nh9Zu_hkILPwjJj-i6C9QROb6VyKMEcRTn6Np45aHh5LDbK1NPgpkWDyHXbpVcFDA9mjmuwg=s1179" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1179" height="486" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGOjraw110HctAeNBWGvJLPA7Kwn_kuLkvhnrWWpaYtGmEKjtBvsLQKnUULX35A5GuJQddYzS8LnvwpCu_3XqMfxDP2AHluGtkg7XPuHASPvNAbiZi-0Nh9Zu_hkILPwjJj-i6C9QROb6VyKMEcRTn6Np45aHh5LDbK1NPgpkWDyHXbpVcFDA9mjmuwg=w640-h486" width="640" /></a></div><p></p><p><br /></p><p></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Buon anno a tutti i miei lettori . Vi auguro un anno di salute e serenità e che</span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">tutti gli obiettivi che vi siete prefissati possano realizzarsi.</span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">La vita non è facile per nessuno, ma bisogna sempre andare avanti e</span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sperare in un futuro migliore . Quest'anno festeggio (si fa per dire) 19 anni </span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> di dialisi con tutti gli annessi e connessi ( 47 anni totali di malattia renale , </span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">compreso il periodo dei 2 trapianti renali . E solo chi l'ha provata la dialisi </span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><i><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sa di cosa si tratta veramente. Il mio desiderio per questo 2022 è di avere </span></i></p><p id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><i>sempre la forza di superare le difficoltà che incontrerò sul mio cammino.</i> </span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Oggi vi presento un primo piatto tipico della cucina veneta , un tempo</span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">solitamente preparato nei giorni di vigilia , oggi è stato riscoperto ed </span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">è molto apprezzato anche dai buongustai stranieri. La ricetta originale </span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">prevede l’uso della cipolla bianca di Chioggia : io ho usato la cipolla rossa </span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">di Tropea.</span></p><p dir="ltr" id="docs-internal-guid-462c04f3-7fff-c55d-1786-4831271a8a66" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Ingredienti per 4 persone </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">280 g. di spaghetti <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/lo-spaghetto"><i><b>Pasta Armando</b></i></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cipolla rossa di Tropea <i><b>Delizie Vaticane</b></i></span><i><b><a href="https://www.blogger.com/blogger.g?blogID=5117944845854470023" style="text-decoration: none;"><span style="-webkit-text-decoration-skip: none; background-color: transparent; color: #1155cc; font-family: Cambria,serif; font-size: 16pt; font-variant: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre;"> </span></a></b></i></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> 4 filetti di acciughe sott’olio</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">100 ml. di vino bianco</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cucchiaio e 1/2 di uvetta sultanina ammollata nel vino bianco </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cucchiaio di pinoli </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 spicchio d’aglio </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 foglie di alloro </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sale e pepe q.b.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda Agricola Biologica </b></i></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Procedimento : sbucciate a affettate finemente la cipolla rossa di Tropea, </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">fatela rosolare con una foglia di alloro in abbondante olio di oliva, poi </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sfumate con il vino bianco , aggiungete i pinoli e l’uvetta , coprite il tegame</span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> e , a fuoco dolce portate a cottura . </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">A questo punto aggiungete le acciughe sott’olio, stemperate con una </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">forchetta sino ad ottenere una crema. Se necessario aggiungete 2 cucchiai </span></p><p dir="ltr" id="docs-internal-guid-cd9ed3c3-7fff-c41d-f725-0807eae21750" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">di acqua.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Cuocere gli spaghetti in abbondante acqua leggermente salata ,in quanto </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">le acciughe sono già salate, poi farle saltare nell’intingolo di cipolle e </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">acciughe, uvetta e pinoli . Decorate a piacere con uno stelo di prezzemolo.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Vino consigliato :</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhB1zVYtvBUCKOMfE7Ofn-OWTgeG2DX75lOAdpbCJondGnbYhhGbmVKOHmywaC9HCvJTr-Ma0Sd-_UK6bMyvi_1nw07eurz1aWXFk8uAg2GFJl82ag9NZ8LYXGf5YHU7JlT6HG54GKt5Ny4arjOWf_WSri9zOtJ4a__zc3WWtjd1a7BnNGyNRVI4i6kOg=s905" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="870" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhB1zVYtvBUCKOMfE7Ofn-OWTgeG2DX75lOAdpbCJondGnbYhhGbmVKOHmywaC9HCvJTr-Ma0Sd-_UK6bMyvi_1nw07eurz1aWXFk8uAg2GFJl82ag9NZ8LYXGf5YHU7JlT6HG54GKt5Ny4arjOWf_WSri9zOtJ4a__zc3WWtjd1a7BnNGyNRVI4i6kOg=w616-h640" width="616" /></a></span></div><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /> </span><p></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Prosecco Extra dry Doc <a href="https://www.luvit-lumoe.com/?lang=it"><i><b>Luvit&Lumoè </b></i></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b> </b></i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre;"><i> Video della settimana</i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><i><b> </b></i></span></p>
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="498" src="https://www.youtube.com/embed/P2rfA_qUNlU" width="600" youtube-src-id="P2rfA_qUNlU"></iframe></div>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com10tag:blogger.com,1999:blog-5117944845854470023.post-20524161846567386862021-12-14T10:59:00.021+01:002021-12-14T11:05:38.916+01:00Tagliere di salumi piacentini con zucca in saor e formaggio montasio<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtUwVS9RHG9vfMsBZwN2gViFUSNCZd9a7__-51rZVrvW8Si19uQ9a53CR5yvLhAV1DkzOlAHht4c15rzILwAhECitEYRAPAWjgLpk9ZogRLvaPLOvh_4ExhnS5HpFffPO2vJmtDb0babyFQSGF5lRdd2ycz0oGJiDMcmeciqpZN9TGERhqdrio5JpftA=s1159" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="1159" height="530" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtUwVS9RHG9vfMsBZwN2gViFUSNCZd9a7__-51rZVrvW8Si19uQ9a53CR5yvLhAV1DkzOlAHht4c15rzILwAhECitEYRAPAWjgLpk9ZogRLvaPLOvh_4ExhnS5HpFffPO2vJmtDb0babyFQSGF5lRdd2ycz0oGJiDMcmeciqpZN9TGERhqdrio5JpftA=w640-h530" width="640" /></a></div><p><br /> </p><p id="docs-internal-guid-afb42dee-7fff-672d-dfb2-36cdcfd4276d" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Con la ricetta che vi presento oggi ho pensato di creare un connubio con </span></p><p id="docs-internal-guid-afb42dee-7fff-672d-dfb2-36cdcfd4276d" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">dei prodotti tipici di 2 regioni italiane il Veneto e l'Emilia Romagna.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Per questo tagliere ho usato dei Salumi piacentini pregiati del Salumificio </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">La Rocca : la culatta Mandolino e la pancetta piacentina Dop “ </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">La Castellana” . Ho inserito poi del formaggio montasio a media </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">stagionatura e la zucca in saor , antica ricetta della cucina veneta. </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">E come vino ho abbinato un vino novello dell’Azienda Agricola “ </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">La Baratta “ di Annone Veneto.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Ingredienti per 4/6 persone :</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> 120 g. di culatta mandolino <i><b><a href="https://www.salumificiolarocca.com/it/salumi-piacentini/culatelli-e-fiocchi-regali/26/culatta-il-mandolino-.html">Salumificio La Rocca</a></b></i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">400 g. di zucca ferrarese</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">120 g. di pancetta piacentina Dop " La Castellana "<a href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/11/pancetta-piacentina-dop-.html"><i><b>S</b><b>alumificio La Rocca</b></i></a><i><b> </b></i></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 grossa cipolla bianca</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 spicchio d’aglio</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cucchiaio di uvetta sultanina</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cucchiaio di pinoli</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">alloro 4 foglie </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">salvia 2 foglie </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">rosmarino 1 rametto</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> un pizzico di cannella</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 chiodi garofano,</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">4 grani di pepe nero</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">150 ml. di vino bianco</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">75 ml. di aceto bianco</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> sale e pepe q.b.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda Agricola Biologica </b></i></a></span></p><p style="text-align: justify;"><br /></p><p id="docs-internal-guid-dbc0c138-7fff-ac76-20a0-ea07c8a11cd2" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Esecuzione: mettere sul fuoco la vaporiera con circa 1 litro di acqua, </span></p><p id="docs-internal-guid-dbc0c138-7fff-ac76-20a0-ea07c8a11cd2" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sul fondo del cestello inserire foglie di alloro, salvia e il rosmarino,quando</span></p><p id="docs-internal-guid-dbc0c138-7fff-ac76-20a0-ea07c8a11cd2" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> l’acqua bolle inserire la zucca tagliata a fette spesse, ( circa 3.5 cm. ) </span></p><p id="docs-internal-guid-dbc0c138-7fff-ac76-20a0-ea07c8a11cd2" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">coprire e farla cuocere per 13 minuti circa, poi estarla dal cestello e </span></p><p id="docs-internal-guid-dbc0c138-7fff-ac76-20a0-ea07c8a11cd2" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">lasciarla raffreddare in un piatto.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Preparare quindi il saor : affettare sottilmente la cipolla, e farla appassire </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">nell’olio per pochi minuti, poi aggiungere il vino, l’aceto, i pinoli, l’uvetta </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">(precedentemente, ammollata nel vino ) sale e pepe, aggiungere un filo di </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">acqua e portare a cottura circa 7 minuti, mescolare e spegnere il fuoco.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Disporre in un contenitore la zucca, versarci sopra il saor, 2 foglie di alloro</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> spezzettate, i chiodi di garofano, i grani di pepe, appena un pizzico di </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">cannella e uno spicchio d’aglio, mescolare, aggiungere un filo d’olio </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">coprire il recipiente e lasciar riposare nel frigo per almeno 12 ore.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Consiglio di servire la zucca in saor a temperatura ambiente, di estrarla </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">quindi dal frigo almeno un’ora prima di servirla. La zucca in saor è ottima </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">abbinata ai salumi, alle salsicce di maiale grigliate, oppure a dei formaggi </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">di media maturazione, naturalmente assieme a della polenta grigliata.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vedi anche la mia video ricetta : </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><a href="https://www.youtube.com/watch?v=y7aAQkv--Yk"><i><b><span style="background-color: white; color: black; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mezze con goulash di coniglio e zucca in saor </span></b></i></a></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><a href="https://www.youtube.com/watch?v=y7aAQkv--Yk"><i><b><span style="background-color: white; color: black; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></b></i></a></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Questa è una rivisitazione dell’antica ricetta, infatti mia nonna mi raccontava che quando lei era bambina la zucca veniva tagliata a pezzetti e poi fritta nello strutto, una volta cotta veniva estratta dall’olio e tenuta in caldo. Nello stesso olio di frittura venivano fatte appassire abbondanti cipolle tritate, dopo la frittura le cipolle venivano spente con aceto e vino, e con questa marinata venivano coperti i pezzetti di zucca, con l’aggiunta delle varie spezie; solo nelle occasione importanti si aggiungevano l’uvetta, i pinoli e la raspatura di limone.</span></p><br /><p> </p><p dir="ltr" id="docs-internal-guid-2210f88a-7fff-f273-cde6-e54b71701f07" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vino consigliato : </span></p><p><br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4-eL2j0tUnEk-xSp__F3O0ayIEp2wDwDZEgKyuyEV2bVP4pvf8blp8oIMMFygcxGxHwyhiFLkc7hb2YWKOZmpL_763qsQ7k7K1gnXJ9CtbWfSIFDoeD853g4ifT9WWddoq9CWg1zWa4wJVQV7_a2m6bmhcf4RjVUjw0uxlZmYC5q5_5VF9BCkBFYDmw=s1072" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1040" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4-eL2j0tUnEk-xSp__F3O0ayIEp2wDwDZEgKyuyEV2bVP4pvf8blp8oIMMFygcxGxHwyhiFLkc7hb2YWKOZmpL_763qsQ7k7K1gnXJ9CtbWfSIFDoeD853g4ifT9WWddoq9CWg1zWa4wJVQV7_a2m6bmhcf4RjVUjw0uxlZmYC5q5_5VF9BCkBFYDmw=w620-h640" width="620" /></a></div><p><br /> </p><p dir="ltr" id="docs-internal-guid-966d18c9-7fff-3287-fdfc-ea6a5435b2d5" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: white; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Novello Azienda Agricola Biologica <a href="https://www.labaratta.it/vini.html"><i><b>La Baratta </b></i></a></span></p><br /><br /><p> </p><p></p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com11tag:blogger.com,1999:blog-5117944845854470023.post-54716178516523231652021-12-09T18:00:00.002+01:002021-12-09T18:03:58.381+01:00Tortelli di anatra con crema di zucca , culatta mandolino e cipolla marinata<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TQV6QXAb_DM/YauVjoRBYmI/AAAAAAAAfnM/L5KZ1ssx6K8UxfncY-k-u9Ty9ikqKPgiwCNcBGAsYHQ/s989/DSC_0975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="989" height="440" src="https://1.bp.blogspot.com/-TQV6QXAb_DM/YauVjoRBYmI/AAAAAAAAfnM/L5KZ1ssx6K8UxfncY-k-u9Ty9ikqKPgiwCNcBGAsYHQ/w640-h440/DSC_0975.jpg" width="640" /></a></div><p><br /></p><p style="text-align: justify;"> <span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: medium;">Prosegue la mia ideazione e selezione dei piatti da realizzare durante il periodo </span></span></p><p style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: medium;">natalizio . Quelli che vi presento oggi sono dei tortelli farciti con un sugo misto di anatra </span></span></p><p style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: medium;">, abbinati ad una crema di zucca , a del prosciutto crudo pregiato ( la culatta mandolino </span></span></p><p style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: medium;">del <i><u><b>Salumificio La Rocca</b></u></i>) e con il contrasto agrodolce donato dalla cipolla marinata </span></span></p><p style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: medium;">Donna Canfora di <u><i><b>Delizie Vaticane</b></i></u> </span></span></p><p dir="ltr" id="docs-internal-guid-39286c92-7fff-7e01-f4b5-62fe1c727009" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per gli agnolotti :</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 uova bio</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">300 gr. di farina 00</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150 gr. di sugo misto d’anatra ( ricetta<a href="https://danieladiocleziano.blogspot.com/2021/10/lo-spaghetto-con-sugo-misto-di-anatra.html"><i><b> qui</b></i></a> )</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">30 gr. di ricotta , scolata e setacciata</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">30 gr. di parmigiano grattugiato</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cucchiai di pane grattugiato </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale q.b.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">pepe q.b.</span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva Infinito</span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: italic; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bonomo- Azienda Agricola Biologica</span></a><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">to </span></span></p><p> </p><p></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xCPb6CmS4ic/YauYjE6BG2I/AAAAAAAAfnc/moZ4OaX2iMMz4ei3KqHxENvnG2LCqiwhACNcBGAsYHQ/s1465/DSC_0977.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="1465" height="338" src="https://1.bp.blogspot.com/-xCPb6CmS4ic/YauYjE6BG2I/AAAAAAAAfnc/moZ4OaX2iMMz4ei3KqHxENvnG2LCqiwhACNcBGAsYHQ/w640-h338/DSC_0977.jpg" width="640" /></a></div><p> </p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">P<span style="font-family: inherit;">rocedimento : iniziamo col preparare il ripieno . Il ragù misto di anatra <span style="font-family: inherit;">deve essere piuttosto asciutto, inseritelo nel boccale del frullatore e frullatelo ass</span>ieme alla ricotta . Tirate fuori il composto e versatelo in una ciotola, inc</span>orporate quindi il formaggio grattugiato e un poco alla volta il pane grattugiato sino a quando il ripieno avrà la giusta consistenza </span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I</span><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">mpastate uova e farina e tirate la sfoglia sottile , formate con il coppa-pasta dei quadrati di sfoglia del diametro nel mio caso di 8 cm. di lato , farciteli con un cucchiaino di ripieno , piegateli a triangolo e poi formate il tortello.</span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" id="docs-internal-guid-6ba7b78a-7fff-a213-e5d2-9bf4ab8bdcbd" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Per la crema di zucca </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">400 g. di zucca 250 ml. di brodo vegetale</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cipollotto</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 foglia di alloro</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale e pepe q.b.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">o</span><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">lio extra vergine di oliva</span><span style="background-color: white; color: #555555; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: white; color: #555555; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #134f5c; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bonomo- Azienda Agric</span><span style="background-color: transparent; color: #134f5c; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">ola Biologica</span></a></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procediamo poi con la crema di zucca . Tagliare a cubotti la zucca e portarla a mezza cottura in una vaporiera , assieme ad una foglia di alloro. Togliere la zucca dalla vaporiera e eliminare la buccia quindi tagliarla a cubetti. </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-471623f3-7fff-8544-ce9a-6a7c607880a9" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tritare finemente ½ cipollotto, farlo rosolare con un filo di olio d’oliva , poi aggiungere un po’ di brodo vegetale sino a farlo diventare morbido ; a questo punto aggiungete i cubetti fateli ben rosolare , aggiungete gradualmente del brodo e portate la zucca a cottura . Frullate la zucca con frullatore ad immersione, ottenendo così una morbida crema. Salate e pepate . Tenete da parte al caldo.</span> </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Inoltre :</span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 fette di culatta mandolino <a href="https://www.salumificiolarocca.com/de/salumi-piacentini/culatelli-e-fiocchi/26/culatta-il-mandolino.html"><i><b>Salumificio La Rocca</b></i></a></span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 vasetto di cipolla di Tropea marinata Donna Canfora Delizie Vaticane </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 litro di brodo vegetale </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 rametti di maggiorana </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 foglia di alloro </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale q.b. </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">o</span><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">lio extra vergine di oliva</span><span style="background-color: white; color: #555555; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: white; color: #555555; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #134f5c; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bonomo- Azienda Agric</span><span style="background-color: transparent; color: #134f5c; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">ola Biologica</span></a></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; color: #134f5c; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Procedimento : fate scaldare in una wok la giusta quantità di olio extra vergine di oliva , inserite la foglia di alloro spezzettata e 1 rametto di maggiorana , mescolate a fuoco dolce , spegnete il fuoco e lasciate le erbe aromatiche in infusione.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Fate cuocere i tortelli per qualche minuto nel brodo vegetale caldo , poi scolateli e fateli saltare velocemente nell'infusione di erbe aromatiche. </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Presentazione : stendere sul piatto un mestolo di crema di zucca calda , depositare sopra di tortelli e due fettine di culatta mandolino, stendere sotto la cipolla marinata Donna Canfora .</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Decorare a piacere con delle foglioline di maggiorana.</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="background-color: transparent; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : Prosecco delle Venezie </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p id="docs-internal-guid-7c8e785c-7fff-cfb7-f980-2ffc56fada5f" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;"><span id="docs-internal-guid-f3a07a68-7fff-a93a-fc4f-daaa3ce3981e" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p> </p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com5tag:blogger.com,1999:blog-5117944845854470023.post-19470755245631779452021-11-30T01:03:00.003+01:002021-11-30T01:03:35.297+01:00 La chitarra con ragù bianco , 'nduja e bricole di tarallo<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-phFb_AXbs80/YaPjwb_UZRI/AAAAAAAAfmc/fsfhrYjpZ7Yc7g4DDUAyO42mnRIRtRsyACLcBGAsYHQ/s832/DSC_0978-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="832" height="568" src="https://1.bp.blogspot.com/-phFb_AXbs80/YaPjwb_UZRI/AAAAAAAAfmc/fsfhrYjpZ7Yc7g4DDUAyO42mnRIRtRsyACLcBGAsYHQ/w640-h568/DSC_0978-001.jpg" width="640" /></a></div><p><span style="font-size: large;"><span id="docs-internal-guid-04051cc8-7fff-7790-d9d2-7752bba597ca" style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><p style="text-align: justify;"><span style="font-size: large;"><span id="docs-internal-guid-04051cc8-7fff-7790-d9d2-7752bba597ca" style="background-color: transparent; color: black; font-family: Cambria, serif; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">La ricetta che vi presento oggi è ispirata ad una ricetta di <a href="https://www.soniaperonaci.it/orecchiette-con-ragu-bianco-nduja-e-cipolle-caramellate/">Sonia Peronaci , </a>una pasta dai sapori calabresi che in casa tutti hanno apprezzato .</span></span></p><p><span style="font-size: large;"> </span></p><p dir="ltr" id="docs-internal-guid-e62f81be-7fff-1595-30cd-292f11795b16" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone : </span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">280 g di chitarra <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/la-chitarra"><i><b>Pasta Armando</b></i></a></span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">carne trita mista ( maiale e manzo ) 300 g</span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cucchiai di 'nduja Spilinga Delizie Vaticane</span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 taralli pugliesi </span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 scalogno</span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 costa di sedano</span></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 carota</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 rametto di rosmarino</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 foglie di alloro </span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">vino bianco 100 g</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">500 ml. di brodo vegetale</span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">olio extravergine d’oliva Azienda Agricola Biologica <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo</b></i></a></span></span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sale q.b. </span></span></span></p><p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AtQoAdLy6o0/YaPlBkWpyvI/AAAAAAAAfmo/_nmsJwLfESojfe2dt0bPQC_p7embkdybgCLcBGAsYHQ/s1036/DSC_0982.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="1036" height="444" src="https://1.bp.blogspot.com/-AtQoAdLy6o0/YaPlBkWpyvI/AAAAAAAAfmo/_nmsJwLfESojfe2dt0bPQC_p7embkdybgCLcBGAsYHQ/w640-h444/DSC_0982.jpg" width="640" /></a></div><br /><p></p><p> </p><p style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: large;"><span id="docs-internal-guid-a08e7631-7fff-6295-0736-409a043d07d4" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : in una pentola dal fondo largo fai scaldare l’olio extra vergine di oliva, taglia in piccoli cubetti le verdure e falle soffriggere assieme alle foglie di alloro per 10 minuti a fuoco bassissimo. Unisci la carne trita , falla rosolare per bene e sfumala con il vino bianco., poi aggiungi il rosmarino . </span></span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: large;"><span id="docs-internal-guid-a08e7631-7fff-6295-0736-409a043d07d4" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Copri con coperchio e lascia cuocere a fuoco basso per circa 40 minuti, aggiungendo del brodo vegetale quando necessario . Aggiungere a questo punto l’n’duja, mescolare bene e aggiungere un filo di brodo vegetale , a fuoco basso continuare la cottura per altri 7 minuti sino a quando il sugo si sarà addensato.</span></span></span></p><p id="docs-internal-guid-8c7ed1f5-7fff-9512-2210-989545878bd5" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lessa la chitarra in abbondante acqua salata e portala a cottura lasciandola molto al dente; una volta pronta, scolala e mettila direttamente nel sugo, aggiungi un mestolo di acqua di cottura della pasta e falla saltare velocemente. </span></span></span></p><p id="docs-internal-guid-8c7ed1f5-7fff-9512-2210-989545878bd5" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Disponi la pasta nei piatti da portata, e cospargi con le briciole di tarallo Decora a piacere con un ciuffo di finocchietto e di prezzemolo .</span></span></span></p><p id="docs-internal-guid-8c7ed1f5-7fff-9512-2210-989545878bd5" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p dir="ltr" id="docs-internal-guid-8c7ed1f5-7fff-9512-2210-989545878bd5" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vino consigliato : Guarnaccia nera </span></span></span></p><p style="text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span id="docs-internal-guid-a08e7631-7fff-6295-0736-409a043d07d4" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-3757264871397168362021-11-23T10:53:00.002+01:002021-11-23T10:53:39.372+01:00 Filetto di maiale farcito con coppa piacentina Dop e provolone<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5nPm9X4fWRY/YZq2hkxAMZI/AAAAAAAAfls/UWY2GA2Us4Mp1MfMIB0L7CqXJjDOeRu9ACLcBGAsYHQ/s1094/DSC_0968.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1057" data-original-width="1094" height="618" src="https://1.bp.blogspot.com/-5nPm9X4fWRY/YZq2hkxAMZI/AAAAAAAAfls/UWY2GA2Us4Mp1MfMIB0L7CqXJjDOeRu9ACLcBGAsYHQ/w640-h618/DSC_0968.jpg" width="640" /></a></div><br /><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><span style="font-family: inherit;">Oggi vi pres</span>ento un secondo piatto, semplice da realizzare e molto saporito . La ricetta l’ho vista sul blog di <b><i><a href="https://ciaochowlinda.com/2021/09/pork-loin-stuffed-with-capocollo-and-provolone-cheese.html">Linda</a></i></b> e mi ha particolarmente colpito la combinazione dei sapori . Un signor secondo piatto abbinato alle patate al forno , e magari questa ricetta potrà anche essere inserita nel prossimo menù delle feste . Io ho apportato delle modifiche alla ricetta originale , in particolare Linda aveva usato dell’arista di maiale, io invece ho utilizzato del filetto di maiale che avevo in casa .</span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Ingredienti per 4 persone :</span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">1 filetto di maiale di circa 900 gr. </span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">100 gr. di coppa piacentina Dop "La Regina "<b><i><a href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/12/coppa-piacentina-dop-la-regina.html"> Salumificio La Rocca</a></i></b></span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-size: medium;">70 gr. di provolone dolce a fette</span> </p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="text-align: left; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">1 scalogno</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">1 spicchio d’aglio</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">1 foglia di alloro </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">2 rametti di rosmarino</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">100 ml. di vino bianco secco </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">300 ml. di brodo vegetale</span></span></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-size: medium; text-align: left;">condimento per carne sale marino alle
erbe di Sicilia </span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-align: left;"><i><b><span style="font-family: inherit;"><span style="font-size: medium;">Bonomo-
Azienda Agricola Biologica</span></span></b></i></a></p><p dir="ltr" id="docs-internal-guid-271af52b-7fff-aa80-e501-7209baea39fc" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-size: medium; text-align: left;">pepe nero</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><span style="text-align: left;">olio extra vergine di oliva </span><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-align: left;"><i><b>Bonomo-
Azienda Agricola Biologica </b></i></a></span></p><p><br /></p><p dir="ltr" id="docs-internal-guid-81fbf360-7fff-330a-e0a6-0e1593719db6" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Procedimento :</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">eliminate dal filetto eventuali parti grasse , apritelo a libro , conditelo con il sale marino alle erbe di Sicilia e un poco di pepe nero sul lato esterno , mentre conditelo poco sul lato interno. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Stendete sul lato interno della carne le fettine di coppa piacentina affettate sottili</span></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QUYb-YXUyio/YZqlr1hb__I/AAAAAAAAflM/ST8Ed4wF-FIzJB7SRkh8m82vw_pWm-AsQCLcBGAsYHQ/s1376/DSC_0960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1376" height="498" src="https://1.bp.blogspot.com/-QUYb-YXUyio/YZqlr1hb__I/AAAAAAAAflM/ST8Ed4wF-FIzJB7SRkh8m82vw_pWm-AsQCLcBGAsYHQ/w640-h498/DSC_0960.jpg" width="640" /></a></div><br /><p><span style="font-family: inherit; font-size: medium;">poi posizionate sopra le fette di provolone dolce </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NnEKU9MrbN8/YZqmh8hV2EI/AAAAAAAAflU/wxmGOc0NwMcShAWgN0IBhjkPDeDG2Ii3ACLcBGAsYHQ/s1324/DSC_0963.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1324" height="518" src="https://1.bp.blogspot.com/-NnEKU9MrbN8/YZqmh8hV2EI/AAAAAAAAflU/wxmGOc0NwMcShAWgN0IBhjkPDeDG2Ii3ACLcBGAsYHQ/w640-h518/DSC_0963.jpg" width="640" /></a></div><br /><p><span style="font-family: inherit; font-size: medium;">Avvolgete il filetto le legatelo con dello spago da cucina </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ompJN1Kiwcw/YZqnZm9hXbI/AAAAAAAAflc/Xo6pYDxLKeg-wYMbQQmp-pPXdn_BapUEwCLcBGAsYHQ/s1420/DSC_0966.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1420" height="484" src="https://1.bp.blogspot.com/-ompJN1Kiwcw/YZqnZm9hXbI/AAAAAAAAflc/Xo6pYDxLKeg-wYMbQQmp-pPXdn_BapUEwCLcBGAsYHQ/w640-h484/DSC_0966.jpg" width="640" /></a></div><br /><p><span style="font-family: inherit; font-size: medium;">Massaggiate la carne con olio extra vergine di oliva, poi avvolgete il filetto con 2 rametti di rosmarino e del film trasparente , quindi posizionatelo in frigo e lasciatelo riposare per 1 ora.</span></p><p style="text-align: justify;"><span style="white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Tritare finemente lo scalogno e fatelo rosolare con 5 cucchiai di olio extravergine in un tegame con lo spicchio d'aglio e la foglia di alloro, quindi inserite il filetto con il rosmarino, fatelo ben rosolare in ogni sua parte , poi sfumate con il vino bianco. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Una volta sfumato il vino aggiungete il brodo vegetale e fatelo ridurre poi fate dorare inforno in forno per circa 7 minuti a 220 °. Verificate con un termometro l'interno del filetto che dovrà risultare cotto , ma morbido all'interno ( circa </span><span style="color: #222222; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">62°C</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span> ) ; togliete la carne dal tegame e depositatela in un piatto e lasciatelo intiepidire</span><span><span>. </span></span></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Affettate il filetto e servitelo con delle patate al forno.</span></span></p><p><br /></p><p><span style="font-family: inherit; font-size: medium;">Vino consigliato :</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JDsm0PlwXbA/YZqojHbLw0I/AAAAAAAAflk/GBdb5muceNIdsmCmaOT5o1UZUlCl870zACLcBGAsYHQ/s1072/DSC_0970.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="955" height="640" src="https://1.bp.blogspot.com/-JDsm0PlwXbA/YZqojHbLw0I/AAAAAAAAflk/GBdb5muceNIdsmCmaOT5o1UZUlCl870zACLcBGAsYHQ/w570-h640/DSC_0970.jpg" width="570" /></a></div><br /><p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">San</span><span style="background-color: white;"> Serff </span><span style="background-color: white;">Rosso Collio Doc <b><i><a href="https://www.castellodispessa.it/shop/prodotto/san-serff-rosso/">Castello di Spessa</a></i></b></span></span></p><p><br /></p><p><br /></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-77064854719893962052021-11-13T22:18:00.003+01:002021-11-13T22:46:21.042+01:00Festa del Vino Novello presso l'Azienda Agricola Biologica " La Baratta "<div><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I9bGSb-govA/YY2BOAFOKHI/AAAAAAAAfjU/kUaSqGwXkJ4cOmTc0Ci6l61-6Y1nfjq9QCLcBGAsYHQ/s1600/DSC_0704.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-I9bGSb-govA/YY2BOAFOKHI/AAAAAAAAfjU/kUaSqGwXkJ4cOmTc0Ci6l61-6Y1nfjq9QCLcBGAsYHQ/w640-h428/DSC_0704.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: inherit;"><span>Domenica scorsa 7 novembre 2021 io e Diocleziano abbiamo avuto il piacere di trascorrere una bella giornata presso <i><b>L'Azienda Agricola Biologica </b></i>" <i><b>La Baratta </b></i>" situata ad Annone Veneto in Via Pracurte , 21.</span></span></p><p><span style="font-family: inherit;"><span>Sono molto orgogliosa di presentare ai miei lettori un'azienda vitivinicola storica del mio paese.</span></span></p><div>
<h3><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-seOIKDD0a2k/YY2By6YxGUI/AAAAAAAAfjc/lvZqHtvQ_LMVqNrpDHQXBbkbL7K8w5WAQCLcBGAsYHQ/s1600/DSC_0705.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-seOIKDD0a2k/YY2By6YxGUI/AAAAAAAAfjc/lvZqHtvQ_LMVqNrpDHQXBbkbL7K8w5WAQCLcBGAsYHQ/w640-h428/DSC_0705.jpg" width="640" /></a></div><span><br /></span></span></h3>
<p style="text-align: justify;"><span style="font-family: inherit;"><span>Il nome dell'azienda molto probabilmente ha origine dal fatto che
quell'area di boschiva ricoperta di frassini e querce secolare fu oggetto di uno scambio (baratto) tra la
Repubblica di Venezia, che possedeva tutte le foreste che si estendevano
dal mare ai monti, e qualche nobile famiglia veneziana che aveva reso
dei servigi alla Serenissima.</span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span>Notoriamente alla "Baratta" si sono
sempre prodotti vini di riconosciuta qualità, poiché i terreni in quella
zona sono particolarmente ricchi di argille calcaree.</span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span><a href="https://1.bp.blogspot.com/-FQ2zYkfSHpU/YY4z02aFDPI/AAAAAAAAfj0/JflUYnmwWf0E2ieC4SlcmLvbZsvKSP-4ACLcBGAsYHQ/s1600/DSC_0693.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-FQ2zYkfSHpU/YY4z02aFDPI/AAAAAAAAfj0/JflUYnmwWf0E2ieC4SlcmLvbZsvKSP-4ACLcBGAsYHQ/w640-h428/DSC_0693.jpg" width="640" /></a></span></span></div><span style="font-family: inherit;"><span><br /> <br /></span></span><p></p><p style="text-align: justify;"><span style="font-family: inherit;"><span>I fratelli <b>Stefano e Ivano Crosariol </b>conducono l'Azienda
avviata dalla loro famiglia negli anni '30, prima in mezzadria e quindi
in proprietà. La superficie vitata è di oltre 20 ettari, coltivati con
metodi di <b><i>agricoltura biologica</i></b>, a testimonianza dei valori di salvaguardia ambientale ai quali la famiglia è sempre stata legata.</span></span></p>
</div><p><span style="font-family: inherit;"><span>Tema della giornata :<i><b> <i>la Festa del Novello “Sapori d'autunno”</i>.</b></i></span></span></p><p style="text-align: justify;">Per tutta la giornata sono stati presenti i sommelier dell'<b>Enoclub di
Portogruaro</b> che con la loro professionalità hanno giudato i visitatori nella conoscenza , scelta e abbinamenti dei vini aziendali. </p><p style="text-align: justify;"><br /></p><p><span style="font-family: inherit;"><span><i><b></b></i></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span><i><b><a href="https://1.bp.blogspot.com/-MjW8p_57jIw/YY4xuUU7dHI/AAAAAAAAfjk/Lnf5f0N0A_MJm2UEZ40M7wfG98avN6G9QCLcBGAsYHQ/s1600/DSC_0696.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-MjW8p_57jIw/YY4xuUU7dHI/AAAAAAAAfjk/Lnf5f0N0A_MJm2UEZ40M7wfG98avN6G9QCLcBGAsYHQ/w640-h428/DSC_0696.jpg" width="640" /></a></b></i></span></span></div><span style="font-family: inherit;"><span><i><b><br /> </b></i></span></span><p></p><p><span style="font-family: inherit;"><span><i><b> </b></i><span style="font-size: small;"><b>Stefano Crosariol</b> , uno dei titolari del</span>l'Azienda ci presenta il <b>Vino Novello 2021</b></span></span></p><p><span style="font-family: inherit;"><span> </span></span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://1.bp.blogspot.com/-_7HndfF3lts/YY4yY1icwtI/AAAAAAAAfjs/qcWhxRR4qEoUxHL3dzlXlR6tKZY46MCdQCLcBGAsYHQ/s1600/DSC_0711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-_7HndfF3lts/YY4yY1icwtI/AAAAAAAAfjs/qcWhxRR4qEoUxHL3dzlXlR6tKZY46MCdQCLcBGAsYHQ/w640-h428/DSC_0711.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span></span></span><p></p><p style="text-align: justify;"><span style="font-family: inherit;"><span>Anche da noi in Veneto , come in altre regioni d'Italia la festa di San Marino si associa alla maturazione del vino nuovo, appunto il Vino Novello .<br /></span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span>Il <a href="https://www.labaratta.it/wines/4/novello-igt-veneto.html"><i><b>Vino Novello</b></i></a> dell'Azienda Agricola La Baratta è un vino dal colore rosso intenso e dai riflessi violacei .<br /></span></span></p><p id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;">L’aroma è intenso, fruttato con marcati sentori di marasche e piccole bacche rosse. E’ un vino che ben si abbina ai piatti di stagione , come le minestre di orzo e funghi , la classica pasta e fagioli veneta, e anche alla zucca in saor. E' ideale anche l'abbinamento con i piatti di selvaggina . Ben si abbina anche ai salumi e ai formaggi tipici di questo territorio. E’ perfetto per una serata in compagnia degli amici abbinato alle castagne , alle patate americane e alla frutta secca frutta secca . E’ doveroso ricordare le vecchie tradizioni di questa zona , che proprio con queste primizie di stagione si festeggiava il San Martino.</span></span></span></p><p id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;">Alcuni degli stand presenti per in Azienda : </span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"> </span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://1.bp.blogspot.com/-opIFSyMT44c/YY43f82In4I/AAAAAAAAfj8/4JLS771ZHuU7B_h-XP6IUHlDtCYeWVfAACLcBGAsYHQ/s1600/DSC_0694.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-opIFSyMT44c/YY43f82In4I/AAAAAAAAfj8/4JLS771ZHuU7B_h-XP6IUHlDtCYeWVfAACLcBGAsYHQ/w640-h428/DSC_0694.jpg" width="640" /></a></span></div><span style="font-size: small;"><br /></span><p></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"> </span><span style="font-size: small;"><span style="font-family: inherit;">Il miele biologico della signora Belinda e un altro stand con prodotti artiginali realizzati anche con i tappi in sughero reciclati delle bottiglie .</span></span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"><span style="font-family: inherit;">La presenza di questi stand fanno ulteriromente comprendere al visitatore l'importanza del biologico.</span></span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"><span style="font-family: inherit;">Da sempre il legame fra vino e api è molto stretto. </span></span></span></span><span face="Arial, sans-serif" style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-size: 18px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span> </span><span><span style="font-size: small;"><span style="font-family: inherit;">I</span></span></span></span><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px none; box-sizing: border-box; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-east-asian: inherit; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: 400; letter-spacing: 0.5px; line-height: inherit; margin: 0px; outline: currentcolor none 0px; padding: 0px 2px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">l bouquet del vino viene dato dalle erbe, dai frutti e dai fiori, quindi<span> </span><span style="border: 0px none; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; letter-spacing: 0.5px; line-height: 21px; margin: 0px; outline: currentcolor none 0px; padding: 0px; vertical-align: baseline;">l’impollinazione delle api è fortemente necessaria per lo sviluppo degli aromi. </span></span></span><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Lasciare erbe spontanee, limitare i trattamenti, introdurre siepi e altre colture favorevoli, sono le strategie per avere api sane, loro ricambiano dando un valore aggiunto al vino che viene prodotto in quel territorio .</span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">La Signora Belinda del miele biologico, accanto a due dei vini che maggiormente rappresentano l'Azienda Crosariol e questo territorio :</span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b> </b></span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span> </span></span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://1.bp.blogspot.com/-QEIStHit2rs/YY5Q7U4JlZI/AAAAAAAAfkE/Gj5Kq0lpM0EWBpx1V9YEqqfVSpzZRit1wCLcBGAsYHQ/s1433/DSC_0702.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1433" height="476" src="https://1.bp.blogspot.com/-QEIStHit2rs/YY5Q7U4JlZI/AAAAAAAAfkE/Gj5Kq0lpM0EWBpx1V9YEqqfVSpzZRit1wCLcBGAsYHQ/w640-h476/DSC_0702.jpg" width="640" /></a></span></div><span style="font-size: small;"></span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;"><br /></span></div><div><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>Il Lison</b> , ex Tocai vitigno tipico di questa zona del Veneto Orientale</span></span></span></p><p dir="ltr" id="docs-internal-guid-a8cd475e-7fff-3802-3125-36b337034279" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: 0.5px; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span><b>Il Refosco dal Peduncolo rosso IGT Veneto , </b>punta di diamante dell'Azienda </span><b>La Baratta</b></span></span></span></p></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;">Nel corso della giornata </span></span> inoltre sono stati presentati e degustati il <span style="color: black;"><a href="https://www.labaratta.it/wines/9/prosecco-doc-vino-frizzante-legatura-a-mano.html" target="_blank" title="Scheda tecnica Prosecco DOC frizzante">Prosecco frizzante "Legatura a mano"</a> e il <a href="https://www.labaratta.it/wines/s/vini-spumanti.html" target="_blank" title="Scheda tecnica Prosecco DOC Extra Dry">Prosecco Spumante DOC Extra Dry</a>, immancabili protagonisti delle prossime tavole natalizie.</span></div><div style="text-align: justify;"> </div><div style="text-align: justify;">Tutto il giorno i titolari dell'Azienda sono stati a disposizione del pubblico per eventuali acquisti di
vino in bottiglia, sfuso oppure nel nuovissimo e conveniente formato <i>bag-in-box</i>. <br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;">A questo <span style="color: black;"><a href="https://www.labaratta.it/vini.html"><u><b>link </b></u></a>potete trovare tutte le categorie dei vini prodotti dell'Azienda Biologica La Baratta.</span></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> Le donne della famiglia Crosariol custodi delle antiche tradizioni culinarie ,</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EruUZj18JPs/YZAlNN__xLI/AAAAAAAAfkc/NIk-4JZ5BqMP4TJq0wDKYb3tf4PHcgDUQCLcBGAsYHQ/s1600/DSC_0714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="428" src="https://1.bp.blogspot.com/-EruUZj18JPs/YZAlNN__xLI/AAAAAAAAfkc/NIk-4JZ5BqMP4TJq0wDKYb3tf4PHcgDUQCLcBGAsYHQ/w640-h428/DSC_0714.jpg" width="640" /></a></div> </div><div style="text-align: justify;"> nel consueto clima familiare che contraddistingue da sempre la loro azienda , hanno offerto al pubblico in abbinamento al<b> Vino Novello</b> stuzzichini tipici di questo territorio , salumi e formaggi dell'antica tradizione veneta , verdure pastellate, frutta e secca e <b>caldarroste </b>, che non possono mai mancare nelle giornate di festa. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Piatto principe della giornata : la classica <b>Pasta e fagioli alla veneta.</b></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per ulteriori info e per seguire i prossimi evento visitate il sito .</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.labaratta.it/">https://www.labaratta.it/</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com7tag:blogger.com,1999:blog-5117944845854470023.post-56015240186243017462021-11-05T10:50:00.001+01:002021-11-05T10:58:05.470+01:00Mozzarella ripiena d'autunno farcita con i Salumi La Rocca e contorno di verdure di stagione<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_LkUM1gZylA/YYRDjRfJw3I/AAAAAAAAfis/4IDW7uoXZkQovfK3OtS7NbBPaVAWw_2zQCLcBGAsYHQ/s940/DSC_0956.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="792" height="717" src="https://1.bp.blogspot.com/-_LkUM1gZylA/YYRDjRfJw3I/AAAAAAAAfis/4IDW7uoXZkQovfK3OtS7NbBPaVAWw_2zQCLcBGAsYHQ/w605-h717/DSC_0956.jpg" width="605" /></a></div><p><br /> </p><p style="text-align: justify;"><span id="docs-internal-guid-a4e167c2-7fff-3d61-2f5b-6b7e87dae262" style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sto iniziando a pensare alle ricette da preparare per il prossimo periodo natalizio e dato grande il successo che ha riscosso questa ricetta tra i miei amici e parenti: </span></p><p style="text-align: justify;"><span id="docs-internal-guid-a4e167c2-7fff-3d61-2f5b-6b7e87dae262" style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://danieladiocleziano.blogspot.com/2021/06/mozzarella-ripiena-di-salame-gentile.html"><i><b>Mozzarella ripiena con salame gentile e giardino di verdure </b></i></a>, </span></p><p style="text-align: justify;"><span id="docs-internal-guid-a4e167c2-7fff-3d61-2f5b-6b7e87dae262" style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">ho deciso di realizzare una mozzarella ripiena in versione autunnale , con verdure di stagione , una combinazione dei pregiati salumi del <i><b>Salumificio La Rocca</b></i> , il tutto condito con un eccellente olio extra vergine di oliva siciliano dell’azienda <i><b>Agricola Biologica Bonomo.</b></i></span></p><p style="text-align: justify;"><span id="docs-internal-guid-a4e167c2-7fff-3d61-2f5b-6b7e87dae262" style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Un antipasto originale , fresco e saporito, facile da preparare e soprattutto non necessita di cottura . Ideale per il pranzo delle feste , quando si hanno tanti altri piatti da preparare e che necessitano di cottura .</span> </p><p style="text-align: left;"><br /> </p><p dir="ltr" id="docs-internal-guid-2a59ea4a-7fff-b45e-bf4d-f1fc1bf2e9b6" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredienti per 4 persone :</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 mozzarelle fior di latte da 125 gr. </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">80 gr. do coppa piacentina Dop “La Regina”</span><a href="https://www.salumificiolarocca.com/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"> <i><b>Salumificio La Rocca </b></i></span></a></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 gr. di lonza di suino stagionata Lombo “Il Rocchello” </span><i><b><a href="https://www.salumificiolarocca.com/it/salumi-piacentini/coppe/22/lonza-stagionata-lombo-il-rocchello-.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-size: 16pt; font-variant: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Salumificio La Rocca</span></a></b></i></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 gr. di radicchio rosso trevigiano tardivo IGP</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">90 gr. di insalata mista ( scarola e valeriana ) </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 di limone bio </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sale e pepe q.b</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olio extra vergine di oliva </span><b><a href="https://www.oliobonomo.com/prodotti-products/index" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Cambria, serif; font-size: 16pt; font-style: italic; font-variant: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bonomo Azienda Agricola Biologica</span></a></b></p><p dir="ltr" id="docs-internal-guid-218cfb66-7fff-270c-c66d-50aec762f281" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p id="docs-internal-guid-218cfb66-7fff-270c-c66d-50aec762f281" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedimento : lavare ed asciugare con cura le verdure.</span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Privare le mozzarelle della calotta interna in modo da formare un incavo </span></p><p style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">( la parte di mozzarella eliminata , la utilizzerete per condire insalate di riso oppure a vostro gradimento . )</span></p><p dir="ltr" id="docs-internal-guid-ff366b6e-7fff-0991-7eff-c6a553b84a06" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Farcire le mozzarelle con le fettine di coppa piacentina . Preparare una leggera vinaigrette con olio extra vergine di oliva , il succo di limone , sale e pepe e con questa condite insalate e radicchio</span><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;"> .</span></p><p dir="ltr" id="docs-internal-guid-ff366b6e-7fff-0991-7eff-c6a553b84a06" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Presentazione : porre al centro del piatto la mozzarella farcita con la coppa piacentina , ai 4 lati posizionare dei ciuffetti di lonza stagionata ed intorno posizionate prima le insalate poi il radicchio rosso di Treviso.</span></p><p dir="ltr" id="docs-internal-guid-ff366b6e-7fff-0991-7eff-c6a553b84a06" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Decorare a piacere con fiori eduli ed erbe aromatiche fresche ( io pansè e finocchietto ).</span></p><p dir="ltr" id="docs-internal-guid-ff366b6e-7fff-0991-7eff-c6a553b84a06" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria, serif; font-size: 16pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Terminare il piatto con una macinata di pepe nero e un filo di olio extra vergine di oliva.</span></p><br /><p style="text-align: left;"> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WwWUZNcrTfo/YYRFCVac5vI/AAAAAAAAfi0/cume7ty6fK8Q21DwjRxs-pOxnHsMumtyACLcBGAsYHQ/s1081/DSC_0957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1081" height="634" src="https://1.bp.blogspot.com/-WwWUZNcrTfo/YYRFCVac5vI/AAAAAAAAfi0/cume7ty6fK8Q21DwjRxs-pOxnHsMumtyACLcBGAsYHQ/w640-h634/DSC_0957.jpg" width="640" /></a></div><p></p><p><br /></p><p dir="ltr" id="docs-internal-guid-87b51247-7fff-55b5-582d-3b972a01b579" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vino consigliato : </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Yellow Hills , Ribolla Gialla <a href="https://www.castellodispessa.it/i-vini/collio/"><i><b>Castello di Spessa</b></i></a></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 3pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Cambria,serif; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Video della settimana : </span></p><p><br /></p>
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="362" src="https://www.youtube.com/embed/24EtPwUWxEM" width="450" youtube-src-id="24EtPwUWxEM"></iframe></div><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com9tag:blogger.com,1999:blog-5117944845854470023.post-56966154418133811192021-10-28T00:54:00.001+02:002021-10-28T00:54:30.107+02:00Lo spaghetto con sugo misto di anatra <p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_9bCZJwU-wA/YXUiSdyQ5bI/AAAAAAAAfh8/z5NhSGhUud420Z2c_cnmjh5dARI2OR6iwCLcBGAsYHQ/s1115/DSC_0949-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1115" height="616" src="https://1.bp.blogspot.com/-_9bCZJwU-wA/YXUiSdyQ5bI/AAAAAAAAfh8/z5NhSGhUud420Z2c_cnmjh5dARI2OR6iwCLcBGAsYHQ/w640-h616/DSC_0949-001.jpg" width="640" /></a></div><br /><p></p><p> </p><div><span style="font-size: small;">Ingredienti per 4 persone:</span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">280 gr. di spaghetti <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/lo-spaghetto"><i><b>Pasta Armando</b></i></a></span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">430 gr. di carne trita d'anatra <br /></span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">200 gr. di carne trita di vitello <br /></span></div><span style="font-size: small;">
</span><p><span style="font-size: small;">30 gr. di pancetta piacentina Dop La Castellana
<i><b><a data-saferedirecturl="https://www.google.com/url?q=https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/11/pancetta-piacentina-dop-la-castellana.html&source=gmail&ust=1635417396952000&usg=AFQjCNFjkrLj8LS54ylZ5daIzzjV7HRQsw" href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/11/pancetta-piacentina-dop-la-castellana.html" target="_blank">Salumificio La Ro<span style="color: #2b00fe;">c</span></a><span style="color: #2b00fe;">ca <br /></span></b></i></span></p><p><span style="font-size: small;">1 carota</span></p><p><span style="font-size: small;">1/2 costa di sedano bianco </span></p><p><span style="font-size: small;">1 foglia di alloro</span></p><span style="font-size: small;">
</span><p><span style="font-size: small;">500 ml. di brodo vegetale </span></p><p><span style="font-size: small;">100 ml. di vino bianco secco</span></p><p><span style="font-size: small;">un rametto di timo <br /></span></p><p><span style="font-size: small;">rosmarino q.b.</span></p><p><span style="font-size: small;">1 scalogno<br /></span></p><p><span style="font-size: small;">1 spicchio d’aglio steccato con un chiodo di garofano</span></p><p><span style="font-size: small;">sale fino </span></p><p><span style="font-size: small;">pepe bianco</span></p><p><span style="font-size: small;">olio extra vergine di oliva <a data-saferedirecturl="https://www.google.com/url?q=https://www.oliobonomo.com/prodotti-products/index&source=gmail&ust=1635417396952000&usg=AFQjCNGH5ilYNNlGjaZlFMC5BszKRIfbCA" href="https://www.oliobonomo.com/prodotti-products/index" target="_blank"><i><b>Bonomo-
Azienda Agricola Biologica </b></i></a></span></p><p><span style="font-size: small;"><br /></span></p><p style="text-align: justify;"><span style="font-size: small;">Procedimento : tritate finemente sedano, carota e lo scalogno. Rosolate in un tegame
con un filo di olio extra vergine di oliva un battuto di pancetta e il
trito aromatico, poi aggiungere qualche cucchiaio di brodo e fate
cuocere per una decina di minuti, aggiungete poi la carne trita, lo
spicchio d'aglio steccato con il chiodo di garofano , il rosmarino, il timo e una foglia di
alloro. </span></p><p style="text-align: justify;"><span style="font-size: small;">Fate ben insaporire , poi sfumate con il vino bianco.</span></p><p style="text-align: justify;"><span style="font-size: small;">Una volta sfumato il vino continuate la cottura aggiungendo gradualmente del brodo vegetale . Questo tipo di condimento ha una cottura piuttosto lunga , ci vorranno circa 2 ore . </span></p><p style="text-align: justify;"><span style="font-size: small;">Quando il sugo è pronto eliminate lo spicchio d'aglio steccato e le erbe aromatiche .</span></p><p style="text-align: justify;"><span style="font-size: small;">Fate cuocere gli spaghetti in abbondante acqua salata , scolateli al dente e fateli saltare nel sugo misto di anatra . </span></p><p style="text-align: justify;"><span style="font-size: small;">Decorate a piacere con fiori ed ed erbe aromatiche fresche .</span></p><p style="text-align: justify;"><span style="font-size: small;"><br /></span></p><p style="text-align: justify;"><span style="font-size: small;">Vino consigliato :<br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://1.bp.blogspot.com/-Gfmfb-fb5ag/YXUjuV4uUtI/AAAAAAAAfiI/-ca9ILRUf2YVmwXVsdoSoAp9yjXtiA7pQCLcBGAsYHQ/s1072/spahettian4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="814" height="640" src="https://1.bp.blogspot.com/-Gfmfb-fb5ag/YXUjuV4uUtI/AAAAAAAAfiI/-ca9ILRUf2YVmwXVsdoSoAp9yjXtiA7pQCLcBGAsYHQ/w486-h640/spahettian4.jpg" width="486" /></a></span></div><p><span style="font-size: small;"><br /> </span></p><p><span style="font-size: small;">Cabernet Sauvignon <a href="https://www.castellodispessa.it/shop/prodotto/cabernet-sauvignon/"><i><b>Castello di Spessa </b></i></a></span></p><p><span style="font-size: small;"> </span></p><p><span style="font-size: small;"> </span></p><p><span style="font-size: small;"> <br /></span></p><p><span style="font-size: small;"> </span></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com8tag:blogger.com,1999:blog-5117944845854470023.post-7240258566027851352021-10-07T01:46:00.003+02:002021-10-07T01:51:15.082+02:00Candele spezzate con la mia genovese<p> </p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gAOpJL_4m-s/YVyJY0PAa9I/AAAAAAAAfgw/0tkyfWqMjdQB4SS15wLBbPQXNSP10tk_ACLcBGAsYHQ/s900/DSC_0942-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="900" height="594" src="https://1.bp.blogspot.com/-gAOpJL_4m-s/YVyJY0PAa9I/AAAAAAAAfgw/0tkyfWqMjdQB4SS15wLBbPQXNSP10tk_ACLcBGAsYHQ/w640-h594/DSC_0942-001.jpg" width="640" /></a></div><p>
</p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;">Le candele alla genovese sono un piatto
tipico campano : si sa le ricette delle tradizione non andrebbero mai
toccate . Io ho fatto delle piccole modifiche alla ricetta dello
Chef <a href="https://www.cucinasud.it/it/ricette/primi/candele-spezzate-alla-genovese">Giovanni Sorrentino</a> e con lo stesso pezzo di carne che ho
realizzato il sugo, ho realizzato anche un secondo piatto .</span></span></p><span style="font-size: small;"><span style="font-family: inherit;">
</span></span><p>
</p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;">Ingredienti per 4 persone .</p>
<p style="margin-bottom: 0cm;">280 g di candele <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/la-candela"><i><b>Pasta Armando
</b></i></a></p>
<p style="margin-bottom: 0cm;">700 g di coperta di costata di vitello
</p>
<p style="margin-bottom: 0cm;">400 g di cipolla rossa di Tropea Delizie Vaticane<br /></p>
<p style="margin-bottom: 0cm;">1 costa di sedano</p>
<p style="margin-bottom: 0cm;">1 rametto di timo</p>
<p style="margin-bottom: 0cm;">1 carota
</p>
<p style="margin-bottom: 0cm;">50 g di pancetta piacentina Dop La Castellana <a href="https://www.salumificiolarocca.com/it/salumi-piacentini/i-tre-salumi-dop-piacentini-/11/pancetta-piacentina-dop-la-castellana.html"><i><b>Salumificio La Rocca</b></i></a>
</p>
<p style="margin-bottom: 0cm;">100 g di pomodorini</p><p style="margin-bottom: 0cm;">pecorino romano grattugiato q.b. <br /></p>
<p style="margin-bottom: 0cm;">1 bicchiere di vino bianco secco</p>
<p style="margin-bottom: 0cm;">sale e pepe q.b.</p>
<p style="margin-bottom: 0cm;">olio extra vergine <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda Agricola </b></i></a><br /></p>
<p style="margin-bottom: 0cm;"><br />
</p><p style="margin-bottom: 0cm;">
</p><p style="text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;">Procedimento : condire la carne con sale e pepe. In
un tegame rosolarla con l'olio extra vergine di oliva e, quando è
ben rosolata, toglierla dal tegame e lasciarla riposare su una placca
forata.</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;">
</span></span></div><p style="text-align: justify;"><span style="font-size: small;"><span style="font-family: inherit;">Nel frattempo nel tegame utilizzato per rosolare la
carne, aggiungere il sedano, la carota e la pancetta tritati, i
pomodorini tagliat</span>i a metà e il timo e lasciare soffriggere. Quando
sono leggermente appassiti, sgrassare con un bicchiere di vino bianco
e lasciare evaporare.</span></p>
<p style="text-align: justify;"><span style="font-size: small;">Una volta evaporato il vino, aggiungere le cipolle
affettate, aggiustate di sale e continuare la cottura. Quando le
cipolle saranno imbiondite, aggiungere la carne rosolata e due
bicchieri di acqua, poi coprire abbassare la fiamma al minimo e
lasciar cuocere (pippiare) per circa due ore e mezzo rimestando con
un mestolo di legno di tanto in tanto e aggiungenedo se necessario un altro mestolo di acqua.<br /></span></p>
<p style="text-align: justify;"><span style="font-size: small;">A termine cottura lasciar intiepidire la carne poi
tagliarla a fette . Alcune di queste fette di carne ( 4 ) io le ho
passate al tritacarne , poi ho inserito la carne tritata nel sugo,
ho rimesso il tegame sul fuoco ed ho fatto cuocere dolcemente per una
decina di minuti. <br /></span></p>
<p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;">Lessare le candele in
abbondante acqua salata e scolarle molto al dente terminando la
cottura all'interno del sugo e aggiustando alla fine con il pecorino
romano. </span>
</p>
<p style="margin-bottom: 0cm;">
</p>
<p><br /> Vino consigliato <br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uoCgJOUG8jA/YVyKqdOrsuI/AAAAAAAAfg8/6tUVK6G3kiInWHEOq90-Pm5BJLOwtIVrQCLcBGAsYHQ/s890/DSC_0946.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="889" height="640" src="https://1.bp.blogspot.com/-uoCgJOUG8jA/YVyKqdOrsuI/AAAAAAAAfg8/6tUVK6G3kiInWHEOq90-Pm5BJLOwtIVrQCLcBGAsYHQ/w640-h640/DSC_0946.jpg" width="640" /></a></div><br /><p>Cabernet Veneto IGT "Campo Croce"<a href="https://www.luvit-lumoe.com/azienda/?lang=it"><i><b> Luvit & Lumoè</b></i></a></p><p><br /></p><p><br /></p><p> </p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com12tag:blogger.com,1999:blog-5117944845854470023.post-26554647016732392162021-09-28T01:26:00.003+02:002021-09-28T13:00:53.278+02:00Fiori di zucca ripieni con ricotta, lonza di suino stagionata ed erbe aromatiche<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jnFe65eEZ50/YUuXjKFyDqI/AAAAAAAAfgE/EoJIRxahnoMb7VpaAsR2VwiJoM9rc8S0QCLcBGAsYHQ/s945/DSC_0933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="917" height="640" src="https://1.bp.blogspot.com/-jnFe65eEZ50/YUuXjKFyDqI/AAAAAAAAfgE/EoJIRxahnoMb7VpaAsR2VwiJoM9rc8S0QCLcBGAsYHQ/w622-h640/DSC_0933.jpg" width="622" /></a></div><p></p><p> </p><p style="text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Adoro i fiori di zucca e sono sempre alla ricerca di nuove ricette e combinazioni culinarie . In questo caso ho pensato di farcirli con un' insieme di ricotta , lonza di suino stagionata , pecorino ed erbe aromatiche . Per far esaltare il gusto dei formaggi e dei salumi ho abbinato la mousse di cipolla di Tropea ( Delizie Vaticane ).<br /></span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"> </span></span><span style="font-size: small;"><span style="font-family: arial;"><span class="im"></span></span></span></p><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span>Ingredienti per 4 persone .</span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span><br /></span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>12 fiori di zucca</span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>200 gr. di lonza di suino stagionata lombo " Il Rocchello " <a href="https://www.salumificiolarocca.com/it/salumi-piacentini/coppe/22/lonza-stagionata-lombo-il-rocchello.html"><i><b>Salumificio la Rocca </b></i></a></span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>140 gr. di ricotta </span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>50 gr. di pecorino grattugiato</span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>un ciuffo di maggiorana</span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>mousse di cipolla di Tropea Delizie Vaticane q.b. <br /></span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>un ciuffo di prezzemolo </span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>3 cucchiai di pane grattugiato </span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>sale e pepe q.b.</span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span>olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda Agricola Biologica </b></i></a></span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span><i><b> </b></i></span></span></span></div><div><span style="font-size: small;"><span style="font-family: arial;"><span> </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span>Procedimento<i><b> </b></i>: lavare ed asciugare con cura le erbe aromatiche e i fiori di zucca <i><b>, </b></i>poi aprire i fiori e privarli del pistillo.</span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span>Versare in una ciotola le erbe aromatiche tritate con un filo di olio extra vergine di oliva , sale e pepe , mescolate , coprite e lasciate riposare per una decina di minuti.</span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span> </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span>Trascorso questo lasso di tempo incorporate nella ciotola la ricotta ( ben sgocciolata ), 90 gr. di lonza di suino stagionata tagliata a striscioline , il pecorino e un cucchiaio di pane grattugiato. </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span> </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span>Con questo composto farcite i fiori di zucca , stendeteli poi su una pirofila coperta da carta forno e spolverata con del pane grattugiato. Spruzzate un filo di olio extra verginedi oliva sui fiori di zucca ed infornate a 200° per circa 7 minuti . </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span> </span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">Questi fiori di zucca devono essere serviti tiepidi e i fiori di zucca devono mantenere il loro colore e la loro croccantezza .</span><br /></span></div><p></p><p><span style="font-size: small;"><span style="font-family: arial;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2AxmgHebYHg/YUuXv8s2cPI/AAAAAAAAfgI/6Plk0Uw-gRg1YgWfPAvo-20BequCH1mMACLcBGAsYHQ/s904/DSC_0935.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="904" height="594" src="https://1.bp.blogspot.com/-2AxmgHebYHg/YUuXv8s2cPI/AAAAAAAAfgI/6Plk0Uw-gRg1YgWfPAvo-20BequCH1mMACLcBGAsYHQ/w640-h594/DSC_0935.jpg" width="640" /></a></div><p></p><p> </p><p><span style="font-size: small;"><span style="font-family: arial;">Servite i fiori dui zucca con delle fettine di lonza stagionata e con la mousse di cipolla di Tropea in abbinamento .</span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"><span><span> <span>Vino consigliato : Lison delle Venezie </span></span></span><br /></span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"> </span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"> </span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"><span><span>Video della settimana :</span></span></span></span></p><p><span style="font-size: small;"><span style="font-family: arial;"><span><span> </span></span></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/SskF1asmjf8" width="400" youtube-src-id="SskF1asmjf8"></iframe></div><span style="font-size: medium;"><span style="font-family: arial;"> </span></span><p></p>
<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;"></div><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;"></div>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com6tag:blogger.com,1999:blog-5117944845854470023.post-46901307773115315132021-09-21T01:43:00.005+02:002021-10-07T01:50:37.988+02:00La zita con salsiccia e zucchine in fiore <p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3flssON6-_E/YUj6Mc5ecpI/AAAAAAAAffg/2pgztc3SzkAtZSvD50TxWBUUtPoQnk-HACLcBGAsYHQ/s725/DSC_0936-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="725" height="624" src="https://1.bp.blogspot.com/-3flssON6-_E/YUj6Mc5ecpI/AAAAAAAAffg/2pgztc3SzkAtZSvD50TxWBUUtPoQnk-HACLcBGAsYHQ/w640-h624/DSC_0936-001.jpg" width="640" /></a></div><p><br /></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">A volte bastano pochi ingredienti di
altissimo livello per realizzare un gran buon piatto di pasta .E
questa è la storia di questa ricetta , arrivata a casa tardi e con
quel poco c'era in frigo ho realizzato in poco tempo questo saporito
primo piatto. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><br /><span style="font-size: small;"><span style="font-family: arial;">
</span></span></p><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">Ingredienti per 4 persone :</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">280 gr. di zita <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/la-zita"><i><b>Pasta Armando
</b></i></a></span></span></p><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">300 gr. di salsiccia friulana
</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">4 zucchine in fiore
</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">2 cucchiaio di ricotta</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">1 spicchio d'aglio</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">1 cipollotto fresco</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">100 ml. di vino bianco secco</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">sale e pepe q.b.</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Azienda
Agricola Biologica Bonomo </b></i></a></span></span></p><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: arial;"><i><b> </b></i></span></span></p><span style="font-size: small;"><span style="font-family: arial;"><a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>
</b></i></a></span></span><p style="margin-bottom: 0cm;">
</p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Procedimento : lavare con cura le
verdure , separare i fori dalle zucchine, tagliare le zucchine a
cubetti, poi aprire i fiori e privarli del pistillo. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Tritare
finemente il cipollotto e sminuzzare la salsiccia dopo aver eliminato
la pellicina. Far rosolare in una padella il cipollotto tritato
finemente , con lo spicchio d'aglio poi aggiungere le zucchine con un
pizzico di timo e farle saltare velocemente , salare e pepare ,
versare in un piatto e tenere da parte .</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Nella stessa padella far rosolare la
salsiccia sbriciolata , sfumare con il vino bianco, deglassare
con 2 cucchiai di acqua calda , poi aggiiungere i fiori di zucchina
tritati e le zucchine trifolate . Spegnere il fuoco.</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Far cuocere le zite in abbondante acqua
salata , scolarle al dente e farle saltare nel sugo di zucchine , fiori e
salsiccia assieme a 2 cucchiai di ricotta. Decorare a piacere con erbe aromatiche fresche, io nasturzio.<br /></span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;">Servire subito.</span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: arial;"> Vino consigliato : Cabernet Sauvignon Doc Friuli Isonzo <a href="https://www.castellodispessa.it/shop/prodotto/cabernet-sauvignon/"><i><b>Castello di Spessa. </b></i></a></span><br /></span></p><span style="font-size: small;">
</span><p style="margin-bottom: 0cm;">
</p><span style="font-size: small;">
<span style="font-family: arial;">
</span></span><p><span style="font-size: small;"><span style="font-family: arial;"> </span></span></p><p><span style="font-size: small;"> </span></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com11tag:blogger.com,1999:blog-5117944845854470023.post-40513467830856506272021-09-16T17:09:00.001+02:002021-09-16T17:09:32.109+02:00Spiedini con pesche , fiocco di prosciutto, mozzarella e basilico.<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uiURBYSazik/YT8P3bvQgaI/AAAAAAAAfe8/ePRBh-Q3WeohEvhS9I7JemmHj6-QdnmcwCLcBGAsYHQ/s881/DSC_0941.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="727" height="734" src="https://1.bp.blogspot.com/-uiURBYSazik/YT8P3bvQgaI/AAAAAAAAfe8/ePRBh-Q3WeohEvhS9I7JemmHj6-QdnmcwCLcBGAsYHQ/w606-h734/DSC_0941.jpg" width="606" /></a></div><p> </p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: small;">La stagione estiva svolge al termine , ma ci sono ancora delle belle serate da condividere in compagnia degli amici allietate da buon cibo e buona musica.</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: small;">Sulla rivista Elle a Table , da cui ho tratto ispirazione per questa ricetta , si pone il quesito : </span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: small;">come fare un aperitivo sano e gourmet ?</span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: small;">Una volta scelti gli ingredienti giusti, che devono essere tutti di altissima qualità , si è a metà dell'opera, bisogna cercare di bilanciare zuccheri e grassi e anche la fantasia gioca la sua parte. <span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Quando vogliamo proporre ricette sane, la scelta degli ingredienti è fondamentale ma c'è anche il modo di cucinare o condire. </span></span></span></span></p><p style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: small;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Basta un filo di olio extra vergine di oliva di altissima qualità ( io uso da anni quello dell'<a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Azienda Agricola Biologica Bonomo</b></i></a> ) per rendere unico un piatto , renderlo sano e leggero. Ovviamante bisogna tener conto anche del numero degli aperitivi, per questo tipo di ricetta io ne consiglio unoa persona .<br /></span></span></span></span></p><p><span style="font-family: arial;"><span style="font-size: small;"> Ingredienti per 4 persone .</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;">1 pesca nettarina grande</span></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;"> 4 fette di fiocco di prosciutto " Il Cortigiano " <a href="https://www.salumificiolarocca.com/it/salumi-piacentini/culatelli-e-fiocchi/23/fiocco-di-prosciutto-il-cortigiano-.html"><i><b>Salumificio La Rocca </b></i></a></span></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;">8 mozzarelline <i><b> </b></i></span></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;">4 foglie di basilico</span></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;">pepe bianco q.b. </span></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;">olio extra vergine di oliva<i><b> Azienda Agricola Biologica Bonomo </b></i></span></span></span></p><p style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-family: arial;"></span></span></span><i><span style="font-family: arial;">Il Fiocco di prosciutto del <b>Salumificio La Rocca</b>, proviene dalla stessa coscia di suino nazionale dalla quale proviene anche il Culatello (infatti veniva chiamato erroneamente fiocco di culatello). E’ la noce di carne più piccola a fianco del femore. Dopo la rifilatura avviene la salagione a secco con sale e spezie. Dopo una prima fase di riposo in rete elastica, si procede alla tradizionale legatura a mano, che conferisce il tipico aspetto ovale. Segue la lenta stagionatura che si protrae per almeno sei mesi in ambienti umidi e freschi, ma la maturazione può arrivare tranquillamente all’anno per i pezzi più grossi. .I salumi La Rocca sono presenti oltre che sul loro sito sul portale di Artimondo per vendite e spedizioni nei seguenti paesi d’Europa: Austria, Belgio, Bulgaria, Croazia, Repubblica Ceca, Danimarca, Estonia, Finlandia, Francia, Germania, Grecia, Ungheria, Irlanda, Italia, Lettonia, Lituania, Lussemburgo, Paesi Bassi, Polonia, Portogallo, Romania, Slovacchia, Slovenia, Spagna, Svezia, a questo indirizzo:<span style="animation-name: none; transition-property: none;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl py34i1dx gpro0wi8" href="https://www.artimondo.it/vendor_store/salumificio-la-rocca?fbclid=IwAR1CPTAIhTaDCLo_GgaA_NN_t1EL0ySBLh4_zkhBU_EKTAAE2zl4TKo2Iyk" rel="nofollow noopener" role="link" style="animation-name: none; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; list-style: outside none none; margin: 0px; max-width: 100%; outline: currentcolor none medium; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation; transition: none 0.25s ease-out 0s;" tabindex="0" target="_blank">https://www.artimondo.it/vendor_store/salumificio-la-rocca</a></span>.</span></i></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="-webkit-text-stroke-width: 0px; animation-name: none; background-color: white; color: #050505; font-size: 15px; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; transition-property: none; white-space: pre-wrap; word-spacing: 0px;"><div style="animation-name: none; transition-property: none;"><p><i><span style="font-family: arial;">Per finire sono presenti anche per il mondo Horeca ( ristoranti, gastronomie, bar o catering) così colpito dalla pandemia attivato una linea preferenziale e poter attivare previo la registrazione ad un listino scontato : <span style="animation-name: none; transition-property: none;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl py34i1dx gpro0wi8" href="https://www.salumificiolarocca.com/it/page/219-horeca.html?fbclid=IwAR1h5CBUkuythA8Xfjs1PY6LBS9mSsizghLv255_9cYvIf2hU0yIJCnEUts" rel="nofollow noopener" role="link" style="animation-name: none; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; list-style: outside none none; margin: 0px; max-width: 100%; outline: currentcolor none medium; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation; transition: none 0.25s ease-out 0s;" tabindex="0" target="_blank">https://www.salumificiolarocca.com/it/page/219-horeca.html</a></span></span></i></p></div></div><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;">Procedimento : porre in un piatto le mozzarelline , condirle con poco pepe bianco e un filo di olio extra verginedi oliva , mescolare bene con un cucchiaio.</span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;">Dividere la pesca nettarina in 4 parti . Avvolgere ogni spicchio con una fetta di fiocco di prosciutto, poi aggiungere lo spiedino con le due mozzarelline divise da una foglia di basilico.</span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;">Servire subito. Questo è un aperitivo semplice di sicuro effetto, la combinazione degli ingredienti è a mio avviso perfettamente azzeccata . Buona serata.<br /></span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;">Vino consigliato : Prosecco delle Venezie .</span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;">Video della settimana :<br /></span></span></span></p><p style="-webkit-text-stroke-width: 0px; background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/2e7OHLqEyAA" width="400" youtube-src-id="2e7OHLqEyAA"></iframe></div> <p></p><p> </p>
daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com7tag:blogger.com,1999:blog-5117944845854470023.post-78195959113305047352021-09-07T11:24:00.007+02:002021-09-08T03:13:06.783+02:00Rigatoni con ragù bianco di manzo, capperi e pomodorini marinati <p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iEVjnSYk-uk/YTTuExvDI3I/AAAAAAAAfeQ/9SLrkRrn_5o9k7bln9yw1JqCrarOejPYwCLcBGAsYHQ/s1015/DSC_0932.NEF-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="999" data-original-width="1015" height="630" src="https://1.bp.blogspot.com/-iEVjnSYk-uk/YTTuExvDI3I/AAAAAAAAfeQ/9SLrkRrn_5o9k7bln9yw1JqCrarOejPYwCLcBGAsYHQ/w640-h630/DSC_0932.NEF-001.jpg" width="640" /></a></div><p></p><p>
</p><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Adoro la pasta e sono sempre alla
ricerca di nuove ricette , ho molto gradito la nota dei pomodorini
marinati in questo contesto, abbinati ai capperi in olio extra
verginedi oliva .</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: left;"><br />
</p>
<p></p><p>
</p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">Ingredienti per 4 persone .</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">280 gr. di rigatoni <a href="https://www.pastarmando.it/prodotti/il-grano-di-armando/il-rigatone"><i><b>Pasta Armando</b></i></a></span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">300 gr. di carne trita di manzo</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">50 gr. di carne trita di maiale</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">2 cucchiai di capperi in olio extra verginedi oliva <a href="https://www.lanicchia.com/catalogo/in-olio/capperi-in-olio-extravergine-di-oliva-100-g-45158"><i><b>La
Nicchia</b></i></a></span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">300 ml. di brodo vegetale</span></span></p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">1 scalogno </span></span></p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">1 carota </span></span></p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">1 costa di sedano verde <br /></span></span><span style="font-family: georgia;"><span style="font-size: small;"><br />1 spicchio
d’aglio </span></span></p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">alloro, timo , rosmarino.basilico q.b.<br /></span></span><span style="font-family: georgia;"><span style="font-size: small;"><br />70 ml. di vino rosso secco </span></span></p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">10 pomodorini gialli<br /></span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">10 pomodorini rossi</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">½ limone bio</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">sale e pepe q.b.</span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="font-size: small;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo
Azienda agricola Biologica</b></i></a></span></span></p><span style="font-family: georgia;"><span style="font-size: small;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Procedimento : lavate e sbucciate le
verdure , tritate carota sedano e scalogno, poi fateli rosolare in un
tegame con un filo di olio extra vergine di oliva , assieme allo
spicchio d'aglio e alla foglia di alloro. Quando le verdure sono ben
rosolate, incorporate la carne trita di manzo e di maiale assieme al
rosmarino , fate rosolare a fuoco vivo poi sfumate con il vino rosso. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Una volta evaporato il vino aggiungete poco sale e il pepe , abbassate
la fiamma aggiungete gradualmente il brodo vegetale e fate cuocere
per un'altra ora abbondante. A questo punto incorporate i capperi sott'olio , mescolate bene e lasciate riposare.</span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">E’ preferibile far riposare questo
ragù almeno 2 ore prima di utilizzarlo . Al termine di queste lasso
di tempo eliminate le erbe aromatiche e lo spicchio d’aglio .</span></span>
</p>
<p style="margin-bottom: 0cm;">
</p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Per i pomodorini marinati : versate in
una ciotola la giusta quantità di olio extra vergine di oliva,
qualche goccia di succo di limone e poche bucce di limone grattugiate
( mi raccomando solo la parte gialla ) aggiungete un pizzico di sale
e pepe e mescolate . Incorporate nella ciotola un rametto di timo,
uno di rosmarino e alcune foglie spezzettate di basilico, aggiungete
i pomodorini gialli e rossi divisi a metà e mescolate, coprite e
lasciate riposare per almento 15 minuti.</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Fate cuocere i rigatoni in abbondante
acqua salata scolateli al dente e fateli saltare nel sugo bianco di
manzo assieme ai pomodorini marinati . Servite subito.</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;"><br /></span></span>
</p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Vino consigliato : Sangiovese di
Romagna</span></span></p>
<p style="margin-bottom: 0cm;"><br />
</p><p style="margin-bottom: 0cm;">Video della settimana :<br />
</p>
<p style="margin-bottom: 0cm;">
</p>
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="394" src="https://www.youtube.com/embed/Gs069dndIYk" width="474" youtube-src-id="Gs069dndIYk"></iframe></div><br /><p style="margin-bottom: 0cm;"><br />
</p>
<p><span style="font-family: georgia;"><span style="font-size: small;"> </span></span></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com14tag:blogger.com,1999:blog-5117944845854470023.post-51515372070584416342021-08-31T19:00:00.001+02:002021-08-31T19:01:58.431+02:00Ravioli con melanzane , peperoni e lonza stagionata<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GqTly3hHHcc/YSpBpAgqnpI/AAAAAAAAfdQ/R2b0MI-MUyoREh2B3dYUbB7pXSct1p5UACLcBGAsYHQ/s964/DSC_0926.NEF.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="812" height="640" src="https://1.bp.blogspot.com/-GqTly3hHHcc/YSpBpAgqnpI/AAAAAAAAfdQ/R2b0MI-MUyoREh2B3dYUbB7pXSct1p5UACLcBGAsYHQ/w540-h640/DSC_0926.NEF.jpg" width="540" /></a></div><br /><p></p><p> </p><p><span style="font-size: small;"><span style="font-family: georgia;">Ingredienti per la pasta:</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">300 gr. di farina 00</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">3 uova</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">½ cucchiaino da caffè di sale </span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">1 cucchiaio di olio extra vergine di oliva <i><b>Bonomo Azienda Agricola Biologica</b></i><br /></span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">qualche goccia di limone biologico</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></p><p>
</p><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">Per la farcia :</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">1 melanzana
</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">1 peperone rosso</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">1 peperone giallo</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">7 fettine di lonza stagionata lombo “Il
Rocchello”<i><b><a href="https://www.salumificiolarocca.com/it/salumi-piacentini/coppe/22/lonza-stagionata-lombo-il-rocchello.html"> Salumificio La Rocca</a></b></i></span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">1 spicchio d'aglio</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">2 cucchiai di ricotta vaccina</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">pane grattugiato aromatizzato alle erbe
q.b.</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">rosmarino, timo, maggiorana e
prezzemolo q.b.</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">alcune foglie di basilico</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">parmigiano grattugiato q.b.</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">sale e pepe q.b.</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: small;"><span style="font-family: georgia;">olio extra verginedi oliva <i><b>Bonomo
Azienda Agricola Biologica </b></i>
</span></span></p><span style="font-size: small;"><span style="font-family: georgia;">
</span></span><p><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">Per il condimento :</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">8 </span></span><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-size: small;"><span style="font-family: georgia;">fettine di lonza stagionata lombo <i><b>“Il
Rocchello” Salumificio La Rocca</b></i></span></span> </span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">melanzane e peperoni saltati </span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;">erba cedrina q.b.</span></span></p><p><span style="font-size: small;"><span style="font-family: georgia;"><span style="font-size: small;"><span style="font-family: georgia;">olio extra verginedi oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo
Azienda Agricola Biologica </b></i></a></span></span><br /></span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;"> </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Procedimento, iniziamo col preparare la
farcia : pulite e mondate le verdure , tagliate a cubetti le
melanzane e i peperoni.</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Fate rosolare in una padella con un
filo di olio lo spichio d'aglio , poi aggiungete i cubetti di
peperone, mescolate con un cucchaio di legno e dopo 3 minuti inserite
anche i cubetti di melanzana , mescolate spesso e portate a cottura ,
salate e pepate. Versate le verdure su un piatto ( tenete da parte 2
cucchiai che serviranno per il condimento ) .
</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">In una padella antiaderente fate
tostare il pane grattugiato assieme ad un trito di rosmarino, timo,
maggiorana e prezzemolo ; versatelo su un piatto e fatelo raffreddare
.</span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Una volta fredde le verdure inseritele
in un frullatore assieme ad alcune foglioline di basilico alla
ricotta e alla lonza stagionata tagliata a striscioline, frullate il
tutto sino ad ottenere una crema che versete in una ciotola ,
aggiungete poi il formaggio grattugiato e il pane grattugiato quanto
necessario ad avere una farcia dalla giusta consistenza ( non deve
essere troppo umido, ne troppo solido ) . </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">Preparate la pasta: setacciate con cura la farina sulla spianatoia,
formate la fontana, quindi inserite al centro gli altri ingredienti.
Incorporate tutti gli ingredienti, quindi lavorate l’impasto avendo
cura di cospargere di tanto in tanto la spianatoia con un poco di
farina. Date quindi all’impasto la classica forma di una palla, e
lasciatelo riposare coperto per 30 minuti circa prima di stenderlo.
Tirate la pasta alla misura desiderata. Per i ravioli la pasta non deve
essere troppo sottile, in quanto deve contenere un ripieno corposo,
personalmente io mi fermo al tacca n° 2 della ghiera di regolazione
della macchina pasta. Stendete quindi 2 sfoglie di pasta, poi
distribuite su una di esse il ripieno a mucchietti, equamente
distanziati tra loro. Coprite con l’altra sfoglia, premendo tutto
intorno al ripieno , tagliare i ravioli con un tagliapasta a lama
ondulata.<br /> </span></span></p><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: georgia;">
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PmrIR2rz0QI/YS5avPsCQxI/AAAAAAAAfds/7Uze1q_Qof4xFuDa9uwfAW3ODkcGi7oXgCLcBGAsYHQ/s400/DSC_0462%255B1%255D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="428" src="https://1.bp.blogspot.com/-PmrIR2rz0QI/YS5avPsCQxI/AAAAAAAAfds/7Uze1q_Qof4xFuDa9uwfAW3ODkcGi7oXgCLcBGAsYHQ/w640-h428/DSC_0462%255B1%255D.JPG" width="640" /></a></div><p><br /><span style="font-size: small;"><span style="font-family: georgia;">Riporre i ravioli in un vassoio infarinato , fino al momento della cottura. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: georgia;"><span style="font-size: small;">In una larga padella fate scaldare la
giusta quantità di olio extra vergine di oliva con alcune foglioline
di erba cedrina , aggiungete i cubetti di melanzane e peperoni , fate
rosolare velocemente e poi spegnete il fuoco. Lessate i ravioli in
abbondante acqua salata , scolateli e trasferiteli nella padella del
condimento, facendoli saltare per qualche minuto. Servire i ravioli
con al centro alcune fettinedi lonza stagionata appena affettata .</span></span></p><span style="font-family: georgia;">
</span><p style="margin-bottom: 0cm;"><br />
</p>
<p><span style="font-size: small;"><span style="font-family: georgia;"> Vino consigliato : <br /></span></span></p><p><br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QHyWKn4gAMo/YSo-hdJHy3I/AAAAAAAAfdA/4tBZhWeJofcn4O_sjINmRy8xAoM_PJOIgCLcBGAsYHQ/s1067/ravverdm3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1019" data-original-width="1067" height="612" src="https://1.bp.blogspot.com/-QHyWKn4gAMo/YSo-hdJHy3I/AAAAAAAAfdA/4tBZhWeJofcn4O_sjINmRy8xAoM_PJOIgCLcBGAsYHQ/w640-h612/ravverdm3.jpg" width="640" /></a></div><p><br /></p><p>Ribolla Gialla Vini Isonzo <a href="https://www.castellodispessa.it/i-vini/isonzo/"><i><b>Castello di Spessa </b></i></a><br /></p><p><br /></p><p><br /></p><p></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com12tag:blogger.com,1999:blog-5117944845854470023.post-84996532927720485712021-08-24T09:04:00.007+02:002021-08-24T13:52:38.508+02:00Insalata di seppie e gamberi con le pesche nettarine<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XzHDNmM2yKU/YRAQt3aFV9I/AAAAAAAAfbg/lQQBfK9n4OE28pO3ElUmPNq5EqAmll_sACLcBGAsYHQ/s840/DSC_0924.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="832" height="640" src="https://1.bp.blogspot.com/-XzHDNmM2yKU/YRAQt3aFV9I/AAAAAAAAfbg/lQQBfK9n4OE28pO3ElUmPNq5EqAmll_sACLcBGAsYHQ/w634-h640/DSC_0924.jpg" width="634" /></a></div><p style="margin-bottom: 0cm;"><span style="font-family: courier;"><span style="font-size: medium;"><b><span style="font-weight: normal;"> </span></b></span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: georgia;"><span style="font-size: medium;"><b><span style="font-weight: normal;">L'insalata
di seppie e gamberi è un classico piatto estivo</span></b><b>,</b>
sfiziosa ed invitante, perfetta come antipasto in qualsiasi occasione
e in questa stagione è un ottimo secondo piatto freddo . E' facile
da preparare e può essere preparata in anticipo. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: georgia;"><span style="font-size: medium;">Visto che a me
piace molto la nota agrodolce e che in questo ultimo periodo è un
trend inserire la frutta nei vari piatti di carne e pesce , ho
incoroporato in questo piatto di pesche delle pesche nettarine .</span></span></p><span style="font-family: courier;">
</span><p style="margin-bottom: 0cm;">
</p><p style="margin-bottom: 0cm;"><span style="font-family: georgia;"> </span></p><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">Ingrediernti per 4 persone :
</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">700 gr. di seppie
</span></span>
</p><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">400 gr. di gamberi
</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">2 pesche nettarine gialle</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">1 costa di sedano verde</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">1 limone bio</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">3 grani di pepe nero</span></span></p><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;"> 1 spicchio d'aglio <br /></span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">7 pomodori datterini</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;"> 2 cucchiai di olive taggiasche
sott'olio</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">1 ciuffo di rucola</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">1 ciuffo di prezzemolo</span></span></p><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">aceto balsamico q.b. <br /></span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">sale e pepe q.b.</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">olio extra vergine di oliva <a href="https://www.oliobonomo.com/prodotti-products/index"><i><b>Bonomo Azienda
Agricola Biologica </b></i></a></span></span></p><p style="margin-bottom: 0cm;"><a href="https://www.oliobonomo.com/prodotti-products/index"><i><b><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span></b></i></a></p><p style="margin-bottom: 0cm;"><a href="https://www.oliobonomo.com/prodotti-products/index"><i><b><span style="font-size: medium;"><span style="font-family: georgia;"> </span></span></b></i></a></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">Procedimento : pulite le seppie .
Eliminate la testa e il carapace dei gamberi, poi con un coltellino
eliminate il budellino interno . Ponete sul fuoco una pentola con
circa 1200 cc. di acqua fredda , portatela a bollore poi inserite
mezzo limone con il suo succo , lo spicchio d'aglio con 3 grani di
pepe nero e una foglia di alloro; fate bollire a fuoco dolce per
circa 15 minuti, poi eliminate il limone con i grani di pepe nero .
Inserite quindi le seppie fatele cuocere per 20-25 minuti ( dipende
dalle dimensioni ) poi con l'aiuto di una schiumarola scolatele .</span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">Nella stessa acqua di cottura delle
seppie fatele cuocere i gamberi per 30 secondi , poi scolateli .</span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">Prepariamo ora il condimento delle
seppie , versare in una ciotola la giusta quantità di olio extra
vergine di oliva , aggiungete il succo di mezzo limone , un pizzico
di sale e pepe , poi sbattete bene con una forchetta . Incorporate la
costa di sedano tagliata a tocchetti , le olive taggische e
abbondante prezzemolo tritato, mescolate bene.</span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;"> Quando le seppie sono fredde
tagliatele a striscioline e versatele nella ciotola assieme ai
gamberi , mescolate ,coprite la ciotola e fatela riposare in frigo
per almeno 20-30 minuti .
</span></span></p><div style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span></div><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">Poco prima di servire il piatto,
tirate fuori il pesce dal frigo, incorporate i datterini divisi a meta e
mescolate bene , se necessario aggiungere altro ilo extra vergine di oliva. </span></span></p><p style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: medium;"><span style="font-family: georgia;">Presentazione : porre a lato del piatto
l'insalata di seppie e gamberi assieme ad alcune foglioline di rucola,
disporre sopra le fettine di pesca nettarina, che verrano poi
irrorate con un filo di olio extra vergine di oliva . Aggiungere
alcune gocce di aceto balsamico e decorare a piacere con fiori eduli
ed erbe aromatiche fresche ( io erba cip ollina )</span></span></p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;"><br /></span></span>
</p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;">Vino
consigliato : <strong><span style="color: black;"><span style="font-style: normal;"><span style="font-weight: normal;">Müller-Thurgau
Alto Adige</span></span></span></strong></span></span></p>
<span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;"><span style="font-size: medium;"><span style="font-family: georgia;"><br /></span></span>
</p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p style="margin-bottom: 0cm;">
</p><span style="font-size: medium;"><span style="font-family: georgia;">
</span></span><p><span style="font-size: medium;"><span style="font-family: georgia;"> </span></span></p>daniela64http://www.blogger.com/profile/18360679221677942865noreply@blogger.com11