tag:blogger.com,1999:blog-29235722036092043442024-03-07T01:10:39.733-08:00Le ricette di Sara MoreliaSara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-2923572203609204344.post-35667230867112784382013-03-04T08:29:00.002-08:002013-03-04T08:29:45.585-08:00Mezze maniche alle seppie<div style="text-align: justify;">
<a href="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQmcqi6msxaGHefKci_XU1Ym0suOHB-7L3NQSRcLeRvRFSObQUS7g" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQmcqi6msxaGHefKci_XU1Ym0suOHB-7L3NQSRcLeRvRFSObQUS7g" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredienti per 4 persone:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>320 g di mezze maniche</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>800 g di seppie</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>400 g di pomodori pelati</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>1 cipolla</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>1 spicchio d'aglio </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>2 peperoncini piccanti</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>olio extravergine di oliva</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>sale e pepe q.b.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Procedimento</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Pulite accuratamente le seppie e lavatele con cura sotto l'acqua corrente, asciugatele, tagliatele a pezzi e cospargetele con sale e pepe nero macinato fresco. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">In un tegame mettete a soffriggere una cipolla tagliata fine e lo spicchio di aglio. Appena imbiondiscono aggiungete i pomodori pelati e i peperoncini piccanti spezzettati.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungete le seppie, ricopritele di acqua e lasciate cuocere a fuoco basso per 45 minuti. Cuocete le mezze maniche in una pentola contenente ALMENO 1 litro di acqua per ogni 100 g di pasta, scolateli al dente e conditeli con la salsa preparata.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Sistemate le seppie al centro di un ampio piatto di portata, contornate con i mezzi rigatoni e servite subito in tavola.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">BUON APPETITO!</span></div>
Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-12951178711120589522011-05-02T12:50:00.000-07:002011-05-02T12:50:02.369-07:00Torta al limone<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcTQy92Q1_OS7YODBuCwolp5HZIZMRSxtoUNnrsAFW7kihMklaUQ" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://t0.gstatic.com/images?q=tbn:ANd9GcTQy92Q1_OS7YODBuCwolp5HZIZMRSxtoUNnrsAFW7kihMklaUQ" width="149" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 confezione di pasta sfoglia</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 scatola di latte condensato zuccherato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>3 limoni</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>5 albumi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 pizzico di sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di zucchero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>carta alluminio</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>legumi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In una ciotola mescolate accuratamente il latte condensato unendovi il succo di limone, conservate il composto in frigorifero.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Posate la pasta nella teglia avendo cura di ricoprire anche i bordi, incidete con una forchetta il fondo con dell'alluminio e ricopritelo con uno strato di legumi (fagioli, lenticchie,...).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Far cuocere in forno preriscaldato a 200 °C per 20 minuti.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Togliete l'alluminio e i legumi e lasciate raffreddare la pasta.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Montate gli albumi a neve con un pizzico di sale, aggiungete delicatamente lo zucchero e sbattete le uova.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Versate sulla pasta il latte con il limone e poi il composto di albumi e zucchero. Infornate con il grill acceso per altri 10 minuti circa fino a far cuocere la meringa.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Servite a temperatura ambiente.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-81231516957677384122011-05-02T12:39:00.000-07:002011-05-02T12:39:49.637-07:00Torta pasqualina<a href="http://t2.gstatic.com/images?q=tbn:ANd9GcS9PeWdlI1AhEfwBi_SzYIm0PeB6SBoXNob4PtKiDu9pgsZ0hwJ6g" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t2.gstatic.com/images?q=tbn:ANd9GcS9PeWdlI1AhEfwBi_SzYIm0PeB6SBoXNob4PtKiDu9pgsZ0hwJ6g" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 confezioni di pasta sfoglia</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>500 g di bietole</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di ricotta</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>50 g di burro fuso</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>6 uova sode</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 cucchiai di parmigiano grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 cucchiai di pecorino grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 bicchiere di latte</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>olio extravergine d'oliva</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>prezzemolo fresco</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale e pepe</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pulite le bietole, lavatele e cuocetele a fuoco basso coperte con poco sale per 6 minuti circa. Scolatele bene e tritatele finemente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unite alle bietole il parmigiano, il pecorino e il prezzemolo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In una terrina lavorate la ricotta unendovi il latte, il burro fuso, sale e pepe sino ad ottenere una crema omogenea, mescolate il tutto con le bietole.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Posate la pasta nella teglia avendo cura di ricoprire anche i bordi, incidete con una forchetta il fondo ed i lati.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Versate il composto, sul fondo della pasta, formando delle fossette per le uova sode. Ricoprite con la seconda pasta sfoglia, avendo cura di arrotolare i bordi verso l'interno dello stampo, spennellare di olio ed incidere con la forchetta.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuocete in forno preriscaldato a 180° C per 45 minuti circa.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span></div>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-72171595509794609102011-05-02T12:28:00.000-07:002011-05-02T12:28:20.723-07:00Torta al cioccolato e nocciole<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcRHqn5fgBcylXXE_YjKs88oVDdFtbee-Yzu9a3E3FMcF5N4PjfjTnGGp4k" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcRHqn5fgBcylXXE_YjKs88oVDdFtbee-Yzu9a3E3FMcF5N4PjfjTnGGp4k" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 confezione di pasta brisée</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di cioccolato nero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>150 g di burro</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di zucchero a velo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 tuorli d'uovo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 cucchiaio di cognac</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>150 g di nocciole tritate</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Posate la pasta su un piatto adatto per forno, picchiettate con una forchetta. Per evitare che la pasta si gonfi rivestite il fondo con dell'alluminio e ricopritelo con uno strato di legumi (fagioli, lenticchie,...).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuocete in forno preriscaldato a 210° C per 15 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Togliete l'alluminio ed i legumi e riporre la pasta nel forno spento per altri 15 minuti. Lasciate raffreddare la pasta.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preparate la guarnitura facendo sciogliere a bagnomaria il cioccolato in pezzi con un cucchiaio di cognac e 2 dl di acqua, mescolate il tutto una volta diventato liquido spegnete ed aggiungete il burro, lo zucchero, le uova e 100 g di nocciole.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Disponete la guarnitura sulla pasta, ricoprite con le rimanenti nocciole.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Servite a temperatura ambiente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span></div>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-62272866117027277762011-05-02T12:16:00.000-07:002011-05-02T12:16:57.792-07:00Torta con pomodori e mozzarella<a href="http://t3.gstatic.com/images?q=tbn:ANd9GcRPdbsb0UrmVli3RU2AozwPqlF7u-M20cRuCBipwKewTFdXoAiwKg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t3.gstatic.com/images?q=tbn:ANd9GcRPdbsb0UrmVli3RU2AozwPqlF7u-M20cRuCBipwKewTFdXoAiwKg" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 confezione di pasta brisée</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 pomodori maturi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 mozzarelle</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 uova</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di panna</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di parmigiano grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>pepe </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>senape</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tagliate a fette le mozzarelle ed i pomodori avendo cura di scolarli e asciugarli.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Disponete la pasta nella teglia avendo cura di ricoprire anche i bordi, picchiettate con una forchetta il fondo ed i lati.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Se si vuole, spalmare il fondo della torta con 3 cucchiai di senape.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rivestite il fondo della pasta con uno strato di pomodori poi uno di mozzarella, continuare con più strati. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In una ciotola sbattete le uova con la panna, il parmigiano, sale e pepe. Versate il composto sulla pasta.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuocete in forno preriscaldato a 210° C per 35 minuti, accertarsi con la punta di un coltello che il composto sia ben compatto.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Servite tiepida o a temperatura ambiente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span></div>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-52428988847376804792010-12-21T02:19:00.000-08:002010-12-21T02:19:13.280-08:00Lasagne verdi al ragù (al microonde)<a href="http://t3.gstatic.com/images?q=tbn:ANd9GcR9mSL0R3ypBTDe8xl4OrMubw8LtJdO2F17Yq2GMjfPjfQBAZl6" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t3.gstatic.com/images?q=tbn:ANd9GcR9mSL0R3ypBTDe8xl4OrMubw8LtJdO2F17Yq2GMjfPjfQBAZl6" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>12 fogli di lasagne verdi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>acqua </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><b>Per il ragù:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 cipolla piccola</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>20 g di burro</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>300 g di pelati tritati sgocciolati</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>500 g di carne macinata</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>noce moscata</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale e pepe</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><b>Per la besciamella:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>30 g di burro</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>60 g di farina setacciata</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>mezzo litro di latte</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di grana grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettere le lasagne in una pirofila e copritele con l'acqua bollente salata. Cuocete su potenza massima per 7 minuti. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fate sgocciolare le lasagne ed asciugatele con un canovaccio.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Per il ragù: Scaldate il burro su potenza massima per 1 minuto con la cipolla tritata, aggiungete tutti gli altri ingredienti e cucinate su potenza massima per 8 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Besciamella: Scaldate il burro per 1 minuto su potenza massima. Incorporate la farina setacciata e gradualmente aggiungete il latte mescolando. Fate cuocere per 2 minuti su potenza massima rimescolando un paio di volte a metà cottura per altri 2 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Disponete in una pirofila rettangolare 3 fogli di lasagne. Versate un pò di ragù e un pò di besciamella e continuate ricoprendo con fogli di lasagne, ragù e besciamella facendo vari strati. Cuocete su potenza massima per 9 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Attendete poi 5 minuti prima di servire.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com5tag:blogger.com,1999:blog-2923572203609204344.post-28601244421654068372010-12-21T02:08:00.000-08:002010-12-21T02:08:40.207-08:00Maccheroni al prosciutto<div class="separator" style="clear: both; text-align: center;"><a href="http://t3.gstatic.com/images?q=tbn:ANd9GcS8RZF9M5ssNEPXCgF_ePN02HS1FGg3Kc2BGWcm1QaBPwykqayAWg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="107" src="http://t3.gstatic.com/images?q=tbn:ANd9GcS8RZF9M5ssNEPXCgF_ePN02HS1FGg3Kc2BGWcm1QaBPwykqayAWg" width="200" /></a></div><a href="http://t2.gstatic.com/images?q=tbn:ANd9GcSbGvreayJRsW39KAzALY8FuXC5PRqp3z3SppKC9yx8_t7r0imCdw" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="157" src="http://t2.gstatic.com/images?q=tbn:ANd9GcSbGvreayJRsW39KAzALY8FuXC5PRqp3z3SppKC9yx8_t7r0imCdw" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>400 g di maccheroni</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>150 g di prosciutto cotto</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>300 g di panna</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>3 uova</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>80 g di burro</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>formaggio grana grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>pane grattugiato</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale e pepe q.b.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>un pizzico di noce moscata</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettete a bollire abbondante acqua salata. Cuocete i maccheroni con un cucchiaino di olio extravergine d'oliva, e scolate.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nel frattempo scaldate la panna con la quale avrete condito la pasta. Aggiungete anche 60 g di burro, abbondante grana grattugiato e la noce moscata. Mescolate bene e aggiungete il prosciutto cotto che avrete tagliato grossolanamente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Imburrate una pirofila e cospargetela di pane grattugiato. Versarvi i maccheroni.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A parte sbattere le uova con il sale e il pepe. Irrorate i maccheroni con le uova sbattute, cospargete con grana, pane grattugiato e il rimanente burro a fiocchetti e fate cuocere al forno per 5-6 minuti, comunque il tempo che diventi dorato in superficie.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-4706445690841334342010-12-21T01:57:00.000-08:002010-12-21T01:57:18.913-08:00Spaghetti con melanzane<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><div><a href="http://t1.gstatic.com/images?q=tbn:ANd9GcS4LhWmXlZASejleHcJL-wUGHWL4Wc4AQ43fXGu0GO0aNc7ajgG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="182" src="http://t1.gstatic.com/images?q=tbn:ANd9GcS4LhWmXlZASejleHcJL-wUGHWL4Wc4AQ43fXGu0GO0aNc7ajgG" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>400 g di spaghettini</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>400 g di pomodori pelati</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di ricotta dura</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 melanzane</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 spicchio d'aglio</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>basilico</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>olio extravergine d'oliva q.b.</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale e pepe q.b.</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lavate e asciugate le melanzane. Affettatele sottili e cuocetele in una padella con l'olio.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In un'altra pentola fate soffriggere l'aglio con l'olio e, appena prenderà colore, aggiungete i pomodori tagliati a pezzetti e lasciate cuocere aggiustando di sale e pepe.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Poi lessate in abbondante acqua salata gli spaghettini e intanto grattugiate la ricotta. Scolate la pasta al dente, adagiatela in una pirofila e conditela con la ricotta, la salsa di pomodoro e basilico tritato. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sugli spaghetti disponete le melanzane fritte e calde e foglioline di basilico.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span></div>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-51779710372551196412010-12-21T01:47:00.000-08:002010-12-21T01:47:36.366-08:00Tagliatelle ai fegatini di pollo<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcT39tQ4yjs7jMPSJ_oDYXGuh3IlNL5-Non_7sDh93yq_j33cgMsvw" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="105" src="http://t0.gstatic.com/images?q=tbn:ANd9GcT39tQ4yjs7jMPSJ_oDYXGuh3IlNL5-Non_7sDh93yq_j33cgMsvw" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>400 g di tagliatelle</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di fegatini di pollo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1/2 bicchiere di vino bianco</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>50 g di burro</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>cipolla</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettete in una casseruola di pyrex il burro con la cipolla tritata finemente. Fate soffriggere fino a quando comincia a colorarsi. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aggiungete i fegatini a pezzetti leggermente infarinati. Cuocete ancora rigirandoli. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aggiungete mezzo bicchiere di vino bianco e un pizzico di sale; lasciate che evapori a fuoco medio.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nel frattempo mettete a bollire l'acqua calda salata e aggiungete le tagliatelle. Scolatela e conditela col sugo di fegatini.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-13415735129283837882010-12-20T00:32:00.000-08:002010-12-20T00:32:31.754-08:00Rollata farcita<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcTw4t85NmwmxONt6IXI2LIvHg8z2jXNPTSKYAmnF46u5-FBtelesQ" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://t0.gstatic.com/images?q=tbn:ANd9GcTw4t85NmwmxONt6IXI2LIvHg8z2jXNPTSKYAmnF46u5-FBtelesQ" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>300 g di farina bianca</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di frumina</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>150 g di zucchero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 presa di sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 uova</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>125 g di burro freddo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1/2 bustina di lievito in polvere per dolci</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di marmellata a piacere</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mescolare la farina con la frumina, lo zucchero, il sale, le uova, il burro a pezzettini ed infine il lievito setacciato. Impastare rapidamente il tutto, fino ad ottenere un impasto liscio ed omogeneo. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stendere la pasta in una sfoglia rettangolare (30x40 cm circa), spalmare la marmellata sulla superficie ed arrotolare dal lato più lungo. Mettere la rollata sulla lastra del forno foderata con carta da forno e cuocere nella parte media del forno preriscaldato a 190 °C per 35-40 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-34883651674834293802010-12-10T01:06:00.000-08:002010-12-10T01:06:44.374-08:00Tagliatelle con asparagi e vongole<a href="http://t3.gstatic.com/images?q=tbn:ANd9GcREm3WLI6I4FB7qkNT-YTB9OuxqGYNjSff5dYeM9Zaksgi6jy89aA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t3.gstatic.com/images?q=tbn:ANd9GcREm3WLI6I4FB7qkNT-YTB9OuxqGYNjSff5dYeM9Zaksgi6jy89aA" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>250 g di tagliatelle all'uovo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di vongole sgusciate</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di punte di asparagi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 cucchiaini di olio extravergine d'oliva</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 spicchi d'aglio</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>acqua o brodo vegetale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>prezzemolo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>basilico </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>vino bianco</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuocete al vapore le punte di asparagi in una pentola antiaderente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A parte, rosolate in poco olio l'aglio ed eliminatelo prima che diventi scuro. Aggiungete le vongole e fatele rosolare. Unite il vino bianco e fatelo evaporare a fuoco moderato. Aggiungete l'acqua o il brodo vegetale.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A metà cottura, salate e unite le tagliatelle. A fine cottura, unite le punte di asparagi e condite con prezzemolo e basilico tritati.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com1tag:blogger.com,1999:blog-2923572203609204344.post-6987055652183142622010-12-10T00:58:00.000-08:002010-12-10T00:58:39.727-08:00Penne con ricotta e cipolla<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcSSswR0A-dNV4h6tM_lwlYIW6dK9B22CoQ0H9vevNw3D_nqJA_z_w" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="http://t1.gstatic.com/images?q=tbn:ANd9GcSSswR0A-dNV4h6tM_lwlYIW6dK9B22CoQ0H9vevNw3D_nqJA_z_w" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>160 g di penne</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>80 g di ricotta magra</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 cipolla</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 mazzo di basilico</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>pepe macinato fresco</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettete la cipolla tritata in una casseruola con mezzo bicchiere di acqua e lasciatela stufare a fuoco basso finché si sarà ben sciolta.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Riducetele in crema con il frullatore a immersione. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salate, pepate, aggiungete la ricotta e mescolate per qualche minuto. Togliete la salsa dal fuoco e incorporate il basilico tritato.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lessate le penne in abbondante acqua bollente salata, scolatele al dente, e conditele con il sugo di cipolla. Servite come piatto unico.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A piacere spolverate di grana grattugiato.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-3644879822814199422010-12-10T00:46:00.000-08:002010-12-10T00:46:22.617-08:00Insalata allo yogurt<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcSp7bfnuas27-rvJJLmnBgkBEPftTLgK6APjA6mUccgkdLCVtCcZg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://t1.gstatic.com/images?q=tbn:ANd9GcSp7bfnuas27-rvJJLmnBgkBEPftTLgK6APjA6mUccgkdLCVtCcZg" width="170" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 petti di pollo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di lattuga </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 cucchiai di olio extravergine d'oliva</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 peperone</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 pomodori</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>aceto bianco o limone</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>cetriolini e capperi sottaceto</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>yogurt</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>prezzemolo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale e pepe</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lessati i petti di pollo per 20-25 minuti, poi fateli raffreddare, quindi tagliateli a pezzi e uniteli ai pomodori tagliati a cubetti e al peperone tagliato a filetti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lavate la lattuga, sgrondatela e disponetela sul piatto da portata in modo da coprirlo interamente.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frullate i sottaceti, aggiungendo olio a poco a poco. Unite il prezzemolo, il sale, l'aceto o il limone e lo yogurt, rimescolando delicatamente per almeno un minuto.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Servite il pollo con la salsa a parte.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-60029426418140329612010-12-10T00:39:00.000-08:002010-12-10T00:39:52.158-08:00Patè di tonno<a href="http://t3.gstatic.com/images?q=tbn:ANd9GcTeP13bU6lmRhG7k9tbqhQu3ArgPh7mXbD0aSWpRArHn3dTtbeUMA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://t3.gstatic.com/images?q=tbn:ANd9GcTeP13bU6lmRhG7k9tbqhQu3ArgPh7mXbD0aSWpRArHn3dTtbeUMA" width="136" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 6 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>240 g di tonno al naturale (o all'olio)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>200 g di patate</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 cucchiaini di pasta di acciughe</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 cucchiaino di capperi sott'aceto</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 ciuffetto di prezzemolo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 cucchiaio di aceto</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lessate le patate, sbucciatele, schiacciatele ancora calde e lasciatele raffreddare.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frullate il tonno con i capperi e la pasta di acciughe diluita in un cucchiaio di aceto fino a ottenere un composto omogeneo che unirete mescolando alle patate.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Versate il patè così ottenuto in uno stampo a forma di pesce (o comunque a bordi alti) che avrete bagnato con poca acqua fredda. Ponete a raffreddare in frigorifero e, al momento di servire, sformate su un piatto da portata decorato con fette di limone.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-42343516352841276962010-12-10T00:31:00.000-08:002010-12-10T00:31:07.576-08:00Savoiardi caserecci<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcTh-8ju9RcWlQLKjRzsIWSHSPCQMoNTfvuPsAIXm1cv7_McicMv" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://t0.gstatic.com/images?q=tbn:ANd9GcTh-8ju9RcWlQLKjRzsIWSHSPCQMoNTfvuPsAIXm1cv7_McicMv" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>2 uova intere + 2 tuorli</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>100 g di zucchero a velo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>120 g di zucchero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 pizzico di sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>50 g di farina bianca</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>250 g di fecola di patate</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1/2 bustina di lievito in polvere per dolci</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sbattere a schiuma uova e tuorli, aggiungere zucchero a velo, 100 g di zucchero e sale e sbattere fino ad ottenere una massa cremosa. Setacciatevi sopra farina, fecola ed infine il lievito e lavorare bene il tutto. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Con 2 cucchiaini formare dei savoiardi, disporli con carta da forno sulla lastra da forno foderata e cospargerli con lo zucchero rimasto. Cuocere nella parte media del forno preriscaldato a 180 °C per 8 minuti circa.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-83643769529162762812010-12-10T00:24:00.000-08:002010-12-10T00:24:55.377-08:00Tiramisù<a href="http://t2.gstatic.com/images?q=tbn:ANd9GcS52n9i8hBp0Y5uKbHTvEr1Pg-Os3wHRrBaxyBGKdaAZGlep9xo" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://t2.gstatic.com/images?q=tbn:ANd9GcS52n9i8hBp0Y5uKbHTvEr1Pg-Os3wHRrBaxyBGKdaAZGlep9xo" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 8 porzioni:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>400 g di savoiardi</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>500 g di mascarpone</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>300 ml di caffè</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>120 g di zucchero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 uova</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>cacao amaro in polvere</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Montare i tuorli insieme allo zucchero fino ad ottenere un composto chiaro e cremoso. Aggiungere il mascarpone e mescolare fino ad ottenere un amalgama omogeneo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In un altro recipiente, montare gli albumi a neve con un pizzico di sale, incorporarli poi delicatamente al composto di mascarpone ottenendo così la crema del tiramisù.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preparare il caffè e lasciarlo raffreddare. Intingervi velocemente uno ad uno i savoiardi, che dovranno essere imbevuti, ma non troppo, e stenderli in un recipiente. Ricoprire lo strato di savoiardi con la crema e ripetere lo stesso procedimento fino all'esaurimento degli ingredienti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spolverizzare con abbondante cacao amaro la superficie. Riporre in frigorifero per almeno 4 ore prima di servire.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-78340446905392964102010-12-06T09:46:00.000-08:002010-12-06T09:46:20.926-08:00Pancake americani<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcS2Z0znHFdK-pzRNE8yE4P0I12oPQq4cijytnSrkGKqAc0m2gBCjA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://t1.gstatic.com/images?q=tbn:ANd9GcS2Z0znHFdK-pzRNE8yE4P0I12oPQq4cijytnSrkGKqAc0m2gBCjA" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>160 g di farina</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>250 ml di latte</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>50 ml di olio vegetale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 pizzico di sale</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>4 cucchiai di zucchero</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>3 cucchiaini di lievito in polvere per dolci</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>1 uovo</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unire tutti gli ingredienti e sbattere con una frusta elettrica per ottenere un composto omogeneo. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Riscaldare una padella antiaderente e con un mestolo mettere un pò del composto nella quantità della grandezza che desiderate, come se voleste fare delle crespelle. Non appena cominciano a vedersi delle bollicine, potete girarle fino a cottura definitiva.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-66647361650792130122010-11-27T03:03:00.000-08:002010-11-27T03:03:31.996-08:00Maccheroni con dadini di tonno alla siciliana<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>350 g di maccheroni</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>300 g di tranci di tonno</i></span></span><br />
<a href="data:image/jpg;base64,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" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="data:image/jpg;base64,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" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1/2 melanzana </i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>200 g di pomodori</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 mazzetto di rucola</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>10 g di scalogno</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>15 g di capperi</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>40 g di olive nere snocciolate</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 mazzetto di basilico</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 ciuffo di prezzemolo</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 spicchio di aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>peperoncino e sale q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sbollentate i pomodori in acqua bollente per 1 minuto, raffreddare subito passandoli in acqua fredda, spellateli, togliete i semi e tagliateli a spicchi. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tagliate la melanzana a cubetti e fatela saltare in un'ampia padella antiaderente con olio, aglio in camicia e scalogno tritato, aggiungete i pomodori tagliati a spicchi, fate asciugare l'acqua in eccesso, unite i capperi e le olive snocciolate.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuocete la pasta in acqua bollente salata. In un'altra padella fate scottare i tranci di tonno tagliati a dadini con pochissimo olio ben caldo. Unite il pesce al condimento già preparato, aggiungete la rucola tagliata a pezzetti, insaporite con il peperoncino, il prezzemolo e il basilico, scolate la pasta, conditela per bene con un filo d'olio d'oliva e peperoncino tritato.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-77454346220766811622010-11-27T02:54:00.000-08:002010-11-27T02:54:52.615-08:00Ventagli di salmone, kiwi e pompelmo<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<a href="data:image/jpg;base64,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" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="data:image/jpg;base64,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" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>400 g di filetto di salmone</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 kiwi</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 pompelmo rosa</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>qualche foglia di radicchio rosso</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>olio extravergine d'oliva q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dividete il filetto di salmone in quattro rettangoli uguali e poi, utilizzando un coltello molto affilato, tagliato ogni rettangolo a fette mantenendo però un lembo del filetto attaccato in modo da ottenere una sorta di ventaglio che allargherete bene. Accendete il forno e disponete i ventagli di pesce su una teglia sulla quale avrete steso della carta da forno bagnata e strizzata. Salate leggermente, unite un filo d'olio e cuocete a 200 °C per 10 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nel frattempo, sbucciate i kiwi, frullatene una parte e preparate una salsa mescolandola con un pizzico di sale e 3 cucchiai di olio. Distribuite infine le foglie di radicchio rosso precedentemente lavate e asciugate su un piatto da portata, adagiatevi i ventagli di salmone ben caldi e guarnite con una dadolata preparata mescolando pezzetti di kiwi e di pompelmo tagliato a dadini.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-69335679020520208902010-11-23T07:59:00.000-08:002010-11-23T07:59:00.348-08:00Insalatina di seppie con germogli di soia<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcQisZGtbpSNMCeTLLECQpccZXOLmcHnkihs5TsUvC2ZfO9bHsyBjQ" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQisZGtbpSNMCeTLLECQpccZXOLmcHnkihs5TsUvC2ZfO9bHsyBjQ" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>700 g di seppie</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>250 g di germogli di soia</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>200 g di carote</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>150 g di sedano</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>6 cucchiai di olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 spicchi d'aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 limone</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>prezzemolo</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale e pepe q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lavate accuratamente le seppie e tagliatele a listarelle non troppo sottili. Pulite le carote e il sedano. Tagliate le carote a mezzelune sottili 1/2 cm e il sedano a rondelline spesse come le carote. Lessate le carote e il sedano in una casseruola d'acqua bollente salata. Scolate queste verdure al dente e tenetele da parte. Fate soffriggere 2 spicchi d'aglio schiacciati in una padella, aggiungete le seppie e fate cuocere per 6-8 minuti. Nella stessa acqua usata per le carote il sedano, lessate i germogli di soia, scolateli dopo 2-3 minuti e fateli saltare per pochi secondi con le seppie. Tritate finemente il prezzemolo. Condite le carote e il sedano con l'olio extravergine d'oliva, il succo di limone, il prezzemolo tritato e un pizzico di sale. Disponete le seppie e i germogli di soia sulle verdure e servite.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-89930145105144726162010-11-22T12:58:00.000-08:002010-11-22T12:58:36.260-08:00linguine alla cernia con pistacchi<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>400 g di linguine</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>500 g di filetti di cernia</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 cipollotto</i></span></span><br />
<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcSBc7-wzK5kQ1JJDlBRdpXgCRIwbDFonBGKbS7YopCilu4Ny7PLwA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcSBc7-wzK5kQ1JJDlBRdpXgCRIwbDFonBGKbS7YopCilu4Ny7PLwA" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 costa di sedano</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>300 g di pomodori</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 zucchina</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 spicchi d'aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 mazzetto di prezzemolo</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 bicchierino di gin</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>pistacchi freschi tritati</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>peperoncino</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tagliate i filetti di cernia a tocchetti e metteteli da p arte. Tritate la costa di sedano e fatela soffriggere unitamente al cipollotto tagliato a rondelle e agli spicchi d'aglio interi. Nel frattempo tagliate la zucchina a julienne e tritate grossolanamente i pistacchi. Quando il soffritto sarà pronto aggiungete la cernia facendola saltare a fuoco vivo per un paio di minuti. Sfumate con il gin e unite i pomodori, spellati e privi di semi, a dadini. Due minuti prima che la cottura sia ultimata unite i pistacchi e la zucchina. Togliete gli spicchi d'aglio. Scolate le linguine al dente e fatele saltare in padella unendo il peperoncino e il prezzemolo tritato.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-84678919717551113832010-11-22T12:51:00.000-08:002010-11-22T12:51:28.351-08:00Lasagne verdi al pesce spada<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>500 g di sfoglia per lasagne verdi</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>200 g di pesce spada</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 confezione di besciamella</i></span></span><br />
<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcQN6qIlB04-0hlqSMzMioCzHHzMfnN-lqTfAoaFdfkRtv_H6Rt4kg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t0.gstatic.com/images?q=tbn:ANd9GcQN6qIlB04-0hlqSMzMioCzHHzMfnN-lqTfAoaFdfkRtv_H6Rt4kg" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 bicchiere di latte</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>100 g di gamberetti sgusciati</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>20 g di burro</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>10 foglie di basilico tritato</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 pomodoro fresco</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 mela verde</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 bicchiere di vino bianco secco</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 tuorlo d'uovo</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 spicchio d'aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 scalogno</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 cucchiaio di parmigiano grattugiato</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 cucchiaio di olio extravergine d'oliva </i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale e pepe q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tritate lo scalogno, il pomodoro, il basilico e tagliate a fettine la mela, privata della pelle. Tagliate a dadini il pesce spada. In un tegame fate sciogliere il burro, rosolate lo scalogno, aggiungete i dadini di pesce spada e le fettine di mela. Mescolate bene, unite i gamberetti e bagnate con il vino bianco. Lasciate cuocere per una decina di minuti, quindi unite il tuorlo, il parmigiano e il pomodoro tagliato a cubetti. Aggiustate di sale e versate il tutto in una terrina con la besciamella allungata con un pò di latte. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Imburrate una pirofila e spalmate 2-3 cucchiai di salsa di pesce, quindi formate uno strato di lasagne e proseguite alternando la salsa con la pasta. Giunti al bordo della pirofila, coprite con la salsa e infornate a 200-220 °C per 20 minuti circa. Al momento di servire le lasagne, guarnite con il basilico fresco.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-9716149373153513612010-11-22T11:50:00.000-08:002010-11-22T11:50:07.193-08:00Garganelli con asparagi e vongole veraci<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcQEk6HJKXo887727M0gHk-sSPM-yhqNTsJoJxep5UdEaCwjEOPoCg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" src="http://t0.gstatic.com/images?q=tbn:ANd9GcQEk6HJKXo887727M0gHk-sSPM-yhqNTsJoJxep5UdEaCwjEOPoCg" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>500 g di garganelli</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>500 g di polpa di vongole veraci</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 scalogno</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 spicchio d'aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>600 g di asparagi</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 bicchiere di vino bianco secco</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 dl di olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lavate le vongole, mettetele in una padella dove avrete rosolato, in un paio di cucchiai di olio, lo scalogno tritato e lo spicchio d'aglio schiacciato. Sfumate con il vino e coprite. Lasciate sul fuoco alcuni minuti. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lavate bene gli asparagi, tagliate le punte a circa 3 cm e tenetele separate dai gambi. Scottate in acqua bollente salata prima i gambi e per ultime le punte. Scolateli e raffreddateli.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lessate i garganelli in acqua salata, scolateli e terminate la cottura in padella con le vongole. Aggiungete gli asparagi. Saltate brevemente per mescolare gli ingredienti e distribuite la pasta nei piatti. Completate con un filo d'olio.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com2tag:blogger.com,1999:blog-2923572203609204344.post-38678014173643419302010-11-22T11:42:00.000-08:002010-11-22T11:42:09.256-08:00Insalata di polpo con pomodori e cipolla rossa<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcQXqnYJedYBaufpEzSIUA3TyoN584o2GfgO0Yp0X5ktpq3GEk7Z" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQXqnYJedYBaufpEzSIUA3TyoN584o2GfgO0Yp0X5ktpq3GEk7Z" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>polpo (circa 1,5 kg)</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1/2 kg di pomodori da insalata</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1 mazzetto di origano fresco</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 cipolle rosse</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 cucchiai di olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale e pepe q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Preparazione</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pulite il polpo e lessatelo in abbondante acqua salata fino a quando sarà tenero. Al termina, scolatelo e inseritelo in un contenitore cilindrico che lo contenga di misura. Comprimetelo con un peso e lasciatelo raffreddare in frigorifero per alcune ore. Affettate le cipolle e lasciatele per circa 10 minuti sotto l'acqua fredda corrente. Tagliate i pomodori a cubetti e conditeli con un'emulsione d'olio, origano, sale e pepe. Estraete il polpo dal contenitore e tagliatelo a piccole fette. Disponete la cipolla nei piatti, distribuite le fette di polpo e irrorate il tutto con i pomodori e il sugo che sarà formato.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0tag:blogger.com,1999:blog-2923572203609204344.post-67927314113457713812010-11-22T11:16:00.000-08:002010-11-22T11:16:15.472-08:00Gamberoni allo chardonnay<a href="http://t2.gstatic.com/images?q=tbn:ANd9GcTEpwCxxzI7GJYFXKeSYFz0XD1d3d1SxcLy8rDm4-YOJulIbqBTHA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://t2.gstatic.com/images?q=tbn:ANd9GcTEpwCxxzI7GJYFXKeSYFz0XD1d3d1SxcLy8rDm4-YOJulIbqBTHA" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>12 gamberoni</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>200 g di sedano, carota e scalogno</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>1/2 bicchiere di chardonnay</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 cucchiai di olio extravergine d'oliva</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>2 spicchi d'aglio</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>prezzemolo </i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>sale q.b.</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Procedimento</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sgusciate i gamberoni e rosolate le teste e le carcasse con gli spicchi d'aglio nell'olio extravergine d'oliva.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aggiungete nella casseruola il sedano, la carota e lo scalogno tagliati a dadini. Coprite il tutto con acqua fredda, portate a bollore e unite il prezzemolo. Fate restringere il brodetto di pesce della metà, quindi filtrate. Riportatelo a bollore aggiungendo il vino bianco e buttatevi i gamberoni sgusciati; regolate di sale. Lasciate cuocere per alcuni minuti e servite.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In alternativa ai gamberoni, potete utilizzare gli scampi.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BUON APPETITO!</span>Sara Moreliahttp://www.blogger.com/profile/16762810091358520022noreply@blogger.com0