tag:blogger.com,1999:blog-76075413347342441872024-02-02T06:11:46.451+01:00Cuoche clandestineRicette Italiane e dal mondo. Italian and worldwide recipes. Recetas de Italia y del mundoCuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.comBlogger372125tag:blogger.com,1999:blog-7607541334734244187.post-53330050644901329532019-02-24T21:24:00.005+01:002019-02-24T21:24:52.926+01:00Un altro e-book gratis: ricette con il miele<br />
<div class="_3x-2" data-ft="{"tn":"H"}" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div data-ft="{"tn":"H"}" style="font-family: inherit;">
<div class="mtm" style="font-family: inherit; margin-top: 10px;">
<div style="font-family: inherit; position: relative;">
<div class="_1ktf" data-ft="{"tn":"E"}" style="font-family: inherit; margin-left: -12px;">
<a ajaxify="https://www.facebook.com/photo.php?fbid=1326203220837987&set=a.125617504229904&type=3&eid=ARAskwCsCHSsCvyu-8eU9jqLA7OnnexNq190aUv93ZWMUlHzF9sKkHOcQ3_VhSo3sd0jhmGEkH7Ka8Zd&size=679%2C960&source=72&player_origin=unknown" class="_4-eo _2t9n _50z9" data-ft="{"tn":"E"}" data-ploi="https://scontent.fmxp5-1.fna.fbcdn.net/v/t1.0-9/53172699_1326203224171320_8699597017011191808_n.jpg?_nc_cat=103&_nc_ht=scontent.fmxp5-1.fna&oh=f62113f09689e860ae8514c2f7fea864&oe=5D19D8CD" data-render-location="timeline" href="https://www.facebook.com/photo.php?fbid=1326203220837987&set=a.125617504229904&type=3&eid=ARAskwCsCHSsCvyu-8eU9jqLA7OnnexNq190aUv93ZWMUlHzF9sKkHOcQ3_VhSo3sd0jhmGEkH7Ka8Zd" rel="theater" style="box-shadow: rgba(0, 0, 0, 0.05) 0px 1px 1px; color: #365899; cursor: pointer; display: block; font-family: inherit; position: relative; text-decoration: none; width: 516px;"></a></div>
</div>
</div>
</div>
</div>
<br />
<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" id="js_1s" style="-webkit-text-stroke-width: 0px; background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.38; margin-top: 6px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div class="text_exposed_root text_exposed" id="id_5c72fcfc3bd446144047926" style="display: inline; font-family: inherit;">
<div style="display: block; font-family: inherit; margin: 0px 0px 6px;">
IL MIELE IN CUCINA VOLUME 2 – Nuovo eBook gratuito di ricette e cultura DEDICATO AL MIELE<br />scaricalo gratis da qui:<span> </span><a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" href="https://l.facebook.com/l.php?u=http%3A%2F%2Flibricette.eu%2Febook-gratuiti.html%3Ffbclid%3DIwAR0038xlJFFOKwm4qIWy2x1tQj2moN40Jmjze4GosZvb8vut5fbjWKvEFTU&h=AT08S9I-g-PFy_JB8g-8YItRYF7pqpzwH6eDEcBR8vuN0EKJDngrlZ9-usFz0FVaX8s1cvAFP5yeMHIzJR71IwWWbAlCUagK83VGN9qyxcDt8WXK-SoUUw0aBoN8FbL6nilX24GXnQEEPSNGjwVOiNymXOpzbbNNNw" rel="noopener nofollow" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank">http://libricette.eu/ebook-gratuiti.html</a></div>
<div style="display: block; font-family: inherit; margin: 6px 0px;">
<br /></div>
<div style="display: block; font-family: inherit; margin: 6px 0px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKMBVWFtWLlvfSXgtlgDAoyNlkW_TTmWXuZr0Ri7uuwFVA7HSFdchghbKnjw8TK12_DF3_ZLQHwOPmHWdfiloujxtpa2M38UQLUyo1WXk9wvAdgBlELb63_B41O7M36Dn56Ol_fjgnn2D/s1600/51677764_2276820545897666_7718803198739218432_n.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKMBVWFtWLlvfSXgtlgDAoyNlkW_TTmWXuZr0Ri7uuwFVA7HSFdchghbKnjw8TK12_DF3_ZLQHwOPmHWdfiloujxtpa2M38UQLUyo1WXk9wvAdgBlELb63_B41O7M36Dn56Ol_fjgnn2D/s640/51677764_2276820545897666_7718803198739218432_n.jpg" width="452" /></a></div>
<div style="display: block; font-family: inherit; margin: 6px 0px;">
<br /></div>
<a name='more'></a><br /><br />
<div style="display: block; font-family: inherit; margin: 6px 0px;">
Vi siete mai chiesti quanti piatti, dolci o salati, si possono realizzare utilizzando il miele? Nel nuovo eBook gratuito che LIBRICETTE.eu ha creato per APICOLTURA LA MARGHERITA, produttore di mieli d’eccellenza con sede a Rivoli (TO), troverete la risposta.</div>
<div class="text_exposed_show" style="display: inline; font-family: inherit;">
<div style="font-family: inherit; margin: 0px 0px 6px;">
APICOLTURA LA MARGHERITA di Margherita Fogliati, azienda premiata con il titolo di Maestro del Gusto di Torino e Provincia, fautrice della nascita dell’Associazione Mieli delle Vallate Alpine della Provincia di Torino facenti parte del Paniere dei Prodotti Tipici e produttrice di mieli tutelati dal marchio Slow Food, vi regala il secondo volume di una collana imperdibile per tutti gli appassionati di cucina.</div>
<div style="font-family: inherit; margin: 6px 0px;">
Miele di acacia, di castagno, miele di melata, miele di millefiori di alta montagna, di rododendro, tarassaco e tiglio sono i protagonisti delle ricette di cucina che troverete nell’eBook. Piatti dolci o salati, caratterizzati in modo unico grazie al miele, alimento straordinario capace di bilanciare, equilibrare e caratterizzare in modo determinante le ricette più diverse.</div>
<div style="font-family: inherit; margin: 6px 0px;">
Oltre alle ricette di cucina, nell’eBook gratuito troverete un interessante articolo sulla contraffazione del miele, argomento di attualità sul quale tutti coloro che amano e rispettano il cibo buono e sano hanno la responsabilità di fare chiarezza.</div>
<div style="font-family: inherit; margin: 6px 0px;">
Il miele è una risorsa preziosissima, legata alla poesia del cibo e della natura, con importanti ricadute sulla salute del pianeta e del benessere dell’organismo umano: utilizzarlo in cucina non è solo creatività, ma un modo di farsi del bene, a patto di scegliere il prodotto giusto.</div>
<div style="font-family: inherit; margin: 6px 0px;">
Oltre a Paola Uberti, fondatrice di LIBRICETTE.eu e del blog di cucina SLELLY, hanno partecipato alla creazione dell’opera gli autori Monica Benedetto e Nicolò del blog UNA PADELLA TRA DI NOI, Anna Giudice e Giovanna Lombardi del blog CUOCHE CLANDESTINE, Silvia De Lucas del blog SILVIA PASTICCI, Fernanda Demuru del blog IL LECCAPENTOLE E LE SUE PADELLE, Monica Martino del blog BIONUTRICHEF.</div>
<div style="font-family: inherit; margin: 6px 0px;">
L’eBook gratuito IL MIELE IN CUCINA Volume 2, realizzato da LIBRICETTE.eu per APICOLTURA LA MARGHERITA può essere scaricato gratuitamente cliccando su questo link:<span> </span><a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" href="https://l.facebook.com/l.php?u=http%3A%2F%2Flibricette.eu%2Febook-gratuiti.html%3Ffbclid%3DIwAR0hhOubNo4jzp6_WDe7oBcAsihgQM2pte4o8fmtNGdAqkJMHjlQlxVZjww&h=AT3KxJAqXAaeVKUs5M--6iq2wU_HsvtHN5y_fC38DVFgQRPOQAxmDU1GK4b4w_IlVXnjv4P9OhEQYfiIMjSHcXGBjfSnsaZS-R_x2ILi9R0xp7j41T_HyPEVS5pL3oX1wTe4jq7hrgqUFdANDnkY-WcspiTEXk4VUg" rel="noopener nofollow" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank">http://libricette.eu/ebook-gratuiti.html</a></div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-86977876141331991482019-02-13T23:30:00.003+01:002019-02-13T23:30:44.384+01:00Cuori per innamorati<div style="text-align: center;">
<span style="color: #444444;">Volete stupire il vostro lui o la vostra lei? Mettete le mani in pasta e preparate questi facili cuori di con le vostre manine. Siamo sicuri che saranno molto apprezzati. </span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="859" data-original-width="1000" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrlstSLLzO5t1lfi0BO481SBiAptpSJzgCEZZHvX3Isg0UXpWwmHVVdrpcSxhyw5dUtm50IVyZMRSwvjJws48viG4P5Wm82VXa9gOhudEhFotZhp6kEFBjjiU9d7idUfclkYfrVz8qPbn/s640/IMG_2358.jpg" width="640" /><a href="http://cuocheclandestine.blogspot.com/2016/02/cuori-di-pasta-per-san-valentino.html" target="_blank">http://cuocheclandestine.blogspot.com/2016/02/cuori-di-pasta-per-san-valentino.html</a></div>
<br />
<div style="text-align: center;">
Ah già, volete la ricetta? Cliccate sulla foto e... Buona festa! </div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-27529767477515743082018-06-16T21:44:00.000+02:002018-06-17T11:35:42.064+02:00Farro freddo con pesto alla pantesca<div style="text-align: center;">
<a href="https://cuocheclandestine.blogspot.com/2018/06/fresh-spelt-grain-with-pesto-la.html" target="_blank">English - Español</a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkZuGaCU8S_S1A8GQek-Du7zwVc6-ckIiDbxPfYIQ1fzoQdbAbH51ibRMOaTQW17w-nbVejyuxbSgp3uZQdyipoWBoQ7mi5MPKqoiA-Qb0aPz6waAwAsTi5GuD3SSK_b7-TPES_ICzCpC/s1600/IMG_9445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="1000" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkZuGaCU8S_S1A8GQek-Du7zwVc6-ckIiDbxPfYIQ1fzoQdbAbH51ibRMOaTQW17w-nbVejyuxbSgp3uZQdyipoWBoQ7mi5MPKqoiA-Qb0aPz6waAwAsTi5GuD3SSK_b7-TPES_ICzCpC/s640/IMG_9445.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMsZcICQl0LopB4XD9Q0D9_iMZxAOP12L47-XLc8I4x7-ZNU9-h1MxhSxMcBUE5vZ8JZlgZRu2rTotzTbJ9z27kh1R5KuC_cfd9dYOD2_lgqZZCB1IOKdYvKVIy7nw_IeXzD5Uw6RRyxZ/s1600/IMG_9447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Il <b>pesto alla pantesca</b> è una ricetta tipica <b>siciliana</b>, precisamente dell'isola di <b>Pantelleria</b>, una splendida isola a Sud della Sicilia. Il protagonista di questo pesto è un ingrediente caratteristico dell'isola, il <b>cappero</b>. </span><br />
<span style="color: #444444;">La particolarità di questa salsa è che non si cuoce, <b>si prepara a crudo</b>, ci vogliono soltanto pochi minuti. Ci si può condire la pasta o farne delle ottime bruschette: noi questa volta l'abbiamo usata per condire del<b> farro freddo</b>, in modo da avere una fresca insalata estiva</span><br />
<span style="color: #444444;"></span><br />
<a name='more'></a><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcQjzPkvZYgBDtBLuMYi0pf26Ht9SF3aojsyjWmTjSmmup6DZWgxGVa0TL8sv1FGC-2p4f0LD1FD7l1Hy_rK_GlY2Dj2yoW3DSLCxMPXb7TCQggQQ2AKtTfSaBznriwBhJa4MVj0KaWfG/s1600/20170625_143531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="893" data-original-width="1000" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcQjzPkvZYgBDtBLuMYi0pf26Ht9SF3aojsyjWmTjSmmup6DZWgxGVa0TL8sv1FGC-2p4f0LD1FD7l1Hy_rK_GlY2Dj2yoW3DSLCxMPXb7TCQggQQ2AKtTfSaBznriwBhJa4MVj0KaWfG/s640/20170625_143531.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Anche in questo caso, come per <a href="http://cuocheclandestine.blogspot.com/2017/06/insalata-di-quinoa-e-frutta.html" target="_blank">l'insalata di quinoa e frutta</a> e quella di<a href="https://cuocheclandestine.blogspot.com/2017/07/riso-freddo-con-tonno-e-melanzane.html" target="_blank"> riso con tonno e melanzane </a>abbiamo preparato il farro in <a href="http://cuocheclandestine.blogspot.com/2017/07/vasocottura-in-microonde.html" target="_blank">vasocottura al microonde</a>. Voi potete prepararlo tranquillamente nel modo tradizionale, bollito in pentola.</span><br />
<span style="color: #444444;">Se volete cuocerlo anche voi in un contenitore di vetro apposito e al microonde, pesate 100 grammi di farro, sciacquatelo, mettetelo nel vasetto e copritelo con 200 g di acqua. Chiudete con il coperchio, assicurate le clip, poi fate cuocere 4 minuti, finché sentirete il sibilo. Spegnete e aspettate che l'acqua sia completamente assorbita (ci vorrà circa un quarto d'ora). Nel frattempo potete preparare gli altri ingredienti.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVNz4zJmRLc_iJc59kBXKRudNPDE4atAEtK3U0oXyXQMqfICxNCkQDuFdFApwH31KZXcYfMf8tpENTy5a4xdt5TJUg-E-qlF3sM62qXSs0tMMplhtOn_GJqXLxg7RxRyeDqbd2c7zIARD/s1600/IMG_9431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1213" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVNz4zJmRLc_iJc59kBXKRudNPDE4atAEtK3U0oXyXQMqfICxNCkQDuFdFApwH31KZXcYfMf8tpENTy5a4xdt5TJUg-E-qlF3sM62qXSs0tMMplhtOn_GJqXLxg7RxRyeDqbd2c7zIARD/s640/IMG_9431.jpg" width="526" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><b style="background-color: yellow;">Ingredienti per 2 persone</b></span><br />
<ul>
<li><b style="color: #444444;">100 g di chicchi di farro </b></li>
<li><b style="color: #444444;">150 g di pomodorini </b></li>
<li><b style="color: #444444;">2 cucchiai di capperi sotto sale </b></li>
<li><b style="color: #444444;">2 pizzico di origano</b></li>
<li><b style="color: #444444;">1 spicchio di aglio</b></li>
<li><b style="color: #444444;">5 foglie di basilico </b></li>
<li><b style="color: #444444;">peperoncino fresco o secco, a piacere </b></li>
<li><b style="color: #444444;">15 mandorle pelate </b></li>
<li><b style="color: #444444;">50 g di olio extravergine di oliva </b></li>
<li><b style="color: #444444;">pochissimo sale </b></li>
</ul>
<span style="color: #444444;"><b style="background-color: cyan;">Difficoltà: facile - Tempo: 25 minuti</b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yPuktsGowHMKYD3T3He92Z_WtyRAnhhxraFAZv4cdoGhlKsCkkO1bUQbmrB5hMfvPWi1tGGAnI6ilF2orM-sDudQu9p333xnpM_ubwJuoTX36OxpQB1MzUnrmuog8ZEJ6gMjtLGeyZW4/s1600/20170625_141607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yPuktsGowHMKYD3T3He92Z_WtyRAnhhxraFAZv4cdoGhlKsCkkO1bUQbmrB5hMfvPWi1tGGAnI6ilF2orM-sDudQu9p333xnpM_ubwJuoTX36OxpQB1MzUnrmuog8ZEJ6gMjtLGeyZW4/s640/20170625_141607.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Sciacquate il farro e cuocetelo secondo le istruzioni riportate sulla confezione. Potete prepararlo anche in anticipo e conservarlo nel frigorifero per condirlo all'ultimo momento. Altrimenti potete prepararlo in vasocottura come abbiamo fatto noi (vedi istruzioni precedenti). Il tempo di cottura è più o meno lo stesso: in un caso dovrete aspettare che cuocia in pentola, nell'altro che assorba l'acqua nel vasetto. Però col microonde sporcherete meno (no pentola, no scolapasta, no cucchiaio per mescolare....) e non dovrete accendere il fornello!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjCEoo5ndB-Mhp5JBxfnAglZWGICBZ0_efQpxA4bxlCS8gK9DTzSWjMQX5iGgJuSkzToOURyFbhA1_ZydA2Y6HBC98fRqAHJW17-TSLMyytA4-jXKlVUTTkGYOFgaI5JILWZH4O2uOqxU/s1600/20170625_142324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjCEoo5ndB-Mhp5JBxfnAglZWGICBZ0_efQpxA4bxlCS8gK9DTzSWjMQX5iGgJuSkzToOURyFbhA1_ZydA2Y6HBC98fRqAHJW17-TSLMyytA4-jXKlVUTTkGYOFgaI5JILWZH4O2uOqxU/s640/20170625_142324.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Mentre il farro cuoce, lavate i pomodorini e tagliateli in due.</span><br />
<span style="color: #444444;">La ricetta originale prevede di utilizzare i capperi con il loro sale di conservazione, ma noi abbiamo preferito lavarli più volte.</span><br />
<span style="color: #444444;">A questo punto tutto andrebbe pestato nel mortaio, ma noi massaie moderne spesso il mortaio non ce l'abbiamo, così vi proponiamo di mettere tutti gli ingredienti nel bicchiere del frullatore e dare piccoli colpi o, in alternativa, tritate a mano.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU-7ifTnOQ3qISIbxw1mNwKxaH_tAbU3yrnNn7HsdpgHzctYSo4BJ-AN_AM0MpvTAelP_E6T37HQWC0Ji6lTGKaeJGIkSVyfE8iqmy_xkYYMEjpffL8pew7M-Kio_nzszkOdNmDUe7QHR/s1600/20170625_142447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU-7ifTnOQ3qISIbxw1mNwKxaH_tAbU3yrnNn7HsdpgHzctYSo4BJ-AN_AM0MpvTAelP_E6T37HQWC0Ji6lTGKaeJGIkSVyfE8iqmy_xkYYMEjpffL8pew7M-Kio_nzszkOdNmDUe7QHR/s640/20170625_142447.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Mettete nel frullatore capperi, pomodorini, origano, aglio, basilico, mandorle, olio, peperoncino. La quantità di peperoncino dipende da quanto vi piace piccante e da quanto piccante è il tipo di peperoncino che state usando: dovete regolarvi voi.</span><br />
<span style="color: #444444;">Accendete il frullatore, contate fino a 5, poi spegnete. Fate così per qualche volta: il risultato deve essere un trito grossolano, assolutamente non una poltiglia informe. Vedete nella foto sopra come si distinguono bene tutti gli ingredienti? Assaggiate e regolate di sale.</span><br />
<span style="color: #444444;">Condite con questo preparato il farro cotto e raffreddato velocemente sotto l'acqua fredda. </span><br />
<span style="color: #444444;">Buon appetito!</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfOjKTJYcFLxXGx8DX3dYMFIAbwpGNRtCHZJfSP8vzch1iK-fZMenxGMfu2lclBhuh0cq_npw__1PBLIwUydAV-zwLFF5zlj_UKGL6bBNuEF8aClEfP47UxBt1qroO9lTmHoYE13hFOaJ/s1600/IMG_9440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1538" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfOjKTJYcFLxXGx8DX3dYMFIAbwpGNRtCHZJfSP8vzch1iK-fZMenxGMfu2lclBhuh0cq_npw__1PBLIwUydAV-zwLFF5zlj_UKGL6bBNuEF8aClEfP47UxBt1qroO9lTmHoYE13hFOaJ/s640/IMG_9440.jpg" width="416" /></span></a></div>
<span style="color: #444444;"><br /></span>
<br />
<div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Potresti trovare interessante questi post:</span><br />
<span style="color: #444444;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><span style="clear: left; color: #444444; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="http://cuocheclandestine.blogspot.com/2017/07/vasocottura-in-microonde.html" target="_blank"><img border="0" data-original-height="1233" data-original-width="1600" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIbzEIzUT02PCeQA4qnyc4bPn68RxWpsv9iua15WnxTj9dvQNK6lcDdg74x52WEUMZOVS6Jc20r4dlHBR0IAQJ0t4XzL3RGK4MDNUPLDt8X28soMM1uYZdZW4dXSeQBHZu8h6harxeYUn/s200/IMG_9291.JPG" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://cuocheclandestine.blogspot.com/2017/07/vasocottura-in-microonde.html" target="_blank"><span style="color: #444444;">Vasocottura nel microonde</span></a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><span style="clear: left; color: #444444; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="https://cuocheclandestine.blogspot.com/2017/07/riso-freddo-con-tonno-e-melanzane.html" target="_blank"><img border="0" data-original-height="699" data-original-width="1000" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bXLL1DSNiKdchGuM7xnV_5nLS5Tkr-Vseb32_9fS-4qMPuZzL_NCVZuh1O1kVjCJ6ARmfV1SiP4Q5796IuuXGYzNyW7qF-JzPm8q8cDXfhyY85AT5LexQmL2YKDvUrpxjy_AdPthsqYV/s200/IMG_9400.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="https://cuocheclandestine.blogspot.com/2017/07/riso-freddo-con-tonno-e-melanzane.html" target="_blank"><span style="color: #444444;">Insalata di riso, tonno e melanzane</span></a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4KcsZKalyghrIky2TVGnUw-7CTgZXAV2qUbTMNb-zyi6Y0yv9EvwEeqfH6TKkE7bg1lSCtLXhwFswT3kGYejhsxzLfST3EFnxhInUjbgGrm6ioi_Di0389Txign1VfX0GeC1xbofwZZD/s1600/19403752_773393439452304_1307198858_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" data-original-height="980" data-original-width="1000" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4KcsZKalyghrIky2TVGnUw-7CTgZXAV2qUbTMNb-zyi6Y0yv9EvwEeqfH6TKkE7bg1lSCtLXhwFswT3kGYejhsxzLfST3EFnxhInUjbgGrm6ioi_Di0389Txign1VfX0GeC1xbofwZZD/s200/19403752_773393439452304_1307198858_o.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cuocheclandestine.blogspot.com/2017/06/insalata-di-quinoa-e-frutta.html" target="_blank"><span style="color: #444444;">Insalata di quinoa e frutta</span></a></td></tr>
</tbody></table>
<span style="color: #444444;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-8581681010643686512018-06-16T21:43:00.002+02:002018-06-16T21:43:44.854+02:00Fresh spelt grain with pesto a la pantesca - Farro frìo con pesto a la pantesca<div style="text-align: center;">
<a href="https://cuocheclandestine.blogspot.com/2018/06/farro-freddo-con-pesto-alla-pantesca.html" target="_blank">Italiano</a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMsZcICQl0LopB4XD9Q0D9_iMZxAOP12L47-XLc8I4x7-ZNU9-h1MxhSxMcBUE5vZ8JZlgZRu2rTotzTbJ9z27kh1R5KuC_cfd9dYOD2_lgqZZCB1IOKdYvKVIy7nw_IeXzD5Uw6RRyxZ/s1600/IMG_9447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcQjzPkvZYgBDtBLuMYi0pf26Ht9SF3aojsyjWmTjSmmup6DZWgxGVa0TL8sv1FGC-2p4f0LD1FD7l1Hy_rK_GlY2Dj2yoW3DSLCxMPXb7TCQggQQ2AKtTfSaBznriwBhJa4MVj0KaWfG/s1600/20170625_143531.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="1000" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcQjzPkvZYgBDtBLuMYi0pf26Ht9SF3aojsyjWmTjSmmup6DZWgxGVa0TL8sv1FGC-2p4f0LD1FD7l1Hy_rK_GlY2Dj2yoW3DSLCxMPXb7TCQggQQ2AKtTfSaBznriwBhJa4MVj0KaWfG/s640/20170625_143531.jpg" width="640" /></a><br />
<br />
<b><span style="color: blue;">English. </span></b><span style="color: #444444;"><b>The Pesto a la Pantesca</b> is a typical sauce of the Island of Pantelleria, South of Sicily, in Southern Italy. The main ingredient of this recipe is a characteristic product of the island: the <b>caper</b>. The peculiarity of this sauce is that it does not need to be cooked: it is a <b>raw preparation</b> and needs <b>only a few minutes </b>to be done. With the “Pesto a la pantesca” you can dress a dish of <b>pasta </b>or some “<b>bruschetta</b>” (toasted bread): this time we seasoned some spelt grains to get a refreshing summer <b>cold salad. </b></span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. El <b>Pesto a la Pantesca</b> es una receta siciliana, precisamente la isla de Pantelleria, una isla al sur de Sicilia. El protagonista del pesto es un ingrediente característico de la isla, la <b>alcaparra</b>. La peculiaridad de esta salsa es que no se cocina y se tarda <b>sólo unos minutos</b> para prepararla. Usted puede condimentar la pasta o el arroz o hacer excelente antipastos con el pàn: </span><span class="" id="result_box" lang="es" style="color: #444444;">nosotras, esta vez, la hemos utilizado para dar sabor al <b>farro frío,</b> para conseguir una <b>ensalada <span class="">fresca.</span></b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<a name='more'></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMsZcICQl0LopB4XD9Q0D9_iMZxAOP12L47-XLc8I4x7-ZNU9-h1MxhSxMcBUE5vZ8JZlgZRu2rTotzTbJ9z27kh1R5KuC_cfd9dYOD2_lgqZZCB1IOKdYvKVIy7nw_IeXzD5Uw6RRyxZ/s1600/IMG_9447.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMsZcICQl0LopB4XD9Q0D9_iMZxAOP12L47-XLc8I4x7-ZNU9-h1MxhSxMcBUE5vZ8JZlgZRu2rTotzTbJ9z27kh1R5KuC_cfd9dYOD2_lgqZZCB1IOKdYvKVIy7nw_IeXzD5Uw6RRyxZ/s640/IMG_9447.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcQjzPkvZYgBDtBLuMYi0pf26Ht9SF3aojsyjWmTjSmmup6DZWgxGVa0TL8sv1FGC-2p4f0LD1FD7l1Hy_rK_GlY2Dj2yoW3DSLCxMPXb7TCQggQQ2AKtTfSaBznriwBhJa4MVj0KaWfG/s1600/20170625_143531.jpg"></a><br />
<br />
<b><span style="color: blue;">English</span></b>. <span style="color: #444444;">As we did for the <a href="http://cuocheclandestine.blogspot.com/2017/06/tri-color-quinoa-and-fruit-salad.html">quinoa and fruit salad</a> and for the<a href="https://cuocheclandestine.blogspot.com/2017/07/fresh-tuna-and-eggplants-rice-salad.html"> tuna and eggplants rice</a>, we microwaved the spelt grains in a jar, but you can traditionally boil it. </span><br />
<span style="color: #444444;">If you want to microwave it, you will need a special jar, suitable for microwave cooking. Rinse and drain the spelt, place it into the jar with 200 ml of water. Put the lid on, secure the clips, then cook for 4 minutes, or until you hear the typical vacuum whistle. Turn the microwave off and wait until all of the water is absorbed (it will take about 15 minutes) before opening the jar. Meanwhile, make the sauce.</span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es" style="color: #444444;">De nuevo, como con la <a href="http://cuocheclandestine.blogspot.com/2017/06/tri-color-quinoa-and-fruit-salad.html" target="_blank">ensalada de quinoa y la fruta</a> y la de arroz con el atún y berenjena, hemos preparado el farro o espelta con l cocciòn en tarro en el microondas. Si lo desean, pueden prepararlo tranquilamente en la forma tradicional, hierviendolo en la olla. </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">Si desean cocinarlo en un recipiente de vidrio adecuado y en el microondas, pesar 100 gramos de farro, enjuagar, lo ponen en el frasco y cubrirlo con 200 g de agua. Cerrar con la tapa, asegurar los clips y cocinar por 4 minutos, hasta que se oiga el silbato. Apagar y esperar hasta que el agua se absorba por completo (tardará alrededor de un cuarto de hora). Mientras tanto, pueden preparar los <span class="">otros ingredientes</span><span class="">.</span></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVNz4zJmRLc_iJc59kBXKRudNPDE4atAEtK3U0oXyXQMqfICxNCkQDuFdFApwH31KZXcYfMf8tpENTy5a4xdt5TJUg-E-qlF3sM62qXSs0tMMplhtOn_GJqXLxg7RxRyeDqbd2c7zIARD/s1600/IMG_9431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1213" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVNz4zJmRLc_iJc59kBXKRudNPDE4atAEtK3U0oXyXQMqfICxNCkQDuFdFApwH31KZXcYfMf8tpENTy5a4xdt5TJUg-E-qlF3sM62qXSs0tMMplhtOn_GJqXLxg7RxRyeDqbd2c7zIARD/s640/IMG_9431.jpg" width="526" /></span></a></div>
<b style="color: #444444;"><br /></b>
<b style="background-color: yellow; color: #444444;">Serves 2 </b><br />
<b style="background-color: yellow; color: #444444;">Ingredientes para 2 personas</b><br />
<span style="color: #444444;"><b><br /></b></span>
<br />
<ul>
<li><b style="color: #444444;">100 g spelt grain - <i>100 g de farro o espelta</i></b></li>
<li><b style="color: #444444;">150 g cherrie tomatoes - <i>150 g de tomates</i></b></li>
<li><b style="color: #444444;">2 tabsp. salted capers -<i> 2 cucharada de alcaparras saladas</i></b></li>
<li><b style="color: #444444;">2 pinch of dried oregano - <i>2 pizca de oregano</i></b></li>
<li><b style="color: #444444;">1 clove of garlic - <i>1 diente de ajo</i></b></li>
<li><b style="color: #444444;">5 basil leaves - <i>5 hojas de albahaca</i></b></li>
<li><b style="color: #444444;">chili pepper, fresh or dried, to taste - <i>ajì picante seco o fresco</i></b></li>
<li><b style="color: #444444;">15 peeles almonds - <i>15 almendras peladas</i></b></li>
<li><b style="color: #444444;">50 g extra virgin olive oil - <i>50 g de aceìte de oliva virgen extra</i></b></li>
<li><b style="color: #444444;">a bit of sea salt -<i> poquisimo sal</i></b></li>
</ul>
<span style="color: #444444;"><b style="background-color: cyan;">Difficulty: easy - Time: 25 minutes</b></span><br />
<span style="color: #444444;"><b style="background-color: cyan;">Dificultad: facil - Tiempo: 25 minutos</b></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yPuktsGowHMKYD3T3He92Z_WtyRAnhhxraFAZv4cdoGhlKsCkkO1bUQbmrB5hMfvPWi1tGGAnI6ilF2orM-sDudQu9p333xnpM_ubwJuoTX36OxpQB1MzUnrmuog8ZEJ6gMjtLGeyZW4/s1600/20170625_141607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yPuktsGowHMKYD3T3He92Z_WtyRAnhhxraFAZv4cdoGhlKsCkkO1bUQbmrB5hMfvPWi1tGGAnI6ilF2orM-sDudQu9p333xnpM_ubwJuoTX36OxpQB1MzUnrmuog8ZEJ6gMjtLGeyZW4/s640/20170625_141607.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. Rinse and drain the spelt up to the instruction on the package. You can also cook it in advance, and store it into the fridge: season when is time to serve. Otherwise you can microwave the spelt up to the directions above. The cooking time is more or less the same, but if you decide to microwave you will have less dirty plates to clean (no pot, no strainer...) and you will not need any heat. </span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es" style="color: #444444;">Enjuagar el farro y cocinar de acuerdo a las instrucciones del paquete. También se puede preparar con antelación y almacenar en el refrigerador para condimentarlo en el último momento. De lo contrario se puede preparar con la cocciòn en tarro como lo hicimos nosotras (ver instrucciones arriba). El tiempo de cocción es más o menos lo mismo: en un caso, tendrán que esperar a cocer en la olla y en el otro para absorber el agua en la jarra. Pero con el microondas ensiciaràn menos la cocina (sin olla, sin colador, sin cuchara para revolver ....) y no tendràn que encender la estufa<span class="">!</span></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjCEoo5ndB-Mhp5JBxfnAglZWGICBZ0_efQpxA4bxlCS8gK9DTzSWjMQX5iGgJuSkzToOURyFbhA1_ZydA2Y6HBC98fRqAHJW17-TSLMyytA4-jXKlVUTTkGYOFgaI5JILWZH4O2uOqxU/s1600/20170625_142324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjCEoo5ndB-Mhp5JBxfnAglZWGICBZ0_efQpxA4bxlCS8gK9DTzSWjMQX5iGgJuSkzToOURyFbhA1_ZydA2Y6HBC98fRqAHJW17-TSLMyytA4-jXKlVUTTkGYOFgaI5JILWZH4O2uOqxU/s640/20170625_142324.jpg" width="640" /></span></a></div>
<br />
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. For the sauce, wash the cherry tomatoes and half them. </span><br />
<span style="color: #444444;">Wash the capers three times and more, to wash away all of the salt. </span><br />
<span style="color: #444444;">Place all of the ingredients into a food processor glass: tomatoes, olives, capers, garlic, almonds, basil, chili, oregano.</span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es" style="color: #444444;">Mientras que el farro se cocina, lavar los tomates y cortarlos por la mitad. </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">La receta original prevee el uso de alcaparras con su sal, pero preferimos lavarlos varias veces. </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">En este punto, todo <span class="">deberìa de ser machacar</span> en un mortero, pero a menudo las amas de casa modernas, de mortero <span class="">no tiene uno</span>, por lo que proponemos poner todos los ingredientes en la licuadora y dar pequeños golpes o en alternativa, picarlas <span class="">a mano.</span></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU-7ifTnOQ3qISIbxw1mNwKxaH_tAbU3yrnNn7HsdpgHzctYSo4BJ-AN_AM0MpvTAelP_E6T37HQWC0Ji6lTGKaeJGIkSVyfE8iqmy_xkYYMEjpffL8pew7M-Kio_nzszkOdNmDUe7QHR/s1600/20170625_142447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU-7ifTnOQ3qISIbxw1mNwKxaH_tAbU3yrnNn7HsdpgHzctYSo4BJ-AN_AM0MpvTAelP_E6T37HQWC0Ji6lTGKaeJGIkSVyfE8iqmy_xkYYMEjpffL8pew7M-Kio_nzszkOdNmDUe7QHR/s640/20170625_142447.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. </span><span style="color: #444444;"> </span><span style="color: #444444;">Act the food processor a bit at a time: you do not need to get a "puree", but just a coarsely chopped sauce. You can also decide to chop by hand the ingredients, if you prefer. </span><br />
<span style="color: #444444;">For the chili: add as much chili as you like. We do not like too much a very hot sauce. </span><br />
<span style="color: #444444;">Taste the sauce: if necessary, add a pinch of salt. </span><br />
<span style="color: #444444;">If the cooked spelt is hot, put it in a colander under running water to cool down quickly. Season the cold spelt with the prepared sauce, a drizzle of olive oil and a pinch of oregano. Enjoy!</span><br />
<div>
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;"><br /></span>
<i><span style="color: blue;">Español</span></i><span style="color: #444444;">. </span><span class="" id="result_box" lang="es" style="color: #444444;">Poner en la licuadora alcaparras, tomates, orégano, ajo, albahaca, aceite, almendras, el chile. La cantidad de chile depende de cómo les gusta picante y cómo picante es el tipo de chile que está utilizando: tendram que decidir segùn el proprio gusto. </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">Encender la licuadora, contar hasta 5, luego apagarla. Repetir hasta que el resultado sea una picada gruesa, absolutamente no una papilla informe. ¿Ven en la imagen de arriba como se distinguèn todos los ingredientes? Prueben y sazonen con sal si es necesario. </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">Condimentar <span class="">con esta preparación</span> el farro cocinado y enfriado rápidamente en agua fría. <span class="">Buen provecho</span><span class="">!</span></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfOjKTJYcFLxXGx8DX3dYMFIAbwpGNRtCHZJfSP8vzch1iK-fZMenxGMfu2lclBhuh0cq_npw__1PBLIwUydAV-zwLFF5zlj_UKGL6bBNuEF8aClEfP47UxBt1qroO9lTmHoYE13hFOaJ/s1600/IMG_9440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1538" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfOjKTJYcFLxXGx8DX3dYMFIAbwpGNRtCHZJfSP8vzch1iK-fZMenxGMfu2lclBhuh0cq_npw__1PBLIwUydAV-zwLFF5zlj_UKGL6bBNuEF8aClEfP47UxBt1qroO9lTmHoYE13hFOaJ/s640/IMG_9440.jpg" width="416" /></span></a></div>
<span style="color: #444444;"><br /></span>
<br />
<div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">You may also like: </span><br />
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://cuocheclandestine.blogspot.it/2017/07/how-to-cook-using-jar-and-microwave.html" target="_blank"><img border="0" data-original-height="771" data-original-width="1000" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwcDrmJV5WyQ_6c_ktxcH-ZWaLTpIaX5vsRgxGmk7RRZW4feLU2epA7B5L0u2w3URsiE5nN7YcG73wpGD0SIp00g-l5_uKKn2aeUPk3rGQ6oeLPJSLhDl8wnR4yNguy2xB6HU9laD3x9U/s200/IMG_9291.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://cuocheclandestine.blogspot.it/2017/07/how-to-cook-using-jar-and-microwave.html" target="_blank">How to cook using a jar and the microwave</a><br />
<a href="http://cuocheclandestine.blogspot.it/2017/07/how-to-cook-using-jar-and-microwave.html" target="_blank"><br /></a><a href="http://cuocheclandestine.blogspot.it/2017/07/how-to-cook-using-jar-and-microwave.html" target="_blank">Cocciòn en tarro de vidrio al microondas</a><br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div style="font-size: medium; text-align: left;">
<a href="https://cuocheclandestine.blogspot.com/2017/07/fresh-tuna-and-eggplants-rice-salad.html" target="_blank"><img border="0" data-original-height="699" data-original-width="1000" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bXLL1DSNiKdchGuM7xnV_5nLS5Tkr-Vseb32_9fS-4qMPuZzL_NCVZuh1O1kVjCJ6ARmfV1SiP4Q5796IuuXGYzNyW7qF-JzPm8q8cDXfhyY85AT5LexQmL2YKDvUrpxjy_AdPthsqYV/s200/IMG_9400.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; font-size: medium; text-align: left;">
<span style="font-size: x-small;"><a href="https://cuocheclandestine.blogspot.com/2017/07/fresh-tuna-and-eggplants-rice-salad.html" target="_blank">Fresh tuna and eggplants rice salad</a></span></div>
<div class="separator" style="clear: both; font-size: medium; text-align: left;">
<span style="font-size: x-small;"><a href="https://cuocheclandestine.blogspot.com/2017/07/fresh-tuna-and-eggplants-rice-salad.html" target="_blank">Ensalada de arroz con atún y berenjenas</a></span></div>
<div class="separator" style="clear: both; font-size: medium; text-align: left;">
<span class="" lang="es"><i><br /></i></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cuocheclandestine.blogspot.com/2017/06/tri-color-quinoa-and-fruit-salad.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="980" data-original-width="1000" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4KcsZKalyghrIky2TVGnUw-7CTgZXAV2qUbTMNb-zyi6Y0yv9EvwEeqfH6TKkE7bg1lSCtLXhwFswT3kGYejhsxzLfST3EFnxhInUjbgGrm6ioi_Di0389Txign1VfX0GeC1xbofwZZD/s200/19403752_773393439452304_1307198858_o.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cuocheclandestine.blogspot.com/2017/06/tri-color-quinoa-and-fruit-salad.html" target="_blank">Tri-color quinoa and fruit salad</a> <br />
<a href="http://cuocheclandestine.blogspot.com/2017/06/tri-color-quinoa-and-fruit-salad.html" target="_blank">Ensalada de quinua y fruta</a></td></tr>
</tbody></table>
</div>
</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<br />
<span style="color: #444444;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span><span style="color: #666666;"></span></span><br />
<span style="color: #444444;"><span style="color: #666666;"></span></span><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;"></span>
<span style="color: #444444;"></span>
<span style="color: #444444;"></span>
<br />
<br />
<br />
<br />
<br />
<br /></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-49570809465517401842018-06-09T16:42:00.004+02:002018-06-09T16:42:53.155+02:00Crackers alla birra con semi misti<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/06/crackers-with-seeds-and-beer-galletas.html" target="_blank"><span style="color: #0b5394;"><b>English - </b></span><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><b><span style="color: blue;">Español</span></b></span></span></span></span></a></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; text-align: start;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3-nrVy9KOsuyk955X86GGSAFQoYzWJ9p4tlpgpA4CSJCqhPfEO_ARjKrt0WTUikcDaROemmuT9Ub8jFORLZc8_d7hHNP9e0eU8pYrXNAoFQXxfZ7jRcJ2NtfU6JDjf1fNe7U1tpEOsxL/s1600/IMG_0188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="742" data-original-width="1000" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3-nrVy9KOsuyk955X86GGSAFQoYzWJ9p4tlpgpA4CSJCqhPfEO_ARjKrt0WTUikcDaROemmuT9Ub8jFORLZc8_d7hHNP9e0eU8pYrXNAoFQXxfZ7jRcJ2NtfU6JDjf1fNe7U1tpEOsxL/s640/IMG_0188.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;"><b>Aperitivo</b>? Basta qualche pezzo di formaggio da accompagnare a questi croccanti <b>crackers </b>e un buon bicchiere di birra artigianale e il gioco è fatto. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Abbiamo trovato al supermercato una confezione di <b>semi misti (girasole, zucca, lino, sesamo) </b>che già contengono un mix di <b>pomodori </b>e <b>olive secche</b>. Li usiamo spesso per condire l'insalata o il passato di verdura (danno quel tocco in più!): ma, ci siamo chieste, perché non farne dei <b>crackers</b> o dei grissini? Abbiamo provato e ci sono molto piaciuti. Per questo vogliamo condividere l'esperimento culinario con voi! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">L'esecuzione è <b>molto semplice </b>e richiede una manciata di minuti, più il tempo di riposo della pasta. Per impastare si può utilizzare acqua, vino bianco o, come abbiamo fatto noi, <b>birra chiara</b>. Scegliete voi. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKAY_72fRtFNHapEraIfQcZMLx1qRDQX4rS9Qaj3bgfc14BXdb0X_F5i1C543IgnrTkSyBSKJgNdLfFwEIRDMh4XbHxdauxo6xTUoGVoaY2UHIHBEsixgLwvX3KCff4_R8gXZNLjy8XX1/s1600/crackers_cuoche_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKAY_72fRtFNHapEraIfQcZMLx1qRDQX4rS9Qaj3bgfc14BXdb0X_F5i1C543IgnrTkSyBSKJgNdLfFwEIRDMh4XbHxdauxo6xTUoGVoaY2UHIHBEsixgLwvX3KCff4_R8gXZNLjy8XX1/s640/crackers_cuoche_3.jpg" width="592" /></a></div>
<span style="color: #444444;"><br /></span>
<br />
<div style="text-align: left;">
<b style="color: #444444;"><span style="background-color: yellow; color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per 4 persone </span></b></div>
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyE3wcyhxQs6FsFHBc-Q4re5JsF3sdEzu3Me9uMgAb6CPuYdm7rLYP0kbnN0N2CI30-o0EnA7tOBzP3vwfMMbBBytW9cntS_I-uuI6hq8PsTHA35RPAPeQQu5XajW_6C6vsyA24h5UCsgi/s1600/IMG_20180325_155744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyE3wcyhxQs6FsFHBc-Q4re5JsF3sdEzu3Me9uMgAb6CPuYdm7rLYP0kbnN0N2CI30-o0EnA7tOBzP3vwfMMbBBytW9cntS_I-uuI6hq8PsTHA35RPAPeQQu5XajW_6C6vsyA24h5UCsgi/s640/IMG_20180325_155744.jpg" width="640" /></a></div>
</div>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>250 g di farina multicereali</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g di semi misti (girasole, zucca, lino, sesamo)</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>1 cucchiaio di olive e pomodori secchi tritati</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>130 g di birra chiara</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>4 cucchiai di olio e.v.o. + altro per ungere la superficie</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>sale, pepe q.b.</b></span></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: molto facile - Tempo: 1 ora</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZyoQjjXoM7vcJ_ZuYbARIfdnKkW7oZPpKaaD09NDj2jtIs0L6yyE2mPKyvuwXbw1nq1oM3b3I-aJU0XQhyphenhyphen8Rd00dTb6_Mw9CZdJaFgmSr25fOyErKNQT_IwXCFaXi4g-Vkt59Uck8VlW/s1600/IMG_20180325_160424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="1000" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZyoQjjXoM7vcJ_ZuYbARIfdnKkW7oZPpKaaD09NDj2jtIs0L6yyE2mPKyvuwXbw1nq1oM3b3I-aJU0XQhyphenhyphen8Rd00dTb6_Mw9CZdJaFgmSr25fOyErKNQT_IwXCFaXi4g-Vkt59Uck8VlW/s640/IMG_20180325_160424.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Tritare finemente olive e pomodori. </span><br />
<span style="color: #666666;">Mettere la farina in una ciotola larga. </span><br />
<span style="color: #666666;">Unire semi, olive e pomodori tritati, sale, pepe in abbondanza e mescolare. Fate una conca al centro e versateci 4 cucchiai di olio e.v.o.</span><br />
<span style="color: #666666;">Successivamente, versare la birra un po' per volta, mentre iniziate a impastare delicatamente. </span><br />
<span style="color: #666666;">Il quantitativo indicato in ricetta è quello che abbiamo usato noi, ma molto dipende, come sempre, dal tipo di farina utilizzata: tenete la bottiglia a portata di mano, in modo da poterne aggiungere un po' nel caso l'impasto risultasse asciutto.</span><br />
<span style="color: #666666;">Il risultato deve essere un impasto liscio e non appiccicoso. Consigliamo di assaggiarlo per regolare la quantità di sale.</span><br />
<span style="color: #666666;">Avvolgere la pasta in una pellicola trasparente e lasciarla riposare per mezz'ora a temperatura ambiente.</span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdKSF-oa0aKoQ07KEWl9bqiCCVgseLi0z_Fj8uPgx5Ay41bU_4IhPe8XS1EDBIPlZzlJHAXLGmbOS_PNE51nGlpXHXR7O5RYG0dy7dq9Ox1i6KwfbRoDSeAEJ1r26p_CypYeq6x7QZBkN/s1600/IMG_20180325_162115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1000" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdKSF-oa0aKoQ07KEWl9bqiCCVgseLi0z_Fj8uPgx5Ay41bU_4IhPe8XS1EDBIPlZzlJHAXLGmbOS_PNE51nGlpXHXR7O5RYG0dy7dq9Ox1i6KwfbRoDSeAEJ1r26p_CypYeq6x7QZBkN/s640/IMG_20180325_162115.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Preriscaldate il forno a 180°C.</span><br />
<span style="color: #666666;">Passato il tempo del riposo, infarinate una superficie e munitevi di mattarello. Dividete la pasta in due porzioni, così sarà più facile lavorarla.</span><br />
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiaXAlBd0S0-R7Yl-bG9QaMvM0v1f91J1GdAeq0wznHMXjLtu76kvvxbK46w_aq4ZTjvrtitkNL8Qcq00KMpyGJj2MFbpaFvj0JO0Ly7SKNVEF-zpmjN55XHhpVKbT4SbVUt8yf3pxDz3/s1600/IMG_20180325_163334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="1000" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiaXAlBd0S0-R7Yl-bG9QaMvM0v1f91J1GdAeq0wznHMXjLtu76kvvxbK46w_aq4ZTjvrtitkNL8Qcq00KMpyGJj2MFbpaFvj0JO0Ly7SKNVEF-zpmjN55XHhpVKbT4SbVUt8yf3pxDz3/s640/IMG_20180325_163334.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Stendete la pasta il più sottile possibile: un paio di millimetri di altezza saranno sufficienti.</span><br />
<span style="color: #666666;">Tagliate la pasta a quadrati, a strisce, a losanghe o della forma che preferite, quindi ungete la superficie con dell'olio e un po' di sale.</span><br />
<span style="color: #666666;">Cuocete in forno caldo per 10 minuti o fin quando vedrete la superficie ben dorata. Buon appetito!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqaOz9wcgbSsnzU_jLfFvEFZqOocSWvHTC768GAD6_HqzCA5MBwx1fkGaMQ-IXm5Q3WF4CU3U7CouOjIKGfBDEQV-P6Ue0VKNOo3lP5mQN8kaRj5kV38s4nRnwdRfLfoKZSEZdDFB5Eiv/s1600/IMG_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1000" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqaOz9wcgbSsnzU_jLfFvEFZqOocSWvHTC768GAD6_HqzCA5MBwx1fkGaMQ-IXm5Q3WF4CU3U7CouOjIKGfBDEQV-P6Ue0VKNOo3lP5mQN8kaRj5kV38s4nRnwdRfLfoKZSEZdDFB5Eiv/s640/IMG_0173.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<br /></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-35696780388762026062018-06-09T16:39:00.001+02:002018-06-09T16:41:16.861+02:00Crackers with seeds and beer - Galletas con semillas <div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><span style="color: #cc0000;"><b><a href="https://cuocheclandestine.blogspot.com/2018/06/crackers-alla-birra-con-semi-misti.html" target="_blank">Italiano </a></b></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><span style="color: #cc0000;"><b><br /></b></span></span></span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKAY_72fRtFNHapEraIfQcZMLx1qRDQX4rS9Qaj3bgfc14BXdb0X_F5i1C543IgnrTkSyBSKJgNdLfFwEIRDMh4XbHxdauxo6xTUoGVoaY2UHIHBEsixgLwvX3KCff4_R8gXZNLjy8XX1/s1600/crackers_cuoche_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKAY_72fRtFNHapEraIfQcZMLx1qRDQX4rS9Qaj3bgfc14BXdb0X_F5i1C543IgnrTkSyBSKJgNdLfFwEIRDMh4XbHxdauxo6xTUoGVoaY2UHIHBEsixgLwvX3KCff4_R8gXZNLjy8XX1/s640/crackers_cuoche_3.jpg" width="592" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. A few pieces of cheese and these <b>crunchy crackers</b>: that is all you need for a delicious <b>aperitivo</b>, to serve with an iced beer. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;">When we went to the supermarket, a few days ago, we got a small box containing a beautiful mix of various <b>seeds (sunflower, pumpkin, flax seeds and sesame) </b>and some dehydrated <b>olives </b>and <b>tomatoes</b>. We love this mix to season our salads or a dish of vegetable soup: a tablespoon of this mix gives the dish an extra flavour. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;">We decided to use this mix to make some <b>crakers</b>: and it was a goal! This result convinced us to share the recipe with you.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;">The recipe is very, very <b>easy </b>and <b>quick </b>to make: consider only an extra time of half an hour for the dough resting. We used half a glass of beer to get together our dough, but you can change beer with water, white wine, milk or whatever you want. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #666666;">. </span></span><span style="color: #666666;"><b>Aperitivo</b>? Solo unos trozos de queso para acompañar estas <b>galletas </b>y un buen vaso de cerveza artesanal, y eso es todo.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Encontramos en el supermercado un paquete de <b>semillas </b>mezcladas (<b>girasol, calabaza, lino, sésamo</b>) que ya contienen una mezcla de <b>tomates </b>y <b>aceitunas </b>secas. A menudo los usamos para condimentar las ensaladas o las cremas de vegetales (¡dale ese toque extra!): Pero, nos preguntamos, ¿por qué no hacer <b>galletas </b>o palitos de pan? Probamos y nos encantó. ¡Es por eso que queremos compartir el experimento culinario con usted!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">La ejecución es muy simple y requiere unos minutos, más el tiempo de descanso de la masa. Para amasar se pueden usar agua, vino blanco o, como hicimos nosotros, cerveza light.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Elijan ustedes.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UI5RC4bI9LwAhTBzLnJmMLNQsS_8guGZvT0wgr7122gW5Sca0krWdjYJkYjYZDO4DF11gLbADI4kdzMlSrHhNPtQ3xAVIo8PZe7GEQRX0URyUFKyfrlL_P2Z5e9XYTISzLe5_qBuFivX/s1600/IMG_0188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="742" data-original-width="1000" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UI5RC4bI9LwAhTBzLnJmMLNQsS_8guGZvT0wgr7122gW5Sca0krWdjYJkYjYZDO4DF11gLbADI4kdzMlSrHhNPtQ3xAVIo8PZe7GEQRX0URyUFKyfrlL_P2Z5e9XYTISzLe5_qBuFivX/s640/IMG_0188.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<br />
<div style="text-align: start;">
<div style="text-align: left;">
<b style="color: #444444;"><span style="background-color: yellow; color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Serves 4 </span></b></div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"></span><br /></div>
<div style="text-align: start;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="background-color: yellow;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes para 4 personas</span></b></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span></span></span></span></span></div>
</div>
<span style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyE3wcyhxQs6FsFHBc-Q4re5JsF3sdEzu3Me9uMgAb6CPuYdm7rLYP0kbnN0N2CI30-o0EnA7tOBzP3vwfMMbBBytW9cntS_I-uuI6hq8PsTHA35RPAPeQQu5XajW_6C6vsyA24h5UCsgi/s1600/IMG_20180325_155744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyE3wcyhxQs6FsFHBc-Q4re5JsF3sdEzu3Me9uMgAb6CPuYdm7rLYP0kbnN0N2CI30-o0EnA7tOBzP3vwfMMbBBytW9cntS_I-uuI6hq8PsTHA35RPAPeQQu5XajW_6C6vsyA24h5UCsgi/s640/IMG_20180325_155744.jpg" width="640" /></a></div>
<br /></div>
<ul style="text-align: center;">
<li style="text-align: left;"><b><span style="color: #666666;">250 g all purpose flour -<i> 250 g de harina multigrano</i></span></b></li>
<li style="text-align: left;"><b><span style="color: #666666;">50 g seeds mix (sunflowers, pumpkin, sesame, flax seeds) - <i>50 g de semillas mezcladas (girasol, calabaza, lino, sésamo)</i></span></b></li>
<li style="text-align: left;"><b><span style="color: #666666;">1 tablespoon dehydrated olives and tomatoes, chopped - <i>1 cucharada de aceitunas y tomates secos triturados</i></span></b></li>
<li style="text-align: left;"><b><span style="color: #666666;">130 g beer<i> - 130 g de cerveza </i></span></b></li>
<li style="text-align: left;"><b><span style="color: #666666;">4 tablespoons e.v.o. oil, and a bit more to brush the tray; sea salt and freshly ground black pepper to taste - <i>4 cucharadas de aceite virgen extra + más para engrasar la superficie de sal, pimienta q.b.</i></span></b></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficulty: easy - Time: 1 hour</i></b></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;"><br /></i></b></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: muy facil - Tempo: 1 hora</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZyoQjjXoM7vcJ_ZuYbARIfdnKkW7oZPpKaaD09NDj2jtIs0L6yyE2mPKyvuwXbw1nq1oM3b3I-aJU0XQhyphenhyphen8Rd00dTb6_Mw9CZdJaFgmSr25fOyErKNQT_IwXCFaXi4g-Vkt59Uck8VlW/s1600/IMG_20180325_160424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="1000" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZyoQjjXoM7vcJ_ZuYbARIfdnKkW7oZPpKaaD09NDj2jtIs0L6yyE2mPKyvuwXbw1nq1oM3b3I-aJU0XQhyphenhyphen8Rd00dTb6_Mw9CZdJaFgmSr25fOyErKNQT_IwXCFaXi4g-Vkt59Uck8VlW/s640/IMG_20180325_160424.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Finely chop the dehydrated olives and tomatoes. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Place the flour into a large bowl.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Add the seeds, the chopped olives and tomatoes, a generous pinch of salt and pepper, combine.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Make a hole in the center of the flour mix and pour 4 tablespoons oil into. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Gently knead adding the beer a bit at a time. We listed 130 grams, bt the right amount depends on the kind of flour: as a bottle generally is 33 cl, please, do not drink all of the remaining beer, but use it if the dough requires more beer (you can drink the rest of the beer later!) </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">You have to get a smooth, not sticking dough. Taste a bit of raw dough to test if it is ok in salt. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Wrap the dough with cling film and let it rest for about half an hour at room temperature. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Picar finamente aceitunas y tomates. Poner la harina en un tazón grande.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Unir semillas, aceitunas y tomates picados, sal, pimienta en abundancia y mezclar. Hacer un hueco en el centro y vierta 4 cucharadas de aceite e.v.o.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">A continuación, vierta la cerveza un poco a la vez, mientras se comienza a amasar suavemente.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">La cantidad indicada en la receta es la que utilizamos, pero mucho depende, como siempre, del tipo de harina utilizada: mantenga la botella a la mano, para que puedan agregar un poco de cerveza si la masa está seca.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">El resultado debe ser una masa suave y no pegajosa. Recomendamos probarlo para ajustar la cantidad de sal. Envolver la masa en una película transparente y dejarla reposar durante media hora a temperatura ambiente.</span></div>
</div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdKSF-oa0aKoQ07KEWl9bqiCCVgseLi0z_Fj8uPgx5Ay41bU_4IhPe8XS1EDBIPlZzlJHAXLGmbOS_PNE51nGlpXHXR7O5RYG0dy7dq9Ox1i6KwfbRoDSeAEJ1r26p_CypYeq6x7QZBkN/s1600/IMG_20180325_162115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1000" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdKSF-oa0aKoQ07KEWl9bqiCCVgseLi0z_Fj8uPgx5Ay41bU_4IhPe8XS1EDBIPlZzlJHAXLGmbOS_PNE51nGlpXHXR7O5RYG0dy7dq9Ox1i6KwfbRoDSeAEJ1r26p_CypYeq6x7QZBkN/s640/IMG_20180325_162115.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Preheat the oven to 180°C.</span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;">Slightly flour a surface and take a roll-pin. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Divide the dough in a half: in this way it will be easier to roll it down. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span><span style="color: #444444;">Precalentar el horno a 180 ° C.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Después del tiempo de descanso, enharinar una superficie y equípese con un rodillo. Divida la masa en dos porciones, hacì será más fácil trabajarla.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiaXAlBd0S0-R7Yl-bG9QaMvM0v1f91J1GdAeq0wznHMXjLtu76kvvxbK46w_aq4ZTjvrtitkNL8Qcq00KMpyGJj2MFbpaFvj0JO0Ly7SKNVEF-zpmjN55XHhpVKbT4SbVUt8yf3pxDz3/s1600/IMG_20180325_163334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="1000" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiaXAlBd0S0-R7Yl-bG9QaMvM0v1f91J1GdAeq0wznHMXjLtu76kvvxbK46w_aq4ZTjvrtitkNL8Qcq00KMpyGJj2MFbpaFvj0JO0Ly7SKNVEF-zpmjN55XHhpVKbT4SbVUt8yf3pxDz3/s640/IMG_20180325_163334.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Roll out the dough the thinnest you can: a couple of millimetr height will be enough.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Cut the dough into squares, or strips or any shape you like. Then, oil the surface and sprinkle with sea salt. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Bake into preheated oven for 140 minutes or until the surface of the crackers turns golden. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Enjoy!</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Estirar la masa lo más delgada posible: bastará un par de milímetros de altura.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Cortar la masa en cuadrados, tiras o de las formas que prefieran, luego engrasar la superficie con aceite y un poco de sal.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Hornee en horno caliente durante 10 minutos o hasta que vea la superficie dorada. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">¡Buen provecho!</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqaOz9wcgbSsnzU_jLfFvEFZqOocSWvHTC768GAD6_HqzCA5MBwx1fkGaMQ-IXm5Q3WF4CU3U7CouOjIKGfBDEQV-P6Ue0VKNOo3lP5mQN8kaRj5kV38s4nRnwdRfLfoKZSEZdDFB5Eiv/s1600/IMG_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1000" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqaOz9wcgbSsnzU_jLfFvEFZqOocSWvHTC768GAD6_HqzCA5MBwx1fkGaMQ-IXm5Q3WF4CU3U7CouOjIKGfBDEQV-P6Ue0VKNOo3lP5mQN8kaRj5kV38s4nRnwdRfLfoKZSEZdDFB5Eiv/s640/IMG_0173.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-90429236356915246132018-05-19T22:42:00.000+02:002018-05-27T11:13:34.541+02:00<h3 style="text-align: center;">
<span style="color: blue;">E' DISPONIBILE IL SECONDO VOLUME DI </span></h3>
<div>
<span style="color: blue;"><br /></span></div>
<h2 style="text-align: center;">
<b><span style="color: #666666;">************ CUCINA ANTISPRECO ***********</span></b></h2>
<div>
<b><span style="color: #666666;"><br /></span></b></div>
<div>
<h4 style="text-align: center;">
<a href="http://libricette.eu/ebook/CUCINA-ANTI-SPRECO-VOL2_Ebook_LIBRICETTE.pdf" target="_blank">download gratuito - free download</a></h4>
<div>
<br /></div>
<div style="text-align: center;">
<a href="http://libricette.eu/ebook/CUCINA-ANTI-SPRECO-VOL2_Ebook_LIBRICETTE.pdf" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yK09gOh3iOrFAy2_KkkjLzMbcbYx3XkNkl2nzAeNJWWdoIxc9Tmq_GdApdwWWuXqE6Rxnu-Gjkw-l7Y5j5dNQzXxt3pzb-4umIxsylHPYtZeITSabjkwC3S1bZNB12cUvoOcfHL1z74x/s640/Cucina-Anti-Spreco-2_Ebook_Cover.jpg" width="451" /></a></div>
<br />
A.A. V.V. - Libricette.eu<br />
e-book gratuito<br />
È online il nuovo e-book gratuito di <a href="http://libricette.eu/">LIBRICETTE.eu</a> <br />
Download the free e-book about leftover recipes<br />
<br />
Lotta allo spreco alimentare, consigli e trucchi per riciclare il cibo avanzato, ma anche suggerimenti per utilizzare quelle parti degli ingredienti che normalmente finiscono nella spazzatura. <br />
Aperitivo Bitter Fatto in Casa, Vellutata Svuota Frigo, Risotto Fiammeggiato al Prosciutto Crudo che Non C’è, Orzo con Cipolla Rossa e Zucca su Crema di Gambi di Foglie di Broccolo, Gnocchi di Polenta ai Formaggi, Spaghetti Remix, Crostata Salata Senza Glutine del Giorno Dopo, Pasta con Fili e Rondelle di Finocchio, Bonbon di Croste di Parmigiano Reggiano Caramellati e da Meditazione, sono solo alcuni esempi delle ricette che troverete nell’eBook gratuito di <a href="http://libricette.eu/">LIBRICETTE.eu</a> al quale anche Cuoche Clandestine ha contribuito. <br />
Per scaricare gratuitamente l<a href="http://libricette.eu/ebook/CUCINA-ANTI-SPRECO-VOL2_Ebook_LIBRICETTE.pdf">'E-book cliccate qui</a><br />
<i><br /></i>
<i>Nota: Questo eBook è stato realizzato con il sostegno di <a href="https://www.ideegreen.it/">IdeeGreen.it</a> e in collaborazione con il media partner <a href="https://www.atnews.it/">ATNEWS</a>.</i><br /><br /> </div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-65182332489831921222018-05-12T18:00:00.000+02:002018-05-13T09:59:37.599+02:00Pasta 5P<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/05/five-p-pasta-pasta-cinco-p.html" target="_blank"><span style="color: #0b5394;"><b>English - </b></span><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><b><span style="color: blue;">Español</span></b></span></span></span></span></a></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRV82vfTxSrRb60B3PlPJCg6GHHCpqrgFJzCN16x4PoVCZE-K2s2ROIxAFjpSm_DeyEj6EPv81jueOH7z2wiuEjMD9BuvdHsk_AIY9uavVbXwaAf-HkVycIOfmAPsSXxEi33wvvQ53-To/s1600/IMG_0418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRV82vfTxSrRb60B3PlPJCg6GHHCpqrgFJzCN16x4PoVCZE-K2s2ROIxAFjpSm_DeyEj6EPv81jueOH7z2wiuEjMD9BuvdHsk_AIY9uavVbXwaAf-HkVycIOfmAPsSXxEi33wvvQ53-To/s640/IMG_0418.jpg" width="466" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">E' di nuovo la stagione dei piselli e ne approfittiamo per fare un appetitoso piatto di pasta. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Penne, pennette o qualsiasi altro formato scegliate, stanno bene con prosciutto appena scottato, piselli freschi leggermente stufati con il cipollotto primaverile, il tutto mantecato con parmigiano e guarnito con una manciata di pistacchi.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Piatto veloce e saporito, come pasta abbiamo scelto quella integrale perché ci piace e fa bene. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Vi va di assaggiarla?</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;"><br /></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuzZxEPR2QaJd7LU7m6t8w58g7Fx9teQENlADu-nfwUwIW599bKvIxHkdQCJiTAMk5jcJ9dr_UZjcw-Xitg-BpQMxyOdl2Wx85kJ_B4MoPLooOA3iCRs-FeFkD6bLDWYxk1wT1DuNa-xI/s1600/IMG_0424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuzZxEPR2QaJd7LU7m6t8w58g7Fx9teQENlADu-nfwUwIW599bKvIxHkdQCJiTAMk5jcJ9dr_UZjcw-Xitg-BpQMxyOdl2Wx85kJ_B4MoPLooOA3iCRs-FeFkD6bLDWYxk1wT1DuNa-xI/s640/IMG_0424.jpg" width="576" /></a></div>
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">E' curioso come la lettera "P" si ripeta negli ingredienti, tanto che abbiamo deciso di metterla in risalto nel titolo della ricetta. E se decideste di usare la Pancetta al posto del Prosciutto e il Pecorino al posto del Parmigiano? Non cambierebbe nulla. Certo, molto più sapido e saporito! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Potreste addirittura aggiungere della Panna... </span></div>
<div>
<br /></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe-2uQWqtiouLJJ1TtylVMIuR_-bzMF28cMGGkQwG3xRtZIZWZljSlf7pMag_6VzU0KcPSEdFZub_j5C8aWKkpiNkX6ql8g1ndgDRtn6MhIdsOWzYVJwu2yGLQ9A-3LpxQSyQbzm_cKwC/s1600/IMG_0395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="1000" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe-2uQWqtiouLJJ1TtylVMIuR_-bzMF28cMGGkQwG3xRtZIZWZljSlf7pMag_6VzU0KcPSEdFZub_j5C8aWKkpiNkX6ql8g1ndgDRtn6MhIdsOWzYVJwu2yGLQ9A-3LpxQSyQbzm_cKwC/s640/IMG_0395.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: yellow;"><b><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per 2 persone </span></b></span></span></span></div>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-size: small;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>110 g di pennette integrali </b></span></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g di prosciutto crudo</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>100 g di piselli sgusciati (con la buccia pesavano 350 g) </b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>2 cipollotti freschi</b></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>20 g di parmigiano grattugiato</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>una manciata di pistacchi tritati o da tritare</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>una noce di burro</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>olio e.v.o., sale, pepe q.b.</b></span></span></span></span></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: molto facile - Tempo: 25 minuti</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJI7eNX_pUTetWag7LX1ZQHDIWNY1pglmmdmq8ebPOkOSG7g0QNeekERUgH9W_v9PLpoiiAWD2KGCsnYJBdm67kXrSauGZq8fi6UcOFUSQzTMNCqs4VKe5JV01hPbU6hD4sRjnN-MDf2/s1600/IMG_0409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="1000" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJI7eNX_pUTetWag7LX1ZQHDIWNY1pglmmdmq8ebPOkOSG7g0QNeekERUgH9W_v9PLpoiiAWD2KGCsnYJBdm67kXrSauGZq8fi6UcOFUSQzTMNCqs4VKe5JV01hPbU6hD4sRjnN-MDf2/s640/IMG_0409.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mettete una pentola con almeno 1,1 litri d'acqua sul fuoco e portatela a bollore.</div>
<div style="text-align: left;">
Nel frattempo, tagliate il prosciutto a striscioline, grattugiate il parmigiano, sgranate i piselli, tritate i pistacchi, tritate i cipollotti. </div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
</div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenJ6QOpcsJnbrhmVh1y7jLJTbcqZpkZdSAzN8kSwvzmKQeYGQnHRsr0bbMQnE3Zk0uuRR7Ci3DA-rXfnklCnaOFLxC9wt001E1jyRBTZBLpzP4Rcvcrwf7E0_tBnJbytUfFJNybJ1l_8/s1600/IMG_0412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="1000" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenJ6QOpcsJnbrhmVh1y7jLJTbcqZpkZdSAzN8kSwvzmKQeYGQnHRsr0bbMQnE3Zk0uuRR7Ci3DA-rXfnklCnaOFLxC9wt001E1jyRBTZBLpzP4Rcvcrwf7E0_tBnJbytUfFJNybJ1l_8/s640/IMG_0412.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Quando l'acqua bolle, aggiungete 7 grammi di sale (non esagerate, perché il condimento darà parecchia sapidità) e versate la pasta. Cuocete secondo le istruzioni riportate in etichetta, ma scolatela un paio di minuti prima, ben al dente. Prima di scolarla, prendete una tazza dell'acqua di cottura e tenetela da parte. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUFhtpt-L6Ztvc6LJoQfYviHSjrApuY5V1fLa0kHjrYEf_Yq3B17msAU8kAhSFvy4fgu7OntgDNZG0vYvz1mz3BCnTDTe5kfE1Hy9PJiF61RcdyVbhn-0o2V9yUlh5mN8P25XBCg7YjBP/s1600/IMG_20180505_195917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUFhtpt-L6Ztvc6LJoQfYviHSjrApuY5V1fLa0kHjrYEf_Yq3B17msAU8kAhSFvy4fgu7OntgDNZG0vYvz1mz3BCnTDTe5kfE1Hy9PJiF61RcdyVbhn-0o2V9yUlh5mN8P25XBCg7YjBP/s640/IMG_20180505_195917.jpg" width="450" /></a></div>
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Intanto, mettete due cucchiai di olio e.v.o. in una padella e fate imbiondire la cipolla <a href="http://cuocheclandestine.blogspot.it/2016/03/soffritto-di-cipolla-al-microonde.html" target="_blank">(potete anche cuocerla nel microonde come spiegato qui)</a>. Quando la cipolla è pronta, mettetela da parte. </span><br />
<span style="color: #666666;">Nella stessa padella rosolate il prosciutto, poi aggiungete i piselli e fate cuocere a fuoco basso per 5 minuti. Se si asciugano troppo, aggiungete qualche cucchiaio di acqua della pasta in cottura. </span><br />
<span style="color: #666666;">Poi aggiungete la cipolla cotta assieme ai piselli e al prosciutto (l'abbiamo tolta per non farla bruciare). </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRviFCFuXyI8mcbm2ZrQFvQODhUVFL_n9rgoyQPQEL96ThtdAynqgukRhUAt2DufpxIVVvjwDL3N6Ge-tlBQLkhXFF6eCJaxGw4fVdCxexrqdM4YMGeIhNxTRf9M9gzgXXg6LRI2Um0XiM/s1600/IMG_0431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="712" data-original-width="1000" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRviFCFuXyI8mcbm2ZrQFvQODhUVFL_n9rgoyQPQEL96ThtdAynqgukRhUAt2DufpxIVVvjwDL3N6Ge-tlBQLkhXFF6eCJaxGw4fVdCxexrqdM4YMGeIhNxTRf9M9gzgXXg6LRI2Um0XiM/s640/IMG_0431.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Se la pasta è cotta prima che sia pronto il sugo, non importa: scolatela, conservando una tazza di acqua di cottura, e mettetela un attimo da parte. Viceversa, se sarete invece pronti prima con il sugo, spegnete e attendete la cottura della pasta. </span><br />
<span style="color: #666666;">Quando la pasta sarà ben al dente, passatela nella padella con il sugo. Avete tenuto da parte l'acqua di cottura? Bene, perché adesso dovrete mantecare la pasta con la sua acqua di cottura (cominciate con mezza tazza, poi se sarà necessario aggiungerete altra acqua) e la noce di burro, finché si formerà una bella cremina lucida. Poi spegnete il fuoco e aggiungete il parmigiano. Amalgamate bene il tutto e servite con una generosa manciata di pistacchi tritati, un filo d'olio e una grattatina di pepe nero.</span><br />
<span style="color: #666666;">Ah, ci starebbe meravigliosamente un po' di timo con questa ricetta.... ma non comincia per P! </span><br />
<br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<br /></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com3tag:blogger.com,1999:blog-7607541334734244187.post-5503025907047121172018-05-12T17:59:00.000+02:002018-05-13T11:32:06.306+02:00"Five P" pasta - Pasta "cinco P"<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><span style="color: #cc0000;"><b><a href="https://cuocheclandestine.blogspot.com/2018/05/pasta-5p.html" target="_blank">Italiano</a></b></span></span></span></span></span></span></span></span><br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlonJw94CfHlhQ3YXMKkiHp1z2Y9St5WE6hpd584SrON4GF4BwKPQV4gonPZb_yIQqCzoXGe7_43itHeaKKPgV6_HZUhkLnqxWXn48Wv2ECWyWRdiW5J_V6FE81RPD2yJNXeRq6rwba1QH/s1600/IMG_0423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlonJw94CfHlhQ3YXMKkiHp1z2Y9St5WE6hpd584SrON4GF4BwKPQV4gonPZb_yIQqCzoXGe7_43itHeaKKPgV6_HZUhkLnqxWXn48Wv2ECWyWRdiW5J_V6FE81RPD2yJNXeRq6rwba1QH/s640/IMG_0423.jpg" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="color: #444444;"><span style="color: blue;">English</span></b><span style="color: #444444;">. It is <b>peas </b>season again, so why do not have them in a good pasta dish. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;">Either you choose penne or any other <b>pasta </b>shape this recipe will work the same: pasta goes well with <b>prosciutto</b>, fresh <b>peas</b> (lightly seared with spring onion), <b>parmesan </b>and chopped <b>pistachios</b>.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;">This is an easy, quick and delicious dish. We chose the <b>wholegrain pasta</b> because we love it and it is healthy. Do you like a bite? </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #666666;">. </span></span><span class="" id="result_box" lang="es">Nuevamente es temporada de <b>guisantes</b><i> (piselli, en Italian)<b> </b></i>y aprovechamos la oportunidad para hacer un platillo de pasta apetitoso.<span class=""> Penne,
pennette o cualquier otro tipo de <b>pasta </b>que se elija, están bien con <b>jamón </b><i>(prosciutto, en Italian)</i><b> </b>apenas dorado, <b>guisantes </b>frescos ligeramente guisados con cebolleta, todo
mezclado con crema de queso <b>parmesano </b>y adornado con un puñado de <b>pistachos</b>.</span><span class=""> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="" id="result_box" lang="es"><span class="">Un plato rápido y sabroso, como pasta elegimos la integral porque nos gusta y hace bien.</span><span class=""> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="" id="result_box" lang="es"><span class="">¿Les gustaría probarlo?</span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRV82vfTxSrRb60B3PlPJCg6GHHCpqrgFJzCN16x4PoVCZE-K2s2ROIxAFjpSm_DeyEj6EPv81jueOH7z2wiuEjMD9BuvdHsk_AIY9uavVbXwaAf-HkVycIOfmAPsSXxEi33wvvQ53-To/s1600/IMG_0418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRV82vfTxSrRb60B3PlPJCg6GHHCpqrgFJzCN16x4PoVCZE-K2s2ROIxAFjpSm_DeyEj6EPv81jueOH7z2wiuEjMD9BuvdHsk_AIY9uavVbXwaAf-HkVycIOfmAPsSXxEi33wvvQ53-To/s640/IMG_0418.jpg" width="466" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
</div>
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Do you notice how many "P" letters are in the list of the ingredients? They are pretty much so we decided to put it into the title of the recipe. And if you change any, the result is still the same: you can have Pancetta instead of Prosciutto and Pecorino cheese instead of parmesan. The "P" is always there! The only this that would chang would be the taste: more intense and salty. </span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"></span></div>
<span style="color: #444444;"></span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #666666;">. </span></span><span class="" id="result_box" lang="es">Es rar cómo se repite la letra "P" en los ingredientes, tanto que decidimos resaltarlo en el título de la receta. <span class="">¿Y si decides usar Pancetta en lugar de Prosciutto y Pecorino en lugar de Parmesano?</span> <span class="">No cambiaría nada.</span> Por supuesto, ¡mucho más sabrosa!<span class=""> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #666666;"><br /></span></span></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe-2uQWqtiouLJJ1TtylVMIuR_-bzMF28cMGGkQwG3xRtZIZWZljSlf7pMag_6VzU0KcPSEdFZub_j5C8aWKkpiNkX6ql8g1ndgDRtn6MhIdsOWzYVJwu2yGLQ9A-3LpxQSyQbzm_cKwC/s1600/IMG_0395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="1000" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe-2uQWqtiouLJJ1TtylVMIuR_-bzMF28cMGGkQwG3xRtZIZWZljSlf7pMag_6VzU0KcPSEdFZub_j5C8aWKkpiNkX6ql8g1ndgDRtn6MhIdsOWzYVJwu2yGLQ9A-3LpxQSyQbzm_cKwC/s640/IMG_0395.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: yellow;"><b><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Serves 2 </span></b></span></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="background-color: yellow;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes para 2 personas</span></b></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span></span></span></span></span></div>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-size: small;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>110 g wholegrain penne pasta - 110 g de pennette integrales</b></span></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g prosciutto - 50 g de jamòn crudo</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>100 g peas (whit the sheel they weight 350 g) <br />100 g de guisantes limpios, sin càscara ( con càscara pesaban 350 g)</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>2 spring onion - 2 cebolletas </b></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>20 g grated parmesan - 20 g de parmesano rallado</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>handful of chopped pistachios - un puñado de pistachos picados</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>knob of butter - una nuez de mantequilla</b></span></span></span></span></li>
<li style="text-align: left;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><b>e.v.o. oil, sea salt, ground black pepper to taste - aceite de oliva virhen extra, sal, pimienta, lo que necesite</b></span></span></span></span></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: very easy - Tempo: 25 min.</i></b></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;"><br /></i></b></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Dificultad: muy fàcil - Tiempo: 25 minutos</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJI7eNX_pUTetWag7LX1ZQHDIWNY1pglmmdmq8ebPOkOSG7g0QNeekERUgH9W_v9PLpoiiAWD2KGCsnYJBdm67kXrSauGZq8fi6UcOFUSQzTMNCqs4VKe5JV01hPbU6hD4sRjnN-MDf2/s1600/IMG_0409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="1000" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJI7eNX_pUTetWag7LX1ZQHDIWNY1pglmmdmq8ebPOkOSG7g0QNeekERUgH9W_v9PLpoiiAWD2KGCsnYJBdm67kXrSauGZq8fi6UcOFUSQzTMNCqs4VKe5JV01hPbU6hD4sRjnN-MDf2/s640/IMG_0409.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Place one litre of water in a pot and bring to a boil. </span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Meanwhile, chop the spring onions, grate the parmesan, shell the peas, chop the pistachios and cut into strips the prosciutto.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span class="" id="result_box" lang="es">Poner sobre el fuego, una olla con al menos 1,1 litros de agua y déjela hervir.<span class=""> </span></span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span class="" id="result_box" lang="es"><span class="">Mientras
tanto, cortar el jamón en tiras, rallar el queso parmesano, cocinar los
guisantes, picar los pistachos, picar las cebolletas.</span></span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
</div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenJ6QOpcsJnbrhmVh1y7jLJTbcqZpkZdSAzN8kSwvzmKQeYGQnHRsr0bbMQnE3Zk0uuRR7Ci3DA-rXfnklCnaOFLxC9wt001E1jyRBTZBLpzP4Rcvcrwf7E0_tBnJbytUfFJNybJ1l_8/s1600/IMG_0412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="1000" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenJ6QOpcsJnbrhmVh1y7jLJTbcqZpkZdSAzN8kSwvzmKQeYGQnHRsr0bbMQnE3Zk0uuRR7Ci3DA-rXfnklCnaOFLxC9wt001E1jyRBTZBLpzP4Rcvcrwf7E0_tBnJbytUfFJNybJ1l_8/s640/IMG_0412.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. When boiling, add 7 grams of sea salt to the water (do not exceed because the final condiment will be salty itself), then pour the pasta in. </span></span></span></span></span><span style="color: #444444;">Cook till a couple of minutes before the cooking-time written on the pasta package (for example: cooking time 10 minutes, cook for 8).</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Drain the pasta but save a cup of the cooking water and set apart. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;"><br /></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span><span class="" id="result_box" lang="es"><span class="">Cuando el agua hierva, agregar 7 gramos de sal (no exageren, porque la salsa le dará mucho sabor) y verter la pasta.</span> <span class="">Cocinar de acuerdo con las instrucciones en la etiqueta, pero sacarla un par de minutos antes, al dente. </span></span>Guardar una taza de agua de cocciòn y dejarla de lado.</div>
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUFhtpt-L6Ztvc6LJoQfYviHSjrApuY5V1fLa0kHjrYEf_Yq3B17msAU8kAhSFvy4fgu7OntgDNZG0vYvz1mz3BCnTDTe5kfE1Hy9PJiF61RcdyVbhn-0o2V9yUlh5mN8P25XBCg7YjBP/s1600/IMG_20180505_195917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUFhtpt-L6Ztvc6LJoQfYviHSjrApuY5V1fLa0kHjrYEf_Yq3B17msAU8kAhSFvy4fgu7OntgDNZG0vYvz1mz3BCnTDTe5kfE1Hy9PJiF61RcdyVbhn-0o2V9yUlh5mN8P25XBCg7YjBP/s640/IMG_20180505_195917.jpg" width="450" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. While the pasta is on, place two tablespoon of e.v.o. oil in a large pan and simmer the spring onion (you can also <a href="http://cuocheclandestine.blogspot.it/2016/03/soffritto-di-cipolla-al-microonde.html" target="_blank">microwave it: see the directions here</a>). When the onions are ready, set it apart. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Into the same pan, sear the prosciutto for a couple of minutes, then add the peas and simmer for 5 minutes. If they get dry, add a bit of pasta cooking-water you set aside before. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Finally add the cooked onion (we set it apart to prevent burning). </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span class="" id="result_box" lang="es">Mientras tanto, poner dos cucharadas de aceite de oliva virgen extra en una sartén y dorar la cebolla (<a href="http://cuocheclandestine.blogspot.it/2016/03/soffritto-di-cipolla-al-microonde.html" target="_blank">también se pueden cocinar en el microondas como se explica aquí</a>). Cuando la cebolla esté lista, déjarla a un lado.<span class=""> </span></span></div>
<div class="separator" style="clear: both;">
<span class="" id="result_box" lang="es"><span class="">En la misma sartén saltear el jamón por dos minutos, luego agregar los guisantes y cocinar a fuego lento durante 5 minutos.</span> <span class="">Si se secan demasiado, agregar algunas cucharadas de agua de cocciòn de la pasta mientras cocina.</span><span class=""> A continuación, agregar la cebolla cocida junto con los guisantes y el jamón (la retiramos para evitar que se queme).</span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRviFCFuXyI8mcbm2ZrQFvQODhUVFL_n9rgoyQPQEL96ThtdAynqgukRhUAt2DufpxIVVvjwDL3N6Ge-tlBQLkhXFF6eCJaxGw4fVdCxexrqdM4YMGeIhNxTRf9M9gzgXXg6LRI2Um0XiM/s1600/IMG_0431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="712" data-original-width="1000" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRviFCFuXyI8mcbm2ZrQFvQODhUVFL_n9rgoyQPQEL96ThtdAynqgukRhUAt2DufpxIVVvjwDL3N6Ge-tlBQLkhXFF6eCJaxGw4fVdCxexrqdM4YMGeIhNxTRf9M9gzgXXg6LRI2Um0XiM/s640/IMG_0431.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. If pasta is ready before the sauce, do not worry: drain (save a cup of water) and set apart. Viceversa, if you are ready with the condiment before that pasta is done, turn off the heat and wait. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">When the pasta is well al dente (a bit undercooked) toss into the pan whith the peas and prosciutto sauce, add half of the cooking water, turn the heat on and gently stir-fry. Add also the knob of butter, to give brightness and creamyness. Cook until pasta is done (if necessary, add more cooking water), then turn the heat off and add the parmesan. Combine well. Plate up adding a drizzle of e.v.oil, some freshly ground black pepper and a generous handful of chopped pistachios. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">A bit of fresh thyme leaves would go very well, but... it does not begin with a "P"! </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span class="" id="result_box" lang="es">Si la pasta se cocina
antes de que la salsa esté lista, no importa: escurrirla, guardar una
taza de agua de cocciòn y dejarla de lado por un momento. Por el contrario, si están listo con la salsa, apagar y esperar que la pasta se cocine. </span></div>
<div class="separator" style="clear: both;">
<span class="" id="result_box" lang="es">Cuando la pasta esté al dente, pasarla a la sartén con la salsa. ¿Han mantenido el agua para cocinar a un lado? Bueno,
porque ahora tienen que mezclar la pasta con su agua de cocción
(comenzar con media taza, luego si necesita agregar más agua) y la nuez
de mantequilla, hasta que se forme una crema brillante. Luego apagar el fuego y agregar el parmesano. Mezclar bien y servir con un generoso puñado de pistachos picados, un chorrito de aceite y un poco de pimienta negra.<span class=""> </span></span></div>
<div class="separator" style="clear: both;">
<span class="" id="result_box" lang="es"><span class="">Ah, lr quedarìa maravillosamente bien un poco de tomillo con esta receta ... ¡pero no comienza con P!</span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-4176779781609472982018-05-06T03:06:00.004+02:002018-05-06T03:06:49.765+02:00Brownies con birra al doppio malto<div style="text-align: center;">
<span style="color: #444444;"><a href="https://cuocheclandestine.blogspot.com/2018/05/double-malt-beer-brownies-brownies-con.html" target="_blank">English - Español</a></span></div>
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGBRSJnRPzC7j-Go0Q6AKhaJPR4PocW5Fsojr0b2nKsGSw41b_1AjuD_rkUqL1ywPyhYnb1n-oAyD_LQZ1q7vg2saK9pnJcWaIHTCng0inupGpKHMfo2EVJcUgDruM_dZqyjpEMEup19Y/s1600/brownies_cuoche_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGBRSJnRPzC7j-Go0Q6AKhaJPR4PocW5Fsojr0b2nKsGSw41b_1AjuD_rkUqL1ywPyhYnb1n-oAyD_LQZ1q7vg2saK9pnJcWaIHTCng0inupGpKHMfo2EVJcUgDruM_dZqyjpEMEup19Y/s640/brownies_cuoche_4.jpg" width="640" /></span></a></div>
<br />
<span style="color: #444444;">I brownies sono fra i dolci non italiani che più ci piacciono in assoluto. Cioccolatosi, profumati, si sciolgono in bocca e danno davvero tanta soddisfazione e piacere alle nostre papille gustative... Tuttavia sono pure tipicamente pregni di burro! Il che non consente certo di farne una scorpacciata! </span><br />
<br />
<span style="color: #444444;"></span><br />
<a name='more'></a>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq-EMVDI4hvaTmOdLCWdDNUJqg5GXgGpw6P5PNqPaF5lTU3hOJAZ9yiPG03jtlQWF3xbzzCbXWXyJm6H2enyJBWl6Xnom2uVbHy0xYEg6khRwOrKCVlHb2qWU_vBBuKLN38tZeS1gbcZE/s1600/IMG_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq-EMVDI4hvaTmOdLCWdDNUJqg5GXgGpw6P5PNqPaF5lTU3hOJAZ9yiPG03jtlQWF3xbzzCbXWXyJm6H2enyJBWl6Xnom2uVbHy0xYEg6khRwOrKCVlHb2qWU_vBBuKLN38tZeS1gbcZE/s640/IMG_0166.jpg" width="588" /></a></div>
<span style="color: #444444;"><br /></span><span style="color: #444444;">Nella nostra ricerca di ricette che ci consentano di non rinunciare al dolce e, al tempo stesso, di non mettere troppa cicca sui fianchi, abbiamo provato a sostituire il burro. No, non con il latte, come avrete forse già pensato, ma... con la birra!</span><br />
<span style="color: #444444;">Se volete provare anche voi, usate una birra chiara, ma corposa, al doppio malto e con grande carattere, oppure una birra scura. Con cosa si accompagnano i nostri brownies? Ma con un bicchiere di birra, naturalmente! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IF-KDHgaH-l6Kp2VeWtJHyplv1a8s0DUJsEUn97lHg6zHocu86Uzp7VI1ZnG0WRJUOlc1Sonn2fRii3lvROZ3LpuIzxaKZlowLVZqqVRCujsHaT-QrpdYzPHQ4mEGD6aTpTHDFQ4jAOz/s1600/IMG_20180325_132127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="1000" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IF-KDHgaH-l6Kp2VeWtJHyplv1a8s0DUJsEUn97lHg6zHocu86Uzp7VI1ZnG0WRJUOlc1Sonn2fRii3lvROZ3LpuIzxaKZlowLVZqqVRCujsHaT-QrpdYzPHQ4mEGD6aTpTHDFQ4jAOz/s640/IMG_20180325_132127.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span><span style="color: #444444;"><b style="background-color: yellow;">Ingredienti per 15 pezzi</b></span><br />
<br />
<ul>
<li><b style="color: #444444;">150 g di cioccolato fondente</b></li>
<li><b style="color: #444444;">150 g di zucchero bruno</b></li>
<li><b style="color: #444444;">100 ml di birra </b></li>
<li><b style="color: #444444;">150 g di farina 00</b></li>
<li><b style="color: #444444;">2 uova</b></li>
<li><b style="color: #444444;">4 cucchiai di cacao amaro</b></li>
<li><b style="color: #444444;">1 pizzico di sale</b></li>
<li><b style="color: #444444;">1 noce di burro per la teglia</b></li>
</ul>
<br />
<span style="color: #444444;"><b style="background-color: cyan;">Difficoltà: molto facile</b></span><br />
<span style="color: #444444;"><b style="background-color: cyan;">Tempo: 45 minuti</b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOkKXiywyicCykF17Zo9CJCPyAq59WL2LJnCI7ZnTAoHhQjFlCFIB93ZCpLoD6JZvg5xg1_nxymQt36mts-FPKWzRimoTENleMGaErXCwVhglr7qnl6gqx1cdOEuABxtyTLBmeMKpUvu/s1600/IMG_20180325_132819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOkKXiywyicCykF17Zo9CJCPyAq59WL2LJnCI7ZnTAoHhQjFlCFIB93ZCpLoD6JZvg5xg1_nxymQt36mts-FPKWzRimoTENleMGaErXCwVhglr7qnl6gqx1cdOEuABxtyTLBmeMKpUvu/s640/IMG_20180325_132819.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Preriscaldare il forno a 180°C.</span><br />
<span style="color: #444444;">Fondere il cioccolato a bagnomaria oppure nel forno a microonde. </span><br />
<span style="color: #444444;">In una ciotola mescolare tutti gli ingredienti secchi (setacciate farina e cacao per evitare i grumi).</span><br />
<span style="color: #444444;">Poi versare la birra e mescolare con una frusta.</span><br />
<span style="color: #444444;">Aggiungere le uova leggermente sbattute e amalgamare il tutto.</span><br />
<span style="color: #444444;">In ultimo aggiungere il cioccolato fuso e mescolare. </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4wJnboL035_mcwxQHylYeb6Fg76kQRh_ZVzZBrg-wzYaBiyJBipjmmZTbKcFCa-8FKXfiy863aLByVFDtcd4eBr-K2OcbOrgg2TTd9-z9owf1tg1VfTXuz8QUrOLHqKG531_zXvaVZMV/s1600/IMG_20180325_132902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1000" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4wJnboL035_mcwxQHylYeb6Fg76kQRh_ZVzZBrg-wzYaBiyJBipjmmZTbKcFCa-8FKXfiy863aLByVFDtcd4eBr-K2OcbOrgg2TTd9-z9owf1tg1VfTXuz8QUrOLHqKG531_zXvaVZMV/s640/IMG_20180325_132902.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Versare in una teglia imburrata (la nostra misurava cm 25 x 15).</span><br />
<span style="color: #444444;">Cuocere in forno caldo per 20/25 minuti.</span><br />
<span style="color: #444444;">Fare la prova dello stuzzicadenti per controllare la cottura che deve rimanere un po' umida. </span><br />
<span style="color: #444444;">Buon appetito!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL69MTHZ4cqAnUdHISBu8Xs_hXUNv92VqDaZVnMOyQT-ldazm2l2JkK7bcX4HVvUsnVcFPRwzkh4w4tRPFoyh2hANIrLmG7RvkMtFWzXvDxw-AQspQrvVpFy4IHjoEAsGc8QO_WzZRWCuS/s1600/IMG_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1000" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL69MTHZ4cqAnUdHISBu8Xs_hXUNv92VqDaZVnMOyQT-ldazm2l2JkK7bcX4HVvUsnVcFPRwzkh4w4tRPFoyh2hANIrLmG7RvkMtFWzXvDxw-AQspQrvVpFy4IHjoEAsGc8QO_WzZRWCuS/s640/IMG_0167.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<br />
<div>
<br /></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-62235426782128114172018-05-06T03:03:00.004+02:002018-05-06T03:03:55.956+02:00Double malt beer brownies - Brownies con cerveza roja<div style="text-align: center;">
<span style="color: #444444;"><a href="https://cuocheclandestine.blogspot.com/2018/05/brownies-con-birra-al-doppio-malto.html" target="_blank">Italiano</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGBRSJnRPzC7j-Go0Q6AKhaJPR4PocW5Fsojr0b2nKsGSw41b_1AjuD_rkUqL1ywPyhYnb1n-oAyD_LQZ1q7vg2saK9pnJcWaIHTCng0inupGpKHMfo2EVJcUgDruM_dZqyjpEMEup19Y/s1600/brownies_cuoche_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"></span></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq-EMVDI4hvaTmOdLCWdDNUJqg5GXgGpw6P5PNqPaF5lTU3hOJAZ9yiPG03jtlQWF3xbzzCbXWXyJm6H2enyJBWl6Xnom2uVbHy0xYEg6khRwOrKCVlHb2qWU_vBBuKLN38tZeS1gbcZE/s1600/IMG_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq-EMVDI4hvaTmOdLCWdDNUJqg5GXgGpw6P5PNqPaF5lTU3hOJAZ9yiPG03jtlQWF3xbzzCbXWXyJm6H2enyJBWl6Xnom2uVbHy0xYEg6khRwOrKCVlHb2qWU_vBBuKLN38tZeS1gbcZE/s640/IMG_0166.jpg" width="588" /></a></div>
<br />
<b><span style="color: blue;">English </span></b><span style="color: #444444;">- When comes to dessert or cakes, brownies are our first choice among the non-Italian food. Chocolatey, gooey, melt-in-mouth: they are the heaven for anyone's taste buds. However, we cannot forget that the traditional recipes is full of butter.</span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español </span></b><span style="color: #444444;">- Los brownies están entre los postres no italianos que más nos gustan. Chocolate, fragantes, se derriten en la boca y realmente dan mucha satisfacción y placer a nuestras papilas gustativas ... Pero también están llenos de mantequilla! ¡Lo cual ciertamente no permite hacer una fiesta!</span><br />
<span style="color: #444444;"></span><br />
<a name='more'></a><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGBRSJnRPzC7j-Go0Q6AKhaJPR4PocW5Fsojr0b2nKsGSw41b_1AjuD_rkUqL1ywPyhYnb1n-oAyD_LQZ1q7vg2saK9pnJcWaIHTCng0inupGpKHMfo2EVJcUgDruM_dZqyjpEMEup19Y/s1600/brownies_cuoche_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGBRSJnRPzC7j-Go0Q6AKhaJPR4PocW5Fsojr0b2nKsGSw41b_1AjuD_rkUqL1ywPyhYnb1n-oAyD_LQZ1q7vg2saK9pnJcWaIHTCng0inupGpKHMfo2EVJcUgDruM_dZqyjpEMEup19Y/s640/brownies_cuoche_4.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">English </span></b><span style="color: #444444;">- We are really fan of all kind of dessert, but - you know - we have also to pay attention to our diet: it is better to have something low in fat and in sugar. So we tried to exchange butter with... milk? Nope! Beer. And it really worked. </span><br />
<span style="color: #444444;">If you want to try our recipe, use a double malt beer or a brown Ale. And, obviously, you can have a pint of beer with your piece of brownies! </span><br />
<br />
<span style="color: blue;"><b>Español </b></span><span style="color: #444444;">- Nuestra búsqueda de recetas que nos permitan no renunciar a lo dulce y, al mismo tiempo, no poner demasiados problemas en las caderas, tratamos de reemplazar la mantequilla. No, no con leche, como ya habrás pensado, pero ... ¡con cerveza!</span><br />
<span style="color: #444444;">Si quieren probarlo, usen una cerveza ligera pero con cuerpo, doble malta y con un gran carácter o una cerveza oscura. ¿Con qué se acompañan nuestros brownies? Puès con un vaso de cerveza, por supuesto!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IF-KDHgaH-l6Kp2VeWtJHyplv1a8s0DUJsEUn97lHg6zHocu86Uzp7VI1ZnG0WRJUOlc1Sonn2fRii3lvROZ3LpuIzxaKZlowLVZqqVRCujsHaT-QrpdYzPHQ4mEGD6aTpTHDFQ4jAOz/s1600/IMG_20180325_132127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="1000" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IF-KDHgaH-l6Kp2VeWtJHyplv1a8s0DUJsEUn97lHg6zHocu86Uzp7VI1ZnG0WRJUOlc1Sonn2fRii3lvROZ3LpuIzxaKZlowLVZqqVRCujsHaT-QrpdYzPHQ4mEGD6aTpTHDFQ4jAOz/s640/IMG_20180325_132127.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;"><b style="background-color: yellow;">Serves: 15</b></span><br />
<span style="color: #444444;"><b style="background-color: yellow;">Ingredientes para 15 piesas</b></span><br />
<br />
<ul>
<li><b style="color: #444444;">150 g dark chocolate - 150 g de chocolate negro</b></li>
<li><b style="color: #444444;">150 g brown sugar - 150 g de azùcar morena</b></li>
<li><b style="color: #444444;">100 ml beer - 100 ml de cerveza</b></li>
<li><b style="color: #444444;">150 g all purpose flour - 150 g de harina</b></li>
<li><b style="color: #444444;">2 eggs - 2 huevos </b></li>
<li><b style="color: #444444;">4 tablespoons of unsweetened cocoa powder - 4 cucharas de cacao amargo en polvo</b></li>
<li><b style="color: #444444;">1 pinch of salt - una pizca de sal </b></li>
<li><b style="color: #444444;">1 knob of butter, to grease the cake tin - 1 nuez de mantequilla para el molde</b></li>
</ul>
<br />
<span style="background-color: cyan; color: #444444;"><b>Difficulty: very easy - Time: 45 min.</b></span><br />
<span style="background-color: cyan; color: #444444;"><b>Dificultad: muy facil - Tiempo: 45 min. </b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOkKXiywyicCykF17Zo9CJCPyAq59WL2LJnCI7ZnTAoHhQjFlCFIB93ZCpLoD6JZvg5xg1_nxymQt36mts-FPKWzRimoTENleMGaErXCwVhglr7qnl6gqx1cdOEuABxtyTLBmeMKpUvu/s1600/IMG_20180325_132819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiOkKXiywyicCykF17Zo9CJCPyAq59WL2LJnCI7ZnTAoHhQjFlCFIB93ZCpLoD6JZvg5xg1_nxymQt36mts-FPKWzRimoTENleMGaErXCwVhglr7qnl6gqx1cdOEuABxtyTLBmeMKpUvu/s640/IMG_20180325_132819.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">English </span></b><span style="color: #444444;">- Preheat oven to 180°C.</span><br />
<span style="color: #444444;">Melt the dark chocolate to bain-marie or microwave it.</span><br />
<span style="color: #444444;">In a large bowl, mix all of the dry ingredients (sift flour and cocoa powder to avoid lumps).</span><br />
<span style="color: #444444;">Add the beer and whisk. </span><br />
<span style="color: #444444;">Lightly beat the eggs and combine to the batter.</span><br />
<span style="color: #444444;">Finally, add the melted chocolate and combine. </span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español</span></b><span style="color: #444444;"> - Precalentar el horno a 180 ° C.</span><br />
<span style="color: #444444;">Derretir el chocolate a baño María o en el horno de microondas. En un recipiente, mezclar todos los ingredientes secos (harina y cacao tamizados para evitar grumos).</span><br />
<span style="color: #444444;">Luego verter la cerveza y mezclar con un batidor.</span><br />
<span style="color: #444444;">Agregar los huevos ligeramente batidos y mezclar. Finalmente agregar el chocolate derretido y mezclar todo.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4wJnboL035_mcwxQHylYeb6Fg76kQRh_ZVzZBrg-wzYaBiyJBipjmmZTbKcFCa-8FKXfiy863aLByVFDtcd4eBr-K2OcbOrgg2TTd9-z9owf1tg1VfTXuz8QUrOLHqKG531_zXvaVZMV/s1600/IMG_20180325_132902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1000" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4wJnboL035_mcwxQHylYeb6Fg76kQRh_ZVzZBrg-wzYaBiyJBipjmmZTbKcFCa-8FKXfiy863aLByVFDtcd4eBr-K2OcbOrgg2TTd9-z9owf1tg1VfTXuz8QUrOLHqKG531_zXvaVZMV/s640/IMG_20180325_132902.jpg" width="640" /></a></div>
<br />
<b><span style="color: blue;">English </span></b><span style="color: #444444;">- Grease a cake-tin with the knob of butter (our tin was cm 25 x 15).</span><br />
<span style="color: #444444;">Bake into preheated oven for 20/25 minutes. Make the skewer test to check out the baking. Do not overcook: the cake needs to be a bit moist.</span><br />
<span style="color: #444444;">Enjoy! </span><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: blue;">Español </span></b><span style="color: #444444;">- Verter la mezcla en un molde untado con mantequilla (el nuestro mide 25 x 15 cm). </span><br />
<span style="color: #444444;">Hornear en el horno caliente durante 20/25 minutos.</span><br />
<span style="color: #444444;">Probar con un palillo para verificar que la cocción quede un poco húmeda.</span><br />
<span style="color: #444444;">¡Buen provecho!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL69MTHZ4cqAnUdHISBu8Xs_hXUNv92VqDaZVnMOyQT-ldazm2l2JkK7bcX4HVvUsnVcFPRwzkh4w4tRPFoyh2hANIrLmG7RvkMtFWzXvDxw-AQspQrvVpFy4IHjoEAsGc8QO_WzZRWCuS/s1600/IMG_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1000" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL69MTHZ4cqAnUdHISBu8Xs_hXUNv92VqDaZVnMOyQT-ldazm2l2JkK7bcX4HVvUsnVcFPRwzkh4w4tRPFoyh2hANIrLmG7RvkMtFWzXvDxw-AQspQrvVpFy4IHjoEAsGc8QO_WzZRWCuS/s640/IMG_0167.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-53328739025699072312018-04-28T21:51:00.004+02:002018-04-28T21:51:47.173+02:00Asparagi e dintorni<br />
<div style="text-align: center;">
E' stagione di <b style="color: #444444;">asparagi</b><span style="color: #444444;">. Non abbiamo avuto molto tempo di cucinare in questi giorni, ma vogliamo proporvi una selezione delle nostre ricette in cui gli asparagi sono protagonisti. Se siete a caccia di idee, date un'occhiata</span></div>
<span style="color: #444444; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: left;">
<span style="font-size: 14px; white-space: pre-wrap;"><br /></span></div>
</span><span style="color: #444444;"><div style="text-align: left;">
<b style="font-weight: bold;">En. Asparagus </b>time is here and we are pleased to share with you some tasty recipes of ours. Enjoy!</div>
</span><span style="color: #444444; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: left;">
<span style="font-size: 14px; white-space: pre-wrap;"><br /></span></div>
</span><div style="text-align: left;">
<b style="font-weight: bold;">Es. </b>El tiempo de los <b style="font-weight: bold;">espárragos </b>está aquí y nos complace compartir con ustedes algunas sabrosas recetas nuestras. ¡Buen provecho!</div>
<span style="font-family: Helvetica, Arial, sans-serif;"><div style="text-align: left;">
<br /></div>
</span><span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: center;">
<span style="font-size: 14px; white-space: pre-wrap;"><br /></span></div>
</span><div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: center; white-space: pre-wrap;">
<a href="http://cuocheclandestine.blogspot.it/2017/04/crespelle-di-farina-di-ceci-con.html" target="_blank">Crespelle di farina di ceci con asparagi e crema di patate</a></div>
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: center; white-space: pre-wrap;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2016/04/crespelle-con-farina-di-ceci-e-ripieno.html" style="font-family: Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;" target="_blank">Chickpeas and asparagus crepes - Crepes de garbanzos y espàrragos</a></div>
<div style="text-align: center;">
<br /></div>
<a href="http://cuocheclandestine.blogspot.it/2017/04/crespelle-di-farina-di-ceci-con.html" style="text-align: center;" target="_blank"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXe9685tkeA_UUV9HZNO1xtCFPEk_V9mudzdc6OOMT5CertH_tC6b4Uv27ZV6kB8JSYfeF3GmR7-YM_oGbLF0Rafo_sWpjPejUhMihAvqLkioZvWiZO-YaRqptf5A62qpdGiWBcPyF87x/s640/IMG_3297.jpg" width="640" /></a><br /><div style="text-align: center;">
<span style="font-family: Helvetica, Arial, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica, Arial, sans-serif;"><div style="text-align: center;">
<br /></div>
</span><span style="color: #0000ee; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/03/torta-salata-con-asparagi-e-pecorino.html" style="font-size: 14px; white-space: pre-wrap;" target="_blank">Torta salata con asparagi e pecorino</a></div>
</span><div style="text-align: center;">
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><br /></span></div>
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2016/04/torta-salata-agli-asparagi.html" target="_blank">Asparagus tart - Torta salada de espàrragos</a></div>
<div style="text-align: center;">
<span style="font-size: 14px; white-space: pre-wrap;"><br /></span></div>
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4W6h9XEra2m-oC6FYTWDN1km-6zxpRD4JeBlt8HSJI7gGeRkewy0Gp74O9mV3jR7wMvOTvkO84YjJDnfXd0sTa8uQYZ0Bw7oQwwywtQ1hRQ0oInWaQjWRVHRi96dPeotd_8h5VKY36Q70/s1600/IMG_3682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4W6h9XEra2m-oC6FYTWDN1km-6zxpRD4JeBlt8HSJI7gGeRkewy0Gp74O9mV3jR7wMvOTvkO84YjJDnfXd0sTa8uQYZ0Bw7oQwwywtQ1hRQ0oInWaQjWRVHRi96dPeotd_8h5VKY36Q70/s640/IMG_3682.jpg" width="592" /></a><br /><div style="text-align: center;">
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><br /></span></div>
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/04/garmugia-zuppa-di-primavera.html" target="_blank">Garmugia, zuppa di primavera</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2016/04/spring-soup-sopa-de-primavera-garmugia.html" target="_blank">Garmugia, spring soup - Garmugia, Sopa de primavera</a></div>
<div style="text-align: center;">
<span style="font-size: 14px; white-space: pre-wrap;"><br /></span></div>
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8KKf3tyA_2QDMCq2TO-iuqdJO_89wlpa2iKIfBAFGr_Znz1AAeH7-53dFIycUAiXEeXE2pCdOvEUGsTIxKs-c_cpJ8jxOGSSiiZ11OQdt9buqUwaYvuR7C6q8inX0Gvb_vR88mstsT5g/s1600/20150328_134415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="690" data-original-width="1000" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8KKf3tyA_2QDMCq2TO-iuqdJO_89wlpa2iKIfBAFGr_Znz1AAeH7-53dFIycUAiXEeXE2pCdOvEUGsTIxKs-c_cpJ8jxOGSSiiZ11OQdt9buqUwaYvuR7C6q8inX0Gvb_vR88mstsT5g/s640/20150328_134415.jpg" width="640" /></a><br /><div style="text-align: center;">
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/05/strozzapreti-con-vongole-asparagi-e.html" target="_blank">Strozzapreti con vongole, asparagi e pomodorini confit</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/05/pasta-with-clams-asparagus-and-tomatoes.html" target="_blank">Pasta with clams, asparagus and tomatoes confit </a></div>
<div style="text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/05/pasta-with-clams-asparagus-and-tomatoes.html" target="_blank">Pasta con almejas, espárragos y tomates confitados </a></div>
<div style="text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdZw_1PPyxpD7SbCZ0YqDhfwVw8DFRsd0z3APfR2SJBikuwDP2yoTGYLzWLXm1x6fKJmrUrXWaSrkuTrnk5zkksF1GkFBIF664YkctFLyvjAfkKARmFCuZva6Ghg-yuaHs2ngwl7E91SI/s1600/IMG_8993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdZw_1PPyxpD7SbCZ0YqDhfwVw8DFRsd0z3APfR2SJBikuwDP2yoTGYLzWLXm1x6fKJmrUrXWaSrkuTrnk5zkksF1GkFBIF664YkctFLyvjAfkKARmFCuZva6Ghg-yuaHs2ngwl7E91SI/s640/IMG_8993.jpg" width="640" /></a><br />
<div style="text-align: center;">
<br /></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-29789000603524799602018-04-22T00:37:00.005+02:002018-05-08T13:02:38.884+02:00Arrosto di maiale alla birra<div style="text-align: center;">
<span style="color: #444444;"><a href="https://cuocheclandestine.blogspot.com/2018/04/beer-marinated-pork-loin-cerdo-asado.html" target="_blank">English - Español</a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlnoK8JVrsD45YB7ovasRlxtCv-wLI-JzwinXWCoRvMv3zgi-zBSAcYgsgQ-eGNJmHNTQ-OBV-LogvoqkD12VD3g1l4BWlM0I9frPwA65z1RmRlc1VAWyUnlipyEpQE9fwhIL-2wHSFNT/s1600/IMG_0156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlnoK8JVrsD45YB7ovasRlxtCv-wLI-JzwinXWCoRvMv3zgi-zBSAcYgsgQ-eGNJmHNTQ-OBV-LogvoqkD12VD3g1l4BWlM0I9frPwA65z1RmRlc1VAWyUnlipyEpQE9fwhIL-2wHSFNT/s640/IMG_0156.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">La <b>carne di maiale</b>, di solito, non richiede lunghe marinature. Per lo meno non lo si fa con il vino, perché impregnerebbe troppo i tessuti, alterando il sapore finale. C'è un <b>arrosto di maiale</b> molto popolare che si fa con la precedente marinatura nel latte, delicato. Esistono anche delle <b>birre </b>piuttosto delicate, non necessariamente aggressive, perciò ci siamo sentite di "osare" per il nostro <b>arrosto</b>: useremo la <b>birra</b>.</span><br />
<a name='more'></a><span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJsJj8JjLZ79M3vCtTG4DzWLs6xX9o9FCMUYKN6M3L-nvYQLFuuQqnV8CwCg5P6KJ5h5aQT8kyIAgGlELxA4k1GQFkPpfFQj43ZJ2Je4EnLcD3jjCwChZBR0rgG8XDoHUDJfT1wAYa3iM/s1600/arrosto-ok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1114" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJsJj8JjLZ79M3vCtTG4DzWLs6xX9o9FCMUYKN6M3L-nvYQLFuuQqnV8CwCg5P6KJ5h5aQT8kyIAgGlELxA4k1GQFkPpfFQj43ZJ2Je4EnLcD3jjCwChZBR0rgG8XDoHUDJfT1wAYa3iM/s640/arrosto-ok.jpg" width="574" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">E il risultato ci ha dato ragione. La lunga marinatura con una <b>birra </b>chiara, dal gusto "gentile" non ha, infatti, intaccato il sapore della carne delicata della <b>lonza di maiale</b>, mantenendola umida durante la cottura ad alta temperatura in forno. </span><br />
<span style="color: #444444;">La <b>birra </b>è servita anche per fare una salsetta di accompagnamento al nostro <b>arrosto di maiale </b>veramente deliziosa. </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchj_74NQ0EzFD8Me5lZk17-rcahJA368DYfduHtOjwfpkBwn4abF2tFiznHBK2x9NEd-tSuItAycUHe9-U2gzWfn3XQZKtOPDIeIHVnrhbRSms49Mzn_oRSmpHnVDo7l31vZFuzCabsQz/s1600/IMG_0154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="653" data-original-width="1000" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchj_74NQ0EzFD8Me5lZk17-rcahJA368DYfduHtOjwfpkBwn4abF2tFiznHBK2x9NEd-tSuItAycUHe9-U2gzWfn3XQZKtOPDIeIHVnrhbRSms49Mzn_oRSmpHnVDo7l31vZFuzCabsQz/s640/IMG_0154.jpg" width="640" /></span></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Vi proponiamo, quindi, un <b>arrosto di maiale</b> gustoso, con grande personalità, ma delicato al tempo stesso, con un ottimo rapporto qualità/prezzo (la <b>lonza di maiale </b>costa davvero poco: noi per un chilo abbiamo speso poco meno di cinque euro!), sicuramente da portare in tavola la domenica. Magari accompagnandolo con le patate sabbiose, come abbiamo fatto noi. </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><b style="background-color: yellow;">Ingredienti per 6 persone</b></span><br />
<ul>
<li><b style="color: #444444;">1 kg di lonza di maiale</b></li>
<li><b style="color: #444444;">1 bottiglia da 33 cl di birra chiara, dal gusto delicato</b></li>
<li><b style="color: #444444;">4 cucchiai di senape</b></li>
<li><b style="color: #444444;">2 cucchiai di miele</b></li>
<li><b style="color: #444444;">mezza carota</b></li>
<li><b style="color: #444444;">mezza cipolla</b></li>
<li><b style="color: #444444;">mezza costa di sedano</b></li>
<li><b style="color: #444444;">un rametto di rosmarino</b></li>
<li><b style="color: #444444;">un paio di foglie di alloro</b></li>
<li><b style="color: #444444;">Sale, pepe, olio e una noce di burro</b></li>
</ul>
<span style="color: #444444;"><b>Per la salsa: </b></span><br />
<ul>
<li><b style="color: #444444;">2 cucchiai di senape</b></li>
<li><b style="color: #444444;">2 cucchiai di miele</b></li>
<li><b style="color: #444444;">mezzo bicchiere di birra chiara, delicata</b></li>
<li><b style="color: #444444;">sale, pepe q.b.</b></li>
</ul>
<span style="color: #444444;"><b style="background-color: cyan;">Difficoltà: media</b></span><br />
<span style="color: #444444;"><b style="background-color: cyan;">Tempo: 1 ora e mezza + 1 notte di marinatura</b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTaY38LWtwIfc3m-n2J-nMhZ3PI3gQ88vQMHt78YbVBEvw1GrCe0W2Gjo950yypoOLFt_KvIGil47ONUmWMojMtom-u8ZxbH6EVJOctKdvhcKsLdN9UO3fiqKyh8z5_r_JN1F-b1ZszB/s1600/IMG_20180325_114513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="1000" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTaY38LWtwIfc3m-n2J-nMhZ3PI3gQ88vQMHt78YbVBEvw1GrCe0W2Gjo950yypoOLFt_KvIGil47ONUmWMojMtom-u8ZxbH6EVJOctKdvhcKsLdN9UO3fiqKyh8z5_r_JN1F-b1ZszB/s640/IMG_20180325_114513.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;">Mettete in un contenitore la carne assieme alla birra e lasciatela macerare una notte in frigo (magari girandola prima di andare a dormire). </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoc6EE6BLqt8IP7jEOC7gTe7NGYTlHvmIs2Z6IVtse5sCCCDJBq4zI_3zahPGRmiyr_88ugA29rjWx0vggTWz27GgAMJhQdLQ926C3GlwOwe7sID8wKRkeusIJdVGAhsmnxUJO6dmJ3xd/s1600/IMG_20180325_115657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoc6EE6BLqt8IP7jEOC7gTe7NGYTlHvmIs2Z6IVtse5sCCCDJBq4zI_3zahPGRmiyr_88ugA29rjWx0vggTWz27GgAMJhQdLQ926C3GlwOwe7sID8wKRkeusIJdVGAhsmnxUJO6dmJ3xd/s640/IMG_20180325_115657.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;">Il giorno dopo, prendere la carne e asciugarla con della carta da cucina, tenendo da parte la birra della marinata. </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqS2QTQbYJ0nwkcKd6H1iJDobsW40zQaNwxY0waVuEdKGa_NQeTHHn6QH9v1JiHnzBjSZbHIt1M0WjxbU4MmpJpikNxK2j1ksCFBgHYgcpaH9VpC5MTvQZMs82iQuduWrUsH07sfGK4Jq/s1600/IMG_20180325_115818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqS2QTQbYJ0nwkcKd6H1iJDobsW40zQaNwxY0waVuEdKGa_NQeTHHn6QH9v1JiHnzBjSZbHIt1M0WjxbU4MmpJpikNxK2j1ksCFBgHYgcpaH9VpC5MTvQZMs82iQuduWrUsH07sfGK4Jq/s640/IMG_20180325_115818.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;">Massaggiate la lonza con due cucchiai di senape. Salate e pepate.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1dmrloN56ztuiVnIlUvfVraq-xS6ARSb_-ApsRTrBb-yYMhiO_oYxnRWXztxUFL6_iRJqD2LrnX7tnZ7n_vAHb2RLFOQ-deFAKwPGTzPv2R56VxH8ak2V3qPErRfbekHvj_UmlvfvEq9/s1600/IMG_20180325_120856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1dmrloN56ztuiVnIlUvfVraq-xS6ARSb_-ApsRTrBb-yYMhiO_oYxnRWXztxUFL6_iRJqD2LrnX7tnZ7n_vAHb2RLFOQ-deFAKwPGTzPv2R56VxH8ak2V3qPErRfbekHvj_UmlvfvEq9/s640/IMG_20180325_120856.jpg" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Fate sciogliere in una padella abbastanza larga una noce di burro con quattro cucchiai di olio e poi rosolate la carne su tutti i lati, a fiamma vivace. Mettete da parte la carne rosolata e anche la padella con il grasso della rosolatura, che servirà più tardi per preparare la salsa.</span><br />
<span style="color: #444444;">Accendete il forno e puntate la temperatura a 200°C. Nel frattempo pulite la verdura. </span><br />
<span style="color: #444444;">Riprendete la carne e massaggiatela ancora con la rimanente senape e il miele, quindi mettetela in una teglia da forno assieme alla birra della marinatura, le verdure e le erbe aromatiche. </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChxmzma-rQwr2M0Zxn6lJrdmtur-HVFFbAJMWK33gEc87casO-idL3Sdz7oRN059CRqwuP9hIn8h1aWeYVus4BLy8gpR0uWz4RxBx0ScJkM8y6_aTuSBPETnGFDSuvgdAh75j635VKiHf/s1600/IMG_20180325_121306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="1000" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChxmzma-rQwr2M0Zxn6lJrdmtur-HVFFbAJMWK33gEc87casO-idL3Sdz7oRN059CRqwuP9hIn8h1aWeYVus4BLy8gpR0uWz4RxBx0ScJkM8y6_aTuSBPETnGFDSuvgdAh75j635VKiHf/s640/IMG_20180325_121306.jpg" width="640" /></a></div>
<br />
<span style="color: #444444;">Cuocete in forno a 200°C per un'ora, girando a metà cottura. Se desiderate la carne rosa al centro, diminuite il tempo di cottura: in un'ora otterrete la lonza ben cotta, ma ancora ben umida al taglio (una delizia!). </span><br />
<span style="color: #444444;">Se notate che l'arrosto inizia a bruciare, coprite con un foglio di alluminio. A cottura ultimata, fate riposare l'arrosto coperto dal suddetto foglio di alluminio, per almeno un quarto d'ora. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM47AzlRvFjoLR4VOHj9sL28OZFsbm3iipHIXXjnIC-S1qk1M14AiQB9CjDQcuHhGZZD645sPYqlAQ7p7ipa2P7ZeIhCy4ZPc-8X4z4VV6gBdfmeOX5qfTMTMJd_I7wJxpK4s7SoNDjWgh/s1600/IMG_0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM47AzlRvFjoLR4VOHj9sL28OZFsbm3iipHIXXjnIC-S1qk1M14AiQB9CjDQcuHhGZZD645sPYqlAQ7p7ipa2P7ZeIhCy4ZPc-8X4z4VV6gBdfmeOX5qfTMTMJd_I7wJxpK4s7SoNDjWgh/s640/IMG_0153.jpg" width="640" /></span></a></div>
<br />
<span style="color: #444444;">Nel frattempo, preparate la salsa. Filtrate il liquido di cottura dell'arrosto, eliminando le verdure e le erbe aromatiche. Mettete il liquido nella padella in cui avete precedentemente rosolato la carne (che conserva umori e grassi), aggiungete il miele, la senape e il mezzo bicchiere di birra. Cuocete a fiamma vivace finché la salsa inizierà a restringersi: quando, mescolando, noterete che la salsa "vela" il cucchiaio, vorrà dire che è pronta. La consistenza dovrà essere piuttosto vellutata. Regolate di sale e pepe a vostro piacimento. </span><br />
<span style="color: #444444;">Servire con verdure al vapore o patate arrosto. Da bere, naturalmente, birra!</span><br />
<br />Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com2tag:blogger.com,1999:blog-7607541334734244187.post-65869844140916095722018-04-22T00:33:00.002+02:002018-05-08T13:04:19.320+02:00Beer marinated pork loin - Cerdo asado con cerveza<div style="text-align: center;">
<span style="color: #444444;"><a href="https://cuocheclandestine.blogspot.com/2018/04/arrosto-di-maiale-alla-birra.html" target="_blank">Italiano</a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlnoK8JVrsD45YB7ovasRlxtCv-wLI-JzwinXWCoRvMv3zgi-zBSAcYgsgQ-eGNJmHNTQ-OBV-LogvoqkD12VD3g1l4BWlM0I9frPwA65z1RmRlc1VAWyUnlipyEpQE9fwhIL-2wHSFNT/s1600/IMG_0156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJsJj8JjLZ79M3vCtTG4DzWLs6xX9o9FCMUYKN6M3L-nvYQLFuuQqnV8CwCg5P6KJ5h5aQT8kyIAgGlELxA4k1GQFkPpfFQj43ZJ2Je4EnLcD3jjCwChZBR0rgG8XDoHUDJfT1wAYa3iM/s1600/arrosto-ok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJsJj8JjLZ79M3vCtTG4DzWLs6xX9o9FCMUYKN6M3L-nvYQLFuuQqnV8CwCg5P6KJ5h5aQT8kyIAgGlELxA4k1GQFkPpfFQj43ZJ2Je4EnLcD3jjCwChZBR0rgG8XDoHUDJfT1wAYa3iM/s640/arrosto-ok.jpg" width="574" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">The p</span><span style="color: #444444;">ork loin usually does not need long marinated. It is unusual to marinate this kind of meat with wine, because the meat would turn acid and bitter. In Italy we like to make a very popular pork loin roast, marinated with milk, that is very delicate. We wanted to try something different, so what about beer? </span><br />
<span style="color: #444444;">We got it! We used a delicate, pale ale to soak the meat and the final result was a juicy, tender and delicious piece of roasted pork. </span><br />
<span style="color: #444444;">Beer was also the basis of the gravy we served our roast meat. Do you want to try our recipe? Let us know your opinions!</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Por lo general, el cerdo no requiere adobos largos. Al menos, no se hace con vino, porque impregnaría demasiado los tejidos alterando el sabor final. Hay un asado muy popular que se hace con leche, delicado. También hay cervezas bastante delicadas, no necesariamente agresivas, así que sentimos que podìamos atrevernos a probar.</span><br />
<span style="color: #444444;">El resultado nos diò la razón. El largo marinado con una cerveza ligera, con un sabor "suave" no ha afectado, de hecho, el sabor de la delicada carne del lomo de cerdo, manteniéndolo húmedo mientra se cocinaba a alta temperatura en el horno. </span><br />
<span style="color: #444444;">La cerveza también sirviò para hacer una deliciosa salsa para acompañar la carne.</span><br />
<span style="color: #444444;"></span><br />
<a name='more'></a><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchj_74NQ0EzFD8Me5lZk17-rcahJA368DYfduHtOjwfpkBwn4abF2tFiznHBK2x9NEd-tSuItAycUHe9-U2gzWfn3XQZKtOPDIeIHVnrhbRSms49Mzn_oRSmpHnVDo7l31vZFuzCabsQz/s1600/IMG_0154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="653" data-original-width="1000" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchj_74NQ0EzFD8Me5lZk17-rcahJA368DYfduHtOjwfpkBwn4abF2tFiznHBK2x9NEd-tSuItAycUHe9-U2gzWfn3XQZKtOPDIeIHVnrhbRSms49Mzn_oRSmpHnVDo7l31vZFuzCabsQz/s640/IMG_0154.jpg" width="640" /></span></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">So, today we are going to propose you a tasty, but delicate roast pork loin. It is also on a budget recipe: one kilo of pork loin costs about 5 euros by us. Serve this dish on a special occasion or, simply, for a Sunday lunch with the family. Have it with some baked crumbled potatoes: there will be a standing ovation for you! </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Por lo tanto, les ofrecemos un sabroso asado, con gran personalidad, pero delicado al mismo tiempo, con una excelente relación calidad / precio (el lomo de cerdo es muy barato: ¡hemos gastado un poco menos de cinco euros por kilo!) , sin duda para llevar a la mesa los domingos. Tal vez acompañandolo con papas arenosas, como lo hicimos nosotros.</span><br />
<div>
<br /></div>
<span style="color: #444444;"><b style="background-color: yellow;">Serves 6 </b></span><br />
<span style="color: #444444;"><b style="background-color: yellow;">Ingredientes para 6 personas</b></span><br />
<br />
<ul>
<li><span style="color: #444444;"><b>1 kg pork loin - </b><b><i>1 kilo de lomo de cerdo</i></b></span></li>
<li><span style="color: #444444;"><b>33 cl pale ale beer -<i> </i></b><b><i>1 botella de 33 cl de cerveza clara</i></b></span></li>
<li><span style="color: #444444;"><b>4 tabsp. mustard -<i> </i></b><b><i>4 cuchardas de mostaza</i></b></span></li>
<li><span style="color: #444444;"><b>2 tabsp honey - </b><b><i>2 cucharadas de miel</i></b></span></li>
<li><span style="color: #444444;"><b>half carrot - </b><b><i>media zanahoria</i></b></span></li>
<li><span style="color: #444444;"><b>half onion - </b><b><i>media cebolla</i></b></span></li>
<li><span style="color: #444444;"><b>half a celery stalk - </b><b><i>medio apio</i></b></span></li>
<li><span style="color: #444444;"><b>one rosemary sprig -</b><b> <i>una ramita de romero</i></b></span></li>
<li><span style="color: #444444;"><b>a couple of bay leaves - </b><b><i>un par de hojas de laurel</i></b></span></li>
<li><span style="color: #444444;"><b>Sea salt, black pepper, oil, a knob of butter - </b><b><i>Sal, pimiento, aceite y una nuez de mantequilla</i></b></span></li>
</ul>
<br />
<span style="color: #444444;"><b>Gravy - Salsa </b></span><br />
<br />
<ul>
<li><b><span style="color: #444444;">2 tabsp. mustard -<i> 2 cucharadas de mostaza</i></span></b></li>
<li><span style="color: #444444;"><b>2 tabsp. honey -<i> 2 cucharadas de miel</i></b></span></li>
<li><span style="color: #444444;"><b>half a glass of beer, seasalt, black pepper, to taste – <i>medio vaso de cerveza clara, sal y pimienta lo que necesite</i></b></span></li>
</ul>
<span style="color: #444444;"><b style="background-color: cyan;">Difficulty: medium</b></span><br />
<span style="background-color: cyan;"><span style="color: #444444;"><b>Dificultad: media</b></span></span><br />
<span style="background-color: cyan;"><span style="color: #444444;"><b><br /></b></span></span>
<span style="color: #444444;"><b style="background-color: cyan;">Time: 1 hour and a half + marinated time (overnight) </b></span><br />
<span style="background-color: cyan;"><span style="color: #444444;"><b> Tiempo: 1 hora y media + 1 noche para marinar</b></span></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTaY38LWtwIfc3m-n2J-nMhZ3PI3gQ88vQMHt78YbVBEvw1GrCe0W2Gjo950yypoOLFt_KvIGil47ONUmWMojMtom-u8ZxbH6EVJOctKdvhcKsLdN9UO3fiqKyh8z5_r_JN1F-b1ZszB/s1600/IMG_20180325_114513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="1000" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTaY38LWtwIfc3m-n2J-nMhZ3PI3gQ88vQMHt78YbVBEvw1GrCe0W2Gjo950yypoOLFt_KvIGil47ONUmWMojMtom-u8ZxbH6EVJOctKdvhcKsLdN9UO3fiqKyh8z5_r_JN1F-b1ZszB/s640/IMG_20180325_114513.jpg" width="640" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">Place the meat into a bowl that can fit it. Pour the beer to cover the meat. Fridge overnight (or at least a couple of hours: the longer you let the meat soak, the better it will be). </span><br />
<b><span style="color: blue;"><br /></span></b>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Poner la carne en un bol junto con la cerveza y dejar toda la noche en el refrigerador (tal vez dándole vuelta antes de irse a dormir).</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoc6EE6BLqt8IP7jEOC7gTe7NGYTlHvmIs2Z6IVtse5sCCCDJBq4zI_3zahPGRmiyr_88ugA29rjWx0vggTWz27GgAMJhQdLQ926C3GlwOwe7sID8wKRkeusIJdVGAhsmnxUJO6dmJ3xd/s1600/IMG_20180325_115657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoc6EE6BLqt8IP7jEOC7gTe7NGYTlHvmIs2Z6IVtse5sCCCDJBq4zI_3zahPGRmiyr_88ugA29rjWx0vggTWz27GgAMJhQdLQ926C3GlwOwe7sID8wKRkeusIJdVGAhsmnxUJO6dmJ3xd/s640/IMG_20180325_115657.jpg" width="640" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">Next day dry the meat with some kitchen paper. Set aside the marinated beer. </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Al día siguiente, tomar la carne y secarla con papel da cocina y poner a lado la cerveza de el adobo.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqS2QTQbYJ0nwkcKd6H1iJDobsW40zQaNwxY0waVuEdKGa_NQeTHHn6QH9v1JiHnzBjSZbHIt1M0WjxbU4MmpJpikNxK2j1ksCFBgHYgcpaH9VpC5MTvQZMs82iQuduWrUsH07sfGK4Jq/s1600/IMG_20180325_115818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqS2QTQbYJ0nwkcKd6H1iJDobsW40zQaNwxY0waVuEdKGa_NQeTHHn6QH9v1JiHnzBjSZbHIt1M0WjxbU4MmpJpikNxK2j1ksCFBgHYgcpaH9VpC5MTvQZMs82iQuduWrUsH07sfGK4Jq/s640/IMG_20180325_115818.jpg" width="640" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">Rub meat with two tabsp. of mustard. Add salt and pepper.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Masajear la carne con dos cucharadas de mostaza, sal y pimienta</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1dmrloN56ztuiVnIlUvfVraq-xS6ARSb_-ApsRTrBb-yYMhiO_oYxnRWXztxUFL6_iRJqD2LrnX7tnZ7n_vAHb2RLFOQ-deFAKwPGTzPv2R56VxH8ak2V3qPErRfbekHvj_UmlvfvEq9/s1600/IMG_20180325_120856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1dmrloN56ztuiVnIlUvfVraq-xS6ARSb_-ApsRTrBb-yYMhiO_oYxnRWXztxUFL6_iRJqD2LrnX7tnZ7n_vAHb2RLFOQ-deFAKwPGTzPv2R56VxH8ak2V3qPErRfbekHvj_UmlvfvEq9/s640/IMG_20180325_120856.jpg" width="640" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">Place a knob of butter and 4 tabsp of oil (olive e.v.o. better) in a skillet and make the butter melts. Sear the meat until it is brown and crusty (every side). Set the meat aside and set aside also the skillet: do not clean it! You will need it to make the gravy! </span><br />
<span style="color: #444444;">Meanwhile, preheat the oven to 200°C, then clean the vegetables. </span><br />
<span style="color: #444444;">Take the meat, rub again with the remaining mustard and the honey; then place the pork loin into a baking pan which can contains also the marinated beer, the vegetables and the aromatic herbes. </span><br />
<b><span style="color: blue;"><br /></span></b>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Derrita un nuez de mantequilla en una sartén bastante grande con cuatro cucharadas de aceite y luego dorar la carne por todos los lados, a fuego fuerte. Poner a un lado la carne dorada y también la sartén con la grasa, que usaremos más adelante para preparar la salsa.</span><br />
<span style="color: #444444;">Encender el horno y ajustar la temperatura a 200 ° C. Mientras tanto, limpiar las verduras.</span><br />
<span style="color: #444444;">Retirar la carne y volverla a masajearla con la mostaza y la miel restantes, luego ponerla en una bandeja para hornear junto con la cerveza de la marinada, los vegetales y las hierbas aromáticas.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChxmzma-rQwr2M0Zxn6lJrdmtur-HVFFbAJMWK33gEc87casO-idL3Sdz7oRN059CRqwuP9hIn8h1aWeYVus4BLy8gpR0uWz4RxBx0ScJkM8y6_aTuSBPETnGFDSuvgdAh75j635VKiHf/s1600/IMG_20180325_121306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="1000" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChxmzma-rQwr2M0Zxn6lJrdmtur-HVFFbAJMWK33gEc87casO-idL3Sdz7oRN059CRqwuP9hIn8h1aWeYVus4BLy8gpR0uWz4RxBx0ScJkM8y6_aTuSBPETnGFDSuvgdAh75j635VKiHf/s640/IMG_20180325_121306.jpg" width="640" /></a></div>
<br />
<span style="color: blue; font-weight: bold;">English. </span><span style="color: #444444;">Bake to 200°C for one hour; after half an hour take care to flip the meat. If you want the meat to be pink at the middle, bake for less time. In one hour you will get a well done roast, but juicy at the same time. When the meat is done, take it out of the oven, transfer onto a service dish and cover with aluminium foil. Let it rests for 15 minutes at least, it is very important. </span><br />
<b><span style="color: blue;"><br /></span></b>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Hornear a 200 ° C durante una hora, dándole vuelta a la carne a medio cocido. Si se desea que la carne quede rosada en el centro, disminuir el tiempo de cocción: en una hora obtendrá el lomo bien cocinado, pero aún muy húmedo cuando lo corte (¡una delicia!).</span><br />
<span style="color: #444444;">Si nota que el asado comienza a tomar un color muy oscuro, cubrirlo con papel de aluminio. Cuando esté cocido, dejar reposar el asado cubierto por el papel de aluminio por lo menos durante un cuarto de hora.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM47AzlRvFjoLR4VOHj9sL28OZFsbm3iipHIXXjnIC-S1qk1M14AiQB9CjDQcuHhGZZD645sPYqlAQ7p7ipa2P7ZeIhCy4ZPc-8X4z4VV6gBdfmeOX5qfTMTMJd_I7wJxpK4s7SoNDjWgh/s1600/IMG_0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM47AzlRvFjoLR4VOHj9sL28OZFsbm3iipHIXXjnIC-S1qk1M14AiQB9CjDQcuHhGZZD645sPYqlAQ7p7ipa2P7ZeIhCy4ZPc-8X4z4VV6gBdfmeOX5qfTMTMJd_I7wJxpK4s7SoNDjWgh/s640/IMG_0153.jpg" width="640" /></span></a></div>
<br />
<span style="color: blue; font-weight: bold;">English.</span><span style="color: blue;"> </span><span style="color: #444444;">In the meantime, make the gravy. Sift the liquid left into the roasting pan, remove the vegetables and the herbs. Pour the liquid into the skillet you set before aside (it is preserving all of the fat, smell and humours of the roasted meat). Add honey, mustard and half a glass of beer. Cook at high temperature until the gravy begins to restrain: when you notice that the back of the spoon covered by a light veil, it means that the gravy is done! The final consistency has to be smooth and velvety. Season with salt and pepper to your taste.</span><br />
<span style="color: #444444;">Serve with steamed or roast vegetables. Oh, and what about drinking? Beer, of course. Enjoy! </span><br />
<b><span style="color: blue;"><br /></span></b>
<span style="color: blue;"><b></b></span><br />
<b style="color: blue;">Español. </b><span style="color: #444444;">Mientras tanto, preparar la salsa. Filtrar el líquido de cocción del asado, quitando las verduras y las hierbas aromáticas. Colocar el líquido en la sartén en la que previamente se puso a dorar la carne (que conserva los humores y las grasas), agregar miel, mostaza y medio vaso de cerveza. Cocinar a fuego alto hasta que la salsa comience a reducir: cuando, revolviendo, notará que la salsa "vela" la cuchara, significa que está lista. La consistencia debe ser bastante aterciopelada.</span><br />
<span style="color: #444444;">Sirva con verduras al vapor o patatas asadas. </span><span style="color: #444444;"><span class="short_text" id="result_box" lang="es"><span class="">Sazonar con sal y pimienta a su gusto.</span></span></span><br />
<span style="color: #444444;"><span class="short_text" id="result_box" lang="es"><span class=""></span></span>Para beber, por supuesto, cerveza!</span><br />
<div>
<span style="color: #444444;"><br /></span></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com2tag:blogger.com,1999:blog-7607541334734244187.post-16742013511782459982018-04-15T12:01:00.002+02:002018-04-15T12:01:45.817+02:00Torta paesana<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444; text-align: start;"><a href="https://cuocheclandestine.blogspot.com/2018/04/torta-paesana-es.html" target="_blank">English - Español</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsn47wKPQmgXy9Kta_s1sVEgh_qcA-pnlttK5SStB2eYvKq_H5zGdyQn8tkfHUk_5zX_yRzU8ADXLUdQkzuhH_HR-oOe8TUU6xcu-wzo4ZnO0wwU6B0CL_KSn6D_GPl_LjwpOODRNDNxP/s1600/IMG_9972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsn47wKPQmgXy9Kta_s1sVEgh_qcA-pnlttK5SStB2eYvKq_H5zGdyQn8tkfHUk_5zX_yRzU8ADXLUdQkzuhH_HR-oOe8TUU6xcu-wzo4ZnO0wwU6B0CL_KSn6D_GPl_LjwpOODRNDNxP/s640/IMG_9972.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="color: #444444;">Questa ricettadi <b>Torta paesana </b>è tipica della <b>Brianza</b>, ovvero la zona intorno alla città di Monza. I protagonisti principali sono il <b>pane raffermo e il latte</b>: uniti a un po' di <b>cacao</b>, qualche <b>uvetta</b> e una manciata di <b>pinoli</b>, diventava la <b>torta</b> della festa.<br />La <b>Torta paesana</b> nasce dalla cultura del riciclo, com'è facile intuire. </span><br />
<span style="color: #444444;">Una volta, però, le donne del popolo non avevano il forno in casa, era una cosa di lusso, e allora portavano le loro<b> torte di pane e latte</b> dal fornaio, il quale cuoceva le<b> torte paesane</b> assieme al suo <b>pane</b>. E' un'usanza che in qualche paesino della <b>Brianza </b>si perpetua ancora, perché le nonne (soprattutto loro) ritengono che la cottura nel forno del "prestinée" (il prestinaio, il fornaio insomma) dia un risultato migliore. </span><br />
<span style="color: #444444;"></span><br />
<a name='more'></a><br />
<span style="color: #444444;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vjvAxOfbiU0dXVTtW1oHGD3jWzXjeArxi21hMIz0wm1TEW9o4GUl0JDmxe8zLlnvfYy_29Q_IZnGOOLnE1jW5KTW13n6a6LWIyjGTzN3sCxU1_91UpjLf5vIk6LHIFH6st_mWw2E93R3/s1600/IMG_9978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vjvAxOfbiU0dXVTtW1oHGD3jWzXjeArxi21hMIz0wm1TEW9o4GUl0JDmxe8zLlnvfYy_29Q_IZnGOOLnE1jW5KTW13n6a6LWIyjGTzN3sCxU1_91UpjLf5vIk6LHIFH6st_mWw2E93R3/s640/IMG_9978.jpg" width="502" /></a></span></div>
<div style="text-align: center;">
<br /></div>
</div>
<div>
<span style="color: #444444;">Col tempo la <b>torta paesana (detta anche "torta di pane" e "torta di latte"</b>) è stata modernizzata e arricchita di ingredienti: sono arrivati il <b>cioccolato</b>, gli <b>amaretti </b>e anche il <b>liquore</b>. E' dunque diventata una <b>torta ricca</b>, sempre più gustosa e degna di essere servita nelle grandi occasioni. Oggi come allora, infatti, la torta paesana si prepara in occasione delle feste di paese, quando si celebra la festa del Santo patrono, per esempio, o per altre ricorrenze religiose o meno.</span><br />
<br /></div>
<div>
<div class="separator" style="clear: both; color: #444444; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MKgIzTC8qd3ygX6yAlBJgAXGo_3g1fm4K2en2EFFKTz2wng3ti3smYif12d3mfs8-tJPYgyrAxie0lJjpt4SiEEk4q4Ia8fcM7-wsyCNGoJEq8CfR2ArEe9tAnWQk4zr-7Kf3MzRnjhf/s1600/IMG_9982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MKgIzTC8qd3ygX6yAlBJgAXGo_3g1fm4K2en2EFFKTz2wng3ti3smYif12d3mfs8-tJPYgyrAxie0lJjpt4SiEEk4q4Ia8fcM7-wsyCNGoJEq8CfR2ArEe9tAnWQk4zr-7Kf3MzRnjhf/s640/IMG_9982.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #444444; text-align: center;">
<br /></div>
<span style="color: #444444;"><span style="color: #444444;">La nostra ricetta è ispirata alla torta che preparava la signora Giulia di Bernareggio (MI): non ha né uova né zucchero aggiunto né grasso alcuno. Le sue erano porzioni megagalattiche, che grondavano cioccolato e bontà. Da ragazzi ci serviva sempre la sua <b>torta paesana </b>con un'abbondante "chicchera" di caffè forte (la chicchera è una tazza da te, praticamente). E se non la finivamo tutta, si arrabbiava... non c'erano mai problemi per la torta, era talmente buona, ma il caffè ci teneva svegli un paio di giorni!!! </span></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DAI6laVkWiO6fvugWx2LzsPsArNryIy4k3WznXywMMr5IPjuFq7jNqUt_ekXSqQhgau-7ExoXkrnOCsS7r29dUyc9HHeIIbd9V_61yeRC4H9K-ozy9U_fOjvoy7DD_h84i_uNcVBIYqD/s1600/IMG_20180224_161645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="1000" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DAI6laVkWiO6fvugWx2LzsPsArNryIy4k3WznXywMMr5IPjuFq7jNqUt_ekXSqQhgau-7ExoXkrnOCsS7r29dUyc9HHeIIbd9V_61yeRC4H9K-ozy9U_fOjvoy7DD_h84i_uNcVBIYqD/s640/IMG_20180224_161645.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<span style="color: #444444;"><span style="background-color: yellow;"><b>Ingredienti per 2 persone</b></span></span><br />
<ul><span style="color: #444444;">
<li><b>1 litro di latte </b></li>
<li><b>300 g di pane raffermo</b></li>
<li><b>150 g di amaretti </b></li>
<li><b>30 g di cacao amaro o</b></li>
<li><b>50 g di pinoli</b></li>
<li><b>70 g di uvetta passa</b></li>
<li><b>100 g di cioccolato fondente</b></li>
<li><b>50 g di liquore all'amaretto</b></li>
<li><b>la buccia grattugiata di un'arancia </b></li>
</span></ul>
<span style="color: #444444;">
<span style="background-color: cyan;"><b>Difficoltà: facile - Tempo: 1 ora + l'ammollo del pane nel latte</b></span><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD9pO0ewvX_qf4LIbiQ5cgLMm6yVcUXSHHTTRwjARqK0Jcw05ioDwvDtVjybK2eSQX7kieNO0BNDCv_nzfk8fpz1hMWYTXu1Y4y4fHNXzAbVdb5xwOizDnOSOMznQD5Zw3NHa4HaCfy7X/s1600/IMG_20180224_163637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1000" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD9pO0ewvX_qf4LIbiQ5cgLMm6yVcUXSHHTTRwjARqK0Jcw05ioDwvDtVjybK2eSQX7kieNO0BNDCv_nzfk8fpz1hMWYTXu1Y4y4fHNXzAbVdb5xwOizDnOSOMznQD5Zw3NHa4HaCfy7X/s640/IMG_20180224_163637.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
Scaldare un po' il latte (non deve bollire). </span><br />
<span style="color: #444444;">Spezzare il pane raffermo in tocchetti grossolani. </span><br />
<span style="color: #444444;">Ammollare l'uvetta in acqua. </span><br />
<span style="color: #444444;">Grattugiare la buccia dell'arancia.</span><br />
<span style="color: #444444;">Tagliare a pezzi grossolani il cioccolato.</span><br />
<span style="color: #444444;">Mettere il pane e gli amaretti a mollo nel latte per almeno due ore o tutta la notte (in frigorifero), se avete tempo. Quando il pane è ammollato, siete pronti a procedere con la torta. Scaldate il forno a 180°C, ventilato.</span><br />
<span style="color: #444444;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlxUpjJHqOnxcJjDIiHpsoY45Y9J8oelzCgl0J_N61_bqS0NflnO5IDFJmXZ7jMq4tuPEtY24xjci4ZOJRQ2dMI10lwBHFHVKL6TSfQik2q-qjpK-jcuRt-DmL2UP8_0jixkhRXOwWpiY/s1600/IMG_20180224_203406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlxUpjJHqOnxcJjDIiHpsoY45Y9J8oelzCgl0J_N61_bqS0NflnO5IDFJmXZ7jMq4tuPEtY24xjci4ZOJRQ2dMI10lwBHFHVKL6TSfQik2q-qjpK-jcuRt-DmL2UP8_0jixkhRXOwWpiY/s640/IMG_20180224_203406.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;">Volutamente non abbiamo frullato il pane col minipimer, per dare alla torta una consistenza più rustica. Basterà schiacciare un po' il pane ammollato con una forchetta. Poi aggiungete tutti gli altri ingredienti. Mescolate bene.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGah2yDQlVhuTlIcW-vy5G93tUKPDmE4-CGpBjfDtFv__heoP2mTxJRUH93SpB4YiR1XjQmNjVgTaUDae_oBjzEcQ8PZ3MWRIyOKAuhocOw_PAjC8aKbe00YYuFNf9Lhsi2gQCeod4W2b/s1600/IMG_20180224_204637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="762" data-original-width="1000" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGah2yDQlVhuTlIcW-vy5G93tUKPDmE4-CGpBjfDtFv__heoP2mTxJRUH93SpB4YiR1XjQmNjVgTaUDae_oBjzEcQ8PZ3MWRIyOKAuhocOw_PAjC8aKbe00YYuFNf9Lhsi2gQCeod4W2b/s640/IMG_20180224_204637.jpg" width="640" /></a></span></div>
<span style="color: #444444;">
<div style="text-align: center;">
<br /></div>
Foderate uno stampo (il nostro era quadrato di cm 20 x 20) con la carta forno, in modo che poi la torta sia più facile da sfornare. Versate il composto e cuocete in forno per una mezz'ora.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh150XUin7Qr8jSmqnbuz5d6Sq3zW1xARahOjCsTZVoEMq4IQTixpqB_DnfcsQp-dL9KOJSq3vL5_gG-6DX2MPVcG_bq8J4cg4J99DQFB8Xb9dBsngce_ReQY25mGcHs6SVdSIHWyOIjaPB/s1600/IMG_20180225_134008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="779" data-original-width="1000" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh150XUin7Qr8jSmqnbuz5d6Sq3zW1xARahOjCsTZVoEMq4IQTixpqB_DnfcsQp-dL9KOJSq3vL5_gG-6DX2MPVcG_bq8J4cg4J99DQFB8Xb9dBsngce_ReQY25mGcHs6SVdSIHWyOIjaPB/s640/IMG_20180225_134008.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;">Passato il tempo della cottura, sformate la torta aiutandovi con la carta forno e lasciatela raffreddare su una gratella. Mangiatela ben fredda, tagliata a quadrettoni (ricordate che è molto sostanziosa). Buon appetito!</span><br />
<br /></div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<span style="color: #000024;"><i>Ti potrebbe anche interessare: </i><a href="http://cuocheclandestine.blogspot.it/2018/03/budin-de-pan.html" target="_blank">Budìn de Pan</a></span></div>
</div>
<div>
<div style="text-align: center;">
<span style="color: #000084;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="color: #000084;"><i>You may also like:</i> <a href="https://cuocheclandestine.blogspot.it/2018/03/budin-de-pan-es.html" target="_blank">Budìn de Pan</a></span></div>
</div>
<div>
<span style="color: #000013;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2018/03/budin-de-pan.html" target="_blank"><img border="0" data-original-height="1182" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4LARLWy2J5fdeXJ7gC_fVQHbc8tG083IyiNVRb7l9l0-Zmjrfh0cuD0osfxEkleIk7CUvgQvYO87pwT_J0uIhoVVMRZjTdI99V_hyphenhyphenlJwu38C0shpcVcn3VmDWJOa-szrYF4GBVjNFfRM/s320/IMG_9942.jpg" width="268" /></a></div>
<br /></div>
<div>
<span style="color: #000019;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-81635131382751881362018-04-15T11:54:00.003+02:002018-04-15T12:02:36.093+02:00Torta paesana E/S<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444; text-align: start;"><a href="https://cuocheclandestine.blogspot.com/2018/04/torta-paesana.html" target="_blank">Italiano</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vjvAxOfbiU0dXVTtW1oHGD3jWzXjeArxi21hMIz0wm1TEW9o4GUl0JDmxe8zLlnvfYy_29Q_IZnGOOLnE1jW5KTW13n6a6LWIyjGTzN3sCxU1_91UpjLf5vIk6LHIFH6st_mWw2E93R3/s1600/IMG_9978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vjvAxOfbiU0dXVTtW1oHGD3jWzXjeArxi21hMIz0wm1TEW9o4GUl0JDmxe8zLlnvfYy_29Q_IZnGOOLnE1jW5KTW13n6a6LWIyjGTzN3sCxU1_91UpjLf5vIk6LHIFH6st_mWw2E93R3/s640/IMG_9978.jpg" width="502" /></a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;"><b><span style="color: blue;">English</span></b>. Today we are going to propose you a typical recipe of the <b>Brianza</b>, an area near the cities of <b>Monza and Milano</b>, in Northern Italy. The main characters of the <b>Torta paesana</b> are stale bread and milk: if you combine milk soaked bread with a bit of cocoa, handful of raisins and pine nuts you get a delicious feast <b>cake</b>. </span></div>
<div>
A long time ago women (the poorest ones) did not had any oven in their houses, so they used to bring the raw cakes to the <b>baker </b>who baked the cakes together with his bread or other oven products. </div>
<div>
This ancient habit is still alive in some little hamlet around <b>Brianza</b>, because some "nonnas" believe that no oven is better than that one of the bakery (who is called "prestinéé" in the local ancient dialect). <span style="color: #444444;"><br /><br /><span style="color: blue;"><b>Español</b></span>. Esta receta de <b>Torta paesana</b> es típica de <b>Brianza</b>, o el área alrededor de la ciudades de Monza y Milano. Los protagonistas son el pan duro y el leche: combinado con un poco de cacao, algunas pasas y un puñado de piñones, se convirtió en la torta de la fiesta.<br />Una vez que las mujeres no tenían el horno en la casa, era una cosa de lujo, y luego trajeron sus sartenes del panadero, que cocinaba los <b>pasteles </b>con su pan. Es una costumbre que en algunos pueblos todavía se perpetúa, porque las abuelas (especialmente ellos) creen que cocinar en el horno del "prestinée" (el prestenter, el panadero en pocas palabras) da un mejor resultado.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"></span><br />
<a name='more'></a><span style="color: #444444;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jmf2maKph_QhybXUGDE4S90PwZfm8F6qJD_YaE93QOvy2dXXk_Gn60Tv3TPM3YpaIeryTZFU-hvr6IhSli2Cp9q1Co1S7lqQFxV2Do_4ElYkU4Mv2nXJeq9DqaP6akfSNGJ9QlrRnhXI/s1600/IMG_9982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jmf2maKph_QhybXUGDE4S90PwZfm8F6qJD_YaE93QOvy2dXXk_Gn60Tv3TPM3YpaIeryTZFU-hvr6IhSli2Cp9q1Co1S7lqQFxV2Do_4ElYkU4Mv2nXJeq9DqaP6akfSNGJ9QlrRnhXI/s640/IMG_9982.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<b style="color: #444444;"><span style="color: blue;">English </span></b><span style="color: #444444;">As time goes by, the <b>torta paesana</b> has been updated and today people use to enrich the basic recipe with chocolate, amaretti bisquits and liqueur. The cake definitely evolved to a rich dessert, delicious and tasty, perfect to serve on every feast occasion. </span></div>
<div>
<span style="color: #444444;"><br /><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span><span style="color: #444444;">Con el tiempo, el </span><b style="color: #444444;">pastel paesano</b><span style="color: #444444;"> ha sido modernizado y enriquecido con ingredientes: han llegado el chocolate, los amaretti e incluso el licor. Por lo tanto, se ha convertido en una torta rica, siempre más sabrosa y digna de ser servida en ocasiones especiales. Hoy, como en el pasado, de hecho, la torta de leche se prepara en hocaciòn de las fiestas del pueblo, cuando se celebra la fiesta del santo patrón, por ejemplo, o para otras fiestas religiosas o no. </span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><br /></span></span>
<div class="separator" style="clear: both; color: #444444; text-align: center;">
</div>
<div class="separator" style="clear: both; color: #444444; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_Hfozx9Lr7cEgoSlTo2Ct0zJ71J4wS32bn_gmbFp3BoCd3eMNwoOoJSSUBhXIbmjGCsMoryG5gLlJWIjyIJgxv4Us1E2F1hnE91oHdXeepLt5mEE3WT7LZTzTYAaIc4QZKZR_8ml1VCi/s1600/IMG_9968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_Hfozx9Lr7cEgoSlTo2Ct0zJ71J4wS32bn_gmbFp3BoCd3eMNwoOoJSSUBhXIbmjGCsMoryG5gLlJWIjyIJgxv4Us1E2F1hnE91oHdXeepLt5mEE3WT7LZTzTYAaIc4QZKZR_8ml1VCi/s640/IMG_9968.jpg" width="426" /></a></span></div>
<div style="color: #444444; text-align: center;">
<br /></div>
<span style="color: #444444;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. For this recipe we were inspired from the cake of Mrs. Giulia from Bernareggio (a little hamlet in Milan province): she made it for us, when we were young. The cake does not contain any extra sugar or fat. However, Mrs. Giulia's portions were really supersized and</span></span><span style="color: #444444;"> full of chocolate... more than delicious! She used to serve her<b> torta paesana</b> with a big cup of coffee: if we did not eat the whole piece of cake she got angry! But we always have it all, up to the very last bit. Even if the extra cup of coffee </span><span class="_5yl5">kept us awake for a couple of days</span><span style="color: #444444;">!</span><br />
<span style="color: #444444;"><br /><b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span style="color: #444444;">Nuestra receta está inspirada en la torta que preparaba la señora Giulia de Bernareggio (MI): no tiene huevos ni azúcar ni grasa. Sus porciones megagalácticas, goteaban chocolate y bondad. Cuando eramos niño, siempre nos las servía con una generosa taza de café fuerte (la taza es una taza de tè, prácticamente). Y si no terminabamos todo, se enfadava... nunca hubo problemas para por la torta, era tan buena, ¡pero el café nos mantenìa despiertos por un par de días!</span></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DAI6laVkWiO6fvugWx2LzsPsArNryIy4k3WznXywMMr5IPjuFq7jNqUt_ekXSqQhgau-7ExoXkrnOCsS7r29dUyc9HHeIIbd9V_61yeRC4H9K-ozy9U_fOjvoy7DD_h84i_uNcVBIYqD/s1600/IMG_20180224_161645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="1000" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DAI6laVkWiO6fvugWx2LzsPsArNryIy4k3WznXywMMr5IPjuFq7jNqUt_ekXSqQhgau-7ExoXkrnOCsS7r29dUyc9HHeIIbd9V_61yeRC4H9K-ozy9U_fOjvoy7DD_h84i_uNcVBIYqD/s640/IMG_20180224_161645.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<span style="color: #444444;"><b><span style="background-color: yellow;">Serves 2<br />Ingredientes para 2 personas </span></b></span><br />
<ul><span style="color: #444444;">
<li><b>1 litre whole milk -<i> 1 litro de leche</i></b></li>
<li><b>300 g stale bread -<i> 300 g de pan duro</i></b></li>
<li><b>150 g amaretti bisquits - <i>150 g de amaretti (biscochos secos de almendras)</i></b></li>
<li><b>30 g unsweetened cocoa powder - <i>30 g de cacao amargo en polvo</i></b></li>
<li><b>50 g pine nuts - 5<i>0 g de piñones</i></b></li>
<li><b>70 g raisins - <i>70 g de uvas pasas</i></b></li>
<li><b>100 g dark chocolate - <i>100 g de chocolate negro</i></b></li>
<li><b>50 g amaretto liqueur -<i> 50 g de licor amaretto</i></b></li>
<li><b>one orange zest - <i>una càscara de naranja rallada</i></b></li>
</span></ul>
<span style="color: #444444;">
<span style="background-color: cyan;"><b>Difficulty: easy - Time: 1 hour + soaking (a couple of hours or overnight)<br />Difìcultad: fàcil - Tiempo: 1 hora + remojo del pan en la leche</b></span><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD9pO0ewvX_qf4LIbiQ5cgLMm6yVcUXSHHTTRwjARqK0Jcw05ioDwvDtVjybK2eSQX7kieNO0BNDCv_nzfk8fpz1hMWYTXu1Y4y4fHNXzAbVdb5xwOizDnOSOMznQD5Zw3NHa4HaCfy7X/s1600/IMG_20180224_163637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1000" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD9pO0ewvX_qf4LIbiQ5cgLMm6yVcUXSHHTTRwjARqK0Jcw05ioDwvDtVjybK2eSQX7kieNO0BNDCv_nzfk8fpz1hMWYTXu1Y4y4fHNXzAbVdb5xwOizDnOSOMznQD5Zw3NHa4HaCfy7X/s640/IMG_20180224_163637.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
</span><span style="color: #444444;"><b><span style="color: blue;">English</span></b>. Warm up the milk (boil not needed). </span><br />
<span style="color: #444444;">Place the raisins in a cup and soak in water.</span><br />
<span style="color: #444444;">Grate the orange peel. </span><br />
<span style="color: #444444;">Chop the chocolate.</span><br />
<span style="color: #444444;">Cut the stale bread in small pieces . </span><br />
<span style="color: #444444;">Put the bread and the amaretti into a large bowl and add in the milk: soak for a couple of hours at least or overnight (in this case, put the bowl into the fridge). </span><br />
<span style="color: #444444;">When the bread is perfectly soaked, go on with the rest of the cake. Do not forget to preheat the oven to 180°C, fan on.<br /><br /><span style="color: blue;">Español</span>. Calienta un poco la leche. </span><br />
<span style="color: #444444;">Remoje las uvas pasas en agua.</span><br />
<span style="color: #444444;">Ralla la cáscara de naranja.</span><br />
<span style="color: #444444;">Corta el chocolate en trozos gruesos.</span><br />
<span style="color: #444444;">Romper el pan duro en trozos gruesos. Poner el pan y los amaretti a remojar en la eche durante al menos dos horas o durante la noche (en la nevera), si tienen tiempo. </span><br />
<span style="color: #444444;">Cuando el pan está empapado, están listos para continuar con la torta. Calentar el horno ventilado a 180 ° C.</span><br />
<span style="color: #444444;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlxUpjJHqOnxcJjDIiHpsoY45Y9J8oelzCgl0J_N61_bqS0NflnO5IDFJmXZ7jMq4tuPEtY24xjci4ZOJRQ2dMI10lwBHFHVKL6TSfQik2q-qjpK-jcuRt-DmL2UP8_0jixkhRXOwWpiY/s1600/IMG_20180224_203406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlxUpjJHqOnxcJjDIiHpsoY45Y9J8oelzCgl0J_N61_bqS0NflnO5IDFJmXZ7jMq4tuPEtY24xjci4ZOJRQ2dMI10lwBHFHVKL6TSfQik2q-qjpK-jcuRt-DmL2UP8_0jixkhRXOwWpiY/s640/IMG_20180224_203406.jpg" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;"><b><span style="color: blue;">English</span></b>. We did not use any food processor for the bread: we preferred to use a potato masher in order to get a rustic consistence for our cake. So, mash the soaked bread into a large bowl, then add all other ingredients. Combine,<br /><br /><span style="color: blue;">Español</span>. Deliberadamente no hemos triturad el pan con el minipimer, para darle a la torta una consistencia más rústica. Simplemente presionen el pan empapado con un tenedor. Luego agregar todos los demás ingredientes. Mezclar bièn.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGah2yDQlVhuTlIcW-vy5G93tUKPDmE4-CGpBjfDtFv__heoP2mTxJRUH93SpB4YiR1XjQmNjVgTaUDae_oBjzEcQ8PZ3MWRIyOKAuhocOw_PAjC8aKbe00YYuFNf9Lhsi2gQCeod4W2b/s1600/IMG_20180224_204637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="762" data-original-width="1000" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGah2yDQlVhuTlIcW-vy5G93tUKPDmE4-CGpBjfDtFv__heoP2mTxJRUH93SpB4YiR1XjQmNjVgTaUDae_oBjzEcQ8PZ3MWRIyOKAuhocOw_PAjC8aKbe00YYuFNf9Lhsi2gQCeod4W2b/s640/IMG_20180224_204637.jpg" width="640" /></a></span></div>
<span style="color: #444444;">
<div style="text-align: center;">
<br /></div>
<b><span style="color: blue;">English</span></b>. Line up a cake tin with parchment paper (ours was a square of 20 cm per side). Pour the batter into the cake tin and bake for half an hour to 180°C.<br /><br /><span style="color: blue;">Español</span>. Forrar un molde (el nuestro cuadrado mide 20 x 20 cm) con papel de horno para que la torta sea más fàcil de quitar del molde. Vierta la mezcla y hornee durante media hora.</span></div>
<div>
<span style="color: #444444;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh150XUin7Qr8jSmqnbuz5d6Sq3zW1xARahOjCsTZVoEMq4IQTixpqB_DnfcsQp-dL9KOJSq3vL5_gG-6DX2MPVcG_bq8J4cg4J99DQFB8Xb9dBsngce_ReQY25mGcHs6SVdSIHWyOIjaPB/s1600/IMG_20180225_134008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="779" data-original-width="1000" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh150XUin7Qr8jSmqnbuz5d6Sq3zW1xARahOjCsTZVoEMq4IQTixpqB_DnfcsQp-dL9KOJSq3vL5_gG-6DX2MPVcG_bq8J4cg4J99DQFB8Xb9dBsngce_ReQY25mGcHs6SVdSIHWyOIjaPB/s640/IMG_20180225_134008.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<b style="color: #444444;"><span style="color: blue;">English</span></b><span style="color: #444444;">. When the cake is done, take it out of the cake tin (help yourself with the exceeding parchment paper edges) and let the torta paesana rest. Have it cold. Enjoy!</span><br />
<span style="color: #444444;"><span style="color: blue;"><br /></span></span>
<span style="color: #444444;"><span style="color: blue;">Español</span>. Después del tiempo de cocción, sacar la torta del molde ayudandose con el papel de hornear y dejar que se enfríe en una rejilla de alambre. Cómenlo muy frío, cortado en cuadrados (recuerden que es muy sustanciosa). ¡Buèn provecho!</span></div>
<div>
<span style="color: green;"><br /></span></div>
<div>
<span style="color: #b01200;"><br /></span></div>
<div>
<span style="color: #007680;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="color: #000024;"><i>Ti potrebbe anche interessare: </i><a href="http://cuocheclandestine.blogspot.it/2018/03/budin-de-pan.html" target="_blank">Budìn de Pan</a></span></div>
</div>
<div>
<div style="text-align: center;">
<span style="color: #000084;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="color: #000084;"><i>You may also like:</i> <a href="https://cuocheclandestine.blogspot.it/2018/03/budin-de-pan-es.html" target="_blank">Budìn de Pan</a></span></div>
</div>
<div>
<span style="color: #000013;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2018/03/budin-de-pan.html" target="_blank"><img border="0" data-original-height="1182" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4LARLWy2J5fdeXJ7gC_fVQHbc8tG083IyiNVRb7l9l0-Zmjrfh0cuD0osfxEkleIk7CUvgQvYO87pwT_J0uIhoVVMRZjTdI99V_hyphenhyphenlJwu38C0shpcVcn3VmDWJOa-szrYF4GBVjNFfRM/s320/IMG_9942.jpg" width="268" /></a></div>
<br /></div>
<div>
<span style="color: #000019;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span>
<span style="color: #007680;"><br /></span></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-12767060373998188722018-04-07T22:43:00.001+02:002018-04-07T22:43:37.662+02:00Rigatoni al ragù alla bolognese<div style="text-align: center;">
<span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/04/rigatoni-bolognese-rigatoni-con-salsa.html" target="_blank">English - Español</a></span></div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi8g4e_vzQ9SCxMl1AVyPSvVVCOdITRexQX_TNqJIPsFa-E3NIK-8-yAgLuvhat7SlAVjnzhz5JQgQO2w7sLXrzt2AnopFQtPU5MBP74vBy1dCZrbzLaosOotegyLhZrU5ywHZxdJs28/s1600/IMG_8071.jpg"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi8g4e_vzQ9SCxMl1AVyPSvVVCOdITRexQX_TNqJIPsFa-E3NIK-8-yAgLuvhat7SlAVjnzhz5JQgQO2w7sLXrzt2AnopFQtPU5MBP74vBy1dCZrbzLaosOotegyLhZrU5ywHZxdJs28/s640/IMG_8071.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
<br />Perché proponiamo un post in cui parliamo di <b>maccheroni al ragù</b>? <br />No, non siamo impazzite, ma questo è uno dei piatti principi della nostra <b>tradizione </b>e poi perché il nostro blog è molto seguito dagli amici non italiani, quindi vogliamo farne omaggio a loro! <br />Se avete letto <a href="https://cuocheclandestine.blogspot.it/2017/11/ragu-alla-bolognese.html" target="_blank">il post che abbiamo pubblicato recentemente,</a> secondo l'Accademia della Cucina Italiana con il<b> ragù alla bolognese</b> non (NON) si condiscono le tagliatelle. Il <b>ragù </b>si usa per le lasagne, gli gnocchi o la pasta secca. Dunque, ecco i nostri <b>rigatoni al ragù. </b></span><br />
<br />
<a name='more'></a><br />
<span style="color: #666666;"><span class="" lang="es"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm385ECR8ozpB31ClusKlieqFMiGLHAkzqOVwx7oJE4Q9dzt1aBWyiE8Vll7Eb7yLLjqqDinUtskGuKf1K35S1f_Xxn0TcBFnTbenT5eLzsYxhBd51wSIxxOZTEjfjs7Qh2lI5tY7iAMHw/s1600/IMG_8070.jpg"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm385ECR8ozpB31ClusKlieqFMiGLHAkzqOVwx7oJE4Q9dzt1aBWyiE8Vll7Eb7yLLjqqDinUtskGuKf1K35S1f_Xxn0TcBFnTbenT5eLzsYxhBd51wSIxxOZTEjfjs7Qh2lI5tY7iAMHw/s640/IMG_8070.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
<br />Innanzitutto la domanda è: <b>quanta pasta</b>? Beh, questo dipende dagli stomaci e dagli appetiti. Molti italiani pensano che la dose perfetta sia 100 grammi a testa, ma 70/80 per porzione sono più che sufficienti. Questo quantitativo si riferisce alla pasta di semola di grano duro secca. Se invece dovessimo cuocere pasta fresca, con o senza uova, oppure gnocchi, allora le quantità cambierebbero notevolmente (ce ne vorrebbe di più).</span><br />
<div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaitaSYP-g88CwBrtUjEflgEd24VQwC-XQg8i399v_JDPIeZ3Pz_rO7s7wFcl5d4DmiGs9-1E6f9KTiefsMGihAXcR2WWiEPVxK0ms3_nJBGDCBu8x3b1II0D0X7o5eLj4r63O5IHEXnE/s1600/IMG_8070-b.jpg"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaitaSYP-g88CwBrtUjEflgEd24VQwC-XQg8i399v_JDPIeZ3Pz_rO7s7wFcl5d4DmiGs9-1E6f9KTiefsMGihAXcR2WWiEPVxK0ms3_nJBGDCBu8x3b1II0D0X7o5eLj4r63O5IHEXnE/s640/IMG_8070-b.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
<br /><b style="background-color: yellow;">Ingredienti per 6</b></span><br />
<div>
<ul><span style="color: #666666;"><b>
<li><span style="color: #666666;"><b>ragù alla bolognese<a href="https://cuocheclandestine.blogspot.com/2017/11/ragu-alla-bolognese.html" target="_blank"> (come spieg</a></b></span><b><a href="https://cuocheclandestine.blogspot.com/2017/11/ragu-alla-bolognese.html" target="_blank">ato in questo post) </a>-</b></li>
<li><b>500 grammi di pasta secca</b></li>
<li><b>5 litri di acqua</b></li>
<li><b>35 g di sale grosso</b></li>
<li><b>Parmigiano grattugiato (facoltativo)</b></li>
</b></span></ul>
<span style="color: #666666;"><b>
</b></span></div>
<div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFqk03MAQBbAJJes6CZ8jTMFg4h2jUVsUgVUoDKB38dXXG8tmWZtm8ngFBINpch3hZ1EH4f5GvUJI2HE8wUdA79EJqEjO0RgZVLOYRwUXx1bWHoq_nizkYv4sZ4oAqI6B2Mf_MCIotNv/s1600/IMG_8019.jpg"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFqk03MAQBbAJJes6CZ8jTMFg4h2jUVsUgVUoDKB38dXXG8tmWZtm8ngFBINpch3hZ1EH4f5GvUJI2HE8wUdA79EJqEjO0RgZVLOYRwUXx1bWHoq_nizkYv4sZ4oAqI6B2Mf_MCIotNv/s640/IMG_8019.jpg" width="640" /></a></div>
<span style="color: #666666;"><br />Preparate il <b>sugo </b>come spiegato <a href="https://cuocheclandestine.blogspot.it/2017/11/ragu-alla-bolognese.html" target="_blank">nel post che trovate qui</a>. Potete usare del macinato misto di bovino e suino oppure bovino e vitello o solo bovino. Se riuscite a trovare del macinato grosso, il ragù avrà una consistenza più rustica e corposa. Usate del pomodoro di buona qualità: il risultato sarà ottimo. </span><br />
<span style="color: #666666;"><span class="" lang="es"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8habjX4zDtw5mPevcJrjMpJJguR7O2OI2l7YRoR1VdgkPNNoY0Hrqw4eCDDAx09SYpER6j7paZ3zevI4s9cZvcTsdUDcl1JB1LlVJxwKngKG8RYOEoU0Wym6N31AGE-0Q7CwSvYXrEfAZ/s1600/IMG_8054.jpg"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8habjX4zDtw5mPevcJrjMpJJguR7O2OI2l7YRoR1VdgkPNNoY0Hrqw4eCDDAx09SYpER6j7paZ3zevI4s9cZvcTsdUDcl1JB1LlVJxwKngKG8RYOEoU0Wym6N31AGE-0Q7CwSvYXrEfAZ/s640/IMG_8054.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
<br /><b>La cottura della pasta.</b> Per cuocere la pasta alla perfezione ci vogliono: 1 litro di acqua ogni 100 grammi di pasta. Una pentola grande, dove la pasta galleggi liberamente nell'acqua. Si porta a bollore l'acqua, quindi si aggiungono 7 grammi di sale ogni litro d'acqua. Quando l'acqua ricomincia a bollire, versate la pasta. Girare, per non fare attaccare. Cuocere secondo il tempo riportato sulla confezione, senza coperchio. A noi italiani la pasta piace cotta al dente. </span></div>
<div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX5eCtUBpwFyb4jZwFV5og1vu5URdCKuEh3bmYJEKbgT5v1aT413VCVlgV9ae12xgi6ZSIYZn7YxvgPRG9X4B49b6Inog-RTykZANUT_ygD2jSZCYBVkD79zmRhTrlbitVLJIx2FNqH3H/s1600/IMG_8064.jpg"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX5eCtUBpwFyb4jZwFV5og1vu5URdCKuEh3bmYJEKbgT5v1aT413VCVlgV9ae12xgi6ZSIYZn7YxvgPRG9X4B49b6Inog-RTykZANUT_ygD2jSZCYBVkD79zmRhTrlbitVLJIx2FNqH3H/s640/IMG_8064.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
</span><span style="color: #666666;"><b> </b></span></div>
<div>
<span style="color: #666666;"><b>Al dente. </b>Non esiste una traduzione nelle altre lingue per la "cottura al dente". Diciamo che significa che la pasta non deve essere troppo cotta, ma nemmeno ancora cruda. La pasta al dente mantiene la sua forma, questo è certo. Per fortuna sulle confezioni della pasta è riportato il tempo di cottura, perché molto dipende dal tipo di grano usato e dal formato. La pasta deve essere comunque calata solo quando l'acqua bolle bene. Non è necessario aggiungere olio all'acqua di cottura, basta ricordarsi di girare ogni tanto. </span></div>
<div>
<span style="color: #666666;">E' consigliabile mangiare la pasta al dente anziché troppo cotta perché è più facile da digerire: è dimostrato, infatti, che non aumenta l'indice glicemico (GI) come invece può fare una pasta stracotta. <br />Dunque, scolate la pasta bene (mai fare come certi nostri amici stranieri che la raffreddano sotto l'acqua corrente!) poi rimettetela nella pentola e conditela con una parte del sugo, circa la metà. Poi impiattate e condite con il sugo rimanente, diviso equamente nei piatti.</span><span style="color: #666666;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_bcGOKwbgxRFevtJzuQ9Dl32L2R05ffwvrr5zBqOQl1thVJaV5EHXYI-p_V_ml5T76FIea34075CjpfqJSLuUCVcu3Wk6SJUA29T4PfnkmR7L1xlHAnoifi6zQjEIFHYSMF4FP1ysCiM/s1600/IMG_8067.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_bcGOKwbgxRFevtJzuQ9Dl32L2R05ffwvrr5zBqOQl1thVJaV5EHXYI-p_V_ml5T76FIea34075CjpfqJSLuUCVcu3Wk6SJUA29T4PfnkmR7L1xlHAnoifi6zQjEIFHYSMF4FP1ysCiM/s640/IMG_8067.jpg" /></a><br /><br />Rimane un ultimo quesito: <b>formaggio o no?</b> C'è chi metterebbe formaggio grattugiato dappertutto. Una cosa è certa: un prodotto come l'autentico Parmigiano reggiano non fa che esaltare questo piatto. Ma il ragù è talmente buono che anche senza aggiungere formaggio mangerete una prelibatezza. Quindi, fate come volete e buon appetito!</span><br />
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMqezMhb-Sxv_nCGA5smeU4wvOkeYPgibm80r_MK3CFBDtARRT_o2YptuIhmR6Chw7NYBbS3UJdRf_c_LEKO9heNXoGYM9AovjvimM59Rv8kGqneGjQmp5VML2hZuR1_lDFRZjDhxn3Qr/s1600/IMG_8074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMqezMhb-Sxv_nCGA5smeU4wvOkeYPgibm80r_MK3CFBDtARRT_o2YptuIhmR6Chw7NYBbS3UJdRf_c_LEKO9heNXoGYM9AovjvimM59Rv8kGqneGjQmp5VML2hZuR1_lDFRZjDhxn3Qr/s640/IMG_8074.jpg" width="426" /></a></div>
<span style="color: #666666;"><br /></span></div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-7038301565200619512018-04-07T22:42:00.001+02:002018-04-07T22:42:57.681+02:00Rigatoni bolognese - Rigatoni con salsa boloñesa<div style="text-align: center;">
<span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/04/rigatoni-al-ragu-alla-bolognese.html" target="_blank">Italiano</a></span></div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaitaSYP-g88CwBrtUjEflgEd24VQwC-XQg8i399v_JDPIeZ3Pz_rO7s7wFcl5d4DmiGs9-1E6f9KTiefsMGihAXcR2WWiEPVxK0ms3_nJBGDCBu8x3b1II0D0X7o5eLj4r63O5IHEXnE/s1600/IMG_8070-b.jpg"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaitaSYP-g88CwBrtUjEflgEd24VQwC-XQg8i399v_JDPIeZ3Pz_rO7s7wFcl5d4DmiGs9-1E6f9KTiefsMGihAXcR2WWiEPVxK0ms3_nJBGDCBu8x3b1II0D0X7o5eLj4r63O5IHEXnE/s640/IMG_8070-b.jpg" width="640" /></a></div>
<span style="color: #666666;">
<br /><b><span style="color: blue;">English</span><span style="color: #666666;">.</span></b><span style="color: #666666;"> We are going to show you how to make the perfect pasta with </span><b style="color: #666666;">bolognaise ragout</b><span style="color: #666666;">. <br />Our Italian readers do not need this recipe? Maybe. But making this dish we tought to our foreign followers, so we wanted to make a tribute to them. Hope you will enjoy. </span><br /><span style="color: #666666;">If you read our previous post about the real "</span><b style="color: #666666;"><a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank">ragù alla bolognese</a></b><span style="color: #666666;">" ou already know that according to the Accadema della Cucina Italiana this sauce is not for the fettuccine. You can have the ragout with lasagne, gnocchi or dried pasta, but not "tagliatelle" or fettuccine. This is why we are going to cook </span><b style="color: #666666;">rigatoni</b><span style="color: #666666;">. </span><br /><br /><b><span style="color: blue;">Español</span></b><span style="color: #666666;">. </span></span><span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="">Porquè proponemos</span> <span class="">un post</span> en el que hablamos de <b>macarrones</b><b> con <a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank">salsa de carne</a></b><a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank">?</a><br />No, no estamos locos, pero este es uno de los platos prìncipes de la tradición italiana y porque nuestro blog es muy seguido por los amigos no italianos, por lo que queremos <span class="">hacer un homenaje a</span> ellos!<br />Si ustedes leen el <span class="">post</span> <span class="">publicado recientemente</span>, de acuerdo con la Academia de cocina italiana con la salsa boloñesa no <span class="">(</span>NO) se condimentas los fideos co tallarines. La salsa <span class="">se utiliza para</span> <span class="">lasaña,</span> </span></span><span style="color: #666666;"><span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="">ñoquis o</span></span></span> <span class="">pasta</span>. Así que aquí están nuestros <b>rigatonis con </b><b>ragù</b>.</span></span><br />
<br />
<a name='more'></a><br />
<br />
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<span style="color: #666666;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi8g4e_vzQ9SCxMl1AVyPSvVVCOdITRexQX_TNqJIPsFa-E3NIK-8-yAgLuvhat7SlAVjnzhz5JQgQO2w7sLXrzt2AnopFQtPU5MBP74vBy1dCZrbzLaosOotegyLhZrU5ywHZxdJs28/s1600/IMG_8071.jpg" style="text-align: center;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi8g4e_vzQ9SCxMl1AVyPSvVVCOdITRexQX_TNqJIPsFa-E3NIK-8-yAgLuvhat7SlAVjnzhz5JQgQO2w7sLXrzt2AnopFQtPU5MBP74vBy1dCZrbzLaosOotegyLhZrU5ywHZxdJs28/s640/IMG_8071.jpg" width="640" /></a></span><br />
<span style="color: #666666;"><b><span style="color: blue;"><br /></span></b></span>
<span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #666666;">. </span><b style="color: #666666;">How much pasta? </b><span style="color: #666666;">According to many Italian recipes, the right portion of pasta is 100 grams per person. However, we think that 70/80 grams are quite enough. This quantity only refers to dry durum wheat dried pasta. You will have to cook a higher quantity of pasta if it is fresh egg pasta or fresh semolina pasta or gnocchi. </span><br /><br /><b><span style="color: blue;">Español</span></b><span style="color: #666666;">. </span></span><span class="" id="result_box" lang="es"><span class="">En primer lugar,</span> la pregunta es, ¿<b>cuánta</b><b> </b><b>pasta</b>? Bueno, eso depende de los estómagos y los apetitos. Muchos italianos piensan que la dosis perfecta es de 100 gramos <span class="">por cada porciòn, pero</span> 70/80 por porción es más que suficiente. Esta cantidad se refiere a la pasta <span class="">de</span> sémola de trigo duro seco. Pero si vamos a cocinar pasta, con o sin huevos o ñoquis,<span class=""></span> entonces la cantidad podría cambiar en gran medida (se necesitrìa más).</span><br />
<div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<span style="color: #666666;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm385ECR8ozpB31ClusKlieqFMiGLHAkzqOVwx7oJE4Q9dzt1aBWyiE8Vll7Eb7yLLjqqDinUtskGuKf1K35S1f_Xxn0TcBFnTbenT5eLzsYxhBd51wSIxxOZTEjfjs7Qh2lI5tY7iAMHw/s1600/IMG_8070.jpg" style="text-align: center;"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm385ECR8ozpB31ClusKlieqFMiGLHAkzqOVwx7oJE4Q9dzt1aBWyiE8Vll7Eb7yLLjqqDinUtskGuKf1K35S1f_Xxn0TcBFnTbenT5eLzsYxhBd51wSIxxOZTEjfjs7Qh2lI5tY7iAMHw/s640/IMG_8070.jpg" width="640" /></a><b style="background-color: yellow;"><br /></b></span><br />
<br />
<div>
<span style="color: #666666;"><b style="background-color: yellow;">Serves 6<br />Ingredientes para 6 personas </b></span></div>
<div>
<ul><span style="color: #666666;"><b>
<li><b>bolognaise sauce<a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank"> (see this post)</a> - salsa boloñesa<a href="https://cuocheclandestine.blogspot.com/2017/11/bolognaise-salsa-bolonesa.html" target="_blank"> (como explicado en èste post)</a></b></li>
<li><b>500 g of rigatoni pasta - 500 g de pasta</b></li>
<li><b>5 litres water - 5 litros de agua</b></li>
<li><b>35 g sea salt - 35 g de sal</b></li>
<li><b>grated Parmigiano cheese, optional - Parmesano ralado (si lo desean)</b></li>
</b></span></ul>
<span style="color: #666666;"><b>
</b></span></div>
<div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFqk03MAQBbAJJes6CZ8jTMFg4h2jUVsUgVUoDKB38dXXG8tmWZtm8ngFBINpch3hZ1EH4f5GvUJI2HE8wUdA79EJqEjO0RgZVLOYRwUXx1bWHoq_nizkYv4sZ4oAqI6B2Mf_MCIotNv/s1600/IMG_8019.jpg"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuFqk03MAQBbAJJes6CZ8jTMFg4h2jUVsUgVUoDKB38dXXG8tmWZtm8ngFBINpch3hZ1EH4f5GvUJI2HE8wUdA79EJqEjO0RgZVLOYRwUXx1bWHoq_nizkYv4sZ4oAqI6B2Mf_MCIotNv/s640/IMG_8019.jpg" width="640" /></a></div>
<span style="color: #666666;"><br /><b><span style="color: blue;">English</span></b><span style="color: #666666;">. Make the </span><b style="color: #666666;">bolognaise sauce</b><span style="color: #666666;"> as shown <a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank">in this post (click here).</a> You can use beef mincemeat or mix pork/beef or beef/veal. If you can, chose not too finely minced meat: your ragout will be better. Use a good quality of tomato to get a good result.</span><br /><br /><span style="color: blue;"><b>Español</b></span><span style="color: #666666;">. </span></span><span style="color: #666666;"><span class="" id="result_box" lang="es">Preparar la salsa como se explica <a href="https://cuocheclandestine.blogspot.it/2017/11/bolognaise-salsa-bolonesa.html" target="_blank">en el post <span class="">que encuentran </span>aquí.</a> Pueden utilizar la mezcla de <span class="">carne picada</span> de cerdo y de res o solamente de res. Si ustedes puede encontrar carne molida un poco grusa<span class=""></span>, la salsa <span class="">tendrá</span> una textura más rústica y con mucho cuerpo. Utilicen <span class="">tomate</span> de buena calidad: el resultado será òptimo.</span></span><br />
<span style="color: #666666;"><span class="" lang="es"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8habjX4zDtw5mPevcJrjMpJJguR7O2OI2l7YRoR1VdgkPNNoY0Hrqw4eCDDAx09SYpER6j7paZ3zevI4s9cZvcTsdUDcl1JB1LlVJxwKngKG8RYOEoU0Wym6N31AGE-0Q7CwSvYXrEfAZ/s1600/IMG_8054.jpg"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8habjX4zDtw5mPevcJrjMpJJguR7O2OI2l7YRoR1VdgkPNNoY0Hrqw4eCDDAx09SYpER6j7paZ3zevI4s9cZvcTsdUDcl1JB1LlVJxwKngKG8RYOEoU0Wym6N31AGE-0Q7CwSvYXrEfAZ/s640/IMG_8054.jpg" width="640" /></a></span></div>
<span style="color: #666666;"><br /><b><span style="color: blue;">English</span><span style="color: #666666;">. How to cook pasta.</span></b><span style="color: #666666;"> The perfect way to cook pasta: put 1 liter of water per each 100 grams of pasta into a large pot. Bring water to a boil. Add 7 grams of sea salt per each liter of water. When the water comes to a boil, add pasta, stir (do not forget it, to prevent sticking) and let it cook according to the instruction on the package, without a lid. Italians love pasta "al dente".</span><br /><br /><b><span style="color: blue;">Español</span></b><span style="color: #666666;">. </span></span><span class="" id="result_box" lang="es"><b>Cocinar la pasta</b>. Para cocinar la pasta a la perfección se necesita: 1 litro de <span class="">agua por cada</span> 100 gramos de pasta. Una olla grande, donde la pasta flote libremente en el agua. Se lleva a hervor el agua, a continuación, se añaden 7 gramos de sal por litro <span class="">de agua.</span> <span class="">Cuando el agua</span> empiece a hervir, se vierte la pasta. Revolver para que no se pegue. Cocinar, con el tiempo indicado en el paquete de la pasta, sin tapa. A los italianos les gusta comer la pasta cocinada al dente<span class="">.</span></span></div>
<div>
<span style="color: #666666;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX5eCtUBpwFyb4jZwFV5og1vu5URdCKuEh3bmYJEKbgT5v1aT413VCVlgV9ae12xgi6ZSIYZn7YxvgPRG9X4B49b6Inog-RTykZANUT_ygD2jSZCYBVkD79zmRhTrlbitVLJIx2FNqH3H/s1600/IMG_8064.jpg"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX5eCtUBpwFyb4jZwFV5og1vu5URdCKuEh3bmYJEKbgT5v1aT413VCVlgV9ae12xgi6ZSIYZn7YxvgPRG9X4B49b6Inog-RTykZANUT_ygD2jSZCYBVkD79zmRhTrlbitVLJIx2FNqH3H/s640/IMG_8064.jpg" width="640" /></a></span></div>
<span style="color: #666666;">
</span><span style="color: #666666;"><b> </b></span></div>
<div>
<span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #666666;">. Cooking “</span><b style="color: #666666;">al dente”.</b><span style="color: #666666;"> There is no translation for this expression. It means that pasta shouldn’t be overcooked, but at the same time it shouldn’t be drained too much in advance. Pasta “al dente” retains its shape and firmness. Check the indication on the package: pour pasta into boiling water only when you see big bubbles. It is not necessary to add oil to the cooking water, just stir often. <br />As soon as the suggested cooking time has elapsed, turn off the heat and immediately drain the pasta. Pasta “al dente” is healthy: it is easier to digest and it does not increase the GI (glycemic index) as overcooking pasta does. </span><br /><span style="color: #666666;">Drain pasta very well (do not cool it down with cold water!) and season it in the pot with a part of the sauce. Then place the pasta into the serving dish seasoning with the remaining sauce.</span><br /><br /><b><span style="color: blue;">Español</span></b><span style="color: #666666;">. </span></span><span style="color: #666666;"><span class="" id="result_box" lang="es" style="color: #666666;"><b>Al dente</b>. No hay traducción a otros idiomas para la "cocciòn al dente". Digamos que significa que la pasta no debe ser demasiado cocida, pero tanpoco cruda. La pasta al dente conserva su forma, èsto es seguro. Afortunadamente, en los paquetes de la pasta se informa <span class="">del tiempo de cocción</span>, ya que gran parte depende del tipo de grano <span class="">utilizado y</span> <span class="">el formato</span>. La pasta de todas maneras, debe ser hechada en la olla sólo cuando el agua hierve bien. <span class="">No es necesario añadir</span> aceite al agua de cocción, sólo recordarse de mezclar de vez en cuando<span class="">.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_bcGOKwbgxRFevtJzuQ9Dl32L2R05ffwvrr5zBqOQl1thVJaV5EHXYI-p_V_ml5T76FIea34075CjpfqJSLuUCVcu3Wk6SJUA29T4PfnkmR7L1xlHAnoifi6zQjEIFHYSMF4FP1ysCiM/s1600/IMG_8067.jpg" style="color: #666666;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_bcGOKwbgxRFevtJzuQ9Dl32L2R05ffwvrr5zBqOQl1thVJaV5EHXYI-p_V_ml5T76FIea34075CjpfqJSLuUCVcu3Wk6SJUA29T4PfnkmR7L1xlHAnoifi6zQjEIFHYSMF4FP1ysCiM/s640/IMG_8067.jpg" /></a><br /><br /><b><span style="color: blue;">English</span><span style="color: #666666;">.</span></b><span style="color: #666666;"> The last question is about the </span><b style="color: #666666;">cheese</b><span style="color: #666666;">: yes or not? Someone would add grated cheese to every kind of dish. Actually, if you have some real, good Parmigiano cheese, it is wonderful with this rigatoni bolognaise. But the truth is that the bolognaise ragout is awesome even without any added cheese. So, just do whatever you want and buon appetito!</span><br /><br /><b><span style="color: blue;">Español</span></b><span style="color: #666666;">. </span></span><span class="" id="result_box" lang="es">Queda solo una pregunta final: ¨¿Queso o no? Hay personas que pondría queso rallado por todas partes. Una cosa es cierta: un producto como auténtico Parmesano sólo sirve para mejorar este plato. Pero la salsa es tan buena que incluso sin <span class="">la adición de</span> queso, comeràn un plato excelente. Por lo tanto, hagan lo que màs les guste y <span class="">disfruten de su plato de pasta con ragù</span>!</span><br />
<span class="" lang="es"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMqezMhb-Sxv_nCGA5smeU4wvOkeYPgibm80r_MK3CFBDtARRT_o2YptuIhmR6Chw7NYBbS3UJdRf_c_LEKO9heNXoGYM9AovjvimM59Rv8kGqneGjQmp5VML2hZuR1_lDFRZjDhxn3Qr/s1600/IMG_8074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMqezMhb-Sxv_nCGA5smeU4wvOkeYPgibm80r_MK3CFBDtARRT_o2YptuIhmR6Chw7NYBbS3UJdRf_c_LEKO9heNXoGYM9AovjvimM59Rv8kGqneGjQmp5VML2hZuR1_lDFRZjDhxn3Qr/s640/IMG_8074.jpg" width="426" /></a></div>
<span class="" lang="es"><br /></span>
<span class="" lang="es"><br /></span></div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com1tag:blogger.com,1999:blog-7607541334734244187.post-15373760072999429142018-03-31T18:55:00.002+02:002018-03-31T18:55:50.961+02:00Casatiello napoletano<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/03/napolitan-casatiello-casatiello.html" target="_blank"><span style="color: #0b5394;"><b>English - </b></span><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><b><span style="color: blue;">Español</span></b></span></span></span></span></a></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; text-align: start;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs6QPJkMOsBOsn-WNvClTsFea_fAMvgNnw6mrWJ_xavxzch1AbT5jRsBYrrKMEiE7DNdXL_-ons0945uSU5oFH5oJkShG7fbcVx3wGNMMTSY5RixXiMku9uqhdrJTIpfY1CIz7KccbZ4m/s1600/IMG_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs6QPJkMOsBOsn-WNvClTsFea_fAMvgNnw6mrWJ_xavxzch1AbT5jRsBYrrKMEiE7DNdXL_-ons0945uSU5oFH5oJkShG7fbcVx3wGNMMTSY5RixXiMku9uqhdrJTIpfY1CIz7KccbZ4m/s640/IMG_0026.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Come preannunciato<a href="https://cuocheclandestine.blogspot.com/2018/03/torta-salata-con-semi-e-pomodori-arrosto.html" target="_blank"> (si veda questo post), e</a>cco la ricetta di una torta salata tradizionale italiana: il <b>casatiello</b>. Ma non è una ricetta qualsiasi: è quella tratta dal sito ufficiale del<b> casatiello napoletano</b> (<a href="http://www.casatiello.it/">www.casatiello.it</a><span id="goog_2141163359"></span><a href="https://www.blogger.com/"></a><span id="goog_2141163360"></span>) però con dosi dimezzate. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">Dunque, se avete in previsione un <b>pic-nic pasquale, il casatiello</b> non potrà mancare. E se non andrete a fare la merenda sull'erba fa niente: consolatevi con una bella fetta di torta salata e un bicchiere di buon vino.<b> Buona Pasqua a tutti!</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKl1s-ox2jT4yLI556Qx3bv_R2s13ymPp4SiTFLXrICrUgqjuzlJ8vZH3DlNWBYrG04gXLgS2LZFesrY9WxQCKtgC18d2OwH_NSFm_gQQnlasgQjv7tI26uHz5hUjzTv9pnilLCJGirmy/s1600/IMG_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKl1s-ox2jT4yLI556Qx3bv_R2s13ymPp4SiTFLXrICrUgqjuzlJ8vZH3DlNWBYrG04gXLgS2LZFesrY9WxQCKtgC18d2OwH_NSFm_gQQnlasgQjv7tI26uHz5hUjzTv9pnilLCJGirmy/s640/IMG_0030.jpg" width="492" /></a></div>
<br /></div>
<div style="text-align: left;">
<b style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per 8/10 persone </span></b></div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x-SAt_lKHnd7Xutp5gMalXjJ3t5mNXfMa1e-QPCrhhQMxhFQLKF0EahnubxaavE0meuKNOZ7kURTGSDmi40R_6KVku15-BhNr01DZOLYDOBjAggMw1t9Y1L_V_v4Hv3VbMJpiJlidBKT/s1600/IMG_20180317_154331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="1000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x-SAt_lKHnd7Xutp5gMalXjJ3t5mNXfMa1e-QPCrhhQMxhFQLKF0EahnubxaavE0meuKNOZ7kURTGSDmi40R_6KVku15-BhNr01DZOLYDOBjAggMw1t9Y1L_V_v4Hv3VbMJpiJlidBKT/s640/IMG_20180317_154331.jpg" width="640" /></a></div>
</div>
<ul>
<li><span style="color: #444444;"><b>mezzo kg di farina 00</b></span></li>
<li><span style="color: #444444;"><b>1 cubetto di lievito di birra o una bustina di lievito secco per pane e pizza (16 g)</b></span></li>
<li><b><span style="color: #444444;">1 cucchiaino di zucchero </span></b></li>
<li><b><span style="color: #444444;">50 g di strutto </span></b></li>
<li><b><span style="color: #444444;">10 g di sale fino </span></b></li>
<li><b><span style="color: #444444;">pepe nero grattugiato fresco in abbondanza, secondo il vostro gusto</span></b></li>
<li><b><span style="color: #444444;">acqua q.b.</span></b></li>
<li><b><span style="color: #444444;">200 g di pecorino fresco</span></b></li>
<li><b><span style="color: #444444;">200 g di salame</span></b></li>
<li><b><span style="color: #444444;">4 uova - 4 eggs</span></b></li>
<li><b><span style="color: #444444;">una noce di burro per lo stampo</span></b></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: media - Tempo: 5 ore</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWupRARB7ba01qK_xO89H6SgIHlVzbc_JnlkWwi7wCYQno65T1AZLgUt_26vihIiJqrHVywMBdp6_-p0uojivOTer-QHPD0v59aFwInO6dY_cNLn3cG8x5EQSSAFrNZhE4LkWuH3UvX5E/s1600/IMG_20180317_155222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="1000" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWupRARB7ba01qK_xO89H6SgIHlVzbc_JnlkWwi7wCYQno65T1AZLgUt_26vihIiJqrHVywMBdp6_-p0uojivOTer-QHPD0v59aFwInO6dY_cNLn3cG8x5EQSSAFrNZhE4LkWuH3UvX5E/s640/IMG_20180317_155222.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Attivare il lievito facendolo sciogliere in mezzo bicchiere di acqua e poco zucchero. Lasciate riposare 10 minuti.</span><br />
<span style="color: #666666;">Nel frattempo, mettere in una grande ciotola la farina, fare una fontana al centro e inserire lo strutto.</span><br />
<span style="color: #666666;">Spargere sale e pepe sulla farina addossata alle pareti, non nel centro (il sale non va messo a contatto diretto con il lievito)</span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRMV6fcZ_u7DzYoaGwBBRcAQzpTKnwXiCMmrV06AawUz3NO0ReNGgjObLit6l4i_gj5rX63O5f6cVC6faJfawTkvfju0GkLuvHCVtYPYtfeKgl_F6vCrM4-ebh3f_yjfMQfpIJ1Ea2l58/s1600/IMG_20180317_183234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRMV6fcZ_u7DzYoaGwBBRcAQzpTKnwXiCMmrV06AawUz3NO0ReNGgjObLit6l4i_gj5rX63O5f6cVC6faJfawTkvfju0GkLuvHCVtYPYtfeKgl_F6vCrM4-ebh3f_yjfMQfpIJ1Ea2l58/s640/IMG_20180317_183234.jpg" width="514" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Dopo dieci minuti aggiungere il liquido con il lievito e impastare aggiungendo poca acqua alla volta. Quando sentirete che la pasta inizia ad appiccicare, non aggiungete più acqua e continuate a lavorarla per un po', almeno fino a quando otterrete una consistenza liscia e la pasta non appiccicherà più alle mani.</span><br />
<span style="color: #666666;">Mettete la pasta a lievitare per due ore in luogo riparato da spifferi e correnti d'aria. Coprite con pellicola trasparente.</span></div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYiMFFbE2oSCazG3YoNRzzLJCrrA3WQztp_bgTthMQwJaQT7dQxnwC9j9v4Dp89r8qIKlPVGYV22kwubERMw0TnrEw0BWQqrubDfZB1-HvUq_GhyiCqac5xaFBdRmQRlqsNmsx-EpnjSM/s1600/IMG_20180317_183255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYiMFFbE2oSCazG3YoNRzzLJCrrA3WQztp_bgTthMQwJaQT7dQxnwC9j9v4Dp89r8qIKlPVGYV22kwubERMw0TnrEw0BWQqrubDfZB1-HvUq_GhyiCqac5xaFBdRmQRlqsNmsx-EpnjSM/s640/IMG_20180317_183255.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Nel frattempo tagliate a dadini piccolissimi sia il formaggio sia il salame (non mangiatelo!!! altrimenti nel casatiello che ci mettete?). </span><br />
<span style="color: #666666;">Poi lavate molto, molto bene le uova: usate una spugnetta e anche del sapone. Se avete l'amuchina, usate pure quella, per disinfettarle il più possibile.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NNx-3vpQGqBDWbMgsZjq8hr2Fh4RMcHMeruT_XDn3o1XNiIiGaSpEIvA7UPcfZC1SPb198Ec8FqQuBR-a8qtWC5yFxIDzYXufU8nr5lDspuG3cKFAQesi-I3RUAflGeY7JmPIdhkOtSX/s1600/IMG_20180317_184621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="1000" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NNx-3vpQGqBDWbMgsZjq8hr2Fh4RMcHMeruT_XDn3o1XNiIiGaSpEIvA7UPcfZC1SPb198Ec8FqQuBR-a8qtWC5yFxIDzYXufU8nr5lDspuG3cKFAQesi-I3RUAflGeY7JmPIdhkOtSX/s640/IMG_20180317_184621.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Quando la pasta ha lievitato due ore, stendetela su una superficie infarinata leggermente, ma non dimenticate di tenere da parte una pallina di pasta che servirà per fare le "gabbie" delle uova. Siccome contiene grasso, noterete che la pasta non appiccica eccessivamente, così è facile lavorarla. Stendete un rettangolo e versatevi sopra formaggio e salame tagliato.</span><br />
<span style="color: #666666;">Noi abbiamo utilizzato una teglia per ciambella da 25 cm di diametro, per cui, per ottenere un bel rotolo, abbiamo steso un rettangolo lungo 70 cm e largo 35 cm</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gPDBTd1KzUAKzox7YqNOuxWkbfYuZIkMRa4PuMF_ZCmNWhwjyYTYiM_ZQDTRU9XxAC8Js0DwUu_7hyphenhyphen1lvViTnuFHJzUM14Y5-Hr_eZnw60GshIV2JQHdzTkNKdS5TyXtjCjFIhFNalkR/s1600/IMG_20180317_184953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gPDBTd1KzUAKzox7YqNOuxWkbfYuZIkMRa4PuMF_ZCmNWhwjyYTYiM_ZQDTRU9XxAC8Js0DwUu_7hyphenhyphen1lvViTnuFHJzUM14Y5-Hr_eZnw60GshIV2JQHdzTkNKdS5TyXtjCjFIhFNalkR/s640/IMG_20180317_184953.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Arrotolate ben stretta la pasta fino a formare un rotolo che poi trasferirete in una teglia da ciambella imburrata. </span><br />
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaBYzZ3pH9ewX9fGIkUGNzmZqpIibXSInSNIz7QItnXHQYWtUTlKoLYA9JkOwjqMHhGXaFwAQdxQbKON1Mk5I3XVsy99TI5qhlYy1YSdygIgNJScPD0f8QerfKIFIMQkkFOsUc_vIamkX/s1600/IMG_20180317_204954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="1000" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaBYzZ3pH9ewX9fGIkUGNzmZqpIibXSInSNIz7QItnXHQYWtUTlKoLYA9JkOwjqMHhGXaFwAQdxQbKON1Mk5I3XVsy99TI5qhlYy1YSdygIgNJScPD0f8QerfKIFIMQkkFOsUc_vIamkX/s640/IMG_20180317_204954.jpg" width="640" /></a></div>
<br />
<span style="color: #666666;">Fate combaciare le estremità, unendo la pasta con le dita. Dalla pallina di pasta messa da parte, ricavate otto strisce, arrotolando la pasta fra le mani come se faceste dei sigari. </span><br />
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9AEAsVjOzSgk8PgXRiHTOYUxnhsdu1Safnn4p5zrUHj4gUhTbGw_s1i17f5V-fAqTKJU3Y_6r-SwdYW6kqMEqoES_wdpJROUQBwk9K79wpdKJEKBo44rEzfEM1Y-ujYLV7KrJnJAFZeO/s1600/IMG_20180317_190254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1000" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9AEAsVjOzSgk8PgXRiHTOYUxnhsdu1Safnn4p5zrUHj4gUhTbGw_s1i17f5V-fAqTKJU3Y_6r-SwdYW6kqMEqoES_wdpJROUQBwk9K79wpdKJEKBo44rEzfEM1Y-ujYLV7KrJnJAFZeO/s640/IMG_20180317_190254.jpg" width="640" /></a></div>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Mettete tutto da parte a lievitare per altre due ore. Coprite con pellicola trasparente. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i78cYimk_VBMHwKSO85WNvolmShm4Zpy9zgJ3rhmHX8awQtcQYwBBGBlrQztx5BRDuk-F2kfl0IICwecSTj6qXW_EsfHSl_knbIdXV_RQkle5-E_1wbGSBlJxlwqSKdwF_2ZqzoVPjh1/s1600/IMG_20180317_205358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i78cYimk_VBMHwKSO85WNvolmShm4Zpy9zgJ3rhmHX8awQtcQYwBBGBlrQztx5BRDuk-F2kfl0IICwecSTj6qXW_EsfHSl_knbIdXV_RQkle5-E_1wbGSBlJxlwqSKdwF_2ZqzoVPjh1/s640/IMG_20180317_205358.jpg" width="444" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Passato questo tempo, portate il forno alla temperatura di 170°C. Inserite 4 uova ben pulite sulla sommità del casatiello e f</span><span style="color: #666666;">ormate una specie di gabbia di pasta con le strisce tenute da parte.</span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwwNWXLEcHTakWxRwxq5zRCNYlK-AR8cWsE-yYYiMNyzWVHkrET603t8kxjFX4ZCXXei0VFcCJMp_P92CcAJAx4l7YfddbOmxUXNRbDs7wPswqi4NmUL3Z2MaHBwyDh4GfE1nLvT0YBq5/s1600/IMG_20180317_205206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="1000" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwwNWXLEcHTakWxRwxq5zRCNYlK-AR8cWsE-yYYiMNyzWVHkrET603t8kxjFX4ZCXXei0VFcCJMp_P92CcAJAx4l7YfddbOmxUXNRbDs7wPswqi4NmUL3Z2MaHBwyDh4GfE1nLvT0YBq5/s640/IMG_20180317_205206.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Cuocete per 45 minuti nel forno caldo, senza aprire mai lo sportello. Se dopo mezz'ora notate che diventa troppo scuro in superficie, abbassate il forno a 160°C e appoggiate sopra il casatiello un foglio di alluminio.</span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJM9bU2IBRh2gVA2TZkafK9OZV-ofVl_Ul5muqaTpr5bNwAPubZWtYcFso6jAI3OEstNSj8HrUyc8VTzxa1x8xgRIjLW2CLqVFGuUs_TMVn2z_WUbuYS8i40VhUl1tMc8Q_HgjkGf-K83/s1600/IMG_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJM9bU2IBRh2gVA2TZkafK9OZV-ofVl_Ul5muqaTpr5bNwAPubZWtYcFso6jAI3OEstNSj8HrUyc8VTzxa1x8xgRIjLW2CLqVFGuUs_TMVn2z_WUbuYS8i40VhUl1tMc8Q_HgjkGf-K83/s640/IMG_0008.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Sformate, lasciate raffreddare e mangiatelo per merenda o quando vi pare! .</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM8ECZ7RfZHA-mP9rlco9YUd9u5rkRxzm4pUa4fAaX3MvDG4XbO1yk1EHN2B3sFDgQ7HiYMXi1kTwth9acdP31FGDyI9oDGTE0alPQxAmWJzjDlxrI2GerYHUiEgIdx3N-fyq7aNToeX9/s1600/IMG_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="732" data-original-width="1000" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM8ECZ7RfZHA-mP9rlco9YUd9u5rkRxzm4pUa4fAaX3MvDG4XbO1yk1EHN2B3sFDgQ7HiYMXi1kTwth9acdP31FGDyI9oDGTE0alPQxAmWJzjDlxrI2GerYHUiEgIdx3N-fyq7aNToeX9/s640/IMG_0045.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Se non consumate tutto il casatiello, potete mangiarlo anche nei giorni successivi: conservatelo in una pellicola trasparente e scaldatelo un attimo in forno prima di servirlo. Buon appetito!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqX0iBrrgrBMaBG0iA98V2kw8Hypc5k0udLrPyTxFjzLlAnm9crGjHerTP3j6y_g3x-Oq1ablUFnezYb9adO6ZZU12gi4ZFzuoksMMUkbq-is6dO4Z7Lrvd3tg2kWbjhxNlZZlI1cP0GL/s1600/IMG_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="1000" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqX0iBrrgrBMaBG0iA98V2kw8Hypc5k0udLrPyTxFjzLlAnm9crGjHerTP3j6y_g3x-Oq1ablUFnezYb9adO6ZZU12gi4ZFzuoksMMUkbq-is6dO4Z7Lrvd3tg2kWbjhxNlZZlI1cP0GL/s640/IMG_0052.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-20057714568722156682018-03-31T18:55:00.001+02:002018-03-31T18:57:37.248+02:00Napolitan Casatiello - Casatiello napolitano<div style="text-align: center;">
<span style="color: #0b5394;"><span style="background-color: white;"><b><a href="https://cuocheclandestine.blogspot.com/2018/03/casatiello-napoletano.html" target="_blank">Italiano</a></b></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; text-align: start;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyw3N4Wbruk8DOq4-FVBmAyfGpR7-RmXtEh-krkKtVycNoJJ2RGZQcRP9m0fiZFKbCC3plZsaSFg8P08e6EqjR4t6Z3a8xxJTxddmWPu-E45hV_m3EInRyNBx_HlqchWD_rNv91FbEG_r/s1600/IMG_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyw3N4Wbruk8DOq4-FVBmAyfGpR7-RmXtEh-krkKtVycNoJJ2RGZQcRP9m0fiZFKbCC3plZsaSFg8P08e6EqjR4t6Z3a8xxJTxddmWPu-E45hV_m3EInRyNBx_HlqchWD_rNv91FbEG_r/s640/IMG_0030.jpg" width="492" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. As we promised <a href="https://cuocheclandestine.blogspot.com/2018/03/savory-tart-with-seeds-and-tomatoes.html" target="_blank">(see this post) </a>here is the recipe of a traditional italian savory tart: the Casatiello. This is not a simple recipe, this is "the one": in fact, we got it out of the official Casatiello Napoletano website </span></span><span style="color: #666666;"> (</span><a href="http://www.casatiello.it/">www.casatiello.it</a><span id="goog_2141163359" style="color: #666666;"></span><a href="https://www.blogger.com/"></a><span id="goog_2141163360" style="color: #666666;"></span><span style="color: #666666;">)</span><span style="color: #444444;">. We only made an adjustmen: we halved the amounts. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;">So, if you are going to organize a spring picnic, the Casatiello can not miss. Have a piece of it with a fresh glass of wine or bier. Everyone have a happy Easter!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM8ECZ7RfZHA-mP9rlco9YUd9u5rkRxzm4pUa4fAaX3MvDG4XbO1yk1EHN2B3sFDgQ7HiYMXi1kTwth9acdP31FGDyI9oDGTE0alPQxAmWJzjDlxrI2GerYHUiEgIdx3N-fyq7aNToeX9/s1600/IMG_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="732" data-original-width="1000" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM8ECZ7RfZHA-mP9rlco9YUd9u5rkRxzm4pUa4fAaX3MvDG4XbO1yk1EHN2B3sFDgQ7HiYMXi1kTwth9acdP31FGDyI9oDGTE0alPQxAmWJzjDlxrI2GerYHUiEgIdx3N-fyq7aNToeX9/s640/IMG_0045.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;"><b>Español</b></span><span style="color: #666666;">. Como se anunció previamente<a href="https://cuocheclandestine.blogspot.com/2018/03/torta-salata-con-semi-e-pomodori-arrosto.html" target="_blank"> (ver este post)</a>, aquí está la receta de una <b>torta salada </b>tradicional italiana: el <b>casatiello</b>. Pero no es receta cualquiera: es la receta tomada del sitio web oficial del casatiello napolitano<a href="http://www.casatiello.it/" target="_blank"> (www.casatiello.it) </a>pero con medias dosis. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #666666;">Entonces, si tienen programado un picnic de <b>Pascua</b>, el casatiello no puede faltar. Y si no van a comer un bocadillo en la hierba, no importa nada: consiéntase con un buen pedazo de torta salada y una copa de buen vino. <b>Feliz Pascua a todos!</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #666666;"><b><br /></b></span></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both;">
</div>
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: yellow;"><b><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Serves 8/10 </span></b></span></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="background-color: yellow;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes para 8/10 personas</span></b></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x-SAt_lKHnd7Xutp5gMalXjJ3t5mNXfMa1e-QPCrhhQMxhFQLKF0EahnubxaavE0meuKNOZ7kURTGSDmi40R_6KVku15-BhNr01DZOLYDOBjAggMw1t9Y1L_V_v4Hv3VbMJpiJlidBKT/s1600/IMG_20180317_154331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="1000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x-SAt_lKHnd7Xutp5gMalXjJ3t5mNXfMa1e-QPCrhhQMxhFQLKF0EahnubxaavE0meuKNOZ7kURTGSDmi40R_6KVku15-BhNr01DZOLYDOBjAggMw1t9Y1L_V_v4Hv3VbMJpiJlidBKT/s640/IMG_20180317_154331.jpg" width="640" /></a></div>
</div>
<ul>
<li><span style="color: #444444;"><b>500 g all purpose flour -<i> </i></b></span><b style="color: #444444;"><i>500 g de harina todo uso</i></b></li>
<li><b style="color: #444444;">25 g fresh yeast (for bread) or 16 g dried yeast (for bread) - </b><span style="color: #444444;"><b><i>1 cubito de levadura fresca de cerveza (o 1 sobrecito de levadura en polvo para pan)</i></b></span></li>
<li><b><span style="color: #444444;">1 teaspoon caster sugar - </span></b><span style="color: #444444;"><b><i>1 cucharadita de azùcar</i></b></span></li>
<li><b><span style="color: #444444;">50 g lard - </span></b><span style="color: #444444;"><b><i>50 g de manteca de cerdo</i></b></span></li>
<li><b><span style="color: #444444;">10 g kitchen salt -<i> </i></span></b><span style="color: #444444;"><b><i>10 g de sal</i></b></span></li>
<li><b><span style="color: #444444;">a "cascade" of freshly ground black pepper (up to your taste) - </span></b><span style="color: #444444;"><b><i>pimienta negra rallada en abundancia, segùn el proprio gusto</i></b></span></li>
<li><b><span style="color: #444444;">water, as much as is needed -<i> </i></span></b><span style="color: #444444;"><b><i>agua lo que necesite</i></b></span></li>
<li><b><span style="color: #444444;">200 g fresh pecorino cheese - </span></b><span style="color: #444444;"><b><i>200 g de queso pecorino fresco</i></b></span></li>
<li><b><span style="color: #444444;">200 g Italian salame - </span></b><span style="color: #444444;"><b><i>200 g de salami</i></b></span></li>
<li><b><span style="color: #444444;"> 4 eggs - <i>4 huevos</i></span></b></li>
<li><b><span style="color: #444444;">one knob of butter to grease the cake tin - <i>una nuez de mantequilla para enmantecar el molde</i></span></b></li>
</ul>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: medium - Tempo: 5 hours </i></b></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;"><br /></i></b></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: medio - Tempo: 5 horas </i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWupRARB7ba01qK_xO89H6SgIHlVzbc_JnlkWwi7wCYQno65T1AZLgUt_26vihIiJqrHVywMBdp6_-p0uojivOTer-QHPD0v59aFwInO6dY_cNLn3cG8x5EQSSAFrNZhE4LkWuH3UvX5E/s1600/IMG_20180317_155222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="1000" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWupRARB7ba01qK_xO89H6SgIHlVzbc_JnlkWwi7wCYQno65T1AZLgUt_26vihIiJqrHVywMBdp6_-p0uojivOTer-QHPD0v59aFwInO6dY_cNLn3cG8x5EQSSAFrNZhE4LkWuH3UvX5E/s640/IMG_20180317_155222.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Place the yeast in a small bowl with the sugar and a bit of water, to make them melt. Let rest for ten minutes. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Meanwhile, place all of the flour into a large bowl. Put the lard in the middle. Sprinkle pepper and salt upon the external edges (this it to avoid that salt and yeast get directly in touch, later). </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Activar la levadura disolviéndola en medio vaso de agua y un poco de azúcar. Déjarlo reposar por 10 minutos.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Mientras tanto, coloque la harina en un tazón grande, haga una fuente en el centro y poner la manteca.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Propagar sal y pimienta en la harina que se encuentra en las paredes, no en el centro (la sal no debe ponerse en contacto directo con la levadura)</span></div>
</div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRMV6fcZ_u7DzYoaGwBBRcAQzpTKnwXiCMmrV06AawUz3NO0ReNGgjObLit6l4i_gj5rX63O5f6cVC6faJfawTkvfju0GkLuvHCVtYPYtfeKgl_F6vCrM4-ebh3f_yjfMQfpIJ1Ea2l58/s1600/IMG_20180317_183234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRMV6fcZ_u7DzYoaGwBBRcAQzpTKnwXiCMmrV06AawUz3NO0ReNGgjObLit6l4i_gj5rX63O5f6cVC6faJfawTkvfju0GkLuvHCVtYPYtfeKgl_F6vCrM4-ebh3f_yjfMQfpIJ1Ea2l58/s640/IMG_20180317_183234.jpg" width="514" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. After ten minutes, pour the activated yeast in the middle of the flour. Knead adding a bit of water at a time, until the dough begins to get sticky. At that point do not add any water more. Go on kneading for a while, until getting a smooth no-sticking dough.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Let the dough rise for two hours in a warm, dry place. </span></span></span></span></span><span style="color: #444444;">Cover with clingfilm. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span><span style="color: #444444;">Después de diez minutos agregar el líquido con la levadura y amase agregando un poco de agua a la vez. Cuando sienta que la masa comienza a pegarse, no agregue más agua y continúe trabajando durante un tiempo, al menos hasta que se consiga una consistencia suave y la masa no se pegue más a las manos.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Coloque la masa, para que se levante, durante dos horas en un lugar protegido de corrientes de aires. Cubric con pelìcula transparente.</span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYiMFFbE2oSCazG3YoNRzzLJCrrA3WQztp_bgTthMQwJaQT7dQxnwC9j9v4Dp89r8qIKlPVGYV22kwubERMw0TnrEw0BWQqrubDfZB1-HvUq_GhyiCqac5xaFBdRmQRlqsNmsx-EpnjSM/s1600/IMG_20180317_183255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYiMFFbE2oSCazG3YoNRzzLJCrrA3WQztp_bgTthMQwJaQT7dQxnwC9j9v4Dp89r8qIKlPVGYV22kwubERMw0TnrEw0BWQqrubDfZB1-HvUq_GhyiCqac5xaFBdRmQRlqsNmsx-EpnjSM/s640/IMG_20180317_183255.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Meanwhile, dice the Italian salame and the cheese (do not eat them!).</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">Wash the eggs very very well with some soap or antibacterial liquid (better). </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Mientras tanto corta en cubos pequeños tanto queso como salami (¡no te lo comas! De lo contrario en el casatiello que pones?).</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Luego lave los huevos muy, muy bien: use una esponja e incluso jabón. Si tienen desinfectante úselo también para desinfectar los huevos tanto como sea posible.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NNx-3vpQGqBDWbMgsZjq8hr2Fh4RMcHMeruT_XDn3o1XNiIiGaSpEIvA7UPcfZC1SPb198Ec8FqQuBR-a8qtWC5yFxIDzYXufU8nr5lDspuG3cKFAQesi-I3RUAflGeY7JmPIdhkOtSX/s1600/IMG_20180317_184621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="1000" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NNx-3vpQGqBDWbMgsZjq8hr2Fh4RMcHMeruT_XDn3o1XNiIiGaSpEIvA7UPcfZC1SPb198Ec8FqQuBR-a8qtWC5yFxIDzYXufU8nr5lDspuG3cKFAQesi-I3RUAflGeY7JmPIdhkOtSX/s640/IMG_20180317_184621.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. After two hours, roll out the dough onto a lightly floured surface. Do not forget to set apart a little amount of the dough that will need to make the eggs cage, later. You will notice that the dough is not too much stiky: that is because it contains fat, so it is easier to work with it. Sprinkle the salame and cheese cubes onto the big dough rectangle.</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="color: #444444;">We used a round bundt cake tin whose diametre is 25 cm. To fit the inner space we needed a roll measuring 70 cm height and 35 cm width. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Cuando la masa haya subido durante dos horas, exténderla sobre una superficie ligeramente enharinada, pero no olviden dejar a un lado una bolita de masa que servirá para hacer las "jaulas" de los huevos. Como contiene grasa, notarán que la masa no se pega demasiado, por lo que es fácil procesarla. Estirar un rectángulo y verterle el queso y el salami.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Usamos un molde para tortas de 25 cm de diámetro, por lo que hicimos un rectángulo de 70 cm de largo y 35 cm de ancho para obtener un buen rollo.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gPDBTd1KzUAKzox7YqNOuxWkbfYuZIkMRa4PuMF_ZCmNWhwjyYTYiM_ZQDTRU9XxAC8Js0DwUu_7hyphenhyphen1lvViTnuFHJzUM14Y5-Hr_eZnw60GshIV2JQHdzTkNKdS5TyXtjCjFIhFNalkR/s1600/IMG_20180317_184953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gPDBTd1KzUAKzox7YqNOuxWkbfYuZIkMRa4PuMF_ZCmNWhwjyYTYiM_ZQDTRU9XxAC8Js0DwUu_7hyphenhyphen1lvViTnuFHJzUM14Y5-Hr_eZnw60GshIV2JQHdzTkNKdS5TyXtjCjFIhFNalkR/s640/IMG_20180317_184953.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Tightly roll the dough to get a long cylinder, then put it into the buttered tin pan. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Hacer rodar la masa con fuerza hasta que se forme un rollo y luego transfiérala a un molde para tortas untado con mantequilla.</span></span></span></span></div>
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaBYzZ3pH9ewX9fGIkUGNzmZqpIibXSInSNIz7QItnXHQYWtUTlKoLYA9JkOwjqMHhGXaFwAQdxQbKON1Mk5I3XVsy99TI5qhlYy1YSdygIgNJScPD0f8QerfKIFIMQkkFOsUc_vIamkX/s1600/IMG_20180317_204954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="1000" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaBYzZ3pH9ewX9fGIkUGNzmZqpIibXSInSNIz7QItnXHQYWtUTlKoLYA9JkOwjqMHhGXaFwAQdxQbKON1Mk5I3XVsy99TI5qhlYy1YSdygIgNJScPD0f8QerfKIFIMQkkFOsUc_vIamkX/s640/IMG_20180317_204954.jpg" width="640" /></a></div>
<br />
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Join the edges helping yourself with the tip of you fingers. Shape eight "cigars" rolling up the remaining dough through your hands. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Hacer coincidir los extremos, uniendo la masa con los dedos. De la bolita de masa dejada a un lado, cortra ocho tiras, enrollando la masa en las manos como si estuvieran haciendo cigarros.</span></span></span></span></div>
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9AEAsVjOzSgk8PgXRiHTOYUxnhsdu1Safnn4p5zrUHj4gUhTbGw_s1i17f5V-fAqTKJU3Y_6r-SwdYW6kqMEqoES_wdpJROUQBwk9K79wpdKJEKBo44rEzfEM1Y-ujYLV7KrJnJAFZeO/s1600/IMG_20180317_190254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1000" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9AEAsVjOzSgk8PgXRiHTOYUxnhsdu1Safnn4p5zrUHj4gUhTbGw_s1i17f5V-fAqTKJU3Y_6r-SwdYW6kqMEqoES_wdpJROUQBwk9K79wpdKJEKBo44rEzfEM1Y-ujYLV7KrJnJAFZeO/s640/IMG_20180317_190254.jpg" width="640" /></a></div>
<span style="color: #666666;"><br /></span>
<br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Set apart to rise for two hours more. Cover with clingfilm. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Dejar todo de lado por otras dos horas. Cubrir con pelìcula transparente. </span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i78cYimk_VBMHwKSO85WNvolmShm4Zpy9zgJ3rhmHX8awQtcQYwBBGBlrQztx5BRDuk-F2kfl0IICwecSTj6qXW_EsfHSl_knbIdXV_RQkle5-E_1wbGSBlJxlwqSKdwF_2ZqzoVPjh1/s1600/IMG_20180317_205358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i78cYimk_VBMHwKSO85WNvolmShm4Zpy9zgJ3rhmHX8awQtcQYwBBGBlrQztx5BRDuk-F2kfl0IICwecSTj6qXW_EsfHSl_knbIdXV_RQkle5-E_1wbGSBlJxlwqSKdwF_2ZqzoVPjh1/s640/IMG_20180317_205358.jpg" width="444" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. After that time, preheat the oven to 170°C. Put the 4 eggs (perfectly clean) onto the top of the Casatiello. Make a kind of cage with the dough "cigars" you made. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Después de este tiempo, llevar el horno a una temperatura de 170 ° C. Colocar 4 huevos limpios sobre el casatiello y formar una especie de jaula de pasta con las tiras que reservamso a un lado. </span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwwNWXLEcHTakWxRwxq5zRCNYlK-AR8cWsE-yYYiMNyzWVHkrET603t8kxjFX4ZCXXei0VFcCJMp_P92CcAJAx4l7YfddbOmxUXNRbDs7wPswqi4NmUL3Z2MaHBwyDh4GfE1nLvT0YBq5/s1600/IMG_20180317_205206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="1000" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwwNWXLEcHTakWxRwxq5zRCNYlK-AR8cWsE-yYYiMNyzWVHkrET603t8kxjFX4ZCXXei0VFcCJMp_P92CcAJAx4l7YfddbOmxUXNRbDs7wPswqi4NmUL3Z2MaHBwyDh4GfE1nLvT0YBq5/s640/IMG_20180317_205206.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Bake for 45 minutes in the oven (never open it!). After a while you may notice the pie begins getting brown, turn the oven low to 160°C and set an aluminium foil to the top, to protect it. </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Cocinar durante 45 minutos en un horno caliente, sin abrir la puerta. Si después de media hora nota que se vuelve demasiado oscuro en la superficie, bajar el horno a 160 ° C y colocar papel de aluminio sobre el casatiello.</span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJM9bU2IBRh2gVA2TZkafK9OZV-ofVl_Ul5muqaTpr5bNwAPubZWtYcFso6jAI3OEstNSj8HrUyc8VTzxa1x8xgRIjLW2CLqVFGuUs_TMVn2z_WUbuYS8i40VhUl1tMc8Q_HgjkGf-K83/s1600/IMG_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJM9bU2IBRh2gVA2TZkafK9OZV-ofVl_Ul5muqaTpr5bNwAPubZWtYcFso6jAI3OEstNSj8HrUyc8VTzxa1x8xgRIjLW2CLqVFGuUs_TMVn2z_WUbuYS8i40VhUl1tMc8Q_HgjkGf-K83/s640/IMG_0008.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. When done, let the Casatiello cool down onto an oven rack and have it as a snack or whenever you want! </span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. ¡Sacar del horno, dejarloo enfriar y comerlo para la merienda o cuando se quiera! </span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUiU64HXiH-axRhtNAzX9L3i2j9EClf1X4l9fo1UAlObjm1DHmBESaPT9m3B0V1T2NO1yLiFkHUBdzeA_0duJMK6IqdkmnYA6bIsGjv28XBpNU52mE6xCyIaEX0UABMfLQQuyT72DFqWr/s1600/IMG_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="1000" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUiU64HXiH-axRhtNAzX9L3i2j9EClf1X4l9fo1UAlObjm1DHmBESaPT9m3B0V1T2NO1yLiFkHUBdzeA_0duJMK6IqdkmnYA6bIsGjv28XBpNU52mE6xCyIaEX0UABMfLQQuyT72DFqWr/s640/IMG_0043.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Store the Casatiello leftovers wrapped in clingfilm. Briefly reheat before having it. Enjoy!</span></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Si no se come todo el casatiello, pueden comerlo en los días siguientes: guardarlo con película transparente y cuando se quiera comer, calentarlo en el horno por un momento antes de servir. ¡Buèn provecho!</span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqX0iBrrgrBMaBG0iA98V2kw8Hypc5k0udLrPyTxFjzLlAnm9crGjHerTP3j6y_g3x-Oq1ablUFnezYb9adO6ZZU12gi4ZFzuoksMMUkbq-is6dO4Z7Lrvd3tg2kWbjhxNlZZlI1cP0GL/s1600/IMG_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="1000" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqX0iBrrgrBMaBG0iA98V2kw8Hypc5k0udLrPyTxFjzLlAnm9crGjHerTP3j6y_g3x-Oq1ablUFnezYb9adO6ZZU12gi4ZFzuoksMMUkbq-is6dO4Z7Lrvd3tg2kWbjhxNlZZlI1cP0GL/s640/IMG_0052.jpg" width="640" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-30236183280415327192018-03-25T00:26:00.003+01:002018-03-25T00:26:55.201+01:00Torta salata con semi e pomodori arrosto<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><a href="https://cuocheclandestine.blogspot.com/2018/03/savory-tart-with-seeds-and-tomatoes.html" target="_blank"><span style="color: #0b5394;"><b>English - </b></span><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><b><span style="color: blue;">Español</span></b></span></span></span></span></a></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; text-align: start;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX12DBD4X6NEZWf1b5d3hOj4bMQhn59qGdZkL5TAGVkaX8iC_aLl_WwLWeAVBSENU9mlrrdpD8uRCYg8Md2u9spgu4IthUy90Pw7C73Skipj_uEQ2hyphenhyphenfEmxiy5jyA4FnZrsk71ZJYqhnO/s1600/IMG_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX12DBD4X6NEZWf1b5d3hOj4bMQhn59qGdZkL5TAGVkaX8iC_aLl_WwLWeAVBSENU9mlrrdpD8uRCYg8Md2u9spgu4IthUy90Pw7C73Skipj_uEQ2hyphenhyphenfEmxiy5jyA4FnZrsk71ZJYqhnO/s640/IMG_0110.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;">E’ giusto rivisitare le ricette tradizionali? I puristi direbbero no. Però se dovessimo attenerci soltanto alle ricette tradizionali non si creerebbe mai nulla di nuovo. E’ logico che ognuno, poi, tragga ispirazione dalle proprie origini per interpretare la cucina. Quindi si, le ricette tradizionali possono essere reinterpretare. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666;"><br /></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklxxOwyFl1_zM1ZnpC5iX1OhGH-z3PFbcbMqNmLmRoYKKkMDDFJNjZMhhELymd5bLE-oSFyuI_8Rqpg8ZJdqrgOOlCvU-7HB5kHZiis9l_dEDXMtsFi6Prg0Yp0jKgnrfY1Ln0x6m_Tt_/s1600/IMG_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklxxOwyFl1_zM1ZnpC5iX1OhGH-z3PFbcbMqNmLmRoYKKkMDDFJNjZMhhELymd5bLE-oSFyuI_8Rqpg8ZJdqrgOOlCvU-7HB5kHZiis9l_dEDXMtsFi6Prg0Yp0jKgnrfY1Ln0x6m_Tt_/s640/IMG_0027.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: center;"><span style="color: #666666;">Che poi, a ben guardare, la tradizione stessa offre molte versioni differenti di una medesima ricetta. Prendete il Casatiello napoletano, per esempio (FOTO SOPRA). Si tratta di una pasta lievitata, lavorata con lo strutto, arricchita di salame, provolone e altri formaggi, decorata con uova. Poi c’è il “tortano”, in cui le uova non vengono usate per decorare, ma rassodate e messe a spicchi nella farcitura. E non manca una versione chiamata “nzogna e pepe” in cui vengono omessi i salumi. </span></span><span style="color: #666666;"> </span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50YuqPTIBRBOxkmSQcQqIgSrOMKyXxgFgplrJEaAynmYBtSCQ8BKYW9tCk4HiiAbFWmA0dg2HJaW2C9vnluy83H_kNvOb77CQ7v8tIN_O2dUdZnfkgPMxNbAmzFK7JG6r03ftBDl7HGkq/s1600/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50YuqPTIBRBOxkmSQcQqIgSrOMKyXxgFgplrJEaAynmYBtSCQ8BKYW9tCk4HiiAbFWmA0dg2HJaW2C9vnluy83H_kNvOb77CQ7v8tIN_O2dUdZnfkgPMxNbAmzFK7JG6r03ftBDl7HGkq/s640/IMG_0080.jpg" width="426" /></a></div>
<span style="color: #444444;"><br /></span></div>
<span style="color: #444444;">Insomma la torta salata di Pasqua è un vero must per noi italiani: ogni regione ha la sua ricetta e in comune hanno le uova, simbolo di nascita, di vita. La settimana prossima vi daremo la ricetta del Casatiello, ma stavolta vogliamo ingolosirvi con una ricetta più contemporanea, che prevede sempre uova e formaggio, ma è un po' meno pesante di quelle tradizionali. Vi va di provarla? </span><br />
<div>
<div style="text-align: left;">
<div style="orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; widows: 2;">
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: left; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZvUeWI62v4pOHsPYRg41kGvNW5XfxAPWuWag4a60Ap-3yUlpLAzJfahZApR8YfQkNJtvg0udUAilq5g3XPDykql-k6eOMsWzv8FVi5SlpsyfZGLw7pkeB7O8bTwVS6ZJ1zjmShsGp1ie/s1600/IMG_20180317_204146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1000" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZvUeWI62v4pOHsPYRg41kGvNW5XfxAPWuWag4a60Ap-3yUlpLAzJfahZApR8YfQkNJtvg0udUAilq5g3XPDykql-k6eOMsWzv8FVi5SlpsyfZGLw7pkeB7O8bTwVS6ZJ1zjmShsGp1ie/s640/IMG_20180317_204146.jpg" width="640" /></a></div>
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: left; text-transform: none; white-space: normal; word-spacing: 0px;">
<br /></div>
</div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="background-color: yellow;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes para 10 personas</span></b></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span></span></span></span></span></div>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>400 g di farina 00</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>1 bustina di lievito per torte salate</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>4 uova</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>250 g di latte</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g di olio di semi di girasole</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>80 g di semi misti (girasole, zucca, lino, sesamo)</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>80 g di formaggio parmigiano grattugiato</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g di pomodori secchi sott'olio</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>4 cucchiai di prezzemolo tritato o altre erbe, anche essiccate</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>pepe, sale q.b.</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>una noce di burro per ungere la teglia da forno. </b></span></li>
</ul>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>Per farcire: </b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>250 g di formaggio spalmabile</b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>400 g di pomodorini cotti al forno<a href="http://cuocheclandestine.blogspot.it/2017/05/pomodorini-confit.html" target="_blank"> (si veda qui la ricetta dei pomodorini confit)</a></b></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/05/pomodorini-confit.html" target="_blank"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi165l2hIcx2JNUO0zj2IoXbdnN3yusSqAdEHWDQfbA5jUBRW5uL4euyzE1Esh2Nw1Vfkntp007Ln7r1crhadyaMFzkIvdZs8aa2yv2draLPavjPc-ms2m0pXTDBFWKhI_s3zQVTdxOiepM/s640/IMG_20180317_205503.jpg" width="640" /></a></div>
<div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: facile - Tempo: 1 ora e 15'</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxukK9wi5-Kvd-0cQPFs9BaIsCL_0aOsoenr1tLSEqUyON26-my0mmfT8s0n4uNgNd_TXqRmQN-JchQ8h94sMA7pdqWSgT86mrD2skTajWbwajSGtWC_opsnkY_n4okVvw6e3wWQBpUcCi/s1600/IMG_20180317_213501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxukK9wi5-Kvd-0cQPFs9BaIsCL_0aOsoenr1tLSEqUyON26-my0mmfT8s0n4uNgNd_TXqRmQN-JchQ8h94sMA7pdqWSgT86mrD2skTajWbwajSGtWC_opsnkY_n4okVvw6e3wWQBpUcCi/s640/IMG_20180317_213501.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">Preriscaldate il forno a 180°C.</span><br />
<span style="color: #666666;">In una grande ciotola unite tutti gli elementi secchi: farina, lievito, semi, formaggio. </span><br />
<span style="color: #666666;">Mescolate, poi unite i pomodori secchi e le erbe tritate. Aggiungete sale e pepe a vostro gusto. Non esagerate col sale perché il formaggio darà sapidità alla ricetta.</span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hyO6aq-krZ34FAH8I6xo2UAA2SZWd2V9Yl2KB9_UweOBH5IurGbUYJ6Yf25OkxGWncj9_C0C1iU9ZsPj194UQVY9ReEul8WTaUqms-3MT4sCsoVhU4kzi1E7792WJj0VX1iIdch4Ndq/s1600/IMG_20180317_213534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hyO6aq-krZ34FAH8I6xo2UAA2SZWd2V9Yl2KB9_UweOBH5IurGbUYJ6Yf25OkxGWncj9_C0C1iU9ZsPj194UQVY9ReEul8WTaUqms-3MT4sCsoVhU4kzi1E7792WJj0VX1iIdch4Ndq/s640/IMG_20180317_213534.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #666666;">In un'altra ciotola sbattete le uova leggermente, quindi unitele agli elementi secchi. Aggiungete anche il latte e l'olio, quindi amalgamate tutto per bene.</span><br />
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ_C0o_xWsz1xB8hg5sK9bHje9ey0Klyl64gqE4A55ScBMyS8ddhkTJXhdwxiSfHiwPfcRXinahuyxvstoNF6ifh39X5PjbwndDVorTUsjSrgOORxHbGQPuPRArAsXuZvMOCVba5hyphenhyphenZ6W/s1600/IMG_20180317_214004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ_C0o_xWsz1xB8hg5sK9bHje9ey0Klyl64gqE4A55ScBMyS8ddhkTJXhdwxiSfHiwPfcRXinahuyxvstoNF6ifh39X5PjbwndDVorTUsjSrgOORxHbGQPuPRArAsXuZvMOCVba5hyphenhyphenZ6W/s640/IMG_20180317_214004.jpg" width="640" /></a></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJ0a324SphCh0qlK5hSKJadCQwJjt92sIY1UXtV2eEc7N5Hv2kzasLKsd_k2gNZnhDPIzuevxF4BCVCyrEllbHzHIUc_3zrjWp5E43wA8Y4dfTFhSvVsTtcBrxOo8XpFoKglDBer1xz5/s1600/IMG_20180317_214645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJ0a324SphCh0qlK5hSKJadCQwJjt92sIY1UXtV2eEc7N5Hv2kzasLKsd_k2gNZnhDPIzuevxF4BCVCyrEllbHzHIUc_3zrjWp5E43wA8Y4dfTFhSvVsTtcBrxOo8XpFoKglDBer1xz5/s640/IMG_20180317_214645.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Imburrate una teglia (diametro 30 cm)e versateci il composto; livellate e cuocete in forno per 30 minuti a 180°C. Usate uno stuzzicadenti per vedere se la torta è cotta. Sformate la torta su una gratella e lasciate raffreddare bene. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8d7hSQb2OLWZNif1Mt3381H7jiXrS1ku8mlV8jk9NVwYg6j1kEpgtyYLxqpoC6K2HieGseEOvGkHVJ48KOosbZArK2qm_rpC4x2SPmON7QzI9UdtlKOMKkf3MgfloGC_oQEgganiIbqN/s1600/IMG_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1000" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8d7hSQb2OLWZNif1Mt3381H7jiXrS1ku8mlV8jk9NVwYg6j1kEpgtyYLxqpoC6K2HieGseEOvGkHVJ48KOosbZArK2qm_rpC4x2SPmON7QzI9UdtlKOMKkf3MgfloGC_oQEgganiIbqN/s640/IMG_0021.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Noi abbiamo scelto una tortiera con la scannalatura perché abbiamo voluto farcire la nostra torta salata. Ma si può gustare anche così, senza aggiungere "topping" perché è già molto buona.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0OpNoOzGXo9_RSZBMsqbtJNxrGCq94USwqf5wKTpfAv3jp-39H7oaFO8MctDb2jMjUJpYAFtSFhWmR7DtvNFEDGd_TZzX9hcKf1DKaVcgwXWEUWtWD7k8WZHhzyV2ko-rWHli37FV2Cz/s1600/IMG_0140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0OpNoOzGXo9_RSZBMsqbtJNxrGCq94USwqf5wKTpfAv3jp-39H7oaFO8MctDb2jMjUJpYAFtSFhWmR7DtvNFEDGd_TZzX9hcKf1DKaVcgwXWEUWtWD7k8WZHhzyV2ko-rWHli37FV2Cz/s640/IMG_0140.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #666666;">Se anche voi decidete di farcirla, non farete altro che spalmare la crema di formaggio nella conca creata dalla tortiera e poi l'abbiamo ricoperta di pomodorini confit. Buon appetito! </span><br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVNMFaCe6dWL6RTMBymkXhPa17xDEJh2kiEtuRIkMjaaubQA9kyVE35xwihGifd2ZMTKBQjutUCPpPPssTjiQT2VJokPhLtsJVthFQ2RSOVO2iZcC8JqC25WISmimGEa9L_JKZJZtdFW3/s1600/IMG_0115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVNMFaCe6dWL6RTMBymkXhPa17xDEJh2kiEtuRIkMjaaubQA9kyVE35xwihGifd2ZMTKBQjutUCPpPPssTjiQT2VJokPhLtsJVthFQ2RSOVO2iZcC8JqC25WISmimGEa9L_JKZJZtdFW3/s640/IMG_0115.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><br /></span></span></span></span></div>
</div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com4tag:blogger.com,1999:blog-7607541334734244187.post-77987636943955503612018-03-25T00:26:00.001+01:002018-03-25T00:26:18.400+01:00Savory tart with seeds and tomatoes - Pastel salado con semillas y queso con tomates al horno<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><span style="color: #cc0000;"><b><a href="https://cuocheclandestine.blogspot.com/2018/03/torta-salata-con-semi-e-pomodori-arrosto.html" target="_blank">Italiano</a></b></span></span></span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: white;"><span style="color: #666666;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="background-attachment: scroll; background-clip: initial; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat; background-size: initial;"><span style="color: #cc0000;"><br /></span></span></span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtMcBLjwtJDjNuFuTRegevFBFSA5fc8P1nB35dpwYq6VXSZ5aQ_kAlb0daZNfwcrpQUCFR-ynmMjZ7_al1mZWsrlzfWe5wGBUL1F0rvkh2kWnADzKmsWJma6w9Y9w9ymn18La1H7JOVpL/s1600/IMG_0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1321" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtMcBLjwtJDjNuFuTRegevFBFSA5fc8P1nB35dpwYq6VXSZ5aQ_kAlb0daZNfwcrpQUCFR-ynmMjZ7_al1mZWsrlzfWe5wGBUL1F0rvkh2kWnADzKmsWJma6w9Y9w9ymn18La1H7JOVpL/s640/IMG_0111.jpg" width="484" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><b><span style="color: blue;">English</span></b><span style="color: #444444;">. Is it right to change traditional recipes? Someone may say not. But if we only cook up to traditional rules we would never make nothing new, isn't it? So we think that yes, we can, we must. </span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. ¿Es justo volver a elaborar las recetas tradicionales? Los puristas dirían que no. Pero si nos limitáramos con las recetas tradicionales, nunca se crearía nada. Es lógico que todos, entonces, se inspiren en sus orígenes para interpretar la cocina. Entonces sí, las recetas tradicionales pueden ser reinterpretadas.</span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
</div>
<a name='more'></a><div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklxxOwyFl1_zM1ZnpC5iX1OhGH-z3PFbcbMqNmLmRoYKKkMDDFJNjZMhhELymd5bLE-oSFyuI_8Rqpg8ZJdqrgOOlCvU-7HB5kHZiis9l_dEDXMtsFi6Prg0Yp0jKgnrfY1Ln0x6m_Tt_/s1600/IMG_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklxxOwyFl1_zM1ZnpC5iX1OhGH-z3PFbcbMqNmLmRoYKKkMDDFJNjZMhhELymd5bLE-oSFyuI_8Rqpg8ZJdqrgOOlCvU-7HB5kHZiis9l_dEDXMtsFi6Prg0Yp0jKgnrfY1Ln0x6m_Tt_/s640/IMG_0027.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. When it comes to traditional recipes, we have to notice that there are a lot of variation of the same recipe. For example the traditional Casatiello (picture above) is a kind of dough containing pork fat, cold cuts, provolone and other cheeses, finally decorated with eggs. Similar is the "tortano", another traditional Easter savory tart: even in this recipe eggs are needed, but they are not a decoration, they are hard boiled and go into the dough. Then there is a variety of this savory tart that includes pork lard but not cold cuts. </span></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Entonces, si vamos a ver bièn, la tradición misma ofrece muchas versiones diferentes de la misma receta. El Casatiello napolitano, por ejemplo. Es una masa fermentada, hecha con manteca de cerdo, enriquecida con salami, provolone y otros quesos, decorada con huevos. Luego está el “tortano”, en el cual los huevos no se usan para decorar, sino que se hierven y se ponen en gajas en el relleno. Y hay una versión llamada " manteca y pimienta" en la que se omiten los salami.</span></span></span></span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGf5mMXTlnaCoXhIYUHXzhWbH0c8b-QAhp7rqTwBOzZJnqR0Sqd5G6Xv2y1ALHpTBTnrbYHYHlvlkwmH4VOENj1Nbxm2952MKm_8xytN4NsbHmQ4-8_gfBe-UvU-CaD_MosBhjUqtbx7s/s1600/IMG_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGf5mMXTlnaCoXhIYUHXzhWbH0c8b-QAhp7rqTwBOzZJnqR0Sqd5G6Xv2y1ALHpTBTnrbYHYHlvlkwmH4VOENj1Nbxm2952MKm_8xytN4NsbHmQ4-8_gfBe-UvU-CaD_MosBhjUqtbx7s/s640/IMG_0110.jpg" width="640" /></a></div>
<br /></div>
<div>
<b style="text-align: center;"><span style="color: blue;">English</span></b><span style="color: #444444; text-align: center;">. We have to admit that the savory tart is a must for us, Italian people. Every region has its own recipe: often they have in common eggs (that means life, birth). Next week we are going to make the traditional neapolitan "Casatiello", but this time we want to propose you a modern recipe, that is inspired to the tradition</span><span style="color: #444444; text-align: center;">: it also has eggs and cheese, but it is </span><span style="color: #444444; text-align: center;">definitely</span><span style="color: #444444; text-align: center;"> lighter. </span><br />
<div style="text-align: left;">
<div style="text-align: center;">
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; font-family: "times new roman";">
<span style="color: #444444;"></span></div>
<div style="font-family: "times new roman"; margin: 0px;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. En resumen, la sabrosa torta de Pascua es una “necesidad” real para nosotros los italianos: cada región tiene su propia receta y en común tienen huevos, un símbolo de nacimiento, de vida. La próxima semana le daremos la receta del Casatiello, pero esta vez queremos tentarlos con una receta más contemporánea, que siempre incluye huevos y queso, pero es un poco menos pesada que la tradicional. ¿Quieren provarla?</span></span></span></span></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: left;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZvUeWI62v4pOHsPYRg41kGvNW5XfxAPWuWag4a60Ap-3yUlpLAzJfahZApR8YfQkNJtvg0udUAilq5g3XPDykql-k6eOMsWzv8FVi5SlpsyfZGLw7pkeB7O8bTwVS6ZJ1zjmShsGp1ie/s1600/IMG_20180317_204146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1000" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZvUeWI62v4pOHsPYRg41kGvNW5XfxAPWuWag4a60Ap-3yUlpLAzJfahZApR8YfQkNJtvg0udUAilq5g3XPDykql-k6eOMsWzv8FVi5SlpsyfZGLw7pkeB7O8bTwVS6ZJ1zjmShsGp1ie/s640/IMG_20180317_204146.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; font-family: "times new roman"; text-align: left;">
<br /></div>
</div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="background-color: yellow;"><b><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Serves 10 </span></b></span></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><span style="background-color: yellow;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes para 10 personas</span></b></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span></span></span></span></span></div>
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>400 g all purpose flour - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>400 g de harina todo uso</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>16 g baking powder - </b></span><b style="color: #666666; font-family: arial, helvetica, sans-serif;"><i>1 sobre de levadura en polvo para tortas saladas</i></b></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>4 eggs -<i> 4 huevos</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>250 g milk -<i> 250 g de leche</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g sunflower seeds oil - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>50 g de aceìte de girasol</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>80 g seeds (sunflower, pumpkin, flax, sesame seeds) -<i> </i></b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>80 g de semillas mixtas (girasol, auyama, sesamo, exc.)</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>80 g Parmigiano cheese, grated -<i> </i></b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>80 g de queso parmesano rallado</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>50 g dried tomatoes in oil - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>50 g de tomates secos en aceìte</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>4 tablespoons of chopped parsley or other herbs, even desiccated - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>4 cucharadas de perejil picado u otras hierbas de olor, tambièn secas</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>black pepper and salt to taste -<i> </i></b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>pimienta, sal, lo que necesite</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>one knob of butter to grease the cake tin - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>una nuez de mantequilla para enmantecar el molde</i></b></span></li>
</ul>
<b style="color: #666666; font-family: arial, helvetica, sans-serif;">Topping - <i>Relleno</i></b><br />
<ul style="text-align: center;">
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>250 g cream cheese - </b></span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i>250 g de queso crema</i></b></span></li>
<li style="text-align: left;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b>400 g cherry tomatoes confit<a href="http://cuocheclandestine.blogspot.it/2017/05/cherry-tomato-confit-tomates-cherry.html" target="_blank"> (read the recipe here) </a>- </b></span><b style="color: #666666; font-family: arial, helvetica, sans-serif;"><i>400 g de tomates horneados<a href="http://cuocheclandestine.blogspot.it/2017/05/cherry-tomato-confit-tomates-cherry.html" target="_blank"> (aquì tenemos la receta de los tomates confit)</a></i></b></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cuocheclandestine.blogspot.it/2017/05/cherry-tomato-confit-tomates-cherry.html" target="_blank"><img alt=" tomatoe confit" border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi165l2hIcx2JNUO0zj2IoXbdnN3yusSqAdEHWDQfbA5jUBRW5uL4euyzE1Esh2Nw1Vfkntp007Ln7r1crhadyaMFzkIvdZs8aa2yv2draLPavjPc-ms2m0pXTDBFWKhI_s3zQVTdxOiepM/s640/IMG_20180317_205503.jpg" width="640" /></a></div>
<div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;"><br /></i></b></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: easy - Tempo: 1 hour and 15 minutes</i></b></span></span></span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;"><br /></i></b></span></span></span><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: facil - Tempo: 1 hora y 15 minutos</i></b></span></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxukK9wi5-Kvd-0cQPFs9BaIsCL_0aOsoenr1tLSEqUyON26-my0mmfT8s0n4uNgNd_TXqRmQN-JchQ8h94sMA7pdqWSgT86mrD2skTajWbwajSGtWC_opsnkY_n4okVvw6e3wWQBpUcCi/s1600/IMG_20180317_213501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxukK9wi5-Kvd-0cQPFs9BaIsCL_0aOsoenr1tLSEqUyON26-my0mmfT8s0n4uNgNd_TXqRmQN-JchQ8h94sMA7pdqWSgT86mrD2skTajWbwajSGtWC_opsnkY_n4okVvw6e3wWQBpUcCi/s640/IMG_20180317_213501.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Preheat oven to 180°C.</span><br />
<span style="color: #444444;">In a large bowl combine all the dry ingredients: flour, baking, seeds, grated cheese.</span><br />
<span style="color: #444444;">Add dried tomatoes in oil and herbs, everything finely chopped. Add salt and pepper, to your taste. </span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #444444;">Precalentar el horno 180°C</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">En un tazón grande agregar todos los elementos secos: harina, polvo de hornear, semillas, queso.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;">Revolver y agregar los tomates secos y las hierbas picadas. Agregar sal y pimienta al gusto. No exageren con la sal porque el queso le dará el sabor a la receta.</span></div>
</div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hyO6aq-krZ34FAH8I6xo2UAA2SZWd2V9Yl2KB9_UweOBH5IurGbUYJ6Yf25OkxGWncj9_C0C1iU9ZsPj194UQVY9ReEul8WTaUqms-3MT4sCsoVhU4kzi1E7792WJj0VX1iIdch4Ndq/s1600/IMG_20180317_213534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hyO6aq-krZ34FAH8I6xo2UAA2SZWd2V9Yl2KB9_UweOBH5IurGbUYJ6Yf25OkxGWncj9_C0C1iU9ZsPj194UQVY9ReEul8WTaUqms-3MT4sCsoVhU4kzi1E7792WJj0VX1iIdch4Ndq/s640/IMG_20180317_213534.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Lightly beat the eggs, then add to the other ingredients together with the milk and the oil. Combine. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span><span style="color: #444444;">En otro tazón, batir ligeramente los huevos, luego agrégalos en el tazòn con los ingredientes secos. Agregar leche y aceite, luego mezclar todo muy bien.</span></div>
<div class="separator" style="clear: both;">
<span style="color: #666666;"><br /></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ_C0o_xWsz1xB8hg5sK9bHje9ey0Klyl64gqE4A55ScBMyS8ddhkTJXhdwxiSfHiwPfcRXinahuyxvstoNF6ifh39X5PjbwndDVorTUsjSrgOORxHbGQPuPRArAsXuZvMOCVba5hyphenhyphenZ6W/s1600/IMG_20180317_214004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ_C0o_xWsz1xB8hg5sK9bHje9ey0Klyl64gqE4A55ScBMyS8ddhkTJXhdwxiSfHiwPfcRXinahuyxvstoNF6ifh39X5PjbwndDVorTUsjSrgOORxHbGQPuPRArAsXuZvMOCVba5hyphenhyphenZ6W/s640/IMG_20180317_214004.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJ0a324SphCh0qlK5hSKJadCQwJjt92sIY1UXtV2eEc7N5Hv2kzasLKsd_k2gNZnhDPIzuevxF4BCVCyrEllbHzHIUc_3zrjWp5E43wA8Y4dfTFhSvVsTtcBrxOo8XpFoKglDBer1xz5/s1600/IMG_20180317_214645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJ0a324SphCh0qlK5hSKJadCQwJjt92sIY1UXtV2eEc7N5Hv2kzasLKsd_k2gNZnhDPIzuevxF4BCVCyrEllbHzHIUc_3zrjWp5E43wA8Y4dfTFhSvVsTtcBrxOo8XpFoKglDBer1xz5/s640/IMG_20180317_214645.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Grease the cake tin (diameter 30 cm) and pour the batter into it. Bake to 180°C for 30 minutes. Use a toothpick to test if the tart is done or not. </span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #666666;">Engrasar un molde para hornear (30 cm) y verter la mezcla; nivelar y hornear durante 30 minutos a 180 ° C. Usar un palillo para ver si el pastel está cocido. Poner la torta en una rejilla y dejarla enfriar.</span></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8d7hSQb2OLWZNif1Mt3381H7jiXrS1ku8mlV8jk9NVwYg6j1kEpgtyYLxqpoC6K2HieGseEOvGkHVJ48KOosbZArK2qm_rpC4x2SPmON7QzI9UdtlKOMKkf3MgfloGC_oQEgganiIbqN/s1600/IMG_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1000" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8d7hSQb2OLWZNif1Mt3381H7jiXrS1ku8mlV8jk9NVwYg6j1kEpgtyYLxqpoC6K2HieGseEOvGkHVJ48KOosbZArK2qm_rpC4x2SPmON7QzI9UdtlKOMKkf3MgfloGC_oQEgganiIbqN/s640/IMG_0021.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. Flip the tart onto a cooling rack and let it cool down. The tart is ready now, and you can have it, but if you want to top it up, you have five minutes of work more. </span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. </span></span></span></span><span style="color: #666666;">Hemos elegido un molde para tartas con surcos porque queríamos llenar nuestro sabroso pastel. Pero también se puede disfrutar de esta manera, sin agregar "relleno" porque ya es muy bueno.</span></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0OpNoOzGXo9_RSZBMsqbtJNxrGCq94USwqf5wKTpfAv3jp-39H7oaFO8MctDb2jMjUJpYAFtSFhWmR7DtvNFEDGd_TZzX9hcKf1DKaVcgwXWEUWtWD7k8WZHhzyV2ko-rWHli37FV2Cz/s1600/IMG_0140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0OpNoOzGXo9_RSZBMsqbtJNxrGCq94USwqf5wKTpfAv3jp-39H7oaFO8MctDb2jMjUJpYAFtSFhWmR7DtvNFEDGd_TZzX9hcKf1DKaVcgwXWEUWtWD7k8WZHhzyV2ko-rWHli37FV2Cz/s640/IMG_0140.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<b style="color: #666666;"><span style="color: blue;">English</span></b><span style="color: #444444;">. </span><span style="color: #444444;">Spread the cream cheese onto the top of the tart, then decorate with the roasted tomatoes. Enjoy!</span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;"><span style="color: blue;"><b>Español</b></span><span style="color: #444444;">. Si deciden rellenarlo, todo lo que tienen que hacer es untar la crema de queso en el “cuenco” creado por el molde y luego lo cubrimos con tomates confitados. ¡Buen provecho!</span></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVNMFaCe6dWL6RTMBymkXhPa17xDEJh2kiEtuRIkMjaaubQA9kyVE35xwihGifd2ZMTKBQjutUCPpPPssTjiQT2VJokPhLtsJVthFQ2RSOVO2iZcC8JqC25WISmimGEa9L_JKZJZtdFW3/s1600/IMG_0115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVNMFaCe6dWL6RTMBymkXhPa17xDEJh2kiEtuRIkMjaaubQA9kyVE35xwihGifd2ZMTKBQjutUCPpPPssTjiQT2VJokPhLtsJVthFQ2RSOVO2iZcC8JqC25WISmimGEa9L_JKZJZtdFW3/s640/IMG_0115.jpg" width="640" /></a></div>
<div>
<br /></div>
</div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com2tag:blogger.com,1999:blog-7607541334734244187.post-19801824928382268922018-03-18T00:36:00.000+01:002018-03-18T00:36:27.629+01:00Burger di miglio con minestrone avanzato<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444; text-align: start;"><a href="https://cuocheclandestine.blogspot.com/2018/03/vegetarian-burgers-hamburguesa.html" target="_blank"> English - Español</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwcjY2M0OIwGPuDcuESGWq6n4ZStpuR9UE7jR-Y649pnvlWkfvObtDkPu66hTcR94CLYhZkM4xoOhi7M-P81oADxKcX1_kh13wPM8NovzV02P5UnF22Yxv8-x5wCtekSr4mS4iXqcH74x/s1600/IMG_99648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwcjY2M0OIwGPuDcuESGWq6n4ZStpuR9UE7jR-Y649pnvlWkfvObtDkPu66hTcR94CLYhZkM4xoOhi7M-P81oADxKcX1_kh13wPM8NovzV02P5UnF22Yxv8-x5wCtekSr4mS4iXqcH74x/s640/IMG_99648.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
<span style="color: #444444;">Capita a volte che avanzi una porzione o poco più di <b>minestrone di verdure.</b></span></div>
<span style="color: #444444;">Bisogna essere sinceri: già si fatica a proporlo alla famiglia una volta, la seconda proprio non ce la si fa. A meno che la vostra sia una famiglia vegetariana convinta (ma se avete dei teenager in casa, avanziamo qualche dubbio!).</span><br />
<span style="color: #444444;">A proposito di cucina vegetariana: ecco un modo per "ricondizionare" il minestrone, renderlo irriconoscibile. Lo trasformiamo in <b>burger</b>, che poi si possono sia cuocere al forno sia saltare in padella. E la buona novella è che sono ottimi da congelare, così se una sera siete di fretta avrete la vostra soluzione buona e salutare.</span><br />
<span style="color: #444444;">Salutare, si perché li combiniamo con il miglio, che è ricchissimo di <b>ferro</b>. Se, tuttavia, non avete del miglio in casa, usate del riso o del cous-cous: l'effetto non cambierà.</span><br />
<span style="color: #444444;"></span><br />
<a name='more'></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJrQunlzAvd-5juHgyiJ3evhyT8RiMlCoDENqoqmat-kKHbLIAWYSQSsasCbDtSb1z6hwBvOteI5sBeeo4sJx3__zrpL1DgV-5Y0k1UKpNE_ZlYe4WS05eLSQmHyHAKkqmzuKztlJl90/s1600/IMG_20180218_122427.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJrQunlzAvd-5juHgyiJ3evhyT8RiMlCoDENqoqmat-kKHbLIAWYSQSsasCbDtSb1z6hwBvOteI5sBeeo4sJx3__zrpL1DgV-5Y0k1UKpNE_ZlYe4WS05eLSQmHyHAKkqmzuKztlJl90/s640/IMG_20180218_122427.jpg" /></a><br />
<b><br /><span style="background-color: yellow; color: #444444;">Ingredienti per 5 burgers </span><br /> </b><br />
<ul><b>
<li><b><span style="color: #444444;">170 grammi di minestrone avanzato </span></b></li>
<li><b><span style="color: #444444;">70 grammi di miglio decorticato </span></b></li>
<li><b><span style="color: #444444;">due cucchiai di parmigiano grattugiato </span></b></li>
<li><b><span style="color: #444444;">pane grattugiato </span></b></li>
<li><b><span style="color: #444444;">sale </span></b></li>
<li><b><span style="color: #444444;">pepe</span></b></li>
<li><b><span style="color: #444444;">olio </span></b></li>
</b></ul>
<div>
<b><span style="background-color: cyan; color: #444444;">Difficoltà: facile - Tempo: 1 ora</span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwabwEDZY7J0EVC-nLiZSpJNqCov534jjwy4FAZGhRrpQH0yFs75WoWRRWEzpZtghibN5eBxU_vScP3OZfVNJTooFp186aa9gO9mC-Fl6OLD_O5XhDkuFHElwA2Pf5uKb7SHYPWd7YSLBm/s1600/IMG_20180218_140234.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwabwEDZY7J0EVC-nLiZSpJNqCov534jjwy4FAZGhRrpQH0yFs75WoWRRWEzpZtghibN5eBxU_vScP3OZfVNJTooFp186aa9gO9mC-Fl6OLD_O5XhDkuFHElwA2Pf5uKb7SHYPWd7YSLBm/s640/IMG_20180218_140234.jpg" /></a><br />
<br />
<span style="color: #444444;">Scolate il minestrone e usate l'acqua per cuocere il cereale da voi scelto. </span><br />
<span style="color: #444444;">Noi abbiamo scelto il miglio: lo sciacquiamo e lo cuociamo per circa mezz'ora. </span><br />
<span style="color: #444444;">Una volta cotto lo amalgamiamo con il minestrone avanzato e il parmigiano. Sale e pepe a vostro gusto. Attendiamo che sia ben freddo.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzLGck-Hi887llXiGZ0OzAvTQqzofVYagooMwpQCQM98OzSC51FfP2UEsL9WSWUsWJ2MSj7ucrLaIK6_01zu5lL37cGsfwLQ0US0cUWnIqDcqZG6SfhqAE036QmdsyO1kIeF06LX3RcEu/s1600/IMG_20180218_140949.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzLGck-Hi887llXiGZ0OzAvTQqzofVYagooMwpQCQM98OzSC51FfP2UEsL9WSWUsWJ2MSj7ucrLaIK6_01zu5lL37cGsfwLQ0US0cUWnIqDcqZG6SfhqAE036QmdsyO1kIeF06LX3RcEu/s640/IMG_20180218_140949.jpg" /></a><br />
<br />
<span style="color: #444444;">Dividiamo il composto in cinque parti e ne ricaviamo dei burger. Ne ungiamo un poco la superficie con dell'olio e poi li passiamo nel pane grattugiato.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNKlPUzgpzuYx2V5RcqQYpTstwlStxD3Nbxp8Wlhlsz15dr088GbEUDAsI_7vYSVT4IHeW1AB3K2i8EqKbfy_th7xLmFPfZC4O3QQBo2nnnzQJOBdW_xhLaaYs2n-WeSFQ7KSOagvnKRa/s1600/IMG_20180218_142107.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNKlPUzgpzuYx2V5RcqQYpTstwlStxD3Nbxp8Wlhlsz15dr088GbEUDAsI_7vYSVT4IHeW1AB3K2i8EqKbfy_th7xLmFPfZC4O3QQBo2nnnzQJOBdW_xhLaaYs2n-WeSFQ7KSOagvnKRa/s640/IMG_20180218_142107.jpg" /></a><br />
<br />
<span style="color: #444444;">A questo punto possiamo congelarli oppure passarli in forno o in padella, cuocendoli finché formano una crosticina esterna.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1U5H2GesEVpl-r7L03zGxKd4aDLvQDf0t8O-7ryb5-XpSlPbKX8YU2YaljS_bNASd8HCulldZQOtTy7NlAvNzv6CTeDNhAF0-yYO8oDUNHLOqwspX5wLFaWY6cOi-bbWyLOD8fdd74Qq/s1600/IMG_9963.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1U5H2GesEVpl-r7L03zGxKd4aDLvQDf0t8O-7ryb5-XpSlPbKX8YU2YaljS_bNASd8HCulldZQOtTy7NlAvNzv6CTeDNhAF0-yYO8oDUNHLOqwspX5wLFaWY6cOi-bbWyLOD8fdd74Qq/s640/IMG_9963.jpg" /></a><br />
<br />
<span style="color: #444444;">Sfidiamo chiunque a riconoscere il triste piatto di minestrone avanzato! Buon appetito!</span></div>
<div>
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLB_u6XArtiw3kofPQJN90Mr2vzgh4NWeP8qugfNX3wDxiKD9XoRXTZw6TYoQ3TRzoaZQ4q5bJebrS_GMHqlUBsuHecGXZ8hxeQ4Vs02sUCcPxmEhhnksEuOBMZfRAh8nJ-Hx5S3oRKzw/s1600/IMG_9962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLB_u6XArtiw3kofPQJN90Mr2vzgh4NWeP8qugfNX3wDxiKD9XoRXTZw6TYoQ3TRzoaZQ4q5bJebrS_GMHqlUBsuHecGXZ8hxeQ4Vs02sUCcPxmEhhnksEuOBMZfRAh8nJ-Hx5S3oRKzw/s640/IMG_9962.jpg" width="516" /></a></div>
<div>
<span style="color: #444444;"><br /></span></div>
<div>
<span style="color: #444444;"><br /></span></div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com2tag:blogger.com,1999:blog-7607541334734244187.post-67937249006201366782018-03-18T00:35:00.004+01:002018-03-18T00:36:05.311+01:00Vegetarian burgers - Hamburguesa vegetariana<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444; text-align: start;"><a href="https://cuocheclandestine.blogspot.com/2018/03/burger-di-miglio-con-minestrone-avanzato.html" target="_blank">Italiano </a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1U5H2GesEVpl-r7L03zGxKd4aDLvQDf0t8O-7ryb5-XpSlPbKX8YU2YaljS_bNASd8HCulldZQOtTy7NlAvNzv6CTeDNhAF0-yYO8oDUNHLOqwspX5wLFaWY6cOi-bbWyLOD8fdd74Qq/s1600/IMG_9963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1U5H2GesEVpl-r7L03zGxKd4aDLvQDf0t8O-7ryb5-XpSlPbKX8YU2YaljS_bNASd8HCulldZQOtTy7NlAvNzv6CTeDNhAF0-yYO8oDUNHLOqwspX5wLFaWY6cOi-bbWyLOD8fdd74Qq/s640/IMG_9963.jpg" width="598" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. Too much <b>minestrone</b> cooked? Turn the <b>leftover </b>soup into something unespected: vegetarian <b>burgers</b>!</span><br />
<span style="color: #444444;">We are going to propose you an easy way to transform the minestrone soup into a healthy and appetizing dish. You can also freeze the <b>burgers</b>. This way, an evening you are in a hurry you can just cook them with no hassle!</span><br />
<span style="color: #444444;">Why healthy? Because we prepare the burgers with some <b>pearl millet </b>that is rich in phosphorous, magnesium and iron. If you do not like millet, you can use rice or cous cous: it will works the same. </span><br />
<br />
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es" style="color: #444444;">A veces sucede que sobre una porción o un poco más de sopa de verduras o menestrone.<span class=""> </span></span><br />
<span class="" id="result_box" lang="es" style="color: #444444;"><span class="">Debemos ser honestas: ya es difícil proponerlo a la familia una vez, el segundo simplemente no se puede hacer.</span> <span class="">A menos que la suya sea una familia vegetariana convencida (pero si tienen adolescentes en casa, ¡tengamos alguna duda!).</span><span class=""> </span></span><br />
<span class="" id="result_box" lang="es" style="color: #444444;"><span class="">Hablando de cocina vegetariana: aquí hay una manera de "reacondicionar" la sopa, hacerla irreconocible.</span> <span class="">Lo convertimos en una hamburguesa, que luego se puede cocinarse en el horno o saltear en una sartén.</span> <span class="">Y la buena noticia es que son geniales para congelar, por lo que si tienen prisa una noche, tendrán su solución buena y saludable.</span> </span><br />
<span class="" id="result_box" lang="es" style="color: #444444;">Saludable, sí, porque los combinamos con mijo, que es muy rico en hierro. <span class="">Sin embargo, si no tienen mijo en casa, usar arroz o cuscús: el efecto no cambiará.</span></span><br />
<br />
<a name='more'></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJrQunlzAvd-5juHgyiJ3evhyT8RiMlCoDENqoqmat-kKHbLIAWYSQSsasCbDtSb1z6hwBvOteI5sBeeo4sJx3__zrpL1DgV-5Y0k1UKpNE_ZlYe4WS05eLSQmHyHAKkqmzuKztlJl90/s1600/IMG_20180218_122427.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJrQunlzAvd-5juHgyiJ3evhyT8RiMlCoDENqoqmat-kKHbLIAWYSQSsasCbDtSb1z6hwBvOteI5sBeeo4sJx3__zrpL1DgV-5Y0k1UKpNE_ZlYe4WS05eLSQmHyHAKkqmzuKztlJl90/s640/IMG_20180218_122427.jpg" /></a><br />
<b><br /><span style="background-color: yellow;"><span style="color: #444444;">Serves 5 </span><br /><span style="color: #444444;">Ingredientes para 5 hamburguesas</span></span></b><br />
<ul><b>
<li><b><span style="color: #444444;">170 g minestrone - 170 g de minestrone avanzado</span></b></li>
<li><b><span style="color: #444444;">70 g pearl millet - 70 g de mijo descascarado</span></b></li>
<li><b><span style="color: #444444;">2 tabsp. grated Parmigiano cheese - dos cucharadas de parmesano rallado</span></b></li>
<li><b><span style="color: #444444;">some breadcrumbs - pan rallado</span></b></li>
<li><b><span style="color: #444444;">salt - sal</span></b></li>
<li><b><span style="color: #444444;">black pepper, grated - pimienta</span></b></li>
<li><b><span style="color: #444444;">oil - aceite</span></b></li>
</b></ul>
<div>
<b><span style="background-color: cyan;"><span style="color: #444444;">Difficulty: easy - Tempo: 1 hour</span><br /><span style="color: #444444;">Dificultad: fàcil - Tiempo:1 hora</span></span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwabwEDZY7J0EVC-nLiZSpJNqCov534jjwy4FAZGhRrpQH0yFs75WoWRRWEzpZtghibN5eBxU_vScP3OZfVNJTooFp186aa9gO9mC-Fl6OLD_O5XhDkuFHElwA2Pf5uKb7SHYPWd7YSLBm/s1600/IMG_20180218_140234.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwabwEDZY7J0EVC-nLiZSpJNqCov534jjwy4FAZGhRrpQH0yFs75WoWRRWEzpZtghibN5eBxU_vScP3OZfVNJTooFp186aa9gO9mC-Fl6OLD_O5XhDkuFHElwA2Pf5uKb7SHYPWd7YSLBm/s640/IMG_20180218_140234.jpg" /></a><br />
<br />
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. Drain the minestrone and use its broth to boil the pearl millet (or the chosen cereal). </span><br />
<span style="color: #444444;">Wash the millet and cook for about half an hour.</span><br />
<span style="color: #444444;">Combine with the leftover minestrone and the grated cheese. Add salt and pepper to your taste.</span><br />
<span style="color: #444444;">Let the mixture cool down. </span><br />
<br />
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es">Escurrir el minestrone y usar el agua para cocinar el cereal de su elección. </span><br />
<span class="" id="result_box" lang="es">Hemos elegido el mijo: la enjuagamos y lo cocinamos durante media hora.<span class=""> </span></span><br />
<span class="" id="result_box" lang="es"><span class="">Una vez cocinado, mézclarlo con el minestrone avanzado y el parmesano.</span> <span class="">Sal y pimienta segùn el proprio gusto.</span> <span class="">Esperamos que sea muy frío.</span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzLGck-Hi887llXiGZ0OzAvTQqzofVYagooMwpQCQM98OzSC51FfP2UEsL9WSWUsWJ2MSj7ucrLaIK6_01zu5lL37cGsfwLQ0US0cUWnIqDcqZG6SfhqAE036QmdsyO1kIeF06LX3RcEu/s1600/IMG_20180218_140949.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzLGck-Hi887llXiGZ0OzAvTQqzofVYagooMwpQCQM98OzSC51FfP2UEsL9WSWUsWJ2MSj7ucrLaIK6_01zu5lL37cGsfwLQ0US0cUWnIqDcqZG6SfhqAE036QmdsyO1kIeF06LX3RcEu/s640/IMG_20180218_140949.jpg" /></a><br />
<br />
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. Divide the mixture into five parts and shape them into burgers. Gently hold each burger with the hands, grease each part with a bit of olive oil, then coat it into breadcrumbs. </span><br />
<br />
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es"><span class="">Dividimos la mezcla en cinco partes y obtenemos algunas hamburguesas.</span> <span class="">Untamos un poco la superficie con aceite y luego los pasamos en el pan rallado.</span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNKlPUzgpzuYx2V5RcqQYpTstwlStxD3Nbxp8Wlhlsz15dr088GbEUDAsI_7vYSVT4IHeW1AB3K2i8EqKbfy_th7xLmFPfZC4O3QQBo2nnnzQJOBdW_xhLaaYs2n-WeSFQ7KSOagvnKRa/s1600/IMG_20180218_142107.jpg" style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNKlPUzgpzuYx2V5RcqQYpTstwlStxD3Nbxp8Wlhlsz15dr088GbEUDAsI_7vYSVT4IHeW1AB3K2i8EqKbfy_th7xLmFPfZC4O3QQBo2nnnzQJOBdW_xhLaaYs2n-WeSFQ7KSOagvnKRa/s640/IMG_20180218_142107.jpg" /></a><br />
<br />
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. At this point you can freeze the vegetarian burgers or cook it into the oven or into a frying pan.</span><br />
<br />
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es">En este punto podemos congelarlos o pasarlos al horno o en una sartén, cocinándolos hasta que formen una costra exterior.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteG_WUeBAJTP_aS9f_N1nLIYzqtF5ujWMTW3NM5n4zlvCIjYurHEEyBQhKjbNpOmXN3ZKvaznVmMo-yGvvPY03LqP_by0MYKcXNx2odIHfDeWA_jP0jQ7X2Ynzfc0b3BywrhhtTetWHMp/s1600/IMG_99648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteG_WUeBAJTP_aS9f_N1nLIYzqtF5ujWMTW3NM5n4zlvCIjYurHEEyBQhKjbNpOmXN3ZKvaznVmMo-yGvvPY03LqP_by0MYKcXNx2odIHfDeWA_jP0jQ7X2Ynzfc0b3BywrhhtTetWHMp/s640/IMG_99648.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b><span style="color: blue;">English</span></b><span style="color: #444444;">. Would you ever say this was some leftover minestrone? Enjoy! </span><br />
<br />
<b><span style="color: blue;">Español</span></b><span style="color: #444444;">. </span><span class="" id="result_box" lang="es">Desafiamos a cualquiera a reconocer el triste plato de minestrone avanzado! <span class="">¡Disfruten su comida!</span></span></div>
<div>
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div>
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="color: #444444;"><br /></span></div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0tag:blogger.com,1999:blog-7607541334734244187.post-66524781127238882162018-03-10T22:57:00.001+01:002018-03-11T18:14:02.951+01:00Budìn de pan<div style="text-align: center;">
<div style="text-align: center;">
<a href="https://cuocheclandestine.blogspot.it/2018/03/budin-de-pan-es.html" target="_blank">English - Español</a><br />
<br /></div>
<div class="MsoNormal" style="text-align: start;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBe_5lhbRm-hHTax3lOqeLuA-_TD3AMsq5DGOb9K-vbJfnl7w_nj18Y1XaAnhk_ElwKYvL11n_XeXlhR6qJvtn5SedItEdSm9QRL5jGA5ctTrKcg3zMCdod-UElPFp46PUKjFx40IUA_A/s1600/IMG_9949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBe_5lhbRm-hHTax3lOqeLuA-_TD3AMsq5DGOb9K-vbJfnl7w_nj18Y1XaAnhk_ElwKYvL11n_XeXlhR6qJvtn5SedItEdSm9QRL5jGA5ctTrKcg3zMCdod-UElPFp46PUKjFx40IUA_A/s640/IMG_9949.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;"><span style="color: #666666;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Con questa ricetta si ricicla il <b>pane avanzato</b>, ricavandone una<b> torta caramellata</b> molto golosa.<br />Come vedete il titolo è in spagnolo: la ricetta, infatti, arriva dal <b>Sudamerica </b>dove Giovanna (una di noi Cuoche Clandestine) è nata e ha vissuto fino all'età adulta. <br />Noi abbiamo replicato fedelmente la ricetta nelle quantità, aggiungendo soltanto un tocco personale: la <b>scorza d'arancia</b> grattugiata. Giovanna, che è esperta di budìn de pan, ha detto che il gusto dell'arancia da una marcia in più a questa torta. Bene, allora, cotto e mangiato: budìn in forno e chiamate a raccolta amici e parenti! </span></span></span></div>
<div class="separator" style="clear: both;">
<br /></div>
</div>
<a name='more'></a><div style="text-align: center;">
<span style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCKkhwxSFw7xehgJVY7uZgsZqxWPi75vAl9PnyWea3g_wIwXD38JPScDz-JufAEMjJ8HleWgBvQFEOHZBLR6KmCb8pV8RMwuwZUwH5hYrlmiWOWn0Up2XPEvDN9sV83TXefIA4AODUZdr/s1600/IMG_9940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCKkhwxSFw7xehgJVY7uZgsZqxWPi75vAl9PnyWea3g_wIwXD38JPScDz-JufAEMjJ8HleWgBvQFEOHZBLR6KmCb8pV8RMwuwZUwH5hYrlmiWOWn0Up2XPEvDN9sV83TXefIA4AODUZdr/s640/IMG_9940.jpg" width="640" /></a></div>
</div>
<div style="text-align: start;">
<span style="color: #444444;"><span style="color: #666666;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;">Nel cuocere il budino, è rimasto sul fondo del nostro stampo un po' di <b>zucchero caramellato</b>: lo abbiamo spezzato e messo in cima come decorazione: non è affatto venuto male, non credete? E' proprio vero: in cucina a volte le cose accadono senza averle preventivate. Le "vele di zucchero" cristallizzate stanno proprio bene sul<b> budìn de pan!</b></span><br />
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCvlM9ucSUD0EzkJrTe3LkjEAjfKeekZze9h2QcgLgJOl31opMjtH8XZ9b7xtdWhSRo2Pmd9UPNH_qL7ubbpxitjkMPfDnCiZKZdepLNAgm7v3DdnpPL8kCVxT5qfFaug8hfIMvb5rB89/s1600/IMG_20180218_121209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="573" data-original-width="1000" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCvlM9ucSUD0EzkJrTe3LkjEAjfKeekZze9h2QcgLgJOl31opMjtH8XZ9b7xtdWhSRo2Pmd9UPNH_qL7ubbpxitjkMPfDnCiZKZdepLNAgm7v3DdnpPL8kCVxT5qfFaug8hfIMvb5rB89/s640/IMG_20180218_121209.jpg" width="640" /></a></div>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #666666;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="background-color: yellow;"><b><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per <span style="font-family: "arial" , "helvetica" , sans-serif;">8/10</span> persone </span></b></span></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<ul>
<li><span style="color: #444444;"><b>300 g di pane raffermo</b></span></li>
<li><span style="color: #444444;"><b>700 ml di latte</b></span></li>
<li><span style="color: #444444;"><b>scorza di un'arancia, grattugiata</b></span></li>
<li><span style="color: #444444;"><b>150 g di zucchero per il budìn + altri 100 per il caramello</b></span></li>
<li><span style="color: #444444;"><b>un pizzico di sale</b></span></li>
<li><span style="color: #444444;"><b>2 cucchiaini di cannella</b></span></li>
<li><span style="color: #444444;"><b>1 baccello di vaniglia (solo i semini interni) oppure un cucchiaino di estratto</b></span></li>
<li><span style="color: #444444;"><b>3 uova</b></span></li>
</ul>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><i style="background-color: cyan;">Difficoltà: <span style="font-family: "arial" , "helvetica" , sans-serif;">facile</span> - Tempo: <span style="font-family: "arial" , "helvetica" , sans-serif;">1 ora + tempo di ammollo del pane (almeno due ore)</span></i></b></span></span></div>
</div>
<div style="text-align: start;">
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></div>
</div>
<div class="MsoNormal" style="text-align: start;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBODt_SnFKOaRdtJWIVXg8rROkNpsIOZhWeg0eIqTZj4dANiz7y0ES7OQS-nxJJpBC34UQIQjUtCPqhWEXC2ZergqKm8bdLGxS_sbIsc0j2ofVv-RiZFAkY2fGrCVQUp_pCz9ENboqLaPE/s1600/IMG_20180218_121559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBODt_SnFKOaRdtJWIVXg8rROkNpsIOZhWeg0eIqTZj4dANiz7y0ES7OQS-nxJJpBC34UQIQjUtCPqhWEXC2ZergqKm8bdLGxS_sbIsc0j2ofVv-RiZFAkY2fGrCVQUp_pCz9ENboqLaPE/s640/IMG_20180218_121559.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Per prima cosa scaldate il latte.<br />Raccogliete in una ciotola capiente il pane a pezzi grossolani. Versatevi sopra il latte caldo.<br />Lasciate macerare finché il pane raffermo sarà ammorbidito. Potete anche prepararlo la sera, mettere la ciotola in frigo e il giorno dopo riprendere la lavorazione.</span></span></span></div>
</div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="color: #444444;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span lang="EN-GB" style="background: none 0% 0% repeat scroll white;"><b><span style="color: blue;"><br /></span></b></span></span></span></span></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpZ7zZEA2C9FW7vvomoBEf68SWq6bLCccsJCkM-98GN7gP5yDRw8ZOp2ARdMIjOsx1JC1lnuwQgZLusvQ-U3Z7lrXlkiOwZX08t251-p39cPWeZEcUjHSLh8cdOFdeaeemNvJoBegswEu/s1600/IMG_20180218_134112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="1000" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpZ7zZEA2C9FW7vvomoBEf68SWq6bLCccsJCkM-98GN7gP5yDRw8ZOp2ARdMIjOsx1JC1lnuwQgZLusvQ-U3Z7lrXlkiOwZX08t251-p39cPWeZEcUjHSLh8cdOFdeaeemNvJoBegswEu/s640/IMG_20180218_134112.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Una volta ammollato il pane, preriscaldate il forno a 180°C.<br />Frullate il composto di pane e latte con il minipimer, in modo da conferire al budino una texture più vellutata. <br />Aggiungete poi gli altri ingredienti: la scorza d'arancia, 150 g di zucchero, sale, vaniglia e cannella, le uova sbattute. Amalgamare bene e lasciare un attimo da parte.</span></span></span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LP-eh6mF6l1WxhJk_eqiBFK9PHOPgkxd4eTzzStlQM0pnK0dz17RxATzB5vCuZEW5Hb9Q47AVEGx2rlS8s6eMLC_r6oXmWynNgxV-oI5vCsJz5V5w9fZQsYBl0IjBxkauXXuGh4nhvv8/s1600/IMG_20180218_134925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LP-eh6mF6l1WxhJk_eqiBFK9PHOPgkxd4eTzzStlQM0pnK0dz17RxATzB5vCuZEW5Hb9Q47AVEGx2rlS8s6eMLC_r6oXmWynNgxV-oI5vCsJz5V5w9fZQsYBl0IjBxkauXXuGh4nhvv8/s640/IMG_20180218_134925.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Mettete 100 g di zucchero in un pentolino e quando si è sciolto tutto e ha un bel colore bruno, versatelo sul fondo dello stampo prescelto (noi ne abbiamo usato uno da plumcake) e lasciatelo scivolare anche sulle pareti. Versate poi subito la pastella nello stampo, prima che il caramello si rapprenda.</span></span></span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-SwQfA2A_bFjzFY-rJAtzc2ekdXslIdV76zpmM2rGEEQ_0QrDCt8hL2Qm4HMr5nyVWw6MYtvbyqR7JEt5nzVUCXuVHl_6jnfbcmNhki41UOLkMmy0h_qmghXrNvBJP59Bd8MtHh70J28/s1600/IMG_20180218_135219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-SwQfA2A_bFjzFY-rJAtzc2ekdXslIdV76zpmM2rGEEQ_0QrDCt8hL2Qm4HMr5nyVWw6MYtvbyqR7JEt5nzVUCXuVHl_6jnfbcmNhki41UOLkMmy0h_qmghXrNvBJP59Bd8MtHh70J28/s640/IMG_20180218_135219.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hkrMCO7hk1X3SqazUAfX6htDALk7KQ-GF6Z76dlb079HYPkLhjwxV83XagtkTNQR9k2prsu1cQ1DsruL6Vc4_UWbGa3d2NAKG5DOnqqqQ4DX_ms_zUoa_YhTIpnJ2cKAA1x-mQClcn7w/s1600/IMG_20180218_135243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="690" data-original-width="1000" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hkrMCO7hk1X3SqazUAfX6htDALk7KQ-GF6Z76dlb079HYPkLhjwxV83XagtkTNQR9k2prsu1cQ1DsruL6Vc4_UWbGa3d2NAKG5DOnqqqQ4DX_ms_zUoa_YhTIpnJ2cKAA1x-mQClcn7w/s640/IMG_20180218_135243.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Riempite la placca del forno di acqua e appoggiatevi lo stampo. Coprite lo stampo con della carta di alluminio, per non fare seccare troppo il budino. 20 minuti prima della fine togliete l'alluminio.</span></span></span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytetbS4bxeR4h8bGFaG_QoS3cLAc_oquuURqinDdvrTD426mCflxidMFPMUg8MWtsWSvynEMLwa5dYB4b7TbrCH_b2w72a9pbmEVTl560vCvtX7bFkmxrhz6nw2YSW55qbxrizLglh4JS/s1600/IMG_20180218_151610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytetbS4bxeR4h8bGFaG_QoS3cLAc_oquuURqinDdvrTD426mCflxidMFPMUg8MWtsWSvynEMLwa5dYB4b7TbrCH_b2w72a9pbmEVTl560vCvtX7bFkmxrhz6nw2YSW55qbxrizLglh4JS/s640/IMG_20180218_151610.jpg" width="492" /></a></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;">Cuocete in forno a 180°C per 40 minuti. Lasciate riposare una decina di minuti e sformate su un piatto da portata.<br />Lasciate raffreddare bene il budìn de pan prima di consumarlo.</span></span></span><br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiQ7MhqS0ULKVCKIGb7ulYPQagbmV42KOU3p29Lwk2uDyM-KhUEwnFZ5t6cL780YUSh34b5g6ytvh3sMZdb-68ByY574mbg4jHytTGON8OawfBkiNfOlJLIfqjJ0DP6zwawB3ARG0x3py/s1600/IMG_20180218_151641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiQ7MhqS0ULKVCKIGb7ulYPQagbmV42KOU3p29Lwk2uDyM-KhUEwnFZ5t6cL780YUSh34b5g6ytvh3sMZdb-68ByY574mbg4jHytTGON8OawfBkiNfOlJLIfqjJ0DP6zwawB3ARG0x3py/s640/IMG_20180218_151641.jpg" width="360" /></a></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<br />
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<div class="separator" style="clear: both;">
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #666666;"><br /></span></span></span></div>
<br /></div>
</div>
</div>
</div>
</div>
</div>
Cuoche Clandestinehttp://www.blogger.com/profile/13414605197377511455noreply@blogger.com0