tag:blogger.com,1999:blog-14053712091283191652024-02-07T01:32:00.660-08:00Dolce salato, semplice variegatoAnonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1405371209128319165.post-68701859051047869222014-08-22T03:56:00.001-07:002014-08-22T03:56:17.981-07:00Pollo alla panna<br />
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<span style="color: #e06666; font-size: x-large;"><b><i>POLLO ALLA PANNA</i></b></span><br />
<span style="color: #e06666; font-size: x-large;"><b><i><br /></i></b></span>
<span style="color: #e06666; font-size: x-large;"><b><i><br /></i></b></span>
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<span style="font-size: 14.0pt; line-height: 115%;">Vi voglio
proporre una ricetta gustosissima che fa venire l’acquolina in bocca: il pollo
alla panna.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">È un piatto
la cui preparazione è piuttosto lunga per via della lenta cottura del brodo di
pollo, ma che richiede pochi ingredienti semplici dai quali nascerà appunto un
sofisticato ed elegante manicaretto.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco come si
prepara:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI
PER 4 PERSONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-1, 5 kg di
ali di pollo (per porzioni normali, 2 kg per porzioni un po’ più abbondanti)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-500 ml di
acqua (per il brodo) e 100 ml (per la marinatura del pollo)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-sale q.b.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-150 ml olio<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-il succo di
mezzo limone<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-400 ml di
panna da cucina<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-un dito
circa di vino bianco da tavola<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span><o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Prendete le vostre cosce di pollo intere (1) e
mettetele in una pentola dai bordi alti con 500 ml di acqua salata (2). </span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Lasciate
ridurre il brodo per circa 45 minuti, aggiungendo acqua all’occorrenza. A circa
metà cottura togliete le cosce di pollo e disossatele; poi rimettete nel brodo
le ossa e la pelle e continuate la riduzione per poter ottenere un brodo bello
saporito (3), mettete invece in un contenitore tutta la carne (4).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ora
aggiungete alla carne 100 ml di acqua, 100 ml di olio e il succo di mezzo
limone e lasciatelo marinare per circa 20 minuti (5).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Nel
frattempo aggiungete 50 ml di olio in una padella (6), preparate la panna (7) e
aggiungetegliela (8).<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Aggiungete inoltre mezzo mestolo di brodo di pollo (che
intanto ha ultimato la cottura e che potrete utilizzare successivamente per
preparare ciò che desidererete) e ottenete così un composto piuttosto liquido
(9).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Lasciate ridurre quindi anche la panna per una decina di
minuti finché ottenete un composto cremoso (10).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">A questo punto togliete la carne dal contenitore dove l’avete
riposta e aggiungetela alla crema ottenuta (11) e fate cuocere ancora circa 5
minuti per far amalgamare bene i due elementi.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Il vostro pollo alla panna è pronto! </span><span style="font-size: 14pt; line-height: 115%;">(12) Non è una delizia?</span></div>
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Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com1tag:blogger.com,1999:blog-1405371209128319165.post-54325944191106467512014-08-10T15:31:00.000-07:002014-08-10T15:31:05.663-07:00Sformato di melanzane con carne e besciamella<br />
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<span style="color: #4c1130; font-size: x-large;"><i><b>SFORMATO DI MELANZANE CON CARNE E BESCIAMELLA</b></i></span><br />
<span style="color: #4c1130; font-size: x-large;"><i><b><br /></b></i></span>
<span style="color: #4c1130; font-size: x-large;"><i><b><br /></b></i></span>
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<span style="font-size: 14.0pt; line-height: 115%;">Oggi mi sono
cimentata a sperimentare una ricetta che si può dire inventata da me,
ispirandomi alla parmigiana di melanzane per alcuni ingredienti di base in
comune, ma preparata completamente a modo mio e, incrociando le dita, il
risultato è stato eccezionale! L’ho chiamato sformato di melanzane con carne e
besciamella.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco cosa ho
utilizzato per realizzarlo:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI
PER 4 PERSONE:</span><o:p></o:p></span></div>
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<u style="color: #e69138; font-size: x-large; line-height: 115%;">°Per le
melanzane:</u></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-2 melanzane
piuttosto grandi<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-2 uova<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-200 g di
pane grattugiato<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-300 ml c.a.
di olio per friggere<o:p></o:p></span></div>
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<span style="line-height: 115%;"><u><span style="color: #e69138; font-size: large;">°Per la
carne:</span></u><span style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-mezza
cipolla bianca<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-300 g circa
di carne trita di bovino<o:p></o:p></span></div>
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<span style="line-height: 115%;"><span style="color: #e69138; font-size: large;"><u>°Per la
besciamella:</u></span><span style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-100 g di
burro<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-100 g di
farina tipo “00”<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-sale q.b.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-1 l di
latte intero<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-pepe nero
in polvere q.b. (o noce moscata se ne preferite l’aroma)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Prendete le
vostre melanzane (1) e tagliatele a fette spesse circa un centimetro (2).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Poi rompete
le uova, aggiungeteci un pizzico di sale e sbattetele (3).<o:p></o:p></span></div>
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<span style="font-size: medium;"><span style="line-height: 115%;">Ora passate
le fette di melanzana nel composto di uova (4), prima da un lato poi </span><span style="line-height: 20.700000762939453px;">dall'altro</span><span style="line-height: 115%;"> (5); poi passatele anche nel pane grattugiato (6), anche qui prima in un verso
poi </span></span><span style="font-size: 19px; line-height: 21.466665267944336px;">nell'altro</span><span style="font-size: medium;"><span style="line-height: 115%;"> (7).<o:p></o:p></span></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Mettete la
fetta di melanzana in un contenitore (8) e continuate così con tutte le fette.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Intanto
preparate la besciamella: mettete il vostro burro in una pentola a fuoco alto e
quando si scioglie completamente spegnete il fuoco e iniziate ad aggiungerci la
farina a pioggia, finché si forma un composto marroncino piuttosto sabbioso.
Intanto scaldate in un’altra pentola il latte e quando questo bolle versatelo nel
composto di burro e farina, mescolando velocemente e continuamente per evitare
che si formino grumi. Continuate a mescolare per 5 minuti finché non si crea
una salsa bianca densa e morbida. Ecco la vostra besciamella (9).<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A
questo punto mettete in una pentola dell’olio (10), prendete mezza cipolla che
affetterete (11 e 12) e andrete ad aggiungere in padella quando l’olio sarà ben
caldo (13).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Lasciatela sfrigolare per un paio di minuti (14) e quando
sarà bella dorata aggiungeteci la vostra carne trita (15) e fatela cuocere per
circa 10 minuti mescolando di frequente.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Quando la carne sarà cotta e ben amalgamata con la cipolla,
versate la besciamella precedentemente preparata nel composto (16) e fate
amalgamare bene il tutto mescolando bene, fino ad ottenere questo risultato
(17).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ora passate alla fase di frittura delle melanzane: versate in
una padella 300 ml circa di olio (preferibilmente di semi, ideale per la
frittura) e iniziate a mettere le vostre fette di melanzane panate (18) fino a
riempire la padella ma non troppo perché
altrimenti non friggeranno uniformemente, quindi non dovranno sovrapporsi (19).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Fate andare a fuoco dolce per un paio di minuti e poi girate
dall’altro lato e lasciatele friggere per lo stesso tempo; fate questa
operazione quante volte basta finché le melanzane non saranno belle dorate
(20). Quando si forma la crosticina croccante, toglietele dalla padella e
adagiatele su della carta assorbente di modo che assorba più olio possibile
(21).<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBNcrGk_uQl6SKB-Wlk_k016TvnQBrM7a4OEb1oe1uOXrvIDeOCOG1iFmYmY8HK3N6p1tzvFMjPMNvqZaFftlQxroyvj2zTF6KXnmRKxfYM6RdDpKxF1q5kCGTzCfBfzGq_3UowaxeCQ/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBNcrGk_uQl6SKB-Wlk_k016TvnQBrM7a4OEb1oe1uOXrvIDeOCOG1iFmYmY8HK3N6p1tzvFMjPMNvqZaFftlQxroyvj2zTF6KXnmRKxfYM6RdDpKxF1q5kCGTzCfBfzGq_3UowaxeCQ/s1600/21.jpg" height="240" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Adesso imburrate e infarinate una terrina da forno (22 e 23)
e iniziate a posare le melanzane fritte per formare la base del nostro sformato
(24) fino ad ottenere questo risultato (25), versateci sopra il composto di
carne e besciamella e, infine, spolverate con del formaggio grattugiato a piacere
( io ho aggiunto anche delle fette di formaggio fuso per renderle più morbide e
invitanti); se desiderate una bella doratura superficiale, spolverate anche con
del pane grattugiato. Ecco qui il nostro sformato! (26)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Come ultimo passaggio, mettete a cuocere nella parte alta del
forno preriscaldato a 180° per circa 15 minuti e a 200° per gli ultimi 5
minuti, in modo che si dori perfettamente.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Dopo il tempo trascorso ecco qui lo sformato (27).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Potete metterlo sul piatto da portata e servire! (28 e 29).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Buono almeno tanto quanto bellissimo! Garantito!<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Stuzzicate la vostra fantasia!<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com2tag:blogger.com,1999:blog-1405371209128319165.post-71722446592059406702014-08-06T12:59:00.001-07:002014-08-06T12:59:19.275-07:00Involtini di prosciutto cotto e mozzarella<br />
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<i><b><span style="color: #f4cccc;"> <span style="font-size: x-large;">INVOLTINI DI PROSCIUTTO COTTO </span></span></b></i><br />
<span style="color: #f4cccc; font-size: x-large;"><i><b> E MOZZARELLA</b></i></span><br />
<span style="color: #f4cccc; font-size: x-large;"><i><b><br /></b></i></span>
<span style="color: #f4cccc; font-size: x-large;"><i><b><br /></b></i></span>
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<span style="font-size: 14.0pt; line-height: 115%;">Gli
involtini di prosciutto cotto e mozzarella sono un ottimo secondo piatto che
potete preparare anche al ultimo minuto e con pochi semplicissimi
ingredienti. Dal sapore gustoso e
allo stesso tempo delicato, potrete accompagnarli con verdure a piacere e il
risultato sarà più che garantito!<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco come
realizzarli:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI
PER 4 PERSONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-due
mozzarelle piuttosto grandi<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-due etti di
prosciutto cotto<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-200 g circa
di pane grattugiato<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-2 uova<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-olio per la
frittura<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-sale q.b.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Prendete il
vostro prosciutto cotto (1) e le vostre mozzarelle (2), quindi tagliatele a
fette di circa ½ cm di spessore (3).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ora
avvolgete ogni singola fetta di mozzarella con una fetta di prosciutto cotto
(4) ed ecco il vostro involtino (5).</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A
questo punto sbattete le uova con un po’ di sale in una fondina (6), prendete
il pane grattugiato (7) e iniziate a impanare gli involtini passandoli prima
nel composto di uova (8) e poi nel pane (9).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Io vi
consiglio di passarli nel pane due volte per lato, in modo che l’ impanatura
sia più omogenea (10).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco i
vostri invitanti involtini impanati (11).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Passate alla
frittura: mettete in una padella dell’olio (12) e quando inizierà a scaldarsi
aggiungete gli involtini (13 e 14). Lasciateli cuocere per circa 6 minuti a
fuoco medio, rigirandoli ogni 2 minuti fino al termine della cottura (15).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Una volta
trascorso questo tempo, adagiate i vostri involtini su della carta assorbente
(16) e poi serviteli su di un piatto da portata.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco qui il
risultato finale! (17)<o:p></o:p></span></div>
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<span style="font-size: large;">Stuzzicate la vostra fantasia!</span></div>
Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com2tag:blogger.com,1999:blog-1405371209128319165.post-46224790133268243662014-08-05T11:50:00.001-07:002014-08-06T12:59:49.551-07:00Frittata di zucchine<br />
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<b><i><span style="font-size: x-large;"> <span style="color: #274e13;">FRITTATA DI ZUCCHINE</span></span></i></b><br />
<b><i><span style="font-size: x-large;"><span style="color: #274e13;"><br /></span></span></i></b>
<b><i><span style="font-size: x-large;"><span style="color: #274e13;"><br /></span></span></i></b>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco qui la
mia frittata di zucchine! Questo piatto è un ottimo secondo da accompagnare con
verdure a piacere, uno stuzzicante antipasto o un piatto unico, che si può
gustare sia caldo che freddo. Ecco qui cosa vi servirà per la preparazione:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI PER 4 PERSONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-500 g di
zucchine di media grandezza<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-6 uova
medie<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-sale q.b.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-pepe q.b.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-100 g c.a.
di formaggio grattugiato<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-olio d’oliva
q.b.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Iniziate
lavando le vostre zucchine sotto l’acqua (1). Tagliate le zucchine a rotelle di
medio spessore (2) e fatele cuocere in abbondante acqua leggermente salata per
circa 15 minuti (3).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Nel
frattempo in una terrina rompete le uova (4), aggiungete al composto del sale
(5), del pepe (6) e il formaggio precedentemente grattugiato (7).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Portate a
cottura le zucchine, scolatele (8) e, dopo aver ottenuto questo composto di
uova (9), aggiungetele ad esso (10) e otterrete questo risultato (11).<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzaOqy1nsAABeM1qI-AqcIL0Gm1LxI6ByHuZmZJ_A-wtQsS59qKl55wWVdnE_KPsrsm8Fy9UfItd8bmcJLd_Yb9PDnI2VOKQFlRK-k_TtHogoh1YP4cpzaL91E20r3EVwEhTMsrjjjJA/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzaOqy1nsAABeM1qI-AqcIL0Gm1LxI6ByHuZmZJ_A-wtQsS59qKl55wWVdnE_KPsrsm8Fy9UfItd8bmcJLd_Yb9PDnI2VOKQFlRK-k_TtHogoh1YP4cpzaL91E20r3EVwEhTMsrjjjJA/s1600/11.jpg" height="240" width="320" /></a></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ora prendete
una padella (in commercio esistono padelle “doppie” che rendono più semplice la
preparazione ed è quella che ho utilizzato) e versate un goccio d’olio (12); se
usate la padella doppia ungete anche la seconda padella che fungerà da
“coperchio” durante la cottura della frittata (13) e montatela (14).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">A questo
punto scaldate l’olio per un paio di minuti e poi versate il composto nella
padella (15) e metteteci il coperchio oppure chiudetela (16) e lasciate cuocere
la frittata per 15-20 minuti.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6FOIvt7Z7YNpr5xtQcnQumAnlhoIFLL4ZSkqZZ32f11rvVvW2jll8Jmm1Ej76Rpwv7nmttwq6A8Nl_W8O-xufv11oNqJyyUNOl7rXKlqZxQVVACl_X-rJgTs-ypEOKvI7wI0qsA95o4/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6FOIvt7Z7YNpr5xtQcnQumAnlhoIFLL4ZSkqZZ32f11rvVvW2jll8Jmm1Ej76Rpwv7nmttwq6A8Nl_W8O-xufv11oNqJyyUNOl7rXKlqZxQVVACl_X-rJgTs-ypEOKvI7wI0qsA95o4/s1600/16.jpg" height="240" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%;">Se avete
utilizzato una padella normale, togliete il coperchio, oppure girate la doppia
padella (17) e otterrete questo risultato (18); e ora fate cuocere l’altro lato
della frittata per altri 15-20 minuti, questa volta senza coperchio. </span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Dopo il
tempo trascorso, ecco la vostra frittata di zucchine (19).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"> Stuzzicate la vostra fantasia!</span></div>
Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com2tag:blogger.com,1999:blog-1405371209128319165.post-47232996630451358382014-08-03T05:46:00.000-07:002014-08-03T05:54:20.900-07:00Risotto ubriaco<br />
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<span style="font-size: x-large;"> <span style="color: purple;"><i>RISOTTO UBRIACO</i></span></span><br />
<span style="font-size: x-large;"><span style="color: purple;"><i><br /></i></span></span>
<span style="font-size: x-large;"><span style="color: purple;"><i><br /></i></span></span>
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<span style="font-size: x-large;"><span style="color: purple;"><i><br /></i></span></span>
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<span style="font-size: 16.0pt; line-height: 115%;">Ecco a voi
una ricetta succulenta e molto saporita: il risotto ubriaco.<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">È un’idea
molto economica per preparare il risotto ed è ideale nelle serate piovose,
scalda il palato e il cuore.<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Come
realizzare questo eccezionale risotto:<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI
PER 4 PERSONE:</span><o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-500 g di
riso (arborio o roma)<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-mezza
cipolla bianca o dorata<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-olio
d’oliva <o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-500 ml di
vino rosso<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-500 ml di
acqua<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-sale fino<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">-150 g di
formaggio grattugiato<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">- un dado di
carne<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span><o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 16.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Pelate la cipolla e lavatela sotto l’acqua (1 e 2),
quindi affettatela (3) e sminuzzatela (4). </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 16.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Aggiungete
in una pentola dell’olio, (5) e fatela soffriggere (6 e 7) fino a farla
imbiondire (8); aggiungeteci il riso (9) e fatelo tostare per qualche secondo.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 16.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A
questo punto prendete mezzo litro di vino (10), diluitelo con mezzo litro di acqua
(11) e utilizzatelo per completare la cottura del riso versandolo man mano
nella pentola (12), con l’aggiunta di un dado di carne intorno a metà cottura (13);</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">far cuocere
per circa 20 minuti, mescolando di tanto in tanto (14 e 15).<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Una volta
cotto il riso (16), mantecatelo con l’aggiunta del formaggio grattugiato (17).<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Dopo qualche
istante il risotto è pronto da inpiattare e voilà! (18 e 19)<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">Stuzzicate
la vostra fantasia!</span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com2tag:blogger.com,1999:blog-1405371209128319165.post-60745888386728131062014-08-02T06:41:00.000-07:002014-08-02T06:41:25.758-07:00Risotto alle zucchine<br />
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<span style="background-color: white; color: orange; font-size: x-large;"><i>RISOTTO ALLE ZUCCHINE</i></span><br />
<span style="background-color: white; color: orange; font-size: x-large;"><i><br /></i></span>
<span style="background-color: white; color: orange; font-size: x-large;"><i><br /></i></span>
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<span style="font-size: 14.0pt; line-height: 115%;">Vi propongo
ora un buonissimo primo piatto, il risotto di zucchine! Ha un gusto ricco ed è
un modo alternativo ma tradizionale per cucinare questo semplice contorno.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco cosa vi
serve per realizzarlo:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">INGREDIENTI
PER 4 PERSONE:</span><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-500 g di
riso (arborio o roma)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">- 400 g di zucchine<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-sale fino<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-olio
d’oliva <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">- un dado
vegetale<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-mezza
cipolla bianca<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">-1 l di
acqua<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="color: red;">PREPARAZIONE:</span><o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lavate le zucchine (1) e preparatene ¾ a fettine (2) e
¼ a cubetti che serviranno per la guarnizione del piatto (3). </span></div>
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<span style="color: #ffd966; font-size: x-large;"> </span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">Poi le
zucchine che avete affettato le farete sbollentare in padella per circa 25
minuti (se avete una vaporiera l’operazione risulterà molto più semplice) (4 e
5).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Una volta
che avrete portato a cottura le zucchine, le inserirete in un frullatore (6), aggiungendoci
l’olio d’oliva e il sale fino ad ottenere una purea omogenea (7).<o:p></o:p></span></div>
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questo punto comincerete con la preparazione del riso, preparando in una
pentola un goccio d’olio (8) e aggiungendo la cipolla precedentemente
sminuzzata (9 e 10), fino a farla imbiondire (11).</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-size: 14pt; line-height: 115%;">Ora
aggiungete il riso (12 e 13) e tostatelo, preoccupandovi che non aderisca alla
pentola. Adesso sciogliete un dado vegetale in un bricco con circa 500 ml di
acqua per ottenere un brodo piuttosto saporito, poi versatelo nella pentola
dove avete tostato il riso (14); in caso non sia sufficiente a terminare la
cottura del riso, utilizzate la quantità di acqua necessaria a ultimare la
cottura (15).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Durante la
cottura del riso (16), sbollentiamo le zucchine preparate a cubetti (17), vista
la scarsa quantità di zucchine la procedura è piuttosto veloce (circa 15
minuti) (18).</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ora
incorporate al risotto la purea di zucchine fino ad ottenere questo risultato
(19 e 20).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Infine
inpiattate e guarnite con i cubetti di zucchina (21).<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ecco,
finalmente il nostro risotto alle zucchine è pronto! (22)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">Stuzzicate
la vostra fantasia!</span></div>
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Anonymoushttp://www.blogger.com/profile/12016514942132972277noreply@blogger.com1tag:blogger.com,1999:blog-1405371209128319165.post-78343137686790498772014-07-31T16:44:00.001-07:002014-07-31T16:50:48.528-07:00Tortiglioni al sugo di pomodoro e piselli<div class="MsoNormal">
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<i><span style="line-height: 115%;"><span style="font-size: medium;"> </span><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>TORTIGLIONI AL SUGO DI </b></span></span></i></div>
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<i><span style="line-height: 115%;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b> POMODORO E PISELLI</b></span></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">l tortiglioni al sugo di pomodoro e
piselli sono un primo piatto molto semplice, ma molto gustoso e colorato. Per
realizzarlo bastano pochi semplici ingredienti:<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;"><span style="color: #cc0000;">RICETTA PER 4 PERSONE</span>:<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-400 g di tortiglioni<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-sale grosso q.b. <o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-una cipolla bianca<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-una carota piuttosto piccola<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-400 g di piselli medi<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-500 g c.a. di polpa di pomodoro<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">-olio q.b.<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">Iniziate tagliando le estremità della
vostra cipolla (1), poi sbucciatela completamente (2). (Vi consiglio di
risciacquare la cipolla sotto l’acqua del rubinetto, questo farà in modo che
non vi lacrimino gli occhi mentre la affetterete (3)). <o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">Ora affettatela abbastanza finemente
( ma non troppo) altrimenti rischierete di bruciarla successivamente (4).<o:p></o:p></span></i></div>
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<i><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Fate la stessa operazione con la carota: lavatela (5),
sbucciatela (io utilizzo per comodità il
pelapatate, ma va benissimo anche un semplice coltello) (6), tagliatela a
rotelle piuttosto spesse ma non troppo (7) e sminuzzatela a dadini più piccoli
possibili, in questo modo non si brucerà nel soffriggerla(8). </span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">Ora prendete la vaporiera, riempitela
di acqua (9), mettete il contenitore su di essa (10), infine versateci dentro
la carota (11) e, dopo averci messo il coperchio (12), cuocetela a vapore per
circa 15 minuti (13) (oppure, se non avete una vaporiera potete cuocerle in
padella per lo stesso tempo).<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">A questo punto versate circa 100 ml
di olio d’oliva ( o di semi se preferite) in padella (14) e scaldatelo a fuoco
vivo. Ora mettete prima le cipolle a sfrigolare nell’olio bollente (15) e
mescolate lievemente (16) , poi le carote che avete smesso di cuocere (17) ;
mescolare il tutto e lasciare rosolare per circa 5 minuti a fuoco medio, sempre
mescolando (18).<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFVkRiXaJkl2qDoM6XnuaNBLVibJGn9TJWz5lztOABMsUGXoJ4GMWjIh-IaYEIG2hBIq1DKY0GYqqtv7eWOh8bKjl3zC0FaWHO3wZCRAZMZQiqyMlDcI4z5KrFG7iyAqi5R-XC597pqc/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFVkRiXaJkl2qDoM6XnuaNBLVibJGn9TJWz5lztOABMsUGXoJ4GMWjIh-IaYEIG2hBIq1DKY0GYqqtv7eWOh8bKjl3zC0FaWHO3wZCRAZMZQiqyMlDcI4z5KrFG7iyAqi5R-XC597pqc/s1600/18.jpg" height="263" width="320" /></a></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">Il passaggio successivo è aggiungere
la polpa di pomodoro (19), il dado di carne (20), continuate a mescolare per
qualche secondo (21) e infine lasciate ridurre il sugo per circa 40 minuti,
aggiungendo acqua di tanto in tanto quando necessario (22).<o:p></o:p></span></i></div>
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<i><span style="font-size: 14.0pt; line-height: 115%;">Dopo pochi minuti iniziate a pesare i
tortiglioni (23), mettete sul fuoco abbondante acqua salata e quando quest’ultima
bolle, buttate la pasta (24) e fate cuocere per circa 10 minuti.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqtF8Hycs_DjTXhDaYqKdtNEDXIk0Uyd3iVEmx5EUgXC1bhuQ9aivsc_GFOoXUw__QPesv5EtvyfslygP2W4E63HWgmFR-vS37qEbU1R-XJfdkMMN7Q-tpoOLtEMMCWLdglkyXb_x_fI/s1600/24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqtF8Hycs_DjTXhDaYqKdtNEDXIk0Uyd3iVEmx5EUgXC1bhuQ9aivsc_GFOoXUw__QPesv5EtvyfslygP2W4E63HWgmFR-vS37qEbU1R-XJfdkMMN7Q-tpoOLtEMMCWLdglkyXb_x_fI/s1600/24.jpg" height="240" width="320" /></a></div>
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<i><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Trascorsi 30 minuti dalla cottura del sugo, preparate
quindi i piselli (25) e inseriteli nel sugo attuale (26), mescolate; questo è
il nostro sugo di pomodoro con i piselli (27).</span></i></div>
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<i><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Ora potete spegnere il fuoco e inpiattare. Voilà, ecco
il risultato! (28).</span></i></div>
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<i><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></i></div>
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<i><span style="font-size: 14.0pt;"> Stuzzicate la vostra fantasia!<o:p></o:p></span></i></div>
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<i><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></i></div>
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