tag:blogger.com,1999:blog-66931007310185372972024-02-06T20:35:35.648-08:00Irma la dolceIrma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6693100731018537297.post-2193521997445309032021-04-11T13:24:00.006-07:002021-04-11T13:33:00.514-07:00Creme caramel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zLzl2s-TPUhHbnccaLHQ0B7vQ2eEjTHE-6dNx4Vf0bmcRcxd1XtRtd-2LMzVAzlUZC8NymAGGWnWi1butWyI7CUXn9I93Q85kGlCx0bh6qmeTzjjOZpGO0STY35drrNpcGJmW9QSj2uW/s2048/20210328_124444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zLzl2s-TPUhHbnccaLHQ0B7vQ2eEjTHE-6dNx4Vf0bmcRcxd1XtRtd-2LMzVAzlUZC8NymAGGWnWi1butWyI7CUXn9I93Q85kGlCx0bh6qmeTzjjOZpGO0STY35drrNpcGJmW9QSj2uW/w640-h360/20210328_124444.jpg" width="640" /></a></div><div><br /></div><span style="font-family: verdana;">Era tantissimo che non cucinavo una Creme caramel, in famiglia amano tutti il cioccolato e di conseguenza preferiscono il "Bunet". </span><div><span style="font-family: verdana;">Ma questo budino non è da meno, poi questa è una ricetta della mia mamma e il cucinarlo è stato per un misto di piacere e di ricordi!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="color: #ffa400; font-family: verdana; font-size: large;">Ingredienti:</span></div><div><span style="font-family: verdana;">6 uona</span></div><div><span style="font-family: verdana;">750 gr di latte</span></div><div><span style="font-family: verdana;">5 cucchiai di zucchero</span></div><div><span style="font-family: verdana;">Scorza di limone </span></div><div><span style="font-family: verdana;">Bacca di vaniglia</span></div><div><span style="color: #ffa400; font-family: verdana; font-size: large;"><br /></span></div><div><span style="color: #ffa400; font-family: verdana; font-size: large;">Procedimento:</span></div><div><span style="font-family: verdana;">Per prima cosa caramellate uno stampo da Plumcake con 4 cucchiate di zucchero facendolo aderire alle pareti.</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILQjr2enYzH2Qhcvk6FnXxtP67w1h2OI3q5TEdv-BT1LmwF5k4MG-dOW4NnoV_fNxFP5JRo_gmzI4Z2ocxsQKQ0_nSt9SlRRzMOoL51CRHO0Squ34evBmbkahlW6a_KKkE7GBbYwwUy6Y/s2514/20210327_164036.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="2514" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILQjr2enYzH2Qhcvk6FnXxtP67w1h2OI3q5TEdv-BT1LmwF5k4MG-dOW4NnoV_fNxFP5JRo_gmzI4Z2ocxsQKQ0_nSt9SlRRzMOoL51CRHO0Squ34evBmbkahlW6a_KKkE7GBbYwwUy6Y/w640-h318/20210327_164036.jpg" width="640" /></a></div><br /><div><span style="font-family: verdana;">Bollite adagio il latte per 10 minuti con gli aromi.</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFHEpHgGxa-Y4gthaygQcuuJjUJQWldGrHjh85QO55NuzCPyqNaupRjVcqSOKy10nbNttbDr0dLtKEy5yWmINxs18oqp5Ya6LoMPD5M72DiHoWWVWyso8OXM_7OrdP5V6sI0-oVocR-RS/s2048/20210327_163113.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFHEpHgGxa-Y4gthaygQcuuJjUJQWldGrHjh85QO55NuzCPyqNaupRjVcqSOKy10nbNttbDr0dLtKEy5yWmINxs18oqp5Ya6LoMPD5M72DiHoWWVWyso8OXM_7OrdP5V6sI0-oVocR-RS/w360-h640/20210327_163113.jpg" width="360" /></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">Mentre il latte si riscalda in una ciotola con le fruste sbettete le uova con lo zucchero</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN1JlZCk8F-IHnvXS4jyZOZTMy9JuQZJl-hMD_bMPaoBR9Lbk23o4OcukSkCVgqCrVkrBtTUhfLcrfVC8ZcFOBddiNynbKTaBv1xygwfGxHAR1ihlhzDNJpASPvrDQdfUE_r6Dlgned2x/s2048/20210327_163229.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN1JlZCk8F-IHnvXS4jyZOZTMy9JuQZJl-hMD_bMPaoBR9Lbk23o4OcukSkCVgqCrVkrBtTUhfLcrfVC8ZcFOBddiNynbKTaBv1xygwfGxHAR1ihlhzDNJpASPvrDQdfUE_r6Dlgned2x/w360-h640/20210327_163229.jpg" width="360" /></a></div><br /><div><span style="font-family: verdana;">A questo punto versate il latte caldo adagio sul composto di uova e zucchero sempre sbattendo con le fruste.</span> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1fIjCcSmooG4CnweWqhNQadWPEPf7WQdJNv2hfVoDNnil2muol1Nc6et_xNI-A34vvC7uaRlXfxC5OoUuG75pULfLBiJmO5CRoQEYi6CP8ouyV3A2wqALMPqaTm43Z-RTDiUv2kowpuj/s2048/20210327_164557.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="2048" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1fIjCcSmooG4CnweWqhNQadWPEPf7WQdJNv2hfVoDNnil2muol1Nc6et_xNI-A34vvC7uaRlXfxC5OoUuG75pULfLBiJmO5CRoQEYi6CP8ouyV3A2wqALMPqaTm43Z-RTDiUv2kowpuj/w640-h394/20210327_164557.jpg" width="640" /></a></div><br /><div><span style="font-family: verdana;">Cuocete a bagnomaria in forno a 180° per una ventina di minuti o meglio fino a che infilando uno stecchino questo ne esce asciutto.</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgToRycLMlb-EIhK9Gr4_5byn8uNz8mNNpBKnH06Sgwoc_TtrPNdqN2n2Io_Y0LS7pxJh6IDL1xGKa5kJ0SV11UPTBsyY2FuBuv8f_Um5MgaA_5b90M_83hTN_6glNg6PQA6UDg8QkHB4/s2048/IMG_9756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgToRycLMlb-EIhK9Gr4_5byn8uNz8mNNpBKnH06Sgwoc_TtrPNdqN2n2Io_Y0LS7pxJh6IDL1xGKa5kJ0SV11UPTBsyY2FuBuv8f_Um5MgaA_5b90M_83hTN_6glNg6PQA6UDg8QkHB4/w640-h426/IMG_9756.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"> Un dessert delicato e cremoso!</span></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both;"><br /></div></div></div>Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-74393845760928746852021-03-12T14:05:00.009-08:002021-06-01T12:36:58.904-07:00Raviole bolognesi<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"> </div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5fVb-UeiPEc0_Qb0s-caqQ4n1e6C1c2-FNjZTxhfqwbSl6ufa1d2o878YFErzD5rbSab-c7E8DvJnhOkXtvrYqTnSX9_r1DKGwTZhn-3taTQ1ouaH278BEmQYpGdSStWwNEpwhsV5JcO/s2048/158237296_5101236553284212_7527613707920567420_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5fVb-UeiPEc0_Qb0s-caqQ4n1e6C1c2-FNjZTxhfqwbSl6ufa1d2o878YFErzD5rbSab-c7E8DvJnhOkXtvrYqTnSX9_r1DKGwTZhn-3taTQ1ouaH278BEmQYpGdSStWwNEpwhsV5JcO/w640-h360/158237296_5101236553284212_7527613707920567420_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: verdana;"><span><span>Entro in un
bar della mia città, un bar con un banco ricco di pasticceria fatta in
casa. Torte,crostate, biscotti in un
vortice di profumi e fragranze. Ma la mia attenzione cade su dei pasticcini ripieni di marmellata
e mi informo sulla tipologia. La signora mi spiega che sono biscotti di frolla
ripieni di marmellata, che non ricorda bene ma che dovrebbero essere tipici di
Bologna.<br /></span></span><span>Il gioco è
fatto. Torno a casa e immediatamente cerco su internet "biscotti tipici di
Bologna" e scopro queste Raviole bolognesi. Come non provare...e il
risultato è stato ottimo.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #cc0000; font-family: verdana; font-size: large;">Ingredienti:</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: verdana;">500 gr farina 00<br />100 gr burro<br />150 gr zucchero<br />3 uova<br />1 bustina di lievito per dolci<br />la buccia grattugiata di limone<br />confettura a scelta<br />latte qb</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #cc0000; font-family: verdana; font-size: large;">Procedimento:</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #1a1a1a; font-family: verdana;"><span style="background-color: white;">Disponete la farina a fontana su una spianatoia e mettete al centro il burro freddo del frigo tagliato a pezzetti e tutti gli altri ingredienti.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="background-color: color: #1a1a1a; font-size: 14px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8WVn_BL-pk7HQvDLJRza0cZtSRTAEb3XvQFnSiXD9qj5qtaFQqlIkCL8ZfRvqFYBsCBgdDAc6bcP3_vgIcwMbbcZUvEDlTuM6AIhZuqdpnQ-W5aJeT0iKruwEC0dTi1biL3J4wmk3C22/s600/158442012_5101235553284312_1064463923361711612_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8WVn_BL-pk7HQvDLJRza0cZtSRTAEb3XvQFnSiXD9qj5qtaFQqlIkCL8ZfRvqFYBsCBgdDAc6bcP3_vgIcwMbbcZUvEDlTuM6AIhZuqdpnQ-W5aJeT0iKruwEC0dTi1biL3J4wmk3C22/w640-h360/158442012_5101235553284312_1064463923361711612_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Impastate velocemente fino ad ottenere un panetto morbido.</span></div><div class="separator" style="clear: both; text-align: left;"><span face=""Open Sans", sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQFw8b62lhTgySe2HMmbVruCtS_CgV0eRqcDp-0kii5QHspLHu-1341dBVE67hLJF5KiseOPlDLsza6Yz2Gg4Io6n3qcplLk-9cAefHA_yGZ90b_3DTPf5BeFl710RG3bQJp8oxhc5RAu/s600/157886471_5101235703284297_7675536845793003856_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQFw8b62lhTgySe2HMmbVruCtS_CgV0eRqcDp-0kii5QHspLHu-1341dBVE67hLJF5KiseOPlDLsza6Yz2Gg4Io6n3qcplLk-9cAefHA_yGZ90b_3DTPf5BeFl710RG3bQJp8oxhc5RAu/w640-h360/157886471_5101235703284297_7675536845793003856_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Stendetelo col mattarello fino ad avere uno spessore di 4-5 mm. e con uno stampo di forma circolare </span><span style="font-family: verdana;">di circa 8-9 cm, </span><span style="font-family: verdana;">create dei dischi di pasta.</span></div><div class="separator" style="clear: both; text-align: left;"><span face=""Open Sans", sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4rRzkQ7W75niaNbSr72LEEhyphenhyphenvWd-9BVWA1Vh7wn9EFbAKyrJtwyVN3uoJ0KfCMFwL5oDj_luQ2zsvKgjY9QuGcmPYKl9nQ_nMwlhjlJSfh-85O0qdZQob2CBPUlmC8jh7IddUIMTGoEF/s600/158122927_5101235883284279_8484550626855037157_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4rRzkQ7W75niaNbSr72LEEhyphenhyphenvWd-9BVWA1Vh7wn9EFbAKyrJtwyVN3uoJ0KfCMFwL5oDj_luQ2zsvKgjY9QuGcmPYKl9nQ_nMwlhjlJSfh-85O0qdZQob2CBPUlmC8jh7IddUIMTGoEF/w640-h360/158122927_5101235883284279_8484550626855037157_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Distribuite al centro di ogni raviola 1/2 cucchiaino di confettura (io ho usato frutti di bosco) e chiudete sigillando bene i bordi ma senza schiacciarli troppo.</span></div><div class="separator" style="clear: both; text-align: left;"><span face=""Open Sans", sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FGsuaD4o8JpRZqwr6vodqYV4_h8QoEHplsUezrBe07WDrEHAgSZPBxo3wOy3Ap00UcKQXDhZC18gNt_LuyxgVDDfZL4c25VHap-m7z0U48d23CuTwF-m3tA2oMjP0ouTcrkqDgOltFWF/s600/158633212_5101236049950929_818882584267331475_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FGsuaD4o8JpRZqwr6vodqYV4_h8QoEHplsUezrBe07WDrEHAgSZPBxo3wOy3Ap00UcKQXDhZC18gNt_LuyxgVDDfZL4c25VHap-m7z0U48d23CuTwF-m3tA2oMjP0ouTcrkqDgOltFWF/w640-h360/158633212_5101236049950929_818882584267331475_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #1a1a1a;"><span style="font-family: verdana;">Spennellate la superficie delle Raviole bolognesi con un pò di latte e infornate a 180° per 25 minuti circa.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span face=""Open Sans", sans-serif" style="background-color: white; color: #1a1a1a; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRuu9WGootLaCkGF-8bvR4w4mx-Ao0AVISP7fQGn2fPHMSsu7o1vJX2umCpWUeY5SL6FQtwrB09aNr4Jygqf2yTmwkJmzuHl_VjqVSBgKnbtZhX5cr50JaTWDj_yDQA_mX0RcY2TMuH0B/s2048/158238969_5101236219950912_2196064397131997497_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRuu9WGootLaCkGF-8bvR4w4mx-Ao0AVISP7fQGn2fPHMSsu7o1vJX2umCpWUeY5SL6FQtwrB09aNr4Jygqf2yTmwkJmzuHl_VjqVSBgKnbtZhX5cr50JaTWDj_yDQA_mX0RcY2TMuH0B/w640-h360/158238969_5101236219950912_2196064397131997497_o.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #1a1a1a;"><span style="font-family: verdana;">Potete conservare le Raviole in un contenitore chiuso per diversi giorni.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span face=""Open Sans", sans-serif" style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYNtSWxPzUl_ivPijxWDqW-65OuEFihxUx15i3R8UEORw6DE-td6le9m3yry5janGFX-TZ5oNxpuezAcRdq5UET88Me3BJOo6jeLbHqszHck2lFTHSpgLke22tPuADfPRSdywzOi31ZOH/s600/158040550_5101235353284332_2350919712991639599_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYNtSWxPzUl_ivPijxWDqW-65OuEFihxUx15i3R8UEORw6DE-td6le9m3yry5janGFX-TZ5oNxpuezAcRdq5UET88Me3BJOo6jeLbHqszHck2lFTHSpgLke22tPuADfPRSdywzOi31ZOH/w640-h360/158040550_5101235353284332_2350919712991639599_o.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div></div></div>Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-82788498183546639972021-02-14T13:37:00.006-08:002021-02-14T13:55:29.040-08:00Ciambella di mais allo yogurt<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlWIW6NbJZceSxypz4CXKqvZeGzwJ2_s5FkMjGdG6F09eWNS-WNFpoYnaK60Me45-QBIV6CQoh-HQlNrONdOTgeV-NraNRxChzgAaDg_sbm3yJ7Df50RNnYXtUC5-hDJLMR5KTnm0DDeF/s2048/IMG_1706.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlWIW6NbJZceSxypz4CXKqvZeGzwJ2_s5FkMjGdG6F09eWNS-WNFpoYnaK60Me45-QBIV6CQoh-HQlNrONdOTgeV-NraNRxChzgAaDg_sbm3yJ7Df50RNnYXtUC5-hDJLMR5KTnm0DDeF/w640-h426/IMG_1706.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Un'altra torta dietetica, un'altra torta a base di olio. Quasi tutti i dolci che prevedono il burro possono essere preparati con l'olio, basta sostituire la quantità di burro richiesta dalla ricetta con 2 terzi di olio.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Questa ciambella è ottima, soffice, profumata, per una colazione golosa.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ffa400; font-family: verdana; font-size: large;">Procedimento:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Versate in una ciotola il contenuto di un vasetto e mezzo di yogurt da 125 gr al naturale; lavate e asciugate il vasetto che vi servirà per misurare gli altri ingredienti della ciambella. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Sgusciate 3 uova in una terrina, unite un vasetto e mezzo di zucchero e un pizzico di sale, poi lavorate con le fruste elettriche fino a ottenere un composto chiaro.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAM9O-UUeVGfM0E-n5_fcAG0JocUDldfoI97Xalk2bPSVkCZCO62tOhSh9QuXAkZNpl5MAuH0-P9qgJMaF5AZVeNkM23oj2ehfPt2QB8DEhUAUmrsWjgsVAH36iYsuaAs_J21a5AdC0ccg/s2048/IMG_1699.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAM9O-UUeVGfM0E-n5_fcAG0JocUDldfoI97Xalk2bPSVkCZCO62tOhSh9QuXAkZNpl5MAuH0-P9qgJMaF5AZVeNkM23oj2ehfPt2QB8DEhUAUmrsWjgsVAH36iYsuaAs_J21a5AdC0ccg/w640-h426/IMG_1699.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Profumate con la scorza grattugiata di limone, incorporate un vasetto e mezzo di farina di mais, lo yogurt e tre quarti di vasetto di olio d'oliva; unite un vasetto e mezzo di farina bianca 00, che avrete passato al setaccio con 2 cucchiai di fecola e una bustina di lievito vanigliato, amalgamate bene il tutto.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Scaldate il forno a 180°. Spennellate leggermente di olio uno stampo da ciambella di 24-26 cm di diametro e cospargetelo di farina e versate il composto nello stampo.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIsIFr1lSSUP3RYg-8jAuYIrT19lsYYkuk3sMv1YQjUbj90kFMueNw0fqIbQngNvsWbk9SGg5j1VoAFEL4K3ahDbi3mht_6_MRUo1HUa8CX3Uk0hHAOf_p_RjcKqJvJWVtsOPj_SjzdpU/s2048/IMG_1703.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIsIFr1lSSUP3RYg-8jAuYIrT19lsYYkuk3sMv1YQjUbj90kFMueNw0fqIbQngNvsWbk9SGg5j1VoAFEL4K3ahDbi3mht_6_MRUo1HUa8CX3Uk0hHAOf_p_RjcKqJvJWVtsOPj_SjzdpU/w640-h426/IMG_1703.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Cuocete la ciambella per circa 45 minuti: sarà pronta quando uno stecchino infilato al centro della pasta uscirà asciutto.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6GTlfh-dKzsXCvEsnwy5F1db327KScE7fS7g2Mvsz-fVaWYq9OrdNh3ctY3iKWbkRVApfraIIakHwNbl6mdF18TPrc3UzRT1OyU11lXs5amG7ckj2khRjMqylEjjbiYVXm3Xsw4oO035/s2048/IMG_1712.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6GTlfh-dKzsXCvEsnwy5F1db327KScE7fS7g2Mvsz-fVaWYq9OrdNh3ctY3iKWbkRVApfraIIakHwNbl6mdF18TPrc3UzRT1OyU11lXs5amG7ckj2khRjMqylEjjbiYVXm3Xsw4oO035/w640-h426/IMG_1712.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><br /> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-53142307093820654242021-02-13T13:39:00.004-08:002021-02-14T13:52:30.475-08:00Torta rustica di mele e noci<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbrF_wU0Dmf7HzMP9ZrHOdoF1SWg-4kaRoJamKFxXdI4E7lLdsiJVHtNRSeRCQrP53SLxAW6abGdO4tLP3mnYAumAHqWgmdPPOU18rrcvMo9h9m3httI5z1DT5U0YxRr_XR14UhDNFDeI/s2048/20210130_211523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1093" data-original-width="2048" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbrF_wU0Dmf7HzMP9ZrHOdoF1SWg-4kaRoJamKFxXdI4E7lLdsiJVHtNRSeRCQrP53SLxAW6abGdO4tLP3mnYAumAHqWgmdPPOU18rrcvMo9h9m3httI5z1DT5U0YxRr_XR14UhDNFDeI/w640-h342/20210130_211523.jpg" width="640" /></a></p><p><span style="font-family: verdana;">Una torta semplice, rustica, con l'olio al posto del burro e non per questo meno gustosa, anzi, più leggera e fragrante.</span></p><p><span style="color: #ffa400; font-family: verdana; font-size: large;">Ingredienti:</span></p><p style="text-align: left;"><span style="font-family: verdana;">170 gr di farina integrale<br />70 gr di noci sgusciate<br />70 gr di olio<br />120 gr di zucchero di canna<br />un decilitro di latte<br />2 uova<br />una bustina di lievito vanigliato<br />un limone un pizzico di sale<br />2 - 3 mele</span></p><p style="text-align: left;"><span style="color: #ffa400; font-family: verdana; font-size: large;">Procedimento:</span></p><p style="text-align: left;"><span style="font-family: verdana;">Sbattete le uova con 100 gr di zucchero di canna, un pizzico di sale e la buccia del limone grattugiata.Quando il composto sarà ben montato unite le noci tritate e l'olio.<br />Incorporate la farina fatta scendere da un setaccio insieme al lievito; man mano che aggiungete la farina, versate a filo anche il latte tiepido sempre mescolando.<br />Versate l'impasto in una tortiera di 26-28 cm ben imburrata e livellate con una spatola.<br />Sbucciate le mele, tagliatele a spicchi e sistematele a raggera sull'impasto, spolverate con lo zucchero rimasto e cuocete la torta in forno già caldo a 180° per circa 40 minuti.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjcjibbV-xRNBv7r_1AlFl4F_-aa4dt5LH1c9bmIYxfykQP5h_1MRFcrsIVzbE3swPdB5nwtisNOpqXp7UlZPZ899PAusZhyphenhyphenWnwwLGAfL-aOlQOv7Z1f3bjdWx3TyV2NX3yXvsqXQK3u6/s2048/20210130_211356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjcjibbV-xRNBv7r_1AlFl4F_-aa4dt5LH1c9bmIYxfykQP5h_1MRFcrsIVzbE3swPdB5nwtisNOpqXp7UlZPZ899PAusZhyphenhyphenWnwwLGAfL-aOlQOv7Z1f3bjdWx3TyV2NX3yXvsqXQK3u6/w640-h320/20210130_211356.jpg" width="640" /></a></div><br /><p style="text-align: left;"><span style="font-size: medium;">Ottima per la colazione e per la merenda.</span></p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysbbhGT3lPwwBp0aBLSA-u99sOlAQwaVeoWXyw-OSfxOi8KiO8wuNX7HlWp5dUBL6vevpQiIWuijCUo3qArMWzxuSLSUXzRFVBTd3PomJS3KHSTTVdvsVbl7H-Nh1cquPvtdub4_lZOkG/s1904/20210130_195724_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1904" data-original-width="1760" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysbbhGT3lPwwBp0aBLSA-u99sOlAQwaVeoWXyw-OSfxOi8KiO8wuNX7HlWp5dUBL6vevpQiIWuijCUo3qArMWzxuSLSUXzRFVBTd3PomJS3KHSTTVdvsVbl7H-Nh1cquPvtdub4_lZOkG/w592-h640/20210130_195724_resized.jpg" width="592" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-44190736686253129512018-03-18T15:50:00.000-07:002018-03-20T15:08:46.009-07:00Torta Gianduja<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nqTNGzcJRflbAqT9CN_olj8Us2opEkhPio9BEdAM6cXkRRoT0du2XbJICqXzIzZsy26o_lcjW4epurk_EBUJXJaCWM1qM-XfogncyZf5LRMTVx_tAg2nL6br18M88APhljU10NCRb3hm/s1600/1001092_1823273827747184_6830049332547634794_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="616" data-original-width="960" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nqTNGzcJRflbAqT9CN_olj8Us2opEkhPio9BEdAM6cXkRRoT0du2XbJICqXzIzZsy26o_lcjW4epurk_EBUJXJaCWM1qM-XfogncyZf5LRMTVx_tAg2nL6br18M88APhljU10NCRb3hm/s640/1001092_1823273827747184_6830049332547634794_n.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Molti amanti del cioccolato in famiglia...grandi e piccoli, e quindi se c'è un compleanno la scelta della torta è presto fatta. Il compleanno era doppio, quindi doppio, anzi triplo cioccolato.</span><br />
<span style="font-family: "verdana" , sans-serif;">La torta Gianduja l'ho vista fare in TV da Maurizio Santin, un pasticcere bravo e famoso, ho fatto alcune modifiche e ho provato a farla anch'io.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Frolla al cacao</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">250 gr farina</span><br />
<span style="font-family: "verdana" , sans-serif;">25 gr cacao</span><br />
<span style="font-family: "verdana" , sans-serif;">135 gr burro</span><br />
<span style="font-family: "verdana" , sans-serif;">115 gr zucchero a velo</span><br />
<span style="font-family: "verdana" , sans-serif;">100 gr farina di mandorle</span><br />
<span style="font-family: "verdana" , sans-serif;">55 gr di albumi</span><br />
<span style="font-family: "verdana" , sans-serif;">1 bacello di vaniglia</span><br />
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Biscotto al cioccolato</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">170 gr albume</span><br />
<span style="font-family: "verdana" , sans-serif;">160 gr cioccolato al 70°</span><br />
<span style="font-family: "verdana" , sans-serif;">75 gr burro liquido</span><br />
<span style="font-family: "verdana" , sans-serif;">70 gr tuorli</span><br />
<span style="font-family: "verdana" , sans-serif;">40 gr zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ganache al cioccolato</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">150 gr panna</span><br />
<span style="font-family: "verdana" , sans-serif;">225 gr cioccolato Gianduja</span><br />
<span style="font-family: "verdana" , sans-serif;">25 gr di miele</span><br />
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Procedimento:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cominciare con il preparare la frolla al cacao. Procedere come una frolla normale mettendo nella planetaria le due farine, il cacao, lo zucchero e il burro morbido, mescolare un pò e aggiungere gli albumi e il bacello di vaniglia.</span><br />
<span style="font-family: "verdana" , sans-serif;">Impastare velocemente, formare una palla, avvolgere in una pellicola e far riposare in frigo per una ventina di minuti.</span><br />
<span style="font-family: "verdana" , sans-serif;">Tirare la pasta con il mattarello dello spessore di un cm. e foderare una teglia di diametro 28.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgj_KWyxQsQLnawN3b1IZFZacQJOvDdh4O6Ctokm2E5pL_ID0UP-u41hk5uX88yMruhSAlk35il8vDAdnW8DiAFWvO67sjVyc_ZAH8tLGOPL2ufu3udVsvOf4ai4MPhTtT_HHXpm_sgbl/s1600/IMG_4591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="900" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgj_KWyxQsQLnawN3b1IZFZacQJOvDdh4O6Ctokm2E5pL_ID0UP-u41hk5uX88yMruhSAlk35il8vDAdnW8DiAFWvO67sjVyc_ZAH8tLGOPL2ufu3udVsvOf4ai4MPhTtT_HHXpm_sgbl/s640/IMG_4591.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Bucherellare la pasta con i rebbi di una forchetta.</span><br />
<span style="font-family: "verdana" , sans-serif;">Proseguire con la realizzazione della pasta biscotto al cioccolato.</span><br />
<span style="font-family: "verdana" , sans-serif;">Montare i tuorli con lo zucchero, aggiungere il burro liquido e il cioccolato sciolto precedentemente nel microonde o a bagnomaria, montare gli albumi a neve ben ferma e incorporare delicatamente alla massa di uova e cioccolato con movimenti dal basso verso l'alto.</span><br />
<span style="font-family: "verdana" , sans-serif;">Vuotare il biscotto al cioccolato nel guscio di frolla al cacao e cuocere in forno 180° per 20 minuti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk54LCI-WOR1O_bx8kAv4OD5wPnvrtgyZHE4htbejq0ibKFdr5ZuVKM5fSED7LPcYfTacOFBw4TQszVgrYf11uMA8SupH0THrVKM8ARCacknjw5s3DuQcWrXSw6D3R7bKnZnsrckWrNchw/s1600/IMG_4593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="900" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk54LCI-WOR1O_bx8kAv4OD5wPnvrtgyZHE4htbejq0ibKFdr5ZuVKM5fSED7LPcYfTacOFBw4TQszVgrYf11uMA8SupH0THrVKM8ARCacknjw5s3DuQcWrXSw6D3R7bKnZnsrckWrNchw/s640/IMG_4593.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Quando sarà cotta si presenterà così</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mentre la torta si raffredda preparare la ganache al cioccolato gianduja.</span><br />
<span style="font-family: "verdana" , sans-serif;">Mettere la panna e il miele a scaldare in un pentolino, aggiungere il cioccolato spezzettato e mescolare velocemente fino a raggiungere 45°.</span><br />
<span style="font-family: "verdana" , sans-serif;">Vuotare a filo sulla torta fino a glassarla del tutto.</span><br />
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<span style="font-family: "verdana" , sans-serif;">E' già bella così, lucida e invitante. Io l'ho decorata con dei fiori di cioccolato fondente fatti in precedenza.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Che dire...è una tripudio di cioccolato. Il croccante della frolla, il morbido del biscotto e la cremosità della ganache ne fanno una vera delizzia!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-27385414421547979442018-02-12T13:45:00.006-08:002018-03-18T15:59:23.566-07:00Tarte à sucre<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Ci sono dei dolci, propriamente delle torte, che con l'aroma che spandono mentre stanno cuocendo mi portano indietro nel tempo. Un profumo d'infanzia, di mamma, di cose buone e genuine.</span></div>
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<span style="font-family: "verdana" , sans-serif;">La Tarte à sucre è una di quelle. </span></div>
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<span style="font-family: "verdana" , sans-serif;">E' una semplice torta fatta con una base di pasta lievitata e una superfice glassata con zucchero uova e latte, ma vi assicuro che assaggiando la prima fetta, l'effetto "Madlenette di Prust" scatterà anche in voi!</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la pasta lievitata:</span></div>
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<span style="font-family: "verdana" , sans-serif;">250 gr di farina 0</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "verdana" , sans-serif;">120 gr di burro</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 ml di latte</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cubetto di lievito di birra fresco</span></div>
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<span style="font-family: "verdana" , sans-serif;">10 gr di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">Un pizzico di sale</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la glassa:</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr di zucchero di canna chiaro</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tuorlo d'uovo</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cucchiai di latte o panna</span></div>
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<span style="font-family: "verdana" , sans-serif;">Qualche fiocchetto di burro</span></div>
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<span style="color: #cc0000; font-size: large;">Procedimento:</span></div>
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Nella ciotola della planetaria mettete tutti gli ingredienti solidi aggiungete in seguito l'uovo, il lievito sciolto nel latte e il burro a pezzetti.<br />
Impastate il tutto per almeno dieci minuti.<br />
Coprite la ciotola con una pellicola trasparente e lasciate lievitare in luogo tiepido.<br />
La pasta deve raddoppiare.</div>
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A lievitazione terminata trasferiete l'impasto in uno stampo per crostate ben imburrato o ricoperto di carta da forno, livellate la pasta lasciando un bordino tutto attorno.</div>
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Ricoprite la pasta con lo zucchero di canna e versate in modo uniforme il tuorlo d'uovo miscelato con il latte o la panna.</div>
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Cospargete con qualche fiocchetto di burro e infornate a 170° per una mezz'oretta o fino a quando la superfice non sarà bella dorata.</div>
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Tagliate la prima fetta e già si spande il profumo sublime...</div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-62092055902093778702017-09-16T14:10:00.000-07:002017-09-16T14:10:51.978-07:00Sbriciolata alle mele con crema<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Ho comprato delle mele renette, le prime della stagione! Ho pensato subito ad una torta di mele, la prima della stagione! </span></div>
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<span style="font-family: Verdana, sans-serif;">Ma la solita torta di mele...no, deve essere una "sbriciolata".</span></div>
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<span style="font-family: Verdana, sans-serif;">Una visita a <a href="http://unabloggerincucina.it/">unabloggerincucina.it</a> di Federica Gelso Giuliani che di sbriciolate è ricco ed ecco la mia "Sbriciolata di mele alla crema".</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #cc0000; font-size: large;">Per la frolla sbriciolata:</span></span></div>
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<span style="font-family: Verdana, sans-serif;">300 gr di farina 00</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gr di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gr di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="font-family: Verdana, sans-serif;">8 gr di lievito in polvere</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la crema pasticcera:</span></div>
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<span style="font-family: Verdana, sans-serif;">5 tuorli</span></div>
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<span style="font-family: Verdana, sans-serif;">150 gr di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">500 gr di latte intero</span></div>
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<span style="font-family: Verdana, sans-serif;">50 gr di farina</span></div>
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<span style="font-family: Verdana, sans-serif;">Scorza dilimone grattugiata</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per il ripieno:</span></div>
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<span style="font-family: Verdana, sans-serif;">600 gr di mele renette</span></div>
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<span style="font-family: Verdana, sans-serif;">1 noce di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di succo di limone</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">Per prima cosa preparare la crema pasticcera. Mettere in una pentola i tuorli con lo zucchero e lavorare fino ad ottenere un composto spumoso, aggiungere la scorza di limone e la farina setacciata.</span></div>
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<span style="font-family: Verdana, sans-serif;">Scaldare il latte e aggiungere a filo sul composto di uova e cuocere finchè la crema non si sarà addensata. </span></div>
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<span style="font-family: Verdana, sans-serif;">Vuotare in una ciotola, coprire con pellicola a contatto e lasciare raffreddare.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sbucciare le mele, tagliare a dadini e saltare velocemente in padella con la noce di burro, lo zucchero e il succo di limone. Trasferire in una ciotola a raffreddare.</span></div>
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<span style="font-family: Verdana, sans-serif;">In una ciotola mettere farina, zucchero, lievito e l'uovo. Sciogliere il burro a microonde e vuotare nella ciotola sugli altri ingredienti, cominciare a lavorare con la punta delle dita fino a formare tante briciole</span>. </div>
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<span style="font-family: Verdana, sans-serif;">Imburrare uno stampo a cerniera da 24 cm. Disporre la metà delle briciole e compattare un pò con le mani, versare la crema pasticcera già fredda, le mele a cubetti e le restanti briciole di frolla.</span></div>
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<span style="font-family: Verdana, sans-serif;">Infornare a 180° per 30 minuti.</span></div>
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<span style="font-family: Verdana, sans-serif;">Raffreddare per alcune ore e spolverizzare con zucchero a velo.</span></div>
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<span style="font-family: Verdana, sans-serif;">Servire questa torta dal cuore morbido anche a fine pasto...è squisita!</span></div>
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<span style="font-family: Verdana, sans-serif;">"Ho un debole per le briciole"...</span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-59147923371980306182016-03-21T15:25:00.000-07:002016-04-07T05:21:26.718-07:00Torta al latte caldo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Questa è una torta molto semplice, una torta che sa di buono, di casa, di genuino.</span><br />
<span style="font-family: "verdana" , sans-serif;">Si prepara incorporando latte caldo al composto di uova, farina e zucchero; ricorda un pò la torta Margherita, soffice e delicata.</span><br />
<span style="font-family: "verdana" , sans-serif;">Vi invito a provarla...non l'abbandonerete più!</span><br />
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span><br />
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<span style="font-family: "verdana" , sans-serif;">120 gr di latte fresco intero</span><br />
<span style="font-family: "verdana" , sans-serif;">60 gr di burro</span><br />
<span style="font-family: "verdana" , sans-serif;">165 gr di zucchero</span><br />
<span style="font-family: "verdana" , sans-serif;">165 gr di farina 00</span><br />
<span style="font-family: "verdana" , sans-serif;">3 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">6 gr di lievito</span><br />
<span style="font-family: "verdana" , sans-serif;">Un pizzico di sale</span><br />
<span style="font-family: "verdana" , sans-serif;">Buccia di limone</span><br />
<span style="font-family: "verdana" , sans-serif;">Zucchero a velo per decorare</span><br />
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Procedimento:</span><br />
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<span style="font-family: "verdana" , sans-serif;">Sbattere le uova nella planetaria o con un frullino, aggiungendo a poco poco lo zucchero. </span><br />
<span style="font-family: "verdana" , sans-serif;">Montare per 10 minuti fino a che il composto non sarà triplicato.</span><br />
<span style="font-family: "verdana" , sans-serif;">Nel frattempo scaldare il latte con il burro senza portarlo a bollore.</span><br />
<span style="font-family: "verdana" , sans-serif;">Quando il composto di uova e zucchero sarà molto gonfio aggiungere la farina setacciata con il lievito, il pizzico di sale, la vaniglia o la buccia di limone.</span><br />
<span style="font-family: "verdana" , sans-serif;">Mischiare con una spatola con movimenti dal basso verso l'alto, quindi aggiungere a filo il latte caldo con il burro sciolto continuando a mescolare delicatamente.</span><br />
<span style="font-family: "verdana" , sans-serif;">Vuotare il composto in una tortiera imburrata e infarinata evitando di sbatterla troppo altrimenti andrete ad eliminare l'aria incorporata con la lavorazione precedente.</span><br />
<span style="font-family: "verdana" , sans-serif;">Cuocere in forno statico a 175° per 30 minuti circa...fate la prova stecchino per controllare la cottura interna.</span><br />
<span style="font-family: "verdana" , sans-serif;">Attendere il raffreddamento per estrarla dallo stampo e spolverizzarla con lo zuccheroa velo.</span><br />
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<span style="font-family: "verdana" , sans-serif;">La torta al latte caldo è ottima per la merenda dei bambini!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ma anche per le merende degli adulti...</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-59935943722933971312016-03-11T14:22:00.002-08:002016-03-11T14:32:35.845-08:00Sbriciolata con crema di ricotta e limone<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Catturata dalle sbriciolate!! Ultimamente ne ho sperimentate alcune..tutte molto buone e anche veloci da fare.</span><br />
<span style="font-family: "verdana" , sans-serif;">Questa con crema di ricotta e limone è semplicissima ed è ottima a fine pasto..fresca, gustosa e morbidissima!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span><br />
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<span style="line-height: 18.3pt;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 1pt none windowtext; padding: 0cm;"><span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la sbriciolata:</span></span></span><br />
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<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">250 grammi di farina 00<o:p></o:p></span></span></div>
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<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">1 uovo<o:p></o:p></span></span></div>
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<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">100 gr di burro freddo di frigorifero<o:p></o:p></span></span></div>
<div style="background: line-height: 18.3pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">100 gr di zucchero semolato<o:p></o:p></span></span></div>
<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">mezza
bustina di lievito per dolci<o:p></o:p></span></span></div>
<div style="background: line-height: 18.3pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 1pt none windowtext; padding: 0cm;"><span style="color: #cc0000; font-size: large;">Per la crema:</span></span><span style="font-size: 11.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">250 gr di ricotta vaccina<o:p></o:p></span></span></div>
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<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">1 limone ( sia il succo, che la buccia)<o:p></o:p></span></span></div>
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<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="font-size: 11.5pt;"><span style="font-family: "verdana" , sans-serif;">100
gr di zucchero semolato ( potete aumentare o diminuire a seconda del
gusto)zucchero a velo per decorare</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwybDCOHFFcHUmKHxHFXWxwd_H9yxAQPZhSdM7T-coowfp5X0-7hzbN3YQIA7uvDksgx_PBQd-vaH9GobAxyfMYufN_lKAVrwSAB8tkK9-bbsbVsA_9alYqifW2__8nX47ows_Fj3U6LD/s1600/IMG_2338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwybDCOHFFcHUmKHxHFXWxwd_H9yxAQPZhSdM7T-coowfp5X0-7hzbN3YQIA7uvDksgx_PBQd-vaH9GobAxyfMYufN_lKAVrwSAB8tkK9-bbsbVsA_9alYqifW2__8nX47ows_Fj3U6LD/s640/IMG_2338.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #cc0000; font-size: large;">Procedimento:</span></span></div>
<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="line-height: 18.3pt;"><span style="font-family: "verdana" , sans-serif;">In una terrina mescolare la farina con l’uovo, il lievito lo
zucchero ed il burro, impastate energicamente con le mani ma non troppo, l’effetto deve essere sbriciolato.</span><span style="font-family: "arial" , sans-serif; font-size: 15.3333px;"><br /></span></span></div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBToRCMUSpvHQbPGxDTc1JqyyI2eHHakBXKUC9RhXI34isVfBTlWTV8SWjZWQVsReHxM8-U8lKnPYf_zeiCqk3IEI6yx8v_62Q71-t9GrrSpWyxM3BbubPVc6h0ubfIWWSsTR_LOXj_Ao/s1600/IMG_2314.JPG" imageanchor="1" style="background-color: transparent; font-family: Arial, sans-serif; font-size: 11.5pt; line-height: 18.3pt; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBToRCMUSpvHQbPGxDTc1JqyyI2eHHakBXKUC9RhXI34isVfBTlWTV8SWjZWQVsReHxM8-U8lKnPYf_zeiCqk3IEI6yx8v_62Q71-t9GrrSpWyxM3BbubPVc6h0ubfIWWSsTR_LOXj_Ao/s640/IMG_2314.JPG" width="640" /></a><br />
<span style="line-height: 18.3pt;"><span style="font-family: "verdana" , sans-serif;"><br />In una terrina a parte amalgamare la ricotta con lo zucchero ed il
succo del limone , unire la buccia del limone grattata e mescolare ancora.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW4lHvIG8eIaeEg8yQ8wU9LrTLGwJRPIWSeX6Adiyq4ky2hlFvIfTRH28g8pQ_pn8K09Yy5WSzzI72CCYPZi0XFVnBGfpqNhyAw-tPOQu94fUC9zzjYSWoOTpK43Gj9WdhO1aIw_cdjOI/s1600/IMG_8564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW4lHvIG8eIaeEg8yQ8wU9LrTLGwJRPIWSeX6Adiyq4ky2hlFvIfTRH28g8pQ_pn8K09Yy5WSzzI72CCYPZi0XFVnBGfpqNhyAw-tPOQu94fUC9zzjYSWoOTpK43Gj9WdhO1aIw_cdjOI/s640/IMG_8564.JPG" width="640" /></a></div>
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<span style="line-height: 18.3pt;"><br /><span style="font-family: "verdana" , sans-serif;">Prendere
una tortiera da 22 cm di diametro e rivestirla con un foglio di carta forno,
mettere sulla base metà impasto e compattarlo bene, unire la
crema di ricotta e limone e completare il dolce con l’altro impasto
sbriciolandolo sopra alla crema con le mani.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2aDxo4kDODTG7eHDoeiD-u5eRuWaFUa7Kp9Y3H4mxKghIBY8PyhyV-2f_iC29-E3RdIOedBYOFyqRf_JMgLjZ90WPzN8SmpNP7AjG8AnpK1rsj1TSuyOlQi7cLutWfvLmFqG-oCie7TD/s1600/IMG_2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2aDxo4kDODTG7eHDoeiD-u5eRuWaFUa7Kp9Y3H4mxKghIBY8PyhyV-2f_iC29-E3RdIOedBYOFyqRf_JMgLjZ90WPzN8SmpNP7AjG8AnpK1rsj1TSuyOlQi7cLutWfvLmFqG-oCie7TD/s640/IMG_2316.JPG" width="640" /></a></div>
<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="line-height: 18.3pt;"><br /><span style="font-family: "verdana" , sans-serif;">Cuocere la sbriciolata in forno preriscaldato a 180° per circa 25
minuti. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H2inq1MCFcpxozQWGQRj_f02fRebR-JJ-DsAWvOEKhnkB5lQJ_OhLUcPfLYOI0M0qjUHBeoh_NyzWY6fKWlcM6O8UIgG05ylkgHEp-rKhYMSq5jDrTbkh1T77Plm1y2PwY3w8Qys8t8h/s1600/IMG_2345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H2inq1MCFcpxozQWGQRj_f02fRebR-JJ-DsAWvOEKhnkB5lQJ_OhLUcPfLYOI0M0qjUHBeoh_NyzWY6fKWlcM6O8UIgG05ylkgHEp-rKhYMSq5jDrTbkh1T77Plm1y2PwY3w8Qys8t8h/s640/IMG_2345.JPG" width="640" /></a></div>
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<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="line-height: 18.3pt;"><span style="font-family: "verdana" , sans-serif;"><br />Lasciare raffreddare la sbriciolata e sistemarla in un piatto da portata<span style="font-size: 11.5pt;">.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHloaLDRO6V5PNFdQLdIVWkrHkwCMnj649rnIiec52d8aTf7z6vbNnbY9T5UcyhyTdJJ2t5po7ZtiNI4pGYhXx4Os_vWgVBKzHX-fjT5PsKxTG7EPYN5MIEx8U5cgGn-nln_MPBfyXeHd/s1600/IMG_2349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHloaLDRO6V5PNFdQLdIVWkrHkwCMnj649rnIiec52d8aTf7z6vbNnbY9T5UcyhyTdJJ2t5po7ZtiNI4pGYhXx4Os_vWgVBKzHX-fjT5PsKxTG7EPYN5MIEx8U5cgGn-nln_MPBfyXeHd/s640/IMG_2349.jpg" width="640" /></a></div>
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<div style="background: line-height: 18.3pt; margin-bottom: 19.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="line-height: 18.3pt;"><br /></span><span style="line-height: 24.4px;">Servirla poi a fette, golose, morbide e cremose!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nSlvgwcb-BhbSRQQ8xNm6VlVZwqotTT0IbZL_puA42rKMZQ859cJ7Zasts9DGov11cZXy77Do70Xk_Pr5j52H6oR-nYcoRvz6HCBXFOVr8Dsy8aiTWUEBtapQbgLLFcJCn4QJ08K6K3N/s1600/IMG_2356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nSlvgwcb-BhbSRQQ8xNm6VlVZwqotTT0IbZL_puA42rKMZQ859cJ7Zasts9DGov11cZXy77Do70Xk_Pr5j52H6oR-nYcoRvz6HCBXFOVr8Dsy8aiTWUEBtapQbgLLFcJCn4QJ08K6K3N/s640/IMG_2356.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 15.3333px; line-height: 24.4px;"><br /></span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-29998835090695348502016-02-26T15:01:00.000-08:002017-09-16T14:16:20.879-07:00 Pate Sucrée con cioccolato e pere<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLHwC6DyDZBwYth7AH6DCtrlcdbmeWhD-2F8_iRH_dtY8GlzI-d1f4ZyouhL8APuRQKRsj7K5gBawwdOsokjQ3445qhcaBBS01KAqkTm9H31eFKXqUa60yax27xmvs71g8tyzGOpvC6tb/s1600/IMG_3238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLHwC6DyDZBwYth7AH6DCtrlcdbmeWhD-2F8_iRH_dtY8GlzI-d1f4ZyouhL8APuRQKRsj7K5gBawwdOsokjQ3445qhcaBBS01KAqkTm9H31eFKXqUa60yax27xmvs71g8tyzGOpvC6tb/s640/IMG_3238.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A casa nostra i compleanni arrivano sempre in coppia, quindi la torta deve essere importante e sopratutto di cioccolato!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Consulto timorosamente il blog di Pinella, una "maga" della pasticceria. Se non la conoscete ve la consiglio <a href="http://idolcidipinella.blogspot.it/">qui</a>. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Non oso neanche avvicinarmi ai suoi dolci talmente sono elaborati, perfetti, sfiziosi e anche parecchio complicati. Ma gira che ti rigira ho trovato questa torta che mi sembrava un pò più semplice di altre e mi sono cimentata. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Il risultato eccolo qua..non perfetta come la sua ma di una bontà incomparabile!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la Pate Sucrée</span></div>
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<span style="font-family: "verdana" , sans-serif;">230 gr di farina 00</span></div>
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<span style="font-family: "verdana" , sans-serif;">140 gr di burro morbido</span></div>
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<span style="font-family: "verdana" , sans-serif;">50 gr di uova intere</span></div>
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<span style="font-family: "verdana" , sans-serif;">20 gr di tuorli</span></div>
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<span style="font-family: "verdana" , sans-serif;">90 gr di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">40 gr di farina di mandorle</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 bacca di vaniglia (facoltativo)</span></div>
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<span style="font-family: "verdana" , sans-serif;">un pizzico di sale</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per le pere caramellate</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 pere a polpa soda</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cucchiai </span></div>
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<span style="font-family: "verdana" , sans-serif;">cannella (io no)</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la Ganache al cioccolato</span></div>
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<span style="font-family: "verdana" , sans-serif;">170 gr di cioccolato fondente </span></div>
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<span style="font-family: "verdana" , sans-serif;">30 gr di cioccolato al latte</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 gr di latte</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 gr di panna</span></div>
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<span style="font-family: "verdana" , sans-serif;">50 gr di uova intere </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Procedimento:</span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la Pate Sucrèe</span></div>
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<span style="line-height: 19.6px; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Versare il burro tagliato a dadi nella ciotola e impastare con la foglia oppure con una spatola fino a renderlo cremoso. Aggiungere lo zucchero a velo, continuare la lavorazione. Profumare l'impasto con la polpa della bacca di vaniglia, aggiungere anche la farina di mandorle.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mescolare le uova e i tuorli con una forchetta, versarli nella ciotola, amalgamare. Completare la lavorazione con l'aggiunta della farina ben setacciata. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Estrarre la pasta dalla ciotola, stenderla in una sorta di disco e farla riposare in frigo per almeno un paio d'ore.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Alla fine del riposo, velare il piano di lavoro con un po' di farina, stendere la pasta ad un'altezza di 1/2 cm e rivestire il fondo e le pareti di uno stampo da 24 cm di diametro, precedentemente imburrato ed infarinato. Far riposare in frigo ancora per un'ora. Coprire la pasta con un disco di carta da forno, adagiarvi dei fagioli secchi oppure dei pesetti in ceramica e infornare a 170°C per circa 15 minuti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLxxUEIzlif-KTEdWn7bTyx7_QC5bd6_5bw9gqBPz7-RELWkE0218d95W3t_LUc2kzrfmc-J2W9l_RqQnExx55NCLEX44AhyqUpkjkBVgGu9rP0BY4789oZh_qQn-RPZPp9mfA1E5G1Dl/s1600/IMG_3228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLxxUEIzlif-KTEdWn7bTyx7_QC5bd6_5bw9gqBPz7-RELWkE0218d95W3t_LUc2kzrfmc-J2W9l_RqQnExx55NCLEX44AhyqUpkjkBVgGu9rP0BY4789oZh_qQn-RPZPp9mfA1E5G1Dl/s640/IMG_3228.JPG" width="640" /></a></div>
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<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;">Per le pere caramellate:</span></div>
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<span style="line-height: 19.6px;"><span style="font-family: "verdana" , sans-serif;">Sbucciare le pere. Tagliarle a fette regolari e quindi a dadetti di circa 1/2. Versare lo zucchero in una padella e farlo caramellare. Aggiungere le pere e farle appassire fino a renderle morbide ma ancora leggermente croccanti. Profumare con un pizzico di cannella macinata. Tenere da parte. Al momento, stendere i dadetti di pera sul fondo della tarte in modo uniforme.</span></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"> Per la ganache al cioccolato:</span><br />
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<span style="line-height: 19.6px; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Portare ad ebollizione il latte e la panna. Sciogliere i due cioccolati. Mescolare l'uovo in una ciotola. Versare adagio il latte e la panna caldi al centro del cioccolato e realizzare una fine emulsione.</span></span><br />
<span style="line-height: 19.6px; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"> Aggiungere l'uovo e mescolare bene. Versare la ganache sulla tarte in modo regolare e infornare a 150°C. il tempo oscilla tra i 15 e i 20 minuti ma occorre considerare che la ganache deve essere "tremolante" al tatto perché tende a rassodarsi fuori dal forno.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; line-height: 19.6px; text-align: justify;">La torta può benissimo essere servita così ma Pinella per rendere la superfice più lucida la "nappava" con una crema sempre al cioccolato mista ad una gelatina speciale che io non ho trovato.</span><br />
<span style="line-height: 19.6px; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Allora ho ovviato sciogliendo un pò di cioccolato fondente con qualche cuchiaio di panna fino ad ottenere una crema liquida e ho "nappato" la torta così. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Lo sciogliersi lento del cioccolato sotto il palato..l'abbinamento con le pere..la Pate Sucrèe che è una frolla ma di più di una frolla...rendono questa tarte "sublime".</span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com2tag:blogger.com,1999:blog-6693100731018537297.post-10220130705009458152015-11-01T12:42:00.000-08:002016-03-11T14:36:38.479-08:00Crostata di ricotta e pere con crumble alle nocciole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyFvz561mYBbGlD2XIhPAGUsxlIJ_g9SoqvSw1Ne3x-3IMJNfHwVLew-yrLjRvRX8eYF4GF0rzbAKcw3OVddbZnY1baDhcc3gK1aLEKpzSGU9ezyuR34KW4uHlwfu1wugQET8-hig6NQF/s1600/vv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyFvz561mYBbGlD2XIhPAGUsxlIJ_g9SoqvSw1Ne3x-3IMJNfHwVLew-yrLjRvRX8eYF4GF0rzbAKcw3OVddbZnY1baDhcc3gK1aLEKpzSGU9ezyuR34KW4uHlwfu1wugQET8-hig6NQF/s640/vv.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Se ancora non la conoscete ve la presento: è Federica Gelso Giuliani, l'autrice del blog "Una blogger in cucina". <a href="http://blog.giallozafferano.it/gelsolight/">http://blog.giallozafferano.it/gelsolight/</a></span><br />
<span style="font-family: Verdana, sans-serif;">Ecco, vi dicevo, da quando la conosco e la seguo non smetto di imparare cose nuove.</span><br />
<span style="font-family: Verdana, sans-serif;">Cucina in generale; il suo blog è ricco e svariato. Ricette classiche, liht, vegetariane, ricette per bambini, ecc, ma la cosa che più mi cattura sono i suoi dolci.</span><br />
<span style="font-family: Verdana, sans-serif;">Ne ho già sperimentati tanti tra i quali questa originale crostata, che è a dir poco deliziosa.</span><br />
<span style="font-family: Verdana, sans-serif;">E' un dolce che si presta ad essere servito a fine pasto, perchè la crema di ricotta e pere al suo interno lo rende morbido e gustoso.</span><br />
<span style="font-family: Verdana, sans-serif;">Il crumble arricchito con le nocciole gli dà un tocco molto autunnale!</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti per una crostata da 30 cm.</span><br />
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<span style="font-family: Verdana, sans-serif;">Per la pasta frolla:</span><br />
<span style="font-family: Verdana, sans-serif;">300 gr di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">150 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">120 gr di burro</span><br />
<span style="font-family: Verdana, sans-serif;">1 uovo intero</span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: Verdana, sans-serif;">Scorza di limone</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per il ripieno:</span><br />
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<span style="font-family: Verdana, sans-serif;">500 gr di pere a dadini</span><br />
<span style="font-family: Verdana, sans-serif;">250 gr di ricotta vaccina</span><br />
<span style="font-family: Verdana, sans-serif;">40 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">gocce di cioccolato</span><br />
<span style="font-family: Verdana, sans-serif;">10 gr di burro</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per il crumble:</span><br />
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<span style="font-family: Verdana, sans-serif;">250 gr di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">80 gr di burro</span><br />
<span style="font-family: Verdana, sans-serif;">80 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">1 cucchiaino di lievito in polvere per dolci</span><br />
<span style="font-family: Verdana, sans-serif;">40 gr di granella di nocciole</span><br />
<span style="font-family: Verdana, sans-serif;">1 uovo</span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span><br />
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<span style="font-family: Verdana, sans-serif;">Preparare la pasta frolla impastando farina, burro e zucchero, il sale, la buccia di limone. Aggiungere l'uovo, impastare velocemente, fare un panetto e lasciare riposare in frigo per mezz'ora.</span><br />
<span style="font-family: Verdana, sans-serif;">Nel frattempo sbucciare e tagliare a dadini le pere, cuocerle in padella con il burro e lo zucchero fino ad ammorbidirle e a renderle un pò caramellate.</span><br />
<span style="font-family: Verdana, sans-serif;">Lasciar raffreddare le pere e unirle alla ricotta, a piacere unire gocce di cioccolata.</span><br />
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<span style="font-family: Verdana, sans-serif;">Preparare il crumble mischiando con le dita farina, uova, zucchero,burro fuso, fino a formare tante briciole, unire le nocciole e il lievito e un pizzico di sale.</span><br />
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<span style="font-family: Verdana, sans-serif;">Stendere la frolla con il mattarello, foderare una tortiera di 30 cm circa imburrata e infarinata, ritagliare la pasta in eccesso e modellare il bordo.</span><br />
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<span style="font-family: Verdana, sans-serif;">Versare sulle frolla la crema di ricotta, pere e cioccolato e sbriciolare sopra il crumble di nocciole livellando bene.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOs2m8-GQVKvrAthOoG0feyj3m2XIwoaui4gr_3GYEGv-8YYXsGUAjziCwzd-XX1pX0hs1c8vdTBtx4Xbm6hmHPgrpDxx0HoH9mArOmOlgKABPstn13V5mmZoiacVelhBExIBGq9Qoagd/s1600/IMG_2016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOs2m8-GQVKvrAthOoG0feyj3m2XIwoaui4gr_3GYEGv-8YYXsGUAjziCwzd-XX1pX0hs1c8vdTBtx4Xbm6hmHPgrpDxx0HoH9mArOmOlgKABPstn13V5mmZoiacVelhBExIBGq9Qoagd/s640/IMG_2016.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Infornare a 180° per 35 minuti. Se vedete che il sopra si colora un pò troppo terminate la cottura ricoprendo la torta con un foglio di alluminio.</span><br />
<span style="font-family: Verdana, sans-serif;">Attendere il completo raffreddamento prima di sformare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2SdzrLpdZDOD9PtpZ_h2bX3SPdkGGgvQ0YyTHy3b2FfKQepZu1p5H-TB94HXdCIwYdVYFti8FLh-fzEB6C8tYkzmDkDC-Gomd_WGo7oPObuAgseyujK5uMqy7u4hddozmsYvqxt9BEIc/s1600/IMG_2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2SdzrLpdZDOD9PtpZ_h2bX3SPdkGGgvQ0YyTHy3b2FfKQepZu1p5H-TB94HXdCIwYdVYFti8FLh-fzEB6C8tYkzmDkDC-Gomd_WGo7oPObuAgseyujK5uMqy7u4hddozmsYvqxt9BEIc/s640/IMG_2023.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Spolverizzate di zucchero a velo e gustate con soddisfazione questa crostata crumble!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com1tag:blogger.com,1999:blog-6693100731018537297.post-70673872706703555342015-06-14T14:36:00.000-07:002015-06-24T05:51:40.969-07:00Paste di meliga<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-1AZRR0ReUXALT7Yb_c_dXvw1Nq2N2ip110FjNhRY7zP_dCJmnJ8EbCoaRVmEDt1NZSnbZuBMl63FLMEUWBrDno5Z25qDraxSqS8EvXRwlqIA3OxH5qQujMNPylrBxOQuSthGpopk5EI/s1600/IMG_9855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-1AZRR0ReUXALT7Yb_c_dXvw1Nq2N2ip110FjNhRY7zP_dCJmnJ8EbCoaRVmEDt1NZSnbZuBMl63FLMEUWBrDno5Z25qDraxSqS8EvXRwlqIA3OxH5qQujMNPylrBxOQuSthGpopk5EI/s640/IMG_9855.JPG" width="640" /></a></div>
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<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">Le paste di meliga sono deliziosi biscotti preparati con la farina di mais fioretto, che in dialetto piemontese viene detta meliga, mescolata con farina 00, burro, uova e zucchero. </span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">Le paste di meliga sono originarie del Piemonte, in particolare della zona di Cuneo e Mondovì, sono biscotti friabilissimi che vengono serviti con il tradizionale zabajone oppure accompagnate da un buon bicchiere di moscato.</span></span><br />
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<span style="background-color: line-height: 24px;"><span style="color: #e06666; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">200 gr di farina di mais fioretto (a grana fine)</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">200 gr di farina 00</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">200 gr di burro</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">150 gr di zucchero</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">1 uovo</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">1 tuorlo</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">1 cucchiaino scarso di lievito per dolci</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">mezza bacca di vaniglia </span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: line-height: 24px;"><span style="color: #e06666; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Sbattere in una terrina lo zucchero con il burro ammorbidito a temperatura ambiente, aggiungere le uova e in seguito le due farine (se non trovate la farina fioretto che è una farina di mais macinata molto fine potete prepararla in casa macinando in un macinino la farina classica).</span></span><br />
<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Unire il lievito, la vaniglia e il pizzico di sale.</span></span><br />
<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Otterrete un panetto tipo la pasta frolla che farete riposare in frigo per una ventina di minuti.</span></span><br />
<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Trascorso questo tempo si dovrebbe inserire la pasta in una sac a poche con la punta dentellata e fare delle ciambelline; trovo questa operazione faticosissima, perchè questa pasta è abbastanza dura.</span></span><br />
<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Potete tirare una sfoglia alta mezzo cm. e con le formine ritagliare dei biscotti, io ho comprato lo "sparabiscotti" e vi assicuro che è comodissimo. </span></span><br />
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<span style="line-height: 18.3999996185303px;"><span style="font-family: Verdana, sans-serif;">Inserisco la pasta poco per volta dentro il tubo e poi con le varie trafile "sparo" i biscotti direttamente sulla teglia.</span></span><br />
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<span style="font-family: Verdana, sans-serif; line-height: 115%; text-align: left;">I disegni sono svariati e con un pò di
pazienza per cambiare ogni volta la trafila si ottengono biscotti di varie
forme.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QjXg6WdGErXgCBzYwZHYHWEpwbBd3-rCrq_S50IT33nsYiZ6YJiov10G3AgTr1hDSBo3i2DQtcZGjWxu8siZajffDfh1KDPmJje_THMm7y2t5_tI69o7ciOS5MsYOkzjPsHsc04acD4b/s1600/IMG_9830.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QjXg6WdGErXgCBzYwZHYHWEpwbBd3-rCrq_S50IT33nsYiZ6YJiov10G3AgTr1hDSBo3i2DQtcZGjWxu8siZajffDfh1KDPmJje_THMm7y2t5_tI69o7ciOS5MsYOkzjPsHsc04acD4b/s640/IMG_9830.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Cuocere i biscotti per 15 minuti circa in forno a 180°</span><br />
<span style="font-family: Verdana, sans-serif;">Conservare in scatole di latta.</span><br />
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<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">Sono ottimi come dessert accompagnati da uno zabajone oppure serviti con un bicchiere di moscato o di altro buon vino!!</span></span><br />
<span style="background-color: color: #241e35; line-height: 24px;"><span style="font-family: Verdana, sans-serif;">Provare per credere...</span></span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com2tag:blogger.com,1999:blog-6693100731018537297.post-26952144860675083262015-02-27T15:16:00.001-08:002016-02-27T04:33:05.172-08:00Cappuccino in tazza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0BnFN26uZZ7ZcGH0tqZB-pdvr5N4qrMfICJwLD4aDwd0byHMJgADmbfva_gd1JEsnwLevVAfy9f2FOsmlvsJfbePT816XVd55hVBSdaosLyOBsgJtrfdd-KMw4MmPcoYwXFm9mAbd6mt/s1600/IMG_8319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0BnFN26uZZ7ZcGH0tqZB-pdvr5N4qrMfICJwLD4aDwd0byHMJgADmbfva_gd1JEsnwLevVAfy9f2FOsmlvsJfbePT816XVd55hVBSdaosLyOBsgJtrfdd-KMw4MmPcoYwXFm9mAbd6mt/s1600/IMG_8319.JPG" width="640" /></a></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">15 / 2 / 1972 - 15 / 2 / 1975</span><br />
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<span style="font-family: "verdana" , sans-serif;">Doppio compleanno, i festeggiati esigenti, io dovevo superarmi...</span><br />
<span style="font-family: "verdana" , sans-serif;">Un cappuccino in tazza di cioccolato era all'altezza della situazione..chissà se sarei riuscita nell'intento? Ecco il risultato!!</span><br />
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti per 4 persone:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">150 gr di cioccolato fondente</span><br />
<span style="font-family: "verdana" , sans-serif;">150 gr di crema pasticcera ( per la ricetta della crema pasticcera cliccare <a href="http://torta%20di%20compleanno%20alla%20crema%20chantilly%20e%20gel%C3%A8%20di%20fragole/">quì</a> )</span><br />
<span style="font-family: "verdana" , sans-serif;">150 gr di panna montata</span><br />
<span style="font-family: "verdana" , sans-serif;">caffè ristretto</span><br />
<span style="font-family: "verdana" , sans-serif;">biscotti savoiardi</span><br />
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Procedimento:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Sciogliere il cioccolato a bagnomaria. Su un foglio di carta da forno disegnare 4 rettangoli di cm 20 x 7 e spalmare sopra uno strato sottile di cioccolato.</span><br />
<span style="font-family: "verdana" , sans-serif;">Quando inizia a solidificare, con l'aiuto della carta, avvolgerli e unire i due lati formando dei piccoli cilindri, lasciarli indurire in luogo fresco quindi togliere delicatamente la carta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9jZyECB5FXS2SV4817qIt1UPSkon4l1TywsDQWjXQ3nQ8XEPBteaOc4pLCIqqDOC-auLVom4pBkmtjT432H5PmsBZHce0IiF9g-rkfOT4XI-1Z3aEw6vSTpVwciE5L4Zg9323hMrhMQV/s1600/IMG_8311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9jZyECB5FXS2SV4817qIt1UPSkon4l1TywsDQWjXQ3nQ8XEPBteaOc4pLCIqqDOC-auLVom4pBkmtjT432H5PmsBZHce0IiF9g-rkfOT4XI-1Z3aEw6vSTpVwciE5L4Zg9323hMrhMQV/s1600/IMG_8311.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ora disegnare, sempre su un foglio di carta da forno 4 cilindri, ricoprire con un sottile strato di cioccolato ottenendo così i "piattini" da posizionare sotto le "tazze".</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHStU7Tx9npvdA_WkvTiv0Vor36SfeubF_khGnJRNlxC0m57z3z6NwxSTx5r3CCdMH2YnT88Lda2hJmexZfWDHmSOr5mNY4bO0VUgU9Siun9ew3agsnIgelSoRkGd_LxzLF3lPVmf8r2MO/s1600/IMG_8314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHStU7Tx9npvdA_WkvTiv0Vor36SfeubF_khGnJRNlxC0m57z3z6NwxSTx5r3CCdMH2YnT88Lda2hJmexZfWDHmSOr5mNY4bO0VUgU9Siun9ew3agsnIgelSoRkGd_LxzLF3lPVmf8r2MO/s1600/IMG_8314.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A questo punto posizionare ogni cilindro sul rispettivo piattino e legarlo con un filo oppure un nastrino, sarà un abbellimento ma anche una sicurezza...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9mTxmiAKIr0Jff9FQ7tSLq8UCYq1rTYliBQ3bvMTkeSNeOJwsdattO3dogRTAWb6RZJIFzx-qMrdT3GvTpavO7hm7F9RRUPZfofYFBjSyHePq8ZB_T502ZX7htVUVzXv6TjNhEEZ9wPK/s1600/IMG_8313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9mTxmiAKIr0Jff9FQ7tSLq8UCYq1rTYliBQ3bvMTkeSNeOJwsdattO3dogRTAWb6RZJIFzx-qMrdT3GvTpavO7hm7F9RRUPZfofYFBjSyHePq8ZB_T502ZX7htVUVzXv6TjNhEEZ9wPK/s1600/IMG_8313.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Riempire le "tazzine" distribuendo a strati, i biscotti savoiardi bagnati con un poco di caffè, la panna montata e un poco di crema pasticcera utilizzandone una metà, amalgamare alla crema restante un poco di caffè solubile diluito con poca acqua e stendere l'ultimo strato. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUC4e0XeugBnEo03Qa9bqqapBdpj3PyvsKuXTkotJ9ieUkogbG24gNcs93i_l3DGLkHOBaXAQDz2M8ibgKPLUg9yMq4qjmEOJC_du8SZ-Ve1G0U80rBhFyoRAEDK6m5H_G9A5GRH9TPNX-/s1600/IMG_8328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUC4e0XeugBnEo03Qa9bqqapBdpj3PyvsKuXTkotJ9ieUkogbG24gNcs93i_l3DGLkHOBaXAQDz2M8ibgKPLUg9yMq4qjmEOJC_du8SZ-Ve1G0U80rBhFyoRAEDK6m5H_G9A5GRH9TPNX-/s1600/IMG_8328.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Decorare con panna montata e qualche chicco di caffè.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZw5mcRqZh5q-dfgxKpJ69E9e5HOZVJ-6Tc4iDkepU72zamCNUjc81dMw0xCd9ljz90sH1eYKjNheEuxwZfvETJXWDkXaNvuc8wcjRnFmXXxTXqiQWlG3e81NXn0qyefvhc0pbUp6vyS5p/s1600/IMG_8321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZw5mcRqZh5q-dfgxKpJ69E9e5HOZVJ-6Tc4iDkepU72zamCNUjc81dMw0xCd9ljz90sH1eYKjNheEuxwZfvETJXWDkXaNvuc8wcjRnFmXXxTXqiQWlG3e81NXn0qyefvhc0pbUp6vyS5p/s1600/IMG_8321.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I festeggiati sono rimasti a bocca aperta..io, inutile dirlo ero più che soddisfatta..e abbiamo così festeggiato il doppio compleanno!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HETizeawRbm8itl1tNvdjc_QCxB2UmgV8LTJ4-dkXoKw-voVtbysP9VAUKIdG6Q5FcSzZ-t44NplkhY1kHXj_ynfm12ARiXF71LElHlRjS5yGlUhcDrCXo8k73-_aKGLuDUd_tpMcxgU/s1600/IMG_8318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HETizeawRbm8itl1tNvdjc_QCxB2UmgV8LTJ4-dkXoKw-voVtbysP9VAUKIdG6Q5FcSzZ-t44NplkhY1kHXj_ynfm12ARiXF71LElHlRjS5yGlUhcDrCXo8k73-_aKGLuDUd_tpMcxgU/s1600/IMG_8318.JPG" width="640" /></a></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com0tag:blogger.com,1999:blog-6693100731018537297.post-35959144645434183342014-12-28T08:50:00.003-08:002021-02-04T13:38:54.620-08:00Biscotti con farina di nocciole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVANKqhSeqvuWHPRteKMl6QlzheK50IAB0R2-Tl6l5TgbLS007gme9P887pnICufMwvWWK5kKJBj8zejNJgfv3AIke3EBufmQa7Wg8hG1ARBgVLWaAOgkT2RLyLWMbeg4xdfJOgA1eX4cc/s1600/IMG_6232.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVANKqhSeqvuWHPRteKMl6QlzheK50IAB0R2-Tl6l5TgbLS007gme9P887pnICufMwvWWK5kKJBj8zejNJgfv3AIke3EBufmQa7Wg8hG1ARBgVLWaAOgkT2RLyLWMbeg4xdfJOgA1eX4cc/s1600/IMG_6232.JPG" width="640" /></a></div>
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<span face="Verdana, sans-serif">Abito nelle Langhe, patria della nocciola "tonda e gentile" e non posso ogni tanto non postare una ricetta a base di nocciole!</span></div>
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<span face="Verdana, sans-serif">Oggi è la volta dei biscotti..ce ne sono un infinità e mi pare che nel blog già ci sia una ricetta di biscotti alle nocciole, ma questa è l'ultima sperimentata e vi assicuro che vale la pena di cimentarsi perchè il risultato è ottimo!</span></div>
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<span face="Verdana, sans-serif" style="color: #cc0000; font-size: large;">Ingredienti:</span></div>
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<span face="Verdana, sans-serif">300 gr farina 00</span></div>
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<span face="Verdana, sans-serif">150 gr farina di nocciole (se non la trovate macinate voi in un mixer le nocciole sgusciate e tostate in forno)</span></div>
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<span face="Verdana, sans-serif">150 gr burro morbido</span></div>
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<span face="Verdana, sans-serif">100 gr zucchero </span></div>
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<span face="Verdana, sans-serif">1 uovo intero più 1 tuorlo</span></div>
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<span face="Verdana, sans-serif">1 bustina di lievito</span></div>
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<span face="Verdana, sans-serif">1 pizzico di sale</span></div>
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<span face="Verdana, sans-serif" style="color: #cc0000; font-size: large;">Procedimento:</span></div>
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<span face="Verdana, sans-serif">Mettere sulla spianatoia le due farine e lo zucchero a fontana, aggiungere il burro morbido e le uova più lo lievito e il pizzico di sale.</span></div>
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<span face="Verdana, sans-serif">Impastare velocemente, fare un panetto e fare riposare in frigo per almeno 20 minuti.</span></div>
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<span face="Verdana, sans-serif">Trascorso questo tempo riprendere la pasta e tirarla dello spessore di mezzo cm. circa e procedere tagliando i biscotti con formine varie. Posizionarli su di una placca imburrata o foderata con carta forno e cuocerli per 10 minuti o fino a completa doratura a 180°.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HxdI_gfXLK_pX6G53Gbm18a5kbGImw5SWgssXnNhkChrI4kZLWgy5-rw80WOFt_itVi7sOKoWmhbOqTwizqIRSCBuBJXH-EGMExG-bGx1UMhl2wHpCv-zSejraWKWOnW2Hc_TWOPEqoS/s1600/IMG_6231.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HxdI_gfXLK_pX6G53Gbm18a5kbGImw5SWgssXnNhkChrI4kZLWgy5-rw80WOFt_itVi7sOKoWmhbOqTwizqIRSCBuBJXH-EGMExG-bGx1UMhl2wHpCv-zSejraWKWOnW2Hc_TWOPEqoS/s1600/IMG_6231.JPG" width="640" /></a></div>
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<span face="Verdana, sans-serif">Io li ho fatti un bel pò prima di Natale e ho usato delle formine rotonde ma volendo si possono fare in versione natalizia!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdf_uqDiPS8obVM8eVzoDLf994z9XQt6czLuSL0S-DAT5HnHHPEE4I5cysoNWvyCSLRtshTg0jXhIjaw7oIJINGbvzFi7nCS5xKjhiCuOdLpLlV1QdQoA0LoOWOA_Nhq_5MDntUX6EGxIs/s1600/IMG_6230.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdf_uqDiPS8obVM8eVzoDLf994z9XQt6czLuSL0S-DAT5HnHHPEE4I5cysoNWvyCSLRtshTg0jXhIjaw7oIJINGbvzFi7nCS5xKjhiCuOdLpLlV1QdQoA0LoOWOA_Nhq_5MDntUX6EGxIs/s1600/IMG_6230.JPG" width="640" /></a></div>
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<span face="Verdana, sans-serif">Ok..i biscotti sono pronti, dorati, profumati..cosa aspettate ad invitare le amiche per il caffè?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hVfwAfjrBBOw2crUskfxFfncYTh8EzMnz3fzEI_4sPL6m0tGOFY0MzJITJBt_qmTfZXmtWA8GOCATYDXJq3-9LiDl9ZBYzpmtrW2B6_hmKwyjh4_ErawWRM2rB5_8Pf797OIgzoH1JVw/s1600/IMG_6226.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hVfwAfjrBBOw2crUskfxFfncYTh8EzMnz3fzEI_4sPL6m0tGOFY0MzJITJBt_qmTfZXmtWA8GOCATYDXJq3-9LiDl9ZBYzpmtrW2B6_hmKwyjh4_ErawWRM2rB5_8Pf797OIgzoH1JVw/s1600/IMG_6226.JPG" width="640" /></a></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com8tag:blogger.com,1999:blog-6693100731018537297.post-73412703069480723812014-09-26T13:24:00.001-07:002014-09-26T23:51:09.947-07:00Torta fredda allo yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTjMQaSxyAI8XuLMQYnpx-6EL15LGu3hT4T_5cz2tMwXsY8MdAgykC1T_guU0HqABATihnu_-wlxzpwxyNdI7JdCx7sQyWj3rJVnMtGNKPWbcJACtJGKIHjE5N3Vvi_QVvinEbhKdnCLz/s1600/IMG_5215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTjMQaSxyAI8XuLMQYnpx-6EL15LGu3hT4T_5cz2tMwXsY8MdAgykC1T_guU0HqABATihnu_-wlxzpwxyNdI7JdCx7sQyWj3rJVnMtGNKPWbcJACtJGKIHjE5N3Vvi_QVvinEbhKdnCLz/s1600/IMG_5215.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Questa è la torta che ho fatto per il compleanno del mio nipotino l'undici Luglio scorso.</span><br />
<span style="font-family: Verdana, sans-serif;">Il fatto che riesca a postarla solo oggi, che siamo al terzo giorno di autunno non me lo so spiegare...</span><br />
<span style="font-family: Verdana, sans-serif;">Un pò gli impegni..un pò le vacanze senza connessione..un pò anche la pigrizia, sta di fatto che siamo arrivati ad oggi. </span><br />
<span style="font-family: Verdana, sans-serif;">Comunque, anche se è una torta prettamente estiva io la posto ugualmente e voi ve la appuntate per il prossimo anno. E mi raccomando..non dimenticatevi perchè è troppo buona!!</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per il fondo di biscotto:</span><br />
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<span style="font-family: Verdana, sans-serif;">150 gr di biscotti (digestive)</span><br />
<span style="font-family: Verdana, sans-serif;">75 gr di burro</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per crema di Yogurt:</span><br />
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<span style="font-family: Verdana, sans-serif;">300 gr di yogurt intero dolce</span><br />
<span style="font-family: Verdana, sans-serif;">160 ml di panna da montare</span><br />
<span style="font-family: Verdana, sans-serif;">50 gr di zucchero a velo</span><br />
<span style="font-family: Verdana, sans-serif;">10 gr di gelatina in fogli</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la gelè di fragole:</span><br />
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<span style="font-family: Verdana, sans-serif;">400 gr di fragole</span><br />
<span style="font-family: Verdana, sans-serif;">100 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">6 gr di gelatina in fogli</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyjel27wF-Cfk9-iFA4HQwDZUb98nJVmA9fRfrhqwo3xQGEr7qnN_Qmi4oPygiN-ydNqgO6vHC_uMXcYEUHA29P0BSLelBiS6qyl04jgOE4DrMiBLcRfN-dXk-2YBdxRPgNhTEv3uO7z3/s1600/IMG_5221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyjel27wF-Cfk9-iFA4HQwDZUb98nJVmA9fRfrhqwo3xQGEr7qnN_Qmi4oPygiN-ydNqgO6vHC_uMXcYEUHA29P0BSLelBiS6qyl04jgOE4DrMiBLcRfN-dXk-2YBdxRPgNhTEv3uO7z3/s1600/IMG_5221.JPG" height="426" width="640" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la base:</span><br />
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<span style="font-family: Verdana, sans-serif;">Frullare i biscotti riducendoli in polvere. Sciogliere il burro e unirlo ai biscotti.</span><br />
<span style="font-family: Verdana, sans-serif;">Sistemare il composto sulla base di uno stampo a cerniera rivestito di pellicola o carta da forno, schiacciare bene in modo da formare una base compatta. Mettere in frigo.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la crema allo yogurt:</span><br />
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<span style="font-family: Verdana, sans-serif;">Unire lo zucchero a velo allo yogurt, riscaldare qualche cucchiaiata di yogurt e scioglierevi la gelatina precedentemente ammollata in acqua fredda. A questo punto mescolare poco per volta tutto lo yogurt.</span><br />
<span style="font-family: Verdana, sans-serif;">Montare la panna alla stessa consistenza dello yogurt e unire insieme le due creme delicatamente dal basso verso l'alto.</span><br />
<span style="font-family: Verdana, sans-serif;">Versare il tutto sulla base di biscotto e riporre in frigo per almeno tre ore.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la gelè di fragole:</span><br />
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<span style="font-family: Verdana, sans-serif;">Mettere a bagno in acqua fredda i fogli di gelatina.</span><br />
<span style="font-family: Verdana, sans-serif;">Frullare le fragole con lo zucchero. Prelevare una piccola parte e scaldare nel microonde per sciogliervi la gelatina. Evitando di scaldare tutto il composto si preserva il colore, ma sopratutto il sapore della frutta. </span><br />
<span style="font-family: Verdana, sans-serif;">Una volta sciolta la gelatina aggiungere al composto di fragole e mescolare per bene.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUQSjkt8hu2dSxVv2btRpCdg4hFcM9b5ineV2oYgFZZmwKerwTTfSuLR4N-j_pKMCDE-nj2R4i_UyI22idP0vJFBhC4bt2wbBKXqgQbXxKouAktQjSXiM8Z2e_U8pVzfUGQaAeej9XANi/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUQSjkt8hu2dSxVv2btRpCdg4hFcM9b5ineV2oYgFZZmwKerwTTfSuLR4N-j_pKMCDE-nj2R4i_UyI22idP0vJFBhC4bt2wbBKXqgQbXxKouAktQjSXiM8Z2e_U8pVzfUGQaAeej9XANi/s1600/IMG_2259.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Vuotare delicatamente sulla crema di yogurt e riporre nuovamente in frigo fino alla completa solidificazione.</span></div>
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<span style="font-family: Verdana, sans-serif;">A questo punto potete decorarla come più vi piace. Io ho scelto, vista la stagione, una cascata di frutta fresca spennellata poi con gelatina liquida.</span></div>
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<span style="font-family: Verdana, sans-serif;">Al prossimo compleanno!!!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com1tag:blogger.com,1999:blog-6693100731018537297.post-42732079824334199022014-05-04T14:32:00.000-07:002014-05-04T14:39:53.220-07:00Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg3n2FOO_9-wXsr7Z6lSzukyc842oiBmFWzp94F51HQM_Ho0azpwJ26jFoV8KuZ8mDzKbnleRNCHTXjTvrzk9oVoY-1PT3hNvcou3mX7ig3Kj3Z70m63UQl9w7ARKl_nqezCY5JfutRdM/s1600/IMG_7555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg3n2FOO_9-wXsr7Z6lSzukyc842oiBmFWzp94F51HQM_Ho0azpwJ26jFoV8KuZ8mDzKbnleRNCHTXjTvrzk9oVoY-1PT3hNvcou3mX7ig3Kj3Z70m63UQl9w7ARKl_nqezCY5JfutRdM/s1600/IMG_7555.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">"Mangiare cioccolato fa bene" ormai si sente e si legge da tutte le parti. Pare che abbia effetti benefici sulla salute e sull'umore, è antiossidante, cardiotonico, stimolante..e tante altre cose ancora.</span><br />
<span style="font-family: Verdana, sans-serif;">Non so se tutto corrisponde a verità ma il problema mio è che la Pasqua ha portato sotto forma di uova tanto cioccolato...e a me è venuta l'idea di fare i Brownies...se poi questi dolci oltre che buoni sono anche "benefici"..ben venga!!</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">200 gr cioccolato fondente</span><br />
<span style="font-family: Verdana, sans-serif;">175 gr di burro (io 150)</span><br />
<span style="font-family: Verdana, sans-serif;">150 gr zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">2 uova</span><br />
<span style="font-family: Verdana, sans-serif;">100 gr farina</span><br />
<span style="font-family: Verdana, sans-serif;">20 gr cacao amaro</span><br />
<span style="font-family: Verdana, sans-serif;">60 gr noci o nocciole tritate</span><br />
<span style="font-family: Verdana, sans-serif;">5 gr di lievito per dolci</span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sciogliere a bagnomaria il burro e il cioccolato e lasciare da parte.</span><br />
<span style="font-family: Verdana, sans-serif;">In una terrina montare le uova con lo zucchero fino ad ottenere una massa bianca e spumosa, versare a filo il composto di burro e cioccolato e mescolare ancora.</span><br />
<span style="font-family: Verdana, sans-serif;">Setacciare sul composto le polveri (farina, cacao, sale e lievito) e mescolare fino al completo assorbimento.</span><br />
<span style="font-family: Verdana, sans-serif;">Per ultimo unire i gherigli di noci tritati grossolanamente (si possono fare anche con le nocciole).</span><br />
<span style="font-family: Verdana, sans-serif;">Vuotare in uno stampo rettangolare 20x28 circa e cocere in forno 180° per mezz'ora circa.</span><br />
<span style="font-family: Verdana, sans-serif;">Vale anche qui la prova dello stecchino.</span><br />
<span style="font-family: Verdana, sans-serif;">Lasciar raffreddare per una decina di minuti quindi tagliare a rettangoli possibilmente tutti uguali.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe_2qPurIpYD16_h4kbPBve36j6ppFpQP-aTT46FIsIggV0AuFfxqM2lgMuvphv8A-9jtLnnUG8RhwsK4u-iMptQ4_h-j5qtWOkF6B6oA7I4GCLrRZ0VecBd6zwFJl4uOh2w20AjeI7km/s1600/IMG_7550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe_2qPurIpYD16_h4kbPBve36j6ppFpQP-aTT46FIsIggV0AuFfxqM2lgMuvphv8A-9jtLnnUG8RhwsK4u-iMptQ4_h-j5qtWOkF6B6oA7I4GCLrRZ0VecBd6zwFJl4uOh2w20AjeI7km/s1600/IMG_7550.JPG" height="406" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I brownies li conoscevo da tempo ma non li avevo mai preparati. Direi che ne è valsa la pena!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOXVpGRcNcpZ_qz3fYwbnwqReGv3zCtXHN7RVCZpucJCn0AdqJYopeVq1DUzXPZuKq9qdkEd6ZzFFGbVVJU3gO6W9d_uik8w_-va-sDEG9Lz9ztIqJXMjw2oLAKtm7e20pAlMBWEP1lJY/s1600/IMG_7554v.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOXVpGRcNcpZ_qz3fYwbnwqReGv3zCtXHN7RVCZpucJCn0AdqJYopeVq1DUzXPZuKq9qdkEd6ZzFFGbVVJU3gO6W9d_uik8w_-va-sDEG9Lz9ztIqJXMjw2oLAKtm7e20pAlMBWEP1lJY/s1600/IMG_7554v.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Morbidi, delicati e mooolto "cioccolatosi"...potete servirli tranquillamente sicuri di fare cosa gradita!</span><br />
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<span style="font-family: Verdana, sans-serif;">Alla prossima!!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com3tag:blogger.com,1999:blog-6693100731018537297.post-68356349617397872014-04-26T14:36:00.000-07:002014-09-23T13:37:52.527-07:00Budino al caramello con nocciole di Langa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">E' vero, le nocciole sono simbolo dell'autunno..ma sono talmente golose che anche in primavera non sono male.</span><br />
<span style="font-family: Verdana, sans-serif;">Il budino alle nocciole con il classico "Bunet" è uno dei tanti dolci tipici langaroli. </span><br />
<span style="font-family: Verdana, sans-serif;">Questo alle nocciole è un ottimo dessert, estremamente delicato e cremoso, leggero e morbido al palato!</span><br />
<span style="font-family: Verdana, sans-serif;">E anche semplice da preparare, allora ecco a voi la ricetta!</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">mezzo litro di latte</span><br />
<span style="font-family: Verdana, sans-serif;">4 uova</span><br />
<span style="font-family: Verdana, sans-serif;">4 cucchiai di zucchero più 2 per il caramello</span><br />
<span style="font-family: Verdana, sans-serif;">100 gr di nocciole tostate e macinate</span><br />
<span style="font-family: Verdana, sans-serif;">2 cucchiai di Rum</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Caramellare uno stampo rettangolare con i 2 cucchiai di zucchero.</span><br />
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<span style="font-family: Verdana, sans-serif;"> In una ciotola sbattere le uova con lo zucchero, frullare le nocciole già tostate e unirle al composto, unire il latte precedentemente bollito e il Rum.</span><br />
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<span style="font-family: Verdana, sans-serif;">Versare il composto nello stampo caramellato e posizionarlo in una teglia con sotto diversi strati di carta da cucina, a questo punto riempire per metà di acqua tiepida.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cuocere in forno preriscaldato a 170° per 15-20 minuti. E' cotto quando infilando uno stuzzichino fuoriesce asciutto.</span><br />
<span style="font-family: Verdana, sans-serif;">Togliere dall'acqua e lasciare raffreddare.</span><br />
<span style="font-family: Verdana, sans-serif;">Al momento di servire passare un coltello tutto intorno e capovolgere sul piatto da portata.</span><br />
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<span style="font-family: Verdana, sans-serif;">Alla prossima</span></div>
Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com4tag:blogger.com,1999:blog-6693100731018537297.post-40851514031632515592014-03-05T14:04:00.000-08:002014-09-23T13:48:59.742-07:00Biscotti da latte<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhmlOyrxLhX1_vYZsumdyRrCZtZYiz5FNxfZHMS-1bhS0YpyLrKLY88p3UQFE2AdS9w_hPhB_ymT9KKVcIhhPxjXVs4NiLh2kqqObQTC6e5ULkB-v65btb20mkWmu_iXTsJgILUcOm8nj/s1600/IMG_2953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhmlOyrxLhX1_vYZsumdyRrCZtZYiz5FNxfZHMS-1bhS0YpyLrKLY88p3UQFE2AdS9w_hPhB_ymT9KKVcIhhPxjXVs4NiLh2kqqObQTC6e5ULkB-v65btb20mkWmu_iXTsJgILUcOm8nj/s1600/IMG_2953.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Amo questi biscotti perchè sono ottimi per la colazione bagnati nel latte e anche per la merenda accompagnati con il thè.</span><br />
<span style="font-family: Verdana,sans-serif;">Ho scoperto, seguendo il blog <a href="http://dolceforno-sandra.blogspot.it/">Dolce forno</a> della mia amica Sandra che in Veneto è tradizione prepararli a metà quaresima per interrompere il digiuno e l'astinenza. E' d'obbligo però preparare un dolce povero, fatto con ingredienti semplici,<br />e questi si prestano benissimo.<br />Sono biscotti molto morbidi, poco zuccherati e anche se da noi non c'è questa tradizione vi consiglio di provarli ugualmente, magari anche a metà quaresima!!<br /><br /><span style="color: #cc0000;"><span style="font-size: large;">Ingredienti</span></span><br /><br />4 uova<br />8 cucchiai di zucchero<br />100 gr di burro fuso<br />600/650 di farina 00<br />100 gr di latte<br />20 gr di ammoniaca per dolci (si acqista in farmacia)<br />1 cucchiaino di lievito per dolci<br />1 pizzico di sale<br />buccia di limone</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #cc0000;"><span style="font-size: large;">Procedimento</span></span> </span><br />
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<span style="font-family: Verdana,sans-serif;">Sbattere le uova con lo zucchero ed il sale, aggiungere il burro fuso e freddo e la buccia di limone, incorporare un pò di farina mescolando con la frusta.<br />Intiepidire il latte e aggiungere l'ammoniaca, farà abbondante schiuma, mescolare e aggiungere al composto.<br />Versare ora la rimanente farina e trasferire il tutto sulla spianatoia, cominciare ad impastare con le mani e quando sarà liscio coprire e lasciare riposare a temperatura ambiente per qualche ora.<br />Con il mattarello tirare una sfoglia di pochi millimetri, con una rotella tagliare tante strisce della lunghezza preferita adagiarle su carta da forno e cuocere in forno 180° per 10 minuti circa. </span><br />
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<span style="font-family: Verdana, sans-serif;">Buona colazione a tutti.</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com5tag:blogger.com,1999:blog-6693100731018537297.post-56208047430101567162014-02-09T14:13:00.002-08:002014-09-23T13:58:51.033-07:00Charlotte di semifreddo al torroncino<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif; font-size: small;">Ho invitato una cara amica a cena e visto che avevo ancora in dispensa una barra di torrone di Natale ho pensato subito al semifreddo al torroncino!</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Ho cercato la ricetta nel mio quaderno dei dolci, ma a dire il vero non mi convinceva. Perchè- mi sono detta- non dare uno sguardo sul web, magari trovo qualcosa di più allettante!</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Infatti come scrivo "Semifreddo al Torroncino" e clicco mi si apre il blog di Giallo Zafferano con questa splendida charlotte.</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Non ho avuto dubbi..alla mia amica avrei preparato questo dessert!</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti</span></div>
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<span style="color: #cc0000; font-size: large;"><span style="font-family: Verdana,sans-serif;">Per la crema:</span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">250 gr Mascarpone</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">200 gr Panna</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">200 gr Torrone</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">50 gr Zucchero</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">150 gr latte</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">6 gr gelatina in fogli </span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Savoiardi</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Latte per bagnare i Savoiardi</span></div>
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<span style="color: #cc0000; font-size: large;"><span style="font-family: Verdana,sans-serif;">Per la ganache al cioccolato:</span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">200 Cioccolato fondente</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">200 Panna (io panna di soia)</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">50 Miele</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">20 Burro </span></div>
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<span style="color: #cc0000;"><span style="font-family: Verdana,sans-serif; font-size: large;">Procedimento:</span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Iniziate la preparazione della charlotte sminuzzando il torrone (che avrete preventivamente posto in frizer per almeno 2 ore) prima aiutandovi con un coltello e poi con le lame di un mixer, dopodichè mettete a bagno la colla di pesce in acqua fredda fino al completo ammorbidimento.</span><span style="font-size: small;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"> </span> </span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">In un pentolino mettete a sciogliere lo zucchero e la vanillina in 50 ml di latte; quando lo zucchero sarà sciolto, aggiungete la colla di pesce ben strizzata e spegnete il fuoco. Nel frattempo, versate il torrone finemente sninuzzato in una ciotola capiente e aggiungete i restanti 100 ml di latte e il composto con la colla di pesce. </span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">Unite quindi il mascarpone e la panna montata,</span> <span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">mescolando il tutto delicatamente dal basso verso l'alto. </span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">Prendete uno stampo a cerchio apribile, sistematelo su un piatto da portata e cominciate a foderare i bordi con i savoiardi appena bagnati nel latte. </span><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"> </span></span></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 22px;">Continuate sistemando i savoiardi anche sul fondo e procedete versando il composto di torrone all’interno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVSnmnMInJKWSo-P5uRZCP51aNk91EYy2QnUHSewXieeHDx_cKvOWixsLELhq_cc4D9LhUrxal86tOe4He3MoQjeYAKRyzyW7kN4cNcCYxF4J8QIPWe92wPCem0FGZe-1aHcradxh-HYT/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVSnmnMInJKWSo-P5uRZCP51aNk91EYy2QnUHSewXieeHDx_cKvOWixsLELhq_cc4D9LhUrxal86tOe4He3MoQjeYAKRyzyW7kN4cNcCYxF4J8QIPWe92wPCem0FGZe-1aHcradxh-HYT/s1600/c.jpg" height="432" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; line-height: 22px;">Coprite la charlotte con un foglio di carta stagnola e lasciate riposare in frigo per 4 ore.</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">Ora preparate la ganache al cioccolato e miele.</span></span></span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">Mettete in un pentolino la panna (io panna di soia per rendere il dolce un pochino più leggero) con il miele, aggiungere il cioccolato fondente a pezzetti, mescolate velocemente e quando il composto è a 45° amalgamate anche il burro. </span></span></span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;">Prima che diventi del tutto fredda vuotate delicatamente sul semifreddo.</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 22px;">Riponete in frizer almeno per un'ora così la potrete gestire meglio.</span></div>
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<span style="color: black; display: inline ! important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-family: lato, helvetica, arial, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="color: black; display: inline ! important; float: none; font-family: lato, helvetica, arial, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-align: start; text-indent: 0px; text-transform: none; word-spacing: 0px;"><span style="font-family: Verdana,sans-serif;">Portate la charlotte in tavola legata "elegantemente" con un nastro in raso e vi assicuro che sbalordirete i vostri commensali.</span> </span></span></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 22px;">Non vi ho detto che la mia amica è stata mia vicina di casa per 25 anni. </span></div>
<span style="font-family: Verdana,sans-serif; font-size: small;">25 anni di vita e di amicizia condivisa, abbiamo dialogato, ci siamo confrontate, consigliate, aiutate e anche molto divertite...insomma, "insieme" siamo cresciute!</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Ci siamo separate..ma i ricordi uniscono ciò che il destino separa!!!</span><br />
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<span style="-space: normal; -webkit-text-stroke-width: 0px; background-color: color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><span style="-space: normal; -webkit-text-stroke-width: 0px; background-color: color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><span style="-space: normal; -webkit-text-stroke-width: 0px; background-color: color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><br /></span></span></span></div>
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<span style="-space: normal; -webkit-text-stroke-width: 0px; background-color: color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><span style="-space: normal; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><span style="-space: normal; -webkit-text-stroke-width: 0px; color: black; display: inline !important; float: none; font-family: lato, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><br /></span></span></span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com8tag:blogger.com,1999:blog-6693100731018537297.post-86568879007749517992014-01-12T14:40:00.000-08:002014-01-16T13:43:38.381-08:00"Brut e bon"<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vV3_r27aw92Q3bYCwRXgG2Q20hmO1nA_RJAdMxX8wLfwZvwlw5Bb0IW_k6hVZLJVHSVdz84U1cXGTneFoITGoBC1sYaGDlvDjcoVsg6nhRhNp1UOYLUx0CSPjnCf2qTw_9nTLYLc7Tzy/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vV3_r27aw92Q3bYCwRXgG2Q20hmO1nA_RJAdMxX8wLfwZvwlw5Bb0IW_k6hVZLJVHSVdz84U1cXGTneFoITGoBC1sYaGDlvDjcoVsg6nhRhNp1UOYLUx0CSPjnCf2qTw_9nTLYLc7Tzy/s1600/22.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Quest'anno ai miei biscotti classici di Natale ho aggiunto questi "brut e bon".</span><br />
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<span style="font-family: Verdana, sans-serif;">I "brut e bon" sono dolcetti a base di nocciole tostate, intere e sbriciolate. L'aspetto di questi biscotti è irregolare e poco uniforme, da questo il nome "brutti ma buoni".</span></div>
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<span style="font-family: Verdana, sans-serif;">Il loro gusto è davvero squisito e delicato, croccanti fuori, morbidi dentro, sono un inno alla nostra nocciola "tonda e gentile". </span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span></div>
<div class="summary" style="background-color: line-height: 22px; margin-bottom: 10px; padding: 0px; text-align: left;">
<span style="font-family: Verdana, sans-serif;">125 gr di albumi</span></div>
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<span style="font-family: Verdana, sans-serif;">250 gr di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">250 di nocciole tostate</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bacca di vaniglia</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWJq7aX7exemsqmOokx2MJ88PxR3C8tZewIZI_ajqKq8uTsm1nKe08VbPvgm6hgJZ3Ly0k0gC7-1UMcb8N0zztz6qSJ0zknFuvrOEfj51gB-Jd2LlY2UXq5wiPLXdH1A7nUyg-gZIpmmL/s1600/66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWJq7aX7exemsqmOokx2MJ88PxR3C8tZewIZI_ajqKq8uTsm1nKe08VbPvgm6hgJZ3Ly0k0gC7-1UMcb8N0zztz6qSJ0zknFuvrOEfj51gB-Jd2LlY2UXq5wiPLXdH1A7nUyg-gZIpmmL/s1600/66.jpg" height="426" width="640" /></a></div>
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<span style="background-color: font-family: Verdana, sans-serif; color: #cc0000; font-size: large; line-height: 22px; text-align: left;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">Tritate grossolanamente le nocciole già tostate con 50 gr di zucchero. L'ideale sarebbe tritare metà delle nocciole e l'altra metà tagliarla con il coltello.</span></div>
<div class="summary" style="background-color: line-height: 22px; margin-bottom: 10px; padding: 0px; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Montate a neve ben ferma gli albumi e unite man mano lo zucchero.</span></div>
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<span style="font-family: Verdana, sans-serif;">Unite al composto ottenuto le nocciole tritate, mettete sul fuoco a fiamma bassa il composto e mescolatelo con cura per 15 /20 minuti circa, a poco a poco cambierà consistenza e si asciugherà.Terminata la cottura unite la vaniglia.</span></div>
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<span style="font-family: Verdana, sans-serif;">Su di una teglia ricoperta di carta da forno formate dei piccoli mucchietti di composto aiutandovi con due cucchiaini.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cuocete per 30 minuti a 150° tenendo lo sportello un pò aperto, in realta non devono cuocere ma solamente asciugare.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sfornate i "brut e bon" e lasciateli raffreddare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0xS311tZKuuysKOKeXxm0GOeLQfRCvFEXqNxCE7ysf8TyHIvS2ToaTGOcQh3IlSQcYdDe1MJ9SwXDKBl9KxAGGb5f9jXuFYsb27HGr0ZRbITSKlgYsUJ6jkBmvuhOG8o8yeNDDYITxqN/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0xS311tZKuuysKOKeXxm0GOeLQfRCvFEXqNxCE7ysf8TyHIvS2ToaTGOcQh3IlSQcYdDe1MJ9SwXDKBl9KxAGGb5f9jXuFYsb27HGr0ZRbITSKlgYsUJ6jkBmvuhOG8o8yeNDDYITxqN/s1600/11.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Li ho regalati a Natale e sono stati molto graditi.</span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com11tag:blogger.com,1999:blog-6693100731018537297.post-56090538959217714632013-12-02T14:45:00.001-08:002016-02-27T04:33:58.712-08:00Tarte Robuchon<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnesEj0h20-qjOc4XAJ8Jtn62snGlBfT27E6m1sBDAF24fYdaQbNGh8CHPojq9rkp3YTn5lgFMcTrHIgYFEO-QupcgfKEc_ibUKn3gehbc87Dg9B-7PNr3ILNso0tRkBm-c7j11EDfngu2/s1600/IMG_2153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnesEj0h20-qjOc4XAJ8Jtn62snGlBfT27E6m1sBDAF24fYdaQbNGh8CHPojq9rkp3YTn5lgFMcTrHIgYFEO-QupcgfKEc_ibUKn3gehbc87Dg9B-7PNr3ILNso0tRkBm-c7j11EDfngu2/s640/IMG_2153.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">La Tarte Robuchon e’ un guscio di frolla con un cuore ripieno al
cioccolato che prende il nome dal suo creatore, lo chef Joel Robuchon.</span><o:p></o:p></span></div>
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<div style="line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Questa torta si presta perfettamente ad ogni occasione, come
dessert, assieme al caffè, per accompagnare un tè con le amiche a metà
pomeriggio, o per una colazione golosa da domenica mattina.</span><o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Inoltre ha un aspetto molto elegante e vi farà fare bella figura!</span><o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;"><span style="color: #cc0000; font-size: large;">Ingredienti:</span></span><o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><span style="border: 1pt none windowtext; padding: 0cm;">Per la frolla:</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">300 gr di farina</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">150 gr di burro</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">150 gr di zucchero</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">1 uovo</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">1 tuorlo</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">1 pizzico di sale</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><span style="border: 1pt none windowtext; padding: 0cm;">Per il ripieno:</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">200 gr di cioccolato fondente</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">150 gr di panna</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">50 gr di latte</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">1 uovo</span></span></div>
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<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><span style="border: 1pt none windowtext; padding: 0cm;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;"><span style="border: 1pt none windowtext; padding: 0cm;">Procedimento:</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Per prima cosa preparare la frolla mettendo la farina a fontana sulla spianatoia, aggiungere lo zucchero, il sale e il burro a temperatura ambiente. Lavorare con la punta delle dita fino a formare tante briciole a questo punto aggiungere l'uovo più il tuorlo e impastare rapidamente. Avvolgere la pasta in una pellicola e riposare in frigo per mezz'ora circa.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Passato il tempo necessario tirare la frolla con un mattarello dello spessore di 5 mm, bucherellare con i rebbi di una forchetta. </span></span></div>
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<span style="color: #333333; line-height: 13.5pt;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="color: #333333; line-height: 13.5pt;"><span style="font-family: "verdana" , sans-serif;">Foderare con la pasta una tortiera di 26 cm, ritagliate un disco di carta da forno appoggiarlo sul fondo e ricoprire con fagioli secchi, questa si chiama cottura in bianco.</span></span></div>
<div style="background: line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="color: #333333; line-height: 13.5pt;"><span style="font-family: "verdana" , sans-serif;">Cuocere in forno 180° per 15 - 20 minuti, levare i fagioli e la carta e rimettere in forno per 5 minuti o finchè non si è dorato anche il fondo.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Raffreddare la frolla su di una gratella per dolci.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ritagliare 4 strisce di carta forno e posizionarle a croce nella teglia</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Rimettere il guscio di frolla ormai raffreddato.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">A questo punto spezzettare il cioccolato fondente in una ciotola, in un tegame mettere a bollire panna e latte facendo attenzione che non si formi la pellicola bianca. Vuotare sul cioccolato spezzettato e mescolare con una frusta fino a </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">completo scioglimento. Incorporare l'uovo e mescolare ancora fino ad ottenere un composto liscio e omogeneo.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="border: 1pt none; color: #333333; padding: 0cm;">Vuotare nel guscio di frolla, rimettere in forno caldo 150° fino a quando la crema prende la consistenza di un budino.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Sfornare e con l'aiuto delle strisce di carta e posizionare la torta su di un piatto da portata.</span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Raffreddare prima di decorare con foglie di cioccolato.</span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Servire e godere del gusto sublime e dei complimenti che vi assicuro saranno copiosi!!</span></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com6tag:blogger.com,1999:blog-6693100731018537297.post-88998516342644256522013-10-17T14:28:00.000-07:002013-10-21T05:07:45.844-07:00Torta farcita di crema al limone<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Pur non amando particolarmente le persone che gli biazzicavano attorno, anni fa seguivo "La prova del cuoco". Non nego però che qualche ricetta valida l'ho messa da parte e una è proprio questa "Torta al limone di Anna Moroni"...Così è trascritta nel mio ricettario di dolci.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la torta:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">200 gr di farina</span><br />
<span style="font-family: Verdana, sans-serif;"> 50 gr di fecola</span><br />
<span style="font-family: Verdana, sans-serif;">200 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 uova intere</span><br />
<span style="font-family: Verdana, sans-serif;">1 bicchiere di olio</span><br />
<span style="font-family: Verdana, sans-serif;">1 bustina di lievito</span><br />
<span style="font-family: Verdana, sans-serif;">La scorza di un limone più il succo</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyfDgLBKqrdA-CtYPkKwb7rypFLvc_3ed0hTzB7eiCP_DAIx2pEJPfRksbDrwu5hpQQF8tcumS1wRDK6AUZ71MxrCF28eVpMNh8_b_Ml7BviaZxSoXGcn8cE2YV47X681eyHWzVFEzHMw/s1600/IMG_2312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyfDgLBKqrdA-CtYPkKwb7rypFLvc_3ed0hTzB7eiCP_DAIx2pEJPfRksbDrwu5hpQQF8tcumS1wRDK6AUZ71MxrCF28eVpMNh8_b_Ml7BviaZxSoXGcn8cE2YV47X681eyHWzVFEzHMw/s640/IMG_2312.JPG" width="640" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la crema:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">300 gr di acqua</span><br />
<span style="font-family: Verdana, sans-serif;">200 gr di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;"> 30 gr di fecola</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 uovo intero più un tuorlo</span><br />
<span style="font-family: Verdana, sans-serif;">la scorza di 1 limone più il succo</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la torta</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In una terrina sbattere con la frusta uova e zucchero, aggiungere una alla volta le uova, l'olio e le due farine setacciate con il lievito. Per ultimo la scorza di limone e il succo.</span><br />
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<span style="font-family: Verdana, sans-serif;">Versare in una tortiera imburrata e infarinata e cuocere in forno 180° per 40 minuti.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Per la crema:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In una pentola a bagnomaria (io pentola a vapore) sbattere uova e zucchero, aggiungere la fecola, la scorza del limone più il succo e l'acqua un pò riscaldata.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cuocere fino a giusta consistenza.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Assemblaggio</span><br />
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<span style="font-family: Verdana, sans-serif;">Tagliare la torta a metà e bagnare i due dischi con uno sciroppo di acqua, zucchero e limone, farcire con la crema al limone e ricomporre la torta.</span><br />
<span style="font-family: Verdana, sans-serif;">Riporre in frigo per alcune ore dando così la possibilità alla torta di assemblarsi.</span><br />
<span style="font-family: Verdana, sans-serif;">Prima di servire spolverare con zucchero a velo e decorare con "riccioli"di scorza.</span><br />
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<span style="font-family: Verdana, sans-serif;">La sua leggerezza, dovuta al fatto che contiene pochi grassi fa sì che questa torta possa essere servita come fine pasto.</span><br />
<span style="font-family: Verdana, sans-serif;">Deliziosa!!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com5tag:blogger.com,1999:blog-6693100731018537297.post-31334272010339777962013-10-03T13:27:00.003-07:002013-10-03T14:53:21.630-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://cucinaconelena.blogspot.it/2013/09/blog-100-affidabile.html" style="color: #9900ff; text-decoration: none;">Blog 100% Affidabile</a></h3>
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<span style="font-size: x-small;"><br /></span><span style="font-family: Times, 'Times New Roman', serif;">Ho ricevuto questo riconoscimento dalla carissima Elena del blog </span><br />
<span style="font-family: Times, 'Times New Roman', serif; line-height: 1.4;"><a href="http://cucinaconelena.blogspot.it/">Cucina con Elena</a> dove Irmaladolce, è stato scelto tra tanti. E' un premio meraviglioso e mi ha resa davvero felice ed orgogliosa del mio piccolo blog.</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">E' nato circa 2 anni fa, per poter condividere con tutti voi la mia passione per la pasticceria. Ringrazio di cuore Elena e tutti quelli che passano a trovarmi. Grazie!</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span><span style="font-family: Times, 'Times New Roman', serif;">Un blog è affidabile quando:</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span><span style="font-family: Times, 'Times New Roman', serif;"><i>1) è aggiornato regolarmente;</i></span><span style="font-family: Times, 'Times New Roman', serif;"><i> </i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>2) dimostra la passione del blogger per l'argomento di cui scrive;</i></span><span style="font-family: Times, 'Times New Roman', serif;"><i> </i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>3) offre contenuti e informazioni originali;</i></span><span style="font-family: Times, 'Times New Roman', serif;"><i> </i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>4) favorisce la condivisione e la partecipazione attiva degli utenti;</i></span><span style="font-family: Times, 'Times New Roman', serif;"><i> </i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>5) non è infarcito di troppa pubblicità.</i></span> <span style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">Pertanto: </span><br />
<span style="font-family: Times, 'Times New Roman', serif;"></span><span style="background-color: #ead1dc;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 18px;">"<i>Dichiaro che i blog seguenti da me scelti rispettano </i></span><i><span style="line-height: 18px;">le 5 regole</span><span style="line-height: 18px;"> del Premio "Il Blog Affidabile" disponibili a questa pagina <a href="http://www.gliaffidabili.it/a/altro/il-premio-il-blog-affidabile" style="color: #9900ff; text-decoration: none;">http://www.gliaffidabili.it/a/altro/il-premio-il-blog-affidabile</a> . Sono pertanto una risorsa utile per gli utenti della Rete e meritevoli di essere conosciuti da un pubblico più ampio come gli artigiani, le aziende e i professionisti iscritti su <a href="http://gliaffidabili.it/" style="color: #9900ff; text-decoration: none;">http://www.gliaffidabili.it/</a></span><span style="line-height: 18px;">".</span></i></span></span><br />
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<span style="background-color: #ead1dc;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="line-height: 18px;">Mi dispiace non poter selezionare altri blog "affidabili", perchè quelli da scegliere sono solo 5.</span></span></span><br />
<br />
<div style="text-align: center;">
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;">Sono blog al 100% affidabili:</span><br />
<br />
<div style="text-align: left;">
<a href="http://dolceforno-sandra.blogspot.it/">dole forno</a></div>
<div style="text-align: left;">
<a href="http://formineemattarello.blogspot.it/">formine e mattarello</a></div>
<div style="text-align: left;">
<a href="http://www.dolcementeinventando.com/">Dolcemente inventando ovvero i pasticci di Ale</a></div>
<div style="text-align: left;">
<a href="http://cookinggrace-graceinthekitchen.blogspot.com/">Gli esperimenti di Mary Grace</a></div>
<div style="text-align: left;">
<a href="http://federicaincucina.blogspot.it/">La cucina di Federica</a></div>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span>
<span style="background-color: #ead1dc; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span></div>
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</div>
Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com6tag:blogger.com,1999:blog-6693100731018537297.post-50915475651551166152013-09-15T13:03:00.002-07:002013-11-24T08:27:17.459-08:00Tartellette ai lamponi e ganache al cioccolato e miele<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK9D3EZMWZDEIOvnjwNLzziswxpvHL7JPsQ58qqQlgohKzbxk4z0oSBN4mOX2Qzz-bF7dyn-wp5yrMTEdOiZu2ox77Y-4nH0j0w_FKU_4UzrerAGdcMZuMthVSmjH37rLOrYnftJIWsm1/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK9D3EZMWZDEIOvnjwNLzziswxpvHL7JPsQ58qqQlgohKzbxk4z0oSBN4mOX2Qzz-bF7dyn-wp5yrMTEdOiZu2ox77Y-4nH0j0w_FKU_4UzrerAGdcMZuMthVSmjH37rLOrYnftJIWsm1/s640/4.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Seguendo Montersino e la sua Accademia ho anche imparato a fare la pasticceria mignon.</span><br />
<span style="font-family: Verdana, sans-serif;">Un bel vassoio di pasticcini mignon fa subito festa; vanno bene per ogni occasione, una festa, una ricorrenza, oppure da servire a fine pasto con il caffè o un liquore.</span><br />
<span style="font-family: Verdana, sans-serif;">Questi sono buonissimi.. l'abbinamento lamponi-cioccolato è "divino".</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Per la pasta frolla vi rimando <a href="http://irmaladolceblogspotcom.blogspot.it/2012/07/crostata-di-frutta-con-frangipane.html">qui</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Per la ganache al cioccolato:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">200 gr di cioccolato fondente</span><br />
<span style="font-family: Verdana, sans-serif;">200 gr di panna </span><br />
<span style="font-family: Verdana, sans-serif;">20 gr di burro</span><br />
<span style="font-family: Verdana, sans-serif;">50 gr di miele</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Procedimento:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Impastate la frolla e fatela riposare in frigo. Passato il tempo necessario stendete dello spessore di mezzo cm e con un coppapasta tagliate dei dischetti di 5 cm circa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFD4Hs98hvhrIO3NIU0UBR3jBPEGDEyBpT5wDO2MKZPYNaW3Iwf8fQjnWTsgGCYsx23qoelYPXlXLuJQ2frt4t8ubDOQhz0uaTL3eLtllyFzNaOBwBNDTtPcwme1Xheqc9x_UR-lD8Ecr/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFD4Hs98hvhrIO3NIU0UBR3jBPEGDEyBpT5wDO2MKZPYNaW3Iwf8fQjnWTsgGCYsx23qoelYPXlXLuJQ2frt4t8ubDOQhz0uaTL3eLtllyFzNaOBwBNDTtPcwme1Xheqc9x_UR-lD8Ecr/s640/1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ora adagiateli negli stampini di silicone.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIqwFyeai2wm3NtunJK46nFzZXYS7aJ7dJx4Iznrbd50s1uto6elCtHbLsm_iyD71huaW2BL8JkRCIkXA4drDpN_nyMAH9HECTf_BIaLqgr068gKXuox5IFYteAW2_NZLDEGcvHL9_Lur/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIqwFyeai2wm3NtunJK46nFzZXYS7aJ7dJx4Iznrbd50s1uto6elCtHbLsm_iyD71huaW2BL8JkRCIkXA4drDpN_nyMAH9HECTf_BIaLqgr068gKXuox5IFYteAW2_NZLDEGcvHL9_Lur/s640/2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Quando saranno tutti sistemati bucherellateli con i rebbi di una forchetta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qCCP7kZV1DANT2_ncE-IvTa7hfqNpJrNH7olJVDs_nGtvA5yxzZ-978hlCPRpmTRuq05HE91E7FlGdaOh9I-rBGam2k2iKqAkXG0SRCvbgeT0nmb5oLoociX3msYhPIWJJCuCg4KgEeM/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qCCP7kZV1DANT2_ncE-IvTa7hfqNpJrNH7olJVDs_nGtvA5yxzZ-978hlCPRpmTRuq05HE91E7FlGdaOh9I-rBGam2k2iKqAkXG0SRCvbgeT0nmb5oLoociX3msYhPIWJJCuCg4KgEeM/s640/3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">e cuoceteli in forno a 180° finchè saranno leggermente dorati.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ora preparate la ganache al miele.</span><br />
<span style="font-family: Verdana, sans-serif;">Mettete in un pentolino la panna con il miele, aggiungete il cioccolato fondente in pezzi, mescolate velocemente e quando il composto è a 45° amalgamate anche il burro.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Allineate le tartellette su di un vassoio e riempitele a metà con marmellata di lamponi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRls_UuUtQqklv27fpYPDQTjl0YURjED-LR6uZh7OUuox2ustdzT7t92cUoGvUMKH29B-PI7yFYt9FP1D61x5GZlT6QpXNeKu5HJwAqtyXIv_blZW78vgSYhxu7SDWkmFQ_DQAbnNZfY0/s1600/t.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRls_UuUtQqklv27fpYPDQTjl0YURjED-LR6uZh7OUuox2ustdzT7t92cUoGvUMKH29B-PI7yFYt9FP1D61x5GZlT6QpXNeKu5HJwAqtyXIv_blZW78vgSYhxu7SDWkmFQ_DQAbnNZfY0/s640/t.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ora riempite con la ganache al cioccolato un'imbuto con il pistoncino e passate a riempire tutte le tartellette fino all'orlo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsmO_uDD5aO2UXQNbCn8Lo8ZWmz92xybBphx1kcSJ0w74RDNTnXeeZSp5SD-VYmpvBRrFgUNbr4iUb9HATqeR7tDtE6SK-R1sbgG-hHEoSi6Hum6UL0goYmkP5Hy24w3WeBwLmrCpgjOI/s1600/im.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsmO_uDD5aO2UXQNbCn8Lo8ZWmz92xybBphx1kcSJ0w74RDNTnXeeZSp5SD-VYmpvBRrFgUNbr4iUb9HATqeR7tDtE6SK-R1sbgG-hHEoSi6Hum6UL0goYmkP5Hy24w3WeBwLmrCpgjOI/s640/im.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Lasciate riposare in frigo il tempo che la ganache diventi solida e posizionate su di ognuna un lampone fresco.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBokR0VI-DiPf7u5bkXvr-48PfPSzudWqr5QVgC9XpBWiJxo-MLcaGZDtPsWyfz_1zPNmf_feKRp5UQhFOVWanSloHb7taoeQIVTIGlAl9mDVE8jfnmQVHmwWaJA1KIQw6e2IwmE9o_Eqh/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBokR0VI-DiPf7u5bkXvr-48PfPSzudWqr5QVgC9XpBWiJxo-MLcaGZDtPsWyfz_1zPNmf_feKRp5UQhFOVWanSloHb7taoeQIVTIGlAl9mDVE8jfnmQVHmwWaJA1KIQw6e2IwmE9o_Eqh/s640/8.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Servitele a piacere, con il caffè, con il thè, e perchè no, con un buon bicchiere di Nebbiolo o Barbaresco (si sposa molto bene con il cioccolato...)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDX6KIjfcUx1rW8dO1vbC73xIwv2XbPN5782f8EJc5-EgrW-JBFeGdciDrV-qSpVYrLvvaKO03ejBUyzJa5IJFqwLqxWFDa9DC9QLZaZsZvaomjIowihyphenhyphenAlftsxdgqZIOUO3_yXszLy_vd/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDX6KIjfcUx1rW8dO1vbC73xIwv2XbPN5782f8EJc5-EgrW-JBFeGdciDrV-qSpVYrLvvaKO03ejBUyzJa5IJFqwLqxWFDa9DC9QLZaZsZvaomjIowihyphenhyphenAlftsxdgqZIOUO3_yXszLy_vd/s640/22.jpg" width="640" /></a></div>
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com10tag:blogger.com,1999:blog-6693100731018537297.post-18696032928596369022013-08-29T13:39:00.001-07:002018-07-17T13:47:24.451-07:00Cheescake al limone<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZbB7LREgdudyA8ENjvxr3513EdIu6lwddajRkPqz8Q6aQw25KOZxPjxCtwBHueYScVXX6SxKuZK2Ge9Lb9yjiVPiKQdWbQGoNrjKtxP4eHLJ2D8kdoGq5Kttu1tbOtPjJN2eheizS7i2/s1600/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZbB7LREgdudyA8ENjvxr3513EdIu6lwddajRkPqz8Q6aQw25KOZxPjxCtwBHueYScVXX6SxKuZK2Ge9Lb9yjiVPiKQdWbQGoNrjKtxP4eHLJ2D8kdoGq5Kttu1tbOtPjJN2eheizS7i2/s640/l.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ma chi ha detto che in vacanza c'è più tempo? Non è per niente vero...io non sono riuscita a postare neanche una ricetta sul blog!!</span><br />
<span style="font-family: "verdana" , sans-serif;">Ho trovato il tempo però di fare i dolci e quello più gettonato è stato la cheescache al limone.</span><br />
<span style="font-family: "verdana" , sans-serif;">Fresca, delicata, leggera..ora ve la presento.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;">Ingredienti:</span><br />
<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;">Per la base:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">300 gr di biscotti Digestive</span><br />
<span style="font-family: "verdana" , sans-serif;">100 gr di burro</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: "verdana" , sans-serif; font-size: large;">Per la crema</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">180 di zucchero a velo</span><br />
<span style="font-family: "verdana" , sans-serif;">400 gr di panna</span><br />
<span style="font-family: "verdana" , sans-serif;">200 gr di Filadelfia</span><br />
<span style="font-family: "verdana" , sans-serif;">250 gr di ricotta</span><br />
<span style="font-family: "verdana" , sans-serif;">8 gr di gelatina ( 4 fogli )</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucchiaio di latte</span><br />
<span style="font-family: "verdana" , sans-serif;">scorza di limone</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;">Per la gelatina al limone:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br style="background-color: white; color: #333333; font-size: 14px; line-height: 21px;" /></span>
<span style="color: #333333; font-family: "verdana" , sans-serif; line-height: 21px;">200ml acqua</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; line-height: 21px;">200gr zucchero</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; line-height: 21px;">3 fogli di gelatina da 2gr</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; line-height: 21px;">2 limone piccoli, non trattati</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px; line-height: 21px;"><br /></span>
<span style="color: #e06666; font-size: large; line-height: 21px;">Procedimento:</span></span><br />
<span style="color: #e06666; font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 21px;"><br /></span><span style="line-height: 21px;">Per la base</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px; line-height: 21px;"><br /></span>
<span style="color: #333333; line-height: 21px;">Mettete il burro in un pentolino e fatelo sciogliere, frullate i biscotti con il mixer e amalgamateli con il burro fuso. A questo punto distribuite in modo uniforme il composto ottenuto sul fondo di uno stampo a cerniera compattandolo bene. Mettete lo stampo in frigo, in modo che la base si rassodi al punto giusto e proseguite nella lavorazione.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #333333; line-height: 21px;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #cc0000; font-size: large; line-height: 21px;">Per la crema</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #cc0000; font-size: large; line-height: 21px;"><br /></span></span>
<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif; line-height: 20.98958396911621px;">Passate al setaccio il formaggio Filadelfia e la ricotta, aggiungete lo zucchero a velo, la scorza di limone e la gelatina precedentemente ammollata nell'acqua fredda e sciolta nel cucchiaio di latte caldo e per ultimo la panna montata. Mescolate delicatamente dal basso verso l'alto.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;"><span style="font-size: 14.44444465637207px; line-height: 20.98958396911621px;"><br /></span></span>
<span style="color: #e06666; font-size: large; line-height: 20.98958396911621px;">Per la gelatina al limone</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;"><span style="font-size: 14.44444465637207px; line-height: 20.98958396911621px;"><br /></span></span>
<span style="background-color: color: #333333; line-height: 21px;">Mettete ad ammollare i fogli di gelatina in acqua fredda.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: color: #333333; line-height: 21px;">Nel frattempo, mettete sul fuoco 200ml di acqua con la scorza del limone tagliata a grossi riccioli (non grattugiata) e </span><span style="background-color: color: #333333; line-height: 21px;">lasciate sobbollire qualche minuto come se si trattasse di un “canarino”</span><span style="background-color: color: #333333; line-height: 21px;"> digestivo</span><span style="background-color: color: #333333; line-height: 21px;">: l’acqua prenderà un bel colore giallo e l’aroma della scorza.</span></span><br />
<span style="font-family: "verdana" , sans-serif; line-height: 21px;">Fuori dal fuoco, togliete la buccia e aggiungete lo zucchero e il succo filtrato del limone.</span><br />
<span style="font-family: "verdana" , sans-serif; line-height: 21px;">Mescolate fino a che lo zucchero non si sarà sciolto, poi aggiungete i fogli di gelatina ben strizzati e mescolate ancora per farli dissolvere completamente.</span><br />
<span style="font-family: "verdana" , sans-serif; line-height: 21px;">Lasciate riposare fino a che la gelatina non arriva a temperatura ambiente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVxuhx8E6oF-8PLea6XoyAdtk1bDAdHlcRI9-Tk_cJdJf2gD24Eebuw8__rakrOiFQX4UxQfl5wNN78gVuj3FKsS4IfQh2RnbsJN_RM1QSeDTo3Wb6lEu9D5upuDX5Gk5uQ3Zn0RbbvP-/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVxuhx8E6oF-8PLea6XoyAdtk1bDAdHlcRI9-Tk_cJdJf2gD24Eebuw8__rakrOiFQX4UxQfl5wNN78gVuj3FKsS4IfQh2RnbsJN_RM1QSeDTo3Wb6lEu9D5upuDX5Gk5uQ3Zn0RbbvP-/s640/c.jpg" width="640" /></a></div>
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Passate all'assemblaggio della cheescake.</span><br />
<span style="font-family: "verdana" , sans-serif;">Tirate fuori dal frigo la base di biscotto, versate la crema e livellate fino ad avere una superfice liscia e omogenea.</span><br />
<span style="font-family: "verdana" , sans-serif;">Quando la gelatina sarà fredda e già un pò "spessa" versate delicatamente sulla cheescake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TTCq7ij7LNvSa0FkEWpb82J-3jYC48zNdO1xOs8eKW3o04pBJnPU5e7YOAdLNV_zIvZHrEfkLgwCJTaTPaGKuT6aUP6zzu7_J5cFNxGGgEHNkyIgpqY1e1USdpI3EVkogWxtJ35rrsaX/s1600/limo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TTCq7ij7LNvSa0FkEWpb82J-3jYC48zNdO1xOs8eKW3o04pBJnPU5e7YOAdLNV_zIvZHrEfkLgwCJTaTPaGKuT6aUP6zzu7_J5cFNxGGgEHNkyIgpqY1e1USdpI3EVkogWxtJ35rrsaX/s640/limo.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Decorate con fettine di limone lasciate a bagno per alcune ore in uno sciroppo di acqua e zucchero.</span><br />
<span style="font-family: "verdana" , sans-serif;">Non vi resta che lasciarvi catturare da questo dolce veramente squisito!!</span><br />
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Irma la dolce Caterina Bergesehttp://www.blogger.com/profile/13317291667539512969noreply@blogger.com4