tag:blogger.com,1999:blog-60896904434876979192024-03-05T09:28:21.059-08:00Gli assaggi di ToniaToniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.comBlogger566125tag:blogger.com,1999:blog-6089690443487697919.post-11243281584269312142022-01-30T12:40:00.003-08:002022-01-31T11:46:32.893-08:00Treccine yogurt e cioccolato<p style="text-align: center;"><i>Ben ritrovati carissimi </i></p><p style="text-align: center;"><i>sono davvero felice di ricollegarmi </i></p><p style="text-align: center;"><i>mi sento in gran forma e voglio subito postare la ricetta di questi golosi dolcetti,</i></p><p style="text-align: center;"><i> li ho fatti </i><i>insieme a </i><i>Diletta la </i><i>mia dolcissima nipotina </i></p><p style="text-align: center;"><i> se vi va potete vederla all'opera collegandovi <a href="https://www.facebook.com/Gli-assaggi-di-Tonia-228204660560683">QUI</a></i></p><div style="text-align: center;"><i>eh sì è una gran collaboratrice in cucina, soprattutto </i><i>con la farina,</i></div><div style="text-align: center;"><i> è talmente brava che è capace di farla arrivare fin sopra il lampadario (sigh!!)</i></div><div style="text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjreme_X58_VgygSbdxF2IXGhMkDCjTXJpHunpE-sCt74sjKS458MFGUZHAcxoMIeFbeHVqFOehjKP8Jr_9jtqNxRzCe4DqWehtJe8aHvHP28hxlzRtGeYYTtuF9bc3qjFtNLdREcqaXzXBk7kqwmg1zmtAh1iAD0L3vEk_bZw0owT3cEPfujhC7tCCSw=s403" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="303" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjreme_X58_VgygSbdxF2IXGhMkDCjTXJpHunpE-sCt74sjKS458MFGUZHAcxoMIeFbeHVqFOehjKP8Jr_9jtqNxRzCe4DqWehtJe8aHvHP28hxlzRtGeYYTtuF9bc3qjFtNLdREcqaXzXBk7kqwmg1zmtAh1iAD0L3vEk_bZw0owT3cEPfujhC7tCCSw=s320" width="241" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><i>Ingredienti</i></div></div><div class="separator" style="clear: both; text-align: center;"><i>250 g di farina manitoba</i></div><div class="separator" style="clear: both; text-align: center;"><i>250 g di farina 00</i></div><div class="separator" style="clear: both; text-align: center;"><i>mezzo cubetto di lievito di birra</i></div><div class="separator" style="clear: both; text-align: center;"><i>1 vasetto di yogurt alla vaniglia</i></div><div class="separator" style="clear: both; text-align: center;"><i>125 ml di latte</i></div><div class="separator" style="clear: both; text-align: center;"><i>80 ml di olio di semi di mais</i></div><div class="separator" style="clear: both; text-align: center;"><i>2 cucchiai di zucchero</i></div><div class="separator" style="clear: both; text-align: center;"><i>mezzo cucchiaino di sale</i></div><div class="separator" style="clear: both; text-align: center;"><i>1 cucchiaino di estratto di vaniglia oppure</i></div><div class="separator" style="clear: both; text-align: center;"><i>i semi di una bacca</i></div><div class="separator" style="clear: both; text-align: center;"><i>50 g di cioccolato fondente</i></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg238iO7VL7wb_8Rcpqmqgg3Q_Jwlfb052rEEhLt5xCy4AurnoN03hCp5WmEvfhOZcRlXV4rggIJWjduggTXM1VUBwj4662i42Qrj_xc807xuyST4zSFSql8XWRXjuTG00E-d_hi8-YEwPqC_lVtLjDgXs_Am-SkLiVgbTlnJFBJ5W6C12TH45AjeZ8LQ=s537" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="537" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg238iO7VL7wb_8Rcpqmqgg3Q_Jwlfb052rEEhLt5xCy4AurnoN03hCp5WmEvfhOZcRlXV4rggIJWjduggTXM1VUBwj4662i42Qrj_xc807xuyST4zSFSql8XWRXjuTG00E-d_hi8-YEwPqC_lVtLjDgXs_Am-SkLiVgbTlnJFBJ5W6C12TH45AjeZ8LQ=s320" width="320" /></a></div><br /><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><i>Preparazione</i></div><div class="separator" style="clear: both; text-align: center;"><i>in una ciotola capiente sciogli il lievito nel latte con un cucchiaio di zucchero aggiungi</i></div><div class="separator" style="clear: both; text-align: center;"><i>due cucchiai di farina ,mescola un pò per formare tipo una pastella, copri con pellicola </i></div><div class="separator" style="clear: both; text-align: center;"><i>e metti in un luogo caldo per circa un'ora .</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>(A questo punto puoi lavorare a mano oppure con la planetaria )</i></div><div class="separator" style="clear: both; text-align: center;"><i>Riprendi il lievitino ormai raddoppiato e aggiungi lo yogurt il resto dello zucchero il sale e l'olio</i></div><div class="separator" style="clear: both; text-align: center;"><i>mescola bene e aggiungi quindi la farina.</i></div><div class="separator" style="clear: both; text-align: center;"><i>lavora bene l'impasto fino a formare un panetto liscio e morbido</i></div><div class="separator" style="clear: both; text-align: center;"><i>riponi in una boule copri con pellicola o un telo e metti in luogo caldo a lievitare.</i></div><div class="separator" style="clear: both; text-align: center;"><i>quando sarà raddoppiato stendi sulla spianatoia unisci le gocce di cioccolato e </i></div><div class="separator" style="clear: both; text-align: center;"><i>ricava dei filoncini che poi andranno intrecciati.</i></div><div class="separator" style="clear: both; text-align: center;"><i>adagia le treccine sulla teglia spennella con un pò di olio e </i></div><div class="separator" style="clear: both; text-align: center;"><i>inforna a 180° per 15" circa </i></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgg9oCawpsEWxKDe8nR9QaKJeFwzTkzRe0PC_vY1Do6M1A1wH4225i_Y2BTwL3oLy7bXUIaQG90Z1BorzEtdXV_tr61h1-HWRoeI0hxT5iGE_owsm7X4B7fP0Ee3sVXm8J50w9Md3EQKcAvM-rmDt2jzukqpBxNlQ6HQXSq5MBsrXBf4IMMtVz0M_dsog=s2000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgg9oCawpsEWxKDe8nR9QaKJeFwzTkzRe0PC_vY1Do6M1A1wH4225i_Y2BTwL3oLy7bXUIaQG90Z1BorzEtdXV_tr61h1-HWRoeI0hxT5iGE_owsm7X4B7fP0Ee3sVXm8J50w9Md3EQKcAvM-rmDt2jzukqpBxNlQ6HQXSq5MBsrXBf4IMMtVz0M_dsog=s320" width="240" /></a></div><p></p>Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-57472145896140935402022-01-29T13:11:00.001-08:002022-01-31T11:47:30.731-08:00le zeppole di S. Giuseppe<div class="separator" style="clear: both; text-align: center;"><b><i>Zeppole di S.Giuseppe</i></b></div>
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<div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><i>La preparazione è alquanto semplice</i></span></div>
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<i>basta avere solo un pochino di attenzione per l'impasto</i></div>
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<i>utilizzando ingredienti freschi e di qualità</i></div><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDPIg-r69mCyXYMDr89DUz8AgQ4cCDRqSe1b2WF15nfhQA_CcUOPu0p1O4z_yuPH6a5JiSCXmG6HvhyphenhyphenBOBUZS3EuqtOpy2M8PAisuFd66OvndlGHoxh181r1IvFiLSnES2Y9V7W8Jw73O/s1600/DSCN3761.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDPIg-r69mCyXYMDr89DUz8AgQ4cCDRqSe1b2WF15nfhQA_CcUOPu0p1O4z_yuPH6a5JiSCXmG6HvhyphenhyphenBOBUZS3EuqtOpy2M8PAisuFd66OvndlGHoxh181r1IvFiLSnES2Y9V7W8Jw73O/s320/DSCN3761.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Ingredienti</i></div>
<div class="separator" style="clear: both; text-align: center;"><i>150 g di farina </i></div><div class="separator" style="clear: both; text-align: center;"><i>70 g di burro</i></div><div class="separator" style="clear: both; text-align: center;"><i> 40 g di zucchero </i></div><div class="separator" style="clear: both; text-align: center;"><i>3 uova </i></div><div class="separator" style="clear: both; text-align: center;"><i> crema pasticcera </i></div><div class="separator" style="clear: both; text-align: center;"><i> amarene sciroppate</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdz3KYVDT2E8ejVwYGIREt632yXdxD7IdMUtsfu5BmB_aslLJ0DdewR4KZiYOLhBXCagLeqz88bNZyV9yXr-X_mJtxN8UJkWgkCneLB9pM_muGR1NuFdLawJC1rVRflhhK-48wEN8-baP/s1600/17198094_1192493924205038_1755635033_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdz3KYVDT2E8ejVwYGIREt632yXdxD7IdMUtsfu5BmB_aslLJ0DdewR4KZiYOLhBXCagLeqz88bNZyV9yXr-X_mJtxN8UJkWgkCneLB9pM_muGR1NuFdLawJC1rVRflhhK-48wEN8-baP/s320/17198094_1192493924205038_1755635033_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i>Preparazione</i></div><div class="separator" style="clear: both;"><i>Scaldare 250 ml d'acqua in una pentola con il burro quando bolle togliere dal fuoco e versare la farina,lavorando energicamente.Rimettere sul fuoco,far asciugare qualche minuto,poi togliere e lasciare intiepidire.Unire lo zucchero e la scorza di limone,e sempre lavorando aggiungere le uova una alla volta facendole incorporare man mano.Quando sarà ben amalgamato mettere l'impasto i n una saccapoche, ritagliare dei quadrati con la carta forno di circa 8 cm per lato,e su ognuno formare una spirale con la pasta.Scaldate una padella con olio abbondante e friggete le ciambelle immergendole con la carta che poi avrete cura di levare man mano. Sgocciolare su carta assorbente,al centro mettere la crema pasticcera a le amarene. Spolverizzare con zucchero a velo vanigliato.</i></div></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvYz-uhwRWc-LJqFfweFowOMQ8mt9_QA2MkAmOvQT7nUBc3SqZVRvAH9fokbykPu4qEV1BwuHJ5e0JoXwK4uBvpyNk33TeI0Na2NdPPUnNpnyVN1nPmv7SFFMaeKe-SqluUIvVMmM10uH/s1600/17198175_1192493227538441_1687012111_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvYz-uhwRWc-LJqFfweFowOMQ8mt9_QA2MkAmOvQT7nUBc3SqZVRvAH9fokbykPu4qEV1BwuHJ5e0JoXwK4uBvpyNk33TeI0Na2NdPPUnNpnyVN1nPmv7SFFMaeKe-SqluUIvVMmM10uH/s320/17198175_1192493227538441_1687012111_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Queste sono farcite con crema al caffè e</i></div><div class="separator" style="clear: both; text-align: center;"><i>chicchi di cioccolato</i></div><div class="separator" style="clear: both; text-align: center;"><i>per la ricetta della crema vedi <a href="https://gliassaggiditonia.blogspot.com/2014/04/crema-pasticcera-al-caffe.html">QUI</a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pDoqT4i0jUabaO60f8Eiy9F8JMMeC7qaeh-RyflPMrCK9iic95PbH9IrVbBxgKbzU9T4mMj3RIvCVT7I5glCrxa3hF0K_b7KKRwJiiC6AQoDZmAND7FkpBb7lbOYjxQllyHWcGLWymbm/s1600/17741192_1218251201629310_1715008296_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pDoqT4i0jUabaO60f8Eiy9F8JMMeC7qaeh-RyflPMrCK9iic95PbH9IrVbBxgKbzU9T4mMj3RIvCVT7I5glCrxa3hF0K_b7KKRwJiiC6AQoDZmAND7FkpBb7lbOYjxQllyHWcGLWymbm/s320/17741192_1218251201629310_1715008296_n.jpg" width="238" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi621Zd0HOjoDOHO6QF3aElWYQjIc7su565jOtvq8fZTQpuZ37Y_V2Dmq8chwPlPOcmzWa2xhEfaKANy7YXWKcsVH8M1rHmrKsCZNpPo7y3x5UUZWK0SjSbGsQqTICfmM5V42LmqCYG1Pc7/s1600/17741374_1218227201631710_1882771518_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi621Zd0HOjoDOHO6QF3aElWYQjIc7su565jOtvq8fZTQpuZ37Y_V2Dmq8chwPlPOcmzWa2xhEfaKANy7YXWKcsVH8M1rHmrKsCZNpPo7y3x5UUZWK0SjSbGsQqTICfmM5V42LmqCYG1Pc7/s320/17741374_1218227201631710_1882771518_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>con queste mi son divertita con la glassa e pasta di zucchero</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb62TsFAIp8RzsMgE623TPdsoakeo7tOCVznyWPWqF_EdyvakbQSWistoJ1OQri1l0vGmsWYHfQrezcjLlRnGOWcXAVI9znjWNXx173R-7Qjr3Hm9NLcCAACJ4Ap4WRP-Eltyt7GDrOjmS/s1600/17742080_1218240798297017_2040277732_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb62TsFAIp8RzsMgE623TPdsoakeo7tOCVznyWPWqF_EdyvakbQSWistoJ1OQri1l0vGmsWYHfQrezcjLlRnGOWcXAVI9znjWNXx173R-7Qjr3Hm9NLcCAACJ4Ap4WRP-Eltyt7GDrOjmS/s320/17742080_1218240798297017_2040277732_n.jpg" width="238" /></a></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-50608699572637971962022-01-29T13:05:00.001-08:002022-01-31T11:47:55.377-08:00Chiffon alla vaniglia con goccioloni di nutella<div style="text-align: center;">
<i>Ci risiamo con la mia torta preferita,</i></div>
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<i>la dolce chiffon... la setosa....la piumosa...la morbidosa....</i></div>
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<i>leggiadra come una farfalla....</i></div>
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<i>cosi tanto leggera che vola via appena la adagio sul vassoio !</i></div>
<div style="text-align: center;"><i>E'ottima per la colazione o per la merenda, servita </i></div>
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<i>con crema o del gelato si trasforma in un battibaleno in un delizioso dessert....!!</i></div>
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<i>Oggi ve la propongo in versione gocciolosa con crema di nocciole al cacao !</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlZOriGrH0kQDvqscdcOrXhBPLNai8RVrQeb5z6gBY-enrUlDGOCMKSE0OL8uarfhGz2vDTQvca75uzp1W4ps4Rw8psh74xght8eIQOkGKMr4G4JsLalZQfE-4VqKY13_-2YllJShGT8p/s1600/22127156_1397344527053309_1451661730_n+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="720" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlZOriGrH0kQDvqscdcOrXhBPLNai8RVrQeb5z6gBY-enrUlDGOCMKSE0OL8uarfhGz2vDTQvca75uzp1W4ps4Rw8psh74xght8eIQOkGKMr4G4JsLalZQfE-4VqKY13_-2YllJShGT8p/s320/22127156_1397344527053309_1451661730_n+%25281%2529.jpg" width="320" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<i>Ecco quanto occorre : </i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i>285 g. di farina 00</i></div><div class="separator" style="clear: both;"><i>300 g. di zucchero extra fine</i></div><div class="separator" style="clear: both;"><i>6 tuorli</i></div><div class="separator" style="clear: both;"><i>350 g. di albumi</i></div><div class="separator" style="clear: both;"><i>125 ml di olio di semi di mais</i></div><div class="separator" style="clear: both;"><i>185 ml. di acqua</i></div><div class="separator" style="clear: both;"><i>1 cucchiaino di estratto di vaniglia</i></div><div class="separator" style="clear: both;"><i>1 bustina di lievito per dolci</i></div><div class="separator" style="clear: both;"><i>1 bustina di cremor tartaro</i></div><div class="separator" style="clear: both;"><i>crema di nocciole al cacao</i></div></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-13481351414165270252019-02-10T10:37:00.000-08:002019-02-10T10:37:26.600-08:00Torta Arabica <div class="separator" style="clear: both; text-align: center;">
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<i>Dal mio ultimo autoregalo un volume di Iginio Massari ho trovato questa torta</i></div>
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<i>la sua foto gli ingredienti e relativo procedimento mi hanno incuriosita.</i></div>
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<i>Ho cercato di seguire alla lettera la ricetta ma strada facendo .....</i></div>
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<i> con tutto il rispetto per il grande maestro, per mia comodità</i></div>
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<i> mi sono permessa qualche piccola variante. </i></div>
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<i>L'ho trovata estremamente gustosa e leggera al palato, è</i></div>
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<i>sicuramente una torta per adulti sopratutto per gli amanti della bevanda nera,</i></div>
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<i>visto che l'ingrediente principale è il caffè, è delicata e soffice,</i></div>
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<i> inoltre la glassa al caramello </i></div>
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<i>con il suo retrogusto di arancia, le dona un gusto davvero interessante. </i></div>
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<i>Che dire da riproporre di sicuro !!</i></div>
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Ingredienti per il pandispagna<br />
50 g di farina di grano tenero 00<br />
35 g di amido di mais<br />
50 g di nocciole<br />
130 g di zucchero<br />
120 g di tuorli<br />
130 g di albumi<br />
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Ingredienti per la crema al caffè<br />
100 g di tuorli<br />
150 g di zucchero<br />
40 g di amido<br />
400 ml di latte<br />
50 ml di caffè ristretto<br />
8 g di gelatina in fogli<br />
400 g di panna da montare<br />
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Ingredienti per la bagna al caffè<br />
100 g di acqua<br />
50 g di zucchero<br />
50 ml di liquore al caffè<br />
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Ingredienti per la glassa al caramello<br />
40 g di glucosio<br />
80 g di latte condensato<br />
130 g di succo d'arancia<br />
125 g di zucchero<br />
100 g di panna<br />
40 g di acqua<br />
25 g di caffè ristretto<br />
3 g di caffè liofilizzato<br />
8 g di gelatina in polvere<br />
5 g di pectina NH<br />
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<b><i>Per il Pds</i></b><br />
<i>Montate i tuorli con 80 g di zucchero, unitevi le nocciole tostate e finemente tritate </i><br />
<i>Montate gli albumi con il restante zucchero, miscelate le due masse montate e</i><br />
<i>aggiungete le farine setacciate. Versate in una tortiera da 26 </i><br />
<i>e infornate a 180° per 30'</i><br />
<b><i>Per la crema al caffè</i></b><br />
<i>Mettete la gelatina in una ciotolina con l'acqua fredda </i><br />
<i>In una casseruola mescolate i tuorli con lo zucchero ,</i><br />
<i>unite l'amido e aggiungete il latte caldo e il caffè,</i><br />
<i>mettete la casseruola sul fuoco e mescolate fino al primo bollore,</i><br />
<i>spegnete e unitevi la gelatina strizzata mescolate bene fino a che sia incorporata.</i><br />
<i>Trasferite la crema in una boule coprite con pellicola a contatto e lasciate intiepidire.</i><br />
<i>Montate la panna e unitela alla crema.</i><br />
<b><i>Per la bagna del Pds</i></b><br />
<i>In un pentolino scaldare l'acqua con lo zucchero,</i><br />
<i>quando sarà intiepidita aggiungete il liquore al caffè</i><br />
<i><b>Per la glassa al caramello</b></i><br />
<i>Mettete una casseruola sul fuoco con 110 g di zucchero e il glucosio</i><br />
<i>fate cuocere fino ad ottenere un caramello dorato, aggiungete l'acqua e la panna calde</i><br />
<i>mescolate bene fino al completo scioglimento aggiungete quindi il latte condensato e il succo d'arancia, sempre mescolando </i><br />
<i>portate a bollore poi spegnete. Quando il caramello avrà raggiunto la temperatura di 80°</i><br />
<i>aggiungete la pectina e lo zucchero rimasto, mescolate bene e aggiungete la gelatina sciolta </i><br />
<i>in un pò d'acqua e il caffè. Frullate con un mixer ad immersione per 3 minuti. </i><br />
<i><b>Assemblaggio della torta</b></i><br />
<i>Sistemate un anello rivestito con nastro acetato </i><br />
<i>su una teglia con carta forno , versate la crema al caffè per almeno 1 centimetro e mezzo </i><br />
<i>d'altezza livellando bene, adagiatevi un disco di pandispagna inzuppato con lo sciroppo di caffè, </i><br />
<i>versate la restante crema e quindi altro disco di pds sempre inzuppato di bagna al caffè.</i><br />
<i>Mettete nel freezer a congelare.</i><br />
<i>Riscaldate la glassa a circa 24°</i><br />
<i>tirate fuori la torta estraetela dallo stampo capovolgetela su una griglia</i><br />
<i>e versate la glassa a filo .</i><br />
<i>Ora decorate a piacere o con cioccolato fondente e polvere d'oro </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5Iw6bCFu74Q690yzGH8lP699vJTHNaZjiUXDpm2qPdThOTjdoz9GCpkY2qmPgl_EI3nLtIWpAPLYzyNDaZRnQCbPBWL1INUj8bHf8UFiF0VfEorxBQ0mOAp63PqOFb_wJN2uTFAegBg2/s1600/51882894_391485258293612_539673511304626176_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5Iw6bCFu74Q690yzGH8lP699vJTHNaZjiUXDpm2qPdThOTjdoz9GCpkY2qmPgl_EI3nLtIWpAPLYzyNDaZRnQCbPBWL1INUj8bHf8UFiF0VfEorxBQ0mOAp63PqOFb_wJN2uTFAegBg2/s320/51882894_391485258293612_539673511304626176_n.jpg" width="320" /></a></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com1tag:blogger.com,1999:blog-6089690443487697919.post-70278443886943357252018-05-17T10:43:00.002-07:002018-05-17T10:50:12.160-07:00La Torta Paradiso di Iginio Massari<div class="separator" style="clear: both; text-align: center;">
<i>"Ecco questo è il <b>Paradiso</b>.....! "</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PtjPqw8R-TWqhPhMwSqoD8nl6Qgt2JWziFG3CiFbSu6FcBis2q_7umfGMMte7bv5K8tmGyznGla0ZzxgYpGecGpAhxUrxO8aRDhpL8BC6E_YUOxOLlW6ko6vCBssSchpqRb8zAe2MM_9/s1600/32645969_1636155849838841_22566002986319872_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PtjPqw8R-TWqhPhMwSqoD8nl6Qgt2JWziFG3CiFbSu6FcBis2q_7umfGMMte7bv5K8tmGyznGla0ZzxgYpGecGpAhxUrxO8aRDhpL8BC6E_YUOxOLlW6ko6vCBssSchpqRb8zAe2MM_9/s320/32645969_1636155849838841_22566002986319872_n.jpg" width="320" /></a></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE0FcgfxylGoqKwBfH1GDBZrdhJIjPW6dJ65-yMHNP_8baU2nUaHDW0H0a2P0wkaWmVnJXpx1ef-Ve2Gjf15nfE0scYxdiZdE0RbAIHsSgEOFtb3jHBYb4eZgPg30vSZ5mWIn8Mf1F38T/s1600/DSCF8461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="409" data-original-width="1600" height="81" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE0FcgfxylGoqKwBfH1GDBZrdhJIjPW6dJ65-yMHNP_8baU2nUaHDW0H0a2P0wkaWmVnJXpx1ef-Ve2Gjf15nfE0scYxdiZdE0RbAIHsSgEOFtb3jHBYb4eZgPg30vSZ5mWIn8Mf1F38T/s320/DSCF8461.JPG" width="320" /></a></div>
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<i>è l' espressione fissa di tutte le volte che guardo il mare...</i></div>
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<i>resterei ore ed ore ad ammirarlo,in tutta la sua immensità con i suoi infiniti colori d'azzurro....</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pntm6RrZ64fgYoqYX7bET0y4BOjGmztkGm-nTIP7neNybN9Rq46KROeaqTcFIG8w8HOAmsasRpWM7b4ONZD53lA4RUerggBTzQu4jTC5u2U7oxJbmdvkst7iUAz8JsfNuAEo-4JHQ-6d/s1600/DSCF8466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pntm6RrZ64fgYoqYX7bET0y4BOjGmztkGm-nTIP7neNybN9Rq46KROeaqTcFIG8w8HOAmsasRpWM7b4ONZD53lA4RUerggBTzQu4jTC5u2U7oxJbmdvkst7iUAz8JsfNuAEo-4JHQ-6d/s320/DSCF8466.JPG" width="320" /></a></div>
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<i>ne sono innamorata fin dai primi ricordi dell'infanzia....!</i></div>
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<i>Qualche settimana fa in occasione della esibizione delle <b>Frecce Tricolori</b></i></div>
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<i><b>Nazionali </b>tenutasi a <b>Sorrento</b> sono accorsa volentieri all'evento,</i></div>
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( Qui uno scorcio della scia tricolore)</div>
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<i>tra l'altro di gran successo visto l'enorme affluenza di persone,</i></div>
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<i>E' stata una giornata meravigliosa.....fin dal mattino, con la mia astuzia </i></div>
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<i>ho portato mio marito fuori di casa tirandolo praticamente di forza dal divano,</i></div>
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<i>su cui si era prefissato la giornata di riposo, tenendo in segreto la destinazione </i><i>fino all'arrivo.</i></div>
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<i>Gran bella soddisfazione quando ho visto il suo sguardo gioioso </i></div>
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<i>per la sorpresa che ho voluto fargli</i></div>
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<i>non è da tutti i giorni assistere all'esibizione delle Frecce Tricolori </i></div>
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<i>era un'occasione da non perdere....!</i></div>
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<i>E poi quale luogo più splendido di Sorrento ?</i></div>
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<i>Per cui poi ne abbiamo approfittato per costeggiare tutta la Costiera Amalfitana...!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11FRG2dQKPprzvNglo8xZDoCnZQjVTD4jj4mnQsp9cONJ4G_B8WRlFKQouWa0ywOvpr8Kwovg9r8einaDSt1VhRTR8cilRoxARKPoZuy_wtHIC4lDy2IS97X6zjFsSviOkGuzJdXleE3J/s1600/DSCF8469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11FRG2dQKPprzvNglo8xZDoCnZQjVTD4jj4mnQsp9cONJ4G_B8WRlFKQouWa0ywOvpr8Kwovg9r8einaDSt1VhRTR8cilRoxARKPoZuy_wtHIC4lDy2IS97X6zjFsSviOkGuzJdXleE3J/s320/DSCF8469.JPG" width="320" /></a></div>
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<i>e fermarci a mangiare in un ristorantino con cucina a base di pesce..!!</i></div>
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<i>Meraviglia !!! ci sta bene dire Che Paradiso !!!</i></div>
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<i>Ieri pensando a questa giornata, sfogliavo un libro di dolci di <b>Iginio Massari,</b></i></div>
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<i> questa torta mi è apparsa come si suol dire come il cacio sui maccheroni :)</i></div>
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<i>è la torta più delicata e soffice che ci sia, la <b>Torta Paradiso</b>,</i></div>
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<i>ecco ritroviamoci con qualcosa di divinamente buono....!!</i></div>
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<i>Ingredienti</i></div>
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<i>250 gr di farina 00</i></div>
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<i>150 gr di fecola di patate</i></div>
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<i>5 gr di lievito in polvere</i></div>
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<i>330 gr di burro chiarificato</i></div>
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<i>300 gr di zucchero a velo</i></div>
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<i>250 gr di uova intere</i></div>
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<i>100 gr di tuorli</i></div>
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<i>100 gr di zucchero semolato</i></div>
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<i>1 pizzico di sale</i></div>
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<i>5 gr di estratto di vaniglia</i></div>
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<i>la scorza grattata di 1 limone</i></div>
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<i>Sbattete con la frusta il burro lo zucchero il sale e la vaniglia</i></div>
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<i>a parte montate le uova con lo zucchero semolato </i></div>
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<i>unite i due composti e delicatamente aggiungete le farine setacciate con il lievito,</i></div>
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<i>mescolando con una spatola con movimenti circolari dal basso verso l'alto.</i></div>
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<i>versate in una tortiera da 24 cm e infornate a 170 ° per 30 minuti.</i></div>
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<i>Sfornate e spolverizzate con zucchero a velo.</i></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-33899215568492807542018-05-16T10:43:00.002-07:002018-05-16T10:43:32.574-07:00Crostata di ciliege con crema frangipane alle mandorle<i><br /></i>
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<i>Tra la tante ricette che mi ripropongo di postare e </i></div>
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<i>poi me ne dimentico ho trovato questa per puro caso,</i></div>
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<i>in realtà stavo cercando nel mio archivio la ricetta della </i></div>
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<i>crostata di albicocche e sfogliando ho trovato la bozza di questa risalente a qualche anno fa,</i></div>
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<i>tra l'altro fortunatamente già con foto e ingredienti scritti, non sorprendetevi....</i></div>
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<i>ne ho tanti di piatti e dolci preparati e trascritti ma lasciati lì con la promessa di postarli prima o poi ecco più poi che prima...! </i></div>
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<i>Ora ne approfitto per lasciarvela perché vi assicuro ne vale la pena </i></div>
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<i>questo è il periodo del bel frutto rosso ed è il momento di gustarle appieno !!</i></div>
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<i>Ingredienti per la pasta frolla</i></div>
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<i>250 gr di farina 00</i></div>
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<i>125 gr di burro</i></div>
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<i>125 gr di zucchero semolato</i></div>
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<i>40 gr di tuorli </i></div>
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<i>2 gr di sale</i></div>
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<i>la scorza grattata di 1 limone</i></div>
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<i>Per la crema frangipane</i></div>
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<i>200 gr di polvere di mandorle</i></div>
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<i>100 gr di fecola di patate</i></div>
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<i>110 gr di albumi </i></div>
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<i>120 gr di zucchero</i></div>
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<i>6 gocce di aroma di mandorla</i></div>
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<i>300 gr di ciliege lavate e snocciolate e asciugate</i></div>
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<i>Prepara la pasta frolla mescola il burro ammorbidito a temperatura ambiente con lo zucchero</i></div>
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<i> fino a divenire una crema chiara unisci la scorza del limone grattato,</i></div>
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<i>in una ciotolina mescola il sale con i tuorli e aggiungi alla crema di burro, versa la farina setacciata </i></div>
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<i>e lavora fino a che sia ben assorbita. Avvolgi in carta forno o pellicola e fai riposare in frigo.</i></div>
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<i>Per la crema: Sbatti gli albumi, tenuti precedentemente a temperatura ambiente, con lo zucchero.</i></div>
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<i>Quando sarà ben montato e spumoso versa le farine l'aroma e infine le ciliege delicatamente senza far smontare gli albumi.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSKWXp-pYXENadYPuw4UmwEP2-2IxZtR9Egt7sxBvUbTLJhqgqPIW1nUiUNlogGseRkg1uraQeGnBqg3fniwCANf0gXGrtDzdq3CBxMuOBagF4rpGO-ALM5-WGMa-uOeacnUQasKLs8sy/s1600/DSCF6642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSKWXp-pYXENadYPuw4UmwEP2-2IxZtR9Egt7sxBvUbTLJhqgqPIW1nUiUNlogGseRkg1uraQeGnBqg3fniwCANf0gXGrtDzdq3CBxMuOBagF4rpGO-ALM5-WGMa-uOeacnUQasKLs8sy/s320/DSCF6642.JPG" width="320" /></a></div>
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<i>Stendi la pasta frolla ad uno spessore di 5 mm e rivesti la teglia da crostata</i></div>
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<i>imburrata e spolverata di farina</i></div>
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<i>con la forchetta bucherella la base </i></div>
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<i>Versa il composto di albumi e ciliege </i></div>
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<i>inforna a 170 ° per 35" circa </i></div>
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<i>la superfice dovrà essere di un bel dorato. </i></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-19285092372606282002018-05-10T10:01:00.003-07:002018-05-14T07:58:37.354-07:00Torta Red Velvet<div class="" style="clear: both; text-align: center;">
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmj0oRf0Py5sLbsMjLSWpSCGUW4ri7o_xrEpYYXT3Xtv3CkX9LEdlTQpgVLg4evn3caudon1W035C8La2mHyh1Zw5F7xs24I_r7FOnZtqinENc3Ohph9okZqWE3Hk5Vy1RFeEfnlkHErq/s1600/32089460_1629164180538008_1522698032510926848_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="999" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmj0oRf0Py5sLbsMjLSWpSCGUW4ri7o_xrEpYYXT3Xtv3CkX9LEdlTQpgVLg4evn3caudon1W035C8La2mHyh1Zw5F7xs24I_r7FOnZtqinENc3Ohph9okZqWE3Hk5Vy1RFeEfnlkHErq/s320/32089460_1629164180538008_1522698032510926848_n.jpg" width="320" /></a><b>Una Red Velvet per un amico speciale!</b></i><br />
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<i><i>Credo sia consueto per un amico o amica, chiedere di preparargli una torta. </i></i></div>
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<i><i>Meno consueto se chiede specificatamente un tipo di torta.</i></i></div>
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<i><i>Ancor meno nella consuetudine, di chiedere una torta che ha mangiato qualche anno fa ad una vostra festa e che non ha più ritrovato fino ad oggi, con quel sapore speciale !!</i></i></div>
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<i><i>Non può far altro che riempire d'orgoglio !! </i></i></div>
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<i><i>Questa è la mia Red Velvet (<a href="http://gliassaggiditonia.blogspot.it/2016/01/torta-velluto-rosso-ovvero-la-red-velvet.html">qui</a>)</i></i></div>
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<span style="text-align: start;"><i>Ingredienti : </i></span><i>Per la base</i></div>
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<i>225 gr di farina per dolci</i></div>
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<i>225 gr di zucchero</i></div>
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<i>225 gr di burro</i></div>
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<i>30 gr di amido di mais</i></div>
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<i>4 uova</i></div>
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<i>12 gr di lievito per dolci</i></div>
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<i>150 gr di fragole </i></div>
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<i>150 gr di lamponi </i></div>
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<i>la buccia di limone grattata</i></div>
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<i>Per la farcitura</i></div>
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<i>125 gr di mascarpone</i></div>
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<i>125 gr di formaggio spalmabile</i></div>
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<i>60 gr di burro</i></div>
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<i>80 gr di zucchero a velo</i></div>
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<i>400 ml di panna </i></div>
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<i>1 cucchiaino di estratto di vaniglia</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffxl5Ttl3A1jz-vrF3g67UiAsDkFPH0ltzxWhkeqL56vPX3HYcF5k2k_EJJyeRkUkOsW9UpGjn0ww9_rNOuwks2UeBLB9lknYzgbkXpypRxczXeZhrkp8DTAQLqM5g_sgfe5_FYNIHP8Y/s1600/32147710_1629164193871340_8799748219765522432_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffxl5Ttl3A1jz-vrF3g67UiAsDkFPH0ltzxWhkeqL56vPX3HYcF5k2k_EJJyeRkUkOsW9UpGjn0ww9_rNOuwks2UeBLB9lknYzgbkXpypRxczXeZhrkp8DTAQLqM5g_sgfe5_FYNIHP8Y/s320/32147710_1629164193871340_8799748219765522432_n.jpg" width="320" /></a></div>
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<i>Per ottenere la purea rossa : lava la frutta, tagliala a pezzetti </i></div>
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<i> metti in una casseruola con 20 gr di zucchero e 30 ml di succo di</i><i> limone, porta a cottura per 3 minuti, poi frulla e fai raffreddare.</i></div>
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<i> Metti nella planetaria il burro con lo zucchero vai con la prima velocità </i></div>
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<i>fino a che diventi una crema soffice, aggiungi la purea e poi le uova</i></div>
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<i> una alla volta alternando con la farina setacciata insieme al lievito.</i></div>
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<i>Versa in una teglia imburrata e spolverata di farina</i></div>
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<i>Inforna a 170° per 40"</i></div>
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<i>Per la crema: mescola il burro con lo zucchero, </i></div>
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<i>aggiungi il mascarpone e il formaggio, mescola fino a che risulti </i></div>
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<i>liscia e setosa. Monta la panna e unisci un terzo alla crema di formaggi.</i></div>
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<i>Taglia il pandispagna in due dischi dello stesso spessore</i></div>
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<i>inumidisci con liquore all'alcheermes</i></div>
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<i>stendi la crema </i></div>
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<i>e ricopri tutta la torta con la panna.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlrd-in6FBprM0YxUSSxgmLHXqM6GmjemjyXXrSJ_zuQDiy0UJl6vRmFPQ4jbKq6wr1LZw1zZlzA-w451dEkJLhyRNYW2VnCgIavtmr9UpIn0Pa0K5-qgp3hLacLN-nmaXcichhEIR0LE/s1600/32169382_1629164077204685_3349645698525036544_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlrd-in6FBprM0YxUSSxgmLHXqM6GmjemjyXXrSJ_zuQDiy0UJl6vRmFPQ4jbKq6wr1LZw1zZlzA-w451dEkJLhyRNYW2VnCgIavtmr9UpIn0Pa0K5-qgp3hLacLN-nmaXcichhEIR0LE/s320/32169382_1629164077204685_3349645698525036544_n.jpg" width="240" /></a></div>
<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-5219832185897866362018-05-10T08:58:00.000-07:002018-05-10T11:25:10.804-07:00Crostata alle albicocche di Iginio Massari<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPQA-KTTQVm1jDduoY7u8mdl7xBic_D2PZyXTV_RAApPuEgH0eXu-0HQQLMmEmcqhakY6z_Gzkmdn5gs0GTye5kZqOfpsVUvY6ZZrOeTJ2jJ4cKjXbHZCC_8oFxdT0cY0OFp6c-VfvkZj/s1600/32202905_1629155467205546_6042212931779690496_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPQA-KTTQVm1jDduoY7u8mdl7xBic_D2PZyXTV_RAApPuEgH0eXu-0HQQLMmEmcqhakY6z_Gzkmdn5gs0GTye5kZqOfpsVUvY6ZZrOeTJ2jJ4cKjXbHZCC_8oFxdT0cY0OFp6c-VfvkZj/s320/32202905_1629155467205546_6042212931779690496_n.jpg" width="240" /></a><i></i></div>
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<i><i><b>Di Iginio Massari il maestro dei maestri della pasticceria</b></i></i></div>
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<i><b>italiana, </b></i></div>
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<i>ne ho parlato tanto, sopratutto con la mia famiglia,</i></div>
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<i>credo che ad un certo punto non ne potevano più,</i></div>
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<i>in realtà credo di essere talmente innamorata della pasticceria, che per me i grandi maestri di questa scienza esatta.</i></div>
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<i>Sono idoli non comuni!</i></div>
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<i>In effetti dopo il meet Massari dello scorso mese(<a href="http://gliassaggiditonia.blogspot.it/2018/04/grande-successo-per-la-prima-tappa-del.html">qui</a>) </i></div>
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<i>avevo di continuo un pensiero in testa,</i></div>
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<i>prima o poi avrei dovuto replicare assolutamente una sua ricetta , una delle tante meraviglie.</i></div>
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<i>Sfogliando uno dei suoi libri mi sono imbattuta nella sua Crostata alle albicocche,</i></div>
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<i>ed ecco qui, di certo non è perfetta come quella del maestro, ho anche aggiunto un ingrediente in più, ma vi assicuro che è di una bontà....ma di una bontà incredibile, allora....per quanto sia una golosa nata...vi giuro non mi era mai successo di non riuscire a fermarmi dopo la seconda e la terza fetta.....non è assurdo ?</i></div>
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<i>Dunque la ricetta è quella di Massari, in aggiunta ho inserito le pesche sciroppate e un pò</i></div>
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<i><i>di granella di biscotti da cospargere sulla sfoglia in modo da bilanciare l'umidità </i></i></div>
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<i><i>della confettura e dello sciroppo.</i></i></div>
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<i>Ingredienti</i></div>
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<i>330 gr. di farina bianca 0</i></div>
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<i>120 gr. di zucchero a velo</i></div>
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<i>200 gr. di burro</i></div>
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<i>30 gr. di miele di acacia</i></div>
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<i>60 gr. di tuorli</i></div>
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<i>2 gr. di sale</i></div>
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<i>1 baccello di vaniglia</i></div>
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<i>la scorza grattata di mezzo limone</i></div>
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<i>2 pesche sciroppate</i></div>
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<i>confettura di albicocche</i></div>
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<i>4 biscotti tritati grossolanamente</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY1FzIATyXp5Kam-dmttfLb8F2-3Y7ExRY-fA0LXXrGn8RQs1FEHcSqgv05imnu3-XYEatRUnjMD0U7gUWHW3fAv0md8J1Hl-8tWs_h9FTAauq4UUKIMYIpXuhN3HeDnkgNG7_qVBYa5Q/s1600/32085078_1629155387205554_1032703093659140096_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY1FzIATyXp5Kam-dmttfLb8F2-3Y7ExRY-fA0LXXrGn8RQs1FEHcSqgv05imnu3-XYEatRUnjMD0U7gUWHW3fAv0md8J1Hl-8tWs_h9FTAauq4UUKIMYIpXuhN3HeDnkgNG7_qVBYa5Q/s320/32085078_1629155387205554_1032703093659140096_n.jpg" width="240" /></a></div>
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<i> Mescola lo zucchero con il burro ammorbidito fino a quando diventa una crema,</i></div>
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<i>unisci il miele, in un'altra ciotolina sala i tuorli, mescola bene e unisci alla crema,</i></div>
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<i>aggiungi la vaniglia e la scorza di limone.</i></div>
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<i>Setaccia per due volte la farina e versala al composto ,mescola fino al completo assorbimento.</i></div>
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<i>Una buona pasta frolla deve essere lavorata poco e non deve appiccicarsi alle mani.</i></div>
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<i>Avvolgi la pasta in una pellicola per alimenti, e fai riposare in frigo per almeno 2 ore.</i></div>
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<i>Stendi la pasta a uno spessore di 5 mm e fodera una teglia da 24 cm,</i></div>
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<i>bucherella la pasta e cospargi di biscotti tritati grossolanamente, versa la confettura,</i></div>
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<i>affetta le pesche sgocciolate precedentemente e sistemale a raggiera sulla confettura,</i></div>
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<i>termina con le strisce di pasta frolla.</i></div>
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<i>Inforna a 180° per 40"</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfG27qDqE-ffCigUc1YkmKKf9TPWBieA9PeXoM93-TNN6E-Yi3WhhDpDu6VWtZNVdrCftxQMjZpbnc8bUkCZUiu_AlbeOU6U4d9IHd0wU75Wl-qlP_kq_M4Eq9APfZGxpoKeUV2M3gzHK/s1600/32215367_1629155427205550_2603109841937367040_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1332" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfG27qDqE-ffCigUc1YkmKKf9TPWBieA9PeXoM93-TNN6E-Yi3WhhDpDu6VWtZNVdrCftxQMjZpbnc8bUkCZUiu_AlbeOU6U4d9IHd0wU75Wl-qlP_kq_M4Eq9APfZGxpoKeUV2M3gzHK/s320/32215367_1629155427205550_2603109841937367040_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I_t4ksXX9zExE49ixGmgkTrbcM32ug_F2IF8iXsvIQPVCMbi3X-O4WaLSmBHoZlwKc2MBSc6nKyyF7VErt8_CRDQ2HcoX6nulrkwnxypOHRmBSMLpKbmJ-hdyGBnP6l9GZvo2izhdFU0/s1600/32105583_1629155483872211_2042983619059777536_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" data-original-height="749" data-original-width="999" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I_t4ksXX9zExE49ixGmgkTrbcM32ug_F2IF8iXsvIQPVCMbi3X-O4WaLSmBHoZlwKc2MBSc6nKyyF7VErt8_CRDQ2HcoX6nulrkwnxypOHRmBSMLpKbmJ-hdyGBnP6l9GZvo2izhdFU0/s320/32105583_1629155483872211_2042983619059777536_n.jpg" width="320" /></i></a></div>
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<i>Con la pasta frolla ho formato delle palline che ho adagiato su una teglia con carta forno, ho schiacciato leggermente e infornato insieme alla crostata, tirandoli fuori dopo 30" ricavando dei buonissimi </i><br />
<i>biscottini per il the .</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPay3DbbkI62ZjeaYjCb2FaL4nbM9_Et8fOLM_-7XUAOvOa8OyNO6Ge158wWQF-8XwtufZmJeiwQCEO1vSYkKQKfLesZRs8nPf06kq2thCpZc2VVzkRW5IZd-5vZT1QdNa88QAsrAJwzQ/s1600/32191102_1629155317205561_1743755377851236352_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPay3DbbkI62ZjeaYjCb2FaL4nbM9_Et8fOLM_-7XUAOvOa8OyNO6Ge158wWQF-8XwtufZmJeiwQCEO1vSYkKQKfLesZRs8nPf06kq2thCpZc2VVzkRW5IZd-5vZT1QdNa88QAsrAJwzQ/s320/32191102_1629155317205561_1743755377851236352_n.jpg" width="240" /></a><br />
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-77423130800868435302018-05-03T10:42:00.000-07:002018-05-10T11:24:52.271-07:00Cookies di Ben's al triplo cioccolato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44ljwnsoXJ4Zwuc45ccbmsLn2FVot9dpxz7OqJuJ3Juk4A1aFxeSogpRBbpMDqpujhzE7w3hiyD2v_kHWkaqfURC87t7tQOzHZtUPlMVkI5GlC8LKje8nkRp-P0GQ3FWM8oeTJlfd7jS-/s1600/DSCF7966.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44ljwnsoXJ4Zwuc45ccbmsLn2FVot9dpxz7OqJuJ3Juk4A1aFxeSogpRBbpMDqpujhzE7w3hiyD2v_kHWkaqfURC87t7tQOzHZtUPlMVkI5GlC8LKje8nkRp-P0GQ3FWM8oeTJlfd7jS-/s320/DSCF7966.JPG" width="320" /></a></div>
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<i>Sarà che tra qualche mese andremo in vacanza, sarà che questo inverno è stato il più piovoso e lungo che io ricorda....</i></div>
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<i>sarà stanchezza della routine...</i></div>
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<i>ma è da un pò che mi ritorna in mente la vacanza dell'estate scorsa...</i></div>
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<i>le vacanze son tutte belle a mio parere al di là del divertimento del relax o dell'interesse culturale, è un momento ambito da tutta la famiglia, è la libertà in tutti i sensi, ti muovi ti sposti ti relaxi e mangi ...mangi mangi....!</i></div>
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<i>Il più delle volte trovi sapori che ti sorprendono e poi ti restano lì nella mente....come è successo con <b>i cookies di Bens' un noto store di Londra</b></i></div>
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<a name='more'></a><i>In realtà avevo sentito parlare di questi biscotti e ( mio consueto) mi ero incuriosita,<br /><br />mi dicevo che avrà mai così di diverso.... è un biscotto comunque !<br /><br />mi ero dunque appuntata una nota sulle tappe da fare a Londra, e meno male !<br /><br />La mia visita in quel di Ben's è stata più che soddisfacente,<br /><br />vi erano una miriade di gusti , davvero l'imbarazzo della scelta!<br /><br />già dal ritorno a casa ho provato a rifare i cookies e <a href="http://gliassaggiditonia.blogspot.it/2018/04/coockies-al-cioccolato-bianco-e.html">qui</a> trovate i primi ,<br /><br />comunque ho sfornato a più non posso fino ad ora , ecco ora mi sento in dovere di postare la ricetta , spero di far cosa gradita agli amanti del biscotto.</i><br />
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<i>Dopo i favolosi cookies bianchi con mirtilli </i></div>
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<i><i>non potevo astenermi dal biscotto al cioccolato nero fondente. </i></i></div>
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<i><i>anzi vi mostro due versioni di biscotto al cioccolato</i></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5ibahlkd2XzLWHYCMCHExz7Qfv8fvkfEjeU2_A2Hl3eMTJGdlwbVZHpHvwMFjIOptWdVEE4M6PQ6DqNsi1VDoPTlO5IgV1uOTiCglKDhwnaZVL0gNJ9lRyQJ-NohjEuhX2Tm2_diGSC0/s1600/22119073_1397344480386647_2124472857_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="720" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5ibahlkd2XzLWHYCMCHExz7Qfv8fvkfEjeU2_A2Hl3eMTJGdlwbVZHpHvwMFjIOptWdVEE4M6PQ6DqNsi1VDoPTlO5IgV1uOTiCglKDhwnaZVL0gNJ9lRyQJ-NohjEuhX2Tm2_diGSC0/s320/22119073_1397344480386647_2124472857_n.jpg" width="320" /></a></div>
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<i>il primo è composto da cacao con cuore di cioccolato al latte e </i></div>
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<i>gocce di cioccolato bianco</i></div>
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<i>il secondo, sempre al cacao e gocce di cioccolato bianco ma con un mix di frutta secca</i></div>
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<i>in realtà avevo in dispensa un sacchettino che avevo comprato al Lidl </i></div>
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<i>la settimana scorsa , quale modo migliore di consumarlo se non coi biscotti...!!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FNmb_zOUi-1Oeq7MNs3jl7eyqgQySLlbDebf3_01pHUJ1rbjqGVJyJxxB-cKZqUtIoC_enb5r11JAfHhG8OuLhYX5YVO8oOPw6XNU3uFpJMSzoXdp1TvEXhV-T0WPQJR-Z0dr6J1oQrF/s1600/DSCF7961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FNmb_zOUi-1Oeq7MNs3jl7eyqgQySLlbDebf3_01pHUJ1rbjqGVJyJxxB-cKZqUtIoC_enb5r11JAfHhG8OuLhYX5YVO8oOPw6XNU3uFpJMSzoXdp1TvEXhV-T0WPQJR-Z0dr6J1oQrF/s320/DSCF7961.JPG" width="320" /></a></div>
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<i>Dunque vediamo cosa occorre :</i></div>
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<i>150 gr. di burro</i></div>
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<i>125 gr di zucchero Muscovado</i></div>
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<i>100 gr. di zucchero semolato</i></div>
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<i>250 gr. di farina 00</i></div>
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<i>50 gr. di cacao in polvere</i></div>
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<i>1 uovo intero e 1 tuorlo</i></div>
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<i>1/2 cucchiaino di bicarbonato</i></div>
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<i>100 gr. di cioccolato al latte</i></div>
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<i>Mix di frutta secca</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO83jWE9mu_Vu22_Uw7gpVbNspygTCC7eb-Zx9IHeESkOsN3ksbskeMmQZiDeRgRnDhS5W41NeTfyywhcPKOPVZ8DmYtm-dGnbdCcFC9t6N5F0ZWSq0Ord015V45p2NbzJ_fFKiAbrWI7P/s1600/DSCF7939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO83jWE9mu_Vu22_Uw7gpVbNspygTCC7eb-Zx9IHeESkOsN3ksbskeMmQZiDeRgRnDhS5W41NeTfyywhcPKOPVZ8DmYtm-dGnbdCcFC9t6N5F0ZWSq0Ord015V45p2NbzJ_fFKiAbrWI7P/s320/DSCF7939.JPG" width="320" /></a></div>
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<i>Preparazione :</i></div>
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<i>metti nella ciotola della planetaria il burro e gli zuccheri</i></div>
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<i>fai mescolare e unisci le uova e poi la farina setacciata precedentemente </i></div>
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<i>con il cacao in polvere e il bicarbonato</i></div>
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<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjUKHxSmhNHLcOoyq2mVR7LzlQdfwsm51u6sf8IQoMl1UwNa7L8w44U6s3vHI2LmaFAPRzFrKhzM1vlvglJA5lTeZ8Hmu4J0bdudk3sF1WF6rZwqAs1pUHl4I3k7Dgk_J2Xlle2PPAG6y/s1600/DSCF7942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjUKHxSmhNHLcOoyq2mVR7LzlQdfwsm51u6sf8IQoMl1UwNa7L8w44U6s3vHI2LmaFAPRzFrKhzM1vlvglJA5lTeZ8Hmu4J0bdudk3sF1WF6rZwqAs1pUHl4I3k7Dgk_J2Xlle2PPAG6y/s320/DSCF7942.JPG" width="320" /></a></div>
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<i><br /></i></div>
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<i>fai attenzione a non prolungare troppo la lavorazione dell'impasto</i></div>
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<i>appena le farine sono incorporate aggiungi le gocce di cioccolato bianco</i></div>
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<i>dividi l'impasto in due ciotole e aggiungi il mix ad una di esse.</i></div>
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<i>Ora per lavorare al meglio con le mani ti consiglio di coprire le ciotole con pellicola </i></div>
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<i>e di riporle in frigo per 15-20 minuti</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ4w-NHEZTa-CGCRlBPJKXzC-sGma65M-Opz7Saz5n_giRlH57xygSBS6yVB5pUsGrr1bjFxFS2uED9WBv1YibdzlDYIlKQb0YexIh1AB959VNoobP1y0T6dm6zo5bnDV1ja3A2Xb6AF5/s1600/DSCF7946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQ4w-NHEZTa-CGCRlBPJKXzC-sGma65M-Opz7Saz5n_giRlH57xygSBS6yVB5pUsGrr1bjFxFS2uED9WBv1YibdzlDYIlKQb0YexIh1AB959VNoobP1y0T6dm6zo5bnDV1ja3A2Xb6AF5/s320/DSCF7946.JPG" width="320" /></a></div>
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<i>Spezzetta il cioccolato al latte ,</i></div>
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<i>prendi l'impasto senza il mix</i></div>
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<i>e inizia a formare i biscotti.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QfFBaWs0Si3pq10x-L1LbBryx9YyxdwP0PZiV9zDwg8f9dIA3Fr6pvjaP4JlaPYjdF7sfyMJ91ChCBLEh6m30YOW7hQiPqYONktpxj5uACp-2si29tLOFXQfKu0dkcDlqh0NcJjivLLT/s1600/DSCF7950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QfFBaWs0Si3pq10x-L1LbBryx9YyxdwP0PZiV9zDwg8f9dIA3Fr6pvjaP4JlaPYjdF7sfyMJ91ChCBLEh6m30YOW7hQiPqYONktpxj5uACp-2si29tLOFXQfKu0dkcDlqh0NcJjivLLT/s320/DSCF7950.JPG" width="320" /></a></div>
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<i>con le mani fai una sorta di polpetta fai un incavo nel centro e </i></div>
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<i>mettici un pezzo di cioccolato chiudi bene a pallina e sistemale sulla teglia </i></div>
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<i>ricoperta di carta forno oppure leggermente imburrata</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh234R60zwQA3I561lLmA8IsX0dYG5e9u9BHpCo2yvQ3oC0DrPvKJHUkU6HX3Zkb04jOS0X0jOTr78BbUVq8BVJfPkV4CyVbMKEy7UDbhGVnOoVBQS_1VcBWKYvISzG1jRaFwCOcLaDW4/s1600/DSCF7944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh234R60zwQA3I561lLmA8IsX0dYG5e9u9BHpCo2yvQ3oC0DrPvKJHUkU6HX3Zkb04jOS0X0jOTr78BbUVq8BVJfPkV4CyVbMKEy7UDbhGVnOoVBQS_1VcBWKYvISzG1jRaFwCOcLaDW4/s320/DSCF7944.JPG" width="320" /></a><br />
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<i>Fai lo stesso con l'altra metà di impasto con il mix di frutta secca, senza il pezzetto di cioccolato</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0VW3j9SCPNDITbtWSDorI2__5KVJW12WJfnFbeTJXjx6NdIQa8qhwpl3yj56Mk_TXXHOhglwifXwxweIhFhzz9tvcOgqpV0ayz0LCDsYZ-XOqVUwybfweCNQfb6PnOCX7NPEyzIZSymW/s1600/DSCF7948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0VW3j9SCPNDITbtWSDorI2__5KVJW12WJfnFbeTJXjx6NdIQa8qhwpl3yj56Mk_TXXHOhglwifXwxweIhFhzz9tvcOgqpV0ayz0LCDsYZ-XOqVUwybfweCNQfb6PnOCX7NPEyzIZSymW/s320/DSCF7948.JPG" width="320" /></a></div>
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<i>Inforna a 180° per 20" circa il tempo della cottura è </i></div>
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<i>relativo in quanto alle dimensioni del biscotto</i></div>
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<i>Dopo i 20" Prova a toccare leggermente la superfice del biscotto,</i></div>
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<i>è cotto se la crosta non si appiattisce con la leggera pressione del dito.</i></div>
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<i>Sfornali subito e lascia raffreddare su una gratella. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaVKVSYzZr0ZgKZ6ZH2zgSRGt3CeaAVwJj7WRDTqmF7VT9u8QuursXbNF_ODPud4oimtEaLFpjTDRBx6EHaYX5DtDWLY1RcSE-v5AtCCQ5hRmc4TemHkWHfhLfIkedF5lDx2HjvJWmjtN/s1600/22119220_1397344610386634_892661713_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="720" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaVKVSYzZr0ZgKZ6ZH2zgSRGt3CeaAVwJj7WRDTqmF7VT9u8QuursXbNF_ODPud4oimtEaLFpjTDRBx6EHaYX5DtDWLY1RcSE-v5AtCCQ5hRmc4TemHkWHfhLfIkedF5lDx2HjvJWmjtN/s320/22119220_1397344610386634_892661713_n+%25281%2529.jpg" width="320" /></a></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com1tag:blogger.com,1999:blog-6089690443487697919.post-86060262103069109952018-04-26T09:55:00.001-07:002018-05-10T11:24:32.944-07:00" Piantalo" Trapianta Il tuo Pomodoro San Marzano <div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_jmP2S-ZstdKzlx-4PJtNpbJSd9qOlM7wHZaNcnDY7t7knZ_3S5i6m4HvEhm47L80UOC_M13ZWHxyakflKyNlc6oVd0swMV_Lpw1TddFy1ok1s9S-NV748FZ628uKlw37lBz3fGwmW-D/s1600/DSCF8393.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_jmP2S-ZstdKzlx-4PJtNpbJSd9qOlM7wHZaNcnDY7t7knZ_3S5i6m4HvEhm47L80UOC_M13ZWHxyakflKyNlc6oVd0swMV_Lpw1TddFy1ok1s9S-NV748FZ628uKlw37lBz3fGwmW-D/s320/DSCF8393.JPG" width="320" /></a></div>
<div style="text-align: center;">
<b><i>" PIANTALO "</i></b></div>
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<i>" Trapianta il tuo pomodoro San Marzano "</i></div>
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<i><br /></i></div>
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<i>Era questo l'inno che echeggiava da alcuni giorni !</i></div>
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<i>Grande successo dunque il 23 Aprile a <b>Sarno</b> in provincia di Salerno </i></div>
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<i>nei campi di Contrada Faricella noti come i </i></div>
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<i><b>Giardini del pomodoro San Marzano,</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gQyMXvuTZ2jHxLeU_mtjU0USbud7dXlKzaa6IiG9ZZ99qyC8ZHqBy3Ui3sBppgJSYWkfjnpzNbL66a47OOc6mW0TwQPJtmSrPyjzMxXVDXYBeV97Sm_wD5vO_r7DuOXmej2i6zNSyvBn/s1600/DSCF8343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gQyMXvuTZ2jHxLeU_mtjU0USbud7dXlKzaa6IiG9ZZ99qyC8ZHqBy3Ui3sBppgJSYWkfjnpzNbL66a47OOc6mW0TwQPJtmSrPyjzMxXVDXYBeV97Sm_wD5vO_r7DuOXmej2i6zNSyvBn/s320/DSCF8343.JPG" width="320" /></a></div>
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<i> l'evento organizzato dalla Società Cooperativa Agricola<b> <a href="http://www.facebook.com/Danicoop-Societ%C3%A0-Cooperativa-Agricola-185129938198416/?hc_ref=ARRZzI0huJhdLsH74c7gJh4KoRSa01rKGda9DpToL9KPc2OCV7_OTHxGktSCzjknx_M">DANIcoop </a></b></i></div>
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<i>(operante sul mercato attraverso il brand <a href="http://www.facebook.com/gustarosso.danicoop/?hc_ref=ARTeYsakTHHEtB_7Eqz6Z15fYJzEXQ2W1oRhgfRZmcmCBprnd8sT2GpyrX8MLqncUtE&fref=nf">Gustarosso</a> )</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wZkjljhd4gb3cYmIux1glmp3IGaBM_LXDVhDvWtrXJr42ZCH5cBloaUuuENSRSam9lrGgsSe9A_3LKuwlXvZh_JQkCT0r7S8WQ1CKKgr9BCd7YAGQPpXhWy0xPRzeXh0Kx7cpq1PdRRJ/s1600/DSCF8333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wZkjljhd4gb3cYmIux1glmp3IGaBM_LXDVhDvWtrXJr42ZCH5cBloaUuuENSRSam9lrGgsSe9A_3LKuwlXvZh_JQkCT0r7S8WQ1CKKgr9BCd7YAGQPpXhWy0xPRzeXh0Kx7cpq1PdRRJ/s320/DSCF8333.JPG" width="320" /></a></div>
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<i>con " <a href="http://www.facebook.com/events/420363275057860/">Piantalo</a> " fa toccare con mano la nascita del pomodoro, </i></div>
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<i>iniziando dalle origini fino alla consumazione vera e propria del frutto rosso ! </i></div>
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<i>La<b> DANIcoop</b> nasce a Sarno in provincia di Salerno,più di cento soci agricoltori sentono l'esigenza di unire le proprie conoscenze e la capacità di coltivare il pomodoro San marzano.</i><br />
<i>Il pomodoro san Marzano è conosciuto in tutto il mondo per il suo sapore unico e per la sua versione in "pelato", il motivo del suo successo è facile da individuare : il clima mediterraneo, il suolo fertile dell'Agro Sarnese Nocerino, nonché l'esperienza secolare degli agricoltori hanno permesso alle caratteristiche organolettiche del pomodoro di esaltarsi ancora di più, la forma allungata il colore rosso vivo,scarsa presenza di semi, sapore agrodolce, con buccia sottile e facile da pelare.</i><br />
<i>Va ricordato e sottolineato che la denominazione DOP è possibile soltanto sul prodotto pelato e inscatolato, ottenibile soltanto dopo una linea severa di controlli.</i><br />
<i>DANIcoop segue tutto il processo produttivo del pomodoro San Marzano, dalla semina al raccolto:</i><br />
<i>Le piantine vengono fornite ai soci, assicurando tuta l'assistenza tecnica .</i><br />
<i>Attraverso il marchio Gustarosso si assicurano le materie prime selezionate.</i><br />
<i>le quali riconosciute anche da Agro-Qualità, ente del MIPAF ( Ministero delle politiche Agricole). </i><br />
<i>DANIcoop</i><br />
<i>da anni promuove e tramanda la tradizione del Pomodoro San Marzano</i></div>
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<i> tutelando gli agricoltori e la terra con eventi come il <b>Pomodoro San Marzano Day.</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lJscJ9kb0hDG2-jJzT6X2yoS3ihqiIlnNBrC9U4fTKoAkJrhK5HEwIlRErtAsAssJoUYR737AbmgHtCU6YKPwAtQFljpNtIOdZdHblhNS9HImnJ4zp7QG1hEYpLRZB3l1Ze4bhekRByH/s1600/30422082_1613945445393215_530825457_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="999" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lJscJ9kb0hDG2-jJzT6X2yoS3ihqiIlnNBrC9U4fTKoAkJrhK5HEwIlRErtAsAssJoUYR737AbmgHtCU6YKPwAtQFljpNtIOdZdHblhNS9HImnJ4zp7QG1hEYpLRZB3l1Ze4bhekRByH/s320/30422082_1613945445393215_530825457_n.jpg" width="320" /></a></div>
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<i>Per questo evento</i></div>
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<i>accorsi tantissimi tra appassionati </i><i>del settore, c</i><i>hef , pizzaioli, e studenti di diverse scuole campane ,</i></div>
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<i>con cui si è iniziato dall'orientamento al lavoro sulle varie prospettive agricole, </i></div>
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<i> al trapianto manuale, con attrezzature che gli agricoltori utilizzano da sempre , fino alla degustazione di diversi piatti e pizze con protagonista il pomodoro San Marzano.</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtc3t1N3eU93IE4MZ3dtTeCbnnPF9rZ0LdoRC3SbPTbY5t8RzTt0BQ2sQaQGH6odrgZ32liO0Pp1Y8WNPf4PSizmL5dLZC0GzQm8cPvvY1cJgYU9XM0C6Qq9tB4HCUCNQLHJRxrgk4dF2A/s1600/DSCF8349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtc3t1N3eU93IE4MZ3dtTeCbnnPF9rZ0LdoRC3SbPTbY5t8RzTt0BQ2sQaQGH6odrgZ32liO0Pp1Y8WNPf4PSizmL5dLZC0GzQm8cPvvY1cJgYU9XM0C6Qq9tB4HCUCNQLHJRxrgk4dF2A/s320/DSCF8349.JPG" width="320" /></a></div>
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<i>Non potevano mancare a questo appello, tante nuove leve agronome, </i></div>
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<i>le quali hanno partecipato con interesse </i><i>esponendo con </i><i>entusiasmo il proprio lavoro,</i></div>
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<i> come il giovane laureato Antonio Marra il </i><i>quale mi ha presentato con orgoglio la sua creatività tradotta nel libro" <b>Sistemi Orticoli Prevalenti nell'Agro Nocerino Sarnese".</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1H1PcIGtIs3Hk-Y6DQ9a_GPua9oCKKdvFWj_DF8SQNI9Bb7Q62jjzgIlHZo0EbCUM8M9drhC13EvThFLxhVVeOrj9wxFPQAZF8XcLxlPNOFoE5TPINIzIEPsqgpL0EPvWCnFHhVoyM50/s1600/31306784_1891792147520226_4595194336148193280_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="500" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1H1PcIGtIs3Hk-Y6DQ9a_GPua9oCKKdvFWj_DF8SQNI9Bb7Q62jjzgIlHZo0EbCUM8M9drhC13EvThFLxhVVeOrj9wxFPQAZF8XcLxlPNOFoE5TPINIzIEPsqgpL0EPvWCnFHhVoyM50/s320/31306784_1891792147520226_4595194336148193280_n.jpg" width="320" /></a></div>
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<i>"- La giornata è stata allegra costruttiva e interessante</i></div>
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<i>ha dato l'opportunità di saggiare il terreno con le proprie mani a chiunque lo volesse,</i></div>
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<i> anch'io con le mie scarpine bianche , </i><i>ho trapiantato le piccole piantine di oro rosso,</i></div>
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<i> poi è da vedere se queste </i><i>diventeranno splendide piante di pomodoro, lo spero..!!</i></div>
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<i>Anche i pizzaioli presenti hanno avuto la possibilità di piantare le piantine e poi di </i><br />
<i>contrassegnare con un cartello</i><br />
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<i>l' appezzamento di terreno a loro associato, </i></div>
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<i>da cui proverranno i pomodori che impreziosiranno le loro pizze</i><br />
<i>"- Una gran bella occasione che valorizzerà ancor più il loro operato!! -"</i></div>
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<i>Buonissimi dunque gli assaggi proposti </i></div>
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<i>Come il Farro con pomodori secchi San Marzano</i></div>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoI1kU8RXPu4kB41e9r9qtSTebqw35Y2vxmytKhWhyANQgC38VYDQ8j96aFBiD_G1hMoQWTC4dIaNMQygrXgMcSwwi50hTpheK4Fubq_6izYBTQN-D72kWnlF7rVTgBsvrNqWZrGnRDzz/s1600/DSCF8401.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoI1kU8RXPu4kB41e9r9qtSTebqw35Y2vxmytKhWhyANQgC38VYDQ8j96aFBiD_G1hMoQWTC4dIaNMQygrXgMcSwwi50hTpheK4Fubq_6izYBTQN-D72kWnlF7rVTgBsvrNqWZrGnRDzz/s320/DSCF8401.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnybLReXfK1CO5ZfyM43v5ZTO9_Nl20cEjRsSDEnnKeoJzBo1m2iSU3KPmxjy2mFiRGB8vn_2Yl5RzaK1OBER2FuyumLxdQGK4PnlTUWavSkMRATVexh0RtljbxEGUDFrsPNko6cV-r1Fz/s1600/DSCF8399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnybLReXfK1CO5ZfyM43v5ZTO9_Nl20cEjRsSDEnnKeoJzBo1m2iSU3KPmxjy2mFiRGB8vn_2Yl5RzaK1OBER2FuyumLxdQGK4PnlTUWavSkMRATVexh0RtljbxEGUDFrsPNko6cV-r1Fz/s320/DSCF8399.JPG" width="320" /></a></i></div>
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<i>Le zeppoline fritte </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQolWVNz0lKYjzRlvRVsOHjH634LivSR0WO-xG1MTqmMv7KFUDlTLADYgY0sVJtCP_l1WiTLBkWnLw12HXs07LhRGj4IXy6Wzf-WKKuDNmDIswBU4Ie2DF2UZdhfVpP8DoHix0ShBWl8z/s1600/DSCF8369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQolWVNz0lKYjzRlvRVsOHjH634LivSR0WO-xG1MTqmMv7KFUDlTLADYgY0sVJtCP_l1WiTLBkWnLw12HXs07LhRGj4IXy6Wzf-WKKuDNmDIswBU4Ie2DF2UZdhfVpP8DoHix0ShBWl8z/s320/DSCF8369.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrMKBHkav3bKzFiYVZ6Fg6PO4X1Itr1wuIwN11M9mTipnfZLJairmCoRzpdUF1uFb9PYAA1wGeQHEGj_WHaNqteCuvNKCJ_NVkql1bd_Wb4tKgDBqyPL36jREyy3DoecG1rkKpKalYwi2/s1600/DSCF8373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrMKBHkav3bKzFiYVZ6Fg6PO4X1Itr1wuIwN11M9mTipnfZLJairmCoRzpdUF1uFb9PYAA1wGeQHEGj_WHaNqteCuvNKCJ_NVkql1bd_Wb4tKgDBqyPL36jREyy3DoecG1rkKpKalYwi2/s320/DSCF8373.JPG" width="213" /></a></div>
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<i>" La Pizza nel 'ruoto' "</i></div>
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<i>e Dulcis in fundo i Rigatoni Pasta Armando con </i></div>
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<i>la spettacolare salsa al pomodoro, semplicemente aglio, olio evo, basilico, e</i></div>
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<i>pelati di pomodoro <b>San Marzano Gustarosso</b></i></div>
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<a href="https://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1608268912554244">Qui L'album fotografico</a></div>
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Info : DANIcoop Società Cooperatica Agricola</div>
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Via Ingegno 32 - Sarno (SA)</div>
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inf@gustarosso.it</div>
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www.gustarosso.it</div>
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Tel. 081944898</div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-9422986166309431782018-04-11T07:46:00.001-07:002018-04-11T09:02:20.911-07:00Grande successo per la prima tappa del Tour "MEET MASSARI 2018"<div style="text-align: center;">
<i>Il 9 Aprile alla<b> Città della Scienza di Napoli</b></i></div>
<div style="text-align: center;">
<i>si è tenuta la prima tappa del<b> MEET MASSARI 2018</b></i><br />
<i><b><br /></b></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QuBnzJJ3fpZfXPDkXI8RFJj5zqYFP-PuxybI00QgjLnpzc-L1kNCoGtV7tYy7clG7gtHw07EwKPrbalbJXxBmM_hu5XyTVhfgYaLuQsKKIC3FOjWbt-AuB2h3HfRS1gT9EiZS_nVPC_P/s1600/DSCF8239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QuBnzJJ3fpZfXPDkXI8RFJj5zqYFP-PuxybI00QgjLnpzc-L1kNCoGtV7tYy7clG7gtHw07EwKPrbalbJXxBmM_hu5XyTVhfgYaLuQsKKIC3FOjWbt-AuB2h3HfRS1gT9EiZS_nVPC_P/s320/DSCF8239.JPG" width="320" /></a><br />
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U<i>n tour organizzato da <b>MOLINO DALLA GIOVANNA</b> con la collaborazione </i><br />
<i>del Maestro dei maestri della Pasticceria Italiana <b>IGINIO MASSARI,</b></i><br />
<i><b><br /></b></i>
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<i>Protagonisti i prodotti del territorio e le <b>farine Molino Dalla Giovanna</b>,</i><br />
<i>con le <b>Dolcissime per Pasticceria,</b> Frolla 130, Frolla, Brioche, Brioche Soft,</i><br />
<i>Panettone, Panettone Z, e Rinfresco, e con </i><br />
<i>Showcooking del Maestro. affiancato da altri grandi nomi della Pasticceria Italiana .</i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNzMlaMyVRdMF6guvORFo1F4-ruiZ3BHQfMlc5UCri-cjJFRj3Y2KHdDqk03DBbpe7s0cfThesPjBTfc5DtQW0xJ_dn_6T7fN8enD1E6TxVzLDvjpmh_3241LMgWzy-_NMLo4Ib2bJubY/s1600/DSCF8317.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNzMlaMyVRdMF6guvORFo1F4-ruiZ3BHQfMlc5UCri-cjJFRj3Y2KHdDqk03DBbpe7s0cfThesPjBTfc5DtQW0xJ_dn_6T7fN8enD1E6TxVzLDvjpmh_3241LMgWzy-_NMLo4Ib2bJubY/s320/DSCF8317.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAbH5VAM58sAS7pWpLtErNeiUqrlwfQVA9zD6LCjrBcXCfgGjnZSV2vOv80QTXFQMIiaIol4EHjCn7bGqyznNknCyGQXLKjFPafmjjIGFSlJ4WL_kuUcig6BPfD8ojA4nyOHINxhy7zL4/s1600/DSCF8316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAbH5VAM58sAS7pWpLtErNeiUqrlwfQVA9zD6LCjrBcXCfgGjnZSV2vOv80QTXFQMIiaIol4EHjCn7bGqyznNknCyGQXLKjFPafmjjIGFSlJ4WL_kuUcig6BPfD8ojA4nyOHINxhy7zL4/s320/DSCF8316.JPG" width="213" /></a><i><br /></i></div>
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<i>Le farine, miscele e semilavorati professionali del Mulino Dalla Giovanna</i></div>
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<i>sono 100% Natura e 100% Alta Qualità,</i></div>
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<i>dalla voce di<b> Sabrina Dallagiovanna</b>, direttore commerciale e Marketing</i></div>
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" - <i>Utilizziamo solo le più pregiate varietà di grani, siamo gli unici a lavare il grano con acqua e</i></div>
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<i>una volta che la mandorla è ben bagnata, la macinazione è omogenea e lenta </i></div>
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<i>senza danneggiare le componenti organolettiche.</i></div>
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<i>Nelle nostre farine c'è tutto, c'è l'intuito della famiglia Dallagiovanna ,</i></div>
<div class="" style="clear: both; text-align: center;">
<i>i metodi di analisi e ricerca delle miscele, le lavorazioni migliori della tradizione, i macchinari sempre più all'avanguardia, e poi ci sono i Maestri del laboratorio d'Arte Bianca,</i></div>
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<i>importanti professionisti del settore e insegnanti delle più rinomate scuole d'Italia. - "</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRTbwh0s8mwI5zIZYEyq5F8bpnIWUPyfz5XsUhMlVp13Ltxd1-w9rXYmdvR98pp0SI01Kndn6Vh-fKgmZzKmFvD5CC6XzSwJbCX1-9uPF94TUqve3nzHsvhdiHS7WFUPzAEkeF0o-kmsD/s1600/DSCF8248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRTbwh0s8mwI5zIZYEyq5F8bpnIWUPyfz5XsUhMlVp13Ltxd1-w9rXYmdvR98pp0SI01Kndn6Vh-fKgmZzKmFvD5CC6XzSwJbCX1-9uPF94TUqve3nzHsvhdiHS7WFUPzAEkeF0o-kmsD/s320/DSCF8248.JPG" width="320" /></a></div>
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<i>Una collaborazione per condivisione di passione e mestiere ,</i></div>
<div class="" style="clear: both; text-align: center;">
<i>quella della Famiglia Dallagiovanna con Iginio Massari,</i></div>
<i>porta alla nascita nel 2017 di" <b>RINFRESCO </b>" un prodotto innovativo molto bilanciato </i><i>in grado di assicurare un lievito sviluppato, profumato e con il giusto grado di acidità.</i><br />
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<i><b>Iginio Massari </b>con la sua Verve e la sua simpatia</i></div>
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<i>insieme a Salvatore De Riso altro grande nome della pasticceria</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsVxkuowBFDYqEeb8lE5s1iqJCJWW54Bkh4EfdetcT2AOLL9bwdJHmzABDECgWxC1FjE_gs7aPdNJEPsOLcqb-hqjQ83QJcZUroGCNw5CMdyIQ-vNaxrwIkgxcDQjs5XavYziYEQBY7nN/s1600/DSCF8280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsVxkuowBFDYqEeb8lE5s1iqJCJWW54Bkh4EfdetcT2AOLL9bwdJHmzABDECgWxC1FjE_gs7aPdNJEPsOLcqb-hqjQ83QJcZUroGCNw5CMdyIQ-vNaxrwIkgxcDQjs5XavYziYEQBY7nN/s320/DSCF8280.JPG" width="320" /></a></div>
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<i>ci ha deliziato tutta la giornata con aneddoti di storia e tecnica talvolta divertenti </i></div>
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<i>e con lo showcooking ha proposto </i></div>
<i>due creazioni,</i><i> in omaggio alla città partenopea.</i><br />
<i>" <b>SOLE DI NAPOLI </b>" dalle sue parole...</i><br />
<i>" - Si tratta di un dolce che rappresenta l'anima di questa città</i><br />
<i>ed esprime appieno lo spirito e l'energia vulcanica degli abitanti.</i><br />
<i>Gli agrumi regalano intensità aromatica gustativa, oltre ad un profumo straordinario.</i><br />
<i>Il Sole di Napoli è un dolce dalla grande forza, anche trasgressiva perchè solo da questa si </i><br />
<i>promuove il progresso, in questo noi pasticcieri siamo davvero maestri. -"</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdinP0GFxXSNjuVxTLf7ledUQ3P7y3VA4oMsZ2FUWgYvXhMa7imd4iZcf9Jb94jYDAm6Mg1H0MUMHXSqnnjSUAub7re6mgEiDJv60XnE4KRpojTbBCVZVpXnl1U5n246EGJBLYJ28GmYj/s1600/DSCF8269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdinP0GFxXSNjuVxTLf7ledUQ3P7y3VA4oMsZ2FUWgYvXhMa7imd4iZcf9Jb94jYDAm6Mg1H0MUMHXSqnnjSUAub7re6mgEiDJv60XnE4KRpojTbBCVZVpXnl1U5n246EGJBLYJ28GmYj/s320/DSCF8269.JPG" width="320" /></a></div>
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<i>una crostata moderna realizzata con Frolla 130 di Molino Dalla Giovanna</i><br />
<i>con crema di limoni di Sorrento,</i><br />
<i>e "<b>Mediterranea"</b></i><br />
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<i>una monoporzione di massa montata alla ricotta, g</i><i>lassata all'arancia </i><br />
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<i>con pasta Sablè e Pandispagna </i></div>
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<i><b>Salvatore De Riso </b></i><br />
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<i>felice di partecipare alla presenza del "suo" Maestro Massari</i><br />
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<i>ha proposto un dolce particolarmente amato</i></div>
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" I<b>l Soufflè Stregato</b>"</div>
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<i>una monoporzione di frolla di nocciola con meringa montata al cioccolato </i></div>
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<i>profumato </i><i>alla curcuma e allo Strega Alberti</i></div>
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<i>Intervenuti numerosi tra professionisti e appassionati del settore </i></div>
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<i>tantissimi allievi e associazioni, tra cui la <b>ICARE</b></i></div>
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<i>Cooperativa Sociale di Comunità di Cerreto Sannita (BN)</i></div>
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<i><b><br /></b></i>
<i>molti grandi nomi noti della Pasticceria Campana come </i></div>
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<i><b>Salvatore Gabbiano, Alfonso Pepe, Denis Dianin, Pasquale Marigliano,</b></i></div>
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<i><b>Salvatore Varriale , De Vivo.</b></i></div>
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<i>In conclusione l'evento è risultato un gran successo, ora </i></div>
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<i>aspettiamo con ansia le prossime tappe previste per il 28 maggio a Milano e</i></div>
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<i>il 24 settembre a Roma</i></div>
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per info: Molino Dalla Giovanna G.R.V.srl<br />
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Via Madonna del Pilastro,2 - 29010</div>
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Gragnano Trebbiense (PC)</div>
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Tel . 0523 787155 Fax 0523 787450</div>
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www.dallagiovanna.it - www.shopdallagiovanna.it</div>
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Sponsor dell'evento di napoli </div>
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<b>Agrovo Alimentari</b></div>
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azienda campana leader nel settore della distribuzione di </div>
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semilavorati e materie prime per pasticceria.gelateria e panificazione</div>
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<a href="http://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1594324803948655">Qui album foto dell'evento</a></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-83106892284547134502018-04-03T11:34:00.002-07:002018-05-03T10:10:02.172-07:00Coockies al cioccolato bianco e mirtilli rossi<div style="text-align: center;">
<i>Ogni momento è buono per deliziare il palato ma </i><br />
<i>soprattutto se preferiamo una corretta colazione piuttosto che un </i><br />
<i>caffè frettoloso al bar, ecco questo è il</i><i> biscotto che fa per voi !</i><br />
<i>"Cookies al cioccolato bianco e mirtilli "</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI6S5cBQsiZX8HjnIQPObskuWNTMBKXIPsN2iV7nzKN99mBkTDBDoS_zl2onGxDXmGP6ClUnQsJnAYlGzgx-EQIkJS4hjS1zLeu9gLbXPVnfN0R5VvbygwYgMmYI9VcxCsJWZgpD7Y-eM/s1600/DSCF7980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI6S5cBQsiZX8HjnIQPObskuWNTMBKXIPsN2iV7nzKN99mBkTDBDoS_zl2onGxDXmGP6ClUnQsJnAYlGzgx-EQIkJS4hjS1zLeu9gLbXPVnfN0R5VvbygwYgMmYI9VcxCsJWZgpD7Y-eM/s320/DSCF7980.JPG" width="320" /></a></div>
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<i>Avevo sperimentato questa ricetta al ritorno dalle vacanze lo scorso anno,</i><br />
<i>provando più e più volte fino a che non ho raggiunto un buon equilibrio,</i><br />
<i>il mio obiettivo era raggiungere o quantomeno avvicinarmi al</i><br />
<i>famoso biscotto ovvero il mitico <b>Cookies</b> di <b>Bens'di Londra, </b></i><br />
<i>beh non saranno gli originali che costano pure un bel pò di soldini , ma sono </i><br />
<i>davvero molto simili, belli grandi e croccanti ma allo stesso tempo morbidi all'interno,</i><br />
<i>io li definisco una sorta di biscottorta proprio come una fetta di torta....come quelli di Bens !!</i><br />
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<i>Ecco quanto occorre per circa 16 biscotti</i></div>
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<i>150 g.di farina 00</i></div>
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<i>150 g. di farina 0</i></div>
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<i>125 g. di zucchero muscovado</i></div>
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<i>100 g. di zucchero semolato</i></div>
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<i>150 g. di burro non salato</i></div>
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<i>1 stecca di vaniglia</i></div>
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<i>1 uovo intero e 1 tuorlo</i></div>
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<i>1 cucchiaino di lievito</i></div>
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<i>1 pizzico di sale</i></div>
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<i>200 g. di cioccolato bianco </i></div>
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<i>100 g. di mirtilli secchi</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyHDXG4OkLJIUXzP0r26AcJT8kHjMyWDdk9KI2N2WfxUtj7h8p966V2DMTs53XMjkJIja-Du3-Ka3zGUHPmRgYry_n5RbXu1LYEPby-RimJDMD2POetcdbfWIygPt2hvr5QE6iFioRrjD/s1600/DSCF7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyHDXG4OkLJIUXzP0r26AcJT8kHjMyWDdk9KI2N2WfxUtj7h8p966V2DMTs53XMjkJIja-Du3-Ka3zGUHPmRgYry_n5RbXu1LYEPby-RimJDMD2POetcdbfWIygPt2hvr5QE6iFioRrjD/s320/DSCF7969.JPG" width="320" /></a><br />
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<i>Mescola a crema il burro ammorbidito con lo zucchero semolato , unisci le uova </i></div>
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<i>lo zucchero scuro la vaniglia e il pizzico di sale,</i></div>
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<i>aggiungi le farine setacciate con il lievito.ed infine i mirtilli .</i></div>
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<i>lavora brevemente l'impasto fino a che sia tutto ben incorporato </i></div>
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<i>copri con un telo o con la pellicola per alimenti e fai riposare in frigo per </i><i>30".</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5mehlPgEDx1SEmSrf9sMEIJ5yD5874KW9d6qEFSMbq7BfZwhxpfZPZxADsn714x8xJZ_CKzJMT5ccCZ_018oscA05IFj_r4JGaN-FVK4mtLMN5gljF1TiEaLR_2wcwQ1P5ooJTcJ0ehX/s1600/DSCF7971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5mehlPgEDx1SEmSrf9sMEIJ5yD5874KW9d6qEFSMbq7BfZwhxpfZPZxADsn714x8xJZ_CKzJMT5ccCZ_018oscA05IFj_r4JGaN-FVK4mtLMN5gljF1TiEaLR_2wcwQ1P5ooJTcJ0ehX/s320/DSCF7971.JPG" width="320" /></a></div>
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<i>Dividi il cioccolato in quadratini da 2 cm circa</i></div>
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<i>con le mani unte ricava dall'impasto delle palline grosse più o meno </i></div>
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<i>come polpette, adagiale su una teglia imburrata oppure su carta forno,</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SBvuBLih4G-evcZ_xsAXh1FPPNbSHvDCwWEy8F6y4eWVAvLhrtVVS5nVGXNj7Zksun1wbHkYWxrlRY2M8skrvuCVGq23IqoThFOOl8hyphenhyphenCl-dnhRe_S2_KJGjU2GMsvmmKtQny10ydSqF/s1600/DSCF7972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SBvuBLih4G-evcZ_xsAXh1FPPNbSHvDCwWEy8F6y4eWVAvLhrtVVS5nVGXNj7Zksun1wbHkYWxrlRY2M8skrvuCVGq23IqoThFOOl8hyphenhyphenCl-dnhRe_S2_KJGjU2GMsvmmKtQny10ydSqF/s320/DSCF7972.JPG" width="320" /></a></div>
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<i>poi su ogni pallina metti un pezzo di cioccolato imprimendo un pò.</i></div>
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<i>inforna a 190° per 20" circa .</i></div>
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<i>Fai raffreddare su una gratella</i></div>
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<i>Si possono conservare in una scatola di latta per diversi giorni </i></div>
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<i>ma vi assicuro spariranno prima di pensare a conservarli !!!</i></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com4tag:blogger.com,1999:blog-6089690443487697919.post-33021712898235510722018-03-28T08:17:00.001-07:002018-03-28T08:17:31.819-07:00La Pastiera Napoletana<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKos0NOxe6AqmNh4DN-tAVz8EWEmQMVibPf7ZjAHbZnn_k-WOjb3VBPViWwEi_z7WqFMlkctKiXQag1kTuzotefdcd-S9dWRwyhJtWDleYJxO092xXOpUXYCPcsKd7D8BK43ngYfpklXd/s1600/29746030_1587869894667437_290276550_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKos0NOxe6AqmNh4DN-tAVz8EWEmQMVibPf7ZjAHbZnn_k-WOjb3VBPViWwEi_z7WqFMlkctKiXQag1kTuzotefdcd-S9dWRwyhJtWDleYJxO092xXOpUXYCPcsKd7D8BK43ngYfpklXd/s320/29746030_1587869894667437_290276550_n.jpg" width="240" /></a></div>
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<i>INGREDIENTI</i></div>
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<i>500 g. di grano cotto</i></div>
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<i>500 g. di ricotta </i></div>
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<i>400 g. di zucchero</i></div>
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<i>300 ml. di latte</i></div>
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<i>40 g. di burro</i></div>
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<i>5 uova </i></div>
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<i>2 tuorli</i></div>
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<i>la scorza grattata di 1 limone</i></div>
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<i>1 fialetta di fior d'arancio</i></div>
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<i>1/2 cucchiaino di cannella</i></div>
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<i>1 aroma di vaniglia</i></div>
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<i>frutta candita mista</i></div>
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<i>per la pasta frolla</i></div>
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<i>500 g. di farina 00 MOLINO CHIAVAZZA</i></div>
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<i>200 g. di zucchero</i></div>
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<i>200 g. di burro</i></div>
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<i>2 uova</i></div>
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<i>scorza di limone grattata</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLtXC7IPbJhysGAbP7Z2TMW6BhtpDE9ISPfnwa-dMN0YjIYa2oWU1RFu1FaAaZCt5DJUiXr5AI3_OIIAcTaQIEBZGgMi_9r8e0VriM81geH4U7PzSDRJSSH9ZHN2JBOmLsG_HtmsG5LU/s1600/DSCN4025.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLtXC7IPbJhysGAbP7Z2TMW6BhtpDE9ISPfnwa-dMN0YjIYa2oWU1RFu1FaAaZCt5DJUiXr5AI3_OIIAcTaQIEBZGgMi_9r8e0VriM81geH4U7PzSDRJSSH9ZHN2JBOmLsG_HtmsG5LU/s1600/DSCN4025.JPG" width="320" /></a></div>
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<i>PREPARAZIONE</i></div>
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<i>Preparare la pasta frolla , e lasciarla riposare in frigo ,intanto mettere sul fuoco un pentolino con il latte il grano, e il burro, cuocere fino a farlo diventare cremoso Mescolare le uova e i tuorli con lo zucchero aggiungere la ricotta setacciata, gli aromi il cedro e il grano intiepidito. Stendere la pasta frolla in una teglia inburrata coprendo fino ai bordi e versare la crema di grano e ricotta. Con il resto della pasta frolla ricavare delle strisce larghe 1 cm e decorare formando una grata . Infornare a 180° per un'ora. Dopo sfornata spolverizzare con zucchero a velo</i></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-80452935808427035832018-03-27T09:54:00.000-07:002018-03-27T10:23:15.927-07:00Presentazione "la Colomba Conciata "<div class="separator" style="clear: both; text-align: center;">
<i>Ieri 26 Marzo 2018</i></div>
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<i>nella splendida cornice di Napoli presso</i></div>
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<i>il <b>Ristorante Villa D'Angelo Santa Caterina al Vomero</b></i></div>
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<i>è stata presentata la vera sorpresa di Pasqua</i></div>
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<i>"<b>la Colomba Conciata </b>"</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UjR0paquJJ8h9eAF-UgX9b8K_CtH-Ma5NXe-65Dp_xHLC2rbj8tzYf14Oo62vwyUVUF9tGvDP8-ztoxQGAItPyV-solunfl7LOheAHMXllEKwExCNphnYU7XMiiuVilhqF09OwRmiv0B/s1600/DSCF8210.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UjR0paquJJ8h9eAF-UgX9b8K_CtH-Ma5NXe-65Dp_xHLC2rbj8tzYf14Oo62vwyUVUF9tGvDP8-ztoxQGAItPyV-solunfl7LOheAHMXllEKwExCNphnYU7XMiiuVilhqF09OwRmiv0B/s320/DSCF8210.JPG" width="213" /></i></a></div>
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<i>Una grande novità premiata al primo posto il 18 Marzo a Torino</i></div>
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<i>nella Kermesse </i></div>
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<i> <b>"Una Mole di Colombe e cioccolato "</b></i></div>
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<i>Un tripudio di sapore e profumo incredibile</i></div>
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<i>che mi ha letteralmente spiazzata, vi confesso che dopo aver ascoltato la </i></div>
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<i>descrizione di questo capolavoro pensavo fosse una </i></div>
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<i>colomba rustica interessante, anche se già il profumo m'incuriosiva non poco.</i></div>
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<i>La certezza è arrivata al primo morso, credetemi è stato una esplosione di gusto,</i></div>
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<i>non ho mai assaporato qualcosa di simile !!</i></div>
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<i>"-Questa Colomba deve essere assolutamente sulla mia tavola per Pasqua !! -"</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXU_b2puS3aBH7fYLlSFphV6RXmsHpsFeBbYezBm98TvXoUgMCmtLFV4b2_9lQJUbNqOHHxqfpYs3vQGuezBevg3YnLGZO1Z21xPu2toQQ_6HFi3z3A-Orzr0QdoYNlX97H6HNfj7XGmd/s1600/DSCF8195.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXU_b2puS3aBH7fYLlSFphV6RXmsHpsFeBbYezBm98TvXoUgMCmtLFV4b2_9lQJUbNqOHHxqfpYs3vQGuezBevg3YnLGZO1Z21xPu2toQQ_6HFi3z3A-Orzr0QdoYNlX97H6HNfj7XGmd/s320/DSCF8195.JPG" width="320" /></i></a></div>
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<i>L'idea di questo eccelso prodotto nasce durante una cena nell'Agriturismo </i></div>
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<i>"<b>Le Campestre</b>" di Castel di Sasso in provincia di Caserta con una tranquilla chiacchierata </i></div>
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<i>tra amici, i maestri pasticcieri <b>Michele e Luigi Cappiello</b> del Gran Caffè Pasticceria </i></div>
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<i>di Santa Maria Capua Vetere e la famiglia<b> Lombardi</b> titolari dell Agriturismo.</i></div>
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<i>Si discuteva dei prodotti locali e del lavoro in cui ci si mette cura e passione per produrli,</i></div>
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<i>da lì l'idea di sposare il "<b>Conciato Romano </b>" fiore all'occhiello della famiglia Lombardi</i></div>
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<i>con una produzione dei maestri pasticcieri Cappiello.</i></div>
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<i>Dopo circa 6 mesi di prove ecco la nascita della " <b>Colomba Conciata "</b></i></div>
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<i>A mio parere e a detta di molti un matrimonio perfetto !!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy30Gw5jlsz1fe9vWZddONPkgWqL2NYL5f-bs8R5vVAaSwuv6Wr2WNUQYyH1ynQOVLAP2HmMfhRgFBa1xC4gzkgvFONARxl4herpUj9VS0Tj4UQTocpSEMhfQvu0TBKbtuZjVN3rug_vE5/s1600/DSCF8208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy30Gw5jlsz1fe9vWZddONPkgWqL2NYL5f-bs8R5vVAaSwuv6Wr2WNUQYyH1ynQOVLAP2HmMfhRgFBa1xC4gzkgvFONARxl4herpUj9VS0Tj4UQTocpSEMhfQvu0TBKbtuZjVN3rug_vE5/s320/DSCF8208.JPG" width="320" /></a><br />
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<i>Oltre al Conciato Romano famoso e antico formaggio</i></div>
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<i>a dar tripudio di gusto, la Salsiccia di maialino nero Casertano,</i></div>
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<i>Cicoli, pomodorini secchi, rosmarino e finocchietto, produzioni della famiglia Lombardi,</i></div>
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<i>impasto rigorosamente con solo tuorli d'uova e burro.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIMd0AZvR5RoTnT4BqCBx83qIyqEKxqRYsGmyOjWBAnCZ7RWM2EF6DVLgS9ZibFPaPX2bWy6w_xy2rEvW7MTyRuxuJTYtU1Av_jPXNmBWW1kWJCHgCurusq0IdW5TxdGQae1eTeNDPkpU/s1600/29547590_1585860231535070_985742950_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIMd0AZvR5RoTnT4BqCBx83qIyqEKxqRYsGmyOjWBAnCZ7RWM2EF6DVLgS9ZibFPaPX2bWy6w_xy2rEvW7MTyRuxuJTYtU1Av_jPXNmBWW1kWJCHgCurusq0IdW5TxdGQae1eTeNDPkpU/s320/29547590_1585860231535070_985742950_n.jpg" width="240" /></a><br />
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<i>Ad affiancare la Colomba rustica </i></div>
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<i> la novità dolce di quest'anno </i></div>
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<i>La Colomba "<b>Cinzia</b>"con Crema di Pistacchio e cioccolato bianco </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewS_bO7lkE9PFL_9z7y614Bys7nasPwyRV7c8iOoWm7s9HFHXYYa9XyzhezOUx0dNV0qxBFNmPhlPBs7pVZLcHJVWE6Sm3emZJsk9rfdNKZ8gKYv7IN5wS2NjaHOZNl_FraHk1LkxINlI/s1600/DSCF8206.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: start;"><img border="0" data-original-height="667" data-original-width="999" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewS_bO7lkE9PFL_9z7y614Bys7nasPwyRV7c8iOoWm7s9HFHXYYa9XyzhezOUx0dNV0qxBFNmPhlPBs7pVZLcHJVWE6Sm3emZJsk9rfdNKZ8gKYv7IN5wS2NjaHOZNl_FraHk1LkxINlI/s320/DSCF8206.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyuvT7gW6NfhyGtwzzRNKRHWVQSl59UKuIqx0QEpfhw5jfDmIotbkSYlLnYOc2BH_Kq2WsEZ8K7VhqkmcUEmyaEu8ac7nObMjqRLBauQOPr9Fr8h9GUXrIbMwX79er5w-Vx_JBPCQNJFh/s1600/29341508_1585860261535067_1925909321_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyuvT7gW6NfhyGtwzzRNKRHWVQSl59UKuIqx0QEpfhw5jfDmIotbkSYlLnYOc2BH_Kq2WsEZ8K7VhqkmcUEmyaEu8ac7nObMjqRLBauQOPr9Fr8h9GUXrIbMwX79er5w-Vx_JBPCQNJFh/s320/29341508_1585860261535067_1925909321_n.jpg" width="240" /></a></div>
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<i>inoltre non poteva mancare <b>la Pastiera</b>,</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaD-wcgh_0Go6K34eXC6BXAMfzsVOpno_xNzrrvWr3A8t4lW4CbfaOW5YdNxms1xPGrwC8Ho4lyIUW2JWdTW2AEt-_8eWUZP1Mj_PScsfixY5kYkEErfg_0jXtPIF78HS6tOsNOYKjlU-/s1600/29550153_1585860264868400_1279554928_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaD-wcgh_0Go6K34eXC6BXAMfzsVOpno_xNzrrvWr3A8t4lW4CbfaOW5YdNxms1xPGrwC8Ho4lyIUW2JWdTW2AEt-_8eWUZP1Mj_PScsfixY5kYkEErfg_0jXtPIF78HS6tOsNOYKjlU-/s320/29550153_1585860264868400_1279554928_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOCFZFJGgU8A6LoJ2j0CTQJmhdZDdxTTxutpRLMHbnGrudfYrFjRvsQuuqtVLSYnZ4X36pVzceIV_mEefpfnew-lJXy_Tdlf4lTDPzNegspdckhqdaufJ4D5_4LED4csQvOVqX6R5LXyn/s1600/29345635_1585860278201732_729876662_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOCFZFJGgU8A6LoJ2j0CTQJmhdZDdxTTxutpRLMHbnGrudfYrFjRvsQuuqtVLSYnZ4X36pVzceIV_mEefpfnew-lJXy_Tdlf4lTDPzNegspdckhqdaufJ4D5_4LED4csQvOVqX6R5LXyn/s320/29345635_1585860278201732_729876662_n.jpg" width="240" /></a></div>
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<i> <b>la Pigna</b> rigorosamente realizzata con la </i></div>
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<i>tradizionale ricetta della nonna </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0kkGdecxui8WDRoXTs8qhJTgxxoyU-1NqEuOJV5kiWEagjQzppn1WY-bzsOYV8Xpdo4Z3JZXDAK7SaQ1S3fNvDPQCXpuCFN43LqZBOxvcDDNjk0ifKFey-hR_ANrYELXiqe1W4N7bEUc/s1600/29750916_1585860201535073_325111848_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0kkGdecxui8WDRoXTs8qhJTgxxoyU-1NqEuOJV5kiWEagjQzppn1WY-bzsOYV8Xpdo4Z3JZXDAK7SaQ1S3fNvDPQCXpuCFN43LqZBOxvcDDNjk0ifKFey-hR_ANrYELXiqe1W4N7bEUc/s320/29750916_1585860201535073_325111848_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSXoWwkTcZo_i6C5S7gxqs9M5H3O1N6a-nb2MUCnYUTTGrg-XBw9XSPjNAtexdnVfxJiZmAFVXBD1-aaQY0o2gyN2CvmPdXs1BK8g0pvnBz_itW745w-mXHDU4Dxja2izSGShEbEK5RKr/s1600/DSCF8200.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSXoWwkTcZo_i6C5S7gxqs9M5H3O1N6a-nb2MUCnYUTTGrg-XBw9XSPjNAtexdnVfxJiZmAFVXBD1-aaQY0o2gyN2CvmPdXs1BK8g0pvnBz_itW745w-mXHDU4Dxja2izSGShEbEK5RKr/s320/DSCF8200.JPG" width="320" /></a></div>
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<i>e ancora Colomba tradizionale e per finire in bellezza </i></div>
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<i>il noto <b>Sospiro d'Angelo</b></i></div>
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<i>semifreddo con pandispagna crema zabaione mandorle torroncino e cioccolato</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQBkTWJi5QPra4WmzUx_nKp21wRg5wKnzGkwz_o3DhCNenKAtdjEuiHH7I-uvIGlN1eURIc0WhluWMe20o4FMMR311n_ZWXEyAw3FYb4Ab0QWY4gRF8JvP8EKzYvhLV2C7AwpQJqX5NiV/s1600/29550507_1585860394868387_1043967248_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: start;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQBkTWJi5QPra4WmzUx_nKp21wRg5wKnzGkwz_o3DhCNenKAtdjEuiHH7I-uvIGlN1eURIc0WhluWMe20o4FMMR311n_ZWXEyAw3FYb4Ab0QWY4gRF8JvP8EKzYvhLV2C7AwpQJqX5NiV/s320/29550507_1585860394868387_1043967248_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2taXb0jxy0LRwXayb7WHBPBKSlSR-ilUT4yxlmmURIuRcjLQlOmQrTgewSYLpfAe9laiqe22oHqT9RV_puaYVQ1oXrX6yCkum1O5_GLHkf89W5jfRiwdWgWLfx_aIfqI6URNI8ii2jVt_/s1600/DSCF8204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2taXb0jxy0LRwXayb7WHBPBKSlSR-ilUT4yxlmmURIuRcjLQlOmQrTgewSYLpfAe9laiqe22oHqT9RV_puaYVQ1oXrX6yCkum1O5_GLHkf89W5jfRiwdWgWLfx_aIfqI6URNI8ii2jVt_/s320/DSCF8204.JPG" width="213" /></a></div>
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<i>La pasticceria Cappiello si distingue anche con le tantissime uova di cioccolato artistico </i></div>
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<i>come il gorilla dal peso di 30 kg. assemblato appunto con le uova e decorato con </i></div>
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<i>banane e cabossidi anche'essi di cioccolato , tra l'altro verrà</i></div>
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<i>assegnato il 31 Marzo con un'estrazione a sorte. </i></div>
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<i><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nKPcXa8tzLc0vxtY9GVMX3jyLIU165XcAjY5cdAfQhedoDWp3PuxSMr0qS7cDFE-kh56Z5Z5NcJAbVrWX7jwa5fLxNIVVMOOTBH1v1jZP_Mb3-HoMAqJZI1QiBQTj4xD2DMcBXrkCUbf/s1600/29663511_1585860214868405_1298220224_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nKPcXa8tzLc0vxtY9GVMX3jyLIU165XcAjY5cdAfQhedoDWp3PuxSMr0qS7cDFE-kh56Z5Z5NcJAbVrWX7jwa5fLxNIVVMOOTBH1v1jZP_Mb3-HoMAqJZI1QiBQTj4xD2DMcBXrkCUbf/s320/29663511_1585860214868405_1298220224_n.jpg" width="240" /></a></i></div>
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<i>A dissetare le papille </i></div>
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<i>il mitico Borbone</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksJY-IvpMyxawqY52jfHMMIcjYbo-NeHB4WaFC7MAD_8KaM-WUQUNX42kFd_8N1dpSywqSmMjvhB6Onsy3CtUehMO81-F2tvQfIlhrxN_V8jz3jMPEbI9kxscCUrgVdAclB7OxS0Q5vCi/s1600/29665886_1585860248201735_2005127250_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksJY-IvpMyxawqY52jfHMMIcjYbo-NeHB4WaFC7MAD_8KaM-WUQUNX42kFd_8N1dpSywqSmMjvhB6Onsy3CtUehMO81-F2tvQfIlhrxN_V8jz3jMPEbI9kxscCUrgVdAclB7OxS0Q5vCi/s320/29665886_1585860248201735_2005127250_n.jpg" width="240" /></a></div>
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<i>Per concludere gli ottimi liquori <b>Petrone </b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE0OQOXG7umNyICpTvohyrrwDWK_i3CKTZWPYrS_Ke1LN4dCtJP3Wyxgl7gQcSlWItbYcUj38NdXjolUhh6ymuoRg3L5yDGpgkYPfK79Ru3AB8WgKBYhMALvlXw-mfeoXZ1pGNAFhSQ9K/s1600/DSCF8197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE0OQOXG7umNyICpTvohyrrwDWK_i3CKTZWPYrS_Ke1LN4dCtJP3Wyxgl7gQcSlWItbYcUj38NdXjolUhh6ymuoRg3L5yDGpgkYPfK79Ru3AB8WgKBYhMALvlXw-mfeoXZ1pGNAFhSQ9K/s320/DSCF8197.JPG" width="320" /></a></div>
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<a href="https://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1580179105363225"><br /></a></div>
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<a href="https://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1580179105363225"><b>Qui L'album foto</b></a></div>
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Per info:</div>
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Gran Caffè Cappiello</div>
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Viale del Consiglio d'Europa, 32</div>
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Santa Maria Capua Vetere -CE</div>
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Tel 0823 811931</div>
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www.pasticceriacappiello.net</div>
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Agriturismo Le Campestre </div>
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Via Buonomini,3</div>
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81040- Castel di Sasso - CE</div>
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Tel 0823 878277</div>
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Antica Distilleria Petrone</div>
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Via Giardino, 49</div>
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81034 Mondragone -CE</div>
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Tel 0823 978047</div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-56982822510635968492018-03-22T11:10:00.000-07:002018-03-22T11:43:49.774-07:00"LA PASTIERA 27" di Caffetteria Ranieri Art Coffe<div style="text-align: center;">
<i>Oggi 22 Marzo 2018 c'è aria di festa </i></div>
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<i>nella <b><a href="http://www.facebook.com/pages/Caffeteria-Ranieri-Art-Coffe/1055398264586506?hc_ref=ARSZHjT6MFd3Ug9H88wGYowNn0oc5k8bPvT3P3FSAqJbAyM-jjVkR5IHfXrCYdvIRSQ">Caffetteria Ranieri Art Coffe</a></b></i></div>
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<i>Il fondatore Designer <b>Gianluca Ranieri</b></i></div>
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<i>ha presentato le sue nuove proposte " <b>La Pastiera 27 </b>" e</i></div>
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la "<b>Colomba Croccante all'Amarena"</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Lm1PDxGtLX_LbxzMYjGuo1zB_p7ya6PJ_4q02-Se8HvnQZBrbeayO-dKaZcQhNc9g9oG_6jCE8wDyaEtfj3MG4b4cn_Yx_uY-DpOYnBeohHV6uyI0gtibn1HdBlwmGzcg60xtiS29dg_/s1600/29546834_1581263761994717_1904245495_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Lm1PDxGtLX_LbxzMYjGuo1zB_p7ya6PJ_4q02-Se8HvnQZBrbeayO-dKaZcQhNc9g9oG_6jCE8wDyaEtfj3MG4b4cn_Yx_uY-DpOYnBeohHV6uyI0gtibn1HdBlwmGzcg60xtiS29dg_/s320/29546834_1581263761994717_1904245495_n.jpg" width="320" /></a></div>
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<i>Il tradizionale dolce pasquale, a forma quadra, (peculiarità delle torte Ranieri)</i></div>
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<i>con l'aggiunta di un ingrediente segreto che ha richiesto ben 27 volte di prove tecniche,</i></div>
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<i> affinché si raggiungesse il giusto grado di sapore e sofficità </i><i>senza scomporne il sapore originale.</i></div>
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<i>-"<b>L'idea di questa variazione mi è venuta in sogno</b>"- ha detto <b>Luca Di Pietro </b></i></div>
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<i>( Gianluca Ranieri è il suo nome d'arte) affermato art creator che cura personalmente</i></div>
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<i>le linee dei prodotti artigianali con l'aiuto del pasticciere.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGUgUCxFi4sXvHapoZoLvCpkFdWRo3iFFYT85zf6wKG528rGycKHNwcrnt4Fwd3suJbb4dg3DREdM8FcA8s0dFj1cnosHYjb-ECePSFdo8f7JvuFED-kK5Bl3JiphA0rvseHlicfuw8DU/s1600/29019399_1581263961994697_1449856748_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGUgUCxFi4sXvHapoZoLvCpkFdWRo3iFFYT85zf6wKG528rGycKHNwcrnt4Fwd3suJbb4dg3DREdM8FcA8s0dFj1cnosHYjb-ECePSFdo8f7JvuFED-kK5Bl3JiphA0rvseHlicfuw8DU/s320/29019399_1581263961994697_1449856748_n.jpg" width="320" /></a></div>
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<i>New entry tra i lievitati,</i></div>
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<i>la <b>Colomba Croccante all'Amarena </b></i></div>
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<i><b><br /></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ONlRs2kDIZofOsVjG-oW4g0UkQ3Xn4p_I3dUANHhQzCGLKpC7OMcoLRHnphqutbmZXtlV5jZM50BTOJxwKLaLZ1PxizQXkegHLCGyUzZmA2ODGUvGSNnSCaSPokDFfeQi-WsaI9JzH20/s1600/29020100_1581263971994696_36271497_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ONlRs2kDIZofOsVjG-oW4g0UkQ3Xn4p_I3dUANHhQzCGLKpC7OMcoLRHnphqutbmZXtlV5jZM50BTOJxwKLaLZ1PxizQXkegHLCGyUzZmA2ODGUvGSNnSCaSPokDFfeQi-WsaI9JzH20/s320/29020100_1581263971994696_36271497_n.jpg" width="320" /></a></div>
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<i>realizzata con un impasto variegato all'amarena, </i></div>
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<i>ricoperta da cioccolato bianco e un mix di granella di frutta secca,</i></div>
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<i>e scaglie di cioccolato bianco, al latte e fondente. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAJr6IkH_hL5pMCcc_8CcACs3s6ijcGXGXihxxTa1F1088WjAaR3AQD-IVKzC0gJD1AQP6SjCqPvB-4VxN55fAZ67TyQHtI786YIlM2vnTTv7mOsBufmDxcTuVRcMMhcPRIaj5K7Knlb4/s1600/DSCF8177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAJr6IkH_hL5pMCcc_8CcACs3s6ijcGXGXihxxTa1F1088WjAaR3AQD-IVKzC0gJD1AQP6SjCqPvB-4VxN55fAZ67TyQHtI786YIlM2vnTTv7mOsBufmDxcTuVRcMMhcPRIaj5K7Knlb4/s320/DSCF8177.JPG" width="320" /></a></div>
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<i>A mio parere è stata un'ottima presentazione ,</i></div>
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<i>il locale accogliente e pulito, ove si può consumare tranquillamente </i></div>
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<i> un' aperitivo o degustare una buona fetta di torta o solamente un ottimo caffè ! </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryfoI-yTtTX9Q2Arwu2UgKMBRednRrW1rL8kZG6J_VkOvSCcIdC2miT-Wi6wHA-JDSMsK-nZXh4JN538VTQDGQrtZoD7b1u_-CPIoU_dN76DmtRMC80uQr6AEJHz8X-H1p7JcmRmJxUEw/s1600/29138656_1581263878661372_1238978533_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryfoI-yTtTX9Q2Arwu2UgKMBRednRrW1rL8kZG6J_VkOvSCcIdC2miT-Wi6wHA-JDSMsK-nZXh4JN538VTQDGQrtZoD7b1u_-CPIoU_dN76DmtRMC80uQr6AEJHz8X-H1p7JcmRmJxUEw/s320/29138656_1581263878661372_1238978533_n.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsccjyETHcENqxZOa4LtJ5611Fa3Z5n3a_gcpxHpC1rpJXdbJn-1R8uAeV3ZE_-OIpTczFbJthhynwsN1Kw6Nrrs5uBaRFa_hVck4BJ8xgUl5gKMR1X0vDo_pt2vFJLZp0zfpFgeYVh8GA/s1600/29341338_1581263905328036_1509680320_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsccjyETHcENqxZOa4LtJ5611Fa3Z5n3a_gcpxHpC1rpJXdbJn-1R8uAeV3ZE_-OIpTczFbJthhynwsN1Kw6Nrrs5uBaRFa_hVck4BJ8xgUl5gKMR1X0vDo_pt2vFJLZp0zfpFgeYVh8GA/s320/29341338_1581263905328036_1509680320_n.jpg" width="240" /></a><br />
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<i>La cosa che mi ha sorpreso alquanto, è stato quando gli occhi si son </i></div>
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<i>spostati verso un angolo, in bella mostra</i></div>
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<i>tra coniglietti di cioccolato e colombe</i></div>
<div style="text-align: center;">
<i>si palesavano stupende borse in pelle</i></div>
<div style="text-align: center;">
<i>le creazioni artigianali del brand Ranieri, </i></div>
<div style="text-align: center;">
<i>già noto nel settore della moda </i></div>
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<i>per borse e accessori in pelle </i></div>
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<i>rigorosamente made in Italy</i></div>
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<i>Altro angolo interessante, un quasi privée</i></div>
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<i>con diversi libri </i></div>
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<i>In conclusione consiglio vivamente di fare una capatina </i></div>
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<i>in questa pasticceria , io di sicuro ci ritornerò prestissimo !!</i></div>
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Per info : www.ranieripasticcerie.it</div>
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Caffetteria Ranieri Art Coffe- </div>
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Via Francesco Cilea ,67 -Vomero - 80127 NA</div>
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Via Gian Lorenzo Bernini,6-Vomero-80127-NA</div>
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Tel. 081-5567489</div>
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per vedere altre foto clicca <a href="http://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1575073069207162">qui</a>Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-857293668485778592018-02-27T10:44:00.001-08:002018-02-27T10:46:01.429-08:00Arancia chiffon che delizioso dessert<div class="separator" style="clear: both; text-align: center;">
<i>Ma quanto fanno bene le<b> arance</b> ?</i></div>
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<i>E' risaputo quando diciamo arancia, diciamo <b>vitamina C</b></i></div>
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<i>però ultimamente sento dire spesso "- no, io non mangio mai l'arancia, né altro frutto </i></div>
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<i>di sera, tantomeno dopo mangiato ! -" è davvero cambiato tutto, </i></div>
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<i>mia mamma era solita tenere sempre il cesto con la frutta di stagione sul tavolo...</i></div>
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<i>ed io continuo le sue gesta.... adoro tutti i frutti trovo che sia nettare </i></div>
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<i>per il mio palato e poi non sono meravigliosi con le loro forme e colori ? "</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23MoZxbPtNAp_3kDVBxovtIYOQaFCNbHEunp7vl7TUqLwpMB-nKKP34nsidGWmPayan4TqO8uYuLqb-Y_SCsDJ-3it8wDKilorFMwtw43YfFfptnUJ80-yqpql-TKaI3svxH9kFZ5QKg4/s1600/27935634_1538887979565629_2036702680_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23MoZxbPtNAp_3kDVBxovtIYOQaFCNbHEunp7vl7TUqLwpMB-nKKP34nsidGWmPayan4TqO8uYuLqb-Y_SCsDJ-3it8wDKilorFMwtw43YfFfptnUJ80-yqpql-TKaI3svxH9kFZ5QKg4/s320/27935634_1538887979565629_2036702680_n.jpg" width="320" /></a></div>
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<i>Dunque con gli agrumi si realizzano tanti dolci. </i></div>
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<i>in realtà l'idea di questo dessert mi è venuto proprio </i><i>mentre</i></div>
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<i>mangiavo un'arancia...."questo bel frutto tondo e d'oro</i></div>
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<i>potrebbe diventare un magnifico contenitore .....</i></div>
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<i>ma contenitore di qualcosa di<b> prezioso</b>.... qualcosa di <b>delizioso..</b>...</i></div>
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<i>qualcosa di <b>soffice </b>..." ed ecco qua</i></div>
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<i>una soffice <b>Chiffon cake all'arancia !!</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9v_KLyMg8ut3cyKG7p1A1PTDyzkn0Y4msakI9BoxdMrYjFQncO2a6rlIEUHx8wF49cBemslPoTWuuw36OqGTcDVHg6D3d0CqDDYvOu2h9BeCExrpkTMYu-bZhJXKUq7kbbtp5scDpJty/s1600/27939726_1538887416232352_24207637_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9v_KLyMg8ut3cyKG7p1A1PTDyzkn0Y4msakI9BoxdMrYjFQncO2a6rlIEUHx8wF49cBemslPoTWuuw36OqGTcDVHg6D3d0CqDDYvOu2h9BeCExrpkTMYu-bZhJXKUq7kbbtp5scDpJty/s320/27939726_1538887416232352_24207637_n.jpg" width="320" /></a></div>
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<i>Ecco quanto occorre per 4 dessert </i></div>
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<i>150 gr. di farina debole</i></div>
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<i>150 gr di zucchero semolato extrafine</i></div>
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<i>90 g. di tuorli</i></div>
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<i>170 gr. di albumi</i></div>
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<i> 90 ml. di succo d'arancia</i></div>
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<i>60 gr di olio di semi di mais</i></div>
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<i>10 gr di lievito per dolci</i></div>
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<i>10 gr di cremor tartaro</i></div>
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<i>mezza stecca di vaniglia</i></div>
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<i>4 arance possibilmente non trattate</i></div>
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<i>Innanzitutto lavate bene le arance tagliate la calotta superiore e aiutandovi </i></div>
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<i>con un coltellino o un cucchiaio svuotate tutta la polpa</i></div>
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<i>facendo attenzione a non rompere la buccia , raccoglietene il succo,</i></div>
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<i>e mettete le arance capovolte ad asciugare.</i></div>
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<i>Con le fruste sbattete i tuorli con 70 gr di zucchero</i></div>
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<i>quando saranno chiari e spumosi aggiungete il succo d'arancia,</i></div>
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<i>i semi della bacca di vaniglia e l'olio, setacciate la farina con il lievito e mescolatela </i></div>
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<i>delicatamente con una marisa ( spatola ).</i></div>
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<i>Sbattete con la frusta ben pulita gli albumi a neve aggiungendo </i></div>
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<i>il restante zucchero in tre volte insieme al cremor tartaro.</i></div>
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<i>unite i due composti delicatamente e versate </i></div>
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<i>nelle arance contenitore . Fate attenzione a non </i></div>
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<i>riempire troppo ma fino a due dita dal bordo,</i></div>
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<i>altrimenti traborderà in cottura.</i></div>
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<i>Infornate a forno già caldo a 170° per 40 minuti circa </i></div>
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<i>dovrà vedersi in superfice una bella crosta dorata</i></div>
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<i>Sfornate e raffreddati spolverate con abbondante zucchero a velo </i></div>
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<i>potete accompagnare questo dessert con una crema allo zabaione o del gelato </i></div>
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<i>oppure semplicemente panna </i></div>
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<i>io ho preferito una crema al cioccolato extrafondente !!</i></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-9109893058513533492018-02-21T10:35:00.002-08:002018-02-21T10:35:36.413-08:00Mastershow Stellato a Napoli con " Divine Creazioni"<div class="separator" style="clear: both; text-align: center;">
<i>Lunedi 19 Febbraio 2018</i></div>
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<i>si è tenuto a Napoli presso il <b>Ristorante Villa Diamante </b></i></div>
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<i> <b>"MASTERSHOW"</b> </i></div>
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<i>l'evento organizzato da APCI ovvero <b>Associazione Professionale Cuochi Italiani</b></i></div>
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<i>un ideale scenario che disegna una mappa della cultura enogastronomica nazionale,</i></div>
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<i>espressa nella forma più alta.</i></div>
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<i>La seconda stagione dell'evento"<b> La Pasta senza uguali "</b></i></div>
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<i> vede protagonista la collaborazione con "<b> Surgital "</b></i></div>
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<i>un'azienda di produzione di pasta fresca dell'Emilia Romagna, </i></div>
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<i>la quale presenta il top gamma dell'impresa <b>"Le Divine Creazioni "</b></i></div>
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<i>si tratta di pasta ripiena surgelata con ingredienti D.O.P. combinati in abbinamenti </i></div>
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<i>ricercati e racchiusi in una sfoglia preparata con una maggior quantità di uova </i></div>
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<i>rispetto alle paste ripiene classiche, diversa nella forma da pezzo a pezzo </i></div>
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<i>per conferire ai piatti grande artigianalità.</i></div>
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<i><b><br /></b></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9BrZw8iMHJ4Wuq7-CasxCcFN30n7zANl9CDRGGSag-Sj5CqRxDnYOzUH7LOxtOGIul_UCv5J_2BrgQfw65oZ5b-aH8p8ed0byAhGJm9E3d6DXQPs0YXPPkKYIqqR7OU8qoYDDJWJvdUG/s1600/DSCF8137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9BrZw8iMHJ4Wuq7-CasxCcFN30n7zANl9CDRGGSag-Sj5CqRxDnYOzUH7LOxtOGIul_UCv5J_2BrgQfw65oZ5b-aH8p8ed0byAhGJm9E3d6DXQPs0YXPPkKYIqqR7OU8qoYDDJWJvdUG/s320/DSCF8137.JPG" width="320" /></a></div>
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<i>"E' un progetto - spiega <b>Sonia Re </b>,direttore Generale APCI -</i></div>
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<i>che è nato dalla creatività di chef e ristoratori che ci hanno stimolato a sbirciare al di là delle ricette portando in primo piano , accanto alla tecnica, la loro sensibilità.</i></div>
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<i>Un progetto che viaggia per diverse regioni, dal Nord al Sud che si avvale di nomi importanti </i></div>
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<i>ma sopratutto di chi ha grandi contenuti da raccontare.</i></div>
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<i>Sold out per questa tappa Campana che ci rende orgogliosi del lavoro fatto ".</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5a_EA-IFC-xotvixKEb2bjGkdn2sfyLfZfy1oYzWFPEIc9si0um1AxKCqV_t7bIv9VhEnt89SXQv_jUVbRX1VlOgoWbpE7D2G4tGSVxRW-apQekKGrqsdFT_WgmiSm2Z0szR6hcYg-3S/s1600/DSCF8087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5a_EA-IFC-xotvixKEb2bjGkdn2sfyLfZfy1oYzWFPEIc9si0um1AxKCqV_t7bIv9VhEnt89SXQv_jUVbRX1VlOgoWbpE7D2G4tGSVxRW-apQekKGrqsdFT_WgmiSm2Z0szR6hcYg-3S/s320/DSCF8087.JPG" width="320" /></a></div>
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<i>L<b>'Azienda Surgital</b> nasce nel 1980 con un laboratorio di 42 mq</i></div>
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<i>con una vendita di pasta fresca venduta al dettaglio</i></div>
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<i>con il nome di <b>Laboratorio Artigianale Tortellini,</b></i></div>
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<i>aperto da <b>Romana Tamburini</b> insieme al marito<b> Edoardo Bacchini, </b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7onZ1ULqHcPC1FNb7TUWlpdUWuBijPD-4TfRUPRdRaFM-q6WXFox2l_t477qJuIqBUR4IfBFJAff29IwA3Q0Dx2y7Go3AInEndGXEPKJMYv0cbooFKSaDHe1Cmf85oYc4ClI0yr0DTVn9/s1600/DSCF8094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="987" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7onZ1ULqHcPC1FNb7TUWlpdUWuBijPD-4TfRUPRdRaFM-q6WXFox2l_t477qJuIqBUR4IfBFJAff29IwA3Q0Dx2y7Go3AInEndGXEPKJMYv0cbooFKSaDHe1Cmf85oYc4ClI0yr0DTVn9/s320/DSCF8094.JPG" width="213" /></a></div>
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<i>Per la passione l'impegno e la dedizione per il proprio lavoro </i></div>
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<i>la famiglia<b> Bacchini</b> oggi opera per un</i>'<i>azienda che si estende su 60.000 mq </i></div>
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<i>con circa 320 dipendenti,</i></div>
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<i>producendo oltre135 tonnellate di pasta fresca, </i><i>60.000 piatti pronti monoporzione,</i></div>
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<i>8 tonnellate di sughi in pepite e oltre 400 referenze prodotte al giorno</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4U6IiGO5tw-uomyGe2ntYkPMWMeWac7iwfU_yAHgJHYAI013Cx9sET7v_NhWR-cio2tVER3ejz-_iqaZtP01VhbNgZ7uOspLuFG9c1Pmn5rYlKr5096FGBUd4T-9iUIaohkKt3WzwKkx/s1600/DSCF8145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4U6IiGO5tw-uomyGe2ntYkPMWMeWac7iwfU_yAHgJHYAI013Cx9sET7v_NhWR-cio2tVER3ejz-_iqaZtP01VhbNgZ7uOspLuFG9c1Pmn5rYlKr5096FGBUd4T-9iUIaohkKt3WzwKkx/s320/DSCF8145.JPG" width="320" /></a></div>
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<i>Ad interpretare la Linea<b> Divine Creazioni </b></i></div>
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<i>tre noti c<b>hef stellati campani</b></i></div>
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<i><b>Peppe Aversa</b> del Ristorante il Buco di Sorrento</i></div>
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<i><b>Alfonso Caputo</b> de la Taverna del Capitano e</i></div>
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<i><b>Gianluca D'Agostino</b> del Ristorante Veritas</i></div>
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<i>Lo chef<b> Peppe Aversa</b> ha proposto </i></div>
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<i>i "Garbugli" con scorfano bottarga e limone</i></div>
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<i>e " Scrigni alla burrata di Puglia" con Genovese di polipo</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMZJ0iUWNWnK3d_bj4QAGH4DVjreMD2VKsh4bGNLYqgQu2pAiosTjJRuRmvx2gtT6E_lPsOnCB0cecM3BiMWDmIVd8nlZdJCruQkjH5zE8Fd2Jbjbhd52Zs39P-wVHX87MlADMmmX2uxP/s1600/DSCF8100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMZJ0iUWNWnK3d_bj4QAGH4DVjreMD2VKsh4bGNLYqgQu2pAiosTjJRuRmvx2gtT6E_lPsOnCB0cecM3BiMWDmIVd8nlZdJCruQkjH5zE8Fd2Jbjbhd52Zs39P-wVHX87MlADMmmX2uxP/s320/DSCF8100.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5DADHSVl5EHiNDkVjS8poCxeCJ21Ueptn_BgsOlG0-Uu2aDfqUdUXIgXusJZYHKVASKBaWJOFS9IV2KfybJ4RTFELgdTguVgxIbvn_BIHoNZGq-9jNyHLd6ceJJbWQ-hxZbF_BeXuga4/s1600/DSCF8103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5DADHSVl5EHiNDkVjS8poCxeCJ21Ueptn_BgsOlG0-Uu2aDfqUdUXIgXusJZYHKVASKBaWJOFS9IV2KfybJ4RTFELgdTguVgxIbvn_BIHoNZGq-9jNyHLd6ceJJbWQ-hxZbF_BeXuga4/s320/DSCF8103.JPG" width="320" /></a></div>
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<i>I garbugli con scorfano. bottarga e limone</i></div>
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<i>Scrigni alla burrata di Puglia con Genovese caramellata di polipo e</i></div>
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<i>salsina di scarola</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgf01AG5zjEbmIR7Ezu26Zw8nIOpl6SGsrCbvRAkSTNBB2ESOfiq3cWsnou5-47n6JdQj8ogZIP7_Ul40tKJ50c3TTx4IQ4BvqL_wNQ6yQv518GOLLmai5dZa2gjH3rXN7Xamc-K5hcGoI/s1600/DSCF8119.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1477" data-original-width="987" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgf01AG5zjEbmIR7Ezu26Zw8nIOpl6SGsrCbvRAkSTNBB2ESOfiq3cWsnou5-47n6JdQj8ogZIP7_Ul40tKJ50c3TTx4IQ4BvqL_wNQ6yQv518GOLLmai5dZa2gjH3rXN7Xamc-K5hcGoI/s320/DSCF8119.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCgGYeAKvIO-_zSG_6X6Xj5Lq2BzwXt0hO05vfWdlsJhJKSen8Ckt0180-vjBYEkOIjtk7UFCobyO8rI-OfQ1dm0gkaUyKL3nyDJnd4JkJkMIdR0QcAyIF9Q5lD33mtsEXQLJemtzBpJB/s1600/DSCF8115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="987" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCgGYeAKvIO-_zSG_6X6Xj5Lq2BzwXt0hO05vfWdlsJhJKSen8Ckt0180-vjBYEkOIjtk7UFCobyO8rI-OfQ1dm0gkaUyKL3nyDJnd4JkJkMIdR0QcAyIF9Q5lD33mtsEXQLJemtzBpJB/s320/DSCF8115.JPG" width="213" /></a></div>
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<i> Lo chef <b> Alfonso Caputo</b></i><i><b> </b>ha proposto </i><br />
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<i> "Bauletti alla Mediterranea" e "Scrigni ripieni agli scampi"</i></div>
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<i> </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomq1PvrJSygTs6_7Bg1LPLLvS9vdsjCHgKCUNxzE2FondbdADUwG-OX4oPBfVXIaCBCDpUB4UplK-UsMDZCjL2-jvxeG-RO5y1YUmx1RH8uFFCh7HMsRE15BafdcqL_yPW2IrQ2JK69CQ/s1600/DSCF8122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomq1PvrJSygTs6_7Bg1LPLLvS9vdsjCHgKCUNxzE2FondbdADUwG-OX4oPBfVXIaCBCDpUB4UplK-UsMDZCjL2-jvxeG-RO5y1YUmx1RH8uFFCh7HMsRE15BafdcqL_yPW2IrQ2JK69CQ/s320/DSCF8122.JPG" width="320" /></a></div>
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<i>Bauletti alla mediterranea con </i></div>
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<i>salsa al peperone giallo e peperone rosso</i></div>
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<i>Scrigni agli scampi con zucca,curry e mandorle</i></div>
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<i>lo chef <b>Gianluca D'Agostino</b> ha proposto </i></div>
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<i>" Raviolotti al baccalà e Panciotti con melanzane e scamorza "</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCw7i70kUWlol_5EsJsLzSHpiY1Qlg234ry0SPfmlbS3DfmbsMTPYjJq9-TEjDCgEJex7N5bIP6uB2QPgrCU1DWcTD7xa-zZwX08oW-xKIBLBV-vywm5eV1RDt_gysAfK8b7HiciLkd7T/s1600/DSCF8134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="987" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCw7i70kUWlol_5EsJsLzSHpiY1Qlg234ry0SPfmlbS3DfmbsMTPYjJq9-TEjDCgEJex7N5bIP6uB2QPgrCU1DWcTD7xa-zZwX08oW-xKIBLBV-vywm5eV1RDt_gysAfK8b7HiciLkd7T/s320/DSCF8134.JPG" width="320" /></a></div>
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<i>Raviolotti al baccalà con crema di patate , carciofi fritti e bottarga di muggine</i></div>
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<i>Panciotti con melanzane e scamorza con </i></div>
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<i>gamberi e pomodorini</i></div>
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<a href="https://www.facebook.com/permalink.php?story_fbid=1547082712006198&id=228204660560683">per vedere altre foto clicca qui</a></div>
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per info : Surgital Spa</div>
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Via Bastia 16/1 - 48017</div>
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Lavezzola (RA)</div>
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Emilia Romagna</div>
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Tel: +39 0545 80328</div>
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www.surgital.it</div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com0tag:blogger.com,1999:blog-6089690443487697919.post-72511141577638033812017-06-25T10:29:00.000-07:002017-06-29T22:19:13.978-07:00Presentazione AmaRe' alla Reggia di Caserta<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSvS5uy4P27uWRRxXgbcRaCGg8TpCo6jF3IeGfx3b1V3JdXGW4fKGTvKOC_5EPsvwn9uijuzHtAZ5Zkx63Y1eyqdQIxR1sTANPAQw9U9JLt7wRx9e3kssbu7gZKn3zJKS5rDCUgx0KGQ0/s1600/DSCF7835.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSvS5uy4P27uWRRxXgbcRaCGg8TpCo6jF3IeGfx3b1V3JdXGW4fKGTvKOC_5EPsvwn9uijuzHtAZ5Zkx63Y1eyqdQIxR1sTANPAQw9U9JLt7wRx9e3kssbu7gZKn3zJKS5rDCUgx0KGQ0/s400/DSCF7835.JPG" width="400" /></a><i>Un successo per la Distilleria Petrone ....! Il </i><i>13 giugno alla Reggia di Caserta </i><i>si è svolto un grande evento: la presentazione ufficiale di "AmaRè " il primo liquore realizzato con le erbe del Real Giardino Inglese</i></div>
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<i><b><a href="http://www.distilleriapetrone.it/">L'antica Distilleria Petrone</a></b> fondata alla fine dell'800 nella piccola cittadina </i></div>
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<i>di Mondragone (CE) da </i></div>
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<b><i>Antimo Petrone e Maria Mastantuono,</i></b></div>
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<i>è oggi in continua evoluzione capitanata da <b>Andrea Petrone </b></i></div>
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<i> giovane discendente alla 5° generazione, appassionato del suo lavoro e del suo territorio </i></div>
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<i> presenta con entusiasmo il nuovo e unico<b> Liquore AmaRè</b></i></div>
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<i>realizzato con più di dieci erbe, canfora , citronella ,arancia amara,camelia,</i></div>
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<i>cicoria, finocchietto, bacche di mirto, ulivo, bergamotto e limoni, tutti provenienti dal settecentesco Real Giardino Inglese della Reggia di Caserta.</i></div>
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<i><b>Andrea Petrone</b> spiega ...</i></div>
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<i>il liquore è del tutto naturale, le erbe vengono </i></div>
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<i>raccolte e messe a macerare nell'alcool per 20 giorni, la produzione è continua </i><i>per coprire le richieste nazionali , ma aspiriamo </i><i>a </i><i>produrre </i><i>anche </i><i>per l'estero.....</i></div>
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<i><b>"</b> AmaRè, come amare il Re, che vuole significare amare , amare la cultura, la storia, le tradizioni, la Reggia di Caserta, ma soprattutto il nostro territorio. per me è già stato un onore partecipare all'avviso pubblico che consente di utilizzare in esclusiva per 4 anni il pregiato marchio Reggia di Caserta ,</i><i> e felicissimo di aver creato un prodotto unico di qualità nonchè ambasciatore della Reggia, per cui </i><i> ringrazio <b>Mauro Felicori Direttore della Reggia</b> grande estimatore delle produzioni agroalimentari di qualità,<b> </b>per il suo impegno volto a valorizzare il territorio attraverso l'arte.<b>"</b></i></div>
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<i>Tantissime personalità sono accorse all'evento</i></div>
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<i><b>Laura La Torre </b>amministratrice Yeb ! srl Direttrice Generale MIPAAF ,</i></div>
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<i><b>Nadia Barrella </b>docente di Museologia presso l'Università</i></div>
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<i>degli studi della Campania "Luigi Vanvitelli". </i><i> </i></div>
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<i>Tanti giornalisti, tra i quali il moderatore <b>Luciano Pignataro </b></i></div>
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<i>Personalità dello spettacolo , <b>Maurizio Casagrande, Tiziana De Giacomo, Salvatore Misticone</b>, e </i></div>
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<i>il maestro di violino <b>Ciro Formisano.. </b></i></div>
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<i>che ha allietato con la sua musica (<a href="https://www.facebook.com/228204660560683/videos/vb.228204660560683/1327964117251393/?type=2&theater">Qui il video</a> )</i></div>
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<i>a seguire..... un buffet degustazione con vari Liquori Petrone e cocktail , pizzette e pastiere con </i></div>
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<i>fichi del cilento e aromatizzate con AmaRè.... create per l'occasione dallo chef </i><i><b>Vincenzo Giustiniani </b>della Pizzeria"<b>Capatosta</b> "di Recale - CE</i></div>
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<i>Gelati e sorbetti aromatizzati con il Real Liquore della maestra gelataia<b> Pina Molitierno</b> di<a href="https://www.facebook.com/VanillaiceLab/"> Gelateria Vanilla Ice Lab </a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9W7Iv1QpLnIAS021wYnjjKIse206sJ4w0WHUl4oBfXlUGXjBngvVV6eUjLVqjvSgMT8nJ2AmdOlrqTIJnNPD4aMim5Fa8S8QkJ_Bi9Kf1E3aZWO2tSg5ckYNtV5UiSvCVExTyvDptxB2/s1600/fota+salv.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1196" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9W7Iv1QpLnIAS021wYnjjKIse206sJ4w0WHUl4oBfXlUGXjBngvVV6eUjLVqjvSgMT8nJ2AmdOlrqTIJnNPD4aMim5Fa8S8QkJ_Bi9Kf1E3aZWO2tSg5ckYNtV5UiSvCVExTyvDptxB2/s320/fota+salv.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp515y3wGkzxU4WHphj4415-sDmBdqyCzxTzKF6HhVZ7fVqrZFGiH7w20Mm1Ccn70_wVFKYyR7nbP44wjc1vWy3rRb0f30wLD6-IJrTqwi2RiYDXJs8aZGIwq6VDgnql6pZpypRhchRlZ3/s1600/DSCF7903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp515y3wGkzxU4WHphj4415-sDmBdqyCzxTzKF6HhVZ7fVqrZFGiH7w20Mm1Ccn70_wVFKYyR7nbP44wjc1vWy3rRb0f30wLD6-IJrTqwi2RiYDXJs8aZGIwq6VDgnql6pZpypRhchRlZ3/s320/DSCF7903.JPG" width="213" /></a></div>
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<i>Per l' occasione la maestra gelataia ha creato </i></div>
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<i>"<b> Minù AmaRè </b>" un delizioso semifreddo allo zabaione aromatizzato con AmaRè ,amarene , mandorle pralinate e riduzione dello stesso amaro</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuWecnA5h_V_atP0sOi_U0cZZ6HNUJ27DGJbePe718T5Zsf7cHQm_wtG-dS8jqEgXgeWcQnoM3YCubpAPQEiJTsCFuydMKMDPBAchonGIpiccoG2IGoeu4nSq27DG7qctR8ympVjBy4mV/s1600/19389557_1303124406475322_2007338254_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="897" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuWecnA5h_V_atP0sOi_U0cZZ6HNUJ27DGJbePe718T5Zsf7cHQm_wtG-dS8jqEgXgeWcQnoM3YCubpAPQEiJTsCFuydMKMDPBAchonGIpiccoG2IGoeu4nSq27DG7qctR8ympVjBy4mV/s320/19389557_1303124406475322_2007338254_n.jpg" width="320" /></a></div>
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<i>All'interno della casa del Giardiniere del Re, una carrellata di raffinato buongusto </i></div>
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<i>ha evidenziato i prodotti </i><i>dell' Antica Distilleria Petrone </i></div>
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<i><a href="http://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1338141929566945">qui l'album</a></i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqPnmUSBwfo_3UQJP_XWU1ncAxoGI_J5DbTWotcejJcsfkP6ouLFZGIeLhtJzrgFSmDrioJ0nnPPhH8hUTIPy7Psrnpal7la74LRHlF2aSE9C0Ei1KJgCPX3FP-XSqYo2dOmvanskmGWX/s1600/DSCF7862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqPnmUSBwfo_3UQJP_XWU1ncAxoGI_J5DbTWotcejJcsfkP6ouLFZGIeLhtJzrgFSmDrioJ0nnPPhH8hUTIPy7Psrnpal7la74LRHlF2aSE9C0Ei1KJgCPX3FP-XSqYo2dOmvanskmGWX/s320/DSCF7862.JPG" width="320" /></a></div>
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Info : Antica Distilleria Petrone</div>
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Via Generale Giardino, 49</div>
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Mondragone ( CE )</div>
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Tel - 0823 978 047</div>
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<a href="http://www.distilleriapetrone.it/">www.distilleriapetrone.it</a></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.comtag:blogger.com,1999:blog-6089690443487697919.post-87964386762342764952017-06-05T11:16:00.001-07:002017-06-29T02:23:08.024-07:00Biscotto amarena con la colomba<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijfJh_3WqQME_4LIOTM24kFcs68yTXiIiMB34uaZOW257YigJXFbKVXHborFklOW0ivZRkVzjLPpYwdbPzkHNcJe-y9Tzt4MZB1DG9wbvrixuiYg84jXfs187oTJlJERTryhngKdZUNYc/s1600/18716768_1274715369316226_1500156317_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="897" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijfJh_3WqQME_4LIOTM24kFcs68yTXiIiMB34uaZOW257YigJXFbKVXHborFklOW0ivZRkVzjLPpYwdbPzkHNcJe-y9Tzt4MZB1DG9wbvrixuiYg84jXfs187oTJlJERTryhngKdZUNYc/s400/18716768_1274715369316226_1500156317_n.jpg" width="400" /></a><i>Premetto che questa è una ricetta che avrei dovuto postare qualche mese fa ....Non me ne vogliano gli amanti della Colomba...ma a casa mia non è un dolce da divorare.... e puntualmente ogni anno mi ritrovo con il dolce pasquale in avanzo...come si suol dire...a mali estremi rimedio c'è !!Il biscotto amarena in realtà è un dolce di riciclo ne ho parlato già <a href="http://gliassaggiditonia.blogspot.it/2012/10/biscotto-amarena.html">Qui</a> è molto gustoso per ogni momento della giornata, adatto anche al congelamento, quindi ottimo per un improvviso dessert.</i></div>
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<i>Cosa occorre </i></div>
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<i>per la pasta frolla</i></div>
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<i>400 gr. di farina</i></div>
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<i>3 tuorli</i></div>
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<i>1 uovo intero</i></div>
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<i>180 gr. di burro</i></div>
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<i>180 gr. di zucchero</i></div>
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<i>2 cucchiaini di lievito</i></div>
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<i>Per il ripieno </i></div>
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<i>1 colomba </i></div>
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<i>100 gr di amarene sciroppate</i></div>
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<i>2 cucchiai di cacao amaro in polvere</i></div>
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<i>2 cucchiai di liquore a piacere</i></div>
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<i>50 gr. di mandorle o nocciole</i></div>
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<i>per la glassa </i></div>
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<i>1 albume </i></div>
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<i>zucchero a velo quanto basta</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwObfzrgazUBKL_Xog8sceVkCBu3yXq1yE6gTIR928mdp_BMHLzmty861lVq4_K8Bdu-I7EAx5X_UVIYOvpnqwYSiMOhGTahy8L_V0E2dERjBG6yKTVxFYTlanbHtsnIoMmOnio2abHAG/s1600/18718493_1274715372649559_630183991_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" data-original-height="540" data-original-width="720" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwObfzrgazUBKL_Xog8sceVkCBu3yXq1yE6gTIR928mdp_BMHLzmty861lVq4_K8Bdu-I7EAx5X_UVIYOvpnqwYSiMOhGTahy8L_V0E2dERjBG6yKTVxFYTlanbHtsnIoMmOnio2abHAG/s320/18718493_1274715372649559_630183991_n.jpg" width="320" /></i></a><br />
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<i>Innanzitutto prepara la frolla, setaccia la farina sulla spianatoia</i></div>
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<i>al centro metti il burro ammorbidito le uova e lo zucchero ,</i></div>
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<i>lavora bene l'impasto velocemente avvolgi nella pellicola e riponi in frigo .</i></div>
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<i> Intanto metti nel mixer la colomba a pezzi e le nocciole e fai tritare </i></div>
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<i>qualche minuto quindi aggiungi il resto degli ingredienti.</i></div>
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<i>Appena l'impasto risulta compatto versa su un foglio di carta forno o pellicola</i></div>
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<i>e forma un salsicciotto aiutandoti con la carta, nel caso fosse troppo appiccicoso </i></div>
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<i>spolvera con un pò di zucchero a velo.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQF4CzVir-d7fqPlnoRulbXQtr08Vk0QMocMLGB9u94QvO0L_vS-NWvEiGRZkakFUfFSeCcjG6wkxECYf7G7g0MclF00-HOVGyi-5N6XQ0wkGJSgfLu5OVO6_NH5eXEctIaOmy8vid8_1/s1600/18685690_1274715252649571_848323365_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQF4CzVir-d7fqPlnoRulbXQtr08Vk0QMocMLGB9u94QvO0L_vS-NWvEiGRZkakFUfFSeCcjG6wkxECYf7G7g0MclF00-HOVGyi-5N6XQ0wkGJSgfLu5OVO6_NH5eXEctIaOmy8vid8_1/s320/18685690_1274715252649571_848323365_n.jpg" width="238" /></a></div>
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<i>Stendi la pasta frolla in una sfoglia rettangolare di circa 35 x20</i></div>
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<i>adagia il ripieno nel mezzo e chiudi bene i bordi.</i></div>
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<i>Lascia il lato della chiusura sul fondo , con il palmo della mano</i></div>
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<i>schiaccia leggermente sopra il rotolo , taglia i biscotti ogni 3 o 4 cm. </i></div>
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<i>e adagiali sulla teglia imburrata o con carta forno e </i></div>
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<i>riponi in frigo.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxexfK-rsdeyct1OCuCJC5eI_FwHljt3nYv0OipeYyKrzU-AzrwLlHcpfHjYH-7jbiC2JX_qGLEqRlCfhEuBBiQTEKOReWXft73BEuEOjgCs0L58zatVfWTu4bmbtqdOj580ii_q3hsxC/s1600/18718159_1274715355982894_1830598114_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" data-original-height="672" data-original-width="897" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxexfK-rsdeyct1OCuCJC5eI_FwHljt3nYv0OipeYyKrzU-AzrwLlHcpfHjYH-7jbiC2JX_qGLEqRlCfhEuBBiQTEKOReWXft73BEuEOjgCs0L58zatVfWTu4bmbtqdOj580ii_q3hsxC/s320/18718159_1274715355982894_1830598114_n.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEFqnA-Jm2qsgh35ffPSQJehDgGZlNT1aseyNRU9kJTGwGzuo8jlcsR9KtMlOP5VVr4OjFQ3FQgEl_SXVP-zclSmIs03eMtFvz8YSvGu6q46_xCOdFj8evnGSlvQIxMAxhnZuGVouwuE-/s1600/18685691_1274715319316231_2061855356_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEFqnA-Jm2qsgh35ffPSQJehDgGZlNT1aseyNRU9kJTGwGzuo8jlcsR9KtMlOP5VVr4OjFQ3FQgEl_SXVP-zclSmIs03eMtFvz8YSvGu6q46_xCOdFj8evnGSlvQIxMAxhnZuGVouwuE-/s320/18685691_1274715319316231_2061855356_n.jpg" width="320" /></a></div>
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<i>Con una forchetta sbatti leggermente l'albume, aggiungi lo zucchero a velo </i></div>
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<i>un cucchiaio alla volta , fino a che diventi tipo a pomata.</i></div>
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<i>Con un pennello stendi la glassa sui biscotti,</i></div>
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<i>con uno stecchino bagnato nella confettura o nello sciroppo di amarena</i></div>
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<i>imprimi 3 righe su ogni biscotto.</i></div>
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<i>Inforna a 180 ° per 20"</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M2XqxBaWLbkKqLbaFDaoCd3bA5oMuMgfq4Q7m_G0UdJTQ7y3YlIPOqaOl8B18Opj5UQ4xKNMbLdddp0gsonzaKxinkYfZkxBxK4zTV4FaCjcptIBjdSiNMwhuulot9NvcesNSXNB8IhX/s1600/18716849_1274715275982902_674119640_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M2XqxBaWLbkKqLbaFDaoCd3bA5oMuMgfq4Q7m_G0UdJTQ7y3YlIPOqaOl8B18Opj5UQ4xKNMbLdddp0gsonzaKxinkYfZkxBxK4zTV4FaCjcptIBjdSiNMwhuulot9NvcesNSXNB8IhX/s320/18716849_1274715275982902_674119640_n.jpg" width="320" /></a></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-76770059371167541542017-06-01T15:33:00.002-07:002017-06-29T02:28:30.117-07:00Torta Biliardino<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Uheg7lJlyKTd5rcbMU2056xuNfQdCDdyMV0dTmAjCFynyEIcFBYJsDLljH-z8qpgnI09_XCOiQJgf5tC94Q_k4F53WpIYeRk_5nBTH01N8Uv7V9gV_BN0qB7QDPrfH51HNOVnnK4Fco/s1600/18816590_1279928248794938_731379548_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="897" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Uheg7lJlyKTd5rcbMU2056xuNfQdCDdyMV0dTmAjCFynyEIcFBYJsDLljH-z8qpgnI09_XCOiQJgf5tC94Q_k4F53WpIYeRk_5nBTH01N8Uv7V9gV_BN0qB7QDPrfH51HNOVnnK4Fco/s400/18816590_1279928248794938_731379548_n.jpg" width="400" /></a><i>Torta in pasta di zucchero con base cioccolato e nutella </i></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.comtag:blogger.com,1999:blog-6089690443487697919.post-86238641059047233662017-06-01T14:23:00.000-07:002017-06-29T22:19:14.008-07:00Incontri ravvicinati con la natura <div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1laRuyX4kNpVx7Kiljrdbze82Up7625O4FKY0qr8FTrvOF6QC0JeIB1pVUU-UfD7zXXxkEPJ_UvZUhcx2o6uOjfNk2iTwKWj0UuFvurOR-b5zL2BvA3J-VauHFbrvsA8-HLdJKZu__Ych/s1600/DSCF7794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1laRuyX4kNpVx7Kiljrdbze82Up7625O4FKY0qr8FTrvOF6QC0JeIB1pVUU-UfD7zXXxkEPJ_UvZUhcx2o6uOjfNk2iTwKWj0UuFvurOR-b5zL2BvA3J-VauHFbrvsA8-HLdJKZu__Ych/s400/DSCF7794.JPG" width="400" /></a><i>Ciao carissimi amici navigatori !....oggi vi racconto di come anche per un solo giorno, ci si può immergere in un ambiente incontaminato dove è possibile percepire la bellezza della Campania Felix !</i></div>
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<i> Nello splendido scenario naturale nel cuore </i></div>
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<i>della terra flegrea sulle sponde del Lago D'Averno di Pozzuoli di Napoli,</i></div>
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<i>si estende il <b>Giardino dell'Orco</b> </i></div>
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<i> Un'area agricola di diversi ettari di terreno dove si coltiva si educa si produce e </i></div>
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<i>si raccoglie e si creano attività per grandi e piccini...</i></div>
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<i>Come l'area picnic attrezzata di tavoli panche e barbecue ,</i></div>
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<i>il giardino culturale, L'orto in affitto, la spesa nell'orto, </i></div>
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<i>l' Agricompleanno sul prato, e tanto tanto altro !!</i></div>
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<i>Le attività del giardino sono gestite da <b> Margherita Rizzuto</b> educatrice didattica che si occupa </i></div>
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<i>delle attività dei bambini e delle famiglie, e <b>Ernesto Colutta</b> appassionato di agricoltura, </i></div>
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<i>si occupa della autoproduzione , che permette alle famiglie di coltivare </i></div>
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<i>un pezzo di orto in proprio raccogliendone poi i frutti .</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlk_uX1DUHlRDhXn5XhyyOBCRRHDHmJaaFFabId7Tv9LYMK9bVwPUg-1jFfZTtZ88ahyphenhyphen7hbWlt8kilV0WL-zjHBKd_IwSfsx5gKjx8LxS4MN7WlkLT7nCYygkQT6e4WPGZVSd2PGTcwWA/s1600/DSCF7697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlk_uX1DUHlRDhXn5XhyyOBCRRHDHmJaaFFabId7Tv9LYMK9bVwPUg-1jFfZTtZ88ahyphenhyphen7hbWlt8kilV0WL-zjHBKd_IwSfsx5gKjx8LxS4MN7WlkLT7nCYygkQT6e4WPGZVSd2PGTcwWA/s320/DSCF7697.JPG" width="214" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKhAJnNcCwhx_E-NCKbBv5T4JUlM4gqRtTd1XEh5znZ0rE_NePfSFwiDMUAyICOEx0-a2_En88Rz4-pYoAxk52591OTOWNOihyZvgLExda6A6H57c_2KqvzRcD7ZrvQxxR45B8ZlGXo-K/s1600/DSCF7769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKhAJnNcCwhx_E-NCKbBv5T4JUlM4gqRtTd1XEh5znZ0rE_NePfSFwiDMUAyICOEx0-a2_En88Rz4-pYoAxk52591OTOWNOihyZvgLExda6A6H57c_2KqvzRcD7ZrvQxxR45B8ZlGXo-K/s320/DSCF7769.JPG" width="214" /></a></div>
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<i>Il 25 maggio 2017 presso il<b> Giardino Dell'Orco</b> sono stata ospite </i></div>
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<i>per la presentazione alla stampa degli </i><i><b>OLI SCHINOSA </b>di Trani</i></div>
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<i>di <b>Maria Francesca Di Martino</b></i></div>
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<i>L'azienda agricola<b> Di Martino</b> di Trani in provincia di Bari ,</i></div>
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<i>è una delle realtà più importanti nella produzione olivicola pugliese</i></div>
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<i>Nell'antica <b>Masseria Schinosa</b> si estendono 176 ettari dedicati alla <b>Dop</b> da olive </i></div>
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<i>della cultivar <b>Coratina</b> , cultivar<b> Peranzana, Nocellara e Bella di Spagna.</b></i></div>
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<i>Dal settembre 2015 con la realizzazione del nuovo frantoio si è</i></div>
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<i>ripresa una tradizione ultracentenaria , le olive raccolte al giusto grado di maturazione,</i></div>
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<i> entro le 12 ore dalla raccolta riducendo così al minimo il processo di ossidazione del frutto, </i></div>
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<i>vengono molite a freddo max 27° temperatura determinante per una buona riuscita del prodotto.</i></div>
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<i>Il nettare d'oro senza subire nessuna filtrazione, viene conservato in moderni silos d'acciaio </i></div>
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<i>sotto azoto per essere imbottigliato all'occorrenza.</i></div>
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<i>L'azienda produce tre oli</i></div>
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<i><b>Olio evo Coratina :</b> 100% Coratina </i></div>
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<i>La coratina è la regina delle cultivar pugliesi ,</i></div>
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<i>l'olio ricco di polifenoli e vitamine E </i></div>
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<i>al palato provoca un lieve pizzicore ed una decisa </i></div>
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<i>sensazione di amaro e piccante, le sue caratteristiche </i></div>
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<i>lo rendono ottimo per pietanze dal sapore deciso.</i></div>
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<i>Si abbina su verdure sia cotte che crude,</i></div>
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<i>ottimo su bruschette e legumi e zuppe </i></div>
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<b><i>Olio evo Peranzana :</i></b></div>
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<i>100% Peranzana , un oliva piccola portata in Puglia </i></div>
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<i>da Raimondo di Sangro di San Severo dalla Provenza,</i></div>
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<i>il suo sapore dal gusto deciso ma non aggressivo. minestre</i></div>
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<i>carni e pesci alla griglia</i></div>
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<b><i>Olio evo Schinosa :</i></b></div>
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<i>un blend di 70% Coratina e 30% Nocellara</i></div>
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<i>la nocellara del belice è una varietà di oliva siciliana</i></div>
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<i>dal gusto molto delicato e molto profumato</i></div>
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<i>con sentori erbacei e fresche note di pomodoro.</i></div>
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<i>si abbina facilmente sia ai primi che ai secondi,</i></div>
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<i>ottimo su verdure cotte e crude</i></div>
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<i><b>Maria Francesca Di Martino</b> la simpatica e gioviale titolare</i></div>
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<i>dell' azienda insieme alla giornalista ed esperta <b>Laura Gambacorta</b></i></div>
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<i>ci hanno accompagnati passo passo alla degustazione degli oli.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPgHw7KJZuptz0ar9yMSXoeLeZ4f4_s5vygRgKqEjoW1dI7L1Wy9Ut4Nk6IozyB65WktclzAs4-XkS5HMxm46lWeKGqOC1dy9UpqOCSeFt5aYYTtomVAZ1JBG2vo-MlxR-O47n2I8ZI3H/s1600/DSCF7713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPgHw7KJZuptz0ar9yMSXoeLeZ4f4_s5vygRgKqEjoW1dI7L1Wy9Ut4Nk6IozyB65WktclzAs4-XkS5HMxm46lWeKGqOC1dy9UpqOCSeFt5aYYTtomVAZ1JBG2vo-MlxR-O47n2I8ZI3H/s320/DSCF7713.JPG" width="320" /></a></div>
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<i>un 'esperienza per me del tutto nuova ed esilarante per quanto costruttiva !</i></div>
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<i>Dopo il dorato e profumato assaggio </i></div>
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<i>c'è stata la degustazione dei fritti di<b> Ciro Coccia</b> <b>e il team </b>della pizzeria </i></div>
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<i><b>"La Dea Bendata di Pozzuoli"</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIrZkhPSsu85C6xW83qSjVWM1UXLlQn9Jzv1wYY5Jz28xMG01bKYejIYIgPNKnltX4Iv-7OqKGeSI6vzXBX5us4T1T_iRKaVxsufeR8-OOfTlh9QT8qKkemJWKtgVkGlKHHy-63x-Gkr6/s1600/DSCF7717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIrZkhPSsu85C6xW83qSjVWM1UXLlQn9Jzv1wYY5Jz28xMG01bKYejIYIgPNKnltX4Iv-7OqKGeSI6vzXBX5us4T1T_iRKaVxsufeR8-OOfTlh9QT8qKkemJWKtgVkGlKHHy-63x-Gkr6/s320/DSCF7717.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V1tVs5hrJxA8VRXK8WyaGjXgBse_SNlOnskDPurbi_TaHSoIdkCY-Rz5acNUpKrtjUHN0bFojo5sC3QtuzSyYz6gebV_HYoSl4JM0a6J19RoTjfhTC2ws8s6mdll4EbAK4Ulb8C79ZQt/s1600/DSCF7744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V1tVs5hrJxA8VRXK8WyaGjXgBse_SNlOnskDPurbi_TaHSoIdkCY-Rz5acNUpKrtjUHN0bFojo5sC3QtuzSyYz6gebV_HYoSl4JM0a6J19RoTjfhTC2ws8s6mdll4EbAK4Ulb8C79ZQt/s320/DSCF7744.JPG" width="214" /></a></div>
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<i>Hanno preparato varie bontà,</i></div>
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<i>a testimonianza delle virtù dell'olio extra vergine d'oliva nella frittura ,</i></div>
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<i>a tal proposito posso confermare che il gusto e la delicatezza si completava con </i></div>
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<i>l' assenza di unto su tutti gli assaggi, a partire dalla</i></div>
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<i> <b>Montanarina </b></i><i>con pomodori <b>Corbarino Rare Bontà formaggio e basilico</b></i></div>
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<i><b>Calzoncini fritti con Taleggio e Farinello</b> </i></div>
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<i>(</i><i>Kenodopium </i><i>una verdura spontanea della terra flegrea dal sapore somigliante al broccolo e spinacio )</i></div>
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<i><b><br /></b></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiacdYm3KCmPEON795ir2dE0F11DvXMbvMjrzq78l5CXXipB2tMb_8r2akm-bJkbSbwOOD6XxrQKT-5VZlRtytYG94avHmdzQ_83ZhKLPYUHI0XZi8X2ABxTiRtXXQBvsVjLedjFZZ_jcc/s1600/DSCF7730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiacdYm3KCmPEON795ir2dE0F11DvXMbvMjrzq78l5CXXipB2tMb_8r2akm-bJkbSbwOOD6XxrQKT-5VZlRtytYG94avHmdzQ_83ZhKLPYUHI0XZi8X2ABxTiRtXXQBvsVjLedjFZZ_jcc/s320/DSCF7730.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOo7KSe0vP3vtPbUTF8DjYJ1iyx5ONEeHUxA-rjbFK-KXWaiY1wSTCaMM19RbjHe6QokZem23iW4Ghyu3cmqa0ejf3EsdkBt0YheyJE1Ulf4yNjwpdkIDlQc-904oXDD-44nqqmKRY9dXQ/s1600/18741275_1274709412650155_654729109_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="672" data-original-width="897" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOo7KSe0vP3vtPbUTF8DjYJ1iyx5ONEeHUxA-rjbFK-KXWaiY1wSTCaMM19RbjHe6QokZem23iW4Ghyu3cmqa0ejf3EsdkBt0YheyJE1Ulf4yNjwpdkIDlQc-904oXDD-44nqqmKRY9dXQ/s320/18741275_1274709412650155_654729109_n.jpg" width="320" /></a></div>
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<b><i>Gli Scugnizzi con pomodoro di Sorrento</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hggaaCwkVZeMWn0taG_TBoHJb-JJHZjWjLTcS3x6ns-hoXuo-NtZyFar_epsK_dywj-7CGClgREM9qG9zGh1un7wT9X4jyVHwpfnJCyx9I2g3fU_jCNcmxyuhqmvqvIdf_bMfAq6vmIP/s1600/DSCF7743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hggaaCwkVZeMWn0taG_TBoHJb-JJHZjWjLTcS3x6ns-hoXuo-NtZyFar_epsK_dywj-7CGClgREM9qG9zGh1un7wT9X4jyVHwpfnJCyx9I2g3fU_jCNcmxyuhqmvqvIdf_bMfAq6vmIP/s320/DSCF7743.JPG" width="320" /></a></div>
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<b><i>Pizza bianca con melanzane e zucchine cotte a vapore </i></b></div>
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<b><i>mozzarella e olio Peranzana a crudo</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSAL9tYyz1IwVP082G6zG3refH4i5GBthK7H07u4OjBbZjGyDO7682qVCJlJvYmMQAFJnyysg1yv_f6gQ44Kf71SkhwLr9bfSLlT52wPW_saKqb9IXfzLKVE0x74VAO3-y9kZlFjwX6f3/s1600/DSCF7763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSAL9tYyz1IwVP082G6zG3refH4i5GBthK7H07u4OjBbZjGyDO7682qVCJlJvYmMQAFJnyysg1yv_f6gQ44Kf71SkhwLr9bfSLlT52wPW_saKqb9IXfzLKVE0x74VAO3-y9kZlFjwX6f3/s320/DSCF7763.JPG" width="320" /></a></div>
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<b><i>Margherita Dop con pomodoro S. Marzano e mozzarella di bufala</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh97KHa65MpQp5lLyUBSsTeGKxGP8iIccc4PATO_Iz_4nlW5ba4V1duoXeKeapSyiiNei2pS9vz2J2wqIs5mqD2dAhL3eEP1Ds0VdWLt1qfBdqkUD3isUuIivBqLshhD_wzSk6tZ5WQgBK/s1600/DSCF7774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh97KHa65MpQp5lLyUBSsTeGKxGP8iIccc4PATO_Iz_4nlW5ba4V1duoXeKeapSyiiNei2pS9vz2J2wqIs5mqD2dAhL3eEP1Ds0VdWLt1qfBdqkUD3isUuIivBqLshhD_wzSk6tZ5WQgBK/s320/DSCF7774.JPG" width="320" /></a></div>
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<i>e a sorpresa la<b> Pizza con l'uovo delle galline riabilitate </b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGjdaNM2xxgFao8Kj_HzeiioRSDZsCeQ4jwqP6zccly2m6jxZU5mA5rDqJAO85tevtJ_bS1_worIB59KNoGhlpq4TxzXMC3l9Om6173jYsbEiEVrXapnUW-lTkxXLaEScUfTLl8JVOCik/s1600/DSCF7784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="897" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGjdaNM2xxgFao8Kj_HzeiioRSDZsCeQ4jwqP6zccly2m6jxZU5mA5rDqJAO85tevtJ_bS1_worIB59KNoGhlpq4TxzXMC3l9Om6173jYsbEiEVrXapnUW-lTkxXLaEScUfTLl8JVOCik/s320/DSCF7784.JPG" width="320" /></a></div>
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in abbinamento alla degustazione le favolose birre </div>
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<b>Verbum e Gaudens San Biagio</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKo3SACFV6NUm-X1enMQXfBnLa6zHc828EZnWJC-RiJvi2EAjzaWghn2nXTxp0ELauhwyZ8DRxV5cnrvuYsZrbCP1PRZ6EKVpsourZkfAjivKPpukZNNZ4OHai27zdNn9LNogrNE4Bug_/s1600/DSCF7754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1069" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKo3SACFV6NUm-X1enMQXfBnLa6zHc828EZnWJC-RiJvi2EAjzaWghn2nXTxp0ELauhwyZ8DRxV5cnrvuYsZrbCP1PRZ6EKVpsourZkfAjivKPpukZNNZ4OHai27zdNn9LNogrNE4Bug_/s320/DSCF7754.JPG" width="213" /></a></div>
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<b>I Corbarini di Rare Bontà</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDdsfu7c6TKBLmmHLYppuMExOis2u2O3IOtqRjuTiOM23NGc6giT4qwYuQ5eRogdDqqBwcGYAGgSuxqMuIRXlIPMhHVgEVfXwQ4i5GHQYtvR9GCAgcsYM-Ak6B3P2tyW5seE94zJGK8c3/s1600/DSCF7777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="897" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDdsfu7c6TKBLmmHLYppuMExOis2u2O3IOtqRjuTiOM23NGc6giT4qwYuQ5eRogdDqqBwcGYAGgSuxqMuIRXlIPMhHVgEVfXwQ4i5GHQYtvR9GCAgcsYM-Ak6B3P2tyW5seE94zJGK8c3/s320/DSCF7777.JPG" width="214" /></a></div>
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<i>Le galline riabilitate sono provenienti da pollai </i></div>
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<i>già sfruttate qui vengono messe in libertà a razzolare, e nutrite naturalmente </i></div>
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<i>favorendo la concimazione del terreno</i></div>
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<i>La giornata è stata alquanto piacevole, son tornata a casa con verdure e</i></div>
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<i>uova appena raccolte e con la bag d'olio gentile omaggio di <b>Maria Francesca Di Martino</b></i></div>
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se vuoi vedere altre foto vai<a href="http://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1316028935111578"> Qui</a></div>
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Info : Azienda Agricola Di Martino </div>
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Via Annibale M. di Francia, 178 - 76125 Trani (BT)</div>
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info@schinosa.it - Tel 0883 1956700 - 333 3356724</div>
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Il Giardino dell'Orco</div>
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Via Lago D'Averno - Pozzuoli </div>
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Tel. 393 9824709 - 347 8289096 </div>
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www.ilgiardinodellorco.it</div>
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info@ilgiardinodellorco.it</div>
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Rare Bontà</div>
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Via dei Goti,234 -84012 Angri Salerno</div>
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Tel. 081 948596</div>
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www.opapom.it</div>
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info@rarebonta.it</div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.comtag:blogger.com,1999:blog-6089690443487697919.post-42299500547535331762017-04-23T12:56:00.000-07:002017-06-29T22:19:13.920-07:00Una giornata dedicata alla Pizzuta D'Avola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe3t-06pAnk-3sPlAVnv3q-DHO91EHQeTrezD7NTeQHG6c5evYzvJZm7UC5EtTzLYC1hbLRwt4hH6znePn30KRqRjfSoEBVCmTHKw99gcUBk8OxEhelbLi6b2SQEyBPg0Gsjx-wHHTtuR/s1600/DSCF7631.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe3t-06pAnk-3sPlAVnv3q-DHO91EHQeTrezD7NTeQHG6c5evYzvJZm7UC5EtTzLYC1hbLRwt4hH6znePn30KRqRjfSoEBVCmTHKw99gcUBk8OxEhelbLi6b2SQEyBPg0Gsjx-wHHTtuR/s400/DSCF7631.JPG" width="400" /></a><i>Mandorla Day....a Napoli ...! Una giornata dedicata alla " Prunus dulcis " la Pizzuta d'Avola Siciliana, una tra le più buone e pregiate mandorle, che con la sua forma piatta ovoidale molto regolare, è ideale per la confetteria e la pasticceria !</i></div>
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<i> Una gustosa serata l' 11 Aprile scorso è stata organizzata dalla giornalista <b>Laura Gambacorta, </b></i></div>
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<i>per presentare alla stampa, appassionati e addetti al mondo del Food,</i></div>
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<i>il prezioso e versatile seme che si combina deliziosamente </i></div>
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<i>sia con il dolce che con il salato. </i></div>
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<i>La serata si è svolta nel <b>Ristorante pizzeria " Franco</b> " </i></div>
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<i>a Napoli nei pressi della stazione Centrale, il patron e poliedrico pizzaiolo<b> Francesco Gallifuoco</b> </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIxK4xkvrmTZcvuLcbcUOD2JIhhZPqxF0YyOct_ZEqii4yUwWnvT5S8rOO2Tx94PlnrbMJYhDD8Mbb3hUiZhUWJf1eYCcj52wGWMG5z99E6RWA_n2v4i-KMDtSdZdyUXBzZjJu7WH6weq/s1600/18110650_1245027048951725_1639728546_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIxK4xkvrmTZcvuLcbcUOD2JIhhZPqxF0YyOct_ZEqii4yUwWnvT5S8rOO2Tx94PlnrbMJYhDD8Mbb3hUiZhUWJf1eYCcj52wGWMG5z99E6RWA_n2v4i-KMDtSdZdyUXBzZjJu7WH6weq/s320/18110650_1245027048951725_1639728546_n.jpg" width="320" /></i></a></div>
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<i>ha preparato per l'occasione uno spettacolare ripieno,</i></div>
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<i>il <b>Mandorloso in crosta</b></i></div>
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<i> con pesto di basilico, mandorle tritate e fiordilatte, ricoperto con olio evo e polvere di mandorle,</i></div>
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<i>a mio parere dire squisito è poco...</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8Q8Bh-37Ljsm9xtNvmEVcZzBIzjMdo2sj3kfWvR_HTAf8iPfU0c2S38tNX7VJS2prnKaPEXgcyLBue7sexp2JHffWzWXJT2C6z_4IjQJTjEQepxMupKcTgSOWlADg_XBO4oJCcRP2yFS/s1600/18072675_1245027102285053_1936882346_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8Q8Bh-37Ljsm9xtNvmEVcZzBIzjMdo2sj3kfWvR_HTAf8iPfU0c2S38tNX7VJS2prnKaPEXgcyLBue7sexp2JHffWzWXJT2C6z_4IjQJTjEQepxMupKcTgSOWlADg_XBO4oJCcRP2yFS/s320/18072675_1245027102285053_1936882346_n.jpg" width="320" /></i></a></div>
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<i>un delicato sapore di pesto che si sposa felicemente </i></div>
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<i>con la leggerezza della pasta e della mandorla. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJK9dv61oDRReC7JSdXiF9mfLlqfJ-zp97aUUtpmUeVTjHgi9eHU7HRULPRmHHEkmqOnngCCIouCiyCdClfjdklJQ7S3iDAHJRWzX0_5NxLkSKTluIwDPkG73Vrd4d9T2UgMFJgHtshl1/s1600/DSCF7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJK9dv61oDRReC7JSdXiF9mfLlqfJ-zp97aUUtpmUeVTjHgi9eHU7HRULPRmHHEkmqOnngCCIouCiyCdClfjdklJQ7S3iDAHJRWzX0_5NxLkSKTluIwDPkG73Vrd4d9T2UgMFJgHtshl1/s320/DSCF7651.JPG" width="320" /></i></a></div>
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<i>La maestra dei biscotti <b>Ada Angela Arena</b></i></div>
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<i>titolare di <b>Mandorla</b><b>da</b> il laboratorio artigianale di paste di mandorle</i></div>
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<i> ci ha raccontato che grazie ad </i></div>
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<i>una estenuante ricerca su antiche ricette di tradizione insieme ad una sua amica suora,</i></div>
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<i>sperimentando è riuscita a ritrovare quel gusto e sapore che si porta dall'infanzia.</i></div>
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<i>Utilizzando materie prime in assoluto come appunto le <b>Mandorle di Avola,</b></i></div>
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<i>lo zucchero extrafine di canna, albumi freschissimi di uova extra in guscio,</i></div>
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<i>mieli di api nere sicule e vaniglia in bacche del Madacascar.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZa5AgfmIgeMaxkva7zrkUySP3sfdZbQrMWiNnjQvVV4DITnBnkXjRfp7vDYlQXmqp7Dw9BU8Tuu0PAPo6Q2dXW_StXH3-6t8D2t3Ejwle0wLX07_7Vb4BJA_DcfMp0IZlpqN2faCwX4Hj/s1600/DSCF7647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZa5AgfmIgeMaxkva7zrkUySP3sfdZbQrMWiNnjQvVV4DITnBnkXjRfp7vDYlQXmqp7Dw9BU8Tuu0PAPo6Q2dXW_StXH3-6t8D2t3Ejwle0wLX07_7Vb4BJA_DcfMp0IZlpqN2faCwX4Hj/s320/DSCF7647.JPG" width="320" /></i></a></div>
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<i>Ci ha sorpresi con le sue prelibatezze come il<b> Sospiro di Sposa</b></i></div>
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<i>una deliziosa creazione a forma di cuore con una tenera</i></div>
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<i>farcitura di marmellata di limoni di Pantelleria</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_IngmJeK97PN58mdIWKRNYnf_wU2D1x64A70O769_WABlmU6lpxGUF_aYLKYHlpFv0uISSMXRkaiN1Nicb8zvJDtOa6AoQ7xy-jUUfq1388vL_3TLw64RnOI1QlL79dZkv6jTXerg0Bn/s1600/18051930_1245025558951874_1066861239_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_IngmJeK97PN58mdIWKRNYnf_wU2D1x64A70O769_WABlmU6lpxGUF_aYLKYHlpFv0uISSMXRkaiN1Nicb8zvJDtOa6AoQ7xy-jUUfq1388vL_3TLw64RnOI1QlL79dZkv6jTXerg0Bn/s320/18051930_1245025558951874_1066861239_n.jpg" width="320" /></i></a></div>
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<i><b>Il Moresko</b> una intrigante tartina di pasta di mandorla</i></div>
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<i>al cioccolato extra fondente, anche in versione piccante</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_t9XuiofG48c_KFqkIaHYNLPlF9MdWslww3DeN1L962sqUcP_BV3-DHz9QAepKINeWKSsLfqzo6yvilrgJj6GaD6-Xprk9y9zKuCl_HR5R5wkc0uqc-NKZh2rdGFeVaMyiDeEwYIpkjl/s1600/18136047_1245025545618542_1247846181_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_t9XuiofG48c_KFqkIaHYNLPlF9MdWslww3DeN1L962sqUcP_BV3-DHz9QAepKINeWKSsLfqzo6yvilrgJj6GaD6-Xprk9y9zKuCl_HR5R5wkc0uqc-NKZh2rdGFeVaMyiDeEwYIpkjl/s320/18136047_1245025545618542_1247846181_n.jpg" width="238" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLlJdpSF1N1Wl4xNEauqOeZ8XtJMpwQor9cuVRdQXiHiMstPgSMstSN5cfNdrhbWGmfkrPdhO3ttEk_3l0hY-IBCLRsFowX1ypUYxkq21rwio6iLW8ykfWHUYk7Scgt9PGvEff9JXP7HT/s1600/18136490_1245038252283938_643314870_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLlJdpSF1N1Wl4xNEauqOeZ8XtJMpwQor9cuVRdQXiHiMstPgSMstSN5cfNdrhbWGmfkrPdhO3ttEk_3l0hY-IBCLRsFowX1ypUYxkq21rwio6iLW8ykfWHUYk7Scgt9PGvEff9JXP7HT/s320/18136490_1245038252283938_643314870_n.jpg" width="320" /></i></a></div>
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<i>A finire in delizia con la maestra gelatiera <b>Pina Molitierno </b>di <b>Vanilla Ice </b></i></div>
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<i>ha presentato i suoi nuovi barattolini della linea"<b> Minù"</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhfkePXpltaDGIsadRwEns8H47foAhriyQyXRIFWgmIo0Rmo9eB3qgaXb0EoLF2DJyBXXyuRWqVkVSEFHgFODJaJ3mhcJ7ro9qjbN_xtY2-HSO749L3iZz6r3uMlhnThPmzZJwXx5W1gC/s1600/DSCF7646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhfkePXpltaDGIsadRwEns8H47foAhriyQyXRIFWgmIo0Rmo9eB3qgaXb0EoLF2DJyBXXyuRWqVkVSEFHgFODJaJ3mhcJ7ro9qjbN_xtY2-HSO749L3iZz6r3uMlhnThPmzZJwXx5W1gC/s320/DSCF7646.JPG" width="214" /></i></a></div>
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<i>il semifreddo alla mandorla e</i></div>
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<i>croccante di amaretto</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7ROS9dihWdh_jBMkwDX-Ups-H4gHNYHpiiG5gYT6PsUyWbu7NT2s_8c6TZ3-_fb6wh5OD-8Pw8QVHHuQDogJvYj5NwuQabhXWiVZZgCkg1_gUJoMJMK7tgTTfExMuk7_Js_O8af-Usqd/s1600/18136218_1245027062285057_693136025_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7ROS9dihWdh_jBMkwDX-Ups-H4gHNYHpiiG5gYT6PsUyWbu7NT2s_8c6TZ3-_fb6wh5OD-8Pw8QVHHuQDogJvYj5NwuQabhXWiVZZgCkg1_gUJoMJMK7tgTTfExMuk7_Js_O8af-Usqd/s320/18136218_1245027062285057_693136025_n.jpg" width="238" /></i></a></div>
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<i>e ancora il favoloso gelato " <b>Mandorlo in fiore</b>"</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoHwhzYIpYD95d5UnxAPuWkSGXrtmJtX9f6noaCvCdWrEtSYWc3TNeEL-9suQaskwWx_y6Lax85OMyo4zrEjHF4lQPqOnzMMZTqUKaYOEfhlAMDvYPRnAPK2Cq5axEcIyANP5dJgCkag1/s1600/18136221_1245011915619905_104060758_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoHwhzYIpYD95d5UnxAPuWkSGXrtmJtX9f6noaCvCdWrEtSYWc3TNeEL-9suQaskwWx_y6Lax85OMyo4zrEjHF4lQPqOnzMMZTqUKaYOEfhlAMDvYPRnAPK2Cq5axEcIyANP5dJgCkag1/s320/18136221_1245011915619905_104060758_n.jpg" width="320" /></i></a></div>
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<i>con mandorla bergamotto e mandarino</i></div>
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<i>un'esplosione di bontà unica come solo la Pina Molitierno sa donare...!!</i></div>
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<a href="http://www.facebook.com/pg/Gli-assaggi-di-Tonia-228204660560683/photos/?tab=album&album_id=1275548109159661">Qui le foto della serata</a></div>
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Info.<br />
Ristorante Pizzeria " Franco "<br />
<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: 13.2px; text-align: justify;"> Corso Arnaldo Lucci , 195 - NA</span><br />
www.ristorantepizzeria.it<br />
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Mandorlada<br />
Via Elio Lampridio Cerva, 195<br />
00143 Roma<br />
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<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">www.mandorlada.it</span></span></div>
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<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">Vanilla Ice Lab</span></span></div>
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<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">Via Caprio Maddaloni 134 Caserta </span></span></div>
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<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">www.vanillaice.it</span></span></div>
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Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.comtag:blogger.com,1999:blog-6089690443487697919.post-28355508608305908982017-03-09T09:50:00.003-08:002017-06-30T00:32:28.518-07:00Torta Cuore per Biscompleanno<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8B-Z-lzIj9lQ8ZScyyZMDHALbqXo8QPw-8i7bTh086gwwBYyJVkpsCphO04zaB49cSIOopQbHt6iHLlGWmwlIVkihh28Kr6axnhBNyjS4tOVpk5N53r5rgNJ4mvJqvkdqiIkrN-qZumB/s1600/16831616_1178214112299686_1191321807_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8B-Z-lzIj9lQ8ZScyyZMDHALbqXo8QPw-8i7bTh086gwwBYyJVkpsCphO04zaB49cSIOopQbHt6iHLlGWmwlIVkihh28Kr6axnhBNyjS4tOVpk5N53r5rgNJ4mvJqvkdqiIkrN-qZumB/s400/16831616_1178214112299686_1191321807_n.jpg" width="400" /></a><i>Un cuore tutto goloso per un biscompleanno...eh, praticamente una sola torta per due compleanni....il papà e la sua figliola....!!</i></div>
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<a name='more'></a><i>Ecco come ho preparato questa torta.</i><br />
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<i> Pandispagna soffice alla vaniglia</i></div>
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<i>con crema Chantilly italiana al caffè</i></div>
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<i> bagna di sciroppo con liquore al caffè home made </i></div>
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<i>decorazioni in pdz home made</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a2VqhJix7WE2WR67Zq5xDD-8zbcue_LVrhUiuNDXyYoq1Iv2-IwJfGzrtouVlKw1mU6uup12VgdjYxs5XUzAXUIzswJQCTVSwfjWXCdAAbc7VaMRPkcE2IYDvJPgw5b6zon2__2U0hGG/s1600/16839321_1178214058966358_1483997034_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a2VqhJix7WE2WR67Zq5xDD-8zbcue_LVrhUiuNDXyYoq1Iv2-IwJfGzrtouVlKw1mU6uup12VgdjYxs5XUzAXUIzswJQCTVSwfjWXCdAAbc7VaMRPkcE2IYDvJPgw5b6zon2__2U0hGG/s320/16839321_1178214058966358_1483997034_n.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9PX5MziFJGs8OhwVatAYdDYoN2z6R4R6RS1y9BpFaBOVuXw3K72xmN0hRDFXaBMTNahBwuHStplcHfJIae-8NhVSsDRew2ux35cHZAmzHZWDdIMEnPwckOR08vk3IJehvaEwTpe2swkQ/s1600/16839424_1178214025633028_532845668_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9PX5MziFJGs8OhwVatAYdDYoN2z6R4R6RS1y9BpFaBOVuXw3K72xmN0hRDFXaBMTNahBwuHStplcHfJIae-8NhVSsDRew2ux35cHZAmzHZWDdIMEnPwckOR08vk3IJehvaEwTpe2swkQ/s320/16839424_1178214025633028_532845668_n.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7yoNCK_bJyEbDVnae05bMgyhIx3HHb-l2EZm3p4KOOM7hosG9rpI6odLxrG1CCoU5mrMAIAgdJRjBXTVXxXuapMeG6QoABq18JowiTCx_JBEHI3E6d53d8oHdPklIivmG3HqTy-XAbge/s1600/16839719_1178214085633022_1556504739_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7yoNCK_bJyEbDVnae05bMgyhIx3HHb-l2EZm3p4KOOM7hosG9rpI6odLxrG1CCoU5mrMAIAgdJRjBXTVXxXuapMeG6QoABq18JowiTCx_JBEHI3E6d53d8oHdPklIivmG3HqTy-XAbge/s320/16839719_1178214085633022_1556504739_n.jpg" width="240" /></a></div>
<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2tag:blogger.com,1999:blog-6089690443487697919.post-34321259922183785592017-03-03T08:30:00.000-08:002017-06-30T00:33:06.016-07:00Torta delizia gialla<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7wtaR1ylF4PaImG3SMyQwOWLDalhLoiyckNGn3GtAdGpsLD0iIwNrSHVug16rgOnDC71Ohk0z2VX6GmlAHFQIX61fVXh8Pl2E9aTSwi-UFhp2v0tbY4ibg4To34BuvBpJQgf4UTyt2jX/s1600/16558358_1168160749971689_1840984913_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7wtaR1ylF4PaImG3SMyQwOWLDalhLoiyckNGn3GtAdGpsLD0iIwNrSHVug16rgOnDC71Ohk0z2VX6GmlAHFQIX61fVXh8Pl2E9aTSwi-UFhp2v0tbY4ibg4To34BuvBpJQgf4UTyt2jX/s400/16558358_1168160749971689_1840984913_n.jpg" width="300" /></a><i>Un piccolo passo !!!</i><i> con questa torta ho superato un altro piccolo gradino.... le glasse ...!</i></div>
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<i>Ecco a proposito di ...</i><i> glasse ,</i><i>son state sempre il mio cruccio,</i></div>
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<i>( a parte quella al cioccolato fondente di cui ne vado fiera <a href="http://gliassaggiditonia.blogspot.it/2013/03/torta-sette-veli.html">qui</a>) </i></div>
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<i> sono bellissime quasi trasparenti ...e di tutti i colori,</i></div>
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<i>mi ci perdo a guardarle ...nelle vetrine e sul web.</i></div>
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<i>Da tempo che volevo cimentarmi </i><i>...ma ho sempre creduto fosse ardua i</i><i>mpresa,</i></div>
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<i> e pensavo un giorno </i><i>chissà, </i><i>troverò la ricetta </i><i>giusta ,</i><i> </i></div>
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<i>mi farò spiegare da un esperto ..o mi ritroverò in qualche corso di pasticceria...</i></div>
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<i>insomma....rimandavo e rimandavo....e </i><i>...!!</i></div>
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<i>Ecco ieri sera mi chiama mio genero e mi chiede di fargli la torta </i></div>
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<i>per il suo compleanno da festeggiare con gli amici,</i></div>
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<i> non preferisce pasta di zucchero né </i></div>
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<i>panna né cioccolato...quindi opto per la frutta ma non è la stagione adatta per la bella frutta , </i></div>
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<i>e lui mi fa...e la delizia a limone ? magari glassata ?.....</i></div>
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<i>OKKEY......!!</i></div>
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<i>Mi son detta ,dai Tonia, è il momento o la va o la spacca al massimo </i></div>
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<i>se viene proprio male ti sacrifichi e te la pappi da sola!</i></div>
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<i> poi magari al festeggiato gliela compri in pasticceria !</i></div>
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<i>Che dire non è perfetta come speravo... ma mi hanno detto </i></div>
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<i> che è finita in pochi minuti....letteralmente divorata </i><i>...! </i></div>
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<i>mia figlia non è riuscita a metterne da parte nemmeno una piccolissima fetta... haimé non l'ho neanche assaggiata...!!</i></div>
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<i>ma sono felice del risultato...!!</i></div>
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<i>Dunque per questo tipo di torta mi sono ispirata a tre grandi della pasticceria</i></div>
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<i> ho preparato un</i><i> sofficissimo pandispagna ricetta di<b> Iginio Massari </b>,</i></div>
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<i>farcito con crema<b> delizia di limone di Salvatore De Riso</b></i></div>
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<i>e la glassa da una ricetta di<b> Gianni Gasbarro</b> pasticciere amico su facebook </i></div>
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<i>..</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsLIr1iygK7oCAHq4G1w4P_QVkrOGBRF3Sff9I0yEZB4gVTq-iydWxp8pxS9wFccTFO6eXamMFLQCDrE2xAeQSj0js-gjNm75TCnoJt2iDLMphRIDpdR5A67m5HxdsVeKRj1nNv2vyMFR/s1600/16684547_1168160716638359_2038265102_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsLIr1iygK7oCAHq4G1w4P_QVkrOGBRF3Sff9I0yEZB4gVTq-iydWxp8pxS9wFccTFO6eXamMFLQCDrE2xAeQSj0js-gjNm75TCnoJt2iDLMphRIDpdR5A67m5HxdsVeKRj1nNv2vyMFR/s320/16684547_1168160716638359_2038265102_n.jpg" width="320" /></a></div>
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<i>Cosa occorre</i></div>
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<i><b>Per il pds</b></i></div>
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<i>230 gr. di farina 00</i></div>
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<i>200 gr. di amido di riso</i></div>
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<i>400 gr. di zucchero a velo</i></div>
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<i>250 gr. di uova</i></div>
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<i>200 gr. di tuorli</i></div>
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<i>1/2 limone</i></div>
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<i>1 cucchiaino di lievito</i></div>
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<i><b>Per la crema di limone</b></i></div>
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<i>2 tuorli </i></div>
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<i>40 gr. di zucchero</i></div>
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<i>40 gr. di succo di limone</i></div>
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<i>40 gr. di burro</i></div>
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<i><b>per la crema pasticcera</b></i></div>
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<i>180 gr. di latte intero</i></div>
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<i>80 gr. di panna</i></div>
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<i>80 gr. di tuorli</i></div>
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<i>60 gr. di zucchero</i></div>
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<i> 15 gr. di amido di mais</i></div>
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<i>1 limone</i></div>
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<i> 1/2 baccello di vaniglia</i></div>
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<i>100 gr. di panna montata</i></div>
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<i>30 gr. di limoncello</i></div>
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<i><b>Per la glassa </b></i></div>
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<i>150 gr. di panna</i></div>
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<i>25 gr. di latte</i></div>
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<i>30 gr di sciroppo di glucosio</i></div>
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<i>5 gr. di gelatina</i></div>
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<i>250 gr. di cioccolato bianco</i></div>
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<i>2 gocce di colorante alimentare in gel</i></div>
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<i>1 cucchiaio di limoncello</i></div>
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<i>Prerarazione</i></div>
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<i> Monta il burro morbido con la zucchero, unisci la scorza del limone e</i><i> l'amido, </i></div>
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<i>unisci il succo di limone la vaniglia e i tuorli, poi la farina setacciata con il lievito </i></div>
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<i>alternando con le uova poco per volta.</i></div>
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<i>versa nella teglia da 24 cm e inforna a 170 ° per 45"</i></div>
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<i>Prepara la crema di limone </i></div>
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<i>metti la scorza grattata del limone in infusione nel succo per 20"</i></div>
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<i>poi in una casseruola sbatti i tuorli con lo zucchero, aggiungi il succo di limone,</i></div>
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<i>e porta a cottura fino a 80° mescolando, fai raffreddare immediatamente </i></div>
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<i>ponendo la casseruola in acqua ghiacciata, arrivata a 50° frulla con un mixer da immersione </i></div>
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<i>aggiungendo il burro a piccoli pezzi , trasferisci in una ciotola copri con pellicola a contatto e riponi in frigo.</i></div>
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<i>Per la crema pasticcera</i></div>
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<i>in un tegame porta a bollore 50 gr. di panna con il latte e la scorza di limone,</i></div>
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<i>in una ciotola mescola i tuorli con lo zucchero la vaniglia e l'amido,</i></div>
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<i>gradualmente incorpora il latte filtrato, riponi sul fuoco e porta a 82° continuando a mescolare.</i></div>
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<i>versa la crema in una ciotola di vetro copri con pellicola a contatto e fai raffreddare.</i></div>
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<i>Per la crema delizia</i></div>
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<i>Unisci le due creme raffreddate aiutandoti con il mixer,</i></div>
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<i>aggiungi il limoncello e la restante panna montata.</i></div>
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<i>Per la glassa</i></div>
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<i>Metti a scaldare il latte con la panna e il glucosio,</i></div>
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<i>appena a bollore togli dal fuoco versa la gelatina e il cioccolato tritato</i></div>
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<i>mescola bene fino a che sia tutto liscio, aggiungi il colorante e il limoncello.</i></div>
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<i>quindi componi la torta inumidendo il pandispagna con uno sciroppo a limoncello</i></div>
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<i>fatto con 50 g. d'acqua 30 g di zucchero semolato e 10 g. di limoncello</i></div>
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<br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com14tag:blogger.com,1999:blog-6089690443487697919.post-18387382669604584472017-02-26T11:16:00.001-08:002017-07-03T09:06:09.720-07:00Tortino di baccalà su besciamella di grano <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtfo6lslm6juSjYHxcy6KJdchvXu8tp3X7eD1lJ_EMTIEKV9e9ZkDOwcUgT7UbafsLXputYoDBSRbn0NX75POEg9xmR7spfEGOtXcz0eAQVBKgieEl65xEaepRqaiJO1tqkRqDAJOqhyG/s1600/16425293_1160877607366670_1924329340_n+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtfo6lslm6juSjYHxcy6KJdchvXu8tp3X7eD1lJ_EMTIEKV9e9ZkDOwcUgT7UbafsLXputYoDBSRbn0NX75POEg9xmR7spfEGOtXcz0eAQVBKgieEl65xEaepRqaiJO1tqkRqDAJOqhyG/s400/16425293_1160877607366670_1924329340_n+%25281%2529.jpg" width="400" /></a><i>Continua la mia avventura con il grano cotto Chirico...ormai </i><i>è il mio ingrediente magico...perchè ho scoperto che può davvero essere </i><i>utile in qualsiasi piatto, dolce o salato; </i><i> il grano</i><i> Chirico con il suo processo di gelificazione consente di </i><i>sostituire uova o grassi come burro e olio. </i><i>In realtà questi tortini di baccalà li avevo già preparati </i><i>durante le feste natalizie, in occasione del menù di pesce. </i><i>Son stati così gustosi che li ho voluti rifare, </i><i> questa volta però ho inserito l'ingrediente magico.... </i><i>in effetti sono risultati ancora più gustosi e delicati.</i></div>
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<i>Al tortino di baccalà ho accompagnato una besciamella vegetale al grano</i></div>
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<i>..... vi assicuro è buonissima....e credo si adatti a qualunque altro piatto ,</i></div>
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<i>inoltre essendo del tutto priva di latte risulta molto più leggera !</i></div>
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<i>Ecco dunque il mio </i></div>
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<i>Tortino di Baccalà su besciamella di grano e insalata novella e rape</i></div>
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<i style="text-align: start;">Cosa occorre per 4 tortini</i></div>
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<i>300 gr. di baccalà</i></div>
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<i>200 gr. patate </i></div>
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<i>25 gr. di olio evo</i></div>
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<i>60 gr. di grano cotto</i></div>
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<i>300 ml di latte</i></div>
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<i>1 cucchiaio di prezzemolo fresco tritato</i></div>
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<i>sale e pepe qb</i></div>
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<i>100 gr. di farina di mais</i></div>
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<i>1 uovo</i></div>
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<i>Per la besciamella</i></div>
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<i>250 gr. di brodo vegetale</i></div>
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<i>10 gr. di olio evo</i></div>
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<i>10 gr. di amido di riso</i></div>
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<i>60 gr. di grano</i></div>
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<i>sale e pepe qb.</i></div>
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<i>insalata novella</i></div>
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<i>1 rapa rossa precotta</i></div>
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<i>sale </i></div>
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<i>olio evo</i></div>
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<i>preparazione</i></div>
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<i>Metti a bollore a fuoco moderato il latte con </i></div>
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<i>le patate lavate sbucciate e tagliate sottili ,io ho usato la mandolina,</i></div>
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<i>fai cuocere per 5 - 6 minuti e aggiungi il baccalà pulito e </i></div>
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<i>privato da pelle e spine, unisci il grano, l'olio, poco sale </i><i>e il pepe,</i></div>
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<i> mescola per far sciogliere il grano e fai cuocere fino a che diventi un composto </i></div>
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<i>denso e asciutto. </i></div>
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<i>Versa il composto preferibilmente negli stampi di silicone,</i></div>
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<i>(in alternativa puoi usare quelli di alluminio rivestiti di carta forno o pellicola)</i></div>
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<i>fai raffreddare e poi metti in freezer a congelare.</i></div>
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<i>Quando saranno ben congelati</i></div>
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<i>sformali dallo stampo passali nell'uovo sbattuto </i></div>
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<i>e poi nella farina di mais, facendola ben aderire da tutti i lati,</i></div>
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<i>poi lasciali scongelare in frigo fino al momento di cuocerli.</i></div>
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<i>Intanto prepara la besciamella </i></div>
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<i>in una casseruola fai scaldare leggermente l'olio</i></div>
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<i>e fai stemperare l'amido di mais, unisci il grano </i></div>
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<i>mescolando per eliminare eventuali grumi, quindi versa a filo il brodo </i></div>
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<i>e cuoci fino a che si addensi a crema, aggiusta di sale e pepe.</i></div>
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<i>In una casseruola fai scaldare l'olio di arachide</i></div>
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<i>e friggi i tortini fino a farli dorare da tutti i lati.</i></div>
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<i>fai sgocciolare su carta assorbente</i></div>
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<i> servili caldi </i></div>
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<i>accompagnati da una cucchiaiata di besciamella e</i></div>
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<i>insalatina fresca novella e fiorellini di rapa rossa </i></div>
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<span id="goog_565458869"></span><span id="goog_565458870"></span><br />Toniahttp://www.blogger.com/profile/16362377705942131144noreply@blogger.com2