tag:blogger.com,1999:blog-39373430765591914822012-01-27T17:26:27.025+01:00Agenda di NicoRicette di cucina e non solo...Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.comBlogger317125tag:blogger.com,1999:blog-3937343076559191482.post-66928145910249872682012-01-20T09:44:00.000+01:002012-01-20T11:23:54.911+01:002012-01-20T11:23:54.911+01:00TORTA SOFFICE ALLO YOGURT E AMARETTI / PRAJITURA PUFOASA CU IAURT SI BISCUITI AMARETTI <p><a href="http://feedads.g.doubleclick.net/~a/Up9hZF7bcEL35s1AunED5cR_b30/0/da"><img src="http://feedads.g.doubleclick.net/~a/Up9hZF7bcEL35s1AunED5cR_b30/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Up9hZF7bcEL35s1AunED5cR_b30/1/da"><img src="http://feedads.g.doubleclick.net/~a/Up9hZF7bcEL35s1AunED5cR_b30/1/di" border="0" ismap="true"></img></a></p><div style="text-align: center;"> Adoro i dolci semplici , leggeri , soffici e profumati. Questa torta rispecchia tutte queste caratteristiche . Alla torta soffice allo yogurt (trovata su Giallo Zafferano) , ho pensato di aggiungere degli amaretti. </div> <div style="text-align: center;"> Che devo dire …è venuta una bontà! </div> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-qsB9YfRsn30/Txkf9mDfyeI/AAAAAAAAF6o/7PMjs7q1BwA/s1600/CIMG0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-qsB9YfRsn30/Txkf9mDfyeI/AAAAAAAAF6o/7PMjs7q1BwA/s400/CIMG0045.jpg" width="400" /></a></div> <br /> <br /> <div style="text-align: center;"> <strong><u>Ingredienti </u></strong></div> <div style="text-align: center;"> <br /></div> <div style="text-align: center;"> <strong>120 gr. di burro </strong></div> <div style="text-align: center;"> <strong>200 gr. di farina </strong></div> <div style="text-align: center;"> <strong>1 bustina di lievito in polvere per dolci </strong></div> <div style="text-align: center;"> <strong>buccia grattugiata di 1 limone </strong></div> <div style="text-align: center;"> <strong>150 gr. di maizena </strong></div> <div style="text-align: center;"> <strong>un&nbsp;pizzico di sale </strong></div> <div style="text-align: center;"> <strong>4 uova intere </strong></div> <div style="text-align: center;"> <strong>2 tuorlo (io 1 tuorlo) </strong></div> <div style="text-align: center;"> <strong>1 bustina di vanillina </strong></div> <div style="text-align: center;"> <strong>250 ml. di yogurt bianco intero </strong></div> <div style="text-align: center;"> <strong>125 gr di zucchero </strong></div> <div style="text-align: center;"> <strong>100 gr. di amaretti </strong></div> <div style="text-align: center;"> <strong>............................. </strong></div> Mettete metà dello zucchero , il burro ammorbidito a temperatura ambiente e la vanillina e sbattete con un mixer fino a ridurre gli ingredienti in una crema gonfia . Separate i tuorli dagli albumi. Sempre sbattendo, unite i sei tuorli . Io ho messo solo 5 . Incorporate lo yogurt a temperatura ambiente e la scorza grattugiata del limone (meglio biologico). Mescolate per amalgamare bene il tutto . Montate a neve gli albumi con il pizzico di sale unendo il restante zucchero. Aggiungete delicatamente gli albumi montati al composto di burro e uova. Dopo aver setacciato la farina, la maizena e il lievito, aggiungeteli (sempre molto delicatamente) agli altri ingredienti precedentemente mischiati. Alla fine incorporate anche gli amaretti sbriciolati . Versate il tutto dentro ad uno stampo del diametro di cm 24-26 , imburrato ed infarinato. Infornate il dolce in forno già caldo a 180° per circa 35-40 minuti. Fate la prova stuzzicadente. Quando la torta è fredda spolverizzate di zucchero a velo vanigliato Volendo, al posto del limone , potete aromatizzare la torta con la scorza grattugiata di arancia. <br /> <br /> <br /> <u>Con questa ricetta partecipo al Contest "cremosità o frutta secca" &nbsp;di&nbsp; </u><a href="http://unapasticcionaincucina.blogspot.com/2011/11/il-mio-1-contest-cremosita-o-frutta.html">Una pasticciona in cucina </a><u>. </u><br /> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-c6AXURDw0DM/TxkndNDSumI/AAAAAAAAF60/H4NQdKpX2KA/s1600/contest.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-c6AXURDw0DM/TxkndNDSumI/AAAAAAAAF60/H4NQdKpX2KA/s320/contest.bmp" width="239" /></a></div> <br /> <div style="text-align: center;"> <strong><span style="font-size: large;">Un saluto a tutti e buon weekend ! </span></strong></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://tinypic.com/?ref=2coh69s" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i40.tinypic.com/2coh69s.gif" /></a></div> <br /> <br /> <div style="text-align: center;"> <a name='more'></a><br /> <br /> <br /> <br /> O prajitura pufoasa ,aromata ,deliciosa. Reteta luata dupa un site italian dar eu am adaugat in aluat niste biscuiti amaretti. </div> <br /> <div style="text-align: center;"> <strong><u>Ingrediente </u></strong></div> <div style="text-align: center;"> <br /> <strong>120 gr. unt </strong></div> <div style="text-align: center;"> <strong>200 gr. faina </strong></div> <div style="text-align: center;"> <strong>1 praf de copt </strong></div> <div style="text-align: center;"> <strong>coaja de lamaie rasa de la 1 lamaie </strong></div> <div style="text-align: center;"> <strong>150 gr. amidon de porumb </strong></div> <div style="text-align: center;"> <strong>un varf de sare </strong></div> <div style="text-align: center;"> <strong>4 oua </strong></div> <div style="text-align: center;"> <strong>2 galbenusuri (eu doar unul ) </strong></div> <div style="text-align: center;"> <strong>1 plic de vanilie </strong></div> <div style="text-align: center;"> <strong>250 ml. iaurt alb gras </strong></div> <div style="text-align: center;"> <strong>125 gr. zahar tos </strong></div> <div style="text-align: center;"> <strong>100 gr. biscuiti amaretti</strong></div> <div style="text-align: center;"> <strong>&nbsp;....................... </strong></div> <br /> Jumatate din zahar , untul moale (lasat la temperatura ambiente) si vanilia , se freaca bine pana devine ca o crema/spuma. Separati galbenusurile de albusuri la cele 4 oua. Incorporati toate galbenusurile 4 + 2 (eu doar 1) la untul frecat spuma , amestecati bine cu mixerul. Adaugati iaurtul (la temperatura ambiente) si coaja rasa de lamaie. Amestecati bine. Bateti spuma albusurile cu un varf de sare , adaugati la ele restul de zahar…bateti bine. Adaugati totul la compozitia de unt si iaurt .Cerneti faina ,amidonul si praful de copt. Amidonul o face pufoasa . Adaugati la compozitia de unt, oua si iaurt. Si amestecati incet ,incet .La sfarsit puneti si amaretti faramitati , amestecati incet. Puneti aluatul intr-o forma rotunda de un diam. de 24-26 cm. Bineinteles ca se poate pune si intr-o alta forma ...nu neaparat rotunda . Unsa cu unt si tapetata de faina ...sau captusita cu hartie de cuptor. Se pune la copt in cuptorul incalzit ,la o temperatura 180°, &nbsp;circa 35- 40 minute. Faceti proba cu scobitoarea. Cand s-a racit, presarati prajitura cu zahar pudra vanilat . Se poate orna prajitura cu niste amaretti. Se pastreaza f.bine cateva zile ,acoperita cu o folie . In loc de coaja rasa de lamaie, puteti pune si coaja rasa de portocala. <br /> <br /> <div style="text-align: center;"> <strong><span style="font-size: large;">Va salut ...un weekend placut tuturor! </span></strong></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6692814591024987268?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/Ne3-w3YtGA0" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com34Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2012/01/torta-soffice-allo-yogurt-e-amaretti.htmltag:blogger.com,1999:blog-3937343076559191482.post-11160963107852908752012-01-04T11:34:00.000+01:002012-01-05T17:25:58.857+01:002012-01-05T17:25:58.857+01:00Insalata boeuf (insalata russa con carne) /Salata de boeuf <p><a href="http://feedads.g.doubleclick.net/~a/rxic6FrzGjzxOnORQMC9WEzVWZM/0/da"><img src="http://feedads.g.doubleclick.net/~a/rxic6FrzGjzxOnORQMC9WEzVWZM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/rxic6FrzGjzxOnORQMC9WEzVWZM/1/da"><img src="http://feedads.g.doubleclick.net/~a/rxic6FrzGjzxOnORQMC9WEzVWZM/1/di" border="0" ismap="true"></img></a></p>Insalata boeuf è una specie di insalata russa con carne . Boeuf , in francese vuol dire proprio carne di manzo. Certo si può mettere anche vitello, pollo o tacchino. Questa insalata non manca mai nelle tavole degli rumeni per le feste . Mia madre l’ha sempre fatta così e cosi lo faccio anch’io. <br /> <br /> <div> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-Q_BPpe16f9A/TwQaFucGEPI/AAAAAAAAF4c/yCexJXrBL48/s1600/100_7395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="http://1.bp.blogspot.com/-Q_BPpe16f9A/TwQaFucGEPI/AAAAAAAAF4c/yCexJXrBL48/s400/100_7395.jpg" width="300" /></a></div> <br /> <div> </div> <div style="text-align: center;"> &nbsp;&nbsp;&nbsp; <strong>&nbsp;Ingredienti: </strong></div> <ul> <li><div style="text-align: center;"> <strong>2 patate grandi </strong></div> </li> <li><div style="text-align: center;"> <strong>2 carote grandi </strong></div> </li> <li><div style="text-align: center;"> <strong>1/4 sedano rapa </strong></div> </li> <li><div style="text-align: center;"> <strong>100 gr. di piselli lessati </strong></div> </li> <li><div style="text-align: center;"> <strong>circa 200-250 gr. carne lessa di manzo (o vitello/pollo/tacchino) </strong></div> </li> <li><div style="text-align: center;"> <strong>cetrioli in salamoia ( o agrodolci / sotto aceto) </strong></div> </li> <li><div style="text-align: center;"> <strong>peperoni agrodolci o sotto aceto q.b </strong></div> </li> <li><div style="text-align: center;"> <strong>maionese q.b </strong></div> </li> <li><div style="text-align: center;"> <strong>1-2 cucchiai di senape </strong></div> </li> </ul> <div style="text-align: center;"> <i>Preferisco che la quantità delle verdure e la carne sia uguale tra loro. Cerco di non mettere troppo cetriolini o peperoni , perchè viene troppo asprigna...ma poi questo dipende solo dai gusti.</i> </div> <br /> <div> </div> Fate bollire le patate , le carote e il sedano. Separatamente lessate anche la carne. Quando le verdure e la carne si sono già lessate si tirano fuori dall’acqua e si lasciano a raffreddarsi. Tagliate in piccoli dadini, le patate, le carote,i cetrioli, il sedano, la carne lessa, i peperoni .Aggiungete i piselli lessati . Aggiungete la maionese nella quantità che vi piace. Secondo me, non serve troppo maionese ,ma neanche troppo poca. Mescolate bene tutto e assaggiate ,cosi aggiustate di sale . Mettete &nbsp;anche un po’ di pepe macinato. Mettete l’insalata su un vassoio di portata ,sopra decorate l'insalata boeuf con dell’altra maionese e poi con cetrioli ,peperoni, carote lesse , fettine di uova sode , ecc. Ponete insalata in frigorifero per almeno 2-3 ore (meglio 1 giorno) ad insaporirsi e raffreddare. <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-vAPjFqyrEwI/TwQbn2SCIfI/AAAAAAAAF4o/2k2z2kckG00/s1600/100_7393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://2.bp.blogspot.com/-vAPjFqyrEwI/TwQbn2SCIfI/AAAAAAAAF4o/2k2z2kckG00/s400/100_7393.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <div style="text-align: center;"> <br /> <strong><span style="color: #741b47; font-size: large;">Buona Epifania a tutti ! </span></strong></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://tinypic.com/?ref=23m2710" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i41.tinypic.com/23m2710.gif" /></a></div> <br /> <div style="text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <div> &nbsp; <br /> <a name='more'></a></div> Salata de boeuf , asa cum o face mama, asa o fac si eu. <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div class="separator" style="clear: both; text-align: center;"> </div> <div> </div> <div style="text-align: center;"> &nbsp;&nbsp;&nbsp; <strong>Ingrediente: </strong></div> <ul> <li><div style="text-align: center;"> <strong>2 cartofi mari </strong></div> </li> <li><div style="text-align: center;"> <strong>2 morcovi mari </strong></div> </li> <li><div style="text-align: center;"> <strong>¼ telina </strong></div> </li> <li><div style="text-align: center;"> <strong>100 gr. mazare fiarta </strong></div> </li> <li><div style="text-align: center;"> <strong>200-250 gr. carne de vita (sau pui ,curcan) </strong></div> </li> <li><div style="text-align: center;"> <strong>castraveti in saramura (sau arodulci, otet)</strong></div> </li> <li><div style="text-align: center;"> <strong>&nbsp;gogosari in otet </strong></div> </li> <li><div style="text-align: center;"> <strong>maioneza - cat va place </strong></div> </li> <li><div style="text-align: center;"> <strong>1-2 linguri mustar </strong></div> </li> <li><div style="text-align: center;"> <strong>sare, piper </strong></div> </li> </ul> <strong><br /></strong><br /> <em>In general incerc sa pun ingredientele in cantitate egala intre ele. Nu-mi place sa pun prea multi castaveti sau gogosari , fiindca iese prea acra…dar asta depinde de gustul fiecaruia. </em><br /> <br /> Se fierb cartofii, morcovii si telina. Separat se fierbe carnea. Cand sunt gata fierte , se scot di apa , se lasa sa se raceasca si apoi se taie toate cubulete . Se taie cubulete castravetii si gogosarii. Se pun toate intr-un castron , se pune si mazarea fiarta (din conserva sau fiarta de voi) .Se pune maioneza , cat va place si amestecati bine. Puneti si mustarul , sarati si piperati dupa gust. Se pune salata pe platou , o decorati cu maioneza si cu castraveti acri, gogosari , ou fiert ..cu ce va place.&nbsp;Daca &nbsp;tot era Craciun ,am pus salata pe un platou&nbsp; sub forma de brad. :-) Se pune in frigider , minim 2-3 ore inainte de a fi servita …mai bine 1 zi… asa toate ingredientele isi lasa gustul lor.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-1116096310785290875?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/WJXeZI5t6RE" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com31Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2012/01/insalata-boeuf-insalata-russa-con-carne.htmltag:blogger.com,1999:blog-3937343076559191482.post-34355650763589398912011-12-29T15:20:00.000+01:002012-01-04T15:59:10.558+01:002012-01-04T15:59:10.558+01:00Un antipasto veloce con salmone e i miei auguri / Un aperitiv rapid cu somon si va urez... <p><a href="http://feedads.g.doubleclick.net/~a/HnCxQMGt_CE9ef-rAARLyvLA9rU/0/da"><img src="http://feedads.g.doubleclick.net/~a/HnCxQMGt_CE9ef-rAARLyvLA9rU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/HnCxQMGt_CE9ef-rAARLyvLA9rU/1/da"><img src="http://feedads.g.doubleclick.net/~a/HnCxQMGt_CE9ef-rAARLyvLA9rU/1/di" border="0" ismap="true"></img></a></p><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-3qj19D4j9tI/TvxmJmc6X4I/AAAAAAAAF4E/fbqGjCTeYOQ/s1600/100_7399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://1.bp.blogspot.com/-3qj19D4j9tI/TvxmJmc6X4I/AAAAAAAAF4E/fbqGjCTeYOQ/s400/100_7399.jpg" width="400" /></a></div> <br /> <span style="font-family: Calibri;">Un antipasto veloce e gustoso<span style="mso-spacerun: yes;">&nbsp; </span>con il salmone , magari<span style="mso-spacerun: yes;">&nbsp;un'idea </span>&nbsp;per Capodanno<span style="mso-spacerun: yes;">&nbsp;&nbsp;o Epifania. </span>&nbsp;</span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <br /> <div> </div> </div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredienti:</strong></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <br /> <div> </div> </div> <ul> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>1 melanzana abbastanza grande </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>150 gr. salmone affumicato <span style="mso-spacerun: yes;">&nbsp;</span><span style="mso-spacerun: yes;">&nbsp;</span><span style="mso-spacerun: yes;">&nbsp;</span></strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>50 gr. di burro </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>1 cucchiaio Marsala</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>1cucchiaio Brandy</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>Salsa Worcester </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>sale e pepe </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>succo di limone</strong></span></div> </li> </ul> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><strong>&nbsp;................................</strong></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Calibri;">Lavate la melanzana , riducetele a rondelle non troppo sottili . Friggete le fette in una padella con l’ olio ,sgocciolatele e asciugatele<span style="mso-spacerun: yes;">&nbsp; </span>sulla carta assorbente . <span style="mso-spacerun: yes;">&nbsp;</span>Io <span style="mso-spacerun: yes;">&nbsp;</span>ho <span style="mso-spacerun: yes;">&nbsp;</span>preferito <span style="mso-spacerun: yes;">&nbsp;</span>grigliare una parte di <span style="mso-spacerun: yes;">&nbsp;</span>fette di melanzane. </span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Calibri;">Frullate il burro ammorbidito <span style="mso-spacerun: yes;">&nbsp;</span>con il salmone , aggiungete Marsala, <span style="mso-spacerun: yes;">&nbsp;</span>brandy <span style="mso-spacerun: yes;">&nbsp;</span>, un po’ di salsa Worcester <span style="mso-spacerun: yes;">&nbsp;</span>, <span style="mso-spacerun: yes;">&nbsp;</span>alla fine salate e pepate . Ho messo un po’ di succo di limone, anche se in ricetta non c’era. </span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Calibri;">Mettete la mousse di salmone sopra le fette e decorate a piacere con erba cipollina o altre verdure . Io ho decorato con prezzemolo e peperoni sotto aceto. Potete anche <span style="mso-spacerun: yes;">&nbsp;</span>disporre nel piatto di portata dell’insalata mista e sopra distribuire le fette di melanzane.</span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Calibri;"><em>Devo precisare che&nbsp;nella foto mancano altre 3 rondelle di melanzane.</em>&nbsp;<span style="mso-spacerun: yes;">&nbsp;</span></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Calibri;"><span style="font-size: x-small;"><em>Ricetta&nbsp;presa dalla&nbsp;rivista Di Più cucina n° 50.</em></span></span></div> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-gTqUjjQ_2f0/TvxmQr1DxpI/AAAAAAAAF4Q/nWVwvoxIClc/s1600/100_7403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://4.bp.blogspot.com/-gTqUjjQ_2f0/TvxmQr1DxpI/AAAAAAAAF4Q/nWVwvoxIClc/s400/100_7403.jpg" width="400" /></a></div> <br /> <br /> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <em><span style="font-family: Calibri;"><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;"><strong>Vi auguro di cuore un&nbsp;sereno 2012 ,</strong></span> <span style="mso-spacerun: yes;">&nbsp;</span></span><span class="ft"><b><span style="color: black; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">che sia un anno migliore di</span></span></b></span><span class="ft"><span style="color: #222222; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"> <span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;"><strong>questo passato !&nbsp; </strong></span></span></span></em></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span class="ft"><span style="color: #222222; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;"><strong><em>Tanti auguri!&nbsp; </em></strong></span></span></span><br /> <span class="ft"><span style="color: #222222; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;"><strong><em>Va urez din suflet un an bun si linistit , sa fie si mai bun decat acest an care a trecut ! La multi ani! </em></strong></span></span></span></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://photobucket.com/images/buon%20anno%20gif" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Feliz a&amp;ntilde;o Pictures, Images and Photos" border="0" src="http://i239.photobucket.com/albums/ff6/jjoseasuncionbb/auguri_di_buon_anno.gif" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://www.grafiksmania.com/" style="margin-left: 1em; margin-right: 1em;" title="Grafica glitter di GrafiksMania.com"><img alt="Buon Anno" border="0" src="http://www.grafiksmania.com/glitter/feste/buon%20anno/ztgmlr40.gif" /></a></div> <br /> <a href="http://www.grafiksmania.com/glitter/feste/buon%20anno/slides/ztgmlr40.html"></a><br /> <a name='more'></a><br /> <br /> <div style="text-align: center;"> <strong>&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente</strong></div> <br /> <ul> <li><div style="text-align: center;"> <strong>1 vanata destul de mare </strong></div> </li> <li><div style="text-align: center;"> <strong>150 gr.somon afumat </strong></div> </li> <li><div style="text-align: center;"> <strong>50 gr. unt </strong></div> </li> <li><div style="text-align: center;"> <strong>1 lingura vin Marsala </strong></div> </li> <li><div style="text-align: center;"> <strong>1 lingura coniac </strong></div> </li> <li><div style="text-align: center;"> <strong>Salsa Worcester </strong></div> </li> <li><div style="text-align: center;"> <strong>sare , piper </strong></div> </li> <li><div style="text-align: center;"> <strong>zeama lamaie </strong></div> </li> </ul> <div style="text-align: center;"> <strong>........................</strong></div> Spalati vanata si taiati in felii nu foarte subtiri. Intr-o tigaie cu ulei, frigeti feliile , pe ambele parti ,puneti pe un servet de bucatarie sa absoarba uleiul. Eu o parte din felii le-am copt pe gratar, in loc sa le frig. Este mai bine dupa mine , prajite absorb destul ulei. Am mixat in blender somonul, untul moale, coniacul, Marsala ,salsa Worcester .Am sarat si piperat ,am adaugat putin suc de lamaie. Cu spritul am pus deasupra fiecarei felii de vanata crema de somon .Am decorat cu patrunjel si ardei in otet. Puteti pune pe platou si o salata verde iar deasupra puneti feliile de vanata. Decorati cum va place cu diverse legume. Lipsesc din poza alte 3 felii de vinete, nu au mai incaput pe platou.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-3435565076358939891?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/9F9IOC4LNlE" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com24Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2011/12/un-antipasto-veloce-con-salmone-e-i.htmltag:blogger.com,1999:blog-3937343076559191482.post-261070310989819242011-12-22T10:20:00.000+01:002011-12-25T23:59:34.079+01:002011-12-25T23:59:34.079+01:00Buon Natale a tutti ! ♫♫♫ Craciun Fericit tuturor ! <p><a href="http://feedads.g.doubleclick.net/~a/qmori5pxCi8UXXnONA0onhVV258/0/da"><img src="http://feedads.g.doubleclick.net/~a/qmori5pxCi8UXXnONA0onhVV258/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qmori5pxCi8UXXnONA0onhVV258/1/da"><img src="http://feedads.g.doubleclick.net/~a/qmori5pxCi8UXXnONA0onhVV258/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-vWUMxWCPXvo/TvL1nuaR-GI/AAAAAAAAF3g/xBNqvRwkYzQ/s1600/35.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://4.bp.blogspot.com/-vWUMxWCPXvo/TvL1nuaR-GI/AAAAAAAAF3g/xBNqvRwkYzQ/s400/35.bmp" width="400" /></a></div> <span style="font-size: large;">Il Natale regala sempre una piccola favola. Vi auguro che queste feste siano serene e ricche di magiche sorprese ! Tantissimi auguri! </span><br /> <br /> <span style="font-size: large;">Va urez sarbatori senine si bogate de surprize ! Craciun Fericit tuturor! </span><br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://www.grafiksmania.com/" style="margin-left: 1em; margin-right: 1em;" title="Grafica glitter di GrafiksMania.com"><img alt="Natale" border="0" src="http://www.grafiksmania.com/glitter/natale/dec4.gif" /></a></div> <iframe width="420" height="315" src="http://www.youtube.com/embed/AhzgB6-W5QI?rel=0" frameborder="0" allowfullscreen></iframe><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-26107031098981924?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/x_T1YwUCS7k" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com28http://agendadinico.blogspot.com/2011/12/buon-natale-tutti-craciun-fericit.htmltag:blogger.com,1999:blog-3937343076559191482.post-61386945003534180012011-12-20T16:18:00.001+01:002012-01-04T16:00:03.550+01:002012-01-04T16:00:03.550+01:00DOLCE AL COCCO E LIMONE / PRAJITURA CU COCOS SI LAMAIE <p><a href="http://feedads.g.doubleclick.net/~a/yIyIW15vNKYTv2HI75PXh-ktfik/0/da"><img src="http://feedads.g.doubleclick.net/~a/yIyIW15vNKYTv2HI75PXh-ktfik/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/yIyIW15vNKYTv2HI75PXh-ktfik/1/da"><img src="http://feedads.g.doubleclick.net/~a/yIyIW15vNKYTv2HI75PXh-ktfik/1/di" border="0" ismap="true"></img></a></p><br /> Per&nbsp; il mio onomastico (San Nicola) , volevo fare&nbsp;un dolce al cocco . Cercando sul web , ho trovato questo dolce al cocco e limone&nbsp;. E' venuto&nbsp; buonissimo ,soffice e profumato. La ricetta originale lo trovate <a href="http://blog.giallozafferano.it/ricetteditina/torta-al-cocco-e-limone/">qui</a>, io ho modificato un po' le quantità di certi ingredienti.<br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-CqRLsCZYnEE/TvClEbIojOI/AAAAAAAAF3M/S0V_IXtDrbY/s1600/1..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-CqRLsCZYnEE/TvClEbIojOI/AAAAAAAAF3M/S0V_IXtDrbY/s400/1..jpg" width="400" /></a></div> <br /> <div style="text-align: center;"> <strong>Ingredienti: </strong></div> <br /> <div style="text-align: center;"> <strong>4 uova </strong></div> <div style="text-align: center;"> <strong>80 gr. di farina 00 </strong></div> <div style="text-align: center;"> <strong>110 gr. farina di cocco </strong></div> <div style="text-align: center;"> <strong>220 gr. di zucchero </strong></div> <div style="text-align: center;"> <strong>80 ml. di latte </strong></div> <div style="text-align: center;"> <strong>250 ml. di panna da montare (Hulalà )</strong></div> <div style="text-align: center;"> <strong>120 gr. di burro </strong></div> <div style="text-align: center;"> <strong>1 limone </strong></div> <div style="text-align: center;"> <strong>1 bustina lievito per i dolci </strong></div> <div style="text-align: center;"> <strong>zucchero a velo vanigliato </strong></div> <div style="text-align: center;"> <strong>..........................................&nbsp;</strong></div> Montate le uova con lo zucchero , aggiungete la farina 00 e il lievito, amalgamate bene. Aggiungete sempre mescolando la farina di cocco, il latte, il burro fuso e raffreddato, il succo di limone e la buccia grattugiata. Alla fine mettete la panna da montare (non montata) , vedrete che l’impasto sarà quasi montato...si gonfia molto . Bagnate e strizzate la carta da forno e rivestirne lo stampo. Ho usato uno stampo di 28/24 cm. Infornare (forno caldo) a 180° per circa 40 -45 minuti . Fate la prova stecchino . Quando si raffredda , spolverizzatela di zucchero a vello , tagliatela a quadretti .&nbsp;Il dolce&nbsp;si presenta all’interno leggermente umido ..non vi preoccupate ...è cotto ... ma questa è la particolarità del dolce. <br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-OpfpvwieGE8/TvCl1bYKkRI/AAAAAAAAF3U/0bDbXFCO_1k/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://4.bp.blogspot.com/-OpfpvwieGE8/TvCl1bYKkRI/AAAAAAAAF3U/0bDbXFCO_1k/s400/3.jpg" width="400" /></a></div> <div style="text-align: center;"> <br /></div> <strong></strong><br /> Per altre ricette con il cocco , cliccate <a href="http://myfreefilehosting.com/f/23d6744624_12.43mb">download file PDF ricette cocco</a> <br /> <a name='more'></a><div style="text-align: center;"> </div> <div style="text-align: center;"> <br /></div> <div style="text-align: center;"> <br /></div> <div style="text-align: center;"> <br /></div> <div style="text-align: center;"> <strong>Ingrediente: </strong></div> <br /> <div style="text-align: center;"> <strong>4 oua </strong></div> <div style="text-align: center;"> <strong>80 gr. faina 00</strong></div> <div style="text-align: center;"> <strong>110 gr. cocos &nbsp;ras deshidratat</strong></div> <div style="text-align: center;"> <strong>220 gr. zahar tos </strong></div> <div style="text-align: center;"> <strong>80 ml. lapte</strong></div> <div style="text-align: center;"> <strong>250 ml.&nbsp;frisca lichida (tipo Hulalà) </strong></div> <div style="text-align: center;"> <strong>120 gr. unt&nbsp;</strong></div> <div style="text-align: center;"> <strong>1 lamaie&nbsp;</strong></div> <div style="text-align: center;"> <strong>1 praf&nbsp;de copt </strong></div> <div style="text-align: center;"> <strong>zahar pudra vanilat </strong></div> <div style="text-align: center;"> <strong>...............................</strong></div> Se bat bine ouale cu zaharul, se adauga faina cu praful de copt (cernute) ,amestecati bine. Adaugati cocosul, laptele ,untul topit si racit ,zeama de lamaie si sucul de la lamaie . La sfarsit puneti frisca lichida (nu batuta) ,compozitia se v-a umfla. Udati si stoarceti o hartie de cuptor cu care captusiti o tava de marimea 28/ 24 cm. Puneti compozitia in tava si nivelati , coaceti prajitura &nbsp;in cuptorul incalzit ,la o temperatura de 180 ° circa 40-45 minute. Faceti proba cu scobitoarea. Scoateti&nbsp; prajitura din cuptor ,cand este rece o pudrati si o portionati. Prajitura&nbsp;este usor umeda , asa este&nbsp;felul ei...nu pentru ca&nbsp;este cruda. Daca va intereseaza alte retete cu cocos , faceti<a href="http://myfreefilehosting.com/f/23d6744624_12.43mb">download file PDF ricette cocco</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6138694500353418001?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/mmHsp9PErkA" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com19Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2011/12/dolce-al-cocco-e-limone-prajitura-cu.htmltag:blogger.com,1999:blog-3937343076559191482.post-4974700683366437072011-12-14T11:18:00.001+01:002012-01-04T16:00:29.032+01:002012-01-04T16:00:29.032+01:00BON BON DI CASTAGNE E RICOTTA / BOMBOANE DE CASTANE SI RICOTTA <p><a href="http://feedads.g.doubleclick.net/~a/6j95s9QaDpFnQPt52JArroAxHOI/0/da"><img src="http://feedads.g.doubleclick.net/~a/6j95s9QaDpFnQPt52JArroAxHOI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/6j95s9QaDpFnQPt52JArroAxHOI/1/da"><img src="http://feedads.g.doubleclick.net/~a/6j95s9QaDpFnQPt52JArroAxHOI/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8QrN3Dcqhpo/Tuh0w1MrpFI/AAAAAAAAF2g/fwD86vqSegc/s1600/100_7345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-8QrN3Dcqhpo/Tuh0w1MrpFI/AAAAAAAAF2g/fwD86vqSegc/s400/100_7345.jpg" width="400" /></a></div><br /> <br /> <div style="text-align: center;">Questi dolcetti li ho visti sul blog &nbsp;<a href="http://catrina-cucinalight.blogspot.com/2011/10/dolcetti-con-castagne-e-nocciole.html">Le ricette semplici di Catrina </a>, e mi sono piaciuti subito. Ho modificato un po' la ricetta. Ho aggiunto gli Amaretti e invece di passarli nello zucchero e mettere dentro le nocciole tritate , ho fatto al contrario, ho messo dentro lo zucchero e li ho passati nella granella di nocciole. Sono davvero buoni !! </div><div></div><div></div><br /> <div></div><div></div><div style="text-align: center;"><strong>&nbsp; Ingredienti :</strong></div><ul><li><div style="text-align: center;"><strong>150 gr. castagne bollite (la polpa) </strong></div></li> <li><div style="text-align: center;"><strong>100 gr. cioccolato fondente</strong></div></li> <li><div style="text-align: center;"><strong>100 gr. ricotta fresca</strong></div></li> <li><div style="text-align: center;"><strong>30 gr. zucchero di canna</strong></div></li> <li><div style="text-align: center;"><strong>10-12 biscotti Amaretti</strong></div></li> <li><div style="text-align: center;"><strong>nocciole tritate </strong></div></li> </ul><div style="text-align: center;"><strong>...............................................</strong></div><br /> <div></div><div></div>Ho lessato le castagne e quando erano tiepide, ho tagliato in due e con un cucchiaino ho tolto la polpa. In una casseruola , ho schiacciato con la forchetta la polpa&nbsp; , ho amalgamato con la ricotta , cioccolato grattugiato ,lo zucchero e gli Amaretti sbriciolati bene. Formiamo delle palline e li passiamo nella granella di nocciole. Ho messo i bon bon in pirottini di carta e li ho conservati in frigo.<br /> <br /> <div style="text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-54LZ-VlbTFc/Tuh1b6w8JyI/AAAAAAAAF2o/4UcITv1XuJY/s1600/100_7348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-54LZ-VlbTFc/Tuh1b6w8JyI/AAAAAAAAF2o/4UcITv1XuJY/s400/100_7348.jpg" width="400" /></a></div><div style="text-align: center;"><br /> </div><div style="text-align: center;"><br /> </div><div style="text-align: center;"><strong>Ciao&nbsp; e buona giornata a tutti ! </strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tinypic.com/?ref=xli82h" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i41.tinypic.com/xli82h.gif" /></a></div><br /> <br /> <br /> <a name='more'></a><br /> <br /> <div style="text-align: center;"><strong>Ingrediente:</strong></div><div></div><div></div><br /> <ul><li><div style="text-align: center;"><strong>150 gr. castane fierte si decojite (pulpa) </strong></div></li> <li><div style="text-align: center;"><strong>100 gr. ciocolata menaj </strong></div></li> <li><div style="text-align: center;"><strong>100 gr. ricotta </strong></div></li> <li><div style="text-align: center;"><strong>30 gr. zahar brun </strong></div></li> <li><div style="text-align: center;"><strong>10-12 biscuiti Amaretti (sau alt tip de biscuit uscat ) </strong></div></li> <li><div style="text-align: center;"><strong>alune maruntite (decor) </strong></div></li> </ul><div style="text-align: center;"><strong>........................................... </strong></div><br /> <div></div><div></div>Se fierb castanele in apa , caldute se taie in doua si se scoate pulpa cu o lingurita. &nbsp;Se lasa sa se raceasca&nbsp; , se faramiteaza bine cu furculita, se amesteca cu ricotta , zaharul , ciocolata rasa ,biscuitii faramitati bine . Eu am pus cam 10 la numar dar puteti pune cat va place . Se fac bilute si se tavalesc prin alune maruntite. <br /> Se pun la rece in frigider circa 1-2 ore , inainte de a fi servite. Se conserva tot in frigider.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-497470068336643707?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/iss9LwosGVE" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com26Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2011/12/bon-bon-di-castagne-e-ricotta-bomboane.htmltag:blogger.com,1999:blog-3937343076559191482.post-64176060352058377682011-12-13T17:59:00.006+01:002012-01-04T16:00:57.142+01:002012-01-04T16:00:57.142+01:00Sinaia - Perla dei Carpazi ♥ Sinaia - Perla Carpatilor <p><a href="http://feedads.g.doubleclick.net/~a/ysEmSaO_ShyilYveFsUUvgsOM1E/0/da"><img src="http://feedads.g.doubleclick.net/~a/ysEmSaO_ShyilYveFsUUvgsOM1E/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ysEmSaO_ShyilYveFsUUvgsOM1E/1/da"><img src="http://feedads.g.doubleclick.net/~a/ysEmSaO_ShyilYveFsUUvgsOM1E/1/di" border="0" ismap="true"></img></a></p>Oggi vi porto con me a visitare una città di montagna , Sinaia ( Romania ) , chiamata anche la Perla dei Carpazi. Sono delle foto scattate in ottobre, quando sono andata in Romania. <br /> La città è una popolare meta turistica per gli sport invernali e per le escursioni. Tra le attrazioni turistiche : il Castello di Peleş, quello di Pelişor, il Monastero di Sinaia, il Casinò . Sinaia è anche stata la residenza estiva del grande compositore rumeno George Enescu, che soggiornava alla villa Luminiş. Città di Sinaia è gemellata con Aosta ( Valle d'Aosta) e Castelbuono (Sicilia). <br /> <br /> Se vi trovate a passare per Sinaia , non perdete l'occasione di assaggiare piatti tipici della cucina rumena come brodo di trippa -ciorba de burta &nbsp;e varie tipi di zuppe , sarmale (involtini di verza) ,<strong><em> </em></strong><a href="http://agendadinico.blogspot.com/2010/10/mititei-ricetta-rumena-mici.html"><strong><em>mici</em></strong></a> o mititei ,salsicciotti di carne di bovina mista a carni di maiale e di pecora, cotti sulla griglia e i buonissimi <a href="http://agendadinico.blogspot.com/2008/11/papanasi-dolce-rumeno.html"><strong><em>papanasi </em></strong></a><strong><em>.</em></strong> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-1IBi08BAqJU/TueCcW1YueI/AAAAAAAAF18/RV4brL_h1lI/s1600/DSCF0352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-1IBi08BAqJU/TueCcW1YueI/AAAAAAAAF18/RV4brL_h1lI/s400/DSCF0352.jpg" width="400" /></a></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1jBz-lBFJ_M/TudmG8TgHaI/AAAAAAAAFwM/rfAlTgRrgHs/s1600/DSCF0289.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-1jBz-lBFJ_M/TudmG8TgHaI/AAAAAAAAFwM/rfAlTgRrgHs/s400/DSCF0289.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Comune di Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_k1gHjQf1IA/TudmPsgY6yI/AAAAAAAAFwU/Y4MlfJa076w/s1600/DSCF0286.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-_k1gHjQf1IA/TudmPsgY6yI/AAAAAAAAFwU/Y4MlfJa076w/s400/DSCF0286.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c7t8AYKkjRU/TudmWoko8wI/AAAAAAAAFwc/M1akMoIElcA/s1600/DSCF0287.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://4.bp.blogspot.com/-c7t8AYKkjRU/TudmWoko8wI/AAAAAAAAFwc/M1akMoIElcA/s400/DSCF0287.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QzGA9tbgL2k/TudmdhhjzSI/AAAAAAAAFwk/4eiqT-JxDqU/s1600/DSCF0293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-QzGA9tbgL2k/TudmdhhjzSI/AAAAAAAAFwk/4eiqT-JxDqU/s400/DSCF0293.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HqLUYest6Uo/TudmlP5KR6I/AAAAAAAAFws/zWp1_a6nnh8/s1600/DSCF0292.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-HqLUYest6Uo/TudmlP5KR6I/AAAAAAAAFws/zWp1_a6nnh8/s400/DSCF0292.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3tcwquaAsmE/TudmvT4DsiI/AAAAAAAAFw0/6WmBpSZC5rA/s1600/DSCF0296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-3tcwquaAsmE/TudmvT4DsiI/AAAAAAAAFw0/6WmBpSZC5rA/s400/DSCF0296.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table>  <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ihJ6cI4aD1M/Tudm6QqEQVI/AAAAAAAAFw8/WPQ-CwE4GUU/s1600/DSCF0294.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-ihJ6cI4aD1M/Tudm6QqEQVI/AAAAAAAAFw8/WPQ-CwE4GUU/s400/DSCF0294.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mDWeKgLuuRo/TudnGSzM-UI/AAAAAAAAFxE/h97j-DkzZ-g/s1600/DSCF0301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-mDWeKgLuuRo/TudnGSzM-UI/AAAAAAAAFxE/h97j-DkzZ-g/s400/DSCF0301.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">verso il Monastero ortodosso di Sinaia - catre Manastirea Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nvbEXZv429g/Tud-aztUAJI/AAAAAAAAF0c/88ScnwtG2zg/s1600/DSCF0306.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-nvbEXZv429g/Tud-aztUAJI/AAAAAAAAF0c/88ScnwtG2zg/s400/DSCF0306.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Monastero di Sinaia</td></tr> </tbody></table> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-l1U2RM3v9Ek/Tudos-1Sb4I/AAAAAAAAFxU/7CAoPvdiySc/s1600/DSCF0308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" oda="true" src="http://1.bp.blogspot.com/-l1U2RM3v9Ek/Tudos-1Sb4I/AAAAAAAAFxU/7CAoPvdiySc/s400/DSCF0308.jpg" width="300" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Monastero di Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sAAAsD5Avik/Tudo75S63sI/AAAAAAAAFxc/lT-Sp_ixMqs/s1600/DSCF0312.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-sAAAsD5Avik/Tudo75S63sI/AAAAAAAAFxc/lT-Sp_ixMqs/s400/DSCF0312.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Monastero di Sinaia- Manastirea Sinaia</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nIksDiCOg3I/TudpMMH9z-I/AAAAAAAAFxk/Kz7FQgxFOcU/s1600/DSCF0315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-nIksDiCOg3I/TudpMMH9z-I/AAAAAAAAFxk/Kz7FQgxFOcU/s400/DSCF0315.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Con la mia sorella e mia zia -cu sora si matusa </td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kUz8fLzMMIU/TudpbgLBOWI/AAAAAAAAFxs/wSkH4YsQDVE/s1600/DSCF0316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" oda="true" src="http://4.bp.blogspot.com/-kUz8fLzMMIU/TudpbgLBOWI/AAAAAAAAFxs/wSkH4YsQDVE/s400/DSCF0316.jpg" width="300" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Monastero di Sinaia - soldi gettati nella fontana&nbsp;...monetine ma anche le banconote <br /> <br /></td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-w63Kjh98Aos/Tudrx6a7aDI/AAAAAAAAFx8/T_9cQOoIsFI/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-w63Kjh98Aos/Tudrx6a7aDI/AAAAAAAAFx8/T_9cQOoIsFI/s400/2.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">a 1200 m ./ Cota 1200 m.</td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-G4uruFNPPGQ/Tudr_7OKxEI/AAAAAAAAFyE/43_VjMjYhvc/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-G4uruFNPPGQ/Tudr_7OKxEI/AAAAAAAAFyE/43_VjMjYhvc/s400/1.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Avviso - zona frequentata dagli orsi </td></tr> </tbody></table>  <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pRi_53rpM9s/Tud4wtCBTFI/AAAAAAAAFzs/aMJ6ZWSeLXU/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-pRi_53rpM9s/Tud4wtCBTFI/AAAAAAAAFzs/aMJ6ZWSeLXU/s400/3.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">soccorso alpino a 1200 m. -Cota 1200 </td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-svIR2WRas18/Tud4_a1oJPI/AAAAAAAAFz0/UjGMUlYid1w/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-svIR2WRas18/Tud4_a1oJPI/AAAAAAAAFz0/UjGMUlYid1w/s400/4.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">funivia che porta da Cota 1200 m. a 2000 m - vista Valle di Prahova -Valea Prahovei </td></tr> </tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ip9v7e0REJM/Tud5XlXDfoI/AAAAAAAAFz8/c0tYyWpRGYk/s1600/8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://4.bp.blogspot.com/-ip9v7e0REJM/Tud5XlXDfoI/AAAAAAAAFz8/c0tYyWpRGYk/s400/8.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">vista su Sinaia e Valle di Prahova - Valea Prahovei&nbsp;vazuta de la Cota 1200</td></tr> </tbody></table> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-nz-rgvyl3Ik/Tud56mvhJJI/AAAAAAAAF0E/ByQXqf9qjFs/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-nz-rgvyl3Ik/Tud56mvhJJI/AAAAAAAAF0E/ByQXqf9qjFs/s400/5.jpg" width="400" /></a></div>  <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WKOR0ZsiBdk/Tud6BMmO0zI/AAAAAAAAF0M/Ywyi-I7d3Y8/s1600/DSCF0317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-WKOR0ZsiBdk/Tud6BMmO0zI/AAAAAAAAF0M/Ywyi-I7d3Y8/s400/DSCF0317.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Castello di Peleş - Sinaia <br /> <div class="dict_inner" id="dict_content" style="height: auto; 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</script><script> gadgets.util.runOnLoadHandlers(); </script><script> window.google.csi.tickDl(); </script>&nbsp;di&nbsp;re Carol&nbsp; I </td></tr> </tbody></table> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-Mipli27vxsY/Tud6UMqHijI/AAAAAAAAF0U/AA74FZupKy8/s1600/DSCF0328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-Mipli27vxsY/Tud6UMqHijI/AAAAAAAAF0U/AA74FZupKy8/s400/DSCF0328.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-yMpzKXbOxiA/Tud_C_ZhmoI/AAAAAAAAF0k/qpEeKOX7vuI/s1600/DSCF0323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://4.bp.blogspot.com/-yMpzKXbOxiA/Tud_C_ZhmoI/AAAAAAAAF0k/qpEeKOX7vuI/s400/DSCF0323.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-Jq6AcV-8BT0/Tud_LsGHCrI/AAAAAAAAF0s/hdjY_ZJr26I/s1600/DSCF0325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-Jq6AcV-8BT0/Tud_LsGHCrI/AAAAAAAAF0s/hdjY_ZJr26I/s400/DSCF0325.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-0ErJz0hZex8/Tud_ZvFs3oI/AAAAAAAAF00/tVjCTN9oxRQ/s1600/DSCF0330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-0ErJz0hZex8/Tud_ZvFs3oI/AAAAAAAAF00/tVjCTN9oxRQ/s400/DSCF0330.jpg" width="400" /></a></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-I9q-LBF4Ja0/Tud_gugexnI/AAAAAAAAF08/eh0imKWoEGE/s1600/DSCF0327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" oda="true" src="http://3.bp.blogspot.com/-I9q-LBF4Ja0/Tud_gugexnI/AAAAAAAAF08/eh0imKWoEGE/s400/DSCF0327.jpg" width="300" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Statua di re Carol I</td></tr> </tbody></table> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-wl27G-4uIVs/Tud_5ffkQ1I/AAAAAAAAF1E/eWfDHhzGdso/s1600/DSCF0334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="http://2.bp.blogspot.com/-wl27G-4uIVs/Tud_5ffkQ1I/AAAAAAAAF1E/eWfDHhzGdso/s400/DSCF0334.jpg" width="300" /></a></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zHA9-EaQLAU/TueAt0vueHI/AAAAAAAAF1M/wJ4SGorL_r4/s1600/DSCF0340.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://3.bp.blogspot.com/-zHA9-EaQLAU/TueAt0vueHI/AAAAAAAAF1M/wJ4SGorL_r4/s400/DSCF0340.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">cortile interno Castello Peles </td></tr> </tbody></table> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-bcEbqHxrRkc/TueA5yzgyiI/AAAAAAAAF1U/Qz7gANCuiDo/s1600/DSCF0339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-bcEbqHxrRkc/TueA5yzgyiI/AAAAAAAAF1U/Qz7gANCuiDo/s400/DSCF0339.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-xSmZTSkFSyk/TueBA7mJGiI/AAAAAAAAF1c/GftGTgZW_6A/s1600/DSCF0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://2.bp.blogspot.com/-xSmZTSkFSyk/TueBA7mJGiI/AAAAAAAAF1c/GftGTgZW_6A/s400/DSCF0335.jpg" width="400" /></a></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-I8OT3lDJ3kA/TueBIgMnoCI/AAAAAAAAF1k/6rWp9n2GMFk/s1600/DSCF0344.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-I8OT3lDJ3kA/TueBIgMnoCI/AAAAAAAAF1k/6rWp9n2GMFk/s400/DSCF0344.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Castello&nbsp; Pelişor- piccolo castello vicino a&nbsp; Peles - residenza estiva dei figli di Carol I </td></tr> </tbody></table> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-7lL3VPggrpo/TueCE5zGT-I/AAAAAAAAF1s/jIaRxZxTNH0/s1600/DSCF0346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-7lL3VPggrpo/TueCE5zGT-I/AAAAAAAAF1s/jIaRxZxTNH0/s400/DSCF0346.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6417606035205837768?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/RkEqfSUO0b0" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com2Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298http://agendadinico.blogspot.com/2011/12/sinaia-perla-dei-carpazi-sinaia-perla.htmltag:blogger.com,1999:blog-3937343076559191482.post-4812760201374874602011-11-28T17:52:00.002+01:002011-12-01T15:55:04.218+01:002011-12-01T15:55:04.218+01:00Torta con fichi e marmellata di amarene - una ricetta per beneficienza / Tort cu smochine si dulceata de visine <p><a href="http://feedads.g.doubleclick.net/~a/2cXJ3fOOjn7xN_Jg0zV7V6X1kl8/0/da"><img src="http://feedads.g.doubleclick.net/~a/2cXJ3fOOjn7xN_Jg0zV7V6X1kl8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2cXJ3fOOjn7xN_Jg0zV7V6X1kl8/1/da"><img src="http://feedads.g.doubleclick.net/~a/2cXJ3fOOjn7xN_Jg0zV7V6X1kl8/1/di" border="0" ismap="true"></img></a></p>L’alluvione in Liguria ha reso pericolanti ed invivibili le strutture, ha trascinato via auto e pullmini per i trasporto di bimbi e disabili, ha spazzato via abiti, giocattoli e scorte di cibo.<br /> <br /> Patrizia Bosso, del blog <a href="http://melagranata.it/2011/iniziative/una-ricetta-per-i-bambini-di-rocchetta-vara/">La Melagranata</a>, ha segnalato il caso disperato della Cooperativa Gulliver, nel comune di <a href="http://www.comune.rocchetta.sp.it/">Rocchetta Vara</a>, nello spezzino. In particolare i bambini disagiati che erano ospitati nelle due case-famiglia sono in grande difficoltà, perché sono rimasti senza sede.<br /> Patrizia ha chiesto a noi blogger (ma anche a chi non ha un blog) di scrivere una ricetta per i bambini di Rocchetta Vara.<br /> <br /> Tutte le ricette saranno raccolte dalle due fondatrici della Cooperativa e utilizzate per una raccolta di fondi a favore dei bambini di Rocchetta Vara. L’iniziativa scade il 30 novembre e per i dettagli andate <a href="http://melagranata.it/2011/iniziative/una-ricetta-per-i-bambini-di-rocchetta-vara/"><strong>qui</strong></a>, sul blog&nbsp; La Melagranata.<br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e9UGKr8egPk/TtOr0n8iYSI/AAAAAAAAFu4/R4nfLmJ0F2I/s1600/676.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="200" src="http://3.bp.blogspot.com/-e9UGKr8egPk/TtOr0n8iYSI/AAAAAAAAFu4/R4nfLmJ0F2I/s200/676.bmp" width="175" /></a></div><br /> <br /> <br /> <div style="text-align: center;">Solo oggi ho saputo di questa iniziativa, leggendo sul blog di Laura (la mamma bionica) <a href="http://www.bosina.net/2011/11/un-risotto-per-i-bambini-di-rocchetta.html">Una mamma e sette laghi</a> .Ho pensato subito a pubblicare sul blog , la ricetta di questo dolce che ho preparato venerdì scorso. E’ una variante della <a href="http://agendadinico.blogspot.com/2008/12/torta-morbida-alla-marmellata-crostata.html">crostata morbida alla marmellata </a>. <br /> Una bontà! <br /> <br /> </div><br /> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IlTsUYdjL1I/TtO3FWEkJtI/AAAAAAAAFvI/dvCZo8WGmqE/s1600/100_73378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="http://1.bp.blogspot.com/-IlTsUYdjL1I/TtO3FWEkJtI/AAAAAAAAFvI/dvCZo8WGmqE/s400/100_73378.jpg" width="400" /></a></div><br /> <div style="text-align: center;"><strong>Ingredienti:</strong></div><div style="text-align: center;"><strong><br /> </strong></div><div style="text-align: center;"><strong>&nbsp;200 gr. di farina</strong></div><div style="text-align: center;"><strong>&nbsp;170 gr. di zucchero</strong></div><div style="text-align: center;"><strong>&nbsp;150/170 gr. di burro morbido</strong></div><div style="text-align: center;"><strong>&nbsp;2 uova intere</strong></div><div style="text-align: center;"><strong>&nbsp;1 tuorlo</strong></div><div style="text-align: center;"><strong>&nbsp;scorza grattugiata di limone</strong></div><div style="text-align: center;"><strong>&nbsp;1/2 bustina di lievito</strong></div><div style="text-align: center;"><strong>&nbsp;1 bustina vanillina (nella ricetta originale non c’era )</strong></div><div style="text-align: center;"><strong>&nbsp;1 pizzico di sale</strong></div><div style="text-align: center;"><strong>&nbsp;marmellata di amarene </strong></div><div style="text-align: center;"><strong>&nbsp;fichi </strong></div><br /> <div style="text-align: center;"><strong>.....................................</strong></div>Mescolate tutti gli ingredienti secchi, poi aggiungere le uova gia' sbattute ed il burro morbido. Risulta una crema abbastanza densa.<br /> Versare in una tortiera (diametro 24-26 cm. ) rivestita di carta da forno, livellare con il dorso di un cucchiaio. Fare dei buchi qua e la, mettete la marmellata di amarene e i fichi tagliati in due. Decidete voi la quantità di fichi e marmellata. Io ho messo i ficchi sciroppati ma si possono mettere anche freschi. Infornate (forno preriscaldato) a 180° per circa 40 minuti. Fate prova stuzzicadente. <br /> Servite fredda ,spolverizzata di zucchero a velo. <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hWc3SMeR6gk/TtO3NNLZyDI/AAAAAAAAFvQ/j87EfwVftPU/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400" src="http://4.bp.blogspot.com/-hWc3SMeR6gk/TtO3NNLZyDI/AAAAAAAAFvQ/j87EfwVftPU/s400/Collage+di+Picnik.jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LBiZykP442M/TtO3fVY2bOI/AAAAAAAAFvY/QXUUmK-eBY0/s1600/100_73386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="http://2.bp.blogspot.com/-LBiZykP442M/TtO3fVY2bOI/AAAAAAAAFvY/QXUUmK-eBY0/s400/100_73386.jpg" width="400" /></a></div><br /> <br /> Chiunque voglia fare direttamente una donazione alla Cooperativa potrà utilizzare questo codice IBAN:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x9pwGSVBSQQ/TtOma0E_UgI/AAAAAAAAFuw/ahhJl9-vRjo/s1600/logo-iban+Rocchetta+Vara%255B3%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="136" src="http://1.bp.blogspot.com/-x9pwGSVBSQQ/TtOma0E_UgI/AAAAAAAAFuw/ahhJl9-vRjo/s320/logo-iban+Rocchetta+Vara%255B3%255D.jpg" width="320" /></a></div><br /> <br /> <a name='more'></a><br /> <br /> O varianta a tortului pufos cu dulceata . Reteta o gasiti <a href="http://agendadinico.blogspot.com/2008/12/torta-morbida-alla-marmellata-crostata.html"><strong>aici</strong></a>. Este un dulce foarte simplu de facut si foarte bun la gust.<br /> <br /> <br /> <div style="text-align: center;"><strong>Ingrediente:</strong></div><div style="text-align: center;"><strong><br /> </strong></div><div style="text-align: center;"><strong>200 gr. faina</strong></div><div style="text-align: center;"><strong>170g. zahar</strong></div><div style="text-align: center;"><strong>150/170 g. unt </strong></div><div style="text-align: center;"><strong>2 oua</strong></div><div style="text-align: center;"><strong>1 galbenus</strong></div><div style="text-align: center;"><strong>coaja rasa de lamaie</strong></div><div style="text-align: center;"><strong>½ plic praf de copt</strong></div><div style="text-align: center;"><strong>1 varf de sare</strong></div><div style="text-align: center;"><strong>1 plic de vanilie</strong></div><div style="text-align: center;"><strong>*dulceata de visine</strong></div><div style="text-align: center;"><strong>**smochine </strong></div><strong><br /> </strong><br /> <div style="text-align: center;"><strong>....................................</strong></div><div style="text-align: center;"><br /> </div><em>* dulceata puteti pune de care va place</em><br /> <em>** smochine se pot pune si proaspete ,eu am pus cele in sirop</em><br /> <em>Eu am vrut sa pun si smochine dar se poate face doar cu dulceata.</em><br /> <br /> Amestecati toate ingredientele uscate , apoi adaugati ouale + galbenusul batute bine iar la sfarsit untul moale . Mixati totul bine , pana cand devine o compozitie cremosa si omogena,destul de densa. <br /> Turnati intr-o forma rotonda cu diametrul de 24-26 cm . captusita cu hartie pentru cuptor . Nivelati cu o lingura si apoi tot cu lingura faceti gropi pe ici pe colo. Inauntru puneti jumatati de smochine (proaspete sau in sirop ...ca ale mele) si dulceata de visine. Cantitatea de smochine si dulceata o hotariti voi. <br /> Bagati in cuptorul incalzit la 180° C , circa 40 minute. Faceti proba cu scobitoare. <br /> Serviti cand s-a racit, eventual cu zahar pudra deasupra.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-481276020137487460?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/OcAvZYHHXbI" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com12Italia41.87194 12.56737999999995736.56089 6.481939999999957 47.182990000000004 18.652819999999956http://agendadinico.blogspot.com/2011/11/torta-con-fichi-e-marmellata-di-amarene.htmltag:blogger.com,1999:blog-3937343076559191482.post-77665600844306544892011-11-25T11:09:00.003+01:002011-11-25T12:02:41.363+01:002011-11-25T12:02:41.363+01:00GNOCCHI DI RICOTTA / GNOCCHI DIN ALUAT CU RICOTTA <p><a href="http://feedads.g.doubleclick.net/~a/p2nhFkATls1Ac9vTzHyDDpEcfVg/0/da"><img src="http://feedads.g.doubleclick.net/~a/p2nhFkATls1Ac9vTzHyDDpEcfVg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/p2nhFkATls1Ac9vTzHyDDpEcfVg/1/da"><img src="http://feedads.g.doubleclick.net/~a/p2nhFkATls1Ac9vTzHyDDpEcfVg/1/di" border="0" ismap="true"></img></a></p>Non lo so voi , ma io adoro gli gnocchi. Di solito li compro, ma ogni tanto li preparo io . Mi riferisco a quelli classici di patate , che ha volte li preparo anche come un <a href="http://agendadinico.blogspot.com/2009/02/gnocchi-dolci-gnocchi-dulci.html"><strong>dolce </strong></a>. Questa volta ho fatto gli gnocchi di ricotta. Non male, davvero buoni...provateli !<br /> <span style="font-size: x-small;"><em>Ricetta letta su Giallozafferano e leggermente modificata .</em></span><br /> <em><br /> </em><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xYJ3zFQcSbg/Ts9liXARyNI/AAAAAAAAFuc/mQExgVWVqu0/s1600/gnocchi+-aluat+cu+ricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://1.bp.blogspot.com/-xYJ3zFQcSbg/Ts9liXARyNI/AAAAAAAAFuc/mQExgVWVqu0/s400/gnocchi+-aluat+cu+ricotta.jpg" width="400" /></a></div><br /> <div style="text-align: center;"><strong>Ingredienti:</strong></div><div style="text-align: center;"><strong>200 g. di ricotta di mucca</strong></div><div style="text-align: center;"><strong>1 uovo</strong></div><div style="text-align: center;"><strong>150-180 g. di farina (dipende dalla grandezza dell’uovo e&nbsp; dall’assorbimento della farina)</strong></div><div style="text-align: center;"><strong>6 cucchiai di Parmigiano /Grana grattugiato </strong></div><div style="text-align: center;"><strong>sale</strong></div><div style="text-align: center;"><strong>........................................</strong></div>Lavorate la ricotta con un cucchiaio, aggiungete l’uovo, formaggio grattugiato e un po' di sale. Aggiungete la farina, poca alla volta fino ad ottenere un impasto omogeneo,che non si deve attaccare alle mani.<br /> La quantità di farina può variare ...dipende dalla grandezza dell’uovo e anche dall’assorbimento della farina. <br /> Lavorate l’impasto, su di una spianatoia leggermente infarinata. Formate dei cordoncini del diametro di circa 2 cm e tagliate gli gnocchi a pezzetti di circa 1,5 cm di spessore con un coltello (vedi foto). <br /> Mettete a bollire una capiente pentola con dell’acqua salata, quando incomincia a bollire , versate all’interno gli gnocchi . Quando sono saliti in superficie , li ho lasciati ancora circa 1/2 minuto , e poi li ho scolati con una schiumarola. Condite gli gnocchi con il vostro sugo preferito e servite subito caldi. Io ho condito gli gnocchi con un semplice sugo di pomodoro.<br /> <br /> <div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UCQd3dGLnb8/Ts9kziOd3_I/AAAAAAAAFuM/s-4lfYWNk6U/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="400" src="http://2.bp.blogspot.com/-UCQd3dGLnb8/Ts9kziOd3_I/AAAAAAAAFuM/s-4lfYWNk6U/s400/Collage+di+Picnik.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ca3Ja6Sq8uY/Ts9k7ak_1_I/AAAAAAAAFuU/wD97M4vYxEI/s1600/Collage+di+Picnik+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="400" src="http://4.bp.blogspot.com/-Ca3Ja6Sq8uY/Ts9k7ak_1_I/AAAAAAAAFuU/wD97M4vYxEI/s400/Collage+di+Picnik+2.jpg" width="400" /></a></div><br /> <br /> <span style="color: #351c75; font-size: large;">E visto che siamo il venerdì ,vi auguro un buon fine settimana a tutti! Ciao! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tinypic.com/?ref=x5a936" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i39.tinypic.com/x5a936.gif" /></a></div><br /> <br /> <a name='more'></a><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&lt;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </strong></div>Nu stiu voua dar mie imi plac mult gnocchi. De obicei ii cumpar ,dar cateodata ii fac si eu in casa. Ma refer la gnocchi facuti cu cartofi. Ii condimentez cu diverse sosuri dar ii fac si in varianta <a href="http://agendadinico.blogspot.com/2009/02/gnocchi-dolci-gnocchi-dulci.html"><strong>dulce cu pesmet </strong></a>. Am vrut sa incerc de data asta din acestia, facuti din aluat cu ricotta. Au venit chiar foarte buni ! <br /> <strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ingrediente:</strong><br /> <div style="text-align: center;"><strong>200 gr. ricotta </strong></div><div style="text-align: center;"><strong>1 ou</strong></div><div style="text-align: center;"><strong>150-180 gr. faina </strong></div><div style="text-align: center;"><strong>6 linguri branza rasa&nbsp; Parmigiano ,Grana </strong></div><div style="text-align: center;"><strong>sare</strong></div><div style="text-align: center;"><strong>.................................</strong></div><br /> Se amesteca ricotta cu oul, un varf sare, branza rasa Parmigiano/Grana (sau ceva simile) ,incepeti sa adaugati faina, putin cate putin. Cantitatea de faina poate varia in functie de cat absoarbe oul (ca poate fi mai mic sau mai mare) , ricotta (ca poate fii mai zemoasa sau mai uscata)sau cat absoarbe faina care o folosim. Framantati pe planseta cu faina , pana cand aluatul se ia bine de pe maini, trebuie sa fie omogen, elastic. <br /> Se iau mici bucati din aluat, se formeaza un sul gros de circa 2 cm. oricum nu foarte gros (vezi foto), se taie in mici bucatele lungi de circa 1,5 cm., formand gnocchi. Se lucreaza mereu cu faina pe planseta. Se pune o oala destul de mare cu apa si sare la fiert, cand incepe sa fiarba , puneti gnocchi inauntru. Cand se ridica la suprafata ,ii tineti inca circa ½ minut, apoi se scurg cu o spumiera. Se condimenteza cum doriti, se servesc calzi. Eu i-am condimentat cu un sos de rosii si presarati cu Parmigiano.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-7766560084430654489?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/oQx_sxVYzcQ" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com11Emilia Romagna, Italia44.5967607 11.2186395999999643.8924302 9.43977059999996 45.301091199999995 12.99750859999996http://agendadinico.blogspot.com/2011/11/gnocchi-di-ricotta-gnocchi-din-aluat-cu.htmltag:blogger.com,1999:blog-3937343076559191482.post-44268598427652970572011-11-17T16:15:00.001+01:002011-11-18T08:58:05.732+01:002011-11-18T08:58:05.732+01:00WHB #310 BROCCOLI E PATATE AL FORNO / BROCCOLI SI CARTOFI LA CUPTOR <p><a href="http://feedads.g.doubleclick.net/~a/dfWpzTxprZeh7Wc_jlKDcRqNPpY/0/da"><img src="http://feedads.g.doubleclick.net/~a/dfWpzTxprZeh7Wc_jlKDcRqNPpY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dfWpzTxprZeh7Wc_jlKDcRqNPpY/1/da"><img src="http://feedads.g.doubleclick.net/~a/dfWpzTxprZeh7Wc_jlKDcRqNPpY/1/di" border="0" ismap="true"></img></a></p><div style="text-align: center;">Sformato di broccoli e patate, preparate a modo mio . </div><br /> <div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oYAnDhGxHNs/TsTly6ms2uI/AAAAAAAAFrc/26AKcI_YSMg/s1600/sformato+di+broccoli+e+patate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://2.bp.blogspot.com/-oYAnDhGxHNs/TsTly6ms2uI/AAAAAAAAFrc/26AKcI_YSMg/s400/sformato+di+broccoli+e+patate.jpg" width="400" /></a></div><br /> <div></div><div></div><br /> <div></div><div></div><div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredienti:</strong></div><ul><li><div style="text-align: center;"><strong>400 gr. di broccoli</strong></div></li> <li><div style="text-align: center;"><strong>3 patate abbastanza grandi </strong></div></li> <li><div style="text-align: center;"><strong>6 cucchiai di besciamella </strong></div></li> <li><div style="text-align: center;"><strong>4 filetti d’acciuga </strong></div></li> <li><div style="text-align: center;"><strong>4 cucchiai di formaggio grattugiato ( grana , parmigiano, pecorino ..ecc )</strong></div></li> <li><div style="text-align: center;"><strong>pane grattugiato </strong></div></li> <li><div style="text-align: center;"><strong>sale</strong></div></li> <li><div style="text-align: center;"><strong>pepe</strong></div></li> <li><div style="text-align: center;"><strong>1-2 spicchio d’ aglio</strong></div></li> <li><div style="text-align: center;"><strong>olio extravergine di oliva </strong></div></li> </ul><div style="text-align: center;"><strong>............................................</strong></div><br /> <div></div><div></div>Lessate le patate e i broccoli. In una padella soffriggere l'aglio con 3-4 cucchiai di olio , aggiungete i broccoli lessati . Insaporite , schiacciate i broccoli con una forchetta ..ma non troppo . Togliete l’aglio e aggiungete la besciamella ,sale e pepe, mescolate bene. <br /> In una teglia unta con l’olio (burro) o foderata con la carta da forno , mettete le patate lesse e tagliate a fette , salate e irrorate con poco l’olio . Sopra mettete i broccoli con la besciamella , spolverizzate con il formaggio grattugiato ,pangrattato .Infornate per circa 30-40 minuti ,forno caldo a temperatura media. <br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VfC0DkR8Joc/TsTp0xwwHxI/AAAAAAAAFrk/DD7VpEvuSRQ/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="328" src="http://4.bp.blogspot.com/-VfC0DkR8Joc/TsTp0xwwHxI/AAAAAAAAFrk/DD7VpEvuSRQ/s400/Collage+di+Picnik.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oYAnDhGxHNs/TsTly6ms2uI/AAAAAAAAFrc/26AKcI_YSMg/s1600/sformato+di+broccoli+e+patate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="http://2.bp.blogspot.com/-oYAnDhGxHNs/TsTly6ms2uI/AAAAAAAAFrc/26AKcI_YSMg/s320/sformato+di+broccoli+e+patate.jpg" width="320" /></a></div><br /> <div></div><div></div><div></div><br /> <div></div><div></div><div></div>Questa è la mia ricetta per il <strong>Weekend Herb Blogging #310</strong> , iniziato da&nbsp; <a href="http://www.kalynskitchen.com/2008/06/new-rules-narrowing-focus-for-weekend.html">Kalyn Kalyn's Kitchen</a> , organizato adesso da&nbsp; <a href="http://cookalmostanything.blogspot.com/">Haalo - Cook (almost) Anything </a>e da <a href="http://briggishome.wordpress.com/">Brigida- Briggishome </a>, nella versione italiana e ospitato questa settimana&nbsp; di&nbsp; <a href="http://lacucinadicrista.blogspot.com/2011/11/whb310-i-am-hosting-weekend-herb.html">La cucina di Cristina </a>.<br /> <br /> <div></div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sSmTA9IqbMo/TsTg5jmOnZI/AAAAAAAAFrU/4xJk-UCiqp8/s1600/34.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="http://2.bp.blogspot.com/-sSmTA9IqbMo/TsTg5jmOnZI/AAAAAAAAFrU/4xJk-UCiqp8/s1600/34.bmp" /></a></div><br /> <a name='more'></a><br /> <div style="text-align: center;">Ingrediente:</div><br /> <div style="text-align: center;">400 gr. broccoli</div><div style="text-align: center;">3 cartofi mai mari</div><div style="text-align: center;">6 linguri sos alb bechamel </div><div style="text-align: center;">4 fileturi de ansoa </div><div style="text-align: center;">4 linguri de branza rasa gen parmigiano, pecorino .etc </div><div style="text-align: center;">pesmet</div><div style="text-align: center;">sare</div><div style="text-align: center;">piper</div><div style="text-align: center;">1-2 catei de usturoi</div><div style="text-align: center;">ulei de masline extravirgin</div><br /> <div style="text-align: center;">.........................................</div><br /> Se fierb cartofii si broccoli. Intr-o tigaie se pun 3-4 linguri ulei de masline , usturoiul , se rumeneste putin si se adauga broccoli , faramitati (nu mult) cu furculita. Se pun 6 linguri&nbsp;cu sos bechamel ,se sareaza si pipereaza dupa gust. Intr-o tava unsa cu unt sau captausita cu hartie ,se pun cartofii taiati in felii de circa 1 -1,5 cm. Se sareaza si stropesc cu putin ulei ,deasupra se pun broccoli ,se niveleaza pe toata suprafata. Deasupra se presara branza rasa si pesmetul .Se da la cuptorul incalzit circa 30-40 minute pana cand face o usoara crusta .<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-4426859842765297057?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/3Hqf-ZMoYik" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com16Italia41.87194 12.56737999999995736.56089 6.481939999999957 47.182990000000004 18.652819999999956http://agendadinico.blogspot.com/2011/11/whb-310-broccoli-e-patate-al-forno.htmltag:blogger.com,1999:blog-3937343076559191482.post-79143380562767339172011-11-13T11:19:00.001+01:002011-11-25T23:18:10.927+01:002011-11-25T23:18:10.927+01:00TORTA MANTOVANA / TORT MANTOVAN <p><a href="http://feedads.g.doubleclick.net/~a/W3z-BHmScA-PhjdfXCbqNlxNXgA/0/da"><img src="http://feedads.g.doubleclick.net/~a/W3z-BHmScA-PhjdfXCbqNlxNXgA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/W3z-BHmScA-PhjdfXCbqNlxNXgA/1/da"><img src="http://feedads.g.doubleclick.net/~a/W3z-BHmScA-PhjdfXCbqNlxNXgA/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VL2lMuoOjfQ/Tr7-qwgOatI/AAAAAAAAFqY/pXjZTz52spY/s1600/100_7247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://4.bp.blogspot.com/-VL2lMuoOjfQ/Tr7-qwgOatI/AAAAAAAAFqY/pXjZTz52spY/s400/100_7247.jpg" width="400" /></a></div><br /> <div></div><div></div>Se avete voglia di un dessert veloce e buono , ottimo per la colazione o merenda ,vi consiglio di &nbsp;preparare una torta mantovana. Torta mantovana è un dolce soffice , gustoso e facile da fare . Si accompagna benissimo con il caffè ,the e latte. La Torta Mantovana, è originale di Prato non di Mantova , non è assolutamente da confondere con la Sbrisolona , che è una torta dura, estremamente friabile , preparata con la farina di mais ,farina di grano , tante mandorle dolci , burro ,zucchero e uova. <br /> Cercando la ricetta di torta mantovana su Google, l’ho trovata uguale..uguale in tanti blog e siti . Dicono che è la ricetta dell’Artusi. <br /> <br /> <div></div><div></div><div style="text-align: center;">&nbsp;&nbsp;&nbsp;<strong>&nbsp;Ingredienti:</strong></div><div style="text-align: center;"><strong></strong></div><div><strong></strong></div><ul><li><div style="text-align: center;"><strong>170 gr di farina</strong></div></li> <li><div style="text-align: center;"><strong>170 gr di zucchero</strong></div></li> <li><div style="text-align: center;"><strong>150 gr. di burro</strong></div></li> <li><div style="text-align: center;"><strong>50 gr. di mandorle dolci e pinoli (io 60 gr. di mandorle) </strong></div></li> <li><div style="text-align: center;"><strong>1 uovo intero</strong></div></li> <li><div style="text-align: center;"><strong>4 rossi d’uovo</strong></div></li> <li><div style="text-align: center;"><strong>scorza grattugiata di limone</strong></div></li> </ul><div style="text-align: center;"><strong></strong></div><div><strong></strong></div><div style="text-align: center;"><strong>.................................................</strong><br /> Montate bene le uova con lo zucchero,aggiungete poco per volta la farina, la scorza di limone grattugiata .Per ultimo il burro sciolto a bagnomaria ( o modernamente ammorbidito con il forno a microonde). Io ho messo anche una bustina di vanillina. </div><div style="text-align: center;">Mettete l’impasto in una teglia unta con diametro circa 24-26 cm. non più grande( l’altezza sia al massimo 8 centimetri).</div><div style="text-align: center;">Mettete sopra le mandorle tritate grossolanamente e i pinoli .</div><div style="text-align: center;">Infornarla a 180° C circa 40 minuti, &nbsp;in modo che cuocia lentamente e si asciughi bene.</div><div style="text-align: center;">Quando il dolce è freddo , spolverate con tanto zucchero a velo.</div><br /> <div></div><br /> <div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MvCA7RVqax8/Tr7-yWHqRFI/AAAAAAAAFqg/Fhic_uj337c/s1600/100_7214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://4.bp.blogspot.com/-MvCA7RVqax8/Tr7-yWHqRFI/AAAAAAAAFqg/Fhic_uj337c/s400/100_7214.jpg" width="400" /></a></div><br /> <div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RYMVHxyZ6TA/Tr7-2v42q5I/AAAAAAAAFqo/0nzOmMwVevo/s1600/100_7219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://3.bp.blogspot.com/-RYMVHxyZ6TA/Tr7-2v42q5I/AAAAAAAAFqo/0nzOmMwVevo/s400/100_7219.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xW6OfLzSjgY/Tr7-7BDSi0I/AAAAAAAAFqw/-XSIHdyFg8U/s1600/100_7220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://1.bp.blogspot.com/-xW6OfLzSjgY/Tr7-7BDSi0I/AAAAAAAAFqw/-XSIHdyFg8U/s400/100_7220.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KgoWj4nGbXY/Tr7-_pSIcYI/AAAAAAAAFq4/Kis-QzCuXsM/s1600/100_7223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://3.bp.blogspot.com/-KgoWj4nGbXY/Tr7-_pSIcYI/AAAAAAAAFq4/Kis-QzCuXsM/s400/100_7223.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h6XFBTQaLoU/Tr7_Edu2DTI/AAAAAAAAFrA/NxWKAyLnx7c/s1600/100_7232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nda="true" src="http://2.bp.blogspot.com/-h6XFBTQaLoU/Tr7_Edu2DTI/AAAAAAAAFrA/NxWKAyLnx7c/s400/100_7232.jpg" width="400" /></a></div><br /> <div></div><br /> <div></div><a name='more'></a><br /> <div></div><br /> <div></div>Torta mantovana , tort mantovan - dulce italian din regiunea Lombardia si Toscana , specific din zona Prato si Mantova . Un dulce asemanator cu checul , simplu de facut , pufos , gustos si aromat. Se poate servi la micul dejun, langa un ceai, cafea sau lapte sau simplu . Reteta este luata de pe net.<br /> <br /> <div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;Ingrediente:</strong></div><ul><li><div style="text-align: center;"><strong>170 gr. faina</strong></div></li> <li><div style="text-align: center;"><strong>170 gr. zahar</strong></div></li> <li><div style="text-align: center;"><strong>150 gr. unt</strong></div></li> <li><div style="text-align: center;"><strong>50 migdale dulci , seminte de pin (eu 60 gr. de migdale)</strong></div></li> <li><div style="text-align: center;"><strong>1 ou intreg</strong></div></li> <li><div style="text-align: center;"><strong>4 galbenusuri</strong></div></li> <li><div style="text-align: center;"><strong>coaja rasa de lamaie</strong></div></li> </ul><div style="text-align: center;"><strong>.............................</strong></div>Se bat foarte bine cu mixerul ouale cu zaharul . Se adauga faina ,putin cate putin. Se adauga coaja rasa de lamaie si la sfarsit untul topit si racit.<br /> <div></div><div style="text-align: center;">Eu am mai pus si 1 plic de zahar vanilat . Se pune compozitia intr-o tava unsa cu unt si tapetata de faina .Tava rotunda de 24-maxim 26 cm diametru . Deasupra aluatului puneti migdalele taiate si semintele de pin . Coaceti in cuptorul cald , la o temperatura de circa 180 ° circa 30-40 minuti . Faceti proba cu scobitoare ,trebuie sa fie uscata . Cand este rece ,se pudreaza deasupra cu zahar pudra.</div><div style="text-align: center;"></div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-7914338056276733917?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/s38ZQn6Ddb4" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com14http://agendadinico.blogspot.com/2011/11/torta-mantovana-tort-mantovan.htmltag:blogger.com,1999:blog-3937343076559191482.post-57141985313603397372011-10-26T11:02:00.006+02:002011-12-15T11:32:13.978+01:002011-12-15T11:32:13.978+01:00Sulle strade di Bucarest / Pe strazile Bucureştiului <p><a href="http://feedads.g.doubleclick.net/~a/NOpcijlWOcOoGZtfDUE_nRpRRck/0/da"><img src="http://feedads.g.doubleclick.net/~a/NOpcijlWOcOoGZtfDUE_nRpRRck/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/NOpcijlWOcOoGZtfDUE_nRpRRck/1/da"><img src="http://feedads.g.doubleclick.net/~a/NOpcijlWOcOoGZtfDUE_nRpRRck/1/di" border="0" ismap="true"></img></a></p><div style="text-align: center;">Oggi niente ricetta , solo delle foto . Foto scattate da me all’inizio di questo mese, con la mia città natale Bucarest ( Bucureşti -Romania) . Sono stata&nbsp; solo &nbsp;per pochi giorni ,un breve viaggio dopo due anni di assenza. &nbsp;Prossimi giorni , posterò anche le foto con un ‘altra città rumena , <a href="http://agendadinico.blogspot.com/2011/12/sinaia-perla-dei-carpazi-sinaia-perla.html">Sinaia</a>, una delle più belle località montane della Romania, notevole per l'architettura pittoresca. Altre foto con la capitale rumena Bucarest , li trovate <a href="http://agendadinico.blogspot.com/2009/09/foto-di-bucarest-fotografii-din.html"><strong>qui</strong></a>. Buona giornata a tutti ! </div> <br /> <div class="separator" style="clear: both; text-align: center;"></div> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7UNYgGcjthg/TqUdI8D3LNI/AAAAAAAAFk8/5h1kmi5pSgM/s1600/100_7026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-7UNYgGcjthg/TqUdI8D3LNI/AAAAAAAAFk8/5h1kmi5pSgM/s400/100_7026.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Ponte Basarab</strong> (Podul Basarab) - dicono ...il più &nbsp;largo e lungo d' Europa </span><a href="http://www.youtube.com/watch?v=ZtI0ROTSWT0&amp;feature=related"><span style="font-size: small;">http://www.youtube.com/watch?v=ZtI0ROTSWT0&amp;feature=related</span></a></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Omt_Ij5pxC8/TqgJm-aHWtI/AAAAAAAAFpQ/SZwZRVQO5SI/s1600/untitled78.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Omt_Ij5pxC8/TqgJm-aHWtI/AAAAAAAAFpQ/SZwZRVQO5SI/s400/untitled78.bmp" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">immagine presa dal&nbsp; web</td></tr> </tbody></table><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BxbH7wk35Io/TqUeXzTi7UI/AAAAAAAAFlU/Y4g0nqHl02A/s1600/100_7033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="http://1.bp.blogspot.com/-BxbH7wk35Io/TqUeXzTi7UI/AAAAAAAAFlU/Y4g0nqHl02A/s400/100_7033.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MfRh_NSdlzY/TqUdylnaLCI/AAAAAAAAFlM/wjIyI-VNZio/s1600/100_7035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-MfRh_NSdlzY/TqUdylnaLCI/AAAAAAAAFlM/wjIyI-VNZio/s400/100_7035.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Xspo6JAvXtU/TqUemlXtm4I/AAAAAAAAFlc/nJYiA4oDq9s/s1600/100_7037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-Xspo6JAvXtU/TqUemlXtm4I/AAAAAAAAFlc/nJYiA4oDq9s/s400/100_7037.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T49ZLiH3WBs/TqUet6_kIJI/AAAAAAAAFlk/0BVKHaxpN5Y/s1600/100_7038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rda="true" src="http://2.bp.blogspot.com/-T49ZLiH3WBs/TqUet6_kIJI/AAAAAAAAFlk/0BVKHaxpN5Y/s400/100_7038.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1zgw40_Difs/TqUe8UBduMI/AAAAAAAAFls/c3kYiPowgnk/s1600/100_7039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-1zgw40_Difs/TqUe8UBduMI/AAAAAAAAFls/c3kYiPowgnk/s400/100_7039.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Circolo militare nazionale</strong> </span><br /> <div class="tags"></div></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WsIifuyOa5s/TqUfDWYHt0I/AAAAAAAAFl0/MaHswAuYj5A/s1600/100_7043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://2.bp.blogspot.com/-WsIifuyOa5s/TqUfDWYHt0I/AAAAAAAAFl0/MaHswAuYj5A/s400/100_7043.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>L'Ospedale Coltea</strong> è il più vecchio ospedale a Bucarest, datante a partire da 1704.&nbsp; L'ospedale è costruito nell'architettura neoclassica. Vicino a fianco &nbsp;la chiesa Coltea . </span><span style="font-size: x-small;"><em>Spitalul Coltea (1704)cu biserica Coltea, cel mai vechi spital din Bucuresti.</em></span></td></tr> </tbody></table> <br /> <div class="separator" style="clear: both; text-align: center;"></div> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w3h5zXFE5Rg/TqUfKJDgsRI/AAAAAAAAFl8/Zo-1cqERZbQ/s1600/100_7041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-w3h5zXFE5Rg/TqUfKJDgsRI/AAAAAAAAFl8/Zo-1cqERZbQ/s400/100_7041.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YfL97-CrGWk/TqUfTIxPrPI/AAAAAAAAFmE/GXUmqWm9N_U/s1600/100_7047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-YfL97-CrGWk/TqUfTIxPrPI/AAAAAAAAFmE/GXUmqWm9N_U/s400/100_7047.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: small;"><span style="font-family: Calibri;">Dappertutto, trovi negozi che vendono direttamente sulla strada&nbsp;<span style="mso-spacerun: yes;">&nbsp;prodotti di pasticeria </span>dolci e salati , a base di pasta sfoglia o vari impasti <span style="mso-spacerun: yes;">&nbsp;</span>,ripieni<span style="mso-spacerun: yes;">&nbsp; </span>con formaggio salato e dolce, marmellata , noci , cacao-cioccolato , crema , frutta&nbsp; ,<a href="http://it.wikipedia.org/wiki/Lokum">lokum</a>.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br /> </div></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XeKJrlwVq04/TqUfpwHLSLI/AAAAAAAAFmM/nYkGb-_ijtA/s1600/100_7048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-XeKJrlwVq04/TqUfpwHLSLI/AAAAAAAAFmM/nYkGb-_ijtA/s400/100_7048.jpg" width="400" /></a></div> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-f1INEYt-tp0/Tqez4cQkjaI/AAAAAAAAFpE/MtesYWzKeH0/s1600/100_7049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" ida="true" src="http://3.bp.blogspot.com/-f1INEYt-tp0/Tqez4cQkjaI/AAAAAAAAFpE/MtesYWzKeH0/s400/100_7049.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri; font-size: small;">I tipici&nbsp;<strong>covrigi</strong> ..una specie di brezel , ha la forma di un anello con le due estremità annodate. Gli ingredienti di covrigi sono </span><span style="font-family: Calibri; font-size: small;">farina</span><span style="font-family: Calibri; font-size: small;"> di </span><span style="font-family: Calibri; font-size: small;">grano tenero</span><span style="font-family: Calibri; font-size: small;">, </span><span style="font-family: Calibri; font-size: small;">lievito di birra</span><span style="font-family: Calibri; font-size: small;"> e </span><span style="font-family: Calibri; font-size: small;">acqua</span><span style="font-size: small;"><span style="font-family: Calibri;">. <span style="mso-spacerun: yes;">&nbsp;</span>Prima della cottura, viene immerso per qualche secondo in una soluzione bollente di acqua e bicarbonato di sodio ,si passano nel sale&nbsp; o semi di papavero e poi si inforna. </span></span></div></td></tr> </tbody></table>  <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BoWFkPRjDeA/TqUf2OK4yjI/AAAAAAAAFmU/NTQcGV7uLDA/s1600/100_7051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-BoWFkPRjDeA/TqUf2OK4yjI/AAAAAAAAFmU/NTQcGV7uLDA/s400/100_7051.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Centro storico - via <a href="http://it.wikipedia.org/wiki/Lipscani">Lipscani</a> .Il suo nome proviene dai negozianti di Leipzig&nbsp;(Lipsia) .&nbsp;Oltre alle attività commerciali, la strada ospitava numerose locande. </span><span style="font-size: x-small;"><em>Strada Lipscani,strada in centrul vechi , importanta artera comerciala din Bucuresti&nbsp;.&nbsp;</em></span></td></tr> </tbody></table> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hVNl9sfsf-w/TqUgTZLE60I/AAAAAAAAFmc/-FEDGjoZmNQ/s1600/100_7058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-hVNl9sfsf-w/TqUgTZLE60I/AAAAAAAAFmc/-FEDGjoZmNQ/s400/100_7058.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gimhk_XeK_c/TqUge6r6e1I/AAAAAAAAFmk/OVo0p1rtQf0/s1600/100_7061.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-Gimhk_XeK_c/TqUge6r6e1I/AAAAAAAAFmk/OVo0p1rtQf0/s400/100_7061.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">mercatino nel centro storico </span></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--jQzDv7Gsf0/TqUgpbNX8VI/AAAAAAAAFms/FE7lrH9M5zI/s1600/100_7062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://2.bp.blogspot.com/--jQzDv7Gsf0/TqUgpbNX8VI/AAAAAAAAFms/FE7lrH9M5zI/s400/100_7062.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yGiPqE621qE/TqUgyV0PwAI/AAAAAAAAFm0/wUnrGhilzh8/s1600/100_7060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-yGiPqE621qE/TqUgyV0PwAI/AAAAAAAAFm0/wUnrGhilzh8/s400/100_7060.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">camice&nbsp;tradizionale rumena (costume popolare) &nbsp;si chiamano "ie" </span></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D6dH90JQd6c/TqUg8EbQHAI/AAAAAAAAFm8/S1H13-qG0As/s1600/100_7052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-D6dH90JQd6c/TqUg8EbQHAI/AAAAAAAAFm8/S1H13-qG0As/s400/100_7052.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: small;"><span style="font-family: Calibri;"><strong>Hanul cu tei</strong> - Locanda degli Tigli (1833 ) , corridoio interno <span style="mso-spacerun: yes;">&nbsp;</span>,stretto sulla via Lipscani<span style="mso-spacerun: yes;">&nbsp;</span><span style="mso-spacerun: yes;">&nbsp;</span>con tanti piccoli negozietti <span style="mso-spacerun: yes;">&nbsp;</span>,dove mercanti di quelli tempi commerciavano le loro merci&nbsp;, articoli prodotti nell'Europa occidentale. <span style="mso-spacerun: yes;">&nbsp;</span>Oggi&nbsp; si trova un bar e si svolgono anche mostre d’arte <span style="mso-spacerun: yes;">&nbsp;</span>all’ aperto .<span style="mso-spacerun: yes;">&nbsp;</span></span></span></div></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8Y5BihrGcBg/TqUhE7ff49I/AAAAAAAAFnE/uUXuwbwlndw/s1600/100_7072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-8Y5BihrGcBg/TqUhE7ff49I/AAAAAAAAFnE/uUXuwbwlndw/s400/100_7072.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E9iQKcYdS8s/TqUhNJUAhfI/AAAAAAAAFnM/CsxJeKPie6k/s1600/100_7073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-E9iQKcYdS8s/TqUhNJUAhfI/AAAAAAAAFnM/CsxJeKPie6k/s400/100_7073.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-o4nRoFMNjVA/TqUhUxaK9xI/AAAAAAAAFnU/GaH9vVuclIw/s1600/100_7055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-o4nRoFMNjVA/TqUhUxaK9xI/AAAAAAAAFnU/GaH9vVuclIw/s400/100_7055.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3bFZiPMXu-k/TqUicvLV46I/AAAAAAAAFnc/Oe2ELlM6tu4/s1600/100_7053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="http://3.bp.blogspot.com/-3bFZiPMXu-k/TqUicvLV46I/AAAAAAAAFnc/Oe2ELlM6tu4/s400/100_7053.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lRu-pRVPadE/TqUoBrPiTtI/AAAAAAAAFnk/1tfCv3XDCPc/s1600/100_7054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://3.bp.blogspot.com/-lRu-pRVPadE/TqUoBrPiTtI/AAAAAAAAFnk/1tfCv3XDCPc/s400/100_7054.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jJRGKPqjyFI/TqUoYrfsVUI/AAAAAAAAFn0/RnEVecbeK1Q/s1600/100_7078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-jJRGKPqjyFI/TqUoYrfsVUI/AAAAAAAAFn0/RnEVecbeK1Q/s400/100_7078.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"><strong><span _gt_p0y793x4vbn2="1"><span _gt_p0y793x4vbn2="1" b="21" closure_uid_ui2qha="58">Ateneul Roman</span></span></strong><span _gt_p0y793x4vbn2="1"><span _gt_p0y793x4vbn2="1" b="21" closure_uid_ui2qha="59"> (<span style="color: black; font-family: &quot;Times New Roman&quot;, &quot;serif&quot;; mso-bidi-font-weight: bold; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: IT; mso-font-kerning: 18.0pt;">Romanian Athenaeum) &nbsp;è stato progettato da Albert Galleron, un architetto francese.</span></span></span><span _gt_p0y793x4vbn2="1"><span _gt_p0y793x4vbn2="1" b="22" closure_uid_ui2qha="64">Anche se era già aperto il 1888, costruzione continuò fino al 1897. </span><span _gt_p0y793x4vbn2="1" b="23" closure_uid_ui2qha="65">E 'stato restaurato nel 1992 e, quindi, rimane ora una bella immagine di Bucarest.</span></span> </span></div></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><div class="dict_inner" id="dict_content" style="height: auto; margin-top: 6px; width: 100%;"></div><a href="http://2.bp.blogspot.com/-tzbRj42qTVM/TqUoiPa5_MI/AAAAAAAAFn8/Bnvvx3hWRnY/s1600/100_7066.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" rda="true" src="http://2.bp.blogspot.com/-tzbRj42qTVM/TqUoiPa5_MI/AAAAAAAAFn8/Bnvvx3hWRnY/s400/100_7066.jpg" width="300" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Il <strong>Caru cu Bere (Carrello con Birra) </strong>&nbsp;</span><br /> <span style="font-size: small;">situato nel centro storico &nbsp;è un posto imperdibile quando si va a Bucarest. Costruito alla fine del 1800 è caratterizzato da un arredamento tipico delle birrerie antiche ( locande) che trovate anche in posti come Praga o in Germania.Si mangiano alcune tipicità rumene tra le quali spicca l'enorme e buonissimo stinco di maiale. Ottime anche le salsicce, gli antipasti e i dolci.</span></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FcYVdShuuF4/TqUo0rpiBJI/AAAAAAAAFoE/h-MkyP-le84/s1600/100_7069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-FcYVdShuuF4/TqUo0rpiBJI/AAAAAAAAFoE/h-MkyP-le84/s400/100_7069.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J3WeLCK5njY/TqUqy9pKNvI/AAAAAAAAFoM/l7oSR293exg/s1600/100_7090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rda="true" src="http://4.bp.blogspot.com/-J3WeLCK5njY/TqUqy9pKNvI/AAAAAAAAFoM/l7oSR293exg/s400/100_7090.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rKIlzJho4JA/TqUrr5VqJBI/AAAAAAAAFoU/ZZ6MThlx4XM/s1600/100_7076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://2.bp.blogspot.com/-rKIlzJho4JA/TqUrr5VqJBI/AAAAAAAAFoU/ZZ6MThlx4XM/s400/100_7076.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Chiesa / biserica italiana</strong> </span></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Rdp4Za4cXAQ/TqUsEfVRMKI/AAAAAAAAFoc/s5OHdGRg-AU/s1600/100_7075.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://2.bp.blogspot.com/-Rdp4Za4cXAQ/TqUsEfVRMKI/AAAAAAAAFoc/s5OHdGRg-AU/s400/100_7075.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Fontana davanti all' Università</strong>&nbsp; (Fantana de la Universitate) -rossa come protesta per lo sfruttamento minerario nella zona di Rosia Montana </span></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-v9D6bXCJNKY/TqUuJ0BHZNI/AAAAAAAAFok/myZLWap3ef4/s1600/100_7082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-v9D6bXCJNKY/TqUuJ0BHZNI/AAAAAAAAFok/myZLWap3ef4/s400/100_7082.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Piazza della Rivoluzione</strong> </span></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WECn-wnZXdI/TqUuShzhH0I/AAAAAAAAFos/ZhwC6H3nt9U/s1600/100_7094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-WECn-wnZXdI/TqUuShzhH0I/AAAAAAAAFos/ZhwC6H3nt9U/s400/100_7094.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Catedrala romano-catolica San Giuseppe</strong> (1884 ) </span><br /> <span style="font-size: x-small;"><em>Catedrala romano-catolica Sf. Iosif </em></span></td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hyxX-km5AU8/TqUvwPY0ImI/AAAAAAAAFo0/Zq411sLNdV8/s1600/100_7081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rda="true" src="http://1.bp.blogspot.com/-hyxX-km5AU8/TqUvwPY0ImI/AAAAAAAAFo0/Zq411sLNdV8/s400/100_7081.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Il Museo Nazionale d'Arte Rumeno</strong> (in lingua romena Muzeul Naţional de Artă al României) si trova nell'ex palazzo Reale in piazza della Rivoluzione a Bucarest. Vi sono conservate importanti collezioni di arte medievale e moderna, sia di artisti rumeni che internazionali, questi ultimi un tempo collezionati dalla famiglia reale rumena.</span></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><br /> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-5714198531360339737?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/NGP3brAXuAE" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com20http://agendadinico.blogspot.com/2011/10/sulle-strade-di-bucarest-pe-starzile.htmltag:blogger.com,1999:blog-3937343076559191482.post-23115621539937535412011-10-14T22:52:00.003+02:002011-10-14T22:59:00.834+02:002011-10-14T22:59:00.834+02:00MARMELLATA DI SUSINE, MELE E NOCI / MARMELADA DE PRUNE, MERE SI NUCI <p><a href="http://feedads.g.doubleclick.net/~a/uF47zUyEzh3ZTXyOhgsH88yGYKM/0/da"><img src="http://feedads.g.doubleclick.net/~a/uF47zUyEzh3ZTXyOhgsH88yGYKM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/uF47zUyEzh3ZTXyOhgsH88yGYKM/1/da"><img src="http://feedads.g.doubleclick.net/~a/uF47zUyEzh3ZTXyOhgsH88yGYKM/1/di" border="0" ismap="true"></img></a></p>Verso fine settembre ,ho preparato questa marmellata di susine, mele e noci. Buonissima , da usarla per i dolci ma anche per la colazione, su una fetta di pane. <br /> <em>Ricetta trovata e modificata dal blog di </em><a href="http://lacucinadicrista.blogspot.com/2011/09/marmellada-di-prugne-e-mele-al-limone.html"><em>Cristina</em></a><em> .</em><br /> <br /> <div></div><br /> <div></div><div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-z_-Ydim5Dmw/ToQnPad-NhI/AAAAAAAAFjU/jxujHMFSS3o/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kca="true" src="http://4.bp.blogspot.com/-z_-Ydim5Dmw/ToQnPad-NhI/AAAAAAAAFjU/jxujHMFSS3o/s400/Collage+di+Picnik.jpg" width="400" /></a></div><br /> <div></div><div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;Ingredienti:</strong></div><ul><li><div style="text-align: center;"><strong>800 gr. di susine gialle </strong></div></li> <li><div style="text-align: center;"><strong>200 gr. di mele (io golden) </strong></div></li> <li><div style="text-align: center;"><strong>800 gr. di zucchero semolato </strong></div></li> <li><div style="text-align: center;"><strong>una manciata di gherigli di noci </strong></div></li> <li><div style="text-align: center;"><strong>½ limone</strong></div></li> </ul><div style="text-align: center;"><strong>.........................................</strong></div>Lavate bene le prugne e le e mele. Snocciolate le prugne e tagliate le mele in due e togliete i semi . Se volete potete anche sbucciare le mele. Io ho lasciato la frutta con la buccia. Tagliate tutto a cubetti piccoli . <br /> Mettete tutto in una pentola con il fondo spesso di acciaio . Mettete la frutta dentro ,aggiungete lo zucchero e il succo di limone. Lasciate cuocere 40- 50 minuti da quando inizia a bollire . Prima cuocete a fuoco abbastanza alto e da quando bolle , abbassate la fiamma . Se volete avere una marmellata omogenea, quando la frutta è diventata molle , lo passate con il passaverdura , poi continuate a bollire. Verso alla fine cottura ..quando vedete che la marmellata si addensa ,mettete un bel pugno di gherigli di noci , tagliate pezzettini piccoli. Per verificare la cottura fare la prova del piattino... mettere una goccia di marmellata sul piattino, se scivola appena è pronta, altrimenti dovete cuocere ancora.<br /> Sterilizzata i barattoli e i coperchi 10-15 minuti in acqua che bolle, togliete dall'acqua e lasciate che si asciugano..magari in forno caldo Mettete la marmellata ancora ben calda negli barratoli , chiudeteli bene e capovolgerli a testa in giù per circa 10 minuti . Girate i barratoli e lasciateli coperti fino al giorno dopo ,ben coperti con dei pani da cucina . Un altro modo ..se avete più tempo… mettete i vasetti sigillati in una pentola dai bordi alti, copriteli con acqua fredda fin sopra la superficie, fateli bollire almeno 1h . Spegnete il fuoco e fateli raffreddare nella loro acqua.<br /> <br /> <div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nhDoyAQtW6w/ToQmsSy34RI/AAAAAAAAFjM/EjgqgyO32LM/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="http://4.bp.blogspot.com/-nhDoyAQtW6w/ToQmsSy34RI/AAAAAAAAFjM/EjgqgyO32LM/s640/Collage+di+Picnik.jpg" width="320" /></a></div><br /> <div></div><a name='more'></a><br /> <div></div><br /> <div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente: </strong></div><ul><li><div style="text-align: center;"><strong>800 gr. de prune galbene </strong></div></li> <li><div style="text-align: center;"><strong>200 gr. mere</strong></div></li> <li><div style="text-align: center;"><strong>800 gr. zahar </strong></div></li> <li><div style="text-align: center;"><strong>o mana de miez de nuci </strong></div></li> <li><div style="text-align: center;"><strong>½ lamaie</strong></div></li> </ul><div style="text-align: center;"><strong>................................................... </strong><br /> Spalati prunele si merele. Scoateti samburii de la prune si de la mere .Daca vreti ,puteti curata de coaja si merele. Eu am lasat toata fructa cu coji. Taiati fructa in bucatele mai micute . Puneti fructa intr-o oala mai mare din inox cu fundul mai gros, impreuna cu zaharul si sucul de lamaie. Lasati sa fiarba circa 40-50 minute ,de cand incede sa dea in clocot apa. La inceput la foc mai maricel, apoi de cand incepe sa fiarba ,faceti focul mic. Daca vreti o marmelada omogena ,cand fructa devine moale pasati cu pasatorul manual de legume...eu asa am facut eu . Lasati sa fiarba in continuare. Nu se simt deloc cojile cand este gata. Catre sfarsitul timpului ,puneti miezul de nuci, taiate bucatele mici. Verificati pe o farfurioara, daca este gata... punand o picatura de marmelada, daca abia curge pe farfurioara inclinata ,atunci este gata. Daca nu ,mai fierbeti putin. <br /> Intre timp sterilizati borcanele cu capacele ,fierbandu-le in apa 10-15 minute. Uscatile eventual in cuptor sau le lasati ca se usuce singure . Puneti marmelada fierbinte ,inchideti cu capacul si intoarceti borcanele cu capacul in jos. Lasatile asa circa 10 minute. Intoarcetile normal si acoperitile bine cu carpe de bucatarie .Lasatile pana se racesc bine. Se mai pot steriliza si in alt mod. Borcanele umplute cu marmelada fierbinte si inchise ,se pun intr-o oala mai inalta ,acoperite de apa rece ,se lasa sa fiarba circa 1 ora. Stingeti focul. Lasati borcanele sa se raceasca in apa lor.</div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2311562153993753541?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/tXNQFHi64_A" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com19http://agendadinico.blogspot.com/2011/10/marmellata-di-susine-mele-e-noci.htmltag:blogger.com,1999:blog-3937343076559191482.post-89862255639813772102011-09-21T12:04:00.009+02:002011-09-23T11:09:38.593+02:002011-09-23T11:09:38.593+02:00FLAN PARISIEN (PATISSIER) <p><a href="http://feedads.g.doubleclick.net/~a/lcg0YaSJ2dEs---PDBI0LvZtr6A/0/da"><img src="http://feedads.g.doubleclick.net/~a/lcg0YaSJ2dEs---PDBI0LvZtr6A/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lcg0YaSJ2dEs---PDBI0LvZtr6A/1/da"><img src="http://feedads.g.doubleclick.net/~a/lcg0YaSJ2dEs---PDBI0LvZtr6A/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zzMScUSne_c/Tnm1vLgbcUI/AAAAAAAAFi0/gMlJk2OkxLY/s1600/7..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-zzMScUSne_c/Tnm1vLgbcUI/AAAAAAAAFi0/gMlJk2OkxLY/s400/7..jpg" width="400" /></a></div><br /> <br /> <em>Flan parisien o flan pâtissier , un dolce tipico francese , è praticamente una torta con base di pasta brisè e ripiena con un budino cotto. Esiste anche la variante con il budino al cioccolato e la frutta + budino alla vaniglia.</em><br /> <em>Un dolce semplice , veloce da fare e anche molto buono. Provatelo! </em><br /> <span style="font-size: x-small;"><em>Ricetta presa dal forum Reteteculinare.ro . </em></span><br /> <br /> <strong><br /> </strong><br /> <div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Impasto base:</strong></div><ul><li><div style="text-align: center;"><strong>125 gr .di farina</strong></div></li> <li><div style="text-align: center;"><strong>1 cucchiaino di zucchero </strong></div></li> <li><div style="text-align: center;"><strong>90 g. di burro </strong></div></li> <li><div style="text-align: center;"><strong>40 ml .di acqua dove avete sciolto ½ cucchiaino scarso di sale </strong></div></li> </ul><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Crema : </strong></div><ul><li><div style="text-align: center;"><strong>2 tuorli (io 1 uovo + 1 tuorlo) </strong></div></li> <li><div style="text-align: center;"><strong>120 gr. di zucchero in polvere (non a velo)</strong></div></li> <li><div style="text-align: center;"><strong>50. gr di maizena (amido di mais)</strong></div></li> <li><div style="text-align: center;"><strong>un pizzico di sale</strong></div></li> <li><div style="text-align: center;"><strong>500 ml .latte </strong></div></li> <li><div style="text-align: center;"><strong>1 bacca di vaniglia </strong></div></li> <li><div style="text-align: center;"><strong>1 bustina vanillina</strong></div></li> </ul><strong><br /> </strong><br /> <div></div>Preparate l’impasto. Mescolate la farina ,un cucchiaino di zucchero , con il burro leggermente morbido ma freddo e tagliato a cubetti. Impastate con le mani ,aggiungete poca acqua alla volta .Deve diventare un impasto liscio, omogeneo. Rivestite con l’impasto il fondo di una tortiera (diametro 20-22 cm) foderata con della carta da forno ,mettete in frigo minimo 2-3 ore (meglio la sera prima) . Io ho usato come impasto base una sfoglia già pronta di pasta brisè.<br /> In un casseruola mettete il latte ,una bustina di vanillina e la bacca di vaniglia. Prima tagliate la bacca di vaniglia per la sua lunghezza e, raschiate , togliete dal suo interno i piccoli semini neri. Mettete la casseruola sul fuoco .Separatamente mescolate i tuorli (io 1 tuorlo + 1 uovo) con la farina e la maizena. Aggiungete poco alla volta il latte caldo , evitate a formarsi i grumi, mescolate con una frusta. Togliete la bacca di vaniglia e mettete tutto il composto a cuocere a fiamma bassa. Mescolate ogni tanto fino che diventa il composto come un budino denso. Togliete dal fuoco e lasciate raffreddare. Versate la crema dentro la teglia foderata (la mia diam.22 cm) con l’impasto e infornate (forno riscaldato)a circa 200-210° .Quando è pronta (sopra diventa dorata), togliete il flan dalla teglia e lasciate raffreddare su una griglia leggermente alta. Tagliate e servite il dolce freddo. <br /> <br /> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r1NZEvQwft4/Tnm0j4cnCnI/AAAAAAAAFis/psbhRuHVu7w/s1600/Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="272" src="http://3.bp.blogspot.com/-r1NZEvQwft4/Tnm0j4cnCnI/AAAAAAAAFis/psbhRuHVu7w/s400/Collage+di+Picnik.jpg" width="400" /></a></div><br /> <i></i><br /> <br /> <a name='more'></a><br /> <i>Dulce tipic francez, reteta lui Yafa de pe Reteteculinare.ro Daca suntei in criza de timp, se poate inlocui aluatul cu o foaie de foietaj gata cumparata.</i><br /> <br /> <div style="text-align: center;"><strong><u>Aluatul:</u></strong></div><div style="text-align: center;"><strong>125 gr. de faina </strong></div><div style="text-align: center;"><strong>1 lingurita de zahar </strong></div><div style="text-align: center;"><strong>90 gr. de unt </strong></div><div style="text-align: center;"><strong>40 ml. de apa in care ati dizolvat 1/2 lingurita de sare </strong></div><div style="text-align: center;"><strong><u>Crema: </u></strong></div><div style="text-align: center;"><strong>2 galbenusuri(eu 1 galbenus si 1 ou intreg) </strong></div><div style="text-align: center;"><strong>120 gr. de zahar pudra </strong></div><div style="text-align: center;"><strong>50 gr. de maizena (amidon de porumb)</strong></div><div style="text-align: center;"><strong>1 praf de sare </strong></div><div style="text-align: center;"><strong>500 ml. de lapte </strong></div><div style="text-align: center;"><strong>1 pastaie de vanilie</strong></div><div style="text-align: center;"><strong>1 plic zahar vanilat </strong></div><div style="text-align: center;"><strong><br /> </strong></div><div style="text-align: center;"><strong>.......................................................</strong></div><em><u>Se poate face varianta cu ciocolata ,adaugand cicocolata topita in crema de vanilie. Varianta cu fructe: puneti fructe coapte bine pe fundul tavii, adaugati crema deasupra ,dati la cuptor. </u></em><br /> <br /> Intr-un vas se pune faina si lingurita de zahar, amestecate intre ele. Untul trebuie sa fie rece dar nu foarte tare. Il taiam in cubulete si il punem peste faina, amestecam cu mana , pana cand devine un aluat gen nisipos. Se adauga apa ,putin cate putin, v-a rezulta un aluat nelipicios. Se formeaza o bila pe care o vom prelucra pe hartie de copt, dand forma vasului in care vom pregati flanul. Asezam aluatul cu tot cu hartie in vas si dam la frigider minim 2 h. Ideal ar fi sa fie preparat de seara. Eu am folosoit o foaie de aluat deja gata cumparat. <br /> Intr-o craticioara se pune laptele si pastaia de vanilie taiata in doua,la care am scos micile seminte negre. Adaugam si zaharul vanilat si dam pe foc sa se incalzeasca. <br /> Amestecam bine galbenusurile(eu un galbenus si un ou intreg) cu zaharul pudra si maizena. Cand compozitia este albicioasa, varsam cate putin din laptele cald. Dupa ce se pune toata cantitatea de lapte , dam la o parte pastaia de vanilie si transvazam din vasul cu ouale inapoi in craticioara. Se fierbe laptele la foc mic, amestecand mereu pana cand crema se ingroasa. Se trage de pe foc si se lasa sa se raceasca. <br /> Se pune crema peste aluat ,nivelam si coacem flanul in cuptorul preincalzit la circa 200°- 210°.<br /> Se scoate din cuptor cand este aurie deasupra si se raceste pe un grilaj. Se serveste rece.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-8986225563981377210?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/2KQkqUMQVco" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com29http://agendadinico.blogspot.com/2011/09/flan-parisien-patissier.htmltag:blogger.com,1999:blog-3937343076559191482.post-25868003829818622832011-09-06T12:27:00.002+02:002011-09-06T17:20:07.041+02:002011-09-06T17:20:07.041+02:00Frammenti di tempo / Fragmente de timp <p><a href="http://feedads.g.doubleclick.net/~a/YeJYAIHSeG0LqX48buMgDng7Mf0/0/da"><img src="http://feedads.g.doubleclick.net/~a/YeJYAIHSeG0LqX48buMgDng7Mf0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/YeJYAIHSeG0LqX48buMgDng7Mf0/1/da"><img src="http://feedads.g.doubleclick.net/~a/YeJYAIHSeG0LqX48buMgDng7Mf0/1/di" border="0" ismap="true"></img></a></p><div style="text-align: center;">Una piccola raccolta delle foto scattate questa estate 2011. </div><div style="text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OTr1PDCTTLk/TmXko7oa5tI/AAAAAAAAFgw/epdFNvaH3DQ/s1600/al+mare+con+la+mia+sorella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-OTr1PDCTTLk/TmXko7oa5tI/AAAAAAAAFgw/epdFNvaH3DQ/s400/al+mare+con+la+mia+sorella.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VgW1PRSCp90/TmXljXYERNI/AAAAAAAAFg8/5wn2Waf_hKA/s1600/mare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://2.bp.blogspot.com/-VgW1PRSCp90/TmXljXYERNI/AAAAAAAAFg8/5wn2Waf_hKA/s400/mare.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8QqXF95BV0s/TmXlORRL32I/AAAAAAAAFg4/tdWKdgKwxVQ/s1600/foce+del+fiume+Rubicone+che+si+versa+in+mare.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-8QqXF95BV0s/TmXlORRL32I/AAAAAAAAFg4/tdWKdgKwxVQ/s400/foce+del+fiume+Rubicone+che+si+versa+in+mare.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">foce del fiume Rubicone... tra Gatteo Mare e Savignano Mare il fiume si versa in mare</td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ezkhZW9Lc3k/TmXlwsnVyZI/AAAAAAAAFhA/NulKA6171Nw/s1600/mare+Adriatico+agosto+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-ezkhZW9Lc3k/TmXlwsnVyZI/AAAAAAAAFhA/NulKA6171Nw/s400/mare+Adriatico+agosto+2011.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-j804BIGezhE/TmXl7QiGgPI/AAAAAAAAFhE/Lzw1CFwnwLk/s1600/al+mare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-j804BIGezhE/TmXl7QiGgPI/AAAAAAAAFhE/Lzw1CFwnwLk/s400/al+mare.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0l3W4iRjJaU/TmXmHYlgP_I/AAAAAAAAFhI/KZn6NH8G5aU/s1600/mare+Adriatico.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-0l3W4iRjJaU/TmXmHYlgP_I/AAAAAAAAFhI/KZn6NH8G5aU/s400/mare+Adriatico.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hvMUmoW9764/TmXmdO7h1HI/AAAAAAAAFhM/elpcC8ABWhU/s1600/mare+e+gabbiani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-hvMUmoW9764/TmXmdO7h1HI/AAAAAAAAFhM/elpcC8ABWhU/s400/mare+e+gabbiani.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4h5MNPyYGUU/TmXmlxrh3AI/AAAAAAAAFhQ/FjSErD3ODTg/s1600/castel+Gradara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-4h5MNPyYGUU/TmXmlxrh3AI/AAAAAAAAFhQ/FjSErD3ODTg/s320/castel+Gradara.jpg" width="240" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Castello di Gradara- Marche</td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZkpfrHPzJwo/TmXnmmp_wPI/AAAAAAAAFhU/lUb9Mh8SfH0/s1600/Castello+Gradara-Marche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-ZkpfrHPzJwo/TmXnmmp_wPI/AAAAAAAAFhU/lUb9Mh8SfH0/s400/Castello+Gradara-Marche.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3q2NxIIdTxg/TmXoK06I9TI/AAAAAAAAFhY/XHHs1ChtEU0/s1600/Catel+Gradara-august.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-3q2NxIIdTxg/TmXoK06I9TI/AAAAAAAAFhY/XHHs1ChtEU0/s400/Catel+Gradara-august.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ltb4VnJC4zg/TmXoShcgG3I/AAAAAAAAFhc/yfNHUizdZ3k/s1600/Gradara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-ltb4VnJC4zg/TmXoShcgG3I/AAAAAAAAFhc/yfNHUizdZ3k/s400/Gradara.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6WgVie7SsC4/TmXowvdxVcI/AAAAAAAAFhg/UF-fP3c8PrI/s1600/vista+da+castello+Gradara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-6WgVie7SsC4/TmXowvdxVcI/AAAAAAAAFhg/UF-fP3c8PrI/s400/vista+da+castello+Gradara.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">vista dal Castello di Gradara </td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fs5HyAMAGq8/TmXpGKtN7TI/AAAAAAAAFhk/IaX6mu761XY/s1600/il+mio+cane+con+le+sue+amiche+paperele.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://1.bp.blogspot.com/-fs5HyAMAGq8/TmXpGKtN7TI/AAAAAAAAFhk/IaX6mu761XY/s400/il+mio+cane+con+le+sue+amiche+paperele.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">la mia cagnetta &nbsp;Lilla con le sue amiche </td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-W4aAiQUC3L8/TmXpk7TntmI/AAAAAAAAFho/jX7LozLQYOw/s1600/fiume+Reno-Porreta+Terme.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://1.bp.blogspot.com/-W4aAiQUC3L8/TmXpk7TntmI/AAAAAAAAFho/jX7LozLQYOw/s400/fiume+Reno-Porreta+Terme.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">fiume Reno a Porreta Terme , provincia di Bologna</td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IJQtbP7ELuQ/TmXp5xrZK1I/AAAAAAAAFhs/zzVRNHBolIA/s1600/Porreta+Terme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-IJQtbP7ELuQ/TmXp5xrZK1I/AAAAAAAAFhs/zzVRNHBolIA/s320/Porreta+Terme.jpg" width="301" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JNaXEZvJhHw/TmXqPhGLBvI/AAAAAAAAFhw/U_BFoeJaNos/s1600/paperele+e+tanti+pesci+..Porreta+Terme.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-JNaXEZvJhHw/TmXqPhGLBvI/AAAAAAAAFhw/U_BFoeJaNos/s400/paperele+e+tanti+pesci+..Porreta+Terme.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">paperele e tanti pesci .. fiume Reno a Porreta Terme</td></tr> </tbody></table> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oCJE_yChz6M/TmXqi1KBQ0I/AAAAAAAAFh0/JeX7d1i8f74/s1600/Valle+di+Reno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-oCJE_yChz6M/TmXqi1KBQ0I/AAAAAAAAFh0/JeX7d1i8f74/s400/Valle+di+Reno.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Valle di Reno -Appennino Tosco-Emiliano </td></tr> </tbody></table> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VXvvf_K18lM/TmXq3lHLwaI/AAAAAAAAFh4/4cDTaqTrxQA/s1600/Molino+del+Pallone-Valle+di+Reno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-VXvvf_K18lM/TmXq3lHLwaI/AAAAAAAAFh4/4cDTaqTrxQA/s400/Molino+del+Pallone-Valle+di+Reno.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Molino del Pallone (comune di Granaglione -Bo) Appennino tosco-emiliano</td></tr> </tbody></table> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-94duWycBD9w/TmXrM47DBII/AAAAAAAAFh8/nn8NVRozu4w/s1600/sentiero+per+Campeda+comune+di+Sambuca+Pistoiese+%2528Toscana%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://4.bp.blogspot.com/-94duWycBD9w/TmXrM47DBII/AAAAAAAAFh8/nn8NVRozu4w/s400/sentiero+per+Campeda+comune+di+Sambuca+Pistoiese+%2528Toscana%2529.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">sentiero da Molino del Pallone per Campeda..piccola frazione di Sambuca Pistoiese (Toscana)</td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DWWxCXDUfy8/TmXrvcrI5FI/AAAAAAAAFiA/LzLlOeVEkIk/s1600/aentiero+perCampeda+Appennino+Tosco+Emiliano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-DWWxCXDUfy8/TmXrvcrI5FI/AAAAAAAAFiA/LzLlOeVEkIk/s400/aentiero+perCampeda+Appennino+Tosco+Emiliano.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4jlzXNZOUV0/TmXr4ugA_FI/AAAAAAAAFiE/KKCiEEDbJfo/s1600/passeggiata+sui+Appennini-+arrivata+a+Campeda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://1.bp.blogspot.com/-4jlzXNZOUV0/TmXr4ugA_FI/AAAAAAAAFiE/KKCiEEDbJfo/s400/passeggiata+sui+Appennini-+arrivata+a+Campeda.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Il lavatoio&nbsp;-Campeda Vecchia (637 m.)&nbsp;La fontana con pozzo lavatoio, ricoperta da una rustica tettoia, si trova appena prima dell'ingresso del paese. Come per altri casi della montagna pistoiese (e bolognese) essa costituiva uno dei centri di ritrovo del villaggio. Qui ci si approvvigionava di acqua ad uso potabile e domestico, si abbevera gli aninali e si lavavano i panni.<script> relink(); setInterval("rescan()", 1000); top.document.title = top.frames[top.frames.length % 2].document.title; </script> </td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ELgW5jqpksw/TmXuI_ndv3I/AAAAAAAAFiI/85yWv1dWJR8/s1600/100_6810.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://2.bp.blogspot.com/-ELgW5jqpksw/TmXuI_ndv3I/AAAAAAAAFiI/85yWv1dWJR8/s400/100_6810.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Chiesa di Campeda Vecchia dedicata ai SS. Giuseppe e Ignazio</td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RFcNAFwaAXA/TmXyHVyuiqI/AAAAAAAAFiQ/swRGiB4LMIY/s1600/sorgente+Peschiera.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://1.bp.blogspot.com/-RFcNAFwaAXA/TmXyHVyuiqI/AAAAAAAAFiQ/swRGiB4LMIY/s400/sorgente+Peschiera.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">sorgente Peschiera -verso Campeda</td></tr> </tbody></table><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q4IkdaUz3RA/TmXvpw3vUNI/AAAAAAAAFiM/To4nldv2bUw/s1600/che+buone+le+more%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" nba="true" src="http://4.bp.blogspot.com/-q4IkdaUz3RA/TmXvpw3vUNI/AAAAAAAAFiM/To4nldv2bUw/s400/che+buone+le+more%2521.jpg" width="300" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Che buone le more! </td></tr> </tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uBG9iuajZFE/TmXzDRF_LOI/AAAAAAAAFiU/qdPhzsgY1Yo/s1600/100_6678.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://1.bp.blogspot.com/-uBG9iuajZFE/TmXzDRF_LOI/AAAAAAAAFiU/qdPhzsgY1Yo/s400/100_6678.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">facendo un po' di giardinaggio </td></tr> </tbody></table> <br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2ytprLBnTeA/TmXzd-omwuI/AAAAAAAAFiY/0iFJxpmNt-0/s1600/100_6784.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" nba="true" src="http://3.bp.blogspot.com/-2ytprLBnTeA/TmXzd-omwuI/AAAAAAAAFiY/0iFJxpmNt-0/s400/100_6784.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">Quanto è bella&nbsp; la&nbsp; poturlaca! </td></tr> </tbody></table><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2586800382981862283?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/dUiIY9EIzvM" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com18http://agendadinico.blogspot.com/2011/09/frammenti-di-tempo-fragmente-de-timp.htmltag:blogger.com,1999:blog-3937343076559191482.post-18737316220606484462011-08-18T15:26:00.000+02:002011-08-18T15:26:15.411+02:002011-08-18T15:26:15.411+02:00INSALATA DI PASTA CON POLLO, ZUCCHINE E POMODORI / SALATA DE PASTA CU PUI ,DOVLECEI SI ROSII <p><a href="http://feedads.g.doubleclick.net/~a/yQ8M8p5_aG2NWT-8e8KuefjYaGk/0/da"><img src="http://feedads.g.doubleclick.net/~a/yQ8M8p5_aG2NWT-8e8KuefjYaGk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/yQ8M8p5_aG2NWT-8e8KuefjYaGk/1/da"><img src="http://feedads.g.doubleclick.net/~a/yQ8M8p5_aG2NWT-8e8KuefjYaGk/1/di" border="0" ismap="true"></img></a></p><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">Estate, tempo di insalate di pasta e riso . Questa insalata di pasta<span style="mso-spacerun: yes;">&nbsp; </span>l’ho fatto<span style="mso-spacerun: yes;">&nbsp; </span>un paio di volte , solo quando mi avanzava della carne di pollo allo spiedo o arrosto . Lo preparavo<span style="mso-spacerun: yes;">&nbsp; </span>al mattino e quando venivo dalla spiaggia …avevo il pranzo già pronto. Se vi interessa altre ricette d'insalate di pasta o riso<span style="mso-spacerun: yes;">&nbsp;&nbsp; </span>, sfogliate <a href="http://agendadinico.blogspot.com/2009/06/raccolta-insalate-estive-di-pasta-e.html">qui il PDF </a>della mia raccolta , fatta due anni fa. </span><span style="color: #303030; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;; font-size: 10pt;"></span><span style="color: #073763; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;; font-size: 13pt;"><span style="mso-spacerun: yes;">&nbsp;</span></span></div> <div> </div> </span><br /> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <br /></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-9XO4jTh45a0/Tk0HuLJ6qQI/AAAAAAAAFgk/t4j9y8xZkV8/s1600/insalata+di+pasta+con+pollo+e+pomodori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" naa="true" src="http://1.bp.blogspot.com/-9XO4jTh45a0/Tk0HuLJ6qQI/AAAAAAAAFgk/t4j9y8xZkV8/s400/insalata+di+pasta+con+pollo+e+pomodori.jpg" width="400" /></a></div> <br /></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>Ingredienti:</strong></span></div> <ul> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>200 g . di pasta corta</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>½<span style="mso-spacerun: yes;">&nbsp; </span>petto di pollo arrosto<span style="mso-spacerun: yes;">&nbsp;&nbsp;&nbsp; </span></strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>2-3 pomodori freschi </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>6 pomodori secchi sott’olio </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>olive verdi o nere<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span> </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong><span style="mso-spacerun: yes;">&nbsp;</span>circa<span style="mso-spacerun: yes;">&nbsp; </span>4 cucchiai di olio di oliva extravergine<span style="mso-spacerun: yes;">&nbsp; </span></strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>3 cucchiai di salsa<span style="mso-spacerun: yes;">&nbsp; </span>di soia<span style="mso-spacerun: yes;">&nbsp; </span></strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>2 zucchine<span style="mso-spacerun: yes;">&nbsp; </span></strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>1-2 spicchi d’aglio</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>½ cipolla </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>sale </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>grana , parmigiano ,pecorino<span style="mso-spacerun: yes;">&nbsp; </span>(facoltativo)</strong><span style="mso-spacerun: yes;">&nbsp; </span></span></div> </li> </ul> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <strong>..........................................................................</strong></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">Tagliate le zucchine a rondelle. </span></span><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">S<span class="ft"><span style="color: black;">offriggere</span></span></span><span class="st1"><span style="color: black; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><span style="mso-spacerun: yes;">&nbsp; </span>la cipolla e l’aglio in poco olio ,aggiungete le zucchine e stufatele a fuoco basso ,aggiungendo un po’ acqua. Quando sono morbide toglietele dal fuoco. Tagliate i pomodori freschi a dadi o a fettine, i pomodori secchi a striscioline , petto<span style="mso-spacerun: yes;">&nbsp; </span>di pollo a cubetti, le olive a rondelle ...quante volete. Lessate la pasta in acqua salata , passatela<span style="mso-spacerun: yes;">&nbsp; </span>sotto l’acqua fredda e scolate</span> . </span></span></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <span class="st1"><span style="color: black; font-family: &quot;Arial&quot;, &quot;sans-serif&quot;;"><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">In una insalatiera mettete le zucchine stufate<span style="mso-spacerun: yes;">&nbsp; </span>e<span style="mso-spacerun: yes;">&nbsp; </span>il resto degli ingredienti .Sopra mettete la pasta 3- 4 cucchiai di olio ,salsa di soia e mescolate bene .Salate&nbsp;se c'è&nbsp;bisogno. Mettete<span style="mso-spacerun: yes;">&nbsp; </span>in frigo per qualche ora. Tirate fuori insalata dal frigo circa 10-15<span style="mso-spacerun: yes;">&nbsp; </span>minuti prima di servire. Quando servite , se vi piace , mettete sopra un po’ di formaggio grattugiato.</span><span style="mso-spacerun: yes;">&nbsp;&nbsp; </span></span></span></div> <br /> <br /> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">Chiudo qui e perché si avvicina il fine settimana , vi auguro un sereno wee kend ! Per chi deve ancora andare via in vacanza , buone vacanze ... bel tempo e tanto relax ! Queste foto sono state scattate da me questi giorni al mare . Come si vede ,il mare era un po’ mosso. </span><br /> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-3BnPVT1QuVI/Tk0OOuh0RuI/AAAAAAAAFgo/9y7ESYTZrNc/s1600/mare+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" naa="true" src="http://3.bp.blogspot.com/-3BnPVT1QuVI/Tk0OOuh0RuI/AAAAAAAAFgo/9y7ESYTZrNc/s400/mare+1.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-6zHWAxTP5ko/Tk0OXiF3xeI/AAAAAAAAFgs/sZLyOtg_-2s/s1600/mare+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" naa="true" src="http://3.bp.blogspot.com/-6zHWAxTP5ko/Tk0OXiF3xeI/AAAAAAAAFgs/sZLyOtg_-2s/s400/mare+2.jpg" width="400" /></a></div> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><br /></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <br /></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">&nbsp;&nbsp;&nbsp;&nbsp;<strong> Ingrediente:</strong></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <strong><br /></strong></div> <ul> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>200 gr. pasta scurta </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>½<span style="mso-spacerun: yes;">&nbsp; </span>piept de pui<span style="mso-spacerun: yes;">&nbsp; </span>la rotisor sau friptura</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>2-3 rosii proaspete</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>6 rosii uscate conservate in ulei</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>masline nere sau verzi<span style="mso-spacerun: yes;">&nbsp; </span>cate doriti</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>3 linguri<span style="mso-spacerun: yes;">&nbsp; </span>Salsa de soia </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>2 dovlecei </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>circa 4 linguri ulei de masline extravirgin </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>1-2 catei usturoi </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>½ ceapa </strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>sare</strong></span></div> </li> <li><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;"><strong>branza gen parmezan ( Grana , Parmigiano ,Pecorino ) facultativ<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span></strong></span></div> <div style="text-align: center;"> <strong>....................................................... </strong></div> </li> </ul> <div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"> <span style="font-family: Calibri;"><span style="font-family: Georgia, &quot;Times New Roman&quot;, serif;">Taiati dovleceii rondele . Caliti usturoiul si ceapa tocate marunt in putin ulei<span style="mso-spacerun: yes;">&nbsp; </span>, adaugati dovelceii . Caliti totul impreuna ,adaugati putina apa si inabusiti<span style="mso-spacerun: yes;">&nbsp; </span>dovleceii pana cand se inmoaie. Sarati. Taiati rosiile proaspete cubulete sau felii<span style="mso-spacerun: yes;">&nbsp; </span>micute ..cum va place .Rosiile uscate le scurgeti de ulei<span style="mso-spacerun: yes;">&nbsp; </span>si le taiati fasii iar maslinele rondele. Taiati cubulete si pieptul de pui.<span style="mso-spacerun: yes;">&nbsp; </span>Fierbeti pasta in apa sarata , nu foarte mult (al dente) ,scurgetile de apa si trecetile repede sub un get de apa rece, scurgetile bine. Intr-un castron puneti dovleceii caliti si rosiile proaspete, uscate ,carnea,<span style="mso-spacerun: yes;">&nbsp; </span>maslinele . Puneti pasta , condimentati<span style="mso-spacerun: yes;">&nbsp; </span>cu circa 4 linguri de ulei si 3 de salsa de soia. Sarati daca<span style="mso-spacerun: yes;">&nbsp; </span>este nevoie. Amestecati bine si bagati salata<span style="mso-spacerun: yes;">&nbsp; </span>de pasta<span style="mso-spacerun: yes;">&nbsp; </span>in frigider , cateva ore . Eu de obicei o fac dimineata si la pranz o mancam.<span style="mso-spacerun: yes;">&nbsp; </span>Inainte de a servi , scoati-o<span style="mso-spacerun: yes;">&nbsp; </span>din frigider<span style="mso-spacerun: yes;">&nbsp;&nbsp; </span>si lasati-o la temperatura camerei<span style="mso-spacerun: yes;">&nbsp;&nbsp; </span>cam<span style="mso-spacerun: yes;">&nbsp; </span>10- 15 minute. Daca<span style="mso-spacerun: yes;">&nbsp; </span>va place se poate manca si cu putina branza gen<span style="mso-spacerun: yes;">&nbsp; </span>parmezan (grana , parmigiano,pecorino<span style="mso-spacerun: yes;">&nbsp; </span>) rasa deasupra.</span><span style="mso-spacerun: yes;">&nbsp;&nbsp;&nbsp; </span></span></div> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-1873731622060648446?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/xPyiw0sm3ps" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com13http://agendadinico.blogspot.com/2011/08/insalata-di-pasta-con-pollo-zucchine-e.htmltag:blogger.com,1999:blog-3937343076559191482.post-24957897184416623082011-08-01T00:10:00.003+02:002011-08-01T00:25:09.058+02:002011-08-01T00:25:09.058+02:00Una piccola pausa ...ci vuole ogni tanto / O mica pauza ..uneori este nevoie <p><a href="http://feedads.g.doubleclick.net/~a/-oa8N-cIjHQLuOJXg0lF92uycrg/0/da"><img src="http://feedads.g.doubleclick.net/~a/-oa8N-cIjHQLuOJXg0lF92uycrg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-oa8N-cIjHQLuOJXg0lF92uycrg/1/da"><img src="http://feedads.g.doubleclick.net/~a/-oa8N-cIjHQLuOJXg0lF92uycrg/1/di" border="0" ismap="true"></img></a></p><div align="center" style="text-align: center; z-index: 100;"><a href="http://goo.gl/UzPxI"></a><br /> <embed allowscriptaccess="always" height="300" pluginspage="http://www.macromedia.com/go/getflashplayer" quality="high" src="http://www.calizzi.it/iole/posts100/post170/03.swf?f=2&amp;id=01&amp;im=07&amp;fd=15&amp;fm=07&amp;c=F06481&amp;t=Pausa" type="application/x-shockwave-flash" width="400" wmode="transparent"></embed></div><br /> <div style="text-align: center;">Mi prendo una pausa dal blog . Nei prossimi giorni ho poco tempo a disposizione ,tutto il giorno al mare con mia sorella (tempo permettendo) , poco tempo a trascorrere al computer . </div><div style="text-align: center;">Auguro a tutti di passare delle buone vacanze.</div><div style="text-align: center;">Un saluto e a &nbsp;presto! </div><div style="text-align: center;"><a href="http://tinypic.com/?ref=2yws4zc" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i53.tinypic.com/2yws4zc.gif" /></a><a href="http://tinypic.com/?ref=2lww5ms" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i51.tinypic.com/2lww5ms.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tinypic.com/?ref=axmz9v" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i54.tinypic.com/axmz9v.gif" /></a></div><br /> <br /> <i>Imi iau o pauză de la scrisul pe blog. In urmatoarele zile am putin timp la dispozitie , toata ziua la mare, pe plaje cu sora mea (vremea sper sa mi-o permita), oricum...am putin timp de stat la calculator. Va urez vacante placute ...si pe curand ! </i><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2495789718441662308?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/rxriIq0txEU" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com14http://agendadinico.blogspot.com/2011/08/una-piccola-pausa-ci-vuole-ogni-tanto-o.htmltag:blogger.com,1999:blog-3937343076559191482.post-64975480225191252692011-07-12T10:18:00.003+02:002011-07-12T12:30:00.265+02:002011-07-12T12:30:00.265+02:00MOUSSE DI MANGO E YOGURT GRECO (TOTAL) / MOUSSE DE MANGO CU IAURT GRECESC <p><a href="http://feedads.g.doubleclick.net/~a/CWNo7AiZTl2uVAK1mJFpUjgudek/0/da"><img src="http://feedads.g.doubleclick.net/~a/CWNo7AiZTl2uVAK1mJFpUjgudek/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/CWNo7AiZTl2uVAK1mJFpUjgudek/1/da"><img src="http://feedads.g.doubleclick.net/~a/CWNo7AiZTl2uVAK1mJFpUjgudek/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-048Fv4l8jJ4/Thv7lSpkG2I/AAAAAAAAFfc/Ll-2eSYwIBw/s1600/mousse+mango+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="http://2.bp.blogspot.com/-048Fv4l8jJ4/Thv7lSpkG2I/AAAAAAAAFfc/Ll-2eSYwIBw/s400/mousse+mango+yogurt.jpg" width="400" /></a></div><br /> <div></div><div style="text-align: center;">Un dessert veloce e leggero a base di yogurt . Ottimo per queste giornate calde d'estate . </div><div style="text-align: center;">Buon martedì ! </div><div style="text-align: center;"><a href="http://tinypic.com/?ref=f0p2yw" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/f0p2yw.gif" /></a><br /> <br /> </div><br /> <div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;Ingredienti:</strong></div><ul><li><div style="text-align: center;"><strong>1 mango molto maturo </strong></div></li> <li><div style="text-align: center;"><strong>50 g. di zucchero</strong></div></li> <li><div style="text-align: center;"><strong>170 g. di yogurt classico greco ( io Total )</strong></div></li> <li><div style="text-align: center;"><strong>1 albume</strong></div></li> </ul><div style="text-align: center;"><strong>.....................................</strong></div>In un robot da cucina frullare il mango e metà dello zucchero .Montate albume (non troppo) ed il resto di zucchero fino ad ottenere un composto leggero. Amalgamate lo yogurt e tutti agli altri ingredienti (senza sbattere) e versare il composto ottenuto in coppette . Lasciare raffreddare in frigo per 2 ore ,poi decorare con frutta fresca ..mango o altro. <br /> <br /> <div style="text-align: center;"><a href="http://picasion.com/" title="picture to gif"><img alt="picture to gif" border="0" height="301" src="http://i.picasion.com/pic42/46245d38096aaf701a0b72fa4c8e5a2f.gif" width="400" /></a></div><a href="http://picasion.com/"></a><br /> <br /> <br /> <div style="text-align: center;">&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;</div><div style="text-align: center;"><br /> </div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente:</strong></div><ul><li><div style="text-align: center;"><strong>1 mango copt bine </strong></div></li> <li><div style="text-align: center;"><strong>50 gr. zahar</strong></div></li> <li><div style="text-align: center;"><strong>1 cutie iaurt grecesc Total 170gr.</strong></div></li> <li><div style="text-align: center;"><strong>un albus </strong></div></li> </ul><div style="text-align: center;"><strong>..............................................</strong></div>Curatati mango de coaja ,puneti pulpa cu jumatate de zahar intr-un blender. Amestecati pana devine un piure. Bateti restul de zahar cu albusul ,nu foarte mult …ca la bezea. Amestecati (cu o lingura) piureul de mango cu iaurtul iar la sfarsit adaugati albusul spuma. Amestecati incet de jos in sus. Se pune spuma de mango in castronase (mie mi-au venit 3 maricele) ,se pun in frigider circa 2 ore inainte de a fii servita. Decorare cu fructa proaspata (mango sau alta fructa) inainte de a servi.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6497548022519125269?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/Yj4wrDb7g20" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com23http://agendadinico.blogspot.com/2011/07/mousse-di-mango-e-yogurt-greco-total.htmltag:blogger.com,1999:blog-3937343076559191482.post-11172266539739877102011-07-06T17:01:00.002+02:002011-09-21T16:37:33.388+02:002011-09-21T16:37:33.388+02:00PEPERONI RIPIENI AL TONNO /ARDEI UMPLUTI CU TON <p><a href="http://feedads.g.doubleclick.net/~a/2n2GcUbmVs31tqyqPonZ6ma0yGA/0/da"><img src="http://feedads.g.doubleclick.net/~a/2n2GcUbmVs31tqyqPonZ6ma0yGA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2n2GcUbmVs31tqyqPonZ6ma0yGA/1/da"><img src="http://feedads.g.doubleclick.net/~a/2n2GcUbmVs31tqyqPonZ6ma0yGA/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0ziUZ6hoieU/ThR3VT9tPgI/AAAAAAAAFfM/mposp7OKrA4/s1600/100_6543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="http://3.bp.blogspot.com/-0ziUZ6hoieU/ThR3VT9tPgI/AAAAAAAAFfM/mposp7OKrA4/s400/100_6543.jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"></div><br /> Adoro i peperoni e cerco di farli in tanti modi. Forse già conoscete come si fanno i peperoni ripieni con tonno. Ce ne sono tante variante ,comunque io li faccio cosi. <br /> <br /> <div></div><div></div><br /> <div></div><div></div><div style="text-align: center;"><strong>Ingredienti: </strong></div><ul><li><div style="text-align: center;"><strong>2 peperoni media grandezza</strong></div></li> <li><div style="text-align: center;"><strong>3 fette pancarré o pane raffermo </strong></div></li> <li><div style="text-align: center;"><strong>100 gr. di tonno ( 2 scatolette piccole) </strong></div></li> <li><div style="text-align: center;"><strong>2-3 filetti acciughe </strong></div></li> <li><div style="text-align: center;"><strong>2-3 cucchiaini capperi </strong></div></li> <li><div style="text-align: center;"><strong>1 spicchio grande d’aglio o 1 cucchiaino di aglio in polvere </strong></div></li> <li><div style="text-align: center;"><strong>prezzemolo</strong></div></li> <li><div style="text-align: center;"><strong>1 pomodoro</strong></div></li> <li><div style="text-align: center;"><strong>una manciata olive nere o verdi </strong></div></li> <li><div style="text-align: center;"><strong>origano</strong></div></li> <li><div style="text-align: center;"><strong>olio extravergine di oliva</strong></div></li> <li><div style="text-align: center;"><strong>pane grattugiato </strong></div></li> <li><div style="text-align: center;"><strong>sale, pepe</strong></div></li> </ul><div style="text-align: center;"><strong>.................................................</strong></div>Sgocciolare il tonno e sminuzzarlo con una forchetta . Mettete il pane a bagno nel latte, per renderlo morbido, quindi strizzatelo bene e metterlo in una terrina . Mescolatelo con il tonno. Tagliate le olive a rondelle , pomodoro a cubetti. Tritate i capperi ,prezzemolo ,le acciughe e l’aglio. Mescolate tutto con il tonno e il pane. Salate e pepate a piacere. Tagliate i peperoni in due ,toglieteli i filamenti e i semi. Riempiteli con il composto a base di tonno. Sopra mettete un filo d’olio e spolverizzateli con il pangrattato . Rivestite una teglia con la carta da forno e Mettete i peperoni dentro a cuocere a temperatura media 180°C circa 30 -40 minuti . Si servono tiepidi ma sono buonissimi anche freddi. <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F0ygRXR_afs/ThR3LKVg2ZI/AAAAAAAAFfE/Q3DJHXhB7V4/s1600/1..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="http://3.bp.blogspot.com/-F0ygRXR_afs/ThR3LKVg2ZI/AAAAAAAAFfE/Q3DJHXhB7V4/s400/1..jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HkFXaefBDPk/ThR3QdWvPfI/AAAAAAAAFfI/uiOn9QxkitU/s1600/2..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="http://2.bp.blogspot.com/-HkFXaefBDPk/ThR3QdWvPfI/AAAAAAAAFfI/uiOn9QxkitU/s400/2..jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UQ-Hdta3M-k/ThR1iYK9oMI/AAAAAAAAFfA/a4PmktKs0lM/s1600/3..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="http://1.bp.blogspot.com/-UQ-Hdta3M-k/ThR1iYK9oMI/AAAAAAAAFfA/a4PmktKs0lM/s400/3..jpg" width="400" /></a></div><br /> Con questa ricetta partecipo alla raccolta di Milena <a href="http://www.lascimmiacruda.info/2011/07/18/nuovo-contest-piatti-di-salvataggio/">La scimmia cruda</a><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Fyq8efEBRd8/Tnn2dcWmVHI/AAAAAAAAFi8/8ftt01tI5dQ/s1600/untitled12.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://3.bp.blogspot.com/-Fyq8efEBRd8/Tnn2dcWmVHI/AAAAAAAAFi8/8ftt01tI5dQ/s320/untitled12.bmp" width="160" /></a></div><br /> <br /> <br /> <br /> <div></div><a name='more'></a><br /> <div></div><div style="text-align: center;"><strong>Ingrediente: </strong></div><div style="text-align: center;"><strong></strong></div><div><strong></strong></div><ul><li><div style="text-align: center;"><strong>2 bucati ardei grasi ..marime medie </strong></div></li> <li><div style="text-align: center;"><strong>3 felii de paine feliata sau paine mai uscata de cateva zile </strong></div></li> <li><div style="text-align: center;"><strong>2 cutii mici de ton 100 gr. </strong></div></li> <li><div style="text-align: center;"><strong>2-3 fileturi ansoa </strong></div></li> <li><div style="text-align: center;"><strong>2-3 lingurite de capere </strong></div></li> <li><div style="text-align: center;"><strong>1 catel mare de usturoi sau 1 lingurita praf de usturoi </strong></div></li> <li><div style="text-align: center;"><strong>patrunjel </strong></div></li> <li><div style="text-align: center;"><strong>1 rosie </strong></div></li> <li><div style="text-align: center;"><strong>o mana de masline negre sau verzi </strong></div></li> <li><div style="text-align: center;"><strong>oregan </strong></div></li> <li><div style="text-align: center;"><strong>ulei de masline </strong></div></li> <li><div style="text-align: center;"><strong>pesmet </strong></div></li> <li><div style="text-align: center;"><strong>sare, piper</strong> </div></li> </ul><div style="text-align: center;"><strong>......................................</strong></div><br /> <div></div>Se inmoaie painea in lapte , se stoarce si se amesteca bine cu tonul . Se taie maslinele rondele ,rosia cubulete ,caperele , patrunjelul si fileturile de ansoa se toaca marunt. Se toaca si usturoiul. Se amesteca toate cu tonul si painea . Se sareaza si pipereaza dupa gust . Ardeii se taie in doua se scoate semintele si filamentele. Se umplu cu compozitia ,se stropesc cu ulei ,se presara pesmet deasupra. Se pun ardeii umpluti in tava captusita cu hartie de cuptor .Se coc in cuptorul incalzit ,la o temperatura medie 180 ° C ,circa 30-40 minute ,pana se inmoaie si rumenesc deasupra. Se servesc calduti dar sunt foarte buni si reci .<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-1117226653973987710?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/qo1j3nPFQps" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com22http://agendadinico.blogspot.com/2011/07/peperoni-ripieni-al-tonno-ardei-umpluti.htmltag:blogger.com,1999:blog-3937343076559191482.post-24410746690481521242011-06-15T23:32:00.003+02:002011-06-21T10:06:22.364+02:002011-06-21T10:06:22.364+02:00TORTA MORBIDA AL CAFFE' / TORT PUFOS CU CAFEA <p><a href="http://feedads.g.doubleclick.net/~a/wtquO1EklYSe2HV-hG677z81ifU/0/da"><img src="http://feedads.g.doubleclick.net/~a/wtquO1EklYSe2HV-hG677z81ifU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/wtquO1EklYSe2HV-hG677z81ifU/1/da"><img src="http://feedads.g.doubleclick.net/~a/wtquO1EklYSe2HV-hG677z81ifU/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fUdPpcGpuow/TfkkF7L2J0I/AAAAAAAAFeQ/bNKYVYALc4A/s1600/tort+mocca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-fUdPpcGpuow/TfkkF7L2J0I/AAAAAAAAFeQ/bNKYVYALc4A/s400/tort+mocca.jpg" t8="true" width="400" /></a></div><br /> <br /> <br /> Questa torta l’ho preparato tempo fa (ricetta presa dal forum <a href="http://www.reteteculinare.ro/">Retete culinare</a>) , ma solo questi giorni sono riuscita a tradurla , anche perchè rimandavo sempre per le altre ricette . E’ buonissima ,soffice e con sapore delicato del caffè. <br /> <br /> <br /> <div style="text-align: center;"><strong>Ingredienti:</strong></div><div style="text-align: center;">150 g. di farina </div><div style="text-align: center;">165 g. di zucchero a velo </div><div style="text-align: center;">100 g. di burro </div><div style="text-align: center;">3 uova</div><div style="text-align: center;">3 cucchiaini caffè solubile </div><div style="text-align: center;">2 cucchiai cocco grattugiato </div><div style="text-align: center;">1 cucchiaio lievito per i dolci </div><div style="text-align: center;">1 cucchiaio cacao <br /> 1 cucchiaio d'acqua</div><div style="text-align: center;"><em>sciroppo </em></div><div style="text-align: center;">165 g. di zucchero </div><div style="text-align: center;">180 ml di acqua </div><div style="text-align: center;">3 cucchiai di caffè solubile </div><div style="text-align: center;"><em>decorare</em></div><div style="text-align: center;">panna montata (se volete)...io top al caramello Fabbri </div><div style="text-align: center;"><strong>..............................</strong></div>Sciroppo : In una casseruola mettete lo zucchero , l’acqua e il caffè solubile . Mettete la casseruola sul fuoco basso e mescolate bene fino che lo zucchero si è sciolto. Bollite per circa 3-5 minuti ,lasciate raffreddare. <br /> Sciogliete il caffè nel acqua. Frullate le uova fino che diventino come una crema densa. Aggiungete mano a mano lo zucchero e frullate bene ogni volta. Setacciate insieme la farina con cacao e il lievito per i dolci. Aggiungete la farina,cacao e lievito alle uova ,insieme al burro sciolto e raffreddato e il caffè sciolto in acqua. Alla fine mettete anche il cocco. Foderate una teglia tonda diametro 20 -22 cm con della carta da forno . Mettete in forno già riscaldato a cuocere per circa 40 minuti ,temperatura media .Comunque ,controllare la cottura con uno stuzzicadenti . Lasciate raffreddare il dolce circa 5 minuti e bagnatelo con lo sciroppo di zucchero ,caffè e l’acqua. Si lascia a raffreddare bene ,tirate fuori la torta dalla teglia. Servite a piacere con la panna montata sopra . Io ho servito con il top di caramello .<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BGUvFcL3MW4/Tfkj-ZPnNjI/AAAAAAAAFeM/aajIHDEEbu8/s1600/100_4036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-BGUvFcL3MW4/Tfkj-ZPnNjI/AAAAAAAAFeM/aajIHDEEbu8/s400/100_4036.jpg" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IKR3AJsUIP0/Tfkk_6acnWI/AAAAAAAAFeU/c-KL_lrZ9JE/s1600/100_4041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-IKR3AJsUIP0/Tfkk_6acnWI/AAAAAAAAFeU/c-KL_lrZ9JE/s400/100_4041.jpg" t8="true" width="400" /></a></div><br /> <br /> Con questa ricetta partecipo alla raccolta dedicata al caffè di <a href="http://massaiacanterina.blogspot.com/2011/05/mai-dire-basta-una-raccolta-che-finisce.html">La Massaia Canterina .</a>. <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pY_gm3C797w/TfkhuaBe-LI/AAAAAAAAFeI/YpTS88vSjg8/s1600/bannerilovecoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pY_gm3C797w/TfkhuaBe-LI/AAAAAAAAFeI/YpTS88vSjg8/s1600/bannerilovecoffee.jpg" t8="true" /></a></div><br /> <a name='more'></a><br /> <br /> Reteta de la acest tort este luata de pe forumul <a href="http://www.reteteculinare.ro/">Retete culinare</a> si modificata putin de mine ;am pus mai putin unt si am adaugat cocos ras. Este o prajitura foarte buna ,pufoasa si cu gust delicat de cafea. <br /> Mersi Lucia! <br /> <br /> <div style="text-align: center;"><strong>Ingrediente: </strong></div><div style="text-align: center;">150 g faina </div><div style="text-align: center;">165 g zahar pudra </div><div style="text-align: center;">100 g unt topit </div><div style="text-align: center;">3 oua intregi </div><div style="text-align: center;">3 lingurite cafea instant </div><div style="text-align: center;">2 linguri de nuca de cocos ras deshidratata</div><div style="text-align: center;">1 lingurita praf de copt </div><div style="text-align: center;">1 lingura cacao </div><div style="text-align: center;">1 lingura apa</div><div style="text-align: center;"><em>sirop </em></div><div style="text-align: center;">165 g zahar </div><div style="text-align: center;">180 ml apa </div><div style="text-align: center;">3 lingurite cafea instant</div><div style="text-align: center;"><em>ornat </em></div><div style="text-align: center;">frisca batuta(optional) ..eu am pus sos&nbsp;de caramel </div><div style="text-align: center;"><strong>.............................</strong></div>Se face siropul: amestecati toate ingredientele pe foc mic pana se topeste bine zaharul. Se lasa sa fiarba putin siropul circa 3-5 minute, apoi se scoate de pe foc ,se raceste. <br /> Preparare aluatul pentru tort: dizolvati cafeaua in apa. <br /> Bateti cu mixerul ouale pana devin o crema consistenta. <br /> Adaugati gradat zaharul si mixati de fiecare data pana ce acesta se dizolva. <br /> Separat, cerneti cacao si faina impreuna cu praful de copt, amestecandu-le. <br /> Adaugati amestecul la crema de oua, inclusiv untul topit si racit si cafeaua dizolvata. <br /> Turnati compozitia intr-o tava rotunda diametro 20-22 cm. tapetata cu hartie de copt. <br /> Coaceti in cuptorul incins din timp , la foc moderat, pentru aproximativ 30-40 min sau pana ce este coapta si trece testul cu scobitoarea. <br /> Scoateti tava, lasati sa se raceasca 5 min. <br /> Pastrati ¼ din siropul pregatit, iar restul, asa cald, il turnati peste prajitura racorita . <br /> Lasati in tava sa se raceasca complet si sa absoarba tot siropul. <br /> Rasturnati-o pe un gratar, indepartati hartia de copt. <br /> Serviti-o feliata, stropita cu siropul pastrat si cine doreste poate orna si cu frisca. Eu am pus tot siropul peste el cand era caldut si am servit cu sos de zahar ars.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2441074669048152124?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/Woa3NlV1pKU" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com24http://agendadinico.blogspot.com/2011/06/torta-morbida-al-caffe-tort-pufos-cu.htmltag:blogger.com,1999:blog-3937343076559191482.post-60260988368040425872011-05-25T11:08:00.006+02:002011-05-25T17:54:37.088+02:002011-05-25T17:54:37.088+02:00CRUMBLE SALATO CON ZUCCHINE, MELANZANE E TONNO / CRUMBLE SARAT CU DOVLECEI, VINETE SI TON <p><a href="http://feedads.g.doubleclick.net/~a/edC-ZuV_0Z4nurc04Vl138uvPLc/0/da"><img src="http://feedads.g.doubleclick.net/~a/edC-ZuV_0Z4nurc04Vl138uvPLc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/edC-ZuV_0Z4nurc04Vl138uvPLc/1/da"><img src="http://feedads.g.doubleclick.net/~a/edC-ZuV_0Z4nurc04Vl138uvPLc/1/di" border="0" ismap="true"></img></a></p><strong></strong><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-47U4TB-U170/TdzDuAgyNkI/AAAAAAAAFdE/XChUmp7WCmE/s1600/100_6458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-47U4TB-U170/TdzDuAgyNkI/AAAAAAAAFdE/XChUmp7WCmE/s400/100_6458.jpg" t8="true" width="400" /></a></div>Dopo il <a href="http://agendadinico.blogspot.com/2011/05/crumble-di-fragole-crumble-cu-capsuni.html">crumble di fragole </a>, non potevo non fare anche un crumble salato. Ho trovato sul blog <a href="http://pentoleeallegria.blogspot.com/2011/05/crumble-salato-con-tonno-zucchine-e.html">Pentole e allegria</a> questa ricetta invitante. Davvero buonissimo questo crumble , provatelo ! <br /> <br /> <br /> <br /> <div style="text-align: center;"><strong>Ingredienti: </strong></div><ul><li><div style="text-align: center;"><strong>60 gr. di farina </strong></div></li> <li><div style="text-align: center;"><strong>60 gr di pangrattato </strong></div></li> <li><div style="text-align: center;"><strong>60 gr. Parmigiano Reggiano </strong></div></li> <li><div style="text-align: center;"><strong>40 gr. di margarina </strong></div></li> <li><div style="text-align: center;"><strong>40 gr di burro <br /> ( ho messo 80 gr di burro ma bastava anche 50 gr. )</strong></div></li> <li><div style="text-align: center;"><strong>una grossa melanzana </strong></div></li> <li><div style="text-align: center;"><strong>due zucchine</strong></div></li> <li><div style="text-align: center;"><strong>1 scalogno ( io aglio&nbsp; ) </strong></div></li> <li><div style="text-align: center;"><strong>150 gr di tonno sgocciolato </strong></div></li> <li><div style="text-align: center;"><strong>olio extravergine d'oliva </strong></div></li> <li><div style="text-align: center;"><strong>origano o prezzemolo</strong></div></li> </ul><div style="text-align: center;"><strong>..................................................</strong></div><br /> Affettate la melanzana (1-1,5 cm ), grigliate le fette ,condite con sale e olio . Tagliate le zucchine a rondelle e stufatele con poco olio extravergine d’oliva e con lo scalogno, salate e pepate. Al posto di scalogno ho usato aglio e ho messo anche un po' di origano. <br /> Mettete in una ciotola: farina, pangrattato e Parmigiano e poi spezzettandoci il burro ammorbidito. Lavorate con le mani fino a che raggiungete una consistenza sbriciolata.<br /> Ungete una pirofila con poco burro , mettete le fette di melanzana , sopra le zucchine , poi il tonno a pezzettini. Infine, sopra mettete il crumble e infornate a 180° fino che diventa dorato. <br /> <br /> <a href="http://picasion.com/" title="make an avatar"><img alt="make an avatar" border="0" height="264" src="http://i.picasion.com/pic41/a33d9b2ec24c43c734f91046b41aa435.gif" width="350" /></a><br /> <a href="http://picasion.com/"></a><br /> <br /> <br /> <strong><span style="background-color: #f3f3f3; color: #990000;">Non riesco a lasciare commenti nei vostri blog...ma non a tutti . Non mi riconosce l'account Blogger:-(&nbsp; Anche voi avete questo problema? </span></strong><br /> <br /> <br /> <br /> <br /> <a name='more'></a><br /> <br /> Dupa ce am facut un crumble dulce <a href="http://agendadinico.blogspot.com/2011/05/crumble-di-fragole-crumble-cu-capsuni.html">crumble cu capsuni </a>, trebuia sa fac si unul sarat. Ne-a placut foarte mult , a venit o bunatate ! <br /> <br /> <div style="text-align: center;"><strong>Ingrediente: </strong></div><strong></strong><br /> <div style="text-align: center;"><strong></strong></div><div style="text-align: center;"><strong>* o vanata mare </strong></div><div style="text-align: center;"><strong>* 2 dovlecei mai mari </strong></div><div style="text-align: center;"><strong>* 2-3 catei usturoi sau ½ ceapa </strong></div><div style="text-align: center;"><strong>* 150 gr. ton in conserva </strong></div><div style="text-align: center;"><strong>* 60 gr. faina </strong></div><div style="text-align: center;"><strong>* 60 gr. branza gen parmezan ras (parmigiano, grana) </strong></div><div style="text-align: center;"><strong>* 60 gr. pesmet </strong></div><div style="text-align: center;"><strong>* 80 gr. unt sau 40 unt si 40 margarina </strong></div><div style="text-align: center;"><strong>* ulei de masline </strong></div><div style="text-align: center;"><strong>* oregan sau patrunjel </strong></div><div style="text-align: center;"><strong>* sare , piper </strong></div><div style="text-align: center;"><strong>unt&nbsp; mi s-a parut cam mult …50 gr.era suficient </strong></div><div style="text-align: center;"><strong>.................................................... </strong></div>Se taie vanata felii circa 1-1,5 cm. si se coace pe gratar , se condimenteaza cu sare si putin ulei. Se taie dovlecelul rondele si se caleste in circa 2 linguri ulei ,cu ceapa sau usturoiul ,se pune sare ,piper si oregan .Se face aluatul. Se amesteca faina, pesmetul , parmezanul ras si la sfarsit se amesteca cu untul putin moale …nu tare din frigider. Se pun feliile de vanata pe fundul tavii (a mea avea 24 cm. diametru ) ,deasupra dovleceii caliti , apoi tonul scurs de ulei sau sucul propriu si maruntit. Deasupra se acopera totul bine cu aluatul faramicios. Se pune in cuptorul incalzit la o temperatura medie de circa 180 °, circa 20-25 minute ,pana se rumeneste . Se serveste caldut sau rece .<br /> <br /> <i>variante pentru umplutura crumble sarat </i><br /> * dovlecei caliti in ulei cu usturoi sau ceapa si mozzarella felii <br /> * verze de Bruxelles fierte (nu prea mult) impreuna cu branza/cascaval (cine poate folosi taleggio-branza italiana..asa este in reteta originala ) care va place si cubulete de costita rumenite inainte cu putina ceapa intr-o tigaie de teflon <br /> * dovleac cu ceapa calit in tigaie ,se baga la blender, se face un piure care se amesteca cu sunca ,si branza gruviera/gruyère ,smantana (sau iaurt) <br /> *piure de cartofi in care se pune lapte ,cascaval afumat ,ierburi aromatice <br /> *sparanghel fiert taiat bucati amestecat cu branza cremoasa de care va place la care se adauga costita afumata cubulete <br /> *somon din conserva cu dovlecei caliti cu putin ulei si usturoi <br /> <br /> <i>varianta compozitia de pus deasupra pentru crumble sarat </i><br /> * se mixeaza in blender paine feliata cu patrunjel si busuioc(sau alte ierburi aromatice).Dupa mine ar merge si putin ulei.<br /> <div style="text-align: center;"><br /> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6026098836804042587?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/6_ijAExJfNs" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com20http://agendadinico.blogspot.com/2011/05/crumble-salato-con-zucchine-melanzane-e.htmltag:blogger.com,1999:blog-3937343076559191482.post-25262166370593767612011-05-18T11:25:00.002+02:002011-05-18T11:31:11.668+02:002011-05-18T11:31:11.668+02:00SPAGHETTI AL TONNO E PATE' D 'OLIVE / SPAGHETTI CU TON SI PATEU DE MASLINE <p><a href="http://feedads.g.doubleclick.net/~a/QF949gjAu9_4M4uLy5LXxGQC2dA/0/da"><img src="http://feedads.g.doubleclick.net/~a/QF949gjAu9_4M4uLy5LXxGQC2dA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QF949gjAu9_4M4uLy5LXxGQC2dA/1/da"><img src="http://feedads.g.doubleclick.net/~a/QF949gjAu9_4M4uLy5LXxGQC2dA/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u6Dgb3aOqDg/TdOJpL7QSPI/AAAAAAAAFc8/DDA7WpDX5Ss/s1600/100_6444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="http://3.bp.blogspot.com/-u6Dgb3aOqDg/TdOJpL7QSPI/AAAAAAAAFc8/DDA7WpDX5Ss/s400/100_6444.jpg" width="400" /></a></div><br /> <div></div><br /> <div></div>Un primo veloce e gustoso, preparato l'altro giorno per pranzo. Questo è un ottimo sugo anche per una pasta fredda, aggiungendo a piacere eventualmente altri ingredienti. <br /> <br /> <div></div><div style="text-align: center;"></div><div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ingredienti: </strong></div><ul><li><div style="text-align: center;"><strong>100 g. di spaghetti o altro tipo di pasta</strong></div></li> <li><div style="text-align: center;"><strong>3-4 cucchiai di paté di olive nere (ho messo Rio Mare Paté) </strong></div></li> <li><div style="text-align: center;"><strong>1-2 spicchio d’aglio </strong></div></li> <li><div style="text-align: center;"><strong>tonno sotto’olio o al naturale circa 80-100 g.</strong></div></li> <li><div style="text-align: center;"><strong>prezzemolo </strong></div></li> </ul><div style="text-align: center;"><strong>.............................</strong></div>In una padella mettete l’aglio tritato , il tonno e 2-3 cucchiai di olio extravergine di oliva . Mettete sul fuoco a rosolare per poco e subito aggiungete 3-4 cucchiai di paté d'olive ,mescolate per insaporire. Lessate la pasta al dente e quando e pronta mettetela nella padella e saltatela per poco tempo sul fuoco . Aggiungete un po' d’acqua di cottura e mescolate. Servite gli spaghetti caldi con una spolverata di prezzemolo fresco tritato . <br /> <br /> <div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AhgC6d85gFk/TdORJJ6z08I/AAAAAAAAFdA/jsw-OpUcbyA/s1600/100_6432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="http://3.bp.blogspot.com/-AhgC6d85gFk/TdORJJ6z08I/AAAAAAAAFdA/jsw-OpUcbyA/s400/100_6432.jpg" width="400" /></a></div><br /> Ciao e buona giornata !!</div><br /> <br /> <br /> <a name='more'></a><br /> <br /> <div></div><div class="separator" style="clear: both; text-align: center;"></div><br /> <div></div><br /> <div></div>Cu acest sos se poate face si o salata de paste reci , eventual adaugati si alte ingrediente pe plac. <br /> <br /> <div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente: </strong></div><ul><li><div style="text-align: center;"><strong>100 gr. spaghete sau alt tip de pasta </strong></div></li> <li><div style="text-align: center;"><strong>3-4 linguri patè masline negre (Rio Mare paté) </strong></div></li> <li><div style="text-align: center;"><strong>1-2 catel usturoi </strong></div></li> <li><div style="text-align: center;"><strong>ton in ulei (sau in suc propriu) o cutie mica circa 80-100 gr. </strong></div></li> <li><div style="text-align: center;"><strong>patrunjel </strong></div></li> <li><div style="text-align: center;"><strong>2-3 linguri ulei masline </strong></div></li> </ul><div style="text-align: center;"><strong>........................................ </strong><br /> <br /> Fierbeti pastele “al dente” (respectati minutele scrise pe pachet) in apa cu sare . Intr-o tigaie puneti tonul cu cateva linguri de ulei .<br /> Uleiul poate fii acela in care este conservat tonul. Daca folositi ton in suc propriu adaugati voi 2-3 linguri de ulei de masline . <br /> <div style="text-align: center;">Se pune usturoiul tocat marunt si se caleste putin (la foc mic) impreuna cu tonul. Se adauga pateul de masline. Daca nu aveti pateul gata cumparat (eu am folosit Rio Mare paté) maruntiti bine la blender cateva masline cu putin ulei ...pana cand devine o pasta cremoasa. Cand pastele sunt fierte , le scurgeti (tineti putina apa in care au fiert) si le puneti in tigaie peste ton . Amestecatile bine cu tonul si pateul de masline ,la foc mediu cat sa se patrunda bine . Sarati daca este nevoie. Adaugati putina apa in care au fiert deoarece putin se vor usca. Se servesc imediat calde cu patrunjel proaspat tocat deasupra.</div></div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2526216637059376761?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/UO4Ijn7fAFc" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com15http://agendadinico.blogspot.com/2011/05/spaghetti-al-tonno-e-pate-d-olive.htmltag:blogger.com,1999:blog-3937343076559191482.post-20057384097852808152011-05-06T09:33:00.003+02:002011-05-06T10:19:23.412+02:002011-05-06T10:19:23.412+02:00CRUMBLE DI FRAGOLE / CRUMBLE CU CAPSUNI <p><a href="http://feedads.g.doubleclick.net/~a/28nNH7RDZsGy5EW5twUxB4wB_jA/0/da"><img src="http://feedads.g.doubleclick.net/~a/28nNH7RDZsGy5EW5twUxB4wB_jA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/28nNH7RDZsGy5EW5twUxB4wB_jA/1/da"><img src="http://feedads.g.doubleclick.net/~a/28nNH7RDZsGy5EW5twUxB4wB_jA/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SLoBdyuAFNc/TcOfdqCnzWI/AAAAAAAAFcc/8vcv8jFrXyA/s1600/crumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="http://2.bp.blogspot.com/-SLoBdyuAFNc/TcOfdqCnzWI/AAAAAAAAFcc/8vcv8jFrXyA/s400/crumble.jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Da tanto tempo volevo fare un crumble e finalmente sono riuscita. Avevo in frigo un po’ di fragole (non tanto belle) e cosi ho pensato ad un crumble dolce. </div><div style="text-align: center;">Cercando su Google , ho trovato tantissime ricette , mi sono fermata a questa ricetta , crumble di fragole e rabarbaro di <a href="http://www.cavolettodibruxelles.it/">cavolettodibruxelles.it</a> .</div><div style="text-align: center;">Io però l'ho fatta sono con le fragole. Un dolce semplicissimo da fare e veramente buono! </div><div style="text-align: center;"></div><br /> <div></div><div style="text-align: center;"><strong>Ingredienti:</strong></div><ul><li><div style="text-align: center;"><strong>circa 300 g. fragole (abbastanza per riempire la teglia)</strong></div></li> <li><div style="text-align: center;"><strong>100 g. di burro</strong></div></li> <li><div style="text-align: center;"><strong>130 g. di farina </strong></div></li> <li><div style="text-align: center;"><strong>3 cucchiai zucchero di canna </strong></div></li> <li><div style="text-align: center;"><strong>un cucchiaio di zucchero vanigliato</strong></div></li> <li><div style="text-align: center;"><strong>un pizzico di sale</strong></div></li> <li><div style="text-align: center;"><strong>una punta di lievito per dolci</strong></div></li> <li><div style="text-align: center;"><strong>succo di mezzo limone</strong></div></li> <li><div style="text-align: center;"><strong>2 cucchiai di zucchero </strong></div></li> <li><div style="text-align: center;"><strong>1 cucchiaino amido di mais</strong></div></li> </ul><div style="text-align: center;"><strong>......................................................</strong></div><div></div>Lavate le fragole e tagliatele a pezzettini. Aggiungete il succo di mezzo limone, due cucchiai di zucchero ,amido di mais e mescolate. Mettete le fragole in una teglia di 22 cm diametro (da crostata o da forno) leggermente imburrata. <br /> Mescolate burro morbido con la farina, zucchero di canna, cucchiaio di zucchero vanigliato, un pizzico di sale e una punta di lievito per dolci (facoltativo). <br /> Lavorate con un cucchiaio il composto. Sbriciolate l’impasto sopra la frutta e infornare il tutto a 180°C per circa 40 minuti o finché la superficie del crumble non sia dorata. Servire tiepido con un bel cucchiaio di crème fraiche épaisse panna fresca (ha la consistenza della philadelphia epaisse=spesso) , altrimenti con del gelato alla vaniglia. Noi l'abbiamo servito semplice ,senza niente. E' buonissimo anche freddo.<br /> <br /> <a href="http://picasion.com/" title="create avatar"><img alt="create avatar" border="0" height="263" src="http://i.picasion.com/pic40/e4b0a3b2e3e11093efe1c7cbb54a54d4.gif" width="350" /></a><br /> <a href="http://picasion.com/"></a><br /> <br /> <div style="text-align: center;">Un saluto a tutti e buon fine settimana ! <a href="http://tinypic.com/?ref=2a50gux" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i53.tinypic.com/2a50gux.gif" /></a></div><br /> <a name='more'></a><br /> <br /> <b>Crumble</b> are origini engleze. Se face in varianta dulce si sarata.<br /> Se compune un strat de fructe sau legume (crude sau calite), acoperite de o compozitie faramicioasa. Se coace in cuptor ,pana se rumeneste deasupra. <br /> Eu am facut compozitia la aceasta varianta dulce cu unt, faina si zahar dar se poate pune si cereale, migdale, nuci , biscuiti... etc.<br /> Ierburi aromatice , mirodenii...paine uscata..etc. se pune in varianta sarata. In reteta originala dupa care m-am insiprat se punea capsuni si rubarba. Eu am facut doar cu capsuni dar se poate face si cu alte fructe , mere, pere, cirese,piersici, caise ..etc <br /> <br /> <br /> <div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente</strong></div><ul><li><div style="text-align: center;"><strong>circa 300 g. capsuni</strong></div></li> <li><div style="text-align: center;"><strong>100 g. unt </strong></div></li> <li><div style="text-align: center;"><strong>130 g. faina </strong></div></li> <li><div style="text-align: center;"><strong>3 linguri zahar brun </strong></div></li> <li><div style="text-align: center;"><strong>1 plic zahar vanilat</strong></div></li> <li><div style="text-align: center;"><strong>un varf de sare </strong></div></li> <li><div style="text-align: center;"><strong>un varf de praf de copt </strong></div></li> <li><div style="text-align: center;"><strong>zeama de la 1/2 lamaie </strong></div></li> <li><div style="text-align: center;"><strong>2 linguri zahar </strong></div></li> <li><div style="text-align: center;"><strong>1 lingurita amidon de porumb </strong></div></li> </ul><div style="text-align: center;"><strong>...........................</strong></div><br /> <div></div>Curatati si spalati capsunile, taiatile in bucati potrivite …nici mari , nici mici. Eu am pus circa 300 g. dar daca vi se par putine , adaugati fructe in plus, trebuie sa acopere suficient o tava de diam.22 cm. Amestecatile cu zeama de lamaie ,2 linguri de zahar si o lingurita de amidon de porumb. Amestecatile bine. Puteti elimina amidonul …daca nu aveti. Eu am gasit asa reteta si l-am pus ca aveam in casa. <br /> Amestecati untul ( sa fie moale la temperatura camerei) cu zaharul brun ,zaharul vanilat,un varf de sare(facultativ) ,un varf de praf de copt&nbsp; si faina .Va rezulta un aluat faramicios ..nu v-a fi prea compact. Exact asa trebuie sa iasa. Ungeti o forma de 22 cm. diametru cu putin unt si rasturanati capsunile taiate. Deasupra puneti frimiturile de aluat. Coaceti in cuptorul incalzit la circa 180° pana circa 40 minute ..pana se face aluatul ..se vede usor rumenit.<br /> Se serveste caldut cu crema crème fraiche épaisse un fel de smantana proaspata f. densa (ha la consistenza della philadelphia )sau inghetata de vanilie. Este bun si rece. Noi l-am servit simplu fara nimic.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2005738409785280815?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/9ZiGrlclG5A" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com24http://agendadinico.blogspot.com/2011/05/crumble-di-fragole-crumble-cu-capsuni.htmltag:blogger.com,1999:blog-3937343076559191482.post-65328306751037203032011-04-22T11:57:00.006+02:002011-04-22T12:16:46.172+02:002011-04-22T12:16:46.172+02:00UOVA FARCITE AGLI ASPARAGI / OUA UMPLUTE CU SPARANGHEL <p><a href="http://feedads.g.doubleclick.net/~a/3thVUSP_fk8FAD4jR47OUhgoZuw/0/da"><img src="http://feedads.g.doubleclick.net/~a/3thVUSP_fk8FAD4jR47OUhgoZuw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/3thVUSP_fk8FAD4jR47OUhgoZuw/1/da"><img src="http://feedads.g.doubleclick.net/~a/3thVUSP_fk8FAD4jR47OUhgoZuw/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kKAgpEj6pxk/TbFOSkrIvKI/AAAAAAAAFb4/09VjGPQBoKU/s1600/100_6356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-kKAgpEj6pxk/TbFOSkrIvKI/AAAAAAAAFb4/09VjGPQBoKU/s400/100_6356.jpg" width="400" /></a></div><br /> <div style="text-align: center;">L’altro giorno mi sono avanzati degli asparagi della preparazione di <a href="http://agendadinico.blogspot.com/2010/05/asparagi-al-forno-con-prosciutto-e.html">asparagi al forno</a>. Ho pensato di preparare con essi delle uova farcite . Di solito li farcisco con crema/patè di tonno ,salmone ,prosciutto cotto, acciughe, paté di fegato e maionese. Sono semplici e veloci da fare e anche buone! </div><div style="text-align: center;"><br /> </div><div style="text-align: center;"><strong><span style="color: purple; font-size: large;">Visto che la Pasqua si avvicina, vi auguro a tutti di cuore una felice e serena Pasqua.</span></strong></div><div style="text-align: center;"><strong><span style="color: purple; font-size: large;">Va urez di suflet tuturor , Paste Fericit! </span></strong></div><br /> <a href="http://picasion.com/" title="make avatar"><img alt="make avatar" border="0" height="254" src="http://i.picasion.com/pic40/78b8d64b7fe00d6b870b9594582e9cdb.gif" width="350" /></a><br /> <a href="http://picasion.com/"></a><br /> <br /> <div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredienti:</strong></div><ul><li><div style="text-align: center;"><strong>2 uova </strong></div></li> <li><div style="text-align: center;"><strong>3 pezzi asparagi lessati </strong></div></li> <li><div style="text-align: center;"><strong>2 cucchiai maionese</strong></div></li> <li><div style="text-align: center;"><strong>sale e pepe </strong></div></li> </ul><div style="text-align: center;"><strong>.....................</strong></div>Fate bollire le uova , lasciatele raffreddare e sgusciatele , tagliatele a metà , levando il tuorlo. Schiacciate bene tuorlo con una forchetta ,aggiungete gli asparagi tritati (lasciate una parte per decoro) , la maionese ,sale e pepe. Farcite le uova con il composto ,decorate con la maionese e pezzetti di asparagi e fette di ravanelli.<br /> <br /> altre ricette: <br /> <a href="http://agendadinico.blogspot.com/2010/03/uova-ripiene-con-formaggio-e-pesto-oua.html">uova farcite con formaggio e pesto(senza maionese)</a><br /> <a href="http://agendadinico.blogspot.com/2009/03/uova-ripiene-con-funghi-e-besciamella.html">uova farcite con funghi e besciamella allo zafferano</a><br /> <br /> <br /> <div style="text-align: center;">&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;&gt;</div><br /> <div></div><div></div><div style="text-align: center;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingrediente:</strong></div><ul><li><div style="text-align: center;"><strong>2 oua</strong></div></li> <li><div style="text-align: center;"><strong>3 bucati sparanghel fiert</strong></div></li> <li><div style="text-align: center;"><strong>2 linguri maioneza</strong></div></li> <li><div style="text-align: center;"><strong>sare si piper</strong></div></li> </ul><div style="text-align: center;"><strong>....................................</strong></div>Se fierb ouale ,sa fie mai tari&nbsp;. Se lasa sa se raceasca ,se curata de coaja , se taie in doua si se scoate galbenusul. Maruntiti galbenusul bine cu furculita ,amestecati cu maioneza ,cu sparanghelul fiert si taiat in bucatele ,sare si piper. Tineti deoparte cateva bucatele de sparanghel pentru a decora. Umpleti ouale,deasupra se pune maioneza si se decoreaza cu alte bucati de sparanghel si feli de ridichie.<br /> <br /> alte retete: <br /> <a href="http://agendadinico.blogspot.com/2010/03/uova-ripiene-con-formaggio-e-pesto-oua.html">oua umplute cu branza si pesto( fara maioneza)</a><br /> <a href="http://agendadinico.blogspot.com/2009/03/uova-ripiene-con-funghi-e-besciamella.html">oua umplute cu ciuperci si sos bechamel cu sofran</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-6532830675103720303?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/wWhrSTYH0JE" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com27http://agendadinico.blogspot.com/2011/04/uova-farcite-agli-asparagi-oua-umplute.htmltag:blogger.com,1999:blog-3937343076559191482.post-20710311495929598622011-04-21T19:51:00.005+02:002011-05-05T10:41:03.023+02:002011-05-05T10:41:03.023+02:00Destinazione Svizzera (Oberland Bernese ) / Destinatie Elvetia (Berner Oberland) <p><a href="http://feedads.g.doubleclick.net/~a/qiWf2h_kcwWxrCB9pticCUKzATI/0/da"><img src="http://feedads.g.doubleclick.net/~a/qiWf2h_kcwWxrCB9pticCUKzATI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qiWf2h_kcwWxrCB9pticCUKzATI/1/da"><img src="http://feedads.g.doubleclick.net/~a/qiWf2h_kcwWxrCB9pticCUKzATI/1/di" border="0" ismap="true"></img></a></p><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--SX8xq5na9Q/Ta1RxCQtr1I/AAAAAAAAFY8/47AzLRttocg/s1600/1.Collage+di+Picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" i8="true" src="http://1.bp.blogspot.com/--SX8xq5na9Q/Ta1RxCQtr1I/AAAAAAAAFY8/47AzLRttocg/s320/1.Collage+di+Picnik.jpg" width="320" /></a></div>La scorsa settimana sono partita insieme al mio marito per una mini vacanza in Svizzera. Siamo stati a Interlaken (Canton Berna) e da li ci siamo spostati in treno a Kleine Scheidegg ,Jungfraujoch, Berna, Grindelwald . Abbiamo visto dei posti bellissimi …da favola , abbiamo avuto un tempo favorevole,ci siamo davvero rilassati ed è stata una piacevole vacanza. Ho fatto tante foto ,ecco una parte. Le altre foto li potete vedere <a href="http://www.facebook.com/media/set/fbx/?set=a.1951933607312.2116013.1511802472&amp;l=1705458041">qui</a> e <a href="http://www.facebook.com/media/set/fbx/?set=a.1954224184575.2116764.1511802472&amp;l=964feed4ec">qui</a>.<br /> <br /> <em>Saptamana trecuta am fost plecata cu sotul intr-o mica vacanta in Elvetia. Am stat in <a href="http://ro.wikipedia.org/wiki/Interlaken">Interlaken</a> si de aici ne-am deplasat in tren catre alte destinatii ca Kleine Scheidegg ,Jungfraujoch, Berna, Grindelwald . Am fost foarte incantati ,am vazut peisaje de vis , am avut timp frumos, ne-am relaxat cu adevarat. Am facut o multime de poze, am pus aici doar o parte. Restul de poze le puteti vedea </em><a href="http://www.facebook.com/media/set/fbx/?set=a.1951933607312.2116013.1511802472&amp;l=1705458041"><em>aici</em></a><em> si </em><a href="http://www.facebook.com/media/set/fbx/?set=a.1954224184575.2116764.1511802472&amp;l=964feed4ec"><em>aici</em></a><em>.</em><br /> <em><br /> </em><br /> <div style="text-align: center;"><strong>Interlaken</strong> : altitudine 563 m s.l.m.&nbsp; (tradotto dal tedesco: in mezzo ai laghi) è un comune del Canton Berna Comprende una piccola parte del lago di Brienz e del lago di Thun.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-p5PZSNmd72A/Ta1gPTcdkcI/AAAAAAAAFZA/5qjz5PjM5e0/s1600/100_6099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-p5PZSNmd72A/Ta1gPTcdkcI/AAAAAAAAFZA/5qjz5PjM5e0/s400/100_6099.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FP0iQntQ1YE/Ta1kuuNlHFI/AAAAAAAAFZI/WRheKdgpRIE/s1600/100_6101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-FP0iQntQ1YE/Ta1kuuNlHFI/AAAAAAAAFZI/WRheKdgpRIE/s400/100_6101.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2GhVgK_v_0k/Ta1kgXKG3XI/AAAAAAAAFZE/yKb3LH4E8U4/s1600/100_6103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-2GhVgK_v_0k/Ta1kgXKG3XI/AAAAAAAAFZE/yKb3LH4E8U4/s400/100_6103.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-25mKsQz69-Q/Ta1lOvFdS-I/AAAAAAAAFZM/hIIEqt9M-wc/s1600/100_6110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-25mKsQz69-Q/Ta1lOvFdS-I/AAAAAAAAFZM/hIIEqt9M-wc/s400/100_6110.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5q5-qadHan4/Ta1lk9xiMrI/AAAAAAAAFZU/qkBg2cGvudE/s1600/100_6109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-5q5-qadHan4/Ta1lk9xiMrI/AAAAAAAAFZU/qkBg2cGvudE/s400/100_6109.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8YE-OQxt3IM/Ta1lwqzJS_I/AAAAAAAAFZY/qzQukita3Y8/s1600/100_6115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-8YE-OQxt3IM/Ta1lwqzJS_I/AAAAAAAAFZY/qzQukita3Y8/s400/100_6115.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Nar-FGibWXo/Ta1mXo5lpDI/AAAAAAAAFZo/s9HVaX2YIag/s1600/100_6137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://2.bp.blogspot.com/-Nar-FGibWXo/Ta1mXo5lpDI/AAAAAAAAFZo/s9HVaX2YIag/s400/100_6137.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HAEKTkW_NnY/Ta1mhwognpI/AAAAAAAAFZs/cFrDZ-K4NOw/s1600/100_6139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" i8="true" src="http://2.bp.blogspot.com/-HAEKTkW_NnY/Ta1mhwognpI/AAAAAAAAFZs/cFrDZ-K4NOw/s400/100_6139.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sE9IiD7rPvQ/Ta1odfUUqvI/AAAAAAAAFZ8/ZUV8RqhYNsc/s1600/100_6157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-sE9IiD7rPvQ/Ta1odfUUqvI/AAAAAAAAFZ8/ZUV8RqhYNsc/s400/100_6157.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VBW_Y_v9XnM/Ta1o0Kyg_VI/AAAAAAAAFaE/560z74yhwd0/s1600/100_6330.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-VBW_Y_v9XnM/Ta1o0Kyg_VI/AAAAAAAAFaE/560z74yhwd0/s400/100_6330.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">atterraggio di un&nbsp;parapendio </td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /> </div></div><br /> <strong>Berna</strong>- La città vecchia con vicoli medievali e le arcate è patrimonio Unesco dal 1983 . Centro storico incanta i visitatori con le tante fontane con sculture rinascimentali e il torre dell'orologio Zytglogge .<br /> <br /> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-diY6a1f05tU/TbBZrobc02I/AAAAAAAAFaQ/eZ8O5u0Xwms/s1600/100_6178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-diY6a1f05tU/TbBZrobc02I/AAAAAAAAFaQ/eZ8O5u0Xwms/s400/100_6178.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cnGJ9DfrO40/TbBZ4N2kZAI/AAAAAAAAFaU/G4m15PKfVeM/s1600/100_6179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-cnGJ9DfrO40/TbBZ4N2kZAI/AAAAAAAAFaU/G4m15PKfVeM/s400/100_6179.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5ybtXCbO1y8/TbBaGUvxuOI/AAAAAAAAFaY/SmGYZdk6MII/s1600/fiume+Aare..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-5ybtXCbO1y8/TbBaGUvxuOI/AAAAAAAAFaY/SmGYZdk6MII/s400/fiume+Aare..jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0VtgrhDj0gE/TbBafQL3xZI/AAAAAAAAFac/h4PL4eLxfF0/s1600/100_6205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-0VtgrhDj0gE/TbBafQL3xZI/AAAAAAAAFac/h4PL4eLxfF0/s400/100_6205.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qQmY0V6V3kk/TbBbKUyo0MI/AAAAAAAAFao/1SEu2s91mv8/s1600/100_6193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://2.bp.blogspot.com/-qQmY0V6V3kk/TbBbKUyo0MI/AAAAAAAAFao/1SEu2s91mv8/s400/100_6193.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tduzDsEzJ6o/TbBbp0SW1EI/AAAAAAAAFas/hkB7oHWg-gc/s1600/100_6242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-tduzDsEzJ6o/TbBbp0SW1EI/AAAAAAAAFas/hkB7oHWg-gc/s400/100_6242.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bfaHRFRY9sI/TbEda7w6gGI/AAAAAAAAFbs/0HkKGnNjZuY/s1600/100_6196.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-bfaHRFRY9sI/TbEda7w6gGI/AAAAAAAAFbs/0HkKGnNjZuY/s400/100_6196.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;">ingresso di un negozio sotteraneo...sono tanti nella città</td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"><br /> </div><br /> Con il treno verso <strong>Junfraujoch</strong> ( 3454 m.), passando da <strong>Kleine Scheldegg</strong> (2061 m.) e <strong>Eismeer</strong> (3160m.) <br /> <br /> La stazione di <strong>Jungfraujoch</strong>, situata sul passo omonimo al confine fra i cantoni svizzeri di Berna e Vallese, è la stazione capolinea della Ferrovia della Jungfrau.Situata ad un'altitudine di 3454 metri s.l.m., è la stazione ferroviaria più elevata d'Europa, tanto da meritarsi l'appellativo di Top of Europe.<br /> Venne inaugurata il 1º agosto del 1912, dopo ben 14 anni di scavi, che permisero di collegare la stazione al capolinea di Kleine Scheidegg, lungo un tratto di 9,3 km, l'80% dei quali all'interno di tunnel.<br /> Il 1 agosto 2012 si celebrerà 100 anni da quando è stata costruita la stazione ferroviaria più alta d'Europa, Jungfraujoch. Webcam diretta <a href="http://www.feratel.com/webcams-wetter/schweiz/lauterbrunnen-jungfraujoch.html"><strong>Jungfraujoch</strong></a>.<br /> <br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pAg0EF7Nsmw/TbBgd8e-VEI/AAAAAAAAFaw/DI1mGYlNkkY/s1600/100_6252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-pAg0EF7Nsmw/TbBgd8e-VEI/AAAAAAAAFaw/DI1mGYlNkkY/s400/100_6252.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-icmxiMt2_9I/TbBgpcHLKMI/AAAAAAAAFa0/4HNCY5ptTOg/s1600/100_6257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-icmxiMt2_9I/TbBgpcHLKMI/AAAAAAAAFa0/4HNCY5ptTOg/s400/100_6257.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KJWlrUUPxGs/TbBgv6VwYQI/AAAAAAAAFa4/E6iczIIuBhQ/s1600/100_6259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-KJWlrUUPxGs/TbBgv6VwYQI/AAAAAAAAFa4/E6iczIIuBhQ/s400/100_6259.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wfCupbYUXiE/TbBhXEpcRsI/AAAAAAAAFbA/1B9AIgPTBpU/s1600/100_6268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-wfCupbYUXiE/TbBhXEpcRsI/AAAAAAAAFbA/1B9AIgPTBpU/s400/100_6268.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LSJ6xR-ofoQ/TbBhd19DNMI/AAAAAAAAFbE/i_WyYaZnohM/s1600/100_6294.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" i8="true" src="http://4.bp.blogspot.com/-LSJ6xR-ofoQ/TbBhd19DNMI/AAAAAAAAFbE/i_WyYaZnohM/s400/100_6294.jpg" width="400" /></a></td></tr> <tr><td class="tr-caption" style="text-align: center;"><em>Jungfraujoch-3454 m s.l.m</em></td></tr> </tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /> Visita a <strong>Grindelwald</strong> (1050 m.s.l.m) località nella valle della Lütschine.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SU4oeOvdklA/TbBkApIyNTI/AAAAAAAAFbU/9YEemQaWjHM/s1600/100_6312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-SU4oeOvdklA/TbBkApIyNTI/AAAAAAAAFbU/9YEemQaWjHM/s400/100_6312.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Jwvya51xCXY/TbBkKpwF64I/AAAAAAAAFbY/mXBLCvI-lFo/s1600/100_6316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-Jwvya51xCXY/TbBkKpwF64I/AAAAAAAAFbY/mXBLCvI-lFo/s400/100_6316.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KCdlCNaXUs8/TbBkRT9WE9I/AAAAAAAAFbc/dndb2cfocWA/s1600/100_6315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-KCdlCNaXUs8/TbBkRT9WE9I/AAAAAAAAFbc/dndb2cfocWA/s400/100_6315.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--EL-l-e_aNw/TbBkct1JeiI/AAAAAAAAFbg/fKOeCXsl-Ck/s1600/100_6318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/--EL-l-e_aNw/TbBkct1JeiI/AAAAAAAAFbg/fKOeCXsl-Ck/s400/100_6318.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zi39L_9rY5Y/TbBlBgwchQI/AAAAAAAAFbk/sbnDZDtC4Ns/s1600/100_6317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://3.bp.blogspot.com/-zi39L_9rY5Y/TbBlBgwchQI/AAAAAAAAFbk/sbnDZDtC4Ns/s400/100_6317.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_mCBYuVcG94/TbBlJN-3adI/AAAAAAAAFbo/NPA3ED1K6Ls/s1600/100_6323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="http://1.bp.blogspot.com/-_mCBYuVcG94/TbBlJN-3adI/AAAAAAAAFbo/NPA3ED1K6Ls/s400/100_6323.jpg" width="400" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3937343076559191482-2071031149592959862?l=agendadinico.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/AgendaDiNico/~4/cwfh0_Ksxcs" height="1" width="1"/>Nicoleta - Agenda di Nicohttp://www.blogger.com/profile/00195281903569722759noreply@blogger.com9http://agendadinico.blogspot.com/2011/04/destinazione-svizzera-oberland-bernese.html