tag:blogger.com,1999:blog-76061391037596582092012-05-25T06:58:23.887-07:00un pizzico di fantasia nella cucina di chi non può mangiare tutto quello che vorrebbeLa Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.comBlogger104125CuocaIntollerantehttp://feedburner.google.comtag:blogger.com,1999:blog-7606139103759658209.post-79799595703158823142012-05-19T03:28:00.003-07:002012-05-21T03:18:03.193-07:002012-05-21T03:18:03.193-07:00<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/-vONBwAu_xz8/T7oWUlDyhvI/AAAAAAAAAXg/83V0JOBFrqY/s1600/19052012681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="http://1.bp.blogspot.com/-vONBwAu_xz8/T7oWUlDyhvI/AAAAAAAAAXg/83V0JOBFrqY/s320/19052012681.jpg" width="320" /></a></div> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">Tranci di salmone (uno per persona)</span><br /> <span style="font-family: Verdana, sans-serif;">Senape</span><br /> <span style="font-family: Verdana, sans-serif;">Limone</span><br /> <span style="font-family: Verdana, sans-serif;">10 foglioline di menta</span><br /> <span style="font-family: Verdana, sans-serif;">Olio EVO</span><br /> <span style="font-family: Verdana, sans-serif;">Sale</span><br /> <span style="font-family: Verdana, sans-serif;">Pepe</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-bikBeSpBvzI/T7oV-QZ6O3I/AAAAAAAAAXI/fZIVkqnSQe8/s1600/19052012682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="http://2.bp.blogspot.com/-bikBeSpBvzI/T7oV-QZ6O3I/AAAAAAAAAXI/fZIVkqnSQe8/s320/19052012682.jpg" width="320" /></a></div> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Marinare i tranci di salmone per 15 minuti con la senape, la menta tagliata a pezzettini e il limone.</span><br /> <span style="font-family: Verdana, sans-serif;">Scaldare una padella antiaderente e cucinare i tranci di salmone per 5 minuti per lato (faranno una crosticina croccante ma dentro rimarranno morbidi).</span><br /> <span style="font-family: Verdana, sans-serif;">Regolare di sale e pepe e servire con un filo di olio evo.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7979959570315882314?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/dyQ9qsXeqKmFfv4fdbL7Apm0bD4/0/da"><img src="http://feedads.g.doubleclick.net/~a/dyQ9qsXeqKmFfv4fdbL7Apm0bD4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dyQ9qsXeqKmFfv4fdbL7Apm0bD4/1/da"><img src="http://feedads.g.doubleclick.net/~a/dyQ9qsXeqKmFfv4fdbL7Apm0bD4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/4RUIlcnDCrI" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2012/05/salmone-senape-e-menta.htmltag:blogger.com,1999:blog-7606139103759658209.post-83348933976798502212012-05-19T03:24:00.002-07:002012-05-21T03:18:38.315-07:002012-05-21T03:18:38.315-07:00<span style="font-family: Verdana, sans-serif;">Questo&nbsp;modo facile, veloce e gustoso di preparare le verdure me l'ha insegnato la mia amica Patty.</span><br /> <br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-EStF-8IAdrs/T7oWcHeTxHI/AAAAAAAAAXo/yIttlxG8Xu8/s1600/19052012683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="http://1.bp.blogspot.com/-EStF-8IAdrs/T7oWcHeTxHI/AAAAAAAAAXo/yIttlxG8Xu8/s320/19052012683.jpg" width="320" /></a></div> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">Verdure miste (melanzane, peperoni, pomodori, cipolla, zucchine, carote)</span><br /> <span style="font-family: Verdana, sans-serif;">Pangrattato (ho frullato dei tarallini senza glutine di Gusto Libero)</span><br /> <span style="font-family: Verdana, sans-serif;">Prezzemolo</span><br /> <span style="font-family: Verdana, sans-serif;">Olio EVO</span><br /> <span style="font-family: Verdana, sans-serif;">uno spicchio di aglio (facoltativo)</span><br /> <span style="font-family: Verdana, sans-serif;">Sale</span><br /> <span style="font-family: Verdana, sans-serif;">Pepe</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Lavare e tagliare le verdure a cubetti/rondelle</span><br /> <span style="font-family: Verdana, sans-serif;">In una ciotola unire tutti gli ingredienti e amalgamare bene.</span><br /> <span style="font-family: Verdana, sans-serif;">Trasferire in&nbsp;una teglia e cucinare a 180° per 20 minuti</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-8334893397679850221?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/fF3KKdB34RZPrr2M--Edn6aPEf4/0/da"><img src="http://feedads.g.doubleclick.net/~a/fF3KKdB34RZPrr2M--Edn6aPEf4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/fF3KKdB34RZPrr2M--Edn6aPEf4/1/da"><img src="http://feedads.g.doubleclick.net/~a/fF3KKdB34RZPrr2M--Edn6aPEf4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/lOMdVqF-Hpg" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2012/05/teglia-di-verdure-sabbiate.htmltag:blogger.com,1999:blog-7606139103759658209.post-91015028825168877362012-05-17T01:53:00.001-07:002012-05-17T01:53:10.217-07:002012-05-17T01:53:10.217-07:00<span style="font-family: Verdana, sans-serif;">Desperates Housewives è una delle mie serie tv&nbsp;preferite e tra pochissimo finirà l'ottava e ultima stagione e se da una parte sono curiosa come una scimmia di sapere come va a finire dall'altra un pochino mi dispiace!</span><br /> <br /> <span style="font-family: Verdana;">Il mio mito è lei (e anche se nella pratica sono pasticciona come Susan):</span><br /> <span style="font-family: Verdana;">Bree Van De Kamp!</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://coramsfields.files.wordpress.com/2011/06/bree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://coramsfields.files.wordpress.com/2011/06/bree.jpg" /></a></div> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Curiosando in rete ho scoperto che esiste il libro delle ricette tratte da episodi della serie tv :-)</span><br /> <br /> <span class="tcorpotesto"><span style="font-family: Verdana, sans-serif;"><em>Avete mai desiderato essere una cuoca provetta come Bree o una peccatrice di gola come Gabrielle? Oppure diventare campionessa della cucina facile, come Susan, o saper mettere i bambini a tavola come Lynette? Eccovi servite: oltre 125 ricette di semplice realizzazione diventate famose grazie alle casalinghe più amate della tv.</em></span></span><br /> <br /> <span class="tcorpotesto"><span style="font-family: Verdana;">il libro è questo&nbsp;</span></span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="http://ecx.images-amazon.com/images/I/41aM6vPsdIL._SL500_AA240_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://ecx.images-amazon.com/images/I/41aM6vPsdIL._SL500_AA240_.jpg" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <span style="font-family: Verdana, sans-serif;">ovviamente ora&nbsp;non mi resta che attendere qualche giorno e controllando di tanto in tanto la cassetta della posta! ;-)</span><br /> <br /> <span style="font-family: Verdana;">e nel frattempo... qualcuno gradisce una tazza di tea?</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://images.movieplayer.it/2009/01/11/marcia-cross-nell-episodio-home-is-the-place-della-serie-desperate-housewives-101398_medium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="http://images.movieplayer.it/2009/01/11/marcia-cross-nell-episodio-home-is-the-place-della-serie-desperate-housewives-101398_medium.jpg" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-9101502882516887736?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/oy38AkKHeb0HLMLFuX-mtSz9cjc/0/da"><img src="http://feedads.g.doubleclick.net/~a/oy38AkKHeb0HLMLFuX-mtSz9cjc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/oy38AkKHeb0HLMLFuX-mtSz9cjc/1/da"><img src="http://feedads.g.doubleclick.net/~a/oy38AkKHeb0HLMLFuX-mtSz9cjc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/MmBe1sEK7kI" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2012/05/cucina-con-le-casalinghe-disperate.htmltag:blogger.com,1999:blog-7606139103759658209.post-4909501513144236262012-05-12T09:37:00.002-07:002012-05-15T08:49:11.265-07:002012-05-15T08:49:11.265-07:00<span style="font-family: Verdana, sans-serif;">Oggi ho provato questa ricetta che è facile, veloce e sopprattutto sofficissima!</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-SPeVo2pXYu4/T7J5t24YY-I/AAAAAAAAAWk/Hd4OVDUY1G8/s1600/Ciamb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://3.bp.blogspot.com/-SPeVo2pXYu4/T7J5t24YY-I/AAAAAAAAAWk/Hd4OVDUY1G8/s320/Ciamb2.jpg" width="320" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">3 uova </span><br /> <span style="font-family: Verdana, sans-serif;">150 gr zucchero</span><br /> <span style="font-family: Verdana, sans-serif;">200 gr farina di riso</span><br /> <span style="font-family: Verdana, sans-serif;">100 gr maizena</span><br /> <span style="font-family: Verdana, sans-serif;">150 gr di burro</span><br /> <span style="font-family: Verdana, sans-serif;">180 ml di latte</span><br /> <span style="font-family: Verdana, sans-serif;">una bustina di lievito</span><br /> <span style="font-family: Verdana, sans-serif;">un pizzico di sale</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">(zucchero a velo per decorare)</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Il bello di questa ricetta è che gli ingredienti vanno messi tutti nel robot da cucina (nell'ordine che volete) e poi va frullato tutto per un paio di minuti.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ho versato il composto in una forma da ciambella di silicone e ho messo nel microonde a 750W per 10 minuti.</span><br /> <br /> <span style="font-family: Verdana;">(nel forno ventilato va&nbsp;cucinata per 35 minuti a 180°)</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Lasciare raffreddare per altri 10 minuti all'interno del microonde e poi è pronta la ciambella!!!!</span><br /> <br /> <br /> <div style="text-align: center;"> <a href="http://3.bp.blogspot.com/-pYEzA788w1A/T7J5whiBzCI/AAAAAAAAAWs/qhzLu7ZyFl0/s1600/Ciamb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://3.bp.blogspot.com/-pYEzA788w1A/T7J5whiBzCI/AAAAAAAAAWs/qhzLu7ZyFl0/s320/Ciamb1.jpg" width="320" /></a></div> <br /> <br /> <span style="font-family: Verdana;">Con questa ricetta partecipo al contest di <a href="http://panperfocaccia-grianne.blogspot.it/2012/05/contest-cucina-al-microonde-con-lekue.html" target="_blank">PanPerFocaccia</a></span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-D8WUYJF65_I/T7J63lw0JrI/AAAAAAAAAW0/af6-QIuodZs/s1600/contes+panperfocaccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="http://2.bp.blogspot.com/-D8WUYJF65_I/T7J63lw0JrI/AAAAAAAAAW0/af6-QIuodZs/s320/contes+panperfocaccia.jpg" width="256" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-490950151314423626?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/AYN8NvVOYRAiPEgjxF9IxhG5aWQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/AYN8NvVOYRAiPEgjxF9IxhG5aWQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/AYN8NvVOYRAiPEgjxF9IxhG5aWQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/AYN8NvVOYRAiPEgjxF9IxhG5aWQ/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/soNcTSDG4Eg" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com3http://cuocaintollerante.blogspot.com/2012/05/ciambella-al-microonde.htmltag:blogger.com,1999:blog-7606139103759658209.post-31600896225733320682012-05-07T01:59:00.001-07:002012-05-07T12:57:08.441-07:002012-05-07T12:57:08.441-07:00<div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-K_XfcB-qR70/T6eOdd12ylI/AAAAAAAAAV8/2K9kqg8hwhk/s1600/06052012654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mea="true" src="http://3.bp.blogspot.com/-K_XfcB-qR70/T6eOdd12ylI/AAAAAAAAAV8/2K9kqg8hwhk/s320/06052012654.jpg" width="320" /></a></div> <span style="font-family: Verdana, sans-serif;">Ieri mattina avevo voglia di dolce... e ho preparato la mia versione della famosa torta sette vasetti.</span><br /> <span style="font-family: Verdana, sans-serif;">Il nome deriva dal vasetto dello yogurt che viene utilizzato come unità di misura.</span><br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-oLqO1PeRyAE/T6eOyQaDENI/AAAAAAAAAWE/N7TklJe3ncw/s1600/06052012655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mea="true" src="http://4.bp.blogspot.com/-oLqO1PeRyAE/T6eOyQaDENI/AAAAAAAAAWE/N7TklJe3ncw/s320/06052012655.jpg" width="320" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Ingredienti</span></div> <div class="separator" style="clear: both; text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 vasetto di yogurt</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">2&nbsp;vasetti di zucchero</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">2 vasetti di farina senza glutine</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 vasetto di fecola di patate</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 vasetto di farina di cocco</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 vasetto di yogurt (alla fragola, in questo caso)</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">3 uova</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">1 bustina di vanillina</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">un pizzico di sale</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">125 gr fdi burro fuso&nbsp;(oppure un vasetto di olio di semi)</span></div> <div class="separator" style="clear: both; text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Procedimento</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Montare a neve ben ferma gli albumi con un pizzico di sale.</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">In un altro recipiente montare i tuorli con lo zucchero e aggiungere un pò alla volta tutti gli altri ingredienti.</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Amalgamare i due composti e versare in una tortiera.</span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Infornare al 180° per 35 minuti.</span></div> <div class="separator" style="clear: both; text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Verdana, sans-serif;">Al termine ho glassato la torta con glassa (2 albumi e 125 gr di zucchero a velo) colorata con un pizzico di colorante alimentare rosso e ho decorato con cuori e scarpe fatti con Pasta di Zucchero.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-3160089622573332068?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/ey9ACLoPi5OHEgL2fCjeI4DmUi0/0/da"><img src="http://feedads.g.doubleclick.net/~a/ey9ACLoPi5OHEgL2fCjeI4DmUi0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ey9ACLoPi5OHEgL2fCjeI4DmUi0/1/da"><img src="http://feedads.g.doubleclick.net/~a/ey9ACLoPi5OHEgL2fCjeI4DmUi0/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/v4KLjXz3gnQ" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2012/05/la-mia-versione-della-torta-7-vasetti.htmltag:blogger.com,1999:blog-7606139103759658209.post-87766428484623974612012-04-27T07:56:00.001-07:002012-04-27T07:56:18.523-07:002012-04-27T07:56:18.523-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti<br />500 gr di farina senza glutine (io ho usato quella Coop)<br />300 gr di acqua (2 bicchieri)<br />1 cucchiaino di zucchero<br />1 cucchiaino di sale<br />50 gr di olio<br />5 gr di lievito di birra</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/-3FW3lRIl6TY/T5qzbf0PyBI/AAAAAAAAAVo/LYa0KUfmelo/s1600/25042012644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-3FW3lRIl6TY/T5qzbf0PyBI/AAAAAAAAAVo/LYa0KUfmelo/s320/25042012644.jpg" width="320" /></a></div> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento<br />Sciogliere il lievito in un bicchiere di acqua tiepida e aggiungere il cucchiaino di zucchero. Il lievito si nutre di zucchero e questo serve per far partire la lievitazione.</span><br /> <span style="font-family: Verdana, sans-serif;">Versare in una ciotola la farina e versare al centro il lievito e impastare velocemente.</span><br /> <span style="font-family: Verdana, sans-serif;">Sciogliere il sale in un altro bicchiere d'acqua e aggiungere l'olio.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiungere al composto di farina e lievito e impastare per alcuni minuti.</span><br /> <span style="font-family: Verdana, sans-serif;">mettere la palla in una ciotola capiente e coprire (io ho usato un coperchio in silicone).</span><br /> <span style="font-family: Verdana, sans-serif;">Lasciare lievitare per un paio di ore e poi stendere nella placca del forno</span><br /> <span style="font-family: Verdana, sans-serif;">infornare nel forno caldo (180°) per 3 minuti<br />estrarre e mettere il pomodoro (passata o pelati conditi con olio aglio e altri aromi a piacere -&gt; io metto il basilico!)<br />cucinare per 8 minuti<br />estrarre e aggiungere la mozzarella e gli altri ingredienti e infornare per altri 10 minuti o comunque fino a cottura completa (dipende dal vostro forno).</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <br /></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-9RLdY3zM8M8/T5qzfHKIvsI/AAAAAAAAAVw/HrMWTnXdh2c/s1600/25042012645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://2.bp.blogspot.com/-9RLdY3zM8M8/T5qzfHKIvsI/AAAAAAAAAVw/HrMWTnXdh2c/s320/25042012645.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-8776642848462397461?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/4hRp0xTWphglVXievaWCt1yIJUs/0/da"><img src="http://feedads.g.doubleclick.net/~a/4hRp0xTWphglVXievaWCt1yIJUs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/4hRp0xTWphglVXievaWCt1yIJUs/1/da"><img src="http://feedads.g.doubleclick.net/~a/4hRp0xTWphglVXievaWCt1yIJUs/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/Nmwamrj5ZO4" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2012/04/pizza.htmltag:blogger.com,1999:blog-7606139103759658209.post-56276936903873051462012-04-23T07:13:00.000-07:002012-04-27T01:01:45.828-07:002012-04-27T01:01:45.828-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti:</span><br /> <span style="font-family: Verdana, sans-serif;">125 gr di farina di riso</span><br /> <span style="font-family: Verdana, sans-serif;">125 gr di zucchero</span><br /> <span style="font-family: Verdana, sans-serif;">2 uova</span><br /> <span style="font-family: Verdana, sans-serif;">100 gr di burro o 125 gr di&nbsp;olio di riso</span><br /> <span style="font-family: Verdana, sans-serif;">30 gr&nbsp; cacao in polvere o di uova di cioccolato</span><br /> <span style="font-family: Verdana, sans-serif;">6&nbsp;cucchiai di latte</span><br /> <span style="font-family: Verdana, sans-serif;">1 bustina vanillina</span><br /> <span style="font-family: Verdana, sans-serif;">1/2 bustina lievito</span><br /> <span style="font-family: Verdana, sans-serif;"><br /></span><br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Sciogliere il burro nel microonde.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiungere gli altri ingredienti, mescolare bene e cuocere a 650W&nbsp;per 7 minuti. </span><br /> <span style="font-family: Verdana, sans-serif;">Spegnere e lasciare per 5 minuti nel microonde.</span><br /> <span style="font-family: Verdana, sans-serif;">Quando si raffredda sformare e decorare a piacere (zucchero a velo oppure pasta di zucchero) </span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-ejl78b0AzsQ/T5pSPrGDwVI/AAAAAAAAAVc/t-5WSYgxlqU/s1600/23042012636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://1.bp.blogspot.com/-ejl78b0AzsQ/T5pSPrGDwVI/AAAAAAAAAVc/t-5WSYgxlqU/s320/23042012636.jpg" width="320" /></a></div> <br /> <br /> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-5627693690387305146?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/2M2yROB3G53RB1YF36Kx1xVUkrg/0/da"><img src="http://feedads.g.doubleclick.net/~a/2M2yROB3G53RB1YF36Kx1xVUkrg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2M2yROB3G53RB1YF36Kx1xVUkrg/1/da"><img src="http://feedads.g.doubleclick.net/~a/2M2yROB3G53RB1YF36Kx1xVUkrg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/TRifEiCSJ9E" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2012/04/torta-al-cioccolato-al-microonde.htmltag:blogger.com,1999:blog-7606139103759658209.post-40478947858182458952012-04-23T07:02:00.000-07:002012-04-27T01:00:30.684-07:002012-04-27T01:00:30.684-07:00<span style="font-family: Verdana, sans-serif;">Un piatto tipico delle mie zone al quale mi sono avvicinata solo negli ultimi anni... e ho voluto provarlo!</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-tb-SmhnwYms/T5pSDmjgf5I/AAAAAAAAAVU/tDx-cwveopI/s1600/15042012623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://2.bp.blogspot.com/-tb-SmhnwYms/T5pSDmjgf5I/AAAAAAAAAVU/tDx-cwveopI/s320/15042012623.jpg" width="320" /></a></div> <br /> <span style="font-family: Verdana, sans-serif;">ho cercato in rete e tra le varie ricette la più semplice mi è sembrata quella di Sonia di GialloZafferano.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ho quindi&nbsp;seguito questa&nbsp;</span><a href="http://ricette.giallozafferano.it/Baccala-alla-vicentina.html" target="_blank"><span style="font-family: Verdana, sans-serif;">ricetta</span></a><span style="font-family: Verdana, sans-serif;"> passo passo sostituendo la farina con la farina di riso e ho aggiunto della polenta fatta con farina bianca.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Questo il risultato:</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://4.bp.blogspot.com/-eU_-V1TfEdM/T5pRo7b-06I/AAAAAAAAAVM/FZsvzgi1YDA/s1600/15042012625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://4.bp.blogspot.com/-eU_-V1TfEdM/T5pRo7b-06I/AAAAAAAAAVM/FZsvzgi1YDA/s320/15042012625.jpg" width="320" /></a></div> <br /> <br /> <br /> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-4047894785818245895?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/VpTAwK58jrpybpaLhJc0TpucijE/0/da"><img src="http://feedads.g.doubleclick.net/~a/VpTAwK58jrpybpaLhJc0TpucijE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/VpTAwK58jrpybpaLhJc0TpucijE/1/da"><img src="http://feedads.g.doubleclick.net/~a/VpTAwK58jrpybpaLhJc0TpucijE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/EHwjjBYjgCs" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2012/04/baccala-alla-vicentina.htmltag:blogger.com,1999:blog-7606139103759658209.post-75621779062918941882012-04-12T02:24:00.001-07:002012-04-12T02:26:21.470-07:002012-04-12T02:26:21.470-07:00<span style="font-family: Verdana, sans-serif;">è la mia preferita in assoluto!!! </span><br /> <span style="font-family: Verdana, sans-serif;">e finalmente, dopo moltissimi tentativi,&nbsp;sono riuscita a trovare la ricetta che più si avvicina all'originale :-)</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti </span><br /> <span style="font-family: Verdana, sans-serif;">per la farcitura:</span><br /> <span style="font-family: Verdana, sans-serif;">150 ml di panna fresca<br /> 2 cucchiai di miele<br /> 80 gr di latte condensato</span><br /> <span style="font-family: Verdana, sans-serif;">per l'esterno:<br /> 60 gr di albumi (io ne ho messi 3)<br /> 60 gr di zucchero a velo<br /> 60 gr di burro ammorbidito<br /> 60 gr di farina (ho usato la miscela per dolci di <a href="http://www.piacerimediterranei.it/">Piaceri Mediterranei</a>)<br /> 3 cucchiai di cacao amaro</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">montare la panna da frigo, aggiungere il miele ed infine il latte condensato.<br /> Porre in frigo per mezz'ora.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Accendere il forno ventilato a 200</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Sbattere il burro e lo zucchero<br /> Aggiungere gradualmente gli albumi<br /> Miscelare la farina ed il cacao.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiungere al composto.</span><br /> <span style="font-family: Verdana, sans-serif;">Continuare a sbattere.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Preparare su un foglio di carta da forno 2 rettangoli 15x25 ed stendere l'impasto</span><br /> <span style="font-family: Verdana, sans-serif;">Mettere in forno per 4 minuti </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Prendere la crema dal frigo e spalmarla su uno dei due rettangoli,una volta raffreddati</span><br /> <span style="font-family: Verdana, sans-serif;">Adagiare l'altro rettangolo<br /> Passare delicatamente il matterello<br /> Pulire i bordi e porre in frigo per un'ora</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Poi si può tagliare e confezionare singolarmente nella carta alluminio :-)</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7562177906291894188?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/DdPZgofSKWTdVvUZnk1UNYLfTnk/0/da"><img src="http://feedads.g.doubleclick.net/~a/DdPZgofSKWTdVvUZnk1UNYLfTnk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/DdPZgofSKWTdVvUZnk1UNYLfTnk/1/da"><img src="http://feedads.g.doubleclick.net/~a/DdPZgofSKWTdVvUZnk1UNYLfTnk/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/fLQqwwfFtnQ" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2012/04/kinder-fetta-al-latte.htmltag:blogger.com,1999:blog-7606139103759658209.post-78351192377989860352012-03-12T09:45:00.000-07:002012-03-12T09:45:45.123-07:002012-03-12T09:45:45.123-07:00<span style="font-family: Verdana, sans-serif;">Versione con i frutti di bosco della </span><a href="http://cuocaintollerante.blogspot.com/2011/02/crostata-di-fragole.html"><span style="font-family: Verdana, sans-serif;">Crostata alle Fragole</span></a><span style="font-family: Verdana, sans-serif;">.</span><br /> <br /> <br /> <div align="center"><a href="http://1.bp.blogspot.com/-nOW7lZvNRY0/T14oFLPAnkI/AAAAAAAAATQ/RP-kskNCXKs/s1600/03032012588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nOW7lZvNRY0/T14oFLPAnkI/AAAAAAAAATQ/RP-kskNCXKs/s320/03032012588.jpg" width="320" yda="true" /></a></div><br /> <span style="font-family: Verdana, sans-serif;">Non avendo&nbsp;trovato delle fragole fresche&nbsp;ho usato i frutti di bosco congelati che ho lasciato scongelare nello scolapasta per 3 ore e&nbsp;mezza.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">E' assolutamente piaciuta!</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OHYALoDplIo/T14oAbBkDrI/AAAAAAAAATI/cTkOED2c7xo/s1600/03032012587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OHYALoDplIo/T14oAbBkDrI/AAAAAAAAATI/cTkOED2c7xo/s320/03032012587.jpg" width="320" yda="true" /></a></div><br /> <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/7606139103759658209-7835119237798986035?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/LhKtDPAAnw2Bc3RHog6ZKm_vmX8/0/da"><img src="http://feedads.g.doubleclick.net/~a/LhKtDPAAnw2Bc3RHog6ZKm_vmX8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/LhKtDPAAnw2Bc3RHog6ZKm_vmX8/1/da"><img src="http://feedads.g.doubleclick.net/~a/LhKtDPAAnw2Bc3RHog6ZKm_vmX8/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/1v3lWZg0aoY" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com3http://cuocaintollerante.blogspot.com/2012/03/crostata-ai-frutti-di-bosco.htmltag:blogger.com,1999:blog-7606139103759658209.post-73047525782938029952012-02-26T08:37:00.000-08:002012-02-26T08:37:08.028-08:002012-02-26T08:37:08.028-08:00<span style="font-family: Verdana, sans-serif;">Il carnevale è finito ma in questa domenica di sole avevo voglia di una torta allegra...</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ho utilizzato la Miscela per dolci di Piaceri Mediterranei e ho adattato la ricetta che ho trovato nella confezione.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">200 gr di Miscela per Dolci Piaceri Mediterranei</span><br /> <span style="font-family: Verdana, sans-serif;">3 albumi</span><br /> <span style="font-family: Verdana, sans-serif;">50 gr di burro</span><br /> <span style="font-family: Verdana, sans-serif;">50 gr di latte</span><br /> <span style="font-family: Verdana, sans-serif;">1 bustina di lievito</span><br /> <span style="font-family: Verdana, sans-serif;">1 bustina di vanillina</span><br /> <span style="font-family: Verdana, sans-serif;">50 gr di zucchero</span><br /> <span style="font-family: Verdana, sans-serif;">coloranti alimentari in polvere.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Sciogliere il burro con il latte, nel frattempo montare a neve gli albumi.</span><br /> <span style="font-family: Verdana, sans-serif;">Miscelare la miscela per dolci Piaceri Mediterranei con il lievito, la vanillina e lo zucchero.</span><br /> <span style="font-family: Verdana, sans-serif;">Unire al composto gli albumi montati a neve e il burro sciolto nel latte.</span><br /> <span style="font-family: Verdana, sans-serif;">Dividere il composto in varie ciotole e ad ognuna aggiungere un cucchiaino di colorante in polvere</span><br /> <span style="font-family: Verdana, sans-serif;">Versare i composti colorati in una tortiera a cerniera di 26 cm e infornare per 50 minuti a 180°.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Leggera, buona e colorata!</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7304752578293802995?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/tZbdFY5Rzq2U05PezIVbCct9HEA/0/da"><img src="http://feedads.g.doubleclick.net/~a/tZbdFY5Rzq2U05PezIVbCct9HEA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/tZbdFY5Rzq2U05PezIVbCct9HEA/1/da"><img src="http://feedads.g.doubleclick.net/~a/tZbdFY5Rzq2U05PezIVbCct9HEA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/oSdnH_jV97Q" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2012/02/torta-arlecchino.htmltag:blogger.com,1999:blog-7606139103759658209.post-40477159444817786312012-02-21T02:50:00.001-08:002012-03-12T09:41:39.274-07:002012-03-12T09:41:39.274-07:00<span style="font-family: Verdana, sans-serif;">Ieri sera è venuto a cena un amico che continua a vantarsi di essere un ottimo cuoco quindi... ho provato a stupirlo con questo secondo e... ci sono riuscita!!!!</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WFphjDWLdaE/T14m_EIzHmI/AAAAAAAAASw/9cq9CSqYC3E/s1600/Filetto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WFphjDWLdaE/T14m_EIzHmI/AAAAAAAAASw/9cq9CSqYC3E/s320/Filetto1.jpg" width="320" yda="true" /></a></div><br /> <br /> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">filetto di sorana (fette tagliate alte circa un centimetro)</span><br /> <span style="font-family: Verdana, sans-serif;">porcini secchi</span><br /> <span style="font-family: Verdana, sans-serif;">aglio</span><br /> <span style="font-family: Verdana, sans-serif;">prezzemolo</span><br /> <span style="font-family: Verdana, sans-serif;">olio evo</span><br /> <span style="font-family: Verdana, sans-serif;">sale</span><br /> <span style="font-family: Verdana, sans-serif;">pepe</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Mettere i porcini secchi in ammollo in acqua calda per circa 20 minuti</span><br /> <span style="font-family: Verdana, sans-serif;">In una padella mettere un filo di olio, l'aglio intero e i porcini ben scolati (ma conservate l'acqua di ammollo)</span><br /> <span style="font-family: Verdana, sans-serif;">Far cucinare i funghi per cinque minuti e spolverizzarli con prezzemolo tritato e aggiungendo qualche cucchiaio dell'acqua di ammollo.</span><br /> <span style="font-family: Verdana, sans-serif;">Unire nella padella le fette di filetto e rosolarle per alcuni secondi</span><br /> <span style="font-family: Verdana, sans-serif;">aggiungere l'acqua di ammollo dei funghi e lasciare cucinare con coperchio per circa 20 minuti.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiustare di sale e pepe.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">E' più saporito se si prepara in anticipo.</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T1gGqqVtri4/T14nDQbAAPI/AAAAAAAAAS4/WQ7RqSWErBw/s1600/Filetto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-T1gGqqVtri4/T14nDQbAAPI/AAAAAAAAAS4/WQ7RqSWErBw/s320/Filetto2.jpg" width="320" yda="true" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><br /> </div><br /> <br /> <span style="font-family: Verdana;">Diventa un perfetto piatto unico se si accompagna&nbsp;con delle patate al forno.</span><br /> <br /> <br /> <a href="http://2.bp.blogspot.com/-Qshlo0Kuypc/T14nKLiaPLI/AAAAAAAAATA/yjJdRrjlOTw/s1600/Filetto3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Qshlo0Kuypc/T14nKLiaPLI/AAAAAAAAATA/yjJdRrjlOTw/s320/Filetto3.jpg" width="320" yda="true" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-4047715944481778631?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/MrGJIU6xKBbyCXguIjGNjGeARwo/0/da"><img src="http://feedads.g.doubleclick.net/~a/MrGJIU6xKBbyCXguIjGNjGeARwo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/MrGJIU6xKBbyCXguIjGNjGeARwo/1/da"><img src="http://feedads.g.doubleclick.net/~a/MrGJIU6xKBbyCXguIjGNjGeARwo/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/YKom0OO8Oks" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2012/02/filetto-con-i-porcini.htmltag:blogger.com,1999:blog-7606139103759658209.post-41604530460632681582012-02-03T08:27:00.000-08:002012-02-03T08:27:08.349-08:002012-02-03T08:27:08.349-08:00<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Pasta sfoglia di riso</span><br /> <span style="font-family: Verdana, sans-serif;">Pesto alla genovese qb</span><br /> <span style="font-family: Verdana, sans-serif;">100 gr Prosciutto Cotto</span><br /> <span style="font-family: Verdana, sans-serif;">1 Uova</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Stendere la pasta sfoglia di riso dandole una forma il più possibile rettangolare e metterla sulla carta da forno</span><br /> <span style="font-family: Verdana, sans-serif;">Spennellarla con il tuorlo d'uovo</span><br /> <span style="font-family: Verdana, sans-serif;">Spalmare con il pesto</span><br /> <span style="font-family: Verdana, sans-serif;">fare uno strato con il prosciutto cotto</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">partendo dal lato lungo del rettangolo arrotolare la sfoglia su se stessa e spennellarla anche esternamente con il tuorlo.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">tagliare a fettine e posizionare nella leccarda del forno rivestita di carta da forno.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Infornare per 20 minuti scarsi a 180°</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DYEtGuqYjPk/TywKp5goVHI/AAAAAAAAASk/csfoGTFMwVs/s1600/11122011520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="http://4.bp.blogspot.com/-DYEtGuqYjPk/TywKp5goVHI/AAAAAAAAASk/csfoGTFMwVs/s320/11122011520.jpg" width="320px" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-4160453046063268158?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/RIPkAsY_5QfIf2Awd_oJcJUYFls/0/da"><img src="http://feedads.g.doubleclick.net/~a/RIPkAsY_5QfIf2Awd_oJcJUYFls/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/RIPkAsY_5QfIf2Awd_oJcJUYFls/1/da"><img src="http://feedads.g.doubleclick.net/~a/RIPkAsY_5QfIf2Awd_oJcJUYFls/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/YIgWiGltWQo" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com3http://cuocaintollerante.blogspot.com/2012/02/girelle-salate.htmltag:blogger.com,1999:blog-7606139103759658209.post-35670819194619831162012-02-03T08:11:00.000-08:002012-02-03T08:11:20.123-08:002012-02-03T08:11:20.123-08:00<span style="font-family: Verdana, sans-serif;">eccoci qua anche quest'anno.... </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">freddo e neve e... noi con le <a href="http://www.arancedellasalute.it/"><span style="color: orange;">arance</span></a><span style="color: black;">! </span>Vi aspettiamo!!!!! </span><br /> <br /> <div class="testo"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><em>Oltre 400 mila reticelle contenenti 2,5 kg di arance rosse di Sicilia non trattate saranno distribuite sulle piazze italiane dai 20 mila volontari AIRC, a fronte di una donazione di 9 euro. </em></span></div><div class="testo"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><em>Grazie al generoso contributo della Regione Siciliana, l’obiettivo della giornata è raccogliere oltre 3.7 milioni di euro per aiutare la ricerca a mettere il cancro all'angolo.</em></span></div><div class="testo"><strong><span style="font-family: Verdana, sans-serif; font-size: x-small;"><em>Vi aspettiamo sabato mattina in oltre 2000 piazze per fare il pieno di vitamine! </em></span></strong></div><br /> <span style="font-family: Verdana;">E <a href="http://www.arancedellasalute.it/ricette-salute.asp">qui</a> potete trovare le ricette della salute da fare con le arance :-)</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-3567081919461983116?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/WYFPL9WiBMQB8z4g4VGgCrUYDx4/0/da"><img src="http://feedads.g.doubleclick.net/~a/WYFPL9WiBMQB8z4g4VGgCrUYDx4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/WYFPL9WiBMQB8z4g4VGgCrUYDx4/1/da"><img src="http://feedads.g.doubleclick.net/~a/WYFPL9WiBMQB8z4g4VGgCrUYDx4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/cThMxsSGehQ" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2012/02/le-arance-della-salute-2012.htmltag:blogger.com,1999:blog-7606139103759658209.post-22815584077405231222011-12-22T03:34:00.000-08:002011-12-22T03:34:02.228-08:002011-12-22T03:34:02.228-08:00<span style="color: #990000; font-family: Verdana, sans-serif;">A causa di mille e più impegni è da molto tempo che latito il blog... spero la settimana prossima di recuperare che ho qualche ricettina nuova da raccontarvi :-)</span><br /> <br /> <span style="color: #990000; font-family: Verdana, sans-serif;">per ora mi limito a farvi i migliori auguri di Natale :-)</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://www.pourfemme.it/img/Auguri-Natale-2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204px" rea="true" src="http://www.pourfemme.it/img/Auguri-Natale-2011.jpg" width="320px" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-2281558407740523122?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/SpkBf_yxUgEVKVQCOJ6pHcu7vXE/0/da"><img src="http://feedads.g.doubleclick.net/~a/SpkBf_yxUgEVKVQCOJ6pHcu7vXE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/SpkBf_yxUgEVKVQCOJ6pHcu7vXE/1/da"><img src="http://feedads.g.doubleclick.net/~a/SpkBf_yxUgEVKVQCOJ6pHcu7vXE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/gYf15BYOuAE" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com3http://cuocaintollerante.blogspot.com/2011/12/buone-feste.htmltag:blogger.com,1999:blog-7606139103759658209.post-53094783882632950292011-11-03T09:23:00.000-07:002011-11-03T09:23:53.255-07:002011-11-03T09:23:53.255-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Per la pasta frolla: <br /> 500 gr di farina di riso<br /> 250 gr di burro <br /> 4 tuorli <br /> 180 gr di zucchero <br /> limone grattugiato<br /> 1 pizzico di sale</span><br /> <span style="font-family: Verdana, sans-serif;">Per il ripieno:<br /> 400 g latte e 100 g panna fresca<br /> 6 tuorli <br /> 150 g zucchero<br /> 40 g maizena/amido di mais<br /> Scorza grattugiata e succo di un limone</span><br /> <span style="font-family: Verdana, sans-serif;">25 g di pinoli <br /> zucchero a velo </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Sbattete i tuorli con lo zucchero. </span><br /> <span style="font-family: Verdana, sans-serif;"><br /> Disponete la farina a fontana e versate al centro il burro a pezzetti, la scorza di limone grattugiata e i tuorli con lo zucchero.<br /> <br /> Impastate velocemente con le punta delle dita e poi ancora con il palmo cercando di omogeneizzare l’impasto. <br /> <br /> Avvolgete nella pellicola e lasciate in frigorifero per almeno 3 ore (meglio una notte).<br /> <br /> <span style="font-family: Verdana, sans-serif;">Il segreto per una buona frolla è quello di lavorare velocemente l'impasto e non scaldarlo troppo con il calore delle mani.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Nel frattempo preparate la crema.</span><br /> <span style="font-family: Verdana, sans-serif;"><br /> Versate in un pentolino il latte con la panna e fate prendere il bollore con un cucchiaio di zucchero. <br /> <br /> Montate i tuorli con il restante zucchero fino a renderli chiari e spumosi, incorporate poi l’amido di mais, la scorza e il succo di un limone. <br /> <br /> Togliete il latte dal fuoco e aggiungete al composto di uova continuando a mescolare, rimettete sul fuoco e portate a bollore per 1-2 mescolando continuamente fino a fare addensare la crema. <br /> <br /> Spegnete e versate subito la crema in una terrina e/o vassoio, fatela intiepidire e copritela con la pellicola.<br /> <br /> <span style="font-family: Verdana, sans-serif;">Preriscaldate il forno a 180° C. </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Stendete due terzi della pasta frolla con un matterello sul tavolo leggermente infarinato, realizzate una sfoglia e posatela sul fondo imburrato e infarinato di una tortiera preferibilmente apribile. </span><br /> <span style="font-family: Verdana, sans-serif;"><br /> Versate all’interno la crema raffreddata.&nbsp; <br /> <br /> Con la pasta frolla rimasta stendete un disco sottile tra due fogli di carta da forno e coprite la torta sigillando bene il bordo. <br /> <br /> Distribuite sulla superficie i pinoli e cuocete a 180 ° C per 45 minuti. <br /> <br /> <span style="font-family: Verdana, sans-serif;">Sfornate e fate raffreddare. </span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Servite cosparsa di zucchero a velo.</span><br /> <br /> </span>&nbsp;</span>&nbsp;</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-5309478388263295029?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/nezO52GpsLHsHDMGDpbnUsCd4Bc/0/da"><img src="http://feedads.g.doubleclick.net/~a/nezO52GpsLHsHDMGDpbnUsCd4Bc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/nezO52GpsLHsHDMGDpbnUsCd4Bc/1/da"><img src="http://feedads.g.doubleclick.net/~a/nezO52GpsLHsHDMGDpbnUsCd4Bc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/J4nvsF_3rSA" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2011/11/la-torta-della-nonna.htmltag:blogger.com,1999:blog-7606139103759658209.post-181390550010077362011-10-16T09:55:00.000-07:002011-10-17T01:38:04.569-07:002011-10-17T01:38:04.569-07:00<span style="font-family: Verdana, sans-serif;">in questa domenica autunnale ho provato questa ricetta veloce e golosissima.</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kn3SU9bfNXc/Tpvoxgazy-I/AAAAAAAAAQc/OEO3MBhpqQE/s1600/brownies+nutella1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="http://4.bp.blogspot.com/-kn3SU9bfNXc/Tpvoxgazy-I/AAAAAAAAAQc/OEO3MBhpqQE/s320/brownies+nutella1.jpg" width="320px" /></a></div><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">1 uovo</span><br /> <span style="font-family: Verdana, sans-serif;">5 cucchiai di farina di riso</span><br /> <span style="font-family: Verdana, sans-serif;">4 cuccchiai di Nutella</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Accendere il forno a 180°.</span><br /> <span style="font-family: Verdana, sans-serif;">Amalgamare tutti gli ingredienti in una ciotola e poi riempire i pirottini di carta per circa 3/4.</span><br /> <span style="font-family: Verdana, sans-serif;">Infornare per&nbsp;dieci minuti e sono pronti!</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r8_YIillRwc/Tpvo7eIXsZI/AAAAAAAAAQk/f2SaAZA7UwI/s1600/brownies+nutella+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="http://3.bp.blogspot.com/-r8_YIillRwc/Tpvo7eIXsZI/AAAAAAAAAQk/f2SaAZA7UwI/s320/brownies+nutella+2.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: justify;"><br /> </div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Restano morbidi dentro con una buona crosticina sopra.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Volendo si può mettere una nocciala al centro dell'impasto prima di infornare.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-18139055001007736?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/5pqliD2VQiO9gw_QnY9uz9KIUVM/0/da"><img src="http://feedads.g.doubleclick.net/~a/5pqliD2VQiO9gw_QnY9uz9KIUVM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/5pqliD2VQiO9gw_QnY9uz9KIUVM/1/da"><img src="http://feedads.g.doubleclick.net/~a/5pqliD2VQiO9gw_QnY9uz9KIUVM/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/Zps2kpygt5Y" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2011/10/mini-brownies-alla-nutella.htmltag:blogger.com,1999:blog-7606139103759658209.post-17946924804779697642011-10-09T06:31:00.000-07:002011-10-10T01:47:28.713-07:002011-10-10T01:47:28.713-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti : </span><br /> <span style="font-family: Verdana, sans-serif;"><em>per la frolla</em></span><br /> <span style="font-family: Verdana, sans-serif;">700 gr. di farina di riso<br /> 250 gr. di zucchero <br /> 5 uova <br /> 260 gr di olio di riso<br /> 1 pizzico di sale <br /> 1 limone </span><br /> <span style="font-family: Verdana, sans-serif;"><em>per il ripieno</em></span><br /> <span style="font-family: Verdana, sans-serif;">1 kg di ricotta</span><br /> <span style="font-family: Verdana, sans-serif;">400 gr di zucchero</span><br /> <span style="font-family: Verdana, sans-serif;">un pizzico di cannella</span><br /> <span style="font-family: Verdana, sans-serif;">gocce di cioccolato</span><br /> <span style="font-family: Verdana, sans-serif;"><em>inoltre</em></span><br /> <span style="font-family: Verdana, sans-serif;">biscotti senza glutine</span><br /> <span style="font-family: Verdana, sans-serif;">zucchero a velo</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZLQgz32SVXY/TpKxEpi4NsI/AAAAAAAAAQY/5MMQra1B43Q/s1600/cassata+palermitana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://1.bp.blogspot.com/-ZLQgz32SVXY/TpKxEpi4NsI/AAAAAAAAAQY/5MMQra1B43Q/s320/cassata+palermitana.jpg" width="320px" /></a></div><br /> <br /> <br /> <span style="font-family: Verdana, sans-serif;"></span><br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Preparate la farina sulla spianatoia con un pizzico di sale e la scorza del limone grattugiato. Fate un buco al centro e versateci 2 uova intere e tre tuorli, lo zucchero e l'olio.<br /> Per realizzare una buona&nbsp;frolla occorre lavorare velocemente l'impasto, perchè il calore delle mani scalda troppo l'olio e questo avrebbe l'effetto di rendere l'impasto elastico, mentre la pasta frolla&nbsp;deve essere molto friabile.<br /> Impastate quindi velocemente fatene una pallina ed alla fine avvolgetela in una pellicola trasparente, riponendola in frigorifero per almeno mezz'ora circa.<br /> Nel frattempo preparate la teglia rivestendola di carta da forno e portate il forno a temperatura media (180°).</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">In una ciotola mescolate la ricotta, lo zucchero, un cucchiaino di cannella in polvere e le gocce di cioccolato.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Prendete l'impasto, stendetene velocemente i metà col matterello ed avvolgete la sfoglia intorno ad esso. </span><br /> <span style="font-family: Verdana, sans-serif;">Srotolate la sfoglia direttamente sulla teglia rivestita con carta da forno (bagnata e strizzata) ed eliminate la pasta in eccesso.</span><br /> <span style="font-family: Verdana, sans-serif;">fate poi uno strato di biscotti sbriciolati e coprite con la crema di ricotta.</span><br /> <span style="font-family: Verdana, sans-serif;">fate un altro strato di biscotti sbriciolati.</span><br /> <span style="font-family: Verdana, sans-serif;">Prendete la metà rimanente dell'impasto e stendetela con il mattarello.</span><br /> <span style="font-family: Verdana, sans-serif;">Avvolgete la frolla al mattarello e srotolatela per coprire la torta.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Infornate a 180° per 45 minuti circa.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Sformate la torta e spolverate con zucchero a velo.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-1794692480477969764?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/iGeblBJYqtnOyv28NqEkXSQLYw0/0/da"><img src="http://feedads.g.doubleclick.net/~a/iGeblBJYqtnOyv28NqEkXSQLYw0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/iGeblBJYqtnOyv28NqEkXSQLYw0/1/da"><img src="http://feedads.g.doubleclick.net/~a/iGeblBJYqtnOyv28NqEkXSQLYw0/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/v6OtPpe87ac" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2011/10/cassata-alla-palermitana.htmltag:blogger.com,1999:blog-7606139103759658209.post-61753110717524017392011-10-04T04:51:00.000-07:002011-10-04T04:53:13.219-07:002011-10-04T04:53:13.219-07:00<div class="separator" style="clear: both; text-align: left;"><a href="http://www.josaya.com/wp-content/uploads/2010/04/candela-bianca.jpg"><span style="color: purple; font-family: Verdana, sans-serif;">Ciao Anna Lisa...</span></a></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://3.bp.blogspot.com/-BkuScH43qEs/TorzdFI1YLI/AAAAAAAAAPg/QaEKApm69Ik/s1600/candela-bianca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="http://3.bp.blogspot.com/-BkuScH43qEs/TorzdFI1YLI/AAAAAAAAAPg/QaEKApm69Ik/s320/candela-bianca.jpg" width="266px" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-6175311071752401739?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/xflxICyQ129y2qFbK-PyihEnrVY/0/da"><img src="http://feedads.g.doubleclick.net/~a/xflxICyQ129y2qFbK-PyihEnrVY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/xflxICyQ129y2qFbK-PyihEnrVY/1/da"><img src="http://feedads.g.doubleclick.net/~a/xflxICyQ129y2qFbK-PyihEnrVY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/rNewuGkmJUg" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com0http://cuocaintollerante.blogspot.com/2011/10/ciao-anna-lisa.htmltag:blogger.com,1999:blog-7606139103759658209.post-70243400098567676282011-10-02T00:44:00.000-07:002011-10-03T01:56:05.818-07:002011-10-03T01:56:05.818-07:00<span style="font-family: Verdana, sans-serif;">Ho appena infornato questa torta e non vedo l'ora di assaggiarla!</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Per la torta ho usato la ricetta di Montersino (dal libro "Golosi di Salute") ma per la presentazione ho utilizzato un'idea di Giallo Zafferano tagliando la pera a fettine e disponendole a raggiera per un "sole cioccolatoso".</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7OImnIO8YvI/Tol4eb3u6XI/AAAAAAAAAPY/PLRZrFkCoDc/s1600/pere+e+cioccolato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://3.bp.blogspot.com/-7OImnIO8YvI/Tol4eb3u6XI/AAAAAAAAAPY/PLRZrFkCoDc/s320/pere+e+cioccolato.jpg" width="320px" /></a></div><br /> <br /> <br /> <span style="font-family: Verdana, sans-serif;">La ricetta è questa:</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">270 g di uova<br /> 50 g di tuorli<br /> 360 g di zucchero semolato<br /> 35 g di miele<br /> 300 g di farina di riso<br /> 60 g di cacao amaro in polvere<br /> 3 g di lievito chimico<br /> 80 g di olio EVO<br /> 1 g di sale<br /> 1 bacello di vaniglia bourbon<br /> 700 g di pere abate pulite<br /> olio e farina di riso per la tortiera<br /> zucchero a velo<br /> <br /> Procedimento</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Montate le uova intere, i tuorli, lo zucchero semolato, il miele, il sale e i semi di vaniglia estratti dal bacello, fino ad ottenere una massa spumosa. A questo punto, unite la farina di riso setacciata, insieme con il cacao e il lievito; continuate, unendo a filo l'olio EVO. Disponete il composto ottenuto in una tortiera (20 cm di diametro), precedentemente oliata e spolverata con la farina di riso.<br /> Disponete le pere tagliate a fettine a raggiera (il composto è denso per cui resteranno dritte)&nbsp;e mettete in forno a 180 gradi per 25-30 minuti.<br /> Decorate con lo zucchero a velo.</span><br /> <br /> <span style="font-family: Verdana;">Con questa ricetta partecipo al Contest <a href="http://lacucinadipaolabrunetti.blogspot.com/2011/09/oggi-il-mio-blog-compie-2-anni.html?utm_source=BP_recent">"Ricette con le Pere"</a> di <a href="http://lacucinadipaolabrunetti.blogspot.com/">La Cucina di Paola Brunetti</a></span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FSVtml0BfFw/Tme8ecCjLuI/AAAAAAAAHCU/AN4aNdc4BJo/s1600/contest+pera+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FSVtml0BfFw/Tme8ecCjLuI/AAAAAAAAHCU/AN4aNdc4BJo/s1600/contest+pera+copia.jpg" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7024340009856767628?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/L5ZFs_C8oCawBUyHYijtODjHPWY/0/da"><img src="http://feedads.g.doubleclick.net/~a/L5ZFs_C8oCawBUyHYijtODjHPWY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/L5ZFs_C8oCawBUyHYijtODjHPWY/1/da"><img src="http://feedads.g.doubleclick.net/~a/L5ZFs_C8oCawBUyHYijtODjHPWY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/LDnOyjBCpEs" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2011/10/torta-pere-e-cioccolato.htmltag:blogger.com,1999:blog-7606139103759658209.post-38646660922462268672011-09-18T10:47:00.000-07:002011-09-18T12:51:12.270-07:002011-09-18T12:51:12.270-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">50 gr di farina di riso</span><br /> <span style="font-family: Verdana, sans-serif;">100 gr di burro</span><br /> <span style="font-family: Verdana, sans-serif;">100 gr di cioccolato fondente</span><br /> <span style="font-family: Verdana, sans-serif;">2 uova</span><br /> <span style="font-family: Verdana, sans-serif;">70 gr di zucchero</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Sciogliere lentamente il burro con il cioccolato fondente.</span><br /> <span style="font-family: Verdana, sans-serif;">Una volta sciolto unire le uova, lo zucchero e la farina e mescolare bene con una frusta.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Imburrare e infarinare degli stampini (vanno benissimo quelli usa e getta) e riempirli fino a metà.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Cucinare per 10 minuti a 200° e servire subito cospargendo di zucchero a velo o panna montata.</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PCGyCC7DQNs/TnZLm3Ur6WI/AAAAAAAAAOo/7SmPYKw7n7k/s1600/tortino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PCGyCC7DQNs/TnZLm3Ur6WI/AAAAAAAAAOo/7SmPYKw7n7k/s320/tortino.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-3864666092246226867?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/sWNlJKTQBqwz-7yNmfFRTHAzQFM/0/da"><img src="http://feedads.g.doubleclick.net/~a/sWNlJKTQBqwz-7yNmfFRTHAzQFM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/sWNlJKTQBqwz-7yNmfFRTHAzQFM/1/da"><img src="http://feedads.g.doubleclick.net/~a/sWNlJKTQBqwz-7yNmfFRTHAzQFM/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/84Nl9MGS39s" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com3http://cuocaintollerante.blogspot.com/2011/09/tortini-dal-cuore-morbido.htmltag:blogger.com,1999:blog-7606139103759658209.post-16829949345755744472011-09-15T03:15:00.000-07:002011-09-18T12:59:41.248-07:002011-09-18T12:59:41.248-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_aWeMnDe__BU/TM00iYtjw4I/AAAAAAAAASE/IVvZ_sFfRH8/s1600/zucca1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" rba="true" src="http://2.bp.blogspot.com/_aWeMnDe__BU/TM00iYtjw4I/AAAAAAAAASE/IVvZ_sFfRH8/s320/zucca1.jpg" width="320" /></a></div><br /> <br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">500 g di zucca cotta in forno per 50 minuti a 160°<br /> 100 g di parmigiano grattugiato, <br /> 3 uova, <br /> sale qb. <br /> pepe qb <br /> un pizzicchino piccolissimo di cannella <br /> 250 gr di ricotta </span><br /> <br /> <span style="font-family: Verdana;">taleggio o fontina o altro formaggio adatto a fonduta</span><br /> <span style="font-family: Verdana;">latte</span><br /> <br /> <span style="font-family: Verdana;">Fettine di pancetta tagliata non troppo sottile (bacon)</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Scottare la pancetta (bacon) nella padella antiaderente e mettere a riposare su carta da cucina per assorbire il grasso in eccesso. </span><br /> <span style="font-family: Verdana, sans-serif;">Cucinare la zucca nel forno e lasciarla raffreddare.</span><br /> <span style="font-family: Verdana, sans-serif;">Mettere nel robot da cucina tutti gli ingredienti e frullare fino ad ottenere una crema non troppo densa, nel caso allungare con un goccino di latte.</span><br /> <span style="font-family: Verdana, sans-serif;">Riempire gli stampini (vanno benissimo quelli usa e getta) fino a tre quarti e infornare a 180° per 20 minuti.</span><br /> <span style="font-family: Verdana, sans-serif;"><br /> </span><br /> <span style="font-family: Verdana, sans-serif;">In una&nbsp;pentolina sciogliere il taleggio (o fontina o metà e metà) con un goccino di latte. </span><br /> <span style="font-family: Verdana, sans-serif;"><br /> </span><br /> <span style="font-family: Verdana, sans-serif;">Comporre il piatto con un paio di cucchiai di formaggio fuso su cui adagiare il tortino di zucca&nbsp;e completare con una o due fettine di bacon croccante.</span><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-451n4zoK0Kc/TnZNnaK_boI/AAAAAAAAAO0/K_EAvoU4tb0/s1600/zucctort.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-451n4zoK0Kc/TnZNnaK_boI/AAAAAAAAAO0/K_EAvoU4tb0/s320/zucctort.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-1682994934575574447?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/-GbixVdIRURbUeILV0f9Dtfu-Qg/0/da"><img src="http://feedads.g.doubleclick.net/~a/-GbixVdIRURbUeILV0f9Dtfu-Qg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-GbixVdIRURbUeILV0f9Dtfu-Qg/1/da"><img src="http://feedads.g.doubleclick.net/~a/-GbixVdIRURbUeILV0f9Dtfu-Qg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/PiZHIo27TNc" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com2http://cuocaintollerante.blogspot.com/2011/09/sformatini-di-zucca-con-bacon-e-fonduta.htmltag:blogger.com,1999:blog-7606139103759658209.post-71023944528911227612011-09-09T10:33:00.000-07:002011-09-13T05:24:59.040-07:002011-09-13T05:24:59.040-07:00<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <span style="font-family: Verdana, sans-serif;">Pasta corta di riso</span><br /> <span style="font-family: Verdana, sans-serif;">Una zucchina grande</span><br /> <span style="font-family: Verdana, sans-serif;">500 gr di gamberetti</span><br /> <span style="font-family: Verdana, sans-serif;">uno scalogno o mezza cipolla</span><br /> <span style="font-family: Verdana, sans-serif;">olio evo</span><br /> <span style="font-family: Verdana, sans-serif;">sale</span><br /> <span style="font-family: Verdana, sans-serif;">pepe</span><br /> <span style="font-family: Verdana, sans-serif;">prezzemolo</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Sgusciare i gamberetti, tagliare la zucchina a dadini e affettare lo scalogno.</span><br /> <span style="font-family: Verdana, sans-serif;">Scaldare in una padella un paio di cucchiai di olio con lo scalogno, aggiungere la zucchina a dadini e i gamberetti e cucinare per una decina di minuti.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiustare di sala e pepe e spolverare con il prezzemolo tritato.</span><br /> <span style="font-family: Verdana, sans-serif;">Lessare la pasta al dente e spadellarla con il sugo e un altro paio di cucchiai di olio evo.</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Z71o0Qp_HQM/Tm9Lf-Ku8iI/AAAAAAAAAOg/oWiSpSC_yqg/s1600/gamberetti+e+zucchine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="http://4.bp.blogspot.com/-Z71o0Qp_HQM/Tm9Lf-Ku8iI/AAAAAAAAAOg/oWiSpSC_yqg/s320/gamberetti+e+zucchine2.jpg" width="320px" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7102394452891122761?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/yZa3jxQtIGdwiA2ZVQNxPf0g4Ho/0/da"><img src="http://feedads.g.doubleclick.net/~a/yZa3jxQtIGdwiA2ZVQNxPf0g4Ho/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/yZa3jxQtIGdwiA2ZVQNxPf0g4Ho/1/da"><img src="http://feedads.g.doubleclick.net/~a/yZa3jxQtIGdwiA2ZVQNxPf0g4Ho/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/ZOCz_KWi-Wg" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2011/09/penne-zucchine-e-gamberetti.htmltag:blogger.com,1999:blog-7606139103759658209.post-59390530741654044442011-09-08T13:05:00.000-07:002011-09-08T13:10:10.239-07:002011-09-08T13:10:10.239-07:00<span style="font-family: Verdana, sans-serif;">Grande classico della tradizione italiana, quando viene servito è sempre festa!</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti </span><br /> <span style="font-family: Verdana, sans-serif;">Pollo intero o fusi di pollo </span><br /> <span style="font-family: Verdana, sans-serif;">3 cucchiai di olio evo</span><br /> <span style="font-family: Verdana, sans-serif;">2 cipolle</span><br /> <span style="font-family: Verdana, sans-serif;">2 carote</span><br /> <span style="font-family: Verdana, sans-serif;">2 gambi di sedano</span><br /> <span style="font-family: Verdana, sans-serif;">una confezione di pelati</span><br /> <span style="font-family: Verdana, sans-serif;">aglio</span><br /> <span style="font-family: Verdana, sans-serif;">salvia</span><br /> <span style="font-family: Verdana, sans-serif;">rosmarino</span><br /> <span style="font-family: Verdana, sans-serif;">sale</span><br /> <span style="font-family: Verdana, sans-serif;">pepe</span><br /> <span style="font-family: Verdana, sans-serif;">Patate</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <span style="font-family: Verdana, sans-serif;">Scaldare l'olio in una padella con l'aglio, la salvia e il rosmarino.</span><br /> <span style="font-family: Verdana, sans-serif;">Rosolare per una decina di minuti i fusi di pollo e poi aggiungere cipolla, carote e sedano tagliati a cubetti e lasciare a fiamma viva per altri 5 minuti.</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiungere i pelati, il sale e il pepe e continuare la cottura per almeno mezzora, aggiungendo, se serve, un cucchiaino di zucchero per correggere l'acidità del pomodoro.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Nel frattempo tagliare le patate a tocchetti e metterle in una pirofila con olio evo, uno spicchio di aglio, rosmarino, sale e pepe e infornare per 45 minuti a 180°.</span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nxTFkAr3uDg/TmkhD-jgypI/AAAAAAAAAOc/lumlkJD6R6o/s1600/08092011397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nxTFkAr3uDg/TmkhD-jgypI/AAAAAAAAAOc/lumlkJD6R6o/s320/08092011397.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-5939053074165404444?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/lFIcWFHwY9YrMm2w8XGt4dwGwoI/0/da"><img src="http://feedads.g.doubleclick.net/~a/lFIcWFHwY9YrMm2w8XGt4dwGwoI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lFIcWFHwY9YrMm2w8XGt4dwGwoI/1/da"><img src="http://feedads.g.doubleclick.net/~a/lFIcWFHwY9YrMm2w8XGt4dwGwoI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/DC6d_SqGDAo" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2011/09/pollo-alla-cacciatora-con-patate-al.htmltag:blogger.com,1999:blog-7606139103759658209.post-79629430537032307342011-09-05T03:57:00.000-07:002011-09-05T12:39:02.152-07:002011-09-05T12:39:02.152-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JeJxTJaTy3I/TmUlKHwS_bI/AAAAAAAAAOU/dX2DjeC4uT0/s1600/zuppa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JeJxTJaTy3I/TmUlKHwS_bI/AAAAAAAAAOU/dX2DjeC4uT0/s320/zuppa1.jpg" width="320" /></a></div><br /> <br /> <span style="font-family: Verdana, sans-serif;">Ingredienti</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">4 cipolle di Tropea</span><br /> <span style="font-family: Verdana, sans-serif;">3 patate grandi</span><br /> <span style="font-family: Verdana, sans-serif;">4 foglie di salvia</span><br /> <span style="font-family: Verdana, sans-serif;">olio evo</span><br /> <span style="font-family: Verdana, sans-serif;">brodo vegetale (mezzo litro)</span><br /> <span style="font-family: Verdana, sans-serif;">sale</span><br /> <span style="font-family: Verdana, sans-serif;">pepe</span><br /> <span style="font-family: Verdana, sans-serif;">un cucchiaino di maggiorana</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">4 fette di pane in cassetta senza glutine</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Procedimento</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Tagliare a cubetti le patate e farle cucinare in poca acqua per una decina di minuti.</span><br /> <span style="font-family: Verdana, sans-serif;">Nel frattempo tagliare a striscioline le cipolle e saltarle in padella con olio evo e la salvia a </span><span style="font-family: Verdana, sans-serif;">pezzetti.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Unire le patate scolate alle cipolle e aggiungere il brodo un pò alla volta lasciando continuare la cotttura (circa 20 minuti)</span><br /> <span style="font-family: Verdana, sans-serif;">Aggiustare di sale e pepe e spolverare con la maggiorana.</span><br /> <br /> <span style="font-family: Verdana, sans-serif;">Abbrustolire il pane in cassetta e poi metterlo sul fondo del piatto e coprire con la zuppa.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7606139103759658209-7962943053703230734?l=cuocaintollerante.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/QgQZ1HCjblzvmUi3dkVctBQtUc4/0/da"><img src="http://feedads.g.doubleclick.net/~a/QgQZ1HCjblzvmUi3dkVctBQtUc4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QgQZ1HCjblzvmUi3dkVctBQtUc4/1/da"><img src="http://feedads.g.doubleclick.net/~a/QgQZ1HCjblzvmUi3dkVctBQtUc4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CuocaIntollerante/~4/Yl-sQGS8tak" height="1" width="1"/>La Cuoca Intollerantehttp://www.blogger.com/profile/06538767286291219222noreply@blogger.com1http://cuocaintollerante.blogspot.com/2011/09/zuppa-di-cipolle-di-tropea-e-patate.html