tag:blogger.com,1999:blog-57008586556780896932024-03-14T12:57:15.291+08:00Lo spadellatoreRicette originali e rivisitatenico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-5700858655678089693.post-15292726681708842062018-03-30T17:32:00.000+08:002018-03-31T16:36:35.777+08:00Torta alla frutta (senza latticini) • Fruit cake (dairy free)<p>English version <a href="#eng">here</a>.</p><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/26239344437/in/datetaken/" title="Steamed carrot apple cake"><img src="https://farm1.staticflickr.com/795/26239344437_18e23fd27e.jpg" width="500" height="333" alt="Steamed carrot apple cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
</p><h3>Ricetta</h3><h4>Attrezzatura</h4><ul><li>Bilancia</li>
<li>Frullatore</li>
<li>Ciotola</li>
<li>Carta forno</li>
<li>Tortiera 24 cm</li>
<li>Pentola + cestello per cuocere al vapore + coperchio<br><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40419962814/in/datetaken/" title="Steaming setup"><img src="https://farm1.staticflickr.com/809/40419962814_3b5b8d9343.jpg" width="500" height="333" alt="Steaming setup"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></li>
</ul><h4>Ingredienti</h4><ul><li>Uova 2 (100 g)</li>
<li>Frutta (carote + mele cotte) 380 g</li>
<li>Olio (girasole) 60 g</li>
<li>Farina 250 g</li>
<li>Lievito istantaneo 16 g</li>
<li>Zucchero 130 g</li>
<li>Sale 2 g</li>
<li>Aromi (pizzico di cannella)</li>
</ul><h4>Preparazione</h4><ol><li>Frullare uova, frutta, olio</li>
<li>Setacciare in una ciotola farina, lievito, zucchero, sale e cannella</li>
<li>Mescolare i liquidi nelle polveri</li>
<li>Versare nella tortiera</li>
<li>Cuocere in forno o al vapore per 40-45 minuti fino a temperatura interna 84ºC o prova stecchino</li>
</ol><h4>Info</h4><table><tr><td>Calorie/100 g</td><td><strong>260 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>63%</td></tr>
<tr><td>Proteine</td><td>7%</td></tr>
<tr><td>Grassi</td><td>30%</td></tr>
<tr><td>Costo ingredienti</td><td><strong>0,83 euro</strong></td></tr>
<tr><td>Euro/kg</td><td><strong>0,97 euro</strong></td></tr>
</tbody></table><hr /><a name="eng"></a><br />
<h2>English</h2><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/26239344437/in/datetaken/" title="Steamed carrot apple cake"><img src="https://farm1.staticflickr.com/795/26239344437_18e23fd27e.jpg" width="500" height="333" alt="Steamed carrot apple cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
</p><h3>Recipe</h3><h4>Equipment<br />
</h4><ul><li>Kitchen scale</li>
<li>Blender</li>
<li>Bowl</li>
<li>Parchment paper</li>
<li>Cake tin 24 cm diameter</li>
<li>Oven of steamer setup</li>
</ul><h4>Ingredients</h4><ul><li>Eggs 2 (100 g)</li>
<li>Fruit (carrots + cooked apples) 380 g</li>
<li>Oil (sunflower) 60 g</li>
<li>Flour 250 g</li>
<li>Baking powder 16 g</li>
<li>Sugar 130 g</li>
<li>Salt 2 g</li>
<li>Flavours (pinch of cinnamon)</li>
</ul><h4>Method</h4><ol><li>Blend eggs, fruits and oil</li>
<li>Sift flour, baking powder, sugar and salt in a bowl</li>
<li>Mix all the ingredients together</li>
<li>Pour in the cake tin</li>
<li>Bake at 180ºC or steam for 40-45 minutes until a skewer comes out clean (internal temperature 84ºC)</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>260 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>63%</td></tr>
<tr><td>Proteins</td><td>7%</td></tr>
<tr><td>Fat</td><td>30%</td></tr>
</tbody></table>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-55885870952704750702018-03-19T01:20:00.000+08:002018-03-31T16:33:46.674+08:00Pizza al vapore • Steamed pizzaEnglish version <a href="https://www.blogger.com/blogger.g?blogID=5700858655678089693#eng">here</a>.<br />
<div class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40838202511/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm5.staticflickr.com/4776/40838202511_354491ba12.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
</div><h3>Ricetta</h3><h4>Attrezzatura</h4><ul><li>Ciotola</li>
<li>Pentola + cestello per cuocere al vapore + coperchio<br><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40419962814/in/datetaken/" title="Steaming setup"><img src="https://farm1.staticflickr.com/809/40419962814_3b5b8d9343.jpg" width="500" height="333" alt="Steaming setup"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></li>
</ul><h4>Ingredienti</h4><ul><li>Acqua tiepida (36ºC) 300 g</li>
<li>Lievito (secco) 5 g</li>
<li>Zucchero 2 g (opzionale, attiva il lievito più velocemente)</li>
<li>Olio EVO 5-20 g (opzionale) </li>
<li>Farina 500 g</li>
<li>Sale 10 g</li>
<li>Pomodoro, mozzarella e condimenti a piacere</li>
</ul><h4>Preparazione</h4><ol><li>Opzionale, dipende dal tipo di lievito. Qualche lievito si attiva senza questo passaggio. Mettere lievito + zucchero + nell'acqua fino a che si forma una schiumetta (significa che il lievito è attivato).</li>
<li>Impastare tutti gli ingredienti. A mano per 15 minuti, in planetaria 7-8. Impasto deve essere liscio, uniforme e non si deve attaccare alle mani.</li>
<li>Mettere l'impasto in un contenitore ermetico, far lievitare fino al raddoppio. Da 1 ora in su, dipende dalla temperatura.<br />
<div style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40814430262/in/datetaken/" title="Pizza dough"><img alt="Pizza dough" class="center" height="333" src="https://farm1.staticflickr.com/783/40814430262_c7f4348e4b.jpg" width="500" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/26009481887/in/datetaken/" title="Fermented pizza dough"><img alt="Fermented pizza dough" height="500" src="https://farm5.staticflickr.com/4784/26009481887_c27e324f20.jpg" width="333" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </li>
<li>Formare i panetti. Peso in base alla dimensione desiderata. Si possono conservare i panetti non utilizzati in frigorifero fino a 3-4 giorni. In freezer fino a 6 mesi.<br />
<br />
<div style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/26009516067/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm1.staticflickr.com/798/26009516067_c91b6568c7.jpg" width="500" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></li>
<li>Stendere l'impasto, condire con il pomodoro<br />
<br />
<div style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40173890934/in/datetaken/" title="Pizza"><img alt="Pizza" class="center" height="333" src="https://farm1.staticflickr.com/785/40173890934_d3e4905c68.jpg" width="500" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></li>
<li>Far lievitare per 30 minuti (opzionale, ma credo che con questo passaggio si ottenga un impasto più soffice)</li>
<li>Condire con il resto degli ingredienti e cuocere a vapore per 10 minuti.</li>
</ol><div class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/27011590608/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm5.staticflickr.com/4774/27011590608_3a6d4db208.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div><div class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/25966676277/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm1.staticflickr.com/806/25966676277_241c7bba1d.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div><div class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40838201281/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm1.staticflickr.com/798/40838201281_548e6f21c3.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div><div class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40838199241/in/datetaken/" title="Steamed pizza"><img alt="Steamed pizza" height="333" src="https://farm1.staticflickr.com/805/40838199241_1d7f40647f.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div><h4>Info impasto</h4><table><tbody>
<tr><td>Calorie/100 g</td><td><b>250 kcal</b></td></tr>
<tr><td>Carboidrati</td><td>85%</td></tr>
<tr><td>Proteine</td><td>12%</td></tr>
<tr><td>Grassi</td><td>3%</td></tr>
<tr><td>Costo ingredienti</td><td><b>0,20 euro</b></td></tr>
<tr><td>Euro/kg</td><td><b>0,25</b></td></tr>
</tbody></table><hr /><a href="https://www.blogger.com/null" name="eng"></a><br />
<h2>English</h2><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40002358625/in/datetaken/" title="Wholemeal steamed pizza"><img src="https://farm1.staticflickr.com/795/40002358625_89ef59fc89.jpg" width="500" height="333" alt="Wholemeal steamed pizza"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><h3>Recipe</h3><h4>Equipment<br />
</h4><ul><li>Bowl</li>
<li>Pot + steaming basket + lid</li>
</ul><h4>Ingredients</h4><ul><li>Water (36ºC) 300 g</li>
<li>Yeast (fresh or dry) 5 g</li>
<li>Sugar 2 g (optional, speed up the yeast activation)</li>
<li>Extra virgin olive oil 5-20 g (optional)</li>
<li>Flour 500 g</li>
<li>Salt 10 g</li>
<li>Toppings: tomato sauce, mozzarella and any other at your taste</li>
</ul><h4>Method</h4><ol><li>Activate the yeast by put the yeast in the water with sugar. It should start bubbling after 10 minutes.</li>
<li>Knead all the ingredients. 15 minuti by hands, 7-8 with the mixer. The dough should be smooth, uniform and do not stick to the hands.</li>
<li>Put the dough in an airtight container. Let it rise until double in size. It should take more than 1 hour, depends on the temperature. The warmer the quicker.</li>
<li>Form pizza balls. Weight based on the desidered dimension. Balls could be stored in the fridge up to 3-4 days, 6 months in the freezer.</li>
<li>Stretch the pizza dough, top with tomato sauce</li>
<li>Let it rise for 30 minutes (optional but I think that this step produce a softer pizza)</li>
<li>Top with the rest of the ingredients and steam for 10 minutes.</li>
</ol><h4>Nutritional facts</h4><table><tbody>
<tr><td>Calories 100 g</td><td><b>250 kcal</b></td></tr>
<tr><td>Carbohydrates</td><td>85%</td></tr>
<tr><td>Proteins</td><td>12%</td></tr>
<tr><td>Fat</td><td>3%</td></tr>
</tbody></table>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-44580926135390204182018-03-16T02:34:00.000+08:002018-03-16T02:34:30.914+08:00Torta all'olio (ricetta base) • Cake with oil (basic recipe)<p>English version <a href="#eng">here</a>.</p><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40354746061/in/album-72157693076998405/" title="Cake"><img src="https://farm5.staticflickr.com/4653/40354746061_64b1ba0370.jpg" width="500" height="333" alt="Cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
</p><h3>La ricetta</h3><h4>Attrezzatura</h4><ul><li>Forno</li>
<li>Frullatore</li>
<li>Ciotola</li>
<li>Frusta</li>
<li>Setaccio/Colino</li>
<li>Spatola (Marisa)</li>
<li>Tortiera</li>
<li>Carta forno</li>
</ul><h4>Ingredienti</h4><ul><li>Uova 2 (110 g)</li>
<li>Olio vegetale (girasole) 60 g</li>
<li>Latte 90 g</li>
<li>Carote (o qualsiasi altro frutto) 250 g</li>
<li>Farina 00 250 g</li>
<li>Zucchero 130 g</li>
<li>Lievito chimico 10 g</li>
<li>Sale 2 g</li>
<li>Aromi a piacere (vaniglia, buccia di limone o arancia, cannella ecc.)</li>
</ul><h4>Preparazione</h4><ol><li>Forno a 180ºC</li>
<li>Frullare uova, olio, latte e carote</li>
<li>Settaciare il resto degli ingredienti in una ciotola</li>
<li>Incorporare i liquidi nelle polveri</li>
<li>Versare nella tortiera</li>
<li>Cuocere fino a temperatura interna 90ºC; circa 35 minuti, fare la prova stecchino</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>270 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>68%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>31%</td></tr>
<tr><td>Costo ingredienti</td><td><strong>0,82 euro</strong></td></tr>
<tr><td>Euro/kg</td><td><strong>0,69 euro</strong></td></tr>
</tbody></table><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/39683544225/in/album-72157693076998405/" title="Carrot cake"><img src="https://farm5.staticflickr.com/4713/39683544225_26cf976108.jpg" width="500" height="333" alt="Carrot cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><hr /><a name="eng"></a><br />
<h2>English</h2><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/39643797404/in/album-72157693076998405/" title="Carrot cake"><img src="https://farm5.staticflickr.com/4664/39643797404_d4802c65a3.jpg" width="500" height="333" alt="Carrot cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
</p><h3>The recipe</h3><h4>Equipment<br />
</h4><ul><li>Oven</li>
<li>Blender</li>
<li>Bowl</li>
<li>Whisk</li>
<li>Sieve/Colander</li>
<li>Spatula</li>
<li>Cake tin</li>
<li>Parchment paper</li>
</ul><h4>Ingredients</h4><ul>
<li>Eggs 2 (110 g)</li>
<li>Vegetable oil (sunflower) 60 g</li>
<li>Milk 90 g</li>
<li>Carrots (or any other fruit) 250 g</li>
<li>Flour 00 250 g</li>
<li>Sugar 130 g</li>
<li>Baking powder 10 g</li>
<li>Salt 2 g</li>
<li>Other flavours at your preference (vanilla, cinnamon, citrus zest etc.)</li>
</ul><h4>Method</h4><ol>
<li>Pre-heat the oven at 180ºC</li>
<li>Blend eggs, oil, milk and carrot</li>
<li>Sift the rest on the ingredients in a bowl</li>
<li>Mix the liquids into the dry ingredients</li>
<li>Pour the mixture in the cake tin</li>
<li>Bake until internal temperature reach 90ºC; about 35 minutes, test with a skewer</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>270 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>68%</td></tr>
<tr><td>Proteins</td><td>8%</td></tr>
<tr><td>Fat</td><td>31%</td></tr>
</tbody></table>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-13011716571272918532018-03-15T18:25:00.001+08:002018-03-31T16:34:00.840+08:00Torta al vapore • Steamed cake<p>English version <a href="#eng">here</a>.</p><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40821091851/in/datetaken/" title="Steamed cake"><img src="https://farm1.staticflickr.com/806/40821091851_34891ea83f.jpg" width="333" height="500" alt="Steamed cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><p><h3>La ricetta</h3><p>Rivisitazione della <a href="http://ricette.giallozafferano.it/Torta-all-acqua.html">ricetta di Giallozafferano</a>.</p><h4>Attrezzatura</h4><ul><li>2 ciotole</li>
<li>Frusta</li>
<li>Spatola (la Marisa)</li>
<li>Tortiera da 18 cm</li>
<li>Cestello per cottura al vapore</li>
<li>Pentola che deve contenere cestello + tortiera e che deve essere chiusa con il coperchio<li>Pentola + cestello per cuocere al vapore + coperchio<br><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40419962814/in/datetaken/" title="Steaming setup"><img src="https://farm1.staticflickr.com/809/40419962814_3b5b8d9343.jpg" width="500" height="333" alt="Steaming setup"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></li></li>
</ul><h4>Ingredienti</h4><ul><li>Zucchero 150 g</li>
<li>Acqua 165 g</li>
<li>Olio vegetale (girasole) 45 g</li>
<li>Farina 00 130 g</li>
<li>Lievito chimico 8 g</li>
<li>Sale 2 g</li>
</ul><h4>Preparazione</h4><ol><li>Inserire il cestello nella pentola, versare acqua, portare ad ebollizione (il livello dell'acqua non deve superare il cestello)</li>
<li>In una ciotola mescolare zucchero + acqua + olio</li>
<li>In un'altra ciotola setacciare farina, cacao, lievito e sale</li>
<li>Versare i liquidi nelle polveri e mescolare con la frusta fino ad ottenere una pastella priva di grumi</li>
<li>Versare il composto nella tortiera</li>
<li>Cuocere per circa 40 minuti o fino a temperatura interna 95ºC o prova stecchino</li>
<li>Lasciar raffredare</li>
<li>Sformare</li>
<li>Mangiare</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie 100 g</td><td><strong>300</strong></td></tr>
<tr><td>Carboidrati</td><td>60%</td></tr>
<tr><td>Proteine</td><td>5%</td></tr>
<tr><td>Grassi</td><td>35%</td></tr>
<tr><td>Costo totale ingredienti</td><td>0,23 euro</td></tr>
<tr><td>Peso finale</td><td>440 g</td></tr>
<tr><td>Prezzo al kg</td><td>0,52 euro</td></tr>
</tbody></table><hr /><a name="eng"></a><br />
<h2>English</h2><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40821097471/in/datetaken/" title="Steamed cake"><img src="https://farm1.staticflickr.com/785/40821097471_ffa24494e9.jpg" width="500" height="333" alt="Steamed cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><h3>The recipe</h3><h4>Utensils</h4><ul><li>2 bowls</li>
<li>Whisk</li>
<li>Spatula</li>
<li>Cake tin 18 cm diameter</li>
<li>Steamer basket</li>
<li>Pot that contain steamer + cake tin and can be covered with the lid</li>
</ul><h4>Ingredients</h4><ul><li>Sugar 100 g</li>
<li>Water 165 g</li>
<li>Vegetable oil (sunflower) 45 g</li>
<li>Cake (AP) flour 150 g</li>
<li>Baking powder 8 g</li>
<li>Salt 2 g</li>
</ul><h4>Method</h4><ol><li>Put the steamer on the pot, pour water, bring to a boil (water level should be under the steamer)</li>
<li>In a bowl, mix sugar, water and oil until sugar is dissolved</li>
<li>In another bowl sieve flour, cocoa powder, baking powder and salt</li>
<li>Pour the liquids on the dry ingredients and whisk until smooth</li>
<li>Pour the batter on the tin</li>
<li>Cook for 40 minutes (internal temperature 95ºC • 203 F</li>
<li>Let it cool</li>
<li>Eat</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>60%</td></tr>
<tr><td>Proteins</td><td>5%</td></tr>
<tr><td>Fat</td><td>35%</td></tr>
</tbody></table>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-16072079790528937422018-03-14T06:14:00.000+08:002018-10-01T01:29:19.408+08:00Torta al cacao senza forno (al vapore) • Chocolate cake no bake (steamed)<p>English version <a href="#eng">here</a>.</p><p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/81612602@N05/40085523964/in/dateposted-public/" title="Chocolate cake no bake (steamed)"><img src="https://farm5.staticflickr.com/4783/40085523964_b60e5daa78.jpg" width="500" height="333" alt="Chocolate cake no bake (steamed)"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><p><h3>La ricetta</h3><p>Rivisitazione della <a href="http://ricette.giallozafferano.it/Torta-all-acqua.html">ricetta di Giallozafferano</a>.</p><h4>Attrezzatura</h4><ul><li>2 ciotole</li>
<li>Frusta</li>
<li>Spatola (la Marisa)</li>
<li>Tortiera da 18 cm</li>
<li>Cestello per cottura al vapore</li>
<li>Pentola + cestello per cuocere al vapore + coperchio<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/40419962814/in/datetaken/" title="Steaming setup"><img src="https://farm1.staticflickr.com/809/40419962814_3b5b8d9343.jpg" width="500" height="333" alt="Steaming setup"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></li>
</ul><h4>Ingredienti</h4><table><tr> <th>Ingrediente</th><th>x8</th><th>x16</th><th>x32</th> </tr>
<tr> <td>Zucchero</td> <td>100</td> <td>200</td> <td>400</td> </tr>
<tr> <td>Acqua</td> <td>165</td> <td>330</td> <td>660</td> </tr>
<tr> <td>Olio vegetale</td> <td>45</td> <td>90</td> <td>180</td> </tr>
<tr> <td>Farina 00</td> <td>130</td> <td>260</td> <td>520</td> </tr>
<tr> <td>Cacao</td> <td>20</td> <td>40</td> <td>80</td> </tr>
<tr> <td>Lievito chimico</td> <td>8</td> <td>16</td> <td>32</td> </tr>
<tr> <td>Sale</td> <td>2</td> <td>4</td> <td>8</td> </tr>
</table><h4>Preparazione</h4><ol><li>Inserire il cestello nella pentola, versare acqua, portare ad ebollizione (il livello dell'acqua non deve superare il cestello)</li>
<li>In una ciotola mescolare zucchero + acqua + olio</li>
<li>In un'altra ciotola setacciare farina, cacao, lievito e sale</li>
<li>Versare i liquidi nelle polveri e mescolare con la frusta fino ad ottenere una pastella priva di grumi</li>
<li>Versare il composto nella tortiera</li>
<li>Cuocere per circa 40 minuti o fino a temperatura interna 95ºC o prova stecchino (al microonde 19 minuti a potenza 220W)</li>
<li>Lasciar raffredare</li>
<li>Sformare</li>
<li>Mangiare</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie 100 g</td><td><strong>300</strong></td></tr>
<tr><td>Carboidrati</td><td>60%</td></tr>
<tr><td>Proteine</td><td>5%</td></tr>
<tr><td>Grassi</td><td>35%</td></tr>
<tr><td>Costo totale ingredienti</td><td>0,53 euro</td></tr>
<tr><td>Peso finale</td><td>440 g</td></tr>
<tr><td>Prezzo al kg</td><td>1,20 euro</td></tr>
</tbody></table><hr /><a name="eng"></a><br />
<p class="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/81612602@N05/38985068750/in/dateposted-public/" title="Chocolate cake no bake (steamed)"><img src="https://farm5.staticflickr.com/4785/38985068750_e82efdd04b.jpg" width="500" height="333" alt="Chocolate cake no bake (steamed)"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></p><h4>Utensils</h4><ul><li>2 bowls</li>
<li>Whisk</li>
<li>Spatula</li>
<li>Cake tin 18 cm diameter</li>
<li>Steamer basket</li>
<li>Pot that contain steamer + cake tin and can be covered with the lid</li>
</ul><h3>The recipe</h3><h4>Ingredients</h4><ul><li>Sugar 100 g</li>
<li>Water 165 g</li>
<li>Vegetable oil (sunflower) 45 g</li>
<li>Cake (AP) flour 130 g</li>
<li>Cocoa powder 20 g</li>
<li>Baking powder 8 g</li>
<li>Salt 2 g</li>
</ul><h4>Method</h4><ol><li>Put the steamer on the pot, pour water, bring to a boil (water level should be under the steamer)</li>
<li>In a bowl, mix sugar, water and oil until sugar is dissolved</li>
<li>In another bowl sieve flour, cocoa powder, baking powder and salt</li>
<li>Pour the liquids on the dry ingredients and whisk until smooth</li>
<li>Pour the batter on the tin</li>
<li>Cook for 40 minutes (internal temperature 95ºC • 203 F</li>
<li>Let it cool</li>
<li>Eat</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>60%</td></tr>
<tr><td>Proteins</td><td>5%</td></tr>
<tr><td>Fat</td><td>35%</td></tr>
</tbody></table>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-34834654720654845842016-10-22T17:40:00.004+08:002016-10-23T00:00:27.834+08:00Layer cake ver. 1<div>
English version below.</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30299854515/in/album-72157673695854802/" title="Layer cake"><img alt="Layer cake" height="333" src="https://c4.staticflickr.com/9/8414/30299854515_d3d982d58a.jpg" width="500" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<h3>
La ricetta</h3>
<h3>
Attrezzatura</h3>
<ol>
<li>anello da pasticceria per torte 16 cm di diametro, 8 cm altezza</li>
<li>fogli di acetato 20 cm di altezza (trovati dopo aver passato 8 pasticcerie!)</li>
<li>forno</li>
<li>planetaria o fruste elettriche</li>
<li>teglia da forno per il pan di spagna o equivalente (la mia 36x35 cm)</li>
</ol>
<h3>
Ingredienti</h3>
<h4>
Pan di spagna</h4>
<ul>
<li>zucchero 175 g</li>
<li>uova 250 g (4/5)</li>
<li>farina 00 150 g</li>
<li>maizena 50 g</li>
</ul>
<h4>
Crema alla ricotta</h4>
<ul>
<li>ricotta 500 g</li>
<li>zucchero 50 g</li>
<li>cacao 20 g</li>
</ul>
<h4>
Il resto</h4>
<ul>
<li>latte 200 g</li>
<li>zucchero 5 g</li>
<li>caffè a piacere</li>
<li>marmellata di albicocche 400 g</li>
<li>biscotti frollini 70 g</li>
<li>arachidi salate 70 g</li>
</ul>
<h3>
Preparazione</h3>
<h4>
Pan di Spagna</h4>
<ol>
<li>uova e zucchero in una bastardella/ciotola</li>
<li>portare a 40°C utilizzando bagnomaria</li>
<li>montare con fruste/planetaria per 7 minuti max velocità (composto molto denso che scrive)</li>
<li>setacciare farina e maizena</li>
<li>incorporare farine al composto di uova</li>
<li>versare in teglia e cuocere a 180°C per circa 15 min (superficie dorata); in mancanza di teglia regolarsi in modo da ottenere 4 dischi da 16 cm alti 1 cm</li>
</ol>
<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30230297825/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Sponge cake batter"><img alt="Sponge cake batter" height="333" src="https://c2.staticflickr.com/8/7575/30230297825_8653e0141d.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">impasto prima di infornare</td></tr>
</tbody></table>
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<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30447374166/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Sponge cake"><img alt="Sponge cake" height="333" src="https://c7.staticflickr.com/6/5627/30447374166_56175c49f4.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dischi di pan di spagna</td></tr>
</tbody></table>
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<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/29851422793/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Sponge cake"><img alt="Sponge cake" height="333" src="https://c2.staticflickr.com/6/5530/29851422793_b745880447.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dischi di pan di spagna</td></tr>
</tbody></table>
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<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/29853045414/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Sponge cake"><img alt="Sponge cake" height="333" src="https://c7.staticflickr.com/9/8662/29853045414_32b6036e30.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ritagli avanzati (non buttateli eh!)</td></tr>
</tbody></table>
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<h4>
Crema ricotta</h4>
<ol>
<li>in una ciotola capiente mescolare tutti gli ingredienti con una frusta fino ad ottenere un composto uniforme</li>
</ol>
<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/29851421673/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Ricotta cocoa cream"><img alt="Ricotta cocoa cream" height="500" src="https://c2.staticflickr.com/6/5682/29851421673_1898e03bbf.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crema di ricotta</td></tr>
</tbody></table>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<h4>
Marmellata</h4>
<div>
<ol>
<li>metterla in una ciotola e mescolarla fino a farla diventare spalmabile</li>
</ol>
<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30195465456/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Jam"><img alt="Jam" height="500" src="https://c1.staticflickr.com/8/7566/30195465456_08a0758d49.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">marmellata</td></tr>
</tbody></table>
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<div>
<h4>
Bagna</h4>
</div>
</div>
<div>
<ol>
<li>combinare latte, caffè e zucchero</li>
</ol>
<div>
<h4>
Crumble</h4>
</div>
</div>
<div>
<ol>
<li>tritare biscotti e arachidi, consistenza a piacere</li>
</ol>
<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30115383962/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Peanuts & cookies"><img alt="Peanuts & cookies" height="500" src="https://c3.staticflickr.com/6/5578/30115383962_ddfec926a9.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">biscotti ed arachidi</td></tr>
</tbody></table>
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<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 data-flickr-embed="true" href="https://www.flickr.com/photos/nicodemovalerio/30447372426/in/album-72157673695854802/" style="margin-left: auto; margin-right: auto;" title="Mise en place"><img alt="Mise en place" height="333" src="https://c3.staticflickr.com/6/5550/30447372426_df85ee3df0.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tutto pronto per l'assemblaggio!</td></tr>
</tbody></table>
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<div>
<h3>
Assemblaggio</h3>
</div>
</div>
<div>
<ol>
<li>tagliare il pan di spagna con l'anello da torte (ottenendo 4 dischi)</li>
<li>posizionare l'anello per torte su una superficie rigida (disco in cartone per torte) e riverstirlo con il foglio di acetato</li>
<li>posizionare il primo disco di pan di spagna sul fondo</li>
<li>inzuppare con la bagna</li>
<li>spalmare 1/3 di marmellata</li>
<li>spolverare con 1/4 di crumble</li>
<li>spalmare 1/4 di crema di ricotta</li>
<li>ripetere per i restanti 4 strati (nell'ultimo non ho messo la marmellata)</li>
<li>in freezer per almeno 4/5 ore</li>
<li>scongelare 2/3 ore prima di consumare (togliere anello e acetato appena tirato fuori dal freezer)</li>
</ol>
</div>
<h3>
Dati nutrizionali (12 porzioni)</h3>
<table><tbody>
<tr> <th>Dato</th><th>Totale</th><th>Per porzione</th></tr>
<tr> <td>Peso ingredienti</td> <td>1610 g</td> <td>134 g</td> </tr>
<tr> <td>Peso finale</td> <td>1510 g</td> <td>126 g</td> </tr>
<tr> <td>kcal</td> <td>3780</td> <td><br />
315 </td> </tr>
<tr> <td>kcal/100 g</td> <td>250</td> <td>250</td> </tr>
<tr> <td>Carboidrati</td> <td>648.09 g (69%)</td> <td>54.01 g</td> </tr>
<tr> <td>Proteine</td><td>108.61 g (11%)</td> <td>9.05 g</td> </tr>
<tr> <td>Grassi</td> <td>83.64 g (20%)</td> <td>6.97 g</td> </tr>
<tr> <td>Costo</td> <td>€3.21</td> <td>€0.27</td></tr>
</tbody></table>
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<a href="https://www.blogger.com/null" name="eng"></a><br />
<h2>
Recipe</h2>
<h3>
Equipment</h3>
<div>
<ol>
<li>cake ring 16 cm diameter, 8 cm height</li>
<li>acetate sheet 20 cm height (found after being in 8 pastry shops!)</li>
<li>oven</li>
<li>stand mixer or electric whisks</li>
<li>oven tray or equivalent(mine 36x35 cm)</li>
</ol>
</div>
<h3>
Ingredients</h3>
<div>
<h4>
Sponge cake</h4>
</div>
<ul>
<li>sugar 175 g</li>
<li>eggs 250 g (4/5)</li>
<li>flour 00 150 g</li>
<li>cornstarch 50 g</li>
</ul>
<div>
<h4>
Ricotta cream</h4>
</div>
<div>
<ul>
<li>ricotta 500 g</li>
<li>sugar 50 g</li>
<li>cocoa powder 20 g</li>
</ul>
<div>
<h4>
All the rest</h4>
</div>
</div>
<div>
<ul>
<li>milk 200 g</li>
<li>sugar 5 g</li>
<li>coffee at your taste</li>
<li>apricot jam 400 g</li>
<li>cookies 70 g</li>
<li>salted peanuts 70 g</li>
</ul>
</div>
<h3>
Method</h3>
<div>
<h4>
Sponge cake</h4>
</div>
<ol>
<li>put eggs and sugar in a bowl</li>
<li>whisk on a bainmarie, bring to 40°C</li>
<li>whip on a standard mix for 7 minutes at max speed (it should come very dense)</li>
<li>sift flour and cornstarch</li>
<li>fold flours in the egg mixture</li>
<li>spread on the baking tray and bake at 180°C for about 15 min (surface has to be gold but not brown :D); the goal is to obtain 4 discs of 16 cm of diameter, 1 cm height</li>
</ol>
<div>
<h4>
Ricotta cream</h4>
</div>
<div>
<ol>
<li>in a bowl, mix all ingredients</li>
</ol>
<div>
<h4>
Jam</h4>
</div>
</div>
<div>
<ol>
<li>in a bowl, mix until spreadable</li>
</ol>
<div>
<h4>
Soak</h4>
</div>
</div>
<div>
<ol>
<li>combine milk, coffee and sugar at your taste</li>
</ol>
<div>
<h4>
Crumble</h4>
</div>
</div>
<div>
<ol>
<li>grind cookies and peanuts at your prefer texture</li>
</ol>
<div>
<h3>
Assembling</h3>
</div>
</div>
<div>
<ol>
<li>cut the sponge cake with the cake ring and obtain 4 discs</li>
<li>put the cake ring on a rigid surface (it has to go in the freezer) with the acetate in the inside</li>
<li>put the first disc on the bottom</li>
<li>soak</li>
<li>spread 1/3 of the jam</li>
<li>sprinke with 1/4 of the crumble</li>
<li>spread 1/4 of the ricotta cream</li>
<li>repeat for the other layers (no jam on the top layer)</li>
<li>in the freezer for at least 4/5 ore</li>
<li>defrost 2/3 hours before eating (take off cake ring and acetate just after take off the freezer)</li>
</ol>
</div>
<h3>
Nutrition facts (12 portions)</h3>
<table><tbody>
<tr> <th>Fact</th><th>Totals</th><th>Per portion</th></tr>
<tr> <td>Weight of ingredients</td> <td>1610 g</td> <td>134 g</td> </tr>
<tr> <td>Final weight</td> <td>1510 g</td> <td>126 g</td> </tr>
<tr> <td>kcal</td> <td>3780</td> <td><br />
315 </td> </tr>
<tr> <td>kcal/100 g</td> <td>250</td> <td>250</td> </tr>
<tr> <td>Carbohydrates</td> <td>648.09 g (69%)</td> <td>54.01 g</td> </tr>
<tr> <td>Proteins</td><td>108.61 g (11%)</td> <td>9.05 g</td> </tr>
<tr> <td>Fats</td> <td>83.64 g (20%)</td> <td>6.97 g</td> </tr>
<tr> <td>Price</td> <td>€3.21</td> <td>€0.27</td></tr>
</tbody></table>
nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com036030 Montecchio Precalcino VI, Italy45.664322 11.56378150000000545.642129499999996 11.523441000000005 45.6865145 11.604122000000004tag:blogger.com,1999:blog-5700858655678089693.post-1624372697745946092016-03-28T01:10:00.000+08:002016-03-28T01:10:28.001+08:00Muffin e torta di mele / Apple muffins and cake (video)<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/9zIe5QYXqTc/0.jpg" src="https://www.youtube.com/embed/9zIe5QYXqTc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br />nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-4724232436105417232013-03-04T13:31:00.000+08:002013-03-04T13:31:29.892+08:00Il menù salvasoldi / The save money menu<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513006142/" title="Tuna tomato carrot sauce by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8521/8513006142_47cd4487b0.jpg" width="500" height="333" alt="Tuna tomato carrot sauce"></a></p>La storiella</h3><p>Dispensa, frigo e freezer erano vuoti dalla <a href="http://lospadellatore.blogspot.com.au/2013/02/rice-pudding.html">settimana scorsa</a>. Così ho deciso di fare un altro dei miei esperimenti. :D Preparare tutti i pasti per le seguenti 2 settimane spendendo il meno possibile. Unico vincolo è stato un menù giornaliero di circa 1900 kcal che prevedesse una ripartizione di minimo 45% di carboidrati, 15% di proteine e 25% di grassi.<br />
Ho usato <a href="https://docs.google.com/spreadsheet/ccc?key=0Apo_VqlcWjJqdFB6b3BOS0d1eURlZ0tyMDVJdUEyT3c&usp=sharing">questo</a> per i calcoli.</br><br />
Risultato: $31.31 dollari australiani (circa 24.5 Euro), $15 (11.72 euro) a settimana, $2.24 (1.75 euro) al giorno. Sembra impossibile, vero?</p><p>Ipotizziamo che un ipotetico Sig. Taccagno viva per un anno restando su questo budget.<br />
D'altra parte consideriamo il suo collega, il Sig. Bellavita che non cucina mai a casa ed esce sempre a mangiare (le cifre sono abbastanza approssimative):</p><ul><li>5 euro per la colazione</li>
<li>10 euro per il pranzo</li>
<li>20 euro a cena</li>
</ul><p>Al giorno: 35 euro.<br />
Alla fine dell'anno:</p><ul><li>Sig. Bellavita 35 x 365 = $12.775</li>
<li>Sig. Taccagno 1.75 x 365 = $638,75</li>
</ul><p>Il Sig. Bellavita vuole denunciare il Sig. Taccagno al fisco perché non capisce come possa avere più di 12.000 euro in banca rispetto a lui. :D</p><p>Ovviamente sono due casi estremi (o forse no?), i calcoli sono approssimativi e la realtà sta nel mezzo.<br />
<p>Morale della favola:</p><ul><li>se si vuole spendere meno, cucinarsi i pasti a casa: comprare ingredienti freschi economici di stagione e trasformarli in un sano e semplice piatto; se gli ingredienti sono buoni non serve fare "acrobazie" ai fornelli;</li>
<li>è utile imparare a comprare in modo efficiente: pianificare il menù settimanale (o mensile) e comprare solo gli ingredienti necessari; essere flessibili e sostituire alcuni ingredienti con altri in offerta o più economici perché in stagione;</li>
</ul><p>Mi fa sorridere quando sento "Non abbiamo soldi per arrivare a fine mese", specialmente quando vedo il frigo di queste persone pieno di avanzi che iniziano a "stagionare" e a produrre una bella patina di muffa (alla faccia della sicurezza alimentare della famiglia). Ho notato che molta gente compra un ingrediente che vogliono utilizzare in una nuova ricetta, ne usano 1/4 della confezione e poi mettono da parte. Può andar bene per le farine, riso e ingredienti secchi che possono essere conservati a lungo. Ma per quelli freschi come frutta, verdura, sottoaceti/olio, latticini lasciati in frigo a "fermentare" per giorni, settimane, mesi? Ecco come si produce lo <a href="http://www.gazzettagastronomica.it/2013/spreco-alimentare-e-emergenza/">spreco alimentare</a>!<br />
Soluzione: la prima volta che si compra un nuovo ingrediente, comprarne solo la quantità necessaria per la ricetta. Non comprare la confezione maxi solo perché è più conveniente di quella piccola... quello si può fare una volta realizzato che ti piace sul serio.</p><p>Se non si riesce a consumare tutto l'ingrediente:</p><ul><li>pianificare come utilizzare gli avanzi prima della data di scadenza; se non piace... basta imparare a farselo piacere! Io mi dico sempre "Se piace a qualcuno deve esserci la 'chiave' per capire perché è buono". Assaggiarne solo un poco all'inizio, trovare un modo alternativo di cucinarlo se quello provato non è piaciuto;</li>
<li>usare tutto l'ingrediente! Basta modificare la ricetta in modo tale da consumare tutta la quantità disponibile. Per esempio, se la ricetta prevede 200 g di burro e 400 g di farina e voglio consumare i 300 g di burro che ho in frigo: uso 600 g di farina (il doppio del burro).</li>
</ul><p>Non provare troppe ricette e nuovi ingredienti in una sola volta. (Preparare una cena per gli amici con tutte ricette nuove per me è una sorta di suicidio). Una ricetta nuova alla settimana con massimo 1-2 nuovi ingredienti. La si prova 2-3 o più volte fino a quando si entra in confidenza, si ha il controllo di tutti i passaggi della ricetta ed il risultato finale è soddisfacente.<br />
La prima volta che si prova a fare qualcosa di nuovo è ovvio che si può "cannare", anzi direi che se non succede è anormale. :) Il punto è non mandare tutto a quel paese ma provare e riprovare fino a quando si riesce. Qui sta la differenza tra quelli che riescono e quelli che non combinano mai niente. Non credo alle persone che dicono "Non sono bravo a cucinare". Sono solo pigri. ;)<br />
Si può fare bene o male tutto, basta dedicarci tempo. I talenti ci riescono dopo 1-2 volte, quelli come me dopo 10-20 (o anche 100-200 :D).</p><p>E voi siete efficienti a far la spesa? Quanto spendete per persona a settimana? ;)</p><h3>Le ricette</h3><h3>Pasta con sgombro, pomodoro, carote, curry</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>Olio di oliva: 20 g</li>
<li>Cipolla tritata fine: 400 g</li>
<li>Aglio tritato: 50 g</li>
<li>Carote tagliate a dadini: 400 g</li>
<li>Passata di pomodoro: 300 g</li>
<li>Sgombro in scatola al naturale: 600 g</li>
<li>Pasta: 560 g</li>
<li>Sale, pepe, curry a piacere</li>
</ul><h4>Preparazione</h4><ol><li>In una pentola capiente a fuoco medio basso, versare olio, cipolla, aglio, carote e acqua necessaria a coprire il fondo della padella</li>
<li>dopo un paio di minuti regolare di sale e pepe (curry a piacere)</li>
<li>far "sudare" fino a quando le verdure diventano morbide, circa 10 minuti</li>
<li>versare la passata di pomodoro, regolare di sale e pepe (io un pizzico di zucchero per regolare l'acidità)</li>
<li>cuocere per un paio di minuti</li>
<li>aggiungere lo sgombro, dividerlo in pezzetti di dimensione uniforme (dipende se vi piace trovare il "pezzettino" da masticare :))</li>
<li>portare ad ebollizione 5 litri di acqua con 50 g di sale (avete un pentolone grande, vero? Altrimenti usate 2 pentole! :))</li>
<li>cuocere la pasta al dente (direi anche meno, una volta conservata si ammorbidisce ancora di più)</li>
<li>scolare la pasta nel sugo, mescolare e cuocere per un paio di minuti</li>
<li>dividere in 14 porzioni</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per porzione</td><td><strong>250 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>58%</td></tr>
<tr><td>Proteine</td><td>18%</td></tr>
<tr><td>Grassi</td><td>24%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513006022/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8105/8513006022_a684d53020.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513005972/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8366/8513005972_916f5e346c.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><h3>Pasta con tonno, pomodoro, carote</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>Olio di oliva: 20 g</li>
<li>Cipolla tritata fine: 500 g</li>
<li>Aglio tritato: 50 g</li>
<li>Carote: 3 kg</li>
<li>Passata di pomodoro: 1 kg</li>
<li>Tonno in scatola al naturale: 1200 g</li>
<li>Pasta: 1120 g</li>
<li>Formaggio a pasta dura (qui si chiama <em>tasty cheese</em>): 420 g</li>
<li>Sale, pepe, spezie a piacere</li>
</ul><h4>Preparazione</h4><ol><li>Tagliare 1.5 kg di carote a dischi di circa 1 cm; cuocere al microonde con un poco d'acqua per 7-8 minuti fino a quando diventano morbide; frullare, regolare di sale e pepe</li>
<li>Tagliare il resto delle carote e la cipolla a brunoise</li>
<li>In una pentola capiente a fuoco medio basso, versare olio, cipolla, aglio, carote e acqua necessaria a coprire il fondo della padella</li>
<li>dopo un paio di minuti regolare di sale e pepe (spezie a piacere, io ho messo timo secco e paprika);</li>
<li>far "sudare" fino a quando le verdure diventano morbide, circa 10 minuti;</li>
<li>versare la passata di pomodoro e la crema di carote, regolare di sale e pepe (io un pizzico di zucchero per regolare l'acidità)</li>
<li>cuocere per un paio di minuti</li>
<li>aggiungere il tonno, dividerlo in pezzetti di dimensione uniforme, cucinare per un altro paio di minuti</li>
<li>dividere in 14 porzioni</li>
</ol><p>Questo sugo lo uso per condire 80 g di pasta a cena. Alternativa 80 g di riso o noodles o </p><h4>Dati nutrizionali</h4><table><tr><td>Calorie per porzione</td><td><strong>640 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>53%</td></tr>
<tr><td>Proteine</td><td>26%</td></tr>
<tr><td>Grassi</td><td>21%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8511894909/" title="Tuna tomato carrot sauce by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8532/8511894909_262a2d44ac.jpg" width="500" height="333" alt="Tuna tomato carrot sauce"></a></p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513005728/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8104/8513005728_76b0bf01f0.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><h3>Muffin alle carote</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><p>Quantità per 96 muffins. Io ne faccio 24 al colpo, visto che ho solo 2 teglie da 12. :)<br />
Ingredienti a temperatura ambiente, mi raccomando. Tra parentesi quantità per 24 muffins.</p><ul><li>Carote: 1.6 kg (400)</li>
<li>Burro fuso: 200 g (50)</li>
<li>Latte intero: 400 g (100)</li>
<li>Farina 00: 1.6 kg (400)</li>
<li>Bicarbonato di sodio: 20 g (5)</li>
<li>Zucchero: 720 g (180)</li>
<li>Succo di limone o aceto: 20 g (5)</li>
<li>Noce moscata: a piacere</li>
<li>Sale: 10 g (un pizzico)</li>
<li>Uova: 16 (800 g) (4)</li>
<li>Vaniglia, rhum a piacere</li>
</ul><h4>Preparazione</h4><ol><li>Forno 180°C</li>
<li>tagliare le carote a pezzi uniformi, cuocere al microonde fino a quando diventano morbide (circa 6-7 minuti)</li>
<li>in una ciotola capiente (devono starci tutti gli ingredienti) setacciare farina, sale, noce moscata, bicarbonato, fare un buco al centro</li>
<li>frullare carote, burro, latte, succo di limone, uova e vaniglia</li>
<li>versare i liquidi nella farina, mescolare poco fino a quando si amalgama il tutto (non troppo altrimenti si sviluppa il glutine della farina e i muffin diventano gommosi)</li>
<li>versare nelle teglie (io uso il cucchiaio da gelato) e infornare per circa 35 minuti (devono essere dorati)</li>
<li>far raffreddare su una graticola</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>75%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>17%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8527404984/" title="Carrot muffins by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8110/8527404984_4314bacfaf.jpg" width="333" height="500" alt="Carrot muffins"></a></p><h3>L'angolo della cultura</h3><ul><li><a href="http://www.gazzettagastronomica.it/2013/spreco-alimentare-e-emergenza/">http://www.gazzettagastronomica.it/2013/spreco-alimentare-e-emergenza/</a></li>
<li><a href="http://www.gazzettagastronomica.it/2013/basta-portate-un-italiano-su-3-sceglie-la-pasta-come-piatto-unico/">http://www.gazzettagastronomica.it/2013/basta-portate-un-italiano-su-3-sceglie-la-pasta-come-piatto-unico/</a></li>
<li><a href="http://en.wikipedia.org/wiki/Brunoise">http://en.wikipedia.org/wiki/Brunoise</a></li>
</ul><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513006142/" title="Tuna tomato carrot sauce by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8521/8513006142_47cd4487b0.jpg" width="500" height="333" alt="Tuna tomato carrot sauce"></a></p><h3>The little history</h3><p>My pantry, fridge and freezer were empty from <a href="http://lospadellatore.blogspot.com.au/2013/02/rice-pudding.html#eng">last week</a>. So I decided to make another crazy experiment. :D I wanted to prepare all the meals for the next 2 weeks spending as little as possible. The only restriction was building a daily menu of about 1900 kcal, having a minimum of 45% of the total calories composed by carbs, 15% proteins and 25% fat.<br />
I used <a href="https://docs.google.com/spreadsheet/ccc?key=0Apo_VqlcWjJqdFB6b3BOS0d1eURlZ0tyMDVJdUEyT3c&usp=sharing">this</a> spreadsheet for the calculation.</br><br />
The result: $31.31 Australian dollars (24.5 Euro), about $15 per week, $2.24 per day. Incredible isn't it?</p><p>Let's say that an hypothetical Mr. Stingy will live a year on this food budget.<br />
On the other hand, let's have a look at his colleague Mr. Spendthrift. He never cooks at home so every day he will spend:</p><ul><li>$10 for breakfast</li>
<li>$15 for lunch</li>
<li>$30 for dinner</li>
</ul><p>Daily total: $45.<br />
At the end of the year:</p><ul><li>Mr. Spendthrift $45 x 365 = $16,425</li>
<li>Mr. Stingy $2.24 x 365 = $817,6</li>
</ul><p>Mr. Spendthrift is very upset because he's not able to realize how Mr Stingy can have $15,607.4 in his bank account more than him. :D</p><p>Obviously this are 2 extreme cases (or maybe not? :)) and the reality is in the middle.<br />
<p>The point of this story are:</p><ul><li>if you want to save some money, cook at home; buy cheap fresh ingredients and transform them in a simple, healthy meal</li>
<li>learn to shop efficiently; plan your weekly menu and buy only the ingredients you need</li>
</ul><p>It makes me smiling when people say "We don't have money to reach the end of the month", especially when I see their fridge full of leftovers that start growing musty (are you aware about food safety for your family?). I noticed that people buy an ingredient that they want to use in a new recipe, use about 1/4 of the content and put the rest apart. It's fine if we're talking about flour, rice dry ingredients that can be stored for a long time. But for the fresh one? Pickles, veggies, fruits, dairy product left in the fridge for days, weeks, months... That's how waste food is produced!<br />
Solution: the first time you buy a new ingredient, buy only the quantity that you suppose to use. Don't buy the big jar only because is cheaper than the small one... you can do it once you like it.</p><p>If you can't use the whole content of the package:</p><ul><li>plan how to use the leftovers in an alternative way by the expiring date; if you don't like it... learn how to enjoy it! I say myself "if someone like it, there should be a way to appreciate it". So, just taste a very small quantity at the beginning or find an alternative and better way to prepare that ingredient;</li>
<li>use the whole content of the package! Yes, modify the quantities of other ingredients in order to consume it. For example, the recipe provides 200 g of butter and 400 g of flour and you want to use 300 g of butter, use 600 g of flour.</li>
</ul><p>Don't try too many new recipes and ingredients at once. Start with only one recipe a week and 1-2 new ingredients. Cook it 2-3 more times until you become confident, you can control every single step of the recipe and the final result is good for you.<br />
The first time you try to do something new you will fail and the result will be disappointing. That's obvious. The point here is not to give up, try again until you success. I don't believe people saying "I am not able to cook". They're just lazy. :)<br />
You can do everything, you just need to dedicate time to it.</p><p>Are you efficient in your shopping? How much do you spend per person per week? ;)</p><h3>The recipe</h3><h3>Pasta with mackerel, tomato, carrots, curry</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>Olive oil: 20 g</li>
<li>Onion, diced: 400 g</li>
<li>Garlic, diced: 50 g</li>
<li>Carrots, diced: 400 g</li>
<li>Tomato passata: 300 g</li>
<li>Mackerel (canned, in tomato sauce): 600 g</li>
<li>Pasta: 560 g</li>
<li>Salt, pepper, curry at taste</li>
</ul><h4>Method</h4><ol><li>In a big pot on medium low heat, sweat onion, garlic and carrots covered with oil and water</li>
<li>season with salt, peper and curry at your taste</li>
<li>cook until the veggies are soft, about 10 minutes</li>
<li>stir in the passata, season with salt peper (I put a pinch of sugar in order to lower the acidity)</li>
<li>cook for a couple of minutes</li>
<li>stir in the mackerel, break it in small pieces</li>
<li>bring 5 liters of water to the boil with 50 g of salt (Do you have a big pot? Otherwise use 2 small!)</li>
<li>cook the pasta, drain a couple of minutes before cooked (it will soft once stored)</li>
<li>stir pasta in the sauce, cook for a couple of minutes</li>
<li>divide in 14 portions</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories per portion</td><td><strong>250 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>58%</td></tr>
<tr><td>Proteins</td><td>18%</td></tr>
<tr><td>Fat</td><td>24%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513006022/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8105/8513006022_a684d53020.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513005972/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8366/8513005972_916f5e346c.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><h3>Pasta with tuna, tomato, carrots</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>Olive oil: 20 g</li>
<li>Onion, diced: 500 g</li>
<li>Garlic, diced: 50 g</li>
<li>Carrots: 3 kg</li>
<li>Tomato passata: 1 kg</li>
<li>Tuna (canned, in brine): 1200 g</li>
<li>Pasta: 1120 g</li>
<li>Tasty cheese: 420 g</li>
<li>Salt, pepper, spices at taste</li>
</ul><h4>Method</h4><ol><li>Dice 1.5 kg of carrots in even pieces, cooked in the microwave until soft (about 7-8 minutes); puree, season with salt and pepper (I used cumin)</li>
<li>Dice the rest of carrots</li>
<li>In a big pot on medium low heat, sweat onion, garlic and carrots covered with oil and water</li>
<li>season with salt and pepper, cook until the veggies are soft, about 10 minutes</li>
<li>stir in the tomato passata and the carrot puree, season with salt peper, spices at taste (I put thyme and paprika)</li>
<li>cook for a couple of minutes</li>
<li>stir in the mackerel, break it in small pieces</li>
<li>divide in 14 portions</li>
</ol><p>I use this sauce for my pasta at dinner (you can substitute 80 g of pasta with same quantity of rice/noodles).</p><h4>Nutritional facts</h4><table><tr><td>Calories per portion</td><td><strong>640 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>53%</td></tr>
<tr><td>Proteins</td><td>26%</td></tr>
<tr><td>Fat</td><td>21%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8511894909/" title="Tuna tomato carrot sauce by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8532/8511894909_262a2d44ac.jpg" width="500" height="333" alt="Tuna tomato carrot sauce"></a></p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8513005728/" title="Pasta mackerel carrot tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8104/8513005728_76b0bf01f0.jpg" width="500" height="333" alt="Pasta mackerel carrot tomato"></a></p><h3>Carrot muffins</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><p>Quantities for 96 muffins. I bake 24 a time, since I have 2 trays. :)<br />
Ingredients at room temperature. On parenthesis quantities for 24 muffins.</p><ul><li>Carrots: 1.6 kg (400)</li>
<li>Melted butter: 200 g (50)</li>
<li>Full cream milk: 400 g (100)</li>
<li>Plain flour: 1.6 kg (400)</li>
<li>Soda bicarbonate: 20 g (5)</li>
<li>Caster sugar: 720 g (180)</li>
<li>Lemon juice or white vinegar: 20 g (5)</li>
<li>Nutmeg or cinnamon: at taste</li>
<li>Salt: 10 g (a pinch)</li>
<li>Eggs: 16 (800 g) (4)</li>
<li>Vanilla, rhum at taste</li>
</ul><h4>Method</h4><ol><li>Oven 180°C</li>
<li>Dice 1.5 kg of carrots in even pieces, cooked in the microwave until soft (about 6-7 minutes)</li>
<li>in a big bowl (it will contain all the ingredients) sift flour, nutmeg, salt, soda bicarbonate, sugar; make a well in the center</li>
<li>blend carrots, butter, milk, lemon juice, eggs and vanilla</li>
<li>pour the liquids in the versare in the flour, mix until combined, not overmix (otherwise gluten in the flour will develop resulting in gummy muffins)</li>
<li>pour the batter in the trays (i use an ice cream serving spoon)</li>
<li>bake for about 35 minutes, they should be gold</li>
<li>cool on a cooling rack</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories per 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>75%</td></tr>
<tr><td>Proteins</td><td>8%</td></tr>
<tr><td>Fat</td><td>17%</td></tr>
</tbody></table><h4>Nutritional facts</h4><table><tr><td>Calories</td><td><strong> kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>%</td></tr>
<tr><td>Proteins</td><td>%</td></tr>
<tr><td>Fat</td><td>%</td></tr>
</table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8527404984/" title="Carrot muffins by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8110/8527404984_4314bacfaf.jpg" width="333" height="500" alt="Carrot muffins"></a></p><h3>The culture corner</h3><ul><li><a href="http://en.wikipedia.org/wiki/Food_waste">http://en.wikipedia.org/wiki/Food_waste</a></li>
<li><a href="http://en.wikipedia.org/wiki/Brunoise">http://en.wikipedia.org/wiki/Brunoise</a></li>
</ul>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com6tag:blogger.com,1999:blog-5700858655678089693.post-85980224254151364742013-02-28T18:03:00.000+08:002013-02-28T18:03:19.038+08:00Rice pudding<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8481032137/" title="Rice pudding by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8105/8481032137_f265dd88cc.jpg" width="333" height="500" alt="Rice pudding"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8481032137/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Nelle ultime 3 settimane ho fatto uno dei miei esperimenti demenziali. Ho voluto provare quanto ci avrei messo a consumare tutto il cibo in casa. Non comprare nulla fino a svuotamento totale di dispensa, frigo e freezer. Sono pazzo, vero? :)<br?><br />
Ho controllato le scorte: in dispensa pesce e verdure in scatola, pasta, riso, zucchero, olio, farina ecc.; in frigo verdure e burro; in freezer un sacco di ragu'.<br?><br />
Ho calcolato la quantita' totale di calorie di tutto il cibo e ho diviso per il consumo giornaliero. Facile. Risultato: circa 2 settimane. Bene.<br?><br />
Ho subito realizzato che non potevo finire tutto tutto, pena un infarto entro la fine del contest... olio, burro, sale e spezie li ho avanzati!<br/><br />
Tuttavia ho portato a termine l'esperimento con successo. (Ma nessuno ha mai organizzato un contest di sto tipo? :)).</p><p>Siccome avevo poca farina, non ho potuto farmi i dolcetti per lo sweet moment della sera... quindi la sera mi sono fatto questo <em>rice pudding</em>:</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> per 2 porzioni</h4><ul><li>Riso da risotto (io ho usato quello lungo che non va bene): 120 g</li>
<li>zucchero: 50 g</li>
<li>uova: 1 (50 g)</li>
<li>caffè o vaniglia o altri gusti a piacere</li>
<li>acqua bollente (meglio latte)</li>
</ul><h4>Preparazione</h4><ol><li>forno 180°C</li>
<li>in un pentolino versare riso, 40 g di zucchero, caffè/vaniglia</li>
<li>coprire con acqua bollente</li>
<li>cuocere il riso a fuoco medio aggiungendo di volta in volta acqua se si asciuga troppo (circa 15 minuti)</li>
<li>una volta cotto al dente, mescolare al riso l'uovo ed il restante zucchero</li>
<li>versare in una tortiera o 2 stampini da forno e infornare per 25 minuti</li>
<li>per caramellare la superficie, spolverare di zucchero, mettere sotto grill o bruciare con un cannello da campeggio</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie 100 g</td><td><strong>170 kcal</strong></td></tr>
<tr><td>Calorie per porzione</td><td><strong>205 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>83%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>9%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p><a href="http://en.wikipedia.org/wiki/Rice_pudding">http://en.wikipedia.org/wiki/Rice_pudding</a><br />
<hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8481032249/" title="Rice pudding by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8382/8481032249_16ccd89659.jpg" width="333" height="500" alt="Rice pudding"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8481032249/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>In the last 3 weeks I did one of my crazy experiments. I wanted to test how long will it takes to consume all the food in my house. Don't buy anything before the pantry, the fridge and the freezer would be completely empty. Crazy isn't' it? ;)<br/><br />
So I checked what I had: in the pantry, canned fish and veggies, pasta, rice, sugar, oil, flour; in the fridge veggies and butter; in the freezer a lot of ragu.<br/><br />
I calculated the amount of food and calories of all the food and I divided for my daily consumption. The food would last for about 2 weeks. Fair enough.<br/><br />
But I realized that I couldn't finish some kind of food, penalty an heart attack in 2 weeks: salt, oil, butter and the spices. :)<br/><br />
Anyway, I completed the experiment successfully.</p><p>Since I had only a small quantity of flour, I couldn't bake any sweets for my evening's sweet moment. :D So I ate every night the following:<br />
</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (for 2 portions)</h4><ul><li>Short grain rice (Arborio): 120 g</li>
<li>Sugar: 50 g</li>
<li>Egg: 1 (50 g)</li>
<li>Coffee or vanilla or other flavours at your taste</li>
<li>boiling water (better milk)</li>
</ul><h4>Method</h4><ol><li>oven 180°C</li>
<li>in a saucepan, mix rice, 40 g of sugar, coffee/vanilla</li>
<li>cover with boiling water</li>
<li>cook rice at medium heat, adding water if the rice dries out (about 15 minutes)</li>
<li>once cooked (but not too soft, it has to be "al dente"), stir in the egg and remaining sugar</li>
<li>pour in 2 ramekins and bake for about 25 minutes</li>
<li>to caramelize the top, dust with caster sugar and burn with a torch or put in a grill until the sugar melt</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>170 kcal</strong></td></tr>
<tr><td>Calories per portion</td><td><strong>205 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>83%</td></tr>
<tr><td>Proteins</td><td>9%</td></tr>
<tr><td>Fat</td><td>8%</td></tr>
</table><h3>The culture corner</h3><p><a href="http://en.wikipedia.org/wiki/Rice_pudding">http://en.wikipedia.org/wiki/Rice_pudding</a><br />
</p>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-9656080762704962932013-02-16T14:10:00.001+08:002013-02-16T14:15:34.368+08:00Insalata di pasta, dopo il trip Australiano / Pasta salad, after my Australian Trip<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8461230188/" title="Pasta, tuna, cabbage, beetroot, corn, capers, coconut cream by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8371/8461230188_2b315d31ec.jpg" width="333" height="500" alt="Pasta, tuna, cabbage, beetroot, corn, capers, coconut cream"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8461230188/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Il mese scorso (gennaio 2013) sono andato a farmi un giretto con i miei vecchi in alcune città Australiane. Quelle che mi mancavano da visitare. Ah no, mi manca ancora la Tasmania... :)<br />
<br />
Devo dire che la routine da turista non è così male: sveglia, corsetta, spesa di prodotti freschi al mercato locale, giretto a visitare le bellezze artistiche della città, un po' di foto, cucinare una bella cena da condividere magari con gli amici del posto...</br><br />
Posso dire che sono tutte cittadine in cui potrei tranquillamente vivere. Dalla peggiore alla migliore:</p><ul><li><a href="http://www.facebook.com/media/set/?set=a.4728678208413.2176555.1038440271&type=1&l=fc5e89e2fc">Canberra</a>. Costruita 100 anni fa per diventare la capitale del paese, ospita principalmente persone che lavorano negli uffici governativi... Ci sono diversi musei (gratuiti) e luoghi storici da visitare. Ma per il resto, troppo tranquilla per i miei gusti... forse neanche da pensionato in casa di riposo. :)</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4749353125273.2176798.1038440271&type=1&l=dbf04ce20b">Sydney</a>. Troppa gente, troppo traffico, troppo business! Ci sono sbarcato 3 anni fa e ritornarci dopo aver visitato tutte le altre città australiane posso confermarlo. Non si respira, ho bisogno di spazi aperti, io.</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4666351890294.2175733.1038440271&type=1&l=32287c025d">Adelaide</a>. Come Perth (dove vivo), ma più piccola e tranquilla. E ho detto tutto. Quindi alle 5 di pomeriggio tutti i negozi chiusi e tutti a casa in giardino a bersi una birra fresca in rilassatezza. :) Ma ci sono bei posti in cui correre ed il miglior mercato di prodotti freschi in cui sia mai stato. E siamo stati pure stati al <a href="http://www.celsiusrestaurant.com.au">Celsius</a>, il miglior ristorante della città, l'11esimo d'Australia secondo <a href="http://www.agfg.com.au/guide/sa/awards/">questa guida</a>! Racconterò...</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4697305024103.2176169.1038440271&type=1&l=0023ca9c46">Melbourne</a>. Adoro questo posto. Ok, ci sono stato in estate (d'inverno piove troppo mi han detto), c'erano gli Australian Open e mi sono divertito con gli amici che vivevano li... ma questa città guadagna punti per:</li>
</ul><ul><li><a href="http://www.onlymelbourne.com.au/melbourne_details.php?id=11442">The Tan</a>, un circuito podistico in ghiaino. Finalmente dopo 3 anni di asfalto, gambe e articolazioni hanno ripreso a sorridere. :);</li>
<li>un numero di ottimi ristoranti che, a parte Sydney, si sognano in qualsiasi altro posto;</li>
<li>la personale percezione di clima "rilassato e rustico" anzichè "modern business" di Sydney.</li>
</ul><p>Comunque, ora sono tornato alla mia piacevole routine quotidiana a Perth. Ho come la percezione che questa città sia più pulita e ordinata rispetto alle altre e la gente sia un po' più sorridente!</br><br />
Ed ora prendiam nota del pranzo che mi porto al lavoro sta settimana:</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> per 6 porzioni da 200 g</h4><ul><li>Pasta (fusilli): 200 g</li>
<li>Cavolo capuccio, tagliato a listarelle: 180 g</li>
<li>Mais in scatola: 120 g</li>
<li>Barbabietole cotte: 180 g</li>
<li>Tonno al naturale: 300 g</li>
<li>Crema (o latte?) di cocco: 230 g</li>
<li>Sale, pepe</li>
</ul><h4>Preparazione</h4><ol><li>Portare ad ebollizione 2 l di acqua, salare con 20 g di sale, cuocere la pasta al dente</li>
<li>Cuocere il cavolo al microonde per 6 minuti</li>
<li>In un contenitore capiente, mescolare tutti gli ingredienti a parte il latte di cocco, regolare di sale e pepe</li>
<li>Scolare la pasta, mescolarla al condimento insieme al latte di cocco</li>
<li>Dividere in 6 porzioni</li>
<li>Conservare in frigo. Da consumarsi preferibilmente entro 5 giorni. :D</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie 100 g</td><td><strong>128 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>48%</td></tr>
<tr><td>Proteine</td><td>27%</td></tr>
<tr><td>Grassi</td><td>25%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><ul><li><a href="http://it.wikipedia.org/wiki/Adelaide">http://it.wikipedia.org/wiki/Adelaide</a></li>
<li><a href="http://it.wikipedia.org/wiki/Melbourne">http://it.wikipedia.org/wiki/Melbourne</a></li>
<li><a href="http://it.wikipedia.org/wiki/Canberra">http://it.wikipedia.org/wiki/Canberra</a></li>
<li><a href="http://it.wikipedia.org/wiki/Sydney">http://it.wikipedia.org/wiki/Sydney</a></li>
</ul><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8460130465/" title="Pasta, tuna, cabbage, beetroot, corn, capers, coconut cream by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8089/8460130465_7de34d8de4.jpg" width="333" height="500" alt="Pasta, tuna, cabbage, beetroot, corn, capers, coconut cream"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8460130465/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>Last January I enjoy a trip with my parents in some Australian cities. Now I only miss Tasmania!</br><br />
I should say that the tourist's daily routine is not so bad: wake up, go for a run, shopping fresh products at the local markets, visit the city, take photos, cooking a nice dinner to share with friends...</br><br />
These cities are all potential places in which I can live. IMHO in reverse order, the best are:</p><ul><li><a href="http://www.facebook.com/media/set/?set=a.4728678208413.2176555.1038440271&type=1&l=fc5e89e2fc">Canberra</a>. Built 100 years ago for being the capital of the country. Most of the people that lives there work in some government office... There are a lot of nice free museums and places to visit. But for the rest, it's too quite for me... maybe when I will retire. :)</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4749353125273.2176798.1038440271&type=1&l=dbf04ce20b">Sydney</a>. Too many people, too much traffic, too much business! I landed here 3 years ago and coming back after had visited all the major Australian's cities I can confirm that. I need to breath, space!</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4666351890294.2175733.1038440271&type=1&l=32287c025d">Adelaide</a>. It's like Perth but smaller and more quite. So I said all. At 5pm all shops are closed and people are at home in the garden chill out with a beer. But there are nice places for running. And there is the best fresh market I haven't been. We bought fish heads! And we had dinner at <a href="http://www.celsiusrestaurant.com.au">Celsius</a>, the best restaurant of the city, the <a href="http://www.agfg.com.au/guide/sa/awards/">11th in Australia</a> for the agfg guide!</li>
<li><a href="http://www.facebook.com/media/set/?set=a.4697305024103.2176169.1038440271&type=1&l=0023ca9c46">Melbourne</a>. Love this place. Ok, it was summer, there were the Australian Open and I had fun with my friends... but this city gains point because of:</li>
</ul><ul><li><a href="http://www.onlymelbourne.com.au/melbourne_details.php?id=11442">The Tan</a>, one of the best running track I have ever been;</li>
<li>the number of good restaurant is incomparable (with Sydney) from the rest of Australia;</li>
<li>the mood is more "rustic relaxed" rather than "modern business" as Sydney.</li>
</ul><p>Anyway, now I came back to my working routine and I restart to prepare my healthy weekly meals as this pasta!</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>Pasta (spirals): 200 g</li>
<li>Cabbage, sliced: 180 g</li>
<li>Canned corn: 120 g</li>
<li>Canned beetroot: 180 g</li>
<li>Canned tuna (in springwater): 300 g</li>
<li>Coconut cream: 230 g</li>
<li>Sale, pepe</li>
</ul><h4>Method</h4><ol><li>Bring 2 liters of water to a boil, add 20 g of salt, cook pasta (keep it undercook because it will soft once mixed with other ingredients)</li>
<li>Cook cabbage in the microwave for 6 minutes</li>
<li>In a big bowl, mix all the ingredients but coconut cream, salt pepper at your taste</li>
<li>Drain the pasta and mix with the coconut cream with the rest of the ingredients</li>
<li>Divide in 6 portions</li>
<li>Keep refrigerated. Best before 5 days. :D</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories per 100 g</td><td><strong>128 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>48%</td></tr>
<tr><td>Proteins</td><td>27%</td></tr>
<tr><td>Fat</td><td>25%</td></tr>
</table><p>Total cost $2.96</p><h3>The culture corner</h3><p>In 2003 there was a bushfire that destroyed 66% of ACT territory.</p><ul><li><a href="http://en.wikipedia.org/wiki/Adelaide">http://en.wikipedia.org/wiki/Adelaide</a></li>
<li><a href="http://en.wikipedia.org/wiki/Melbourne">http://en.wikipedia.org/wiki/Melbourne</a></li>
<li><a href="http://en.wikipedia.org/wiki/Canberra">http://en.wikipedia.org/wiki/Canberra</a></li>
<li><a href="http://en.wikipedia.org/wiki/Sydney">http://en.wikipedia.org/wiki/Sydney</a></li>
</ul>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-48749533418530998092013-01-06T19:13:00.000+08:002013-01-06T19:13:53.167+08:00Tart di mele / Apple tart<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8340848325/" title="Apple tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8217/8340848325_4bf3bccaaf.jpg" width="333" height="500" alt="Apple tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8340848325/meta/in/photostream">qui</a>.</p><h3>La storiella</h3>Ricetta facile, classica, tradizionale. In questo periodo voglio riuscire a <em>masterizzare</em> due preparazioni di base: pasta frolla e crema pasticcera. <br />
Spesso voglio preparami qualcosa di dolce. Nonostante abbia gli ingredienti per fare una crostata preferisco fare i muffin. Perché? Più facili da fare.<br />
<em>Sballiato</em>. Il motivo è che i muffin li ho fatti ormai 100 volte mentre avrò fatto 10 crostate se tutto va bene. Le ultime mi sembrano più difficili da fare, non ci vuol niente a cannare la pasta frolla, poi che palle bisogna farla riposare in frigo, la crema pasticcera può fare i grumi ecc.<br />
I muffins? Mescoli tutto assieme e via!<br />
Basta, bisogna risolvere sto problema, quindi per compensare i numeri farò un sacco di frolle e creme nei prossimi mesi. Quando li farò ad occhi chiusi passerò alla prossima preparazione "impegnativa". :)<br />
Il livello di confidenza lo raggiungo nel momento in cui dico "Ok sto piatto/torta lo faccio, tanto è facile da fare e di sicuro mi riesce bene." Affermazione che non faccio mai la prima volta che provo un piatto nuovo. Anche se sembra facile. Un pizzico di sale in più può rovinare tutto. :)<br />
<br />
Comunque ho notato che il mio "karma" in cucina sta evolvendo. Due anni fa ero impaziente. Volevo risultati immediati. Quindi ricette facili e veloci. Ora sto imparando ad apprezzare l'importanza dei tempi. Portare a temperatura ambiente la bistecca un paio di ore prima di cucinarla, far riposare la frolla in frigo prima di infornarla, far riposare la bistecca un paio di minuti dopo averla cucinata, sto tipo di robe.(*). Piccole attenzioni che fanno la differenza tra una risultato finale normale e uno buono (non raggiungo mai l'eccellenza, io :D). Anche se una fetta di torta impiega meno di un minuto per finire dal piatto allo stomaco. :) Ma questo non è importante. La soddisfazione di aver fatto le cose fatte bene e sapere di essere in grado di riprodurre il risultato quando si vuole basta e avanza!</p><p>(*) Sono ancora impaziente. I tempi per produrre un panettone sono ancora troppo lunghi per il sottoscritto. :)</p><h3>La ricetta</h3><h4>Ingredienti, <a href="http://en.wikipedia.org/wiki/Mise_en_place">mise en place</a> per tortiera da 28 cm, 8 porzioni</h4><p><em>Pasta frolla</em></p><ul><li>Farina debole 200 g</li>
<li>Sale un pizzico</li>
<li>Burro a cubetti 100 g</li>
<li>Zucchero 100 g</li>
<li>Uova sbattute 2 (100 g)</li>
<li>Vaniglia e buccia di limone a piacere</li>
</ul><p><em>Crema pasticcera</em></p><ul><li>Latte 250 g</li>
<li>Vaniglia</li>
<li>Zucchero 50 g</li>
<li>Uova 2 (100 g)</li>
<li>Farina 25 g</li>
</ul><p><em>Mele caramellate</em></p><ul><li>Mele sbucciate e tagliate e spicchi 300 g. <em>Io le sbuccio, taglio a metà in orizzontale poi a fettine sottilissime. Con il mandolino (che non ho) dovrebbero venire perfette.</em></li>
<li>Zucchero 100 g</li>
</ul><h4>Preparazione</h4><p><em>Pasta frolla</em></p><ol><li>In un frullatore, frullare (eh beh) farina, sale e burro (vaniglia e buccia di limone se li usate) fino ad ottenere briciole</li>
<li>versare le uova e frullare per circa 10 secondi</li>
<li>su un piano leggermente infarinato impastare velocemente</li>
<li>formare un disco, avvolgerlo con la pellicola e fare riposare in frigo per minimo 30 minuti (ma anche tutta la notte va bene)</li>
<li>infarinare leggermente il piano di lavoro, stendere la pasta frolla con il matterello, foderare la tortiera*</li>
<li>cuocere in bianco</li>
</ol><p>(*) siccome sono ancora una scarpa la pasta frolla mi si sbriciola sempre quando la rollo, devo capire dove sbaglio, con calma. Per cui appena impastata l'ho direttamente stesa sulla tortiera schiacciandola con le mani. Ovviamente lo spessore non è uniforme...</p><p><em>Crema pasticcera</em></p><ol><li>Riscaldare il latte e vaniglia a 80° (io uso il microonde)</li>
<li>in una ciotola, mescolare con una frusta uova e zucchero, una volta amalgamati bene incorporare la farina</li>
<li>versare il latte nelle uova a cucchiaiate (temperaggio)</li>
<li>in un pentolino, riscaldare il composto fino a farlo addensare*</li>
</ol><p>(*) Altro passaggio che devo ottimizzare. La prima volta ho portato ad ebollizione e mi si sono formati i grumi. La seconda mi è venuta perfetta ma sono rimasto MEZZ'ORA a mescolare a fuoco basso.</p><p><em>Mele caramellate</em></p><ol><li>Versare lo zucchero in un pentolino a fuoco medio e farlo caramellare*</li>
<li>aggiungere le mele, ricoprirle con il caramello</li>
</ol><p>* Pure qui ho caramellato troppo e il caramello si è indurito e diventato amarognolo</p><p>Assemblaggio</p><ol><li>Versare la crema nella frolla</li>
<li>disporre le mele sulla crema. Faccio come in <a href="http://youtu.be/LgCtdaHU24w">questo</a> video.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie totali</td><td><strong>2800 kcal</strong></td></tr>
<tr><td>Calorie per fetta</td><td><strong>348 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>57%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>35%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>Avrei dovuto scrivere un post corto. Alla fine mi sono preso e ho scritto 1329 in circa 2.5 ore. Un dattilografo scrive in media 80 <a href="http://en.wikipedia.org/wiki/Words_per_minute">parole al minuto</a>, quindi avrebbe scritto il post in 16 minuti!!! Ok, poi si deve editare ma comunque...<br />
</p><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8340848325/" title="Apple tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8217/8340848325_4bf3bccaaf.jpg" width="333" height="500" alt="Apple tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8340848325/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>Easy, straighforward, classic, basic, traditional recipe. In this period I am focus on two preparation that I want to master: shortcrust pasty and pastry cream.<br />
Many times I want to prepare something sweet. Despite I have the ingredients for making a tart, I prefer to bake some muffins. Why? Because they are easier to make.<br />
Bullshit. It's because I baked muffins 100 times while I maybe prepared only 10 tarts. Moreover a tart is more difficult to do. The probability to fail are higher. The pastry has to rest in the fridge, then you have to roll it. The pastry cream can curdle. Muffins? Mix all together and that's it!<br />
So now for compensate the equation I will prepare A LOT of tarts. Let's say for the next 2 months. :)<br />
<br />
When I will be enough confident, I can focus on another kind of preparation. Confidence means "I will do it because is very easy to do, it takes little effort and I'm sure that the final result will be good". I don't have confidence when I test a recipe for the first time. Even if it requires small easy steps. An excess pinch of salt can compromise the result.</p><p>I have noticed that my passion for cooking is evolving. Two years ago I have no patience. I wanted quick results. So only fast, easy recipes. Now I am starting to learn about the importance of the time. Place the steaks out of the fridge a couple of hours before cooking, resting the pastry in the fridge so the gluten relax, leave the bread dough to leave for a couple of hours, rest the meat after cooking, these kind of things(*). Small attentions that makes the difference on the final result. Even if the time transition for a piece of tart from plate to stomach is only 1 minute. :)<br />
But this is not important. The satisfaction of being able of doing something well and have the ability to replicate the result whenever you want, is priceless!</p><p>(*) I'm still impatience. At the moment make a Panettone takes too much time. :)</p><h3>The recipe</h3><h4>Ingredients, <a href="http://en.wikipedia.org/wiki/Mise_en_place">mise en place for a 28 cm tart tin, 8-10 portions</a> </h4><p><em>Shortcrust pastry</em></p><ul><li>Flour 200 g</li>
<li>Salt a pinch</li>
<li>Butter, cubed 100 g</li>
<li>Icing sugar 100 g</li>
<li>Eggs, beaten 2 (100 g)</li>
<li>Vanilla and lemon zest</li>
</ul><p><em>Pastry cream</em></p><ul><li>Milk 250 g</li>
<li>Vanilla</li>
<li>Caster sugar 50 g</li>
<li>Eggs 2 (100 g)</li>
<li>Flour 25 g</li>
</ul><p><em>Caramelized apples</em></p><ul><li>Apples, peeled and cored 300 g. <em>I sliced in half horizontally then vertically very thin.</em></li>
<li>Caster sugar 100 g</li>
</ul><h4>Method</h4><p><em>Shortcrust pastry</em></p><ol><li>In a food processor, mix flour, salt, butter until mixture resembles fine crumbs</li>
<li>add egg yolks, process to combine Wrap in plastic wrap, refrigerate for 1 hour to rest</li>
<li>turn onto a lightly floured work surface and bring pastry together</li>
<li>form a disc wrap in plastic wrap, refrigerate for 30 minutes (or overnight)</li>
<li>Roll out pastry on a lightly floured surface to 3mm thick and linea 28cm-diameter loose-bottomed tart tin*</li>
<li>refrigerate for 1 hour</li>
<li>blind bake for 8-10 minutes, remove paper and weights and bake until dry and crisp (8-10 minutes)</li>
</ol><p>(*) I have to learn how to roll the pastry so at the moment I line the pastry directly in the tin before refrigerate</p><p><em>Pastry cream</em></p><ol><li>Warm milk and vanilla at 80°</li>
<li>in a bowl, mix eggs and sugar, then the flour</li>
<li>pour the milk in the egg mixture spoon by spoon</li>
<li>in a saucepan, warm the mixture until reach a thick consistency*</li>
</ol><p>(*) I haven't found a good method for that. First time I bring to boil but clumps has formed. Second time it was perfect but it takes HALF AN HOUR stirring at low heat!</p><p><em>Caramelized apples</em></p><ol><li>In a saucepan, caramelize the sugar*</li>
<li>add the apples, coat with caramel</li>
</ol><p>Assembling</p><ol><li>Pour the pastry cream on the crust</li>
<li>align apples like <a href="http://youtu.be/LgCtdaHU24w">here</a>.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Total calories</td><td><strong>2800 kcal</strong></td></tr>
<tr><td>Calories per slice</td><td><strong>348 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>57%</td></tr>
<tr><td>Proteins</td><td>8%</td></tr>
<tr><td>Fat</td><td>35%</td></tr>
</tbody></table><h3>The culture corner</h3><p>I suppose to write a very short post. At the end it takes me about 2.5 hrs to write 1329 words, 8.86 <a href="http://en.wikipedia.org/wiki/Words_per_minute">words per minute</a>. An average professional typist write up to 80 wpm, so he would have written this post in 16 minutes!!! :)</p>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com2tag:blogger.com,1999:blog-5700858655678089693.post-55274721734088107242012-12-01T17:47:00.000+08:002012-12-01T17:47:56.165+08:00Muffin zucca cioccolato / Pumpkin chocolate muffins<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8215307931/" title="Pumpkin chocolate muffins by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8482/8215307931_f730f55c01.jpg" width="333" height="500" alt="Pumpkin chocolate muffins"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8215307931/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Adoro le feste a casa degli amici. Specialmente quando devo cucinare qualcosa a casa di chi organizza! Mi sa che il cuoco a domicilio sia una delle professioni ideale per chi ama stare ai fornelli.</p><p>Non ho esperienza a riguardo, ma dopo aver letto e guardato un sacco di roba riguardante chef e ristoranti posso dire che gestire il proprio ristorante coinvolge <a href="http://youtu.be/Z7D38_ithbs">24 ore</a> della propria giornata. Essere appassionati (vedi <a href="http://www.youtube.com/watch?feature=player_detailpage&v=iKHTawgyKWQ#t=195s">ossessionato</a>) credo sia fondamentale. Pensare a quello in ogni momento della giornata. Ogni decisione nella giornata è basata sul lavoro. In soldoni, se vuoi fare le cose fatte bene (vedi alla perfezione...) non si ha tempo di fare nient'altro. E se non lo si fa vuol dire che fallimento o sopravvivenza. (Non l'ho detto io, lo dice <a href="http://www.youtube.com/watch?feature=player_detailpage&v=iKHTawgyKWQ#t=195s">lui</a>):D<br />
Se si è organizzati magari si trova del tempo libero. Ma secondo me non abbastanza per dedicarlo alla famiglia, per esempio.</br><br />
Vedo molte persone che cercano di fare troppe cose anche se non hanno tempo e risorse (a meno di non incastrare tutto al secondo...). Alla fine non ne finiscono manco una si stressano, sono perennemente insoddisfatte e... non hanno mai tempo di far niente. :) Preferisco l'approccio minimalista, fare poche cose ma bene. Anche se i miei amici dicono che sono noioso: cucini, corri, fai foto e basta! Lo so, ma mi diverto a farlo. :D</p><p>Ok bei pensieri, ma quindi?<br />
<br />
Ah si, volevo solo dire che secondo questi ragionamenti un cuoco a domicilio ha <strong>potenzialmente</strong> più tempo libero di un cuoco. Siccome è un lavoro freelance ci si può anche rifiutare di andare a cucinare la cena di mercoledì perché voglio andare al cinema con la morosa/moglie o andare a giocare a tennis con Gastone. Quindi alla fine ce la si gode meglio. Magari sono castronerie, gli addetti ai lavori sono autorizzati a negare il tutto. :D</p><p>Di soldi non ne ho presi per la ricetta di oggi, dei muffin che ho preparato per la festa di sabato scorso. Ma ne è valsa la pena in base a l'equazione: $3.5 di ingredienti => 3.5 ore di festa! :D</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> per 24 muffins</h4><ul><li>Zucca pelata tagliata a dadini da 2 cm: 300 g</li>
<li>Farina autolievitante: 370 g</li>
<li>Maizena o fecola di patate: 30 g</li>
<li>Sale: un pizzico</li>
<li>Uova: 4 (200 g)</li>
<li>Burro fuso: 100 g</li>
<li>Zucchero: 170 g</li>
<li>Cioccolato fondente tritato: 100 g</li>
</ul><h4>Preparazione</h4><ol><li>Forno 180°</li>
<li>Preparare teglie per 24 muffins</li>
<li>Zucca in microonde a massima potenza per 8-10 minuti con un filo di acqua fino a quando risulta molto morbida</li>
<li>Setacciare (2 volte meglio) sale, farina e maizena in una grande ciotola, fare un buco al centro</li>
<li>Frullare assieme uova, zucchero, zucca, burro</li>
<li>Versare i liquidi nella ciotola con la farina</li>
<li>Con una frusta, incorporare la farina e cioccolato nei liquidi, non mescolare troppo lasciare il composto grumoso</li>
<li>Versare nelle teglie</li>
<li>Infornare 30-35 minuti (fare la prova stecchino)</li>
<li>Far raffreddare su una gratella</li>
<li>done.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie</td><td><strong>339 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>57%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>35%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>La zucca è poco calorica, 26 kcal/100 g. Per questo motivo è oltre che buona, sana e adatta per piatti dolci e salati. I semi sono pure buoni, basta tostarli in forno per una ventina di minuti a 180°. Non serve spellarli.</p><p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8215307931/" title="Pumpkin chocolate muffins by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8482/8215307931_f730f55c01.jpg" width="333" height="500" alt="Pumpkin chocolate muffins"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8215307931/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>I love house parties. Especially when I have to cook something in advance in the host kitchen! At the moment I think being a personal chef is the perfect balanced lifestyle if you enjoy cooking.</p><p>I don't have any experience on it but after reading and watching a lot of videos related to chefs and restaurants I can say that manage your own restaurant involved 24 hours of your day. You have to love it and be passionate about what you do (<a href="http://www.youtube.com/watch?feature=player_detailpage&v=iKHTawgyKWQ#t=195s">obsessed</a>). Every moment of your day you think about it. Every decision of your life is based on your business. Basically, if you want to do thinks properly (perfectly...) you don't have time to do anything else. Or maybe you will have some.</br><br />
But in my opinion, not enough for growing a family in a good way, for example<br />
Maybe you can, if you are very organized.</br><br />
But I see many people that try to do too many things even if they can't resulting in never ending task that lead to stress and unsatisfaction. I prefer to do fewer things, but very well. Even if my friends say that I am boring: you only cook, run and take photos! Yes, I know, but I enjoy what I do. :D</p><p>Ok nice randomly thoughts, so what's the point? :)</br><br />
Ah yes, I just want to say that a personal chef can <strong>potentially</strong> have more free time than a full time chef. Since is a freelance job, sometimes you can refuse to go cooking a dinner on Wednesday evening and go to the cinema with your girlfriend/wife or playing tennis with your mate. So a better life. And here we could say "sometimes money can catch your time before your friends"... :)</p><p>Money didn't come for today's recipe since they were muffins that I baked for last Saturday house warming party. But the equation was worth: $3.5 ingredients => 3.5 hours of fun! :D</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (for 24 muffins tot $3.52)</h4><ul><li>Pumpkin peeled and diced in 2 cm cubes: 300 g ($0.3)</li>
<li>Self raising flour: 370 g ($0.33)</li>
<li>Cornflour: 30 g ($0.225)</li>
<li>Salt: a pinch</li>
<li>Eggs: 4 (200 g) ($0.84)</li>
<li>Melted butter: 100 g ($0.6)</li>
<li>Caster sugar: 170 g ($0.22)</li>
<li>Dark chocolate, in small pieces: 100 g ($1)</li>
</ul><h4>Method</h4><ol><li>Preheat oven to 180°</li>
<li>Prepare muffin trays for 24 muffins</li>
<li>Cook pumpkin in the microwave for 8-10 minutes, it should be very soft</li>
<li>Sieve (2 times is better) salt, flour and cornflour in a big bowl, make a hole in the center</li>
<li>In a blender, mix eggs, sugar, butter and pumpkin</li>
<li>Put the liquid ingredients in the bowl with the dry ingredients</li>
<li>With a whisk incorporate dry ingredients and chocolate into the liquids, not overmix the batter should be lumpy</li>
<li>Fill the trays with the batter</li>
<li>Bake for 30-35 minutes (test with a skewer in the center of a muffin, it should come out dry and clean)</li>
<li>Cool on a cooling rack</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>339 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>57%</td></tr>
<tr><td>Proteins</td><td>8%</td></tr>
<tr><td>Fat</td><td>35%</td></tr>
</tbody></table><h3>The culture corner</h3><p>Pumpkin is very low in calories, 26 kcal/100 g. For that reason is very good and healty for both savory and sweet dishes. Seeds are also good, just toast in the oven for 20 minutes at 180°. You don't need to peel them.</p><p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com2tag:blogger.com,1999:blog-5700858655678089693.post-63611646865354124052012-11-21T20:31:00.000+08:002012-11-21T20:55:03.631+08:00Ostriche, gnocchi, spinaci, pomodoro / Oysters, gnocchi, spinach, tomatoEnglish version <a href="#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8204636769/" title="Smoked oysters, potato lemon gnocchi, spinach, tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8349/8204636769_f5da061d6f.jpg" width="333" height="500" alt="Smoked oysters, potato lemon gnocchi, spinach, tomato"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8204636769/meta/">qui</a>.</p><h3>La storiella</h3><p>Devo dire che è da un po' che non scrivo nel blog. Mi sono impigrito a fare foto di food, specialmente quando in casa non si ha una buona fonte di luce naturale. Scuse. C'è sempre un modo per creare un set per fotografare un piatto. Basta dedicarci un po' di tempo e farlo!</p><p>D'altra parte sto cucinando un sacco (come sempre). Domenica scorsa ho organizzato un bel pranzo con gli amici con il seguente invito: portatevi da bere e la bistecca, io ve la cucina "come si deve"; contorni e dolci forniti dalla casa. La ciurma sembra avere apprezzato. :)</p><p>Poi mi diverto a stare in cucina perché, come dice <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a>, l'importante è ripetere gli stessi gesti in continuazione fino a raggiungere un ottimo livello di confidenza. In base alla teoria delle 10000 ore una persona dovrebbe diventare esperta in un certo campo dopo appunto 10000 ore di pratica. Quindi, se cucino 1 ora al giorno dovrei diventare esperto tra più di 27 anni! (Ok, in realtà posso dire che cucino più di 1 ora al giorno di media :D)</p><p>Oggi però c'è una bella luce e ho fatto la foto al piatto. :)</br><br />
La ricetta proviene da una proposta di un mio amico che ha trovato una combinazione di ingredienti dalla <a href="http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400">Flavour bible</a>. Mi ha sfidato a creare un piatto usando: ostriche, spinaci, patate, scalogno, panna, pomodori, olio, limone, pepe, burro, aceto, prezzemolo, aglio.</p><p>Risultato finale non eccelso visto che le ostriche non erano di qualità eccelsa... affumicate in scatola! Mai più!<br />
Comunque la combinazione dovrebbe funzionare: grasso dalle ostriche, corpo dagli gnocchi e salsa di spinaci, acidità dal pomodoro.</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8204636685/" title="Smoked oysters, potato lemon gnocchi, spinach, tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8488/8204636685_30cee12184.jpg" width="500" height="333" alt="Smoked oysters, potato lemon gnocchi, spinach, tomato"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/8204636685/meta/">qui</a>.</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (piatto completo)</h4><ul><li>Spinaci congelati: 100 g</li>
<li>Ostriche affumicate: 100 g</li>
<li>Passata di pomodoro: 100 g</li>
<li>Gnocchi di patate: 200 g</li>
</ul><h4>Preparazione</h4><ol><li>Cuocere gli spinaci al microonde per 3-4 minuti, salare, frullare (aggiungere un po' di acqua se necessario)</li>
<li>Scaldare una padella antiaderente a fuoco medio</li>
<li>Cuocere gli gnocchi in acqua salata in ebollizione, scolare quando vengono a galla</li>
<li>Saltare gli gnocchi in padella con un filo d'olio fino a quando si forma una crosticina</li>
<li>Per impiattare: disporre la salsa di spinaci a specchio, la salsa di pomodoro sul bordo, le ostriche al centro, gli gnocchi sul bordo</li>
<li>done.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie</td><td><strong>634 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>45%</td></tr>
<tr><td>Proteine</td><td>17%</td></tr>
<tr><td>Grassi</td><td>38%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>Se le ostriche fresche hanno il guscio aperto significa che sono morte e non si dovrebbero mangiare. Scritto <a href="http://en.wikipedia.org/wiki/Oyster#Selection.2C_preparation_and_storage">qui</a>.</p><p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script></p><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8204636769/" title="Smoked oysters, potato lemon gnocchi, spinach, tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8349/8204636769_f5da061d6f.jpg" width="333" height="500" alt="Smoked oysters, potato lemon gnocchi, spinach, tomato"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8204636769/meta/">here</a>.</p><h3>The little history</h3><p>It's a little bit I haven't written here. It's because I was lazy at taking food photos. Especially when you don't have a good light source in your house. Anyway, they are excuses. There is always a way to set up an environment for taking a photos. You only have to dedicate time and just do it!</p><p>On the other hand, I spent a lot of time cooking. Last Sunday I organized a nice lunch with the following formula: BYO drinks and steak, I cook it properly; sides and dessert provided. All my 13 guests were happy. (I hope!).</p><p>Then I enjoy my time in the kitchen because, as <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a> says, the important on cooking is repeat the same actions over and over until you become confident in what you do. Based on the theory of 10000 hours a person suppose to become an expert in a particular field after 10k hours of practice. So, if I cook 1 hour per day it will take me more than 27 years before I can consider myself a cook expert! (Ok, I can say I cook more than 1 hour a day in average :D).</p><p>But today there were a good light and I took the photo of today's recipe. :)</br><br />
It comes from a proposal of my friend. He found a combination on the book <a href="http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400">Flavour bible</a> and he challenged me to create a dish with the following ingredients: oysters, spinach, potatoes, shallots, cream, tomatoes, oil, lemon, pepper, butter, vinegar, parsley, garlic.</p><p>My final result was not outstanding cause of the non high quality oysters. I used the smoked oysters in the can! Never again! :)</br><br />
Anyway, the combination should work: fat from oysters, texture from gnocchi and spinach, acidity from tomato.</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/8204636685/" title="Smoked oysters, potato lemon gnocchi, spinach, tomato by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8488/8204636685_30cee12184.jpg" width="500" height="333" alt="Smoked oysters, potato lemon gnocchi, spinach, tomato"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/8204636685/meta/">here</a>.</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (for a complete main)</h4><ul><li>Frozen spinach: 100 g</li>
<li>Smoked oysters: 100 g</li>
<li>Tomato sauce: 100 g</li>
<li>Potato gnocchi: 200 g</li>
</ul><h4>Method</h4><ol><li>Cook spinach in the microwave for 3-4 minutes, season with salt, blend (add some water if necessary)</li>
<li>Warm a fry pan at medium heat</li>
<li>Cook gnocchi in salty boiled water, drain when they come to surface</li>
<li>Sautee gnocchi in the pan with a little bit of oil until golden</li>
<li>Plating: spread spinach sauce in the center, tomato sauce on the board, oysters in the center, gnocchi on the board</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>635 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>45%</td></tr>
<tr><td>Proteins</td><td>17%</td></tr>
<tr><td>Fat</td><td>38%</td></tr>
</tbody></table><h3>The culture corner</h3><p>If fresh oysters have open shell it means that they are dead. They shouldn't be eaten. Is written <a href="http://en.wikipedia.org/wiki/Oyster#Selection.2C_preparation_and_storage">here</a>.</p><p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script></p>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com2tag:blogger.com,1999:blog-5700858655678089693.post-79296040107708667392012-09-02T21:22:00.000+08:002012-09-02T21:28:27.218+08:00Muffin del cavolo / Cabbage muffinsEnglish version <a href="#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7913000882/" title="Cabbage muffins / Muffin del cavolo by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8175/7913000882_5750019db3.jpg" width="333" height="500" alt="Cabbage muffins / Muffin del cavolo"></a><br />
</p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7913000882/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Ok, sto giro ho provato a fare proprio una cosa estrema... A dire il vero non proprio, visto le verdure si usano già per fare i dolci. Nella mia limitata esperienza a questo scopo ho usato... vediamo... carote, barbabietole, rabarbaro (ma è una verdura o un frutto?!), zucca e... non ricordo. :)</p><p>È molto fico azzardare nuovi abbinamenti dolce/salato. Restare sempre nei soliti schemi e nelle solite ricette classiche è un po' noioso... Ci sono molti classici accoppiamenti come pere e formaggi, prosciutto e melone, cioccolato e melanzane, formaggi con marmellate e miele. Dato che mi piace provocare, perché non provare qualcosa di blasfemo? Di farlo provare agli amici neanche ci provo, tanto lo mangio io! (Anche se scommetto che se farei provare piacerebbe di sicuro, ma sai qualcosa che non sia pasta al pomodoro, carbonara o pesto non esiste... :-)).</p><p>Allora, ieri ho comprato una delle verdure in stagione qui in Australia, un bel cavolo cappuccio di 2.3 kg per 99 centesimi. Che taccagno. :D<br />
<br />
<p>1 kg l'ho usato per farmi una bella crema per la settimana prossima da usare per la pasta o come contorno. E poi? Pazza idea, usiamolo per fare un dolce!<br />
<br />
Così il bel cavolo è diventato la base per dei bei muffin ASI. Il risultato? Muffin che sanno di cioccolato! Eh si, il sapore del cavolaccio è talmente sobrio che i dolcetti sanno solo di cacao... La prossima volta devo provare una combinazione diversa, così almeno saprà un gusto del cavolo. :)</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7913000660/" title="Cabbage muffins / Muffin del cavolo by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8300/7913000660_c171c7f0f4.jpg" width="500" height="333" alt="Cabbage muffins / Muffin del cavolo"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7913000660/meta/in/photostream">qui</a>.</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (per 12 muffin)</h4><ul><li>Cavolo cappuccio: 400 g</li>
<li>Farina autolievitante: 370 g</li>
<li>Cacao amaro: 30 g</li>
<li>Zucchero: 180 g</li>
<li>Uova: 4 (220 g)</li>
<li>Burro: 60 g</li>
<li>Latte: 40 g</li>
</ul><h4>Preparazione</h4><ol><li>Preriscaldare il forno a 180°</li>
<li>Tagliare il cavolo e cuocerlo al microonde per 6 minuti</li>
<li>Preparare 2 teglie da 12 muffin con i pirottini (io le ho di silicone e non ce li metto)</li>
<li>Setacciare la farina ed il cacao in una ciotola con un pizzico di sale</li>
<li>Fondere il burro</li>
<li>Frullare zucchero, uova, burro fuso, e latte</li>
<li>Versare i liquidi nella farina</li>
<li>Mescolare il meno possibile fino ad amalgamare il composto (anche se resta grumoso va bene, l'importante è non mescolare troppo altrimenti la farina sviluppa il glutine e i muffin diventano gommosi)</li>
<li>Versare l'impasto nelle teglie (io uso il "coso" per il gelato)</li>
<li>Infornare per 25-30 minuti (fare la prova stecchino)</li>
<li>Far raffreddare su una gratella</li>
<li>done.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>270 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>64%</td></tr>
<tr><td>Proteine</td><td>10%</td></tr>
<tr><td>Grassi</td><td>26%</td></tr>
</tbody></table><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">qui</a>.</p><h3>L'angolo della cultura</h3><p>La vitamina C nel cavolo è piuttosto alta, ma la cottura ne abbassa il livello.</br><br />
La puzza del cavolo è dovuta al contenuto di zolfo, che può essere ridotta utilizzando la pentola a pressione.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script><br />
<p>Riferimenti: <a href="http://www.albanesi.it/Alimentazione/cibi/cavolfiore.htm">http://www.albanesi.it/Alimentazione/cibi/cavolfiore.htm</a></p><hr /><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7913000346/" title="Cabbage muffins / Muffin del cavolo by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8030/7913000346_1c71383c53.jpg" width="333" height="500" alt="Cabbage muffins / Muffin del cavolo"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7913000346/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>Ok, this time I tried to makes something extreme. Actually not really, since vegetable are usually used to bake something sweet. In my limited knowledge I had experienced only a few ingredients for this purpuse: carrots, beetroot, rhubarb (is it a vegetable or a fruit?), pumpkin and... I don't remember. :)</p><p>I always want to test new food pairings between sweet and salty ingredients. There are a lot of classic (Italian) nice coupling like cheese and pears, ham and melon, chocolate and eggplants or cheeses with jams and honey. Yesterday I bought a vegetable in season: a very big cabbage, 2.3 kg for 99 cents. :D</p><p>So I used 1 kg of cabbage for making a nice cream for next cream then the crazy idea: let's use it for making a dessert!</br><br />
So I use it like apples, pears, carrots and others low-carb ingredients that can be used to bake an ASI cake. The results? Some muffins that only taste of chocolate! Yes, the cabbage flavour is so smooth that the final result taste only of cocoa powder... Next time I will try a different combination in order to enhance the cabbage flavour!</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7913000660/" title="Cabbage muffins / Muffin del cavolo by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8300/7913000660_c171c7f0f4.jpg" width="500" height="333" alt="Cabbage muffins / Muffin del cavolo"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7913000660/meta/in/photostream">here</a>.</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> (for 12 muffins)</h4><ul><li>Cabbage: 400 g</li>
<li>Self-raising flour: 370 g</li>
<li>Cocoa powder: 30 g</li>
<li>Caster sugar: 180 g</li>
<li>Eggs: 4 (220 g)</li>
<li>Unsalted butter: 60 g</li>
<li>Milk: 40 g</li>
</ul><h4>Method</h4><ol><li>Preheat oven to 180°</li>
<li>Sliced cabbage and cooked in the microwave for 6 minutes</li>
<li>Line and grease 2 12 muffins trays (I used sylicon)</li>
<li>Sift flour and cocoa powder in a big bowl with a pinch of salt</li>
<li>Melt the butter</li>
<li>Blend sugar, eggs, melted butter and milk (or just mix by hand)</li>
<li>Stir liquids into flour, not overmix (otherwise gluten will develop and muffins will be gummy)</li>
<li>Spoon mixture into muffins trays.</li>
<li>Bake for 25-30 minutes (a skewer insered in the middle should come out clean and dry)</li>
<li>Cool on a rack</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>270 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>64%</td></tr>
<tr><td>Proteins</td><td>10%</td></tr>
<tr><td>Fat</td><td>26%</td></tr>
</tbody></table><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">here</a>.</p><h3>The culture corner</h3><p>Vitamin C in cabbage is quite high but cooking process lower this amount.</br><br />
Cabbage smells bad because of sulfur. In order to avoid this inconvenient cabbage can be cooked on pressure cooker.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com3tag:blogger.com,1999:blog-5700858655678089693.post-79103370416032014472012-08-26T14:48:00.000+08:002012-08-26T14:48:55.580+08:00Zuppa di zucca / Pumpkin soupEnglish version <a href="#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7861967498/" title="Pumpkin soup / Zuppa alla zucca by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8289/7861967498_e29a915134.jpg" width="333" height="500" alt="Pumpkin soup / Zuppa alla zucca"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7861967498/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Adoro usare il mio mini <a href="http://shop.kmart.com.au/product/homemaker-mini-chopper/106394">chopper</a>. Quando inizio a "blendare" frutta e verdura che diventano delizione salse cremose andrei avanti per ore... :)</p><p>Quando cucino le verdure di solito parto da una classica base di cipolle e carote sminuzzate (a volte anche aglio o sedano) che faccio sudare con un filo d'olio e un po' d'acqua. La "base del gusto", diciamo. Poi taglio in base a come mi gira la verdura "principale" e la microondo per un paio di minuti. Poi tutto insieme in pentola, sale, pepe, spezie e via!</p><p>Questa mattina dovevo prepararmi il pranzo per la settimana, così ho iniziato a cuocermi del riso ed il soffritto di base. Ok, usiamo quella bella zucca che ho comperato la settimana scorsa... Cucinato tutto come ho spiegato sopra. Mmm che profumino! Un bel po' di verdure con il riso e del tonno per il pranzo ed il resto... nel chopper! Semplicemente deliziosa. :)</p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812774736/meta/in/photostream">qui</a>.</p><h3>La ricetta</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>zucca gialla sbucciata a pezzi grossi: 500 g</li>
<li>cipolla, tritata: 100 g</li>
<li>carote, tritate: 100 g</li>
<li>olio: 5 g</li>
<li>panna: 100 g</li>
<li>sale</li>
<li>pepe</li>
<li>cumino</li>
</ul><h4>Preparazione</h4><ol><li>in una pentola, sudare cipolla e carote con olio e un po' d'acqua per 5-6 minuti</li>
<li>cuocere la zucca al microonde fino a quando diventa morbida</li>
<li>aggiungere la zucca al soffritto, regolare di sale pepe e cumino, fare insaporire per un paio di minuti</li>
<li>blendare con la panna</li>
<li>done.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>70 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>29%</td></tr>
<tr><td>Proteine</td><td>34%</td></tr>
<tr><td>Grassi</td><td>36%</td></tr>
</tbody></table><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">qui</a>.</p><h3>L'angolo della cultura</h3><p>Uso sempre verdure in stagione. Economiche e fresche.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7861967498/" title="Pumpkin soup / Zuppa alla zucca by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8289/7861967498_e29a915134.jpg" width="333" height="500" alt="Pumpkin soup / Zuppa alla zucca"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7861967498/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>I love to use my small mini <a href="http://shop.kmart.com.au/product/homemaker-mini-chopper/106394">chopper</a>. When I start blending vegetables or fruits and create delicious creamy sauce I can continue for hours... :)</p><p>When I cook vegetables I usually start with a classic base of diced onions and carrots (sometimes I add garlic or celery) that I sweat with a little bit of oil and water in a pan. This is the "base" for the flavour. Then I cut the "main" vegetable and microvave it for a couple of minutes. It's a kind of blanching... At the end I stir all in the pan, salt, pepper, spices and that's it!</p><p>This morning, for example I have to prepare my lunch for the week, so I started cooking some rice and a base of onion and carrots. Ok, let's use that beautiful butternut pumpkink that I bought last week... So I followed the procedure I illustrate above. Mmm smells good! Half of the pumpking with the rice and some tuna for my lunch and the rest... in the chopper with some cream! Simply delicius. :)</p><h3>The recipe is <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx">here</a></h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> for a 24 cm round tart tin</h4><ul><li>pumpkin, peeled cut in big pieces: 500 g</li>
<li>onion, diced: 100 g</li>
<li>carrot, diced: 100 g</li>
<li>oil: 5 g</li>
<li>cream: 100 g</li>
<li>salt</li>
<li>pepper</li>
<li>cumin</li>
</ul><h4>Method</h4><ol><li>in a pot, sweat onions and carrots with o il and a little bit of water for 5-6 minutes</li>
<li>cook the pumpkin in the microwave until tender (10 minutes for me)</li>
<li>add pumpkin in the pot, season with salt pepper and cumin, cook for a couple of minutes</li>
blend with cream</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>70 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>29%</td></tr>
<tr><td>Proteins</td><td>34%</td></tr>
<tr><td>Fat</td><td>36%</td></tr>
</tbody></table><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">here</a>.</p><h3>The culture corner</h3><p>I always use vegetable in season. They are cheap and fresh.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com1tag:blogger.com,1999:blog-5700858655678089693.post-50696212500380881912012-08-19T13:41:00.000+08:002012-08-19T14:01:35.000+08:00Lemon tartEnglish version <a href="#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812774500/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8438/7812774500_ec2e965a0f.jpg" width="333" height="500" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812774500/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Un paio di settimane fa ho mi sono iscritto alla biblioteca vicino al mio ufficio. Quindi ho iniziato a dare un'occhiata ai libri disponibili. Ovviamente nella sezione culinaria. :D<br />
<br />
Cercavo alcuni libri scritti dai miei cuochi preferiti come <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?s=books&ie=UTF8&qid=1345297454&sr=1-1&keywords=ad+hoc+at+home">Ad hoc at home</a> di Mr. <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a> e <a href="http://www.amazon.com/gp/product/160819020X/">The fat duck cookbook</a> del prof. <a href="http://en.wikipedia.org/wiki/Heston_Blumenthal">Heston</a>. :)<br />
<br />
Purtroppo erano in prestito. Così ho iniziato a leggere l'introduzione del <a href="http://www.amazon.co.uk/Le-Gavroche-Cookbook-Michel-Roux/dp/1841881813">The Gavroche cookbook</a> di <a href="http://en.wikipedia.org/wiki/Michel_Roux,_Jr.">Michel Roux Jr</a>, interessante e stimolante. Mmm cucina francese, non la conosco molto... così ho iniziato a sfogliare <a href="http://www.amazon.co.uk/French-Lessons-Justin-North/dp/1740665376/ref=sr_1_1?s=books&ie=UTF8&qid=1345297715&sr=1-1">French Lessons</a> di Justin North: un sacco di ricette di base tradizionali che non ho ancora fatto! Crème caramel, creme brulee, lemon tart... Così la settimana scorsa ho preso in prestito un altro <a href="http://www.amazon.co.uk/Raymond-Blancs-Foolproof-French-Cookery/dp/0563534648">libro</a> di <a href="http://en.wikipedia.org/wiki/Raymond_Blanc">Raymond Blanc</a> (Raimondo Bianco? :D) e ho fatto la <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx">sua</a> lemon tart.<br />
<br />
Comunque sono stato ispirato a farla dopo aver <a href="http://youtu.be/mOTkHLvNBUY">visto</a> quella di <a href="http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/lemon-tart-recipe">Heston</a>. Che figata. :)</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812774736/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8448/7812774736_f44d67706b.jpg" width="500" height="333" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812774736/meta/in/photostream">qui</a>.</p><h3>La ricetta è <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx">qui</a> (in inglese)</h3><h4>Ingredienti <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> per una tortiera di 24 cm di diametro</h4><ul><li>burro a temperatura ambiente a cubetti: 120 g</li>
<li>zucchero a velo: 75 g</li>
<li>tuorli d'uovo: 2 + 1 (60 g)</li>
<li>farina: 250 g</li>
<li>uova: 5 (250 g)</li>
<li>zucchero: 150 g</li>
<li>succo di limone: 85 g</li>
<li>buccia di limone: 2 cucchiai (15 g)</li>
<li>panna: 150 g</li>
</ul><h4>Preparazione</h4><ol><li>in una ciotola, lavorare il burro e lo zucchero a velo fino ad ottenere una crema</li>
<li>incorporare 2 tuorli</li>
<li>aggiungere la farina, lavorare con la punta delle dita fino ad ottenere un insieme di briciole (io ho usato un coltello e ho simulato l'impastatrice :D)</li>
<li>formare una palla</li>
<li>impastare per massimo 30 secondi su un piano leggermente infarinato</li>
<li>avvolgere nella pellicola, frigo 30 minuti (siccome faccio disastri quando stendo la pasta frolla l'ho stesa direttamente nella tortiera schiacciandola con le dita, poi ho messo in frigo)</li>
<li>stendere la pasta e ricoprire la tortiera</li>
<li>fare dei buchi con la forchetta (altrimenti lievita), coprire con la carta forno o foglio di alluminio, riempire con riso o fagioli o quello che volete ed infornare per 10 minuti</li>
<li>rimuovere dal forno, togliere il "peso", spennellare con il rimanente tuorlo ed infornare per altri 20 minuti</li>
<li>per la crema: mescolare tutti gli ingredienti e riscaldare con un pentolino o a bagnomaria (60 gradi io)</li>
<li>versare la crema sulla pasta frolla, altri 25 minuti in forno fino a quando la crema raggiunge i 70 gradi (Heston docet)</li>
<li>fatta.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>384 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>44%</td></tr>
<tr><td>Proteine</td><td>8%</td></tr>
<tr><td>Grassi</td><td>48%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812775180/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8294/7812775180_927008263a.jpg" width="500" height="333" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">qui</a>.</p><h3>L'angolo della cultura</h3><p>La cottura in bianco è quando si cuoce la pasta frolla prima di riempirla con la crema. Di solito si buca la pasta in modo tale che non cresca e lieviti durante la cottura. Una volta stesa nella tortiera si copre la pasta frolla con un foglio di alluminio o carta forno e si riempie con dei pesi come riso, fagioli (crudi! :)) o monete (trasmettono meglio il calore dice prof Heston :)) e si inforna. Dopo la prima fase (dipende dalla ricetta) si rimuovono i "pesi" e la carta e si inforna per la seconda volta, in modo tale da creare una bella crosta dorata.</p><p>Tutto questo perché se il ripieno è troppo liquido e si cuoce la pasta frolla "cruda" si rischia che resti molliccia e non cuocia perfettamente.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812774500/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8438/7812774500_ec2e965a0f.jpg" width="333" height="500" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7812774500/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>A couple of weeks ago I subscribed to the library close to my office. Then, I take a look at the books available. Obviously in the cooking section. :D I was looking for some books written by my favourite chefs like Mr. <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a>'s <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?s=books&ie=UTF8&qid=1345297454&sr=1-1&keywords=ad+hoc+at+home">Ad hoc at home</a> and prof. <a href="http://en.wikipedia.org/wiki/Heston_Blumenthal">Heston</a>'s <a href="http://www.amazon.com/gp/product/160819020X/">The fat duck cookbook</a>. :)<br />
<br />
Unfortunately they were on loan. So I started reading the introduction of <a href="http://www.amazon.co.uk/Le-Gavroche-Cookbook-Michel-Roux/dp/1841881813">The Gavroche cookbook</a> by <a href="http://en.wikipedia.org/wiki/Michel_Roux,_Jr.">Michel Roux Jr</a>, interesting and inspirational. Mmm French cooking, I don't know much about it... so I started to flick through another one <a href="http://www.amazon.co.uk/French-Lessons-Justin-North/dp/1740665376/ref=sr_1_1?s=books&ie=UTF8&qid=1345297715&sr=1-1">French Lessons</a> by Justin North. Wow, so many traditional recipes that I haven't already cooked: creme caramel, creme brulee, lemon tart... So last week I borrowed another <a href="http://www.amazon.co.uk/Raymond-Blancs-Foolproof-French-Cookery/dp/0563534648">book</a> by <a href="http://en.wikipedia.org/wiki/Raymond_Blanc">Raymond Blanc</a> and I baked <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx">his</a> lemon tart.<br />
<br />
Anyway I was inpired to make it after I have <a href="http://youtu.be/mOTkHLvNBUY">seen</a> <a href="http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/lemon-tart-recipe">Heston's</a>. Very cool. :)</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812774990/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8306/7812774990_73059e1507.jpg" width="500" height="333" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7812774990/meta/in/photostream">here</a>.</p><h3>The recipe is <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx">here</a></h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> for a 24 cm round tart tin</h4><ul><li>unsalted butter at room temperature, diced: 120 g</li>
<li>icing sugar: 75 g</li>
<li>egg yolks: 3</li>
<li>flour: 250 g</li>
<li>eggs: 5 (250 g)</li>
<li>sugar: 150 g</li>
<li>lemon juice: 85 g</li>
<li>lemon zest: 2 tbs (15 g)</li>
<li>cream: 150 g</li>
</ul><h4>Method</h4><ol><li>in a large bowl with a spatula or wooden spoon cream butter and sugar</li>
<li>beat in 2 of egg yolks</li>
<li>add flour, with fingertips rub butter mixture to form breadcrumbs</li>
<li>add water, form a ball</li>
<li>knead pastry in a floured surface for 30 seconds, not overwork</li>
<li>refrigerate 30 minutes</li>
<li>roll pastry and line the tin</li>
<li>blind bake (see here) 10 minutes</li>
<li>remove weights from the shell, brush with remained egg yolk, bake for 20 minutes</li>
<li>mix together ingredients, warm gently in a saucepan</li>
<li>fill the shell and bake for 25 minutes</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>384 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>44%</td></tr>
<tr><td>Proteins</td><td>8%</td></tr>
<tr><td>Fat</td><td>48%</td></tr>
</tbody></table><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7812775180/" title="Lemon tart by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8294/7812775180_927008263a.jpg" width="500" height="333" alt="Lemon tart"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">EXIF data</a> <a href="http://www.flickr.com/photos/81612602@N05/7812775180/meta/in/photostream">here</a>.</p><h3>The culture corner</h3><p>Blind baking is when the pastry is cooked before fill it with the filling. Usually after rolling and line the cake tin the bottom is priked with a fork in order to prevent the pastry to rise. Then the pastry is covered with aluminium foil or graseproof paper. Then the shell is filled with some weights always in order to prevent the pastry to rise, usually raw beans, rice or coins (these transmit better the heat). After the amount of time indicated in the recipe (it depends on the amount of pastry, the dimension of the cake tin etc.) the "weight" is removed and the pastry is baked again so a nice gold crust will form.</p><p>This process is necessary for some recipes because if the filling is too liquid and the pastry is cooked raw it will be soggy and not completely cooked.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
</script>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com2tag:blogger.com,1999:blog-5700858655678089693.post-53799686938728213532012-07-28T12:11:00.000+08:002012-07-28T12:28:30.955+08:00Pasta sgombro pomodorini / Pasta mackerel cherry tomatoesEnglish version <a href="http://www.blogger.com/blogger.g?blogID=5700858655678089693#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7659868516/" title="Pasta mackerel tomato / Pasta sgombro pomodorini by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8027/7659868516_73f15c7981.jpg" width="333" height="500" alt="Pasta mackerel tomato / Pasta sgombro pomodorini"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7659868516/meta/in/photostream">qui</a>.</p><h3>La storiella</h3><p>Il mio pranzo fast food di questa settimana. Fast nel senso che è stato veloce da preparare... :D</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7659868742/" title="Pasta mackerel tomato / Pasta sgombro pomodorini by loSpadellatore, on Flickr"><img src="http://farm8.staticflickr.com/7266/7659868742_77e668a989.jpg" width="333" height="500" alt="Pasta mackerel tomato / Pasta sgombro pomodorini"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7659868742/meta/in/photostream">qui</a>.</p><h3>La ricetta</h3><h4>Ingredienti / <a href="http://it.wikipedia.org/wiki/Mise_en_place">Mise en place</a> per 4 persone</h4><ul><li>Pasta (penne): 200 g</li>
<li>Pomodorini ciliegia: 600 g</li>
<li>Sgombro in scatola al naturale: 200 g</li>
<li>Sale, pepe, timo</li>
</ul><h4>Preparazione</h4><ol><li>Cuocere la pasta in 2 litri di acqua bollente con 20 g di sale, scolare</li>
<li>Nel frattempo, tagliare in 2 i pomodorini e metterli in una grande ciotola</li>
<li>Aggiungere lo sgombro e amalgamare, regolare di sale, pepe e timo a piacere</li>
<li>Mescolare la pasta al condimento</li>
<li>Fatto.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>100 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>58%</td></tr>
<tr><td>Proteine</td><td>27%</td></tr>
<tr><td>Grassi</td><td>15%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>Come <a href="http://www.youtube.com/watch?v=QC_hDKzm900&feature=player_detailpage#t=269s">dice</a> <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a> cucina = ingredienti + esecuzione.</p><p>Quindi per cucinare un buon piatto si parte da (pochi) ingredienti di qualità che devono essere "eseguiti" in modo da enfatizzarne il gusto.<br />
<br />
Quindi meglio comprare meno e meglio. E si impara a cucinare, si capiscono pure le tecniche e le combinazioni che possono essere applicate ai vari tipi di ingredienti in modo da creare un buon piatto!</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<hr /><a href="" name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7659868516/" title="Pasta mackerel tomato / Pasta sgombro pomodorini by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8027/7659868516_73f15c7981.jpg" width="333" height="500" alt="Pasta mackerel tomato / Pasta sgombro pomodorini"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7659868516/meta/in/photostream">here</a>.</p><h3>The little history</h3><p>My fast food lunch of last week. Fast to do, I mean... :D</p><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7659868742/" title="Pasta mackerel tomato / Pasta sgombro pomodorini by loSpadellatore, on Flickr"><img src="http://farm8.staticflickr.com/7266/7659868742_77e668a989.jpg" width="333" height="500" alt="Pasta mackerel tomato / Pasta sgombro pomodorini"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7659868742/meta/in/photostream">qui</a>.</p><h3>The recipe</h3><h4>Ingredients <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a> for 4 people</h4><ul><li>Pasta (penne): 200 g</li>
<li>Cherry tomatoes: 600 g</li>
<li>Canned natural mackerel: 200 g</li>
<li>Salt, pepper, thyme</li>
</ul><h4>Method</h4><ol><li>Cook pasta in 2 litres of boiling water with 20 g of salt, drain</li>
<li>In the meanwhile, cut tomatoes in 2 and place in a large bowl</li>
<li>Stir in mackerel, season at your taste</li>
<li>Stir in pasta</li>
<li>Done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>100 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>58%</td></tr>
<tr><td>Proteins</td><td>27%</td></tr>
<tr><td>Fat</td><td>15%</td></tr>
</tbody></table><h3>The culture corner</h3><p>As <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a> <a href="http://www.youtube.com/watch?v=QC_hDKzm900&feature=player_detailpage#t=269s">says</a> cooking = ingredients + execution.</p><p>For cooking a good dish you should start from (few) good quality ingredients that have to be "executed" in order to enhance their flavours.<br />
<br />
So it's better buying less but better. And if you learn cooking, you can understand techniques and combination that can be applied to various ingredients in order to create a good dish!</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-53457197985339469482012-07-01T18:01:00.000+08:002012-07-01T18:03:00.481+08:00Orzo tonno peperoni / Barley tuna capsicumsEnglish version <a href="http://www.blogger.com/blogger.g?blogID=5700858655678089693#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7477667130/" title="Barley tuna capsicums / Orzo tonno peperoni by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8166/7477667130_b6966bab2e.jpg" width="333" height="500" alt="Barley tuna capsicums / Orzo tonno peperoni"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7477667130/meta/in/photostream/">qui</a>.</p><h3>La storiella</h3><p>Pranzo per la settimana prossima. <a href="http://www.youtube.com/playlist?list=PLA8D74A6ACF88A7D4">Fatto</a>. ;)</p><h3>La ricetta</h3><h4>Ingredienti / <a href="http://it.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>orzo perlato, ammollato in acqua fredda per una notte, 200 g</li>
<li>sedano, tritato 50 g</li>
<li>carote, tritate 50 g</li>
<li>cipolla, tritata 50 g</li>
<li>peperoni, a cubetti 450 g</li>
<li>tonno in scatola in olio d'oliva, 300 g</li>
<li>sale, pepe, timo, paprica</li>
</ul><h4>Preparazione</h4><ol><li>cuocere l'orzo in acqua bollente per 20 minuti (testare la consistenza), scolare</li>
<li>padella a fuoco medio</li>
<li>sudare sedano, cipolla, carote per 5 minuti</li>
<li>aggiungere i peperoni</li>
<li>aggiustare di sale, pepe, timo e paprica a piacere</li>
<li>cuocere per 5 minuti o più, fino a raggiungere la consistenza desiderata</li>
<li>aggiungere il tonno</li>
<li>mescolare insieme all'orzo</li>
<li>done.</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>90 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>54%</td></tr>
<tr><td>Proteine</td><td>32%</td></tr>
<tr><td>Grassi</td><td>14%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>Il soffritto di verdure deve essere cotto in un grasso (olio, burro) se si vuole sviluppare pienamente i sapori.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/81612602@N05/7477667130/" title="Barley tuna capsicums / Orzo tonno peperoni by loSpadellatore, on Flickr"><img src="http://farm9.staticflickr.com/8166/7477667130_b6966bab2e.jpg" width="333" height="500" alt="Barley tuna capsicums / Orzo tonno peperoni"></a></p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/81612602@N05/7477667130/meta/in/photostream/">here</a>.</p><h3>The little history</h3><p>Lunch for next week. <a href="http://www.youtube.com/playlist?list=PLA8D74A6ACF88A7D4">Done</a>. ;)</p><h3>The recipe</h3><h4>Ingredients / <a href="http://en.wikipedia.org/wiki/Mise_en_place">Mise en place</a></h4><ul><li>barley, soaked overnight 200 g</li>
<li>celery, diced 50 g</li>
<li>carrot, diced 50 g</li>
<li>onion, diced 50 g</li>
<li>capsicums (peppers), diced 450 g</li>
<li>tuna canned in olive oil 300 g</li>
<li>salt, pepper, thyme, paprika</li>
</ul><h4>Method</h4><ol><li>cook barley in boiling water for 20 minutes (taste), drain in a bowl</li>
<li>fry pan on medium heat with tuna's oil</li>
<li>sweat celery, onion, carrots for 5 minutes</li>
<li>add capsicums</li>
<li>season with salt, pepper, thyme, paprika at your taste</li>
<li>cook for 5 or more minutes or more, based on the texture you want for the veggies</li>
<li>stir in tuna</li>
<li>mix with barley</li>
<li>done.</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>90 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>54%</td></tr>
<tr><td>Proteins</td><td>32%</td></tr>
<tr><td>Fat</td><td>14%</td></tr>
</tbody></table><h3>The culture corner</h3><p>Vegetables have to be cooked on a fat in order to release their flavours.</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.comtag:blogger.com,1999:blog-5700858655678089693.post-20003874653854158822012-06-28T21:00:00.000+08:002012-06-29T09:30:13.107+08:00Muffin frutta e cioccolato / Fruit chocolate muffinsEnglish version <a href="http://www.blogger.com/blogger.g?blogID=5700858655678089693#eng">here</a>.<br />
<h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7460396634/" title="Muffin frutta e cioccolato / Fruit chocolate muffins by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7280/7460396634_1ee912aa57.jpg" width="333" height="500" alt="Muffin frutta e cioccolato / Fruit chocolate muffins"></a><br />
</p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/7460396634/meta/in/photostream/">qui</a>.</p><h3>La storiella</h3><p>Questa è una semplice ricetta base per i muffin che sforno settimanalmente. La condivido visto le numerose richieste... ;)</p><h3>La ricetta</h3><h4>Ingredienti per 24 muffin</h4><ul><li>burro, a pezzetti 60 g</li>
<li>latte intero 100 g</li>
<li>succo di limone 50 g</li>
<li>uova a temperatura ambiente 3 (175 g)</li>
<li>estratto di vaniglia 3 g</li>
<li>farina 00 230 g</li>
<li>amido di mais (maizena) 20 g</li>
<li>zucchero 140</li>
<li>bicarbonato di sodio 5 g</li>
<li>cannella in polvere 3 g</li>
<li>sale un pizzico</li>
<li>frutta a dadini (mele, pere, carote) + cioccolato sminuzzato 350 g</li>
</ul><h4>Preparazione</h4><ol><li>forno 180°C</li>
<li>frutta in una ciotola con il succo di limone</li>
<li>in un'altra ciotola, setacciare e mescolare bene le polveri</li>
<li>fondere il burro</li>
<li>in una ciotola, mescolare gli ingredienti liquidi</li>
<li>versare i liquidi nella ciotola delle polveri</li>
<li>mescolare poco lasciando il composto grumoso</li>
<li>incorporare frutta e cioccolato</li>
<li>versare negli stampini</li>
<li>infornare per 30 minuti</li>
<li>spegnere il forno, aspettare 5 minuti prima di far raffreddare su una griglia</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>60%</td></tr>
<tr><td>Proteine</td><td>9%</td></tr>
<tr><td>Grassi</td><td>31%</td></tr>
</tbody></table><h3>L'angolo della cultura</h3><p>Bisogna mescolare il composto il meno possibile altrimenti il movimento meccanico sviluppa il glutine della farina e i muffin diventano gommosi e non friabili!</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<hr /><a href="" name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7460396634/" title="Muffin frutta e cioccolato / Fruit chocolate muffins by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7280/7460396634_1ee912aa57.jpg" width="333" height="500" alt="Muffin frutta e cioccolato / Fruit chocolate muffins"></a><br />
</p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/7460396634/meta/in/photostream/">here</a>.</p><h3>The little history</h3><p>This is a simple recipe of muffins that I bake weekly. I share it because of high number of requests... ;)</p><h3>The recipe</h3><h4>Ingredients for 24 muffins</h4><ul><li>butter, diced 60 g</li>
<li>milk 100 g</li>
<li>lemon juice 50 g</li>
<li>eggs at room temperature 3 (175 g)</li>
<li>vanilla extract 3 g</li>
<li>flour 230 g</li>
<li>cornflour 20 g</li>
<li>sugar 140 g</li>
<li>soda bicarbonate 5 g</li>
<li>cinnamon 3 g</li>
<li>salt a pinch</li>
<li>diced fruits + chocolate 350 g</li>
</ul><h4>Method</h4><ol><li>preheat oven 180°C degrees</li>
<li>dice fruits and place in a bowl with lemon juice</li>
<li>in another bowl, sift and combine dry ingredients</li>
<li>in a microwave safe bowl, melt butter and milk (1 min 30 sec for me)</li>
<li>stir eggs and vanilla in liquid ingredients</li>
<li>stir liquid ingredients in dry</li>
<li>stir in fruits</li>
<li>spoon the batter in muffin trays</li>
<li>bake for 30 minutes</li>
<li>leave in the oven 5 minutes</li>
<li>cool in cooling rack</li>
</ol><h4>Nutritional facts</h4><table><tr><td>Calories 100 g</td><td><strong>300 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>60%</td></tr>
<tr><td>Proteins</td><td>9%</td></tr>
<tr><td>Fat</td><td>31%</td></tr>
</tbody></table><h3>The culture corner</h3><p>The batter should be mixed as least as possible otherwise gluten would develop resulting in a gummy consistency!</p><a href="http://www.facebook.com/sharer.php" name="fb_share" type="button_count">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript">
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<hr />nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.comtag:blogger.com,1999:blog-5700858655678089693.post-32464634580711345922012-04-15T20:41:00.000+08:002012-04-15T20:41:51.242+08:00I biscotti / The coookies<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7079589277/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7255/7079589277_541a7487af.jpg" width="333" height="500" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/7079589277/meta/in/photostream/">qui</a>.</p><h3>La storiella</h3><p><a href="http://en.wikipedia.org/wiki/KISS_principle">Keep it simple</a>.</p><p>Less is more.</p><p>Non è facile applicare il <a href="http://en.wikipedia.org/wiki/Minimalism">minimalismo</a> in cucina. Usare pochi ingredienti per creare un ottimo piatto.</br><br />
Pizza margherita, pasta al pomodoro, risotto alla milanese. Tre, quattro ingredienti di buona qualità assemblati con grande tecnica. Il risultato: un piatto semplice e gustoso che mangeresti ogni giorno.</p><p>Sabato scorso ho trovato la <em>mia</em> formula perfetta per i biscotti. Sono molto facile da fare, abbastanza croccanti grazie al burro, abbastanza spessi per l'inzuppo nel latte caldo (il mio modo preferito di mangiare i biscotti :)) e non eccessivamente calorici. Semplice. ;)</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7079589001/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7260/7079589001_e4202e13a0.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/7079589001/meta/in/photostream/">qui</a>.</p><h3>La ricetta</h3><p>Si può giocare con la farina sostituendone una parte con cacao, farina di cocco, cioccolato, uvetta ecc. Lo stesso per i liquidi, io c'ho messo la vaniglia.</p><h4>Ingredienti</h4><table><tr><td>farina</td><td>zucchero</td><td>uova</td><td>burro</td></tr>
<tr><td>peso farina = pf</td><td>pf*0.4</td><td>pf*0.3</td><td>pf*0.4</td></tr>
<tr><td>pz*2,5</td><td>peso zucchero (pz)</td><td>pz*0.75</td><td>pz</td></tr>
<tr><td>pu*3,33</td><td>pu*1,33</td><td>peso uova = pu</td><td>pu*1,33</td></tr>
<tr><td>pb*2,5</td><td>pb</td><td>pb*0.75</td><td>peso burro = pb</td></tr>
</table><a name="comeleggeretabellaingredienti"></a><br />
<p>Come si legge la tabella: per righe. Si sceglie un ingrediente. Per trovare il peso degli altri ingredienti bisogna moltiplicare il peso dell'ingrediente scelto per il numero presente nelle altre colonne della stessa riga.</br><br />
Per esempio, se si ha 100 g di farin si devono usare 100 g * 0.4 = 40 g di zucchero (lo stesso per il burro) e 100 g * 0.3 = 30 g di uova.</br><br />
È pratico quando si ha un ingrediente limitato, per esempio 1 solo uovo o un pezzo di burro avanzato in frigorifero. Si pesa e si calcolano di conseguenza il peso degli altri ingredienti.</p><h4>Preparazione</h4><ol><li>Preriscaldare il forno a 180°C</li>
<li>Preparare le teglie con la carta forno (io ho il tappetino di silicone :))</li>
<li>Fondere il burro</li>
<li>Setacciare farina e zucchero in una ciotola</li>
<li>Versarvi burro fuso e latte, impastare, formare una palla</li>
<li>Dividere l'impasto in biscotti del peso e forma preferita (io ho formato palline da 20 g che ho poi schiacciato con la forchetta)</li>
<li>Infornare per circa 20 minuti, fino a doratura</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie per 100 g</td><td><strong>400 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>61%</td></tr>
<tr><td>Proteine</td><td>6%</td></tr>
<tr><td>Grassi</td><td>33%</td></tr>
</table><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933517270/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7264/6933517270_c884fbdea2.jpg" width="333" height="500" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933517270/meta/in/photostream/">qui</a></p><h3>L'angolo della cultura</h3><p>Niente relativo a cucina, alimentazione o fotografia ma sul minimalismo. Che è anche utile in cucina. :D</p><p>Riferimenti:</p><ul><li><a href="http://mnmlist.com/">mnmlist.com</a></li>
<li><a href="http://www.theminimalists.com">theminimalists.com</a></li>
</ul><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933516800/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7097/6933516800_8839efacdf.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933516800/meta/in/photostream/">qui</a></p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933516928/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7180/6933516928_e548e3dcd3.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933516928/meta/in/photostream/">qui</a></p><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7079589277/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7255/7079589277_541a7487af.jpg" width="333" height="500" alt="I biscotti / The cookies"></a></p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/4.0, exposure 1/25 seconds, ISO 100, focal length 50 mm</p><h3>The little history</h3><p><a href="http://en.wikipedia.org/wiki/KISS_principle">Keep it simple</a>.</p><p>Less is more.</p><p>It's not easy to apply <a href="http://en.wikipedia.org/wiki/Minimalism">minimalism</a> in cooking. Use few ingredients to create a great dish.</br><br />
Pizza margherita, pasta with tomato sauce, risotto alla milanese. Three, four good quality ingredients managed with great techinque. The result: a simple, tasty dish that you always want to eat.</p><p>Last Saturday I found my perfect formula for my cookies. They're very easy to make, enough crunchy thanks to butter, enough thick to be soaked in a warm cup of milk (my favourite way to eat cookies) and not so high in calories. Simple. ;)</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/7079589001/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7260/7079589001_e4202e13a0.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, exposure 1/60 seconds, ISO 100, focal length 50 mm</p><h3>The recipe</h3><p>You can play with the flour by substitute a part of it with cocoa, coconut flour, add chocolate, raisins, whatever you want. In the liquid ingredients the same add your favourite flavour. I used vanilla.</p><h4>Ingredients</h4><table><tr><td>flour</td><td>sugar</td><td>eggs</td><td>butter</td></tr>
<tr><td>flour weight (fw)</td><td>fw*0.4</td><td>fw*0.3</td><td>fw*0.4</td></tr>
<tr><td>sw*2,5</td><td>sugar weight (sw)</td><td>sw*0.75</td><td>sw</td></tr>
<tr><td>ew*3,33</td><td>ew*1,33</td><td>eggs weight (ew)</td><td>ew*1,33</td></tr>
<tr><td>bw*2,5</td><td>bw</td><td>bw*0.75</td><td>butter weight (bw)</td></tr>
</table><a name="howtoreadingredientstable"></a><br />
<p>How to read the table: By rows. You choose an ingredient. To find the he weight of other ingredients you have to multiply the weight of the ingredient you choose times the ratio in the columns of the same row.</br><br />
For example, if you have 100 g of flour you have to use 100 g * 0.4 = 40 g of sugar (the same as butter) and 100 g * 0.3 = 30 g of eggs.</br><br />
It's pratical if you have some limited quantity of one ingredient, like one egg of a piece of butter left in the fridge. You weight it an find related weight of the others.</p><h4>Method</h4><ol><li>Preheat oven at 180°C</li>
<li>Line your baking trays</li>
<li>Melt butter</li>
<li>Sift flour and sugar in a bowl</li>
<li>Stir in milk and butter</li>
<li>Divide the dough in cookies at your taste (I rolled balls of 20 g, then press them on the baking tray with a fork)</li>
<li>Bake for 20 minutes, until golden and brown</li>
</ol><h4>Nutrizional facts</h4><table><tr><td>Calories 100 g</td><td><strong>400 kcal</strong></td></tr>
<tr><td>Carbohydrates</td>61%</td></tr>
<tr><td>Proteins</td><td>6%</td></tr>
<tr><td>Fat</td><td>33%</td></tr>
</table><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933517270/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7264/6933517270_c884fbdea2.jpg" width="333" height="500" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933517270/meta/in/photostream/">here</a></p><h3>The culture corner</h3><p>Nothing about cooking, nutrition or photography. I only want to share some links about minimalism, that I realize is my lifestyle. Useful also in the kitchen (and not also).</p><p>References:</p><ul><li><a href="http://mnmlist.com/">mnmlist.com</a></li>
<li><a href="http://www.theminimalists.com">theminimalists.com</a></li>
</ul><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933516800/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7097/6933516800_8839efacdf.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933516800/meta/in/photostream/">here</a></p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6933516928/" title="I biscotti / The cookies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7180/6933516928_e548e3dcd3.jpg" width="500" height="333" alt="I biscotti / The cookies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a> <a href="http://www.flickr.com/photos/nicodemovalerio/6933516928/meta/in/photostream/">here</a></p><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com0tag:blogger.com,1999:blog-5700858655678089693.post-74460602008636702552012-02-25T08:00:00.000+08:002012-02-25T08:00:01.717+08:00Riso, carne, verdure / Rice, meat, veggies<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6896384531/" title="Riso, carne, verdure / Rice, beef, veggies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7201/6896384531_0c97514a2a.jpg" width="333" height="500" alt="Riso, carne, verdure / Rice, beef, veggies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, esposizione 1/30 secondi, ISO 100, distanza focale 50 mm</p><h3>La storiella</h3><p>Questo è un tipico pasto che mangio giornalmente. La sera mi cucino un piatto completo bilanciato: minimo 45% carboidrati, 15% proteine, 25% grassi. Poi mi pappo un dessert. :D<br />
<br />
Ho una dieta da circa 2000 kcal al giorno. Corro circa 70 km a settimana. Godo un sacco nel cucinare, mangiare ed essere in forma!<br />
<br />
Mi piacerebbe che gli altri lo facessero. È parecchio frustrante leggere: "Che buono, ma non lo posso mangiare, sono a dieta...". E poi si mangiano la pasta in bianco con il burro che è una bomba calorica che non sazia per niente. Il problema è la mancanza di educazione alimentare a partire dalle scuole. Devo dire che sono abbastanza impressionato (per non dire scandalizzato) della mancanza di cultura alimentare nella popolazione. Tutti esperti gastronomi, ma quasi tutti completamente ignoranti per quanto riguarda cosa e quanto bisognerebbe mangiare per mantenersi in salute. Solo le generiche indicazioni "mangiare frutta e verdura 5 volte al giorno" o roba del genere... ma che vuol dire se non si specifica la quantità?!</p><p>Questo è il problema. Come in molti altri aspetti della vita, le persone sono pigre, non vogliono imparare e usare i numeri. Se si vuole bene al proprio corpo e si vuole mantenerlo in forma è necessario sapere come funziona, quindi <a href="http://www.albanesi.it/VMS/studiare.htm">studiare</a> cosa e quanto mangiare. Stimare le calorie giornaliere di cui si ha bisogno per mantenere un <a href="http://www.albanesi.it/Alimentazione/imc.htm">IMC</a><22, (o massa grassa<12%) il quale garantisce un buono stato di salute ed assumere un quantitativo di cibo che mantenga tale stato.</p><p>Spero con questi post di riuscire a contribuire ad alimentare la cultura alimentare... Perchè mangiare restando in salute ` uno dei piaceri della vita! ;)</p><h3>La ricetta</h3><p>Un piatto completo, carboidrati da riso (o pasta, polenta, gnocchi ecc) e verdura (poche calorie, ottima per i nutrienti e saziante), proteine da carne/pesce, grassi da carne/pesce e l'olio per il soffritto. Se mancano grassi aggiungo formaggio.</p><h4>Ingredienti</h4><ul><li>Riso: W g (100 g)</li>
<li>Carne bovina macinata cotta(*): W*1.5 g (150 g)</li>
<li>Cavolo cappuccio: W*3.5 g (350 g)</li>
<li>Cipolla: W*0.95 g (95 g)</li>
<li>Carote: W*0.85 g (85 g)</li>
<li>Olio EVO: W*0.06g (6 g)</li>
<li>Sgombro (in scatola): W*0.4 g (40 g)</li>
</ul><h4>Preparazione</h4><ol><li>Cuocere il riso (bollito o per assorbimento)</li>
<li>Tritare la cipolla</li>
<li>Tagliare il cavolo e le carote</li>
<li>In una padella, scaldare l'olio (ho aggiunto un po' d'acqua), cuocere la cipolla fino a quando diventa morbida</li>
<li>Cuocere cavolo e carote al microonde per circa 4 minuti</li>
<li>Saltare le verdure in padella</li>
<li>Regolare di sale e pepe (io anche salsa di soia)</li>
<li>Cuocere per un altro paio di minuti</li>
<li>Aggiungere il macinato e lo sgombro</li>
<li>Una volta cotto, aggiungere il riso e spadellare per un paio di minuti</li>
<li>Magnare!</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie totali</td><td>1000 kcal</td></tr>
<tr><td>Peso finale</td><td>900 g</td></tr>
<tr><td>Calorie per 100 g</td><td><strong>111 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>45%</td></tr>
<tr><td>Proteine</td><td>24%</td></tr>
<tr><td>Grassi</td><td>32%</td></tr>
</table><h3>L'angolo della cultura</h3><p>Riferimenti:</p><ul><li><a href="http://www.albanesi.it/Alimentazione/Dtmenu.htm">http://www.albanesi.it/Alimentazione/Dtmenu.htm</a></li>
<li><a href="http://www.albanesi.it/Dieta/dieta.htm">http://www.albanesi.it/Dieta/dieta.htm</a></li>
<li><a href="http://www.albanesi.it/Cucina/Cucina.htm">http://www.albanesi.it/Cucina/Cucina.htm</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6896384531/" title="Riso, carne, verdure / Rice, beef, veggies by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7201/6896384531_0c97514a2a.jpg" width="333" height="500" alt="Riso, carne, verdure / Rice, beef, veggies"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, exposure 1/30 seconds, ISO 100, focal length 50 mm</p><h3>The little history</h3><p>This is a tipical dish that I ate daily. In the evening I usually cooked a complete dish with a balanced amount of nutrients: minimum 45% carbohydrates, 15% proteins, 25% fats. Then I ate a dessert. I have a diet of about 2000 kcal per day. I run 70 km a week. I love enjoy food and be healty.<br />
<br />
I'd like all the people do the same. It's annoying reading about people always saying: "oh, I can't eat sweets, I'm in diet..." Then they ate pasta with oil... a caloric bomb that unsatisfied the palate... The problem is there is no nutritional education at school. I'm very (negatively) impressed that there is NO nutrition education at school. All experts in gastronomy but not in nutrition. Completely ignorance about what and the amount of food that you should eat to be in good healt. Only "eat veggies and fruits 5 times a day" or something like that... what does it means if you don't specify the quantity!?</p><p>This is the problem. As in other aspects of life, people are lazy to learn and use numbers. In order to be healty you have to study what and how much to eat. Estimate calories you need every day in order to have a BMI<22 that guarantee a good healt and eat the amount of calories that keep you in shape.</p><p>I hope with my little blog to contribute to fill this gap... ;)</p><h3>The recipe</h3><p>A basic complete dish, carbohydrates from the starch component (rice, pasta etc.) and vegetables (low in calories but good in nutrients and in fill up the stomach :)), proteins from meat or fish, fat from the meat/fish and the oil for frying vegetables. If fat is needed I add cheese.</p><h4>Ingredients</h4><ul><li>Rice: W g (100 g)</li>
<li>Beef mince cooked(*): W*1.5 g (150 g)</li>
<li>Cabbage: W*3.5 g (350 g)</li>
<li>Onion: W*0.95 g (95 g)</li>
<li>Carrots: W*0.85 g (85 g)</li>
<li>Extra virgin olive oil: W*0.06g (6 g)</li>
<li>Mackerel (canned): W*0.4 g (40 g)</li>
</ul><h4>Method</h4><ol><li>Cook rice by boiling or steaming</li>
<li>Mince onion</li>
<li>Cut carrots and cabbage</li>
<li>In a fry pan, heat the oil (I added a little bit of water) add onion, cook until soft at medium heat</li>
<li>Cook carrots and cabbage in the microwave for about 4 minutes</li>
<li>Add veggies in the fry pan</li>
<li>Season with salt and pepper (I added a spoon of soy sauce)</li>
<li>Cook for a couple of minutes</li>
<li>Stir in beef mince and mackerel</li>
<li>Once cooked, stir in rice</li>
<li>Enjoy!</li>
</ol><p>*: warm a fry pan to medium-high heat, brown mince beef, season with salt, pepper, spices at taste (I used cumin)</p><h4>Nutrizional facts</h4><table><tr><td>Total calories</td><td>1000 kcal</td></tr>
<tr><td>Final weight</td><td>900 g</td></tr>
<tr><td>Calories 100 g</td><td><strong>111 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>45%</td></tr>
<tr><td>Proteins</td><td>24%</td></tr>
<tr><td>Fat</td><td>32%</td></tr>
</table><h3>The culture corner</h3><p></p><p>References:</p><ul><li><a href="http://www.albanesi.it/Alimentazione/Dtmenu.htm">http://www.albanesi.it/Alimentazione/Dtmenu.htm</a></li>
<li><a href="http://www.albanesi.it/Dieta/dieta.htm">http://www.albanesi.it/Dieta/dieta.htm</a></li>
<li><a href="http://www.albanesi.it/Cucina/Cucina.htm">http://www.albanesi.it/Cucina/Cucina.htm</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com5tag:blogger.com,1999:blog-5700858655678089693.post-21317949648556693002012-02-19T20:30:00.000+08:002012-02-19T20:30:06.672+08:00Pasta al ragù su salsa al cavolfiore e zafferano / Pasta with ragù on cauliflower and saffron sauce<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6901916941/" title="Pasta with ragu on cauliflower saffron sauce / Pasta al ragu su crema di cavolfiore allo zafferano by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7190/6901916941_97e40b7102.jpg" width="500" height="333" alt="Pasta with ragu on cauliflower saffron sauce / Pasta al ragu su crema di cavolfiore allo zafferano"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, esposizione 1/60 secondi, ISO 100, distanza focale 50 mm</p><h3>La storiella</h3><p>Dopo il <a href="http://lospadellatore.blogspot.com/2012/02/cronaca-di-un-fallimento-chiamato.html">fallimento di ieri</a> dovevo riprendermi cucinando qualcosa di decente. Così mi sono inventato un piatto completo per il <a href="http://essenzaincucina.blogspot.com/2012/02/colors-food-febbraio-oro-zafferano.html">contest</a> di <a href="http://essenzaincucina.blogspot.com">Chiara</a>.</p><p class="center"><a href="http://essenzaincucina.blogspot.com/2012/02/colors-food-febbraio-oro-zafferano.html"><img src="http://4.bp.blogspot.com/-VMtSKKsf1bs/TyQa11C7rlI/AAAAAAAABPo/WJw9q43JZeM/s400/logo_febbraio.jpg" alt="Contest Oro e Zafferano" height="366" width="400"/></a></p><p>Ho usato gli ingredienti comprati stamattina al mercato, devo dire che la salsa al cavolfiore non è malaccio... ;)<br/><br />
Ho pure fatto per la prima volta la pasta choux (quella dei bignè tanto per capirsi...). Non ho ciccato, ma sono millemilavolte più facili dei macarons! Tiè! :)</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3032207717711&l=2ef60f7d1c"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/405514_3032207717711_1038440271_33119317_936311769_n.jpg" alt="Choux pastry" height="333" width="500"/></a></p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3032208157722&l=4ac51a0399"><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/396185_3032208157722_1038440271_33119318_1549238855_n.jpg" alt="Choux pastry" height="333" width="500"/></a></p><h3>La ricetta</h3><p>Un piatto completo con ripartizione di nutrienti bilanciata (45% carboidrati, 15% proteine, 25% grassi).<br />
<h4>Ingredienti</h4><ul><li>Pasta (ho usato le penne): W g (75 g)</li>
<li>Carne macinata di bovino cucinata (*): W*1.33 g (100 g)</li>
<li>Pomodori: W*3.06 g (280 g)</li>
<li>Olio EVO: W*0.08 g (6 g)</li>
<li>Cipolla: W*0.66 g (50 g)</li>
<li>Cavolfiore: W*2.4 g (180 g)</li>
<li>Zafferano: W*0.026 g (2 g)</li>
<li>Sale, pepe, erbe a piacere (ho usato il timo)</li>
</ul><h4>Preparazione</h4><ol><li>Portare ad ebollizione 1 l di acqua con 10 g di sale, cuocere la pasta</li>
<li>Tritare la cipolla</li>
<li>Tagliare il cavolfiore in pezzi della stessa grandezza, cuocere al microonde per circa 4 minuti fino a quando diventa morbido</li>
<li>In un pentolino, scaldare l'olio e soffriggere la cipolla</li>
<li>Preparare il <a href="http://www.google.com.au/webhp?rlz=1C1CHKB_enIT457IT457&sourceid=chrome-instant&ix=seb&ie=UTF-8&ion=1#q=concasse+tomato+video&hl=en&rlz=1C1CHKB_enIT457IT457&prmd=imvns&source=lnms&tbm=vid&ei=yOhAT87hHoOTiQeCwN3QBA&sa=X&oi=mode_link&ct=mode&cd=4&ved=0CBYQ_AUoAw&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=632c43f0ef76aa16&ix=seb&ion=1&biw=1366&bih=651">pomodoro in concassé</a></li>
<li>Aggiunge il cavolfiore al soffritto di ciplla, aggiungere un po' d'acqua, cuocere per circa 5 minuti</li>
<li>In un'altro pentolino riscaldare la parte liquida del pomodoro scartata dal concassè (meglio se ci fate un altro soffritto, io non c'avevo pensato prima... ;))</li>
<li>Regolare di sale e pepe</li>
<li>Cuocere il pomodoro per un paio di minuti</li>
<li>Aggiungere lo zafferano al cavolfiore e ridurre a purea</li>
<li>Ridure a purea il pomodoro, passarlo al colino per eliminare i semi</li>
<li>Riscaldare il pomodoro e aggiungerci la carne</li>
<li>Scolare la pasta al dente nel ragù, spadellare un paio di minuti</li>
<li>Impiattare "a specchio" la salsa al cavolfiore (ossia distribuirla sul fondo del piatto ;))</li>
<li>Impiattare la pasta al centro del piatto</li>
<li>Decorare con il concassè di pomodoro e le erbe tritate</li>
<li>Tu manciaaaaa!!!</li>
</ol><h4>Dati nutrizionali</h4><table><tr><td>Calorie totali</td><td>690 kcal</td></tr>
<tr><td>Peso finale</td><td>770 g</td></tr>
<tr><td>Calorie per 100 g</td><td><strong>90 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>46%</td></tr>
<tr><td>Proteine</td><td>22%</td></tr>
<tr><td>Grassi</td><td>32%</td></tr>
</table><h3>L'angolo della cultura</h3><p>Riferimenti:</p><ul><li><a href="http://en.wikipedia.org/wiki/Saffron">http://en.wikipedia.org/wiki/Saffron</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6901916941/" title="Pasta with ragu on cauliflower saffron sauce / Pasta al ragu su crema di cavolfiore allo zafferano by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7190/6901916941_97e40b7102.jpg" width="500" height="333" alt="Pasta with ragu on cauliflower saffron sauce / Pasta al ragu su crema di cavolfiore allo zafferano"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, exposure 1/60 seconds, ISO 100, focal length 50 mm</p><h3>The little history</h3><p>After the <a href="http://lospadellatore.blogspot.com/2012/02/cronaca-di-un-fallimento-chiamato.html">failure of yesterday</a> I had to recover by cooking something decent. So I cooked a complete dish for <a href="http://essenzaincucina.blogspot.com.au/2012/02/colors-food-febbraio-oro-zafferano.html">Chiara's contest</a></p><p class="center"><a href="http://essenzaincucina.blogspot.com.au/2012/02/colors-food-febbraio-oro-zafferano.html"><img src="http://4.bp.blogspot.com/-VMtSKKsf1bs/TyQa11C7rlI/AAAAAAAABPo/WJw9q43JZeM/s400/logo_febbraio.jpg" alt="Contest Oro e Zafferano" height="366" width="400"/></a></p><p>I wanted to cook a complete dish for dinner, so I used the ingredients I bought this morning at the market. I have to say that it's not bad the cauliflower sauce...<br/><br />
I also made for the first time choux pastry. This time I had success, but they're much easier than macarons! :)</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3032207717711&l=2ef60f7d1c"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/405514_3032207717711_1038440271_33119317_936311769_n.jpg" alt="Choux pastry" height="333" width="500"/></a></p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3032208157722&l=4ac51a0399"><img src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/396185_3032208157722_1038440271_33119318_1549238855_n.jpg" alt="Choux pastry" height="333" width="500"/></a></p><h3>The recipe</h3><p>A complete dish with balanced amount of nutrients.</p><h4>Ingredients</h4><ul><li>Pasta (I used penne): W g (75 g)</li>
<li>Beef mince cooked(*): W*1.33 g (100 g)</li>
<li>Tomatoes: W*3.06 g (280 g)</li>
<li>Extra virgin olive oil: W*0.08 g (6 g)</li>
<li>Onion: W*0.66 g (50 g)</li>
<li>Cauliflower: W*2.4 g (180 g)</li>
<li>Saffron: W*0.026 g (2 g)</li>
<li>Salt, pepper, herbs at taste (I used thyme)</li>
</ul><h4>Method</h4><ol><li>Bring 1 l of water to the boil with 10 g of salt and cook pasta</li>
<li>Mince onion</li>
<li>Cut cauliflower in regular pieces, cooked in the microwave for about 4 minutes until soft</li>
<li>In a pot, heat the oil (I added a little bit of water) add onion, cook until soft at medium heat</li>
<li>Prepare tomato concassé(**)</li>
<li></li>
<li>Add cauliflower in in the pot with onion, add a little bit of water, add salt and pepper, cook for about 5 minutes until soft</li>
<li>In another pot, warm liquid part of tomatoes and half of the concassé</li>
<li>Add salt and pepper</li>
<li>Cook tomato for a couple of minutes</li>
<li>Add saffron to cauliflower and puree</li>
<li>Puree tomato sauce and sift with a colander in order to remove seeds</li>
<li>Return tomato sauce to the pot and add beef mince</li>
<li>Once cooked, sautè pasta on tomato sauce</li>
<li>Place cauliflower sauce on the plate</li>
<li>Plate pasta on the center</li>
<li>Decorate with remaining tomato concassè and herbs</li>
<li>Enjoy!</li>
</ol><p>*: warm a fry pan to medium-high heat, brown mince beef, season with salt, pepper, spices at taste (I used cumin)</p><p>**: bring a pot of water to a boil; cut a cross on the bottom of the tomato; place tomato in boiling water for about 30 seconds; put tomatoes in cold water; remove skin from tomatoes; cut tomatoes in quarters; remove the internal liquid part and seeds; cut solid external part in cubes;</p><h4>Nutrizional facts</h4><table><tr><td>Total calories</td><td>690 kcal</td></tr>
<tr><td>Final weight</td><td>770 g</td></tr>
<tr><td>Calories 100 g</td><td><strong>90 kcal</strong></td></tr>
<tr><td>Carbohydrates</td><td>46%</td></tr>
<tr><td>Proteins</td><td>22%</td></tr>
<tr><td>Fat</td><td>32%</td></tr>
</table><h3>The culture corner</h3><p></p><p>References:</p><ul><li><a href="http://en.wikipedia.org/wiki/Saffron">http://en.wikipedia.org/wiki/Saffron</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com4tag:blogger.com,1999:blog-5700858655678089693.post-11788393256831141632012-02-18T21:41:00.000+08:002012-02-18T21:41:25.832+08:00Cronaca di un fallimento chiamato macarons / Chronicle of a failure called macarons<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168886744&l=887051c9c9"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427405_3026168886744_1038440271_33116722_332067344_n.jpg" alt="" width="500" height="333"></a></p><h3>La storiella</h3><p>Amo l'auto-ironia. E devo dire che è parecchio divertente raccontare e ridere degli esperimenti culinari fallimentari. Vabbè che leggo pochi foodblog, ma mi sembra di non aver mai letto un post in cui si racconta di una ricetta fallita. Tutti bravi a raccontare dei piatti ben riusciti, ma credo sia assai istruttivo raccontare quello che non si deve fare! Come guardare le telenovele, d'altronde... ;)</p><p>In realtà in questo momento vorrei bestemmiare, ma ci sono ben più importanti problemi al mondo di cui vale la pena di preoccuparsi. ;)<br/><br />
Però, è abbastanza frustrante quando provi a fare una cosa e non ci riesci per ben due volte. Vabbè godrò il doppio quando ci riuscirò!<br/><br />
Di cosa sto parlando? Di quelle belle cosine tonde inventate dai francesi chiamate <a href="http://en.wikipedia.org/wiki/Macaron">macarons</a>!</p><p>Ho provato a farli per la prima volta giovedì scorso, in quanto dovevo usare gli albumi tenuti a temperatura ambiente per quattro giorni... ma ho fallito in quanto la pastella era troppo liquida, dato che non avevo usato la giusta quantità di farina di mandorle (troppo pigro a macinarne altri 20 g...). Oggi ci ho riprovato. Ma credo di aver ciccato con la sac-a-poche. Ho creato dei dischi della dimensione di una pizza invece che dei tondi di 4 cm di diametro! ;)</p><p>Quando mi riprendo dal trauma ci riprovo. :D<br/><br />
Tanto per sapere, quante volte ci avete provato prima di riuscirci?</p><p>La cronaca fotografata. La pessima qualità delle foto rispecchia il prodotto finale ;):</p><p>Monto albumi, prima senza, poi con lo zucchero:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026165486659&l=e7260bccc2"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/424078_3026165486659_1038440271_33116713_212213616_n.jpg" alt="Meringue" width="500" height="333"></a></p><p>Bollisco, spello, congelo, trito con il mixer e setaccio le mandorle:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166246678&l=068ecab09f"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/430507_3026166246678_1038440271_33116714_1953862752_n.jpg" alt="" width="500" height="333"></a></p><p>Incorporo farina di mandorle e zucchero a velo negli albumi montati (ok, non ho eseguito il macaronnage per smontare il composto...):</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166726690&l=b8ebd7cc5e"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402728_3026166726690_1038440271_33116715_1537968356_n.jpg" alt="" width="500" height="333"></a></p><p>Piping:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166966696&l=a9272a560f"><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/400975_3026166966696_1038440271_33116716_1144656647_n.jpg" alt="" width="500" height="333"></a></p><p>Teglia bassa del forno, bruciati!</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026167206702&l=5f164c5607"><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409455_3026167206702_1038440271_33116717_1711930521_n.jpg" alt="" width="500" height="333"></a></p><p>Dove sono i piedini?!</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026167686714&l=83ad18bfc0"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/403024_3026167686714_1038440271_33116718_1006112957_n.jpg" alt="" width="500" height="333"></a></p><p>Piedini neanche a pagamento, i macarons si rompono se ci soffio sopra...</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168126725&l=77fd73069a"><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/394160_3026168126725_1038440271_33116719_203130570_n.jpg" alt="" width="500" height="333"></a></p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168406732&l=e013d4b76f"><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/401558_3026168406732_1038440271_33116720_1093119005_n.jpg" alt="" width="333" height="500"></a></p><p>Il NON-macaron:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168886744&l=887051c9c9"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427405_3026168886744_1038440271_33116722_332067344_n.jpg" alt="" width="500" height="333"></a></p><p>Riproviamoci con il cacao:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026169406757&l=443c3bd0a8"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/401420_3026169406757_1038440271_33116723_1129774638_n.jpg" alt="" width="500" height="333"></a></p><p>Praticamente delle piadine. Sembrano pure fatti bene. ;)</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026170326780&l=1d596ac1cc"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404827_3026170326780_1038440271_33116724_806985078_n.jpg" alt="" width="500" height="333"></a></p><p>No comment:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026170766791&l=1bff37b585"><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/420672_3026170766791_1038440271_33116725_1408596592_n.jpg" alt="" width="500" height="333"></a></p><p>Tu mi provochi? E io <a href="http://youtu.be/N8WuLcncbBM">ti distruggo</a>! (Beh, quelli erano macaroni... :D)</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026171166801&l=d414feb5e7"><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/419914_3026171166801_1038440271_33116726_2123506770_n.jpg" alt="" width="500" height="333"></a></p><h3>L'angolo della cultura</h3><p>Riferimenti:</p><ul><li><a href="http://en.wikipedia.org/wiki/Macaron">http://en.wikipedia.org/wiki/Macaron</a></li>
<li><a href="http://www.youtube.com/results?search_query=macarons&oq=macarons&aq=f&aqi=&aql=&gs_sm=3&gs_upl=658l1595l0l1911l8l5l0l0l0l0l0l0ll0l0">Migliaia di video su youtube</a></li>
</ul><br />
<p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168886744&l=887051c9c9"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427405_3026168886744_1038440271_33116722_332067344_n.jpg" alt="" width="500" height="333"></a></p><h3>The little history</h3><p>I want to swear, but there are other more important problems worldwide. ;)<br/><br />
But I have to say that is very annoying when you try to do something and the final result is a failure. What am I talking about? I'm talking about these little round invention called <a href="http://en.wikipedia.org/wiki/Macaron">macarons</a>. I tried to to make them last Thursday, because I want to use egg whites that I kept at room temperature for 4 days... but I failed because the batter was too moist since I didn't use the right amount of dry ingredients (I was too lazy to sift 20 g of almonds...). Today I tried for the second time. I think I failed the piping step. I piped too much batter for each macarons and I produce some macarons with dimension of a pizza. ;)</p><p>I whip egg whites with sugar:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026165486659&l=e7260bccc2"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/424078_3026165486659_1038440271_33116713_212213616_n.jpg" alt="Meringue" width="500" height="333"></a></p><p>I have boiled, peeled, frozen, grind and sifted almonds:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166246678&l=068ecab09f"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/430507_3026166246678_1038440271_33116714_1953862752_n.jpg" alt="" width="500" height="333"></a></p><p>Folded almond meal and icing sugar mixture into meringue (ok, not a properly done macaronage...):</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166726690&l=b8ebd7cc5e"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402728_3026166726690_1038440271_33116715_1537968356_n.jpg" alt="" width="500" height="333"></a></p><p>Piping:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026166966696&l=a9272a560f"><img src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/400975_3026166966696_1038440271_33116716_1144656647_n.jpg" alt="" width="500" height="333"></a></p><p>Low level burnt!</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026167206702&l=5f164c5607"><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409455_3026167206702_1038440271_33116717_1711930521_n.jpg" alt="" width="500" height="333"></a></p><p>Where are the feet?!</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026167686714&l=83ad18bfc0"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/403024_3026167686714_1038440271_33116718_1006112957_n.jpg" alt="" width="500" height="333"></a></p><p>They break if I blow on them...</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168126725&l=77fd73069a"><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/394160_3026168126725_1038440271_33116719_203130570_n.jpg" alt="" width="500" height="333"></a></p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168406732&l=e013d4b76f"><img src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/401558_3026168406732_1038440271_33116720_1093119005_n.jpg" alt="" width="333" height="500"></a></p><p>The NON-macaron:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026168886744&l=887051c9c9"><img src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427405_3026168886744_1038440271_33116722_332067344_n.jpg" alt="" width="500" height="333"></a></p><p>Try again with cocoa:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026169406757&l=443c3bd0a8"><img src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/401420_3026169406757_1038440271_33116723_1129774638_n.jpg" alt="" width="500" height="333"></a></p><p>They seems good... ;)</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026170326780&l=1d596ac1cc"><img src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404827_3026170326780_1038440271_33116724_806985078_n.jpg" alt="" width="500" height="333"></a></p><p>No comment:</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026170766791&l=1bff37b585"><img src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/420672_3026170766791_1038440271_33116725_1408596592_n.jpg" alt="" width="500" height="333"></a></p><p>Are you provoking me! And I'll <a href="http://youtu.be/N8WuLcncbBM">destroy you</a>!</p><p class="center"><a href="http://www.facebook.com/photo.php?fbid=3026171166801&l=d414feb5e7"><img src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/419914_3026171166801_1038440271_33116726_2123506770_n.jpg" alt="" width="500" height="333"></a></p><h3>The culture corner</h3><p>References:</p><ul><li><a href="http://en.wikipedia.org/wiki/Macaron">http://en.wikipedia.org/wiki/Macaron</a></li>
<li><a href="http://www.youtube.com/results?search_query=macarons&oq=macarons&aq=f&aqi=&aql=&gs_sm=3&gs_upl=658l1595l0l1911l8l5l0l0l0l0l0l0ll0l0">Tonnes of videos on youtube</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com12tag:blogger.com,1999:blog-5700858655678089693.post-36582750484152308842012-02-14T21:59:00.000+08:002012-02-14T21:59:08.400+08:00Pancake al bicarbonato / Soda bicarbonate pancakes<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6875383111/" title="Pancake al bicarbonato / Soda bicarbonate pancakes by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7037/6875383111_9ed5783c5d.jpg" width="500" height="333" alt="Pancake al bicarbonato / Soda bicarbonate pancakes"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/4.0, esposizione 1/25 secondi, ISO 100, distanza focale 50 mm</p><h3>La storiella</h3><p>Avevo sto sacchetto di bicarbonato di sodio in dispensa. Odio buttare il cibo. Che ci faccio?<br/><br />
Il bicarbonato di sodio combinato con un acido è praticamente lievito chimico, usiamolo per una torta allora! Ma è troppo caldo (40 gradi...) per accendere il forno... Ok fatta, pancake! ;)</p><h3>La ricetta</h3><h4>Ingredienti</h4><ul><li>uova: W g</li>
<li>farina: W*2 g</li>
<li>latte : W*2 g</li>
<li>succo di limone: W/5 g</li>
<li>zucchero: W/10 g</li>
<li>pinch of salt</li>
</ul><h4>Preparazione</h4><ol><li>preriscaldare una padella antiaderente a fuoco medio alto (2-3 minuti)</li>
<li>in una ciotola, mescolare tutti gli ingredienti</li>
<li>versare un paio di cucchiai della pastella sulla padella per formare i pancake</li>
<li>girare i pancake dopo circa 1 minuto</li>
<li>ripetere fino ad esaurimento</li>
<li>mangiateli caldi con il vostro topping preferito!</li>
</ol><p>Io li ho tagliati col coppapasta e c'ho spalmato in mezzo la mia mousse alle pere e fuso del cioccolato sopra!</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6875383229/" title="Pancake al bicarbonato / Soda bicarbonate pancakes by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7053/6875383229_637c5bfe67.jpg" width="500" height="333" alt="Pancake al bicarbonato / Soda bicarbonate pancakes"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.2, esposizione 1/50 secondi, ISO 100, distanza focale 50 mm</p><h4>Dati nutrizionali</h4><table><tr><td>Calorie totali</td><td>515 kcal</td></tr>
<tr><td>Peso finale</td><td>235 g</td></tr>
<tr><td>Calorie per 100 g</td><td><strong>220 kcal</strong></td></tr>
<tr><td>Carboidrati</td><td>64%</td></tr>
<tr><td>Proteine</td><td>18%</td></tr>
<tr><td>Grassi</td><td>18%</td></tr>
</table><h3>L'angolo della cultura</h3><p>Il bicarbonato di sodio è basico, combinato con un acido reagisce e produce anidride carbonica (le bolle che gonfiano la torta). La reazione è molto rapida, quindi bisogna essere rapidi ad infornare altrimenti si perdono le bolle!</p><p>Riferimenti:</p><ul><li><a href="http://bressanini-lescienze.blogautore.espresso.repubblica.it/2009/05/04/bicarbonato-lievito-chimico-o-baking-soda/">http://bressanini-lescienze.blogautore.espresso.repubblica.it/2009/05/04/bicarbonato-lievito-chimico-o-baking-soda/</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6875383111/" title="Pancake al bicarbonato / Soda bicarbonate pancakes by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7037/6875383111_9ed5783c5d.jpg" width="500" height="333" alt="Pancake al bicarbonato / Soda bicarbonate pancakes"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/4.0, exposure 1/25 seconds, ISO 100, focal length 50 mm</p><h3>The little history</h3><p>I have this big pocket of soda bicarbonate in the pantry. I hate wasting food. What can I do with it?<br/><br />
Soda bicarbonate combined with an acid is a leaving agent like baking powder, so let's use it for baking something! But it's too hot (40 degrees...) for turn on the oven... Ok, pancakes! ;)</p><h3>The recipe</h3><h4>Ingredients</h4><ul><li>egg: W g</li>
<li>flour: W*2 g</li>
<li>milk : W*2 g</li>
<li>lemon juice: W/5 g</li>
<li>sugar: W/10 g</li>
<li>pinch of salt</li>
</ul><h4>Method</h4><ol><li>preheat a fry pan at medium high heat (2-3 minutes)</li>
<li>combine all the ingredients in a bowl</li>
<li>pour a couple of spoons of the batter on the fry pan for each pancake</li>
<li>turn pancakes after 1 minute</li>
<li>repeat until the batter is finished</li>
<li>enjoy with your favourite topping!</li>
</ol><p>I cut them in circle spread with my pear mousse and topped with melted chocolate!</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6875383229/" title="Pancake al bicarbonato / Soda bicarbonate pancakes by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7053/6875383229_637c5bfe67.jpg" width="500" height="333" alt="Pancake al bicarbonato / Soda bicarbonate pancakes"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.2, exposure 1/50 seconds, ISO 100, focal length 50 mm</p><h4>Nutrizional facts</h4><table><tr><td>Total calories</td><td>520 kcal</td></tr>
<tr><td>Final weight</td><td>235 g</td></tr>
<tr><td>Calories 100 g</td><td><strong>220 kcal</strong></td></tr>
<tr><td>Portions</td><td>1</td></tr>
<tr><td>Carbohydrates</td><td>64%</td></tr>
<tr><td>Proteins</td><td>18%</td></tr>
<tr><td>Fat</td><td>18%</td></tr>
</table><h3>The culture corner</h3><p>Soda bicarbonate is alcaline and combine with an acid produce carbon dioxide (the bubbles that rise the batter). It reacts very quickly so you have to be quick to put the batter on the oven, otherwise bubbles will get lost.</p><p>References:</p><ul><li><a href="http://www.joyofbaking.com/bakingsoda.html">http://www.joyofbaking.com/bakingsoda.html</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com4tag:blogger.com,1999:blog-5700858655678089693.post-83914862077432258962012-02-07T22:16:00.000+08:002012-02-07T22:18:37.252+08:00Pasta in bianco / White pasta<p>English version <a href="#eng">here</a>.</p><h3>La foto</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654763/" title="Pasta in acqua di pomodoro / Pasta in tomato water by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7019/6835654763_aee348e01e.jpg" width="500" height="333" alt="Pasta in acqua di pomodoro / Pasta in tomato water"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, esposizione 1/40 secondi, ISO 800, distanza focale 50 mm</p><h3>La storiella</h3><p>Che cos'è, una pasta in bianco?! Si. Voglio dire, è pasta al pomodoro in bianco!<br />
<br />
Perchè è bianca? Perché l'acqua di pomodoro superfiltrata! È tutto spiegato <a href="bressanini-lescienze.blogautore.espresso.repubblica.it/2011/11/28/superfiltrare-con-lagar/">qui</a>, in uno dei miei foodblog (se così si può chiamare) preferiti. Soprattutto quando riesco a riprodurre gli esperimenti. ;)</p><p>Devo dire che l'acqua di pomodoro non ha reso molto con la pasta. Devo trovare un modo per usarla meglio...</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654455/" title="Tomato clarification by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7016/6835654455_576b836f96.jpg" width="500" height="333" alt="Tomato clarification"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/1.8, esposizione 1/60 secondi, ISO 00, distanza focale 50 mm</p><h3>L'angolo della cultura</h3><p>Riferimenti:</p><ul><li><a href="http://en.wikipedia.org/wiki/Agar">http://en.wikipedia.org/wiki/Agar</a></li>
<li><a href="http://www.youtube.com/watch?feature=player_embedded&v=JiIEEkCmXAU">Lecture about gelification (they use agar agar)</a></li>
<li><a href="http://www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/">Clarification technique</a></li>
</ul><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654591/" title="Acqua di pomodoro / Tomato water by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7018/6835654591_f9324ca1c9.jpg" width="500" height="333" alt="Acqua di pomodoro / Tomato water"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/4, esposizione 1/20 secondi, ISO 800, distanza focale 50 mm</p><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/><a name="eng"></a><br />
<h3>The photo</h3><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654763/" title="Pasta in acqua di pomodoro / Pasta in tomato water by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7019/6835654763_aee348e01e.jpg" width="500" height="333" alt="Pasta in acqua di pomodoro / Pasta in tomato water"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/2.8, exposure 1/40 seconds, ISO 00, focal length 50 mm</p><h3>The little history</h3><p>What's that? A white pasta?! Yes. I mean, not really, it's a tomato pasta! ;)<br />
<br />
Why white? Because I used a super-filtered juice of tomato! How? It's all explained <a href="bressanini-lescienze.blogautore.espresso.repubblica.it/2011/11/28/superfiltrare-con-lagar/">here</a>.</p><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654591/" title="Acqua di pomodoro / Tomato water by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7018/6835654591_f9324ca1c9.jpg" width="500" height="333" alt="Acqua di pomodoro / Tomato water"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/4, exposure 1/20 seconds, ISO 00, focal length 50 mm</p><h3>The recipe</h3><h4>Ingredients</h4><ul><li>Fresh tomatoes: 285 g (2)</li>
<li>Agar agar: 0.5 g (I think...)</li>
</ul><h4>Method</h4><ol><li>Prepared bowl with cold water and ice</li>
<li>Bring a pot with water to a boil</li>
<li>Cut a cross on the bottom of tomatoes</li>
<li>Boil tomatoes for 20-30 seconds</li>
<li>Place tomato in the bowl with cold water</li>
<li>Stir agar in 50 g of water and bring it to boil</li>
<li>Peel tomatoes</li>
<li>Puree tomato using a blender</li>
<li>Add agar water in tomato juice, mix well</li>
<li>Freeze tomato juice (I used a silicon muffin tray)</li>
<li>Once frozen thaw tomatoes in the fridge (I let them overnight) on a coffee filter on the top of a cup</li>
<li>Enjoy your tomato juice!</li>
</ol><p class="center"><a href="http://www.flickr.com/photos/nicodemovalerio/6835654455/" title="Tomato clarification by nicodemo.valerio, on Flickr"><img src="http://farm8.staticflickr.com/7016/6835654455_576b836f96.jpg" width="500" height="333" alt="Tomato clarification"></a></p><p><a href="http://lospadellatore.blogspot.com/2010/08/torta-al-limone-lemon-cake.html#exif">Dati EXIF</a>: f/1.8, exposure 1/60 seconds, ISO 00, focal length 50 mm</p><h3>The culture corner</h3><p>References:</p><ul><li><a href="http://en.wikipedia.org/wiki/Agar">http://en.wikipedia.org/wiki/Agar</a></li>
<li><a href="http://www.youtube.com/watch?feature=player_embedded&v=JiIEEkCmXAU">Lecture about gelification (they use agar agar)</a></li>
<li><a href="http://www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/">Clarification technique</a></li>
</ul><p><a name="fb_share" type="button_count" href="http://www.facebook.com/sharer.php">Share</a><script src="http://static.ak.fbcdn.net/connect.php/js/FB.Share" type="text/javascript"></script></p><hr/>nico@spadellatorehttp://www.blogger.com/profile/01260958387470325977noreply@blogger.com2