tag:blogger.com,1999:blog-44885779201580198942024-03-19T05:49:02.035-07:00Rosaria ai fornellirosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-4488577920158019894.post-76148648170225216352022-11-21T13:34:00.001-08:002022-11-21T13:36:42.254-08:00TORTINO DI CARCIOFI<p> Tortino di carciofi</p><p><br /></p><p> </p><p><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Si prendono i carciofi si puliscono e si tagliano a fettine molto sottili, si mettono in acqua acidulata con limone man mano che si tagliano, poi si tolgono dall'acqua, si asciugano bene, </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si passano nella farina </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si scrollano bene e si passano nell'uovo sbattuto con un pizzico di sale. S</span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">i imburra una teglia e la ai spolverizza con pane grattugiato, nel fondo della teglia di fa uno strato di carciofi, </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si coprono con uno strato di fettine di provola affumicata, </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si cosparge di parmigiano grattugiato, </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si fa un altro strato di carciofi, </span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">altro strato di provola, spolverizzata di parmigiano, altro strato di carciofi ,</span><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si copre con parmigiano grattugiato e fiocchetti di burro, </span><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si spolverizza tutto con pane grattugiato e </span><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si inforna a 180° per una ventina di minuti.</span></p><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><a id="NOjixgyCi3"></a>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-62441031016233174132022-10-22T11:53:00.002-07:002022-10-22T11:53:42.735-07:00Penne con zucchine<p> Penne con zucchine</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGdAF3ebIjD4yWkSlWojCnWQvsSQByaWKSuzudz06zQbQhgO7OLYI7-Bkq0ND6SXDKoFKtOYd9bqMIX2vRpwUFQQVyk_pfS_9fuZq_OljxtdAqNTpfNQVNl2si3Mt9xKpPQ7k5KaTY550ZYMFCvcNy-KsNXk7zkUKYKVWPfPn84Gummyngo4CpGGL/s640/penne%20con%20zucchine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGdAF3ebIjD4yWkSlWojCnWQvsSQByaWKSuzudz06zQbQhgO7OLYI7-Bkq0ND6SXDKoFKtOYd9bqMIX2vRpwUFQQVyk_pfS_9fuZq_OljxtdAqNTpfNQVNl2si3Mt9xKpPQ7k5KaTY550ZYMFCvcNy-KsNXk7zkUKYKVWPfPn84Gummyngo4CpGGL/s16000/penne%20con%20zucchine.jpg" /></a></div><br /> <p></p><p><br /></p><p> </p><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><p><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Tagliare le zucchine a dadini, affettare sottilmente una mezza cipolla, metterla in una pentola con un po di olio e farla dorare, aggiungere le zucchine e far rosolare piano, quando sono pronte aggiungere poca acqua, aggiustare di sale e far finire di cuocere, nel frattempo mettere sul fuoco l'acqua per la pasta e quando bolle calare le penne, scolarle al dente, condire le penne con metà delle zucchine, impiattare e aggiungere ad ogni piatto altre zucchine, se piace aggiungere parmigiano grattugiato</span> </p><a id="NOjixgyCi3"></a>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-85235026073767593682022-10-13T14:09:00.020-07:002022-10-13T14:20:00.816-07:00 PATATINE CHIPS <div><br /></div><div>Patatine Chips</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOZtpTvZH9td_VTC4PVcrP5vV1Db2D48zuYjTCL1DGZkMuvbdrbcdonGSZOZ_REwxxYUaxqjpVYrlqk0n0Fb_fsj22TQ5GK4tP4H3_XzHuF1DQBPbReDg5iu-5GcETe8uY6CkHn--KSSVqHW9ALayslAL_M6slqgQs6CXh6t2ZD0tF7K6xwFAmfbs/s640/patatinechips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOZtpTvZH9td_VTC4PVcrP5vV1Db2D48zuYjTCL1DGZkMuvbdrbcdonGSZOZ_REwxxYUaxqjpVYrlqk0n0Fb_fsj22TQ5GK4tP4H3_XzHuF1DQBPbReDg5iu-5GcETe8uY6CkHn--KSSVqHW9ALayslAL_M6slqgQs6CXh6t2ZD0tF7K6xwFAmfbs/w640-h480/patatinechips.jpg" width="640" /></a></div><div><br /></div><div> </div><div><br /></div><div>Patate adatte per la frittura, olio di arachide</div><div><br /></div><div><br /></div><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Ho tagliato le patate con la mandolina mettendole direttamente in acqua fredda e le ho lasciate così per un po diciamo una mezz'ora, le ho scolate e sciacquate in una colapasta e colate bene dall'acqua le ho messe in olio caldo a friggere finché non erano dorate e croccanti.</span><br /><div><br /></div>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-9726575248704387912022-10-13T13:36:00.003-07:002022-10-13T13:37:16.951-07:00CREAM TART<p> CREAM TART </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2P-Nj10Jsdi-xUCaeIOkJ4toFRE_GACC5YhpJWaVmWjg2CBQTCROpARTzoettCZbU_NsR7h1pMLVvTT_5YavGb6miZI7xoNnps8Xqd-D8SZQDX8xhtatlU4PuiO2o9UEcrpazJuSUOZpMvyGoKPmO_dzojeHi6VnQrY7ugiEd4zKVpSojWiZx578o/s640/torta67.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2P-Nj10Jsdi-xUCaeIOkJ4toFRE_GACC5YhpJWaVmWjg2CBQTCROpARTzoettCZbU_NsR7h1pMLVvTT_5YavGb6miZI7xoNnps8Xqd-D8SZQDX8xhtatlU4PuiO2o9UEcrpazJuSUOZpMvyGoKPmO_dzojeHi6VnQrY7ugiEd4zKVpSojWiZx578o/w640-h480/torta67.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Per la pasta frolla al cacao</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">450 g di farina 00</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">300 g di burro</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">50 g di cacao amaro</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">200 g di zucchero a velo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">4 tuorli medi</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">io ho aggiunto due cucchiaini di estratto di vaniglia</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Per la crema al mascarpone</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">500 g di mascarpone</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">400 g. di panna</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">100 g di zucchero a velo ( io ne ho messo un pochino in più) e ne ho fatto una dose e mezza.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Per prima cosa ho copiato i numeri su carta e li ho ritagliati, quindi poggiati sulla pasta frolla stesa a circa 3 mm e ritagliato la pasta li ho infornati a forno statico 170° per 20' uno per volta , tolti dal forno non li ho toccati fino a quando non si sono raffreddati, si deve stare attenti perché la pasta è molto fragile.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Ho mescolato nel Kenwood con la frusta il mascarpone con lo zucchero e a 2 cucchiaini di estratto di vaniglia, aggiunto la panna ho montato il tutto per un minuto, messa la crema nella sac à poche ho decorato le basi con ciuffetti di crema a mascarpone con molta delicatezza ho coperto con il secondo biscotto pigiano un po sempre delicatamente e ricoperto anch'esso con ciuffi di crema e l'ho tenuta così in frigo, un po prima di servire ho decorato il tutto con fettine di fragole, qualche meringhetta rosa che avevo fatto in precedenza e qualche cuoricino di frolla che ho ricavato dai ritagli.</span></p>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-5909326093107063672022-10-13T13:19:00.021-07:002022-10-13T13:31:00.486-07:00Risotto alla zucca<p style="text-align: left;"></p><ol style="text-align: left;"><li> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oEqdFtDRrZ4edZhlbHrUwGMRx58mxT-VpeaQ8GfC0XwsBg6tcqG4xufZaABQq-kqSokT7NlnikP8PF8KOT-9u5bUDW33ADMMh7hijJGnC3yYWepvdDOKl5GH67pVJnooE92BTVU37cTJPedSKgZu_AqeuXKbk7N_I-ucweS0CfGV_ADAzoBD0C0P/s640/risotto%20alla%20zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oEqdFtDRrZ4edZhlbHrUwGMRx58mxT-VpeaQ8GfC0XwsBg6tcqG4xufZaABQq-kqSokT7NlnikP8PF8KOT-9u5bUDW33ADMMh7hijJGnC3yYWepvdDOKl5GH67pVJnooE92BTVU37cTJPedSKgZu_AqeuXKbk7N_I-ucweS0CfGV_ADAzoBD0C0P/w640-h480/risotto%20alla%20zucca.jpg" width="640" /></a></div><br /> </li></ol><p></p><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: right;"> </p></blockquote></blockquote></blockquote></blockquote></blockquote><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Ho tagliato la zucca a pezzetti, in una pentola ho messo un po d'olio con uno spicchio d'aglio che ho fatto imbiondire, ho aggiunto la zucca e tolto l'aglio, messo un po di prezzemolo e un gambo di sedano tritato grossolanamente e ho fatto cuocere a fuoco basso, quando la zucca era ben cotta ho tolto dal fuoco e passato tutto al minipimer.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">In una larga padella ho fatto sciogliere un po di burro ho versato il riso e fatto tostare e sfumato con un po di vino bianco, poi poco alla volta ho aggiunto qualche mestolo di acqua bollente a metà cottura ho aggiunto la crema di zucca e portato a cottura il riso ho mantecato con una noce di burro e parmigiano grattugiato.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-45623787352425194502022-03-24T07:25:00.001-07:002022-03-24T07:26:53.066-07:00<p> TORTANO SFOGLIATO DI PASQUA</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SqkL0CcocHOKuobOvQGLNftGgZbUXD8wo-XjmiCKLbRrAg5yJAdgzTuvm5hQcFF0udrZMXT8M8J0V_MumWLmlb7u9fLb3JXvWsNkxseB_HxdVPOl2v-gTvwaEBUP6chdhrCdFoC9nZSil3w3q1AE_3VYEtCqmu5MnzrIPqeLJk3mZVg6dhjpker8/s640/tortano.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SqkL0CcocHOKuobOvQGLNftGgZbUXD8wo-XjmiCKLbRrAg5yJAdgzTuvm5hQcFF0udrZMXT8M8J0V_MumWLmlb7u9fLb3JXvWsNkxseB_HxdVPOl2v-gTvwaEBUP6chdhrCdFoC9nZSil3w3q1AE_3VYEtCqmu5MnzrIPqeLJk3mZVg6dhjpker8/s16000/tortano.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KYWcO4PIfAEWMac065gI-phR-KNsn_xyeTtbt10wv3QpO1zX-K9JWpu2euGYS5EIWa3n9dStbSK41rMca8wX3m5e7Z6zgJHF-kPOygWbvRWsusr6-luaGGx-dU97XtBPcVFVfLIVeCsJ-c6XRfktZ0ibWHCs0TcH9eX1CvPMt8e4ujfz8yGzFq13/s576/fetta%20tortano2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KYWcO4PIfAEWMac065gI-phR-KNsn_xyeTtbt10wv3QpO1zX-K9JWpu2euGYS5EIWa3n9dStbSK41rMca8wX3m5e7Z6zgJHF-kPOygWbvRWsusr6-luaGGx-dU97XtBPcVFVfLIVeCsJ-c6XRfktZ0ibWHCs0TcH9eX1CvPMt8e4ujfz8yGzFq13/s16000/fetta%20tortano2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">500 g farina Caputo rossa,</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">350 ml di acqua</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">3 g lievito di birra</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">2 cucchiaini di sale</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">150 g di strutto più un po per ungere la teglia e spalmarlo su tutto il tortano</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">150 g di salame napoletano</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">150 g di provolone piccante</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">150 g di provola affumicata</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">2 uova sode</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">In una ciotola capiente ho messo l'acqua dove ho sciolto il lievito, ho aggiunto la farina e ho impastato con un cucchiaio, aggiunto il sale e continuato a mescolare con il cucchiaio, comunque non deve essere lavorato molto, ho coperto la ciotola con pellicola e ho fatto riposare l'impasto 15 minuti, trascorso il tempo ho trasferito l'impasto sulla spianatoia leggermente infarinata e fatto un po di pieghe, ho rimesso l'impasto nella ciotola e fatto riposare altri 15 minuti, ho ripetuto per altre due volte questo giro di pieghe, dopo di che ho messo a lievitare per un paio d'ore, trascorso il tempo ho preso l'impasto e sulla spianatoia con il matterello l'ho tirata in un rettangolo dallo spessore di un centimetro e prendendo la terza parte di strutto l'ho spalmato su tutta la superficie, ho spolverato con romano e parmigiano grattugiato e un po di pepe, ho chiuso il rettangolo a tre e l'ho messo a riposare coperto da un canovaccio per 1/4 d'ora, trascorso il tempo l'ho tirato un altra volta con il matterello ad un centimetro e spalmato con un altra parte di strutto, spolverato co il formaggio grattugiato e un po di pepe e chiuso di nuovo a tre ho fatto riposare altri 15 minuti, ripreso di nuovo e spalmato di strutto e formaggio ho chiuso a tre e l'ho tirato di nuovo con il matterello stavolta senza spalmare e chiuso a tre l'ho messo di nuovo a riposare, trascorso i quindici minuti, l'ho tirato di nuovo ad un centimetro di spessore ho coperto il rettangolo ancora con formaggio pecorino romano e parmigiano grattugiati, ancora un po di pepe poi salame, provolone, provola affumicata tutto tagliato a dadini e le uova sode tagliate a pezzetti coprendo tutto il rettangolo e lasciando scoperto circa un cinque sei centimetri, ho iniziato ad arrotolare su se stesso il rettangolo partendo dal lato coperto dalla farcitura chiudendo il rotolo sul lembo scoperto e spalmato da un po di strutto per farlo aderire bene ho unito i due lati del rotolo formando una ciambella e l'ho messo nel'apposita teglia unta bene di strutto, ho spalmato tutta la superficie del tortano con un po di struttoe ho messo a lievitare per circa 4 ore, quindi ho infornato a forno statico a 190° per circa un ora</span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><p></p>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-17040294375496284182021-02-05T09:02:00.001-08:002021-02-05T09:04:25.394-08:00Risotto ai carciofi con chips di guanciale<p> Risotto ai carciofi con chips di guanciale</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismmuoi7GN4jZTeoMUsrEvnnSypiJz2mZi_kCgpVGVhxP_ZYbhNycItvqTzN2y6BnH8o6Qz_1MjVdROGg8EZlaAHo1K5yQN4yjT7mr6WB8dRzjmhWxbb3HgECiHkQuLWgLzsiZQiyYxvE/s640/risottocarciofi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismmuoi7GN4jZTeoMUsrEvnnSypiJz2mZi_kCgpVGVhxP_ZYbhNycItvqTzN2y6BnH8o6Qz_1MjVdROGg8EZlaAHo1K5yQN4yjT7mr6WB8dRzjmhWxbb3HgECiHkQuLWgLzsiZQiyYxvE/w602-h438/risottocarciofi.jpg" width="602" /></a></div><div><br /></div><div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="f9jf6-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f9jf6-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="f9jf6-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">per 4 persone</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="985j4-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="985j4-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="985j4-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br data-text="true" style="animation-name: none !important; transition-property: none !important;" /></span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="4hplo-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="4hplo-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="4hplo-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">6 carciofi</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="b6lkg-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="b6lkg-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="b6lkg-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br data-text="true" style="animation-name: none !important; transition-property: none !important;" /></span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="5u3jh-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="5u3jh-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="5u3jh-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">320 g di riso ''ho usato vialone nano"</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="9ibqg-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="9ibqg-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="9ibqg-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">vino bianco q.b.</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="4b6fp-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="4b6fp-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="4b6fp-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">brodo q.b.</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="ele39-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="ele39-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="ele39-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">olio q.b.</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="6m2s9-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="6m2s9-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="6m2s9-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">burro q.b.</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="avjub-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="avjub-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="avjub-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">parmigiano grattugiato q.b.</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="evg8f-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="evg8f-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="evg8f-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 spicchio d'aglio</span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="fd8f3-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="fd8f3-0-0" style="animation-name: none !important; direction: ltr; font-family: inherit; position: relative; transition-property: none !important;"><span data-offset-key="fd8f3-0-0" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">sale </span></div></div><div class="bi6gxh9e" data-block="true" data-editor="7f9kf" data-offset-key="8fucr-0-0" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important; white-space: pre-wrap;"></div></div><div><br /></div><div><br /></div><div><br /></div><br /><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">Ho pulito i carciofi e tagliati a fettine, in una padella ho messo un filo d'olio con uno spicchio d'aglio, appena l'aglio si è imbiondito ho aggiunto i carciofi , coperti e fatti stufare per circa 10' finchè sono risultati teneri, una volta cotti li ho frullati con il minipimer togliendo qualcuno da parte per la guarnizione. In una padella alta ho fatto sciogliere un po di burro e vi ho tostato il riso, ho sfumato con un po di vino bianco e poi ho aggiunto il brodo ad un mestolo alla volta, a metà cottura ho salato e aggiunto la purea di carciofi, nel frattempo ho fatto rosolare in un padellino a parte le chips di guanciale, portato il riso a cottura ho spento il fuoco e mantecato con un po di burro e parmigiano grattugiato e tenuto coperto per un paio di minuti, ho impiattato e decorato con i carciofi tenuti da parte e le chips di guanciale</span></p>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com1tag:blogger.com,1999:blog-4488577920158019894.post-6006188175008292542020-12-12T14:41:00.001-08:002020-12-12T14:41:27.130-08:00Pizzette fritte con scarola<p> <span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">Pizzette fritte con scarola</span></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Odo_dlwLAH6N9JeDwmDoy1OrMfRH4TnfN5vpHImmdpY4fNV35kTVzui8Qvqw-q5K3gkmzGUoyNMnp72hhOEt71PRw-6Qpu2pqIApRx0Zlise6lDmz7ZOkeuKGwaIrbOixWct3RIJoPw/s640/pizzette+con+scarola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Odo_dlwLAH6N9JeDwmDoy1OrMfRH4TnfN5vpHImmdpY4fNV35kTVzui8Qvqw-q5K3gkmzGUoyNMnp72hhOEt71PRw-6Qpu2pqIApRx0Zlise6lDmz7ZOkeuKGwaIrbOixWct3RIJoPw/w640-h480/pizzette+con+scarola.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Pizzette fritte con scarole</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Scarole</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">pulisco e lavo bene le scarole (indivia) lisce, do giusto un bollo in poca acqua bollente, le scolo e le ripasso in padella con olio, aglio e il sale che serve, fino a quando si asciugano bene, un po prima di toglierle dal fuoco aggiungo olive di Gaeta snocciolate e capperi dissalati, una volta cotte metto a raffreddare.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Impasto</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">ieri sera ho fatto l'impasto, ho messo 800 ml di acqua in una ciotola e ho iniziato ad impastare con una parte di farina , in tutto serve 1 kg di farina abbastanza forte, io uso la Caputo rossa, e ho iniziato a miscelare con un cucchiaio, ho aggiunto 400 g di lievito madre rinfrescato al mattino e ho incorporato sempre mescolando con il cucchiaio, ho aggiunto altra farina e 6 cucchiaini di sale, poi ho aggiunto tutta la farina e alla fine 6 cucchiai d'olio, la pasta è abbastanza appiccicosa, ho coperto con un canovaccio e fatto riposare 10 minuti, trascorso il tempo ho rovesciato l'impasto sulla spianatoia leggermente infarinata di semola e ho tirato l'impasto in un rettangolo dandogli un giro a tre, cioè ho piegato un lato portandolo al centro e ho sovrapposto sopra l'altro lato ho girato l'impasto davanti a me e ho fatto un altro giro di pieghe sempre aiutandomi con la semola, ho fatto riposare un quarto d'ora e poi ho ripetuto le pieghe per due volte sempre con un riposo di 15 minuti, man mano che si danno le pieghe l'impasto prende più consistenza e diventa più elastico. fatto i tre giri di pieghe ho messo l'impasto in un contenitore capiente con coperchio e l'ho messo in frigo, il pomeriggio del giorno dopo ho tirato l'impasto fuori dal frigo e l'ho tenuto sempre nel contenitore per un ora a temperatura ambiente, dopo sempre con l'aiuto della semola l'ho rovesciato sulla spianatoia e senza sgonfiare troppo ho dato un altro giro di pieghe ho formato delle palline che ho messo a lievitare per altre tre ore, quindi ho formato le pizzette, farcite con le scarole e fritte in olio profondo di arachide.</div></div>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-64385320860248824352020-11-20T06:50:00.000-08:002020-11-20T06:50:16.777-08:00Virz e ris, Verza e riso<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrH-iASZG6mw_wd_oLDd4YzSMFIPlGRH2VPqZP28cIEcXJTHz2whXiN1RSZl8VHlCKQullcAmRjUJ-2RTZjabbDjmQo5oZJJA2Obs-Z2elpunsgrnCiCf4OTSSWqUORJi5U-PDCFVCWPY/s640/verza+e+riso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrH-iASZG6mw_wd_oLDd4YzSMFIPlGRH2VPqZP28cIEcXJTHz2whXiN1RSZl8VHlCKQullcAmRjUJ-2RTZjabbDjmQo5oZJJA2Obs-Z2elpunsgrnCiCf4OTSSWqUORJi5U-PDCFVCWPY/w640-h480/verza+e+riso.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p>Altro piatto della tradizione napoletana, altro piatto molto semplice ma molto gustoso!</p><p><br /></p><p>per 6 persone</p><p>1 verza</p><p>100 g di pancetta tesa </p><p>croste di parmigiano</p><p>1 spicchio di aglio</p><p>olio 3-4 cucchiai</p><p>sale e pepe</p><p><br /></p><p>Tagliare la verza a listarelle, lavarla e metterla a scolare, fate soffriggere in una pentola nell'olio lo spicchio d'aglio, la pancetta tagliata a dadini e se piacciono le cotiche della pancetta, togliere l'aglio e calare la verza coprire e farla afflosciare girando ogni tanto, quando si è tutta stufata aggiungere il sale e allungare un po d'acqua tanta quando ne serve per cuocere il riso aggiungere le croste di parmigiano, appena riprende il bollo calare il riso e portarlo a cottura, se serve aggiungere un po d'acqua calda.</p>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-84036223648002246652020-04-16T10:22:00.001-07:002020-04-16T10:24:27.415-07:00Pappardelle alla boscaiola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWP1AL3aJId3gVhg-A66_kxX-nxr2aHbXRvyv9xEgvfQpqavPlFy09p94BOHw2Ma90zoKxE_i3ScNjI776GnxwL2vfk_JoB5fTJVi4i5YK-zRq47y6Yvnhqk5Lp3paX71quTUQg-VqdM/s1600/pappardelle+alla+boscaiola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWP1AL3aJId3gVhg-A66_kxX-nxr2aHbXRvyv9xEgvfQpqavPlFy09p94BOHw2Ma90zoKxE_i3ScNjI776GnxwL2vfk_JoB5fTJVi4i5YK-zRq47y6Yvnhqk5Lp3paX71quTUQg-VqdM/s640/pappardelle+alla+boscaiola.jpg" width="640" /></a></div>
<br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">pappardelle fatte a mano</span><br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">700 g di farina</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">7 uova</span><br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">per il sugo</span><br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1/2 cipolla</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 carota</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 gambo di sedano</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">100 g pancetta tesa</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">4 salsicce</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">200 g di piselli surgelati</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">40 g funghi secchi</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 bicchiere vino bianco</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">olio qb</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">sale e pepe</span><br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">ho tritato cipolla, carota e sedano e l'ho fatta rosolare piano con un generoso giro d'olio, mentre rosolava ho aggiunto la pancetta tagliata a dadini, poi la salsiccia sbriciolata, una volta rosolato il tutto ho sfumato con il vino, appena il vino è evaporato ho aggiunto i piselli, i funghi fatti prima rinvenire in acqua tiepida, strizzati e tritati grossolanamente, salato e pepato e aggiunto un bicchiere d'acqua portato a cottura, lessata la pasta e scolata l'ho spadellata nel sugo e impiattato, chi lo desiderava ha aggiunto parmigiano grattugiato direttamente nel piatto.</span><br />
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-41771145088415171062020-01-13T16:35:00.002-08:002020-01-14T04:37:39.759-08:00Natale e Capodanno 2019 - 2020Le feste sono passate già da un po e solo adesso mi accingo a raccontarvi cosa ho preparato, più o meno sono quasi sempre le stesse cose così come vuole la nostra tradizione.<br />
<br />
Il centro tavola regalo della mia amica di coquinaria, Patrizia,<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYzk-7ACpq5pkZuyFVKUQR9qkCLAAU8K8Mc0u8Q4-tTBAsvzMb6Gd6Lxg1meFPRjOJKheOMTmVMR27TvYiMom0mdEW6gvobTohQR3EdhaalNnSMWN1B3Lf6IOdWregWL1wqyVV0wtLxo/s1600/centrotavola+natale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYzk-7ACpq5pkZuyFVKUQR9qkCLAAU8K8Mc0u8Q4-tTBAsvzMb6Gd6Lxg1meFPRjOJKheOMTmVMR27TvYiMom0mdEW6gvobTohQR3EdhaalNnSMWN1B3Lf6IOdWregWL1wqyVV0wtLxo/s640/centrotavola+natale.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />
<br />
<br />
Vigilia<br />
<br />
antipasti<br />
<br />
Insalata di rinforzo<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoed9hDVFAspJO-w4_nmX4XvWN9-GyF1vvvxpuTLnlpNySp1BOU9XDEYZWqZNbqrgqGrx1VjcXZ4nvR6NeK8p4w1uzTZBZLLuOLA9r4iYRvk_hSmLIdL_LAh7XHNCT4FvdE6TfUlG4ZI/s1600/insalata+di+rinforzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoed9hDVFAspJO-w4_nmX4XvWN9-GyF1vvvxpuTLnlpNySp1BOU9XDEYZWqZNbqrgqGrx1VjcXZ4nvR6NeK8p4w1uzTZBZLLuOLA9r4iYRvk_hSmLIdL_LAh7XHNCT4FvdE6TfUlG4ZI/s640/insalata+di+rinforzo.jpg" width="640" /></a></div>
<br />
<br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">prendo un bel cavolfiore, lo taglio a pezzi e lo lesso in acqua bollente, lo scolo al dente e lo raffreddo sotto l'acqua fredda in modo da fermare la cottura, quando il cavolfiore e ben raffreddato aggiungo le papaccelle ( peperoni tondi messi sotto aceto e qui a Napoli molto usati ) tagliate a pezzetti, alici salate, olive bianche, olive di gaeta, condisco con olio, un po" di aceto e il sale che serve, quest'insalata è più saporita se preparata il giorno prima.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="color: #252c2f; font-family: "arial narrow";"><span style="background-color: #ebf4f9; font-size: 14px;">Polpo all'insalata </span></span><br />
<span style="color: #252c2f; font-family: "arial narrow";"><span style="background-color: #ebf4f9; font-size: 14px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmbUGHUYU8lmOF9O3Pj75qbJtNYQtUx6JU-fwDd1TonPwFjlkIcyrn6B5DUnEXEWVtnh4CPMcuQ84xSo0k2XoLqMY4zESwnO191XJJhyphenhyphenXNOosDo_XmLxK_eYxG8IO_ONI-c59lFUVt2k/s1600/polpo+all%2527insalata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmbUGHUYU8lmOF9O3Pj75qbJtNYQtUx6JU-fwDd1TonPwFjlkIcyrn6B5DUnEXEWVtnh4CPMcuQ84xSo0k2XoLqMY4zESwnO191XJJhyphenhyphenXNOosDo_XmLxK_eYxG8IO_ONI-c59lFUVt2k/s640/polpo+all%2527insalata.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Un polpo grande su Kg 1, 200 - 1,500 lessato in acqua bollente e pepe e fatto cuocere sui 40', tolto un po calloso e fatto raffreddare, una volta freddo tagliarlo a pezzi e condirlo con olio, sale, aglio, sedano, prezzemolo e succo di limone.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Pizza di scarole</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMhmAncYR5ZmOQK3gmDINHonsfTwcaukPC764sAiz9K3NZ-tvxTu7cjQOtqZzyvIq_L6TttCYcG4QoD9kkbpWSK_8VhJsNUQ3AlCrY8uedvFR5yY-5AJRT2Fk07qJdtOdUmMMXZZ8Yr4/s1600/pizza+di+scarole2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMhmAncYR5ZmOQK3gmDINHonsfTwcaukPC764sAiz9K3NZ-tvxTu7cjQOtqZzyvIq_L6TttCYcG4QoD9kkbpWSK_8VhJsNUQ3AlCrY8uedvFR5yY-5AJRT2Fk07qJdtOdUmMMXZZ8Yr4/s640/pizza+di+scarole2019.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<br />
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">pulisco e lavo bene le scarole (indivia) lisce, do giusto un bollo in poca acqua bollente, le scolo e le ripasso in padella con olio l'aglio e il sale che serve, fino a quando si asciugano bene, un po prima di toglierle dal fuoco aggiungo olive di gaeta snocciolate e capperi dissalati, volendo si possono aggiungere anche acciughe dissalate,(non piacciono ai miei figli) uva passa e pinoli ( non piacciono a me e non li metto), in alcuni posti dell'entroterra mettono anche noci. Nel frattempo che le scarole si raffreddano faccio l'impasto per la pizza, diciamo che su un kg. di farina aggiungo 3 cucchiai di strutto (faccio tutto a occhio), il panetto di lievito una generosa presa di pepe nero macinato, il,sale che serve e impasto con tanta acqua quanto ne serve per avere un impasto morbido, metto a crescere, appena è cresciuto ne stendo un po più della meta con il matterello, la stendo abbastanza sottile, fodero la teglia metto all'interno le scarole, tiro un altro disco di pasta sempre sottile e copro, arrotolo i bordi della pasta e punzecchio sopra con una forchetta, in modo che in cottura esca tutta l'umidità , metto in forno statico a 180° per circa 45'.</span></div>
<div>
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Primo</span></div>
<div>
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Spaghetti alle vongole</span></div>
<div>
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzwhDXslCH4VNYAEE4V74BSD6A9Cb2NUEpThXr4UBgREWG9UDLQnrr76qDJNccnDW3oZKjpn0lYeR_WWU6PAN18Vyf9VfVcpRRmJ2ca5kmgEInQcwvw9VNyiHsw6SWFMsg8UsLAyWuSw/s1600/spaghetti+a+vongole2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzwhDXslCH4VNYAEE4V74BSD6A9Cb2NUEpThXr4UBgREWG9UDLQnrr76qDJNccnDW3oZKjpn0lYeR_WWU6PAN18Vyf9VfVcpRRmJ2ca5kmgEInQcwvw9VNyiHsw6SWFMsg8UsLAyWuSw/s640/spaghetti+a+vongole2019.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">qualche pomodoro da sugo ben sodi</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"> vongole veraci fatte spurgare almeno un paio d'ore in acqua e sale e cambiando l'acqua almeno una volta</span><span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"> spaghetti</span></div>
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">olio e.v.</span><br />
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">1 spicchio d'aglio</span><br />
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">prezzemolo</span><br />
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">sale e pepe quanto basta</span><br />
<br style="background-color: #fefff2; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px; text-align: start;" />
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">pelo i pomodori, elimino semi e l'acqua di vegetazione e li taglio a dadini.</span><br />
<span style="background-color: #fefff2; color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">In una larga padella metto olio che deve essere generoso e uno spicchio d'aglio che faccio appena imbiondire, quindi ci calo dentro le vongole con un po di pepe nero appena macinato, copro e faccio aprire, bastano meno di 2 minuti, scopro e aggiungo il pomodoro, nel frattempo si stanno cuocendo gli spaghetti, che scolo molto al dente e verso nella padella con le vongole aggiungendo un po d'acqua della cottura dei spaghetti se serve, faccio saltare, spengo e aggiungo prezzemolo tritato finemente</span><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
secondi </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Frittura di pesce</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQetxXxd8ZUy4byQpNrbQEnbms_enAvJwSYCd6yYojTaI9wxwXGoozbm5LMobvMqkcGqACw1Mcrqq37l14cgplF0H8g3BPz4KQu6iR8H84PMtjDIMPMFhNUz5VhgHfbq_xlLk8VpQvFw/s1600/frittura+di+pesce2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQetxXxd8ZUy4byQpNrbQEnbms_enAvJwSYCd6yYojTaI9wxwXGoozbm5LMobvMqkcGqACw1Mcrqq37l14cgplF0H8g3BPz4KQu6iR8H84PMtjDIMPMFhNUz5VhgHfbq_xlLk8VpQvFw/s640/frittura+di+pesce2019.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
calamari e baccalà, infarinati con metà farina 00 e metà semola, fritto in olio profondo.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Gamberoni alla brace</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ji4xQRK9hO7lp91BE82uqLD0aE9BtrGnqS7tatmsYOjPS3SxZO2ObU4YAbaMuGo6gK9MyWIPNZ1dnUV1K_fKsSFLr87HMTTLQY7Q9nQ53RNdmADBBVpN2hHzIOkjkwv6pXVkDKAKxCY/s1600/gamberoni+alla+brace+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ji4xQRK9hO7lp91BE82uqLD0aE9BtrGnqS7tatmsYOjPS3SxZO2ObU4YAbaMuGo6gK9MyWIPNZ1dnUV1K_fKsSFLr87HMTTLQY7Q9nQ53RNdmADBBVpN2hHzIOkjkwv6pXVkDKAKxCY/s640/gamberoni+alla+brace+2019.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
seguivano frutta secca</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
poi i dolci</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cassata siciliana</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids4Z4adcZXj62m49xcmH5moFpQeI-jxThgcE7P1TGaefmmyUCoIeyUPu_1Dr1KXGWh-Gfu90JocJg2je5I4nSPm8pPkkih6SFSuDRX-YDld0b3Ns7IYpNkWYdH_eRA5bDkymyPaAj9_Q/s1600/cassata2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids4Z4adcZXj62m49xcmH5moFpQeI-jxThgcE7P1TGaefmmyUCoIeyUPu_1Dr1KXGWh-Gfu90JocJg2je5I4nSPm8pPkkih6SFSuDRX-YDld0b3Ns7IYpNkWYdH_eRA5bDkymyPaAj9_Q/s640/cassata2019.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">faccio il pan di spagna un due tre giorni prima di assemblare la cassata in modo che si taglia meglio. Il giorno prima di assemblare la cassata passo al setaccio la ricotta e l'amalgamo allo zucchero, per ogni 350 g. di ricotta aggiungo 200 g. di zucchero e tengo in frigo tutta la notte. Il giorno dopo taglio il pan di spagna, prima il fondo che deve essere un po più stretto del fondo della teglia e il restante a strisce di circa 4 cm, da alcune strisce ricavo dei trapezi che insieme a trapezi di marzapane verde fodero il bordo della teglia, aggiungo alla ricotta i canditi tagliati piccoli e gocce di cioccolato fondente, un mezzo bicchierino di strega, amalgamo bene tutto e riempio la cassata, copro con strisce di pan di spagna, avvolgo il tutto in pellicola trasparente e metto in frigo per circa una mezza giornata. Riprendo la cassata dal frigo, la capovolgo sul vassoio, ci colo sopra la ghiaccia all'acqua ricoprendola tutta e decoro a piacere con frutta candita e ghiaccia reale.</span></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
Roccocò</div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeM5iJ-2RFfUKSyhV1aJoMd8nTdR38cQUd0uhXVy_16qY5ge4j5pUyCfNuSDFoyb5s7NWXehGlMZ70mwb_3aiiXoQqXRaz2x3GT5GU1wv1LeFcKPTPgUgIzvmI0zEpyVtUh9xOQVz62A/s1600/roccoc%25C3%25B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeM5iJ-2RFfUKSyhV1aJoMd8nTdR38cQUd0uhXVy_16qY5ge4j5pUyCfNuSDFoyb5s7NWXehGlMZ70mwb_3aiiXoQqXRaz2x3GT5GU1wv1LeFcKPTPgUgIzvmI0zEpyVtUh9xOQVz62A/s640/roccoc%25C3%25B2.jpg" width="640" /></a></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="background-color: white;">
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 Kg. di farina 800 g. di zucchero 700 g. di mandorle 5 g. di ammoniaca 150 g. di canditi misti (io ho messo solo scorzetta d'arancia) 25 g. di pisto 1 bustina di cannella 300 g. di acqua 2 bustine di vanillina 2 cucchiai di pasta d'arancio 1 uovo per spennellare Mescolare tutto aggiungendo le mandorle metà intere e metà tritate preferibilmente nel mortaio, formare i roccocò e poggiarli su una teglia da forno rivestita di carta da forno. Infornare a 180° per circa 20 -25'</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">poi panettone e pandoro comprati.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Natale</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Per Natale eravamo 22 tra adulti e bambini</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Antipasto</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iroyd2-4S8Ib-qbAgo44yL_iajlp3cf1CKrSvetE9HzpGgiVDrn996oWSuixcZCLPFkXOp96MdV7SAcH2elTAG1095Pac-gaGEMS6BbKeHxEhLKZJjevd20ggXBvj7CNZTn5XFBmbZo/s1600/antipasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iroyd2-4S8Ib-qbAgo44yL_iajlp3cf1CKrSvetE9HzpGgiVDrn996oWSuixcZCLPFkXOp96MdV7SAcH2elTAG1095Pac-gaGEMS6BbKeHxEhLKZJjevd20ggXBvj7CNZTn5XFBmbZo/s640/antipasto.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Capocollo, formaggio, pizza di scarole, pancetta fatta in casa da me e olive fatte da mio genero con olive dei suoi alberi</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Primo</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">tortellini on brodo</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">tortellini fatti da me</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP95ZAUxHUK-jQwwKwMZ_kTkGNwowHFN8ecdWEtexXjTvOvxoQChYVQEDweXVFbmMa4MzPzN1SYI6DHwLdg5qikLNRoJuU9-sNoF4TuAzinBYIXVMkPXg_I-CPXhRlftzlo10nkfXslgY/s1600/tortellini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="394" data-original-width="640" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP95ZAUxHUK-jQwwKwMZ_kTkGNwowHFN8ecdWEtexXjTvOvxoQChYVQEDweXVFbmMa4MzPzN1SYI6DHwLdg5qikLNRoJuU9-sNoF4TuAzinBYIXVMkPXg_I-CPXhRlftzlo10nkfXslgY/s640/tortellini.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">cotti in brodo di gallina e cappone</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE5aT0Biqi_dyXY-GQajABsHYtmepXqJpQYXcMuAn7mYRX1OseLoG6P-E9Ni3a8dK6fEH1LMyrErNIeqeVRejpz4Ny8i7nbVfGXp3uzSmi5JX4SpMtvlVaq5MHMzI8ejY6l2sjtdeLGU/s1600/tortellini+in+brodo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE5aT0Biqi_dyXY-GQajABsHYtmepXqJpQYXcMuAn7mYRX1OseLoG6P-E9Ni3a8dK6fEH1LMyrErNIeqeVRejpz4Ny8i7nbVfGXp3uzSmi5JX4SpMtvlVaq5MHMzI8ejY6l2sjtdeLGU/s640/tortellini+in+brodo.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
Secondi</div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
gallina e cappone non fotografato </div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
e capocollo di maiale all'arancia con la ricetta della mia amica di coquinaria, Numberone cioè Bruna, con contorno di piselli</div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiKztFk5cYB_kb2eduxInL0GDhRiH6dgXxgKt5VZhu2mYtjo_6uEHL2GrIUJsustXShH2FFzaQ3zFC1MFud6FU-Ro4yM_dcDbT8nE8F2V97_g0tktDw61LAfGJJbLoSs9eM35498D6Ds/s1600/capocollo+all%2527arancia+con+piselli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiKztFk5cYB_kb2eduxInL0GDhRiH6dgXxgKt5VZhu2mYtjo_6uEHL2GrIUJsustXShH2FFzaQ3zFC1MFud6FU-Ro4yM_dcDbT8nE8F2V97_g0tktDw61LAfGJJbLoSs9eM35498D6Ds/s640/capocollo+all%2527arancia+con+piselli.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">copincollo la sua ricetta</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="font-family: "lato" , "arial" , "helvetica" , sans-serif; font-size: 13px;">n pezzo di capocollo di maiale (cercate di farvi tagliare un pezzo dalla parte piu' magra, succo di arancia vino bianco sale, rosmarino, olio</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="font-family: "lato" , "arial" , "helvetica" , sans-serif; font-size: 13px;"> PROCEDIMENTO E' semplicissimo: si rosola come ogni arrosto in olio e qualche rametto di rosmarino, dopo aver maneggiato bene la carne con sale fino. Si spreme il succo da 3/4 arance, lo si misura e lo si aggiunge alla carne con pari quantita' di vino bianco. Si abbassa la fiamma, si copre e si sorveglia la cottura che richiedera' 2 ore e mezza o tre. Tutto qui.</span><br />
<br style="font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px;" /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;">piselli</span><br />
<br style="border-radius: 0px !important; color: #555555; font-family: "Noto Sans", sans-serif; font-size: 13px;" />
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;">ho affettato sottilmente mezza cipolla e messa in una padella con un po d'olio e pezzettini di guanciale, appena la cipolla si è imbiondita ho aggiunto i piselli surgelati, ho salato e pepato e ho fatto andare per circa 5 minuti, ho aggiunto un po d'acqua e ho portato a cottura.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;">ancora insalata di rinforzo, frutta secca e dolci.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;">S.Stefano</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
eravamo 18 tra adulti e bambini</div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
Primo </div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSSSd9U1HcEXlRKNYgPkwPaasyrohTEltQwRzg9uuspgSh8Y_G2umLGELe_iXeDPMkEAJpnv1EW56Os3DRFJ5rjHQC2O40bXbsl_H9Fo64RCdY23ik0a6wHdQutkM7IvZRA_J703fed4/s1600/maccheroni+al+forno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSSSd9U1HcEXlRKNYgPkwPaasyrohTEltQwRzg9uuspgSh8Y_G2umLGELe_iXeDPMkEAJpnv1EW56Os3DRFJ5rjHQC2O40bXbsl_H9Fo64RCdY23ik0a6wHdQutkM7IvZRA_J703fed4/s640/maccheroni+al+forno.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Ho preparato <a href="https://rosariaaifornelli.blogspot.com/search?q=%27o+rrau" target="_blank">il ragù napoletano</a><a href="http://rosariaaifornelli.blogspot.it/2013_05_01_archive.html" style="color: #888888; text-decoration-line: none;" target="_blank"> </a></span><span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">. Ho fatto le polpettine con carne macinata, pane secco ammollato nell'acqua, parmigiano grattugiato, aglio, prezzemolo, sale e pepe e le ho fritte. Ho lessato i rigatoni, nel frattempo ho sciolto la ricotta con qualche mestolo di ragù, ho scolato i rigatoni molto al dente e li ho conditi con la ricotta al sugo, nella teglia ho messo un po di ragù, ho fatto uno strato di pasta, uno strato di polpettine e fiordilatte tagliato a pezzetti, ho coperto con qualche mestolo di ragù, parmigiano grattugiato, altro strato di pasta altro ragù e altro parmigiano grattugiato e infornato per circa 20' a 200°.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">secondo</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">salsicce e agnello alla brace</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sDtT1tuM_dKtm6n-8NvtceQ_fxyIV6UT1ZOPoAZm8W_X3mXdEHShtC_XIJiP5_vvXggTA0uhYI6-PFX4nfuqN-RVX9kQ-6UGeoSLphrHIfBq7ohHIM_bUe1ovs5yCtRGWpN3COrvSK4/s1600/salsiccia+e+agnello+brace.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sDtT1tuM_dKtm6n-8NvtceQ_fxyIV6UT1ZOPoAZm8W_X3mXdEHShtC_XIJiP5_vvXggTA0uhYI6-PFX4nfuqN-RVX9kQ-6UGeoSLphrHIfBq7ohHIM_bUe1ovs5yCtRGWpN3COrvSK4/s640/salsiccia+e+agnello+brace.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">ancora insalata di rinforzo, frutta secca, frutta fresca e dolci.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Ultimo dell'anno</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Per l'ultimo dell'anno eravamo in 21 tra adulti e bambini</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;">Aperitivo servito in soggiorno</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QEeZCdZvW4Qty9LlwCYdxAsk06LVy23wRCTwEcImzcSzK3ztggWSZNEQ9G-NvobEPEdvvozRzJSYSn3zCLXmWhNO0sYvJWRPOFrlK2zEa0b0klZ9_7HzKB3b1cTkQy1L0PbB5mwBFz4/s1600/ecleirape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="382" data-original-width="640" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QEeZCdZvW4Qty9LlwCYdxAsk06LVy23wRCTwEcImzcSzK3ztggWSZNEQ9G-NvobEPEdvvozRzJSYSn3zCLXmWhNO0sYvJWRPOFrlK2zEa0b0klZ9_7HzKB3b1cTkQy1L0PbB5mwBFz4/s640/ecleirape.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="color: #333333; font-family: "verdana" , "arial" , "tahoma" , "calibri" , "geneva" , sans-serif; font-size: 13px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">eclairs con ricotta </span><br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">ho preparato la pasta choux con 75 g di farina, 50 g di burro, 125 g acqua e 2 uova, ho messo la pasta in una sac a poche e su di una placca foderata con carta forno ho formato gli eclairs, ho infornato a 200° per circa 20' e li ho fatti raffreddare in forno, poi li ho tagliati e li ho farciti con ricotta mescolata con un po di panna fresca e pepe nero.</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJjp849EV2R-6hcqz5lN3LpreCL9N-mOad1Gkdi7_KnqjvIAjvANEHz9_70JYowKshUD_eSyK6hToDEt44b7Co0_xM1d2LPvGzY9EoqvG0brJcw3akVhLa2gyVd15hg886SifG0sZDpA/s1600/cornettiape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJjp849EV2R-6hcqz5lN3LpreCL9N-mOad1Gkdi7_KnqjvIAjvANEHz9_70JYowKshUD_eSyK6hToDEt44b7Co0_xM1d2LPvGzY9EoqvG0brJcw3akVhLa2gyVd15hg886SifG0sZDpA/s640/cornettiape.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">.cornetti di pasta sfoglia farciti con prosciutto cotto e formaggio fatti da mia figlia Alessandra</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">tartine varie preparate sempre da Alessandra</span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfPfy5oCEFyke16KEo3tNgg7N3Cmx96cYvzbviGtsrD1O3fXZrrsz7qHkBW9qQTLkM-L76PNI_HikHUkldFIhwsJ3YptgvrOO59K54KMaOeGn3KXxJyDileD-Ygpm8wmLLZJe0iYcEpA/s1600/tartineape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="800" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfPfy5oCEFyke16KEo3tNgg7N3Cmx96cYvzbviGtsrD1O3fXZrrsz7qHkBW9qQTLkM-L76PNI_HikHUkldFIhwsJ3YptgvrOO59K54KMaOeGn3KXxJyDileD-Ygpm8wmLLZJe0iYcEpA/s640/tartineape.jpg" width="640" /></a></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CDBMDYKLBjAfwyw4v807Wn3G8kLpq7rsfnMxA3wrAhShzDydARFAInXdajEshWU1Vcc0xOkMMAvm-8qxRLNSbuNmMWw450jBl7MZiFej3uUAALeNYC71wvH9A0QChLUnRt_eLIOW4hE/s1600/tartineape2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CDBMDYKLBjAfwyw4v807Wn3G8kLpq7rsfnMxA3wrAhShzDydARFAInXdajEshWU1Vcc0xOkMMAvm-8qxRLNSbuNmMWw450jBl7MZiFej3uUAALeNYC71wvH9A0QChLUnRt_eLIOW4hE/s640/tartineape2.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div style="color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
Il tavolo per la cena apparecchiato in tavernetta</div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7es7_u9pcHScdKLk7ERDuMJSPvHPkp7WRZYqI5jb6kmIyXywWK6TGUM8WIBaRWViwwiKdIwlOvcisV-BVJCkANrfeDJHX0XKxbA6b8F2DGlntwDfyKIZ3dNlJBjtN3U-rYrLVQFSz_U/s1600/tavolacapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="576" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7es7_u9pcHScdKLk7ERDuMJSPvHPkp7WRZYqI5jb6kmIyXywWK6TGUM8WIBaRWViwwiKdIwlOvcisV-BVJCkANrfeDJHX0XKxbA6b8F2DGlntwDfyKIZ3dNlJBjtN3U-rYrLVQFSz_U/s640/tavolacapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
con gli antipasti</div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJzHs5Xig5oO0OnGae0lvjowivxqM91Dyh4U389FWxD9vzZmYJEyVmRy9Z5PpgtJx1qv_EBj6B53GG1FwBOi5sJNRTLJWCHJWedz4Skourw9gIc83xZvxsXPaq_KSjuMq6V6SUFbREos/s1600/antipasticapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="599" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJzHs5Xig5oO0OnGae0lvjowivxqM91Dyh4U389FWxD9vzZmYJEyVmRy9Z5PpgtJx1qv_EBj6B53GG1FwBOi5sJNRTLJWCHJWedz4Skourw9gIc83xZvxsXPaq_KSjuMq6V6SUFbREos/s640/antipasticapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddEF8rJIaMa9-kThv13fz9JwL7TETK-kVCXgtDrlZSIEyZzEk0ArJvlrKvvggeiX6WmTT5Qivmj4YQY_8whyphenhyphen9xLAshRfjtVNTqIYnVU3k1pEIzxAmAzNteIj-uOrP97uDwEYeTI1BXWY/s1600/antiparicapodanno20202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddEF8rJIaMa9-kThv13fz9JwL7TETK-kVCXgtDrlZSIEyZzEk0ArJvlrKvvggeiX6WmTT5Qivmj4YQY_8whyphenhyphen9xLAshRfjtVNTqIYnVU3k1pEIzxAmAzNteIj-uOrP97uDwEYeTI1BXWY/s640/antiparicapodanno20202.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
bicchierino con lenticchie e cotechino, <span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">bicchierino con lenticchie e cotechino, in una pentola ho messo poco olio e un trito di aglio e prezzemolo e ho fatto andare appena sul fuoco, ho aggiunto le lenticchie lessate, aggiustato di sale e un pizzico di pepe nero appena macinato tolte dal fuoco e aggiunto il cotechino cotto a parte e tagliato a pezzetti.</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">cocktail di gamberetti, </span><span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Cocktail di gamberetti, gamberi scottati a male appena in acqua bollente, sgusciati e tolto il filetto nero mescolati alla salsa rosa fatta con maionese, poco cognac, gocce di salsa worcestershire e poco ketchup</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">salmone affumicato condito con poco olio , pepe verde e pepe rosa</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">crema di patate e broccolo siciliano con pancetta croccante, ho lessato tre patate medie, a parte ho lessato il broccolo tagliato a cimette un paio di minuti, tolto dall'acqua l'ho ripassato in padella con poco olio, uno spicchio d'aglio e poco peperoncino e aggiustato di sale, ho frullato il tutto con il minipimer e un po d'acqua di cottura dei broccoli ho aggiunto le patate schiacciate e continuate a frullare messo in una tasca da pasticceria Brunella ne ha messo uno sprizzo ciascuno e coperto con la pancetta tostata</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ancora come antipasto </span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">insalata russa</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio4ELMiugN8OxfPWySWcJBmYr9bqek2ZzNI7ZXGdBRYzr-l-WBj3Jw3d4NjRA5wuw2HNVY_WIMhKyygN1pl-AuQMqv8D-K8GevizDlxmiIL8JFhkIC1tlh1vB69SEiHz1IkgedcKfKqY/s1600/insalatarussacapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio4ELMiugN8OxfPWySWcJBmYr9bqek2ZzNI7ZXGdBRYzr-l-WBj3Jw3d4NjRA5wuw2HNVY_WIMhKyygN1pl-AuQMqv8D-K8GevizDlxmiIL8JFhkIC1tlh1vB69SEiHz1IkgedcKfKqY/s640/insalatarussacapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">ho lessato un paio di patate, 2 carote e una manciata di piselli, ho tagliato a dadini patate e carote e condito tutto con olio, un paio di cucchiai di aceto bianco e aggiunto un barattolo di maionese ( di solito la faccio io ma stavolta ho usato quella in barattolo), decorata con uova sode e cetriolini</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Polpo all'insalata</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGBE2SbMr2Vu6zJqVms7S-seBazQXf-DGm-4NlApdSXyom3xR16o6AAjPT5rBAzN9JJ54uhmo31IENs_R8Vn1N46Joq2_IFsc6tneRUuNpc0elN9r0uu5DnujUfap4dRU8EeVuuRGXRg/s1600/polpocapdanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGBE2SbMr2Vu6zJqVms7S-seBazQXf-DGm-4NlApdSXyom3xR16o6AAjPT5rBAzN9JJ54uhmo31IENs_R8Vn1N46Joq2_IFsc6tneRUuNpc0elN9r0uu5DnujUfap4dRU8EeVuuRGXRg/s640/polpocapdanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"> Insalata di rinforzo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaYq9jOx_TovoChsixldeGVYa4p9Rn4XDxrDnwa5f5kS4S2-UuX-lcbYjUBKsgXXZkaTIBziexBG5DQnJKyDyI3cIWHuULQ0E2IDYaJ9crvfBhyb8IK_wpIbi4ajz1KiyYoC1AmofZrQ/s1600/insalata+dirinforzo+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaYq9jOx_TovoChsixldeGVYa4p9Rn4XDxrDnwa5f5kS4S2-UuX-lcbYjUBKsgXXZkaTIBziexBG5DQnJKyDyI3cIWHuULQ0E2IDYaJ9crvfBhyb8IK_wpIbi4ajz1KiyYoC1AmofZrQ/s640/insalata+dirinforzo+2019.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Primo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ravioli di pesce</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIt6f5KO6rgPOJzIptxqP7b3tEqFjyi6RFYlJbTyMKWrJ9BXJMnS0ZED44mqF516a_wNWBwGstKGUP1-HdAKIdoL632VzlKjxQ7-Ev2Nav1mtkqSZ0Go8hO7Mp_HpuBNT_pNCQX7Yfj8/s1600/raviolicapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIt6f5KO6rgPOJzIptxqP7b3tEqFjyi6RFYlJbTyMKWrJ9BXJMnS0ZED44mqF516a_wNWBwGstKGUP1-HdAKIdoL632VzlKjxQ7-Ev2Nav1mtkqSZ0Go8hO7Mp_HpuBNT_pNCQX7Yfj8/s640/raviolicapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Li ha preparati Pietro mio marito, io gli ho fatto solo la sfoglia per la pasta.</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="font-size: 13.2px; text-align: start;">una rana pescatrice da 1 Kg e 500</span></div>
<span style="font-size: 13.2px; text-align: start;">10 pomodorini</span><br />
<span style="font-size: 13.2px; text-align: start;">olio q. b.</span><br />
<span style="font-size: 13.2px; text-align: start;">1 spicchio d'aglio</span><br />
<span style="font-size: 13.2px; text-align: start;">1/2 bicchiere di vino bianco</span><br />
<span style="font-size: 13.2px; text-align: start;">prezzemolo</span><br />
<br style="font-size: 13.2px; text-align: start;" />
<span style="font-size: 13.2px; text-align: start;">per la sfoglia</span><br />
<br style="font-size: 13.2px; text-align: start;" />
<span style="font-size: 13.2px; text-align: start;">350 g di semola rimacinata</span><br />
<span style="font-size: 13.2px; text-align: start;">acqua q.b.</span><br />
<br style="font-size: 13.2px; text-align: start;" />
<br style="font-size: 13.2px; text-align: start;" />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ha tagliato la testa alla rana pescatrice il corpo a pezzi, in una padella ha messo olio e uno spicchio d'aglio che ha fatto imbiondire ha tolto l'aglio e ha messo in padella la testa e i pezzi di rana pescatrice e li ha fatti cuocere aggiungendo sale e pepe per una decina di minuti. Ha spento e ha spolpato tutto il pesce rendendolo a pezzetti, al </span><span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">condimento dove ha cotto il pesce ha aggiunto circa un po meno della metà del pesce spolpato e una dozzina di pomodorini del piennolo schiacciati, ha fatto cuocere per una decina di minuti, ha aggiunto un po d'acqua ha aggiustato di sale e fatto cuocere qualche altro minuto.</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span><span style="font-size: 13.2px; text-align: start;"></span><span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"> Nel trattempo ho preparato la pasta impastando la semola con acqua, 350 g di semola e ho aggiunto tanta acqua fino ad avere la consistenza desiderata (la consistenza deve essere come quella della pasta all'uovo), ho fatto riposare una mezz'ora coperto e poi ho tirato la pasta in una sfoglia sottile ma non troppo, lui ha tagliato con un tagliapasta tanti dischetti di circa 7-8 cm. li ha riempiti con la polpa del pesce e piegato il dischetto a metà sigillandolo con i rebbi della forchetta.</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ha cotto i ravioli per tre minuti calandoli pochi per volta in acqua bollente salata, man mano che li scolava li metteva in una pirofila, riempito uno strato l'ha condito con il sugo di pesce e una spolverata di prezzemolo tritato, così con il secondo strato.</span><br />
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Secondo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Cuoppo con frittura di pesce</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYb_CpyDm0RKKuNzYfBcxmlniPQWiTkGEH4juJCIIvroaLF6IP0nLujoKdaZrgERnIqnUgf0xXAcErK1gtDKZZD7JPj5hjVcURMYJVGISBHy1uL8CizeO7JFv_ezxZMjLVFKK8Aw63haM/s1600/cuoppocapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYb_CpyDm0RKKuNzYfBcxmlniPQWiTkGEH4juJCIIvroaLF6IP0nLujoKdaZrgERnIqnUgf0xXAcErK1gtDKZZD7JPj5hjVcURMYJVGISBHy1uL8CizeO7JFv_ezxZMjLVFKK8Aw63haM/s640/cuoppocapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;">gamberi fritti in olio profondo, anelli di calamaro infarinati con metà semola e metà farina 00, baccalà infarinato e fritto.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;">frutta secca, frutta fresca</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;">per la mezzanotte di nuovo tutti in soggiorno con il tavolo dei dolci e brindare al nuovo anno</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKSagVhY2-5BnzG_kAl0dD1yQ0YkmNVus456E18sE_FEXw4C5KZKlj4LqEMhRKJCq4prxPhMnTN5sV6JngU051OEcLYCiEUjfczFwTLLcCK8UwlHYphp_vwOB-sdQBv69ryhw5g6TdXk/s1600/tavolodolcicapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="640" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKSagVhY2-5BnzG_kAl0dD1yQ0YkmNVus456E18sE_FEXw4C5KZKlj4LqEMhRKJCq4prxPhMnTN5sV6JngU051OEcLYCiEUjfczFwTLLcCK8UwlHYphp_vwOB-sdQBv69ryhw5g6TdXk/s640/tavolodolcicapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #252c2f; font-family: "arial narrow";"><span style="font-size: 14px;"><br /></span></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDu6CrbDoQD41j4FGm7-km5_ynyslh55ctyqb4aXIXGZLxUFiJh6rW6G16gIBDLgjOCw6MgDE_XHAxtBXjP6RUt83ZIVtqtbbzHj3jzM2e1awo6hoHFS6lOf4wdGQAU0q4T0_dQeHqas/s1600/struffoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="640" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDu6CrbDoQD41j4FGm7-km5_ynyslh55ctyqb4aXIXGZLxUFiJh6rW6G16gIBDLgjOCw6MgDE_XHAxtBXjP6RUt83ZIVtqtbbzHj3jzM2e1awo6hoHFS6lOf4wdGQAU0q4T0_dQeHqas/s640/struffoli.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">struffoli fatti da Brunella mia figlia on la mia ricetta</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">500 g. di farina</span></div>
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1cucchiaio di zucchero</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">50 g. di sugna (strutto)</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 pizzico di sale</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">4 uova se grandi, 5 se piccole</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 bicchierino d'anice</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">la buccia grattugiata di un limone</span><br />
<br style="color: #252c2f; font-family: "Arial Narrow"; font-size: 14px; text-align: start;" />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">inoltre</span><br />
<br style="color: #252c2f; font-family: "Arial Narrow"; font-size: 14px; text-align: start;" />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">250 g. di miele</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 cucchiaio e mezzo di zucchero</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">confettini</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">cedro e scorzetta di arance.</span><br />
<br style="color: #252c2f; font-family: "Arial Narrow"; font-size: 14px; text-align: start;" />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Preparazione: Impastare tutto e mettere a riposare la pasta coperta per una mezz'ora, quindi tirare dei serpentelli e tagliarli poi a tocchetti piccoli e friggerli pochi per volta in abbondante olio, una volta fritti tutti si mette a sciogliere in una teglia capiente il miele con lo zucchero e si porta a bollore quindi ci si versano dentro gli struffoli con il cedro e la scorzetta d'arancia e si amalgama bene, si versano in un vassoio, si da la forma desiderata aiutandosi con la buccia d'arancia e si cospargono di confettini.</span><br />
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">la mia cassata</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaSk5k2kBTbKxPhhzBCIxdEwfZI7uADboTxgAuntZv5rh73IpbUBODVQczBEgWCyLCOPRKpzjxKoS6MgWoCLO7TcD5D2Kq_bBtOjIaocGEXiTmk7MaLMk8zvMmjtfiWmGnmtg3vIrnoA/s1600/cassatacapodanno2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaSk5k2kBTbKxPhhzBCIxdEwfZI7uADboTxgAuntZv5rh73IpbUBODVQczBEgWCyLCOPRKpzjxKoS6MgWoCLO7TcD5D2Kq_bBtOjIaocGEXiTmk7MaLMk8zvMmjtfiWmGnmtg3vIrnoA/s640/cassatacapodanno2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">ancora roccocò, pandoro, panettone</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Per il primo dell'anno</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Antipasto</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8GeKnorfcCUh1EeTs-bixJsYnErtKCW8OtQPQLa_Jf1jK9bnbmcr7cI7RvotnY4qtoymg6ok1XFc-OjI58dFP5XOBumar6UVRQ10SomeT7SZt2eXcDIogxbXOzGB3Xs0aTHfvzEno8o/s1600/antipastoprimo2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8GeKnorfcCUh1EeTs-bixJsYnErtKCW8OtQPQLa_Jf1jK9bnbmcr7cI7RvotnY4qtoymg6ok1XFc-OjI58dFP5XOBumar6UVRQ10SomeT7SZt2eXcDIogxbXOzGB3Xs0aTHfvzEno8o/s640/antipastoprimo2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">polpo all'insalata, pizza di scarole, soppressata calabrese, capocollo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Primo </span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKIvXg8_YVkUZDBHbsKqtzQ7ysxKlebe95DZO8-i9KrLhAMT00_JT7EzisagMFUQl5Oxx4S5SCQw8vCNB2chGC1hHVidyrIfaeUsYLD6bIMyrsmBwx2JaJF7vVLHiwbSTmP3h4o9Eog8/s1600/lasagneprimo2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKIvXg8_YVkUZDBHbsKqtzQ7ysxKlebe95DZO8-i9KrLhAMT00_JT7EzisagMFUQl5Oxx4S5SCQw8vCNB2chGC1hHVidyrIfaeUsYLD6bIMyrsmBwx2JaJF7vVLHiwbSTmP3h4o9Eog8/s640/lasagneprimo2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Lasagna con ragù di carne macinata e bechamelle.</span></div>
<br style="color: #252c2f; font-family: "Arial Narrow"; font-size: 14px; text-align: start;" />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Faccio la sfoglia.</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Preparo i ragù facendo soffriggere una cipolla tritata finemente in olio, aggiungo carne tritata e mortadella tritata, su un Kg di carne circa 150 g. di mortadella, tiro bene la carne aggiungendo all'occorrenza del vino bianco, infine aggiungo polpa di pomodoro aggiusto di sale e faccio cuocere a fuoco lento.</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Preparo la bechamelle.</span><br />
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Lesso le sfoglie, in una teglia metto un po di sugo di carne, faccio uno strato di sfoglie che copro con sugo di carne poi con la bechamelle, dadini di mozzarella, parmigiano grattugiato, un altro strato di pasta, sugo di carne bechamelle, dadini di mozzarella, parmigiano grattugiato e finisco con un altro strato di pasta, bechamelle, sugo di carne, parmigiano e inforno per circa 20 - 30' . </span><br />
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">secondo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">arrosto morto con piselli</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUeubCawvku0qY7J2pAX41MNRMM2e05dU-NP0GNk7v86nreEFYfK6DKXIWYpoyWrtGFRFXX6qqXlFd67EDaICTvFefAZTmDQlmjyMExi7Q4agOhYfANauCqNmINuO-RSzB2BBZF7SvX8/s1600/girelloprimo2020.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUeubCawvku0qY7J2pAX41MNRMM2e05dU-NP0GNk7v86nreEFYfK6DKXIWYpoyWrtGFRFXX6qqXlFd67EDaICTvFefAZTmDQlmjyMExi7Q4agOhYfANauCqNmINuO-RSzB2BBZF7SvX8/s640/girelloprimo2020.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px; text-align: left;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px; text-align: left;">per l'arrosto morto ho preso un bel pezzo di girello, in una casseruola capiente ho messo un po d'olio e un po di burro e una mezza cipolla tritata, ho fatto imbiondire appena la cipolla e ho fatto rosolare il pezzo di carne da tutte le parti, ho bagnato con un po di vino bianco e appena il vino si è asciugato ho aggiunto circa mezzo litro di brodo, ho abbassato la fiamma e coperto, ho rigirato ogni tanto il pezzo di carne, appena il brodo si è ristretto parecchio, sarà passato circa un ora ho tolto il pezzo di carne, ho stemperato un cucchiaio di farina con il sugo rimasto e ho fatto addensare un po sul fuoco, al momento di servire ho affettato con l'affettatrice il pezzo di carne e o irrorato direttamente nei piatti le fettine con il sugo</span></div>
<br style="border-radius: 0px !important; color: #555555; font-family: "Noto Sans", sans-serif; font-size: 13px; text-align: left;" />
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px; text-align: left;">piselli</span><br />
<br style="border-radius: 0px !important; color: #555555; font-family: "Noto Sans", sans-serif; font-size: 13px; text-align: left;" />
<span style="color: #555555; font-family: "noto sans" , sans-serif; font-size: 13px; text-align: left;">ho affettato sottilmente mezza cipolla e messa in una padella con un po d'olio e pezzettini di guanciale, appena la cipolla si è imbiondita ho aggiunto i piselli surgelati, ho salato e pepato e ho fatto andare per circa 5 minuti, ho aggiunto un po d'acqua e ho portato a cottura.</span><br />
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">ancora insalata di rinforzo</span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;">
<span style="color: #252c2f; font-family: "arial narrow"; font-size: 14px;">frutta secca, frutta fresca, dolci</span></div>
</div>
rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com2tag:blogger.com,1999:blog-4488577920158019894.post-242386468549743192019-11-13T05:38:00.000-08:002019-11-13T05:39:10.266-08:00Spaghetti cacio e pepe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjph0DBGOG58VOL-_uPnH-SV9bea8EHpQw069bo6qn0Yr4F7API9lzQxDhbjAIXndpeS7e6rXIY_62YO9p3AWyUAFvxJJ22yDOfxnMgsfPnhvofLq9jdKaJRpXcCQkkKnWiJgdEWBCar0/s1600/spaghetti+cacioepepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjph0DBGOG58VOL-_uPnH-SV9bea8EHpQw069bo6qn0Yr4F7API9lzQxDhbjAIXndpeS7e6rXIY_62YO9p3AWyUAFvxJJ22yDOfxnMgsfPnhvofLq9jdKaJRpXcCQkkKnWiJgdEWBCar0/s640/spaghetti+cacioepepe.jpg" width="640" /></a></div>
<br />
<br />
Piatto semplicissimo ma molto gustoso.<br />
Mentre si mette a bollire l'acqua per la pasta in una padella si fanno tostare dei grani di pepe, poi si pestano grossolanamente nel mortaio, sempre nella padella si mette il pecorino romano grattugiato circa tre cucchiai per commensale, si aggiunge il pepe appena pestato e si amalgama con poca acqua della cottura degli spaghetti, tutto questo deve avvenire fuori dal fuoco, si amalgama girando il tutto con un cucchiaio di legno si aggiunge la pasta tolta al dente senza scolarla prendendola direttamente dalla pentola e grondante d'acqua e sempre con il cucchiaio di legno si gira forte la pasta nella cremina ottenuta.rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-51969276247037915312019-10-30T06:50:00.001-07:002019-10-30T06:50:03.649-07:00Pasta alla puttanesca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhS2n1oMKDgHp3kibvHwrr4Gf2cAgVFLsFrCzwCjvzQ5xfY6lWiQN3i0_XKCq1-eCbHpj_P_yy15lPg4muV1rzAHG2R9xzy2CabWHCLsuAVw2ZcpoVy3PaHt1kdVVzFDkC8iHw_QIo3E/s1600/puttanesca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhS2n1oMKDgHp3kibvHwrr4Gf2cAgVFLsFrCzwCjvzQ5xfY6lWiQN3i0_XKCq1-eCbHpj_P_yy15lPg4muV1rzAHG2R9xzy2CabWHCLsuAVw2ZcpoVy3PaHt1kdVVzFDkC8iHw_QIo3E/s640/puttanesca.jpg" width="640" /></a></div>
<br />
<br />
Per 4 persone<br />
<br />
350 g di linguine<br />
1 scatola di pelati grande<br />
100 g di olive di Gaeta miste a capperi sotto sale<br />
olio q.b.<br />
1 spicchio d'aglio<br />
prezzemolo<br />
<br />
<br />
In una padella metto circa 2 cucchiai d'olio con uno spicchio d'aglio mentre l'aglio inizia ad imbiondire aggiungo le olive a cui ho tolto l'osso e i capperi tenuti prima in acqua per togliere il sale, faccio andare per pochi secondi e aggiungo i pelati, di solito si mette prima il pomodoro e poi l'olive e i capperi io faccio al contrario e a detta di tutti il sugo risulta più buono, aggiusto di sale e faccio cuocere il sugo fino a quando il pomodoro non si separa dall'olio.<br />
Cuocio la pasta, la scolo al dente, la condisco con il sugo e impiatto aggiungendo un po di prezzemolo tritato.<br />
Io uso di solito le linguine ma vanno bene anche gli spaghetti.<br />
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-51185070184557078132019-09-17T10:46:00.001-07:002019-09-17T10:46:18.631-07:00Torta mimosa con pannaTorta mimosa con panna<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGZ0dhyHMyqRCAgUJQ7zJUULVQUzLmLTkVhsr3v0NJqTqikCoTMiAqcywgRFJE_eEA8wTNZUE6vGg48c2nqw6zyhZk1QSYPTN2qjpH2JN9QAAUnx7nJUYOT0m7klZoZPrypHwO7yDxuQ/s1600/torta+mimosa+con+panna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGZ0dhyHMyqRCAgUJQ7zJUULVQUzLmLTkVhsr3v0NJqTqikCoTMiAqcywgRFJE_eEA8wTNZUE6vGg48c2nqw6zyhZk1QSYPTN2qjpH2JN9QAAUnx7nJUYOT0m7klZoZPrypHwO7yDxuQ/s640/torta+mimosa+con+panna.jpg" width="640" /></a></div>
<br />
<br />
<br />
pan di spagna<br />
<br />
6 uova<br />
180 g di zucchero<br />
180 g di farina<br />
<br />
per la crema diplomatica<br />
1/2 l di latte<br />
4 tuorli<br />
100 g di zucchero<br />
75 g farina<br />
1/4 di panna fresca<br />
<br />
per la bagna<br />
<br />
1 bicchiere di latte<br />
1/2 bicchiere di liquore strega<br />
<br />
per guarnire panna fresca montata<br />
<br />
Montare bene le uova finché il composto scrive, aggiungere delicatamente la farina poco per volta incorporandolo con una forchetta con movimenti dall'alto verso il basso per non far smontare,.<br />
Mettere il composto in una teglia di 22 cm di diametro e alta 8 cm imburrata e infarinata, infornare a 180° per circa 35-40'.<br />
<br />
Preparare la crema pasticcera aromatizzandola con un cucchiaino di estratto di vaniglia, farla raffreddare bene, una volta fredda aggiungere delicatamente la panna montata<br />
<br />
<br />
tagliare dal pan di spagna in un disco dallo spessore di circa 1 cm e 1/2 a mo di coperchio, scavare dall'interno del restante pan di spagna la mollica formando una scatola, bagnare l'interno con una miscela di latte e strega e riempire con la crema, coprire con il disco messo da parte e bagnare anche questo con la bagna spalmare tutta la torta con un po di crema e coprirla con la mollica tolta dall'interno passata in un robot da cucina, al centro ho coperto con ciuffi di panna montata.rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-84887682331285044032019-09-11T06:58:00.000-07:002019-09-11T06:58:06.156-07:00Pasta col ferretto alla Norma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sv1BlTblJdfiBLTm_rVr2SOeWKTZIGaCJDzItiFLPqFbcRHjsqaz-2gGmgdervKxPiN42qRYYDRr1Uhoc3Wfi_8zXJFTsBbqjpfWbQNAqO0qtpGnZNfHMLAVB77N7-FrCncqgxPqZ4k/s1600/pasta+alla+norma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sv1BlTblJdfiBLTm_rVr2SOeWKTZIGaCJDzItiFLPqFbcRHjsqaz-2gGmgdervKxPiN42qRYYDRr1Uhoc3Wfi_8zXJFTsBbqjpfWbQNAqO0qtpGnZNfHMLAVB77N7-FrCncqgxPqZ4k/s640/pasta+alla+norma.jpg" width="640" /></a></div>
<br />
<br />
Per la pasta ho impastato la farina di semola con tanta acqua quanta ne è bastata per ottenere un impasto di giusta consistenza, ho messo a riposare il panetto per una mezz'ora, passata la mezz'ora ho formato dei cordoncini che ho tagliato a pezzi di circa 3-4 cm e con il ferretto apposta ho formato la pasta.<br />
Per la salsa ho tritato finemente una mezza cipolla che ho fatto consumare in poco olio senza farla bruciare quindi ho aggiunto la passata di pomodoro e aggiustato di sale ho fatto cuocere a fuoco lento per circa una mezz'ora.<br />
Ho tagliato a fette le melanzane e le ho fritte, ho cotto la pasta e una volta scolata l'ho condita con la salsa e foglie di basilico, ho impiattato ho aggiunto un po di sugo, basilico, fette di melanzane e abbondante ricotta salata grattugiata grossolanamente.rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-78559569412519109712019-08-29T13:27:00.001-07:002019-08-29T13:48:18.138-07:00Sofficini fatti in casa<br />
Non li faccio spesso, si cerca di friggere meno, ma ogni tanto per i miei li preparo, la ricetta è di Marialetizia che la postò molto tempo fa su Coquinaraia<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAmjqFUMa6w58AwRmFWhFm31ZOc3bw07BgBvANucfEM33hwpswCxPxZVUNJVNMdoU2UipFX-AqGE9MhF9kMLMMUe6a7S0oPq9bJcb3y2P4h2_jhmDFlUCjIgcTYH5D5rImEMMWzekIWA/s1600/sofficini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAmjqFUMa6w58AwRmFWhFm31ZOc3bw07BgBvANucfEM33hwpswCxPxZVUNJVNMdoU2UipFX-AqGE9MhF9kMLMMUe6a7S0oPq9bJcb3y2P4h2_jhmDFlUCjIgcTYH5D5rImEMMWzekIWA/s640/sofficini.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 tazza di latte</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 tazza di farina</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 noce di burro</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">1 pizzico di sale</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">mettere sul fuoco un pentolino con il latte insieme al burro e al sale, appena arriva a bollore togliere dal fuoco e aggiungere la farina mescolando, rimettere il pentolino sul fuoco e sempre mescolando far asciugare bene l'impasto, togliere da fuoco, lavorare un po l'impasto con le mani, attenti a non ustionarsi, fino ad ottenere un impasto liscio e morbido, coprire l'impasto e farlo raffreddare, quando è freddo tirare un po d'impasto per volta con il matterello in una sfoglia abbastanza sottile e con un tagliapasta tagliare in dischetti della misura desiderata, farcire i dischetti a piacere, chiudere a mezzaluna sigillando i bordi con le dita, passare i sofficini prima nel bianco d'uovo poi nel pane grattugiato e friggerli. Stavolta invece che col bianco d'uovo li ho spennellati con un po di latte. La farcitura era scamorza a dadini e pochissimo sugo di pomodoro fresco, ma si possono farcire con quello che si vuole anche con avanzi svuotafrigo..</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-29945622203016653782019-08-04T12:59:00.003-07:002019-08-04T12:59:35.702-07:00pranzo domenicale di pesce<br />
<br />
Risotto alla pescatora<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0P213Ae-ylQBGfmFM6jmbq4PoXi1BbXN8AX3ubl03ooiJ26mqcCqCnbSN9McLBljoG_JIRMeHDRdhnFHT9ZJqcE-vZ8QeQNeA4Zdb_ZIC5l5Jz27lZWdncJjmsiMLGwTeiJfd1EyIGc/s1600/risotto+alla+pescatorra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0P213Ae-ylQBGfmFM6jmbq4PoXi1BbXN8AX3ubl03ooiJ26mqcCqCnbSN9McLBljoG_JIRMeHDRdhnFHT9ZJqcE-vZ8QeQNeA4Zdb_ZIC5l5Jz27lZWdncJjmsiMLGwTeiJfd1EyIGc/s640/risotto+alla+pescatorra.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"></span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"> Per il fumetto 1 cipolla, 1 carota, 3-4 pomodorini, prezzemolo, sedano e i carapacei degli scampi . Per il r</span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">isotto 1 kg di riso vialone nano, 1 calamaro di 500 g, 1 Kg di scampi, </span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">1 Kg. e mezzo di vongole e lupini mischiati, 1 dl d'olio, 1 bicchiere scarso di vino bianco, 1 spicchio d'aglio, prezzemolo tritato ,sale e pepe q.b.fumetto di pesce </span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span><span style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"></span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">Ho preparato un fumetto di pesce.Ho fatto aprire i frutti di mare in una padella con una spolverata di pepe, una volta aperti sono stati sgusciati ed è stato filtrato l'acqua che hanno emesso.Ho fatto dorare lo spicchio d'aglio nell'olio, ho aggiunto il calamaro pulito e tagliato a piccoli pezzi e ho fatto cuocere per circa cinque minuti con una leggera spolverata di pepe e comunque fino a che il calamaro è asciutto, ho aggiunto il riso e fatto tostare e ho sfumato con il vino, e pian piano il fumetto filtrato schiacciando anche i carapacei, a meta cottura ho aggiunto gli scampi tagliati in due tre pezzi, prima che il riso fosse cotto del tutto ho aggiunto anche l'acqua dei frutti di mare e un paio di minuti prima di spegnere ho aggiunto i frutti di mare, ho spento e aggiunto prezzemolo tritato.</span><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span><br />
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">Catalana di scampi</span><br />
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JgnIF8OA1Yvdf-VMpOTwkiwCzEcvqLcgNRXhFdiML08txI3Eg-xXUao3ecAgtHLYi9XBP0evPUUqdTR_On2jsG8Lm9mt0KhdgcQiNkU_Ddwp80iESy3q5kOOYxup0hpcTet263qAN7w/s1600/scampi+alla+catalana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JgnIF8OA1Yvdf-VMpOTwkiwCzEcvqLcgNRXhFdiML08txI3Eg-xXUao3ecAgtHLYi9XBP0evPUUqdTR_On2jsG8Lm9mt0KhdgcQiNkU_Ddwp80iESy3q5kOOYxup0hpcTet263qAN7w/s640/scampi+alla+catalana.jpg" width="640" /></a></div>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="color: #252c2f; font-family: Arial Narrow;"><span style="background-color: #ebf4f9; font-size: 14px;">1 kg di scampi</span></span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 cipolla di Tropea</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 bel gambo di sedano</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">6 pomodorini sodi</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">tabasco (non ne avevo e ho messo un goccio di aceto balsamico)</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">5 cucchiai di olio</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">succo di un limone</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">sale</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">vino bianco</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho messo a bollire un mezzo litro d'acqua con mezzo litro di vino bianco, al bollore ho calato gli scampi e fatto cuocere per cinque minuti, scolati aperti a metà e tolto il filino nero.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">In un barattolino ho messo l'olio, il succo di limone, un pizzico di sale, un goccio di aceto balsamino e ho agitato per emulsionare.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Ho tagliato i pomodorini in quattro, il sedano a tocchetti e affettata la cipolla.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Su di un piatto di portata ho adagiatogli scampi, i pomodorini, la cipolla e il sedano e irrorato il tutto con l'emulsione.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">crostini con crema di scampi</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rdr6zhlF-scZxh8zwUH3YOQTxttCZHrCeatlXttwuWMynZ6N0tWUjYzwL8UdM6tt9QGn3mK2zOK4vp-uVwit4OgxBsrmDVo5DTgMryEcwuRjdvDK0AgeY_k4W3wdnXL-NQYEHCyFDZk/s1600/crostini+crema+si+scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rdr6zhlF-scZxh8zwUH3YOQTxttCZHrCeatlXttwuWMynZ6N0tWUjYzwL8UdM6tt9QGn3mK2zOK4vp-uVwit4OgxBsrmDVo5DTgMryEcwuRjdvDK0AgeY_k4W3wdnXL-NQYEHCyFDZk/s640/crostini+crema+si+scampi.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 baguette</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 confezione di crema di scampi </span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">abbiamo affettato una baguette e fatto tostare le fettine in forno, spalmate con la crema di scampi comprata e una spolverrata di pepe nero</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">frittura di pesce mista</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">gamberetti, calamari e pesce di paranza</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF0KJ-ub8DHO-zXjuNxXpsK25UmokRXy7sFqWH-GoVIFhFpNqZRbt2oNS1C8lV93PszIs_tmG7MZOx8yBwDZEfJAc_enyZB9XwfnF5WX8OmsHOuTqaa_TQ4CEIifpVZvN1l02tsENsIk/s1600/fritturapesce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF0KJ-ub8DHO-zXjuNxXpsK25UmokRXy7sFqWH-GoVIFhFpNqZRbt2oNS1C8lV93PszIs_tmG7MZOx8yBwDZEfJAc_enyZB9XwfnF5WX8OmsHOuTqaa_TQ4CEIifpVZvN1l02tsENsIk/s640/fritturapesce.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">gamberi fritti in olio profondo di arachidi, anelli di calamaro passati in misto farina e semola e fritti in olio profondo, pesce di paranza passati lo stesso in farina misto semola e fritti in olio profondo.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Babà con crema e amarene come dolce</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7M0udIDImd6337KUtKQr0lXI9-u6lkJa1KxUOA2lzi1aw5A6UH0iS_aK-B02FJUWMIaLQxUS2JVJaeVbNzRyNA0liC3C6gNMEzWz-ZgVexJt24X1cEPMmjbgLt8y-4KKle3Z1HfXOhk/s1600/bab%25C3%25A0cremaamarena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7M0udIDImd6337KUtKQr0lXI9-u6lkJa1KxUOA2lzi1aw5A6UH0iS_aK-B02FJUWMIaLQxUS2JVJaeVbNzRyNA0liC3C6gNMEzWz-ZgVexJt24X1cEPMmjbgLt8y-4KKle3Z1HfXOhk/s640/bab%25C3%25A0cremaamarena.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><a href="https://rosariaaifornelli.blogspot.com/2013/10/baba.html" target="_blank"><br /></a></span>
la ricetta <a href="https://rosariaaifornelli.blogspot.com/2013/10/baba.html" target="_blank">qui</a>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-42525584529056975432019-07-25T05:18:00.001-07:002019-07-25T05:18:34.393-07:00Alici salate <br />
<br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Fatte questa mattina, alici belle grandi e sode da mettere sotto sale</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitv0PYQjR-zSs3FOIp0Q6_cSfXDmPLr0ZvPLO_JtlVvFg_ZYYDxn55Q-bYs5MAPWsMaF_cDM1WX8knKpsx8qsZ7IjDcseYE37qzsCzfuIDsiDuTdVdhIM7uMP8Jba-5ms_b1m39dEp_ZA/s1600/alicisalate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitv0PYQjR-zSs3FOIp0Q6_cSfXDmPLr0ZvPLO_JtlVvFg_ZYYDxn55Q-bYs5MAPWsMaF_cDM1WX8knKpsx8qsZ7IjDcseYE37qzsCzfuIDsiDuTdVdhIM7uMP8Jba-5ms_b1m39dEp_ZA/s640/alicisalate.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">togliendo solo le teste senza lavarle e messe a strati nei vasi alternandole a manciate di sale grosso, messe a dimora con un peso sopra e controllando l'acqua che emettono, se troppa toglierla ma lasciando sempre un po umido</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlmREUtv6OYkAc19-r4zc5lwtIhHvnb6c6VAxeEBTrlkJQ1tHMzGWnjVMLJLW7yQap5IzCMrqwptM4Ir5gz-TIi1UISrzC_fZ_v4BAbt8A20XwVStXEIXT1eS-CFFu3Jujqr0VvC7Rhs/s1600/alicisalate1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlmREUtv6OYkAc19-r4zc5lwtIhHvnb6c6VAxeEBTrlkJQ1tHMzGWnjVMLJLW7yQap5IzCMrqwptM4Ir5gz-TIi1UISrzC_fZ_v4BAbt8A20XwVStXEIXT1eS-CFFu3Jujqr0VvC7Rhs/s640/alicisalate1.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">come peso ho usato barattoli in vetro pieni d' acqua</span>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com2tag:blogger.com,1999:blog-4488577920158019894.post-1296176561222868772019-05-27T12:15:00.003-07:002019-05-27T13:28:37.695-07:00un pranzo domenicale con ospiti<br />
<br />
Il primo piatto questa volta l'ha preparato mio marito, io gli ho fatto solo l'impasto e tirato la sfoglia<br />
<br />
Ravioli di pesce<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45iJa1Y4WTh6PNFmF-s2dTga8cXBediMgaFCyRhof_f5LTRUGxkpaQBCO-7y1gO9BrL_MhM_0atz2pPmsxTRX2xPhge28fiHW15xsc_YJ52JErjjk2P0e1u_JtE0QvNy_OqUpkNMRylw/s1600/raviolidipesce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45iJa1Y4WTh6PNFmF-s2dTga8cXBediMgaFCyRhof_f5LTRUGxkpaQBCO-7y1gO9BrL_MhM_0atz2pPmsxTRX2xPhge28fiHW15xsc_YJ52JErjjk2P0e1u_JtE0QvNy_OqUpkNMRylw/s640/raviolidipesce.jpg" width="640" /></a></div>
<br />
<br />
Per 8 persone<br />
<br />
una rana pescatrice da 1 Kg e 500<br />
10 pomodorini<br />
olio q. b.<br />
1 spicchio d'aglio<br />
1/2 bicchiere di vino bianco<br />
prezzemolo<br />
<br />
per la sfoglia<br />
<br />
350 g di semola rimacinata<br />
acqua q.b.<br />
<br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ha tagliato la testa alla rana pescatrice il corpo a pezzi, in una padella ha messo olio e uno spicchio d'aglio che ha fatto imbiondire ha tolto l'aglio e ha messo in padella la testa e i pezzi di rana pescatrice e li ha fatti cuocere aggiungendo sale e pepe per una decina di minuti. Ha spento e ha spolpato tutto il pesce rendendolo a pezzetti, al </span><span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">condimento dove ha cotto il pesce ha aggiunto circa un po meno della metà del pesce spolpato e una dozzina di pomodorini del piennolo schiacciati, ha fatto cuocere per una decina di minuti, ha aggiunto un po d'acqua ha aggiustato di sale e fatto cuocere qualche altro minuto.</span><br />
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"> Nel trattempo ho preparato la pasta impastando la semola con acqua, 350 g di semola e ho aggiunto tanta acqua fino ad avere la consistenza desiderata (la consistenza deve essere come quella della pasta all'uovo), ho fatto riposare una mezz'ora coperto e poi ho tirato la pasta in una sfoglia sottile ma non troppo, lui ha tagliato con un tagliapasta tanti dischetti di circa 7-8 cm. li ha riempiti con la polpa del pesce e piegato il dischetto a metà sigillandolo con i rebbi della forchetta.</span><br />
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Ha cotto i ravioli per tre minuti calandoli pochi per volta in acqua bollente salata, man mano che li scolava li metteva in una pirofila, riempito uno strato l'ha condito con il sugo di pesce e una spolverata di prezzemolo tritato, così con il secondo strato.</span><br />
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;">Per secondo frittura di paranza e un po di gamberetti</span><br />
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaY_MfzwFP6wlbMACUvTb6XfcqAqirlnzC6j0xHTOrElwkR1Yxv7y0cd5M1hyphenhyphenqiRqQlW6sUw9GiyXAje7bewe6IGrp_sdfUcWSsa_NvXKQUL3sfj83q3AC0g4wWC2p9-cwhUJoFYRSTI/s1600/frittura+di+pesce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaY_MfzwFP6wlbMACUvTb6XfcqAqirlnzC6j0xHTOrElwkR1Yxv7y0cd5M1hyphenhyphenqiRqQlW6sUw9GiyXAje7bewe6IGrp_sdfUcWSsa_NvXKQUL3sfj83q3AC0g4wWC2p9-cwhUJoFYRSTI/s640/frittura+di+pesce.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "arial narrow"; font-size: 14px;"><br /></span>
<br />
I gamberetti li ho fritti olio profondo ben caldo e il restante pesce infarinato con misto semola e farina 00 fritto sempre in olio profondo fino a quando forma una bella crosticina.<br />
<br />
<br />
Patate ripiene<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZD-O3gL-ZUKIr_G1H2X9A5krrZBwyD3H9ocqCRFo_gE7x8xH0xNgrtvy1PLPt7ab4oQgcxZ_Gi-rhEv967h6edbOujc_EWO4lNnT_eJLCMNMa6yo0UA9xXrNfUrO0ChlmoM2-qBVbg3A/s1600/patate+ripiene.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZD-O3gL-ZUKIr_G1H2X9A5krrZBwyD3H9ocqCRFo_gE7x8xH0xNgrtvy1PLPt7ab4oQgcxZ_Gi-rhEv967h6edbOujc_EWO4lNnT_eJLCMNMa6yo0UA9xXrNfUrO0ChlmoM2-qBVbg3A/s640/patate+ripiene.jpg" width="640" /></a></div>
<br />
8 patate medie<br />
circa 30 g di burro<br />
sale e pepe<br />
2 cucchiai di parmigiano grattugiato<br />
un po di fiordilatte<br />
un po di prosciutto crudo tagliato a cubetti<br />
pane grattugiato<br />
fiocchetti di burro<br />
<br />
Ho lavato e spazzolato bene otto patate e le ho lessate, una volta cotte le ho tolte dall'acqua e tagliate a metà, con un cucchiaino le ho scavate al centro mettendo la polpa tolta in una terrina, ho schiacciato la polpa tolta con una forchetta e aggiunto un po di burro, ho mescolato bene e aggiunto ancora sale, pepe, parmigiano, ho aggiunto dadini di fiordilatte e dadini di prosciutto crudo, con questo composto ho riempito il vuoto delle barchette di patate disponendole in una teglia, ho spolverato con pane grattugiato e fiocchetti di burro, ho messo a gratinare in forno per circa 20 minuti.<br />
<br />
<br />
<br />
Melanzane a filetto<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT42sM9UZfN7WGLgvC6_z1vO7Bcw3cx82QEerkLUE3WrVGFhyphenhyphenwvfJu-HhMoVLKqIZ57BaF41r_8gNvyNmYA7IGWkI5q7I3_lE_1hbTSBjjK-SSPEqMRauFIJM3zfOhQ1WPI5y585ttplw/s1600/melanzane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT42sM9UZfN7WGLgvC6_z1vO7Bcw3cx82QEerkLUE3WrVGFhyphenhyphenwvfJu-HhMoVLKqIZ57BaF41r_8gNvyNmYA7IGWkI5q7I3_lE_1hbTSBjjK-SSPEqMRauFIJM3zfOhQ1WPI5y585ttplw/s640/melanzane.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br />
1 Kg di melanzane<br />
3-4 pomodori per il sugo<br />
olio di arachidi per friggere<br />
foglie di basilico<br />
<br />
Ho tagliato le melanzane a filetti nel senso della lunghezza e le ho fritto in olio ben caldo e profondo fino a che prendono un bel colore marroncino chiaro. in una padella metto giusto un goccino d'olio con uno spicchio d'aglio, appena l'aglio è biondo verso i pomodori tagliati e faccio cuocere poco schiacciandoli con la forchetta, una volta cotto il pomodoro tolgo l'aglio e aggiungo le melanzane e il basilico, faccio saltare pochi minuti il tutto mescolando e tolgo dal fuoco.<br />
<br />
<br />
Impepata di cozze<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Oe03bJzFRUxg_JrVuiD2RxzlqZ5kx9XES03GCGE4j7I_n7zCHC-13nI54fam3WHSZJZM70nB8P982TJuxhTAGLm1BL4ASjeSHlOmWEKcrfSrNBhG5lzTc3Nzscr1BuKx61UTwgRwwKI/s1600/cozzeinpepata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Oe03bJzFRUxg_JrVuiD2RxzlqZ5kx9XES03GCGE4j7I_n7zCHC-13nI54fam3WHSZJZM70nB8P982TJuxhTAGLm1BL4ASjeSHlOmWEKcrfSrNBhG5lzTc3Nzscr1BuKx61UTwgRwwKI/s640/cozzeinpepata.jpg" width="640" /></a></div>
<br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">metto le cozze in una pentola, con una bella manciata di pepe, da qui 'mpepata, si copre la pentola e si mette sul fuoco scuotendo spesso fino a che le cozze sono aperte, servire con spicchi di limone</span><br />
<br />
<br />
<br />
Per finire il dolce<br />
<br />
Paris brest au praliné con crema pralinata<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvyrICrQL1O4QHddLCbsjLlWQz_WG3Rfcnpnhfb7gr033MDYlFdK61UxjSbVMUovuq7C9yYyHi1C9oxShXFIxzp6l4-ash3La2wmTt7PrEoc1f5H8fbA7MC1EqFKvQ3TPQJOjd486DVs/s1600/paris+brest+au+pralin%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvyrICrQL1O4QHddLCbsjLlWQz_WG3Rfcnpnhfb7gr033MDYlFdK61UxjSbVMUovuq7C9yYyHi1C9oxShXFIxzp6l4-ash3La2wmTt7PrEoc1f5H8fbA7MC1EqFKvQ3TPQJOjd486DVs/s640/paris+brest+au+pralin%25C3%25A9.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
Questo sarebbe il vero paris brest francese, cioè farcito con crema mouselline al pralinato di nocciole, o nocciole e mandorle, ero convinta di avere le nocciole, ma quando sono andata prenderle non c'erano più, l'avevano mangiate tutte, quindi ho dovuto ripiegare con solo mandorle.<br />
<br />
per la pasta choux<br />
<br />
150 g di farina<br />
100 g di burro <br />
125 ml latte<br />
125 ml d'acqua<br />
4 uova<br />
5 g sale<br />
lamelle di mandorle<br />
1 uovo per spennellare<br />
<br />
<br />
per la crema mousseline<br />
<br />
1/2 l di latte<br />
130 g di zucchero<br />
60 g di maizena (non ne avevo e ho messo farina)<br />
4 rossi d'uovo<br />
250 g di burro<br />
140 g di pralinato (non avendo messo le nocciole che danno più sapore ho messo 250 g di pralinato di mandorle)<br />
1/2 stecca di vaniglia (ho messo un cucchiaino di estratto di vaniglia)<br />
<br />
Per il pralinato<br />
<br />
300 g di mandorle<br />
200 g zucchero<br />
50 g di acqua<br />
<br />
<br />
<br />
<br />
Per la pasta choux, mettere il latte, l'acqua, il burro e il sale in un pentolino, quando tutto il burro e sciolto e inizia a bollire spostare dal fuoco aggiungere tutta la farina in un colpo solo e mescolare, rimettere sul fuoco e far asciugare l'impasto per circa 3 minuti, togliere dal fuoco e far intiepidire, una volta tiepido aggiungere un uovo per volta mescolando, non mettere un altro uovo se non quando l'altro i è tutto incorporato, mettere l'impasto in una sacca per pasticceria, disegnare su carta forno un cerchio della misura desiderata e poggiarlo sulla placca da forno con il tratto disegnato poggiato sulla teglia, fare il primo giro d'impasto seguendo il disegno del cerchio, il secondo all'interno del primo cerchio e il terzo poggiato sopra tra il primo e il secondo.<br />
Spennellato con l'uovo sbattuto e far cadere sopra le mandorle a lamelle<br />
Infornare a 180° per 45'<br />
<br />
<br />
<br />
Per il pralinato ho messo su una teglia da forno coperta da carta forno le mandorle e le ho fatte tostare a 180° per 10', tolte dal forno le ho sfregate per togliere le pellicine, in una padella antiaderente ho messo lo zucchero con l'acqua e fatto bollire deve arrivare a 160° ma non avendo il termometro sono andata ad occhio, ho aggiunto le mandorle e sempre mescolando ho fatto caramellare il tutto, dapprima lo zucchero si cristallizza continuare a tenere sul fuoco sempre mescolando finché lo zucchero non si scioglie e prende un bel colore caramello, versare tutto su carta forno cercando di appiattirlo e farlo raffreddare completamente, una volta raffreddato romperlo a pezzi e metterlo in un robot per tritarlo si ottiene una granella, continuare a tritarlo finché non diventa come una crema.<br />
<br />
<br />
<br />
<br />
<br />
Per la crema ho portato il latte a bollore, ho aggiunto l'estratto di vaniglia, in un altro pentolino ho amalgamato i rossi d'uovo con lo zucchero e poi la farina mescolando bene, ho aggiunto il latte sempre mescolando e ho messo sul fuoco mescolando finché non si è addensato, ho passato in una terrina coprendo con pellicola trasparente a contatto.<br />
Una volta che la crema era fredda l'ho messa nel Kenwood e azionando la frusta ho aggiunto poco per volta il burro tenuto a temperatura ambiente e il pralinato, ho fatto montare molto bene la crema, una volta pronta l'ho tenuta in frigo per circa un ora.<br />
Ho preso la ciambella di choux e lo divisa in due nel senso della larghezza, ho messo la crema nella sacca da pasticceria e ho riempito la base del dolce, ho coperto con l'altra metà e spolverizzato con zucchero a velo.<br />
<br />
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com2tag:blogger.com,1999:blog-4488577920158019894.post-40732742716918213082019-02-04T13:20:00.002-08:002019-02-04T13:20:29.861-08:00Torta di compleanno<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ76b_YUsOwnI-AIEf3z0_3W2y543gmnOlCWO-VVdd61q8oKSZ8ZhzJ-60hPR5Vru0_7PGuSJGi9mdU6Fqodz7cB_51uO0MpVTJC5tSvpDFTQ8JXxk-d6OT5FTgmitu5XHvDeRmUzFdc/s1600/tortaRosetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ76b_YUsOwnI-AIEf3z0_3W2y543gmnOlCWO-VVdd61q8oKSZ8ZhzJ-60hPR5Vru0_7PGuSJGi9mdU6Fqodz7cB_51uO0MpVTJC5tSvpDFTQ8JXxk-d6OT5FTgmitu5XHvDeRmUzFdc/s640/tortaRosetta.jpg" width="640" /></a></div>
<br />
<br />
Torta fatta per il, compleanno di mia cognata<br />
<br />
<br />
per il pan di spagna <br />
<br />
7 uova<br />
210 g di zucchero<br />
210 g di farina<br />
<br />
<br />
per la crema al rum<br />
<br />
4 tuorli<br />
100 g. di zucchero<br />
70 g. di farina<br />
1/2 l. di latte<br />
5 - 6 cucchiai di rum<br />
250 g. di panna fresca<br />
<br />
per decorare<br />
<br />
panna montata 250 g.<br />
piccoli bignè<br />
meringhe<br />
cioccolato fondente<br />
<br />
<br />
<br />
Ho montato le uova con lo zucchero fino a che il composto era ben gonfio, ho aggiunto delicatamente la farina per non far smontare il tutto, messo il composto in una teglia larga 22 cm e alta 8 cm imburrata e infarinata e ho infornato per circa 40' in forno statico a 175°, sfornato, sformato su una gratella e messo a raffreddare, di solito il pan di spagna lo faccio il giorno prima.<br />
<br />
Ho tagliato la torta in tre dischi che ho bagnato con sciroppo al rum, l'ho farcita con crema diplomatica al rum, (appena tolta la crema pasticcera dal fuoco ho aggiunto il rum e mescolato bene e ho messo a raffreddare, quando la crema era fredda ho aggiunto delicatamente la panna montata), l'ho farcita nella teglia dove l'ho cotta che ho foderato con pellicola trasparente, coperta sempre con la pellicola l'ho messa in frigo e tenuta li fino al momento di decorarla in modo che mantenga poi bene la forma.<br />
Per decorarla mi aiutato mia figlia perché avevo altre cose da fare, l'ha coperta appena con la panna montata per avere l'effetto nudo, decorata facendo colare il cioccolato che avevo appena fuso e piazzato sopra qualche meringa e qualche bigne che avevo fatto in precedenza.<br />
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-78187343030420718322019-02-04T11:40:00.001-08:002019-02-04T11:40:40.025-08:00capocollo di maiale al marsala<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8R32TsRkUBa6Z4ZPt52gyt4lkrn1_HN0Db98ZGYtDbUokMEnzMWKP14szNZ19N8eXbY5Qlvr0E4b5u-z5vpB7YVI7RGIS-4yWtuHTvgRN8oz2vOccGqeOAFT29onCLfCbyLaME9G2LY/s1600/capocolloalmarsala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8R32TsRkUBa6Z4ZPt52gyt4lkrn1_HN0Db98ZGYtDbUokMEnzMWKP14szNZ19N8eXbY5Qlvr0E4b5u-z5vpB7YVI7RGIS-4yWtuHTvgRN8oz2vOccGqeOAFT29onCLfCbyLaME9G2LY/s640/capocolloalmarsala.jpg" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRwW2U9G-mYNaJLLYSr1lOg857ienshyphenhyphenG5N2Nk8TKRWgUp3J9SKQ1Vz4ra9jeEtCxRY7tscbUJEP7Sf9tdaePETQpyUaQP4mKCjWlwYkj05bNZQ9ZHrbegCNAqiPuKALyITzIUPoUYbw/s1600/capocollo+al+marsala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRwW2U9G-mYNaJLLYSr1lOg857ienshyphenhyphenG5N2Nk8TKRWgUp3J9SKQ1Vz4ra9jeEtCxRY7tscbUJEP7Sf9tdaePETQpyUaQP4mKCjWlwYkj05bNZQ9ZHrbegCNAqiPuKALyITzIUPoUYbw/s640/capocollo+al+marsala.jpg" width="640" /></a></div>
<br />
<br />
Prendere un bel pezzo di capocollo di maiale, massaggiarlo con sale e pepe, avvolgere intorno fette di pancetta e poi legarlo, metterlo in una pentola con un po d'olio e farlo rosolare da ambo i lati, una volta rosolato bene versare un bel bicchiere di marsala secco, abbassare la fiamma e farlo cuocere a fuoco lento e coperto per circa 2 ore 2 ore e mezza, togliere il pezzo di carne, filtrare il liquido di cottura, stemperare con un cucchiaio di farina e porlo sul fuoco per farlo addensare o se si preferisce far asciugare semplicemente senza addensarlo, affettare il capocollo e servirlo con il suo sughetto e con contorni che preferite io l'ho accompagnato con piselli e con funghi.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSbuqnGfwBKYXxS3n384FZzfqYACbA2dndqF6cc13Bzihoi4zanvP2xlcMOUHbesPzIciQDme1QO3dmkFJVwnCDYCnujdDL49TyXXNRskUymVZTYgMyVdt41N1QJrfNvglbqkrOcIuYw/s1600/capocollo%252Cpiselli%252C+funghi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSbuqnGfwBKYXxS3n384FZzfqYACbA2dndqF6cc13Bzihoi4zanvP2xlcMOUHbesPzIciQDme1QO3dmkFJVwnCDYCnujdDL49TyXXNRskUymVZTYgMyVdt41N1QJrfNvglbqkrOcIuYw/s640/capocollo%252Cpiselli%252C+funghi.jpg" width="640" /></a></div>
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-57251122370658637192019-01-10T10:18:00.003-08:002019-01-10T10:18:36.869-08:00Ultimo dell'anno e Capodannoe con un po di ritardo eccomi aggiornare il blog con il cenone dell'ultimo dell'anno e il pranzo di capodanno<br />
<br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per l'ultimo dell'anno eravamo in 27, 23 tra adulti e ragazzi e 4 bambini</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">sopra in soggiorno</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">aperitivo</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05CLs-QP0JiL6ulesjbCPhA2Ho3-hhODAuukbteM7lgGa-CYtpJzRXbUlaFzF_WouIijZk2hiBhtgFIWj5vseAky8LlR5QKx9ElJ8jsWvdL3DOEOXhsye2uobtFyxmMmWZQKVVfnUj3Y/s1600/apercapodanno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05CLs-QP0JiL6ulesjbCPhA2Ho3-hhODAuukbteM7lgGa-CYtpJzRXbUlaFzF_WouIijZk2hiBhtgFIWj5vseAky8LlR5QKx9ElJ8jsWvdL3DOEOXhsye2uobtFyxmMmWZQKVVfnUj3Y/s1600/apercapodanno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerg-efgGnj3AAFCk5wg3md6DrP10S1sghkW-wG5eEz6mV4QQL6V3n8xyeD8tJiFW6KlMRtRP604YhnGRixkI2X0MxgWZ2eDW34ckX2KtdiyYbZTndX4sVcHDJ4__TkluehrmCge1y-mg/s1600/apercapodanno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerg-efgGnj3AAFCk5wg3md6DrP10S1sghkW-wG5eEz6mV4QQL6V3n8xyeD8tJiFW6KlMRtRP604YhnGRixkI2X0MxgWZ2eDW34ckX2KtdiyYbZTndX4sVcHDJ4__TkluehrmCge1y-mg/s640/apercapodanno.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05CLs-QP0JiL6ulesjbCPhA2Ho3-hhODAuukbteM7lgGa-CYtpJzRXbUlaFzF_WouIijZk2hiBhtgFIWj5vseAky8LlR5QKx9ElJ8jsWvdL3DOEOXhsye2uobtFyxmMmWZQKVVfnUj3Y/s1600/apercapodanno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzsf-N0ijhx_VMLxAaY7JCc_VAYk3ZVeqAP1TY4tY6_J3AoulgXIhmnYFbul31m_ugI833HVEmABgKtiEjbkCXkZm607TUlRhOuf1Fj_kTzJPxzY48PO9WfQxPJuq3EmCuz0R-8k9YVQ/s1600/apercapodanno1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzsf-N0ijhx_VMLxAaY7JCc_VAYk3ZVeqAP1TY4tY6_J3AoulgXIhmnYFbul31m_ugI833HVEmABgKtiEjbkCXkZm607TUlRhOuf1Fj_kTzJPxzY48PO9WfQxPJuq3EmCuz0R-8k9YVQ/s640/apercapodanno1.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8Hjf-RGOXSO3v4IZQDSViCMTsXT3-LcQJbJVF3CvU8ZuIkwDX6hgPLYtofZqxiJC1TnaEYhZeiXXIopwEZBWpioiX2v_hh8R4gilBx-utrtY9i1ebWOoaNJvCGNtUyK8FnIxBaur_Us/s1600/apercapodanno2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8Hjf-RGOXSO3v4IZQDSViCMTsXT3-LcQJbJVF3CvU8ZuIkwDX6hgPLYtofZqxiJC1TnaEYhZeiXXIopwEZBWpioiX2v_hh8R4gilBx-utrtY9i1ebWOoaNJvCGNtUyK8FnIxBaur_Us/s640/apercapodanno2.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">tartine con salse varie (patè di olive, salsa con tartufo, tonno e cipolle, melanzane e funghi) confezionati dalle mie nipoti</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">eclairs con ricotta e salsa di fichi</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho preparato la pasta choux con 75 g di farina, 50 g di burro, 125 g acqua e 2 uova, ho messo la pasta in una sac a poche e su di una placca foderata con carta forno ho formato gli eclairs, ho infornato a 200° per circa 20' e li ho fatti raffreddare in forno, poi li ho tagliati e li ho farciti con ricotta mescolata con un po di panna fresca e qualche cucchiaino di salsa di fichi</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">.</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">voulevant comprati e farciti con alcune delle salse usate anche per le tartine</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">tarallini sugna e pepe fatti da Brunella mia figlia</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">panettoni gastronomici portati da Manuela mia figlia che li ha farciti con prosciutto, salame e formaggio spalmabile</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">da bere prosecco e succo di melograno e prosecco</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Giù in tavernetta per il cenone</span><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">tavole preparate da Alessandra mia figlia</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLeQDg8AWj47O0xzgsfO0P-mM8fugM2KM8htgmXx9I4TwN-71t-WV7r3GxxZ_lo2eo16eAKe4-twLag3HNFUsgZHluTMtYZVi-HxTyW0ykDz-0ZXWGvqVdzGqpY0HOeB-9kFfuoReY7Q/s1600/tavolacap2018-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLeQDg8AWj47O0xzgsfO0P-mM8fugM2KM8htgmXx9I4TwN-71t-WV7r3GxxZ_lo2eo16eAKe4-twLag3HNFUsgZHluTMtYZVi-HxTyW0ykDz-0ZXWGvqVdzGqpY0HOeB-9kFfuoReY7Q/s640/tavolacap2018-19.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI5KTBXzwelmiH5d3KigvkLuAScJ7_DjB0g9HPbFoPOYj7gUtlSagqC4fy0jE9jCAck1z79Lnw8bv-nXv46B8M446BaJ530e5ORIb7flOtqMEWmfoZ4lOybfQdfc82YyzuhS6HmBOJ5U/s1600/tavolacap2018-19bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidI5KTBXzwelmiH5d3KigvkLuAScJ7_DjB0g9HPbFoPOYj7gUtlSagqC4fy0jE9jCAck1z79Lnw8bv-nXv46B8M446BaJ530e5ORIb7flOtqMEWmfoZ4lOybfQdfc82YyzuhS6HmBOJ5U/s640/tavolacap2018-19bis.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">tavola per adulti</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmsp7TptB-3heHiLyjND6s1_OiVHdNTCfBy2h389QqxrhLHSRUVkFOjM3KKCknExCTIzZmp6zrnRLexRvtoJscbUcFvHpN-MlWjy2v3kcBde7drGx4UkgHBOnLaQkGGlsZ7zbIuXUFcg/s1600/tavolacaprag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmsp7TptB-3heHiLyjND6s1_OiVHdNTCfBy2h389QqxrhLHSRUVkFOjM3KKCknExCTIzZmp6zrnRLexRvtoJscbUcFvHpN-MlWjy2v3kcBde7drGx4UkgHBOnLaQkGGlsZ7zbIuXUFcg/s640/tavolacaprag.jpg" width="640" /></a></div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Tavola per i ragazzi</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUY-lxrw0FNdCjbozkPWv4eSaziW7i97okZ46itmMw3orfO5auF1Y3wOiBItNdN_1fg4ZIZgBAhBXakjZZzHQ3PVg77r6pysY05dv8KolRygeAI3QxBXTZr9gvjXp2t4xa9wyztD5DnE/s1600/tavolacapbam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUY-lxrw0FNdCjbozkPWv4eSaziW7i97okZ46itmMw3orfO5auF1Y3wOiBItNdN_1fg4ZIZgBAhBXakjZZzHQ3PVg77r6pysY05dv8KolRygeAI3QxBXTZr9gvjXp2t4xa9wyztD5DnE/s640/tavolacapbam.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">e tavola per i bambini</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">antipasti (sono sempre i soliti qui è proibito cambiare)</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIWATtLVt3IK3escQs-clUGnuvsJs4fDC2h3W72NopiW77pHkt-E5DDhgx_3VyQ3xB777LPM8tOo47x2sAroCpc1mY2DEE8YwPJk0ivWTKFCIt2gIvyiQuZ-qvgz0fjaWBpnIVQUIy4w/s1600/capantipasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIWATtLVt3IK3escQs-clUGnuvsJs4fDC2h3W72NopiW77pHkt-E5DDhgx_3VyQ3xB777LPM8tOo47x2sAroCpc1mY2DEE8YwPJk0ivWTKFCIt2gIvyiQuZ-qvgz0fjaWBpnIVQUIy4w/s640/capantipasto.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">bicchierino con lenticchie e cotechino e cocktail di gamberetti</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Cocktail di gamberetti, gamberi scottati a male appena in acqua bollente, sgusciati e tolto il filetto nero mescolati alla salsa rosa fatta con maionese, poco cognac, gocce di salsa worcestershire e poco ketchup</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">bicchierino con lenticchie e cotechino, in una pentola ho messo poco olio e un trito di aglio e prezzemolo e ho fatto andare appena sul fuoco, ho aggiunto le lenticchie lessate, aggiustato di sale e un pizzico di pepe nero appena macinato tolte dal fuoco e aggiunto il cotechino cotto a parte e tagliato a pezzetti.</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">e ancora come antipasto</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">insalata russa</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bJfi1Gz1HJfu9zcYshH5-m4R4-2lwqJnT4raA5qjkS7A4i18Nht8ODQGCPARybZ-I428enF57VQKVz-pEvysOzfRbNZeYIued1l2J1R0CFfC3FFRjtp9ofahKrXRSeFk9wBVoUk2bE0/s1600/insalatarussa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bJfi1Gz1HJfu9zcYshH5-m4R4-2lwqJnT4raA5qjkS7A4i18Nht8ODQGCPARybZ-I428enF57VQKVz-pEvysOzfRbNZeYIued1l2J1R0CFfC3FFRjtp9ofahKrXRSeFk9wBVoUk2bE0/s640/insalatarussa.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho lessato un paio di patate, 2 carota e una manciata di piselli, ho tagliato a dadini patate e carote e condito tutto con olio, un paio di cucchiai di aceto bianco e aggiunto un barattolo di maionese ( di solito la faccio io ma stavolta ho usato quella in barattolo)</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Salmone marinato</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkLsmAso-ZA_ufVuanYMOF3JQmXge-NlW2Ht6iF3iOZAyjd-w-NCbEwesIAlUWA3-HxxoUO4Fn4gsYFgw3Y9n1Qu4Zy5oiKmFWEqaDkDHCuXxUQrf1IeMdjWcTNI-oPlyxkGPvdf91Uo/s1600/salmone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="507" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkLsmAso-ZA_ufVuanYMOF3JQmXge-NlW2Ht6iF3iOZAyjd-w-NCbEwesIAlUWA3-HxxoUO4Fn4gsYFgw3Y9n1Qu4Zy5oiKmFWEqaDkDHCuXxUQrf1IeMdjWcTNI-oPlyxkGPvdf91Uo/s640/salmone.jpg" width="640" /></a></div>
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">questo lo prepara Pietro</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">sfiletta il salmone,lo taglia a fettine e lo lascia marinare coperto di aceto per circa 4 ore e comunque finché il salmone non cambia colore, a questo punto lo scola dall'aceto e lo mette in una pirofila a strati condendo ogni strato con olio, sale , aglio, prezzemolo e peperoncino, lo conserva coperto con pellicola trasparente in frigo.</span><br />
<br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per primo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">risotto alla pescatora</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz78mexov4O_oirVfRBaLG2Er4Q1b7EK1bDW133w5vKcWPJPRaGA-8YwrfOflgp8q546WsALY_bb7xgJarSZ8iofehFcZ19yOw0z3UMXe-nXgFDqX9bWxxbMHgrlrtKmNpkze50YyK8Q/s1600/risottopescatora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz78mexov4O_oirVfRBaLG2Er4Q1b7EK1bDW133w5vKcWPJPRaGA-8YwrfOflgp8q546WsALY_bb7xgJarSZ8iofehFcZ19yOw0z3UMXe-nXgFDqX9bWxxbMHgrlrtKmNpkze50YyK8Q/s640/risottopescatora.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"> Per il fumetto 1 cipolla, 1 carota, 3-4 pomodorini, prezzemolo, sedano e i carapacei dei gamberi. Per il r</span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">isotto 1400 g di riso Carnaroli 1 calamaro di 500 g, 1 Kg di gamberi, </span><span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">1 Kg. e mezzo di vongole e lupini mischiati, 1 dl d'olio, 1 bicchiere scarso di vino bianco, 1 spicchio d'aglio, prezzemolo tritato ,sale e pepe q.b.fumetto di pesce </span><br />
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">Ho preparato un fumetto di pesce.Ho fatto aprire i frutti di mare in una padella con una spolverata di pepe, una volta aperti sono stati sgusciati ed è stato filtrato l'acqua che hanno emesso.Ho fatto dorare lo spicchio d'aglio nell'olio, ho aggiunto il calamaro pulito e tagliato a piccoli pezzi e ho fatto cuocere per circa cinque minuti con una leggera spolverata di pepe e comunque fino a che il calamaro è asciutto, ho aggiunto il riso e fatto tostare e ho sfumato con il vino, e pian piano il fumetto filtrato schiacciando anche i carapacei, a meta cottura ho aggiunto i gamberi tagliati in due tre pezzi, prima che il riso fosse cotto del tutto ho aggiunto anche l'acqua dei frutti di mare e un paio di minuti prima di spegnere ho aggiunto i frutti di mare, ho spento e aggiunto prezzemolo tritato.</span><br />
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Lato, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">secondo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">frittura di pesce come da tradizione e anguilla avvolta in foglia di limone e cotta in forno</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdsTFCvGjTLzZsudFfT4exkjgPM89c8pXQO4VgIDjfxy-rk9zp5dahrtKgOxdPYzGf_2LqZkwselpqEkut-dsTLNuOOennTKSUD7l6F8nxb_fHhksV8uuQBzmrcjmzygSiumLMs3PEUo/s1600/capfrittura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdsTFCvGjTLzZsudFfT4exkjgPM89c8pXQO4VgIDjfxy-rk9zp5dahrtKgOxdPYzGf_2LqZkwselpqEkut-dsTLNuOOennTKSUD7l6F8nxb_fHhksV8uuQBzmrcjmzygSiumLMs3PEUo/s640/capfrittura.jpg" width="640" /></a></div>
<br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">baccala, gamberoni, calamaro, anguilla fritti da mio genero Carlo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">e anguilla tagliata a pezzi, ogni pezzo avvolto nella foglia di limone chiusa con uno stecchino e passati in forno per circa mezz'ora fatti da Pietro</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">polpo all'insalata</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiwrsMjZsYw-Jx7lgaR2VYXMC8IJtgMqraXelz9x01-6WFjq42NSpKge68AZ8s3w_X8iltnZBNrVa535swZVyVNi1afyDQQf3TBndlWBv5Prup5XeZy7WeQwk16lLGjSbQCY_Ghj4N5o/s1600/cappolpo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiwrsMjZsYw-Jx7lgaR2VYXMC8IJtgMqraXelz9x01-6WFjq42NSpKge68AZ8s3w_X8iltnZBNrVa535swZVyVNi1afyDQQf3TBndlWBv5Prup5XeZy7WeQwk16lLGjSbQCY_Ghj4N5o/s640/cappolpo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">la ricetta <a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank">qui</a></span><a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank"><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /></a><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank"><br /></a></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">poi insalata di rinforzo</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0FLCClwpSuzVKK5sBXLFx81uTf02O9zvKWunDWVp0ffqqD8-gHwjtH4iJHZZCTGpyvpVA2O_iJh6Q704zu490VGomjSgVnjBGewTyZ9nB42LGbd4_jKsCHWeXvsv_2DOulFRtFK3EYU/s1600/capinsrinf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0FLCClwpSuzVKK5sBXLFx81uTf02O9zvKWunDWVp0ffqqD8-gHwjtH4iJHZZCTGpyvpVA2O_iJh6Q704zu490VGomjSgVnjBGewTyZ9nB42LGbd4_jKsCHWeXvsv_2DOulFRtFK3EYU/s640/capinsrinf.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">la ricetta <a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank">qui</a></span><br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">pizza di scarole</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVKtgfX53lydN3Z4AK5GO6oFZoIbXZx089jDt_tbYrof1flPtPj-uQk_9ZwoW8ftc4lkj-ZSWsD7graHiXy4zZpm4KIk9nZBBb0p7PzwykYgMxef611pkOpmvfkb840v001RiD8wXpX0/s1600/cappizzasca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVKtgfX53lydN3Z4AK5GO6oFZoIbXZx089jDt_tbYrof1flPtPj-uQk_9ZwoW8ftc4lkj-ZSWsD7graHiXy4zZpm4KIk9nZBBb0p7PzwykYgMxef611pkOpmvfkb840v001RiD8wXpX0/s640/cappizzasca.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">la ricetta </span><a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" style="font-family: "Arial Narrow"; font-size: 14px;" target="_blank">qui</a><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per i dolci e il brindisi di mezzanotte di nuovo sopra in soggiorno</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RcoA7sU9nPQBgjNsXZSpOawlobd3r2__QQ0zGvee-jFWjkfXwK2NWzDFfmmLEb6ikbk6gtD-1gZP0IDvsUvXLOS7K7_izjjYT-wUCCRuhjqj_CloRSVOsgW14R9Rxsurt4nWokIxoic/s1600/tavoladolcicap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RcoA7sU9nPQBgjNsXZSpOawlobd3r2__QQ0zGvee-jFWjkfXwK2NWzDFfmmLEb6ikbk6gtD-1gZP0IDvsUvXLOS7K7_izjjYT-wUCCRuhjqj_CloRSVOsgW14R9Rxsurt4nWokIxoic/s640/tavoladolcicap.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">cassata, la ricetta <a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank">qui</a></span><br />
<br />
<br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">si intravede appena la pentola con le lenticchie</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho774NRJLqBf7DVraFTj0_yyJNMAQEH7KUJezifGYY7-11tyZv5fhR-KGJIJTbGf0K-FwbzXK5_IMf7WjP6SdMbR61kb5M70wPyKnzFwnnqQBBQ8E8vedeX3LRWVLy6O0uSJD2lMiYNLg/s1600/tavoladolcicap1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho774NRJLqBf7DVraFTj0_yyJNMAQEH7KUJezifGYY7-11tyZv5fhR-KGJIJTbGf0K-FwbzXK5_IMf7WjP6SdMbR61kb5M70wPyKnzFwnnqQBBQ8E8vedeX3LRWVLy6O0uSJD2lMiYNLg/s640/tavoladolcicap1.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">fichi imbottiti con noci e fichi coperti di cioccolato fatti da mia figlia Alessandra</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">roccocò la ricetta <a href="http://rosariaaifornelli.blogspot.com/2019/01/vigilia-natale-e-sstefano-2018.html" target="_blank">qui</a></span><br />
<br />
<br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY4TbafIliq3mfvqAy29-FbBmaDHsw3CWgQBwnSMqd0RqZ7II8usiOEiBjQsj57IpnrMl0TA-98uVtwY7eQnKTB1OziCmNSfjDODn15fcpA4UMswlxfyF0l_kVn8r906h8gVluZrR3uM/s1600/struffoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="640" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY4TbafIliq3mfvqAy29-FbBmaDHsw3CWgQBwnSMqd0RqZ7II8usiOEiBjQsj57IpnrMl0TA-98uVtwY7eQnKTB1OziCmNSfjDODn15fcpA4UMswlxfyF0l_kVn8r906h8gVluZrR3uM/s640/struffoli.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">struffoli fatti da Brunella mia figliacon la mia ricetta</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">500 g. di farina</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1cucchiaio di zucchero</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">50 g. di sugna (strutto)</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 pizzico di sale</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">4 uova se grandi, 5 se piccole</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 bicchierino d'anice</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">la buccia grattugiata di un limone</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">inoltre</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">250 g. di miele</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 cucchiaio e mezzo di zucchero</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">confettini</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">cedro e scorzetta di arance.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Preparazione: Impastare tutto e mettere a riposare la pasta coperta per una mezz'ora, quindi tirare dei serpentelli e tagliarli poi a tocchetti piccoli e friggerli pochi per volta in abbondante olio, una volta fritti tutti si mette a sciogliere in una teglia capiente il miele con lo zucchero e si porta a bollore quindi ci si versano dentro gli struffoli con il cedro e la scorzetta d'arancia e si amalgama bene, si versano in un vassoio, si da la forma desiderata aiutandosi con la buccia d'arancia e si cospargono di confettini.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">panettone e pandoro avuti in regalo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br /><br /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per il pranzo di Capodanno eravamo in 20, 17 tra adulti e ragazzi e 3 bambini</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">antipasto </span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVhV7kosy6zVLy4mskqztnYdurx1nlWy_1yrhdDfqLeD_6-HVFKbD0RNyfwFKF9yqo_Pd2ar2JeRYMN_6246Vv4HlVBbkSIQ0EpTogHe2KD-G9P9LlGB0fAtXgNsgT-Vwfvj-nGe8Srk/s1600/cap2019antiupasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVhV7kosy6zVLy4mskqztnYdurx1nlWy_1yrhdDfqLeD_6-HVFKbD0RNyfwFKF9yqo_Pd2ar2JeRYMN_6246Vv4HlVBbkSIQ0EpTogHe2KD-G9P9LlGB0fAtXgNsgT-Vwfvj-nGe8Srk/s640/cap2019antiupasto.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">blins con formaggio spalmabile e salmone affumicato</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">patate ripiene</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">pizza di scarole</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">blins</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">farina 80 g</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">latte 100 ml </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">panna fresca 50 ml</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">lievito istantaneo per preparazioni salate 8 g</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 uovo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 pizzico di sale</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho fatto doppia dose</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho sbattuto leggermente i rossi d'uovo, ho aggiunto il latte e la panna mescolando e infine la farina e il lievito, ho coperto e messo a riposare la pastella per una mezz'ora i frigo, ho aggiunto poi gli albumi montati a neve ferma con un pizzico di sale e incorporati delicatamente per non farli smontare, in una padella antiaderente ho sciolto un pochino di burro e fatto riscaldare bene ho aggiunto il composto a mestolini e fatto cuocere da ambo i lati, mia figlia li ha spalmati con formaggio cremoso e aggiunto il salmone affumicato.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">patate ripiene</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho lavato bene con uno spazzolino le patate e le ho lessate per un 20' circa, le ho poi tagliate a metà e ho scavato dentro la polpa che ho schiacciato, aggiunto un po di burro, parmigiano grattugiato,, sale, pepe e dadini di prosciutto crudo e di fiordilatte, amalgamato tutto e riempito le cavità delle patate, su ogni patata ho messo dei fiocchetti di burro e infornate per un 15'</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per primo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">lasagne</span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Jl8gKIlm6ruRFwHGIi0uS1O5xpPEJV1tPWL98SH1eQsO7V9-c1L_9vYXsXhsp1I7mVMtu6fETkWNhuQzOGfD-GnfWmezJD77whYTFnmt5bg2OfcKguRQWDMzbyRAn4PlJZsMW5iZ_PU/s1600/cap2019primo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Jl8gKIlm6ruRFwHGIi0uS1O5xpPEJV1tPWL98SH1eQsO7V9-c1L_9vYXsXhsp1I7mVMtu6fETkWNhuQzOGfD-GnfWmezJD77whYTFnmt5bg2OfcKguRQWDMzbyRAn4PlJZsMW5iZ_PU/s640/cap2019primo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Lasagna con ragù di carne macinata e bechamelle.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Faccio la sfoglia.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Preparo i ragù facendo soffriggere una cipolla tritata finemente in olio, aggiungo carne tritata e mortadella tritata, su un Kg di carne circa 150 g. di mortadella, tiro bene la carne aggiungendo all'occorrenza del vino bianco, infine aggiungo polpa di pomodoro aggiusto di sale e faccio cuocere a fuoco lento.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Preparo la bechamelle.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Lesso le sfoglie, in una teglia metto un po di sugo di carne, faccio uno strato di sfoglie che copro con sugo di carne poi con la bechamelle, dadini di mozzarella, parmigiano grattugiato, un altro strato di pasta, sugo di carne bechamelle, dadini di mozzarella, parmigiano grattugiato e finisco con un altro strato di pasta, bechamelle, sugo di carne, parmigiano e inforno per circa 20 - 30' . </span><br />
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">secondo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">cappone ripieno arrosto</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">non ho la foto del cappone intero ma fotografato solo già tagliato</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMva5Q9FR3E8cpE2cVojoXRvpbLedeJDayJIe_657cXZHi2ts1n7t_MgxAcyReks66LrzVSfnD-AoeMlLRe2G9gKBhhclW2eFjQw4sPtAfTlV6O5iw8F8EH1ilXWDwcM511MroW6REtM/s1600/capponeimbottito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMva5Q9FR3E8cpE2cVojoXRvpbLedeJDayJIe_657cXZHi2ts1n7t_MgxAcyReks66LrzVSfnD-AoeMlLRe2G9gKBhhclW2eFjQw4sPtAfTlV6O5iw8F8EH1ilXWDwcM511MroW6REtM/s640/capponeimbottito.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">cappone dissossato e riempito stesso dal macellaio con salame, prosciutto tritato e formaggio, legato e bardato con fette di pancetta e rosmarino</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">l'ho messo semplicemente in forno a 200° e fatto cuocere per circa un'ora </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">poi salsicce dolci e salsicce piccanti che mi hanno portato i miei ospiti dalla Calabria e cotte alla brace ma non fotografate</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">insalata di rinforzo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">indivia riccia con finocchi e ravanelli in insalata non fotografata</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">frutta fresca e secca </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">e poi dolci</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">cassata, roccocò, struffoli, pandoro, panettone, torroncini</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="b-post-attachments h-clearfix" style="background: none 0px 0px, rgb(248, 248, 248); border-radius: 3px; border: 1px solid rgb(200, 204, 206); clear: both; color: #838789; font-family: "Arial Narrow"; font-size: 14px; margin: 10px 0px 0px; padding: 5px 5px 5px 9px; vertical-align: baseline;">
<br /></div>
<br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com1tag:blogger.com,1999:blog-4488577920158019894.post-17362224889693893132019-01-04T14:49:00.003-08:002019-01-04T14:49:37.276-08:00Vigilia, Natale e S.Stefano 2018La sera della vigilia eravamo in 15 adulti e 5 bambini, le portate sono quasi sempre le stesse come da tradizione e a base di pesce<div>
<br /></div>
<div>
pizze di scarole </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Azlx40BwMoPte43UnMhnUWr5wfqzveAUDeoX5vDPdFrY1ii_9dhgAEZfLY1S0ei5sZaMhRn2xa-MMlmvQWCbioMR2wXfH3OS-hkoqus-J4tsB_KfjPYtWEEJ8wLLyZqlUK_TsciwA8M/s1600/pizze+scarola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Azlx40BwMoPte43UnMhnUWr5wfqzveAUDeoX5vDPdFrY1ii_9dhgAEZfLY1S0ei5sZaMhRn2xa-MMlmvQWCbioMR2wXfH3OS-hkoqus-J4tsB_KfjPYtWEEJ8wLLyZqlUK_TsciwA8M/s640/pizze+scarola.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">pulisco e lavo bene le scarole (indivia) lisce, do giusto un bollo in poca acqua bollente, le scolo e le ripasso in padella con olio e aglio e il sale che serve, fino a quando si asciugano bene, un po prima di toglierle dal fuoco aggiungo olive di gaeta snocciolate e capperi dissalati, volendo si possono aggiungere anche acciughe dissalate,(non piacciono ai miei figli) uva passa e pinoli ( non piacciono a me e non li metto), in alcuni posti dell'entroterra mettono anche noci. Nel frattempo che le scarole si raffreddano faccio l'impasto per la pizza, diciamo che su un kg. di farina aggiungo 3 cucchiai di strutto (faccio tutto a occhio), il panetto di lievito una generosa presa di pepe nero macinato, il,sale che serve e impasto con tanta acqua quanto ne serve per avere un impasto morbido, metto a crescere, appena è cresciuto ne stendo un po più della meta con il matterello, la stendo abbastanza sottile, fodero la teglia metto all'interno le scarole, tiro un altro disco di pasta sempre sottile e copro, arrotolo i bordi della pasta e punzecchio sopra con una forchetta, in modo che in cottura esca tutta l'umidità , metto in forno statico a 180° per circa 45'.</span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;">Polpo all'insalata</span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLM0ZAnQizjZrFLC3oZjINPvctoSBdpywEj1azAh0uHL5grJJCHecA7RydZNyDmfzoGcmsPv5ynXSeorvwuIQj5lFJlbXUckQop8MnfbLI-1ClQwMrp3Yu88H3G7OXlQoMRVRn5nJ4RQ/s1600/polpoinsalatavigilia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLM0ZAnQizjZrFLC3oZjINPvctoSBdpywEj1azAh0uHL5grJJCHecA7RydZNyDmfzoGcmsPv5ynXSeorvwuIQj5lFJlbXUckQop8MnfbLI-1ClQwMrp3Yu88H3G7OXlQoMRVRn5nJ4RQ/s640/polpoinsalatavigilia.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">polpo lessato in acqua e pepe, tolto un po calloso e fatto raffreddare, tagliato a pezzi e condito con olio, sale, aglio, sedano e prezzemolo e succo di limone.</span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Insalata di rinforzo </span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvy8uP_H8V0Wnbd3P5ufRFyC6SnFbaxLzvSU5XSG91j6nmC9UgmKZV3sXcE9v0kpt_O98OsWEmNlHo9ufVWJXqB5QeLGc1m_ohxuzHTzT4X-0WI5DbAnKpRm7iQjtLJts4FqDVRkfZfY/s1600/insalata+di+rinforzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvy8uP_H8V0Wnbd3P5ufRFyC6SnFbaxLzvSU5XSG91j6nmC9UgmKZV3sXcE9v0kpt_O98OsWEmNlHo9ufVWJXqB5QeLGc1m_ohxuzHTzT4X-0WI5DbAnKpRm7iQjtLJts4FqDVRkfZfY/s640/insalata+di+rinforzo.jpg" width="640" /></a></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">prendo un bel cavolfiore, lo taglio a pezzi e lo lesso in acqua bollente, lo scolo al dente e lo raffreddo sotto l'acqua fredda in modo da fermare la cottura, quando il cavolfiore e ben raffreddato aggiungo le papaccelle ( peperoni tondi messi sott'aceto e qui a Napoli molto usati ) tagliate a pezzetti, alici salate, olive bianche, olive di gaeta, condisco con olio, un po" di aceto e il sale che serve, quest'insalata è più saporita se preparata il giorno prima.</span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">primo </span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Linguine all'astice</span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSIZKN0ImGI4M6YlQPSMomB23VmRWxNkyLK696JW4RSKQXnt5N69xUv9LU1EWElH9JMKshXot3F8Lxft8H5Xb8J5tPnIUj5OI4r2iSAaZ5T5BsELrsNudLYkQPYipptebnfSkYgr3f7s/s1600/linguine+all%2527astice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSIZKN0ImGI4M6YlQPSMomB23VmRWxNkyLK696JW4RSKQXnt5N69xUv9LU1EWElH9JMKshXot3F8Lxft8H5Xb8J5tPnIUj5OI4r2iSAaZ5T5BsELrsNudLYkQPYipptebnfSkYgr3f7s/s640/linguine+all%2527astice.jpg" width="640" /></a></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">In una larga padella ho messo un generoso giro d'olio, aglio e prezzemolo tritato finemente, ho fatto appena dorare e ho fatto aggiungere da Pietro gli astici interi e ancora vivoi, li ho rigiraio un po, aggiunto un po di pepe e ho poi sfumato con il vino bianco, ho coperto e fatto cuocere circa una decina di minuti, ho tolto lgli astici dalla padella e messo circa 400 g. di pomodori del piennolo schiacciati con le mani, ho fatto spaccare e fare a pezzi sempre da Pietro gli astici e recuperato il liquido che hanno emesso, ho rimesso di nuovo gli astici nel sughetto con tutto il loro liquido e li ho portati a cottura, li ho tolti di nuovo e nel sughetto ci ho spadellato le linguine che nel frattempo avevo cotto al dente aggiungendo prezzemolo tritato, ho impiattato e aggiunto in ogni piatto un pezzo d'astice.</span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw8wnzBWriNa053i__OCD_-gbHdyjLNfE-jh9KRWAb8Maxc2dgcM8wbtIoAFZb9ze3H19qREqNKy4fsPGwzQ1hJqoRAcAM98sJaYgkcMfILB3jwK5IIkEcpIdJoOYHfYwKU3qB0967Ik/s1600/astice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw8wnzBWriNa053i__OCD_-gbHdyjLNfE-jh9KRWAb8Maxc2dgcM8wbtIoAFZb9ze3H19qREqNKy4fsPGwzQ1hJqoRAcAM98sJaYgkcMfILB3jwK5IIkEcpIdJoOYHfYwKU3qB0967Ik/s640/astice.jpg" width="640" /></a></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Baccalà fritto</span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ2dHuiMmkwCn8zECWWRyuR_XzUFKuHI2zIA-xRL0u9JR8wCx80L6g_-Cwf7Ym47yZcbblgeHILo29KDbHuR6823SxkD7d5nEkX_K8HTHGlEFyLgzACamDqCM_Ad5UmKuzTRC1Nj9yjA/s1600/baccal%25C3%25A0+fritto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ2dHuiMmkwCn8zECWWRyuR_XzUFKuHI2zIA-xRL0u9JR8wCx80L6g_-Cwf7Ym47yZcbblgeHILo29KDbHuR6823SxkD7d5nEkX_K8HTHGlEFyLgzACamDqCM_Ad5UmKuzTRC1Nj9yjA/s640/baccal%25C3%25A0+fritto.jpg" width="640" /></a></div>
<div>
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">semplicemente infarinato e poi fritto in olio profondo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br /><br /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Calamari fritti</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT4C3Chz4hdYfUCd8505vFgJ3o3cm1lNUB3WHRQWVLG112nZKsYWh2II5qhhv3S4FJDVtSQOGSRMpVaqAmIJUy_AbJGhCxQbPDdU1N3nLHxO4nw5_XZgXIYFUSQjUMpQBAyH9BgD0p28/s1600/calamari+fritti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT4C3Chz4hdYfUCd8505vFgJ3o3cm1lNUB3WHRQWVLG112nZKsYWh2II5qhhv3S4FJDVtSQOGSRMpVaqAmIJUy_AbJGhCxQbPDdU1N3nLHxO4nw5_XZgXIYFUSQjUMpQBAyH9BgD0p28/s640/calamari+fritti.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">infarinati con metà farina 00 e metà semola e fritti sempre in olio profondo</span></div>
<div>
<br /></div>
<div>
<br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Gamberoni fritti</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI6p9qnq2R5Wbi021MD6DNrGKbRSmt7ybzRb_3-33YKDjDKxrGJp1TYtJTi4xe5mxb3SXDleN0f3xvXUGmax6LRMy8WeP8p9x_MU6F9dtQ81FAk3VpV0hMALJFjQvJeBQjHf1kRxIWKk/s1600/gamberoni+fritti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI6p9qnq2R5Wbi021MD6DNrGKbRSmt7ybzRb_3-33YKDjDKxrGJp1TYtJTi4xe5mxb3SXDleN0f3xvXUGmax6LRMy8WeP8p9x_MU6F9dtQ81FAk3VpV0hMALJFjQvJeBQjHf1kRxIWKk/s640/gamberoni+fritti.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">fritti senza infarinare </span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">poi frutta secca e frutta fresca</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">dolci</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Cassata </span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhTvB2p5cb4VaWCaksXZcdzsuLRGRpxl5QPJ7rHHIPN1ArwFMEDAutQwUunYRef2CuZy8zAx1WZ5KmW0SM1BDRHZlRv5rik7jYssm0MSHezt3vIUFqE3fQwxUOrirorHxYBOAv1ASd5I/s1600/cassatasic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhTvB2p5cb4VaWCaksXZcdzsuLRGRpxl5QPJ7rHHIPN1ArwFMEDAutQwUunYRef2CuZy8zAx1WZ5KmW0SM1BDRHZlRv5rik7jYssm0MSHezt3vIUFqE3fQwxUOrirorHxYBOAv1ASd5I/s640/cassatasic.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">faccio il pan di spagna un due tre giorni prima di assemblare la cassata in modo che si taglia meglio. Passo al setaccio la ricotta e l'amalgamo allo zucchero, per ogni 350 g. di ricotta aggiungo 200 g. di zucchero, aggiungo i canditi tagliati piccoli e gocce di cioccolato fondente, un mezzo bicchierino di strega, amalgamo bene tutto e tengo un po in frigo. Taglio il fondo del pan di spagna e tolgo la mollica lasciando il bordo, riempio con la crema di ricotta e copro con il fondo quindi capovolgo la cassata sul vassoio. Decoro a piacere con marzapane verde, ghiaccia all'acqua e frutta candita.</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Roccocò</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgD9FHcgqLxAI1VOj8eaUdQx1LrNtJQYndo7G5MUK1hmw6OALiTZHFRxeSgCq6eSKxlAOo_020j8F3cURv7eTjKhl28RH2hFmUkvhxNvAEn1yFGb7tpuD9Hqi_WtRyvM4fngobZkDE5Gk/s1600/roccoc%25C3%25B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgD9FHcgqLxAI1VOj8eaUdQx1LrNtJQYndo7G5MUK1hmw6OALiTZHFRxeSgCq6eSKxlAOo_020j8F3cURv7eTjKhl28RH2hFmUkvhxNvAEn1yFGb7tpuD9Hqi_WtRyvM4fngobZkDE5Gk/s640/roccoc%25C3%25B2.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">1 Kg. di farina 800 g. di zucchero 700 g. di mandorle 5 g. di ammoniaca 150 g. di canditi misti (io ho messo solo scorzetta d'arancia) 25 g. di pisto 1 bustina di cannella 300 g. di acqua 2 bustine di vanillina 2 cucchiai di pasta d'arancio 1 uovo per spennellare Mescolare tutto aggiungendo le mandorle metà intere e metà tritate preferibilmente nel mortaio, formare i roccocò e poggiarli su una teglia da forno rivestita di carta da forno. Infornare a 180° per circa 20 -25'</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Per Natale eravamo in 16 adulti e 6 bambini</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Brodo di gallina con tagliolini all'uovo</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-5Q092saqk2pa23rnikgVjkkQ-iZLjJ7wEBUceWFjknUmSnj_41lw9N5_ndJ6290TpZTMpNVx0PJfXj7bvuoAEkgGoNZ7ZJzJ14FkxsqGG3PVXJwMVdEv9xlLnW1QhmrTRubtXKliec/s1600/tagliolini+in+brodo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-5Q092saqk2pa23rnikgVjkkQ-iZLjJ7wEBUceWFjknUmSnj_41lw9N5_ndJ6290TpZTMpNVx0PJfXj7bvuoAEkgGoNZ7ZJzJ14FkxsqGG3PVXJwMVdEv9xlLnW1QhmrTRubtXKliec/s640/tagliolini+in+brodo.jpg" width="640" /></a></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">brodo fatto con due galline che mi ha portato mio genero da Cosenza allevate da lui in campagna e tagliolini fatti in casa </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">secondo </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">galline lesse, agnello alla brace, non fotografati</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">insalata di rinforzo</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">frutta secca e fresca</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">dolci</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">S. Stefano 14 adulti e 4 bambini</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per primo </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">rigatoni al forno</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2opaoH_upXslKC-dD-8Lgk5FyTWMqQndMeb6P7oPZ0ok-u-Lh-gxMg-C_a1i0NACE_knavitOE02xTCkgcs0i3-ZM1aXQ0UZbuQDa7bTvdL7jvDGMuVSjDHMV1ltQYG-Km2kw8aUP2k/s1600/rigatoni+al+forno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2opaoH_upXslKC-dD-8Lgk5FyTWMqQndMeb6P7oPZ0ok-u-Lh-gxMg-C_a1i0NACE_knavitOE02xTCkgcs0i3-ZM1aXQ0UZbuQDa7bTvdL7jvDGMuVSjDHMV1ltQYG-Km2kw8aUP2k/s640/rigatoni+al+forno.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Ho preparato <a href="https://rosariaaifornelli.blogspot.com/search?q=rag%C3%B9" target="_blank">il ragù napoletano</a></span><a href="http://rosariaaifornelli.blogspot.it/2013_05_01_archive.html" style="background-color: white; border: 0px; color: #ff8800; font-family: "Arial Narrow"; font-size: 14px; margin: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;" target="_blank"> </a><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">. Ho fatto le polpettine con carne macinata, pane secco ammollato nell'acqua, parmigiano grattugiato, aglio, prezzemolo, sale e pepe e le ho fritte. Ho lessato i rigatoni nel frattempo ho sciolto la ricotta con qualche mestolo di ragù, ho scolato i rigatoni molto al dente e li ho condito con la ricotta al sugo, nella teglia ho messo un po di ragù, ho fatto uno strato di pasta, uno strato di polpettine e fiordilatte tagliato a pezzetti, ho coperto con qualche mestolo di ragù, parmigiano grattugiato, altro strato di pasta altro ragù e altro parmigiano grattugiato e infornato per circa 30' a 200°.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">per secondo </span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">girello di vitello con contorno di piselli </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMHxFoxwRrPY7MdxtoTawfq2I1hHpCRDZy1ChZ2ddJcWJPCgUNNLrxvWXyt8q2rZHzjutAcu9Clx-Fho3LEmIfxVFXc-5fFfPTEypTjkXD3wXyQ9fzUF0TcouUDXaSQkbBoWv6J-qdJU/s1600/nocevitello+piselli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMHxFoxwRrPY7MdxtoTawfq2I1hHpCRDZy1ChZ2ddJcWJPCgUNNLrxvWXyt8q2rZHzjutAcu9Clx-Fho3LEmIfxVFXc-5fFfPTEypTjkXD3wXyQ9fzUF0TcouUDXaSQkbBoWv6J-qdJU/s640/nocevitello+piselli.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">in una casseruola capiente ho messo un po d'olio una mezza cipolla, una carota e un gambo di sedano tritati finemente e fatto soffriggere ho aggiunto il girello di vitello e l' ho fatto rosolare da tutti i lati, ho bagnato con un po di vino bianco e appena il vino si è asciugato ho aggiunto circa mezzo litro di brodo, ho abbassato la fiamma e coperto, ho rigirato ogni tanto il pezzo di carne, appena il brodo si è ristretto parecchio, sarà passato circa un ora ho tolto il pezzo di carne e ho filtrato il liquido ho stemperato con esso un cucchiaio di farina e ho fatto addensare un po sul fuoco, al momento di servire ho affettato con l'affettatrice il pezzo di carne e o irrorato direttamente nei piatti le fettine con il sugo, l'ho accompagnato con contorno di piselli.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">Piselli</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">ho affettato sottilmente mezza cipolla e messa in una padella con un po d'olio e pezzettini di guanciale, appena la cipolla si è imbiondita ho aggiunto i piselli surgelati, ho salato e pepato e ho fatto andare per circa 5 minuti, ho aggiunto un po d'acqua e ho portato a cottura.</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">frutta secca e fresca</span><br style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;" /><span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;">dolci</span></div>
<div>
<span style="background-color: white; color: #252c2f; font-family: "Arial Narrow"; font-size: 14px;"><br /></span></div>
rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-19342268692928905252018-05-10T11:39:00.001-07:002018-05-10T11:39:31.954-07:00Pasta e piselli alla napoletana<span style="background-color: #ebf4f9; color: #252c2f; font-family: "calibri"; font-size: 14px;">Periodo di piselli freschi, di solito compaiono molto prima nei mercati, ma quest'anno con questa stagione un po così sono usciti in ritardo.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "calibri"; font-size: 14px;">I piselli freschi mi piacciono molto con la pasta come si fanno qui da noi e la settimana scorsa ne ho presa una cassetta dal contadino, dopo averli sgranati li ho divisi in buste per alimenti e messi in freezer, così da usarli anche quando non ci sono, conservati così mantengono il sapore di quando sono freschi.</span><br />
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "calibri"; font-size: 14px;">Oggi li ho preparati peri miei</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8xu0iyl5_4wrKrG_JCPRcxV0LiJs3bSDeaOkBMnhy9BTuSVMzAdmbjsAHKRz4pe4OvxHh9GdheH-xKDogWPYIeRa77Rox-8xYwWtHNLUdxkRFscipPLeAKpq1dl1NcfaoRgDFgsHyeY/s1600/pastaepiselli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8xu0iyl5_4wrKrG_JCPRcxV0LiJs3bSDeaOkBMnhy9BTuSVMzAdmbjsAHKRz4pe4OvxHh9GdheH-xKDogWPYIeRa77Rox-8xYwWtHNLUdxkRFscipPLeAKpq1dl1NcfaoRgDFgsHyeY/s640/pastaepiselli.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;">per 4 persone</span></div>
<span style="text-align: left;">300 g di piselli freschi sgranati</span><br />
<span style="text-align: left;">1 cipolla nuova</span><br />
<span style="text-align: left;">100 g circa di pancetta tesa</span><br />
<span style="text-align: left;">350 g di tubetti lisci</span><br />
<span style="text-align: left;">olio q.b.</span><br />
<span style="text-align: left;">sale e pepe q.b.</span><br />
<br style="text-align: left;" />
<span style="text-align: left;">In una pentola ho messo poco olio la pancetta tagliata a listarelle e la cipolla affettata sottile, ho fatto soffriggere un po poi ho aggiunto i piselli dopo pochi minuti ho aggiunto acqua, circa 1 l , ho aggiustato di sale e fatto cuocere circa una mezz'ora, quando i piselli erano cotti ho aggiunto la pasta e portato a cottura, deve risultare cremosa non brodosa. Volendo prima di aggiungere la pasta si possono aggiungere croste di parmigiano tagliati a dadini.</span><br />
<span style="text-align: left;">Impiattare e se piace aggiungere un po di pepe.</span>rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com0tag:blogger.com,1999:blog-4488577920158019894.post-43200974703781247202018-03-19T15:41:00.001-07:002018-10-01T15:06:59.465-07:00Gnocchi al ragù napoletano e gnocchi al forno<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV24iS8_QiuazfMEp6F28FiTlvnvzcPwJpVhWCGpwc_5tWKQYIvZwOK4fZ8gbSRboAA2l9AFFJI4s3EAYhjtJKtaciCgrxTK9yLKLovaBlxkdkvqhHdG-9DOfZX2fEoVD8PGHkIvpycmY/s1600/gnocchidipatate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV24iS8_QiuazfMEp6F28FiTlvnvzcPwJpVhWCGpwc_5tWKQYIvZwOK4fZ8gbSRboAA2l9AFFJI4s3EAYhjtJKtaciCgrxTK9yLKLovaBlxkdkvqhHdG-9DOfZX2fEoVD8PGHkIvpycmY/s640/gnocchidipatate.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br />
Per ogni Kg di patate circa 300 g. di farina, più o meno questa è la dose.<br />
<blockquote class="tr_bq">
<span style="background-color: #ebf4f9; color: #252c2f; font-family: "calibri"; font-size: 14px;">Ho lessato le patate sbucciate e schiacciate con lo schiacciapatate appena cotte, ho fatto freddare un 5 -6 minuti e ho impastato con la farina, fatto i cilindretti li ho tagliato a pezzetti di circa 2 cm, incavati e lessati pochi per volta in acqua bollente salati, li scolo con una schiumarola man mano che vengono a galla e li passo comunque in una colapasta. Messi insieme tutti gli gnocchi in una terrina li condisco con il <a href="https://rosariaaifornelli.blogspot.com/2013/05/o-rrau-ragu-napoletano-il-ragu-napoli-e.html" target="_blank">ragù napoletano</a> , impiatto e copro con altro ragù.</span></blockquote>
<br />
<br />
Gnocchi al forno<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC_IWe6V1mTO-WP7GR3f8UZ3lh2Dxu12yWdoM3uzFgYy14W1FjS3SFWsqrG-nsjtgsNgZH8E1MVh3G2PXhr2mzO9rrzdaTqbripaKXFHrYkrgBYF6TZqqnq6qEIN8VlDprulNxVgXcdc/s1600/gnocchi+al+forno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC_IWe6V1mTO-WP7GR3f8UZ3lh2Dxu12yWdoM3uzFgYy14W1FjS3SFWsqrG-nsjtgsNgZH8E1MVh3G2PXhr2mzO9rrzdaTqbripaKXFHrYkrgBYF6TZqqnq6qEIN8VlDprulNxVgXcdc/s640/gnocchi+al+forno.jpg" width="640" /></a></div>
<br />
<br />
Una volta fatti gli gnocchi come sopra e conditi con il ragù si fa uno strato in una teglia si coprono con fior di latte, ragù, parmigiano grattugiato, altro strato di gnocchi, ragù e parmigiano e si mettono in forno, oppure si possono mettere aggiustati allo stesso modo ma in cocci individuali, la teglia in forno per circa 30' e i cocci per circa 20'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-dJyeOuCLfqDXMYkQPBdGTJxcJYAcgCK0rxGf1h9W_hZisbBSVZAwxwPbqOy4s1JJzKU6WpHOBd6JdyRuQ1cWY7vf75dUs3rBbfOwqIkSRKhaHPRYCfiv_AdVj3tGtY8yh5oH7vSPbA/s1600/gnocchi+al+forno1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-dJyeOuCLfqDXMYkQPBdGTJxcJYAcgCK0rxGf1h9W_hZisbBSVZAwxwPbqOy4s1JJzKU6WpHOBd6JdyRuQ1cWY7vf75dUs3rBbfOwqIkSRKhaHPRYCfiv_AdVj3tGtY8yh5oH7vSPbA/s640/gnocchi+al+forno1.jpg" width="640" /></a></div>
<br />
<br />rosaria rubinohttp://www.blogger.com/profile/12128919278195837629noreply@blogger.com1