tag:blogger.com,1999:blog-65475992840240812092024-02-19T09:52:24.123+01:00Alessandra castilloCi sono cose e attività nella vita di ognuno di noi che vanno e vengono, a volte senza lasciare traccia,per me una delle mie passione di sempre e credo per sempre è quella di trasformare le materie prime in qualcosa di magicoAnonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-6547599284024081209.post-37443485580914775362012-04-14T13:55:00.000+02:002012-04-17T14:48:00.724+02:00Il cannolo siciliano<br />
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<a href="http://alessandra%20castillo%20culinary%20arts/" target="_blank">Mi piace 150</a><br />
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<a href="http://alessandra%20castillo%20culinary%20arts/" target="_blank">Alessandra Castillo Culinary Arts</a><br />
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<b><i><u><span style="color: purple;">Il cannolo siciliano, insieme alla cassata siciliana, è il dolce più rappresentativo della nostra isola, (dico nostra perchè mi sento anche io un poco isolana) ed è tipico del carnevale perché sembra essere nato per scherzo.</span></u></i></b></div>
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<b><i>In Sicilia chiamiamo cannolo la cannula del rubinetto dove scorre l’acqua, ed è proprio una canna che viene adoperata per confezionare l’involucro (la “scorcia”) ... (il mio compagno Luigi mi racconta che si usavano le canne da qui il nome cannoli il metallo venne poi).</i></b></div>
<b><i><span style="color: purple;"><br />Che contiene la crema, solo che dal rubinetto scorre l’acqua mentre dentro al cannolo scorre… la crema! </span></i></b><br />
<b><i><span style="color: purple;"><br />Tuttavia, come tutte le nostre goloserie, anche questo semplice ma fantastico dolce viene mangiato tutto l’anno ed in qualsiasi momento. È sempre un piacere addentare questa particolare pasta croccante ripiena di freschissima crema di ricotta.</span></i></b><br />
<b><i><span style="color: purple;"><br />In ogni luogo della Sicilia si confezionano fragili e scricchiolanti cannoli che, grazie alla maestria dei nostri pasticcieri, sono diversi da luogo a luogo nella decorazione. Per esempio a Palermo, alle estremità del cannolo si usa adagiare due belle cirase (ciliegie) candite e sul dorso una fettina di buccia d’arancia candita, mentre nella Sicilia orientale è la graniglia di pistacchi di Bronte a dominare la scena. In ogni caso, l’ingrediente che non può mutare è la crema di ricotta, che deve essere rigorosamente di pecora e freschissima.</span></i></b><br />
<b><i><span style="color: purple;"><br />È una leccornia così cara ai siciliani che, a Piana degli Albanesi in provincia di Palermo, l’onorano con la “Sagra del Cannolo”. </span></i></b><br />
<b><i><span style="color: purple;"><br /><span style="color: purple;">Fare il impasto e un po laborioso vi consiglio di acquistarle dal vostro pasticcere di fiducia, io per dirla tutta la faccio perchè io adoro fare tutto dal inizio non sia mai che mi trovi a parlare con un pasticcere di Messina o di Palermo di come si fa l'involucro e io non sappia che rispondere, mi conoscete vero sapete come sono fatta, mi piacciono le sfide giorno dopo giorno se non dove sta il bello di confrontarmi con gli altri ... </span><span style="color: blue;">ok ok la ricetta perchè ormai siete stanchi di leggere ...</span></span></i></b></div>
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<span style="background-color: white; color: purple; font-family: Arial,sans-serif; line-height: 18px;"><b>400 gr di farina<br />75 gr di strutto<br />40 gr di zucchero semolato<br />2 uova<br />1 albume<br />un pizzico di sale<br />15 gr di cacao amaro<br />60 gr di Marsala secco<br />60 gr di aceto bianco<br />Cannella in polvere a piacere<br />Olio di semi di arachidi per friggere (una volta se friggevano con strutto)<br /><i><u><br />Per la crema :</u></i></b></span><br />
<span style="background-color: white; color: purple; font-family: Arial,sans-serif; line-height: 18px;"><b><br /><span style="color: purple;">1 kg di ricotta di pecora freschissima</span><br style="color: purple;" /><span style="color: purple;">180 gr di zucchero </span><span style="color: blue;">(io metto meno zucchero non mi piace troppo dolce)</span><br style="color: purple;" /><span style="color: purple;">Un pizzico di cannella in polvere</span><br style="color: purple;" /><span style="color: purple;">100 gr di cioccolato fondente a gocce</span><br style="color: purple;" /><span style="color: purple;">Scorzette di arance candite ho di cedro (a piacere per cannolo)</span><br style="color: purple;" /><br style="color: purple;" /><span style="color: purple;">pistacchio di Bronte in granella.</span></b></span><br />
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<span style="background-color: white; color: purple; font-family: Arial,sans-serif; line-height: 18px;"><b><i><u>Prepariamo le “scorcie”</u></i><br />Se
avete la possibilità usare una planetaria con l’attrezzo a foglia,
quindi mescolare farina, zucchero, cacao e sale. Aggiungere lo strutto
al miscuglio di farina e farlo ben amalgamare, quindi unire le uova,
farle assorbire ed infine continuare a lavorare aggiungendo il Marsala e
l’aceto fino ad ottenere un impasto non troppo morbido ma consistente.
Formare una palla, avvolgerla in pellicola da cucina e riporre in frigo
per almeno un’ora.<br /><br style="color: purple;" /><span style="color: purple;">Spianare l’impasto ad uno spessore sottile </span><span style="color: blue;">(potete usare una sfogliatrice finendo con uno spessore simile a quello delle tagliatelle)</span><span style="color: purple;">
io lo faccio con il mattarello viene ottima, spolverando, man mano, con
la farina sia il piano di lavoro che l’impasto. Quando avrete raggiunto
lo spessore desiderato, ricavate dei dischetti dal diametro di circa 10
cm. </span><span style="color: blue;">(potete aiutarvi con un coppapasta)</span><span style="color: purple;">.
Avvolgere i dischetti nelle cannelle unte d’olio, congiungendo i bordi
spennellandoli con l’albume battuto. Friggere in abbondante olio ben
caldo, due-tre per volta.</span><br /><br /> Non appena la pasta sarà di un bel
dorato scuro scolare e mettere a raffreddare su carta assorbente da
cucina, speriamo bene sempre sono con la paura che non vengano buoni.</b></span><br />
<span style="color: purple;"><span style="font-family: Arial,sans-serif;"><b><i><u><br /><br />Prepariamo la crema di ricotta:</u></i></b></span></span><br />
<span style="color: purple;"><span style="font-family: Arial,sans-serif;"><b>Se
la ricotta è molto umida, come dovrebbe essere, farla sgocciolare in
modo da eliminare la maggior parte di siero. Amalgamare bene la ricotta
con lo zucchero. Lasciare riposare per un’ora e quindi setacciarla. <span style="color: blue;">(Un
consiglio passatela con il passaverdure e fantastico fate prima, sono
sempre a cercare qualcosa che mi faccia perdere meno tempo)</span><span style="color: purple;"> A questo punto unire la cannella e il cioccolato fondente.</span><br style="color: purple;" /><br /><i><u>Confezioniamo i cannoli:</u></i><br />Riempire
le scorze con la crema e spianare le parti estreme aiutandovi con un
coltello, posare una ciliegina o quello che più vi piace , spolverare
con zucchero a velo e infine adagiare sul bordo la scorzetta di arancia
candita. <br /><br /><i>Penso che la decorazione e molto personale, io adoro cambiare, mai uguale...</i></b></span></span></div>
<span style="color: purple;"><span style="font-family: Arial,sans-serif;"><b><br /><br /><br /><span style="color: purple;">NOTE: </span><i style="color: purple;">STO FACENDO IL CANNOLO SCOMPOSTO in tanto il classico</i><span style="color: purple;"> </span><br />A presto amici !!!!<br /><br />Alessandra Restrepo; <i>una Siciliana adottata </i><br />besitos</b></span></span><br />
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<i style="color: purple; font-size: x-large;">La torta di pasqua arriva un pochino in ritardo..</i></div>
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<i style="color: purple; font-size: x-large;">Lo so come sempre non ho tempo..</i></div>
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<i style="color: purple; font-size: x-large;">per me e un grande piacere condividere con voi un pochino del mio dolce mondo ecco la ricetta </i></div>
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<i style="color: purple; font-size: x-large;"> E decorata con pasta di zucchero cliccate <a href="http://cucinadelparadiso.blogspot.it/2012/01/macarons" target="_blank">QUI </a> per la </i><br />
<i style="color: purple; font-size: x-large;">ricetta.</i><br />
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<i style="color: purple; font-size: x-large;">ingredienti </i><br />
<i style="color: purple; font-size: x-large;">pan di spagna al cioccolato </i><br />
<i style="color: purple; font-size: x-large;">per il ripieno ganache al cioccolato biancco e fragole trovate la ricetta cliccate <a href="http://cucinadelparadiso.blogspot.it/2012/01/macarons-sono-tornata.html#Inizio/" target="_blank">qui</a> </i><br />
<i style="color: purple; font-size: x-large;">cocco 200 gr</i><br />
<i style="color: purple; font-size: x-large;">colorante verde liquido poche gocce </i><br />
<span style="color: purple; font-size: large;"><i>ovette di pasqua </i></span><br />
<span style="color: purple; font-size: large;"><i>fiorelline per decorare </i></span><br />
<span style="color: purple; font-size: x-small;"><i>(Fare il pan di spagna un giorno prima )</i></span><br />
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<span style="color: purple; font-size: large;"><i>ingredienti</i></span><br />
<span style="color: purple; font-size: large;"><i>150 gr di farina 120 gr di zucchero , 75 gr di cacao amaro , 6 uova ( se volete 1 busina di lievito</i></span><br />
<span style="color: purple; font-size: large;"><i>preparazione </i></span><br />
<span style="color: purple; font-size: large;"><i>montate a neve gli albumi tenere da parte in frigo , sbattete a lungo i tuorli con lo zucchero fino a che non otterrete un composto ben fermo. aggiungete lentamente la farina , il cacao e per ultimo gli albumi montati , e mescolare delicatamente .</i></span><br />
<span style="color: purple; font-size: large;"><i>Versare il composto ottenuto in uno stampo imburrato e cuocete in forno per 25 minuti a 180 gradi ( io lo lascio 20 minuti nel mio forno termoventilato ) ogni forno e diverso noi conosciamo il nostro forno .</i></span><br />
<span style="color: purple;"><i><span style="font-size: large;">consiglio passate al setaccio la farina e cacao per evitare che si formino grumi , se volete il pan di spagna più morbido usate la fecola di maizena (</span><span style="font-size: x-small;">usare meta maizena e meta farina o cacao io preferisco questa sono gusti penso a me piace molto viene molto morbido ) </span></i></span><br />
<span style="color: purple; font-size: large;"><i>Il pan di spagna lo potete farcire come volete al cioccolato , crema pasticcera e fragoline , e tutta fantasia .</i></span><br />
<span style="color: purple;"><i><span style="font-size: large;">comporre il dolce , tagliare il pan di spagna e farcite con la ganache ( </span><span style="font-size: x-small;">ponciare il pan di spagna con un liquore a piacere )</span><span style="font-size: large;"> glassare la torta con la cioccolata , solo la parte di sopra per far aderire il cocco . colorare il cocco con il verde per il prato e comporre la torta come si vede la foto .</span></i></span><br />
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<span style="color: purple; font-size: large;"><i>Spero che sia tutto chiaro se avete dubbi potete scrivere a </i></span><br />
<span style="color: purple;"><i>alessandracastillo106@gmail.com ho sul mio blog nel forum che trovate nella parte di sotto , ho dove volete importante e che se avete bisogno ci sono ok</i></span><br />
<i style="color: purple;"><span style="font-size: large;">A presto besitos Alessandra Restrepo Castillo</span> </i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMRSkBW8tIx7-pPmWUgdiynV-b5MB1Pyumwg6xo6njz5S-7z0CpTrZStgkGoGnG-C_uvHUUlpY7ORIpvKkqRDDDqu7kOQwMnO7blOay8Zpe9T0D0y1xeU7fkVf5CPZqy-DfVHwlbUs7M/s1600/IMG_1931.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMRSkBW8tIx7-pPmWUgdiynV-b5MB1Pyumwg6xo6njz5S-7z0CpTrZStgkGoGnG-C_uvHUUlpY7ORIpvKkqRDDDqu7kOQwMnO7blOay8Zpe9T0D0y1xeU7fkVf5CPZqy-DfVHwlbUs7M/s200/IMG_1931.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">tutto da vicino </span></td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-54630463228739956792012-04-09T00:35:00.000+02:002012-04-09T00:35:30.747+02:00polpettine di melanzane<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMk61bqqZlzqcaP6BGaPTKmzMQs1C98l7k2rzAVqY8PGHBXc0W5aXRCm6IOIQgzo87rkUfKtTfQ2TRhdOxAD7TD-T8wPx-lqknYMNInuCIekMPV2qYma8_0FJTmdtdsxFCKdt-qHRQAM/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMk61bqqZlzqcaP6BGaPTKmzMQs1C98l7k2rzAVqY8PGHBXc0W5aXRCm6IOIQgzo87rkUfKtTfQ2TRhdOxAD7TD-T8wPx-lqknYMNInuCIekMPV2qYma8_0FJTmdtdsxFCKdt-qHRQAM/s320/IMG_0426.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-hcy45nK_WTsUxdVJGolgw6ogFH355EpbkNCzVdYBhIWBYjkLx9b8bW-t_hqI8pQQuNyvraoF_V8dTnz1D5Z-t9eXfq1LuldnTn072c3aCAnSwYAHzg5PaAY_VcHDIUL0V1R4xlsbqk/s1600/IMG_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-hcy45nK_WTsUxdVJGolgw6ogFH355EpbkNCzVdYBhIWBYjkLx9b8bW-t_hqI8pQQuNyvraoF_V8dTnz1D5Z-t9eXfq1LuldnTn072c3aCAnSwYAHzg5PaAY_VcHDIUL0V1R4xlsbqk/s320/IMG_0428.JPG" width="320" /></a></div>
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<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:amount"><b>ghan ghan polpettine di melanzane le preferite della mia amica Francesca de Santis gli ho fate pensando a te cara amica</b></span></span></span><b> </b></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:amount"><b><a name='more'></a> </b></span></span></span></li>
<li><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:amount"><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;"><b>spero tanto che gli cucini e che mi mandi un commento sul mio blog </b></span></span></span></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:amount"><b><br /></b></span></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">1 kg </span><span property="v:name">di melanzane </span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">3 </span><span property="v:name">uova</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:name"><b>mollica di casa pane 70 gr </b></span></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">80 g </span><span property="v:name">di pecorino romano </span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:name"><b>80 parmigiano reggiano oppure grana padano)</b></span></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">2 spicchi </span><span property="v:name">d'aglio</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">q.b. </span><span property="v:name">sale</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">q.b. </span><span property="v:name">pepe</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">q.b. </span><span property="v:name">noce moscata</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">q.b. </span><span property="v:name">prezzemolo tritato</span></b></span></span></li>
<li style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif; line-height: 21px;"><span rel="v:ingredient"><span typeof="v:ingredient"><b><span property="v:amount">q.b. </span><span property="v:name">olio extravergine di oliva</span></b></span></span></li>
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<h3 style="color: #98450e; font-family: Georgia, serif; margin-bottom: 5px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">
<span style="font-size: small;">Preparazione</span></h3>
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<b><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Riempire d'acqua fino a metà una pentola e porla sul fuoco.</span></span><br /><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Sbucciare le melanzane lasciando la meta della buccia e tagliarle a tocchetti piuttosto grossi. Quando l'acqua giunge ad ebollizione immergervi le melanzane e lasciarle cuocere per 5-7 minuti, quindi scolarle e porle in un colapasta a raffreddare.</span></span><br /><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Quando saranno fredde strizzarle ben bene con le mani affinché perdano l'acqua, porle in una ciotola e schiacciarle bene con una forchetta. </span></span><br /><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Aggiungere quindi la mollica le uova, il formaggio grattugiato, l'aglio e il prezzemolo tritati, il sale, il pepe, la noce moscata e mescolare. L'impasto deve risultare omogeneo e di consistenza tale da permettere di formare delle polpette; se dovesse risultare troppo morbido aggiungere un po' di pangrattato. Ma non troppo io gli faccio con il impasto abbastanza morbido per che a me piace che si senta la melanzane .</span></span><br /><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Formare delle polpette non più grandi di una noce e passarle nel pangrattato.</span></span><br /><span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;">Friggere le polpette in olio extravergine di oliva finché avranno una bella crosta dorata e porle a scolare su carta assorbente.</span></span></b></div>
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<span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;"><b>amica Francesca buone polpette </b></span></span></div>
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<span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;"><b>a presto </b></span></span></div>
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<span style="color: #444444; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Arial, Verdana, sans-serif;"><span style="line-height: 21px;"><b>Alessandra besitos </b></span></span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-15082174752456493862012-04-09T00:08:00.000+02:002012-04-09T00:48:30.707+02:00Alcuni colori del mare<div class="separator" style="clear: both; text-align: center;">
<span style="color: purple;"><b>Alalunga con capperini di Pantelleria con crema al basilico </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJBVvTFJW4MvTDbEgIR_2urDlWVLujmXKWMJbZWw8P5VoFdOMf5khGGsuldwEJXC5mAW1n4QXBKUtGv81QGzqwU4X20_XIaYCyntGvx9VcRULX43qn4g56ccBhSueDQhQGombaNIbBRc/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJBVvTFJW4MvTDbEgIR_2urDlWVLujmXKWMJbZWw8P5VoFdOMf5khGGsuldwEJXC5mAW1n4QXBKUtGv81QGzqwU4X20_XIaYCyntGvx9VcRULX43qn4g56ccBhSueDQhQGombaNIbBRc/s320/IMG_0018.JPG" width="320" /></a> </div>
<span style="color: purple;"> alalunga 400 gr</span><br />
<span style="color: purple;">mollica di casa </span><br />
<span style="color: purple;">capperi di pantelleria 60 gr</span><br />
<span style="color: purple;">pinoli 30 gr</span><br />
<span style="color: purple;">prezzemolo qb</span><br />
<span style="color: purple;">per la marinatura del pesce </span><br />
<span style="color: purple;">menta qu</span><br />
<span style="color: purple;">basilico 50 gr </span><br />
<span style="color: purple;">olio biologico</span><br />
<span style="color: purple;">sale qb</span><br />
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<span style="color: purple;">preparazione</span><br />
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<span style="color: purple;">lavare il pesce ed asciugarlo , fare un trito di erbette e olio , e mettere a marinare il pesce per </span><br />
<span style="color: purple;">20 minuti , nel frattempo fare la mollica ( con parmigiano , prezzemolo , capperi , e pinoli ed olio e sale )</span><br />
<span style="color: purple;">frullare olio con il basilico per la decorazione </span><br />
<span style="color: purple;">impanare con la mollica il pesce facendo aderire per bene sul pesce .</span><br />
<span style="color: purple;">Fare riscaldare una padella ben calda e cucinare il pesce per 10 minuti girando il pesce</span><br />
<span style="color: purple;">servire e decorare a piacere finire con delle gocce di crema al basilico </span><br />
<span style="color: purple;">Buon appetito alla prossima </span><br />
<span style="color: purple;">Alessandra Castillo </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0X1O2JeFCwMA72LnH3kKuLw6HvQMAWbI0G6Uv683joUp7Y7ZuP6s5JwfgdfNwzmFetYEvP2973w54IlsSRkUsFMfj6Qqd6u4IlLPNU0-K43iDlUWpuaKi8VaNO-G-NKA6X6b2QvOvdk/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0X1O2JeFCwMA72LnH3kKuLw6HvQMAWbI0G6Uv683joUp7Y7ZuP6s5JwfgdfNwzmFetYEvP2973w54IlsSRkUsFMfj6Qqd6u4IlLPNU0-K43iDlUWpuaKi8VaNO-G-NKA6X6b2QvOvdk/s320/IMG_0006.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRo_f72aQWRXqqF57_qPIXOmB28XNKvb6syleQYUCxPX4XdDgnkE5dCI06anxsfEIZ6HxygOBOgl4ivp2guyMmpgFzioRKmhmOCkFkfSuAfT4hr_kGrMeVWIx00y4fYO_APnS6-7Dtpl4/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRo_f72aQWRXqqF57_qPIXOmB28XNKvb6syleQYUCxPX4XdDgnkE5dCI06anxsfEIZ6HxygOBOgl4ivp2guyMmpgFzioRKmhmOCkFkfSuAfT4hr_kGrMeVWIx00y4fYO_APnS6-7Dtpl4/s320/IMG_0005.JPG" width="320" /></a>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-85572067009295080112012-03-19T00:21:00.001+01:002012-03-19T00:23:43.813+01:00insalatina di pesce stocco<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbnF4ATs6n9tPeLtlRLj4uxMPDMNwgEZNFrdBKBE_kuvLvwDblaiklrqsag-5TqRpy1H77R3E050yDF21az_OYIhv2-VkbnwEk8283bn04VA08dESCZH5QwzhO9nWMvjiI25Aba7iRNk/s1600/IMG_0049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbnF4ATs6n9tPeLtlRLj4uxMPDMNwgEZNFrdBKBE_kuvLvwDblaiklrqsag-5TqRpy1H77R3E050yDF21az_OYIhv2-VkbnwEk8283bn04VA08dESCZH5QwzhO9nWMvjiI25Aba7iRNk/s320/IMG_0049.JPG" width="320" /></a><span style="color: purple;"> PESCE STOCCO CRUDO CON POMODORINI E SCALOGNI</span><br />
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<span style="color: purple;">A Messina mangiare il pesce stocco crudo e una tradizione , e cultura slow food si fanno la serate </span><br />
<span style="color: purple;">con il pesce stocco ad esempio mia suocera de state lo cucina in tutti i modi . ......</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkkk02_WebrtAph4LmzG9ctiCeECpKJTdM5sJUX44rvr_a_ROViXOjxDPCObXFu_a43H1yVesosCPlRnu9uoGLqTu5WV9qPKBJrnvXD9z5bhPqjdyXQJvpd3Zzp3pBcKzdPJtI04gFms/s1600/DSC03244.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkkk02_WebrtAph4LmzG9ctiCeECpKJTdM5sJUX44rvr_a_ROViXOjxDPCObXFu_a43H1yVesosCPlRnu9uoGLqTu5WV9qPKBJrnvXD9z5bhPqjdyXQJvpd3Zzp3pBcKzdPJtI04gFms/s320/DSC03244.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">insatina di stocco con marinati</span></td></tr>
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<span style="color: purple;">Pescestocco a ghiotta , pescestocco con piselli ,ventri di pescestocco e cosi via , io con lei sono diventata </span><br />
<span style="color: purple;">una esperta di pescestocco . Io personalmente lo amo cucinato ad insalatina , </span><br />
<span style="color: purple;">e lo unici modo che lo mangio. ok vasta vi lascio con la ricettina </span><br />
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<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 8 persone</span><br />
<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500 </span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">gr di stocco ammolllato , spinato , preferibilmente la parte anteriore</span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">del pesce prossima alla testa </span><br />
<span style="color: purple;">200 gr di pomodorino datterino ( non troppo maturi )</span><br />
<span style="color: purple;">100 gr di capperi di Salina</span><br />
<span style="color: purple;">100 gr di gambi de sadano</span><br />
<span style="color: purple;">200 gr di olive verdi in salamoia ( io ho usato quelle nere )</span><br />
<span style="color: purple;">150 gr di scalogno </span><br />
<span style="color: purple;">olio di ottima qualità q b</span><br />
<span style="color: purple;">sale , pepe nero da macinare ( si sente il profumo )</span><br />
<span style="color: purple;">origano</span><br />
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<span style="color: purple;">Ridurre in pezzetti il pesce stocco previamente lavato , strizzato e asciugato in un tovagliolo. </span><br />
<span style="color: purple;">Disporlo in un piatto di portata e aggiungevi i pomodori le olive e gli scalogni ( o cipolle piccole ) fatti a piccoli pezzi . Spargevi origano , sale pepe e condire abbondante olio . </span><br />
<span style="color: purple;">Rimestare delicatamente e consumare subito.</span><br />
<span style="color: purple;">a presto baci Alessandra </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-10811028789816165142012-03-14T00:48:00.000+01:002012-03-14T01:04:27.493+01:00una giornata speciale cupcake e muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6w2Z_aZ7tH8AOjN_Mg7YE-wuc_3z5kgQQSZNjbgeoegFK69R-siyR0N_p6csVQIbv0yysI5zbKc_-hiGZZ6Tih5HPUbhVmy6sf-cC2k3gwHYnu7xWMiGqEVnXcSt8L7Wg4DnpVRPC28/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6w2Z_aZ7tH8AOjN_Mg7YE-wuc_3z5kgQQSZNjbgeoegFK69R-siyR0N_p6csVQIbv0yysI5zbKc_-hiGZZ6Tih5HPUbhVmy6sf-cC2k3gwHYnu7xWMiGqEVnXcSt8L7Wg4DnpVRPC28/s320/IMG_0138.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjUQnSVy5H8Tjt53uDOmnbVHSMG5R2aSAat87awOmY-nalmWCUBwYt7dkx8U8o3JvhqHwAxf7BOfFloGT4wBSIiXRzbHoec4FNOWGjdgUM6P5AcKZrSQXUUEPAvL5Daq9lyaQjAwl5Vo/s1600/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjUQnSVy5H8Tjt53uDOmnbVHSMG5R2aSAat87awOmY-nalmWCUBwYt7dkx8U8o3JvhqHwAxf7BOfFloGT4wBSIiXRzbHoec4FNOWGjdgUM6P5AcKZrSQXUUEPAvL5Daq9lyaQjAwl5Vo/s320/IMG_0112.JPG" width="320" /></a></div>
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<span style="color: purple;">Il dolcini dei bimbi </span></div>
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<span style="color: purple;">I cupcake e muffin sono i dolcini per i bambini e grandi penso che in tutti i blog gli troviamo di tutti gusti e colori , mi diverto a farli per i mie nipoti , io gli ho fato al cocco e yogurt e decorati con crema di burro e pasta di zucchero. cliccate</span><span style="color: blue;"> </span><span style="color: purple;"><a href="http://cucinadelparadiso.blogspot.com/2011/12/per-preparare-la-pasta-di-zucchero_14.html#/" target="_blank"> QUI </a> per la ricetta </span><br />
<span style="color: blue;"><br /></span><br />
<span style="color: purple;">Per 12 cupcake preparazione : 20 minuti cottura 20 25 minuti </span><br />
<span style="color: purple;">difficoltà 1 vi lascio con la ricettina </span><br />
<span style="color: purple;">ingredienti per cupcake allo yogurt ( e frutta a piacere ) i </span><br />
<span style="color: purple;">180 g di farina </span><br />
<span style="color: purple;">1 cucchiaino di lievito in polvere </span><br />
<span style="color: purple;">125 g di burro ammorbidito </span><br />
<span style="color: purple;">100 g di zucchero </span><br />
<span style="color: purple;">1 cucchiaino di scorza si limone</span><br />
<span style="color: purple;">2 uova grosse </span><br />
<span style="color: purple;">5 cucchiai + 125 gr di yogurt bianco </span><br />
<span style="color: purple;">per la crema di burro</span><br />
<span style="color: purple;">zucchero a velo 100 g</span><br />
<span style="color: purple;">burro ammorbidito 60 g</span><br />
<span style="color: purple;">latte 15 ml </span><br />
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<span style="color: purple;">essenza di vaniglia 1/2 cucchiaino preparazione mescolare tutti gli ingredienti e decorare i cupcake o </span><br />
<span style="color: purple;">i muffin </span><br />
<span style="color: purple;"> </span><br />
<span style="color: purple;">preriscaldate il forno a 170 setacciate la farina , il lievito e un pizzico di sale in una ciotola .</span><br />
<span style="color: purple;">Lavorate il burro e la scorza di limone con lo zucchero con le fruste ad una volecità medio alta fino ad ottenere una crema chiara.</span><br />
<span style="color: purple;">Aggiungete la uova una alla volta mescolando brevemente .</span><br />
<span style="color: purple;">Con le fruste a bassa velocità incorporate la miscela a base di farina 125 g di yugort , (se volete aggiungere frutta mirtilli fragole , e si mescolano a mano ) versate l "impasto negli stampini fino a tre quarti .</span><br />
<span style="color: purple;">Fate cuocere i cupcake per 20 25 minuti , finchè saranno dorati e consistente al tatto , lasciateli raffreddare .</span><br />
<span style="color: purple;">e decorare a piacere </span><br />
<span style="color: purple;">a presto </span><br />
<span style="color: purple;">Alessandra Castillo</span><br />
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<span style="color: purple;"><br /></span>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com3tag:blogger.com,1999:blog-6547599284024081209.post-69347340146487700482012-03-13T22:38:00.001+01:002012-03-13T22:42:10.204+01:00il pesce azzurro protagonista in cucina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4i8nQ0AteRYSAsABi_BGKoAZY0SdJDHdWe7xD52kUDg3L_lV2z0sKqwsQrOcYdEJy3JSPiKiKjTk-jVp0m9kxjgAMHoIb-hzuMd3xg4uOIO3l768wooAYLcCVOvWE_N3t9Qh_0UD3fU/s1600/PIATTO+RIT+PER+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4i8nQ0AteRYSAsABi_BGKoAZY0SdJDHdWe7xD52kUDg3L_lV2z0sKqwsQrOcYdEJy3JSPiKiKjTk-jVp0m9kxjgAMHoIb-hzuMd3xg4uOIO3l768wooAYLcCVOvWE_N3t9Qh_0UD3fU/s400/PIATTO+RIT+PER+BLOG.jpg" width="400" /></a></div>
<span style="color: purple;"> Il pesce azzurro detiene da sempre un ruolo primario nell " alimentazione.</span><br />
<span style="color: purple;"> Amici </span><span style="color: purple;"> oggi il tema e il pesce azzurro , abbiamo il sauro marinato con erbette , anice stellato e finocchio gratinato </span><br />
<span style="color: purple;">Spesso capita che la mattina presto il mio marito si alza con il pensiero prendere il pesce fresco a Ganzirri di solito andiamo da " Nino u lungo" uno dei tanti pescivendoli che abbiamo vicino a casa , non so mai che pesce compra, per me non ha importanza , mi piace farlo in tutti modi vi assicuro che vieni squisito.</span><br />
<span style="color: purple;">Oggi mi ha portato il sauro ( pesce azzurro ) mie venuta la idea di farlo cosi provate, si va bene vi do la ricetta </span><br />
<span style="color: purple;">non vorrei farvi stancare di leggere ahahah </span><br />
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<span style="color: purple;">ingredienti per 4 persone </span><br />
<span style="color: purple;">Per il pesce sauri 4 </span><br />
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<span style="color: purple;">rosmarino erba cipollina menta , prezzemolo </span><br />
<span style="color: purple;">olio extravergine di oliva ; sale q b </span><br />
<span style="color: purple;">anice stellato e cipolla di rossa saltata in padella</span><br />
<span style="color: purple;"> per il finocchio </span><br />
<span style="color: purple;">finocchi 4 , mollica , prezzemolo , </span><br />
<span style="color: purple;">grano padano 100 g</span><br />
<span style="color: purple;">pecorino q b</span><br />
<span style="color: purple;">olio , sale , pepe</span><br />
<span style="color: purple;">Per il pesce :pulite gli sgombri eliminando la testa e le interiora . Sfilettati e privateli di tutte le lische con l aiuto di una pinzetta . Sciacquate i filetti ottenuti e asciugateli con della carta assorbente da cucina , salateli e mettete un po di olio di entrambi lati , tritate il prezzemolo erbe cipollina ect , e cospargetene i filetti. Coprite a lasciare per 1 ora in friggo , se non avete tempo bastano 20 minuti , tranquille e buono comunque. Nell frattempo cucinare i finocchi in acqua salata , scolargli e condirle con la mollica condita con tutti gli ingredienti, </span><span style="color: purple;"> </span><br />
<span style="color: purple;">metterli in forno caldo a 160 ° per 20 minuti dipende del vostro forno.</span><br />
<span style="color: purple;"><br /></span><br />
<span style="color: purple;">Riscaldare una padella ben calda e cucinare i filetti di pesce per 5 minuti girare i continuare a cucinare per altri 5 minuti. </span><br />
<span style="color: purple;">Servire i filetti di sgombro con della cipolla e anice stellato come nella foto ho fate vuoi come meglio vi piace.</span><br />
<span style="color: purple;">un grande bacio </span><br />
<span style="color: purple;">Alessandra Castillo </span>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-40569602620610655862012-03-07T20:55:00.002+01:002012-03-09T22:28:11.493+01:00El guisado alla Colombiana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjeqAOu7U43-sW6D30DmlAYVe9fwrUCSn1WJ_DH7wopIxwEUVQ3LTT5JyU_O9zgDx6Z7qYwBigp6m9UmVc3Ru_pIV_AbjuuSir5WUjsv54_vEqHs1VWG1DED6zgev38e9O66mHJ_r2_E/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjeqAOu7U43-sW6D30DmlAYVe9fwrUCSn1WJ_DH7wopIxwEUVQ3LTT5JyU_O9zgDx6Z7qYwBigp6m9UmVc3Ru_pIV_AbjuuSir5WUjsv54_vEqHs1VWG1DED6zgev38e9O66mHJ_r2_E/s320/IMG_0231.JPG" width="320" /></a></div>
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<span style="color: purple;">Allora ci siamo finalmemte con una ricettina della mia terra , el guiso come lo facciamo noi </span><br />
<span style="color: purple;"> qui nella foto trovate tutti gli'ngredienti di qui abbiamo bisogno per farla.</span><br />
<span style="color: purple;"> <span style="font-family: 'Courier New', Courier, monospace;">INGREDINETI</span></span><br />
<span style="color: purple;"> carne per spezzatino 500g ( magari lo prendete dal vostro macellaio di fiducia )</span><br />
<span style="color: purple;"> platano 2</span><br />
<span style="color: purple;"> yuca 1</span><br />
<span style="color: purple;"> cipolla fresca 2</span><br />
<span style="color: purple;"> pomodoro 200g</span><br />
<span style="color: purple;"> patate 3</span><br />
<span style="color: purple;"> carota 2 </span><br />
<span style="color: purple;"> porro q.</span><br />
<span style="color: purple;"> Per il riso come lo fa mia sorella Olguita ghannnn </span><br />
<span style="color: purple;"> riso 500 g acqua sale , olio , patata , cipolla q.b</span><br />
<span style="color: purple;"> Per las arepas</span><br />
<span style="color: purple;"> farina per arepas 300 g </span><br />
<span style="color: purple;"> burro 50g , parmigiano 100 g sale q.b </span><br />
<span style="color: purple;"> acqua tiepida </span><br />
<span style="color: purple;"> triguisar ( condimento con tutte spezie della mia terra )</span><br />
<span style="color: purple;"> spezie varie ( coriandolo fresco sale olio )</span><br />
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<span style="color: purple;">prendere una pentola e fare soffriggere la cipolla porro con la carne, aggiungere le spezie piano un po allo volta , f</span><span style="color: purple;">ino quando la carne e bella dorata , si ce bisogno aggiuengere un po di acqua calda appena vedete che la carne e tenera aggiungere il platano , la yuca, carota , e il pomodorini altro coriandolo se non lo trovate mettete il prezzemolo. Cucinate molto lentamente con il coperchio girando sempre .Nel frattempo cucinate il riso.</span><br />
<span style="color: purple;">Si cucina cosi per 1 bicchiere di riso ci vogliono 2 di acqua , sale, olio, cipolla e una patata tagliata a dadini</span><br />
<span style="color: purple;">si fa cucinare a fuoco , fino metta cottura abbassare la fiamma mettere il coperchio con della carta forno a continuare a cucinare per altri 25 minuti </span><br />
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<tr><td style="text-align: center;"><a href="http://www.kucinare.it/public/users/Mariagen/Harina%20PAN_ridimensionare.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://www.kucinare.it/public/users/Mariagen/Harina%20PAN_ridimensionare.jpg" width="106" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la farina per arepas</td></tr>
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<span style="color: purple;">Per las arepas in una ciotola mescolare tutti gli ingredienti finchè il composto diventa bello morbido ma non troppo , formare delle paline e allargare ( come nella foto ) se non ci riuscite chiedetemi consiglio farò del mio meglio per farvi diventare della brave donne di arepas </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-0GbJYOccRU69z3YvRljqQaDscmDvGVa-eAkK2-dHVqHkRYZJ2KMLW4jEj-EOy06Shetp-uyfE4_mF7CwuCAVj9v3RPVjQ_V1-ZRRW7KZWZKCJwsU4QGWZGX-gtCCtStY8uuQwgi1CE/s1600/IMG_0073.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-0GbJYOccRU69z3YvRljqQaDscmDvGVa-eAkK2-dHVqHkRYZJ2KMLW4jEj-EOy06Shetp-uyfE4_mF7CwuCAVj9v3RPVjQ_V1-ZRRW7KZWZKCJwsU4QGWZGX-gtCCtStY8uuQwgi1CE/s320/IMG_0073.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">todos los ingradientes</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAUYQdEQGKEgCZ7cwOpdB6b6DkiKTVDpi3ViDcfTTQpBR6EAXWsuyyOo5wbAQoN0DX5_zYl8B5fJ3lNrZ0-Zc6npSGrxZoUeygvMEeQhu0K3Xz0-cSY8WKZPAo4cedDtw74BvfcyQ_OU/s1600/IMG_0126.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAUYQdEQGKEgCZ7cwOpdB6b6DkiKTVDpi3ViDcfTTQpBR6EAXWsuyyOo5wbAQoN0DX5_zYl8B5fJ3lNrZ0-Zc6npSGrxZoUeygvMEeQhu0K3Xz0-cSY8WKZPAo4cedDtw74BvfcyQ_OU/s320/IMG_0126.JPG" width="320" /></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRIw4chnmmjpbsuF6r0acnJfo8TH76_5wPWyKBoS8fVd9bg-S3pb2zMcOORSYSliIno26tmBrOoxKfua27XxbG5KwtUZrCjhR0N0qjtCKfRaKRjU1DQk8FSV1EZWwPOGrdhqUKdvaeA0/s1600/IMG_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRIw4chnmmjpbsuF6r0acnJfo8TH76_5wPWyKBoS8fVd9bg-S3pb2zMcOORSYSliIno26tmBrOoxKfua27XxbG5KwtUZrCjhR0N0qjtCKfRaKRjU1DQk8FSV1EZWwPOGrdhqUKdvaeA0/s320/IMG_0113.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">arepitas colombianas</td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-33660624579570681762012-02-28T23:42:00.001+01:002012-04-17T21:13:29.534+02:00<br />
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<div class="tituloReceta" style="color: #4dbc0a; font-family: arial; font-size: 14pt; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tamales vallunos</span></span></div>
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questa ricetta e Colombiana di preciso della Valle del Cauca la mia terra</div>
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<div class="info_tuto" style="background-color: #ddf8b2; clear: both; font-family: arial, verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 12px; padding-right: 12px; padding-top: 5px; width: 400px;">
<div class="tituloCaja" style="background-attachment: initial; background-clip: initial; background-color: #6fde0c; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px; text-align: center;">
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">INGREDIENTI PER 12 PERSONE </span></span><img src="http://t0.gstatic.com/images?q=tbn:ANd9GcTVYJJ147TdSz8G5N2mYl3SkKxPyiwJ_Zjm3bcqMd_LFtRrVjX0Gg" style="background-color: #ddf8b2; text-align: justify;" /></div>
<div class="columna" style="float: left; font-size: 11px; margin-bottom: 0px; margin-left: 1%; margin-right: 1%; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; width: 184px;">
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> mais intero , 750 grammi</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">costatine di maiale, 1 chilo</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">pancetta affumicata, 250 grammi</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">carota, 500 grammi</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">capperi, 1/4 tazza</span></span><br />
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<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">scalogno 2 unità</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">cumino, a piacere</span></span><br />
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">pepe, qb</span></span><br />
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<div class="columna" style="float: left; font-size: 11px; margin-bottom: 0px; margin-left: 1%; margin-right: 1%; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; width: 184px;">
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">hogao, 1 tazza ( pomodori cipolla , coriandolo , cimarròn ( erba mate )</span></span><br />
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carne di maiale 1 chilo<br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">patate gialla, 1,1 / 2 chilo ( in italia non si trova ) non so mai vista usate quella normale pero quella nuova piccola </span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> piselli cotti , 250 grammi</span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">spicchio d'aglio, 2 pezzi</span></span><br />
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<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">soasado ( affumicato ) foglie di banana, per assaporare </span></span><br />
<hr class="TUSrecetas" style="background-attachment: initial; background-clip: initial; background-color: #4dbc0a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: white; font-size: 10pt; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 7px; padding-right: 0px; padding-top: 0px;" />
<br />
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">sale, qb</span></span><br />
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<a name='more'></a><br /><br />
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preparazione </div>
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mettere a bagno di mais in acqua per 3 giorni, cambiando l'acqua ogni giorno. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Scolare e macinare grano con un po 'd'acqua, poi impastata bene. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(La pasta può acquistare pronta ). </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tagliare la carne e la pancetta a pezzetti. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sbucciare le patate e tagliatele a quadrati. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sbucciate le carote e tagliarle a fettine sottili. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sbucciate e tritate le cipolle e l'aglio. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Marinare la carne con capperi e aceto, aglio, cipolle, cumino, sale e pepe. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mescolare e lasciare riposare 2 giorni in frigorifero. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sciogliere la massa in acqua facendo attenzione a non essere troppo acquoso.</span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> farla scolare e mescolare con hogao, ( CONDIMENTI ) carne e verdure ben scolata , e mescolare bene. </span></span></div>
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Per formare i tamales, porre in un piatto 2 fogli a croce di banana . </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mettere un cucchiaio di impasto al centro, avvolgere con un foglio e avvolgere di nuovo con la seconda. legare con spago di cucina e cucinare </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> in acqua bollente e cuocere per 1 ora e mezza. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Servite accompagnato con riso bianco e aji piche </span></span></div>
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Notte .. Il aji piche e un condimento con peperoncino e coriandolo fresco </div>
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Le foglie di banano si devono fare affumicare prima per fare prendere il sapore al tamal.</div>
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Martha che aspetti a cucinargli bacino..jajajaaj</div>
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Vi assicuro e una bontà infinita</div>
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Alla prossima con le ricette Colombiana </div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-65490422284177421362012-02-28T17:43:00.000+01:002012-03-09T19:45:57.622+01:00Alessandra castillo: Les Macarons cucinadelparadiso.blogspot.com/<br />
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Adoro il cioccolato amaro extra fondente, amo moltissimo la cioccolata , le ganeche che faccio per riempire i macarons mi fanno impazire.. credetemi ultimamente per me e un periodo di pasticciamenti frenetici , sempre a fare macarons pasticcini muffins ,biscottini e torte di pasta di zucchero insomma per ora mi diverto da morire nella mia bellissima coloratisima cucina va la faro vedere se volete.</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Adoro i macarons, anche se la loro dolcezza traboccante a volte mi frena... Dunque, perchè non unire due equilibri contrastanti fra i ripieni che nel loro connubio trovano, per me, la perfetta dimensione del gusto e fragilità </span><span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">E così nascono i miei macarons dorati , rossa , glicine , verdi al pistacchio di Bronte , fragole , liquirizia , vaniglia , Per meglio dire di tutti i colori e gusti ...</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Sono cosi belli raffinati, la bellezza in dolci , non capisco cosa mi succede quando vado in giro compro sempre tutto quello che mi serve per farli dalla prima volta che gli ho fati non mi sono fermata più , ho perso il conto di quanti ne ho fati .</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Ora gli faccio anche per le comunioni le mie amiche gli vogliono sono molto contenta di vedere come cresce il mondo di alessandra con les macarons</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Che buon macarons</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">un besito grande ..</span><br />
<span style="color: #a64d79; font-family: Georgia;">Clicca <a href="http://cucinadelparadiso.blogspot.com/2012/01/macarons-sono-tornata.html#Inizio/" target="_blank">qui</a> per la ricetta.</span><br />
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Alessandra </span></div>
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Mi sono inamorata di questi dolcini<br />
continua non finisci quiAnonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com2tag:blogger.com,1999:blog-6547599284024081209.post-35749138849284176162012-02-25T00:27:00.000+01:002012-02-25T00:27:53.745+01:00la tavola del mare, il mondo di Ale<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com1tag:blogger.com,1999:blog-6547599284024081209.post-77794089722962744212012-02-25T00:24:00.002+01:002012-02-25T00:24:39.611+01:00Spaghetti alla carbonara<div class="separator" style="clear: both; text-align: center;">
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<span class="uiNumberGiant fsxxl fwb" style="background-color: white; color: #333333; display: block; font-family: arial, helvetica; font-size: 18px; font-weight: bold; text-align: left;">66</span>di "Mi piace"<br />
<a href="http://alessandra%20castillo%20culinary%20arts%20%7C%20facebook/">Alessandra Castillo Culinary Arts | Facebook</a>
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<tr><td class="tr-caption" style="text-align: center;">spaghetti alla carbonara<br />
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Allora amici ho deciso di rifare la foto della pasta alla carbonara.</div>
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Vi racconto cosa mi e successo con la ricetta di questa pasta di non credere , avevo foto delle foto molto carine di mettere nel mio blog , quando vado a caricare le foto non li trovo da nessuna parte e vado nel panico e quindi decido di prendere una foto in prestito di un blog di cucina mi sembrava carina di usare era tardi e non avevo più voglia di fare niente </div>
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Quindi ora mi faccio vedere la mia foto e la ricetta di un caro amico Romano</div>
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INGREDIENTI </div>
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Spaghetti 350 g</div>
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guanciale 150 ( in alternativa pancetta )</div>
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pecorino 100 g</div>
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uova 2 </div>
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olio , pepe , sale </div>
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<span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: -webkit-auto;"> Preparazione</span></div>
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Mettete sul fuoco una pentola contenente acqua che quando bolle salere moderatamente, per via del fatto che la pasta ha già un condimento molto sapido a base di pancetta e pecorino. Cuocete quindi gli spaghetti nelll'acqua.</div>
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<span style="text-align: -webkit-auto;">Nel frattempo tagliate il guanciale in dadini mettetelo in una padella con l´aggiunta dell´olio e fatelo friggere fino a quando il grasso non sia diventato trasparente e leggermente croccante, quindi togliete dal fuoco e lasciate intiepidire leggermente.</span></div>
</span><span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; text-align: -webkit-auto;">Allo stesso tempo sbattete le uova in una ciotola, unitevi il pepe e il pecorino e quando sarà pronta la pasta, anche il guanciale. Una volta scolata la pasta versatela nella ciotola e mescolate se volete non ripassarla sul <br /><div style="text-align: left;">
fuoco io la passo un pochino non mi piace sentire il sapore del uovo crudo.</div>
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secondo me sono gusti , mi ricordo che un paio di anni fa un Romano ha cucinaTO PER NOI. eravamo in un charter con mio marito , nella barca bella , ricordo che questo Romano uso solo i tuorli e la panna era molto buona un pochino pesante con quel caldo </div>
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Penso che tutto quello che si fa con amore e buono.<span style="background-color: transparent; font-weight: bold;"> </span></div>
</span><br style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; text-align: -webkit-auto;" /><span class="testo-grassetto" style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: -webkit-auto;">Idee e varianti:</span><br style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 12px; text-align: -webkit-auto;">Se preferite una carbonara un po’ più “light” potete utilizzare della pancetta anziché il guanciale, di solito più grasso, e cuocerla senza olio in una padella antiaderente.</span><div style="text-align: left;">
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</tbody></table>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-27634658857588706972012-02-20T12:36:00.000+01:002012-02-20T12:43:04.807+01:00I PIATTI CLASSIFICATI<div class="separator" style="clear: both; text-align: center;">
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<a href="http://gallery%20-%20alessandra%20castillo/">Gallery - Alessandra Castillo</a><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">IL SECONDO POSTO<br />Risotto con crescenza e pere e salvia<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #134f5c;">IL TERZO POSTO<br />PESCADO ALLO MACHO</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;">paccheri i al ragu di maiale </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">piparelli Messinesi<br />
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alla prossima gara Alessandra<br />
visitate il mio sito<br />
<a href="http://gallery%20-%20alessandra%20castillo/">Gallery - Alessandra Castillo</a><br />
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</div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-13547468583186453172012-02-20T00:26:00.000+01:002012-02-20T12:13:27.836+01:00A vinto lei<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRMbh5TyXSPyJlk-ndoQfsueAcZfoIESDLB2f_nkmzm7dzTF6K0g8nCm5FKlbcMizo6pSva3XfrckJi1NmZoqiQ0BzX_b-pm036k3eyILrWw4dpeK0DeRY6BsYbeDy3LJntFjHjlA9jc/s1600/IMG_1820+PIA+DELLA+VINCITRICE.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRMbh5TyXSPyJlk-ndoQfsueAcZfoIESDLB2f_nkmzm7dzTF6K0g8nCm5FKlbcMizo6pSva3XfrckJi1NmZoqiQ0BzX_b-pm036k3eyILrWw4dpeK0DeRY6BsYbeDy3LJntFjHjlA9jc/s400/IMG_1820+PIA+DELLA+VINCITRICE.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quaglia all 'arancia</td></tr>
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<span style="color: purple;">ECO A VUOI: LA VINCITRICE della gara culinaria.</span><br />
<span style="color: purple;">Si chiama Lienys Sosa una amate della cucina. </span><br />
<span style="color: purple;"> C</span><span style="color: purple;">ura i piatti con molto amore porta con se una grande dedizione in tutto quello che fa.. brava complimenti amica</span><br />
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<tr><td class="tr-caption" style="text-align: center;">millefoglie al limone con salsina di cocco </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lienys </td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-56123655708936198202012-02-18T00:32:00.000+01:002012-03-14T01:12:10.494+01:00I partecipanti della gara culinaria con la chefAllora care amiche , finalmente ho trovato del tempo per mettere le foto della gara culinaria<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7I1bkXW-nhW63p6IbI-KUJ9nXl2giEOooAR7O5mtCg2AFejBKgQSgBQqgXHMrOPaTLOjb3dNdFDMNRIe_n6tKe5vzYDl0Yyw0a5JVpx5n0Z5OoQZdHyoqlRcH3goqFtPOpty8UYnjNI/s1600/gara+c+ritocata.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7I1bkXW-nhW63p6IbI-KUJ9nXl2giEOooAR7O5mtCg2AFejBKgQSgBQqgXHMrOPaTLOjb3dNdFDMNRIe_n6tKe5vzYDl0Yyw0a5JVpx5n0Z5OoQZdHyoqlRcH3goqFtPOpty8UYnjNI/s320/gara+c+ritocata.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la chef con le ragazze </td></tr>
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vi chiedo scusa per il ritardo. Vi ringrazio di cuore per la partecipazione di tutti.Sono CONTENTA dell' successo del mio blog . E nato da poco solo da un mese.... bello vedere come cresce . vedremo vado avanti con il mio blog . I partecipanti sono stati tutti bravissimi complimenti, per i piatti belli e ho visto il vostro impegno nel uso della erbe aromatiche, spero che il prossimo anno saremo molte di più. i vostri piatti e le finalisti gli trovate in un altro post..<br />
un caro ringraziamento ad Ernestina , Valeria , Carmen .<br />
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ora vi presento i partecipanti<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QcGS6o2oaFnu3TfzWMMEa9dCYKkNLPcwqvVeNvqLedjvUMFSytksjXoyuN8poUc_M2gBuvkp666binRZs77g9rnxNRHF43NK0if7lVQC27MTvBtkkr8FMWtSNq_-nLG9RLx_V5aO_1Y/s1600/IMG_1826.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QcGS6o2oaFnu3TfzWMMEa9dCYKkNLPcwqvVeNvqLedjvUMFSytksjXoyuN8poUc_M2gBuvkp666binRZs77g9rnxNRHF43NK0if7lVQC27MTvBtkkr8FMWtSNq_-nLG9RLx_V5aO_1Y/s200/IMG_1826.JPG" width="115" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lilito brava complimenti</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWqFSKs1micEERgH48vM3Apiz1IU2H_TaOkY6GOEpq3G_cNmu6x-pUw4zFcOBCaEK0rAFrv0FsilsXWPImgyWJCX3_870rpvp_ntZEESOJExn-8gkgikBve5uCJO9Q0XWSiLqAfljufo/s1600/dani+ritaglio.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWqFSKs1micEERgH48vM3Apiz1IU2H_TaOkY6GOEpq3G_cNmu6x-pUw4zFcOBCaEK0rAFrv0FsilsXWPImgyWJCX3_870rpvp_ntZEESOJExn-8gkgikBve5uCJO9Q0XWSiLqAfljufo/s200/dani+ritaglio.jpg" width="140" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la cuocchina</td></tr>
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CLICCATE <span style="color: blue;"><a href="http://cucinadelparadiso.blogspot.com/2012/02/vinto-lei.html#/" target="_blank">QUI </a></span><br />
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CLICCATE <span style="color: blue;"><a href="http://cucinadelparadiso.blogspot.com/2012/02/alessandra-castillo-culinary-arts-info.html#/" target="_blank">QUI</a></span><br />
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<tr><td class="tr-caption" style="text-align: center;">le brave cuoche </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoh-e8QkmKkyht-03S9otALXQb4Q7hjHvk8rDMnf2K97iRyH3o2gc0VDPFS_jGsJHmt6OTU6sBdqDzWB7hcCwXZmif8d6Up7DIbs-dJ-YxJT8WCKQjjt3WsHe8HKvYaidc11mBfoDMbnY/s1600/IMG_1830.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoh-e8QkmKkyht-03S9otALXQb4Q7hjHvk8rDMnf2K97iRyH3o2gc0VDPFS_jGsJHmt6OTU6sBdqDzWB7hcCwXZmif8d6Up7DIbs-dJ-YxJT8WCKQjjt3WsHe8HKvYaidc11mBfoDMbnY/s200/IMG_1830.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La giuria </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-fT3EfI7C4qkxb314llvaLLk70K1GDBmHiShAbHjaFHF_1P7vDotmTws-AUMWHTkNLp82C8PgXJRD6bqYkdM1oEL9Lm8uWE-Q5V7GroBkx0RUtmuwvyMD7usARgp-pZuuSciZZXPcA8/s1600/foto+retoco+ga+GRU" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-fT3EfI7C4qkxb314llvaLLk70K1GDBmHiShAbHjaFHF_1P7vDotmTws-AUMWHTkNLp82C8PgXJRD6bqYkdM1oEL9Lm8uWE-Q5V7GroBkx0RUtmuwvyMD7usARgp-pZuuSciZZXPcA8/s200/foto+retoco+ga+GRU" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tutti i partecipanti</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">la giuria</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AYTw0JDB6DdchrHkW6sD_oVN6ww6IgAW0nA045fLSTwwL1MIt9g-3gcC6jMsJZzd5pkf1vt42ytvj6w5O-9u7Un99X7pA1f6GWPBSy6PXR4VwB-aNMSzIVniHpJP9i1gzPNoLYC4Trg/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AYTw0JDB6DdchrHkW6sD_oVN6ww6IgAW0nA045fLSTwwL1MIt9g-3gcC6jMsJZzd5pkf1vt42ytvj6w5O-9u7Un99X7pA1f6GWPBSy6PXR4VwB-aNMSzIVniHpJP9i1gzPNoLYC4Trg/s320/IMG_0081.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la Martina al opera</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fabio </td></tr>
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CONTINUAAAAAAAAAA........<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09UcRsf_GkJ6Hka4FWSr7zJExomHZHhj3YJluWiLkUiVZDExM7iRcHAJKEuxMufejtVFOHGnlXzOuwhKXlllAoiZL5yYpKubD4ZgzGY0oQ3xOjXoGbBSJyyb7RVsZ3Q-wr4u4vYHh2P4/s1600/IMG_0212.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09UcRsf_GkJ6Hka4FWSr7zJExomHZHhj3YJluWiLkUiVZDExM7iRcHAJKEuxMufejtVFOHGnlXzOuwhKXlllAoiZL5yYpKubD4ZgzGY0oQ3xOjXoGbBSJyyb7RVsZ3Q-wr4u4vYHh2P4/s320/IMG_0212.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palmira Ernesta Lie ed io</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzH5wiDHBka89k3i9SUOP-6wVeTVRzmxeTQMLpB4o66ygOu_v82fwfH4vFz9Vog9rFG3_saR__vdMskJNtGYBpdn67SIqfWziy_q2N1wwntQ6vi0qJ4cE5RTuywG_FR1Kd48JP8zKcYQ/s1600/foto+rotocata+gara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzH5wiDHBka89k3i9SUOP-6wVeTVRzmxeTQMLpB4o66ygOu_v82fwfH4vFz9Vog9rFG3_saR__vdMskJNtGYBpdn67SIqfWziy_q2N1wwntQ6vi0qJ4cE5RTuywG_FR1Kd48JP8zKcYQ/s400/foto+rotocata+gara.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la premiazione</td></tr>
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<br /></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com5tag:blogger.com,1999:blog-6547599284024081209.post-75256293170501039512012-02-16T01:08:00.000+01:002012-02-28T18:52:06.400+01:00<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;">partecipo al blog del mese..</span><div>
<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;">speriamo bene alla fortuna</span></div>
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<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;"> per farmi </span></div>
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<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;">conoscere nel mondo dei blog </span></div>
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<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;">scade il 31 febbraio </span></div>
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<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;">AUGURI A TUTTE LE AMICHE DEI BLOG</span></div>
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<span style="color: magenta; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-88750557163476648842012-02-03T01:33:00.000+01:002012-02-14T19:20:10.714+01:00I dolci<div class="separator" style="clear: both; text-align: center;">
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<div id="ricetta-titolo" style="background-attachment: initial; background-clip: initial; background-color: #101010; background-image: url(http://digilander.libero.it/lamiamacrini/puntine.png); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-image: initial; border-left-color: rgb(102, 102, 102); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(102, 102, 102); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(102, 102, 102); border-top-style: solid; border-top-width: 1px; color: #e3dfcd; font-family: 'Bradley Hand ITC'; font-size: 22px; font-weight: bold; line-height: 22px; padding-bottom: 0px; padding-left: 20px; padding-right: 5px; padding-top: 50px; text-align: left; width: 623px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIXxxO6sx48pUQBklhi1gwSnWz8xY7xLiEBnBzkPx0ywbU0qSO2eA2OlLDUMI4E2NY4C3W9dUk_rQgbs-URjjFBD8zxvVyqWXEgEegc9Neg7wQ-kBa3_X1_9_qxQ7bW6m03D0Zy8Ehxo/s1600/IMG_0022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIXxxO6sx48pUQBklhi1gwSnWz8xY7xLiEBnBzkPx0ywbU0qSO2eA2OlLDUMI4E2NY4C3W9dUk_rQgbs-URjjFBD8zxvVyqWXEgEegc9Neg7wQ-kBa3_X1_9_qxQ7bW6m03D0Zy8Ehxo/s200/IMG_0022.JPG" width="200" /></a>GELATINA DI UVA FRAGOLA</div>
<div id="ricetta" style="background-attachment: initial; background-clip: initial; background-color: #101010; background-image: url(http://digilander.libero.it/lamiamacrini/puntine%20bottom.png); background-origin: initial; background-position: 0% 100%; background-repeat: no-repeat no-repeat; border-bottom-color: rgb(102, 102, 102); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(102, 102, 102); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(102, 102, 102); border-right-style: solid; border-right-width: 1px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; color: #e3dfcd; font-family: Nobile; line-height: 22px; padding-bottom: 50px; padding-left: 20px; padding-right: 5px; padding-top: 20px; text-align: left; width: 623px;">
<strong style="font-size: 14px;"><span style="font-size: 17px;">uva fragola</span></strong><span style="font-size: 14px;"> 100 ml </span><span style="font-size: 12px;">di succo (1.200 kg circa di uva)</span><br />
<strong style="font-size: 14px;"><span style="font-size: 17px;">zucchero semolato</span></strong><span style="font-size: 14px;"> 100 gr ( gelatina 24 gr )</span></div>
<div id="ricetta" style="background-attachment: initial; background-clip: initial; background-color: #101010; background-image: url(http://digilander.libero.it/lamiamacrini/puntine%20bottom.png); background-origin: initial; background-position: 0% 100%; background-repeat: no-repeat no-repeat; border-bottom-color: rgb(102, 102, 102); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(102, 102, 102); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(102, 102, 102); border-right-style: solid; border-right-width: 1px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; color: #e3dfcd; font-family: Nobile; line-height: 22px; padding-bottom: 50px; padding-left: 20px; padding-right: 5px; padding-top: 20px; text-align: left; width: 623px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CPrSrqBekvAAuAfTZaOMlY-IudlsAstPkA6eOs9WskFYynAAigZ_XfdLQD73Cz7dsaoylJ6OvJAVozieBWV6SdqarnmSDzQmbAvvcVFJqJXtSMvNvhAZXGyMxCmcQ9UiRTRL-rRNde8/s1600/IMG_0022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CPrSrqBekvAAuAfTZaOMlY-IudlsAstPkA6eOs9WskFYynAAigZ_XfdLQD73Cz7dsaoylJ6OvJAVozieBWV6SdqarnmSDzQmbAvvcVFJqJXtSMvNvhAZXGyMxCmcQ9UiRTRL-rRNde8/s200/IMG_0022.JPG" width="200" /></a><br />
<span style="font-size: 14px;">Io da quest'anno grazie a mia zia nelly .( vive a Cali colombia)che mi ha fatto assaggiare il succo di uva fragalo era una bontà e cosi ho deciso di fare la gelatina di uva. per fare il il succo di uva fragola, lavare per bene l'uva fare bollire leggermente e lasciare a macerare per una notte intera. il giorno dopo centrifugare Con l'accortezza di passare più volte gli scarti nella centrifuga per sprecare il meno possibile di succo.. . E poi soprattutto ho recuperato anche la parte meno acquosa che è stata centrifugata ma si deposita sotto il filtro.State attenta per no buttare il materiale buono</span><span style="font-size: 14px;"><br />Per chi non ha la centrifuga vi progongo di procedere come facevo io con il frullatore (frullare il succo d'uva)</span><span style="font-size: 14px;"> e poi filtravo il tutto con un colino a maglia stretta, più volte.</span></div>
<div id="ricetta" style="background-attachment: initial; background-clip: initial; background-color: #101010; background-image: url(http://digilander.libero.it/lamiamacrini/puntine%20bottom.png); background-origin: initial; background-position: 0% 100%; background-repeat: no-repeat no-repeat; border-bottom-color: rgb(102, 102, 102); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(102, 102, 102); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(102, 102, 102); border-right-style: solid; border-right-width: 1px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; color: #e3dfcd; font-family: Nobile; line-height: 22px; padding-bottom: 50px; padding-left: 20px; padding-right: 5px; padding-top: 20px; text-align: left; width: 623px;">
<span style="font-size: 14px;">Una volta ottenuto il succo di uva fragola la procedura è semplice e rapida. Metto succo, zucchero e tutta insieme in una pentola a fuoco medio e non altissimo. Mescolo con un cucchiaio di silicona per far sciogliere zucchero e aspetto pochissimi minuti che il composto incominci l'ebollizione (ma non aspettate di vederla forte iniziate a contare da quando la vedete appena accennare). Contate due minuti quindi spegnete e aggiungere la gelatina mettete nella formine (io lo messa nei bicchierini da cafè ) e decorata come nella foto</span><br />
<span style="font-size: 14px;">E' necessario che stia sul fuoco il meno possibile perchè perde il sapore naturale e il colore cosi avrà un sapore di frutta fresca e non cotta. Provatela e fatemi saper</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoUd8aNwczPz2PRuP16Nuy0d047FHBfIMZagXhUSoFJDzZVTDCEWk2M8RiboJ-u7QvYhTbx-7INL_hxoVBFDm4_0mu6_WEgoTV-XPl-FxRRDSsGtKf4MtLHYIN3OLmNH0tnH-QntbKWo/s1600/IMG_0298.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoUd8aNwczPz2PRuP16Nuy0d047FHBfIMZagXhUSoFJDzZVTDCEWk2M8RiboJ-u7QvYhTbx-7INL_hxoVBFDm4_0mu6_WEgoTV-XPl-FxRRDSsGtKf4MtLHYIN3OLmNH0tnH-QntbKWo/s320/IMG_0298.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">creme brulè al tè verde</td></tr>
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<span class="uiNumberGiant fsxxl fwb" style="font-family: arial, helvetica;"><span style="font-size: medium;"><span style="background-color: white; display: block;"><b>61</b></span></span><a href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349?sk=page_insights_likes" style="background-color: white; display: block; font-size: 18px; font-weight: bold;">di "Mi piace"</a><span style="background-color: white; display: block;"><br /><b style="font-size: large;"><span style="color: red;">La creme brulè, dolce di origine francese la cui ricetta risalirebbe al lontano 1691, significa letteralmente crema bruciata, e consiste in una crema contenente uova, latte, panna e vaniglia cotta a bagnomaria nel forno in pirofile monoporzione. </span></b></span><span style="color: red;"><br /><span style="font-size: medium;"><span style="background-color: white; display: block;"><b>Come ultimo tocco, viene cosparsa di zuccherosuccessivamente caramellato, in modo da formare una sottile superficie dolce e croccante . Io come sempre ho voluto regalarvi questa versione con il tè verde, una idea di una cara "amica" che la mangio a </b><span style="background-color: white;"><b>New York</b></span></span></span></span></span><span class="uiNumberGiant fsxxl fwb" style="font-family: arial, helvetica;"><span style="background-color: #fcfcfc; color: #cc0000; display: block; font-family: Lucida, Arial; font-size: 15px; font-weight: bold; line-height: 18px;"> </span></span><br />
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">ingredienti</span></span><br />
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">latte 125 ml</span></span></div>
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">panna 500 ml</span></span></div>
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">uova 8 solo tuorlo</span></span></div>
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">vaniglia 1 baccello</span></span></div>
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<span style="font-family: Lucida, Arial;"><span style="color: #cc0000; font-size: 15px; line-height: 18px;">zucchero 120 gr</span></span></div>
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<span style="color: #cc0000;"><span style="font-family: Lucida, Arial;"><span style="font-size: 15px; line-height: 18px;">te verde</span></span><span style="font-family: Verdana, Arial, Helvetica, San-serif; font-size: 12px; line-height: 18px; text-align: justify;"> 1 cucchiaino da cafè </span></span><br />
<span style="color: #cc0000; font-family: Verdana, Arial, Helvetica, San-serif; font-size: 12px; line-height: 18px; text-align: justify;">zucchero di canna muscovado</span><br />
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<span style="color: red;">Per preparare la creme brulèe al te verde la prima cosa da fare è far bollire la panna e il latte con il te e la vaniglia , a fuoco lento e lasciate in infusione per due ore, dopo accendere il forno a 180°.</span><span style="color: red;"><br />Sbattette i tuorli con lo zucchero semolato in una terrina con le fruste elettriche ad alta velocità fino ottenere una crema chiara e spumosa ,quindi unite un poco alla volta il misto di latte e panna .Aiutatandovi con un cucchiaio filtrate con un collino a maglia fine in una caraffa .</span><span style="color: red;"><br /><br />Distribuite nella pirofile e mettete in una teglia , epuoi riempite la tegila di acqua calda fino metà dell' altezza delle pirofile , fate cuocere in forno a 35-45 minuti o finchè la crema sarà soda ma ancora morbida al centro. Togliete la pirofila della teglia e fate raffreddare a temperatura ambienta per 1 ora <br /><br />Ho fino a quando arrivano gli ospiti fino al momento di servire<br /><br />Cospargete uniformemente la superficie di ogni pirofila con lo zucchero muscovado. Accendete un cannello di cucina e caramellare, in alternativa riscaldate il grill al massimo e mettete le pirofile per 8-10 cm sotto al grill per 3-4 minuti controllate sempre fino a che lo zucchero si sarà caramellato </span><br />
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Proprietà antiossidanti del tè verde</span></h2>
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<span style="color: #cc0000;">Ormai da qualche anno si fa un gran parlare dei prodotti a base di <a href="http://www.my-personaltrainer.it/erboristeria/te.html" style="text-decoration: none;">tè verde</a>, abilmente proposti ai consumatori come veri e propri elisir di bellezza, antidoti contro l'invecchiamento e chi più ne ha più ne metta. I tanto decantati effetti salutistici del tè verde sono legati, tanto per cambiare, al suo prezioso contenuto in antiossidanti, che come ormai un po' tutti sanno, aiuta l'organismo a difendersi dai <a href="http://www.my-personaltrainer.it/salute/radicali-liberi.html" style="text-decoration: none;">radicali liberi</a> (molecole reattive implicate nel danno cellulare).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YkRp_9ElR4mk0liFfC5XX64Kb6peF4JI9L6EMrygc1LNNT9Bz_d8KZcdxbkEGoUll_vkb8_ahX_MgpEZayueX6P-ZsOGDxScpbzjO4onT0u5kFVrz7Isk655KwF0J6-rMoX13UghUI0/s1600/IMG_0309.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #cc0000;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YkRp_9ElR4mk0liFfC5XX64Kb6peF4JI9L6EMrygc1LNNT9Bz_d8KZcdxbkEGoUll_vkb8_ahX_MgpEZayueX6P-ZsOGDxScpbzjO4onT0u5kFVrz7Isk655KwF0J6-rMoX13UghUI0/s320/IMG_0309.JPG" width="320" /></span></a></div>
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<img align="left" alt="Tè verde" height="182" src="http://www.my-personaltrainer.it/integratori/te-verde.jpg" width="132" /><span style="color: #cc0000;">In particolare, il potenziale antiossidante della bevanda è associato all'elevato contenuto in <a href="http://www.my-personaltrainer.it/integratori/catechine.html" style="text-decoration: none;">catechine</a>, che nel tè verde rappresentano circa il 20-40% del peso secco. Tra queste sostanze la più abbondante è chiamata (-)-epigallocatechina gallato (EGCG) ed è particolarmente nota per aver dimostrato spiccate proprietà antiossidanti ed <a href="http://www.my-personaltrainer.it/dieta/dieta-cancro.html" style="text-decoration: none;">antimutageniche</a>. Grazie a queste caratteristiche, l'EGCG inibisce la crescita e la proliferazione delle cellule tumorali; riduce inoltre i livelli di <a href="http://www.my-personaltrainer.it/fisiologia/ldl-hdl-vldl.html" style="text-decoration: none;">colesterolo LDL</a> e di <a href="http://www.my-personaltrainer.it/nutrizione/acidi-grassi-salute.html" style="text-decoration: none;">trigliceridi</a>, esercitando, per questo, un'azione protettiva dalle <a href="http://www.my-personaltrainer.it/cardiopatia-ischemica/malattie-cardiovascolari.html" style="text-decoration: none;">malattie cardiovascolari</a>.</span></div>
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<span style="color: #cc0000;">Epigallocatechina a parte, la miscela delle varie sostanze presenti nel tè verde ha dimostrato un'azione antiossidante superiore rispetto ai singoli componenti, confermando l'ormai accettata tesi secondo cui i fitocomplessi alimentari sono molto più attivi dei singoli componenti isolati e purificati.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVIf41lPL6ztc2YP_63_UE7l_8iIicTRHAiGZ8GK6VOnTpbNdNoEJ_i3cjT5KLo4HZvzc_GYePSF_2qbEX95sZsNxbY4MC46bGwh3INUx7zqbdsdymP0_FhGjGd52j3gyVeG6ogOnN04/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #cc0000;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVIf41lPL6ztc2YP_63_UE7l_8iIicTRHAiGZ8GK6VOnTpbNdNoEJ_i3cjT5KLo4HZvzc_GYePSF_2qbEX95sZsNxbY4MC46bGwh3INUx7zqbdsdymP0_FhGjGd52j3gyVeG6ogOnN04/s200/IMG_0196.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">creme brulèe ai mirtilli </span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y8Cp_VZs_ecvPhz0jjJzxwl84oL71PWrJHr9mATl1xIwBXlW4KEjgXwFspM1KNd0-xmSEG_0onyaDVZ9NfkJkMSFRG-p4gXDFYSi1i4AXRw0cNixWcgV1ebR78GtzizNPOm-95Cstq0/s320/IMG_0205.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;">creme brulèe ai mirtilli neri</span></td></tr>
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<span style="color: red;">Il testa di "moro" amo fare questo dolce in tutti i modo ...</span></div>
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<span style="color: red;"><a href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349?sk=page_insights_likes" style="background-color: white; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left; text-decoration: none;">di "Mi piace"</a> </span><br />
<span style="color: red; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">A 242 persone piace questo elemento. Di' che piace anche a te, prima di tutti i tuoi amici.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjCpJDDId83z2YDFLCIqkIF7IYuECAHQiZY2dj-1OFX9tXYP1FgScwLrGGjHij0dlSbB-Qh0CkB7qesqdrzVo2QGOlkQajwOUlG5PN9ypbswHgdvvMPTIwSqSvclk4lVDshN0wL_fmXI/s1600/bianco+mangi+di+ale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjCpJDDId83z2YDFLCIqkIF7IYuECAHQiZY2dj-1OFX9tXYP1FgScwLrGGjHij0dlSbB-Qh0CkB7qesqdrzVo2QGOlkQajwOUlG5PN9ypbswHgdvvMPTIwSqSvclk4lVDshN0wL_fmXI/s320/bianco+mangi+di+ale.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1nTiFJ35WaZYZbYkEgc0uSAyZVEIUpy0Poz9tYdm5DY_AbCDp-Bzd9SqjskO3_xJxcJNv979nU04kjqg5eHZPHHLx5CQkFKFHWbgXpWv7lOeGlGPIVgYN0MyaJ89gRDC_nBsy19PCtQ/s1600/IMG_0072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1nTiFJ35WaZYZbYkEgc0uSAyZVEIUpy0Poz9tYdm5DY_AbCDp-Bzd9SqjskO3_xJxcJNv979nU04kjqg5eHZPHHLx5CQkFKFHWbgXpWv7lOeGlGPIVgYN0MyaJ89gRDC_nBsy19PCtQ/s320/IMG_0072.JPG" width="320" /></a></div>
<span style="background-color: white;"><span style="color: red; font-family: Arial, Helvetica; font-size: 12px; line-height: 21px;">Il </span><strong style="color: red; font-family: Arial, Helvetica; font-size: 12px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">biancomangiare </strong><span style="color: red; font-family: Arial, Helvetica; font-size: 12px; line-height: 21px;">è uno dei più antichi dolci della </span><a href="http://http//www.ricettedisicilia.net/dolci/biscotti-reginelle-di-palermo-biscotti-regina/" style="font-family: Arial, Helvetica; font-size: 12px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">pasticceria siciliana</a><span style="color: red; font-family: Arial, Helvetica; font-size: 12px; line-height: 21px;">.</span></span><br />
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<span style="background-color: white; color: red;">Molto diffuso nell’area mediterranea, in Italia è tipico, oltre che in <strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sicilia</strong>, anche in <strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Val D’Aosta</strong> dove assume il nome di Blanc Manger.</span></div>
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<span style="background-color: white;"><span id="more-3442" style="color: red; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiN1wAc2YknTsvl5gVK102lI2hXiZ7w3UkBjH0108yqu-27c432ecaeVZpH6rwpIJuaDKAj4ml0tI7YrBNlhS8frfLmc3B-L-n5BdsickAJwVqc2gwwvSn1eEVrkm3pGAyRKuXET_oVk/s1600/IMG_0064.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="background-color: white;"><span style="color: red;"></span></span></a><span style="background-color: white; color: red;">L’origine del dolce è incerta, si pensa che possa derivare dall’antica ricetta francese del blanch mangeri che, tuttavia, era un piatto a base di riso cotto nel latte.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Il biancomangiare arrivò in Sicilia, quasi certamente, nell’XI secolo, con i popoli mussulmani, ed era tipico della contea di Modica nel ragusano. In Sicilia tradizione prevede, per la realizzazione di questo semplice e delicato dolce dal colore bianco candido, l’uso del latte ricavato dalle mandorle con un laborioso procedimento. Successivamente il latte di mandorle, in alcuni casi, ha ceduto il posto al latte bovino o ovino e ciò, probabilmente, non per migliorare il prodotto ma sicuramente per facilitarne la preparazione. Resta in ogni caso un dolce raffinato dal gusto e profumo caratteristico della Sicilia.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Io vi proponiamo diverse ricette, dalla tradizionale con il latte di mandorle, a quelle con il latte di mucca o ancora con i savoiardi.</span></div>
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<span style="color: red;">Prima di passare alle ricette vi do quella per ottenere il latte di mandorle <a href="http://http//www.ricettedisicilia.net/dolci/granita-di-mandorle/" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">.</a> Tuttavia se risultasse difficile la realizzazione, potrete sempre usare quello facilmente reperibile nei negozi addetti.</span><br />
<span style="color: red;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredienti per il latte di mandorle</strong>250 grammi di mandorle pelate (di cui qualcuna amara)</span><br />
<span style="color: red;">litri 1,250 di acqua</span><br />
<span style="color: red;">80 grammi di zucchero</span><br />
<span style="color: red;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Procedimento</strong>Mettere le mandorle in una ciotola con acqua bollente per un paio di minuti, quindi privarle della pellicina e, poco per volta pestarle nel mortaio (anche se non è la stessa cosa, potrete usare un cutter) e raccoglierle in un fazzoletto di lino; formare un sacchetto, bagnarlo spesso con acqua e, ogni volta, spremere con le dita in modo da raccogliere il liquido bianco che fuoriesce in una ciotola. Ripetere quest’operazione per tre volte, fino ad esaurimento delle mandorle e fin quando avrete sfruttato al massimo il pesto ricavato (che metterete da parte). A questo punto stemperare il liquido ottenuto nell’acqua (se si vuole ottenere un latte dal gusto più forte, diminuire la quantità di acqua), unire il pesto di mandorle, già messe da parte, lo zucchero e tenere in infuso per circa due ore. Trascorso il tempo filtrare e raccogliere il latte di mandorle.</span><br />
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<span style="color: red;">Bianco mangiare con savoiardi</span><br />
<span style="color: red;">biscotti savoiardi</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQnEMsvELJoz0AwyBt86u6td61jfMCf3W9FHxHQrQpwFEkJ__GeyySVT4wYfwnegMunsHBQiPOXs2QSM7FS0_YaoFGO3-LIEkuB8mfwN38yCblhtM-E403vLVEe210L0XYoKzG_-nKY0/s1600/IMG_0069.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: red;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQnEMsvELJoz0AwyBt86u6td61jfMCf3W9FHxHQrQpwFEkJ__GeyySVT4wYfwnegMunsHBQiPOXs2QSM7FS0_YaoFGO3-LIEkuB8mfwN38yCblhtM-E403vLVEe210L0XYoKzG_-nKY0/s320/IMG_0069.JPG" width="320" /></span></a></div>
<span style="color: red;">Caffé zuccherato<br />Cacao in polvere amaro<br />Procedere come nella ricetta precedente.<br />Inzuppare i savoiardi nel cafè e disporli sul fondo di in un contenitore a bordi alti, versare il biancomangiare intiepidito e livellare con una spatola. Fare raffreddare e, prima di servire, spolverare con il cacao.</span><span style="color: red;"><br /></span><br />
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<span style="color: red;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></strong>Ingredienti per bianco mangiare alle mandorle</span><br />
<span style="color: red;">1 litro di latte di mandorle</span><br />
<span style="color: red;">La buccia di un limone grattugiata</span><br />
<span style="color: red;">200 grammi di zucchero</span><br />
<span style="color: red;">100 grammi di amido per dolci</span><br />
<span style="color: red;">Cannella in polvere</span><br />
<span style="color: red;">Procedimento</span><br />
<span style="color: red;">Mettere il latte in una ciotola su fuoco a fiamma dolce, tenendone da parte un bicchiere. Unire la buccia del limone, lo zucchero e la cannella. Intanto sciogliere a freddo l’amido nel latte messo da parte, filtrarlo quindi unirlo al latte che nel frattempo sarà tiepido. Mescolare in continuazione con un mestolo di legno e, non appena comincia ad addensare, e comunque appena giunge a bollore, togliere dal fuoco. Continuare a mescolare e versare il composto in uno stampo (o diverse formelle) inumidito. Fare raffreddare (anche in frigo) e, quando il biancomangiare sarà ben denso, sformare in un piatto da portata spolverandolo con la cannella.</span></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: red;">Biancomangiare con latte</span></strong></div>
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<span style="color: red;">Un litro di latte</span><br />
<span style="color: red;">150 grammi di zucchero semolato</span><br />
<span style="color: red;">100 grammi di amido per dolci</span><br />
<span style="color: red;">50 grammi di pistacchi tritati grossolanamente</span><br />
<span style="color: red;">Cannella in polvere</span><br />
<span style="color: red;">Procedimento</span><br />
<span style="color: red;">Mettere il latte in una ciotola con il latte e sciogliervi lo zucchero, quindi unire l’amido e mescolare bene con una frusta in modo che non si formino grumi. A questo punto mettere su fuoco dolce e mescolare continuamente con un mestolo fin quando il liquido comincia ad addensare (facendo attenzione a non far bollire). Togliere dal fuoco, unire i pistacchi e, con la frusta, continuare a mescolare energicamente per un paio di minuti. Versare il composto in uno stampo inumidito e mettere a raffreddare (anche in frigo), Quando il biancomangiare sarà ben denso, sformare in un piatto da portata spolverandolo con la cannella.</span><br />
<span style="color: red;">Nota:io ho usato i pistacchi, dadini di zuccata, cioccolato fondente a gocce, mandorle a scaglie…fate un po’ voi!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvzE8J7LMmuIiL5ajUC8GZYcpD_rTegVzql-oyodat9bn5Kw9aTlPCNoJlNT9HKILD_Khe1XwQfhyphenhyphenMD0eoE-RPkUMh9a6w11cH3HLfki9yUEMKE-OX1bbnqaokIHzz82_1izv_To4VTY/s1600/IMG_0410.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvzE8J7LMmuIiL5ajUC8GZYcpD_rTegVzql-oyodat9bn5Kw9aTlPCNoJlNT9HKILD_Khe1XwQfhyphenhyphenMD0eoE-RPkUMh9a6w11cH3HLfki9yUEMKE-OX1bbnqaokIHzz82_1izv_To4VTY/s200/IMG_0410.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;">mousse al cioccolato e panna con ribes </span></td></tr>
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<span style="color: red;">Ingredienti per 4 persone</span><br />
<span style="color: red;">250 g di cioccolato</span><br />
<span style="color: red;">40 g di burro</span><br />
<span style="color: red;">2 uova</span><br />
<span style="color: red;">1 albume</span><br />
<span style="color: red;">4 cucchiai di rum. </span><br />
<span style="color: red;">panna a piacere e ribes rosso </span><br />
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<h1 class="tit" itemprop="name" style="font-family: 'Yanone Kaffeesatz', Verdana, arial; font-size: 36px; line-height: 34px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify; text-shadow: rgb(204, 204, 204) 1px 1px 1px;">
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<span style="color: red;">PREPARAZIONE</span></h2>
<span class="instructions" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: red;">Spezzettate 300 g di cioccolato fondente in una casseruola, aggiungete tre cucchiai di acqua e fate fondere a bagnomaria su fuoco basso, mescolando continuamente, finché il cioccolato sarà completamente sciolto. Togliete dal fuoco e incorporate il burro, due tuorli e il rum. Mescolate bene e tenete da parte.<br />In una terrina montate i tre albumi a neve fermissima e incorporate la crema di cioccolato mescolando delicatamente dal basso verso l’alto fino a ottenere un composto spumoso. Suddividete la mousse in quattro coppette individuali e riponete in frigorifero per almeno 3 ore.<br />Al momento di servire decorate le coppette di mousse con riccioli ricavati dal cioccolato rimasto e con ribes e panna</span></span><br />
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<span style="color: red;">Il cioccolato fondente, che contiene pasta di cacao, burro di cacao e zucchero, si suddivide nelle sottocategorie “fondente extra” (non meno del 45% di cacao di qualità superiore) e “fondente” (non meno del 43% di cacao di media qualità</span></div>
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</div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-64149648663208005682012-02-02T01:10:00.000+01:002012-02-02T01:10:32.959+01:00Alessandra castillo: torta al cuore tenero a cura di Alessandra<a href="http://cucinadelparadiso.blogspot.com/2012/01/torta-al-cuore-tenero-cura-di.html?spref=bl">Alessandra castillo: torta al cuore tenero a cura di Alessandra</a>: decorazione natalizia Natale è passato e penso che vogliamo un po di coccole, ho pe...Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-82740565584310183002012-01-31T10:00:00.000+01:002012-03-13T20:29:15.847+01:00IL MARE .. con i macarons<div style="clear: both; text-align: center;">
"Vi regalo un po di sogni di mare.. prima del state ci siamo quasi "<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQeVvsrPzIggGlZmKqpr4N1lhR9RzAVCCbR6qWt9_-MSRh-TQY2FU9oCZa8yl1Bh2L5_hMEyAKRKlGczvQafW40f22IauOywX_IW9g8n_s4y7RVRbN_Md5BQk0fYBjkuBepTxQYFLS1o/s1600/IMG_0144.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQeVvsrPzIggGlZmKqpr4N1lhR9RzAVCCbR6qWt9_-MSRh-TQY2FU9oCZa8yl1Bh2L5_hMEyAKRKlGczvQafW40f22IauOywX_IW9g8n_s4y7RVRbN_Md5BQk0fYBjkuBepTxQYFLS1o/s320/IMG_0144.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">macarons nel mezzo al mare </td></tr>
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Il mio amore per il mare.. e qualcosa di fantastico avere il contano diretto con i rumori delle onde, e tutto quello che riguarda il nostro amato mare, certo delle volte non riesco a dormire del rumore che fa, il fascino che c'e non si può paragonare a niente...Vivo di fronte al "mare" </div>
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Ho fatto i macarons per una mia cara amica e mentre li sistemavo ho deciso che era il momento di farli fare una bella passeggiata ... al mare........<br />
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<span style="font-size: large;">clicca </span><a href="http://cucinadelparadiso.blogspot.com/2012/01/macarons-sono-tornata.html#/" target="_blank"><span style="font-size: large;">qui</span></a><span style="font-size: large;"> per la ricetta</span></div>
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Quando il mare è in burrasca cosa si fa? In spiaggia non cambia molto, alle 17 lezione dimostrativa di yoga, alle 17.30 balli di gruppo. In mare, due bambini con le tavole da surf, incuranti del vento teso, delle onde frangenti, del freddo pungente, sorvegliati da un nonno coraggioso, perché il bagnino del salvataggio, imbacuccato nella felpa, sta bevendo un ponce caldo al bar. Con i kite surf sono rimasti in due, volano come uccelli sull'acqua, con il wind surf uno solo che ogni tanto scompare tra le onde. E poi c'è il velista, procede con le vele tutte colorate.., ogni tanto scompare anche lui, ma va avanti, una barca a vela procede con qualsiasi condizione di mare, ma mi chiedo chi glielo ha fatto fare di mettersi in viaggio, chissà, avrà avuto le sue ragioni, oppure semplicemente si divertiva a farlo...e puoi arriva l,ora di cena alle 21,30 come minimo nelle nostre case Messinese cosa si mangia delle bontà infinite parmigiana di melenzane , caponatina , del pesce fritto di nome "pettine u surici " a Messina si pesca nelle nostre coste.</div>
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ok amici vi lascio alla vostra immaginazione con il amore per il mare è di buona cucina.</div>
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IL MARE<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafPqOqjzFpJyCwE5ynwvKIKGaZwZhyphenhyphennse7H0EbAjsCEPdo_1TLkGg01de9jAQqMI_aws2i2o7-UtIPhyeiA9WJrUsx-ydpJ3swr9RND5qgtDl9lvP8VYIQe4_LwmdgowPaUDNbdKDv44/s1600/latorta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafPqOqjzFpJyCwE5ynwvKIKGaZwZhyphenhyphennse7H0EbAjsCEPdo_1TLkGg01de9jAQqMI_aws2i2o7-UtIPhyeiA9WJrUsx-ydpJ3swr9RND5qgtDl9lvP8VYIQe4_LwmdgowPaUDNbdKDv44/s200/latorta.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">torta di compleanno al mare..</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGikuGSYFGkIGi_c8TQhSUJDqWfPXHBDwbqKUlExqxkSpaRPpqWdsvo5I5jeN-KXSXXweFomooDdoSUfW51CsAear51aEVystejCt8EQQhZcaKcJxhs9KYRZqm4HPvsJymRwFI_nfmbY/s1600/stella+m+rossa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGikuGSYFGkIGi_c8TQhSUJDqWfPXHBDwbqKUlExqxkSpaRPpqWdsvo5I5jeN-KXSXXweFomooDdoSUfW51CsAear51aEVystejCt8EQQhZcaKcJxhs9KYRZqm4HPvsJymRwFI_nfmbY/s200/stella+m+rossa.jpg" width="200" /></a>UN CUORE IL MIO AMORE PER IL MARE</td></tr>
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<span style="background-color: #f3f3f3; color: #444444;">con volanti nuvole bianche,</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">pien di spruzzi e di spuma e di strillanti gabbiani.</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">Devo tornare sul mare, alla vita</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">di zingaro vagabondo; alla via</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">delle balene e degli uccelli marini,</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">dove il vento è una lama tagliente;</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">e io chiedo solo un'allegra canzone</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">da un compagno ridente e un buon sonno</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">e un bel sogno</span></div>
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<span style="background-color: #f3f3f3; color: #444444;">quando la lunga giocata è finita. Filippo de Pisis</span></div>
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Hasta luego guapas y guapos<br />
a giorni il mio piatto dedicato al amore per il mare<br />
Alessandra .. baci<br />
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<br />Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0Messina ME, Italia38.1923323 15.555523237.992661799999993 15.2396662 38.3920028 15.871380199999999tag:blogger.com,1999:blog-6547599284024081209.post-42539379536545190252012-01-26T22:10:00.000+01:002012-02-01T01:36:08.194+01:00torta al cuore tenero a cura di Alessandra<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwliD7Yxyv_VfAigUy9c8TzlR-IIayFvmUWlBh1UQh7T1Lxm12BlGlRuOV-FQamnzD-_lhyphenhyphen4Ub2CeYZTIw3QcsPBJXy11BUUr3cXDYYalyqSfsxyJF1kdjfzJACvkh-tMroeFz6W-Juc/s1600/IMGP2100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwliD7Yxyv_VfAigUy9c8TzlR-IIayFvmUWlBh1UQh7T1Lxm12BlGlRuOV-FQamnzD-_lhyphenhyphen4Ub2CeYZTIw3QcsPBJXy11BUUr3cXDYYalyqSfsxyJF1kdjfzJACvkh-tMroeFz6W-Juc/s320/IMGP2100.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">decorazione natalizia </td></tr>
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Natale è passato e penso che vogliamo un po di coccole, ho pensato di condividere con vuoi amici attimi di dolcezza ieri sera ho deciso di fare questo gustosa torta al cioccolato e dedicata al mie nipoti Marco e Dayana</div>
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<strong>Ingredienti </strong><br />
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300 gr di cioccolato fondente</div>
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100 gr di burro</div>
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110gr di zucchero semolato<br />
mandorle tostate 20gr(ho pistacchi ect)</div>
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30gr di farina<br />
cacao amaro 20 gr<br />
caffè ristretto 1 tazzina </div>
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5 uova intere<br />
vanillina 1 bustina<br />
a piacere un pizzico di pepe rosa<br />
preriscaldate il forno a 180°<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYNBUECOv-Or6BdzUWPv6brtC7V7ILUJw1lFMXEVqOrHa2uA0Vc_RJBfMfd6qV0-GvUmctQViyXrUQHNtv1wf4zGPXZeYkUtme8FMgEXLem75kqbnTkK7ynI35Vl2431jrLXZRjzqzZM/s1600/IMG_0203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYNBUECOv-Or6BdzUWPv6brtC7V7ILUJw1lFMXEVqOrHa2uA0Vc_RJBfMfd6qV0-GvUmctQViyXrUQHNtv1wf4zGPXZeYkUtme8FMgEXLem75kqbnTkK7ynI35Vl2431jrLXZRjzqzZM/s320/IMG_0203.JPG" width="320" /></a><br />
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Preparazione:<br />
Montare albumi a neve con 60 gr di zucchero lasciare da parte.<br />
Sciogliere a bagnomaria il burro e il cioccolato. Per fare questa operazione, mettete una pentola più piccola dentro una più grande, facendo attenzione a che la piccola non tocchi col fondo nella grande, che avrete ovviamente riempito con un po'd’acqua.<br />
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Una volta fuso il cioccolato, continuando a tenere il fornello acceso, unire i tuorli uno alla volta con la fiamma bassa aggiungere tutti gli ingredienti trasferite poco alla volta nella terrina principale e mescolate incorporate gli albumi a neve fuori dal fuoco<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlPHk5rMIYj15gLIKnCYGaNaY6o4xvIO8qv1obVJmB4JV3SBs2_bNsG3vUw3tB-A8F7iW6vEpYNhgf1a6T7M7ga5izddOoC2OS_mHFnEMC3gRkxUnne1L15rGBQjQoDsg5-LCIvF6wIk/s1600/IMG_0211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlPHk5rMIYj15gLIKnCYGaNaY6o4xvIO8qv1obVJmB4JV3SBs2_bNsG3vUw3tB-A8F7iW6vEpYNhgf1a6T7M7ga5izddOoC2OS_mHFnEMC3gRkxUnne1L15rGBQjQoDsg5-LCIvF6wIk/s200/IMG_0211.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj477i_DBDB58w6yPvDR0hwcjw8Mi9buLNQPLVx22GYQwgTm9DdmM_OB-P2pYGm9GbQUln53m_-bJ9jQVj6bLBJKGeDdRNOtSeiLlha1FuqfppI_E20cyt_JYkq7yBhqpq6wxImfK5Ut6M/s1600/IMG_0212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj477i_DBDB58w6yPvDR0hwcjw8Mi9buLNQPLVx22GYQwgTm9DdmM_OB-P2pYGm9GbQUln53m_-bJ9jQVj6bLBJKGeDdRNOtSeiLlha1FuqfppI_E20cyt_JYkq7yBhqpq6wxImfK5Ut6M/s200/IMG_0212.JPG" width="200" /></a></div>
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Imburrare e infarinare un stampo 15 cm . Versare il composto nello stampo <br />
infornate e cuocete per 8 minuti . Aprite lo sportello, abbassate a 160° e continuate a cuocere per altri 15 minuti<br />
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Una volta cotta tiepida , toglierli dallo stampo e servirli a piacere anche con panna e frutta di stagione, oppure semplicemente con un fresco passito da dessert<br />
a presto con altre ricette.<br />
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<iframe allowtransparency="true" frameborder="0" scrolling="no" src="http://www.facebook.com/plugins/like.php?href=http://www.ricettedellanonna.net/tortino-al-cioccolato-fondente/&layout=default&show_faces=true&width=500&action=like&colorscheme=light&send=false" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 74px; overflow-x: hidden; overflow-y: hidden; width: 500px;"></iframe></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-500557575822882132012-01-26T01:19:00.000+01:002012-01-26T01:19:34.588+01:00Il mio cucciolo CLAUS<b style="background-color: white; color: navy; font-family: Arial; font-size: small;"> Il nostro amore "CLAUS" </b><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>Lui è il bambino di casa, vivo in una villetta fronte mare con lui e con il mio compagno Luigi</b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>Claus e la nostra vita, e tutto per noi, penso che solo chi a un animale in casa lo può capire</b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>La gioia che mi da quando torno a casa è unica ...</b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>A un carattere forte e dominante vuole comandare lui, per mangiare e peggio dei mie nipotini bisogna pregarlo e farli compagnia per tutta la sua cena. </b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>Dobbiamo dirgli me lo mangio ioooooooo</b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>lui ci guarda contento e mangia...</b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>E una comica farlo mangiare... </b></span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;"><b>Questa e una delle cose belle della vita.......... il nostro" CLAUS"</b></span><br />
<b style="background-color: white; color: navy; font-family: Arial; font-size: small;"><br /></b><br />
<b style="background-color: white; color: navy; font-family: Arial; font-size: small;"><br /></b><br />
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<tr><td style="text-align: center;"><img src="http://t2.gstatic.com/images?q=tbn:ANd9GcTYpXdYWv-yUf2yT7Bc4ynxPPjNNAQH-IAtoLtL1pWnh5yGXu2C" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> CLAUS PICCOLO </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdA5qsVTWkkAv0gdd4aEXrdsBjo43X4x3RvyDahkl7igZBoJA5I1XRSaNpADL6UvRZ60e29JlCHUKEX_a2d7LMHPkztivJuKylkL1MQw-Xx0Vj4uDwCVHnb0tupZLRfgz5PZ3rOSmbeE/s1600/IMGP2140.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdA5qsVTWkkAv0gdd4aEXrdsBjo43X4x3RvyDahkl7igZBoJA5I1XRSaNpADL6UvRZ60e29JlCHUKEX_a2d7LMHPkztivJuKylkL1MQw-Xx0Vj4uDwCVHnb0tupZLRfgz5PZ3rOSmbeE/s200/IMGP2140.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luigi con il suo bambino</td></tr>
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<tr><td style="text-align: center;"><img src="http://t3.gstatic.com/images?q=tbn:ANd9GcT4kvcyQJ1p-QnNMmMYxa1d9xHSrRd1PyMo1neNZIYMbvZU-xs2" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">che tenero</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwmmTvW-cp9Za-qxr3dQo5glagCp_28DGNDy0SqvZI5QfiMWfsRda-ThRMD8jR0EgnejHSJ55O3fupTPOJT5TCoUd5uN38-1SvrbUbly1VsbjlyAIv-5_Adj_R4s3th5ieo9DyrprhOk/s1600/IMGP0853.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwmmTvW-cp9Za-qxr3dQo5glagCp_28DGNDy0SqvZI5QfiMWfsRda-ThRMD8jR0EgnejHSJ55O3fupTPOJT5TCoUd5uN38-1SvrbUbly1VsbjlyAIv-5_Adj_R4s3th5ieo9DyrprhOk/s320/IMGP0853.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nel nostro mare di casabianca</td></tr>
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<tr><td style="text-align: center;"><img src="http://t0.gstatic.com/images?q=tbn:ANd9GcSZWcatcd-TZpX4H4UiuTh57aaDU0VAVgJR34GYzT3Ig8pwoa5m" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">principe claus</td></tr>
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<b style="background-color: white; color: navy; font-family: Arial; font-size: small;">BREVI CENNI STORICI :</b><span style="background-color: white; color: navy; font-family: Arial; font-size: x-small;"> </span><br />
<span style="background-color: white; color: navy; font-family: Arial; font-size: x-small;">In origine lo schnauzer gigante era impiegato nelle regioni meridionali della Germania come conduttore delle mandrie. Verso la fine del diciannovesimo secolo</span><span style="background-color: white; color: navy; font-family: Arial; font-size: x-small;">ipici del suo carattere sono l' equilibrio del temperamento e la fedeltà incorruttibile nei confronti del proprio padrone. I suoi organi di senso sono sono molto sviluppati come lo sono anche la sua intelligenza, la sua attitudine all ' addestramento, la sua forza, la sua perseveranza, la sua rapidità e la sua resistenza alle intemperie e alle malattie. La sua innata capacità di sopportare la fatica e la sua sicurezza fanno del riesenschnauzer il cane ideale per la compagnia e per l' impiego nell' addestramento alla difesa o all' utilità.</span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;">E un cane che ama il suo padrone, e non si fa sottomettere da nessuno ....</span><br />
<span style="color: navy; font-family: Arial; font-size: x-small;">Eco avete conosciuto un po di cose del mio viziato cane</span><br />
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<span style="color: navy; font-family: Arial; font-size: x-small;">A presto Alessandra..</span><br />
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<span style="color: navy; font-family: Arial; font-size: x-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-16972204332718183062012-01-22T23:55:00.000+01:002012-01-24T23:41:52.550+01:00GARA DI CUCINA, A MESSINA COME PARTECIPARE<br />
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La flor del cacao...</div>
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“Le Erbe e tanta fantasia..</div>
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5 febbraio 2011</div>
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Regolamento</div>
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• Art. 1 - L’organizzazione</div>
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la organizzano la rassegna</div>
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gastronomica Il Piatto le herbe e tanta fantasia, dedicata a tutti gli amanti della buona cucina.</div>
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• Art. 2 - Le finalità</div>
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Lo scopo della rassegna è quello di stimolare la conoscenza e l’utilizzo delle erbe aromatiche, favorendo l’incontro tra amanti della cucina provenienti da regioni e</div>
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realtà socio culturali diverse al fine di scambiare conoscenze, esperienze e metodi di</div>
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lavoro. Per conseguire questi obiettivi, la rassegna propone un concorso di cui riservato a tutti gli appassionati della cucina ( il pesce, carne,e le erbe aromatiche)</div>
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• Art. 3 - La partecipazione</div>
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Possono partecipare al concorso tutti i privati cittadini , amici , casalinghe inviando la propria ricetta</div>
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inedita nei termini previsti dal regolamento.</div>
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La partecipazione è di <span style="font-size: large;">20 £</span>(acquisto premi ed altro)</div>
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Il materiale per realizzare la ricetta e il servizio sono a carico dei partecipanti.</div>
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• Art. 4 - Il tema</div>
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Il tema di questa edizione è “Le Erbe e tanta fantasia"</div>
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I partecipanti dovranno inviare la ricetta di un piatto a scelta fra antipasto, primo,</div>
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secondo o dessert, che utilizzi tra i suoi ingredienti una o più delle piante selezionate</div>
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dall’organizzazione, nelle parti indicate (foglie, fiori, semi, radici ect ). Per l’elenco delle</div>
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piante si veda la scheda dei post nel mio blog (le erbe in cucina)</div>
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La ricetta, inedita, dovrà essere dettagliatamente formulata</div>
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è possibile partecipare anche con un massimo di due ricette ma in categorie diverse.</div>
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Eventuali modifiche del programma della manifestazione saranno comunicate a</div>
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tutti i partecipanti con la massima tempestività.</div>
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I partecipanti alla manifestazione cedono al Comitato Organizzatore tutti i diritti</div>
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concernenti le ricette, il materiale e le fotografie, anche per eventuali pubblicazione i relativi diritti televisivi.</div>
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• Art. 5 - Le prove</div>
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Selezione: i concorrenti dovranno far pervenire le ricette entro gennaio 31</div>
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2012 alle ore 12.00 ad uno dei seguenti</div>
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recapiti</div>
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fax 090 390085</div>
<span style="color: #444444; font-family: "Trebuchet MS",sans-serif;">mail</span> <a href="mailto:alejandra-23@hotmail.it" style="color: blue;"><span style="font-family: "Trebuchet MS",sans-serif;">alejandra-23@hotmail.it</span></a><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="color: blue;">Alessandra Castillo</span></span></span><br />
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<span class="caption" style="background-color: white; color: grey; font-size: 11px; line-height: 14px; text-align: left;">cucinadelparadiso.blogspot.com </span></div>
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<span class="caption" style="background-color: white; color: grey; font-family: "lucida grande",tahoma,verdana,arial,sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><span style="color: blue; font-family: "Trebuchet MS",sans-serif; font-size: small;"><a data-hovercard="/ajax/hovercard/page.php?id=152876918088349" href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349" style="cursor: pointer; font-weight: bold;">Alessandra Castillo Culinary Arts</a></span>
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le ricette devono essere accompagnate e corredata dai dati personali </div>
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L’accettazione di tutte le norme del concorso, oltre alla titolazione </div>
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della ricetta</div>
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La Prova : Verranno selezionati un massimo di tre finalisti; a ciascuno dei </div>
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partecipanti alla selezione sarà data comunicazione ufficiale dei partecipanti che hanno vinto.</div>
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La prova si svolgerà presso le cucine dell agriturismo faro dei corsari via barone 9/A </div>
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nella giornata di febbraio 5 20112 dalle ore 15.30 alle ore 19.30.</div>
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Ogni concorrente avrà a disposizione un tempo massimo di un’ora e trenta minuti: </div>
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l’inizio e la presentazione delle preparazioni sarà scaglionato di dieci minuti uno </div>
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dall’altro.</div>
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Nel rispetto delle norme igienico-sanitarie previste dalle vigenti leggi, ogni </div>
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concorrente dovrà realizzare la propria ricetta per tre persone più un piatto da </div>
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esposizione</div>
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Non è ammesso alcun utilizzo di ingredienti che non siano espressamente indicati </div>
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nella ricetta, né prodotti con la panna,(parlo del salato) e sono accettate solo decorazioni di materiale </div>
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commestibile realizzate e assemblate anche a casa se lo preferite.</div>
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Terminato il proprio elaborato, il concorrente dovrà riordinare la propria postazione </div>
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e lasciare la cucina </div>
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Tutti gli ingredienti necessari per l’esecuzione del piatto e per il servizio dello stesso, </div>
<span style="color: grey; font-family: "lucida grande",tahoma,verdana,arial,sans-serif;"><span style="color: #444444; font-family: "Trebuchet MS",sans-serif;">nonché attrezzatura particolare, devono essere portati dai partecipanti</span>.</span><span style="color: grey; font-family: "lucida grande",tahoma,verdana,arial,sans-serif;"> </span><br />
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<span style="font-size: x-small;">• Art. 7 – I criteri di giudizio</span></div>
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<span style="font-size: x-small;">Le ricette pervenute saranno valutate da una apposita Commissione di Selezione </span></div>
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<span style="font-size: x-small;">nominata dal Presidente </span></div>
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<span style="font-size: x-small;">che, a proprio insindacabile giudizio, selezionerà i sei finalisti.</span></div>
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<span style="font-size: x-small;">Una volta ammessi alla prova finale i punteggi verranno azzerati; per la valutazione </span></div>
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<span style="font-size: x-small;">della prova finale la Giuria, prenderà in considerazione i seguenti indicatori:</span></div>
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<span style="font-size: x-small;">• Preparazione da 0 a 15</span></div>
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<span style="font-size: x-small;">• Presentazione da 0 a 15</span></div>
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<span style="font-size: x-small;">• Degustazione da 0 a 20 </span></div>
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<span style="font-size: x-small; line-height: 14px;">• Originalità da 0 a 20 </span></div>
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<span style="font-size: x-small; line-height: 14px;"> per arrivare a 70 punti </span></div>
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<span style="font-size: x-small; line-height: 14px;">Art. 8 – La giuria</span></div>
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<span style="font-size: x-small; line-height: 14px;">La giuria sarà composta da cinque membri, esperti nel settore, più un segretario senza </span></div>
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<span style="font-size: x-small; line-height: 14px;">diritto di voto.</span></div>
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<span style="font-size: x-small; line-height: 14px;">La giuria eleggerà, all’inizio dei lavori, un Presidente il cui voto prevale in caso di </span></div>
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<span style="font-size: x-small; line-height: 14px;">parità.</span></div>
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<span style="font-size: x-small; line-height: 14px;">La giuria è l’unico organo competente a giudicare la prova finale; il suo giudizio è </span></div>
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<span style="font-size: x-small; line-height: 14px;">inappellabile.</span></div>
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<span style="font-size: x-small; line-height: 14px;">• Art. 9 – La premiazione</span></div>
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<span style="font-size: x-small; line-height: 14px;">Al Primo classificato:</span></div>
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<span style="font-size: x-small; line-height: 14px;">Libro Il Cucchiaio D'Argento (Editoriale Domus)</span></div>
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<span style="font-size: x-small;">finalisti riceveranno un oggetto per la cucina ,</span><br />
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<span style="font-size: x-small;"> Per informazione e chiarimenti contattare </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com2tag:blogger.com,1999:blog-6547599284024081209.post-41018114245153895642012-01-22T23:35:00.000+01:002012-01-25T00:09:57.282+01:00la gara di cucina regolamento erbe e tanta fantasia<h1 style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: 'Helvetica Neue', Helvetica, Arial; font-size: 28px; line-height: 30px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeMzNo0k-fALdht8XnvvLceTo4_I6_JjvMVtfji-8Ilc22I2x-ypcHgaiYpOLJjoW4VC9bx99jJW6R677_-YF5-wQbqZwzLe_I8vs9lgk71CQNYax5x7LLltfJjqCf1Fif5Y3zrX6xxE/s1600/IMG_0310.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeMzNo0k-fALdht8XnvvLceTo4_I6_JjvMVtfji-8Ilc22I2x-ypcHgaiYpOLJjoW4VC9bx99jJW6R677_-YF5-wQbqZwzLe_I8vs9lgk71CQNYax5x7LLltfJjqCf1Fif5Y3zrX6xxE/s320/IMG_0310.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">creme breèle al te' verde</td></tr>
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Appassionati di cucina avete <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">ancora dieci giorni per partecipare al concorso</strong> pensato per le casa lingue ed amici...dell'<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">evento enogastronomico "<i>il piatto con l'erbe "</i></strong></div>
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Di seguito alcuni estratti del regolamento per partecipare con le informazioni.</div>
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<span style="color: #024d92;"><span style="font-size: 15px; font-weight: 800; line-height: 22px;"><u>corsi di cucina a cura di :</u></span></span></div>
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<span class="title" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; color: #024d92; font-size: 15px; font-weight: bold; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;"><b style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">..</b></span><a data-hovercard="/ajax/hovercard/page.php?id=152876918088349" href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349" style="background-color: transparent; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-weight: bold; line-height: 14px;">Alessandra Castillo Culinary Arts</a>.... <span style="background-color: transparent; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"> </span></div>
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<strong><a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fcucinadelparadiso.blogspot.com%2F2012%2F01%2Fti-potrebbero-anche-interessare.html%3Fspref%3Dfb&h=MAQGk1lVFAQGtOFU0B9usHp7vH8aLqbAWrcXAoTCCdv2JCw" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank" wrc_done="true">alessandra castillo: Ti potrebbero anche interessare:</a> <span class="wrc_icon wrc11" rating="{"icon":"green1-16.png","rating":1,"weight":1,"flags":{}}" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(chrome-extension://icmlaeflemplmjndnaapfdbbnpncnbda/skin/images/icons/green1-16.png); background-origin: initial; background-position: 100% 50%; background-repeat: no-repeat no-repeat; display: inline !important; height: 16px !important; line-height: 16px !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 15px !important; padding-right: 0px; padding-top: 0px; width: 16px !important;"></span></strong></div>
<span class="caption">cucinadelparadiso.blogspot.com</span><br />
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<span class="caption"><a href="http://www.alessandracastillo.com/index1.html">http://www.alessandracastillo.com/index1.html</a> </span></div>
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<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> il regolamento completo con la scheda di adesione</strong> da allegare alla ricetta</div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 1.5em; margin-bottom: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
La <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">giuria composta da 5 membri</strong>, esperti del settore enogastronomico, ed un <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">segretario</strong> sceglierà tre <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> finalisti </strong>tra i quali sarà eletto il vincitore a cui andrà un premio davvero speciale.</div>
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COME PARTECIPARE?</div>
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Scadenza invio ricette<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> martedì 31GENNAIO 2012 alle ore 12.00 alle ore 24.00</strong> da inviare ad uno dei seguenti indirizzi:<br />
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<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15px; line-height: 1.5em;"> </span></span><span class="title" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; color: #024d92; font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: bold; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: underline; vertical-align: baseline;"><b style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">..</b></span><a data-hovercard="/ajax/hovercard/page.php?id=152876918088349" href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349" style="background-color: transparent; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; font-weight: bold; line-height: 14px; text-align: left;">Alessandra Castillo Culinary Arts</a><span style="background-color: transparent; color: #262626; font-family: Arial, Helvetica, sans-serif; font-size: 11px; line-height: 16px; text-align: left;">....ED ANCHE SULL MIO BLOG.</span></li>
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<a href="http://cucinadelparadiso.blogspot.com/2012/01/macarons-sono-tornata.html">http://cucinadelparadiso.blogspot.com/</a></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 1.5em; list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-color: transparent; line-height: 1.5em;">e-mail alejandra-23@hotmail.it</span><span style="background-color: transparent; color: #262626; font-size: 11px; line-height: 16px; text-align: left;">. </span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span style="color: #262626;"><span style="font-size: 11px; line-height: 16px;">FAX 090 390085 </span></span></li>
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Le ricette devono essere accompagnate dalla propria <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">richiesta di adesione corredata dai dati personali,</strong>l'<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">accettazione di tutte le norme del concorso</strong>, oltre alla <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">titolazione della ricetta</strong>, secondo <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">la scheda</strong> che troverete NEI POST DEL MIO BLOG.</div>
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Verranno selezionati un massimo di TRE <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> finalisti</strong>.</div>
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La <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">prova </strong>si svolgerà presso le cucine Faro del corsari<b> 9/ A via Barone Sparta </b> nella giornata di domenica <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> 05 febbraio 2012 </strong>dalle ore 15.30<b> </b>. alle ore 19.30</div>
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La<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> premiazione</strong> avverrà in occasione della<strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> serata di gala </strong> che si svolgerà domenica 5 febbraio dalle ore 20.00 in puoi presso la sede agriturismo faro dei corsari vai Barone 9/A</div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 1.5em;">PREMIO - Al Primo classificato:</span><br />
<span style="color: #0066cc; font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 14px;">IL LIBRO "IL CUCCHIAIO D'ARGENTO" ( un libro che io amo)</span></span><br />
<span style="color: #0066cc; font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 14px;">TUTTI I FINALISTI RICEVERANNO oggetti per la cucina</span></span><br />
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<span style="background-color: red;"><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Per informazioni e chiarimenti sul concorso</strong>:</span></div>
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<span style="background-color: red;">Società Aessandra castillo tel 090 390085- 347 8476926</span></div>
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<span style="background-color: red;">e-mail: alejandra-23@hotmail.it</span></div>
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<span style="background-color: red;">Amici per favore mandatemi in tempo le vostre schede di iscrizione,Dovete guardare nei post del mio blog</span><br />
<span style="background-color: red;"> 1-Per un aiuto di quali erbe usare guardate guardate l'uso della erbe in cucina.</span><br />
<span style="background-color: red;">2 -Gara di cucina a Messina come partecipare </span><br />
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alla prossima Alessandra Castillo</div>
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</div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-58420570438954207882012-01-22T23:22:00.001+01:002012-01-25T20:47:47.148+01:00L'uso delle erbe aromatiche in cucina<div class="" style="clear: both; text-align: center;">
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AMICI.. eco qua le erbe che adoro, usatele in cucina..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjyt39XXM3TtarBeQ3B4T5Msy5XiLuc1wX2pNQ3YfngwKDajgRyvlcaPF5Mkb3DT9BjlbaWdqDDKZY8LaQe2IMYTwXxXE0jivFvyC44_fH6SP2gFflPBazOELtnyyoRF15Rr19LPb-N0/s1600/cappero1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjyt39XXM3TtarBeQ3B4T5Msy5XiLuc1wX2pNQ3YfngwKDajgRyvlcaPF5Mkb3DT9BjlbaWdqDDKZY8LaQe2IMYTwXxXE0jivFvyC44_fH6SP2gFflPBazOELtnyyoRF15Rr19LPb-N0/s320/cappero1.jpg" width="320" /></a></div>
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<span style="font-family: Garamond;">L'aggiunta di aromi nell'alimentazione è un uso molto comune e importante per esaltare il gusto e il gradimento dei cibi e renderli più digeribili. Tutte le erbe aromatiche, sono anche medicinali ed è quindi necessario tenere presente tale caratteristica.<br />Nel 812, Carlo Magno, primo imperatore del Sacro Romano Impero, con un editto obbligò a coltivare l'erbe "salutari" che erano contenute in un elenco, in numero di 74.<br />La virtù degli aromi, oltre quella d'insaporire i cibi, è quella di aiutare la digestione, con un aumento nella produzione di saliva, con il favorire la produzione di succhi gastrici, con l'impedire fermentazioni intestinali.<br />Nella conservazione dei cibi, l'uso di particolari spezie, ha lo scopo, non solo di un'esigenza gustativa, ma anche d'impedire il proliferare della flora batterica; così il pepe nel salame, i chiodi di garofano e la cannella per non far irrancidire le mele e altre spezie come noce moscata, rafano, curcuma, zenzero, rosmarino, aglio, salvia, timo, maggiorana, senape che hanno proprietà antibatteriche. L'olio di senape era un tempo usato, nella conservazione del vino per impedire lo sviluppo di muffe.<br />Ogni cucina propone le sue erbe aromatiche e quella italiana ne presenta un'ampia scelta.</span></div>
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<span style="font-family: Garamond;"><b>ANETO </b>Anethum graveolens (Fam.Ombrellifere)</span><span style="font-family: Garamond;">stimola l'appetito - favorisce la digestione - antifermentativo.<br />Somigliante al Finocchio, è adatto nelle marinate, nella salsa per i pesci e polverizzato nelle<br />insalate.</span></div>
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<span style="font-family: Garamond;"><b>ANICE </b>Pimpinella anisum (Fam.Ombrellifere)</span><span style="font-family: Garamond;">stimola l'appetito - favorisce la digestione - antifermentativo.<br />Si usano i semi per aromatizzare gli arrosti e i dolci.</span></div>
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<span style="font-family: Garamond;"><b>BASILICO </b>Ocimum basilicum (Fam. Lamiaceae)<br />digestivo antispasmodico - si conserva con il 40% di sale e olio extra vergine di oliva.<br />si abbina con minestre - mozzarelle - carni - sughi - insalate - pomodori.</span><span style="font-family: Garamond;"><br />E' bene aggiungerlo alla fine cottura in modo da non far evaporare gli oli essenziale ed ottenere un gusto migliore.</span></div>
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<span style="font-family: Garamond;"><b>BORRAGINE </b></span><br />
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<span style="font-family: Garamond;">Borrago officinalis (Fam Borraginaceae)<br />ricco di potassio e calcio, tonico del sistema nervoso, diuretico, depuratore del sangue e sudorifero.<br />adatto a preparare ripieni e frittelle.</span></div>
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<span style="font-family: Garamond;"><b>CANNELLA </b>Cinnamomum zeylanicum (Fam.Lauraceae)<br />E' la corteccia arrotolata del relativo albero proprio di Ceylon (la più apprezzata) ma anche di Giava, Seychelles e Cina.<br />aromatizzante - agisce contro la stanchezza - stimolante la circolazione, la digestione e il sistema immunitario, vermifuga<br />antisettica, emostatica, antispamodica.<br />E' adatta per dolci ma anche per carni tipo l'agnello.</span></div>
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<span style="font-family: Garamond;"><b>CAPPERO</b> Capparis spinosa (Fam. Capparidaceae)<br />stimola l'appetito - si conserva sotto sale o aceto.<br />si abbina con carne - pesci lessati - salse - frittate - pizze.</span></div>
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<span style="font-family: Garamond;"><b>CORIANDOLO </b> Coriandrum sativum </span><span style="font-family: Garamond;">(Fam. Apiaceae)<br />Originario dell'Europa meridionale e del Medio Oriente.<br />stomachico - carminativo - stimolante - antifermentativo, eupeptico.<br />si abbina con cavoli, crauti, legumi, pesce, agnello maiale, nelle mele al forno.</span></div>
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<span style="font-family: Garamond;"><b>DRAGONCELLO </b> Artemisia dracunculus (Fam. Compositae)<br />stomachico - digestivo.<br />si usa per insaporire insalate, salse e per aromatizzare l'aceto (gr.150 di foglie fresche a macero per 30 giorni in aceto di vino). Può insaporire minestre, piatti a base di pesce, carne, pollo.<b><br /></b>Si usa secco negli arrosti e sulle carni alla griglia.<b><br /><br />ERBA CIPOLLINA </b>Allium schoenoprasum (Fam Liliaceae)<br />depurativo e diuretico - adatto per chi non tollera l'aglio.<br />si abbina con insalate - minestre - sughi e patate lesse.</span></div>
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<span style="font-family: Garamond;"><b>FINOCCHIO </b>Foeniculum officinalis (Fam Apiaceae)</span><span style="font-family: Garamond;">stimola l'appetito - favorisce la digestione - antifermentativo.<br />si abbina con pasta con le sarde - porchetta e tutte le carni grasse.</span></div>
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<span style="font-family: Garamond;"><b>GINEPRO</b> Juniperus communis (Fam Cupressaceae)<br />aromatico - digestivo - tonico - disinfettante di stomaco e vescica - diuretico - antireumatico.<br />si abbina con selvaggina - porchetta - cacciagione - arrosti - lessi - spiedini.<br />Le bacche devono essere schiacciate ed usate con moderazione essendo molto aromatico, ma non vanno mangiate.</span></div>
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<span style="font-family: Garamond;"><b>ISSOPO</b> Hyssopus officinalis (Fam Lamiaceae)<br />stimola l'appetito.<br />si abbina con minestre - ragù - insalate.</span></div>
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<span style="font-family: Garamond;"><b>LAURO o ALLORO </b>Laurus nobilis (Fam Lauraceae)<br />aromatizzante, aperitivo, antispasmodico.<br />si abbina con sughi - brodi di carne e pesce - conserve in olio e aceto - marinate.<br />Da non confondere con il Lauceraso molto tossico.</span></div>
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<span style="font-family: Garamond;"><b>LEVISTICO </b>Levisticum officinalis (Fam Apiaceae)<br />carminativo, digestivo.<br />Il sapore ricorda quello del sedano.<br />Si abbina con minestroni - verdura - sughi - aromatizzante di formaggi.</span></div>
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<b><span style="font-family: Garamond;">MENTA</span></b><span style="font-family: Garamond;"> Mentha (Fam Lamiaceae)<br />molte sono le varietà. Le più pregiate sono la piperita, l'acquatica, la spicata.<br />da non usare è il pulegium. Stimola la secrezione gastrica, digestiva, antitossica.<br />utile per la preparazione di bevande dissetanti.</span></div>
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<b><span style="font-family: Garamond;">ORIGANO</span></b><span style="font-family: Garamond;"> Origanum vulgare (Fam Lamiaceae)<br /><b>MAGGIORANA </b>Origanum majorana (Fam Lamiaceae)<br />Più forte il primo, più pepata la seconda. Stimolanti la digestione, antispasmodici, antifermentativi, tonico-digestivi, favoriscono il sonno e combatte i disturbi gastro-intestinali.<br />si abbinano con tutte le carni e i pesci - formaggi freschi - pizze - fagioli lessati - melanzane - intingoli - ripieni - carni in umido.</span></div>
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<span style="font-family: Garamond;"><b>MELISSA </b>Melissa officinalis (Fam Lamiaceae)<br />Stimola la digestione.<br />si abbina con tutte le insalate - zuppe - marinate.<br />Adatta per preparare bevande con menta e succo d'arancio. Ha il profumo del limone.</span></div>
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<span style="font-family: Garamond;"><b>NOCE MOSCATA </b>Myristica fragrans (Fam Myristicaceae)<br />Stimola la digestione, blocca le fermentazioni intestinali.<br />si abbina con ricotta e spinaci, si usa nei ripieni di ravioli e tortellini, per aromatizzare dolci, per preparare punch e nel vin brulé.</span></div>
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<span style="font-family: Garamond;"><b>PAPRIKA</b>Si ottiene macinando i semi essiccati del peperoncino ed è prodotta per lo più in Ungheria.</span></div>
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<span style="font-family: Garamond;"><b> <img align="left" border="0" height="163" src="http://spazioinwind.libero.it/erboristeria/images/peperone.jpg" width="121" /> <img align="right" border="0" height="137" src="http://spazioinwind.libero.it/erboristeria/images/peperoncino.jpg" width="163" /></b></span></div>
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<span style="font-family: Garamond;"><b>PEPERONCINO</b> Capsimum annum (fam. Solanaceae)<br />Stimolante gastrico, diuretico, antifermentativo intestinali, ricco di vitamina C.<br />Per il suo potere antifermentativo è adatto con tutte le carni specialmente nei mesi caldi. I peperoncini si presentano in moltissime varietà, tutte commestibili e piccanti.</span></div>
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<span style="font-family: Garamond;"><b>PEPE</b>Diuretico, stimolante la produzione di succhi gastrici.<b><br /></b>Pianta tipica delle zone tropicali dell'Asia e dell'America, di Giava e Ceylon. Il pepe è il frutto essiccato, una bacca, di una pianta simile alla vite.<br />Il pepe bianco si ottiene eliminando la buccia scura del frutto prima dell'essiccazione. La varietà rossa è il frutto di un arbusto del Sud America.</span></div>
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<span style="font-family: Garamond;"><b>ROSMARINO </b><b></b>Rosmarinus officinalis (Fam Lamiaceae)<br />digestivo, stimola il fegato.<br />si abbina con crostacei - pesci - carni - arrosti - sughi - pizzaiole - carni alla griglia. Non si conserva in quanto l'olio essenziale sublima con facilità.</span></div>
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<span style="font-family: Garamond;"><b>SALVIA </b> Salvia officinalis (Fam Lamiaceae)<br />aromatica, eccita la secrezione gastrica, protegge il fegato, balsamica e stimolante.<br />si abbina con pesce - brodi - fegato - frittelle.</span></div>
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<span style="font-family: Garamond;"><b>SANTOREGGIA </b>Satureia hortensis e <b></b>Satureia montana </span><span style="font-family: Garamond;">(Fam Lamiaceae)</span><span style="font-family: Garamond;"><br /></span><span style="font-family: Garamond;">digestivo - depurativo - balsamico - antisettico - stimolante<br />Aiuta la digestione della carne e degli alimenti contenenti fecola.<br />E' usata per condire fave, fagioli e lenticchie (le leguminose in genere) correggendone la<br />caratteristica della loro "ventosità".<br />E' adatta per le carni di agnello, selvaggina e per la preparazioni di vari intingoli. </span></div>
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<span style="font-family: Garamond;"><b>SCALOGNO </b></span><span style="font-family: Garamond;">Allium ascalonicum (Fam Liliaceae)<br />diuretico e depurativo. In cucina è preferibile alla cipolla.</span><span style="font-family: Garamond;">si abbina con insalate - minestre - sughi e patate lesse.</span></div>
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<span style="font-family: Garamond;"><b>SENAPE</b>Erba aromatica. Esiste nella varietà bianca e nera. La salsa è preparata con i semi polverizzati e con l'aggiunta di aceto, pepe, cannella e farina.</span></div>
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<span style="font-family: Garamond;"><b>TIMO</b> Thymus vulgaris e Thymus serpyllum (Fam Lamiaceae)<br />digestivo - depurativo - balsamico - antisettico - stimolante<br />si abbina con carne, cacciagione e pesce.</span></div>
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<span style="font-family: Garamond;"><b>VANIGLIA</b>Pianta rampicante del Messico. Si utilizzano i semi essiccati che hanno forma di bastoncelli.</span></div>
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<span style="font-family: Garamond;"><b>ZAFFERANO </b>Crocus sativus L. (Fam. Iridaceae)<br />combatte l'anoressia e la dispepsia.<br />contiene crocosio, acrocina che è l'unico carotenoide idrosolubile, è quindi una delle maggiori fonti di vitamina A, ha anche un alto contenuto in vitamine B1 e B2.</span><span style="font-family: Garamond;">si abbina con zuppe vegetali e risotti. </span></div>
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<span style="font-family: Garamond;"><b>ZENZERO </b> Zingiber officinalis (Fam. Zingiberaceae)<br />stomachico - carminativo - stimolante - tonico - antisettico.<br />ha un alto contenuto in vitamina C.<br />si abbina con </span><span style="font-family: Garamond;">con carne e cacciagione e pesce, crostacei e per preparare dolci secchi.<br />Si usa per aromatizzare bevande (ginger), salse (curry).</span></div>
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<span style="font-family: Garamond;"><br />Altre spezie da ricordare sono:</span></div>
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<span style="font-family: Garamond;"><b>Aneto </b>con proprietà diuretiche e depurative.<br /><b>Curry </b>miscela di varia composizione. Gli ingredienti fondamentali sono: peperoncino, coriandolo, cumino, senape, pepe, fieno greco, zenzero, curcuma.<br /><b>Cumino </b>agevola la digestione<br /><b>Curcuma</b> ha elevate proprietà antiossidanti, riduce quindi i radicali liberi.<br /><b>Fieno greco </b>diuretico, ricostituente, contiene vitamina B3.<br /><b>Menta</b> digestiva, stimolante, antifermentativa, antisettica.<br /><b>Sesamo </b>diuretico, favorisce la digestione dei glucidi, contiene le vitamine B1, B2, B3, B6, E.</span><br />
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<img alt="boldo" src="http://www.my-personaltrainer.it/erboristeria/boldo.jpg" /><br />
il boldo erba del sud america<br />
Spero tanto che sia di aiuto per prendere idee per la gara di cucina vi do una ricetta<br />
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Carpaccio di salmone con limone, zenzero e coriandolo</h1>
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Ingredienti</h2>
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200 gr di <a class="name food" href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/salmon&usg=ALkJrhiKk0VIti0iSoqkd3H90mERvLfgmg" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">salmone</a> Filetto (fresco ), la pelle rimossa, tagliata a carpaccio sottili</div>
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<span style="background-color: white; font-size: 1.3em;"> olio extra vergine</span><span style="background-color: white; font-size: 1.3em;"> </span><a class="name food" href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/olive_oil&usg=ALkJrhhwbj5_pVl0lEhITWX0SdzHniRB5w" style="background-color: white; color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">di oliva</a></div>
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2 cucchiai <a class="name food" href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/lemon_juice&usg=ALkJrhi610ZGGOGZOsJY1I-Vm7qX2EfVWg" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">di succo di limone</a></div>
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1 cucchiaino di radice fresca finemente grattugiata <a class="name food" href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/ginger&usg=ALkJrhjuu5ScQp4tGMy4HdluGecRFW0PkA" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">di zenzero</a></div>
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1 cucchiaio tritato <a class="name food" href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/coriander_fresh&usg=ALkJrhjocgl3cbsu7KZ9ukB4ZA96EM9ChA" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">di coriandolo fresco</a></div>
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Metodo di preparazione</h2>
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Disporre le fette di salmone su un piatto da portata e cospargete sopra l'olio e succo di limone. Cospargere sul zenzero e coriandolo. Lasciare marinare per 10-15 minuti, o più, se (coprire con pellicola trasparente e lasciare in frigorifero se marinatura per periodi più lunghi; riportare a temperatura ambiente prima di servire).decorare a piacere... </div>
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A presto Alessandra</div>
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<li class="last-child" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 1.3em; line-height: 1.2em; margin-bottom: 0px; margin-left: 8px; margin-right: 8px; margin-top: 8px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://translate.googleusercontent.com/translate_c?hl=it&langpair=en%7Cit&rurl=translate.google.it&twu=1&u=http://www.bbc.co.uk/food/techniques/chopping_vegetables&usg=ALkJrhj1h8rmiYFYRAYvRc51ayMa5PZKWg" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">Imparare a tagliare: tagliare finemente sedano</a></li>
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<span class="prepTime" style="color: #666666; display: block; font-size: 1.23em; font-weight: bold; line-height: 1em; margin-top: 16px;"><span class="value-title" style="display: block; font-size: 1.23em; line-height: 1em; margin-top: 16px;" title="PT30M"></span></span><span style="color: #666666; display: block; font-size: 1.23em; font-weight: bold; line-height: 1em; margin-top: 16px;"><span class="prepTime" style="display: block; font-size: 1.23em; line-height: 1em; margin-top: 16px;">Meno di 30 minuti</span>veloce</span></h3>
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<br /></div>Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0tag:blogger.com,1999:blog-6547599284024081209.post-25982365281650493092012-01-20T19:17:00.000+01:002012-01-21T13:28:35.631+01:00GARA DI CUCINA A CURA DI ALESSANDRA CASTILLO<h2 class="title" style="background-attachment: initial; background-clip: initial; background-color: #e0e0e0; background-image: url(http://www.blogblog.com/tictac/sidebar_icon.gif); background-origin: initial; background-position: 10px 15px; background-repeat: no-repeat no-repeat; font: normal normal bold 130%/normal 'Lucida Grande', 'Trebuchet MS'; height: 32px !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 40px; padding-right: 0px; padding-top: 25px; text-align: left;">
AMICI, PARENTI.. GARA DI CUCINA..</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-2vOUQxvH3KftLUmyF_rfg4T3y33Xv3XmkwBOYZRBad2PlPDiz1wQC8VXXN0QhK9K2h920vEKfqe59flPmEhhfnSB8TodcowmiyM5DUc8CmJB_hrLk7ASLabBhk40ndGeFc0FyJCHBs/s1600/S-1853-798-99-800-01-02--Copyright_Steve_Thornton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-2vOUQxvH3KftLUmyF_rfg4T3y33Xv3XmkwBOYZRBad2PlPDiz1wQC8VXXN0QhK9K2h920vEKfqe59flPmEhhfnSB8TodcowmiyM5DUc8CmJB_hrLk7ASLabBhk40ndGeFc0FyJCHBs/s320/S-1853-798-99-800-01-02--Copyright_Steve_Thornton.jpg" width="320" /></a></div>
<h3 class="post-title entry-title" style="color: #ff6633; font: normal normal bold 130%/normal 'Lucida Grande', 'Trebuchet MS'; letter-spacing: -1px; margin-top: 0px;">
ciao amici sono Alessandra ,la vostra cara amica, come ben sapete sono una buongustaia,e chef...mi piace sperimentare sempre nuove ricette ed è per questo che sono sempre nella mia cucina ad sperimentare nuove ricette, mi piace navigare in siti di cucina per trovarne di nuove esperienze. </h3>
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Nelle mia home page troverete altri blog di cucina...</h3>
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una flor para todos de mi tierra...</h3>
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<span style="background-color: white; color: #940018; font-family: Arial, Helvetica, sans-serif; text-align: left;">Care "AMICHE E CERTO AMICI... se tra una lavatrice, lavoro ed un sugo al ragù,siete riuscite tutti ad arrivare fin qui, approfittatene pure e venite a scoprire novità e curiosità dello strano mondo delle casalinghe e di tutti noi ! Questo gara simpatica di cucina è stato appositamente studiato per vuoi per passare un pomeriggio piacevole insieme ad amici e parenti.. in primis donne amici cari,e poi... mamme, mogli, figlie,..ecc vi aspetto alla gara di cucina a giorni usciranno tutte le informazione su come iscriversi. mi darò tutte le indicazione.</span><br />
<span style="background-color: white; color: #940018; font-family: Arial, Helvetica, sans-serif; text-align: left;">Intanto incominciate a pensare cosa cucinare.. besitos a todos</span><br />
<span style="background-color: white; color: #940018; font-family: Arial, Helvetica, sans-serif; text-align: left;"><br /></span><br />
<a data-hovercard="/ajax/hovercard/page.php?id=152876918088349" href="http://www.facebook.com/pages/Alessandra-Castillo-Culinary-Arts/152876918088349" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; font-weight: bold; line-height: 14px; text-align: left;">Alessandra Castillo Culinary Arts</a><br />
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<a href="http://www.alessandracastillo.com/index1.html">http://www.alessandracastillo.com/index1.html</a><br />
<br />Anonymoushttp://www.blogger.com/profile/15638832339499982433noreply@blogger.com0