tag:blogger.com,1999:blog-88522645885883436212024-03-13T03:56:25.267-07:00Pancakes & Biscotti Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-8852264588588343621.post-36044434278240241342016-03-31T05:19:00.001-07:002016-07-25T12:38:01.828-07:00Avviso di trasferimento<span style="color: #666666; font-size: large;">Cari followers si prega di notare che la versione italiana di Pancakes e Biscotti non sará piú disponibile. Se siete ancora interessati a seguire il blog ed a scoprire nuove ricette, la versione inglese (www.pancakesandbiscotti.com) rimarrá attiva. Vi aspettiamo numerosi!</span><br />
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Francesca Bruzzesehttp://www.blogger.com/profile/13606142528200162608noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-57978913714572994352016-01-30T07:40:00.000-08:002016-02-02T07:41:52.843-08:00Torta Biscotto all'Avena e Cioccolato<br />
<a href="http://1.bp.blogspot.com/-dvK9fRmaU04/VpzNoDwj8yI/AAAAAAAABw4/-mtyH_IjbMw/s1600/12523199_1020567851365482_2335414397505080176_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="424" src="http://1.bp.blogspot.com/-dvK9fRmaU04/VpzNoDwj8yI/AAAAAAAABw4/-mtyH_IjbMw/s640/12523199_1020567851365482_2335414397505080176_n.jpg" width="640" /></span></a><br />
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<span id="result_box" lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="As you may remember, I spoke a little bit about my favorite childhood dessert, Chocolate Chip Skillet Cookie -- a ginormous soft baked chocolate chip cookie topped with a scoop of ice cream -- in this post for Strawberry Jam Crostata.">Come ricorderete, nel post precedente, vi ho parlato del dolce preferito della mia infanzia, il "Chocolate Chip Cookie Skillet ", un enorme biscotto morbido, cotto al forno con gocce di cioccolato sormontato da un pallina di gelato. </span><span title="This got me wondering if I could make something similar, that captured the same magic of an over-sized cookie, but without the skillet (my oven is far too small to fit a whole skillet, and I wanted something more portable for the office)">Questo mi ha fatto pensare se potevo fare qualcosa di simile, che ha avesse la stessa magia di un biscotto over-size</span><span title=".">. </span><span title="Enter the Cookie Cake, or rather a giant, soft baked cookie that can be cut in to slices and served as if it were a cake.">Un biscotto delle dimensioni di una torta, o meglio un gigante, morbido biscotto cotto che può essere tagliato a fette e servito come se fosse una torta. </span></span></span></span><br />
<span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Enter the Cookie Cake, or rather a giant, soft baked cookie that can be cut in to slices and served as if it were a cake.">Le "T</span><span title="Cookie Cakes are incredibly simple and fast to throw together, giving you all the taste of a cookie without having to portion out the dough and bake various batches.">orte Cookie" sono incredibilmente semplici e veloci da fare, ricche di gusto come un cookie senza doverli cuocere in più riprese. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="They are bound to delight your guests, because there is something downright charming about a giant cookie, don't you think?
">Cosa c'è di più indicato per deliziare i vostri ospiti di un biscotto gigante, non credete?<br /></span><span title="I decided to make this Oatmeal Chocolate Chip Cookie Cake for a lunch hosted by my sister's lovely colleague, Alessia.">Ho deciso di fare questa Torta Biscotto all'Avena e Cioccolato per un pranzo da una collega di mia sorella, Alessia. </span><span title="Alessia and her son Nico have a true love for American desserts -- the more butter, sugar, and frosting, the better -- and had particularly fallen in love with these Oatmeal Chocolate Chip Cookies I made for them a while back.">Alessia e il figlio Nico hanno un vero amore per i dolci americani, più sono burrosi, zuccherati e ricchi glassa, meglio è. </span><span title="Needless to say then, this Cookie Cake was well received by all, especially Nico, who didn't speak for the first few minutes after trying it.">Inutile dire che allora, questo biscotto della torta è stata ben accolta da tutti, soprattutto da Nico, che non parlava per i primi minuti dopo averlo provato. </span><span title="And it's not hard to understand why -- this cookie cake is filled with pockets of melted gooey chocolate, soft and chewy and cinnamon-y, perfect served warm with a scoop of ice cream.">E non è difficile capire perché, questa torta biscotto è piena di cioccolato fuso, morbido e gommoso e cannella, perfetto servito caldo con una pallina di gelato. </span></span></span></span><br />
<span lang="it"><span title="And it's not hard to understand why -- this cookie cake is filled with pockets of melted gooey chocolate, soft and chewy and cinnamon-y, perfect served warm with a scoop of ice cream."></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="A couple of notes: I used chocolate chunks here rather than chocolate chips as a matter of preference, but feel free to use chocolate chips.">Un paio di note: ho usato pezzi di cioccolato qui, piuttosto che le gocce di cioccolato come una questione di preferenze, ma sentitevi liberi di utilizzare gocce di cioccolato. </span><span title="You could also use milk chocolate here instead of semisweet, but the dessert would be considerably sweeter.">Si potrebbe anche usare cioccolato al latte qui invece di fondente, ma il dessert sarebbe notevolmente più dolce. </span><span title="Finally, be very careful not to over bake this -- you want a soft cookie, not a crunchy one!">State molto attenti a non più cuocerlo troppo, si vuole un biscotto morbido, non un croccante! </span></span></span><span title="Enjoy!!!
"><span style="font-family: inherit; font-size: large;">Enjoy!!!</span></span></span><br />
<span lang="it"><span title="Enjoy!!!
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"><span style="color: #e06666; font-family: inherit; font-size: x-large;"><strong>TORTA BISCOTTO ALL'AVENA E CIOCCOLATO</strong></span></span></span><br />
<span lang="it"><span title="Ingredients:
"><br /></span><br />
<span title="Ingredients:
"><span style="color: #f6b26b; font-size: large;"><strong>Ingredienti:</strong></span></span><br />
<span title="Ingredients:
"><span style="font-size: large;"></span><br /></span><span title="1/2 cup unsalted butter, softened
"><span style="font-family: inherit; font-size: large;">110g di burro non salato, ammorbidito<br /></span></span><span title="1/2 cup brown sugar
"><span style="font-family: inherit; font-size: large;">87g di zucchero di canna<br /></span></span><span title="1/4 cup granulated sugar
"><span style="font-family: inherit; font-size: large;">55g di zucchero semolato<br /></span></span><span title="1 large egg
"><span style="font-family: inherit; font-size: large;">1 uovo grande<br /></span></span><span title="1 teaspoon vanilla extract
"><span style="font-family: inherit; font-size: large;">1 cucchiaino di <span title="1 teaspoon vanilla extract
">Estratto di vaniglia</span><br /></span></span><span title="1 cup all-purpose flour
"><span style="font-family: inherit; font-size: large;">150g di farina<br /></span></span><span title="1/2 teaspoon baking soda
"><span style="font-family: inherit; font-size: large;">1/2 cucchiaino di bicarbonato di sodio<br /></span></span><span title="1/4 teaspoon salt
"><span style="font-family: inherit; font-size: large;">1/4 di cucchiaino di sale<br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1/2 teaspoon cinnamon
">1/2 cucchiaino di cannella</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="1 1/2 cups quick cooking oats
"></span></span></span></span><span lang="it"><span title="1 1/2 cups quick cooking oats
"><span style="font-family: inherit; font-size: large;">135g di avena (porridge)<br /></span></span><span title="1 cup semisweet chocolate, chopped into chunks
"><span style="font-family: inherit; font-size: large;">120g di cioccolato fondente, tagliato in pezzi<br /></span></span><span title="Vanilla ice cream, for serving
"><span style="font-family: inherit; font-size: large;">Gelato alla vaniglia, per servire</span></span></span><br />
<span lang="it"><span title="Vanilla ice cream, for serving
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><span style="color: #e69138;">Procedimento:</span></span></span></span></span><br />
<span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><br /></span><span title="Preheat oven to 350°F.">Preriscaldate il forno a 180°C. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Butter a 9 inch spring-form pan.
">Imburrate una tortiera sa 22cm.<br /></span><span title="In a large bowl, beat together the butter and sugars with electric beaters.">In una grande ciotola, sbattete insieme il burro e zucchero con le fruste elettriche. </span></span></span></span><br />
<span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="In a large bowl, beat together the butter and sugars with electric beaters.">Sbattete</span><span title="Beat in the egg and vanilla."> l'uovo e la vaniglia. </span></span></span></span><br />
<span lang="it"><span title="Beat in the egg and vanilla."></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and oats.
">In un'altra ciotola, mescolate insieme la farina, il bicarbonato, la cannella, il sale, e avena.<br /></span><span title="Incorporate this into the butter and sugar mixture (I usually stir it in with a spoon and then use the electric beaters to briefly mix everything really well).">Incorporate questo al composto di burro e lo zucchero (io di solito mescolo con un cucchiaio e quindi utilizzare le fruste elettriche per mescolare brevemente tutto molto bene). </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Stir in the chocolate.
">Incorporate il cioccolato.<br /></span><span title="Press the cookie dough into the prepared pan.">Premete la pasta biscotto nella teglia preparata. </span><span title="Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.">Cuocere per circa 20-24 minuti, fino a quando la parte superiore è dorata e uno stuzzicadenti ne esce pulito. </span><span title="Serve warm.">Servire caldo. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Serves 10-12, depending on how big you cut the slices.
">Porzioni 10-12, a seconda di quanto grande si taglia le fette.<br /><br /> </span><span title="Recipe slightly adapted from www.crazyforcrust.com.">Ricetta leggermente adattata da www.crazyforcrust.com.</span></span></span></span><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-11485508825877506712016-01-21T07:17:00.000-08:002016-02-02T07:17:27.078-08:00Crostata alla Confettura di Fragole<br />
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<span id="result_box" lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="When I was younger, my parents would bring my siblings and me to Bugaboo Creek Steakhouse for dinner about once a month.">Quando ero piccola, i miei genitori portavano me ed i miei fratelli al "Bugaboo Creek Steakhouse" almeno una volta al mese. </span><span title="If you're reading this article from New England, it's likely that you know this chain restaurant, though I haven't seen any in a while and as I write this wonder if they still exist (I will look this up!) Going to">Andare al </span><span title="Bugaboo was always a treat – I loved their chicken fingers and fries, the staff would sing to a funny song to you on your birthday, and there was a talking moose and pine tree at the entrance of the restaurant.">Bugaboo era sempre un piacere, mi sono sempre piaciute le loro "chicken fingers" e le patatine fritte, il personale cantava una canzone divertente per voi se è il vostro compleanno, e c'erano un alce ed un pino parlanti all'ingresso del ristorante. </span><span title="Best of all however was the dessert selection.">Il meglio però era la selezione di dessert</span><span title="True to American chain restaurant form, they were enormous in size, chocolate-y and rich, and usually topped with a scoop of vanilla ice cream.">. </span><span title="My favorite was the “Chocolate Chip Skillet Cookie,” which consisted of a humongous, soft baked chocolate chip cookie in, you guessed it, a small skillet, topped with a generous scoop of vanilla ice cream and hot fudge sauce.
">Il mio preferito era il "Chocolate Chip Cookie Skillet", che consisteva in un gigantesco, morbido biscotto con gocce di cioccolato, con una generosa pallina di gelato alla vaniglia e con la salsa calda al fudge.</span></span></span></span><br />
<span lang="it"><span title="My favorite was the “Chocolate Chip Skillet Cookie,” which consisted of a humongous, soft baked chocolate chip cookie in, you guessed it, a small skillet, topped with a generous scoop of vanilla ice cream and hot fudge sauce.
"><br /></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="My 8 year old self would not have been very happy in Italy, dessert-wise.">Se ad 8 anni fossi vissuta in Italia non sarei stata molto felice a livello di dolci. L'</span><span title="Italy, you see, is not a place for over-the-top, extravagant desserts.">Italia, vedete, non è un posto per over-the-top, dolci stravaganti. Il b</span><span title="Buttercream does not exist here, and neither do triple layer cakes, or, as in this case, cookies the size of your face.">uttercream non esiste qui, e nemmeno fare torte triplo strato, o, come in questo caso, biscotti di dimensioni giganti</span><span title="This took me a while to get used to.">. </span><span title="When I first moved to Bologna in 2009, I admit that I did miss fudge brownies, or the occasional slice of gooey, ridiculously sweet pecan pie with freshly whipped cream.">Quando mi sono trasferita a Bologna nel 2009, devo ammettere che mi mancavano i brownies ed il fudge, o una fetta di appiccicosa, torta alle noci pecan ridicolmente dolce con panna fresca montata. </span><span title="But I did find myself slowly adapting to and beginning to appreciate Italian desserts, which tended to be simpler than American desserts.">Ma mi sono lentamente adattata ed ho cominciato ad apprezzare i dolci italiani, che tendono ad essere più semplici die dolci americani</span><span title="They are understated, straightforward, and quietly confident in their deliciousness, a sort of closed parentheses on the meal rather than another course all together.">. </span><span title="Living in Italy, I began to appreciate ending the meal with fragoline, or fresh baby strawberries, a few ciambelline, round sweet cookies meant for dipping in wine, or a slice of crostata di marmellata, which brings us to today’s post.
">Vivendo in Italia, ho cominciato ad apprezzare di finire il pasto con fragole fresche, ciambelline, o una fetta di crostata di marmellata, che ci porta al post di oggi.</span></span></span></span><br />
<span lang="it"><span title="Living in Italy, I began to appreciate ending the meal with fragoline, or fresh baby strawberries, a few ciambelline, round sweet cookies meant for dipping in wine, or a slice of crostata di marmellata, which brings us to today’s post.
"><br /></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Crostata di marmellata, best translated as a jam tart, would be a great example of a simple yet delicious Italian dessert.">La Crostata alla marmellata sarebbe un grande esempio di un semplice ma delizioso dessert italiano. </span><span title="This is one sweet that you find in nearly every bar (cafés) in Italy, a small slice making a great accompaniment to a morning cappuccino.">Questo è uno dolce che si trova in quasi ogni bar (caffè) in Italia, una piccola fetta ottima se accompagnata ad cappuccino la mattina. </span><span title="I’ve also found that most everyone’s nonna has their own recipe for crostata alla marmellata, and everyone retains that there recipe is the best.">Ho capito anche che ogni nonna ha la propria ricetta della crostata alla marmellata, e tutti pensano che la propria ricetta sia la migliore. </span><span title="This recipe actually comes from Laura, the wife of my colleague David.">Questa ricetta proviene effettivamente da Laura, la moglie del mio collega David. </span><span title="David bought a slice of this tart to work one day, and I was swept off my feet by its buttery and barely sweet crust, which was complemented yet not overwhelmed by a simple layer of strawberry jam.">David mi ha portato una fetta di questa torta al lavoro un giorno, ed io l'ho letteralmente spazzolata, la sua burrosa e non eccessivamente dolce crosta era completata e non sopraffatta da un semplice strato di marmellata di fragole. </span><span title="There was no glaze, no crumble, no ganache, no frosting, no chocolate chips, and yet the dessert was fantastic nonethless.">Niente glassa, o ganache o frosting, ma era comunque buonissima. </span><span title="I immediately asked David for the recipe and knew that I had to share it on here with you all.">Ho subito chiesto a David la ricetta e sapevo che l'avrei condivisa qui con tutti voi. </span><span title="This makes a great breakfast, a delicious teatime snack, or a wonderful dessert with a cup of coffee.">E' un'ottima colazione, un delizioso spuntino, merenda o un dessert meraviglioso con una tazza di caffè. </span><span title="I hope you enjoy it as much as I do!">Spero che vi piaccia tanto quanto a me!</span></span></span></span><br />
<span lang="it"><span title="I hope you enjoy it as much as I do!"><span style="font-family: inherit; font-size: large;"></span></span></span><br />
<span lang="it"><span title="I hope you enjoy it as much as I do!"><span id="result_box" lang="it"><span title="STRAWBERRY JAM CROSTATA
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e06666; font-size: x-large;">CROSTATA ALLA CONFETTURA DI FRAGOLE</span></strong><br /></span></span><span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #f6b26b;">Ingredienti:</span></strong></span></span></span></span></span><br />
<span lang="it"><span title="I hope you enjoy it as much as I do!"><span lang="it"><span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="2 1/2 cups flour
"><span style="font-family: inherit; font-size: large;">375g di farina</span></span><span title="1 teaspoon baking powder
"><span style="font-family: inherit; font-size: large;">1 cucchiaino di lievito in polvere</span></span><span title="A generous pinch of salt
"><span style="font-family: inherit; font-size: large;">Una generosa presa di sale</span></span><span title="9 tablespoons butter, cut into small pieces
"><span style="font-family: inherit; font-size: large;">135g di burro, tagliato in piccoli pezzi</span></span><span title="2 eggs, beaten
"><span style="font-family: inherit; font-size: large;">2 uova sbattute,</span></span><span title="¾ cup sugar
"><span style="font-family: inherit; font-size: large;">170g di zucchero<br /></span></span><span title="Good quality jam of your choosing, room temperature (mine came from a 400 gram jar and I used it all -- I used strawberry jam here because it's what I like, but feel free to use whatever kind you like!)
"><span style="font-family: inherit; font-size: large;">Marmellata di buona qualità a vostra scelta, a temperatura ambiente (io ho usato un vasetto da 400 grammi)<br /></span></span><span title="1 egg for the egg wash
"><span style="font-family: inherit; font-size: large;">1 uovo spennellare la crosta</span></span></span></span></span><br />
<span lang="it"><span title="I hope you enjoy it as much as I do!"><span lang="it"><span title="1 egg for the egg wash
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Direction:
"><strong><span style="color: #f6b26b;">Procedimento:</span></strong></span></span></span></span></span></span><br />
<span lang="it"><span title="I hope you enjoy it as much as I do!"><span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Direction:
"><br /></span><span title="In a large bowl, mix together the flour, baking powder, and salt.">In una grande ciotola, mescolare insieme la farina, il lievito e il sale. </span><span title="Cut the butter into this mixture using your hands, until the butter is well incorporated and distributed throughout the flour mixture, and has the consistency of sand.">Incorporate il burro a questa miscela con le mani, fino a quando il composto ha la consistenza della sabbia. </span><span title="Whisk the sugar into the flour butter mixture.">Unite lo zucchero nella miscela di burro e farina. </span><span title="Next, make a well in the middle of the flour butter mixture, and pour in the eggs.">Quindi, fare un buco in mezzo al composto di burro farina e versatevi le uova. </span><span title="Using your hands, mix the eggs into the flour mixture until a soft dough begins to form.">Usando le mani, mescolare le uova nella miscela della farina fino ad ottenere una pasta morbida. </span><span title="Mix it around a bit more and then turn the dough out onto a floured work surface.">Trasferite la pasta su un piano di lavoro infarinato. </span><span title="Knead the dough just a few times until it all comes together, then form it into a ball.">Lavorate l'impasto solo un paio di volte fino a quando gli ingredienti saranno insieme, poi formate una palla. </span></span></span><span title="Wrap the dough in parchment paper and let it rest in the refrigerator for 30 minutes.
"><span style="font-family: inherit; font-size: large;">Avvolgete la pasta nella pellicola e lasciate riposare in frigo per 30 minuti.<br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Preheat the oven to 350 degrees Fahrenheit.
">Preriscaldare il forno a 180°C.<br /></span><span title="Take the dough out of the refrigerator.">Prendete la pasta dal frigorifero. </span><span title="Cut off a third of it and set it aside.">Tagliatene un terzo e mettetelo da parte. </span><span title="Take the rest of the dough and form it into a disk.">Prendere il resto della pasta e formate un disco. </span><span title="On a well-floured work surface, and with a rolling pin lightly dusted with flour, roll the disk out until it is about 3/4mm thick and 30 cm or so in diameter.">Su una superficie di lavoro ben infarinato, e con un mattarello leggermente infarinato, stendere il disco fuori fino a circa 3/4 mm di spessore e 30 cm di diametro. </span><span title="Transport the dough to a large, lightly greased baking sheet (I usually do this with the help of my rolling pin: roll the dough up around the rolling pin, and then unroll it onto the baking sheet).">Trasportare l'impasto ad una grande, leggermente unta teglia da forno. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Spread the jam over the dough, leaving a small border.
">Spalmare la marmellata sopra la pasta, lasciando un piccolo bordo.<br /></span><span title="Next, on a well-floured work surface, roll out the remaining 1/3 of the dough until it is about 3/4mm thick.">Poi, su un piano di lavoro ben infarinato, stendete il restante 1/3 della pasta fino a circa 3/4 mm di spessore. </span><span title="Using a sharp knife or a pizza cutter, cut the dough into long strips that are about 2cm wide.">Con un coltello affilato o un cutter per pizza, tagliare la pasta in lunghe strisce di circa 2 cm di larghezza. </span><span title="You will need 8-10 strips.">Avrete bisogno di 8-10 strisce. </span><span title="Place the strips over the dough to form the lattice top – you will need half of the strips put slightly diagonally over the crostata, and then the other half laid over them diagonally, to form a sort of diamond pattern.">Mettere le strisce sulla pasta per formare la parte superiore a reticolato. </span><span title="Next, fold the border of dough over the jam to form an edge.">Quindi, piegare il bordo della pasta sopra la marmellata in modo da formare un bordo. </span><span title="Using your fingers, brush the egg wash over the edge of the dough and the lattice.">Usando le dita, distribuite l'uovo sbattuto sul bordo della pasta e sul reticolo. </span><span title="Bake for 30 minutes, or until the dough is golden.">Cuocete per 30 minuti, o fino a quando la pasta sarà dorata. </span><span title="Let cool completely before eating.">Lasciate raffreddare completamente prima di mangiare. </span><span title="Serves 8-10.">Porzioni 8-10.</span></span></span></span></span></span><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-46623189323672454012016-01-13T03:41:00.000-08:002016-02-02T03:43:57.652-08:00Zuppa di Pomodoro e Basilico<a href="http://1.bp.blogspot.com/-o1hyJcys_K8/VpatZW2WfRI/AAAAAAAABwI/vX9V-c_ZfNE/s1600/DSC_0448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="426" src="http://1.bp.blogspot.com/-o1hyJcys_K8/VpatZW2WfRI/AAAAAAAABwI/vX9V-c_ZfNE/s640/DSC_0448.JPG" width="640" /></span></a><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span title="After this decadent chocolate tart, this buttery pound cake, and these addictive prosciutto palmiers, I am giving all of your waistlines a bit of a break – new year, new you, right?!">Dopo tutte le ricette per le feste, diamo alle ricette più ricche e golose un po' di pausa,</span><span title="– with a lighter and healthier recipe."> con una ricetta più leggera e più sana. Ma non scappare</span><span title="Now wait!">! </span><span title="Don’t stop reading just yet – if the words “lighter and healthier” make you run in the other direction, I understand.">Non smettere di leggere anche se le parole "più leggero e più sano" ti fanno correre via. </span><span title="After all, those two words are often associated with other words, like “bland,” or “boring,” conjuring up images of steamed vegetables and plain chicken breast.">Dopo tutto, queste due parole sono spesso associati con altre parole, come "blando", o "noioso", ed evocano immagini di verdure al vapore e petto di pollo. </span><span title="I do think it is possible to eat well and nutritiously without cutting out the flavor – healthy eating doesn't mean just eating salad!">Io credo che è possibile mangiare bene e nutriente senza tagliare il sapore - mangiar sano non significa solo mangiare insalata! </span><span title="– and this Roasted Tomato Basil Soup is most certainly proof of that.">Questa Zuppa di pomodoro basilico ne è sicuramente la prova. </span><span title="In fact, it is one of my all-time favorite recipes, one that I often request my mom make for me when I come off the airplane after a long flight from Rome and am in need of some comfort food.">In realtà, è una delle mie ricette preferite di tutti i tempi, spesso chiedo a mia mamma di farmela dopo un lungo volo da Roma e ho bisogno di un "comfort food". </span><span title="Unlike the many lighter dishes, this soup is packed with flavor, thanks to slow roasted tomatoes (this transforms less than perfect Winter tomatoes into something amazing,) a good dose of basil, garlic, and lots of simmering on the stove.">A differenza dei tanti piatti leggeri, questa zuppa è ricco di sapore, grazie ai pomodori arrostiti (questo trasforma i meno saporiti pomodori invernali in qualcosa di incredibile,) una buona dose di basilico, aglio, e un sacco di tempo ebollizione. Perfetta </span><span title="It is filling and satisfying, not to mention cozy and perfect for cold Winter days.">per le giornate invernali fredde. </span><span title="It is even better the day after, and is also a good with a little freshly grated Parmesan on top.">E' anche meglio il giorno dopo, ed è ancora più buona con un po' di parmigiano grattugiato sopra. </span><span title="In short, it is everything a bowl of lettuce is not, and I hope you forgive me for sharing it with you only now after trying it.">In breve, si tratta di tutto ciò che una ciotola di insalata non è. Enjoy</span></span></span><span title="Enjoy everyone!
"><span style="font-family: inherit; font-size: large;">!</span></span><br />
<span title="Enjoy everyone!
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="ROASTED TOMATO BASIL SOUP
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e06666; font-size: x-large;">ZUPPA DI POMODORO E BASILICO</span></strong></span></span><span title="ROASTED TOMATO BASIL SOUP
"><br /></span><span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e69138;">Ingredienti:</span></strong></span></span><br />
<span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="3 pounds ripe plum tomatoes or cherry tomatoes, cut in half lengthwise
"><span style="font-family: inherit; font-size: large;">1,3 chili di pomodori pelati maturi o pomodorini, tagliati a metà longitudinalmente</span></span><span title="3 pounds ripe plum tomatoes or cherry tomatoes, cut in half lengthwise
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1/4 cup plus 2 tablespoons good olive oil
">60ml + 2 cucchiai di olio d'oliva buono</span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1/4 cup plus 2 tablespoons good olive oil
"><br /></span><span title="1 tablespoon kosher salt
">1 cucchiaio di sale </span></span></span><br />
<span title="1 tablespoon kosher salt
"></span><span title="1 1/2 teaspoons freshly ground black pepper
"><span style="font-family: inherit; font-size: large;">1,5 cucchiaini di pepe nero macinato fresco</span></span><span title="1 1/2 teaspoons freshly ground black pepper
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="2 cups chopped yellow onions (2 onions)
"><span style="font-family: inherit; font-size: large;">2 cipolle dorate tritate</span></span><span title="2 cups chopped yellow onions (2 onions)
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="6 garlic cloves, minced
"><span style="font-family: inherit; font-size: large;">6 spicchi d'aglio, tritati</span></span><span title="6 garlic cloves, minced
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="2 tablespoons unsalted butter
"><span style="font-family: inherit; font-size: large;">2 cucchiai di burro non salato</span></span><span title="2 tablespoons unsalted butter
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1/4 teaspoon crushed red pepper flakes
"><span style="font-family: inherit; font-size: large;">1/4 cucchiaino di peperoncino tritato</span></span><span title="1/4 teaspoon crushed red pepper flakes
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1 (28-ounce) canned plum tomatoes, with their juice
">1 lattina di pelati, con il loro succo</span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1 (28-ounce) canned plum tomatoes, with their juice
"><br /></span><span title="4 cups fresh basil leaves, packed
">1 confezione di foglie di basilico fresco</span></span></span><br />
<span title="4 cups fresh basil leaves, packed
"></span><span title="1 teaspoon fresh thyme leaves
"><span style="font-family: inherit; font-size: large;">1 cucchiaino di foglie di timo fresco</span></span><span title="1 teaspoon fresh thyme leaves
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1 quart chicken broth
"><span style="font-family: inherit; font-size: large;">1L di brodo di pollo</span></span><span title="1 quart chicken broth
"><span style="font-family: inherit; font-size: large;"><br /></span></span><br />
<span title="1 quart chicken broth
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><strong><span style="color: #f6b26b;">Procedimento:</span></strong></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><strong><span style="color: #f6b26b;"></span></strong><br /></span><span title="Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.">Preriscaldare il forno a 200°C. Unite i pomodori, 60ml di olio d'oliva, sale e pepe. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
">Stendere i pomodori su una teglia da forno e cuocete per 45 minuti.<br /></span><span title="In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.">In una pentola, a fuoco medio, far rosolare le cipolle, l'aglio con 2 cucchiai di olio d'oliva, il burro, e peperoncino per 10 minuti, fino a quando le cipolle inizieranno ad imbrunire. </span><span title="Add the canned tomatoes, basil, thyme, and chicken stock.">Aggiungete la lattina di pomodori, il basilico, il timo, e il brodo di pollo. </span><span title="Add the oven-roasted tomatoes, including the liquid on the baking sheet.">Aggiungete i pomodori arrostiti al forno, compreso il liquido nella teglia. </span><span title="Bring to a boil and simmer uncovered for 40 minutes.">Portate ad ebollizione e fate sobbollire scoperto per 40 minuti. </span><span title="Pass through a food mill fitted with the coarsest blade, or blend with a food processor in batches (be careful when dealing with hot liquids!) Taste for seasonings.">Passare attraverso un passino da cucina con lama grossa, o con un robot da cucina (fate attenzione quando si tratta di liquidi caldi!) Condire a piacimento. </span><span title="Serve hot garnished with a little basil and freshly grated Parmesan cheese.">Servire caldo guarnito con un po' di basilico e parmigiano grattugiato. Da 6 ad 8 porzioni.</span></span></span><span title="Serves 6-8.
"><br /><br /><br /><span style="font-family: inherit; font-size: large;"> </span></span><span title="Recipe from The Barefoot Contessa Cookbook."><span style="font-family: inherit; font-size: large;">Ricetta da La contessa scalza Cookbook</span></span><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-67378123901368237772016-01-07T02:45:00.000-08:002016-02-02T03:11:25.826-08:00Palmiers al Prosciutto e Parmigiano<a href="http://2.bp.blogspot.com/-9dFSgiL7K1U/VolfL1U7enI/AAAAAAAABvo/yvurVoCCeSc/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="456" src="http://2.bp.blogspot.com/-9dFSgiL7K1U/VolfL1U7enI/AAAAAAAABvo/yvurVoCCeSc/s640/022.JPG" width="640" /></span></a><br />
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<span id="result_box" lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Happy (belated) New Year everyone!">Felice anno a tutti! </span><span title="While I promise I will be posting a few lighter recipes later on in the year to help with any get-healthy resolutions, I am fresh back from my two week vacation in the US and decided to start the year off with a recipe that I associate">Vi prometto che posterò alcune ricette più leggere più avanti nel corso dell'anno per aiutarvi nel rimettervi in forma, ma sono fresca di dalla mia vacanza di due settimane negli Stati Uniti e ha deciso di iniziare l'anno con una ricetta che associo </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="with home.
">con casa mia.<br /></span><span title="My mom has been making these Prosciutto and Parmesan Palmiers for as long as I can remember - the recipe comes from The Silver Palate Cookbook, which acted as her culinary bible for most of my childhood (this cookbook is also responsible for these delectable shortbread cookies)">Mia mamma ha fatto queste Palmiers con Prosciutto e Parmigiano da sempre, la ricetta viene da "The Silver Palate Cookbook", che è stata la sua bibbia culinaria per la maggior parte della mia infanzia</span><span title=".">. </span><span title="They are an appetizer present at every Thanksgiving, Christmas, and New Years dinner, not for lack of imagination - there are lots of other appetizers we could make!">Sono uno degli antipasti di ogni Ringraziamento, Natale e Capodanno, non per mancanza di immaginazione, m</span><span title="- but simply because these palmiers are each year, without fail, requested by our guests.">a semplicemente perché sono richiesti dai nostri ospiti. </span><span title="Indeed, along with her carrot cake, this is one of my mom's signature recipes, and it's not hard to figure out why.">Infatti, insieme alla sua torta di carote, questa è una delle ricette topiche di mia madre, e non è difficile capire perché. </span><span title="These little gems consist of flaky puff pastry spiraled around salty prosciutto, sweet honey mustard, and sharp Parmesan cheese.">Questi piccoli gioielli sono composti da una friabile pasta sfoglia che avvolge il prosciutto salato, la dolce senape al miele, e il pungente parmigiano. </span><span title="They are positively delicious and addicting, and I can attest that it is nearly impossible to eat only just one.">Sono deliziose, e posso testimoniare che è quasi impossibile mangiarne solo uno. </span><span title="Yummy-ness aside, they are made with only a few ingredients, and are great at room temperature too, so you can make them ahead of time.">Sono fatti con pochi ingredienti. </span><span title="I will point out that it is important to use good quality mustard, prosciutto, and cheese -- if your dish is only relying on a few ingredients, it is even more important that they are top notch.">Vorrei far notare che è importante utilizzare ingredienti di buona qualità, se il piatto si basa solo su pochi ingredienti, è ancora più importante che essi siano di altissimo livello. </span></span></span><span title="These palmiers are a perfect, elegant start to any of your dinner parties this year -- make them asap and enjoy!
"><span style="font-family: inherit; font-size: large;">Questi palmiers sono una perfetta, partenza elegante per le tue cene di quest'anno, enjoy!<br /><br /></span></span><span title="PROSCIUTTO AND PARMESAN PALMIERS
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e06666; font-size: x-large;">PALMIERS AL PROSCIUTTO E PARMIGIANO</span></strong></span></span></span><br />
<span lang="it"><span title="PROSCIUTTO AND PARMESAN PALMIERS
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e69138;">Ingredienti:</span></strong></span></span></span><br />
<span lang="it"><span title="Ingredients:
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="1 sheet puff pastry, 18 x 11 inches, thawed
">1 foglio di pasta sfoglia, scongelata</span></span></span></span><span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="1 sheet puff pastry, 18 x 11 inches, thawed
"><br /></span><span title="3 tablespoons honey mustard
">3 cucchiai di senape al miele</span></span></span></span><br />
<span lang="it"><span title="3 tablespoons honey mustard
"></span><span title="4 ounces prosciutto, thinly sliced
"><span style="font-family: inherit; font-size: large;">110g di prosciutto a fette sottili</span></span></span><span lang="it"><span title="4 ounces prosciutto, thinly sliced
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1 cup parmesan cheese, freshly grated
"><span style="font-family: inherit; font-size: large;">120g di parmigiano grattugiato fresco</span></span></span><span lang="it"><span title="1 cup parmesan cheese, freshly grated
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1 egg
"><span style="font-family: inherit; font-size: large;">1 uovo</span></span></span><span lang="it"><span title="1 egg
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="2 teaspoons water
"><span style="font-family: inherit; font-size: large;">2 cucchiaini di acqua</span></span></span><br />
<span lang="it"><span title="2 teaspoons water
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><strong><span style="color: #e69138;">Procedimento:</span></strong></span></span></span></span><br />
<span lang="it"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Directions:
"><br /></span><span title="Place the puff pastry on a lightly floured work surface and roll out lightly with a rolling pin to make it a bit thinner.">Mettere la pasta sfoglia su un piano di lavoro leggermente infarinato e stendetela leggermente con il mattarello per renderlo un po' più sottile. </span><span title="Spread the honey mustard over the top.">Stendetevi sopra la senape. </span><span title="Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan.">Disponete il prosciutto uniformemente sulla senape per coprire tutta la pasta, e poi cospargete con il parmigiano. </span></span></span><span title="Lightly press the cheese into the prosciutto with the rolling pin.
"><span style="font-family: inherit; font-size: large;">Premete leggermente il formaggio sul prosciutto con il mattarello.<br /></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Preheat oven to 400 degrees.
">Preriscaldate il forno a 200°C.<br /></span><span title="Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough;">Partendo da un bordo lungo, arrotolate la pasta sfoglia solo fino alla metà della pasta; </span><span title="then roll up the other side in the same fashion, making two rolls that meet in the center.">arrotolare dall'altro lato nello stesso modo, facendo due rotoli che si incontrano nel centro. </span><span title="Using a serrated knife, cut the rolls crosswise into 1/2-inch slices.">Con un coltello seghettato, tagliate i rotoli trasversalmente in fette da 1.5 cm. </span><span title="Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten.">Disponete le fette su una teglia foderata di carta forno e premetele leggermente con le mani per appiattirle. </span><span title="Refrigerate for 15 minutes.">Mettete in frigorifero per 15 minuti. </span><span title="Beat the egg and water together in a small bowl.">Sbattete l'uovo e l'acqua insieme in una piccola ciotola. </span><span title="Brush the top of each palmier with the egg wash.">Spennellare la parte superiore di ogni palmier con l'uovo. </span><span title="Bake until puffed and lightly golden, about 10 minutes, flipping the palmiers to make sure that they brown on both sides.">Cuocete fino a quando la pasta sarà leggermente dorato, circa 10 minuti, girando i palmiers per assicurarsi che siano dorati su entrambi i lati. </span><span title="Serve warm or at room temperature.">Servire caldo o a temperatura ambiente.</span></span></span></span><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-10358942731627740062015-12-30T04:25:00.000-08:002015-12-31T19:15:17.458-08:00Torta Margherita all'Arancio<a href="http://1.bp.blogspot.com/-r7C1jS45d-U/VlyktktxDhI/AAAAAAAABsU/c57pj6kc5wU/s1600/DSC_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://1.bp.blogspot.com/-r7C1jS45d-U/VlyktktxDhI/AAAAAAAABsU/c57pj6kc5wU/s640/DSC_0242.JPG" width="640" /></a><br />
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<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span title="Annnd we're back after the holidays!">Eeeee siamo tornati dopo le vacanze! </span><span title="I hope everyone had a wonderful, relaxing Christmas filled with lots of food (we certainly did over here -- recipes to follow).">Spero che tutti abbiate passato un meraviglioso e rilassante Natale pieno di cibo. </span><span title="For the last post of 2015 and before the 2016 diets begin, here is a simple, delicious cake that is great for breakfast, with tea, or as a no fuss dessert.">Per l'ultimo post del 2015 e prima che le diete del 2016 inizino, eccovi una semplice, deliziosa torta che è fantastica per la prima colazione, con un tè, o come dessert. </span><span title="As you can probably tell from this recipe and this recipe and this recipe, I am a fan of everyday cakes, or any cake that requires one pan, has no layers, and is quite versatile.">Come si può probabilmente capire dal mio blog, io sono una fan dei dolci da tutti i giorni, o di qualsiasi torta che richiede una teglia, mescolare tutti gli ingredienti e via, senza strati, o passaggi complicati. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="So, let's add another one to the list!
">Quindi, aggiungiamone un'altra alla lista!</span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="I actually meant to share this recipe with you sooner, but wasn't so crazy about my first attempts.">In realtà avrei voluto condividere questa ricetta con voi prima, ma non ne ero soddisfatta nei miei primi tentativi. </span><span title="The problem was not the pound cake itself, but rather the orange flavor, which I felt came through just barely.">Il problema non era la torta margherita in sé, ma piuttosto il sapore d'arancia, che non era così preponderante. </span><span title="In my first try at this recipe I used the orange juice, which made for a nice cake, but more of a blink-and-you'll-miss-it-orange pound cake, a pound cake-with-a-whisper-">Nel mio primo tentativo in questa ricetta ho usato il succo d'arancia, che ha fatto sì che la torta fosse bella da vedere, ma poco agrumata. </span><span title="On my second attempt, I decided to add a good dose of orange zest -- where the true, strong citrus flavor lies!">Nel mio secondo tentativo, ho deciso di aggiungere una buona dose di scorza d'arancia, dove è racchiuso il sapore più intenso.</span><span title="-- as well as a brush of orange juice over the warm cake."> Ed in più una spazzola di succo d'arancia sopra la torta calda. </span><span title="To top it all off I added a quick orange glaze, which made this dessert look extra pretty and ended my quest for Orange Pound Cake perfection.">Per coronare il tutto ho aggiunto una velocissima glassa arancione, che ha reso più bello questo dessert. </span><span title="This cake is moist, dense, and mildly sweet, like any good pound cake should be, and between the juice, the zest, and the glaze, is intensely orange-y, intended for ardent citrus fans.">Questa torta è umida, sostanziosa, e leggermente dolce, e tra il succo, la scorza, e la glassa, è intensamente aranciata, per gli appassionati di agrumi. </span><span title="The flavor is bright and sunny, exactly what you need to wake you up on a cold winter morning, and the winter citrus is a nice alternative to the more common gingerbread or peppermint flavors you've seen in December.">Il sapore è ricorda le giornate soleggiate d'estate ed è una sferzata di energia, esattamente ciò che serve per svegliarsi in una fredda mattina d'inverno. Enjoy everyone</span><span title="Enjoy everyone, and see you next year with more recipes!">, ed arrivederci al prossimo anno con più ricette!</span></span></span></span><br />
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<span style="color: #e06666; font-size: x-large;"><strong>TORTA MARGHERITA ALL'ARANCIO</strong></span><br />
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<span style="color: orange; font-family: inherit; font-size: large;"><strong>Per la torta:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">225g di burro</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">225g di zucchero</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">4 uova</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di estratto di vaniglia</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">succo di 1 arancia grande</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di buccia di arancia grattugiata</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">190g di farina</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di lievito</span><br />
<span style="color: #666666;"><span style="font-family: inherit; font-size: large;">1/2 cucchiaino di sale</span><span style="font-family: inherit; font-size: large;"></span> </span><br />
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<span style="color: orange;"><span style="font-family: inherit; font-size: large;"><strong>Per spennellare la torta:</strong></span><span style="font-family: inherit; font-size: large;"></span> </span><br />
<span style="color: #666666;"><span style="font-family: inherit; font-size: large;">Succo di 1/2 arancia</span><span style="font-family: inherit; font-size: large;"></span> </span><br />
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<span style="color: orange;"><span style="font-family: inherit; font-size: large;"><strong>Per la glassa:</strong></span><span style="font-family: inherit; font-size: large;"></span> </span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">62g di zucchero a velo</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaio di succo d'arancia</span><br />
<span style="color: #666666;"><span style="font-family: inherit; font-size: large;">1/2 cucchiaino di buccia d'arancia grattugiata</span><span style="font-size: large;"></span> </span><br />
<span style="color: #666666; font-size: large;"><strong><br /></strong></span>
<span style="color: orange;"><span style="font-size: large;"><strong>Procedimento:</strong></span><span style="font-size: large;"></span> </span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Preheat the oven to 350 degrees.">Preriscaldate il forno a 180°C. </span><span title="Butter a six cup loaf pan and line with parchment paper.">Imburrate e rivestite di carta forno una teglia da plumcake. </span><span title="In a medium bowl, mix together the flour, baking powder, and salt.">In una ciotola media, mescolate insieme la farina, il lievito e il sale. </span><span title="In a large bowl, using electric mixers, beat together the butter until smooth.">In una grande ciotola, utilizzando lo sbattitore elettrico, sbattere il burro finché sarà morbido e liscio. </span><span title="Add the sugar and beat until smooth.">Aggiungete lo zucchero e sbattere bene. </span><span title="On low speed, add the eggs one at a time, beating until well combined.">A bassa velocità, aggiungete le uova una alla volta, battendo fino saranno ben incorporate. </span><span title="In batches, alternate the dry ingredients with the orange juice, mixing everything only until just combined (if you over mix the cake will come out tough).">In più riprese, alternate gli ingredienti secchi con il succo d'arancia, mescolando tutto solo fino a poco combinato (se sovralavorate l'impasto la torta verrà dura). </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Pour in to the prepared pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
">Versate nella teglia e cuocete in forno preriscaldato per 60-65 minuti, o fino a quando uno stuzzicadenti inserito nel centro ne esce con le briciole umide attaccate.</span></span></span></span><br />
<span style="font-size: large;"><span style="color: #666666; font-family: inherit;"><span title="Pour in to the prepared pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
"><br /></span><span title="When the cake is done, let it cool in the pan for 15 minutes (it will still be warm).">Quando la torta è fatta, lasciatela raffreddare nella teglia per 15 minuti (sarà ancora caldo). </span><span title="Run a knife around the sides of the pan.">Passate un coltello attorno ai lati della vaschetta. </span><span title="Set a wire rack on a sheet pan and turn the cake out on the rack.">Preparate una gratella su un foglio di carta forno e giratevi la torta sopra. </span><span title="Peel off the wax paper.">Staccate la carta forno. </span><span title="Using a pastry brush, brush the orange juice all over the top and sides of the cake and let it soak in. Once the cake is completely cooled, whisk together the glaze ingredients in a small bowl and pour over the cake.">Utilizzando un pennello da cucina, spennellate il succo d'arancia su tutta la parte superiore ed i lati della torta. Una volta che la torta è completamente raffreddata, sbattete insieme gli ingredienti per la glassa in una piccola ciotola e versatela sopra la torta.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Using a pastry brush, brush the orange juice all over the top and sides of the cake and let it soak in. Once the cake is completely cooled, whisk together the glaze ingredients in a small bowl and pour over the cake."></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Using a pastry brush, brush the orange juice all over the top and sides of the cake and let it soak in. Once the cake is completely cooled, whisk together the glaze ingredients in a small bowl and pour over the cake."><a href="http://1.bp.blogspot.com/-J9M9CgpZeuw/Vlylb-W3XEI/AAAAAAAABsg/g3UtPABO9qE/s1600/DSC_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="http://1.bp.blogspot.com/-J9M9CgpZeuw/Vlylb-W3XEI/AAAAAAAABsg/g3UtPABO9qE/s640/DSC_0249.JPG" width="640" /></a></span></span></span><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-43647592696030761242015-12-22T05:31:00.002-08:002015-12-22T05:31:49.899-08:00Crostata al Cioccolato e Menta Piperita <a href="http://2.bp.blogspot.com/-F1zoBZUNw-M/Vm8XhEmz-iI/AAAAAAAABtg/Jf-FpVprWTk/s1600/DSC_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="398" src="http://2.bp.blogspot.com/-F1zoBZUNw-M/Vm8XhEmz-iI/AAAAAAAABtg/Jf-FpVprWTk/s640/DSC_0312.JPG" width="640" /></span></a><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span title="I take my Christmas desserts very seriously.">Prendo molto sul serio i miei dolci di Natale. </span><span title="The Christmas lunch, after all, is one of the few meals a year where my family is all together, and therefore is deserving of an array of appetizers, lasagne, a turkey, at least four side dishes, and of course, at least three">Il pranzo di Natale, dopo tutto, è uno dei pochi pasti dell'anno in cui la mia famiglia è riunita, ed è quindi giusto preparare antipasti, lasagne, tacchino, almeno quattro contorni, e, naturalmente, almeno tre </span><span title="desserts.">dolci. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="I tend to choose my dessert recipes far in advance and test them out beforehand to make sure they are top notch.
">Tendo a scegliere le ricette dei dolci con largo anticipo e le testo prima per assicurarmi che siano di altissimo livello.</span><span title="This super elegant Chocolate Peppermint Tart will hands down be on my menu this year.">Questa super elegante Crostata al Cioccolato e Menta Piperita sarà all'altezza del mio menu di quest'anno. </span><span title="It is absolutely delicious, the kind of delicious that leaves you speechless for a couple of seconds when you first try it (not kidding here -- my colleagues who taste tested this all had the same reaction).">E' assolutamente deliziosa, quella bontà che lascia senza parole per un paio di secondi la prima volta che la provi (non scherzo, i miei colleghi che l'hanno sperimentata hanno avuto tutti la stessa reazione). </span><span title="So what makes this so good?!">Quindi, cos'è che la rende così speciale?! </span><span title="The filling is dense and smooth and truffle-like, and intensely chocolate-y, topped off by a bittersweet ganache glaze that ups the chocolate factor and gives the tart a shiny, elegant finish.">Il ripieno è denso e liscio e come un tartufo al cioccolato, e molto cioccolatosa, con una glassa agrodolce che ne impreziosisce il gusto e dà alla crostata una finitura elegante e lucida. </span><span title="All of this is poured in to a slightly crunch chocolate cookie crust which contrasts nicely with the creamy filling.">Tutto questo viene versato in una crosta al biscotto che contrasta piacevolmente con il ripieno cremoso. La menta piperita </span><span title="The hint of peppermint adds a nice brightness to the tart (who doesn't love chocolate and mint?!) and keeps things seasonal.">aggiunge un tocco in più (chi non ama il cioccolato con la menta?!) ed è in tema con la stagione. </span><span title="A couple of notes: this dessert can also be made in advance, and if you're not a peppermint fan, feel free to leave out the extract -- I have made this as a plain chocolate tart and it is delicious that way as well">Un paio di note: questo dolce può essere fatto anche in anticipo, e se non siete un fan della menta piperita, sentitevi liberi di non aggiungerla</span><span title=".">. </span><span title="Do remember to cut the pieces small, as this is quite a rich dessert.">Ricordatevi di tagliare i fette piccole, perché è un dessert piuttosto ricco. </span><span title="Lastly, I would recommend garnishing the edges of the tart with some crushed candy canes -- I would have done so myself, but candy canes are hard to come by in Italy!">Infine, mi sento di suggerirvi di guarnire i bordi della crostata con alcuni bastoncini di zucchero rossi e bianchi alla menta piperita, tipici natalizi, ma difficili da trovare in Italia! enjoy everyone</span></span></span><span title="Enjoy everyone!
"><span style="font-family: inherit; font-size: large;">!</span></span><br />
<span title="Enjoy everyone!
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="CHOCOLATE PEPPERMINT TART
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e06666; font-size: x-large;">CROSTATA AL CIOCCOLATO E MENTA PIPERITA</span></strong> <br /><br /><strong><span style="color: #e69138;">Ingredienti:</span></strong> </span></span><br />
<span title="CHOCOLATE PEPPERMINT TART
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="For the crust:
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e69138;">Per la crosta:</span></strong></span></span><br />
<span title="For the crust:
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1 ½ cups chocolate cookie crumbs
"><span style="font-family: inherit; font-size: large;">300g di biscotti al cioccolato sbriciolati</span></span><span title="1 ½ cups chocolate cookie crumbs
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="5 tablespoons unsalted butter, melted
"><span style="font-family: inherit; font-size: large;">5 cucchiai di burro non salato, fuso</span></span><br />
<span title="5 tablespoons unsalted butter, melted
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="For the filling:
"><span style="font-family: inherit; font-size: large;"><strong><span style="color: #e69138;">Per il ripieno:</span></strong></span></span><br />
<span title="For the filling:
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="8 1/2 ounces good quality bittersweet chocolate, finely chopped
"><span style="font-family: inherit; font-size: large;">240g di cioccolato fondente di buona qualità, finemente tritato</span></span><span title="8 1/2 ounces good quality bittersweet chocolate, finely chopped
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="6 tablespoons unsalted butter
"><span style="font-family: inherit; font-size: large;">85g di burro non salato</span></span><span title="6 tablespoons unsalted butter
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="2 large eggs, lightly beaten
"><span style="font-family: inherit; font-size: large;">2 uova grandi, leggermente sbattute</span></span><span title="2 large eggs, lightly beaten
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1/3 cup heavy cream
"><span style="font-family: inherit; font-size: large;">80ml di panna fresca</span></span><span title="1/3 cup heavy cream
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1/3 cup sugar sugar
"><span style="font-family: inherit; font-size: large;">65g di zucchero</span></span><span title="1/3 cup sugar sugar
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="¼ teaspoon salt
"><span style="font-family: inherit; font-size: large;">¼ di cucchiaino di sale</span></span><span title="¼ teaspoon salt
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1 teaspoon pure vanilla extract
"><span style="font-family: inherit; font-size: large;">1 cucchiaino di estratto di vaniglia </span></span><span title="1 teaspoon pure vanilla extract
"><span style="font-family: inherit; font-size: large;"><br /></span></span><span title="1/4 teaspoon peppermint extract
"><span style="font-family: inherit; font-size: large;">1/4 cucchiaino di estratto di menta piperita </span></span><br />
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<span style="color: #e69138; font-size: large;"><strong>Per la glassa:</strong></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">70g di cioccolato fondente</span><br />
<span style="font-size: large;">2,5 cucchiai di panna fresca</span><br />
<span style="font-size: large;">1+1/4 di cucchiaino di sciroppo di mais</span><br />
<span style="font-size: large;">1+1/4 di cucchiaio di acqua</span><br />
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<span style="color: #e69138; font-size: large;"><strong>Procedimento:</strong></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span title="Preheat oven to 180° C (350° F).">Preriscaldate il forno a 180 ° C. </span><span title="In a small bowl stir together cookie crumbs and melted butter until combined and crumbs are evenly moistened.">In una piccola ciotola mescolate insieme i biscotti sbriciolati ed il burro fuso finché le briciole saranno uniformemente inumidito. </span><span title="Press crumb mixture evenly in base and up sides of tart pan.">Premere il composto in modo uniforme sulla base e sui lati di una tortiera. </span><span title="Bake the crust for 10 minutes.">Cuocete la crosta per 10 minuti. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Let cool completely.
">Lasciate raffreddare completamente.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Let cool completely.
"><br /></span><span title="Meanwhile, melt the chocolate and butter together in skillet (you can also use a double boiler for this, but I don't have one in my kitchen here).">Nel frattempo, sciogliete il cioccolato e il burro in una padella insieme. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Let the chocolate and butter mixture cool slightly.
">Lasciate raffreddare leggermente.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Let the chocolate and butter mixture cool slightly.
"><br /></span><span title="In a medium-sized bowl, whisk together the eggs, cream, sugar, salt and vanilla.">In una ciotola di medie dimensioni, sbattete insieme le uova, la panna, lo zucchero, il sale e la vaniglia. </span><span title="Add the cooled chocolate mixture and whisk to combine all of the ingredients.">Aggiungete al composto il cioccolato raffreddato e sbattete per unire tutti gli ingredienti. </span><span title="Pour the filling into the crust.">Versare il ripieno nella crosta. </span><span title="Bake the tart until the filling is slightly puffed and set around the edges, and the center jiggles slightly (note that the filling will continue to set as the tart cools), 20 to 25 minutes.">Cuocete la torta fino a quando il ripieno sarà leggermente gonfio e fermo intorno ai bordi, e il centro leggermente liquido (il ripieno continuerà ad assestarsi quando la torta si raffredda), 20 a 25 minuti. </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Let the tart cool about 1 hour.
">Lasciate che la crostata si raffreddi per circa 1 ora.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Let the tart cool about 1 hour.
"><br /></span><span title="To make the glaze, combine the remaining chocolate, cream, corn syrup, and water in a small pan and whisk together until melted and well combined.">Per la glassa, unire il cioccolato restante, la panna, lo sciroppo di mais, e l'acqua in un pentolino e sbatteteli insieme finché saranno fusi e ben combinati. Versare il composto i</span><span title="Immediately pour the glaze onto the center of the tart, and with an offset spatula or the back of a spoon, spread the glaze evenly over the top of the tart.">mmediatamente sul centro della torta, e con una spatola o la parte posteriore di un cucchiaio, cospargete la glassa uniformemente sopra la parte superiore della torta. </span><span title="Let stand until glaze is set, about 1 hour.">Lasciate riposare fino a quando la glassa sarà ben ferma, circa 1 ora.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Let stand until glaze is set, about 1 hour."></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span title="Let stand until glaze is set, about 1 hour."><a href="http://4.bp.blogspot.com/-jJSkodEJvqE/Vngx8MOVmmI/AAAAAAAABuA/oWDTwhtz3wg/s1600/12346492_1001634119925522_2662747078213745050_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="538" src="http://4.bp.blogspot.com/-jJSkodEJvqE/Vngx8MOVmmI/AAAAAAAABuA/oWDTwhtz3wg/s640/12346492_1001634119925522_2662747078213745050_n.jpg" width="640" /></a></span></span></span><br />
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<img src="http://3.bp.blogspot.com/-Y8BbbM-TrVU/U0q-koi_d9I/AAAAAAAAJyo/5mVfobt-zb8/s1600/firma-francesca.png" />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-76630479117232803292015-12-16T05:39:00.000-08:002015-12-16T05:39:04.307-08:00Biscotti al Cioccolato e Burro Bruno<a href="http://2.bp.blogspot.com/-AzwRZdgqXDo/VlHaYIctS8I/AAAAAAAABro/TF04_n9FjcA/s1600/DSC_0217.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="424" src="http://2.bp.blogspot.com/-AzwRZdgqXDo/VlHaYIctS8I/AAAAAAAABro/TF04_n9FjcA/s640/DSC_0217.JPG" width="640" /></span></a><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">E i preparativi per il Natale</span> <span class="hps">continuano!</span> <span class="hps">Quelli che vi propongo oggi non sono proprio i biscotti della tradizione, ma </span><span class="hps">sono tra i </span><span class="hps">migliori</span> <span class="hps">biscotti</span> <span class="hps">che abbia mai fatto</span> <span class="hps">e</span> <span class="hps">mangiato</span>, sono così buoni, che <span class="hps">sono degni</span> <span class="hps">di essere lasciati</span> <span class="hps">sotto al camino per Babbo Natale la notte</span><span class="hps"> di Natale</span>. <span class="hps">E, naturalmente</span>, <span class="hps">sarebbero</span> <span class="hps">un ottimo</span> <span class="hps">regalo di Natale. </span></span></span><br />
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<span id="result_box" lang="it"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">La prima cosa che</span> <span class="hps">mi ha attirato</span> di <span class="hps">questa ricetta</span> <span class="hps">è che è stata testata molte volte</span><span>.</span> <span class="hps">Questi cookies</span> <span class="hps">vengono dal blog di Leah "Truffle and Trend"</span><span>, che ha provato </span><span class="hps">30</span> <span class="hps">o</span> pi<span class="hps">ù </span><span class="hps">ricette di biscotti</span> <span class="hps">prima di arrivare a questo risultato, </span><span class="hps">quindi sapevo</span> <span class="hps">che la ricetta</span> <span class="hps">sarebbe stata perfetta</span><span>.</span> <span class="hps">Un paio di note</span> <span class="hps">su ciò che rende</span> <span class="hps">questi biscotti</span> <span class="hps">perfetti</span><span>:</span> </span></span></span><br />
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<span lang="it"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">1- Il Burro Bruno</span> <span class="hps">è la chiave</span> di tutto<span>.</span> Il <span class="hps">Burro</span> Bruno <span class="hps">è il burro</span> <span class="hps">che viene cotto</span> <span class="hps">prima di essere utilizzato, il Buerre Noisette francese per capirci</span><span>.</span> <span class="hps">Aggiunge </span><span class="hps">a</span> <span class="hps">qualsiasi dessert</span><span> un </span><span class="hps">sapore</span> <span class="hps">tostato</span> <span class="hps">che</span> <span class="hps">non si ha nei normali </span><span class="hps">cookie</span> <span class="hps">con gocce di cioccolato</span><span>.</span></span></span></span><br />
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<span lang="it"><span><span style="font-family: inherit;"><span style="font-size: large;">2- <span class="hps">Lo yogurt</span> <span class="hps">può sembrare un</span> <span class="hps">ingrediente</span> <span class="hps">a caso</span><span>,</span> <span class="hps">ma rende</span> <span class="hps">i biscotti</span> <span class="hps">extra soft</span><span>.</span><br /><br /><br /><span class="hps">3- I pezzetti di cioccolato.</span> <span class="hps">L'ho già detto</span> <span class="hps">prima in altri</span> <span class="hps">post del blog, </span><span class="hps">tagliare</span> <span class="hps">il</span> <span class="hps">cioccolato in</span> pezzetti richiede <span class="hps">tempo,</span> <span class="hps">ma rende</span> <span class="hps">i biscotti</span> <span class="hps">più cioccolatosi rispetto ai normali chocolate chips cookies.</span><br /><br /><span class="hps">4- La refrigerazione.</span> <span class="hps">L'impasto</span> <span class="hps">deve essere messo in frigo cosicché i biscotti </span><span class="hps">mantengano la loro forma</span> <span class="hps">durante la cottura</span><span>.</span><br /><br /><span class="hps">Fatevi un</span> <span class="hps">favore e</span> <span class="hps">fate questi biscotti</span> <span class="hps">subito, </span><span class="hps">sono perfetti</span> <span class="hps">con una tazza</span> <span class="hps">di cioccolata calda e</span> <span class="hps">diventerà</span> <span class="hps">la vostra</span> <span class="hps">nuova ricetta</span> per <span class="hps">biscotti</span> <span class="hps">preferita</span><span>, garantito.</span> <span class="hps">Enjoy everyone!</span></span></span></span></span><br />
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<span lang="it"><span><span class="hps"><span style="color: #e06666; font-family: inherit; font-size: x-large;"><strong>BISCOTTI AL CIOCCOLATO E BURRO BRUNO</strong></span></span></span></span><br />
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<span lang="it"><span><span class="hps"><span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Ingredienti:</strong></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;"></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">200g di burro</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">230g di zucchero di canna </span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">50g di zucchero semolato</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">1 cucchiaio di estratto di vaniglia</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">1 uovo grande + 1 tuorlo </span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">2 cucchiai di yogurt greco</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">340g di farina</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">3/4 di cucchiaino di bicarconato</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">1/2 cucchiaino di sale</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;">340g di cioccolato fondente</span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;"></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Procedimento:</strong></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit; font-size: large;"></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span style="font-family: inherit;"><span style="font-size: large;"><span title="To make the brown butter: dice the butter and put in a skillet over a medium heat.">Per fare il burro bruno: mettete il burro a dadini in una padella a fuoco medio. </span><span title="Let the butter melt, and then let it begin to foam and bubble, stiring often.">Lasciate che fonda, poi inizierà a fare la schiuma e bollire, mescolate spesso. </span><span title="After a few minutes, the bubbling will subside and the butter will start smelling nutty.">Dopo pochi minuti, la schiuma si abbasserà e il burro inizierà ad odorare di nocciola. </span><span title="At this point, the butter is browned.">A questo punto, il burro sarà dorato. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="It is important to pay very close attention during this stage, as you don't want to burn the butter -- if the butter is burned the cookies will have a bitter taste.
">E 'importante prestare molta attenzione durante questa fase, in quanto non si deve bruciare il burro, se il burro è bruciato i biscotti avranno un sapore amaro.<br /></span><span title="Remove skillet from heat right away and pour the browned butter into a bowl so it doesn't continue to cook.">Togliete padella dal fuoco subito e versate il burro rosolato in una ciotola in modo che non continui a cucinare. </span><span title="Let butter cool five minutes in the bowl.">Lasciate raffreddare per cinque minuti nella ciotola. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="Next, stir in both sugars and mix well.
">Successivamente, aggiungete i due tipi di zuccheri e mescolate bene.<br /></span><span title="Add in the egg, egg yolk, and vanilla extract, mixing everything together well with a wooden spoon.">Aggiungete l'uovo, il tuorlo d'uovo e l'estratto di vaniglia, mescolando il tutto bene con un cucchiaio di legno. </span><span title="The batter should turn a slightly lighter shade when well mixed.">L'impasto diventerà di una tonalità leggermente più chiara quando ben amalgamato. </span><span title="Stir in the yogurt.
">Mescolatevi lo yogurt.</span></span></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span title="Stir in the yogurt.
"><br /></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="Mix together the flour, baking soda, and salt in a small bowl and add them to the wet ingredients, mixing until just combined.">Mescolate insieme la farina, il bicarbonato e il sale in una piccola ciotola e aggiungeteli agli ingredienti umidi, mescolando quanto basta. </span><span title="Fold in the chocolate chunks.">Unite i pezzetti di cioccolato. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="Refrigerate the dough for one hour, covered.
">Refrigerate la pasta per un'ora, coperta.<br /></span><span title="Form 20 or so even sized balls of dough and place onto 2 lightly buttered cookie sheets.">Formate 20 palline, lasciatele su una placca leggermente imburrata. </span><span title="Refrigerate the dough on sheets for about 30 minutes.">Refrigerate per circa 30 minuti. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="Preheat oven to 350 F.
">Preriscaldare il forno a 180°C.<br /></span><span title="Bake the cookies for 10-11 minutes, until the edges are barely golden.">Cuocete i biscotti per 10-11 minuti, finché i bordi saranno appena dorati. </span><span title="If you can lift the edge of a cookie a bit with your hand, the cookies are definitely ready.">Se si riesce a sollevare il bordo di un biscotto con la mano, i biscotti sono sicuramente pronti. </span></span></span><span title="Let cookies sit and firm on baking sheets for 10 minutes before moving them to a wire rack to cool completely."><span style="font-family: inherit; font-size: large;">Lasciate riposare nelle teglie per 10 minuti prima di passarli su una gratella per raffreddarsi completamente.</span> </span></span></span></span><br />
<span lang="it"><span><span class="hps"><span title="Let cookies sit and firm on baking sheets for 10 minutes before moving them to a wire rack to cool completely."></span></span></span></span><br />
<span lang="it"><span><span class="hps"><span title="Let cookies sit and firm on baking sheets for 10 minutes before moving them to a wire rack to cool completely."><a href="http://2.bp.blogspot.com/-pyw4BoPxHVo/VlHZzOmKNbI/AAAAAAAABrQ/_xkyD1oGSh8/s1600/DSC_0183.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-pyw4BoPxHVo/VlHZzOmKNbI/AAAAAAAABrQ/_xkyD1oGSh8/s640/DSC_0183.JPG" width="640" /></a></span></span></span></span><br />
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<span class="hps">Ricetta</span> <span class="hps">leggermente</span> <span class="hps">adattata da</span> <span class="hps">www.trufflesandtrends.com</span><span>.</span><div align="center">
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-907024836050865412015-12-10T04:33:00.000-08:002015-12-10T04:33:09.204-08:00Barrette allo Zenzero e Cioccolato Fondente<a href="http://2.bp.blogspot.com/--esReupf8gA/Vmh9lH-HUDI/AAAAAAAABtA/-9VfvozRkzI/s1600/DSC_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="408" src="http://2.bp.blogspot.com/--esReupf8gA/Vmh9lH-HUDI/AAAAAAAABtA/-9VfvozRkzI/s640/DSC_0257.JPG" width="640" /></span></a><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span title="As you can probably tell from this blog, I believe that any time is a good time to bake, but I will say there's something particularly special about baking around Christmas.">Come si può probabilmente capire da questo blog, credo che ogni giorno sia buon momento per cucinare, ma devo dire che c'è qualcosa di particolarmente nella preparazione del pranzo di Natale. </span><span title="Maybe it's the cold weather that makes staying in a cozy kitchen so appealing, or maybe it's the Christmas music that makes a good soundtrack to the cookie decorating, or maybe it's because it's especially nice to bake up sweets for others (edible gifts are the best">Forse è il freddo che rende la permanenza in una cucina accogliente così attraente, o forse è la musica di Natale che fa da colonna sonora per la decorazione dei biscotti, o forse è perché è particolarmente piacevole cucinare per gli altri (i regali commestibili sono i migliori</span><span title="kind of gifts, in my opinion).">, a mio parere). </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="In any event, my holiday baking has officially begun and I will be sure to share all my recipes with you here, starting with these Dark Chocolate Gingerbread Bars.
">In ogni caso, è ufficialmente iniziato il mio periodo di prove per il Natale e condividerò tutte le mie ricette con voi, a partire da queste Barrette allo Zenzero e Cioccolato Fondente.<br /></span><span title="Seeing as how I posted a recipe for a gingerbread cake last year, my first thought was to give you a recipe for gingerbread men, the quintessential Christmas cookie.">Visto che ho postato la ricetta della <a href="http://pancakes-biscotti.blogspot.it/2014/12/pan-di-zenzero.html">torta di pan di zenzero</a> lo scorso anno, il mio primo pensiero è stato quello di darvi una ricetta degli Omini di pan di zenzero, il cookie di Natale per eccellenza. </span><span title="When I was little I loved making gingerbread men, after all -- first we would make the cookie dough, then let it rest in the fridge, and then we would roll out the dough and cut out all of the gingerbread men, then we would">Quando ero piccolo amavo farli, il procedimento della preparazione, riposo, cottura e decorazione è abbastanza lungo</span><span title="bake them, let them cool, and decorate them...fun, of course, but lots of steps involved (my 8 year old self was really only doing the decorating at the end).">, (quando avevo 8 anni facevo solo la decorazione alla fine). </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="I realize that not everyone has the time or patience to do this around Christmas (me included) so here is a gingerbread recipe that takes far less time and effort and still satisfies the gingerbread craving around the holidays.
">Mi rendo conto che non tutti hanno il tempo o la pazienza per fare questo nel periodo natalizio (me compresa): quindi ho inserito lo zenzero in una ricetta più veloce.<br /></span><span title="These bars could be described as a cross between a piece of gingerbread and a brownie in terms of the texture and taste.">Queste barrette possono essere descritte come un incrocio tra un omino di pan di zenzero e un brownie in termini di consistenza e sapore. </span><span title="They are soft and chewy and spicy--as gingerbread should always be, no one likes wimpy gingerbread!--with a healthy dose of chocolate, because, as this pecan pie taught us, adding chocolate to a dessert is always a good thing,">Sono morbidi, soffici e piccanti con una sana dose di cioccolato</span><span title="and this gingerbread is no exception.">.</span><span title="Even though chocolate is not a traditional addition to gingerbread, it pairs wonderfully with the spices, complementing them rather than overwhelming them and adding another dimension of flavor to the dessert."> </span><span title="The powdered sugar on the top makes these look extra festive and reminds me of a dusting of snow, fitting for the season -- don't leave this final touch out if you can help it!">Lo zucchero a velo sulla parte superiore li rende in tema con la festa e ricorda una spolverata di neve, il tocco finale se si può farne a meno!</span><span title="Note that I have used chocolate chunks here because I think that they're overall better, but feel free to use chocolate chips if you wish."> </span><span title="These would most certainly make an excellent homemade Christmas gift for friends or family, not to mention a great easy dessert for a holiday dinner.">Potrebbero certamente essere un ottimo regalo fatto in casa di Natale per gli amici o la famiglia, e un ottimo dessert facile per una cena delle vacanze. Enjoy everyone</span><span title="Enjoy everyone!
">!</span></span></span><br />
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<span style="color: #e06666; font-family: inherit; font-size: x-large;"><strong>BARRETTE ALLO ZENZERO E CIOCCOLATO FONDENTE</strong></span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Ingredienti:</strong></span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit; font-size: large;">150g di burro</span><br />
<span style="font-family: inherit; font-size: large;">350g di zucchero di canna</span><br />
<span style="font-family: inherit; font-size: large;">80g di melassa</span><br />
<span style="font-family: inherit; font-size: large;">2 uova</span><br />
<span style="font-family: inherit; font-size: large;">1 cucchiaio di estratto di vaniglia</span><br />
<span style="font-family: inherit; font-size: large;">300g di farina</span><br />
<span style="font-family: inherit; font-size: large;">2,5 cucchiaini di zenzero in polvere</span><br />
<span style="font-family: inherit; font-size: large;">1 cucchiaino di lievito</span><br />
<span style="font-family: inherit; font-size: large;">1/4 di cucchiaino di bicarbonato</span><br />
<span style="font-family: inherit; font-size: large;">1/4 di cucchiaino di sale</span><br />
<span style="font-family: inherit; font-size: large;">170g di cioccolato fondente, tagliuzzato</span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit; font-size: large;">Zucchero a velo</span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Procedimento:</strong></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">Preriscaldate il forno a</span> 180°C<span>.</span> Imburrate una teglia <span class="hps">da forno rettangolare 2x30 cm</span><span>.</span> <span class="hps">In una grande</span> <span class="hps">ciotola, sbattete</span> <span class="hps">insieme il burro</span><span>,</span> lo <span class="hps">zucchero di canna</span> <span class="hps">e</span> la <span class="hps">melassa</span> <span class="hps">con un miscelatore elettrico</span><span>.</span> <span class="hps">Sbattete</span> a parte <span class="hps">le uova e</span> <span class="hps">la vaniglia</span><span>.</span> <span class="hps">Mescolate</span> <span class="hps">la farina</span><span>, lo zenzero</span><span>, il lievito</span><span>, il bicarbonato di</span> <span class="hps">sodio ed il sale</span> <span class="hps">in un'altra ciotola</span><span>.</span> <span class="hps">Incorporate i tre impasti poco per volta e aggiungete infine il </span><span class="hps">cioccolato</span><span>.</span> <span class="hps atn">Versare l'</span><span>impasto nella</span> <span class="hps">teglia e</span> <span class="hps">infornate per</span> <span class="hps">25-30</span> <span class="hps">minuti o</span> <span class="hps">fino a che uno stuzzicadenti </span><span class="hps">inserito nel centro</span> uscirà<span class="hps"> pulito</span><span>.</span> <span class="hps">Raffreddate completamente prima di</span> <span class="hps">spolverizzare</span> <span class="hps">di zucchero a velo</span> <span class="hps">e servire</span><span>.</span> </span></span><br />
<span title="Enjoy everyone!
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-56722308427758260542015-12-04T00:05:00.000-08:002015-12-04T00:05:01.146-08:00Sfogliatine Dolci (Pop Tart) Ripiene di Zucca<a href="http://3.bp.blogspot.com/-CAKi6ESHP0M/VjkkJr5MAeI/AAAAAAAABo8/GCNj6zeFAUE/s1600/DSC_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="424" src="http://3.bp.blogspot.com/-CAKi6ESHP0M/VjkkJr5MAeI/AAAAAAAABo8/GCNj6zeFAUE/s640/DSC_0200.JPG" width="640" /></span></a><br />
<span style="color: #666666; font-family: inherit; font-size: large;">E' già dicembre (di giààà!!!) il che significa due cose: 1- posso ufficialmente iniziare a festeggiare il Natale, ora che è passato il Ringraziamento e 2- devo darvi un'ultima ricetta con zucca prima della stagione del pan di zenzero e della menta piperita. Così ho pensato a queste Sfogliatine (in inglese Pop tart)!</span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Ora, è possibile che i lettori non americani non abbiano mai sentito parlare di Pop-tart. Vi spiego: le Pop-tart sono tipiche nelle colazioni americana, sono fatte da una sfoglia rettangolare di pasta ripiene (frutta, cioccolato, o cannella) e un sottile strato di glassa, a volte decorate con granella o codette. Mia mamma ce le ha comprate raramente (non sono molo sane se comprate al supermercato), e quindi per me sono sempre state un trattamento di favore delle mamme meno salutiste dei miei amici. Ora che sono grande, posso vedere le pop-tart per quello che realmente sono, gustoso, sì, ma gustoso nel modo in cui lo è il cibo spazzatura, buonissime per soddisfare un improvviso desiderio di zuccheri, ma non genuine. La pasta è saporitissima, il ripieno e la glassa sono spesso eccessivamente dolci, e di solito hanno un sapore migliore quando vengono tostate. Le Pop-tart, sarebbero certamente migliori se fatte in casa, la sfoglia sarebbe burrosa e friabile, il ripieno fresco e gustoso.</span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Ho provato, ed ecco il verdetto: avevo ragione! La sfoglia fatta in casa è divina, un milione di volte migliore rispetto alle Pop-tart comprate al supermercato, il ripieno alla zucca con zenzero e cannella è cremoso e liscio come nella Crostata di Zucca. Ero preoccupato che la glassa fosse troppo dolce, ma ho provato con e senza glassa e ho scoperto che è il tocco finale che rende queste sfogliatine davvero speciali. Enjoy everyone! </span><br />
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<span style="color: #c27ba0; font-family: inherit; font-size: large;"><strong>SFOGLIATINE DOLCI RIPIENE DI ZUCCA</strong></span><br />
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<span style="color: orange; font-family: inherit; font-size: large;"><strong>Ingredienti per la sfoglia:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">330g di farina</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di sale</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di zucchero</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">225g di burro</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">4-5 cucchiai di acqua ghiacciata</span><br />
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<span style="color: orange; font-family: inherit; font-size: large;"><strong>Ingredienti per il ripieno:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">225g di purea di zucca</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">55g di formaggio spalmabile</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">2 cucchiai di zucchero</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">2 cucchiai di zucchero di canna</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1,5 cucchiaini di cannella in polvere</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">0,5 cucchiaini di zenzero in polvere</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1/4 di cucchiaino di noce moscata</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1/8 di cucchiaino di spezie miste</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 presa di sale </span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 uovo grande</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">0,5 cucchiaini di estratto di vaniglia</span><br />
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<span style="color: orange; font-family: inherit; font-size: large;"><strong>Ingredienti per la glassa:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">120g di zucchero a velo</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaio di panna fresca</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaio di latte</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1/4 di cucchiaino di estratto di vaniglia</span><br />
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<span style="font-family: inherit; font-size: large;"><b><span style="color: orange;">Procedimento:</span></b></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">Per la sfoglia: In un robot da cucina mettete insieme la farina, il sale e lo zucchero semolato. Aggiungete il burro e lasciate amalgamare bene. Aggiungete 4 cucchiai di acqua, se non si formano gli agglomerati di impasto aggiungetene il restante cucchiaio. Trasferite il composto su una superficie pulita, formate una palla, poi dividetela in due parti uguali. Copritele separatamente con pellicola trasparente. Refrigerate per 1 ora. Nel frattempo preparate il ripieno.<br /><br />Per il ripieno: Strizzate bene la purea di zucca in modo che perda il liquido in eccesso. In una ciotola incorporate il formaggio, lo zucchero semolato e lo zucchero di canna. Utilizzando le fruste elettriche, sbattere insieme la zucca e il composto fatto in precedenza. Aggiungete poi la cannella, lo zenzero, e la noce moscata, le spezie e il sale e mescolate. Incorporate l’uovo e la vaniglia. Coprite la ciotola e lasciate in frigo il ripieno fino al momento di assemblare le pop tarts.<br /><br />Per assemblare: Ungete una teglia da forno di grandi dimensioni. Lavorate 1 disco di pasta alla volta, stendete la pasta su un piano infarinato. Tagliate la pasta in 8 rettangoli.<br /><br />Disponete 4 dei rettangoli, distanziati uniformemente sulla teglia preparata. Stendetevi circa un cucchiaio e mezzo di ripieno di zucca in modo uniforme al centro di ogni rettangolo, lasciando un po’ di bordo su tutti i lati. Inumiditevi un dito con l’acqua e scorrete lungo i bordi. Chiudete con un altro rettangolo, quindi sigillate i bordi con le dita, poi richiudere con una forchetta o semplicemente usare la punta delle dita. Coprite e trasferite in freezer a raffreddare almeno 2 ore o tutta la notte in frigorifero. Ripetere questa operazione con il secondo disco di pasta rimanente.<br /><br />Preriscaldare il forno a 180°C. Cuocete fino a doratura, girandoli una volta a metà cottura, circa 25 -30 minuti. Lasciare raffreddare sulla teglia qualche minuto poi trasferire su una gratella a raffreddare completamente.<br /><br />Per la glassa: In una terrina sbattete insieme tutti gli ingredienti della glassa bene. Cospargere le tart e decoratele con zuccherini se volete. Conservare in un contenitore ermetico.</span><b style="font-weight: normal;"><br />
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<a href="http://4.bp.blogspot.com/-p_XgGAywhqw/VjkkRgVxynI/AAAAAAAABpM/wqob7QE6Tt4/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="424" src="http://4.bp.blogspot.com/-p_XgGAywhqw/VjkkRgVxynI/AAAAAAAABpM/wqob7QE6Tt4/s640/DSC_0222.JPG" width="640" /></span></a><span style="font-size: large;"><br /><a href="http://4.bp.blogspot.com/-CFKc8_FNlIY/Vjkkf8hODQI/AAAAAAAABpU/EnLw3bDVJWk/s1600/DSC_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-CFKc8_FNlIY/Vjkkf8hODQI/AAAAAAAABpU/EnLw3bDVJWk/s640/DSC_0230.JPG" width="640" /></a><br /><br />
<span style="font-family: inherit;"></span></span></b><span style="font-size: large;"><span style="font-family: inherit;">Ricetta di <span style="color: #666666;">www.cookingclassy.com.</span></span></span><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-48729779201407897232015-12-02T08:33:00.002-08:002015-12-02T08:33:24.781-08:00Storie post n°16: Autumn in Malta<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qpucGw1Dzz8/Vl7iuJsLJHI/AAAAAAAABUA/mu_GEWKJZxQ/s1600/IMG_2946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://3.bp.blogspot.com/-qpucGw1Dzz8/Vl7iuJsLJHI/AAAAAAAABUA/mu_GEWKJZxQ/s640/IMG_2946.JPG" width="640" /></span></a></div>
<span style="color: #666666; font-family: inherit; font-size: large;"><a href="http://pancakes-biscotti.blogspot.it/2015/11/crostata-al-limone-e-ritorno-al-blog.html">Dopo la faticaccia della stagione estiva</a> ci voleva una bella vacanza per recuperare un po' di energie e per passare un po' di tempo con due persone che ho un po' trascurato in questi mesi di intenso lavoro. Da qualche anno, quando le finanze me lo permettono, organizzo un viaggetto con le due donne che mi hanno sempre sostenuto ed aiutato, mia mamma e mia zia. Per ripagarle dei mille favori, consigli e per avermi cresciuto così come sono, ricambio adesso che sono grande (oddio sono un adulto?!)portandole a visitare città e luoghi che non hanno mai visto e che da sole non riuscirebbero a raggiungere.</span><span style="font-family: inherit; font-size: large;"></span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Ebbene si, le mie care sessantenni non sanno da dove iniziare per prenotare un volo aereo, la prassi negli aeroporti e le regole per il bagaglio a mano per loro sono tuttora arabo, per non parlare del loro inglese... dovrei dire del loro non-inglese. Ma non c'è niente di cui vergognarsi, è normale per chi ha sempre vissuto per la propria famiglia come loro, e qui intervengo io. Perché non portarle in giro per il mondo? Non c'è nulla di più bello di rendersi utile e allargare i loro orizzonti. Quindi appena passate la fase "andare in vacanza coi genitori è da sfigati", chiedete loro cosa gli piacerebbe vedere e prenotate senza tante storie. </span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">La meta di quest'anno è stata l'isola di Malta. Galeotto fu un documentario in tv visto da mia zia durante l'estate. Il primo aspetto positivo della vacanza è stato il clima. Dai 25° di giorno ai 15° la sera in novembre. Cosa volere di più? </span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">La nostra avventura è iniziata alla grande con un colpo di scena degno di nota, passeggiando sul lungomare la prima sera guardavamo il mare in burrasca, appena abbiamo girato le spalle, un'onda gigante ci ha letteralmente bagnato tutte! E' stato uno di quei momenti in cui pensi: "No, non è successo veramente! Era un sogno!" Siamo scoppiate in una mega risata correndo verso l'hotel per ricomporci. </span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Ma passiamo all'argomento cibo, Malta non ha moltissimi piatti tradizionali e la sua cultura gastronomica deriva da un insieme di influenze di tutti i popoli che l'hanno colonizzata, inglesi, francesi, arabi ecc. Di veramente tradizionale ho provato il "pastizzi" un saccottino di pasta sfoglia salata ripieno di solito di formaggio o purea di piselli, ma nelle pastizzerie che si trovano ovunque sull'isola si possono trovare con moltissimi ripieni. </span><br />
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<a href="http://2.bp.blogspot.com/-tPKj0E4lk9E/Vl7iXseIVOI/AAAAAAAABS0/VxwliO-vfQc/s1600/IMG_2860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tPKj0E4lk9E/Vl7iXseIVOI/AAAAAAAABS0/VxwliO-vfQc/s640/IMG_2860.JPG" width="480" /></span></a></div>
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<span style="color: #666666; font-family: inherit; font-size: large;">Ci sono anche diversi dolci tradizionali, che hanno anche influenze italiane, come ad esempio i cannoli, io ne ho provati alcuni da questo simpatico commerciante di Rabat.</span><br />
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<span style="font-family: inherit; font-size: large;"><span style="color: #666666;">C'è una grande varietà di piatti di pesce, e sono moltissimi i pescatori sull'isola, come ad esempio nel villaggio di Marsaxlokk, dove ogni domenica c'è un grande mercato di pesce e non solo.</span></span><span style="font-family: inherit; font-size: large;"></span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">A Malta ci sono diverse piccole cittadine da visitare, Mdina, Rabat, Vittoriosa e naturalmente La Valletta, vi lascio con alcune foto e con un consiglio: andate a Malta, magari proprio la prossima primavera, vi aspettano molte bellissime cose da scoprire e un mare meraviglioso.</span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Ogni giorno alle 12 e alle 16 agli Upper Barakka Gardens viene sparato un colpo a salve per la Saluting Battery un'antica piattaforma cerimoniale di La Valletta. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Upper Barakka Gardens</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Una delle numerose porte coloratissime tipiche di Malta.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sEzlYFeqdHk/Vl7iYSSyg4I/AAAAAAAABTA/V4pevG91LKk/s1600/IMG_2867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://1.bp.blogspot.com/-sEzlYFeqdHk/Vl7iYSSyg4I/AAAAAAAABTA/V4pevG91LKk/s640/IMG_2867.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Mdina.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gfmLBttgdMs/Vl7ih72S_ZI/AAAAAAAABTU/RseEk3nxiJM/s1600/IMG_2878.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://1.bp.blogspot.com/-gfmLBttgdMs/Vl7ih72S_ZI/AAAAAAAABTU/RseEk3nxiJM/s640/IMG_2878.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Tramonto maltese.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pZqsfeGRxrQ/Vl7k_t-Kg7I/AAAAAAAABUo/IvKuoIhcHnI/s1600/IMG_2844.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-pZqsfeGRxrQ/Vl7k_t-Kg7I/AAAAAAAABUo/IvKuoIhcHnI/s640/IMG_2844.JPG" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Cattedrale di San Giovanni a La Valletta.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KGgX7vUWNG8/Vl7k_rKl_PI/AAAAAAAABUg/9pbWwLCytoM/s1600/IMG_2930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KGgX7vUWNG8/Vl7k_rKl_PI/AAAAAAAABUg/9pbWwLCytoM/s640/IMG_2930.JPG" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">La Valletta.</span></td></tr>
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<span style="font-family: inherit; font-size: large;"></span><br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-66651285326863849992015-11-24T05:32:00.001-08:002015-11-24T05:32:47.269-08:00Crostata alle Noci Pecan e Cioccolato<a href="http://2.bp.blogspot.com/-XSwJRRGA3UI/Vktw3GRxA0I/AAAAAAAABq0/dnbGXT4W4xY/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="424" src="http://2.bp.blogspot.com/-XSwJRRGA3UI/Vktw3GRxA0I/AAAAAAAABq0/dnbGXT4W4xY/s640/DSC_0182.JPG" width="640" /></span></a><br />
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<span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Tutti sanno che</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">i dessert</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">del Ringraziamento</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">sono le crostate, </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">in particolare</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">di Mele,</span><span style="color: #666666; font-family: inherit; font-size: large;"> di </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Zucca</span><span style="color: #666666; font-family: inherit; font-size: large;">,</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">e alle noci</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Pecan, </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">così non ho potuto far passare il </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">26 novembre</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">senza condividere</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">una ricetta della Crostata alle Noci Pecan, come avrei potuto</span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">?</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Dopo</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">tutto</span><span style="color: #666666; font-family: inherit; font-size: large;">,</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">la Crostata alle Noci Pecan </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">è il mio</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">dolce preferito</span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">,</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">la</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">portata</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">più attesa</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">del menù</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">del Ringraziamento</span><span style="color: #666666; font-family: inherit; font-size: large;">,</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">la ragione per cui</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">cerco di non</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">strafogarmi di </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">ripieno e</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">tacchino</span><span style="color: #666666; font-family: inherit; font-size: large;">,</span><span style="color: #666666; font-family: inherit; font-size: large;"> è </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">perché devo</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps atn" style="color: #666666; font-family: inherit; font-size: large;">lasciare un po' di </span><span style="color: #666666; font-family: inherit; font-size: large;">spazio per il dessert</span><span style="color: #666666; font-family: inherit; font-size: large;">.</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Ma sto divagando</span><span style="color: #666666; font-family: inherit; font-size: large;">.</span></div>
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<span style="color: #666666; font-family: inherit; font-size: large;">Quindi, arriviamo a questa torta! Se siete ancora alla ricerca di un dolce da aggiungere al menù del Ringraziamento, l'avete appena trovata. E' davvero divina, perché non c'è niente di meglio di una fetta di questa caramellosa Crostata alle Noci Pecan croccanti con un ciuffo di panna montata. E invece si che c'è di meglio: l'aggiunta di cioccolato che la porta ad un livello superiore, il cioccolato leggermente amarognolo bilancia la dolcezza del ripieno. Da al dessert un'altra dimensione di sapore, e da un po' di "scioglievolezza" al ripieno. </span><br />
<span style="color: #666666;"><br /><span style="font-family: inherit; font-size: large;">In più questo dolce è molto semplice da fare, si tratta di mescolare tutto insieme in una ciotola, versandolo poi nella frolla, e mettendo il tutto in forno, più essere preparata con un giorno di anticipo. Che è esattamente quello che voglio, visto che il giorno stesso avrò i contorni ed il tacchino da preparare. Buon Ringraziamento tutti!!!</span></span><br />
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<span style="color: #c27ba0; font-family: inherit; font-size: large;"><strong><br /></strong></span>
<span style="color: #c27ba0; font-family: inherit; font-size: large;"><strong>CROSTATA ALLE NOCI PECAN E CIOCCOLATO</strong></span><br />
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<span style="color: orange; font-family: inherit; font-size: large;"><strong>Ingredienti:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">320g di sciroppo di mais (in Italia non si trova facilmente, potete sostituirlo con sciroppo d'acero o caramello già pronto)</span><span style="font-family: inherit; font-size: large;"></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">3 uova sbattute</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">200g di zucchero</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di estatto di vaniglia</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">28g di burro fuso e freddo</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">185g di noci pecan</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">100g di gocce di cioccolato</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 rotolo di pasta frolla</span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Procedimento:</strong></span><br />
<span class="hps" style="color: #666666; font-family: inherit; font-size: large;">Preriscaldate il forno a</span><span style="color: #666666; font-family: inherit; font-size: large;"> </span><span class="hps" style="color: #666666; font-family: inherit; font-size: large;">180°C.</span><span style="font-family: inherit; font-size: large;"></span><br />
<span style="color: #666666;"><span id="result_box" lang="it" tabindex="-1"><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps"></span></span></span></span><br />
<span lang="it" tabindex="-1"><span style="font-size: large;"><span style="font-family: inherit;"><span class="hps">In una grande ciotola</span>, <span class="hps">sbattete insieme</span> <span class="hps">lo sciroppo di mais</span>, le <span class="hps">uova</span>, lo <span class="hps">zucchero, la vaniglia</span>, <span class="hps">ed il burro.</span> <span class="hps">Incorporate</span> <span class="hps">le</span> <span class="hps">noci pecan e</span> le <span class="hps">gocce di cioccolato</span>. <span class="hps">Posizionate la</span> <span class="hps">frolla </span><span class="hps">in</span> <span class="hps">una</span> <span class="hps">teglia</span> <span class="hps">leggermente unta </span>da 22 cm. <span class="hps">Versatevi il composto</span> <span class="hps">e cuocere per</span> <span class="hps">60-70 minuti</span>. Se vi accorgete che la crosta sta diventando troppo scura, coprite la torta con carta forno. <span class="hps">Lasciare raffreddare</span> <span class="hps">la torta</span> <span class="hps">per 2</span> <span class="hps">ore prima di servire</span>. <span class="hps">Servite</span> <span class="hps">con panna</span> <span class="hps">montata fresca</span>, <span class="hps">se lo si desiderate</span>. <span class="hps">Porzioni: </span><span class="hps">8-10</span>.</span></span></span><br />
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<div id="gt-edit" style="display: none;">
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<textarea aria-hidden="true" autocapitalize="off" autocomplete="off" autocorrect="off" class="goog-textarea" dir="ltr" id="contribute-target" name="edit-text" rows="4" spellcheck="false" style="-ms-overflow-x: auto; -ms-overflow-y: hidden; box-sizing: border-box; display: none; height: 353px; padding-bottom: 32px; padding-right: 20px;" tabindex="0" wrap="SOFT">Quindi, questa torta! Se siete ancora alla ricerca di un dolce per aggiungere al menu del Ringraziamento, hai appena trovato. Questo è al di là divina, perché fa davvero niente di meglio di una fetta di appiccicoso, caramello-y, torta di pecan croccante con un ciuffo di panna montata? Beh a quanto pare sì, sì lo fa. L'aggiunta di cioccolato per la vostra torta di pecan norma porta ad un livello completamente nuovo, il cioccolato leggermente amarognolo bilanciando la dolcezza del ripieno pur riuscendo a non saturare le noci pecan stessi. Dà il dessert un'altra dimensione di sapore, e aggiunge al fattore appiccicoso-ness, come si scioglie un po 'nel ripieno. Infatti, proprio come l'aggiunta di pancetta di verdure, aggiungere il cioccolato al dolce è sempre, e dico sempre, una buona idea.
Bonus: questo dolce è quindi molto semplice da fare, una questione di agitazione tutto insieme in una ciotola, versandolo in crosta, e mettendo il tutto in forno, più esso può essere effettuato in un giorno è advance.Which esattamente quello che vuoi, quando non hai più i contorni di quanto si può contare per preparare più un tacchino a pensare, giusto? Prego. Buon Ringraziamento tutti !!!</textarea><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-89748373316100266262015-11-21T06:08:00.001-08:002015-11-21T06:08:05.319-08:00Torta Salata alla Zucca e Cipolle Caramellate<a href="http://4.bp.blogspot.com/-bEfZBmTTcS4/VkpE6Hi5K9I/AAAAAAAABqc/YOfke6fneL4/s1600/DSC_0107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: inherit; font-size: large;"><img border="0" height="424" src="http://4.bp.blogspot.com/-bEfZBmTTcS4/VkpE6Hi5K9I/AAAAAAAABqc/YOfke6fneL4/s640/DSC_0107.JPG" width="640" /></span></a><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Quest'anno ho pianificato </span><span class="hps">il mio menu</span> <span class="hps">del Ringraziamento</span> <span class="hps">per</span> <span class="hps">una settimana o due</span> <span class="hps atn">(selezionare</span> le <span class="hps">ricette</span> <span class="hps">per una cena</span> <span class="hps">è uno dei miei</span> <span class="hps">passatempi </span><span class="hps">preferiti, e</span> <span class="hps">ho</span> <span class="hps">sempre</span> <span class="hps">cercato di iniziare</span> <span class="hps">presto</span>) <span class="hps">per poi rendermi conto il giorno dopo che avevo deciso</span> <span class="hps">che due</span> <span class="hps">dei miei ospiti</span> <span class="hps">erano </span><span class="hps">vegetariani</span>. <span class="hps">Va da sé</span> <span class="hps">che</span> <span class="hps">non avrebbe mangiato il</span> <span class="hps">tacchino</span>, <span class="hps">e nemmeno il ripieno</span>, <span class="hps">visto che</span> <span class="hps">la mia ricetta</span> prevede la <span class="hps">salsiccia.</span> <span class="hps">I piselli</span> <span class="hps">con cipolla e</span> <span class="hps">pancetta</span> <span class="hps">neanche</span><span class="hps">.</span> Così sono rimasti <span class="hps">pochi</span> <span class="hps">piatti del menù</span> <span class="hps">per i miei ospiti</span> <span class="hps">vegetariani</span>, <span class="hps">e questo è un problema perché</span> <span class="hps">Ringraziamento </span><span class="hps">è sinonimo di </span><span class="hps atn">abbondanza</span> così ho <span class="hps">subito</span> <span class="hps">cambiato il menù</span>. <span class="hps">Ero alla ricerca di</span> <span class="hps">una ricetta che</span> <span class="hps">fosse sufficientemente</span> <span class="hps">sostanziosa</span> <span class="hps">per </span><span class="hps">chi non mangia carne</span>, <span class="hps">e ho preso in considerazione l'idea di fare</span> <span class="hps">un risotto</span> <span class="hps">di zucca</span> <span class="hps">o una pasta</span> con la <span class="hps">zucca</span> <span class="hps">prima di</span> <span class="hps">imbattermi nell</span><span class="hps">a ricetta della Torta Salata alla Zucca e Cipolle Caramellate</span>, <span class="hps">che ha risolto</span> <span class="hps">tutti i miei</span> <span class="hps">problemi.</span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps"> </span> </span></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;">Il mio <span class="hps">menù</span> <span class="hps">per quest'anno</span> <span class="hps">è quindi</span> <span class="hps">il seguente</span>:</span></span></span><br />
<span style="color: #666666;"><br /></span>
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;"><span class="hps alt-edited">Pane di mais</span><span class="hps"> </span></span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;"><span class="hps">Tacchino con</span> <span class="hps">salsa di mirtilli</span><span class="hps"> ros<span style="font-family: inherit;">si</span></span></span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;"><span class="hps">Purè di patate al forno</span> <span class="hps">(ricetta</span> <span class="hps">di prossima pubblicazione)</span> </span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;">I<span class="hps">nsalata</span> di <span class="hps">Rucola</span>, <span class="hps">pere, noci e</span> <span class="hps">gorgonzola </span><span class="hps">con vinaigrette</span> al <span class="hps">balsamico</span> </span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;">Ripieno di salsiccia, mele ed albicocche</span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;">Torta Salata alla Zucca e Cipolle Caramellate<br /><br /><span class="hps">Pecan Pie</span> <span class="hps">(ricetta</span> <span class="hps">di prossima pubblicazione)</span></span></span></span></span></b><br />
<b><span style="color: #e06666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #e06666;"><span class="hps">Crostata di zucca</span></span></span></span></span></b><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><br /><span class="hps">Ma torniamo a</span>lla ricetta della Torta Salata alla Zucca e Cipolle Caramellate. <span class="hps">In sostanza</span> <span class="hps">si tratta di una </span><span class="hps">torta salata</span> <span class="hps">abbastanza</span> <span class="hps">sostanziosa per i</span><span class="hps"> vostri</span> <span class="hps">ospiti vegetariani</span> del<span class="hps"> Thanksgiving</span>, ed è<span title="Essentially it is an open faced, savory pie that is substantial enough to serve to your vegetarian guests at Thanksgiving, that also happens to be absolutely delicious (yes, I tested this recipe for you already and nearly ate the whole thing by myself)."> assolutamente deliziosa (sì, ho provato questa ricetta per voi e l'ho quasi mangiata tutta da sola). </span><span title="Indeed, I could write a whole book about how good this galette is, but let me try and keep this short and sweet: the crust is super easy to work with, and the consistency is perfect, beyond flaky and buttery, while still managing to">Anzi, potrei scrivere un intero libro su quanto è buona questa torta salata è, la crosta è super facile da lavorare, e la consistenza è perfetta, è friabile e burrosa, pur riuscendo a </span><span title="be sturdy enough to stand up the filling.">essere robusta abbastanza per trattenere il ripieno. </span><span title="Ah yes, the filling -- everyone knows that onions are at their best when caramelized and squash is happiest when roasted, and when you put these two veggies together in the aforementioned perfect crust, accompanied by a healthy dose of cheese and a sprinkle of sage">Ah, sì, il ripieno tutti sanno che le cipolle sono buonissime quando caramellato e zucca quando è arrostita, e quando si mettono insieme queste due verdure in una crosta perfetta, accompagnata da una buona dose di formaggio e una spolverata di salvia </span><span title=", you have created a downright divine combination of ingredients.">, si è creato una combinazione assolutamente divina di ingredienti. </span><span title="Bottom line: this recipe belongs on your menu for Thanksgiving, vegetarians or not, and I have a feeling I'll be making it many more times afterwards.">questa ricetta appartiene al menù per il Ringraziamento, per vegetariani e non, e ho la sensazione che la farò molte altre volte in seguito.</span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Si noti che con questa</span> <span class="hps">ricetta</span> <span class="hps">si può preparare o una torta grande o due più piccole </span><span class="hps">e</span> <span class="hps">sarebbe</span> <span class="hps">ottimo</span> <span class="hps">servita</span> <span class="hps">come antipasto</span>. Enjoy everyone!</span></span></span><br />
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<span style="color: #e06666;"><span style="font-size: large;"><span style="color: #e06666; font-family: inherit; font-size: large;"><b>TORTA SALATA ALLA ZUCCA E CIPOLLE CARAMELLATE</b></span></span></span><br />
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<span style="color: orange;"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti per la crosta:</b></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">320g</span> <span class="hps">di farina 00</span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">1/2 cucchiaino</span> <span class="hps">di sale</span><br />225g di burro a cubetti<br />245g di <span class="hps">yogurt greco</span><br /><span class="hps">1 cucchiaio di</span> <span class="hps">succo di limone </span><br />235 ml di acqua fredda</span></span></span><br />
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<span style="color: orange;"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti per il ripieno:</b></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit; font-size: large;">1 zucca violina (quelle allungate per intenderci) da 1,1 kg</span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">3 cucchiai di olio</span> <span class="hps">d'oliva</span><br /><span class="hps">1 cucchiaio di burro</span><br /><span class="hps">2 cipolle grandi</span>, tagliata a metà <span class="hps">e</span> <span class="hps">tagliata a fette sottili</span> <span class="hps">(mezzelune)</span><br />1,5 <span class="hps">cucchiaini di sale</span><br />1 spolverata di zucchero<br />220g <span class="hps">di</span> <span class="hps">fontina</span>, <span class="hps">gruviera</span>, <span class="hps">o formaggio</span> <span class="hps">Emmental</span> <span class="hps">grattugiato</span> <span class="hps">(io ho usato</span> l'<span class="hps">Emmental</span>)<br /><span class="hps">2 cucchiaini di</span> <span class="hps">foglie di salvia</span> <span class="hps">fresca</span> <span class="hps">tritata</span><br /><br /><span class="hps">1</span> <span class="hps">uovo</span>, battuto <span class="hps">per spennellare la pasta</span></span></span></span><br />
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<span style="color: orange;"><span class="hps"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Procedimento:</b></span></span></span><br />
<span style="color: #666666;"><span class="hps"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Per la crosta</span>: <span class="hps">In una ciotola</span>, <span class="hps">unire</span> <span class="hps">la farina</span> <span class="hps">e il sale</span>. <span class="hps">Fate un buco</span> <span class="hps">al centro</span> <span class="hps">della farina</span>. <span class="hps">Aggiungete il burro</span> <span class="hps">a tocchetti e</span>, <span class="hps">utilizzando</span> <span class="hps">un</span><span class="hps">o sbattitore o con le dita</span>, <span class="hps">lavorate il composto finché diventerà granuloso</span>. <span class="hps">Fate un altro buco</span> <span class="hps">al centro.</span> <span class="hps">In una piccola ciotola</span>, <span class="hps">sbattete insieme</span> <span class="hps">lo yogurt</span>, il <span class="hps">succo di limone e</span> <span class="hps">l'acqua</span> <span class="hps">e</span> <span class="hps">aggiungere</span> <span class="hps">il composto</span> <span class="hps">all'impasto</span>. <span class="hps">Con</span> <span class="hps">la punta delle dita</span>, <span class="hps">mescolate</span> <span class="hps">il liquido</span> <span class="hps">fino a formare</span> <span class="hps">grandi grumi</span>. <span class="hps">Compattare il composto </span><span class="hps">in una palla</span> <span class="hps">e</span> <span class="hps">lasciate riposare </span><span class="hps">su</span> <span class="hps">un</span> <span class="hps">piano di lavoro infarinato</span>; <span class="hps">non</span> <span class="hps">lavorare troppo</span> <span class="hps">l'impasto</span>. <span class="hps">Coprire con la pellicola</span> <span class="hps">e mettere in frigo</span> <span class="hps">per almeno 2</span> <span class="hps">ore</span>.</span></span></span></span><br />
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<span class="hps"><span id="result_box" lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Preparate</span> la <span class="hps">zucca</span>: <span class="hps">Preriscaldate il forno a</span> <span class="hps">190°C</span><span class="hps">.</span> <span class="hps">Pelate la</span> <span class="hps">zucca</span>, <span class="hps">cavate </span><span class="hps">i semi</span>. <span class="hps">Tagliatela a dadini di circa 1cm a lato</span>. <span class="hps">condite i pezzetti </span><span class="hps">con</span> <span class="hps">olio d'oliva e</span> <span class="hps">un mezzo</span> <span class="hps">cucchiaino di</span> <span class="hps">sale e</span> <span class="hps">posizionateli </span><span class="hps">su</span> <span class="hps">un foglio</span> <span class="hps">di carta forno e cuocete per </span><span class="hps">30 minuti o</span> <span class="hps">fino a quando</span> <span class="hps">saranno teneri i </span><span class="hps">pezzi</span>, mescolando <span class="hps">a metà cottura</span>. <span class="hps">Mettere da parte</span> <span class="hps">a</span> <span class="hps">raffreddare leggermente</span>.</span></span></span><br />
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<span lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Caramellate</span> le <span class="hps">cipolle</span>: <span class="hps">Mentre</span> <span class="hps">zucca</span> <span class="hps">è</span> <span class="hps">a tostare</span>, <span class="hps">sciogliete il burro</span> <span class="hps">in una padella</span> <span class="hps">e cuocete</span> <span class="hps">la cipolla</span> <span class="hps">a fuoco basso</span> <span class="hps">con</span> <span class="hps">mezzo cucchiaino</span> <span class="hps">di sale e</span> <span class="hps">lo </span><span class="hps">zucchero</span>, <span class="hps">mescolando di</span> <span class="hps">tanto in tanto</span>, <span class="hps">fino a che saranno morbide e</span> <span class="hps">leggermente dorato</span>, <span class="hps">circa 20 minuti.</span><br /><br /><span class="hps">Alzate</span> <span class="hps">la temperatura del forno</span> <span class="hps">a 200°C</span>. <span class="hps">Unite la</span> <span class="hps">zucca</span>, le <span class="hps">cipolle</span> <span class="hps">caramellate</span>, il <span class="hps">formaggio e la salvia</span> <span class="hps">insieme</span> <span class="hps">in una ciotola.</span></span></span></span><br />
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<span class="hps"><span id="result_box" lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Assemblate la torta</span>: <span class="hps">Su</span> <span class="hps">un piano di lavoro</span> <span class="hps">infarinato</span>, <span class="hps">stendere la pasta</span>. <span class="hps">Trasferitela in una</span> <span class="hps">teglia da forno</span>. <span class="hps">Stendete</span> la <span class="hps">zucca</span>, le <span class="hps">cipolle, il formaggio</span> <span class="hps">sopra la pasta</span>, <span class="hps">lasciando un</span> <span class="hps">bordo di 3 cm</span>. <span class="hps">Piegate</span> <span class="hps">il bordo</span> <span class="hps">sopra il composto</span>. <span class="hps">Spennellate con l'uovo sbattuto </span><span class="hps">e</span> <span class="hps">cuocete in forno</span> <span class="hps">fino a doratura</span>, <span class="hps">30-40 minuti</span>. <span class="hps">Togliete</span> <span class="hps">dal forno</span>, e <span class="hps">lasciate riposare per</span> <span class="hps">5</span> <span class="hps">minuti</span>, <span class="hps">poi</span> <span class="hps">fatela scorrere</span> <span class="hps">su un</span> <span class="hps">piatto di portata</span>. <span class="hps">Tagliare</span> <span class="hps">a spicchi</span> <span class="hps">e servite</span>, <span class="hps">caldo</span>, o a <span class="hps">temperatura ambiente</span>. </span></span></span><span lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;">Ricetta per 8 porzioni.</span></span></span><br />
<span lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Ricetta</span> <span class="hps">leggermente</span> <span class="hps">adattata da</span> <span class="hps">www.smittenkitchen.com</span></span></span></span><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-57978829314958364202015-11-17T08:03:00.001-08:002015-11-17T08:20:48.439-08:00Crostata di Zucca<a href="http://3.bp.blogspot.com/-UZLyfQpNmMk/Vkoq1U3RkrI/AAAAAAAABpk/ulYVxuzzdLk/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="color: #666666;"></span></span></span></a><span style="font-size: medium;"><span style="font-family: inherit;"><span style="color: #666666; font-family: inherit; font-size: large;"><a href="http://3.bp.blogspot.com/-94US08vxndg/Vkoq49j89WI/AAAAAAAABps/IO3lx5h_xdc/s1600/DSC_0162.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-94US08vxndg/Vkoq49j89WI/AAAAAAAABps/IO3lx5h_xdc/s640/DSC_0162.JPG" width="640" /></a></span></span></span><span style="font-size: large;"><span style="color: #666666; font-family: inherit;"><span class="hps">Qui in Italia</span> <span class="hps">tutti stanno </span><span class="hps">già</span> <span class="hps">pensando al</span> <span class="hps">Natale</span>, ma ne<span class="hps">lla mia mente</span> di <span class="hps">americana</span>, <span class="hps">si celebra prima il</span><span class="hps"> Ringraziamento</span>, <span class="hps">e POI</span> <span class="hps">Natale</span>, <span class="hps">giusto?!</span> <span class="hps">Tendo sempre a</span> <span class="hps">dimenticarmi del </span><span class="hps">Ringraziamento</span> da <span class="hps">quando sono qui</span> <span class="hps">a Roma</span>, sono passati 5<span class="hps"> anni o più</span> <span class="hps">dall'ultimo Ringraziamento che ho passato a casa</span><span class="hps"> </span><span class="hps">negli Stati Uniti, </span><span class="hps">così</span> voglio <span class="hps">condividere</span> <span class="hps">alcune delle</span> <span class="hps">ricette che</span> <span class="hps">proporrò nel </span><span class="hps">mio menù</span> <span class="hps">per</span> <span class="hps">la</span> <span class="hps">cena del Ringraziamento</span> <span class="hps">che darò </span><span class="hps">quest'anno</span>, <span class="hps">per celebrare le mie "vecchie" usanze</span><span class="hps">.</span> <span class="hps">Il che ci porta</span> <span class="hps">al</span> <span class="hps">post di oggi.</span><span class="hps"></span> </span></span><span class="hps" style="color: #666666;"><span style="font-size: large;"><span style="font-family: inherit;"><span title="It may seem odd that the first recipe I'm sharing on here for Thanksgiving jumps right to dessert, but for me, Thanksgiving is more about the pie -- apple!">Può sembrare strano che la prima ricetta che condivido qui per il Ringraziamento sia subito un dolce, ma per me, il simbolo del Ringraziamento è più una "Pie", di mele o di </span><span title="pumpkin!">zucca o alle noci </span><span title="pecan!">pecan, che il classico tacchino, per me </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="-- than it is about the main course (turkey? turkey who?!) Indeed, you simply cannot have Thanksgiving without a pumpkin pie.
">semplicemente non c'è Ringraziamento senza una crostata di zucca.</span></span></span></span><br />
<span class="hps" style="color: #666666;"><span style="font-size: large;"><span style="font-family: inherit;"><span title="-- than it is about the main course (turkey? turkey who?!) Indeed, you simply cannot have Thanksgiving without a pumpkin pie.
"><br /></span><span title="I admit I was a bit nervous before serving this to the group of Italians I had to dinner.">Devo ammettere che sono sempre un po' nervosa prima di ospitare gruppetti di italiani per cena. A m</span><span title="Many Italians I've met don't like cinnamon, and most are skeptical upon hearing that we put pumpkin in a dessert -- after all, pumpkin is a vegetable, an ingredient more at home tucked into ravioli than mixed with sugar and spices and">olti italiani che ho incontrato non piace la cannella, e la maggior parte sono scettici dopo aver saputo che preparo un dessert con la zucca, dopotutto, la zucca è un ortaggio, un ingrediente più tipico nei Ravioli che mischiato con lo zucchero e le spezie e </span><span title="poured in to a pie crust.">versato nella pasta frolla. </span><span title="I am happy to report however that the Italians who tried this pie absolutely loved it -- really, fell in to one of those happy food silences that lasts a minute or two as everyone enjoys their food -- which is what every cook likes to hear">Sono felice di raccontarvi, tuttavia, che agli italiani che l'hanno provata questa torta è piaciuta moltissimo, davvero, sono caduti in uno di quei silenzi soddisfatti che dura un minuto o due, quando ognuno assapora il proprio cibo, che è ciò che ogni cuoco vorrebbe accadesse</span><span title=".">. </span><span title="Indeed, this dessert is pure pie bliss, one of my very favorite desserts I make.">In effetti, questo dessert è pura delizia, uno dei miei dolci preferiti. </span><span title="The filling is full of Fall spices like cinnamon, ginger, and cloves, and dense and rich with an amazingly smooth texture (thank you very much, heavy cream!) This pie is perfect with a dollop of whipped cream and is the ideal ending to">Il ripieno è pieno di spezie autunnali come la cannella, zenzero e chiodi di garofano, è denso e ricco ed ha una consistenza incredibilmente liscia (thank you very much, panna!) Questa torta è perfetta, con un ciuffo di panna montata ed è il finale ideale per </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="your Thanksgiving meal, though I do think that pumpkin pie is something that should be made year round, not just once a year.
">il vostro pasto del Ringraziamento, anche se penso che la crostata di zucca sia qualcosa che dovrebbe essere fatto tutto l'anno, non solo una volta all'anno.</span></span></span></span><br />
<span class="hps" style="color: #666666;"><span style="font-size: large;"><span style="font-family: inherit;"><span title="your Thanksgiving meal, though I do think that pumpkin pie is something that should be made year round, not just once a year.
"><br /></span><span title="Added bonus: this pie is a cinch to make, just whisk everything together into a bowl and you're done, no chopping or beating needed, no lattice crust, no crumble or glaze or frosting in sight.">N.B.: questa torta è semplicissima da fare, basta incorporare il tutto in una ciotola e il gioco è fatto. </span><span title="Lastly, I apologize for the slightly plain photo, but everyone gobbled this pie up before I could take any really decent photos as planned!">Infine, mi scuso per la foto un po' semplice, ma tutti hanno preso d'assalto questa torta prima che potessi scattare foto davvero decenti, come previsto! </span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span title="Just more evidence that you should make this right away -- enjoy everyone!
">Solo un motivo in più per provarla subito! Enjoy everyone!</span></span></span></span><br />
<span class="hps"><span style="font-size: large;"><span style="font-family: inherit;"><span title="Just more evidence that you should make this right away -- enjoy everyone!
"><br /></span><span style="color: #e06666; font-size: x-large;" title="PUMPKIN PIE"><strong>CROSTATA DI ZUCCA</strong></span></span></span></span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Ingredienti:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">450g di purea di zucca</span><span style="font-family: inherit; font-size: large;"></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">360ml di panna fresca</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">100g di zucchero di canna</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">75g di zucchero semolato</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 presa di sale</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">2 uova + 1 tuorlo sbattuti insieme</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">2+1/4 cucchiaini di cannella in polvere</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 cucchiaino di zenzero in polvere</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1/4 di cucchiaino di noce moscata </span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1/4 di cucchiaino di chiodi di garofano in polvere</span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">1 rotolo di pasta frolla</span><br />
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<span style="color: #f6b26b; font-family: inherit; font-size: large;"><strong>Procedimento:</strong></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">Preriscaldate il forno a 200° C.</span><span style="font-family: inherit; font-size: large;"></span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Sbattete insieme la panna e la purea di zucca. Incorporatevi gli zuccheri e poi le uova. Aggiungete il sale e le spezie. </span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">Sbattete il tutto finché gli ingredienti saranno ben miscelati. Posizionate la pasta frolla in una teglia leggermente unta da 22 cm. Versate il ripieno nella crosta. Cuocete per 15 minuti. </span><br />
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<span style="color: #666666; font-family: inherit; font-size: large;">Poi, dopo 15 minuti, abbassate la temperatura a 170 ° C. Cuocete per 45 a 55 minuti, o fino a quando uno stuzzicadenti inserito nel centro uscirà pulito. (Circa a metà cottura vi consiglio di mettere un foglio di carta forno per evitare che diventi troppo rosolata.) Lasciare raffreddare la crostata di zucca completamente e poi mettetela in frigorifero (di solito la preparo la sera prima di servirla in quanto dà il tempo alle spezie di sprigionare il loro gusto ancora meglio). Servite con panna fresca montata. Porzioni 8-10.</span><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-73975128908299889652015-11-10T09:14:00.004-08:002015-11-10T09:14:49.377-08:00Muffins alla Mela e Cannella<a href="http://2.bp.blogspot.com/-gbcP0ySWmjQ/ViKdvoxEYQI/AAAAAAAABi0/y-Zl-X6ax60/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://2.bp.blogspot.com/-gbcP0ySWmjQ/ViKdvoxEYQI/AAAAAAAABi0/y-Zl-X6ax60/s640/DSC_0089.JPG" width="640" /></a><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><span>E' già</span> <span class="hps">novembre</span> <span class="hps atn">(</span><span>come è possibile</span><span class="hps">?!)</span> <span class="hps">il che significa</span> <span class="hps">che riempirò </span><span class="hps">il</span> <span class="hps">blog ricette autunnali</span> <span class="hps atn">(</span><span>zucca</span><span>,</span> <span class="hps">mela</span><span>,</span> <span class="hps">e</span><span class="hps"> Ringraziamento</span><span>!</span><span>)</span> <span class="hps">prima dell'arrivo di dicembre</span><span>.</span> <span class="hps">Tra</span> <span class="hps">il</span> <span class="hps">viaggio a Milano</span> <span class="hps">e la visita di</span> <span class="hps">mio padre</span> <span class="hps">sono stata troppo</span> <span class="hps">occupata per</span> <span class="hps">postare</span> <span class="hps">quello che ho preparato in questi giorni</span><span>,</span> <span class="hps">così</span> <span class="hps">mi provo a </span><span class="hps">recuperare il ritardo</span> <span class="hps">con questa ricetta</span> dei Muffins alla mela e cannella.</span></span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span title="As it so happens, muffins here in Italy tend to almost always be a disappointment.">Succede spesso che i muffins acquistati qui in Italia siano una delusione. </span><span title="While Italians get an A+ on their cornetti, they would probably get a C+ (if I'm being generous) on their muffins.">Mentre gli italiani sono abilissimi nel preparare i cornetti, si meriterebbero un A+, prenderebbero una C + (se devo essere generosa) per i loro muffins. </span><span title="The muffins sold at the cafes here are usually dry, flavorless, and on the chewy side, just barely reminiscent of how a real muffin should be.">I muffin che si trovano nei bar qui sono generalmente asciutti, insapore, e gommosi, di poco simili a come dovrebbero essere. </span><span title="I can guarantee however that unlike muffins found in Rome, these muffins will not disappoint you in the least, as they are, as far as muffins go in my book, pretty much perfect.">Posso garantire che invece questi muffins, che vi propongo oggi, non vi deluderanno, così come sono. </span><span title="The yogurt and apples keep them moist, they taste even better the next day (once the cinnamon has had a chance to sink in) and the brown sugar on the top gives them a nice crunch that contrasts nicely with the fluffy interior.">Lo yogurt e le mele li rendono umidi, hanno un sapore ancora migliore il giorno dopo (la cannella sprigiona tutto il suo sapore) e lo zucchero di canna in cima dà loro una bella croccantezza che contrasta piacevolmente con l'interno morbido. </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span title="In short, these muffins are everything you could ever want in a breakfast (especially on a cold Fall morning) and you should make them as soon as you can (another great way to use up all your Fall apples!)
">In breve, questi muffin sono tutto ciò che si può desiderare per la colazione (in particolare in una fredda mattina d'autunno), e vi consiglio di prepararli il più presto possibile (un altro ottimo modo per utilizzare tutte le vostre mele in Autunno!)<br /></span><span title="A couple of things -- the original recipe calls 1/2 whole wheat flour and 1/2 all-purpose flour.">Un paio di precisazioni - la ricetta originale prevede metà farina integrale e metà di farina 00. Io h</span><span title="I have used all all-purpose flour (whole wheat flour is hard to come by in my supermarket) with good results, but I imagine the whole wheat flour version would be yummy too.">o usato solo la farina 00 (la farina integrale è difficile da trovare nel mio supermercato) con buoni risultati, ma immagino che la versione originale sia altrettanto buona. </span><span title="Since I can't find buttermilk here, I used plain whole milk yogurt which is always a great substitute.">Dal momento che non riesco a trovare il latticello qui, ho usato lo yogurt intero, che è sempre un ottimo sostituto. </span><span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here.">Infine, ho usato le mele rosse (Macintosh), ma qualsiasi varietà che si desidera utilizzare va bene. Enjoy!</span></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit;"></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="color: #e06666; font-family: inherit; font-size: x-large;"><strong>MUFFINS ALLA MELA E CANNELLA</strong></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;"></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Ingredienti:</strong></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;"></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">250g di farina 00</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">1 cucchiaino di bicarbonato</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">1 cucchiaino di lievito per dolci</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">1 pizzico di sale</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">1 cucchiaio di cannella in polvere</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">110g di burro morbido</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">110g di zucchero di canna</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">100g di zucchero</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">1 uovo grande</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">225g di yogurt intero</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;">2 mele pelate, pulite e tagliate a cubettini</span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="font-family: inherit; font-size: large;"></span></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span style="color: #e69138; font-family: inherit; font-size: large;"><strong>Procedimento:</strong></span></span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit; font-size: large;">Preriscaldate il forno a 200°C e imburrate e infarinate 12 pirottini da muffins.</span><br />
<span style="font-family: inherit; font-size: large;"></span><br />
<span title="Lastly, I used red (Macintosh) apples, but any variety you want to use would work here."><span id="result_box" lang="it" tabindex="-1"><span style="font-family: inherit;"><span style="font-size: large;"><span class="hps">Mescolate</span> <span class="hps">insieme la farina</span><span>, il lievito</span><span>, il bicarbonato</span><span>,</span> <span class="hps">il sale</span> <span class="hps">e la cannella</span><span>,</span> <span class="hps">e mettete da parte</span><span>.</span> <span class="hps">In</span> <span class="hps">una ciotola a parte</span><span>,</span> <span class="hps">lavorate a crema</span> <span class="hps">il burro</span> <span class="hps">e</span> <span class="hps">aggiungete</span> <span class="hps">lo zucchero semolato</span> <span class="hps">e 1/4</span> <span class="hps">dello</span> <span class="hps">zucchero di canna</span><span>.</span> <span class="hps">Sbattete</span> <span class="hps">per qualche minuto.</span> <span class="hps">Aggiungete</span> <span class="hps">l'uovo</span> <span class="hps">e mescolate bene. </span><span class="hps">Incorporate lo </span><span class="hps">yogurt</span> <span class="hps">delicatamente</span><span>.</span> <span class="hps">Incorporate</span> <span class="hps">gli ingredienti secchi</span> <span class="hps">e</span> <span class="hps">i pezzi</span> <span class="hps">di mela</span><span>.</span><br /><br /><span class="hps atn">Dividere l'</span><span>impasto</span> <span class="hps">in modo uniforme tra</span> <span class="hps">i pirottini</span><span>, cospargendo</span> <span class="hps">ognuno con lo zucchero di canna rimasto</span><span class="hps"> in</span> <span class="hps">cima</span><span>.</span> <span class="hps">Cuocete</span> <span class="hps">per 10 minuti</span><span>,</span> <span class="hps">abbassate il forno a 180°C</span><span>,</span> <span class="hps">e cuocete</span> <span class="hps">per altri</span> <span class="hps">5 o 10 minuti</span><span>,</span> <span class="hps">o</span> <span class="hps">fino a quando uno stuzzicadenti </span><span class="hps">inserito nel centro</span> <span class="hps">di</span> <span class="hps">un muffin</span> uscirà <span class="hps">pulito</span><span>.</span> Lasciate r<span class="hps">affreddare</span> <span class="hps">i muffins</span> <span class="hps">per 5</span> <span class="hps">minuti nella</span> <span class="hps">teglia</span><span>,</span> <span class="hps">poi</span> <span class="hps">tirateli </span><span class="hps">fuori</span><span class="hps"> per</span> farli <span class="hps">raffreddare completamente</span><span>.</span><br /><br /><span class="hps">Ricetta</span> <span class="hps">adattata da</span> <span class="hps"><a href="http://www.smittenkitchen.com/">www.smittenkitchen.com</a></span><span>.</span></span></span></span><br />
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<br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-42528657801621966132015-11-02T13:18:00.001-08:002015-11-02T13:18:36.783-08:00Crostata al Limone e... Ritorno al blog!<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: inherit; font-size: large;"><span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-diPmYJzCSdA/VjZ9hfjxhaI/AAAAAAAABSA/bjknLJR56Cg/s640/IMG_2810.JPG" width="640" /></span><span style="color: #444444;"> </span></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: inherit; font-size: large;"><span style="color: #444444;">Eccoci qua, finalmente, dopo mesi di silenzio torno al mio piccolo e amato blog. Il mio posto dove mettere nero su bianco i miei pensieri. Facciamo un piccolo riassunto delle ultime vicissitudini... Vi avevo lasciato a maggio quando ho iniziato il mio ultimo lavoro, la stagione estiva in riviera.</span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: large;">Chi di voi ha già provato questa esperienza sa che il lavoro stagionale occupa moltissimo tempo, tutti i giorni, e io che ho lavorato (finalmente) in cucina, dopo molte ore, una volta tornata a casa, ho preferito riposarmi e qualche volta svagarmi, sinceramente la voglia di rimettermi ai fornelli anche se per il blog non c'era. Ho perso anche un po' di appetito in quei giorni, diciamo che quando lavori per far mangiare gli altri e vedi continuamente cibo, ti senti già sazio.</span></span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: large;">Ma entriamo un po' nello specifico, durante questa esperienza ho imparato tantissime cose, le basi di come ci si comporta quando si lavora in una cucina a tutti gli effetti e in più ho avuto anche l'occasione di sperimentare piatti scelti da me, in particolare dolci, la mia passione. Ebbene sì, ho avuto anche la fortuna di avere il compito di occuparmi dei dessert per tutta la stagione! Ho preparato dolci di ogni tipo, classici come creme caramel, profitteroles e panna cotta, internazionali come il cheesecake e la pavlova e preparare anche torte per 150 persone. Insomma mi sono sbizzarrita. </span></span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Per quanto riguarda le portate principali ho visto nascere moltissimi piatti ed ho avuto anche il compito di prepararli, una soddisfazione grandissima. Infatti sarò per sempre riconoscente agli chefs che mi hanno insegnato durante tutto questo periodo. </span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Ma finita questa esperienza ho ricominciato a cercare lavoro, sempre nel settore della ristorazione e mi si è presentata una grandissima opportunità, il sogno di una vita. Un lavoro all'estero, in Inghilterra, nelle vicinanze di una delle città più belle del mondo, Londra.</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">I dettagli ve li racconterò in un prossimo post... nel mio primo british post! Ebbene si... mi trasferisco in Inghilterra tra qualche giorno.. ancora non ci credo!</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">La ricetta di oggi è di un dolce che mi è stato espressamente chiesto dalla mia amica Valentina, come dolce per salutarla, un dessert di arrivederci prima della partenza. Lei adora i limoni e così ho pensato a questa torta dopo una semplice ricerca su internet. Il sapore è molto forte, ma gli amanti degli agrumi non potranno più farne a meno. Vi lascio alla ricetta e a presto con gli aggiornamenti!</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #e06666;"><span style="color: #e06666; font-family: inherit; font-size: large;"><b> CROSTATA AL LIMONE</b></span></span></span></span><br />
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<span style="color: orange;"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti per la frolla:</b></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">140g di burro fredd<span style="font-family: inherit;">o</span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">250g di farina 00</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">3 cucchiai di zucchero</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">4 cucchiai di acqua fredda</span></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: orange;"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti per la crema:</b></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">100ml di succo di limone</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">150g di zucchero</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">200g di panna fresca</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">100g di latte intero</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">20g di farina 00</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">20g di amido di mais</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">colorante alimentare giallo q.b. (facoltativo)</span></span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">fettine di limone e zucchero per decorare</span></span><br />
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<span style="color: orange;"><span style="color: #e69138; font-family: inherit; font-size: large;"><b>Procedimento:</b></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Per la frolla, in un robot da cucina unite burro, farina e zucchero. Azionate il robot e unite pian piano l'acqua. Quando il composto formerà delle palline trasferitelo su un tagliere e formate un panetto. Avvolgete l'impasto nella pellicola e mettetelo in frigo per 1 ora.</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Nel frattempo preparate la crema sciogliendo nel succo di limone la farina e l'amido senza formare grumi. Mettete a scaldare in un pentolino, a fiamma bassa, la panna ed il latte, scioglietevi lo zucchero ed incorporate il composto di polveri e succo di limone. Aggiungete pochissimo colorante se volete dargli un color giallo intenso. Portate il tutto a leggero bollore e spegnete il fuoco.</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Preriscaldate il forno a 180°C. Stendete la frolla tra due fogli di carta forno e foderate uno stampo da crostata (d<span style="font-family: inherit;">i</span> 20 c<span style="font-family: inherit;">entime<span style="font-family: inherit;">t<span style="font-family: inherit;">ri)</span></span></span>. Mettete dei pesi di ceramica o dei legumi come peso sulla frolla. Cuocete per 15 minuti.</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Trascorso il tempo togliete i pesi e cuocete per altri 10 minuti. </span></span><br />
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Riempite poi la base con la crema e fate cuocere altri 15 minuti.</span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Lasciate raffreddare e decorate a piacere. Io ho scelto delle fettine di limone passate nello zucchero.</span></span><br />
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<span style="font-family: inherit;"><span style="color: #444444;"><span style="font-size: large;">Ricetta di ifood.it</span></span></span><br />
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<span style="font-family: inherit; font-size: large;"></span><br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-57593347097891656112015-10-30T02:51:00.001-07:002015-10-30T05:32:30.548-07:00Storie post n°15: Expo 2015<a href="http://4.bp.blogspot.com/-0AqWrKWLcd0/Vi9wDtTj2hI/AAAAAAAABlE/EkwDDarniQU/s1600/Entrance%2Bexpo.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="360" src="http://4.bp.blogspot.com/-0AqWrKWLcd0/Vi9wDtTj2hI/AAAAAAAABlE/EkwDDarniQU/s640/Entrance%2Bexpo.jpg" width="640" /></span></a><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white;" title="My apologies for the lack of posts lately, but my dad is in town this week (yay!!!) so things have been a bit busy.">Mi scuso per non aver scritto post questa settimana, ma mio babbo è qui a Roma e quindi sono stata un po' occupata. I v</span><span style="background-color: white;" title="My dad's trips to Rome usually consist of (many) great meals out, visits to various museums and exhibits, and overall a lot of time just hanging out and catching up.">iaggi di mio padre a Roma di solito consistono in molti ottimi pasti fuori, visite ai vari a musei e mostre, e nel complesso un sacco di tempo in giro per recuperare il tempo perso. </span><span style="background-color: white;" title="This time around however we decided to switch things up and spend a weekend in Milan for the Expo.">Questa volta però abbiamo deciso di trascorrere un weekend a Milano per l'Expo. </span><span style="background-color: white;" title="For those of you who aren't so familiar with the Expo, here's a little summary: Expo Milano 2015 is the Universal Exhibition hosted in Milan, Italy, lasting from May to October.">Per quelli di voi che non hanno molta familiarità con l'Expo, ecco un breve riassunto: Expo Milano 2015 è l'Esposizione Universale ospitata a Milano, Italia, che dura da maggio a ottobre. </span><span style="background-color: white;" title="The theme of this Expo is food, or more specifically "being able to guarantee healthy, safe and sufficient food for everyone, while respecting the Planet and its equilibrium," meaning the 140 participating countries had their own pavilions focusing on how to meet this need">Il tema di questo Expo è il cibo, o più specificamente "essere in grado di garantire un'alimentazione sana, sicura e sufficiente per tutti, nel rispetto del Pianeta e il suo equilibrio", cioè i 140 paesi partecipanti avevano i loro padiglioni concentrandosi su come rispondere a questa esigenza</span><span title=".">. </span></span></span><span style="background-color: white;" title="In addition, the pavilions also gave everyone an opportunity to explore their countries best dishes and gastronomic traditions (translation: international food galore!!)
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<br> "><span style="font-family: inherit;"><span style="font-size: large;">Inoltre, i padiglioni hanno anche dato a tutti l'opportunità di scoprire le loro tradizioni gastronomiche.<br /><br /><span style="background-color: white;" title="To be honest, we had our doubts about going to the Expo.">Ad essere onesti, abbiamo avuto diversi dubbi riguardo all'Expo. </span><span style="background-color: white;" title="We had heard beforehand that the lines at the respective country pavilions were ridiculously long and that the event was beyond crowded, but we decided to go for it anyways, if anything for my grandfather who attended the World's Fair in NYC back in 1934, and was">Avevamo sentito dire in anticipo che le code ai padiglioni erano assurdamente lunghe e che l'evento era affollatissimo, ma abbiamo deciso di andare, se non altro per ricordare mio nonno che ha partecipato all'Esposizione Universale New York nel 1939</span><span style="background-color: white;" title="interested to know what this most recent Expo was like.">. </span><span title="The verdict?">Il verdetto? </span><span style="background-color: white;" title="Yes, it is true that the event is packed with people -- a 7 hour wait for the Japanese pavilion alone!">Sì, è vero che l'evento è pieno di gente - un'attesa 7 ore per il solo padiglione giapponese! </span><span style="background-color: white;" title="-- and thus we unfortunately we were only able to see the actual inside of very few pavilions.">- E così noi purtroppo siamo stati solo in grado di vedere l'interno di pochissimi padiglioni. </span><span style="background-color: white;" title="We did manage however to turn the Expo into a food festival if nothing else (not surprising) skipping the long pavilion lines and opting for shorter lines at the little stands and restaurants set up for some of the countries (it's always a treat to eat non">Siamo riusciti comunque a trasformare l'Expo in un festival di cibo, saltando le file più lunghe e optando per quelle più corte ai piccoli stand e ristoranti allestiti da alcuni paesi (è sempre un piacere mangiare internazionale</span><span title="-Italian food every once in a while).">). </span></span></span><span style="background-color: white;" title="We sampled Ethiopian, Mexican, Iranian, Dutch, and Turkish food, as well as hot chocolate, gelato, and Franciacorta from Italy.
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<br> "><span style="font-family: inherit;"><span style="font-size: large;">Abbiamo provato l'etiope, il messicano, l'iraniano, l'olandese, e il cibo turco, così come la cioccolata calda, il gelato, e il Franciacorta in Italia. <br /><br /><span style="background-color: white;" title="Expo aside, we also had a great meal in Milan on Sunday before leaving, at Ratanà, not far from the main train station, Milano Centrale.">Expo a parte, abbiamo anche avuto cenato a Milano domenica prima di partire, al ristorante Ratanà, non lontano dalla stazione Milano Centrale. </span><span style="background-color: white;" title="I highly recommend this restaurant to anyone going to Milan -- many of the dishes used seasonal ingredients and all were quite creative.We ordered tagliolini with tomatoes, pumpkin and apple risotto, roasted figs with ricotta (something I have to try and make at home">Consiglio vivamente questo ristorante a chiunque vada a Milano, molti dei piatti sono preparati con ingredienti di stagione e tutti erano molto creativi. Abbiamo ordinato tagliolini al pomodoro, risotto alla zucca e mele, fichi al forno con ricotta (questi cercherò di rifarli a casa</span><span style="background-color: white;" title="!) as well as a chocolate cake with chocolate cream for dessert (swoon) plus dessert wine and cookies.">!) così come una torta al cioccolato con crema al cioccolato per dessert (da svenimento) più vino da dessert e biscotti. </span><span style="background-color: white;" title="So, enough writing, I'll leave you now with the photos from our weekend -- we'll have a few new recipes for your next week!
<br>">E adesso, basta scrivere, vi lascio ora con le foto dal nostro weekend, per le nuove ricette vi aspetto la prossima settimana! </span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-F2yEydyITQw/Vi9wFflqo4I/AAAAAAAABlQ/uk9OfUzF3_A/s640/Carb%2Bking%2B2.jpg" style="margin-left: auto; margin-right: auto;" width="360" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Io e mia sorella davanti alla statua del "Re dei carboidrati" la nostra statua preferita!</span></td></tr>
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<span style="background-color: white;" title="In addition, the pavilions also gave everyone an opportunity to explore their countries best dishes and gastronomic traditions (translation: international food galore!!)
<br>
<br>
<br> "><span style="background-color: white;" title="We sampled Ethiopian, Mexican, Iranian, Dutch, and Turkish food, as well as hot chocolate, gelato, and Franciacorta from Italy.
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<br> "><span style="background-color: white;" title="So, enough writing, I'll leave you now with the photos from our weekend -- we'll have a few new recipes for your next week!
<br>"><a href="http://2.bp.blogspot.com/-F2yEydyITQw/Vi9wFflqo4I/AAAAAAAABlQ/uk9OfUzF3_A/s1600/Carb%2Bking%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></div>
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<tr><td style="text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-hHqjJZp2Qwk/Vi9wFVgx-gI/AAAAAAAABlM/ctAsy_sN66s/s640/Dad%2Bwine.jpg" style="margin-left: auto; margin-right: auto;" width="360" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Il babbo davanti alla statua che rappresenta il vino (la sua preferita)</span></td></tr>
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<span style="color: #666666;"><a href="http://1.bp.blogspot.com/-hHqjJZp2Qwk/Vi9wFVgx-gI/AAAAAAAABlM/ctAsy_sN66s/s1600/Dad%2Bwine.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"></span></span> </div>
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<tr><td style="text-align: center;"><img border="0" height="360" src="http://2.bp.blogspot.com/-kU_k2CLzWwo/Vi9wHejU_fI/AAAAAAAABlc/t8dKmnyzS9M/s640/Allie%2Bdad.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Il babbo ed Allie con un assaggio di cioccolato al latte e bianco, per iniziare la giornata!</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><a href="http://2.bp.blogspot.com/-kU_k2CLzWwo/Vi9wHejU_fI/AAAAAAAABlc/t8dKmnyzS9M/s1600/Allie%2Bdad.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a></span></span> </div>
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<tr><td style="text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ARVHPMpD1_Y/Vi9wVxyDUuI/AAAAAAAABmI/5-uD_y6Drlc/s640/Food%2Bethiopian.jpg" style="margin-left: auto; margin-right: auto;" width="360" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Pollo piccante, manzo e njera (pane) dall'Etiopia</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-ARVHPMpD1_Y/Vi9wVxyDUuI/AAAAAAAABmI/5-uD_y6Drlc/s1600/Food%2Bethiopian.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"></span></span></span></span> </div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://1.bp.blogspot.com/-MGH0CqyJt08/Vi9wWOJHtWI/AAAAAAAABmE/DTn0IRDM1N8/s1600/Food%2Bholland.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-MGH0CqyJt08/Vi9wWOJHtWI/AAAAAAAABmE/DTn0IRDM1N8/s640/Food%2Bholland.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Bittenballen e patatine fritte dall'Olanda</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><img border="0" height="360" src="http://4.bp.blogspot.com/-gcMcbRoL9Wc/Vi9wYEJCb8I/AAAAAAAABmQ/SPrVP0hnRd8/s640/Iran%2Btea.jpg" width="640" /></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-size: large;">Vari tè dall'Iran</span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-4MaxYT0mIUI/Vi9wWllBVbI/AAAAAAAABl0/yMtLu7LyIPo/s1600/Food%2Biran.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4MaxYT0mIUI/Vi9wWllBVbI/AAAAAAAABl0/yMtLu7LyIPo/s640/Food%2Biran.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Dolcetti e tè alla cannella dall'Iran</span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://2.bp.blogspot.com/-hATBRWsuuno/Vi9wVd64r4I/AAAAAAAABls/oPaf6PDfRrs/s1600/Food%2BMexico%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://2.bp.blogspot.com/-hATBRWsuuno/Vi9wVd64r4I/AAAAAAAABls/oPaf6PDfRrs/s640/Food%2BMexico%2B2.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Tacos al pastor in Messico</span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;"><a href="http://1.bp.blogspot.com/-4TGDshWM65Q/Vi9wXC4uLxI/AAAAAAAABmA/vhxxN2-OG4M/s1600/Food%2Bmexico.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-4TGDshWM65Q/Vi9wXC4uLxI/AAAAAAAABmA/vhxxN2-OG4M/s640/Food%2Bmexico.jpg" width="640" /></a></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-family: inherit; font-size: large;">Ancora Tacos al pastor!</span><br />
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<tr><td style="text-align: center;"><img border="0" height="360" src="http://4.bp.blogspot.com/-e5c9xs2uKsY/Vi9wVdbYncI/AAAAAAAABlo/NHH4wduv2Oc/s640/Food%2BTurkey.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Agnello arrosto, verdure e riso dalla Turchia</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://4.bp.blogspot.com/-e5c9xs2uKsY/Vi9wVdbYncI/AAAAAAAABlo/NHH4wduv2Oc/s1600/Food%2BTurkey.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://1.bp.blogspot.com/-NZvAwbjieJY/Vi9wa8ljRpI/AAAAAAAABms/v2czKBAbIhc/s1600/Pavilion%2Bbolivia.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-NZvAwbjieJY/Vi9wa8ljRpI/AAAAAAAABms/v2czKBAbIhc/s640/Pavilion%2Bbolivia.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Padiglione Bolivia!</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://1.bp.blogspot.com/-Ndrsgt-ZJuQ/Vi9wa82mjaI/AAAAAAAABmw/MRwkvpSGRn4/s1600/Pavilion%2BIran2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Ndrsgt-ZJuQ/Vi9wa82mjaI/AAAAAAAABmw/MRwkvpSGRn4/s640/Pavilion%2BIran2.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Padiglione Iran!</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
<div style="text-align: center;">
<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;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Aty_XKBOrcI/Vi9wa-9gvoI/AAAAAAAABm0/RSqgvKWJvm8/s640/Pavilion%2BIran.jpg" style="margin-left: auto; margin-right: auto;" width="360" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Padiglione Iran all'interno, presentazione dei pistacchi e dello zafferano.</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-Aty_XKBOrcI/Vi9wa-9gvoI/AAAAAAAABm0/RSqgvKWJvm8/s1600/Pavilion%2BIran.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"></span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://2.bp.blogspot.com/-DYyh57nogeU/Vi9wbQSDaGI/AAAAAAAABm8/9C2OeIHx8gw/s1600/Pavilion%2Bisrael.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="360" src="http://2.bp.blogspot.com/-DYyh57nogeU/Vi9wbQSDaGI/AAAAAAAABm8/9C2OeIHx8gw/s640/Pavilion%2Bisrael.jpg" width="640" /></span></a><span style="font-family: inherit; font-size: large;">Padiglione Israele!</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://4.bp.blogspot.com/-QNyCqRCsmQ0/Vi9wbqfH-hI/AAAAAAAABn8/lB0cKATAfbI/s1600/Pavilion%2Bmexico.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="360" src="http://4.bp.blogspot.com/-QNyCqRCsmQ0/Vi9wbqfH-hI/AAAAAAAABn8/lB0cKATAfbI/s640/Pavilion%2Bmexico.jpg" width="640" /></span></a><span style="font-family: inherit; font-size: large;">Padiglione Messico!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://4.bp.blogspot.com/-exFv_zddqM8/Vi9wchWQ3lI/AAAAAAAABnE/ATR9mdl2J0A/s1600/Pavilion%2Brwanda.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://4.bp.blogspot.com/-exFv_zddqM8/Vi9wchWQ3lI/AAAAAAAABnE/ATR9mdl2J0A/s640/Pavilion%2Brwanda.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Padiglione Rwanda (foto del mio amico Pierre dal Rwanda!)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-AVGVWUixXnI/Vi9wen5bcMI/AAAAAAAABnU/iRlHJ_iP35k/s1600/Pavilion%2Busa%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://3.bp.blogspot.com/-AVGVWUixXnI/Vi9wen5bcMI/AAAAAAAABnU/iRlHJ_iP35k/s640/Pavilion%2Busa%2B2.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Padiglione U.S.A.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://1.bp.blogspot.com/-QB0SvCIp4f8/Vi9wfBRqiAI/AAAAAAAABnY/bxYmOWiThf4/s1600/Pavilion%2Busa%2B22.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://1.bp.blogspot.com/-QB0SvCIp4f8/Vi9wfBRqiAI/AAAAAAAABnY/bxYmOWiThf4/s640/Pavilion%2Busa%2B22.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;">Padiglione U.S.A.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
<div style="text-align: center;">
<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;"><img border="0" height="480" src="http://3.bp.blogspot.com/-wLIP4SJWnZg/Vi9wcAxV9fI/AAAAAAAABnQ/2AtB8NK6bQg/s640/Pavilion%2Brhode%2Bisland.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: inherit; font-size: large;">Interno del padiglione U.S.A., da notare il Rhode Island!</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-wLIP4SJWnZg/Vi9wcAxV9fI/AAAAAAAABnQ/2AtB8NK6bQg/s1600/Pavilion%2Brhode%2Bisland.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666; font-size: large;"></span> </div>
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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;"><img border="0" height="480" src="http://4.bp.blogspot.com/-FUqr9Hoi5ZI/Vi9wfeZh-qI/AAAAAAAABno/gtv4nScxf8s/s640/Pavilion%2Busa.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Io e mia sorella nella nostra regione degli U.S.A.</span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666;"><a href="http://4.bp.blogspot.com/-FUqr9Hoi5ZI/Vi9wfeZh-qI/AAAAAAAABno/gtv4nScxf8s/s1600/Pavilion%2Busa.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span></span></span><span style="font-family: inherit; font-size: large;"> </span></span></span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit; font-size: large;"> </span></span><span style="font-family: inherit;"><span style="font-size: large;"> </span></span></div>
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<span style="color: #666666; font-family: inherit; font-size: large;"></span> </div>
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<span style="color: #666666; font-family: inherit; font-size: large;"><a href="http://4.bp.blogspot.com/-0YsJb9apuRU/Vi9wdTsaqbI/AAAAAAAABnM/i7_tNdnWs6Q/s1600/Pavilion%2Bsoutheast.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="http://4.bp.blogspot.com/-0YsJb9apuRU/Vi9wdTsaqbI/AAAAAAAABnM/i7_tNdnWs6Q/s640/Pavilion%2Bsoutheast.jpg" width="640" /></a></span><span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: inherit; font-size: large;">Padiglione U.S.A.</span></div>
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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="http://2.bp.blogspot.com/-dWbIasMiWHA/Vi9wXzN3_AI/AAAAAAAABmk/b6ZxRd1tcSA/s1600/Food%2Busa.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-dWbIasMiWHA/Vi9wXzN3_AI/AAAAAAAABmk/b6ZxRd1tcSA/s640/Food%2Busa.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666;"><span style="font-family: inherit; font-size: large;"> </span><span style="font-family: inherit; font-size: large;">Lo stand del cibo nel padiglione U.S.A., burgers, barbecue, aragosta roll nel menù, in più biscotti al cioccolato, apple pie e brownies.</span></span></td></tr>
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<span style="color: #666666;"><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;"></span></span></span> </div>
<span style="font-family: inherit; font-size: large;"></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #666666;">Ed ancora foto del nostro pranzo al</span><span style="color: #666666;"> <a href="http://ratana.it/">Ratan</a><span style="background-color: white; line-height: 18.2px;"><a href="http://ratana.it/">à</a>...</span></span></span></span><br />
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<span style="color: #666666;"><span style="background-color: white; line-height: 18.2px;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #666666; text-align: center;"> </span><img border="0" height="360" src="http://4.bp.blogspot.com/-6KBXc_JgJAY/Vi9wjEVCBUI/AAAAAAAABog/-tia3ZvQ4-A/s640/Roasted%2Bfigs%2Bricotta.jpg" width="640" /> </span></span></span></span></div>
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<span style="color: #666666;"><span style="background-color: white; line-height: 18.2px;"><span style="color: #666666;"><span style="background-color: white; line-height: 18.2px;"><span style="color: #666666; font-family: inherit; font-size: large; text-align: center;">Fichi e ricotta</span></span></span></span></span></div>
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<span style="color: #666666;"><span style="background-color: white; line-height: 18.2px;"><span style="color: #666666;"><span style="background-color: white; line-height: 18.2px;"><span style="color: #666666; text-align: center;"><a href="http://2.bp.blogspot.com/-iRjj2TdlqUk/Vi9wiLALtUI/AAAAAAAABoQ/Vu-zlqTz0qA/s1600/Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="360" src="http://2.bp.blogspot.com/-iRjj2TdlqUk/Vi9wiLALtUI/AAAAAAAABoQ/Vu-zlqTz0qA/s640/Pasta.jpg" width="640" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></span></span></span><span style="color: #666666; font-family: inherit; font-size: large;">Tagliolini ai 3 pomodori</span></div>
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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="http://3.bp.blogspot.com/-h6yVR_CHOhQ/Vi9wigyb__I/AAAAAAAABoM/kGTARNKBhgM/s1600/Risotto.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-h6yVR_CHOhQ/Vi9wigyb__I/AAAAAAAABoM/kGTARNKBhgM/s640/Risotto.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Risotto zucca e mele</span></td></tr>
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<span style="color: #666666; font-family: inherit; font-size: large;"></span><span style="color: #666666;"><span style="color: #666666; font-family: inherit; font-size: large;"> </span></span></div>
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<span style="color: #666666;"><span style="color: #666666;"><a href="http://3.bp.blogspot.com/-ZOGZm83bp7g/Vi9wh693wiI/AAAAAAAABoU/DyQQ3CZ3_vY/s1600/Dessert.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ZOGZm83bp7g/Vi9wh693wiI/AAAAAAAABoU/DyQQ3CZ3_vY/s640/Dessert.jpg" width="360" /></span></a><span style="font-family: inherit; font-size: large;"> </span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #666666; font-family: inherit; font-size: large;">Torta al cioccolato e salsa al cioccolato</span></div>
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<tr><td style="text-align: center;"><img border="0" height="360" src="http://2.bp.blogspot.com/-tWgQnd86h7o/Vi9wh-baEII/AAAAAAAABoE/4OxcoDddzaI/s640/Cookies.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: large;">Vino da dessert e biscotti </span></td></tr>
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<span style="font-family: inherit; font-size: large;"></span><br />Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-79102994163773125382015-05-28T02:42:00.000-07:002015-05-28T02:42:26.882-07:00Rigatoni Melanzane, Pomodoro e Mozzarella<img height="594" src="http://3.bp.blogspot.com/-B-zRfcxB5qM/VVde24ip1PI/AAAAAAAAA_0/cOXxD7SKjrM/s640/Pasta%2B1.JPG" width="640" /><br />
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<span style="font-family: inherit; font-size: large;">Le ricette del mio repertorio si possono dividere in tre categorie. Alcune sono il risultato sorprendentemente buono del mettere insieme tutto quello che ho in frigo, mentre le altre sono nate dal tentativo di imitare qualcosa che ho provato in un ristorante, e altre ancora sono state create per pura pigrizia. Proprio così, nonostante il fatto che io mi vanti di fare torte elaborate a strati, pane fatto in casa, e il gelato fatto in casa, ci sono momenti in cui non vi dispiace prendere una scorciatoia. Questa ricetta nasce dalla voglia di melanzane alla parmigiana, cioè strati di melanzane fritte con salsa di pomodoro, parmigiano e basilico.</span><br />
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<span style="font-family: inherit; font-size: large;">Non fraintendetemi, avevo tutte le intenzioni di preparare questo piatto, tutti gli ingredienti erano pronti nel mio frigo, ma dopo una giornata di lavoro particolarmente lunga non ero abbastanza in vena di affettare e salare le melanzane, friggere, fare la salsa di pomodoro, ecc... assemblanre il tutto...</span><br />
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<span style="font-family: inherit; font-size: large;">Alla fine ho fatto una sorta di melanzane alla parmigiana di pasta, che richiede la metà dello sforzo, ma ha ancora i sapori che avevo in mente. Basta tagliare e saltare pochi ingredienti per la salsa, lasciatela sobbollire mentre si cucinano i rigatoni, unite tutto, e voilà'. Non è un cattivo compromesso, vero?</span><br />
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<span style="font-family: inherit; font-size: large;">E' uno dei miei piatti preferiti, super facile da fare, con ottimi ingredienti estivi come i pomodori e il basilico, molto saporito ed è l'ideale da proporre ai amici vegetariani. Enjoy everyone!</span><br />
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<span style="color: #e06666; font-family: inherit; font-size: x-large;"><b>RIGATONI MELANZANE, POMODORO E MOZZARELLA</b></span><br />
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<span style="color: #f6b26b; font-family: inherit; font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">450g di rigatoni</span><br />
<span style="font-family: inherit; font-size: large;">250g di pomodorini tagliati a metà</span><br />
<span style="font-family: inherit; font-size: large;">1 melanzna</span><br />
<span style="font-family: inherit; font-size: large;">olio EVO</span><br />
<span style="font-family: inherit; font-size: large;">1 cipolla piccola tritata</span><br />
<span style="font-family: inherit; font-size: large;">1/2 bicchiere di vino bianco</span><br />
<span style="font-family: inherit; font-size: large;">1 bottiglia di passata di pomodoro</span><br />
<span style="font-family: inherit; font-size: large;">120g di mozzarella di bufala a pezzetti</span><br />
<span style="font-family: inherit; font-size: large;">basilico</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #f6b26b; font-family: inherit; font-size: large;"><b>Procedimento:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">In una grande padella a fuoco medio, riscaldare una buona quantità di olio d'oliva (buona quantità perché la melanzana tende ad assorbire molto olio) e saltate le melanzane, i pomodorini e la cipolla fino a quando tutte le verdure saranno ammorbidite e cotte, mescolando spesso. Aggiungete più olio di oliva se necessario. Condite le verdure con sale e pepe. Successivamente, sfumate con il vino bianco e fatelo evaporare ci vorranno circa 5 minuti. Aggiungete la passata e portare tutto a bollore, lasciare che la salsa cuocia per circa 10 minuti mescolando di tanto in tanto. Abbassate la fiamma lentamente a ebollizione e lasciate che la salsa continui la cottura. Nel frattempo, mettete l'acqua a bollire per la pasta. Mentre la pasta e la salsa cuociono, tagliate un po' di basilico. Scolate la pasta. Condite la salsa a piacere con sale e pepe. Aggiungere la pasta al sugo, e unite il basilico e la mozzarella. Servite subito, guarnito con una foglia di basilico.</span><br />
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<img height="426" src="http://3.bp.blogspot.com/-LHsqjdoc1x4/VVdfY1QiQGI/AAAAAAAABAE/upMw8Uv9pEw/s640/Pasta%2B3.JPG" width="640" /><br />
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<img height="577" src="http://1.bp.blogspot.com/-ttMjPPqb_8M/VVdfMox1nBI/AAAAAAAAA_8/ZM7xjdWfqD4/s640/Pasta%2B2.JPG" width="640" /><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-37524786584249689482015-05-21T02:46:00.001-07:002015-05-22T00:44:30.872-07:00Barrette Cioccolato, Avena e Cocco<img src="http://1.bp.blogspot.com/-FuOfLIgfQC4/VVim2ZE-53I/AAAAAAAABAY/xGZLSD5Apoc/s640/DSC_1292.JPG" /><br />
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<span style="font-family: inherit; font-size: large;">Anche se Roma è sempre bella in qualsiasi momento dell'anno, in primavera è ancora più bella, poco prima che la temperatura salga a livelli vertiginosi e la città sia inondata di turisti. In primavera le azalee in Piazza di Spagna sono in piena fioritura, il clima è abbastanza caldo per una passeggiata notturna in giro per San Pietro ed c'è un tempo ideale per i picnic.</span><br />
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<span style="font-family: inherit; font-size: large;">Con l'arrivo della primavera non c'è niente di più bello che dirigersi verso uno dei tanti splendidi parchi di Roma (in particolare di Villa Borghese e il Giardino degli Aranci, che ha una bellissima vista della città), con gli amici per rilassarsi, godersi il sole per un pranzo al sacco. Noi di solito facciamo panini o prendiamo la pizza al taglio, ed io preparo sempre il dessert.</span><br />
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<span style="font-family: inherit; font-size: large;">Queste barrette di farina d'avena, cioccolato e cocco sono l'ideale per un pic-nic perché sono comode da trasportare e facili da mangiare, per non parlare del fatto che sono super deliziose (il fattore più importante, naturalmente). Sono belle e croccanti, grazie alla farina d'avena e al cocco, piene di sapori diversi, grazie alla dolcezza del cocco, all'amarezza del cioccolato e all'asprezza dei mirtilli.</span><br />
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<span style="font-family: inherit; font-size: large;">Se non vi piacciono i mirtilli si possono sostituire con noci, normali o pecan. Usate la vostra immaginazione, enjoy!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #ea9999; font-family: inherit; font-size: x-large;"><b>BARRETTE CIOCCOLATO, AVENA E COCCO</b></span><br />
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<span style="color: #f6b26b; font-family: inherit; font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">125g di farina</span><br />
<span style="font-family: inherit; font-size: large;">1/2 cucchiaino di lievito</span><br />
<span style="font-family: inherit; font-size: large;">1/4 cucchiaino di bicarbonato</span><br />
<span style="font-family: inherit; font-size: large;">1/2 cucchiaino di sale</span><br />
<span style="font-family: inherit; font-size: large;">113g di burro morbido</span><br />
<span style="font-family: inherit; font-size: large;">200g di zucchero di canna</span><br />
<span style="font-family: inherit; font-size: large;">1 uovo</span><br />
<span style="font-family: inherit; font-size: large;">2 cucchiaini di estratto di vaniglia</span><br />
<span style="font-family: inherit; font-size: large;">67,5g di avena integrale</span><br />
<span style="font-family: inherit; font-size: large;">65g di gocce di cioccolato</span><br />
<span style="font-family: inherit; font-size: large;">50g di cocco rapé</span><br />
<span style="font-family: inherit; font-size: large;">60g di mirtilli secchi</span><br />
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<span style="color: #f6b26b; font-family: inherit; font-size: large;"><b>Procedimento:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Ungete una teglia rettangolare 20x22cm. Preriscaldate il forno a 180°C. In una ciotola di medie dimensioni, miscelate insieme la farina, il lievito, il bicarbonato ed il sale. In una grande ciotola, sbattete il burro con lo zucchero di canna con le fruste elettriche (o un mixer se ne avete uno). Aggiungete l'uovo e mescolate fino a quando non sarà completamente incorporato. Aggiungete la vaniglia e mescolate bene. Poi, mescolate bene gli ingredienti secchi al composto di burro e zucchero. Incorporate il cocco, l'avena integrale, il cioccolato e i mirtilli secchi. Stendete l'impasto nella teglia preparata in precedenza e cospargete poi il composto con le gocce di cioccolato. Cuocete in forno per 30-35 minuti o fino a quando uno stuzzicadenti inserito nel centrouscirà pulito. Ricetta per 12 barrette.</span><br />
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<img src="http://1.bp.blogspot.com/-cq1PXVlVAHQ/VViom40JaMI/AAAAAAAABAk/ctw88YBXnss/s640/DSC_1312.JPG" /><br />
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<img src="http://3.bp.blogspot.com/-Y8BbbM-TrVU/U0q-koi_d9I/AAAAAAAAJyo/5mVfobt-zb8/s1600/firma-francesca.png" /></div>
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com3tag:blogger.com,1999:blog-8852264588588343621.post-3214207782988701202015-05-13T01:40:00.003-07:002015-05-13T01:41:04.632-07:00Guest post n°13: Insalata di Pollo Tex Mex di Rocky<a href="http://3.bp.blogspot.com/-4FiPlVo-eGs/VSzi64CoCTI/AAAAAAAAA9M/hayMztOdM6g/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit; font-size: large;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4FiPlVo-eGs/VSzi64CoCTI/AAAAAAAAA9M/hayMztOdM6g/s1600/salad.jpg" width="640" /></span></a><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Ricordate il post di qualche settimana fa del <a href="http://pancakes-biscotti.blogspot.it/2015/04/cobbler-di-prugne-con-biscotti-alla.html">Cobbler alle prugne in cui vi ho parlato della cena da Rocky, Charity e la loro figlia Constance?</a><span style="font-family: inherit;"> </span>Eccone il seguito, con la ricetta dell'insalata che Rocky ha preparato per noi.</span><br />
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<span style="font-family: inherit; font-size: large;">Come ho già detto, Rocky ha vissuto a Roma lo scorso anno mentre Charity ha completato i suoi studi alla Loyola (scoprite tutto sulle sue avventure qui: http://elrocko.weebly.com/). Lui è uno chef qualificato, avendo lavorato presso il ristorante di lusso ING di Chicago insieme con il grande Chef Homaro Cantu. La specialità di Rocky è la cucina americana, e ne ha portato un po' in Italia quest'anno preparando mac'n'cheese, hamburger, bistecche al formaggio alla Philly, biscotti al cioccolato, e torte di mele in miniatura, ci si può reputare fortunati ad essere invitati a cena a casa loro. Oltre ad essere un grande cuoco, Rocky è anche un padre incredibile (è rimasto a casa in paternità quest'anno) ed è una delle persone più divertenti, più genuine che abbia mai incontrato. Ed insieme a Charity formano una delle coppie più impressionanti al mondo. Mi manca questo piccolo tornado di famiglia, ma sono molto contenta di aver avuto l'opportunità di conoscerli! Ed ora veniamo al ricetta di oggi!</span><br />
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<span style="font-family: inherit; font-size: large;">In vero stile Rocky, si tratta di una ricetta americana con un tocco di sapore tex mex, ricca di ingredienti che non si trovano nei menù italiani (avocado, barbecue spogliatoio e pollo alla griglia ). Questa insalata era leggera e rinfrescante, ma gustosa e piena di ingredienti sani. E' una grande ricetta da preparare col clima più caldo o quest'estate, quando sembra impossibile mangiare qualsiasi cosa al di sopra della temperatura ambiente. La salsa barbecue rende questo piatto perfetto, si abbina perfettamente con il pollo e aggiunge un tocco di dolcezza, affumicatura a tutti gli altri ingredienti. Sentitevi liberi di decidere le quantità degli ingredienti e scegliere ciò che esattamente si desidera aggiungere alla insalata! Enjoy!</span><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="http://2.bp.blogspot.com/-hL8Cnn_ehnM/VU5D55U0o9I/AAAAAAAAA_g/vMOMCXmvxdI/s1600/consance%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit; font-size: large;"><img border="0" height="608" src="http://2.bp.blogspot.com/-hL8Cnn_ehnM/VU5D55U0o9I/AAAAAAAAA_g/vMOMCXmvxdI/s640/consance%2B3.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Rocky e Costance assaggiano l'ultima fetta di Cobbler.</span></td></tr>
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<span style="color: #e06666; font-family: inherit; font-size: x-large;"><b>INSALATA DI POLLO TEX MEX</b></span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Petto di pollo</span><br />
<span style="font-family: inherit; font-size: large;">Condimento per tacos</span><br />
<span style="font-family: inherit; font-size: large;">Cetriolo a fettine</span><br />
<span style="font-family: inherit; font-size: large;">Cipolla di tropea</span><br />
<span style="font-family: inherit; font-size: large;">Sedano a julienne</span><br />
<span style="font-family: inherit; font-size: large;">Jicama, (patata messicana) pelata e affettata</span><br />
<span style="font-family: inherit; font-size: large;">Fagioli neri, già ammollati e lavati</span><br />
<span style="font-family: inherit; font-size: large;">Mais, lavato</span><br />
<span style="font-family: inherit; font-size: large;">Pomodorini, tagliati a metà</span><br />
<span style="font-family: inherit; font-size: large;">Avocado, pelato e tagliato a cubetti</span><br />
<span style="font-family: inherit; font-size: large;">Lattuga</span><br />
<span style="font-family: inherit; font-size: large;">Salsa BBQ</span><br />
<span style="font-family: inherit; font-size: large;">Olio</span><br />
<span style="font-family: inherit; font-size: large;">Aceto</span><br />
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<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Procedimento:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Marinate il pollo in olio d'oliva e nel condimento per tacos per un minimo di 30 minuti, più lungo sarà e migliore sarà il risultato. Soffriggete il pollo in una padella con olio d'oliva fino a cottura poi mettere da parte a raffreddare. Tagliate il pollo a striscioline quando sarà abbastanza freddo. </span><br />
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<span style="font-family: inherit; font-size: large;">Per il dressing sbattete insieme pari quantità di salsa barbecue, olio d'oliva e aceto bianco fino a quando saranno emulsionati. Assemblate tutti gli ingredienti dell'insalata insieme (pollo, lattuga, ecc) in una grande ciotola e aggiungete anche il condimento (servite quello rimanente in una salsiera a lato). </span><br />
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<a href="http://3.bp.blogspot.com/--U6lZOykvWA/VSzjDxQ3gZI/AAAAAAAAA9U/H4xlt0b53RA/s1600/11146122_10204478804278645_2071316124_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="512" src="http://3.bp.blogspot.com/--U6lZOykvWA/VSzjDxQ3gZI/AAAAAAAAA9U/H4xlt0b53RA/s1600/11146122_10204478804278645_2071316124_n.jpg" width="640" /></a><br />
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Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-37133742638591223422015-05-08T04:32:00.000-07:002015-05-19T06:06:40.422-07:00Guest post n° 12: Torta di carote di Lisa<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-e4V0Q7cPZoY/VUu81WOgDQI/AAAAAAAAA-8/poERJHKeAes/s1600/CC1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-e4V0Q7cPZoY/VUu81WOgDQI/AAAAAAAAA-8/poERJHKeAes/s640/CC1.JPG" width="640" /></a></div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
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<![endif]--><span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">Nella mia famiglia (come in molte) la cucina è anche un
po’ un lascito. <a href="http://pancakes-biscotti.blogspot.it/2014/05/torta-alla-ricotta.html">I miei nonni materni</a> erano entrambi cuochi eccellenti, e <a href="http://pancakes-biscotti.blogspot.it/2015/03/lasagne-alla-bolognese.html">hanno trasmesso questo amore</a> per il buon cibo a mia madre, che a sua volta l’ha
passato a me. Non penso che avrei mai pensato di cominciare a cucinare se non
fossi stata cresciuta in una casa con così tanto buon cibo. Quando ero piccola,
mi madre si alzava prima del solito per prepararci toast francesi alla cannella
e pancakes quando avevamo bisogno di un po’ di carica mattutina; alle
elementari il contenuto prelibato del mio cestino per il pranzo era <a href="http://pancakes-biscotti.blogspot.it/2014/05/blondies.html">fonte di invidia</a> da parte di tutte le mie compagne di classe; e la cena era sempre
un’avventura, un modo per esercitarsi a preparare qualunque cosa le fosse
venuta in mente quel giorno o che avesse trovato in uno dei suoi tanti libri di
cucina. Nel corso degli anni ha messo insieme un impressionante e vasto
repertorio di ricette che ha entusiasmato famiglia e amici (tutto ciò che
prepara è una garanzia di bontà). Anche se è difficile stabilire quale delle
sue ricette sia la più popolare, sarei pronta a scommettere che si tratti di
questa torta di carote.</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT"><a href="http://pancakes-biscotti.blogspot.it/2015/02/biscotti-frollini.html">Mia madre (altrimenti conosciuta come Lisa)</a> ha messo a
punto questa ricetta nei primi anni ’90, partendo dalla ricetta standard della
torta di carote per poi aumentare la quantità di spezie, raddoppiare la
vaniglia, e scegliere di aggiungere sia ananas che cocco, tra le altre cose. Mi
è stata servita come torta di compleanno in più di un paio di occasioni, ed è
stata sempre presente alla Festa del Papà e a Pasqua. Ho perso il conto delle
volte in cui, crescendo, ne ho trovata una a raffreddarsi sul tavolo in attesa
di essere congelata, una sorta di regalo di
congratulazioni/ringraziamento/pronta guarigione fatto in casa. Questa torta ha
la combinazione perfetta di cannella e noce moscata, è morbida e umida grazie
alle carote e all’ananas, e ha quel pizzico di dolcezza in più grazie al cocco
– è una delle torte migliori che vi capiterà di mangiare.</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">Dato che ho a disposizione solo un piccolo forno
elettrico e tendo a portare i miei dolci a lavoro, trovo che sia più facile
preparare questa torta in una teglia rettangolare o in formato cupcake, ma ha
un aspetto migliore se fatta a strati, come l’ha sempre fatta mia mamma.
Correte a prepararla!<br />
<br />
<b><span style="color: #e06666;">Torta di carote di Lisa</span></b></span></span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: inherit;"><span lang="IT">Ingredienti</span></span></span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">400 grammi di zucchero</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">336 grammi di olio vegetale</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">1 cucchiaio di vaniglia</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">2 uova</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">280 grammi di farina</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">2 cucchiaini di lievito</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">4 cucchiaini di cannella</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">½ cucchiaino di noce moscata</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">1 cucchiaino di sale</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">200 grammi di carote tritate (Io ho usato le mini carote già
pelate e le ho tritate nel robot da cucina)</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">150 grammi di scagli di cocco zuccherate</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">1 lattina di ananas essiccato sminuzzato</span></span></span></span></div>
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<br /></div>
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<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: inherit;"><span lang="IT">Glassa alla crema di formaggio</span></span></span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">227 grammi di crema di formaggio, a temperatura
ambiente</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">125 grammi di burro non salato, a temperatura
ambiente</span></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">1 ½ cucchiaini di estratto di vaniglia</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">260 grammi di zucchero a velo</span></span></span></span></div>
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<br /></div>
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<span style="color: #e06666;"><b><span style="font-size: large;"><span style="font-family: inherit;"><span lang="IT">Procedimento:</span></span></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><span lang="IT">Versate insieme zucchero, olio, uova e vaniglia in una
ciotola grande e mescolate fino a ottenere una miscela uniforme. In un’altra
ciotola mescolate farina, lievito, cannella, noce moscata e sale. Aggiungete
gli ingredienti essiccati a quelli freschi e mescolate per bene. In seguito,
aggiungete le carote, il cocco e l’ananas al burro e mischiate tutti gli
ingredienti insieme per combinarli. Versate il burro in due teglie rettangolari
da 9 pollici oppure in due tortiere da 8 pollici. Infornate a 350 gradi per
30-40 minuti. Usate un coltello per testare la cottura. Preparate la glassa
(qui potete trovare la ricetta) mentre la torta si raffredda. Aggiungete la
glassa solo una volta che la torta si sarà raffreddata completamente. Tenete in
conto che avrete un po’ di glassa avanzata. Decorate con altro cocco a
piacimento.</span></span></span></span></div>
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Francesca Bruzzesehttp://www.blogger.com/profile/13606142528200162608noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-8917317676024603362015-05-01T09:08:00.001-07:002015-05-01T09:10:24.539-07:00Crostata Grenoble<br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-KwWzoyqhWWw/VUOke2Ysg6I/AAAAAAAAA-I/Gkyp9aWiZ1g/s1600/foto%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KwWzoyqhWWw/VUOke2Ysg6I/AAAAAAAAA-I/Gkyp9aWiZ1g/s1600/foto%2B1.JPG" height="480" width="640" /></a></span></div>
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<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-size: large;">È da molto tempo che non
scrivo sul blog, ma per un motivo più che valido... Finalmente ho
trovato lavoro! Un lavoro che mi piace, cosa? Direte voi, ma una che ha
creato un blog di cucina cosa sogna?! Di lavorare
nel settore della ristorazione ovviamente! Ed infatti la mia pazienza
nel mandare email, curriculum e nel fare colloqui è stata ripagata!
<br />
<br />
Ma arriviamo alla ricetta di oggi! Questa è una delle ultime ricette che
ho provato prima di iniziare questa nuova avventura. È una ricetta che
<a href="http://pancakes-biscotti.blogspot.it/2015/01/storie-post-n11-le-3-p-corso-su-pane.html">mi ha consigliato una mia ex compagna di corso allo IAL</a> e che io ho
rifatto a casa. A me piace moltissimo il Mou,
cioè l'abbinamento di caramello e panna e questa crostata, ideata da
Luca Montersino, unisce questa leccornia alle noci! Buonissima!<br />
<br />
Vi lascio alla ricetta, nei prossimi post vi parlerò dei miei super
nuovi colleghi e della bellissima atmosfera che si respira al
Cerviamare, il mio nuovo posto di lavoro! A presto!
<br />
<br />
<span style="color: orange;"><b>CROSTATA GRENOBLE</b></span><br />
<br />
<b><span style="color: #e06666;">Per il ripieno:</span></b><br />
35g di miele d'acacia<br />
240d di zucchero semolato<br />
75g di acqua<br />
250g di panna fresca <br />
300g di noci sgusciate<br />
<br />
<span style="color: #e06666;"><b>Per la frolla:</b></span><br />
125g di tuorlo <br />
125g di zucchero a velo<br />
125g di burro <br />
125g di farina 0<br />
1/2 bacca di vaniglia<br />
<br />
<span style="color: #e06666;"><b>Per spennellare la frolla:</b></span><br />
25g di tuorlo<br />
25g di panna fresca<br />
<br />
<span style="color: orange;"><b>Preparazione:</b></span><br />
<br />
Fate il caramello. Mettete in un pentolino bel caldo lo zucchero e fate sciogliere senza mescolare.<br />
<br />
Quando il caramello è pronto unite il miele scaldato e fate caramellare. Poi aggiungete la panna calda poco alla volta. Spegnete la fiamma e unite le noci tritate grossolanamente. Mescolate bene e fate raffreddare il composto in una terrina.<br />
<br />
Preparate la pasta frolla. Miscelate in planetaria o in una ciotola, farina, zucchero a velo, burro morbido a pezzi, la vaniglia in bacche.
<br />
<br />
Quando la farina avrà un aspetto sabbiato unite i tuorli a filo e finite di impastare.
Stendete con le mani la frolla su carta forno e fate riposare in frigo 30 minuti circa.
Passati i 30 minuti spennellate sulla frolla la miscela di panna e tuorlo.<br />
<br />
Stendete la frolla con il matterello fino a uno spessore di 0,5 cm e
foderate uno stampo imburrato, riempite con il ripieno al caramello e
disponeteci sopra delle strisce di frolla fatta riposare in frigo a
formare la griglia classica delle crostate. Infornate per 20 minuti a 170° C.</span></span></span><br />
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Francesca Bruzzesehttp://www.blogger.com/profile/13606142528200162608noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-22270585873588992952015-04-24T09:30:00.003-07:002015-04-24T09:30:51.039-07:00Biscotti Ripieni al Burro d'Arachidi<img height="394" src="https://4.bp.blogspot.com/-u-AS8JH0qko/VSYEhgHc72I/AAAAAAAAA8A/jxVKWQdM91s/s1600/pb%2Bcookies.jpg" width="640" /><br />
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<span style="font-family: inherit; font-size: large;">Nonostante sia un ingrediente tipicamente americano (e dopotutto questo è un blog italo / americano ) mi sono resa conto che il burro di arachidi è stato un po' trascurato, ed è stato utilizzato solo in una ricetta delle 102 su questo blog finora! Forse perché il burro di d'arachidi è costoso qui in Italia, o perché è ritenuto troppo "pesante" per la maggior parte dei miei amici italiani, o forse perché sono stata deviata dall'abbondanza di Nutella in questo paese. Qualunque sia la ragione, ho deciso di compensare questa mancanza condividendo con voi la ricetta dei Biscotti con ripieno di burro di arachidi!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Questa ricetta proviene effettivamente dal leggendario cuoco americano Thomas Keller, che ha pubblicato questa ricetta nel ricettario Bouchon Bakery. Mettiamola in questo modo, forse ho guardato un po' troppo Game of Thrones ultimamente, ma se ci fosse un regno del burro d'arachidi questi biscotti regnerebbero incontrastati. Sono croccanti, salati e dolci.Sono pià saporiti dei normali biscotti al burro d'arachidi, grazie all'aggiunta di avena e al ripieno di burro di arachidi, che, tra l'altro sarebbe buonissimo anche sui Cupcakes. Ho preparato questi dolcetti per un amico che aveva un po' di nostalgia del burro di arachidi dopo aver passato sei mesi a studiare negli Stati Uniti, e non lo hanno deluso. FAteli appena potete, saranno i vostri nuovi biscotti preferiti!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #e06666; font-family: inherit; font-size: x-large;"><b>BISCOTTI RIPIENI DI BURRO D'ARACHIDI</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Per i biscotti:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">170g di burro morbido</span><br />
<span style="font-family: inherit; font-size: large;">125g di burro d'arachidi</span><br />
<span style="font-family: inherit; font-size: large;">135g di zucchero di canna</span><br />
<span style="font-family: inherit; font-size: large;">100g di zucchero semolato</span><br />
<span style="font-family: inherit; font-size: large;">1 uovo grande</span><br />
<span style="font-family: inherit; font-size: large;">2 cucchiaini di bicarbonato</span><br />
<span style="font-family: inherit; font-size: large;">1 cucchiaino di lievito per dolci</span><br />
<span style="font-family: inherit; font-size: large;">1+1/2 cucchiaino di estratto di vaniglia</span><br />
<span style="font-family: inherit; font-size: large;">112g di avena tostata</span><br />
<span style="font-family: inherit; font-size: large;">125g di farina 00</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Per il ripieno:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">55g di burro morbido</span><br />
<span style="font-family: inherit; font-size: large;">62g di burro d'arachidi</span><br />
<span style="font-family: inherit; font-size: large;">62g + 40g di zucchero a velo</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="color: #e69138; font-family: inherit; font-size: large;"><b>Procedimento:</b></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Preriscaldare il forno a 180°C. POsizionate dei fogli di carta forno sulle placche.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Per fare i biscotti, in una planetaria a media velocità , battere insieme il burro, il burro di arachidi, zucchero di canna e lo zucchero semolato finché sarà una crema - circa 3 minuti. Aggiungete un uovo, il bicarbonato, il lievito e la vaniglia. Aggiungete poi l'avena e la farina mescolando poco.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Con un cucchiaio fate dei mucchietti di impasto circa a 2 centimetri di distanza. Cuocere 10-12 minuti, o fino a doratura. Lasciate raffreddare per 5 minuti sulla teglia, prima di metterli a raffreddare completamente.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Per il ripieno, in una grande ciotola, utilizzando un mixer a media velocità, montate insieme il burro, il burro di arachidi e zucchero a velo finché sarà ben cremoso - circa 2 minuti. Fate dei "panini di biscotti" farciti con la crema.</span><br />
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<img height="387" src="https://3.bp.blogspot.com/-QQWjFfnhDuc/VSYE7U2F6EI/AAAAAAAAA8I/DUYnjsVr5B4/s1600/peanut%2Bbutter%2Bcookies%2B3.JPG" width="640" /><br />
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<img src="http://3.bp.blogspot.com/-Y8BbbM-TrVU/U0q-koi_d9I/AAAAAAAAJyo/5mVfobt-zb8/s1600/firma-francesca.png" /></div>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-QQWjFfnhDuc%2FVSYE7U2F6EI%2FAAAAAAAAA8I%2FDUYnjsVr5B4%2Fs1600%2Fpeanut%252Bbutter%252Bcookies%252B3.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-QQWjFfnhDuc/VSYE7U2F6EI/AAAAAAAAA8I/DUYnjsVr5B4/s1600/peanut%2Bbutter%2Bcookies%2B3.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-u-AS8JH0qko%2FVSYEhgHc72I%2FAAAAAAAAA8A%2FjxVKWQdM91s%2Fs1600%2Fpb%252Bcookies.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-u-AS8JH0qko/VSYEhgHc72I/AAAAAAAAA8A/jxVKWQdM91s/s1600/pb%2Bcookies.jpg" -->Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-4254166987339271042015-04-17T00:09:00.001-07:002015-04-17T05:19:34.709-07:00Cobbler di prugne con biscotti alla cannella<div class="_rp_J3" id="Item.MessagePartBody" role="region">
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<span dir="ltr"><img src="http://3.bp.blogspot.com/-lbvhtgqieN8/VSvDD5bUuSI/AAAAAAAAA8g/3BetomDYK6I/s640/cobbler2.jpg" height="472" width="640" /></span><br />
<span dir="ltr"><span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;"><br /></span></span></span></span>
<span dir="ltr"><span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">Come ho detto nel post precedente,
<a href="http://pancakes-biscotti.blogspot.it/2014/06/guest-post-n3-pollo-ai-peperoni-e.html">l'unica cosa che odio dell'arrivo </a>della primavera è il dover <a href="http://pancakes-biscotti.blogspot.it/2014/07/guest-post-n5-krelana.html">dire addio agli studenti del PROLAW </a>con cui lavoro ogni anno, dato che concludono
il loro anno accademico ad aprile e <a href="http://pancakes-biscotti.blogspot.it/2014/06/guest-post-n4-borscht.html">ritornano acasa per scrivere la tesi finale</a>. E' strano lavorare con un gruppo di
persone secondo una routine prestabilita per 8 mesi -o più, se
considerate che sono in contatto con loro da cinque mesi prima l'arrivo-
e poi improvvisamente non avere più nessuno intorno.
La cosa positiva è che ora ovviamente ho amici da tutto il mondo, un
sacco di posti da vedete e persone a cui fare visita.
</span></span></span></span><br />
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<span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><br />
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<span dir="ltr"><span style="font-size: large;"><span style="color: #444444;">La mia amica Charity è una studentessa PROLAW che deve tornare
negli Stati Uniti (a San Diego, California, per essere precisi) questa
settimana. Charity non è solo un'avvocato, una studentessa ed un assistente amministrativo per il programma, ma anche
una moglie e mamma -il marito Rocky e la loro
adorabile bimba Costance vivono anche loro a Roma quest'anno. In breve
Charity ricopre molti ruoli ed è bravissima in tutti. Divide con me
l'ufficio e non avrei potuto chiedere collega migliore! L'ammiro un
sacco e adoro essere sua amica, mi mancherà moltissimo
l'anno prossimo. Non vedo l'ora di andarla a trovare in California!</span></span></span><br />
<span dir="ltr"><img height="394" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/11161708_10204502050699791_8512033651875813969_o.jpg" width="640" /></span></div>
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<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: inherit;">
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<span style="color: #444444; font-size: large;">Me and Charity!</span></div>
<br /></div>
<div>
<span style="font-size: large;"><span style="color: #444444;">Ultimamente Charity e Rocky (che sono una delle più belle e dolci
coppie che abbia mai incontrato) mi hanno invitato a cena da loro. Ho
cucinato con Rocky, uno chef-blogger che usa <a href="http://elrocko.weebly.com/blog">il blog per raccontare le avventure romane.</a> Di quello che ha preparato
per cena ne parleremo nel prossimo guest post, per ora passiamo
direttamente al dessert, a cui ho contribuito. Rocky voleva un dolce
alla frutta, il frutto preferito di Charity è la prugna, quindi ho
optato per la Cobbler di prugna con biscotti alla cannella.
Trovai la ricetta in un numero di Bon Appetit magazine nel 2004, quando
non ero ancora molto esperta in cucina. Per i lettori non americani -una
crostata da noi è praticamente un dolce alla frutta ricoperto di
biscotti, da non confondere con crisp o crumble
che hanno più copertura. E' tipo una crostata ma senza la pasta frolla
che fa perdere tempo!</span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<br /></div>
<span style="font-family: inherit;"><span style="color: #444444;">
</span></span><div>
<span style="font-size: large;"><span style="color: #444444;">Questo dolce è leggero, rinfrescante e perfetto per l'estate,
soprattutto se lo servi tiepido con una pallina di gelato alla vaniglia.
Se non sei un grande fan delle prugne, puoi sostituirle con pesche,
mele, pere o più frutta insieme tipo pesche e mirtilli.
Ci è piaciuta tanto e abbiamo avuto anche l'approvazione di Constance.
Grazie per la bella serata, Rocky e Charity!</span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: orange; font-size: large;"><b>Ingredienti (per 8 persone)</b></span></div>
<span style="font-family: inherit;"><span style="color: #444444;">
</span></span><div>
<b><br /></b></div>
<span style="font-family: inherit;"><span style="color: #444444;"><b>
</b></span></span><div>
<span style="color: #c27ba0; font-size: large;"><b>Ripieno:</b></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">12 susine grandi smezzate, snocciolate e tagliate in 4 pezzi</span></div>
<span style="font-family: inherit;"><span style="color: #444444; font-size: large;">
</span></span><div>
<span style="color: #444444; font-size: large;">200 grammi di zucchero</span></div>
<span style="font-family: inherit;"><span style="color: #444444; font-size: large;">
</span></span><div>
<span style="color: #444444; font-size: large;">2 cucchiai e mezzo di maizena</span></div>
<span style="font-family: inherit;"><span style="color: #444444; font-size: large;">
</span></span><div>
<span style="color: #444444; font-size: large;">1 cucchiaino di estratto di vaniglia</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
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<span style="color: #c27ba0; font-size: large;"><b>Biscotti:</b></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">2 tazze di zucchero</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">5 cucchiai di zucchero</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">1 cucchiaio di lievito</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">1/2 cucchiaino di sale</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">2 cucchiaini di cannella</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">112 grammi di burro freddo non salato</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">175 grammi più 2 cucchiai di panna liquida</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">1/2 cucchiaino di vaniglia</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444; font-size: large;">1 uovo grande</span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
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</span></span></span><div>
<span style="color: #444444; font-size: large;">Gelato alla vaniglia/panna secondo gusti</span></div>
<span style="font-family: inherit;"><span style="color: #444444;">
</span></span><div>
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<span style="font-family: inherit;"><span style="color: #444444;">
</span></span><div>
<span style="color: orange; font-size: large;"><b>Procedimento:</b></span><br />
<span style="font-size: large;"><span style="color: #444444;"><br /></span></span>
<span style="font-size: large;"><span style="color: #444444;">Per il ripieno: Riscaldare il forno a 400 gradi F. Mescola le
prugne, lo zucchero, la maizena e la vaniglia in una coppa larga da
coprire. Trasferisci il tutto in una pirofila di vetro di dimensioni <span style="font-family: inherit;">13x9x2-inch.
Cuoci per trenta minuti, finché non inizierà a bollire.</span></span></span></div>
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<span style="color: #444444;"><br /></span>
</div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><div>
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: inherit;">Per i biscotti: Mescola bene farina, zucchero, lievito, sale e cannella in una grande coppa. Aggiungi il burro; rub in with fingertips until coarse meal forms.
Sbatti i 3/4 di tazza di panna liquida, la vaniglia e l'uovo in un'altra coppa. Unisci i due impasti e falli amalgamare.</span></span></span></div>
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<span style="font-size: large;"><span style="color: #444444;"><br /></span></span>
</div>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><div>
<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-size: large;">Togli le prugne dal
forno e mescola con cura. Usa un grosso cucchiaio per spalmare l'impasto
dei biscotti sulle prugne, spargendolo bene (in ogni caso si dilaterà
da solo durante la cottura). Spargi sull'impasto
i due cucchiai di panna liquida rimanenti e spolvera cannella e zucchero
insieme.</span></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #444444;">
</span></span></span><div>
<span style="color: #444444;"><span style="font-family: inherit; font-size: large;">Cuoci il tutto finché i
biscotti non saranno dorati, circa 30 minuti. Fai la prova dello
stuzzicadenti. Servilo caldo o tiepido con panna o gelato alla vaniglia. </span></span></div>
</span></div>
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<img src="http://3.bp.blogspot.com/-K3O1gozToQw/VSvDFmabdzI/AAAAAAAAA8w/b4DnJPf-udU/s640/cobbler3.jpg" height="426" width="640" /><br />
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<img src="http://3.bp.blogspot.com/-nrueq2JIAtg/VSvDGfHQBgI/AAAAAAAAA84/ieow5OfoxbY/s640/11098199_10204478791078315_3036488888352591598_o.jpg" height="408" width="640" /><br />
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<span style="font-family: inherit; font-size: large;">Charity, Constance, e Rocky</span></div>
<img src="http://3.bp.blogspot.com/-hAaLNUjHZ58/VSvDEkqgitI/AAAAAAAAA8k/uuRnkd_XbZ4/s640/cobbler.jpg" height="426" width="640" /><br />
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<img src="http://3.bp.blogspot.com/-Y8BbbM-TrVU/U0q-koi_d9I/AAAAAAAAJyo/5mVfobt-zb8/s1600/firma-francesca.png" /></div>
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Francesca Bruzzesehttp://www.blogger.com/profile/13606142528200162608noreply@blogger.com0tag:blogger.com,1999:blog-8852264588588343621.post-14378309031529350782015-04-13T08:42:00.001-07:002015-04-13T10:15:23.549-07:00Storie post n°13 e Blog post n° 100: Back in Bologna!<span style="font-family: inherit; font-size: large;"><img height="480" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/1914355_1154038579653_813998_n.jpg?oh=8b3e645bbd5e31d36a863b017eb45057&oe=55A86E45&__gda__=1436686195_d8b806e270714231eaff1f0f2eb79cb9" width="640" /></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Non ero sicura su cosa pubblicare per celebrare il 100° post di questo blog, poteva essere una delle nostre ricette preferite, un'elegante e grandiosa ricetta di una torta, una carrellata delle ricette più popolari finora? Alla fine, ho deciso che questo post-traguardo avrebbe celebrato Bologna, una città che è "la mia citta 'nel cuore ". Bologna è il luogo in cui mi sono innamorata dell'Italia, dove ho imparato a fare le lasagne alla bolognese e, naturalmente, dove Gloria ed io ci siamo incontrate e siamo diventate amiche.</span><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;"><span style="font-family: inherit; font-size: large;"><img height="480" src="https://3.bp.blogspot.com/-9yPwmlQV1uc/VSRbytNtHSI/AAAAAAAAA7s/VrSxtDOmscQ/s1600/2009.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Bologna 2009</span></td></tr>
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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;"><span style="font-family: inherit; font-size: large;"><img height="480" src="https://2.bp.blogspot.com/-4o3l0_YeVks/VSLzIyZID2I/AAAAAAAAA5k/2YREsq3nZG8/s1600/glo.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Bologna 2015</span></td></tr>
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<span style="font-family: inherit; font-size: large;">Tra lavoro, viaggi in altri paesi e la vita in generale, sono passati due anni dal nostro ultimo viaggio a Bologna, quindi mia sorella Alexandra ed io aspettavamo da tempo questo viaggio ed erano super eccitati di vedere Gloria. E come se stare un paio di giorni a Bologna non fosse abbastanza bello, siamo state anche raggiunte dal nostro amico Steve (lussemburghese che vive a Berlino), che ha studiato a Bologna con noi. Ha portato con sé tre suoi amici dalla Svizzera e dalla Germania, che erano molto simpatici.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit; font-size: large;"><img height="476" src="https://scontent-mxp.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11140137_10204430474350427_8815139311276253246_n.jpg?oh=05713a80886e0d4f6985db212d8d41c9&oe=55AD4870" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Reunion con Steve!!</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit; font-size: large;"><img height="640" src="https://1.bp.blogspot.com/-dVmFrOeSwR0/VSL335NpZHI/AAAAAAAAA6w/oAJ1-yx3at4/s1600/the%2Bboys.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Nuovi amici!</span></td></tr>
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<span style="font-family: inherit; font-size: large;">Ecco i punti salienti della gita:</span></div>
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<span style="color: #e06666; font-family: inherit; font-size: large;"><b>OSTERIA DELL'ORSA</b></span></div>
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<span style="font-family: inherit; font-size: large;">Abbiamo scelto di mangiare all'Osteria dell'Orsa per il nostro primo pasto a Bologna, si tratta di uno dei ristoranti preferiti di Steve. L'Orsa è famosa per la sua tagliatelle al ragu' ( uno dei più famosi piatti bolognesi) ed io ho scelto proprio quelle per pranzo. Fanno anche dei buonissimi tortellini e delle ottime cotolette, hanno un menù con specialità che cambiano ogni giorno. Uno dei piatti del giorno che abbiamo mangiato erano i ravioli burro e salvia.i. Per quanto io amo la mia amatriciana, devo ammettere che è stato bello poter mangiare alcuni piatti bolognesi di nuovo!</span></div>
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<span style="font-family: inherit; font-size: large;"><img height="640" src="https://2.bp.blogspot.com/-zTeEUche1PY/VSLyKvVi2eI/AAAAAAAAA5M/JGp_5ublFjI/s1600/bologna%2Borsa%2B3.jpg" width="619" /></span></div>
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<span style="font-family: inherit; font-size: large;"><img src="https://2.bp.blogspot.com/-AXISsNv1vB0/VSLyM3WygrI/AAAAAAAAA5c/D0PlCgnPUwo/s1600/bologna%2Borsa2.jpg" /></span></div>
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<span style="font-family: inherit; font-size: large;"><img height="384" src="https://1.bp.blogspot.com/-OVatszdFI3s/VSLyLTmrS7I/AAAAAAAAA5U/7YSCgkuexvY/s1600/bologna%2Borsa.jpg" width="640" /></span></div>
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<span style="color: #e69138; font-family: inherit; font-size: large;"><b>IL BANCO DEL PANE</b></span></div>
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<span style="font-family: inherit; font-size: large;"><img height="384" src="https://3.bp.blogspot.com/-07a_O-fY5Po/VSLzn-CyrJI/AAAAAAAAA5s/xiy0YZHefs4/s1600/bologna%2Bbanco%2Bdel%2Bpane.jpg" width="640" /></span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">Ahhh, Il Banco del Pane! Era un posto che era particolarmente nostalgico per me, dato che era dove io, mia sorella e Gloria andavamo regolarmente dopo le lezioni per prendere una fetta della loro famosa Tenerina che è letteralmente una delle cose migliori che abbia mai mangiato. I proprietari sono stati così gentili da offrirci la torta quando hanno sentito che eravamo state clienti abituali e ci hanno anche omaggiato di un brownie.</span></div>
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<span style="font-family: inherit; font-size: large;"><img height="384" src="https://4.bp.blogspot.com/-CPBAszMeNNI/VSLzpZtTH4I/AAAAAAAAA50/QC0AFsRfyQY/s1600/bologna%2Bbanco%2Bdel%2Bpane%2B2.jpg" width="640" /></span></div>
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<span style="color: #e06666; font-family: inherit; font-size: large;"><b>TIGELLINO</b></span></div>
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<span style="font-family: inherit; font-size: large;"><img height="384" src="https://1.bp.blogspot.com/-U8kzgRTuL3Y/VSL0Bw18IYI/AAAAAAAAA6E/zSOMaJ1GeDQ/s1600/bologna%2Btigellino.jpg" width="640" /></span></div>
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<span style="font-family: inherit; font-size: large;">Un altro luogo che sono stata felice di visitare di nuovo è il Tigellino, dove ho potuto gustare un'altra specialità del Nord, le tigelle. Le Tigelle ricordano i muffin inglesi come forma e dimensioni, ma hanno un sapore e la consistenza simile alla piadina. Una volta che sono cotti possono essere aperte e riempite con una varietà di ingredienti. Abbiamo scelto salame con ricotta e miele e ragu'. Una delizia!</span></div>
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<span style="font-family: inherit; font-size: large;"><img height="384" src="https://2.bp.blogspot.com/-rvuiiJqU1rk/VSL0AvKYnPI/AAAAAAAAA58/3Yhm4Spg7_Y/s1600/bologna%2Btigellino%2B2.jpg" width="640" /></span></div>
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<span style="font-family: inherit; font-size: large;">Dopo tutto quello che abbiamo mangiato, è stato bello passeggiare per la città e passare in tutti i suoi luoghi caratteristici di nuovo.</span></div>
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<span style="font-family: inherit; font-size: large;"><img src="https://4.bp.blogspot.com/-ziBfhJ8XWX4/VSL26pKe6gI/AAAAAAAAA6Q/rjMvfp3-KxQ/s1600/bologna%2Bportico.jpg" /></span></div>
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<span style="font-family: inherit; font-size: large;">Bologna è nota per i sui portici, che fiancheggiano la maggior parte delle strade della città e non sono solo belli, ma estremamente utili se il tempo è piovoso.</span></div>
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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;"><span style="font-family: inherit; font-size: large;"><img height="640" src="https://1.bp.blogspot.com/-0ilt8YsO9Ss/VSLyJamiYsI/AAAAAAAAA5E/iNrs9NYjf-A/s1600/bologna%2Bnettuno.jpg" style="margin-left: auto; margin-right: auto;" width="427" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Ci siamo fermate anche in Piazza Maggiore a salutare il Nettuno!</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: large;"><img height="384" src="https://3.bp.blogspot.com/-cwipy-wILT8/VSL29AupDyI/AAAAAAAAA6Y/ClZyGE9TlyY/s1600/bologna%2Bsan%2Bpetronio.jpg" width="640" /></span><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;"><span style="font-family: inherit; font-size: large;"><img height="384" src="https://2.bp.blogspot.com/-sAn8azVWst0/VSL2_vMtWTI/AAAAAAAAA6g/LFAdPU4hlxg/s1600/bologna%2Bpiazza%2Bnettuno.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">E ci siamo godute il sole davanti alla Basilica di San Petronio!</span></td></tr>
</tbody></table>
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<span style="color: #e69138; font-family: inherit; font-size: large;"><b>BAR SENZA NOME</b></span></div>
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<span style="font-family: inherit; font-size: large;">Oltre a visitare i nostri luoghi preferiti in città, abbiamo anche scoperto alcuni nuovi posti, tra cui il Bar Senza Nome. Questo bar ha un'atmosfera fantastica con un sacco di interessanti opere d'arte alle pareti e un soppalco con posti a sedere, oltre a ottimi drink. La parte più interessante di questo bar è però che è di proprietà e gestito da sordo-muti. Molti dei baristi e camerieri sono sordo-muti, e quelli che non lo sono sanno però il linguaggio dei segni. Se sei un cliente che non conosce quel linguaggio, scrivi su un pezzo di carta il tuo messaggio. Non sorprendetevi, questo bar è un luogo di ritrovo per la comunità dei non udenti a Bologna, molti dei quali erano lì con tutta la loro famiglia. Non avevo mai sentito parlare di un posto come questo e mi dispiace di averlo scoperto solo ora, c'è qualcosa di veramente bello nel loro modo di comunicare, ed era così bello da osservare. Mi sono promessa per la prossima volta che torno, di imparare alcuni segni da usare!</span></div>
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<span style="font-family: inherit; font-size: large;"><img height="480" src="https://2.bp.blogspot.com/-B3rjsL86axo/VSL6XfB0vgI/AAAAAAAAA7E/r0L_UR5qVo0/s1600/group%2Bphoto.jpg" width="640" /></span></div>
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<a href="https://3.bp.blogspot.com/-TbXubbJhyKo/VSL6VBZewoI/AAAAAAAAA68/quLRbDrtDIA/s1600/bologna%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://3.bp.blogspot.com/-TbXubbJhyKo/VSL6VBZewoI/AAAAAAAAA68/quLRbDrtDIA/s1600/bologna%2B1.jpg" width="640" /></a><br /><img border="0" height="472" src="http://1.bp.blogspot.com/-wgs6bFo9bvE/VSL6Xp0UuFI/AAAAAAAAA7I/OGq6NRI3qwY/s1600/steve%2B3.jpg" width="640" /></div>
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<br />
<span style="font-family: inherit; font-size: large;">Poche riflessioni sul viaggio:</span></div>
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<span style="font-family: inherit; font-size: large;">1) Bologna è una città tranquilla rispetto a Roma. Per quanto io amo Roma, è stata una boccata d'aria fresca. Ci sono molte meno persone e le cose sono nel complesso meno caotiche.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">2) A differenza di Roma, il trasporto non è un problema a Bologna, non abbiamo mai preso un bus per tutto il tempo che siamo stati lì, e non c'è la metropolitana tanto la città è piccola. Ad esempio, uscire di venerdì sera a Roma significa tener presente l'ora di chiusura della metropolitana e la lentezza degli autobus, il trasporto pubblico è inaffidabile. A Bologna, siamo stati in grado di andare a cena e arrivare a casa dopo una breve passeggiata, o andare al bar e pub di notte, tutto a piedi. La vita qui è più facile.</span></div>
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<span style="font-family: inherit; font-size: large;">3) L'accento bolognese, che a un certo punto è stato l'unico che conoscevo, ora sembra quasi estraneo alle mie orecchie, che sono abituate all'accento romano. Devo ammettere che preferisco il bolognese ed è stato bello sentirlo di nuovo.</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">Nel complesso sono stati un paio di giorni, e io sono così felice che abbiamo trovato il tempo di tornare in questa meravigliosa città. Se tutto va bene dovremmo progettando un altro viaggio lì per il mese di giugno!</span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
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<span style="font-family: inherit; font-size: large;">Un'ultima immagine per concludere: la famosa Torre Asinelli di notte. Splendida!</span></div>
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<img height="640" src="https://1.bp.blogspot.com/-s3GrndI66lQ/VSL3BxPuevI/AAAAAAAAA6o/gVq-htaWlGA/s1600/bologna%2Btorre.jpg" width="384" /></div>
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<img src="http://3.bp.blogspot.com/-Y8BbbM-TrVU/U0q-koi_d9I/AAAAAAAAJyo/5mVfobt-zb8/s1600/firma-francesca.png" /></div>
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"https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-0ilt8YsO9Ss%2FVSLyJamiYsI%2FAAAAAAAAA5E%2FiNrs9NYjf-A%2Fs1600%2Fbologna%252Bnettuno.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-0ilt8YsO9Ss/VSLyJamiYsI/AAAAAAAAA5E/iNrs9NYjf-A/s1600/bologna%2Bnettuno.jpg" -->Gloria Bazzocchihttp://www.blogger.com/profile/03425870641998935921noreply@blogger.com2