tag:blogger.com,1999:blog-52457050811184321852024-02-19T08:20:06.568+01:00LA CUCINA DI ANTONELLADEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-5245705081118432185.post-36274314431244564202024-01-07T16:30:00.000+01:002024-01-07T16:30:00.139+01:00Mezzaluna al formaggio di Frant e noci<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Questa ricetta é un piatto tipico della</div><div>Carnia , regione montana del Friuli venezia giulia. Ho assaggiato questo piatto in un ristorante tipico della zona ,ho cercato la ricetta nel web e un po con il ricordo del gusto ho provato a farli così. <br></div><div>Pasta fatta in casa naturalmente. Il risultato é stato ottimo . Buonissimi.</div><div> <b>INGREDIENTI</b></div><div> <b>Per la pasta</b></div><div> gr. 200 farina 00</div><div> 2 uova intere</div><div> <b>Per il ripieno</b></div><div> gr. 100 ricotta</div><div> gr. 200 formaggio frant</div><div> 2 cucchiai grana gratt.</div><div> Noce moscata</div><div> <b>Condimento</b></div><div> Burro</div><div> Noci tritate</div><div> Ricotta affumicata</div><div> <b> Procedimento </b></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;">Prepariamo il ripieno , tagliate a pezzetti il formaggio frant, aggiungete il grana ,la ricotta e una grattugiata di noce moscata</div><div class="separator" style="clear: both; text-align: center;">Tenete da parte.</div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;">Preparare la pasta, impastate la farina con le uova, io metto mezzo cucchiaio di olio evo. Fate riposare per mezz'ora. </div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;">Tirate la pasta e preparate le mezzaluna. </div><div class="separator" style="clear: both; text-align: center;">
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</div>Lessate in acqua bollente salata per qualche minuto. A parte sciogliete il burro con le noci e con una schiumarola mettete la pasta nella padella con il burro e salatela per qualche minuto . Mettete in piatto e grattugiate sopra la ricotta affumicata. Servite ben caldi.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div>E buon appetito </div><div class="separator" style="clear: both; text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-76415184527491389102024-01-03T15:13:00.000+01:002024-01-03T15:13:40.570+01:00Parmigiana di melanzane in bianco<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3-GTcZAHvlgdofJimfX48iOYnpm9-9sewRlihyc2hySV-cOzP9DsW4QJJKhnVcwWL-Qf5tYMKVFw1hapxMMVPVteqcqytKxfzWrgwSkQFgORtit0eGeYURAnzopEmh4wLL2ngZ4YyeSvOVRc7N11C5qGID0H8bnEU28KHBUgVPidGa81pCxqTI-MUvQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3-GTcZAHvlgdofJimfX48iOYnpm9-9sewRlihyc2hySV-cOzP9DsW4QJJKhnVcwWL-Qf5tYMKVFw1hapxMMVPVteqcqytKxfzWrgwSkQFgORtit0eGeYURAnzopEmh4wLL2ngZ4YyeSvOVRc7N11C5qGID0H8bnEU28KHBUgVPidGa81pCxqTI-MUvQ=w400-h300" width="400" /></a></div><span> Un buon prima piatto sono le melanzane alla parmigiana ,queste però sono senza il pomodoro, ma con tanto formaggio filante. Pochi ingredienti ,veloci da fare e gustosissimi.</span><p></p><p></p><div style="text-align: center;"><b>Ingredienti </b></div><div style="text-align: center;"><b>per 2 persone</b></div><div style="text-align: center;">2 melanzane</div><div style="text-align: center;">Mozzarella a fili </div><div style="text-align: center;">parmigiano grattugiato </div><div style="text-align: center;">pan grattugiato</div><div style="text-align: center;">burro </div><div style="text-align: center;">sale</div><div style="text-align: center;">un trito di basilico fresco</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Procedimento</b></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEdiT5XoMAOQf-i9_xOYONg5Cp5cceS2NZJmwUun3B4qWABuLXdGtb2PnM02nSPNf6ZXGa4ZZq5Vqi9WjNj_9GDDZ6aHntBf7t37xN31COR_BitoHHxZ5jcrZcaZdVCUxUZ3MzlYYspufO8_0xH1mGISKd119E1DsBstxVEunMXDfK4tmIWzuJKEr0yA=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEdiT5XoMAOQf-i9_xOYONg5Cp5cceS2NZJmwUun3B4qWABuLXdGtb2PnM02nSPNf6ZXGa4ZZq5Vqi9WjNj_9GDDZ6aHntBf7t37xN31COR_BitoHHxZ5jcrZcaZdVCUxUZ3MzlYYspufO8_0xH1mGISKd119E1DsBstxVEunMXDfK4tmIWzuJKEr0yA=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Lavare e tagliare a fette le melanzane</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZAjxpiO8LrbW2r0q0JNtQkDNOcCtJEQmDRlMCUKcdFm8unopUUiWN7x9qVWb99I23UwBpiT7-RhAtf1-wmwA-qm3YuiQF4h2Q8PfijYWiCcnF6V2z_hqbd-RbFpvWzQeWD2WpoA4F8IRbF3tp9hgrrLE1Yxk_-Xo5hBC_n0VD3fVJx51-nPMpaZc5Ug=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZAjxpiO8LrbW2r0q0JNtQkDNOcCtJEQmDRlMCUKcdFm8unopUUiWN7x9qVWb99I23UwBpiT7-RhAtf1-wmwA-qm3YuiQF4h2Q8PfijYWiCcnF6V2z_hqbd-RbFpvWzQeWD2WpoA4F8IRbF3tp9hgrrLE1Yxk_-Xo5hBC_n0VD3fVJx51-nPMpaZc5Ug=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Salatele leggermente.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGSYC9cDWV0ul-mMgoZzvhVqa0MQ93Xr4ssy1rMHgrGm0UhXkK5nHXYAWKQ0MFPkj83YVF2Fw_tNq0AY1m9hlhIJ7SjlOmx0DWwbJ-yQ1Gydk7gRlnbr0mSy31XXIRVgM-N0oosThnHNRCWeRsUopXRV7fT_Rz5HNX21vtZNqJa4HoP1OvOUxNG5L25A=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGSYC9cDWV0ul-mMgoZzvhVqa0MQ93Xr4ssy1rMHgrGm0UhXkK5nHXYAWKQ0MFPkj83YVF2Fw_tNq0AY1m9hlhIJ7SjlOmx0DWwbJ-yQ1Gydk7gRlnbr0mSy31XXIRVgM-N0oosThnHNRCWeRsUopXRV7fT_Rz5HNX21vtZNqJa4HoP1OvOUxNG5L25A=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Mettetele in forno per 20 minuti a 200 gradi, a metà cottura giratele. Io le spennello con olio evo.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNj4rXxkuFZCTCnBK0DjRkoMG4IDY6I14cewGs_MGbr-DcbZ2VnTiekF1EkyywsDtuLm38V40jvUcIjyiJyceZ1yiaoZgPz-3bW-9I69XGDrX7SA_Eh4YE58cMxYv25LZhczvcTIueh_vstjnwjpkkg4GBKRYyl_amq41P7akXM7LxxLKB9u5R25q4Hg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNj4rXxkuFZCTCnBK0DjRkoMG4IDY6I14cewGs_MGbr-DcbZ2VnTiekF1EkyywsDtuLm38V40jvUcIjyiJyceZ1yiaoZgPz-3bW-9I69XGDrX7SA_Eh4YE58cMxYv25LZhczvcTIueh_vstjnwjpkkg4GBKRYyl_amq41P7akXM7LxxLKB9u5R25q4Hg=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Imburrate la profila con il burro e spolverizzate con il pane grattugiato. Qui ne vedete due perchè ho raddoppiato la dose.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZbkt5J46Bz0RE6-5odOEMwwK__VU59SNsIE_70TW5eNgBf5Y8ToRU6m9InuVObsBiuK8NqxiHWxuY2GxzP2ik2vxvbZY8HyeYKjVwY-xQX5HRbjQUOQ3OgH1glVXVvx92WbUkzhjcxxj-gllQZrSg5-IuEpm7j6HHVwAYgO5WKArV_mdvoNu-LBXEpg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZbkt5J46Bz0RE6-5odOEMwwK__VU59SNsIE_70TW5eNgBf5Y8ToRU6m9InuVObsBiuK8NqxiHWxuY2GxzP2ik2vxvbZY8HyeYKjVwY-xQX5HRbjQUOQ3OgH1glVXVvx92WbUkzhjcxxj-gllQZrSg5-IuEpm7j6HHVwAYgO5WKArV_mdvoNu-LBXEpg=w400-h300" width="400" /></a></div>Adagiate le melanzane mettete la mozzarella a fili, grana grattugiato e basilico tritato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixuxuMeaYq8Vx41f2_L2oPVowQdLx-i54EYtim8Q02rENYR07mBvS1tsieO96YQ6zxRiopwN7bc4ForeF5pOZGGMA6S-1MFuvBTcjBJjDLhfE9yKTYCwKbJwXe4zxE-igSNFbaDByHyYyYpGteNrWpxXWnFkczf14B97auYPjK_H56wS0lpMp45cg-3g=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEixuxuMeaYq8Vx41f2_L2oPVowQdLx-i54EYtim8Q02rENYR07mBvS1tsieO96YQ6zxRiopwN7bc4ForeF5pOZGGMA6S-1MFuvBTcjBJjDLhfE9yKTYCwKbJwXe4zxE-igSNFbaDByHyYyYpGteNrWpxXWnFkczf14B97auYPjK_H56wS0lpMp45cg-3g=w400-h300" width="400" /></a></div>Un altro strato di melanzane e mozzarella grana e basilico tritato. Fino alla fine degli ingredienti. <br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgr_MjKyWCGqF6-aZvEj-SPraC-3fHy3FXHO6T23KuvmrKkHf9a6EkrRSGBssvsau2KKwIR7EtvvDm7Wdsv5FOHwIusi0QoTuogtcJaUELzdMSaCFy94qQ-sI8VFC-wrUnuZ8cNvx3LNjnDtHZ_2ZAmbfHnsxIw0kxs9k6dCX6nY0agHHQDuKu2rYwysQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="800" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEgr_MjKyWCGqF6-aZvEj-SPraC-3fHy3FXHO6T23KuvmrKkHf9a6EkrRSGBssvsau2KKwIR7EtvvDm7Wdsv5FOHwIusi0QoTuogtcJaUELzdMSaCFy94qQ-sI8VFC-wrUnuZ8cNvx3LNjnDtHZ_2ZAmbfHnsxIw0kxs9k6dCX6nY0agHHQDuKu2rYwysQ=w400-h274" width="400" /></a></div>Infornare a 200 gradi per circa 20 minuti.<br /><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjE2NLiks2-iaqtND6OvLuKkEKCY-sWxBVwNYYcbMtNM7SREL35PdW_qp5AmY9jlY5kGJoqhty-spF0pPCplx1FLBRuG4WM2QYRhOo9Ocz3N4p_GMsJech09Jrt85jaFDwWI5ngQ9KKVfRA0PiGWRFlgQQmmblE8fDtMCcTrPcAL6yxf3WKYEpbSczpKQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjE2NLiks2-iaqtND6OvLuKkEKCY-sWxBVwNYYcbMtNM7SREL35PdW_qp5AmY9jlY5kGJoqhty-spF0pPCplx1FLBRuG4WM2QYRhOo9Ocz3N4p_GMsJech09Jrt85jaFDwWI5ngQ9KKVfRA0PiGWRFlgQQmmblE8fDtMCcTrPcAL6yxf3WKYEpbSczpKQ=w400-h300" width="400" /></a></div><div style="text-align: center;">Sfornare e servire caldo</div><div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-76000597161539804262024-01-02T18:53:00.000+01:002024-01-02T18:17:36.081+01:00zuppa di ceci autunnale<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBwOjqxJMYGWCrMjrcl4zQcKMPnkoQFqray-aXcF1oKFt3wbe9CnEW1qdQ8HJNP3e6tebdMRMK1DuZdZ6HQsKy2wSM_pZMUc42aabX8qzwvf-KnWL1K2tXJXe1E8SawGhTGuYqM2cBCJ8/s800/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBwOjqxJMYGWCrMjrcl4zQcKMPnkoQFqray-aXcF1oKFt3wbe9CnEW1qdQ8HJNP3e6tebdMRMK1DuZdZ6HQsKy2wSM_pZMUc42aabX8qzwvf-KnWL1K2tXJXe1E8SawGhTGuYqM2cBCJ8/w400-h300/IMG_0080.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Quando fuori le giornate sono nuvolose e umide la cosa migliore è mangiare una bella zuppa. Quelle zuppe che mangiavamo da bambini , tra l'altro neanche ci piacevano, fatte con le verdure che trovi in questa stagione. Io ho usato i ceci in scatola per accelerare i tempi, ma si possono usare anche quelli freschi avendo l'accortezza di metterli in ammollo in acqua fredda almeno la sera prima. </div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b> per 4 persone</b></div><div class="separator" style="clear: both; text-align: center;">1 vaso di ceci</div><div class="separator" style="clear: both; text-align: center;">una maciata di funghi freschi</div><div class="separator" style="clear: both; text-align: center;">mezza cipolla</div><div class="separator" style="clear: both; text-align: center;">una manciata di biete tipo costa</div><div class="separator" style="clear: both; text-align: center;">5/6 pomodorini ciliegino</div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGGZm1AyekEBroNnJPa3PPbOty5v3QeipQDiLYMLERmlUgfXe1EtE1_leztQBBSN_Qt3iwrRiewy5mKF3lZXWmO8kujC_U_DUIO_x2ovExWlGOzSTGL5Bs5A4zCZrlt0Sq5xHLu8g2bmE/s800/IMG_0063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGGZm1AyekEBroNnJPa3PPbOty5v3QeipQDiLYMLERmlUgfXe1EtE1_leztQBBSN_Qt3iwrRiewy5mKF3lZXWmO8kujC_U_DUIO_x2ovExWlGOzSTGL5Bs5A4zCZrlt0Sq5xHLu8g2bmE/w400-h300/IMG_0063.jpg" width="400" /></a></div>In un tagame mettete l'olio evo e la cipolla tritata e i pomodorini tagliati a pezzetti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIzkFGSUvHxuyIGoyUyAIz4MMAUWDwnwCMQx9crq-j_0UVqY0j6TH3Fb-Oaw1Wr3NmDPW4MY5GQECTb-jMS5d1b9Sd4LDmpOcV0tHul3TxeDlDz5ez4xbMRVBwD3C0Trt9ev6xIR9Qj7k/s800/IMG_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIzkFGSUvHxuyIGoyUyAIz4MMAUWDwnwCMQx9crq-j_0UVqY0j6TH3Fb-Oaw1Wr3NmDPW4MY5GQECTb-jMS5d1b9Sd4LDmpOcV0tHul3TxeDlDz5ez4xbMRVBwD3C0Trt9ev6xIR9Qj7k/w400-h300/IMG_0064.jpg" width="400" /></a></div>Tagliate a pezzetti i funghi freschi, io ho messo quelli coltivati , ma potete usare qualsiasi tipo di funghi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNEEj8_EjLCLP7oCynTXj40Wu8ICkKBWJ68fN-ciBy5p-ycKzVOnQC7xY2NcKDvXPTGDHEdGXtM3AXevvP7i3Ky_ML_IWVXY-1pAdnPH9CkHVIDLEGUzqG97ALgMnil92qBFeuNOTqP70/s800/IMG_0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNEEj8_EjLCLP7oCynTXj40Wu8ICkKBWJ68fN-ciBy5p-ycKzVOnQC7xY2NcKDvXPTGDHEdGXtM3AXevvP7i3Ky_ML_IWVXY-1pAdnPH9CkHVIDLEGUzqG97ALgMnil92qBFeuNOTqP70/w400-h300/IMG_0065.jpg" width="400" /></a></div>Aggiungete 2/3 dei ceci .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika2zDHfwIWVPL3VLl5dhgpZTtVmhVe7CbWIUW-1Qg6SFVBWpztNYJIZJOc2hH3EZikJZHfKFysr7Y2JgCsAbV1RIaNMWcDbS_pCjLUx_rgAwBGQmEkZCSDAW-kBUkkANOVop0TfdIno0R/s800/IMG_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="800" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika2zDHfwIWVPL3VLl5dhgpZTtVmhVe7CbWIUW-1Qg6SFVBWpztNYJIZJOc2hH3EZikJZHfKFysr7Y2JgCsAbV1RIaNMWcDbS_pCjLUx_rgAwBGQmEkZCSDAW-kBUkkANOVop0TfdIno0R/w400-h306/IMG_0070.jpg" width="400" /></a></div>Quell'altra parte di ceci tenetela da parte con la sua acqua.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFeDXMZGhOzarMJ95XVrKX6DYWCnq6Di4rh6_jWq4UxtvlDx8uI8cGmsqlWDj1dV-Klv0CF09ri9M3ar70w9a9inAJTLNhhvfiNIdPQnRefZgTCKZEk9ANA4uIkhgGXxWIJRGVeOEJd5i/s800/IMG_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFeDXMZGhOzarMJ95XVrKX6DYWCnq6Di4rh6_jWq4UxtvlDx8uI8cGmsqlWDj1dV-Klv0CF09ri9M3ar70w9a9inAJTLNhhvfiNIdPQnRefZgTCKZEk9ANA4uIkhgGXxWIJRGVeOEJd5i/w400-h300/IMG_0071.jpg" width="400" /></a></div>Incominciamo a soffriggere a fuoco vivace, sempre mescolando.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qvq4SPVGVs071N5L8jHJ4I6kSV56FWhRMgin8m6D7zyT_YqF4nz40sKplVpoo6BxLWQbMPU5Hg2xuA8n2BRWqcXJEsnGmp-tssc1WTlcAvGqBPdrQn_6Q1cPhl9PKqrvqXbotx7ubPDw/s800/IMG_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="800" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qvq4SPVGVs071N5L8jHJ4I6kSV56FWhRMgin8m6D7zyT_YqF4nz40sKplVpoo6BxLWQbMPU5Hg2xuA8n2BRWqcXJEsnGmp-tssc1WTlcAvGqBPdrQn_6Q1cPhl9PKqrvqXbotx7ubPDw/w400-h363/IMG_0072.jpg" width="400" /></a></div>Io avevo le biete già lessate, a casa mia la verdura cotta non manca mai.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeX4U8XhrMNlnQ96DTvB-FjLISOHz4VekTVjfBwAeP4TUhjOxlsYjhyD0zCutkW04otE-inimINvKNMxJtf24Cq-DpwF6TIsa7LhpoGlfLoUX97gTri-xnQfVVQeEAAr8qLnvc261rO1XF/s800/IMG_0073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeX4U8XhrMNlnQ96DTvB-FjLISOHz4VekTVjfBwAeP4TUhjOxlsYjhyD0zCutkW04otE-inimINvKNMxJtf24Cq-DpwF6TIsa7LhpoGlfLoUX97gTri-xnQfVVQeEAAr8qLnvc261rO1XF/w400-h300/IMG_0073.jpg" width="400" /></a></div>Aggiungete la bieta tagliata a pezzetti, aggiungete l'acqua giusto che copra le verdure e fate cuocere.<br />Dopo 20 minuti controllate la zuppa,dovrebbe essere pronta.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1jEamXdvNDv7adRskGNhSUyf7lwJZbRda7lUsaiIWHPLV8AwwWgcJ8mXPDmAOICEoQsGCuSNXB9ShN9HaKG9s3FvYZ5YApYP52Qd_QvH3Vb7uKpmHErww38OBkB3vBk46-67u0t1niip/s800/IMG_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1jEamXdvNDv7adRskGNhSUyf7lwJZbRda7lUsaiIWHPLV8AwwWgcJ8mXPDmAOICEoQsGCuSNXB9ShN9HaKG9s3FvYZ5YApYP52Qd_QvH3Vb7uKpmHErww38OBkB3vBk46-67u0t1niip/w400-h300/IMG_0076.jpg" width="400" /></a></div>Frullate con il mixer ad immersione i ceci rimasti co la sua acqua, deve diventare una crema. Aggiungeteli alla zuppa e mescolate bene, se vi sembra troppo densa aggiungete un pò d'acqua e se dovesse essere troppo liquida fatela sciugare a fuoco lento fino a quando serve.<br />Salate e pepate.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBwOjqxJMYGWCrMjrcl4zQcKMPnkoQFqray-aXcF1oKFt3wbe9CnEW1qdQ8HJNP3e6tebdMRMK1DuZdZ6HQsKy2wSM_pZMUc42aabX8qzwvf-KnWL1K2tXJXe1E8SawGhTGuYqM2cBCJ8/s800/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBwOjqxJMYGWCrMjrcl4zQcKMPnkoQFqray-aXcF1oKFt3wbe9CnEW1qdQ8HJNP3e6tebdMRMK1DuZdZ6HQsKy2wSM_pZMUc42aabX8qzwvf-KnWL1K2tXJXe1E8SawGhTGuYqM2cBCJ8/w400-h300/IMG_0080.jpg" width="400" /></a></div><br /> Servite la zuppa calda magari accompagnata da crostini o da un pezzo di pane casereccio abbrustolito.<br />Se vi piace spolverateci sopra del grana grattuggiato.<br /><div style="text-align: center;">Buon appetito</div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-52416905541817003102023-03-25T11:31:00.000+01:002023-03-25T11:31:13.136+01:00Filetti di branzino in forno con patate<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTu6IKzLheivTUiI96O3dngKMOnIHAb2-c37iLpSLgjfWQZh6z0mgjOfxqdhQLg5efyfr5cb2OofHOdejBCfTbRpvgpzVIJNTi3I5g-CJBkDKFlNhS3rrcylqHGbGQhhILBnUzc13A8hgryIrFAu5S5K-TsRXxf3MNZcqQh8vc68T-Q8Jaf4bcKQ_gA/s800/IMG_5914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="686" data-original-width="800" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTu6IKzLheivTUiI96O3dngKMOnIHAb2-c37iLpSLgjfWQZh6z0mgjOfxqdhQLg5efyfr5cb2OofHOdejBCfTbRpvgpzVIJNTi3I5g-CJBkDKFlNhS3rrcylqHGbGQhhILBnUzc13A8hgryIrFAu5S5K-TsRXxf3MNZcqQh8vc68T-Q8Jaf4bcKQ_gA/w400-h343/IMG_5914.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Un ottimo piatto di pesce , veloce da fare, gustoso, ma leggero perchè è cotto i forno. Fatevi pulire il pesce facendo dei filetti e il gioco è fatto. Si può comprarlo surgelato già a filetti, io ho preso il branzino , ma puo andare qualsiasi tipo di filetto.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti per 3 persone</b></div><div class="separator" style="clear: both; text-align: center;">3 filetti di branzino</div><div class="separator" style="clear: both; text-align: center;">3 patate medie</div><div class="separator" style="clear: both; text-align: center;">qualche pomodorino</div><div class="separator" style="clear: both; text-align: center;">olive taggiasche q.b.</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">ariosto</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ZL6dG1Y-IIAPO4TQE-nkhl015qbZd3p8xWEhXQwmMG5S2vBojfr2rSqW62fsR_bCgRfxMPB22kTjcFaNtxqcA_94duWOQoG-jhLTctyGZsAMJAM8Ur-3DLBZBhiOkR2Lb_5cTgyuCn8KgwRJfOgJz-G5rTuTJu9SiKeYvXnD0LLPfCZ5oVbX0NrJg/s800/IMG_5906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ZL6dG1Y-IIAPO4TQE-nkhl015qbZd3p8xWEhXQwmMG5S2vBojfr2rSqW62fsR_bCgRfxMPB22kTjcFaNtxqcA_94duWOQoG-jhLTctyGZsAMJAM8Ur-3DLBZBhiOkR2Lb_5cTgyuCn8KgwRJfOgJz-G5rTuTJu9SiKeYvXnD0LLPfCZ5oVbX0NrJg/w400-h300/IMG_5906.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Pelate le patate etagliatele a rondelle di circa 4mm. condirle con l'ariosto se volete potete agggiungere un pò di sale</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTfe_dWmVnSkjrxbO-FQM7KEpKRgIh42mi1Xiyvp4DeshRlhW1BxCMhoF8Ac0BOZjUsCVZCMM8UN0EANQwjy0nzjMi3iu6fKxDKiXjM6KFCecoaPbVyItDUwud4cXGgJ5DnB9RD80eewV2jsm8bnvapMhowp87gEFPbA9X6Ff5EA4UgaZRsuvggj4Q/s800/IMG_5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTfe_dWmVnSkjrxbO-FQM7KEpKRgIh42mi1Xiyvp4DeshRlhW1BxCMhoF8Ac0BOZjUsCVZCMM8UN0EANQwjy0nzjMi3iu6fKxDKiXjM6KFCecoaPbVyItDUwud4cXGgJ5DnB9RD80eewV2jsm8bnvapMhowp87gEFPbA9X6Ff5EA4UgaZRsuvggj4Q/w400-h300/IMG_5908.jpg" width="400" /></a></div>Ricoprite di carta forno una placca per il forno mettete un filo d' olio e disponete le patate e se vi piace uno spicchio d'aglio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQlQq3zyTSSt9mufGIX1nwcXBfu4U8vbSFCP5QSr7X33xsLjhusOqe03ogrY90Km_fpiMWdDNKlNJsIjBR8yMUrdrHWzFJ2TLYCBCuVHfuNqFmzO_v7FhmHQLuWhWIyz1VFFYwFJCb23UIbIqqVfAPqAVlcz2nsBkwUWTHSgpuY2ev7F92AOFZgP30A/s800/IMG_5909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQlQq3zyTSSt9mufGIX1nwcXBfu4U8vbSFCP5QSr7X33xsLjhusOqe03ogrY90Km_fpiMWdDNKlNJsIjBR8yMUrdrHWzFJ2TLYCBCuVHfuNqFmzO_v7FhmHQLuWhWIyz1VFFYwFJCb23UIbIqqVfAPqAVlcz2nsBkwUWTHSgpuY2ev7F92AOFZgP30A/w400-h300/IMG_5909.jpg" width="400" /></a></div>Tagliate a pezzetti i pomodorini salati e aggiungete un filino d'olio per poterli condire.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsT8xU7h-tb5moY4TfChTB7qXoESZyGiSGuudsVf2bjfuluI-DBDqxOomk0vcyhbodotpqI-xd9oAndgIx0SJeEOxTp8413cLQK8fPUsiGkTSfr12Qqt4tWxGAnVJtJ0m7q0qgYwKiLjbUx_3TR3s-a7xNWHVOuSH5fxX-Ttc7GKfokol30eP4eJ4_w/s800/IMG_5910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsT8xU7h-tb5moY4TfChTB7qXoESZyGiSGuudsVf2bjfuluI-DBDqxOomk0vcyhbodotpqI-xd9oAndgIx0SJeEOxTp8413cLQK8fPUsiGkTSfr12Qqt4tWxGAnVJtJ0m7q0qgYwKiLjbUx_3TR3s-a7xNWHVOuSH5fxX-Ttc7GKfokol30eP4eJ4_w/w400-h300/IMG_5910.jpg" width="400" /></a></div>Salate e pepate i filetti di branzino ,se amate altre spezie aggiungetene pure. Io non amo molto le spezie ,preferisco gustare il pesce al naturale.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShH7STPvX3UQU7NS-w4vFuXvTnvHN7eDksKrcsbT-gr-gx5lMOL6AcBbo0tCoIKA2rYnjDJF9fc7UdQLN938D3ofh3a31f-CacucsxzKdQCxLnJUDOUzu0CH5Pn9-Xk-jPFhyxFCejAMRcSWEsg_KytR2GOVaSkOHsNNZk4JaZmciJuCB9qPl5S3ylw/s800/IMG_5912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShH7STPvX3UQU7NS-w4vFuXvTnvHN7eDksKrcsbT-gr-gx5lMOL6AcBbo0tCoIKA2rYnjDJF9fc7UdQLN938D3ofh3a31f-CacucsxzKdQCxLnJUDOUzu0CH5Pn9-Xk-jPFhyxFCejAMRcSWEsg_KytR2GOVaSkOHsNNZk4JaZmciJuCB9qPl5S3ylw/w400-h300/IMG_5912.jpg" width="400" /></a></div>Mettete i filetti sopra le patate , sopra disponete i pomodorini con qualche oliva taggiasca, un filo d'olio evo e infornate a 180 gradi per 25/30 minuti , quando le patate hanno la giusta cottura sfornate e servite in tavola, questo è un piatto unico avete il pesce con contorno di patate e pomodorini.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp3Wi6_y3t3UJuryr4TPLvnYkiykZoQYjrMCfHvZxxidqu4noIIe2kmswugJAvfaclnLrd7Agg-iH6CnZza5E3muC3EJtOZSmMqSkveSbIu2IJ8D8XqWMXt__EKrPJADM2vu78acXfgVHQaAHpEUEk3su1N8IpdqppawbmeWqQg7lzB0n5c59XF4sfA/s800/IMG_5915.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp3Wi6_y3t3UJuryr4TPLvnYkiykZoQYjrMCfHvZxxidqu4noIIe2kmswugJAvfaclnLrd7Agg-iH6CnZza5E3muC3EJtOZSmMqSkveSbIu2IJ8D8XqWMXt__EKrPJADM2vu78acXfgVHQaAHpEUEk3su1N8IpdqppawbmeWqQg7lzB0n5c59XF4sfA/w400-h300/IMG_5915.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alla prossima ricetta <br />Antonella</td></tr></tbody></table><br /> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6817741 13.386399217.371540263821153 -21.7698508 73.992007936178851 48.5426492tag:blogger.com,1999:blog-5245705081118432185.post-34203026520005591232023-03-18T09:00:00.000+01:002023-03-18T09:50:10.957+01:00gnocchi alla romana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqflPv5c_I/AAAAAAAABaw/r6sxLLUZk4s/s1600/PICT0468.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqflPv5c_I/AAAAAAAABaw/r6sxLLUZk4s/s400/PICT0468.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388956645258226" border="0" /></a>
Faccio spesso gli gnocchi alla romana , a mia figlia piacciono molto.
Io di solito li accompagno con il sugo dell' arrosto, ma sono buoni anche cosi'
<div style="text-align: center;"><span style="font-weight: bold;">INGREDIENTI</span>
1 litro latte
gr. 250 semolino
2 tuorli
gr. 50 burro
grana
noce moscata
sale
</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqffGV_PQI/AAAAAAAABao/lG2ZE26SVJ4/s1600/PICT0439.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqffGV_PQI/AAAAAAAABao/lG2ZE26SVJ4/s400/PICT0439.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388851041451266" border="0" /></a>
Mettere a bollire il latte con il burro ,sale e noce moscata.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqfYPThkrI/AAAAAAAABag/ev3otZlohsU/s1600/PICT0443.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqfYPThkrI/AAAAAAAABag/ev3otZlohsU/s400/PICT0443.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388733187953330" border="0" /></a>Quando il latte sta per bollire incorporare il semolino a pioggia , sempre
mescolando facendo attenzione che non si formino grumi.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqfPUi8dSI/AAAAAAAABaY/9d1VgJGmCCE/s1600/PICT0446.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqfPUi8dSI/AAAAAAAABaY/9d1VgJGmCCE/s400/PICT0446.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388579975984418" border="0" /></a>Cucinare dai 10 ai 15 minuti , sempre mesolando.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqfBdWuvoI/AAAAAAAABaQ/Dego1q-XMQk/s1600/PICT0448.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqfBdWuvoI/AAAAAAAABaQ/Dego1q-XMQk/s400/PICT0448.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388341822504578" border="0" /></a>Quando l' impasto e' come nella foto , togliere la pentola dal fuoco.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqe2pjdFTI/AAAAAAAABaI/t-nCW9KRMFc/s1600/PICT0452.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqe2pjdFTI/AAAAAAAABaI/t-nCW9KRMFc/s400/PICT0452.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388156118537522" border="0" /></a>Aggiungere i tuorli uno alla volta e mescolare , aggiungere il grana ,
aggiustare di sale.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqet9Q4pSI/AAAAAAAABaA/zX-rSF6QYPI/s1600/PICT0454.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqet9Q4pSI/AAAAAAAABaA/zX-rSF6QYPI/s400/PICT0454.jpg" alt="" id="BLOGGER_PHOTO_ID_5506388006790538530" border="0" /></a>
Mettete l' impasto nel tavolo.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_98v6XeG7hC0/TGqem7xThUI/AAAAAAAABZ4/gSe4YGPr0C4/s1600/PICT0457.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_98v6XeG7hC0/TGqem7xThUI/AAAAAAAABZ4/gSe4YGPr0C4/s400/PICT0457.jpg" alt="" id="BLOGGER_PHOTO_ID_5506387886130562370" border="0" /></a>Tirarlo con una spatola . Deve essere alto circa 1 centimetro e lasciare
raffreddare.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqegZ4q8dI/AAAAAAAABZw/1SjVC5542k8/s1600/PICT0458.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_98v6XeG7hC0/TGqegZ4q8dI/AAAAAAAABZw/1SjVC5542k8/s400/PICT0458.jpg" alt="" id="BLOGGER_PHOTO_ID_5506387773955437010" border="0" /></a>Tagliare gli gnocchi.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqeYPvhzNI/AAAAAAAABZo/JJtHVbuWJM0/s1600/PICT0461.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqeYPvhzNI/AAAAAAAABZo/JJtHVbuWJM0/s400/PICT0461.jpg" alt="" id="BLOGGER_PHOTO_ID_5506387633793780946" border="0" /></a>Disponeteli in una teglia e copriteli con fiocchetti di burro e una
spolverizzata di grana.
Infornateli a 200 gradi per 15 minuti.
poi per pochi minuti mettete il grill.
E infine serviteli belli caldi .
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqd5ZrIx7I/AAAAAAAABZg/Sr3jVjCwTG4/s1600/bon+apetit.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 145px; height: 175px;" src="http://2.bp.blogspot.com/_98v6XeG7hC0/TGqd5ZrIx7I/AAAAAAAABZg/Sr3jVjCwTG4/s400/bon+apetit.gif" alt="" id="BLOGGER_PHOTO_ID_5506387103883773874" border="0" /></a>
<div style="text-align: center;"><span style="font-size:180%;"><span style="color: rgb(153, 51, 153); font-weight: bold;">ANTONELLA</span></span>
</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com12tag:blogger.com,1999:blog-5245705081118432185.post-55297607569245585222022-09-29T12:46:00.001+02:002022-09-29T12:46:21.572+02:00Pollo con peperoni al forno<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEv1aHpUanXLO7KHHOVwQXxi7t1SSlaY0Bidl3PQmr6H0DHqJYh_nO1ilrwY-6ZRuRyHLEsTFIk-EG8BDMDg3npQujqrsUPGZHkLi46VSPN1myXaJLZVjTFljHteoj6h1M9i1aYyMwtKGgMcq7UlL0agzFHhMiI7Mz0Wfb910C5BTqh0Zetu34qIUOw/s800/IMG_5659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="800" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEv1aHpUanXLO7KHHOVwQXxi7t1SSlaY0Bidl3PQmr6H0DHqJYh_nO1ilrwY-6ZRuRyHLEsTFIk-EG8BDMDg3npQujqrsUPGZHkLi46VSPN1myXaJLZVjTFljHteoj6h1M9i1aYyMwtKGgMcq7UlL0agzFHhMiI7Mz0Wfb910C5BTqh0Zetu34qIUOw/w400-h315/IMG_5659.jpg" width="400" /></a></div><p></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p></p><div class="separator" style="clear: both; text-align: left;">Eccomi qui dopo una lunga estate calda, siamo arrivati finalmente all'autunno. Peccato sia molto piovoso e umido. Comunque si ricomincia a cucinare. Una ricetta facile e veloce.</div><p></p></blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><b>Ingrediente </b></div><div class="separator" style="clear: both; text-align: center;"><b>per 2 persone</b></div><div class="separator" style="clear: both; text-align: center;">2 petti di pollo</div><div class="separator" style="clear: both; text-align: center;">2 peperoni</div><div class="separator" style="clear: both; text-align: center;">pane grattuggiato</div><div class="separator" style="clear: both; text-align: center;">grana grattuggiato</div><div class="separator" style="clear: both; text-align: center;">ariosto</div><div class="separator" style="clear: both; text-align: center;">sale </div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAzN769notVj9hPZBJZWyrVZcVGNUFEHj6BCXjsjZ4UgMkWDVSzvQ40t5C3xMRK1ve1MTVQ2Yg4V10bugu1iIjhOVSk8lii9elUATW_VHbsyqVovfXmpvK0Evnma_XgZXnNZfjWfpIo3dfKu69jnkF0oeFZnZTRv7m4i3tQzk_zKUhLGKbFUZlZvAsQ/s800/IMG_5646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="723" data-original-width="800" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAzN769notVj9hPZBJZWyrVZcVGNUFEHj6BCXjsjZ4UgMkWDVSzvQ40t5C3xMRK1ve1MTVQ2Yg4V10bugu1iIjhOVSk8lii9elUATW_VHbsyqVovfXmpvK0Evnma_XgZXnNZfjWfpIo3dfKu69jnkF0oeFZnZTRv7m4i3tQzk_zKUhLGKbFUZlZvAsQ/w400-h361/IMG_5646.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Lavate i peperoni e tagliateli a listarelle, salateli.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdFhK_7bqoXAKwbU_MHbaGhuuECNhI0V0IfdYEakwfGLnYT4HoN5a--tZuWTu92L_47T8EyuTswSee25U_cvr_eEa-OV7kKCpVltu1FCiA7LpoWYH_h6cU_2WiifbQXWGPnNijc6VFuUJ9TAOHVPiMaoxw_vW1PeSnPcaf_R8L4lsaCDHdtAlL6cOzA/s800/IMG_5647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdFhK_7bqoXAKwbU_MHbaGhuuECNhI0V0IfdYEakwfGLnYT4HoN5a--tZuWTu92L_47T8EyuTswSee25U_cvr_eEa-OV7kKCpVltu1FCiA7LpoWYH_h6cU_2WiifbQXWGPnNijc6VFuUJ9TAOHVPiMaoxw_vW1PeSnPcaf_R8L4lsaCDHdtAlL6cOzA/w400-h300/IMG_5647.jpg" width="400" /></a></div>Poneteli in una placca da forno con carta fornooleata un pò.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m3ehbk4YsKBWfymECqGJ45XWCYv3Wl_gc4mQMiY19BierDNM8fHtpa1_RBDN12vwx5mXXszF5O0ufXUVruZIC0TsYzjGU5ccI4MdAYnGCOG1R9RCW038cFQYv0l-tKOMypjGcHq78xvIP-kDXa36SKklonqaBLQHw3yJxjU7t5QywAxavbXYet26zQ/s800/IMG_5648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="553" data-original-width="800" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m3ehbk4YsKBWfymECqGJ45XWCYv3Wl_gc4mQMiY19BierDNM8fHtpa1_RBDN12vwx5mXXszF5O0ufXUVruZIC0TsYzjGU5ccI4MdAYnGCOG1R9RCW038cFQYv0l-tKOMypjGcHq78xvIP-kDXa36SKklonqaBLQHw3yJxjU7t5QywAxavbXYet26zQ/w400-h276/IMG_5648.jpg" width="400" /></a></div>Prendete i petti di pollo e tagliate nche questi a listarelle.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-aJ90U8vv4Ca5e-YvUrf3oMuKUFu-QWpxF0kxKYem1RyiIiIDZzMJjAh_eTGjNR9sJ1ioir6shUN17WMCQfxw7i2Oan3_ek_tRJ8Hs1YPfMltHlp8sY8hCHCCVbUIJj2BRsL1qPPkaoV9sLllOsHM8fQo721pLbTGCWHGAMcnJj-aO0IQvBpd6IyzQ/s800/IMG_5650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="800" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-aJ90U8vv4Ca5e-YvUrf3oMuKUFu-QWpxF0kxKYem1RyiIiIDZzMJjAh_eTGjNR9sJ1ioir6shUN17WMCQfxw7i2Oan3_ek_tRJ8Hs1YPfMltHlp8sY8hCHCCVbUIJj2BRsL1qPPkaoV9sLllOsHM8fQo721pLbTGCWHGAMcnJj-aO0IQvBpd6IyzQ/w400-h310/IMG_5650.jpg" width="400" /></a></div>Salateli un pò, ricordando che l' Ariosto è un mix di erbe e cè anche il sale. Cospargete con pane grattato e grana grattuggiato<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg4hJkPLFuLwqNPf3S2_oOcIpJSgR1PRBlr9xYSYZfKznQRzc5w7qP79-5CKKdUQ34cYtjcUkbs5eSYCnA9HlMXSfjHPpoO4Y9FEigcCCvRqd_GLfutcMcsC6FE4nGyGwMSDd9hjtjfeqw7gYnPKMVw34b04rr3GRFdHMLo9cdsIPXR3Q2h7WbvLJTg/s800/IMG_5651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg4hJkPLFuLwqNPf3S2_oOcIpJSgR1PRBlr9xYSYZfKznQRzc5w7qP79-5CKKdUQ34cYtjcUkbs5eSYCnA9HlMXSfjHPpoO4Y9FEigcCCvRqd_GLfutcMcsC6FE4nGyGwMSDd9hjtjfeqw7gYnPKMVw34b04rr3GRFdHMLo9cdsIPXR3Q2h7WbvLJTg/w400-h300/IMG_5651.jpg" width="400" /></a></div>Mescolate bene con le mani affinche tutte le listarelle di pollo siano ben impanate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhdA0v7LTFt4-Z-h-rXNdyZbm_k8TywcGm5K5E21f8Z7xud_WPKigW3b25TffuPg--eT7323GzAbzdRAjKQvR0Lmxma1G0PqFYwONo59FvawoiE77SiL5NljXQWHDadoAAGzcZSKloBlz51O2FbW9G9EoQPX4THbCYhPNFxMtsSRUrTHHv9CInMS4FQ/s800/IMG_5652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhdA0v7LTFt4-Z-h-rXNdyZbm_k8TywcGm5K5E21f8Z7xud_WPKigW3b25TffuPg--eT7323GzAbzdRAjKQvR0Lmxma1G0PqFYwONo59FvawoiE77SiL5NljXQWHDadoAAGzcZSKloBlz51O2FbW9G9EoQPX4THbCYhPNFxMtsSRUrTHHv9CInMS4FQ/w400-h295/IMG_5652.jpg" width="400" /></a></div>Cospargete anche i peperoni con un pò di pan grattato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFVgs4BnoY_lz5vUby3vCR2PHvN-HQeJtBtfpwiiEbrZ9E0YNvHMyy7WTkg_0ZOqSaV04ZdaHzQTsn7tlKR9p84DT1Hi6YGPGLbQmkRXrA7yoEiI7Na2r5i-NXKd_laC17Fv3Zn6Qr1KJatFvPlIMbZPh-MGvFTKI9pbgJn43M4nHgLo0Yg5UdON5g/s800/IMG_5655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFVgs4BnoY_lz5vUby3vCR2PHvN-HQeJtBtfpwiiEbrZ9E0YNvHMyy7WTkg_0ZOqSaV04ZdaHzQTsn7tlKR9p84DT1Hi6YGPGLbQmkRXrA7yoEiI7Na2r5i-NXKd_laC17Fv3Zn6Qr1KJatFvPlIMbZPh-MGvFTKI9pbgJn43M4nHgLo0Yg5UdON5g/w400-h300/IMG_5655.jpg" width="400" /></a></div>Mettete in forno a 180 gradi per girca 30 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Serviteli caldi</span></div><div style="text-align: center;"> Buon pranzo </div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6817741 13.38639924.0213176537838109 -56.9261008 87.342230546216186 83.6988992tag:blogger.com,1999:blog-5245705081118432185.post-52856279606305966322022-05-31T12:04:00.001+02:002022-05-31T12:04:19.066+02:00Zucchine al forno<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_uflXzBOJH9alhvBqKOpOF88v8ip8Oule8upLDJLSLt-vMv4dfcV_UiMaG3MUECq8uyCyarBVQeAcWQsBXkxqIIlbevUFRiATCGjiermoKN50Jlk3JtXlidTBuPBmxFgr0HrFCJRmmwMy0a1OZkcrRJ7aekRS80yRxVT_J5aUWgJgy03lBlNxMV1WWw=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_uflXzBOJH9alhvBqKOpOF88v8ip8Oule8upLDJLSLt-vMv4dfcV_UiMaG3MUECq8uyCyarBVQeAcWQsBXkxqIIlbevUFRiATCGjiermoKN50Jlk3JtXlidTBuPBmxFgr0HrFCJRmmwMy0a1OZkcrRJ7aekRS80yRxVT_J5aUWgJgy03lBlNxMV1WWw=w400-h300" width="400" /></a></div>Le zucchine al forno sono un ottimo contorno, facile da fare e gustoso. Un contorno diverso e veloce da fare.<br /><div class="separator" style="clear: both; text-align: center;">Ingredienti </div><div class="separator" style="clear: both; text-align: center;">per 2 persone</div><div class="separator" style="clear: both; text-align: center;">3 zucchine medie</div><div class="separator" style="clear: both; text-align: center;">ml.100 ricotta</div><div class="separator" style="clear: both; text-align: center;">gr. 50 parmigiano </div><div class="separator" style="clear: both; text-align: center;">un pò di pane grattuggiato</div><div class="separator" style="clear: both; text-align: center;">oilo evo </div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Procedimento</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-qny2nT7Ndg3qMciPYzLND8xmF_kmBdF84MGXXPsmDRUCV0zNlKSQhdTieaRPC2N8oT0kMdkfXlStYTNdbmsbu7BWN8cqmjZMwDb-MSf-3M5igcL5KttaZkkbMv3oCWSo933TdEH31G_u9oLNdQDSWnEyuBit3qj2IyqooivzJYA7l7hfouH3csbakA=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="800" height="291" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-qny2nT7Ndg3qMciPYzLND8xmF_kmBdF84MGXXPsmDRUCV0zNlKSQhdTieaRPC2N8oT0kMdkfXlStYTNdbmsbu7BWN8cqmjZMwDb-MSf-3M5igcL5KttaZkkbMv3oCWSo933TdEH31G_u9oLNdQDSWnEyuBit3qj2IyqooivzJYA7l7hfouH3csbakA=w400-h291" width="400" /></a></div>Lavate e tagliate per lungo le zucchine .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7ce4Hy7MVYmqw0lXcbMJdd88wHAV6zSkKAaRLdtYofhKThUNGWzNboJ_S3Lu0tB15AuAnmJohmcl5MySKzq9AIDdpUvx3rxxR2Kv_M-B6Vh2pwjktsBp8SX5CUeRESwWafofWIMk9IsUt8_hKLWqMTjNSEn7FT6IhLbMMvHhNfCD8CcuPPwszW5XK0w=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="800" height="323" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7ce4Hy7MVYmqw0lXcbMJdd88wHAV6zSkKAaRLdtYofhKThUNGWzNboJ_S3Lu0tB15AuAnmJohmcl5MySKzq9AIDdpUvx3rxxR2Kv_M-B6Vh2pwjktsBp8SX5CUeRESwWafofWIMk9IsUt8_hKLWqMTjNSEn7FT6IhLbMMvHhNfCD8CcuPPwszW5XK0w=w400-h323" width="400" /></a></div>Svuotatele con un cucchiaino e salatele leggermente<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifE8QvXvC0npVEf4yAkAlEyZCNAEEUNR1GyI_ybhcYvjEN4oFL5pVkcrldozxAky2VCWzA5_zY8GizcKcJCVnjtmBZiOwdEEVZAAXO_UuGARFZ1gXGlsks12sE6r3n0jDCcM4AX25qiK4SX9owag5YxKEkTvS0sQlbXOWAu-GjJN1YByNSuGbaagwFMQ=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEifE8QvXvC0npVEf4yAkAlEyZCNAEEUNR1GyI_ybhcYvjEN4oFL5pVkcrldozxAky2VCWzA5_zY8GizcKcJCVnjtmBZiOwdEEVZAAXO_UuGARFZ1gXGlsks12sE6r3n0jDCcM4AX25qiK4SX9owag5YxKEkTvS0sQlbXOWAu-GjJN1YByNSuGbaagwFMQ=w400-h300" width="400" /></a></div>in un frullatore mettete la polpa di zucchine la ricotta e il parmigiano grattuggiato, tenetene un pò per spolverizzare le zucchine prima di infornarle.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtJiNJSy3Diu8BKyiradwTi7oG9jcHBJbvTyZ3k8NQqH6kL2yauES43RIQv8iGnEz_lIPskiPDtApiKSCM9n2pVLx9D1Jf3cE7nITQuwjyGCGTbWo8F-ywSUvFGsRIQUX0Yz9h-1Nnz6tUW5csjsR_89AtMfooGR-1qanQTww2dTYYYS7yau9oh97hew=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtJiNJSy3Diu8BKyiradwTi7oG9jcHBJbvTyZ3k8NQqH6kL2yauES43RIQv8iGnEz_lIPskiPDtApiKSCM9n2pVLx9D1Jf3cE7nITQuwjyGCGTbWo8F-ywSUvFGsRIQUX0Yz9h-1Nnz6tUW5csjsR_89AtMfooGR-1qanQTww2dTYYYS7yau9oh97hew=w400-h300" width="400" /></a></div>Quando il ripieno diventa come una crema , significa che è pronto. Salate e pepate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8KLRvTLY5KqIUChS6ZIzqh4sbmqCzzqADbDqcqdDcr3LKUItypphkcx_vy8iJIdgOr9PX98bGa-RSosglVhJ9pH3c61kn7PqP67Oh2-lNTV6JueA79yLisWhaMkddL58EyIv6VBzQG95NgC_UnY1qM-UZOef552LVutf3aq0Qh5TJiJjR2Y3TI7JGqw=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="627" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8KLRvTLY5KqIUChS6ZIzqh4sbmqCzzqADbDqcqdDcr3LKUItypphkcx_vy8iJIdgOr9PX98bGa-RSosglVhJ9pH3c61kn7PqP67Oh2-lNTV6JueA79yLisWhaMkddL58EyIv6VBzQG95NgC_UnY1qM-UZOef552LVutf3aq0Qh5TJiJjR2Y3TI7JGqw=w314-h400" width="314" /></a></div>Con un cucchino mettete il ripieno su ogni zucchina. Cospargete con il parmigiano rimasto e un pò di pane grattuggiato. Poi un filo di olio. Infornate a 180 gradi per circa 15/20 minuti<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhF3tzmuwYNaMOMoBQcKFyHhi80o_l8DcurwyBikcAOEbldoSaqOU9ispOdkv-fNUU2o68T8AV6rE2P2ofES6xfa9uvlg5089Ui6562soQOYKzu2ps7n3mvWWm1FH_6J7b4LmYukGnDYqJU1pnvOwOqFEUvYgADYAa82Qu3xmKYs8V9ypFoRPwqONX8aA=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhF3tzmuwYNaMOMoBQcKFyHhi80o_l8DcurwyBikcAOEbldoSaqOU9ispOdkv-fNUU2o68T8AV6rE2P2ofES6xfa9uvlg5089Ui6562soQOYKzu2ps7n3mvWWm1FH_6J7b4LmYukGnDYqJU1pnvOwOqFEUvYgADYAa82Qu3xmKYs8V9ypFoRPwqONX8aA=w300-h400" width="300" /></a></div>Sfornate quando le zucchine saranno cotte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3_oaCeJhdt7qpszw39-vEks3Ao_N7R1hMLLJ-WCkSUmjoaTvJnHiJqqUFwkpHtrVTkUuEGZbQBDlw2fJaEiH3HSECyr1TkoFSwAB8-r6sk3oqrsBbyJLBnKw5hq39R1muzcjXTGY4le48zcCwnfC2C9oDcp7iBZWGAyQQfh61CSvkpTClfPc9yWbcKw=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3_oaCeJhdt7qpszw39-vEks3Ao_N7R1hMLLJ-WCkSUmjoaTvJnHiJqqUFwkpHtrVTkUuEGZbQBDlw2fJaEiH3HSECyr1TkoFSwAB8-r6sk3oqrsBbyJLBnKw5hq39R1muzcjXTGY4le48zcCwnfC2C9oDcp7iBZWGAyQQfh61CSvkpTClfPc9yWbcKw=w400-h300" width="400" /></a></div><br /><div style="text-align: center;"> Servirle calde o tiepide</div><div><div style="text-align: center;">Buon pranzo</div><div style="text-align: center;">Antonella</div></div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-47939590978480529012022-02-22T14:22:00.000+01:002022-02-22T14:22:47.844+01:00Tortino di patate ripieno<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSO6YuZfGrmEXVi39T3SVWvYi5bPvjVjovvLrpcR-fqeTVpLSS9zQwLJkq2tKrYLGyQR78QHP15Mu0Lcxc8ipvh6I5G7c9iY8cJy_2M0Qw0z8tLidfVfakYF5mgj21BHJMxvsckPhyX7iVLW_l_632ZG61Z-KuYNl_40rpO1lTfClHDwPgoSYEuVGg_A=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="800" height="301" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSO6YuZfGrmEXVi39T3SVWvYi5bPvjVjovvLrpcR-fqeTVpLSS9zQwLJkq2tKrYLGyQR78QHP15Mu0Lcxc8ipvh6I5G7c9iY8cJy_2M0Qw0z8tLidfVfakYF5mgj21BHJMxvsckPhyX7iVLW_l_632ZG61Z-KuYNl_40rpO1lTfClHDwPgoSYEuVGg_A=w400-h301" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Il tortino di patate è un piatto unico perchè è ripieno di prosciutto cotto e formaggi misti. Io ho utilizzato i formaggi che avevo in frigorifero: gorgonzola con il mascarpone, formaggio latteria,sottilette e formaggio grana grattugiato. Questo piatto lo possiamo chiamare anche vuota frigorifero.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;">4 patate grandi</div><div class="separator" style="clear: both; text-align: center;">burro</div><div class="separator" style="clear: both; text-align: center;">sottilette</div><div class="separator" style="clear: both; text-align: center;">formaggi misti</div><div class="separator" style="clear: both; text-align: center;">1 hg. prosciutto cotto</div><div class="separator" style="clear: both; text-align: center;">grana grattugiato</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;">.</div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi89q7aRbC7xDlbLYZD4F0XIfGyz0ktLRmfNEJKB5xYSwjJhH4-oLhFVyBP1oGwn0dwZEqY1h5Bo9KMjD6q3RGZi-8x_NC7-o3_C4qKmJA1imJFHlPS53rZDoIPaN2Rx1SubtK6JNP54ze1VV01yN_xshTU-lawUoyMiJSkap9difn5QJwwLXM8veFikQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi89q7aRbC7xDlbLYZD4F0XIfGyz0ktLRmfNEJKB5xYSwjJhH4-oLhFVyBP1oGwn0dwZEqY1h5Bo9KMjD6q3RGZi-8x_NC7-o3_C4qKmJA1imJFHlPS53rZDoIPaN2Rx1SubtK6JNP54ze1VV01yN_xshTU-lawUoyMiJSkap9difn5QJwwLXM8veFikQ=w400-h300" width="400" /></a></div>Pelate e lessate le patate. io le faccio a vapore nella pentola a pressione , dal momento che fischia mettete il timer 7 minuti. Fatele raffreddare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_nK6WuV0GLTW2q1kQP5-6RWYsYNTexk6XNOWkqx7BRHUvb04L5Kjx-chTcYe1qjc1VwV8Ih4qlztEsVDQx8tRmXODTI9JLp3a9KPrQGLJgV3zJEQNWFFopOtCBML0B41ylxa_07abm7o3X8sdOu-02T_4gMieO63O2k2pYWuoxIiETMEolVj9ESujGA=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_nK6WuV0GLTW2q1kQP5-6RWYsYNTexk6XNOWkqx7BRHUvb04L5Kjx-chTcYe1qjc1VwV8Ih4qlztEsVDQx8tRmXODTI9JLp3a9KPrQGLJgV3zJEQNWFFopOtCBML0B41ylxa_07abm7o3X8sdOu-02T_4gMieO63O2k2pYWuoxIiETMEolVj9ESujGA=w400-h300" width="400" /></a></div>In una pirofila imburrata mettete le patate, salatele.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh37E_qRYhEyQ3i1wOq3LfEU74uQEGXeCISHW4DGl8xf4x4Eme3pbn3ilcjKsfAoy4mjTah1TOM7LevcOCYGK0afHpedzAt6Lc4ewYAG5wW_ql9b93vye5f_n6g3wgA0HHnLMLw8i6WzhZuOKE0VacrrecDR8ceZDVyfDNfNifxcQHCFM778PZcdW8mng=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh37E_qRYhEyQ3i1wOq3LfEU74uQEGXeCISHW4DGl8xf4x4Eme3pbn3ilcjKsfAoy4mjTah1TOM7LevcOCYGK0afHpedzAt6Lc4ewYAG5wW_ql9b93vye5f_n6g3wgA0HHnLMLw8i6WzhZuOKE0VacrrecDR8ceZDVyfDNfNifxcQHCFM778PZcdW8mng=w400-h300" width="400" /></a></div>Ricoprite con il prosciutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaU1uFhnvD2WVTwl1tRGpNitnuNOTWl-nwczyXmPAlTrDXXn9KnAYE9Gj1mOrepvdSQFwLln4sa2odIwyXoOVSc5_JBniRiaczgG2dK9hiARDDGDfd8cZRFyRYO_wlZBVYmZxsLQ2oU8dsMgWHSl6QKMU3AE-J4YNsEQzCf3Y2E29PdhFqdoapaoAJaQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaU1uFhnvD2WVTwl1tRGpNitnuNOTWl-nwczyXmPAlTrDXXn9KnAYE9Gj1mOrepvdSQFwLln4sa2odIwyXoOVSc5_JBniRiaczgG2dK9hiARDDGDfd8cZRFyRYO_wlZBVYmZxsLQ2oU8dsMgWHSl6QKMU3AE-J4YNsEQzCf3Y2E29PdhFqdoapaoAJaQ=w400-h300" width="400" /></a></div>Aggiungete i formaggi misti, quelli che avete in casa.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiv5yu-o17o0xemZi_ukDM333sQgXTH4eqFLi3XcrLGd0JpPcJdttFX2pxTUOZz_dsZwRclEaaeRwemJK0w90l_qeZQE2Btq0DzTEVHzLo4Nsmxb3O5DZ8j1dC-HfF2QLpftu4S1uHyTDUq8dYHIMNGNwIFwSRxxLWFn_g3C-DbGeDo53HqEvV4SDa5Vg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="686" data-original-width="800" height="343" src="https://blogger.googleusercontent.com/img/a/AVvXsEiv5yu-o17o0xemZi_ukDM333sQgXTH4eqFLi3XcrLGd0JpPcJdttFX2pxTUOZz_dsZwRclEaaeRwemJK0w90l_qeZQE2Btq0DzTEVHzLo4Nsmxb3O5DZ8j1dC-HfF2QLpftu4S1uHyTDUq8dYHIMNGNwIFwSRxxLWFn_g3C-DbGeDo53HqEvV4SDa5Vg=w400-h343" width="400" /></a></div>Ricoprite con un altro strato di patate leggermente salate. Ricoprite con le sottilette e spolverate il tutto con il formaggio grana grattugiato.Mettete qualche fiocchetto di burro qua e là. Infornate a 200 gradi in forno preriscaldato per circa 20 minuti. Alla fi ne qualche minuto con il grill .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEil1QhcWrzhgc3L1lRb4rxsfj9EebaWFaYUaS2otAhux-wQEgPjzJwd6SgSKJLwunn63C93NMaKNVNd3pgNKpR7lLXrPbNSZZ7opl3TR5nfk225Ni2XsxtEm5FG4324OJW-Pg1JjxM2kS_Rmhj7PZwJ5k51giVViMEH0fFhE-Y89Z4at8Vbs_8VNl7BAw=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEil1QhcWrzhgc3L1lRb4rxsfj9EebaWFaYUaS2otAhux-wQEgPjzJwd6SgSKJLwunn63C93NMaKNVNd3pgNKpR7lLXrPbNSZZ7opl3TR5nfk225Ni2XsxtEm5FG4324OJW-Pg1JjxM2kS_Rmhj7PZwJ5k51giVViMEH0fFhE-Y89Z4at8Vbs_8VNl7BAw=w400-h300" width="400" /></a></div>Servitelo così ben caldo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSO6YuZfGrmEXVi39T3SVWvYi5bPvjVjovvLrpcR-fqeTVpLSS9zQwLJkq2tKrYLGyQR78QHP15Mu0Lcxc8ipvh6I5G7c9iY8cJy_2M0Qw0z8tLidfVfakYF5mgj21BHJMxvsckPhyX7iVLW_l_632ZG61Z-KuYNl_40rpO1lTfClHDwPgoSYEuVGg_A=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="800" height="301" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSO6YuZfGrmEXVi39T3SVWvYi5bPvjVjovvLrpcR-fqeTVpLSS9zQwLJkq2tKrYLGyQR78QHP15Mu0Lcxc8ipvh6I5G7c9iY8cJy_2M0Qw0z8tLidfVfakYF5mgj21BHJMxvsckPhyX7iVLW_l_632ZG61Z-KuYNl_40rpO1lTfClHDwPgoSYEuVGg_A=w400-h301" width="400" /></a></div><div style="text-align: center;">Non mi resta altro che augurarvi buon appetito</div><div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-60674970401242112412022-02-20T10:25:00.002+01:002022-02-20T10:25:45.024+01:00Finocchi alla valdostana<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgniWsZ1c8lp7cuNJTX1csjJ6TobzNhqnhceHWpbr-taseIyVjWX8-RzqCn_oTbzZHBdK5tOo24JRIZfnijQRxUD4aS0PfOiIw0NCkTh2Z_r-PzPRuImyUAeeaddo9qsM2lMHoRxAcfTDXORtzIJb1ARYYKrkWCAh_tuPEbZxxyzaZ9ybMhZUkaOoGi4w=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgniWsZ1c8lp7cuNJTX1csjJ6TobzNhqnhceHWpbr-taseIyVjWX8-RzqCn_oTbzZHBdK5tOo24JRIZfnijQRxUD4aS0PfOiIw0NCkTh2Z_r-PzPRuImyUAeeaddo9qsM2lMHoRxAcfTDXORtzIJb1ARYYKrkWCAh_tuPEbZxxyzaZ9ybMhZUkaOoGi4w=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Un ottimo contorno invernale sono i finocchi alla valdostana, ricoperti da una besciamella e pezzetti di fontina ,formaggio tipico della val d'Aosta, e per finire una bella grattugiata di formaggio grana e qualche pezzetto di burro per gratinare.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b> per una teglia </b></div><div class="separator" style="clear: both; text-align: center;">2 finocchi grandi</div><div class="separator" style="clear: both; text-align: center;">una fetta di fontina</div><div class="separator" style="clear: both; text-align: center;">un pezzetto burro </div><div class="separator" style="clear: both; text-align: center;">grana grattugiato</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>per la besciamella </b></div><div class="separator" style="clear: both; text-align: center;">ml.500 latte</div><div class="separator" style="clear: both; text-align: center;">gr.50 burro </div><div class="separator" style="clear: both; text-align: center;">2 cucchiai farina 00</div><div class="separator" style="clear: both; text-align: center;">noce moscata</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZ58b5gEvhoJ2hD9IFr9OXfe-4MCg7fiRDFQMh8p9FF13itn5k4fCo297GMd0UKTteAAksUX5_Uo6xXvob8WTWH9yA-KJB7A1PNZ1OFelY2K6BQ6zMZ7dvQcMNSksa7_I_FKAvUeJ4Fulgts7kars771EAEEN3uZrv-78ujkGbXwYXmyu32mPbcSWBQQ=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZ58b5gEvhoJ2hD9IFr9OXfe-4MCg7fiRDFQMh8p9FF13itn5k4fCo297GMd0UKTteAAksUX5_Uo6xXvob8WTWH9yA-KJB7A1PNZ1OFelY2K6BQ6zMZ7dvQcMNSksa7_I_FKAvUeJ4Fulgts7kars771EAEEN3uZrv-78ujkGbXwYXmyu32mPbcSWBQQ=w400-h300" width="400" /></a></div>Tagliate a metà i finocchi e cuoceteli a vapore , lasciateli un pò indietro di cottura, di solito in pentola a pressione con il cestello a vapore li cuocio per 6 minuti, ecco lasciateli solo 5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuOE55vzjt3jW3-J7oJY7CrNbjU6bKccR1s_RsUJgttryVxTMzF0fYcKs1oMoeEtG8k9Pm3ZLQSAM5hMQAmP3oAS3YXTgXQBHGshP9qk5a1mHfgdM3nTKGBePZ1lBfjJaG0PlzNRyhg_WTVi7hO4M98RZVQLSgGHO031fsqShiplEEaqG-ChxVp_ARXg=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuOE55vzjt3jW3-J7oJY7CrNbjU6bKccR1s_RsUJgttryVxTMzF0fYcKs1oMoeEtG8k9Pm3ZLQSAM5hMQAmP3oAS3YXTgXQBHGshP9qk5a1mHfgdM3nTKGBePZ1lBfjJaG0PlzNRyhg_WTVi7hO4M98RZVQLSgGHO031fsqShiplEEaqG-ChxVp_ARXg=w400-h300" width="400" /></a></div>Ora tagliateli in pezzi più piccoli e salateli leggermente.<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIDxppTs6m_71RqNYXyzxQ4HMOPRc0mLmMe1TMyXoLIhJx5IkiN1gavPZE1K3hZM8B372yfGS4Ty1zNkldrvjixMA7JPdUpgq5BSsE29XtWd7E63NZN38LY0Uf7ki6MVtB-jd1Dd3NY3MuOFzcRvb192p6KlGr_rlXGRH6ZGjE5e4iNuNa36JICBbwyg=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIDxppTs6m_71RqNYXyzxQ4HMOPRc0mLmMe1TMyXoLIhJx5IkiN1gavPZE1K3hZM8B372yfGS4Ty1zNkldrvjixMA7JPdUpgq5BSsE29XtWd7E63NZN38LY0Uf7ki6MVtB-jd1Dd3NY3MuOFzcRvb192p6KlGr_rlXGRH6ZGjE5e4iNuNa36JICBbwyg=w400-h300" width="400" /></a></div>Imburrate una pirofila dalle dimensioni normali.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRakqijPIi_aPL0TEnYlbBqZNq_-4LK536J6YVjnwsGZ-vEim7uC4kix1g_krHsx9Q3xC14pAXIdN6Sd_7rzeViGrI6cX9n1ZJFJB-RyoQ1Mlu0YEFw4uQkT1FUyKbDic1PJqwGLeBjTsC6xOV5zT1GrhppAu1lrcJdir0PdliezZQCgs8kFAkkbiNmg=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRakqijPIi_aPL0TEnYlbBqZNq_-4LK536J6YVjnwsGZ-vEim7uC4kix1g_krHsx9Q3xC14pAXIdN6Sd_7rzeViGrI6cX9n1ZJFJB-RyoQ1Mlu0YEFw4uQkT1FUyKbDic1PJqwGLeBjTsC6xOV5zT1GrhppAu1lrcJdir0PdliezZQCgs8kFAkkbiNmg=w400-h300" width="400" /></a></div>Adagiatevi i finocchi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXIbesipLt71o-i8dPh_lm6GWULD8g1By2vdrWteuaIOXLFs_62mAclFbvcxxCSakUwZx4xGvVBdgd8HOO8JN3KJYCx7nSaI1EzmB8O3CKKl5yP5D4LKyvQs2Lic5V37aip4gzoVczHXzSy_4oFjFRItZwbrC_4_T0E8Q_A9-znGMxhjNO-u__bHyI2w=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXIbesipLt71o-i8dPh_lm6GWULD8g1By2vdrWteuaIOXLFs_62mAclFbvcxxCSakUwZx4xGvVBdgd8HOO8JN3KJYCx7nSaI1EzmB8O3CKKl5yP5D4LKyvQs2Lic5V37aip4gzoVczHXzSy_4oFjFRItZwbrC_4_T0E8Q_A9-znGMxhjNO-u__bHyI2w=w400-h300" width="400" /></a></div>Cospargeteli con il fontina tagliato a dadini.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLzgAcieO_l4vLSy0MsykHpvQsqHxh-vlGSzMW9Oc_XXEAP6k17wF2dfMXeq-K4ab4bl0pY8_AAeg8hSjTpGoImoW1WSWzxu9DtijuVAIiUSkmohk3jKAGRWbdCtdlRB7lkacBoHYrRXJmCzporwjxlNGZv2_0eDzwSY6QvID4CLyMORUB4Fx74QasQw=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLzgAcieO_l4vLSy0MsykHpvQsqHxh-vlGSzMW9Oc_XXEAP6k17wF2dfMXeq-K4ab4bl0pY8_AAeg8hSjTpGoImoW1WSWzxu9DtijuVAIiUSkmohk3jKAGRWbdCtdlRB7lkacBoHYrRXJmCzporwjxlNGZv2_0eDzwSY6QvID4CLyMORUB4Fx74QasQw=w400-h300" width="400" /></a></div>Ora ricopriteli con la besciamella. Per vedere il procedimento passo a passo andate<a href="https://lacucinadiantonella.blogspot.com/2011/02/lasagne-cuor-di-carciofi.html"> QUI</a><br />Ricordatevi che a voi basta metà dose.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjuGtfnjkTDoV-QdyCSWOBoNT9pdTqxtV5YmFJF0G4y-5LPX8sbV0eY6LlKN4KFs1Hd1_TGM3mb-OQB4Bdp_oWAyJpCVP4URMmcu-iytlGNYKVrZYUwt_WCvZupCVqY20XuJbVkyah1YGaYD6yj5EvGZt7867Lz_NSjx08dJ3FZdA7QeEZY4XOVnmA1w=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjuGtfnjkTDoV-QdyCSWOBoNT9pdTqxtV5YmFJF0G4y-5LPX8sbV0eY6LlKN4KFs1Hd1_TGM3mb-OQB4Bdp_oWAyJpCVP4URMmcu-iytlGNYKVrZYUwt_WCvZupCVqY20XuJbVkyah1YGaYD6yj5EvGZt7867Lz_NSjx08dJ3FZdA7QeEZY4XOVnmA1w=w400-h300" width="400" /></a></div>Ora spargete il grana grattugiato e fiocchetti di burro.<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcKDEkddRfh9w7inNmzhpdk2k5QAtfQkAZ9KAWdQhRTYcGSI0MRI1BF-zBmSMq-dCeKIkfDjxUVROLPDPgBNOp7GE57nG35mF3MEPzSr6MRqAHaTN4k0KambfbopqNyXFGeOmTp6Lmq0AmEqYPP0BAaerI8c6j1vmEp4up2hvcNINfSIDAUrXrxwUZ1Q=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="800" height="251" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcKDEkddRfh9w7inNmzhpdk2k5QAtfQkAZ9KAWdQhRTYcGSI0MRI1BF-zBmSMq-dCeKIkfDjxUVROLPDPgBNOp7GE57nG35mF3MEPzSr6MRqAHaTN4k0KambfbopqNyXFGeOmTp6Lmq0AmEqYPP0BAaerI8c6j1vmEp4up2hvcNINfSIDAUrXrxwUZ1Q=w400-h251" width="400" /></a></div>Infornate a 200 gradi ,naturalmente forno preriscaldato per 15 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9gAM7C08eOduR8oDXdkEvc_zGb7jwFZ0ZVBIc7pIm1l4XztT5w07ETRftazCivQ_z-zkIpwwUq7nZx5OElFy9F6T8uS5kZQHgPd-1yvXqi6kciQ1pEG6X-GSrpBQmGwgBDIRcZsyJE1KKobMF9HAGyf5AKNWsyfRMcgDUODb30dwzZX89S27FKVEM4Q=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9gAM7C08eOduR8oDXdkEvc_zGb7jwFZ0ZVBIc7pIm1l4XztT5w07ETRftazCivQ_z-zkIpwwUq7nZx5OElFy9F6T8uS5kZQHgPd-1yvXqi6kciQ1pEG6X-GSrpBQmGwgBDIRcZsyJE1KKobMF9HAGyf5AKNWsyfRMcgDUODb30dwzZX89S27FKVEM4Q=w400-h300" width="400" /></a></div>Per gli ultimi 5 minuti passate alla modalità grill , sfornate la teglia e fate raffreddare qualche minuto prima di servire<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0MzQtW1v6u50aXJFEtNJZIoQC9HTbmbCI2K4cDJEYKWScL0Ltz_T0kJZ7lvuCQpoYGsuOaxv1r2BCV-GqB2tOUq1gXB4nTmvOYyB95NSwM5d02jV_FFdUEfKhHJ3cFJwOUsquPlzXr7PhcB85rL7jXizt7E_qosuXdy2wizRbSn4tWWegabT9wVSbAQ=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0MzQtW1v6u50aXJFEtNJZIoQC9HTbmbCI2K4cDJEYKWScL0Ltz_T0kJZ7lvuCQpoYGsuOaxv1r2BCV-GqB2tOUq1gXB4nTmvOYyB95NSwM5d02jV_FFdUEfKhHJ3cFJwOUsquPlzXr7PhcB85rL7jXizt7E_qosuXdy2wizRbSn4tWWegabT9wVSbAQ=w400-h300" width="400" /></a></div>Ed ecco qui i gustosi finocchi alla valdostana.</div><div class="separator" style="clear: both; text-align: center;">Alla prossima ricetta </div><div class="separator" style="clear: both; text-align: center;">Antonella<br /><br /></div><br /> <p></p></div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-61761541598061037682022-02-15T17:52:00.001+01:002022-02-15T17:52:48.548+01:00Involtini di manzo in sugo<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgs-uDDz1DfwqLxlJg6NkSFM1jOZBtHa9qsc93C69p8YwL5uJIH_RO4yWv1-T0V1dtkL7sr_UkU74Xm3GySEtg4cbpMCtJSp6ZsGcbhyozLFc1_ukkYXFKV2sZ545-4vuwqVXz2n1j7z4E96cqiPUlsnXtkQDCy-T8i3XzMy6WOpCw6AcwpcmR4in9FLQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgs-uDDz1DfwqLxlJg6NkSFM1jOZBtHa9qsc93C69p8YwL5uJIH_RO4yWv1-T0V1dtkL7sr_UkU74Xm3GySEtg4cbpMCtJSp6ZsGcbhyozLFc1_ukkYXFKV2sZ545-4vuwqVXz2n1j7z4E96cqiPUlsnXtkQDCy-T8i3XzMy6WOpCw6AcwpcmR4in9FLQ=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Questi sono degli involtini di manzo ripieni di sottilette e prosciutto cotto. Vengono bagnati da mezzo bicchiero di vino bianco e insaporiti da salvia e rosmarino freschi. Facili e veloci da preparare.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti </b></div><div class="separator" style="clear: both; text-align: center;">Bistecchine di manzo per involtini</div><div class="separator" style="clear: both; text-align: center;">sottilette </div><div class="separator" style="clear: both; text-align: center;">prosciutto cotto </div><div class="separator" style="clear: both; text-align: center;">Burro</div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">farina 00</div><div class="separator" style="clear: both; text-align: center;">salvia e rosmarino</div><div class="separator" style="clear: both; text-align: center;">mezzo bicchiere di vino bianco</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0MVMt8GHTwegEtxc4Ad9WqYZAA9zV87qQiooSDLLOP5Au0L_HPzD7W7m2SEtDmfRTyEBwJHeKxASBpJIFpRNQ9i4B4hFFYrW_GnisJVjOTbH5ieQFkCrDt8MDZUZJGAgh0uMBRCnSDMzt3k5HR1940L21JxGaB9cNVzZYg3WrKcyW6vKyFG7TjccxRw=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="800" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0MVMt8GHTwegEtxc4Ad9WqYZAA9zV87qQiooSDLLOP5Au0L_HPzD7W7m2SEtDmfRTyEBwJHeKxASBpJIFpRNQ9i4B4hFFYrW_GnisJVjOTbH5ieQFkCrDt8MDZUZJGAgh0uMBRCnSDMzt3k5HR1940L21JxGaB9cNVzZYg3WrKcyW6vKyFG7TjccxRw=w400-h318" width="400" /></a></div>Fatevi tagliare delle bistecchine di manzo ,io girello, dal macellaio , battetele con il batticarne, salatele leggermente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyg4WlR6xnIeZepTB-khhA9OYDdoWzxMRRloOQilagUmYtD0Puw9OW1zhU0qWZmUi092Gl0GlFNrfzfkOhA0gToapOlWgijV9XBlhtP-1dV0uWaW3OsEQj1Ks1_sDNc5AC9WXuzp6eKSe3QIRCni7iuUm0SfkwFu0XtowQfCctxZYzM7LU4IfGN8LKrQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyg4WlR6xnIeZepTB-khhA9OYDdoWzxMRRloOQilagUmYtD0Puw9OW1zhU0qWZmUi092Gl0GlFNrfzfkOhA0gToapOlWgijV9XBlhtP-1dV0uWaW3OsEQj1Ks1_sDNc5AC9WXuzp6eKSe3QIRCni7iuUm0SfkwFu0XtowQfCctxZYzM7LU4IfGN8LKrQ=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Adagiatevi una fettina di prosciutto cotto ,una sottiletta e infine una fogliolina di salvia.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7kealNSltF6zR11ofCuyXt2EYtdbAWE59L9ItbCWA1MjtzIXa3JEnITDypG8yW_kIQLjYpwERb3StStBK8trz-nvLiidt9R6zwrAH_Q27Wea0kYKwtkEnAWmLh2itXeb1qzrMH0KI2Knm6jJNu_tvD3y1xdoQU21JCde3jS16k4bqhHcXKYLyui_nWg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7kealNSltF6zR11ofCuyXt2EYtdbAWE59L9ItbCWA1MjtzIXa3JEnITDypG8yW_kIQLjYpwERb3StStBK8trz-nvLiidt9R6zwrAH_Q27Wea0kYKwtkEnAWmLh2itXeb1qzrMH0KI2Knm6jJNu_tvD3y1xdoQU21JCde3jS16k4bqhHcXKYLyui_nWg=w400-h300" width="400" /></a></div>Arrotolateli e chiudeteli con lo stuzzicadente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwpKSx8IJSfPN3gg-7vFoknCotEMZ8xXn7gLBn8xYySV2b6tMZIcFE1YWrXKu7HOiCWOBY28ucsLhfigKuNokKjrDaE0f9wHLqz2sKdLGGzT7fBuPQI4Uf0EUtnTjxb3nAIoHi8atAHIABwXUUT3l5w_ru3tRig09Av6hV62YoTJES5wuRI8JWA-E-BQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwpKSx8IJSfPN3gg-7vFoknCotEMZ8xXn7gLBn8xYySV2b6tMZIcFE1YWrXKu7HOiCWOBY28ucsLhfigKuNokKjrDaE0f9wHLqz2sKdLGGzT7fBuPQI4Uf0EUtnTjxb3nAIoHi8atAHIABwXUUT3l5w_ru3tRig09Av6hV62YoTJES5wuRI8JWA-E-BQ=w400-h300" width="400" /></a></div>Infarinateli leggermente.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEis5sgoXz6CU-WSW3CFlOnJO_xBlGIktcaLEXNrRlIoGz9eI735qm6Rft8x4wLq-ZXvSbc-boFNxZzXs715mtPihuilOGWsRL3rymKMxWAmkjDZvkAA1O5YCek1t7iSgDt75Q2hm1Hls-39fQEL5LMf6I-IDsNYflcQt954ja0-2IFj81_8DgnZ4eVeBA=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEis5sgoXz6CU-WSW3CFlOnJO_xBlGIktcaLEXNrRlIoGz9eI735qm6Rft8x4wLq-ZXvSbc-boFNxZzXs715mtPihuilOGWsRL3rymKMxWAmkjDZvkAA1O5YCek1t7iSgDt75Q2hm1Hls-39fQEL5LMf6I-IDsNYflcQt954ja0-2IFj81_8DgnZ4eVeBA=w400-h300" width="400" /></a></div>In una padella mettete una noce di burro e un filo d'olio evo<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh26wPoEHAWYF1jo2pZbsC0ydV-MXOSl0vXAdy7ryciTNj_lGqp21wE06ZvXRXbW9QASxM_IK2ANJ8V-BP5N25ON4l0bR79IbIC5Z_NgwP5TJ-LfwnRohhMmtSJW-W_Fej_TmDKJYB7LqE_TXJKuM3ZnoltjMAEYtxqbjzKu4gfyiiJVIRdHIxuXz9KMw=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh26wPoEHAWYF1jo2pZbsC0ydV-MXOSl0vXAdy7ryciTNj_lGqp21wE06ZvXRXbW9QASxM_IK2ANJ8V-BP5N25ON4l0bR79IbIC5Z_NgwP5TJ-LfwnRohhMmtSJW-W_Fej_TmDKJYB7LqE_TXJKuM3ZnoltjMAEYtxqbjzKu4gfyiiJVIRdHIxuXz9KMw=w400-h300" width="400" /></a></div>Mettete delle foglie di salvia.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsNR8UOxnWzfZ0TVVVnoN6ROnge8Nz_7C29lGyIyyS2ggYuS52de7Hbw3nvGHnNNyQhiMA9DzwEUSCrxamTWiSUh_jCd4avpgHxBnX5UakdUBiM1E79EhjDWhtxZdLEwG7hI6dWrDAVO4HgnyfeeftboWNIfPVnyIYRQSL4UzlaYsrDycBmW2nLev7hQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsNR8UOxnWzfZ0TVVVnoN6ROnge8Nz_7C29lGyIyyS2ggYuS52de7Hbw3nvGHnNNyQhiMA9DzwEUSCrxamTWiSUh_jCd4avpgHxBnX5UakdUBiM1E79EhjDWhtxZdLEwG7hI6dWrDAVO4HgnyfeeftboWNIfPVnyIYRQSL4UzlaYsrDycBmW2nLev7hQ=w400-h300" width="400" /></a></div>Mettete gli involtini in padella e fateli rosolare per bene da tutte e due le parti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHmkPYMfA8yfTynYtUOXrss3eLiEjNMYKfdj7odh5Q8a0oNflMKLHxmd-EzuSUSUOrRKsMQrR7AgOEeLCEZj-XqB6sgEGleSnBZ3Yu7gxnyO_Oo8IznUBcFc3LLbW5UcYVspzPEF0qP384E5itpFylgmgxVkRciMIHjTd3bTfbG5SiYeI12HJ1uyCo6Q=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHmkPYMfA8yfTynYtUOXrss3eLiEjNMYKfdj7odh5Q8a0oNflMKLHxmd-EzuSUSUOrRKsMQrR7AgOEeLCEZj-XqB6sgEGleSnBZ3Yu7gxnyO_Oo8IznUBcFc3LLbW5UcYVspzPEF0qP384E5itpFylgmgxVkRciMIHjTd3bTfbG5SiYeI12HJ1uyCo6Q=w400-h300" width="400" /></a></div>Bagnate con il vino bianco e fate evaporare. Aggiungete ancora pochissima acqua e fate consumare.<br />Assaggiate di sale e aggiungete un pò di pepe. Fate restringere il sugo.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbD4_686VON6IysBlzFB5nMknq0jd0ZxBpy7AoIZ6QRxVROtWoJObFpzXRNza94AkjHWsP_fJrVWvLfwxO7YG3YbxCaRFb_T4f2j0HiL518pVrHgNkdnvJtyiYauH6jSpBv3jTqRvw6lTQk4K1xlXx7LMU5BeNZ8EAiAIjp_LY-HMj6Eta6GVgIKUNYg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbD4_686VON6IysBlzFB5nMknq0jd0ZxBpy7AoIZ6QRxVROtWoJObFpzXRNza94AkjHWsP_fJrVWvLfwxO7YG3YbxCaRFb_T4f2j0HiL518pVrHgNkdnvJtyiYauH6jSpBv3jTqRvw6lTQk4K1xlXx7LMU5BeNZ8EAiAIjp_LY-HMj6Eta6GVgIKUNYg=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Serviteli caldi magari accompagnati da patate al forno </div><div class="separator" style="clear: both; text-align: center;">Buon appetito</div><div class="separator" style="clear: both; text-align: center;">Antonella</div><br /> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-26435867821266264002021-12-17T16:34:00.000+01:002021-12-17T16:34:05.447+01:00Filetto di vitello al forno con verdure<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgr5l8LaScBZoNWpzXAFpkLZzutBUNTs0_oCBSkA_BUTp1_fSPQ0PphpgRACTiuCxYU2ZDvl3Cq-Ivoz8wUp9nQNCJhlMifm7dJtpyLtQY6NV4btK8utFkZCu2ATPjKzgm8Uw3pcD6d0C56BD_cUQTxTUczCOuGSweo0cgZ2dD3HgzfD5rTUX0OGoCSgQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="800" height="313" src="https://blogger.googleusercontent.com/img/a/AVvXsEgr5l8LaScBZoNWpzXAFpkLZzutBUNTs0_oCBSkA_BUTp1_fSPQ0PphpgRACTiuCxYU2ZDvl3Cq-Ivoz8wUp9nQNCJhlMifm7dJtpyLtQY6NV4btK8utFkZCu2ATPjKzgm8Uw3pcD6d0C56BD_cUQTxTUczCOuGSweo0cgZ2dD3HgzfD5rTUX0OGoCSgQ=w400-h313" width="400" /></a></div>Mi era avanzato un pezzo di filetto di vitello , era un pezzo piccolo ,ma sufficiente per due persone. Ho pensato di farlo al forno con delle verdure che avevo in casa. Devo dire che a fine cottura il risultato è stato ottimo, carne morbida e gustosa.<p></p><p></p><div style="text-align: center;"><b>Ingredienti</b></div><div style="text-align: center;"><b>per 2 persone</b><br />un pezzo di filetto di vitello </div><div style="text-align: center;">olio <br />burro<br />cipolline<br />pomodorini<br />3 patate<br />rosmarino<br />salvia<br />ariosto<br />sale e pepe</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Procedimento</b></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLGB6WeTSuH-wVb3h_sQbi9N8_MES5zGu9Fp9imjTmAHML9w62MuWgYRIW_xionRpBSHagt4RKNTMcRUHayBAyr--qRuv37QX0bHe0rUweSKSnWL40BxpAIilb1LolVY9vUVXMmmk66n0frtzbOqaSwMNtfH6QkVy8wxpQEvDxUkMTwzQVtOhpORVh2g=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="665" data-original-width="800" height="333" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLGB6WeTSuH-wVb3h_sQbi9N8_MES5zGu9Fp9imjTmAHML9w62MuWgYRIW_xionRpBSHagt4RKNTMcRUHayBAyr--qRuv37QX0bHe0rUweSKSnWL40BxpAIilb1LolVY9vUVXMmmk66n0frtzbOqaSwMNtfH6QkVy8wxpQEvDxUkMTwzQVtOhpORVh2g=w400-h333" width="400" /></a></div>Tirare fuori dal frigorifero 30 minuti prima . Cospargere la carne con ariosto e poco sale.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEij3cPJY9UTtM78rbiOt90yySU6TDZH9urt0MwvrB0QdXX-ZhZFiAU5JIkCQhGY8P4Z4vK7_YcFDY9o0aeXA6wiOJjaoU7TQ0qppfSP9YvUXuzWkC1qZ3KRXIWq1fFqEa_vWPyxySzpMmsuzMtsCkV5uqixa0g-zfMFaACqYnR41mozJp1CapKDlZ7mnQ=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="800" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEij3cPJY9UTtM78rbiOt90yySU6TDZH9urt0MwvrB0QdXX-ZhZFiAU5JIkCQhGY8P4Z4vK7_YcFDY9o0aeXA6wiOJjaoU7TQ0qppfSP9YvUXuzWkC1qZ3KRXIWq1fFqEa_vWPyxySzpMmsuzMtsCkV5uqixa0g-zfMFaACqYnR41mozJp1CapKDlZ7mnQ=w400-h288" width="400" /></a></div>In una pirofila mettete l'olio evo, adagiatevi il pezzo di carne. Tagliate i pomodorini e le patate a piccoli pezzi, salateli. Aggiungeteli nella pirofila con le cipolline e il rosmarino e la salvia. Mettete sopra qualche ciuffetto di burro.<br />Infornate in forno preriscaldato a 200 gradi per circa 30 minuti,controllate le patate , devono essere cotte. Ogni tanto mescolate.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8pyxbyvNFrN5J9EsUq0h-ju_DP9nKJy_n88cpshnaH6YdBbTBcURlQGKg4zomyXgbgvPOqG-TJPo9QpDpe-HeN7QF4Cv6SLjsJuB5avIwKsH2fRF6rCZ4u86zPvX4LbL6BVVbv2-ApOdEMj8DtAEiG12SSLwOjJGEWqMz3hKgLL56cKdKd3txj-xe4A=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8pyxbyvNFrN5J9EsUq0h-ju_DP9nKJy_n88cpshnaH6YdBbTBcURlQGKg4zomyXgbgvPOqG-TJPo9QpDpe-HeN7QF4Cv6SLjsJuB5avIwKsH2fRF6rCZ4u86zPvX4LbL6BVVbv2-ApOdEMj8DtAEiG12SSLwOjJGEWqMz3hKgLL56cKdKd3txj-xe4A=w400-h300" width="400" /></a></div>Sfornate e fate raffreddare per bene.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaq5IJYqB9k4gP1bjpZvrWGxy0fq9VJOEV2fk2awPUxHMmbHmC5XUUK9_SFhipkLOcb0M_gxMxfc1W9vBPTfgHW-rh2hZBqDmVPK-rQBUU187DmDjqEDoJazGGv_kKTiulRfSNixTvMZleqK03SVmSxsyUqlzMPD2kqH71-xyl8xMA3cFQ1o21Y2qrZg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="800" height="258" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaq5IJYqB9k4gP1bjpZvrWGxy0fq9VJOEV2fk2awPUxHMmbHmC5XUUK9_SFhipkLOcb0M_gxMxfc1W9vBPTfgHW-rh2hZBqDmVPK-rQBUU187DmDjqEDoJazGGv_kKTiulRfSNixTvMZleqK03SVmSxsyUqlzMPD2kqH71-xyl8xMA3cFQ1o21Y2qrZg=w400-h258" width="400" /></a></div>Affettare la carne .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmTzfZ-KHMElfLuuy2o3gH-W2zvCAUXHLXD6nrPPzp9fB_17kAYDbUfSB2KqiqbjEJOH3bcHa0pteFJ7uV-ELPf3slvVADPMfMBmvGUtqzfrk0RaXXmWbekjDA5QtDBWP2NIRrK4YL8zKgW9M1uYZNV3U-81uHGcsfNCeT9-Q7zovirjRPCGa6G5NKKw=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmTzfZ-KHMElfLuuy2o3gH-W2zvCAUXHLXD6nrPPzp9fB_17kAYDbUfSB2KqiqbjEJOH3bcHa0pteFJ7uV-ELPf3slvVADPMfMBmvGUtqzfrk0RaXXmWbekjDA5QtDBWP2NIRrK4YL8zKgW9M1uYZNV3U-81uHGcsfNCeT9-Q7zovirjRPCGa6G5NKKw=w400-h300" width="400" /></a></div>Adagiatela nella pirofila e bagnatela con il sughetto. Riscaldate e servite in tavola.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4HgF1OcwqafID5aP6ntIxEVinTMzRqXjLg76XKyVxGC8prwTHmsoEpMIaGqWTY8YbKLDYgeKiiyPX63mDUjNoROVCEEaMVGcYhyVGoWt-t5a1Po_7uq8VbGso4OtMvkuHOmZgxITEbbAEFBcVybMQhojkFB5jF81qU0sNMcGUUROVt0OxdZWwz-YKeg=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="800" height="313" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4HgF1OcwqafID5aP6ntIxEVinTMzRqXjLg76XKyVxGC8prwTHmsoEpMIaGqWTY8YbKLDYgeKiiyPX63mDUjNoROVCEEaMVGcYhyVGoWt-t5a1Po_7uq8VbGso4OtMvkuHOmZgxITEbbAEFBcVybMQhojkFB5jF81qU0sNMcGUUROVt0OxdZWwz-YKeg=w400-h313" width="400" /></a></div><br /> Vedrete quanto verrà apprezzato questo filetto al forno, penso che se usate filetto di maiale o di manzo la riuscita sarà la stessa. <br /><div style="text-align: center;">Buon appetito </div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com1tag:blogger.com,1999:blog-5245705081118432185.post-87715500827698315472021-02-23T11:44:00.000+01:002021-02-23T11:44:11.671+01:00Pomodori al forno speziati<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem_LHtzSaoDoQzk_JZ9cK8LEtSmXf_CycF6f7ufotd1DUDd0WuVoIvETVKGkV4CHsjJopk79QoTGGqmcG6sCS_zrB3RrlUp0EbRZxkPg41JovoJxZWambfvJYJBZY2hu7yj0cNjb0HlOu/s800/IMG_8051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="800" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem_LHtzSaoDoQzk_JZ9cK8LEtSmXf_CycF6f7ufotd1DUDd0WuVoIvETVKGkV4CHsjJopk79QoTGGqmcG6sCS_zrB3RrlUp0EbRZxkPg41JovoJxZWambfvJYJBZY2hu7yj0cNjb0HlOu/w400-h211/IMG_8051.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Una ricetta veloce e facilissima,un ottimo contorno estivo,quando i pomodori hanno un sapore eccezionale. Qui io ho usato dei pomodori ramati.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;">5 pomodori ramati</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;">olio evo </div><div class="separator" style="clear: both; text-align: center;">basilico fresco</div><div class="separator" style="clear: both; text-align: center;">capperi</div><div class="separator" style="clear: both; text-align: center;">origano </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7Lw77EsABo-nmRmtLSGXwIo-yPjfuUnwxlgsmuyvzoc94YJOpx0Ywx5Kn749Pn202kNYY89aP1jF6a3TiWae1jnuZAcaOQaCyZeO4403bZRNQjMTvGL3kSysDuQrmkPjzE0TtEcsijFy/s800/IMG_8024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="719" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7Lw77EsABo-nmRmtLSGXwIo-yPjfuUnwxlgsmuyvzoc94YJOpx0Ywx5Kn749Pn202kNYY89aP1jF6a3TiWae1jnuZAcaOQaCyZeO4403bZRNQjMTvGL3kSysDuQrmkPjzE0TtEcsijFy/w360-h400/IMG_8024.jpg" width="360" /></a></div>Lavare i pomodori e tagliarli a metà ,salare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyjvs-5mB6-VztC0V2rKYECkUPlABA1ahqT37K-hoXwcS54FaEROa6ny_OWFeXwkq8V6CHL2OPhcKg-WFMTjjmz1lc_PvVe9X5e6Ft08qPtFuDAqTi1O7aYd5z-j7GmCpLjoksjdfPmwR/s800/IMG_8025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyjvs-5mB6-VztC0V2rKYECkUPlABA1ahqT37K-hoXwcS54FaEROa6ny_OWFeXwkq8V6CHL2OPhcKg-WFMTjjmz1lc_PvVe9X5e6Ft08qPtFuDAqTi1O7aYd5z-j7GmCpLjoksjdfPmwR/w400-h300/IMG_8025.jpg" width="400" /></a></div>Mettete i una pirofila.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWQnzwbf1KRCAImdjYIpSeyZgjHUpPmTPOqZEz8c9a8w7EvIG4Euq22LIRoN2rpwMiXPKtN1_nHGe1f-a8poojDm5tncMnkz04vJ4Lmxp9H0y-dDl5JyqKmMTzcAlPuLI7bUuhF9WIHhj/s800/IMG_8026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWQnzwbf1KRCAImdjYIpSeyZgjHUpPmTPOqZEz8c9a8w7EvIG4Euq22LIRoN2rpwMiXPKtN1_nHGe1f-a8poojDm5tncMnkz04vJ4Lmxp9H0y-dDl5JyqKmMTzcAlPuLI7bUuhF9WIHhj/w400-h300/IMG_8026.jpg" width="400" /></a></div>A parte fate un trito con le spezie e i capperi ricoprite con olio evo e mettete sopra i pomodori<br />infornate a 180 gradi per 20 minuti e sfornate.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem_LHtzSaoDoQzk_JZ9cK8LEtSmXf_CycF6f7ufotd1DUDd0WuVoIvETVKGkV4CHsjJopk79QoTGGqmcG6sCS_zrB3RrlUp0EbRZxkPg41JovoJxZWambfvJYJBZY2hu7yj0cNjb0HlOu/s800/IMG_8051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="800" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem_LHtzSaoDoQzk_JZ9cK8LEtSmXf_CycF6f7ufotd1DUDd0WuVoIvETVKGkV4CHsjJopk79QoTGGqmcG6sCS_zrB3RrlUp0EbRZxkPg41JovoJxZWambfvJYJBZY2hu7yj0cNjb0HlOu/w400-h211/IMG_8051.jpg" width="400" /></a></div><br /><div style="text-align: center;"> Buon appetito</div><div style="text-align: center;">Antonella</div><p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-67497237803020991922021-02-18T12:16:00.000+01:002021-02-18T12:16:50.511+01:00Spezzatino di manzo <p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsHKOi7XKV6ajBgCxIxby7I2rvrjvve-HFihg5rh2lkyUJiySj4Qli7j00-NGQGQXJMizUD0LDiISRjdWcRUYVjKyGdehweCFOlil4TfcdHFT9evSJpTIlp3dJDmynk19_O8ZQ1fkCrHp/s800/IMG_9523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsHKOi7XKV6ajBgCxIxby7I2rvrjvve-HFihg5rh2lkyUJiySj4Qli7j00-NGQGQXJMizUD0LDiISRjdWcRUYVjKyGdehweCFOlil4TfcdHFT9evSJpTIlp3dJDmynk19_O8ZQ1fkCrHp/w400-h299/IMG_9523.JPG" width="400" /></a></p><p>Sicuramente molte persone sanno fare il spezzatino di carne di manzo, però ci sono giovani donne che si cimentano in cucina per la prima volta e magari cercano proprio questo tipo di ricette. Io appena sposata non sapevo cucinare ,purtroppo non esisteva internet 40 anni fa, e con una enciclopedia di cucina ho imparato . Lo spezzatino di manzo lo faccio o con il guanciale o con il muscolo di manzo.<br /></p><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Ingredienti </b></div><div style="text-align: center;"><b>per 4 persone</b></div><div style="text-align: center;">gr.600 carne di manzo</div><div style="text-align: center;">1 cipolla</div><div style="text-align: center;">gr.500 passata di pomodoro</div><div style="text-align: center;">una noce di burro</div><div style="text-align: center;">olio evo </div><div style="text-align: center;">1/2 bicchiere vino bianco</div><div style="text-align: center;">ariosto</div><div style="text-align: center;">aromi freschi vari</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Procedimento</b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FX-JDpK2AIYJSuNhg-D4-NHIwKr0E4ekyVd1X4WAxkm5_MMASWFj8QztMBH0QoKLKAGjSHf3Ayr8Mk3B16uyqV5ao2NO6LUwPvhn0hv2b2r40PfAhqCVecri8CGx4VmYkbDD7izuvDtF/s800/IMG_9415.JPG" imageanchor="1"><img border="0" data-original-height="676" data-original-width="800" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FX-JDpK2AIYJSuNhg-D4-NHIwKr0E4ekyVd1X4WAxkm5_MMASWFj8QztMBH0QoKLKAGjSHf3Ayr8Mk3B16uyqV5ao2NO6LUwPvhn0hv2b2r40PfAhqCVecri8CGx4VmYkbDD7izuvDtF/w400-h338/IMG_9415.JPG" width="400" /></a></div>Tritare finimente la cipolla.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSv8PFN52uybkzLU7PPnuN3OBPT9yMHOWW6X42QjdLmQ6c8IWZbEAqTVI4V7Jl9pvQMYkLqo-IlnIFiqRaGfrIHGBARN9nDvqNJf0ic7_8RMZ0u4ndXSzuGLsYWiihzne-NCjJQmpeRBst/s800/IMG_9416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSv8PFN52uybkzLU7PPnuN3OBPT9yMHOWW6X42QjdLmQ6c8IWZbEAqTVI4V7Jl9pvQMYkLqo-IlnIFiqRaGfrIHGBARN9nDvqNJf0ic7_8RMZ0u4ndXSzuGLsYWiihzne-NCjJQmpeRBst/w400-h299/IMG_9416.JPG" width="400" /></a></div>La carne in questo caso è muscolo, deve avere un pò di grasso così la carne sarà più morbida.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_USPAspgvAlmZoXKcnvSEX4gzGC_AUR_qVM2pZN3s1ADwSIxgbBK0LoyXgUQHSOg1ommOYptdLjVqrkW5HgUTmaFsSUKCfRZ0wDSXpAtN52k0o5YzS2jfoPe5NNSQwbxKjDyYTIl5vuT/s800/IMG_9417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="800" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_USPAspgvAlmZoXKcnvSEX4gzGC_AUR_qVM2pZN3s1ADwSIxgbBK0LoyXgUQHSOg1ommOYptdLjVqrkW5HgUTmaFsSUKCfRZ0wDSXpAtN52k0o5YzS2jfoPe5NNSQwbxKjDyYTIl5vuT/w400-h350/IMG_9417.JPG" width="400" /></a></div>Spolverizzare con l'ariosto la carne.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZo_Bl0YwNGEhTLipoOjJ00B7PLb0sxXYuEO1s5tblozUOlQBwVESZeGK4P5q4kW5ZtchbbOuKYL-M8q73Om0BLUagA3WRn4U_lBV3fCQkfNZNNEvP0LH0KTieJVg9lCrpckzKFQwbXnr/s800/IMG_9419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZo_Bl0YwNGEhTLipoOjJ00B7PLb0sxXYuEO1s5tblozUOlQBwVESZeGK4P5q4kW5ZtchbbOuKYL-M8q73Om0BLUagA3WRn4U_lBV3fCQkfNZNNEvP0LH0KTieJVg9lCrpckzKFQwbXnr/w400-h299/IMG_9419.JPG" width="400" /></a></div>Soffrggere la cipolla con olio e burro.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y73SSJ2AuSYXkDVC24aPrzL3sfJ5az4-0S_ND0hijyRUEkv_ZInZXz7tcQ5nuJsf0BPAdedCIq-3j-0cAX44kRkULJyOG804K3R3U88Fqw1IUEw1H9qK8UCu-gENDge7VZ01PoO00hlC/s800/IMG_9420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y73SSJ2AuSYXkDVC24aPrzL3sfJ5az4-0S_ND0hijyRUEkv_ZInZXz7tcQ5nuJsf0BPAdedCIq-3j-0cAX44kRkULJyOG804K3R3U88Fqw1IUEw1H9qK8UCu-gENDge7VZ01PoO00hlC/w400-h299/IMG_9420.JPG" width="400" /></a></div>Quando sarà ben rosolata aggiungere la carne e continuare a rosolare a fuoco vivace , fate attenzione che non si attacchi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6IccnKa1opA0ccGp9GUyGDpsFoi6J0pDbLGlr-WxSVGgjLQyX6UWyK6HwelcD321sc2o7D2Mm2znfiCubyURXUZmzsG6eNKyBoswy9BG06uVbKEj3m6oJRDKptxoqy5RLZBhmQ46SMDc/s800/IMG_9421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="800" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6IccnKa1opA0ccGp9GUyGDpsFoi6J0pDbLGlr-WxSVGgjLQyX6UWyK6HwelcD321sc2o7D2Mm2znfiCubyURXUZmzsG6eNKyBoswy9BG06uVbKEj3m6oJRDKptxoqy5RLZBhmQ46SMDc/w400-h313/IMG_9421.JPG" width="400" /></a></div>Quando la carne avrà questo colore ....<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf8xEX4T8mae7x6ngqarxnqN304PoLoVS-KW-11WATnibXT_MDsa_PvdUP9lkBoLAqzeWWvRHYN4ZgdUKoq3IUUDsFWpWSv0rsObngdIdSyJkotarlcbhfb5HONDPhOmnBtECSIeL7z5a/s800/IMG_9422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf8xEX4T8mae7x6ngqarxnqN304PoLoVS-KW-11WATnibXT_MDsa_PvdUP9lkBoLAqzeWWvRHYN4ZgdUKoq3IUUDsFWpWSv0rsObngdIdSyJkotarlcbhfb5HONDPhOmnBtECSIeL7z5a/w400-h299/IMG_9422.JPG" width="400" /></a></div>Bagnate con il vino bianco e fatelo evaporare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn94gSHQp7xmhFNHA6Ol5oYOkX2Xkm3o8bcYbwEYMMwvyCabN72zPw4UVLwmTN_FjM1wabyxwOKC2AOXIzzBgYKzpzF1j_LsJ2nzZ5hZzDiyFidcj0BZD4LSf7_ZwU_WiqZtqryJwHQ1h4/s800/IMG_9425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn94gSHQp7xmhFNHA6Ol5oYOkX2Xkm3o8bcYbwEYMMwvyCabN72zPw4UVLwmTN_FjM1wabyxwOKC2AOXIzzBgYKzpzF1j_LsJ2nzZ5hZzDiyFidcj0BZD4LSf7_ZwU_WiqZtqryJwHQ1h4/w400-h299/IMG_9425.JPG" width="400" /></a></div>Aggiungete la passata di pomodoro .Aggiungete anche qualche foglia di salvia e rosmarino legati insieme con del filo da cucina.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDngwdZYW4ur3a2XX_h-Czr1Tz5Qp3ceKbRDFulQMfDwQYVr1oi5Etg3c1PzHySgHk_LEcdIbkKG7SlL4eTTNVvq5UZPnWr60Vhilutpr0_cPX6D_No9b-jF75c8WYYk-gC7P7ZMQUWFQJ/s800/IMG_9428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDngwdZYW4ur3a2XX_h-Czr1Tz5Qp3ceKbRDFulQMfDwQYVr1oi5Etg3c1PzHySgHk_LEcdIbkKG7SlL4eTTNVvq5UZPnWr60Vhilutpr0_cPX6D_No9b-jF75c8WYYk-gC7P7ZMQUWFQJ/w400-h299/IMG_9428.JPG" width="400" /></a></div>Aggiungete un po' di brodo e continuate la cottura, fino a quando la carne risulterà morbida. Io uso la pentola a pressione perciò a questo punto chiudo con il coperchio e dal momento che fischia ,abbasso il fuoco e la lascio sul fuoco per 30 minuti. Alla fine quando avrete aperto il coperchio se serve consumate il sugo. Salate e pepate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilxRXrQfVLEMYwB9bILKXiLEaMFbPkg6Z5JQbpfgSS6Pg0GkdRIwh2-pokpA-uq4NaUeaYXJ4tQkX2E2jLGma9C3gh9hVImir4kulwrmu0lJcWMfBrkJYVnGIDbVd16f5J1Y_cTyMTb31/s800/IMG_9521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilxRXrQfVLEMYwB9bILKXiLEaMFbPkg6Z5JQbpfgSS6Pg0GkdRIwh2-pokpA-uq4NaUeaYXJ4tQkX2E2jLGma9C3gh9hVImir4kulwrmu0lJcWMfBrkJYVnGIDbVd16f5J1Y_cTyMTb31/w400-h299/IMG_9521.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Buon appetito</div><div class="separator" style="clear: both; text-align: center;">Antonella</div><br /> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com1tag:blogger.com,1999:blog-5245705081118432185.post-2320535193771396142021-01-18T11:13:00.000+01:002021-01-18T11:13:45.379+01:00Panini integrali<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NX3LJPpTnqG6lnqN1xkz_1Fmo11t4DOgMIfKuNVWYlRxjM2rUEmo7UYTWO7IahlOEtYq4BOPOTU1EDwAodTlklGyDGtKpA-7cwczEyZkzz1ePr36y8Ed4D5jAiO31lN8uipen0iP0tGf/s702/IMG_0898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="642" data-original-width="702" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NX3LJPpTnqG6lnqN1xkz_1Fmo11t4DOgMIfKuNVWYlRxjM2rUEmo7UYTWO7IahlOEtYq4BOPOTU1EDwAodTlklGyDGtKpA-7cwczEyZkzz1ePr36y8Ed4D5jAiO31lN8uipen0iP0tGf/w400-h366/IMG_0898.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Questi panini integrali sono buonissimi e morbidi per essere accompagnati da burro e marmellata o nutella per la colazione del mattino, ma va benissimo anche con il salato,formaggi e salumi. Io li ho preparati per farcirli con hamburgher e verdure alla piastra. Questo menù fa parte della mia dieta. Ho fatto 2 pezzature di panini ; 4 pesano gr.60 e sono per me , gli altri 4 pesano gr.115, per mio marito.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRgO0OJk5ocasgvOkqlHar7hDUtLjXmRctwXyLaobb-eH7SlsYjojoVLb72pprbxfjQzi6RxnfOD3kmMegfBuntk0asanAtjjjtpXElOH0HHKfpGO-x4k-Ipbh9BCe_GedsGcfML8lXVE/s800/IMG_0894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="712" data-original-width="800" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRgO0OJk5ocasgvOkqlHar7hDUtLjXmRctwXyLaobb-eH7SlsYjojoVLb72pprbxfjQzi6RxnfOD3kmMegfBuntk0asanAtjjjtpXElOH0HHKfpGO-x4k-Ipbh9BCe_GedsGcfML8lXVE/w400-h356/IMG_0894.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti </b></div><div class="separator" style="clear: both; text-align: center;"><b>per i panini di pezzatura diversa</b></div><div class="separator" style="clear: both; text-align: center;">gr. 350 farina integrale</div><div class="separator" style="clear: both; text-align: center;">gr.50 farina 0</div><div class="separator" style="clear: both; text-align: center;">ml.240 acqua tiepida</div><div class="separator" style="clear: both; text-align: center;">gr.12 lievito di birra</div><div class="separator" style="clear: both; text-align: center;">1 cucchiaio di olio evo</div><div class="separator" style="clear: both; text-align: center;">gr.10 sale</div><div class="separator" style="clear: both; text-align: center;">gr.10 zucchero</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Procedimento</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZufz8HVYLiXOBt4SJuKW-WWsoZlhO7kWnelZ12_FcsNCSyjHKLOVTwifS7bl9nX7hw5kAlF8m2sJ0iIQfDs0dAhQ58VXwI5JxpfhoyXPUDUkdhVzf_QhLwKp8Cdo7B5wRcz3ZmmtfA2py/s800/IMG_0882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZufz8HVYLiXOBt4SJuKW-WWsoZlhO7kWnelZ12_FcsNCSyjHKLOVTwifS7bl9nX7hw5kAlF8m2sJ0iIQfDs0dAhQ58VXwI5JxpfhoyXPUDUkdhVzf_QhLwKp8Cdo7B5wRcz3ZmmtfA2py/w400-h360/IMG_0882.jpg" width="400" /></a></div>Sciogliere il lievito e lo zucchero con metà acqua tiepida, inserire l'olio evo , alternare la farina con l'acqua, mettere il sale appena finita l'acqua, finire anche la farina e impastare fino a quando l'impasto sarà incordato. Mettere a lievitare coperto con pellicola in forno spento,ma con la lucina accesa. Fino al raddoppio, ci vorrà circa un'ora e mezza.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2LzQY1f0FHi330Ed-5_Q4s5tPz0c3yEz6FDBsMedbpF1pR4vZU8V3xMqO3nNjLE_xdjyUoNcWe2FpjCqsma-_D5x4JErOaD7Va-XajF7HcoU0dX_XrBEgYL_f6mqkXUHXNyOnbT19mus/s800/IMG_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2LzQY1f0FHi330Ed-5_Q4s5tPz0c3yEz6FDBsMedbpF1pR4vZU8V3xMqO3nNjLE_xdjyUoNcWe2FpjCqsma-_D5x4JErOaD7Va-XajF7HcoU0dX_XrBEgYL_f6mqkXUHXNyOnbT19mus/w400-h300/IMG_0883.jpg" width="400" /></a></div>Quando l'impasto sarà raddoppiato prepariamo i panini, io ho fatto 4 da gr.60 e 4 da gr.115. Coprire la placca con pellicola e fate raddoppiare in forno con la lucina accesa.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4erAga_mjdb8-02Da-UmIOtfIo3YtaC0tr4kgqygPGNdFROmaQ_2ga_QUdvjA2PYkbBrSLHNxqYFEqdw4SdhWksfebTSsVOA_ThSzXvm2m77Stj9lV3t8pY0bPNjQ_O9o9mGw6Pokv1k/s800/IMG_0884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4erAga_mjdb8-02Da-UmIOtfIo3YtaC0tr4kgqygPGNdFROmaQ_2ga_QUdvjA2PYkbBrSLHNxqYFEqdw4SdhWksfebTSsVOA_ThSzXvm2m77Stj9lV3t8pY0bPNjQ_O9o9mGw6Pokv1k/w400-h300/IMG_0884.jpg" width="400" /></a></div>Preriscaldare il forno a 170 gradi e infornare i panini per circa 30 minuti, dipende dal vostro forno ,controllate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPgYeAcOUGOrVAiYOr-5NZ8_CfFsrXMSPH-wp_IhYxYXDikAEynotU66xgCJJ8ZdNhyphenhyphenRw5yZStSEpD1o4yU4MXBejUxehoL_xrlJCu_i-CCSypYEhskzlnT7_6nlO76nnbl8J9w8crbnM/s800/IMG_0886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPgYeAcOUGOrVAiYOr-5NZ8_CfFsrXMSPH-wp_IhYxYXDikAEynotU66xgCJJ8ZdNhyphenhyphenRw5yZStSEpD1o4yU4MXBejUxehoL_xrlJCu_i-CCSypYEhskzlnT7_6nlO76nnbl8J9w8crbnM/w400-h300/IMG_0886.jpg" width="400" /></a></div>Sfornate e fate raffreddare.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgeZMZgnV0goN_h4APC3BqMwAp5Yd1cc8se_8-WRaRvru6JTyLJpifBenCj5uVf8tb_t-O1ux5EOjiACrz2KPS_TdSIEeUydL5jQ42ZiBomH24fS06mrzHa3RgeHlRZh3yidYjh5r2teX/s800/IMG_0895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="800" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgeZMZgnV0goN_h4APC3BqMwAp5Yd1cc8se_8-WRaRvru6JTyLJpifBenCj5uVf8tb_t-O1ux5EOjiACrz2KPS_TdSIEeUydL5jQ42ZiBomH24fS06mrzHa3RgeHlRZh3yidYjh5r2teX/w400-h305/IMG_0895.jpg" width="400" /></a></div>I panini si mantengono in un sacchetto di nylon per alcuni giorni, ma io li congelo e li tiro fuori al mattino quando mi servono. Fateli scongelare e metteteli qualche minuto in forno per far tornare la loro fragranza.<br /><div class="separator" style="clear: both; text-align: center;">Alla prossima ricetta </div><div class="separator" style="clear: both; text-align: center;">Antonella</div><br /> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633817.389449915197577 -21.776618882209014 74.009921684802421 48.535886482209015tag:blogger.com,1999:blog-5245705081118432185.post-82940927036051924322020-11-09T15:32:00.001+01:002020-11-09T15:32:57.517+01:00Lasagne ai porcini <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEJIEQpndC9jzZPujLQ0H8cQufvhRTuwJ-UUWSN6GztvnA0LqffVo5d8wkd4IiWot_zwa_aS7xnq38rXaMYBidBahUP0vMbdwVtVt3YmHne86ezughVlfM6hLYQhG0na2sOJyLwqjuKeS/s438/lasagne+porcini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="438" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEJIEQpndC9jzZPujLQ0H8cQufvhRTuwJ-UUWSN6GztvnA0LqffVo5d8wkd4IiWot_zwa_aS7xnq38rXaMYBidBahUP0vMbdwVtVt3YmHne86ezughVlfM6hLYQhG0na2sOJyLwqjuKeS/w400-h306/lasagne+porcini.jpg" width="400" /></a></div>Queste lasagne ai porcini racchiudono un gusto e un profumo di montagna autunnale. Chi ha la fortuna di avere la possibilità di comprare i porcini freschi o come me vivendo in una zona di mare non mi è per niente facili da trovare ho usato quelli surgelati. Io qui ho fatto le lasagne fresche,ma se non avete tempo vanno benissimo quelle fresche di Giovanni Rana.<p></p><p></p><div style="text-align: center;"><b>Ingredienti </b></div><div style="text-align: center;"><b>per una pirofila per 8 /10persone</b></div><div style="text-align: center;">lasagne fresche</div><div style="text-align: center;">gr.300 formaggio montasio medi 3 mesi</div><div style="text-align: center;">una busta grande di funghi porcini</div><div style="text-align: center;">aglio </div><div style="text-align: center;">prezzemolo</div><div style="text-align: center;">per la besciamella</div><div style="text-align: center;">lt.1 latte</div><div style="text-align: center;">gr.100 burro</div><div style="text-align: center;">4 cucchiai di farina 00</div><div style="text-align: center;">sale</div><div style="text-align: center;">noce moscata </div><div style="text-align: center;">formggio grattuggiato grana</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwg0Tr7buzmQD2ra-qIc6U3fbFNIrMQ5TC6h9gc7zDoxJxpRj-GfF6WAeMB0_y0GaMQ79Van439EFcxiX4xR_8xlVFRMvH7FOFt7Tk_ox5H8oowkvu54DFF76MaXBpP_lx4PZIhmN2RL5/s800/IMG_4004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="800" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwg0Tr7buzmQD2ra-qIc6U3fbFNIrMQ5TC6h9gc7zDoxJxpRj-GfF6WAeMB0_y0GaMQ79Van439EFcxiX4xR_8xlVFRMvH7FOFt7Tk_ox5H8oowkvu54DFF76MaXBpP_lx4PZIhmN2RL5/w400-h325/IMG_4004.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Prepariamo i funghi in tegame, mettete in un tegame olio evo q.b. 2 spicchi d'aglio tagliato finemente e i funghi porcini. E cucinateli piano piano .</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG80-2xFNAmQdjns8FrBOrQRq1_EfSmsaqLJnk_fvsSMC5QLsX3TT0xTvcOLQPY94FiEM9JOvB04kEhzZEzdy7FZGiXPoWoxbL9C5zeBlk8mzKrMMUyT_rCyZ8O9IXEUZKs5IYVR18SCSB/s800/IMG_4007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG80-2xFNAmQdjns8FrBOrQRq1_EfSmsaqLJnk_fvsSMC5QLsX3TT0xTvcOLQPY94FiEM9JOvB04kEhzZEzdy7FZGiXPoWoxbL9C5zeBlk8mzKrMMUyT_rCyZ8O9IXEUZKs5IYVR18SCSB/w400-h297/IMG_4007.JPG" width="400" /></a></div>Alla fine aggiungete il prezzemolo tritato sale e pepe.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qBxMAXk78kTMjIADxaOZkfzeEijnQymXl8v8NBJtX7KkD4Y1Vmp5vvUEgqshvlVwN4YxjSPDoqVkQhFG2AoKxKp7izAV_RQQIogK3e4CwPf_xMmqe5nBRH2nocH3jiDWh9a88q-VPPIC/s800/IMG_4008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qBxMAXk78kTMjIADxaOZkfzeEijnQymXl8v8NBJtX7KkD4Y1Vmp5vvUEgqshvlVwN4YxjSPDoqVkQhFG2AoKxKp7izAV_RQQIogK3e4CwPf_xMmqe5nBRH2nocH3jiDWh9a88q-VPPIC/w400-h297/IMG_4008.JPG" width="400" /></a></div>Per fare la besciamella <a href="https://lacucinadiantonella.blogspot.com/2011/02/lasagne-cuor-di-carciofi.html">andate QUI</a> Mettete il primo strato di pasta fresca.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdUEd-GhLuE4UD4Za19m2N9k9eGPu7LBdrSzQenUclRDdtMNVMSOOGdWszxAJVZkFtSVZ5AGRMdduBNpYSVgsS5UGtZ8njbXiodrMLdRPUlx0BxwdEH8rE-lv6ZybTx_ktTNbi2i9mUZm/s800/IMG_4009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="800" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdUEd-GhLuE4UD4Za19m2N9k9eGPu7LBdrSzQenUclRDdtMNVMSOOGdWszxAJVZkFtSVZ5AGRMdduBNpYSVgsS5UGtZ8njbXiodrMLdRPUlx0BxwdEH8rE-lv6ZybTx_ktTNbi2i9mUZm/w400-h278/IMG_4009.JPG" width="400" /></a></div>Tagliate a dadini il formaggio Montasio 3 mesi. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8a-i5wT9kAXLm5hVSE1Dh5QAIvpS_xNEr-yedc8YC8nFzTLClNaOpBFwYZm7M0UM5hntZbWc20NmOxlofgQppO1wnIhov6PU6-NMmm2PCETwzAZar3zYLoPOYm-fDidw-wY5PT7ore95/s800/IMG_4010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8a-i5wT9kAXLm5hVSE1Dh5QAIvpS_xNEr-yedc8YC8nFzTLClNaOpBFwYZm7M0UM5hntZbWc20NmOxlofgQppO1wnIhov6PU6-NMmm2PCETwzAZar3zYLoPOYm-fDidw-wY5PT7ore95/w400-h297/IMG_4010.JPG" width="400" /></a></div>Ricoprite il primo strato con metà dei funghi e metà del formaggio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4mlJpvbLI4sjCRZophyphenhyphenH-OeQPwUDo6jxlXdKf7E66Ku0XZnm7lvtAyWoMugzQSAibnL6PcvHKAbLf0oNcH1HfaYNy1uQesMfy_S2XxpuEGUhdNCnXdNWWdtrQoq5nIXerflBA4P2n8SI/s800/IMG_4012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4mlJpvbLI4sjCRZophyphenhyphenH-OeQPwUDo6jxlXdKf7E66Ku0XZnm7lvtAyWoMugzQSAibnL6PcvHKAbLf0oNcH1HfaYNy1uQesMfy_S2XxpuEGUhdNCnXdNWWdtrQoq5nIXerflBA4P2n8SI/w400-h297/IMG_4012.JPG" width="400" /></a></div>Ricoprire il secondo strato di pasta con besciamella, la metà.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilprr_H476da2e7Ke8ZxQaI-gWFUFsDusUJo8wsz4EB6hcJMjuWfhNnXvbhi3nVFO3WqKH6Slmxw8_AGBC8mp6-BWqdkZA4OpA7z9TupiED3-QTuYxiVbLHq_PZcduzW-NHGuYfNXHZaqF/s800/IMG_4013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilprr_H476da2e7Ke8ZxQaI-gWFUFsDusUJo8wsz4EB6hcJMjuWfhNnXvbhi3nVFO3WqKH6Slmxw8_AGBC8mp6-BWqdkZA4OpA7z9TupiED3-QTuYxiVbLHq_PZcduzW-NHGuYfNXHZaqF/w400-h297/IMG_4013.JPG" width="400" /></a></div>Di nuovo funghi e formaggio . Stendete l'ultimo strato di pasta fresca che andremo a ricoprire con la besciamella.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOocwNmpImRZWPznx4IuPvqOAXK-_icDq5s79wqmKUO5u55nZCtxXbeCRaHIoYnDMU9fMkesgGJ722WwM_nAoNmi1GHkJcVrm7o_QEQoYej4F03Ah1pUkN0CSIPGMHEVMkITA_H8sIMsdn/s800/IMG_4014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOocwNmpImRZWPznx4IuPvqOAXK-_icDq5s79wqmKUO5u55nZCtxXbeCRaHIoYnDMU9fMkesgGJ722WwM_nAoNmi1GHkJcVrm7o_QEQoYej4F03Ah1pUkN0CSIPGMHEVMkITA_H8sIMsdn/w400-h297/IMG_4014.JPG" width="400" /></a></div>Spolverizzate con il grana grattuggiato qualche fetta di formaggio tagliato sottilmente e per finire qualche fiocchetto di burro. Infornare a 200 gradi per 20 /30 minuti<br />E buon appetito<p></p><p style="text-align: center;">Antonella</p><p> </p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633817.389449915197577 -21.776618882209014 74.009921684802421 48.535886482209015tag:blogger.com,1999:blog-5245705081118432185.post-51463242485981809112020-10-05T10:50:00.000+02:002020-10-05T10:50:23.225+02:00Arrosto di vitello con ovaline<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2C7mT6jl1cHRRgxepx4JulQoMjH8tJLKciXTcCQw8xw5TReZL83jBUlH7oR_dahYDZ4pyCQMW2nxYYNwqhZsfdbtozH0iQwZpjPU3Xa9PVT8mTxyN8pnTIH8ad7Pw5ehyphenhyphenxNwJBu-cErd/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2C7mT6jl1cHRRgxepx4JulQoMjH8tJLKciXTcCQw8xw5TReZL83jBUlH7oR_dahYDZ4pyCQMW2nxYYNwqhZsfdbtozH0iQwZpjPU3Xa9PVT8mTxyN8pnTIH8ad7Pw5ehyphenhyphenxNwJBu-cErd/w400-h300/IMG_1178.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Questo è un arrosto di vitello con le ovaline. Questa ricetta l'ho copiata da una trasmissione Sky gambero rosso, Vito e i suoi . Questa ricetta non l'avevo mai assaggiata, devo dire che è molto buona.</div><div class="separator" style="clear: both; text-align: left;">Anche questo arrosto l'ho preparato per un pranzo di Natale.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b> per 8/10 persone</b></div><div class="separator" style="clear: both; text-align: center;">kg.1,200 di carne per arrosto di vitello</div><div class="separator" style="clear: both; text-align: center;"><b>per le ovaline</b></div><div class="separator" style="clear: both; text-align: center;">4 uova </div><div class="separator" style="clear: both; text-align: center;">1 cucchiaio di farina 00</div><div class="separator" style="clear: both; text-align: center;">succo di limone</div><div class="separator" style="clear: both; text-align: center;"><b>ripieno per arrosto</b></div><div class="separator" style="clear: both; text-align: center;">gr.50 mortadella </div><div class="separator" style="clear: both; text-align: center;">gr.50 prosciutto crudo</div><div class="separator" style="clear: both; text-align: center;">qualche fetta di lardo </div><div class="separator" style="clear: both; text-align: center;">gr. 150 carne macinata</div><div class="separator" style="clear: both; text-align: center;">gr.50 grana grattuggiato </div><div class="separator" style="clear: both; text-align: center;">noce moscata</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;">1 uovo</div><div class="separator" style="clear: both; text-align: center;"><b>per arrosto</b></div><div class="separator" style="clear: both; text-align: center;">1 cipolla </div><div class="separator" style="clear: both; text-align: center;">olio evo </div><div class="separator" style="clear: both; text-align: center;">una noce di burro</div><div class="separator" style="clear: both; text-align: center;">gr.100 speck tagliato a pezzetti</div><div class="separator" style="clear: both; text-align: center;">1/2 bicciere di vini bianco </div><div class="separator" style="clear: both; text-align: center;">1 cucchiaio di farina</div><div class="separator" style="clear: both; text-align: center;">brodo vegetale</div><div class="separator" style="clear: both; text-align: center;">funghi porcini </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PgSM_uarREQVjlcIIGhVYyWXOGgdCoohZzMkFc8zLsJM7EKos43IR6m2GtbK0nVwYqVzJvxSCwjU-JXlmLC1T5QM61kRqtyIS2UHV18B4n9T2_DYOciQ7RH1UpVZoa6AWOMZAdyb1Q0i/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PgSM_uarREQVjlcIIGhVYyWXOGgdCoohZzMkFc8zLsJM7EKos43IR6m2GtbK0nVwYqVzJvxSCwjU-JXlmLC1T5QM61kRqtyIS2UHV18B4n9T2_DYOciQ7RH1UpVZoa6AWOMZAdyb1Q0i/w400-h300/IMG_1061.JPG" width="400" /></a></div>Lessare le uova.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwp0ksV4_TLrsioHXuh4kZMLk0U63-6wQZ_JkL4Psht3ChKatsdT0eWksn1rK9RkGGorCJmlf4REp-xpAD4B-5toVdv_sYJaGBCpZEWPQ9ykS_j2FiqiSJtcqU6nNpabzEUIo4Obj4Pqh/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwp0ksV4_TLrsioHXuh4kZMLk0U63-6wQZ_JkL4Psht3ChKatsdT0eWksn1rK9RkGGorCJmlf4REp-xpAD4B-5toVdv_sYJaGBCpZEWPQ9ykS_j2FiqiSJtcqU6nNpabzEUIo4Obj4Pqh/w400-h300/IMG_1062.JPG" width="400" /></a></div>Tenere solo i tuorli.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7RtvHpkYuUZjQ-IED-8ePMcvwx1KrLh7TFwby84ZnbuQSog6gX8If0dBn1d5efgT2UbP2UpW_A4INGCC3cDmZFCD4fIUJlpjnHncwTCT0kLY0eDm2LL5vzR0U7aXEql1TELc5hN3eEET/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7RtvHpkYuUZjQ-IED-8ePMcvwx1KrLh7TFwby84ZnbuQSog6gX8If0dBn1d5efgT2UbP2UpW_A4INGCC3cDmZFCD4fIUJlpjnHncwTCT0kLY0eDm2LL5vzR0U7aXEql1TELc5hN3eEET/w400-h300/IMG_1063.JPG" width="400" /></a></div>Setacciare i tuorli con un passino.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ewPnoildI8fwH4gSRZjDI4dhLmJNrLXS1CcQ7PdmKvncA2PBzlWRp3tNwTYDEa71WX2vlvZvLIIn9_3fazntRYBwcFzmyK9xtd3Ewxl-qKoJDExDs9QIlNT5o-W77nC96BEVl2c3zccu/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ewPnoildI8fwH4gSRZjDI4dhLmJNrLXS1CcQ7PdmKvncA2PBzlWRp3tNwTYDEa71WX2vlvZvLIIn9_3fazntRYBwcFzmyK9xtd3Ewxl-qKoJDExDs9QIlNT5o-W77nC96BEVl2c3zccu/w400-h300/IMG_1064.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;">Mettete un pizzico di sale .</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefXtBFA_bLXgGPMD93kQ9KLiuHLg3MqGEV5JEGoWArKIaBaKQAowx7dLVT7t1DTaokUz2Tl6y2IuxQVnGrbBFUGM3enF2jqMvcxrT9LGru_dBiaAxRHnlFVqiRKhqzldM-JZ3pFljBF74/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefXtBFA_bLXgGPMD93kQ9KLiuHLg3MqGEV5JEGoWArKIaBaKQAowx7dLVT7t1DTaokUz2Tl6y2IuxQVnGrbBFUGM3enF2jqMvcxrT9LGru_dBiaAxRHnlFVqiRKhqzldM-JZ3pFljBF74/w400-h300/IMG_1065.JPG" width="400" /></a></div>Aggiungete un cucchiaio colmo di farina 00 e il succo di mezzo limone.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfD6u4scgieG2w_O81691KAkTAXAb37hpzaFaNtwaoxX1M0jqPcTRvJagASC9D9jcHI6qEuavYqAMwAR74WhVEPtfGxBROr0UtbG-FVJtONR-n5NxVwD4261axe7TYTcuBkReyU1IEF0ku/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="800" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfD6u4scgieG2w_O81691KAkTAXAb37hpzaFaNtwaoxX1M0jqPcTRvJagASC9D9jcHI6qEuavYqAMwAR74WhVEPtfGxBROr0UtbG-FVJtONR-n5NxVwD4261axe7TYTcuBkReyU1IEF0ku/w400-h323/IMG_1066.JPG" width="400" /></a></div>Con le mani formate delle palline grandi come delle noci. Io ne ho fatto 8.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRei1LB55v8ASgYjsLOyRHUacoy2ASFj_b31WcK89iIusromKJGZQFxiQ9nJ0gGE4F5bkjDs_DkTBYd2CJHcbikjdZBcTHw5xXL2FgghyTok8nzApou3rSuyb446ExqPD_tPXlEtl8nt4/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="670" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRei1LB55v8ASgYjsLOyRHUacoy2ASFj_b31WcK89iIusromKJGZQFxiQ9nJ0gGE4F5bkjDs_DkTBYd2CJHcbikjdZBcTHw5xXL2FgghyTok8nzApou3rSuyb446ExqPD_tPXlEtl8nt4/w334-h400/IMG_1067.JPG" width="334" /></a></div>Prendete gli affettati e la carne macinata.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxqBVQvfxvps0i1iY18pDXthM3iOEBDTJNAEJPFxXeNMP9zHLO1aSTp-WpepGPukSWSMxT0PIT7jnc9TejA5IPVM5O2MkAl36hiFPMfwm8PGE_TBw-pmTn9VAbIkS-kd0KMHilH8A_CMp/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxqBVQvfxvps0i1iY18pDXthM3iOEBDTJNAEJPFxXeNMP9zHLO1aSTp-WpepGPukSWSMxT0PIT7jnc9TejA5IPVM5O2MkAl36hiFPMfwm8PGE_TBw-pmTn9VAbIkS-kd0KMHilH8A_CMp/w300-h400/IMG_1068.JPG" width="300" /></a></div>Frullatela tutta insieme.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI7j3c5MuZ2Hz6i0zf7d9RK1ovVIUVEcio-l3JBBUw4mv_F4Wx5AcWpu5NX6YAlf7C1ybVm52V9xaz2LQJs0rx049qP7SYsFbvJnRCtsmHS0wxWhUbLFujXUcpCp6mUoM0wnhbJZgaDDU/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI7j3c5MuZ2Hz6i0zf7d9RK1ovVIUVEcio-l3JBBUw4mv_F4Wx5AcWpu5NX6YAlf7C1ybVm52V9xaz2LQJs0rx049qP7SYsFbvJnRCtsmHS0wxWhUbLFujXUcpCp6mUoM0wnhbJZgaDDU/w400-h300/IMG_1070.JPG" width="400" /></a></div>Avrete questo compsto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcJzH4TrC9vcKsn1xrz_B1j4c0iy06Z9AyuuWG3KkazPlPteo0SiuYNbd6mJmL89F7Hy5mJyYOTUNfOI7eE6Zyxks54kdITAB-AfLheu1lB1q7WINzs3aMYtC1MdNGh9piwmhU9-rhrbS/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="669" data-original-width="800" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcJzH4TrC9vcKsn1xrz_B1j4c0iy06Z9AyuuWG3KkazPlPteo0SiuYNbd6mJmL89F7Hy5mJyYOTUNfOI7eE6Zyxks54kdITAB-AfLheu1lB1q7WINzs3aMYtC1MdNGh9piwmhU9-rhrbS/w400-h334/IMG_1071.JPG" width="400" /></a></div>Aggiungete 1 uovo intero,il grana grattuggiato,una spruzzata di noce moscata, sale e pepe quanto basta.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DXDO-9ECXK5w37rAGsNJpv0eWBw6UEBp_fdg-JxxgysmVnMzQoR2oj1QocoCscCAJbdCkuRU8BEDvEAf-ShiF9afIdSx0zReGoLsuuKGKX3odpODY2lXZ_LRcE2j7xlTyzW_7KWGuuqW/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DXDO-9ECXK5w37rAGsNJpv0eWBw6UEBp_fdg-JxxgysmVnMzQoR2oj1QocoCscCAJbdCkuRU8BEDvEAf-ShiF9afIdSx0zReGoLsuuKGKX3odpODY2lXZ_LRcE2j7xlTyzW_7KWGuuqW/w400-h300/IMG_1072.JPG" width="400" /></a></div>Mescolare bene con le mani .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypzPzU9TGdTMQ1dGan1tkwewRMm8CD6OtiH_t_T0-X_xzPIP8G2yNPH7zeaGmk4hcGBo9FRDYy4Ffr1c3qRbvBwT48VlntVVXykct4J2cP8qz8WxdWiV6MACNnAve5lBoFsUtiVdbMXl_/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="744" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypzPzU9TGdTMQ1dGan1tkwewRMm8CD6OtiH_t_T0-X_xzPIP8G2yNPH7zeaGmk4hcGBo9FRDYy4Ffr1c3qRbvBwT48VlntVVXykct4J2cP8qz8WxdWiV6MACNnAve5lBoFsUtiVdbMXl_/w371-h400/IMG_1073.JPG" width="371" /></a></div>Battete la carne e preparatela per la farcitura.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQvEUredd3HFSmApD2_itopxM8mKt51t8cg005ZJpR9_CSnflfeBUt-eM_PBFxDbN0_DBIQYwHtBrokFrnoJninWaKIHpSL0st-ZBxNhJFtJAWh22W9s_wXBuFqGHSZsi0Ij2MFtYDFDC/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="693" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQvEUredd3HFSmApD2_itopxM8mKt51t8cg005ZJpR9_CSnflfeBUt-eM_PBFxDbN0_DBIQYwHtBrokFrnoJninWaKIHpSL0st-ZBxNhJFtJAWh22W9s_wXBuFqGHSZsi0Ij2MFtYDFDC/w345-h400/IMG_1074.JPG" width="345" /></a></div><div class="separator" style="clear: both; text-align: left;">All'interno distribuite l'impasto di carnee mettete le ovaline sparse .</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluy9_DuoQ9MDSXHpGLL9VYkIFYJXMMKjv9IiNiZJqqzrPYyzEx_hyphenhyphenefFN8bGNrk8hkduChUC_SHXeiL3KZMfDa6-Fx3VsIZNL3LMTdKDbpQfT0hUFWaG9V0AtcH4K_MAVKE1rZ1f76PHL/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="800" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluy9_DuoQ9MDSXHpGLL9VYkIFYJXMMKjv9IiNiZJqqzrPYyzEx_hyphenhyphenefFN8bGNrk8hkduChUC_SHXeiL3KZMfDa6-Fx3VsIZNL3LMTdKDbpQfT0hUFWaG9V0AtcH4K_MAVKE1rZ1f76PHL/w400-h250/5FAAE4B7-C66C-480F-B034-B75F7C5500AE.JPG" width="400" /></a></div>Avvolte su se stessa la carne e con lo spago di cucina chiudetelo.Su youtube troverete come fare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pqzyAG2GLyI01VHxhmcC0KXbq5VoQcqakN8qA7m7u08lhj3aFUOBpI3p4izqghGXNBf-ZmZGlS4I_26T58iNvYtDfFC1ZMERHDMKNUVKMHDT0H_foDpN8jWRftQFXSr1ExQ_Z56l6Kdq/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pqzyAG2GLyI01VHxhmcC0KXbq5VoQcqakN8qA7m7u08lhj3aFUOBpI3p4izqghGXNBf-ZmZGlS4I_26T58iNvYtDfFC1ZMERHDMKNUVKMHDT0H_foDpN8jWRftQFXSr1ExQ_Z56l6Kdq/w400-h300/IMG_1078.JPG" width="400" /></a></div>Sciogliete il burro con l'olio evo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkgtwqz3ktjoFXIt1NQrpqtW6t_pwSVAtWgCJG92RP57oPe8htwbM3EE6h-m2zxHDG8fBzcAUg0g22ETX4oJ_2-kcFzyZCv2vLwN_tbv565JgNgX8cXIVvEpPj3aEKz_IwqyUx2vvGJgq/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkgtwqz3ktjoFXIt1NQrpqtW6t_pwSVAtWgCJG92RP57oPe8htwbM3EE6h-m2zxHDG8fBzcAUg0g22ETX4oJ_2-kcFzyZCv2vLwN_tbv565JgNgX8cXIVvEpPj3aEKz_IwqyUx2vvGJgq/w400-h300/IMG_1079.JPG" width="400" /></a></div>Aggiungete la cipolla tritata e fatela rosolare bene.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-6EWw5hm9X1k4wC0zbxTvzn4KfMw-Bgo2dUhAypCh50L-K2bQNVWRRqzBWTq-586VfO_FkGrNXA3iseoNaGNHHYOAC5H77A6IboPr2rM9QFytGj-E2DVdBOaeI7PEVoNX0gr9-7DQL2z/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-6EWw5hm9X1k4wC0zbxTvzn4KfMw-Bgo2dUhAypCh50L-K2bQNVWRRqzBWTq-586VfO_FkGrNXA3iseoNaGNHHYOAC5H77A6IboPr2rM9QFytGj-E2DVdBOaeI7PEVoNX0gr9-7DQL2z/w400-h300/IMG_1081.JPG" width="400" /></a></div>Salate la carne , infarinatela e preparate le erbe aromatiche avvolte con lo spago da cucina.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YxRWlSbe_zZoYCgiaeFFcBmOsS3PtBNGlQTcBJrIlOQ0T5YH18og1FUX-REhG5qF3UzvzFiaeeYHeMgRuwhlFAXfKMiGrNGJW7D3PktBkgDhwiyvzryC_WRHzuPtEHvVRtBwYLG9Pse3/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YxRWlSbe_zZoYCgiaeFFcBmOsS3PtBNGlQTcBJrIlOQ0T5YH18og1FUX-REhG5qF3UzvzFiaeeYHeMgRuwhlFAXfKMiGrNGJW7D3PktBkgDhwiyvzryC_WRHzuPtEHvVRtBwYLG9Pse3/w400-h300/IMG_1082.JPG" width="400" /></a></div>Aggiungere lo speck tagliato a pezzetti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2MzMS-ws56GkfOFEBhcyXg11VUDWAMYoaOC0vnaEmTyG2p_IUGeYR16SKHW4JHm39vXQHsK1TTaLM9EF-ogS1tEpbVEUawz67eSvQO5id_bMXVOXXToTolIeuOdriEgfpCvAinFM9jMR/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2MzMS-ws56GkfOFEBhcyXg11VUDWAMYoaOC0vnaEmTyG2p_IUGeYR16SKHW4JHm39vXQHsK1TTaLM9EF-ogS1tEpbVEUawz67eSvQO5id_bMXVOXXToTolIeuOdriEgfpCvAinFM9jMR/w400-h300/IMG_1083.JPG" width="400" /></a></div>Dopo aver rosolato lo speck aggiungete l'arrosto. Fate rosolare da tutte le parti l'arrosto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZv6WG4cGVsvjGkafgKsQHlVlHbpACA9NPju-sGyMYnfLdw31uXLY90K2HnMNFHghQbdjwoZXmAgpdm0nxGXRbnCgRMKtmmVpB9dQX_n6jU4s8Z1FnMb7dAGQLfgJSjFiKgFkOfHzhgMq/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZv6WG4cGVsvjGkafgKsQHlVlHbpACA9NPju-sGyMYnfLdw31uXLY90K2HnMNFHghQbdjwoZXmAgpdm0nxGXRbnCgRMKtmmVpB9dQX_n6jU4s8Z1FnMb7dAGQLfgJSjFiKgFkOfHzhgMq/w400-h300/IMG_1085.JPG" width="400" /></a></div>Continuare a girarlo e rosolarlo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJujg0vjyJ2DxgQAq4t6w_qzsPr_Om2WUr67EsDuK2CilrXcRdWEQyhcN8F5jgO4mhaecCQJVreS4jK0XBfjOJm1lcddQWWVwgzU1DDHxRoghTNxqNf8pF2n-tu1JQLTr4vwfNU-qHlzuN/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJujg0vjyJ2DxgQAq4t6w_qzsPr_Om2WUr67EsDuK2CilrXcRdWEQyhcN8F5jgO4mhaecCQJVreS4jK0XBfjOJm1lcddQWWVwgzU1DDHxRoghTNxqNf8pF2n-tu1JQLTr4vwfNU-qHlzuN/w400-h300/IMG_1087.JPG" width="400" /></a></div>Io ho aggiunto dei funghi porcini sott'olio. Scolateli dall'olio e aggiungete le erbe aromatiche.Rosolate ancora e poi bagnate il tutto con il vino bianco e fate evaporare. Bagnate con il brodo vegetale e fate cuocere lentamente con il coperchio ancora per 30 minuti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4QoTjhoPCq857uPaLFa6it9rYRsRh1rfb9sYHGqwOzA3MLCA_3lYUMmghrpvQhW1MX8zZcfGwxvWvoDj2mwtJKEjMFxGQk6Sr_J7XEdF3htInEV1tSe4xwB813EwpbNnGlIhc-1e1fkk/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4QoTjhoPCq857uPaLFa6it9rYRsRh1rfb9sYHGqwOzA3MLCA_3lYUMmghrpvQhW1MX8zZcfGwxvWvoDj2mwtJKEjMFxGQk6Sr_J7XEdF3htInEV1tSe4xwB813EwpbNnGlIhc-1e1fkk/w400-h300/IMG_1089.JPG" width="400" /></a></div>Mettete in forno a 200 gradi per circa 20 minuti , affinchè prenda un bel colore ambrato. Fate raffreddare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NeREMuh_ejMPPv8ZClhCX57ErhMzjusabknXOFO1Zq5WA4QGcxGBUMmvriCLZqHQJPcb3aKxB0b0UJSCLWy1J9x5j14nbx0dwdb_ydPeAWF-eCBAquePUU68nJd1wpTI2gzWCjXd8CVz/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NeREMuh_ejMPPv8ZClhCX57ErhMzjusabknXOFO1Zq5WA4QGcxGBUMmvriCLZqHQJPcb3aKxB0b0UJSCLWy1J9x5j14nbx0dwdb_ydPeAWF-eCBAquePUU68nJd1wpTI2gzWCjXd8CVz/w300-h400/IMG_1134.JPG" width="300" /></a></div>Affettare l'arrosto. Frullare il sugo con il minipimer. Prima di servire mettete le fette di arrosto nel sugo e scaldate il tutto.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NX84UyL7sVUA3yoQcb2Ah_i4b7IzgF78IJ_5QQmASU86GCbkGaPiWQaIHmuvXSMI1tuFeAdQJ2_12baDXVsZJ1WSuRRthG3N-tbi9MLd1XnY5cp_7C9Q28VMbeoIRFDOM0SxyrsQP06f/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NX84UyL7sVUA3yoQcb2Ah_i4b7IzgF78IJ_5QQmASU86GCbkGaPiWQaIHmuvXSMI1tuFeAdQJ2_12baDXVsZJ1WSuRRthG3N-tbi9MLd1XnY5cp_7C9Q28VMbeoIRFDOM0SxyrsQP06f/w400-h300/IMG_1178.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Servire l'arrosto con verdure cotte,io metterei purè di patate e spinaci al burro</div><div class="separator" style="clear: both; text-align: left;">e buon appetito</div><div class="separator" style="clear: both; text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-74754178782075574012020-10-01T14:48:00.000+02:002020-10-01T14:48:34.929+02:00Lasagne sugo di arrosto e gorgonzola e noci<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="640" data-original-width="800" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggk7OtPjpL7q0mFy30SE7fPxXMYEOSmnpOynokQshsQKs1Gu3xpzj425k_y1KbAp00yL4m_KN9MTzIJVttCqhtLvEvkslVy3hKTJe7D1W5bDbk9E538a8SNzyUuT79qYHzPyqlALp4unII/s400/IMG_5857.JPG" width="400" /></div>
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Un primo piatto speciale per le grandi occasioni.Io l'ho preparato per il pranzo di Natale. Devo dire che è venuto buonissimo. </div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b>per 8 persone</b></div><div class="separator" style="clear: both; text-align: center;"><b>per l'arrosto</b></div><div class="separator" style="clear: both; text-align: center;">1 pezzo di carne di vitello per arrosto</div><div class="separator" style="clear: both; text-align: center;">1 cipolla grande</div><div class="separator" style="clear: both; text-align: center;">gr.100 pancetta a dadini</div><div class="separator" style="clear: both; text-align: center;">1 cucchiaio colmo di farina 00</div><div class="separator" style="clear: both; text-align: center;">1/2 bicchiere di vino bianco</div><div class="separator" style="clear: both; text-align: center;">brodo vegetale</div><div class="separator" style="clear: both; text-align: center;">burro</div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><b>per la besciamella</b></div><div class="separator" style="clear: both; text-align: center;">lt.1 latte</div><div class="separator" style="clear: both; text-align: center;">gr.100 burro</div><div class="separator" style="clear: both; text-align: center;">4 cucchiai di farina 00</div><div class="separator" style="clear: both; text-align: center;">noce moscata</div><div class="separator" style="clear: both; text-align: center;">sale</div><div class="separator" style="clear: both; text-align: center;">lasagne fresche</div><div class="separator" style="clear: both; text-align: center;">gr.200 gorgonzola</div><div class="separator" style="clear: both; text-align: center;">grana grattucciato</div><div class="separator" style="clear: both; text-align: center;">noci tritate</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BYchCqxtPqambo-GnfHG7cKO_UjoFM3EXlYoxB6FEywiJVsab2EXFfL3Hi9fvH3iR72q2guOFdlkKVunWsekvmHh1JCdjig_SHCSiKAFZJdeYY0aQ3hUNUtHoXGMmMg9FYoaehGI93y7/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="307" data-original-width="400" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BYchCqxtPqambo-GnfHG7cKO_UjoFM3EXlYoxB6FEywiJVsab2EXFfL3Hi9fvH3iR72q2guOFdlkKVunWsekvmHh1JCdjig_SHCSiKAFZJdeYY0aQ3hUNUtHoXGMmMg9FYoaehGI93y7/w400-h307/image.png" width="400" /></a></div><div style="text-align: left;">Preparare l'arrosto il giorno prima, Rosolare la cipolla tritata con l'olio e il burro, unite la pancetta tagliata a dadini.Quando il tutto sarà ben rosolato unite il pezzo di carne e rosolate da tutte le parti. Unite un cucchiaio di farina 00 e fatela rosolare bene. Bagnate con il vino bianco e fate evaporare il vino. Ora iniziate la cottura con il brodo vegetale. Mettere il coperchio e continuate a fuoco lento.</div><div style="text-align: left;">Ci vorrà poco più di un'ora.</div></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFGCYsiiQhRLrYy8gpzP-Z6EkijX4MfVM_tI3d8_ZEgPukKCRjXM8A3LrN5szypagxMoCFV8uQzFQGSsn91I5vfxMk7Y3NVQnNx-ydatPK_jwoDqmXapcv1ZqfEwfFVx9jT3G0qWOgXdd/s400/IMG_5691.JPG" width="400" /></div>
Levate dal sugo il pezzo di carne e fateli raffreddare.<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHj8m9pGXCaTsAg7bZAXZiwFgnqGsEfOWnp6cPsuInF9UHhpDJ-NRP9kSEcQ2LAKi9EXc0IUGkc4yBE0kWp6pAhs3kFUF6EQtMXFIGoBoMt70nUjtiSpGAMVh_g4GweH6Npb-15lcOZIbd/s400/IMG_5692.JPG" width="400" /></div>
Passate il sugo .<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wsx11RIEUF-kAD2GKN6koIbeIM1jUKVtudiK6tDyqSm8-uncCfip9bZJTXVPBEgpyV8cyg5ZNlTFyH0bvctC3S1j_Bne05_4gcKyQYY3fG1WQc0yjod8KI9yWHx5cHgmQrT80zkgvk_2/s400/IMG_5693.JPG" width="400" /></div>
Tagliate a dadini l'arrosto.<br />
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<img border="0" data-original-height="794" data-original-width="800" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAGC9zJ_WYO62Oo6Ynhp8YHBRBbmooP9UBNzFTQFnbowhvjQ8pq5cE6mDDXiban6BH2RnXvWZpA-qLAmFS7dpFU-C73EA4zrdOuB-R9YQ9Kp49vby6FLSQ_7tPreeJv-5I7vsdbgqWkXo/s400/IMG_5694.JPG" width="400" /></div>
Tritate la carne dell'arrosto.<br />
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<img border="0" data-original-height="674" data-original-width="800" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc8Lq7Rq1PKgakHz5VeGGi-BHIvg2U0AnAAH7pVIZPwpS6tH-E95VVP1Nd8Lous3t6SeETj0SfyT8dYJqIh13q20vUWLGEtoGQY2f9qFkx0q4Njx6ovTqWhF1-TTqEev5KQLEu12n2jNo/s400/IMG_5696.JPG" width="400" /></div>
Come vedete nella foto.<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_u72IGGHcD9L1F3T9G4KOgQe0xakyI2RkOaJjD376GoNpngDZxVv4bMwECUUIWS03jo2NUEKh-MI0pxjsgySPc4C9j-BD_DO-ySaWD2L5MzIhzHGz7Rc7rTk2LK7LCYo_AaPm5Y7vMaX/s400/IMG_5697.JPG" width="400" /></div>
Aggiungere la carne tritata al sugo di arrosto.<br />
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Mescolate bene.<br />
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<img border="0" data-original-height="596" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lOPTIFW8fo0f0P3Q1L24JF8Mlfg_ZVKRSTx_hgXWhmCOZivW-aki60B2KF1lnLxTsnEUJjH4fec1NxtSwTFUNtZGrwPt2Dl9BwBLvQM_wfkl4YdjTL_ixg44yc8dAS5TS3lsUO3XXf7I/s400/IMG_5703.JPG" width="400" /></div>
Preparate la besciamella. Per il procedimento cliccare <a href="https://lacucinadiantonella.blogspot.com/2011/02/lasagne-cuor-di-carciofi.html">QUI</a> <br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdCJ6GPnztVQbyfzBpbzRatFz2tJpSfSW3MYYilssTTZuar9sG9x3DWR00B8ok5hrE5b0U4gw1v5g9tN1iGz49TGkUR4caLTFC7VAy-ybcYAryVOXkyh0eGmWWUCklSw8eNqcbPCKfB22/s400/IMG_5704.JPG" width="400" /></div>
Aggiungere alla besciamella il pezzo di formaggio gorgonzola.<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXgT7DTe-QtEd7hYbI8B1C1QAURFLNrlCyzn0uSHMNWCQMeuoe497A4bARlN9IurREIDoP4vKmsFWCEChCMJ-yxM0Y75dJhid87WsM8s9g5hgjFEUmTMuL2lu9CJFcsAo-m_C0Q8sdv3J/s400/IMG_5705.JPG" width="400" /></div>
mettete come base la pasta per lasagne. Io l'ho fatta in casa , ma va benissimo anche quella che si trova nel banco frigo, non serve lessarla.<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn15RZ9O4yaUMSoFvW5Io7PsGiLsWG3SSDw0s_R-ivjWloMNkntDiN-Yp7kvwqfDZNmHwQZ1GarDPAnlx4vN53RXO1_X5szTNez7x2N9CbT8rYzIUy9X1CEp2sM-9HEDPpwudT_AgiEHCi/s400/IMG_5706.JPG" width="400" /></div>
Ricoprire con metà del sugo di carne d'arrosto.<br />
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<img border="0" data-original-height="598" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTy6LF9Cxph0wFxuGBorvS8xViBi6dmLjHFkEl0Hy9PT726TmB-3mQMw66Oae3qNZbIyXb9CQn5SHSPtYBELltmSUVQnFn4KcxUeb9biQhHXAflgTs78Y6Ih4VfT6OCfpVQSLgeLPCvkr9/s400/IMG_5707.JPG" width="400" /></div>
Ricoprire con la pasta e poi con la besciamella. Ripetere questi 2 passaggi.<br />
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<img border="0" data-original-height="576" data-original-width="800" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X3ZP9eGiZWynxpceiNtgzi55FqK2sNCslGKAF2vsLupyKoyam_2WnUQD26Y5fgJIUreELIK7mzlWfpCbelXjyhzfQghG8BCP8VQDZtWUWpuUXT7cCFJBxOKiDXbRiRfSYZ230R1maJIt/s400/IMG_5708.JPG" width="400" /></div>
Ricoprire con formaggio grana grattuggiato e poi con le noci tritate. Mettete qualche fiocchetto di burro<br />
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<img border="0" data-original-height="634" data-original-width="800" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSREJQMObA69LphFL8VCdZE9o-oLH5uCFqY0J3_T-BycvaOAqg79m0FGBXmhfMYPEUjkiQZKZjAcf0WyySSKHsEl0nWOHEl1vvT-6bHaNdB7QJIE9VxknynHisWeiN7SMNhCoXKMKakw5/s400/IMG_5718.JPG" width="400" /></div>
Mettere in forno a 200 gradi per circa 20/30 minuti.<br />
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<img border="0" data-original-height="640" data-original-width="800" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbNfDLuEF1N58NlmSXntiqetCdKTZ8PCv1Dk-uCavaSGlCF44sfqihEjsD5bNgZKJ3toJxUv0bb56h3Pgd4zlquRjUvx2oxq4N_oYztHQBKNf6HxUSuOBXn7zWT3CQ96ZHpZ_hNGfUKBu/s400/IMG_5857.JPG" width="400" /></div>
Servire le lasagne calde .<div style="text-align: center;">Buon appetito</div><div style="text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-47284571170455412982020-09-26T12:06:00.000+02:002020-09-26T12:06:43.100+02:00Arrosto di vitello con ripieno a sorpresa<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="694" data-original-width="800" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZOF4RzlaTEYAvktf3vNNg23v_HBknUn3DnaHuHaIAvUyLjTB5qDkV9K9_FiENnoVilRq3hqAs2qpLdSkO915AWO7D-WX_zMf1col4BnT5zyeOBMZpasoCH5L6gbP-4t58Wy1_7KIOlPa/s400/IMG_5607.jpg" width="400" /></div>
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Questo è un secondo piatto importante , per un menù delle feste. Io l'ho preparato per il pranzo di Natale. Devo dire che era squisito , il cotechino da molto gusto a questo arrosto di vitello. Per accompagnare questo arrosto io ho fatto il purè di patate e le spinaci al burro e grana.</div><div class="separator" style="clear: both; text-align: left;">Abbiamo bisogno di un bel pezzi di carne di vitello , io perchè avevo tanti invitati ne ho fatto due , ma io vi darò le dosi per un arrosto. Fatevi preparare dal vostro macellaio il pezzo di carne adatto.</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b>per 1 arrosto</b></div><div class="separator" style="clear: both; text-align: center;">Kg.1 circa di carne di vitello</div><div class="separator" style="clear: both; text-align: center;">Spinaci al burro</div><div class="separator" style="clear: both; text-align: center;"><b>per la frittata</b></div><div class="separator" style="clear: both; text-align: center;">2 uova </div><div class="separator" style="clear: both; text-align: center;">formaggio grana</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1 cotechino lesso</div><div class="separator" style="clear: both; text-align: center;"><b>per preparare l'arrosto</b></div>
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olio evo </div><div class="separator" style="clear: both; text-align: center;"> una noce di burro</div><div class="separator" style="clear: both; text-align: center;">pancetta a dadini</div><div class="separator" style="clear: both; text-align: center;">sedano cipolla e carota</div><div class="separator" style="clear: both; text-align: center;">vino bianco</div><div class="separator" style="clear: both; text-align: center;">brodo vegetale</div><div class="separator" style="clear: both; text-align: center;">ariosto</div><div class="separator" style="clear: both; text-align: center;">un pò di farina 00</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div>
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<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YfOuDX1W-T7y9_thEO57qJ8Oan56ine05G-DNGHVHx3P4YMIf9Q4K38EFsxShzu6uUIfjhoEjUcXA3wlBh9OdJ4dNuD6sy5cy0BdqR_fXob6Dn8m-dCcLwZc8rL-do0eRFBgdI1xy7mN/s400/IMG_5369.jpg" width="400" /></div>
Lessare il cotechino e tenetelo da parte.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULNChtZxHpiFL6PhTVR1S7ySVkirXyljx4PIq_JJYb7oOTtAVJT20FQyceuC42oQanTn4wV49dJ5K43YczySXl5Cw9DAIoRSptu6EdoWO5bafK8Jmw7UabQScRgIr7grAMyQ7Kx49iqHU/s1600/IMG_5370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULNChtZxHpiFL6PhTVR1S7ySVkirXyljx4PIq_JJYb7oOTtAVJT20FQyceuC42oQanTn4wV49dJ5K43YczySXl5Cw9DAIoRSptu6EdoWO5bafK8Jmw7UabQScRgIr7grAMyQ7Kx49iqHU/w400-h300/IMG_5370.jpg" width="400" /></a></div>
Fate le spinaci al burro, potete usare quelle surgelate già cucinate filanti. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_ti0alIP1YsiWComlkN3xsDnINe7j4u_FWt-2k_l6uJ4yNKdfS4ekncGfVL_38Cvm0YkVOOS4fwZKmL8XoZnZXX16LvTHKm2BULbRao1jC3yaHmo61zZcTmuDY8v6K1-bHWUfTfqNX9o/s1600/IMG_5372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_ti0alIP1YsiWComlkN3xsDnINe7j4u_FWt-2k_l6uJ4yNKdfS4ekncGfVL_38Cvm0YkVOOS4fwZKmL8XoZnZXX16LvTHKm2BULbRao1jC3yaHmo61zZcTmuDY8v6K1-bHWUfTfqNX9o/w400-h300/IMG_5372.jpg" width="400" /></a></div>
Aprite la carne e battetela con il batticarne e salatela all'interno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y3d-YtDjckPHOdlzwtrrG2vgXfsCES_scrV9R68MQowMvDl2NGZQqoOVB_Yz_kndQyXShTntGXPhz6X6lg633C3amRc9Mi8dyM_k4bW6N7tDWEJkGM7DqtaAYBQpziqdNhNAOL4c1VBA/s1600/IMG_5376.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="800" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y3d-YtDjckPHOdlzwtrrG2vgXfsCES_scrV9R68MQowMvDl2NGZQqoOVB_Yz_kndQyXShTntGXPhz6X6lg633C3amRc9Mi8dyM_k4bW6N7tDWEJkGM7DqtaAYBQpziqdNhNAOL4c1VBA/w400-h388/IMG_5376.jpg" width="400" /></a></div>
Preparate le 2 uove per la frittata. Salate e pepate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBN0yG7yfxwqhRknwQFo6bhLUPG0uxRAU8MlZ7V_odi4WULEBUdBYWUVLjGOKXZZIn66TRwJymK9K-y6UrX_TGxqF1QgTiuckn_LrgXBH6vQJrRLFbiRyvlD4Yyc4WMStuBATWK_A9N5B/s1600/IMG_5378.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBN0yG7yfxwqhRknwQFo6bhLUPG0uxRAU8MlZ7V_odi4WULEBUdBYWUVLjGOKXZZIn66TRwJymK9K-y6UrX_TGxqF1QgTiuckn_LrgXBH6vQJrRLFbiRyvlD4Yyc4WMStuBATWK_A9N5B/w400-h300/IMG_5378.jpg" width="400" /></a></div>
Aggiungete il formaggio grana grattuggiato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7HaheNlJ7acCWJP_UCbcYLlMzDT3529vlzh_KcjWDrLRbKSB5_85E0b_NjEX25IaopzP_86SBZOZNrjJuNiD7Tv0mh1s6GHKb6zanT4qNGIHwwuoUj-csuSGwr7fPMjZebE2esf6IjRk/s1600/IMG_5379.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="689" data-original-width="800" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7HaheNlJ7acCWJP_UCbcYLlMzDT3529vlzh_KcjWDrLRbKSB5_85E0b_NjEX25IaopzP_86SBZOZNrjJuNiD7Tv0mh1s6GHKb6zanT4qNGIHwwuoUj-csuSGwr7fPMjZebE2esf6IjRk/w400-h344/IMG_5379.jpg" width="400" /></a></div>
Sbattete delicatamente le uova.<br />
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Prendete una padella e buttate le uova con un pò di spinaci e fate la frittata, giratela e finite di cuocere.<br />
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Mettete sopra alla carne la frittata di spinaci.<br />
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Posate all'inizio il cotechino.<br />
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Arrotolate la carne .<br />
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Qui entra in scena mio marito che mi lega con lo spago da cucina l'arrosto, è davvero bravo.<br />
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In una pentola bassa e capiente fate sciogliere il burro con l'olio .<br />
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Aggiungere la pancetta tagliata a dadini.<br />
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Ricoprire con l'ariosto la carne.<br />
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Soffriggete la pancetta.<br />
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Quando sarà ben rosolata aggiungete il trito di 1 cipolla, 1 carota e 1 costa di sedano.Rosolare bene.<br />
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Quando il tutto è ben rosolato aggiungere l'arrosto .<br />
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Fatelo rosolare da tutte le parti e poi aggiungere un cucchiaio di farina 00 e fatela rosolare bene deve diventare un color bronzo.<br />
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Bagnare con il vino bianco e fatelo evaporare. Bagnate con il brodo vegetale e continuate la cottura a fuoco basso e con il coperchio. Aggiungere il brodo quando vedrete che si asciuga. Da questo momento ci vorrà ancora un'oretta perchè si cuocia.<br />
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Quando l'arrosto si sarà raffreddato tagliatelo a fette. Con il frullatore , frullate il sugo.<br />
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Riscaldate le fette di carne con il sugo prima di servire.<div style="text-align: center;">Buon appetito</div><div style="text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-62811779389658918832020-09-24T18:17:00.000+02:002020-09-24T18:17:57.623+02:00Pan bauletto integrale<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiboM_0cj_U9a2OnVu4dB5TTP0TTv7HzrUUpfdWaZumrjQ1BTdbk7jBARjDvmqJZFyfnl9i58CMAMf5mENDX2ujbnJNb0txrvxBpWcekjlsIzGqECDve8c35hP8jyxbhwEMVlzheGqsoTf/s800/IMG_9226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiboM_0cj_U9a2OnVu4dB5TTP0TTv7HzrUUpfdWaZumrjQ1BTdbk7jBARjDvmqJZFyfnl9i58CMAMf5mENDX2ujbnJNb0txrvxBpWcekjlsIzGqECDve8c35hP8jyxbhwEMVlzheGqsoTf/w400-h300/IMG_9226.jpg" width="400" /></a></div>Sto seguendo una dieta dal 2 gennaio e devo dire che ho avuto gli effetti sperati, da allora ho perso 13 chili, mangiando bene e salutare. Pane,pasta,fette biscottate,biscotti,riso,cous cous e alla domenica una briosche il tutto integrale. Devo perdere ancora 4 chili con tutta tranquilità. Ora che ho finito di lavorare inizierò a fare lunghe camminate e un pò di palestra per aiutare il mio metabolismo. Comunque ora che sono a casa il pane me lo faccio da me. Questo pane è al 100% farina integrali senza nessun tipo di grassi. Poi lo taglio a fette e lo mette in freezer così quando ne ho bisogno lo tiro fuori e lo scongelo.La ricetta è facilissima e usando abbastanza lievito è velocissima. <p></p><p style="text-align: center;"><b>Ingredienti </b><br />gr. 350 farina integrale<br />gr.12 lievito di birra<br />ml.240 acqua t.a.<br />1 cucchiaino zucchero<br />1 cucchiaino sale<br />1 cucchiaino olio per lo stampo</p><p></p><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zv_ASfLkDtHKlue1TFrrs2hP1ZHvkELmwLj5LcLfUxvbHNLNIhv_tGzeesofEKRT2zwBHWRrcT9EryKxB8KYDVn7-WUWu4LksqGiDPzEFwdYThzvbcAcuEo5zVKJYB6XBl5Cs6w4J6QO/s800/IMG_9208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zv_ASfLkDtHKlue1TFrrs2hP1ZHvkELmwLj5LcLfUxvbHNLNIhv_tGzeesofEKRT2zwBHWRrcT9EryKxB8KYDVn7-WUWu4LksqGiDPzEFwdYThzvbcAcuEo5zVKJYB6XBl5Cs6w4J6QO/w400-h297/IMG_9208.jpg" width="400" /></a></div>Mettere la farina e lo zucchero , sciogliere il lievito con l'acqua a temperatura ambiente. Azionare la planetaria e aggiungere un pò alla volta l'acqua , alla fine il sale.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTsYxmqvOhmyIVQbUyZlJKqRjQzwh-Ig-kF0-2Ij5XqsqboTE0ky44iJUhyiIDOv5fnPomuOUQchkA4teE6-d-0z7PxB-BSq45D4WnE_adxmMYlrZTk9uiRHfrXVUurrVx6Hx0EhQ6Eh8/s800/IMG_9210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTsYxmqvOhmyIVQbUyZlJKqRjQzwh-Ig-kF0-2Ij5XqsqboTE0ky44iJUhyiIDOv5fnPomuOUQchkA4teE6-d-0z7PxB-BSq45D4WnE_adxmMYlrZTk9uiRHfrXVUurrVx6Hx0EhQ6Eh8/w400-h300/IMG_9210.jpg" width="400" /></a></div>Impastare bene fino a quando l'impasto è incordato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbYWhyphenhyphenZf4h2R41sMB2A4gXUfQ4FckNt6rxXOHZrWzD2lYWZcMNEQefLB4DsRecQKQ1ksoLl4rCIcn8E5OV_qloV-iF3MJjqctwEDO-nxyIthhKWZkcOAkbGqe05G4SYupl_B-FIS_-Woo/s800/IMG_9211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbYWhyphenhyphenZf4h2R41sMB2A4gXUfQ4FckNt6rxXOHZrWzD2lYWZcMNEQefLB4DsRecQKQ1ksoLl4rCIcn8E5OV_qloV-iF3MJjqctwEDO-nxyIthhKWZkcOAkbGqe05G4SYupl_B-FIS_-Woo/w400-h300/IMG_9211.jpg" width="400" /></a></div>Mettere l'impasto sulla spianatoia e fare le pieghe a tre per due volte e poi pirlare .<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEsszfOkGwwc__n0B_v5BxOoSuAFdiuan8slTwQA2Dw73V4WGksYidVCyUa-QYKy7rvD3QAznzjmws6jbMH60PqVvYTeQGTi2f7roYmHf17oV6onA6gUtcpBenytbvnkx1X6_ZNbQ-5ab/s800/IMG_9212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="800" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEsszfOkGwwc__n0B_v5BxOoSuAFdiuan8slTwQA2Dw73V4WGksYidVCyUa-QYKy7rvD3QAznzjmws6jbMH60PqVvYTeQGTi2f7roYmHf17oV6onA6gUtcpBenytbvnkx1X6_ZNbQ-5ab/w400-h335/IMG_9212.jpg" width="400" /></a></div>Rimettere l'impasto nella ciotola ,coprire con la pellicola e fate raddoppiare la pasta.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbmJB9nOmNFdjJgNF3R7MNNB29nKXoCP3ET2VuXuVWWABEAOI_3JECxPE6fSVMCT2Eo3IpynroFQJbSFykm2d3VDLMD9gpcqc14mttEH_HDmTp-r8Jdk3BLY97YtnGjroZB65BtNxL7wq/s800/IMG_9214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbmJB9nOmNFdjJgNF3R7MNNB29nKXoCP3ET2VuXuVWWABEAOI_3JECxPE6fSVMCT2Eo3IpynroFQJbSFykm2d3VDLMD9gpcqc14mttEH_HDmTp-r8Jdk3BLY97YtnGjroZB65BtNxL7wq/w400-h300/IMG_9214.jpg" width="400" /></a></div>ecco qui l'impasto raddoppiato dopo più di un'ora.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyxgEl00JjK-HPJesWMUxcxeApzPyepQJ_rNo7XxCNNhoNTag5ZP-usV6ZbQokqS8MIJbCUWihr92RfcSiwnZS77fw78_WjgEkh4tOhv-jEx16z5eYz19Gxys27tFXubAqt77dRI2LMwH/s800/IMG_9215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="800" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyxgEl00JjK-HPJesWMUxcxeApzPyepQJ_rNo7XxCNNhoNTag5ZP-usV6ZbQokqS8MIJbCUWihr92RfcSiwnZS77fw78_WjgEkh4tOhv-jEx16z5eYz19Gxys27tFXubAqt77dRI2LMwH/w400-h319/IMG_9215.jpg" width="400" /></a></div>Apriamo con le mani l'impasto e arrotolatelo dando la forma dello stampo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9AS1ArE-Y4CYsEWO0-QvjH5DIMiJmXc2bg21o-kcSeZXBzmfciEVZJKV5Q6FHRO6brSvzQht7ebPWskxcVwEiI4CgW9bkLqfrc_Yo1jDu94277B55YzFo6NjBDRYtWZawR2uwkTfoP46/s800/IMG_9217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9AS1ArE-Y4CYsEWO0-QvjH5DIMiJmXc2bg21o-kcSeZXBzmfciEVZJKV5Q6FHRO6brSvzQht7ebPWskxcVwEiI4CgW9bkLqfrc_Yo1jDu94277B55YzFo6NjBDRYtWZawR2uwkTfoP46/w400-h300/IMG_9217.jpg" width="400" /></a></div>Mettete il pane nello stampo già oliato. Coprite con la pellicola e fate raddoppiare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQV0IsKTzu2M9BrKDQIC9KKVnh7WHlfW6IB-gQg-YTM6xB2LJGVx-k56708aivmtR5JMY3UVjPBBc_FGLU7sQLRC64G-c0V6lXGhFDcEHOFG9J3TS6V4QVos1Qi5PN5KNz9-z07b5fomTO/s800/IMG_9219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQV0IsKTzu2M9BrKDQIC9KKVnh7WHlfW6IB-gQg-YTM6xB2LJGVx-k56708aivmtR5JMY3UVjPBBc_FGLU7sQLRC64G-c0V6lXGhFDcEHOFG9J3TS6V4QVos1Qi5PN5KNz9-z07b5fomTO/w400-h300/IMG_9219.jpg" width="400" /></a></div>Ecoo il pane al raddoppio.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0RbdnGaqjgEhUghZ-VflML7yWwVPnzDmrkOwLwkbWPPl0Pt-mf1wt12eFq_iafnxjb3P0GZZessQ2f_o5v4Iv7OgCbsRzfuK-D7FsiqoLcGkjG8ZHN1SR85UYAOHHw6_H0hICEH4zoAD/s800/IMG_9220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0RbdnGaqjgEhUghZ-VflML7yWwVPnzDmrkOwLwkbWPPl0Pt-mf1wt12eFq_iafnxjb3P0GZZessQ2f_o5v4Iv7OgCbsRzfuK-D7FsiqoLcGkjG8ZHN1SR85UYAOHHw6_H0hICEH4zoAD/w400-h268/IMG_9220.jpg" width="400" /></a></div>Infornate in forno preriscaldato a 200 gradi per 40/45 minuti, fate la prova stecchino.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXfY5P8-z-ol3-ydBq3N-IigtnRRYLA-pzP9AsnSOelkD8QZX_BosRK8fQfTHjUzTPI2JcwXVw2ruJ8S0Ewx5j3-X6BTU7aWmmIpShjYxDyNQTDnsH6wTOqRjgG5kYU5ibVxukV9yZ4x_/s800/IMG_9221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXfY5P8-z-ol3-ydBq3N-IigtnRRYLA-pzP9AsnSOelkD8QZX_BosRK8fQfTHjUzTPI2JcwXVw2ruJ8S0Ewx5j3-X6BTU7aWmmIpShjYxDyNQTDnsH6wTOqRjgG5kYU5ibVxukV9yZ4x_/w400-h300/IMG_9221.jpg" width="400" /></a></div>Mettetelo a raffreddare su una gratella. Quando sarà freddo tagliatelo a fette. Le fette di pane integrale che vi avanza mettetelo in freezer così avrete a disposizione sempre pane fresco.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWbW22-B8FS0yTH-EXOAYiU7Haf0DIeOhsYe8MuYmwZ3xe94wd_acvvZ4D-BRsRXi105UYH-KjrjhxNp2imfkhvMU8NjtTr-mAh7is6s0WcV0w71LKGVZrc9aOph0UxfneXrqsT4JgZuQ/s800/IMG_9226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWbW22-B8FS0yTH-EXOAYiU7Haf0DIeOhsYe8MuYmwZ3xe94wd_acvvZ4D-BRsRXi105UYH-KjrjhxNp2imfkhvMU8NjtTr-mAh7is6s0WcV0w71LKGVZrc9aOph0UxfneXrqsT4JgZuQ/w400-h300/IMG_9226.jpg" width="400" /></a></div><div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0tag:blogger.com,1999:blog-5245705081118432185.post-28134882982918641382020-09-19T16:26:00.004+02:002020-09-19T16:26:58.181+02:00Capesante lardellate in crema di patate<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvowNrbEJbB3SfaJL1RwCqEnHcjv0T6v2YuTr_AQWLKOcBz_fol44sqgmrnMTJf9ujyzOLAeEFvsmGSjgf3Nxc-u1bpK3LFyKCacdylP9U5_zb_qbiQDlOE3RvqSAp5epKCqR8owGYn0AX/s800/IMG_9155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvowNrbEJbB3SfaJL1RwCqEnHcjv0T6v2YuTr_AQWLKOcBz_fol44sqgmrnMTJf9ujyzOLAeEFvsmGSjgf3Nxc-u1bpK3LFyKCacdylP9U5_zb_qbiQDlOE3RvqSAp5epKCqR8owGYn0AX/w400-h300/IMG_9155.jpg" width="400" /></a></div>Questo è un ottimo antipasto, capesante avvolte dal lardo di collonata,su crema di patate e pistacchi<br /><div class="separator" style="clear: both; text-align: center;"><b>Ingredienti</b></div><div class="separator" style="clear: both; text-align: center;"><b>per 4 persone</b></div><div class="separator" style="clear: both; text-align: center;">8 capesante</div><div class="separator" style="clear: both; text-align: center;">8 fette di lardo di colonnata</div><div class="separator" style="clear: both; text-align: center;">2 patate </div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">brodo di pesce o vegetale</div><div class="separator" style="clear: both; text-align: center;">noce moscata </div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;">pistacchi tritati</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLS65hFNaAUbFvUhQRcA0CDSK_QrBppaPu4VXY1rsGgsVWuE8IikT7NJTErVIbnzrZp_O2zc8YSvzr_zdUeXm43jz9RfOKS5pL6UaekzX4CXDnOwbU_ArsqOO0NycJfiJ9shPpxGhq4JvJ/s800/IMG_9149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="800" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLS65hFNaAUbFvUhQRcA0CDSK_QrBppaPu4VXY1rsGgsVWuE8IikT7NJTErVIbnzrZp_O2zc8YSvzr_zdUeXm43jz9RfOKS5pL6UaekzX4CXDnOwbU_ArsqOO0NycJfiJ9shPpxGhq4JvJ/w400-h295/IMG_9149.jpg" width="400" /></a></div>Pulire le capesante , lavare bene e togliere la sacca nera.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRBUfNYfJetzjqfituqjNk-d3ZoRuXxWRUVhRfqSUMCPsCJ-VK8NfCRw-P4EeIf-QfCJdbOgXkwweKZQ6XSwBwWP19fpKMfIiyHpDweZD6vVH92TLIPYHt8tYFgP4y1Cc5sMyt-YbSYrG/s800/IMG_9150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="732" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRBUfNYfJetzjqfituqjNk-d3ZoRuXxWRUVhRfqSUMCPsCJ-VK8NfCRw-P4EeIf-QfCJdbOgXkwweKZQ6XSwBwWP19fpKMfIiyHpDweZD6vVH92TLIPYHt8tYFgP4y1Cc5sMyt-YbSYrG/w366-h400/IMG_9150.jpg" width="366" /></a></div>Avvolgere la capasanta con il lardo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iIWGyzs1Tb8zbE5SmTRwrk9mnrKUrrbxEcl9IS2WxWjZRlgBMIBAyKeFILya_OVnO0NXjqYMYgWqtIvEG9XvhC_j7VDRIDdxzZ-ovyiiXeYtNzg2dvBEZYOBrFzYZkumFkNhp_vZxFk0/s800/IMG_9152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iIWGyzs1Tb8zbE5SmTRwrk9mnrKUrrbxEcl9IS2WxWjZRlgBMIBAyKeFILya_OVnO0NXjqYMYgWqtIvEG9XvhC_j7VDRIDdxzZ-ovyiiXeYtNzg2dvBEZYOBrFzYZkumFkNhp_vZxFk0/w400-h300/IMG_9152.jpg" width="400" /></a></div>Lessare le patate e schiacciatele in un pentolino, diluite con 2 cucchiai di olio e mescolate , aggiungete qualche cucchiaio di brodo di pesce o di verdura. La consistenza deve essere tra un purè e una vellutata. Salate e pepate e aggiungete un pò di noce moscata . Tenere al caldo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1yFuRHce1TL1V3jMVQH9DmBFbvZztcFQfplDTMEaqZZ6AaNSJrYPeqgaO7sJrDfrcVgFrazzk8uqWQZ6hRme7EEOXfzLFsf7Ja7BSahDuq8bJQ2U-WswWSoyMWe2WWkdccaEHAUbLGAz/s800/IMG_9153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="800" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1yFuRHce1TL1V3jMVQH9DmBFbvZztcFQfplDTMEaqZZ6AaNSJrYPeqgaO7sJrDfrcVgFrazzk8uqWQZ6hRme7EEOXfzLFsf7Ja7BSahDuq8bJQ2U-WswWSoyMWe2WWkdccaEHAUbLGAz/w400-h309/IMG_9153.jpg" width="400" /></a></div>In una padella antiaderente senza nessun condimento a fuoco vivace cucinate le capesante lardellate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0lzswNo1mhhkuWXwPOT9OPpUqAcUcdB7uF3mdX-XgSvDI1OQR4nMMLo4MGj8EY_V3ZiD1xYNWt4cP5I8ju2eJv5Hl1Dtyl6Ec-rvq6KCbAxZ3W28cDu-tRLiAPVY-1AmDkkkhj8yVoYY/s800/IMG_9154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0lzswNo1mhhkuWXwPOT9OPpUqAcUcdB7uF3mdX-XgSvDI1OQR4nMMLo4MGj8EY_V3ZiD1xYNWt4cP5I8ju2eJv5Hl1Dtyl6Ec-rvq6KCbAxZ3W28cDu-tRLiAPVY-1AmDkkkhj8yVoYY/w400-h300/IMG_9154.jpg" width="400" /></a></div>La cottura deve essere di tre minuti per parte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlkYV8zmTYMV8PwOk4MAtPoRvLAL4QZAsLKxddirxo58S96kfjGIkpuRkLcGVdNhVmyMOlaG_7xUDVcol9RVKQ3xs1hmWXNND5Ajw-AIR6zwMoAEK2gMZ5RKCQvY4UZOkbzhbXmY6if86/s800/IMG_9155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlkYV8zmTYMV8PwOk4MAtPoRvLAL4QZAsLKxddirxo58S96kfjGIkpuRkLcGVdNhVmyMOlaG_7xUDVcol9RVKQ3xs1hmWXNND5Ajw-AIR6zwMoAEK2gMZ5RKCQvY4UZOkbzhbXmY6if86/w400-h300/IMG_9155.jpg" width="400" /></a></div>Adagiate le capesante sopra alla salsa di patate, metteteci sopra un pò di pistacchi tritati e per ultimo un pò di pepe nero macinato al momento. Servitele calde<p></p><p></p><div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div> <p></p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633817.389449915197577 -21.776618882209014 74.009921684802421 48.535886482209015tag:blogger.com,1999:blog-5245705081118432185.post-20574894465726381032020-09-09T19:15:00.000+02:002020-09-09T19:15:22.239+02:00Zucchine ripiene con tonno<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k8kBLbjFnCgTUQHkVUkQY7LZX1pT_rdNkf120BZVMhSXbJyZTuiuiL8rC94YwEEUKE0D2XQaTYt_i_gM_2oqogZt3uOGc1NEKERVYzG2Jv9G0LhI78ADZ5oZEHIthbEVy0UnAfpYH4DU/s800/IMG_8588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="800" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k8kBLbjFnCgTUQHkVUkQY7LZX1pT_rdNkf120BZVMhSXbJyZTuiuiL8rC94YwEEUKE0D2XQaTYt_i_gM_2oqogZt3uOGc1NEKERVYzG2Jv9G0LhI78ADZ5oZEHIthbEVy0UnAfpYH4DU/w400-h259/IMG_8588.jpg" width="400" /></a></div>Una ricetta estiva , le zucchine ripiene con tonno ,capperi e acciughe.Si può mangiare come antipasto,ma anche come piatto unico . E' facile e veloce da fare.<p></p><p></p><div style="text-align: center;"><b>Ingredienti </b></div><div style="text-align: center;"><b>per 3 persone</b></div><div style="text-align: center;">5 zucchine grandi</div><div style="text-align: center;">gr.200 tonno sgocciolato</div><div style="text-align: center;">1 uovo </div><div style="text-align: center;">3 filetti di acciuga</div><div style="text-align: center;">1 cucchiaio di capperi </div><div style="text-align: center;">5 cucchiai di pangrattato</div><div style="text-align: center;">prezzemolo tritato</div><div style="text-align: center;">sale e pepe</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2BDkIxJHog5mvnzDisMHPsMtchVzzo7BIy_BK53E4_ePU_fbYx0cgJw6sLsrqhQH2LckAIi6LXYyfb4vyH87EJmMWJW9OUd-WOi2hmvKMv87h9xWrCGEpgH6RCiwrsH-C-Yeb612Xf-1/s800/IMG_8573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2BDkIxJHog5mvnzDisMHPsMtchVzzo7BIy_BK53E4_ePU_fbYx0cgJw6sLsrqhQH2LckAIi6LXYyfb4vyH87EJmMWJW9OUd-WOi2hmvKMv87h9xWrCGEpgH6RCiwrsH-C-Yeb612Xf-1/w400-h300/IMG_8573.jpg" width="400" /></a></div>Svuotare le zucchine con l'apposito attrezzo , io uso quello che serve per togliere il torsolo delle mele.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eyjFgBJnmAkt0cQMpNN5MvVaLMS4BBH9EIjxjnINs4NOx3cMvLKwFcDpd2EL47wEwaOp0GvdYo-auxxbAoQhWDNbPGtNdvEw38OSRzv-OaQdjziLYhP5b5L2VTDhVlaFDx8CAWQuJQNx/s800/IMG_8574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eyjFgBJnmAkt0cQMpNN5MvVaLMS4BBH9EIjxjnINs4NOx3cMvLKwFcDpd2EL47wEwaOp0GvdYo-auxxbAoQhWDNbPGtNdvEw38OSRzv-OaQdjziLYhP5b5L2VTDhVlaFDx8CAWQuJQNx/w400-h300/IMG_8574.jpg" width="400" /></a></div>L'interno della zucchina tenetela da parte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXXXXxwra5mOdtX2_dT4lBapOaP6T27hfJwAzuvivtQPgHCxTxoe_kIq9D5dKv9Rdw1LuJWdqtkrf5RhC-gaD3q2Mf8Kjv32MpyJKkz5soy1UjmW59UptQcB4TlWXkZHLccfzMNiFDiVN/s800/IMG_8575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXXXXxwra5mOdtX2_dT4lBapOaP6T27hfJwAzuvivtQPgHCxTxoe_kIq9D5dKv9Rdw1LuJWdqtkrf5RhC-gaD3q2Mf8Kjv32MpyJKkz5soy1UjmW59UptQcB4TlWXkZHLccfzMNiFDiVN/w400-h300/IMG_8575.jpg" width="400" /></a></div>Frullate la polpa delle zucchine e unite il tonno.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yNeE1439kqF1BNMG8RfK5cKm4TLwNLQ_5CbvLuR_f-K8nfwlTsRN91b5oRCmgxWdszju2ZGlXk9Z_HzUB6Un82jCDm3U3r5ivXojzKpciSGN8QgZVYZ4kv7ih5BCxMcUclN3iO38b_nv/s800/IMG_8576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yNeE1439kqF1BNMG8RfK5cKm4TLwNLQ_5CbvLuR_f-K8nfwlTsRN91b5oRCmgxWdszju2ZGlXk9Z_HzUB6Un82jCDm3U3r5ivXojzKpciSGN8QgZVYZ4kv7ih5BCxMcUclN3iO38b_nv/w400-h300/IMG_8576.jpg" width="400" /></a></div>Unite i capperi e le acciughe e tritate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGK6Gc6YB1FNecM0k0aRjUBiUPWQMpHsRd1xu8vLj5p-xg8I6ko3leqjObUTd7Rf33TIRzyTpFJfIbvkoHcjU3CAYzCIS3p9ZcGT-5Z_atkarECqykXowMLMJ1idyLEZjw9ZWZ-5pggZh/s800/IMG_8577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGK6Gc6YB1FNecM0k0aRjUBiUPWQMpHsRd1xu8vLj5p-xg8I6ko3leqjObUTd7Rf33TIRzyTpFJfIbvkoHcjU3CAYzCIS3p9ZcGT-5Z_atkarECqykXowMLMJ1idyLEZjw9ZWZ-5pggZh/w400-h300/IMG_8577.jpg" width="400" /></a></div>Unite l'uovo il pangrattato e il prezzemolo.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYi_-5wc_OUIHl8XUQPkVC97LxkiFBQQwBa4pjN84-jg4yfjW6HGycmkJNQf8qhS5H87S2KiEYG6tdQNynqvmHlKi-uxhHtwBguznrYf7HX5btmrMdiqPyiScVcIcrNZh736DhnGdMOMIm/s800/IMG_8578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYi_-5wc_OUIHl8XUQPkVC97LxkiFBQQwBa4pjN84-jg4yfjW6HGycmkJNQf8qhS5H87S2KiEYG6tdQNynqvmHlKi-uxhHtwBguznrYf7HX5btmrMdiqPyiScVcIcrNZh736DhnGdMOMIm/w400-h300/IMG_8578.jpg" width="400" /></a></div>Aggiungete sale e pepe a vostro piacimento. Fate riposare l'impasto per 30 minuti in frigorifero.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlCP8ENAopNXiM5upRSFciSrzWWOb1Q7x9uj9KFoIc92KsHbn44-NBLyDKYuJi2stU-KQjetzllD9Yf7wmUv090vYxPQ2TloHZYeNhu0PvdW6uX9mIeqDsmLVTzH5pOYvxhtr2ZUXOf5W/s800/IMG_8579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlCP8ENAopNXiM5upRSFciSrzWWOb1Q7x9uj9KFoIc92KsHbn44-NBLyDKYuJi2stU-KQjetzllD9Yf7wmUv090vYxPQ2TloHZYeNhu0PvdW6uX9mIeqDsmLVTzH5pOYvxhtr2ZUXOf5W/w400-h300/IMG_8579.jpg" width="400" /></a></div>Riempite le zucchine con l'impasto . Infornatele in forno preriscaldato a 180 gradi per 30 minuti circa <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9DXxXlxvABi-W9oZikPRtm0qPQ68DTMo17s-zCDS4alJ4Z-BUzTzXOkyBoDUwo8XhU5cWxIozLe4npSzh2IWyAr5Le-N95x_Y4Pv6sQ6XTIzMuWFgK2p4tJoXuWkn04yC8hPjz55zxuy/s800/IMG_8581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9DXxXlxvABi-W9oZikPRtm0qPQ68DTMo17s-zCDS4alJ4Z-BUzTzXOkyBoDUwo8XhU5cWxIozLe4npSzh2IWyAr5Le-N95x_Y4Pv6sQ6XTIzMuWFgK2p4tJoXuWkn04yC8hPjz55zxuy/w400-h300/IMG_8581.jpg" width="400" /></a></div>L'impasto si deve presentare così ben dorato. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI416P4D1XpkJgVVr28lEIpuQkvwaFKUPguzm0iyNYvGNuWDgqiTmrLhEPFgoswsGRcDYDW-mTSVoPVdaMzNeQGr6Oc04ZQhHuAI0kUh0dEuh4xtETSBED4BMEQD91_lbgMf_fnfV33EFT/s800/IMG_8589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI416P4D1XpkJgVVr28lEIpuQkvwaFKUPguzm0iyNYvGNuWDgqiTmrLhEPFgoswsGRcDYDW-mTSVoPVdaMzNeQGr6Oc04ZQhHuAI0kUh0dEuh4xtETSBED4BMEQD91_lbgMf_fnfV33EFT/w400-h300/IMG_8589.jpg" width="400" /></a></div>Potete servirle calde ,ma anche a temperatura ambiente .<br /><div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div><p></p><p> </p>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633817.389449915197577 -21.776618882209014 74.009921684802421 48.535886482209015tag:blogger.com,1999:blog-5245705081118432185.post-53306949741965034672020-07-23T18:20:00.002+02:002020-07-23T18:32:00.427+02:00Parmigiana di zucchine ricca di formaggi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoIFgydIAE46McKke1fO8Q5-Q9d0xUJPRruRQv5tfzi-2CfTvTZb5jxCdQ7btR9d4feXplKnZzKAHc1j4XYvCFpdHQ1QVWIhQ8vLNmaF9b586Eu4UyozsXuwRbfeAtDaJzUxroditv28n/s800/IMG_3480.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoIFgydIAE46McKke1fO8Q5-Q9d0xUJPRruRQv5tfzi-2CfTvTZb5jxCdQ7btR9d4feXplKnZzKAHc1j4XYvCFpdHQ1QVWIhQ8vLNmaF9b586Eu4UyozsXuwRbfeAtDaJzUxroditv28n/w400-h298/IMG_3480.JPG" width="400" /></a></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">Queste sono pietanze estive, perchè le verdure sono di stagione e hanno un gusto e un profumo che d'inverno vorremmo assaporare, ma le verdure sono coltivate nelle serre. Purtroppo aprire il forno d'estate con il caldo almen a me prende male, ma aspetto magari un giorno di pioggia . Questa è una ricetta facile e veloce .</blockquote><div style="text-align: center;"><b>Ingredienti </b></div><div style="text-align: center;"><b>per una pirofila per 5/6 persone </b></div><div style="text-align: center;">5/6 zucchine medie</div><div style="text-align: center;">salsa di pomodoro a pezzettoni</div><div style="text-align: center;">basilico</div><div style="text-align: center;">grana grattuggiato</div><div style="text-align: center;">pan grattato</div><div style="text-align: center;">mozzarella</div><div style="text-align: center;">formaggio briee</div><div style="text-align: center;">4/5 sottilette </div><div style="text-align: center;">sale</div><div style="text-align: center;">burro a fiocchetti</div><div style="text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsw03NA_U58nlGLzGCWm1pV-xjRQO4DgMqGBpI_egY2dSfw6Za6FU3qPhkGGaOvsqWHtbdI8HGVpdUYwp6zuDZvjTBgISegtstZB0rRECHKszR64jsUfcZDjRi5mmoP6Z5QBhKiz7Zo5/s800/IMG_3462.JPG" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="620" data-original-width="800" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsw03NA_U58nlGLzGCWm1pV-xjRQO4DgMqGBpI_egY2dSfw6Za6FU3qPhkGGaOvsqWHtbdI8HGVpdUYwp6zuDZvjTBgISegtstZB0rRECHKszR64jsUfcZDjRi5mmoP6Z5QBhKiz7Zo5/w400-h308/IMG_3462.JPG" width="400" /></b></a></div>Se avete la salsa fresca pronta usate quella come fate la parmigiana di melanzane.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_ypKd5dxwLnYNNOTpLrmcMgDBquHvdHOyr1yhMA5AIBm4xqT9oeNOva8pmKgxFTKuRZw1ZrYS01bNjleORfOxIruzqVQyOqY7ydkO5OigkvUYJwoYxaqGCERAJZJH8elIjvdgHIfxM_e/s800/IMG_3464.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="800" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_ypKd5dxwLnYNNOTpLrmcMgDBquHvdHOyr1yhMA5AIBm4xqT9oeNOva8pmKgxFTKuRZw1ZrYS01bNjleORfOxIruzqVQyOqY7ydkO5OigkvUYJwoYxaqGCERAJZJH8elIjvdgHIfxM_e/w400-h359/IMG_3464.JPG" width="400" /></a></div>In alternativa usate pomodori a pezzettoni condite con sale olio evo e basilico spezzettato con le mani.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdbxAzGQdjT3bcstetBCSd8_RNwUo9JqPgj8H-uJfCcV9aRWWyAw5a97W6y1u1rwo9qSTnnUTqM6S6XWllWNHtjwIlCUGhe25E3LV3QT4J43gANMZoDnxAALT4e9YBNQpXv5MpHsYcBL1/s800/IMG_3465.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdbxAzGQdjT3bcstetBCSd8_RNwUo9JqPgj8H-uJfCcV9aRWWyAw5a97W6y1u1rwo9qSTnnUTqM6S6XWllWNHtjwIlCUGhe25E3LV3QT4J43gANMZoDnxAALT4e9YBNQpXv5MpHsYcBL1/w400-h298/IMG_3465.JPG" width="400" /></a></div>Tagliate le zucchine in 4 parti dalla parte della lunghezza.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjih5iiucdL6RW2m3PqgNBSf2FfP87i-UkWGuetwOc4VU7zffgfM_iYqaqriYNARlkOpg2Yk2BSspkRDA5p8Co0RPNIUyc_GE9GXjSq6L91Fp1plmsbbkDq8YKdi4_z2O7YY7K7t_85R7Zl/s800/IMG_3468.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjih5iiucdL6RW2m3PqgNBSf2FfP87i-UkWGuetwOc4VU7zffgfM_iYqaqriYNARlkOpg2Yk2BSspkRDA5p8Co0RPNIUyc_GE9GXjSq6L91Fp1plmsbbkDq8YKdi4_z2O7YY7K7t_85R7Zl/w400-h297/IMG_3468.JPG" width="400" /></a></div>Nella pirofila mettete un pò di pomodoro e ricoprite le zucchine precedentemente salate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvppD5_t2Bs_6XNiU6u4F_gGDz0f2ZNR3mJQFwl6ExuVwf8Y3rHA1tap5rFKiao0uyXDkWpQ8x5AvwUqAJq8lYfR73_JjkpIL0cSYTOQd-d-8m5mLkk-B_0Oq-OWhVMDvbNP6WxrJUN4j/s800/IMG_3469.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvppD5_t2Bs_6XNiU6u4F_gGDz0f2ZNR3mJQFwl6ExuVwf8Y3rHA1tap5rFKiao0uyXDkWpQ8x5AvwUqAJq8lYfR73_JjkpIL0cSYTOQd-d-8m5mLkk-B_0Oq-OWhVMDvbNP6WxrJUN4j/w400-h298/IMG_3469.JPG" width="400" /></a></div>Spolverizzate con pane grattuggiato e parmigiano grattuggiato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxLCEWYtXm_ZE_T0phBrTTXHAXyiGx_EbqtdFVXyPkZI5XkuMpFUlGAoQ9ipildzvAigq33tqrhNqioCkBkxhXg8KhDQrpirDsWVf84UXUfly946z-rHkV3DZ1Aqa2V_wDD33fwAzsf6N/s800/IMG_3470.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxLCEWYtXm_ZE_T0phBrTTXHAXyiGx_EbqtdFVXyPkZI5XkuMpFUlGAoQ9ipildzvAigq33tqrhNqioCkBkxhXg8KhDQrpirDsWVf84UXUfly946z-rHkV3DZ1Aqa2V_wDD33fwAzsf6N/w400-h300/IMG_3470.JPG" width="400" /></a></div>Sopra mettete la mozzarella tagliata a pezzetti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOw2IGq5F8f-SJlhOLJk4myHSdt26qhV9A7J8elO2IEDNuL0tFweOHY9o9uxsyOVR5AlUjdrJ5FuGiBv7fuh1ihVLm9n-jziAFzH83keVHp-mzTUCg7YZG0VLUeK56gmarEMjIttOlL0H/s800/IMG_3471.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="800" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOw2IGq5F8f-SJlhOLJk4myHSdt26qhV9A7J8elO2IEDNuL0tFweOHY9o9uxsyOVR5AlUjdrJ5FuGiBv7fuh1ihVLm9n-jziAFzH83keVHp-mzTUCg7YZG0VLUeK56gmarEMjIttOlL0H/w400-h291/IMG_3471.JPG" width="400" /></a></div>Un altro strato di zucchine ricoperto con pane grattuggiato e grana grattuggiato.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8GwXtbnyVNRQkSqCwCXDIIMYtBJS7wfk9lXJ2eUH83HdOxXW12dmI3Y-oG5ReUnDhtREek8PwZ9CEg1yGYjD0DXpfnrJIrSWlBd3xYv7-eZydfI_8CdiZZ3BCuC8XuEBAL65XJByEzqu/s800/IMG_3472.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="800" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8GwXtbnyVNRQkSqCwCXDIIMYtBJS7wfk9lXJ2eUH83HdOxXW12dmI3Y-oG5ReUnDhtREek8PwZ9CEg1yGYjD0DXpfnrJIrSWlBd3xYv7-eZydfI_8CdiZZ3BCuC8XuEBAL65XJByEzqu/w400-h269/IMG_3472.JPG" width="400" /></a></div>Sopra mettete il formaggio brie tagliato a pezzetti e 2 sottilette tagliate a pezzetti.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrM69LQXzRMPYHDo5QYTIFawtLX2X5d65Ri9m1u7cxYSF4izUhthJIPfzmuDGFG8ip0vE_tyV7WZofyek9Oenr4-0ueGcZz4JMcRHJ0W8-TcqRDP007UuuvwiWGNCxkXKMJg0yvrBaelN/s800/IMG_3473.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="800" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrM69LQXzRMPYHDo5QYTIFawtLX2X5d65Ri9m1u7cxYSF4izUhthJIPfzmuDGFG8ip0vE_tyV7WZofyek9Oenr4-0ueGcZz4JMcRHJ0W8-TcqRDP007UuuvwiWGNCxkXKMJg0yvrBaelN/w400-h303/IMG_3473.JPG" width="400" /></a></div>Ricoprite con la salsa di pomodoro.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElP_vjX5ynp7SdWYs0dCrLQ73IpkJ4Uzetv7cRQcpwdrCRVrPP90WgIl-Pe4BNuyNjGIi3YuzACOtH-znqyxkOdM7agH9kX-MTQ2owmJkdkMSY0nCVaD-BOsS1Yw09bnEoJ2Qlr3GKUJX/s800/IMG_3474.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="800" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElP_vjX5ynp7SdWYs0dCrLQ73IpkJ4Uzetv7cRQcpwdrCRVrPP90WgIl-Pe4BNuyNjGIi3YuzACOtH-znqyxkOdM7agH9kX-MTQ2owmJkdkMSY0nCVaD-BOsS1Yw09bnEoJ2Qlr3GKUJX/w400-h294/IMG_3474.JPG" width="400" /></a></div>Aggiungete ancora 2 o 3 sottilette tagliate a pezzetti , una spolveratina di grana grattuggiato e qualche fiocchetto di burro qua e là.<div>Infornare a 200 gradi per 20/30 minuti dipende dal vostro forno.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTAl6gzytE7oA9lhO6QY_LO3Tnbf8wKpj3f5TUt8uxUAlARftWcae07pfLEnBQofDufObnIXwFiB9mDgxR5v61pLFbv3klRjbdoS5ZOp3_PsuYhH2LtR6cnPvgj11LJqBE1JryoIVnqxE/s800/IMG_3476.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="800" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTAl6gzytE7oA9lhO6QY_LO3Tnbf8wKpj3f5TUt8uxUAlARftWcae07pfLEnBQofDufObnIXwFiB9mDgxR5v61pLFbv3klRjbdoS5ZOp3_PsuYhH2LtR6cnPvgj11LJqBE1JryoIVnqxE/w400-h248/IMG_3476.JPG" width="400" /></a></div>Deve essere così come nella foto ben gratinato. Sfornare.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28h_mh_VAd3BZ1tV1VgZF9uAO3AAXIyv-YIuHtObmVpN5YnHARX3kDBXaA8iVd6LDU3EXK8duzwQtWpv1gkM2XYCvMK0iOUADkfJAuOspSfWMNNwGkaadDNm049Uk_lX9Gj4b_Gg5zrkp/s800/IMG_3480.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="800" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28h_mh_VAd3BZ1tV1VgZF9uAO3AAXIyv-YIuHtObmVpN5YnHARX3kDBXaA8iVd6LDU3EXK8duzwQtWpv1gkM2XYCvMK0iOUADkfJAuOspSfWMNNwGkaadDNm049Uk_lX9Gj4b_Gg5zrkp/w400-h298/IMG_3480.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;">Servitelo ancora caldo</div><div class="separator" style="clear: both; text-align: center;">Alla prossima ricetta </div><div class="separator" style="clear: both; text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633817.389449915197577 -21.776618882209014 74.009921684802421 48.535886482209015tag:blogger.com,1999:blog-5245705081118432185.post-47695087116860343662020-05-08T17:33:00.000+02:002020-05-08T17:33:57.042+02:00Cestini gorgonzola e mascarpone e radicchio rosso<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQXKsARJOPmjzdfu_FNtd_ixhgiR7wR0upcllg9kK_9csuhQarSdlP-Ar8qbYe8EmYztmLNVIy3yOvY6YMtZxT-S1RXwf1XUDN0WQuSE7WIitrEEm46R9DbVLuVbUUskK2t93h0rXaPTz/s400/IMG_0930.JPG" width="400" /></div>
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Un delizioso antipasto da servire per un pranzo speciale, io l'ho servito per il pranzo di Natale. La base è di pasta briseè con un ripieno di gorgonzola con il mascarpone e radicchio rosso di Treviso.</div><div class="separator" style="clear: both; text-align: center;">Ingredienti </div><div class="separator" style="clear: both; text-align: center;">per 12 cestini </div><div class="separator" style="clear: both; text-align: center;">2 rotoli pasta briseè</div><div class="separator" style="clear: both; text-align: center;">gr.250 gorgonzola e mascarpone</div><div class="separator" style="clear: both; text-align: center;">1 scalogno</div><div class="separator" style="clear: both; text-align: center;">gr.40 burro </div><div class="separator" style="clear: both; text-align: center;">olio evo</div><div class="separator" style="clear: both; text-align: center;">1 cespo grande di radicchio rosso di treviso</div><div class="separator" style="clear: both; text-align: center;">sale e pepe</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Procedimento</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJDCRdi_Ae8_K5t7j3m6Vy0ysi784Wlzakpy8KjBFO6Q4rpbFZCI95HK8tKkPd-2seWf5uvYjAKXXKem1Y5nspHgYWuc1a0MrBtdGLm7_4Lo7WvDoukYi1BtgJQBirwoxH3Wk9MlgKQqF/s1600/IMG_0918.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="800" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJDCRdi_Ae8_K5t7j3m6Vy0ysi784Wlzakpy8KjBFO6Q4rpbFZCI95HK8tKkPd-2seWf5uvYjAKXXKem1Y5nspHgYWuc1a0MrBtdGLm7_4Lo7WvDoukYi1BtgJQBirwoxH3Wk9MlgKQqF/s400/IMG_0918.JPG" width="400" /></a></div>
Sciogliete il burro con un filo di olio evo e soffriggete lo scalogno tritato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_VvqiucJDZPu1jU6vTFiNEORPGWtkZPRGEOYt679ztqDv3NG-J-dZg6-rUBImZz2hnhNb7l3iXM_bLZUD3hoj7-kPI-M7Mgjlcus34leCXXEfdOJPaCEVZUum_3SSd1quZgjX8RaQtt-/s1600/IMG_0919.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_VvqiucJDZPu1jU6vTFiNEORPGWtkZPRGEOYt679ztqDv3NG-J-dZg6-rUBImZz2hnhNb7l3iXM_bLZUD3hoj7-kPI-M7Mgjlcus34leCXXEfdOJPaCEVZUum_3SSd1quZgjX8RaQtt-/s400/IMG_0919.JPG" width="400" /></a></div>
Lavare e tagliate il cespo di radicchio rosso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C8aKoVgA2kse1fr78fqEHRNe-nJz_PtMgU8HIzTEHE2Mt3Safu7TOdpzzDlZk9wwUe1GCJAdaVQRv8ujIwaw61d3AaRdwwUZraDGADUJ6YS83WzBW_gHcYERvB_driP36dxXtUhoOdXB/s1600/IMG_0922.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C8aKoVgA2kse1fr78fqEHRNe-nJz_PtMgU8HIzTEHE2Mt3Safu7TOdpzzDlZk9wwUe1GCJAdaVQRv8ujIwaw61d3AaRdwwUZraDGADUJ6YS83WzBW_gHcYERvB_driP36dxXtUhoOdXB/s400/IMG_0922.JPG" width="400" /></a></div>
Unite al cipollotto il radicchio e continuate a soffriggere, bagnate con un pò di vino bianco e fatte evaporare. Continuate la cottura se serve aggiungendo un pò di acqua. Il radicchio deve appassire ed essere ben cotto. Salate e pepate.<br />
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<img border="0" data-original-height="678" data-original-width="800" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8OLMFWZoMF05Rm7-e3OS8Xkopb-lR7HmTEcxkKrXfTtvPtkqljwnYVbpPhJ59qgS5RYTkgC3t1Wmqj-C6T6zARPOb3XKlF2ptil0B2G0w-3yGetyfNfHEVgpVNXrHWR-xkzo1BcrJ7Aw/s400/IMG_0923.JPG" width="400" /></div>
Tagliate e pezzetti il gorgonzola con il mascarpone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxlpwh7hlw765vCzqb3T7Tr-SH2maL3OHkqbXo8nkhgYHHTUrsunYTFqIBXAma91uVXD7H1Z5ZduBE-Tov1zZEt-SFr679XQ3r4m7PhpmtQ9T1JxH_SQRb-64EeQDooR9ryR7aQfX7Yxl/s1600/IMG_0924.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxlpwh7hlw765vCzqb3T7Tr-SH2maL3OHkqbXo8nkhgYHHTUrsunYTFqIBXAma91uVXD7H1Z5ZduBE-Tov1zZEt-SFr679XQ3r4m7PhpmtQ9T1JxH_SQRb-64EeQDooR9ryR7aQfX7Yxl/s400/IMG_0924.JPG" width="400" /></a></div>
Stendete la pasta briseè e con un coppa pasta tagliare dei dischi di cm.10.<br />
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<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4RthBbQGn7BD9c276fyj3QRrN49YJMouWYAZydNtwWvu1LQit1LWrlf4fu6z7LNNkKbEhnMcWkvMvuE7eHfna5uGdy72cdYYBd2PuPmFwUhpskMv6Ijf2oQuL5NnvNsGot2UecNRsfAh/s400/IMG_0925.JPG" width="400" /></div>
Mettete i dischi di pasta nei stampini .<br />
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<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGlKWbB9KiXk2AwaMRibMcbfnKJI2NnwsAnMvGYNJXTfr59lklf2hb7bMk9jzIKyD3BBu5EBOI6Cd2SGcbtrHTbohyoTnSG0wzKzKWnpOQrGP8zp9pZhhVkryF_DcxzjcoSKcSm9E__3o/s400/IMG_0926.JPG" width="400" /></div>
Mettete il mascarpone con il gorgonzola tagliato a pezzetti nel centro .<br />
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<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CdSroNukJPO5sxGN8om4z1ByHDqQanLDcpgrRTOuyygTOes8yost4yi6tpgPFOPXboPO9CMvbWRFfwg-GOvkxq1_xRwKPyR0w-cSE76SHSrm_0947qDOfRWj35hCXMQhuk4i1D76iJcb/s400/IMG_0927.JPG" width="400" /></div>
Sopra mettete il radicchio di treviso . Infornate a 180 gradi per circa 15/20 minuti. <br />
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<img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCvTDwMWK0y-cP1yddmF2Dw_VSmI5S3dC79RocdeNA0-kLJ_EN1mgkGVmQSRLiF5OWK5YmzjhqOyCtS6X4iEUJID0KgTX6qo8qBMPyaTP-v9CISL9Mmmx1xMQugOASyEsYQOAKVcQngt6/s400/IMG_0930.JPG" width="400" /></div>
Sfornate e servite l'antipasto ancora ben caldo.<div style="text-align: center;">Alla prossima ricetta</div><div style="text-align: center;">Antonella</div>DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com134073 Grado GO, Italia45.6996858 13.379633845.5222963 13.0569103 45.877075299999994 13.702357300000001tag:blogger.com,1999:blog-5245705081118432185.post-91261968844662826652020-05-04T15:54:00.000+02:002020-05-04T15:54:04.788+02:00Lasagne salsiccia funghi misti e stracchino<div class="separator" style="clear: both; text-align: center;">
<img height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa5MIbO5mu26SDDYOn7-rv5maQ8jIp2A-XT4LPG411u461U5izliKxe2NGrXfnd3R8Xsn6zcgalqQiDh4G1OLR-Hwy-rlsaE4T2RoyQjK91yAHxR2EcqUYH4ZFuOS2WUsCM7gMcXPx6bY/s400/IMG_6807.JPG" width="400" /></div>
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Queste lasagne sono tipicamente invernali, io le ho servite in tavola al pranzo di Natale. Potete farle con le lasagne fatte in casa,la ricetta la troverete<a href="https://lacucinadiantonella.blogspot.com/2013/04/lasagne-fatte-in-casa-con-asparagi-e.html"> QUI</a>, altrimenti vanno benissimo anche le sfogliavelo.</div>
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<b>Ingredienti </b></div>
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<b>per 10 persone</b></div>
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1 confezione da 12 di sfogliavelo</div>
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4 salsicce</div>
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1/2 bicchiere vino bianco</div>
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ml.250 stracchino </div>
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1 confezione surgelata funghi misti</div>
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1 confezione surgelata funghi porcini</div>
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formaggio parmigiano grattuggiato </div>
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<b>per la besciamella</b></div>
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lt.1 latte</div>
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gr.100 burro </div>
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4 cucchiai rasi di farina 00</div>
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noce moscata</div>
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sale</div>
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<b>Procedimento</b></div>
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Levare la pelle alle salsicce e sbriciolatele con le dita.<br />
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<img border="0" data-original-height="603" data-original-width="800" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9BGDlBEuPZ94l_x3htsyIWwwWuEa4NGF-G2iq19rJMcvBRIgSrK-v3-Mq8s21RieaoyAHe1SOWT7ICIy8x1CPiFuiXtDpbvt8eYLw86aNn_MXoROZ0QXZdJkZctfizKnwT6sevehyphenhyphen7Fu/s400/IMG_5127.JPG" width="400" /></div>
Mettete la salsiccia in una padella capiente senza olio , perchè le salsicce faranno fuoriuscire il suo grasso.<br />
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Rosolare bene fino a quando saranno ben dorate.<br />
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Bagnate con il mezzo bicchiere di vino bianco e fate evaporare.<br />
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Unite alle salsicce i funghi porcini e i funghi misti surgelati.<br />
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Mescolare bene e portate a termine la cottura , se serve aggiungete un pò di brodo vegetale.<br />
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Nel frattempo preparare la besciamella, troverete<a href="https://lacucinadiantonella.blogspot.com/2011/02/lasagne-cuor-di-carciofi.html"> QUI</a> la ricetta e le fotografie passo a passo.<br />
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Fate il primo strato con metà del ripieno funghi e salsicce.<br />
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Aggiungere lo stracchino a pezzetti, ricoprire con la pasta e mettere sopra la besciamella e una sploverata di grana. Rifare ancora 2 volte .<br />
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Finire con la besciamella , spolverate con il grana e mettete dei fiocchi di burro. Infornate in forno preriscaldato a 180 gradi per circa 25/30 minuti<br />
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Ecco la lasagna ben cotta e gratinata.<br />
Servirla ben calda .<br />
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Alla prossima ricetta</div>
<div style="text-align: center;">
Antonella</div>
DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com034073 Grado GO, Italia45.6996858 13.379633845.5222963 13.0569103 45.877075299999994 13.702357300000001tag:blogger.com,1999:blog-5245705081118432185.post-90760574933748740472020-04-21T14:53:00.000+02:002020-05-04T15:59:25.344+02:00Pomodorini confit<div class="separator" style="clear: both; text-align: center;">
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I pomodorini confit sono ideali per un antipasto, o per fare una bruschetta o condire una pizza . Se si vuole si può condire una pastasciutta, sarà deliziosa con questi pomodorini carammellati. Sono facili da fare .</div>
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<b>Ingredienti </b></div>
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pomodorini datterino o ciliegino</div>
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sale e pepe</div>
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zucchero di canna </div>
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olio evo </div>
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origano</div>
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aglio facoltativo</div>
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<b>Procedimento</b></div>
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Lavare ed asciugare i pomodorini.</div>
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Tagliarli a metà.</div>
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Metteteli in una placca da forno rivestita con carta forno.</div>
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Se vi piace aggiungete qualche spicchio di aglio , che darà solo un pò di profumo ai pomodorini.</div>
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Salate e pepate i pomodorini, spolverizzateli con zucchero di canna e con l'origano. Sopra ogni pomodorino mettete un filo di olio evo.<br />
Mettete in forno preriscaldato a 140 gradi per circa due ore.<br />
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Sfornateli quando saranno ben cotti.<br />
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Se volete conservarli metteteli in un vasetto chiuso con un coperchio e ricopriteli con un pò di olio e metteteli in frigorifero se volete farne una piccola scorta.<br />
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Alla prossima ricetta </div>
<div style="text-align: center;">
Antonella</div>
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DEGRASSI Antonellahttp://www.blogger.com/profile/17429611967817068910noreply@blogger.com0