tag:blogger.com,1999:blog-11101215310315175072024-03-05T06:21:57.914+01:00EMVi'S SWEET CREATIONSElena Maria Valisi
Una chef a Domicilio tra Milano e ParigiAnonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-1110121531031517507.post-48953676204448849842014-06-27T20:09:00.000+02:002014-06-27T20:09:58.319+02:00GAMBERI AL COCCO E AVOCADO<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglC2OCZ5P0l2GzT7iyMvuHcVyZ4NI92Z8OlRok7IY4HN3INPXYP1yt2SymIzAUIKJOzR0j1UALYhGTulZc9otErK-iDFvvmfueSZ3UsZybDnhuz-cO14g_YYr2aQA0W3jMjG1Qa3rSaAU/s1600/IMG_3457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglC2OCZ5P0l2GzT7iyMvuHcVyZ4NI92Z8OlRok7IY4HN3INPXYP1yt2SymIzAUIKJOzR0j1UALYhGTulZc9otErK-iDFvvmfueSZ3UsZybDnhuz-cO14g_YYr2aQA0W3jMjG1Qa3rSaAU/s1600/IMG_3457.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se Aruba stupisce con le sue spiagge cristalline e la sabbia bianchissima che non si scalda mai, lo stesso non si può dire della sua cucina. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salse all'aglio, pane fritto, valdostana di pesce fritto, pesce spada fritto, gamberi fritti, gamberi in pastella fritti... Un mix tra US e Netherland</span><span style="font-family: 'Trebuchet MS', sans-serif;">s di cui faresti volentieri a meno...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Diciamo che friggono tutto ciò che trovano, compresa l'aragosta, fritta e cucinata con latte e burro. Aiuto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4AtmwzLrb1-enXgbuaRTlTofVEFTBTZ4JfqG1xnA9OhPSJzf8IlfTjdXPjCAirwhm0iN4ZGfHTBqtJt8dan50Lgy5tlVD21z6K09vFHEp1bp1y_CA-AiZo-56kOtpWuFw6QlZKFHt64/s1600/IMG_3926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4AtmwzLrb1-enXgbuaRTlTofVEFTBTZ4JfqG1xnA9OhPSJzf8IlfTjdXPjCAirwhm0iN4ZGfHTBqtJt8dan50Lgy5tlVD21z6K09vFHEp1bp1y_CA-AiZo-56kOtpWuFw6QlZKFHt64/s1600/IMG_3926.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Da quando sono tornata mi è rimasta la voglia di gamberi; poi mercoledì ho visto Forrest Gump: la pesca dei gamberi e le spiegazioni Bubba mi hanno ricordato quei gamberi jumbo che ho mangiato in riva al mare... Se non fossero stati fritti sarebbero stati un sogno, ma alla richiesta di un piatto salutare la risposta è stata: "non abbiamo la griglia". Ma come puoi?</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I gusti </span><a href="http://sweetemvi.blogspot.it/2013/08/un-post-malese.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">malesi</a><span style="font-family: 'Trebuchet MS', sans-serif;"> che ho tanto apprezzato, le vacanze estive, nonostante il tempo, alle porte... Mi hanno ispirata per questa nuova ricetta che ho proposto ieri sera ai miei ospiti seguita dal risotto nero con seppie all'olio di Argan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1Cjcjk0irupcIagLYWw5D4LPYyRZn6OXiFpxadFD9PU9-ZUqKj5qbPMfif8xblzAnAUooIpmZTJ49Lxbc8fIAPtUQphz3Aw9I9v-1hQx5vmEz0qlafs_7mNv6zIxWObsUICC0iI9PGY/s1600/IMG_5072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1Cjcjk0irupcIagLYWw5D4LPYyRZn6OXiFpxadFD9PU9-ZUqKj5qbPMfif8xblzAnAUooIpmZTJ49Lxbc8fIAPtUQphz3Aw9I9v-1hQx5vmEz0qlafs_7mNv6zIxWObsUICC0iI9PGY/s1600/IMG_5072.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho saltato i gamberi nell'olio di cocco fino a doratura, ho tagliato a dadini un avocado maturo, ma sodo, e poi ho unito i gamberi ancora tiepidi al frutto. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Servito come entree con un buon vino bianco è eccezionale, prova per credere! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFskSikKSYSERb5yd3LG6BCEYI30nyhfby10DC8Ja6yI_HWcKvkA2Dtwd88q2u2oNo6oXY4-qk0vHrcdvOSmNkTPKKYX0aSPOUZEgn58GXAMnYLgS_Eo1sSSiNuK2szkWf1mrL69LOtrY/s1600/IMG_5069.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFskSikKSYSERb5yd3LG6BCEYI30nyhfby10DC8Ja6yI_HWcKvkA2Dtwd88q2u2oNo6oXY4-qk0vHrcdvOSmNkTPKKYX0aSPOUZEgn58GXAMnYLgS_Eo1sSSiNuK2szkWf1mrL69LOtrY/s1600/IMG_5069.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un po' la ricetta estiva di <a href="http://sweetemvi.blogspot.it/2013/11/blog-post.html" target="_blank">questa</a> versione ora che ci penso! </span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-9625696383732671952014-06-25T18:28:00.001+02:002014-06-25T18:28:32.609+02:00S.CRESIMA di MARY, catering di dolci<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">L'arte classica, la perfezione estrema, le tavole in prospettiva, le precisione di quadri e statue, gli schizzi a matita e i capolavori rinascimentali... Da che io ne abbia memoria ho sempre amato l'arte.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Le mie sorelle hanno un senso artistico innato, magia nelle mani, creano da uno spago un laboratorio artistico, con la colla a caldo e nastri trasformano ogni cosa... io ho sempre avuto problemi anche solo con i pacchetti di Natale, tanto che se ne impacchettavo uno decente mi facevano le feste con un bambino che mette in bocca il ciuccio da solo per la prima volta. Grazie per la comprensione dello sforzo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Non ci si puo' far molto, se ne prende atto e via, quando distribuivano il dono artistico ho sempre creduto di essere stata altrove. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E poi, un giorno, mi sono messa a cucinare, e a quel punto ho capito che c'era speranza anche per me.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Metto le mani nella farina, aggiungo zucchero e uova, inforno... ed é proprio q</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 18px; text-align: center;">uando le mie creature prendono forma che veramente mi rendo conto che cucinare è arte!</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 18px; text-align: center;">Le sweet creations che seguono sono parte del catering di Mari, che ha celebrato la Santa Cresima, il menù l'abbiamo deciso insieme, io ho cercato di accontentare i suoi desideri come meglio ho potuto. Auguri principessa!</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 18px; text-align: center;">BISCOTTI DI FROLLA ALLA VANIGLIA CON ROYAL ICE</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">RICE KRISPIES AL MARS</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">PINK MARSHMALLOW RICE KRISPIES</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">IMMANCABILI <a href="http://www.cottoepostato.it/GoToRecipe.aspx?ric=http://www.caldedelizie.com/2014/02/emvis-sweet-creations-ci-regala-i.html" target="_blank">LOLLIPOPS ALLA NUTELLA</a></span></div>
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CHEESE CAKES ALLA FRAGOLA CON PROFUMO DI MENTA</div>
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MINI CUPCAKES</div>
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<span style="font-family: Trebuchet MS, sans-serif;">INDISPENSABILI <a href="http://sweetemvi.blogspot.it/2013/10/just-bite-browies-rivisitati-al-sale.html" target="_blank">BROWNIES</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dal momento che la produzione era aperta e che sarei volata in Salento appena fatta la delivery, ecco i mei 60 cuori per Franci, happy 30 amica mia!</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-28652195174917102612014-06-15T22:01:00.000+02:002014-06-15T22:01:04.944+02:00PESTO AGLI ASPARAGI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYDzMjcnt9U1hnbChGYlcaMjPlcUsMRYgp4JFGR95cpisT2SeRhV4Rgpw1g8U0rzA5JopRjtZEMzJbyB86e6w8WF5awFbOTUwffiSFxFMqfZ-zJ0g9E_LFwgdWv4YEOXyELOuYRQ-zes/s1600/PESTO+AGLI+ASPARAGI+EMVI+CATERING+MILANO+(3).jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<span style="clear: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em; text-align: center;">Il profumo d'estate é stato spazzato via in poche ore, ho voglia di un pesto, ma non ancora di basilico. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">Apro il frigo, e trovo un mazzetto di asparagi, l</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">a stagione in effetti non é ancora conclusa, ed ecco percio' la mia soluzione: pesto di asparagi.</span><br />
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<span style="clear: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAogmrI-RcSyeIqXATQCvujsk4JoIG1e9B4JD_1vTMsgRvcRV9AEWbDJSOm_RzWAyBvgi-kbWIeHcbm0NobqsTYFEerKbiShBb1PII00u9m9nDY7CQNOLlirFX7ITEz3vPcSkEypk9aU/s1600/PESTO+AGLI+ASPARAGI+EMVI+CATERING+MILANO+(2).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAogmrI-RcSyeIqXATQCvujsk4JoIG1e9B4JD_1vTMsgRvcRV9AEWbDJSOm_RzWAyBvgi-kbWIeHcbm0NobqsTYFEerKbiShBb1PII00u9m9nDY7CQNOLlirFX7ITEz3vPcSkEypk9aU/s1600/PESTO+AGLI+ASPARAGI+EMVI+CATERING+MILANO+(2).jpg" height="300" width="400" /></a></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">100 g parmigiano</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">25 g noci</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">22 g pinoli</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 g asparagi </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYDzMjcnt9U1hnbChGYlcaMjPlcUsMRYgp4JFGR95cpisT2SeRhV4Rgpw1g8U0rzA5JopRjtZEMzJbyB86e6w8WF5awFbOTUwffiSFxFMqfZ-zJ0g9E_LFwgdWv4YEOXyELOuYRQ-zes/s1600/PESTO+AGLI+ASPARAGI+EMVI+CATERING+MILANO+(3).jpg&container=blogger&gadget=a&rewriteMime=image%2F*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYDzMjcnt9U1hnbChGYlcaMjPlcUsMRYgp4JFGR95cpisT2SeRhV4Rgpw1g8U0rzA5JopRjtZEMzJbyB86e6w8WF5awFbOTUwffiSFxFMqfZ-zJ0g9E_LFwgdWv4YEOXyELOuYRQ-zes/s1600/PESTO+AGLI+ASPARAGI+EMVI+CATERING+MILANO+(3).jpg" height="300" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Portare ad ebollizione abbondante acqua salata (senza sale se preferite un gusto più delicato).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eliminare l'estremità degli asparagi, solo pochi cm, e portarle a bollore i gambi per 2 minuti, tenendo le punte a parte.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Raffreddare e asciugare.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Versare in un blander 100g di parmigiano reggiano, 22g di pinoli, 240g di gambi di asparagi e 25 g di noci, mixare fino ad ottenere una salsa aggiungendo olio extravergine quanto basta.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Senza cambiare l'acqua, bollire per un minuto le punte, asciugarle e metterle in una padella con dell'olio, cuocere la pasta nell'acqua di cottura degli asparagi, seguendo le istruzioni e a fine cottura, prima di scolarla, saltare le punte che serviranno come decorazione. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Condire con quantità a piacere e servire. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ottima anche come salsa sul pane.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cercavo delle idee nel web su nuovi sweet finger food e mi sono imbattuta in un vassoio pieno di quadratini bianchi doppio strato che non comprendevo bene. Credevo fossero quelle torte magiche che si stratificano durante la cottura, ma invece no, erano dei brownies al cioccolato bianco sormontati da una cheescakes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho preso l'idea, ho modificato la ricetta, ed ecco qui il risultato.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sciogliere 80 grammi di burro con 100 grammi cioccolato bianco, aggiungere </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 grammi di zucchero, 2 uova (una alla volta) e 100 ml panna riscaldata, poco alla volta amalgamare al composto 70g di farina.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Versare in una teglia, livellate e lasciare in freezer per almeno 20 minuti</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In un'altra ciotola aggiungere 1 uovo a 250g di Philadelphia, 30g di zucchero e 50g di cioccolato bianco fuso e mescolare bene.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rimuovere la teglia dal freezer e versare la crema di formaggio su quella di brownies. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Informare a 180gradi in forno statico preriscaldato. Lasciare raffreddare e spolverare con zucchero a velo idrorepellente. </span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-44619834436968663042014-06-03T01:13:00.001+02:002014-06-03T10:46:38.933+02:00PICNIC IN A JAR<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Dopo<a href="http://sweetemvi.blogspot.it/2014/05/picnic-perfetto-sotto-un-tetto-con.html"> il picnic sotto un tetto</a> ecco una splendida giornata di sole! Non potendo sfornare torte salate e sfornati in pirofila di ceramica, mi sono data alla mia nuova "fissa".... Le jars! Un menù completo in barattolo!</span></div>
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<span style="margin-left: 1em; margin-right: 1em; font-family: 'Trebuchet MS', sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZq80q-p8gEwS-b8guWuOq5qW04EuNZ2d8F_IefE7nipKFhvBxjd0SMW3sONDeYChtp9MP4elFMGHG9Zh_kUjTuPxMPXcM3H627avBr0TjzLw5fd-kk82HHzpLHCbTGzaj43vIJU4KUk/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZq80q-p8gEwS-b8guWuOq5qW04EuNZ2d8F_IefE7nipKFhvBxjd0SMW3sONDeYChtp9MP4elFMGHG9Zh_kUjTuPxMPXcM3H627avBr0TjzLw5fd-kk82HHzpLHCbTGzaj43vIJU4KUk/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(10).jpg" height="400" width="300"></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div><span style="font-family: Trebuchet MS, sans-serif;"><br></span></div>Ho modificato la mia <a href="http://cucina.corriere.it/foodstagram/14_maggio_30/insalate-fantasia_4fdcd49a-e788-11e3-891a-a65af8809a36.shtml?rcsconnect=4&intcmp=CUCNL_boxInt_16114_corriere_ss">salad in a jar/ insalata nel barattolo </a> pubblicata anche su corriere cucina: tonno, mais, piselli e noci.</span><div><font face="Trebuchet MS, sans-serif"><br></font>
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<div><br></div>Un riso Venere con pomodorini e formaggio frisone, imbarattolato tiepido.</div><div><br>
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<span style="font-family: Trebuchet MS, sans-serif;">La mia <a href="http://sweetemvi.blogspot.it/2014/05/insalata-spacial-semi-e-olio-di-tartufo.html">insalata speciale</a> al sapore tartufato, ricca di vitamine ed omega3. </span></div><div>
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<div><br></div>Ed infine la frutta: ananas, fragole e mirtilli, niente zuccheri aggiunti!</div><div><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ICXyUEVGrOqSYAUH7lrU83NTe9YjyBtEh2ilnHuKUY6rMdIQzv9ICRTHXNVCgY4ti1XsO4KDKde1DfriFWTx9Q37v-mzmsEiP96xL8pO-YuXSrBgCIuxmdwpBdy_PYpBQU-jmPF4x0I/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ICXyUEVGrOqSYAUH7lrU83NTe9YjyBtEh2ilnHuKUY6rMdIQzv9ICRTHXNVCgY4ti1XsO4KDKde1DfriFWTx9Q37v-mzmsEiP96xL8pO-YuXSrBgCIuxmdwpBdy_PYpBQU-jmPF4x0I/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(8).jpg" height="400" width="300"></span></a></div>
<div><br></div>Non resta che godersi la giornata sdraiati al sole, con la pancia piena, ed oziare fino al tramonto!</div><div>E ricordatevi sempre #happyday è di dovere!!</div><div><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSbER92TjUfiBOKsAXP4V1g6oF0V-2OlTH1iH5XIgdd3N1uBb42RT0y0JOV7t_GBTJE-aiDtQNO5k9SEWGSNicjDedOcpVMPX_t6BV63UK3H7Zf1_YYBCD3Cp9-dZMhMJtAOGCJlBw7M/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSbER92TjUfiBOKsAXP4V1g6oF0V-2OlTH1iH5XIgdd3N1uBb42RT0y0JOV7t_GBTJE-aiDtQNO5k9SEWGSNicjDedOcpVMPX_t6BV63UK3H7Zf1_YYBCD3Cp9-dZMhMJtAOGCJlBw7M/s1600/PIC+NIC+NEL+BARATTOLO+JARS+EMVI+INSALATA+PICNIC+FESTE+PER+BAMBINI+CATERING+(9).jpg" height="400" width="300"></span></a></div>
<br></div>Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-3309607857124033672014-05-27T11:32:00.002+02:002014-05-27T11:34:16.120+02:00CHOCOLATE INTENSE MUFFINS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1n7HmLVJ8Rvv4tK2fhpOavB8mTsJkEYMIisvbfkc9TuYAg_IE4l4DhQvusQfP8NqVtY2u0cv03ZO9K9ERUGjtZJBYFaDCVAU-SgylaIPO4mbDqTEVd5LFsfnlSwWGxHS4sfRpK83XEaA/s1600/EMVi+028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1n7HmLVJ8Rvv4tK2fhpOavB8mTsJkEYMIisvbfkc9TuYAg_IE4l4DhQvusQfP8NqVtY2u0cv03ZO9K9ERUGjtZJBYFaDCVAU-SgylaIPO4mbDqTEVd5LFsfnlSwWGxHS4sfRpK83XEaA/s1600/EMVi+028.jpg" height="400" width="300"></span></a><br>
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<span style="font-family: Trebuchet MS, sans-serif;">Muffins are not just ugly, naked cupcakes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Le proporzioni tra gli ingredienti, la lavorazione, la consistenza, il momento della giornata in cui sono serviti: no, i muffin non sono semplicemente un cupcake nudo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I cupackes sono serviti come merenda o dolce dopo cena e la loro eleganza li porta a presenziare a feste e matrimoni. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fanno molto US, nonostante i fastidi dei britannici. L'UK vuole invece che il muffin sia servito per colazione e che sia piu' un pane dolce che una torta, predilige infatti l'olio al burro e comunque la materia grassa non supera mai la grammatura di farina e zucchero.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E' piu' magro del cupcakes in termini di kcal, molto spesso contiene mirtilli o frutta secca, ma se un cupcake ti sazia, con i muffin rischi "l'uno tira l'altro". E il risulatao di muffin top ai fianchi sarà il medesimo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mentre la preparazione dei cupcakes richiede di partire dalla crema di burro e zucchero, di aggiungere un uovo alla volta, poi il latte alternato alla farina, il muffin può essere anche preparato senza robot da cucina, mixando gli ingredienti solidi, quelli liquidi unendoli poi senza dover ottenere per forza un composto liscio e spumoso.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Non esiste impasto più facile di quello di un muffin.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I muffin sono cotti in teglie diverse da quelle per i cupcakes, a parità di profondità ogni cavità ha diametro inferiore per permettere alle mini torte di (volgarmente) strabordare meglio dai pirottini. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium-F-85gUw0ufXwEr9X5ScTV325zYCg9d7Z-spolxMqxZQJipRsMGcmWxBl5aYs1SB1qGmqn0K-BfRh2gzfAwkuHQKH5BA1WTxvujb4ooRMcVzqWR8xd6h4o3Ivbh4O1TnbvMomMRDFs/s1600/EMVi+024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium-F-85gUw0ufXwEr9X5ScTV325zYCg9d7Z-spolxMqxZQJipRsMGcmWxBl5aYs1SB1qGmqn0K-BfRh2gzfAwkuHQKH5BA1WTxvujb4ooRMcVzqWR8xd6h4o3Ivbh4O1TnbvMomMRDFs/s1600/EMVi+024.jpg" height="300" width="400"></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 g di burro</span><br>
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<span style="font-family: Trebuchet MS, sans-serif;">190 g zucchero extra fine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-5 uova</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 g farina</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">20 g lievito</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 ml latte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120 g gocce di cioccolato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 g cacao</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Aggiungere tanto latte al cacao quanto basta per ottenere la densità di una cioccolata (come quella calda del bar, potreste usare 2 o 3 ciobar ora che ci penso! )</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Aggiungere le uova e il burro fuso alla cioccolata e mescolare bene</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Unire lo zucchero, la farina e il lievito in una casseruola</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Poco alla volta unire il composto liquido a quello solido, nel caso risultasse troppo denso aggiungere del latte. Aggiungere le gocce di cioccolato all'impasto lasciandone alcune come copertura superficiale dei muffin.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Riempire i pirottini per 2/3 e "spolverare" con le gocce rimaste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Infornare a 180 gradi per 15-20 minuti. Forno preriscaldato e statico (eviterete un'antiestetica curvatura del rigonfiamento verso destra, senso di movimento della ventola!!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Lasciare che lievitino e controllare con uno stuzzicadenti il livello di cottura dopo i primi 15 minuti</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serviteli caldi con il latte, lasciateli raffreddare per servirli con il caffè.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E5zdPZzYB4t1H6K_MEZYe2RJ3Z52WokN2RE3LuTic9VdTPW0uF4ZXYnDj12iaEQg0O-pzBCJnUeGlnK1V5-4KT7RMiHhAyyAIfXKZ6v7ZxXbU05ELlAwbqb7I1khhE3JUJSl8FXvy6A/s1600/EMVi+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E5zdPZzYB4t1H6K_MEZYe2RJ3Z52WokN2RE3LuTic9VdTPW0uF4ZXYnDj12iaEQg0O-pzBCJnUeGlnK1V5-4KT7RMiHhAyyAIfXKZ6v7ZxXbU05ELlAwbqb7I1khhE3JUJSl8FXvy6A/s1600/EMVi+031.jpg" height="320" width="239"></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un'ultima cosa! Ricorda che "If you threw a cupcake against the wall, you would hear something of a 'poof!' If you threw a muffin, you would hear a 'thud!".</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In parole povere, se lanci un cupcake ed un muffin contro un muro avrai due ben differenti risultati: il primo si appiccica, l'altro rimbalza :D</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-85721446106194281912014-05-23T21:16:00.000+02:002014-05-23T21:17:11.793+02:00US FLAG CAKE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Non ho idea di come mai Franci, 4 anni fa mi abbia aggiunta su fb, ma quando ho trovato la sua richiesta, ho pensato che una bionda che esce da una</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ferrari non è una cosa da tutti i giorni. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVAUdQCHm9JbVqZullnpra19sCFNNN4BK_KH7nRhfCC80Ht_Qf8q6FfXbzCXQH6L7_pip2sC_rRijZ7F9e3THgE3Rygp0S-l2hjtfX4AwMPYiisrbt_cD4hwHyxCPb9mVAeo-5TQD-kQ/s1600/foto+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVAUdQCHm9JbVqZullnpra19sCFNNN4BK_KH7nRhfCC80Ht_Qf8q6FfXbzCXQH6L7_pip2sC_rRijZ7F9e3THgE3Rygp0S-l2hjtfX4AwMPYiisrbt_cD4hwHyxCPb9mVAeo-5TQD-kQ/s1600/foto+4.JPG" height="320" width="240"></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La prima volta che l'ho vista di persona ricordo di essermi sporta dal t</span><span style="font-family: 'Trebuchet MS', sans-serif;">avolo del sushi bar per verificare su che tacchi potesse essere in </span><span style="font-family: 'Trebuchet MS', sans-serif;">equilibrio data la sua incredibile altezza. Ballerine. Non potevo c</span><span style="font-family: 'Trebuchet MS', sans-serif;">rederci. Ho dovuto controllare di nuovo. Nei suoi 184cm ho poi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">imparato che di quella ragazza immagine che credevo fosse, in realtà </span><span style="font-family: 'Trebuchet MS', sans-serif;">trovi ben poco. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La nostra amicizia nasce a Milano, ma si è plasmata in America quando ha deciso di venire con me a NY più velocemente di quanto </span><span style="font-family: 'Trebuchet MS', sans-serif;">tutte le mie amiche abbiano mai deciso per un aperitivo a Milano.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 h di ritardoiu organizzato lo shopping Natalizio nella Big Apple in meno di </span><span style="font-family: 'Trebuchet MS', sans-serif;">due giorni e in una settimana eravamo in volo verso il sogno.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">È lì che lei sarà per un anno, ed è questo il motivo della mia chiffon cake con crema pasticciera alla vaniglia, crema chantilly , lamponi e mirtilli flag style.</span></div><div class="separator" style="clear: both;"><span style="font-family: Trebuchet MS, sans-serif;"><br></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7TwF-t8UG2DQWO_BIdXZFcSSqkS2gs6ZQ2FA7y7FPPwk8fv2TjwbqZyAZt7CZPMPqIcYGLBOaXqB5nfK3ws2b2deh65fMx3XyDMz0C3hX0sIC6o20xJ0awWfb7yyH3j3TvBAKsqW6DQ/s1600/AMERICAN+FLAG+CAKE.JPG" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; text-align: justify; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7TwF-t8UG2DQWO_BIdXZFcSSqkS2gs6ZQ2FA7y7FPPwk8fv2TjwbqZyAZt7CZPMPqIcYGLBOaXqB5nfK3ws2b2deh65fMx3XyDMz0C3hX0sIC6o20xJ0awWfb7yyH3j3TvBAKsqW6DQ/s1600/AMERICAN+FLAG+CAKE.JPG" height="220" width="320"></span></a></div><div class="separator" style="clear: both;"><span style="font-family: Trebuchet MS, sans-serif;"><br></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">È il mio "good luck sweetheart, be happy"!</span></div>
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<br>Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-12060142705862429302014-05-07T17:23:00.001+02:002014-05-17T17:19:46.024+02:00PICNIC perfetto sotto un tetto con Saint Honoré rivisitata<div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il menù è deciso, gli invitati hanno confermato, gli ingredienti sono tutti impilati senza alcuna logica sul bancone della cucina e tu sei già con le mani nella farina. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E allora? Fuori diluvia come mai prima di ora! Ecco cosa! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vi chiedete cosa ne è del fashion picnic che stai organizzando da settimane? Ovviamente non lo rimanderete... Perciò non serve altro che un tetto sopra la testa! Ed ecco qui il vostro perfetto picnic indoor! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Benvenuti! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cominciamo con qualcosa di sano, pinzimonio rivisitato di carote, sedano e finocchi </span><br>
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<span style="font-family: Trebuchet MS, sans-serif;">E un'insalata nel barattolo anche</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Concesso inpiattarla per questa volta!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quiche di asparagi, con crema di asparagi, ricotta fresca e <a href="http://sweetemvi.blogspot.it/2014/03/veloce-e-impressivo.html">brisè</a> homemade.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un po' di salute! Caprese con pomodori pachino e mozzarella di bufala.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Piadina con formaggio e cuori di iceberg + o - prosciutto cotto e maionese vegan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Alla salute! Spritz in bottiglia, la mia idea più bella! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Come dolce una apple pie che non ha fatto in tempo ad essere fotografata e una deliziosa Crema Saint Honoreis rivisitata... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ricetta che ti stende nel vero senso della parola... ottima, ma occhio al colesterolo!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bollire 500ml di panna fresca con un baccello di vaniglia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sbattere 4 tuorli con 200 g di zucchero fino a quando raddoppiano di volume, poi aggiungere 40g di amido di mais. Versare la panna nel composto, girare con una spatola rimuovendolo bene dai bordi e trasferire nuovamente il tutto nella casseruola in cui avete scaldato la panna. Continuando a mescolare portate ad ebollizione. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lasciare raffreddare coprendo la superficie (a contatto) con della pellicola trasparente. Montare a neve fermissima 3 albumi e aggiungerne i 2/3 alla crema mescolando con una spatola dal basso verso l'alto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Appena prima di servire guarnire con dei frutti di bosco.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A parte il sole... Non è mancato nulla!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Volete una replica? Invitatevi!</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-51702371899693382352014-04-18T00:10:00.001+02:002014-04-18T00:10:55.573+02:00PATATINE DAY<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4vH3qxJ6m2FXFW_W8fUS0nqyFHMLRUndDNdsiMKsKTsomMKpjwDN36qnpdEvUTq8i7Lv_b4xyOYRs4iRYCd1-BhAP0Nz3ODNBxWJ6dnftK1WpnXGUPo0hBBQ6t3mqtZITTnusMFp35w/s1600/EMVi+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4vH3qxJ6m2FXFW_W8fUS0nqyFHMLRUndDNdsiMKsKTsomMKpjwDN36qnpdEvUTq8i7Lv_b4xyOYRs4iRYCd1-BhAP0Nz3ODNBxWJ6dnftK1WpnXGUPo0hBBQ6t3mqtZITTnusMFp35w/s1600/EMVi+060.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Avete mai pensato che le patatine del pacchetto non nascono lì dentro ma sono patate vere tagliate sottilissime e poi fritte? Solo a quel punto vengono aromatizzate e chiuse in un sacchetto della San Carlo.... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E vi assicuro che non mento! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un giorno che ero alle prese con la <a href="http://sweetemvi.blogspot.it/2014/03/shabbat-shalom-con-ricetta.html">caponata</a> ho deciso che lo avrei dimostrato anche a me stessa. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">L'olio era già bollente in pentola, una patata in dispensa la ritrovo sempre... Ed ecco allora che é sufficiente affettarla con il pelapatate in fettine millimetriche, posarle sulla carta assorbente, poi lasciarle friggere e riposizionarle sulla carta assorbente.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un po' di sale tartufato ed ecco qui, patatine del sacchetto senza sacchetto!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzUcEeyE8-SnDnwB9m83vTkEC1yI4HyJfLAr0aizlzSCbIjTTD-T4YAD8yTHISlvoWrpcbAnbbZD_yOxY9cDup18Nl06PP7eUS7XDb0qUb-0QuCAlYeICuHjf7HNp035JrT5nvLsg6OY/s1600/EMVi+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzUcEeyE8-SnDnwB9m83vTkEC1yI4HyJfLAr0aizlzSCbIjTTD-T4YAD8yTHISlvoWrpcbAnbbZD_yOxY9cDup18Nl06PP7eUS7XDb0qUb-0QuCAlYeICuHjf7HNp035JrT5nvLsg6OY/s1600/EMVi+052.jpg" height="300" width="400" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-8107428155315990102014-04-09T23:30:00.003+02:002014-04-09T23:30:38.579+02:00TO.LO CA.KE! CIOCCOLATO E LAMPONI<div>
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<span style="font-family: Trebuchet MS, sans-serif;">Invitata a cena dalla mia famiglia preferita non potevo assolutamente presentarmi a mani vuote. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una crostata non era nemmeno contemplabile. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tommi, 17 anni, Lori 19, hanno grandI aspettative nelle mie torte. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oltre che una fame teenager.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tra cooking show, corsi di sushi, serata sfilettamento e pasta frolla a kili per il fuori salone da Missoni ho trovato il tempo di inventarmi una torta di cui vado, almeno per una volta, fierissima. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fatto sta che la notte prima di dormire preparavo una chiffon cake da 20 che all'alba delle 6am (prima di prendere il treno) farcivo con panna montata alla Nutella, volendo stupire i ragazzi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tornata a casa dopo la riunione con Gherardo e Matteo di Teste di Rapa, e avendo a disposizione circa 10 minuti (scarsi) prima che le 20 scoccassero e a casa Mettica si cominciasse a proclamare il mio ritardo... Ho cosparso la torta farcita con un abbondantissimo strato di cacao amaro puro ed una corona di lamponi freschi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Titubante fino all'ultima dei miei accostamenti, ma felice almeno dell'estetica, mi sono stupita della consistenza perfetta al taglio e delle espressioni soddisfatte sul volto di tutti... La doppia porzione acclamata da tutti ha reso una torta da 20 una torta da 7, con spicchio mantenuto intatto con uno sforzo sorprendente, solo per averla per colazione del giorno seguente. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A detta (o "fetta" come corregge il mio iPhone) di Lori è stata la torta che ha preferito tra tutte quelle in repertorio...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55g4OgVKAJB5Nc4AUMypzQiFWyjYNdm4lD-vmvnf2i-j0Byeokhyphenhypheny_J2o-gU0wohGQT3M40NCEUlbiG8agXmFvSrNq2Zonn7wPM7rPZMCaZl4CwTiy27zgssBhNlP_0P2QFAT3Bbev7E/s1600/LOTO+CAKE+PANNA+CACAO+LAMPONI+NUTELLA+FETTA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55g4OgVKAJB5Nc4AUMypzQiFWyjYNdm4lD-vmvnf2i-j0Byeokhyphenhypheny_J2o-gU0wohGQT3M40NCEUlbiG8agXmFvSrNq2Zonn7wPM7rPZMCaZl4CwTiy27zgssBhNlP_0P2QFAT3Bbev7E/s1600/LOTO+CAKE+PANNA+CACAO+LAMPONI+NUTELLA+FETTA.JPG" height="192" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La chiamerò ToLo Ca.ke ... Tommi e Lori e Cate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Touche </span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-91793624647005231722014-04-02T16:13:00.001+02:002014-04-27T03:30:22.860+02:00UN SUSHI AI 30<div class="separator" style="clear: both;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sushi, ancora sushi, sempre sushi. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Nei nostri incontri o briefing, edamame, maki, wakame non mancano mai, così come una bottiglia di</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Müller!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuxhHfb7yh5oAP2EZnrS8LODrh1mk72sB0jah5joQw7ciBoZRgNMVDcjMAYswXoOWiyo2SAETfTsvCzC8lSnH62d2OwV6DXiaFwIOZ_zZwapOVey3SDT9OS61OZdGFqv9rkFZtEIlfN8/s640/blogger-image-1551146747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuxhHfb7yh5oAP2EZnrS8LODrh1mk72sB0jah5joQw7ciBoZRgNMVDcjMAYswXoOWiyo2SAETfTsvCzC8lSnH62d2OwV6DXiaFwIOZ_zZwapOVey3SDT9OS61OZdGFqv9rkFZtEIlfN8/s400/blogger-image-1551146747.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Al bando ristoranti peró ed almeno per una sera, abbiamo abbandonato futuri mariti e fidanzati per una serata tra donne.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fine e scusa della la serata un regalo alternativo ed utile per il trentesimo di un'amica...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un perfetto corso di sushi in tacco 10, decine di maki tra classici e vegan dalla preparazione alla pancia, tante parole, risate e imprese per un decente selfie a 5! ☺️ </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bella idea che ne dite?</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-53673488785372025802014-03-20T19:43:00.002+01:002014-04-27T02:19:09.927+02:00UNA PASTA ALLA (non) NORMA<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lo so, ultimamente la mia mania per le melanzane comincia ad essere visibile... E anche per le ricette siciliane con le melanzane.. Ecco la mia ultima creazione, una pasta alla non Norma. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Alla Norma perché ci sono tutti gli ingredienti per esserlo; alla non Norma perché il pomodoro era contemplato essere salsa, ma dopo aver finito tutte le scorte con la caponata in vasetti (qui la ricetta) mi sono ritrovata senza all'ultimo! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Le melanzane erano già quasi tutte fritte, la ricotta salata già tagliata in minuscole scaglie... Ed ecco la sorpresa, il pomodoro era... irreperibile! Eggià.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho tagliato perciò i pomodorini pachino in due e li ho lasciati cuocere in abbondante olio bollente (senza mai friggereil!) con uno spicchio di aglio, fino a lasciarli appassire. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho cotto la pasta e ho unito il tutto condendo con l'olio di cottura dei pomodorini e le melanzane (tenute in caldo e ben tampinate con carta assorbente); ho spolverato le scaglie di ricotta salata e voilà! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La pasta alla (non) Norma eccola qua! </span></div>
Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-51426979295611487912014-03-13T11:12:00.000+01:002014-03-13T11:13:11.559+01:00VELOCE ED IMPRESSIVO <div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aperitivo in mezz'ora e voglia di proporre qualcosa di ottimo non solo al palato ma anche alla vista: quadratini di b</span><span style="font-family: 'Trebuchet MS', sans-serif;">risé alla ricotta, lardo d'Arnad, pecorino toscano e marmellata di mele allo zenzero. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Versare 250g di <i>farina</i>, 125g di<i> burro</i> tagliati a pezzettini, 125g di <i>ricotta</i> ed un pizzico di <i>sale</i> nell'impastatrice ed azionare fino ad ottenere un impasto compatto che si stacca perfettamente dalle pareti. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Far riposare la pasta in frigo avvolta nella pellicola per un tempo minimo 15 minuti (quando non si ha troppo fretta), per rafforzare il legame glutine e creare elasticità. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preriscaldare il forno a 180 gradi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sbucciare una mela, tagliarla a fettine, aggiungere un cucchiaio di zucchero, e lasciare cuocere a fuoco basso, coperto, fino a quando sarà ridotto a purea. Aggiungere un pizzico di ginger.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stendere la pasta brisé in un foglio sottile e tagliarla a piccoli rombi con una rotella per pizza prima di infornare; cuocere fino a quando sarà dorata (circa 15 minuti).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliare il pecorino toscano a fette sottili e una volta che tutto sarà pronto, im</span><span style="font-family: 'Trebuchet MS', sans-serif;">piattare e servire.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZJdpN6VnnzZIRg9nTaL4EhiSv8HHq5dgDfUjbsLCb0NqICIGHD5Qt8Ly5S8CyNC4mr6FAHEDoMhWONCXldcaTkBik1oETPufok1dXyQhczaiDrrcrZzNtcN1aGHb9plN_q7eFQIFSik/s1600/lardo,+marmellata+di+pere,+pecorino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZJdpN6VnnzZIRg9nTaL4EhiSv8HHq5dgDfUjbsLCb0NqICIGHD5Qt8Ly5S8CyNC4mr6FAHEDoMhWONCXldcaTkBik1oETPufok1dXyQhczaiDrrcrZzNtcN1aGHb9plN_q7eFQIFSik/s1600/lardo,+marmellata+di+pere,+pecorino.jpg" height="300" width="400" /></span></a></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-80112103669706719652014-03-07T08:30:00.000+01:002014-03-07T08:30:01.272+01:00SHABBAT SHALOM con ricetta<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ecco la verità, sono fuori stagione e lo so, ma mi é partita la fissa delle melanzane... ed eccomi alle prese con le ricette siciliane tradizionali come pasta alla Norma e caponata e l'ormai onnipresente caviar d'aubergine (che vi spiegherò in altra sede..). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tutto mi riporta, cosa inusuale in realtà, a Parigi, dove sulla tavola del venerdì sera, giorno in cui celebriamo la Shabbat, le ultime due pietanze (per la mia gioia) non mancano mai.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ed ecco perciò' uno dei miei menu' del venerdì:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPahjE8YBgdTt7AaJCuCdp1UPR67NxPeQ9GGOHHjzos2ovpOYjz4sij7LAE_LG34pzUfPNskU1d9d6s2Ld4kEQ_8mIV2Upjo7yqnngOeo26kKewEwOSGqnkE7fs7V1TuTNPf0H4qegEA8/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPahjE8YBgdTt7AaJCuCdp1UPR67NxPeQ9GGOHHjzos2ovpOYjz4sij7LAE_LG34pzUfPNskU1d9d6s2Ld4kEQ_8mIV2Upjo7yqnngOeo26kKewEwOSGqnkE7fs7V1TuTNPf0H4qegEA8/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou.jpg" height="301" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Soffriggere 1 cipolla media sminuzzata, aggiungere 100g olive nere denocciolate tagliate a pezzetti, 1 cucchiaio colmo di capperi e infine 1l di salsa di pomodoro. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mentre il sugo cuoce, coperto, pulire le melanzane e tagliarle a cubetti. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">Adagiarle su della carta assorbente per per eliminare l'acqua in eccesso, friggerle in abbondante olio bollente (girasole) e metterle a sgocciolare su carta per fritti. Unire perciò alla salsa le melanzane fritte, mescolare e lasciare cuocere. Sciogliere lo zucchero nell’aceto e versarlo nella salsa con le melanzane lasciando sfumare bene l’aceto. </span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">Lasciate raffreddare prima di portare in tavola.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvWoclyS7xB2AkGETuM2tTH7uf-dX9x54EuIGvmZsH3kQH6UJuuxQMXOqPmXZr0w6oVmEdXm8yUNxv_7BmPcC9vIy7ExKOy8-gWULCJVzwUERseKFR4fP2z0EkACE6jx-8JhFHHBIPsc/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvWoclyS7xB2AkGETuM2tTH7uf-dX9x54EuIGvmZsH3kQH6UJuuxQMXOqPmXZr0w6oVmEdXm8yUNxv_7BmPcC9vIy7ExKOy8-gWULCJVzwUERseKFR4fP2z0EkACE6jx-8JhFHHBIPsc/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(1).jpg" height="400" width="300" /></span></a><span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;">pane per la Shabbat... questa volta, putroppo, non homemade</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Agnello da latte al forno con mandorle e asparagi, accompagnato da patate novelle e patate americane:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bed_m2Kh5tlpg4ZxuYyopvDmF6xhXeYDSPoAfrQJT5dHjQGt5BeWPAk9T2lXYlGVCS43AnawEVHbUnn9KII94EVTwHBCHdqCAQqJHvP7NW8BUleyeKeuUw0bCqdfeM60RVNIiw5s9vY/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bed_m2Kh5tlpg4ZxuYyopvDmF6xhXeYDSPoAfrQJT5dHjQGt5BeWPAk9T2lXYlGVCS43AnawEVHbUnn9KII94EVTwHBCHdqCAQqJHvP7NW8BUleyeKeuUw0bCqdfeM60RVNIiw5s9vY/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(2).jpg" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgw47m21S2DwinW6D7As3lN-FPAk6knsYlbDVA5wJ9y_Gw7XBdMvS8wiij3WJuhyp7i6LR9fogV4fq8072PaYIBvFQTmX8re9aoVnpo-Ez-h0QPvoY8P9vfawwMoIlsBWPKDa4ou0UNN8/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgw47m21S2DwinW6D7As3lN-FPAk6knsYlbDVA5wJ9y_Gw7XBdMvS8wiij3WJuhyp7i6LR9fogV4fq8072PaYIBvFQTmX8re9aoVnpo-Ez-h0QPvoY8P9vfawwMoIlsBWPKDa4ou0UNN8/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(3).jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tortino al cioccolato con cuore morbido e <a href="http://sweetemvi.blogspot.it/2013/12/mon-caramel-au-beurre-sale-salsa-mou.html">salsa mou</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGG5BkBqubuZ0zRBmbwpMbb-YtmVoFar_-IYVy_jBjZLwROPdjJg7UQ4ub4BNWWfpkfMg3e6xlNCB2QJw7VDbXdZYWWp9L5erWhpWb927OzTUQfO3El0fUg9ixsdc-Mit1qxz_tGySjc/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGG5BkBqubuZ0zRBmbwpMbb-YtmVoFar_-IYVy_jBjZLwROPdjJg7UQ4ub4BNWWfpkfMg3e6xlNCB2QJw7VDbXdZYWWp9L5erWhpWb927OzTUQfO3El0fUg9ixsdc-Mit1qxz_tGySjc/s1600/emvi's+sweet+creations,+shabbat,+capponata,+agnello,+tortino+cioccolato,+mou+(4).jpg" height="400" width="300" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">SHABBAT SHALOM MONDO!</span>Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-42109229301569372942014-03-06T15:49:00.000+01:002014-03-06T15:49:47.191+01:00M2 TACCHINO<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">A volte hai in mente LA ricetta, ne sei proprio convinta, prepari la padella, prepari il tacchino a cubetti... e poi ti accorgi che tua sorella ti aveva preso in prestito la soia con basso contenuto di sodio, e non te l'ha mai ricomprata.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Devi rivedere perciò il menù, per il quale non vuoi spendere più di 10 minuti... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Allora tiri fuori dal frigo una mela senza una motivazione precisa, e non demordi, vai dalla vicina di casa e chiedi la soia, che ovviamente non ha.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pero', senza neppure sapere cosa tu debba cucinare ti dice con un sorriso: "perché non usi la mostrada?"... e tu torni a casa con il cervello che frulla l'idea... ma cosa c'entra la mostrada con la soia Isa??? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nelle due porte che devo passare, prima di rientrare in casa, mi si delinea precisamente la ricetta:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere un cucchiaio abbondante di senape ad un filo di olio e scaldare in una padella antiaderente, aggiungere la fetta di fesa di tacchino tagliata a cubetti e a metà cottura mezza mela tagliata a pezzetti.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lasciare rosolare a fiamma vivace fino a doratura e a fine cottura aggiungere del sale nero.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHhJcaKfYKf6ImnwCnIEE4didIji1BH9M1OWOtqOv2jQkqGRYkx-3GSBhnZbOVuurpV6z9xqOwaCdz3ZDr3eSuuhPBrzipODo-_qds4eSaiTfC7RUqjNGIQb7tyCfFm8C2c0t4eN8Q1M/s640/blogger-image-2052829957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHhJcaKfYKf6ImnwCnIEE4didIji1BH9M1OWOtqOv2jQkqGRYkx-3GSBhnZbOVuurpV6z9xqOwaCdz3ZDr3eSuuhPBrzipODo-_qds4eSaiTfC7RUqjNGIQb7tyCfFm8C2c0t4eN8Q1M/s400/blogger-image-2052829957.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vi chiederete cosa c'entri la senape se lei ha detto mostrada? Nel mio cervello la mostarda é la senape, dal francese <i>mosterd</i>... sapere troppe lingue fa male!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grazie Isa, non lo sai, ma mi hai regalato una ricetta =)</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-53710735013751155292014-03-02T23:50:00.001+01:002014-03-03T12:54:39.011+01:00S.BATTESIMO REBECCA<div style="font-size: 15px; line-height: 22px; margin-top: 0px; text-align: justify;">
<span style="background-color: white; font-size: 12pt;"><span style="font-family: Trebuchet MS, sans-serif;">Stufi delle solite torte Chantilly e delle ormai già viste torte di cake design, i genitori di Rebecca, per il Santo Battesimo della figlia, hanno preferito una torta differente...</span></span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">Una composizione di 103 cupcakes!</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">4</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">0 al cioccolato fanno da cornice</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">32 alla vaniglia con decorazioni personalizzate al cioccolato fondente </span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Un cuore di 31 cupcakes rosa alla pasta di vaniglia</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22px;">4 kg di brownies classico, caffé e nocciola sono stati la loro scelta di accompagnamento, il tutto firmato al cioccolato =)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jUwiU1FPfwCIlkT_o2jzFQ8JWF9CS-OffeIU3fZCLXCGQa5IuTXwBOszLtzw-dX0FpmBWHUHlN-VQ-km0stFkSAAEY1tF5MuJJZkInI3Kt1d_6Wby51ARAFM7K4CN_Z-jil7sxQiNHc/s1600/EMVi+002-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jUwiU1FPfwCIlkT_o2jzFQ8JWF9CS-OffeIU3fZCLXCGQa5IuTXwBOszLtzw-dX0FpmBWHUHlN-VQ-km0stFkSAAEY1tF5MuJJZkInI3Kt1d_6Wby51ARAFM7K4CN_Z-jil7sxQiNHc/s1600/EMVi+002-001.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finalmente una scelta in rosa =)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ho incontrato Elena quando ero stata intervistata su </span><a href="http://www.rollingstonemagazine.it/rr-style/rubriche-rrstyle/jukebox-on-the-rocks/juke-box-on-the-rocks-stay-hungry-stay-foodish/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Radiattiva</a><span style="font-family: 'Trebuchet MS', sans-serif;"> il mese scorso. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anche lei era ospite della trasmissione, anche lei esperta di food, anche lei foodblogger (ma non classica foodblogger come d'altronde non mi reputo io), anche lei in outfit total black con dettaglio rosso ed anche lei... Elena Maria!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Si é subito mostrata interessata alla mia storia e mi ha chiesto di potermi intervistare.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un cappuccino da Ca'ppucciono in Porta Venezia, che mi ha fatto tanto sentire a Londra, iPad in recording e via a domande e risposte come una conversazione tra amiche... il risultato? Su </span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.caldedelizie.com/2014/02/emvis-sweet-creations-ci-regala-i.html">www.caldedelizie.com</a>!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La ricetta dei miei lollipops? Sempre sul suo <a href="http://www.caldedelizie.com/2014/02/emvis-sweet-creations-ci-regala-i.html" target="_blank">sito</a> =)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tra i nostri prossimi incontri c'é un <a href="http://www.molinosantamarta.it/" target="_blank">ristorante </a>che amo, le nostre cucine per scambi di opinioni... ma la vera novità sarà un multisala... uscirò finalmente da questo rifiuto innato verso il cinema e lo stare ferma per ore su una poltrona?!</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-59418924471259603692014-02-24T23:18:00.000+01:002014-02-25T00:18:14.934+01:00PASTA SALMONE, PISELLI E PINOLI<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ebbene si, una ricetta tanto facile da poterla fare con una mano legata dietro alla schiena, o al collo, come nel mio caso! Pronta in 15 minuti!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(min 1-3) Mettere a bollire l'acqua per la pasta in una pentola capiente e contemporaneamente scaldare un po' di olio in una casseruola. Quando l'olio é caldo versare 100g di piselli ancora congelati e lasciare rosolare fino a quando l'acqua per la pasta non sarà a bollore, (min 3-8) quindi salate i piselli e copriteli con un coperchio. Salare l'acqua e versateci 180g di fusilli bucati corti Garofalo. Settate il timer a 5 minuti: aggiungete ai piselli 100g salmone affumicato tagliato a pezzettini, saltate in padella e poi coprire. (min 8-14) Settate il timer ancora per 4 minuti, e mentre scolate la pasta aggiungete un cucchiaio di pinoli a piselli e salmone e aumentate la fiamma per far dorare il tutto. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Detto fatto: </span><span style="font-family: 'Trebuchet MS', sans-serif;">(min 15) Condire la pasta.</span></div>
Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-71908155967738026742014-02-16T10:50:00.002+01:002014-02-16T10:50:57.121+01:00CHIFFON CAKE&CREMA di LOTUS, ricetta per te, AUGURI A ME<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">Mi succede di rado, o potrei dire che non mi succede mai, ma questa volta ho dovuto optare per la </span><i style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;"><b>Chiffon Cake</b></i><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;"> perché, lo ammetto, sono rimasta senza burro.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Avevo appena sfornato i brownies per la redazione di Juke box on the rock <a href="http://sweetemvi.blogspot.it/2014/02/juke-box-on-rocks-videointervista-emvi.html" target="_blank">per la mia intervista</a>, e avevo dato fondo a tutte le mie provviste...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ecco perciò la ricetta di questa torta che nulla ha da invidiare ad una buonissima torta ipercalorica, che rimane più morbida, meno spugnosa e più compatta di un banale pan di Spagna, ma più leggera di una torta con derivati del latte. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dosi per una teglia di 16cm</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 uova</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">145g farina 00</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 g zucchero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60 g olio di semi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 g acqua tiepida</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di cremor tartaro </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 bustina lievito per dolci</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vaniglia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Montare a neve fermissima gli albumi con il cremor tartaro. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mischiare tutti gli altri ingredienti e infine aggiungere gli albumi mescolando con una spatola dall'alto verso il basso.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se volete evitare di lavare la ciotola dell'impastatrice tra un impasto e l'altro (solo se è da cuocere, se no potete farlo solo se pastorizzate le uova) cominciate sempre con gli albumi: sono lipidofobici, non si montano a contato con dei grassi, ergo olio in questo caso.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Versare l'impasto nella teglia senza imburrarla né foderarla ed infornate a 160° forno preriscaldato statico per 40 minuti e completate la cottura con 10 minuti a 175°.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Lasciate letteralmente cadere la teglia</span><span style="font-family: 'Trebuchet MS', sans-serif;">, non rovesciata ovviamente,</span><span style="font-family: 'Trebuchet MS', sans-serif;"> da 30cm di altezza (non sono impazzita, regole della chimica, Peter Barham) e dopo 10 minuti rimuovete la torta e lasciandola raffreddare capovolta.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Tagliatela in 3 dischi concentrici e sarà pronta per essere farcita.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Il mio amore per gli Spuculoos risale a tantissimo tempo fa. Facevo una delle mie strane diete e casualmente mio nonno mi aveva dato un biscotto mentre beveva un caffé al bar, si chiamava Lotus ed era uno dei pochi biscotti con gli ingredienti concessi (niente latte, niente uova!</span><span style="font-family: Trebuchet MS, sans-serif;">). </span><span style="font-family: 'Trebuchet MS', sans-serif;">Per un sacco di tempo non li vidi più. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tre anni fa poi il Tia si é trasferito in Belgio e da li ho scoperto esserne il biscotto nazionale! Apriti cielo, quanti ne ho mangiati! La mia adiction alla </span><span style="color: #b5001d; line-height: normal;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.lotusbiscuits.co.uk/lotus-products/spreads/" target="_blank">Lotus Sprea</a><u>d</u> </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">é causa sua, non ne conoscevo l'esistenza fino a quando nel novembre del 2010 me la porto in regalo... una pasta di biscotti da mangiare a cucchiaiate! Probabilmente non duro' 48ore.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Non ho voluto ricreare la ricetta, me ne sono semplicemente ispirata </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">250 g di biscotti Lotus + altri per la decorazione</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 g cioccolato al latte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 g cioccolato al gianduia</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); font-family: Trebuchet MS, sans-serif; line-height: 24px;">50-100 ml panna fresca</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sciogliere i cioccolati con la panna (cominciate con 50ml) e aggiungere 250g di biscotti ridotti precedentemente in briciole. Mescolare fino a raggiungere una crema omogenea, se serve aggiungete i restanti 50ml di panna.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Procedete perciò con la farcitura della torta: non aspettate che la crema si raffreddi del tutto, aderirà meglio e l'umidità rilasciata renderà la torta più morbida, ma non utilizzatela bollente per evitare che sia troppo liquida. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una volta che la torta é farcita nei suoi tre strati e ricoperta interamente dalla crema, posizionate gli altri biscotti su tutto il diametro e fermateli con un nastro.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Voilà! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqT-qE9mJXdNXIfNNM5DK5iBlTbU3WAuchAQaXPbaus1nnR8MELdZUSV06ZjqwR9tXHbkdESEGO_tX9e0L69IzTThOKvUfZ9qdlNeBxJebIPO6tDsChGNv5htbPrK6SMZ8zr81ah8a-o/s1600/EMVi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqT-qE9mJXdNXIfNNM5DK5iBlTbU3WAuchAQaXPbaus1nnR8MELdZUSV06ZjqwR9tXHbkdESEGO_tX9e0L69IzTThOKvUfZ9qdlNeBxJebIPO6tDsChGNv5htbPrK6SMZ8zr81ah8a-o/s1600/EMVi.jpg" height="480" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se aspettate il giorno dopo sarà ancora più buona!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">AUGURI EMVi!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Dopo che due giornaliste in due giorni </span><span style="font-family: 'Trebuchet MS', sans-serif;">hanno fatto</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">il nome di EMVi, Andrea ha abbandonato l'idea di intervistare uno degli chef mediatici del momento e mi invitata ai microfoni di </span><span style="font-family: 'Trebuchet MS', sans-serif;">RadioAttiva al </span><span style="font-family: 'Trebuchet MS', sans-serif;">programma 'Juke Box on the Rocks'</span><span style="font-family: 'Trebuchet MS', sans-serif;">, una rubrica del RollingStone Magazine. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Il tempo tra l'invito, cui ho accettato onorata, e l'intervista, e' stato cosi fulmineo che non ho quasi avuto modo di realizzare. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Ed eccomi catapultata al Boh?! </span><span style="font-family: 'Trebuchet MS', sans-serif;">(la </span><span style="font-family: 'Trebuchet MS', sans-serif;">mia parola esclusivamente italiana prediletta) </span><span style="font-family: 'Trebuchet MS', sans-serif;">di</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">Via Stendhal, a Milano,</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> davanti alla loro stazione radio itinerante, a raccontare cosa sia e come sia nata EMVi'S SWEET CREATIONS.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLwJsjo_909YZ4ujVzC8meeoV-RBA4EDisc4kTTqOeS9pDWCPbOyg1M6CpTXcIeUMcS5saPg_ITiSP5aFIQ_LPhdN7DWP-bFuYuCpeZXesr_ppP2E43QwbCd9H5EKTogtRvIwPCGZCGk/s1600/blogger-image-1645892287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLwJsjo_909YZ4ujVzC8meeoV-RBA4EDisc4kTTqOeS9pDWCPbOyg1M6CpTXcIeUMcS5saPg_ITiSP5aFIQ_LPhdN7DWP-bFuYuCpeZXesr_ppP2E43QwbCd9H5EKTogtRvIwPCGZCGk/s400/blogger-image-1645892287.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">L'<a href="http://www.spreaker.com/user/radioattivlive/bho-31-01-14" target="_blank">audio</a> completo della serata lo trovate <a href="http://www.spreaker.com/user/radioattivlive/bho-31-01-14" target="_blank">qui</a>, la mia intervista intorno al minuto 89</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il video <a href="http://www.rollingstonemagazine.it/rr-style/rubriche-rrstyle/jukebox-on-the-rocks/juke-box-on-the-rocks-stay-hungry-stay-foodish/" target="_blank">qui</a>, con me altri ospiti, tra cui il fotografo di GialloZafferano Marco Folcolini, giovane talento fiorentino.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YNX7ngEkkodn-vUw2H5hHoPmq0v3sqteQ5BOdbkOEeV-g3OKqjkRtYcDmaS7fZxV7-jlpkfQPOvIVv5-jjnG2ZIUhqDLkpfxuKRaCegGit0cVogFLzYAEqIBgVnQwYlb25_gjukMGh4/s640/blogger-image-1822307016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YNX7ngEkkodn-vUw2H5hHoPmq0v3sqteQ5BOdbkOEeV-g3OKqjkRtYcDmaS7fZxV7-jlpkfQPOvIVv5-jjnG2ZIUhqDLkpfxuKRaCegGit0cVogFLzYAEqIBgVnQwYlb25_gjukMGh4/s400/blogger-image-1822307016.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVW9nsM_aMvFNUV45lRC4p2o92aTadY_YNfU9kXlj02HPEZmY7PSYxOMExvAMrsH6x6A3ysKDx8Gwd0wEiSE1OQipuR1BWqXBI3Q4xlUeOd2-6NGvdd5I-nFycMD4I_ausGjM_kLO5mY/s640/blogger-image-1698679722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVW9nsM_aMvFNUV45lRC4p2o92aTadY_YNfU9kXlj02HPEZmY7PSYxOMExvAMrsH6x6A3ysKDx8Gwd0wEiSE1OQipuR1BWqXBI3Q4xlUeOd2-6NGvdd5I-nFycMD4I_ausGjM_kLO5mY/s400/blogger-image-1698679722.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I brownies portati in dono alla redazione, apprezzati e finiti nel giro di una canzone dallo staff e da chi stava intorno alla console, sono i miei famosi brownies classic, accompagnati a quelli all'avocado, una nuova ricetta per gli intolleranti al lattosio che pubblicherò presto, tanto amati dal pubblico, come dico in diretta, non hanno trovato pero' la mia approvazione. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa-d_BgLiSIcJVxcpglOblt2BZMAsyTd9r1798JAeLP1cCSw5ZpiMYfLBnsju3UGodpAdxVFJXKnu548XR8l3ruO4Be8H_lAZnR4AX1WZtod7k32EfT8lEVn6-fyhaCQyNhmH0mR_Hr0/s640/blogger-image--1932087812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa-d_BgLiSIcJVxcpglOblt2BZMAsyTd9r1798JAeLP1cCSw5ZpiMYfLBnsju3UGodpAdxVFJXKnu548XR8l3ruO4Be8H_lAZnR4AX1WZtod7k32EfT8lEVn6-fyhaCQyNhmH0mR_Hr0/s400/blogger-image--1932087812.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ed eccomi dietro le quinte, con un'altra ospite della serata, un'altra Elena Maria (Manzini) un foodblogger moolto particolare, in grado di suggerire il piatto perfetto da associare ad ogni film, culinario o meno! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Potete seguirla su <a href="http://www.vanityfair.it/vanityfood/piatti-d'autore/13/12/06/cibo-al-cinema-le-ricette-dei-film" target="_blank">vanity fair</a>, su su Radio Deejay, nella rubrica del sabato: "indovina chi viene al cine" o direttamente sul suo <a href="http://www.caldedelizie.com/" target="_blank">blog</a>. Una star nascente direi!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ne sa una piu' del diavolo, e per una come me, che non sa accendere neppure la tv, seguirla aprira' i miei orizzonti cinematografici =)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E a proposito di diavoli, food ed Elena Maria, vorrei che notaste, come abbiamo notato noi stesse, il nostro casuale totat black con dettaglio rosso... a volerlo non ci saremmo riuscite!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGuOj2bkIV9MrgC8B9_FszdsjRw6POkRF_jPYQVS2LXv9Wf0wPKkMc-BxOnwESLLDuC6hVUtYYmcdCRu0LCbaBhWpnT2sRc_ZsV8EbiZgBCyrZMb9v6IW1p1OC_moO2KihtyjNOIobes/s1600/ElenaMaria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGuOj2bkIV9MrgC8B9_FszdsjRw6POkRF_jPYQVS2LXv9Wf0wPKkMc-BxOnwESLLDuC6hVUtYYmcdCRu0LCbaBhWpnT2sRc_ZsV8EbiZgBCyrZMb9v6IW1p1OC_moO2KihtyjNOIobes/s1600/ElenaMaria.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grazie ad Alberto, Andrea e a tutto il loro staff per la bella serata e la stupenda occasione.</span></div>
Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-82330100720054346262014-02-05T23:01:00.000+01:002014-02-05T23:07:52.509+01:00CORSO DI SUSHI<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Io guardo, imparo, memorizzo, rielaboro, provo e ci riesco. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Non fatemi leggere mille parole, non fatemi spendere ore sui libri, fatemi osservare, rispondete alle mie domande, ed io ho imparato tutto quello che mi serve per cucinare.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Anche per il sushi e' stato cosi, come tutto il resto. </span><span style="font-family: Trebuchet MS, sans-serif;">E vorrei che fosse cosi anche per voi, seguendo i miei corsi.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Ascoltare e' la forma di apprendimento che preferisco, minimo sforzo, massimo rendimento, se poi e' associato ad immagini e' tutto di guadagnato; quando </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">posso affiancare uno chef, osservare le sue mani danzare sui fornelli, tempestarlo di domande... ecco, non posso chiedere altro. Assorbo come una spugna ogni parola, ogni movimento, ogni tecnica.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Ricordo che a scuola, nelle lezioni di cucina, il mio professore, a furia di domande, ne usciva sfinito... ma non si puo' capire cosa succede in un forno, come un ingrediente si trasformi in alimento e poi in piatto se non se ne capisce il perche' lo fai...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quanti tipi di riso? Quale tipo di cottura? Perche' non bisogna mai smettere di girare il nostro venerato risotto alla milanese? E perche' quello giapponese non va mai toccato durante la cottura? Peche' il Giappone teme tanto quell'amido cosi fondamentale per noi nordici occidentali? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ai miei corsi parto da qui, cerco di rispondere a tutte le vostre domande e passo passo, come io ho imparato, cerco di insegnare a voi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cottura, raffreddamento, stesura del riso, arrotolamento e taglio dei maki: io e Naho, che vi riempira' la memoria con i nomi giapponesi di ogni strumento che toccherete, vi seguiremo fino alla realizzazione del vostro amato sushi.</span></div>
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<span style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: large;">SUSHI CLASSICO</span> > sabato 8 febbraio </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sabato 5 aprile > </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">VEGAN SUSHI</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Ce n'e' per tutti i gusti!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: left;">Grazie ad </span><a href="http://www.cheapandchop.com/" style="text-align: left;" target="_blank">Irene</a><span style="text-align: left;">, come sempre, per le bellissime foto</span></span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-46924999420174955692014-02-03T11:10:00.001+01:002014-02-03T11:10:32.340+01:00PETIT BEURRE<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cercavo una ricetta per i basici biscotti secchi, quelli proprio secchi come i saiiwa o i petit biscuits, quelli che usiamo per il salame di cioccolato, quelli che, per intenderci, non sanno di molto, che fanno cronch quando li addenti facendo mille briciole, ma che si inzuppano nel tea caldo così rapidamente che serve mangiarne almeno 10 per essere soddisfatti. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG07L1MHqt1S7OWdKsr71QVwer6tXi709_VV1u5ncKrCb6-sbr2peWCQnDsaH8pndVIGYCc2JLBQbjOi2hau6xRww5bUVniKFCGLNYVySq6yyqPmYF5Tqs8J_braIVi3KvLutmh07u82E/s1600/mon+petit+beurre.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG07L1MHqt1S7OWdKsr71QVwer6tXi709_VV1u5ncKrCb6-sbr2peWCQnDsaH8pndVIGYCc2JLBQbjOi2hau6xRww5bUVniKFCGLNYVySq6yyqPmYF5Tqs8J_braIVi3KvLutmh07u82E/s1600/mon+petit+beurre.JPG" height="300" width="400" /></a></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Mi sono imbattuta in un blog pazzesco per puro caso, e ancora oggi mi chiedo se la ragazza abbia un blog o appunto una trattoria, data la quantità di cibo che esce dal suo forno. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">La ricetta dei petit beurre viene da qui: </span><a href="http://www.trattoriadamartina.com/2012/10/petit-beurre.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;" target="_blank">trattoria da Martina</a><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Non sono quello che cercavo, ma sono venuti bene, la preparazione con burro ed acqua bollente è particolare, non sono di certo dei biscotti dell'ultimo minuto data la lunghezza della preparazione/tempo di riposo, ma per un coffee break o per riempire il barattolo della colazione sono una bella idea! </span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-65254748811060919842014-01-27T08:51:00.000+01:002014-01-27T08:52:40.760+01:00BROWNIES STRATIFICATI<div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sarebbe venuta una mia amica a cena con suo marito e il Tia, una magnifica peste di 2 anni, che ho visto crescere dal mese numero zero ad oggi. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nonostante la Chiari li ami alla follia, mi sono rifiutata di sfornare per l'ennesima volta dei banali brownies classici. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tempo fa, in uno dei miei ritorni da Parigi con insolito volo in ritardo (non sono ironica) mi sono imbattuta in un Mc cookie's, che vergogna!, che non mi è rimasto impresso ovviamente come sapore, bensì come idea.</span><br>
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<span style="font-family: Trebuchet MS, sans-serif;">Ecco da dove è vergognosamente nato il biscotto di frolla, brownie e caramello :D</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLfBbsyi4DJ3vcWQUVzwynWYgwYDD9H0UvU_YmTOZZ5Wwpp1I8Oa-Ms5g_AJn_wVXbJPq2KkaEaFvlIIAAtLpVDgU-80qUT-dYdPtvCszlViO1-A8hr1te4Ar0szYtNNQJtyPKJNsCm0/s1600/brownies+e+caramello.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLfBbsyi4DJ3vcWQUVzwynWYgwYDD9H0UvU_YmTOZZ5Wwpp1I8Oa-Ms5g_AJn_wVXbJPq2KkaEaFvlIIAAtLpVDgU-80qUT-dYdPtvCszlViO1-A8hr1te4Ar0szYtNNQJtyPKJNsCm0/s1600/brownies+e+caramello.JPG" height="335" width="400"></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Come sempre esagerata nella produzione ho offerto ai vicini di casa che non hanno fatto complimenti se non dopo aver azzannato, e ho fatto una "schiscia" per la Chiari anche di quelli a due strati, preferiti da Mattia.</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BA2dlcK_TRJfBTP2h4J0WPX2OVoIloXtL0Et-4V6it6cumQ73aO8RB8JVXX_lqZbjyWfUGkpizKFKRnO5GCMtaExhmM8YoiTdt8e_tYV3SY3qVW6gA8sKkIZrzXQ4c9M7c-rbFdUphU/s1600/3-IMG_3371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BA2dlcK_TRJfBTP2h4J0WPX2OVoIloXtL0Et-4V6it6cumQ73aO8RB8JVXX_lqZbjyWfUGkpizKFKRnO5GCMtaExhmM8YoiTdt8e_tYV3SY3qVW6gA8sKkIZrzXQ4c9M7c-rbFdUphU/s1600/3-IMG_3371.JPG" height="400" width="300"></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il giorno dopo, mentre lei sistemava la camera, sospettosa del silenzio regnante nella casa è andata a verificare cosa il Tia stesse facendo così sommessamente...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E l'ha così colto con le mani nel sacco! Très jolie </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Per la ricetta del caramello <a href="http://sweetemvi.blogspot.it/2013/12/mon-caramel-au-beurre-sale-salsa-mou.html?m=1" target="_blank">clicca qui</a> e utilizza metà della panna :)</span></div>
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Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-23751213603111931682014-01-21T17:07:00.001+01:002014-02-03T11:11:24.705+01:00MAIONESE VEGANA...SUSHI VEGANO!<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Purtroppo, causa malattie invernali, abbiamo dovuto rimandare il corso di sushi. Io ed </span><a href="http://www.emvi.me/" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Elena</a><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> ed</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> abbiamo comunque scelto di passare qualche ora insieme con la scusa di provare nuovi abbinamenti, ovviamente fare due chiacchere... ovviamente assagiare, tutto... e ovviamente con due bicchieri di vino. :-)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9-FN1kiuqXSfvbL3kYF13Z68ADElhcQ4eIESzWDr1N684k_UwKiGK1GGzJIs4AtK01awMzSglA_Bt16h4mhVQQUia-35niAO9NFCvs9cfPVD0Jtz_pZJDPu418fVa-kLJxDYj2kSBQE/s640/blogger-image--1522639196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9-FN1kiuqXSfvbL3kYF13Z68ADElhcQ4eIESzWDr1N684k_UwKiGK1GGzJIs4AtK01awMzSglA_Bt16h4mhVQQUia-35niAO9NFCvs9cfPVD0Jtz_pZJDPu418fVa-kLJxDYj2kSBQE/s640/blogger-image--1522639196.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Elena ha portato tutto il necessario e mi ha fatto dono di un vaso di daikon sottaceto, buonissimi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWJotI81lEh_PgCDFu6A-du7lSyeGGHDZfb_J5XZG6PF4N0F_TusmHpP63Rmt4Daq3v80wsvz0PN9jXOOhOrUX3EXghhT-JZtVRYfn30mc5ebplhx_qYVNTB6vloUeJRy01Q3sJEpx9c/s640/blogger-image-1182605302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWJotI81lEh_PgCDFu6A-du7lSyeGGHDZfb_J5XZG6PF4N0F_TusmHpP63Rmt4Daq3v80wsvz0PN9jXOOhOrUX3EXghhT-JZtVRYfn30mc5ebplhx_qYVNTB6vloUeJRy01Q3sJEpx9c/s640/blogger-image-1182605302.jpg" /></a></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Anche se il mio voto 10 va a questi funghi giapponesi preparati sul momento da Elena, profumatissimi e insaporiti da salsa di soia.</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Elena ha inoltre preparato una maionese vegana facilissima e buona quanto quella fatta con le uova. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">La ricetta la troverete a fondo pagina...</span></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Vederla lavorare è stato un piacere oltre che per il palato per gli occhi; Elena è molto precisa e le sue mani danzano mentre cucina. Vi consiglio di prendere seriamente in considerazione una serata con Chef Elena a domicilio, è un bellissimo regalo da farsi e da fare!</span></span></div>
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlJ0BNB3TrWEK7sc8JJLjJj6kq8ugZnPtqPz5iX_semn4BItA63vAIT1OawNEhXjWc7Go7gTjN-Tht7cBQ4MUuBK9TEoH7I7HE8hK0GOcLX-8qtc63mlxFsiOYGTTXf6ClxUNANZESCU/s640/blogger-image-817129331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlJ0BNB3TrWEK7sc8JJLjJj6kq8ugZnPtqPz5iX_semn4BItA63vAIT1OawNEhXjWc7Go7gTjN-Tht7cBQ4MUuBK9TEoH7I7HE8hK0GOcLX-8qtc63mlxFsiOYGTTXf6ClxUNANZESCU/s640/blogger-image-817129331.jpg" /></a></span></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Maionese vegana, ingredienti per un vasetto: 100 ml di latte di soia, 200 ml di olio di semi, una presa di sale, due cucchiai di aceto di mele. Frullare con un minipimer tutti gli ingredienti per un paio di minuti e lasciar riposare una decina di minuti prima di utilizzarla. </span></span></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Conservare in frigorifero.</span></span></div>
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<span style="color: black;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Prova d'assaggio passata a pieni voti!</span></span></div>
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Written by Irene </div>
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Pics by Irene</div>
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www.cheapandchop.com</div>
Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0tag:blogger.com,1999:blog-1110121531031517507.post-47530174246248032772014-01-14T09:55:00.003+01:002014-01-14T10:05:57.467+01:00GOCCIOLE<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Nonostante la produzione industriale di decorazioni per il mio (e di altri) albero di Natale mi avanzava ancora della pasta frolla. Ho deciso semplicemente di aggiungere delle gocce di cioccolato fondente avanzate da un altra produzione seriale, quella delle jars, e creare le gocciole. </span></div><div class="separator" style="clear: both; text-align: justify;"><br></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTscuG2jloQohsusMXH5XbTMP6lHR5JEfjL6UzMU290L5StTdeAV60SDHWoU6u8cCCYaq9KBLNgb3GehHLMWtfq6abPFLEuFo31oR6WbYnwgXHD7SidCLYFPv2oCFdrgl7XCdt9-Qvp8/s1600/FROLLA+AL+CIOCCOLATO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTscuG2jloQohsusMXH5XbTMP6lHR5JEfjL6UzMU290L5StTdeAV60SDHWoU6u8cCCYaq9KBLNgb3GehHLMWtfq6abPFLEuFo31oR6WbYnwgXHD7SidCLYFPv2oCFdrgl7XCdt9-Qvp8/s1600/FROLLA+AL+CIOCCOLATO.JPG" height="400" width="300"></a></div>
<div><br></div><div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pasta frolla al cioccolato. </span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Semplice, sempre apprezzata. </span></div></div><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyX25KHezWHZII1pyCR8Ttbr5TUjH505Wh0e_rj6biPv530rAVy-tAQR1r6saTRGG63s_zkQyTRYGse9zWAmsC1mYsNNcQjyuV70CoFuYQdgE98ioumTCQ0yCcxzi2YDAqBw5NKByYBOM/s1600/BISCOTTI+AL+CIOCCOLATO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyX25KHezWHZII1pyCR8Ttbr5TUjH505Wh0e_rj6biPv530rAVy-tAQR1r6saTRGG63s_zkQyTRYGse9zWAmsC1mYsNNcQjyuV70CoFuYQdgE98ioumTCQ0yCcxzi2YDAqBw5NKByYBOM/s1600/BISCOTTI+AL+CIOCCOLATO.JPG" height="300" width="400"></a></div>
<div><br></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br></span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><font face="Trebuchet MS, sans-serif">Impastata, tirata a matterello e ripiegata fino a formare un parallelepipedo, lasciata riposare per un'ora nel frigo e poi affettata e cotta a temperatura elevata.</font></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br></span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ottima per la prima colazione, per la merenda, e per le feste per i bambini!</span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br></span></div>
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<br><div><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Una ricetta di dicembre, lo ammetto, che non ho mai avuto tempo di postare!</span></div>Anonymoushttp://www.blogger.com/profile/17628643865302164965noreply@blogger.com0