tag:blogger.com,1999:blog-55336809450273975692024-02-19T01:17:48.883-08:00AgneseItalianRecipesMy name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-5533680945027397569.post-10307873230109702692014-12-21T12:19:00.001-08:002014-12-21T12:19:38.411-08:00Italian Fried Sage with Anchovies Classic Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOqgY0q-9jQlxuc8UUq-joFFGAhcRTNPhv4AMNvFXmVq6YfQthkbMv9ajMniF4sLg3OnMrLlAnsog-vc9JprykNGXrUp_X4sCBiqtJqkdizHpcMngtoNpmD_aHOOWAVvGGPToz8CmG5U/s1600/Salvia-fritta-Kopie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOqgY0q-9jQlxuc8UUq-joFFGAhcRTNPhv4AMNvFXmVq6YfQthkbMv9ajMniF4sLg3OnMrLlAnsog-vc9JprykNGXrUp_X4sCBiqtJqkdizHpcMngtoNpmD_aHOOWAVvGGPToz8CmG5U/s1600/Salvia-fritta-Kopie.jpg" height="400" width="266" /></a></div>
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<b>Italian Fried sage with anchovies</b><br />
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Sage on the balcony is growing visibly. Strangely is one of those herbs that I use very little, if not in the classic preparations like butter&sage or saltimbocca. Sometimes I prepare the mice of fried sage that I like particularly stuffed with anchovy paste. Some people in the batter puts a whipped egg white, me I gave up for lack of eggs at home.<br />
Definitely not a new recipe for you readers Italians, but for those American might be a nice novelty:-)<br />
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<br />
<b>Ingredients</b><br />
<br />
<br />
<ul>
<li> 60 sage leaves</li>
<li>anchovy paste in a tube</li>
<li>120 grams of flour</li>
<li>1 tablespoon olive oil</li>
<li>salt</li>
<li>1 glass of beer</li>
<li>oil for frying</li>
</ul>
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<b>Preparation</b></div>
<div>
<b><br /></b></div>
<div>
Prepare a batter with flour, olive oil, salt and beer. The consistency should be semi-liquid. Wash and dry the sage leaves. Put a little 'of anchovy paste between two sage leaves, dip in batter and fry in hot oil.</div>
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Enjoy this little Italian classic recipe!</div>
Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-81150296999309181242014-10-18T08:12:00.000-07:002014-10-18T08:12:02.088-07:00Original Italian Castagnaccio recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC1v6Op42GrfwaURXW99PqK3kaH01UMF10ZLYNaZ4SZ5Laymk4bUE9uL-AyMyt2myJZ8acwn9V-sLTeAwI8ufbWfhT4fjgN1azEKO58lo56QY8aQoPVOBX8MMpMfxgzKBUbLdCsXefzU/s1600/eb6ffa1c5fabc3a5ba2fe92faf4596f9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC1v6Op42GrfwaURXW99PqK3kaH01UMF10ZLYNaZ4SZ5Laymk4bUE9uL-AyMyt2myJZ8acwn9V-sLTeAwI8ufbWfhT4fjgN1azEKO58lo56QY8aQoPVOBX8MMpMfxgzKBUbLdCsXefzU/s1600/eb6ffa1c5fabc3a5ba2fe92faf4596f9.jpg" height="640" width="428" /></a></div>
<br />
Each region makes it his own way.<br />
Every family does it in his own way.<br />
Even my mom did. She wanted to be more "Tuscan" and try the recipes of the region, but I do not appreciated because of the very particular taste. We're talking about chestnut flour, intense, sweetish, who loves her, who hates her. Now that I'm an adult, or who are aged (!) I appreciate the 100% and I tried to go back to a balance of doses that would satisfy me. I made at least a dozen, segnandomi every time corrections until you get to what I propose.<br />
For my taste, the chestnut should not be dry and crisp but dry on the surface, well cracked and morbidino inside. I eliminated the raisins and pine nuts and open the door to Rosemary who, I swear, it gives you a perfume dream.<br />
Then everyone has their own taste, of course, but where you do not compromise on the flour and height.<br />
The best meal in my opinion is that of Mount Amiata (GR), sweet, light-colored and with regard to the height, to me, should not exceed one centimeter.<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
Use a pan 21 cm<br />
<br />
250 g chestnut flour of excellent quality<br />
200 ml milk<br />
200 ml water<br />
1/2 tablespoons sugar<br />
1 tablespoon oil<br />
rosemary pine nuts<br />
<br />
1 pinch of salt<br />
<br />
<b><br /></b>
<b>Preparation</b><br />
<b><br /></b>
Sift the chestnut flour with the salt in a large bowl. Pour in the milk and water, stirring with a whisk. Oil a piece of paper towel and wipe it several times in the pan without forgetting the edges.<br />
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Pour the mixture and once the oven has reached the temperature, sprinkle with pine nuts and a few leaves of rosemary. Bake for about 30 min at 180 °. I rule with cracks: as soon as they were formed very obvious is ready.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/18389336283325967180noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-45905781564450046232014-10-18T07:47:00.000-07:002014-10-18T07:47:08.770-07:00Italian tart with citrus cream recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDKw3zgxpPZXXbtm0Heb_ZjIO4fWeN75lvlJIiM_OWww1XB8mUELjHkyS_-aFIae_FoXWAfo0D4yYJwSWm96S7OQ7pEZSkTnKByBwSo4GwxQ6a9bUmpKOiIAzSHsahjv9UkkPX3E433Y/s1600/IMG_2571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDKw3zgxpPZXXbtm0Heb_ZjIO4fWeN75lvlJIiM_OWww1XB8mUELjHkyS_-aFIae_FoXWAfo0D4yYJwSWm96S7OQ7pEZSkTnKByBwSo4GwxQ6a9bUmpKOiIAzSHsahjv9UkkPX3E433Y/s1600/IMG_2571.JPG" height="640" width="460" /></a></div>
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<br />
For early spring then a <b>tart soft and fragrant citrus</b> is what it takes, with a slight crust without butter and no eggs (the eggs I used for the cream).<br />
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Although it is made with wholemeal flour the pastry remains rather soft and crumbly. What kind of pastry will you say?<br />
This <b>Italian recipe</b>, with some modifications made by me <i>(I reduced the sugar)</i>, I found the <b>recipe</b> on a book of Montersino.<br />
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Do not expect the usual <b>pastry buttery and very tasty</b>, this is good but to me falls in those <b>recipes a bit 'health-conscious</b>. However, the overall <br />
<a name='more'></a>result is pleasant tasting and testing done in the family has had positive feedback ... <i>I think all of us moms and housewives they know a little bit of culinary criticism of family members, or not? (but that's it, but there is little sugar, too sweet, but it is cooked well? cream is too fluid ... etc ...) !!.</i><br />
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The custard instead is enriched with the classic orange and lemon.<br />
If you like to try it I suggest you prepare it the day before and then store it in the fridge and enjoy it fresh.<br />
Garnish with the orange slices at the last minute and a sprinkle of powdered sugar makes it colorful and festive.<br />
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<br />
<b>For the pastry (for a tart for 6-8 people): </b><br />
<br />
200 g whole spelled flour<br />
50 g buckwheat flour<br />
50 g brown sugar<br />
65 g sparkling mineral water<br />
35 g extra virgin olive oil mild (or the Garda Liguria)<br />
25 g sunflower oil (or almond if you have one)<br />
8 g baking powder<br />
a pinch of salt<br />
For the custard:<br />
450 g milk<br />
4 egg yolks<br />
35 g cornstarch<br />
70 g sugar (cane full 50 + 50 caster)<br />
orange peel and grated peel of one lemon bio<br />
<br />
<b>Procedure: </b><br />
<br />
Mix the water, yeast and olive oil, add the sugar, flour, mix well together and put in the fridge to rest for half an hour.<br />
Prepare the cream. Heat the milk to boil and remove from heat.<br />
United to milk the grated peel of citrus fruit. In a bowl, put the egg yolks with the sugar and whip with a whisk. Then add the cornstarch and incorporate well.<br />
Pour a little at a time, the cream eggs in warm milk and put it on low heat.<br />
Cook the custard, stirring constantly and turn it off just begins to thicken without letting it boil. Pour immediately into a bowl and leave to cool.<br />
Roll the pastry out of the fridge and roll it out with a rolling pin, put it in a pan with springform pan.<br />
Prick the dough with a fork and distribuitevi over the cream. Bake at 180 ° C for about 30 minutes. Let cool and cover with slices of orange.<br />
If it is not intended for children but for adults only and if you like, you can marinate the orange slices in two tablespoons of cointreau and then place them on the cake.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18389336283325967180noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-18898646845635052862014-08-28T15:44:00.001-07:002014-10-17T18:06:46.364-07:00Simple recipe for the original Sicilian cannoli<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Yesterday morning I woke up very happy because I wanted to prepare the <b>Sicilian cannoli</b>. I was conscious that not having ever made it would have been difficult and that there was so much I wanted my aunt Elsa to teach me, but she is in Italy and who knows when I'll see her ... I wanted then groped and eventually my stubbornness I was rewarded. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzVtkz5nxUtxRqlQXd-tkab3pX_WP5tP-LLZw8ksotL0zRxi8oIGvWc9DsMVGRtWoAEj67aHZBMUx2ohvXvnkvAMW1FcBj-MZfEDVm7u8i4rtCxRdncWyuNBjAfD0K_Ow_JsMs2rciRc/s1600/0c649fcd56187a5844ca1c061651517a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzVtkz5nxUtxRqlQXd-tkab3pX_WP5tP-LLZw8ksotL0zRxi8oIGvWc9DsMVGRtWoAEj67aHZBMUx2ohvXvnkvAMW1FcBj-MZfEDVm7u8i4rtCxRdncWyuNBjAfD0K_Ow_JsMs2rciRc/s1600/0c649fcd56187a5844ca1c061651517a.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I spent the whole of Sunday in the kitchen, experimenting with different recipes, in fact, the <b>cannoli were good</b>, but not quite as crispy as I like. Anyone who knows me knows that</span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif; font-size: large;"> I am a perfectionist, which is why I tried to change the mix, but the result still did not satisfy me. I thought then that it could be the temperature of the oil, but it was not even that. I tried to let the dough rest more, but nothing, not even depended on it. I was about to give up. After four attempts I finally got what I wanted for dinner and I had a fantastic dessert.</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b>Ingredients for about 8 big cannoli:</b></span></span></div>
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<span style="color: #333333; line-height: 19.600000381469727px;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></span></div>
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<span style="color: #333333; line-height: 19.600000381469727px;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b>For the shells</b></span></span></div>
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<span style="color: #333333; line-height: 19.600000381469727px;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 1/3 cup of all-purpose flour</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">1 tablespoon melted butter</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">2 tablespoon of sugar</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Sweet Marsala wine or Dry white wine (about 4 tablespoons)</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">1 teaspoon of cocoa powder</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">1 teaspoon of vinegar</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Pinch of salt</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Vegetable oil, for deep frying</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b><br /></b></span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b>For the filling</b></span></span></div>
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<span style="color: #333333; line-height: 19.600000381469727px;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 pound of fresh ricotta cheese</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">½ cup pf chocolate chips</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">½ cup pf candied fruit, finely sliced</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">4 glace cherries and icing sugar to decorate</span></span></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b><br /></b></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b><span style="color: red;">To make this recipe, you will need metal cannoli tubes </span><i>(Shhhh..Update! Finally found it on <a href="http://www.amazon.com/gp/product/B000LBU1VQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000LBU1VQ&linkCode=as2&tag=agneitalreci-20&linkId=FZDRLCWEPKO5DLNW" target="_blank">Amazon!</a>)</i></b></span></span></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b><i><br /></i></b></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b>Instructions:</b></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Mix together the flour, cocoa powder, sugar, melted butter, and salt. Add enough wine to make a smooth, stretchable dough. Form into a ball, cover with a cloth and let stand at room temperature for about 1 hour.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Meanwhile drain your ricotta cheese. Add the chocolate chips and the candied fruit. Refrigerate for 30 minutes.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Heat enough vegetable oil in a deep pan to be able to submerge the shells.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Roll out the dough on a well-floured board to about 1/8 of an inch thick (I used the pasta machine). Using a round cookie cutter (or the rim of a glass), cut out as many rounds as you can, and roll again until very thin. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Be sure the edges are sealed good because they tend to pop open when frying.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Drop 1 or 2 of the tubes at a time into the hot oil. Fry until they are light brown and crisp. Place on paper towels to drain. Let the shells cool before removing them from the tubes. Do this until all of your dough is used.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Fill cold cannoli shells. Decorate each end with a piece of glace cherry and dust the cannoli with icing sugar.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;"><b>Agnese TIPS FOR BEST RESULT:</b></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Fill the shells just before serving. The shells will lose their flakiness and become soggy if you fill them too soon.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 19.600000381469727px;">Be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli!</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 19.600000381469727px;"><b><i>Do you prefer the video/recipe?</i></b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-35765976137488132202014-08-28T12:03:00.000-07:002014-10-17T18:07:29.907-07:00The eight secrets to making a great Italian caffè espresso with moka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw7P57wsXGdq-j_APdHhS7AY8qgB1RheFae6zNPvJ7UvNPb_kY_JZW1NlkGcGuxfoMhxGc9nvxZGnvbgMlrIhGL6QtUvLpH6QQdLqxIgsYOmBvQjhBSK7soSdUfPrTV7R5DCnijFgDhA/s1600/7d9ba04bd615305123ef27987bc0cc6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw7P57wsXGdq-j_APdHhS7AY8qgB1RheFae6zNPvJ7UvNPb_kY_JZW1NlkGcGuxfoMhxGc9nvxZGnvbgMlrIhGL6QtUvLpH6QQdLqxIgsYOmBvQjhBSK7soSdUfPrTV7R5DCnijFgDhA/s1600/7d9ba04bd615305123ef27987bc0cc6a.jpg" height="640" width="386" /></a></div>
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<span style="font-size: large;"><b>Here it is</b>, the protagonist of awakening and after lunch to millions of <b>Italians</b>: the unfailing <b>coffee maker <i>"Moka"</i></b> that now also in many homes in Naples has replaced the old <b>Neapolitan coffee maker</b>. </span><br />
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<span style="font-size: large;">Making a <b>good cup of coffee</b>, it is not a difficult task, just follow some simple rules, but </span><br />
<a name='more'></a><span style="font-size: large;">to forget only one can nullify all the work undertaken. </span><br />
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<li><span style="font-size: large;">First you have to choose a <b>quality</b> blend. This should be kept in a tightly closed container and away from foods that emit strong odors (herbal teas, cheeses, ...) because the coffee has the ability to absorb odors, which would alter the aroma. </span></li>
<li><span style="font-size: large;"><b>The water</b> is the second factor that determines the success of a <b>good coffee espresso</b> (it is said that in Naples the water is the secret of his <i>tazzulella</i>): Use fresh water and possibly poor limestone. Never use hot water to speed up the preparation. </span></li>
<li><span style="font-size: large;">Fill the boiler up to the level of the safety valve, without exceeding it, otherwise you will have a coffee. The long coffee is a type of coffee totally different from the espresso ones.</span></li>
<li><span style="font-size: large;">Fill the filter generously, <b>without pressing the coffee powder</b>, forming a small bump (someone, however, has a habit of pressing the mixture slightly and then make three holes with a match). </span></li>
<li><span style="font-size: large;">Close the coffee maker tightly and place it on a <b>slow fire, this is very important</b>. </span></li>
<li><span style="font-size: large;">As soon as the coffee starts to come out, <b>immediately lift the lid to prevent condensation of the steam falls into the pot</b>. </span></li>
<li><span style="font-size: large;">Before the coffee is completely released, remove the pot from the fire (in practice, a few seconds before escaping steam left in the boiler. Do not worry if remains a little water in the boiler, because everything that comes out in the final stage can only ruin coffee).<b> Never leave boiling coffee on the fire: this would burn him, jeopardizing the success</b>. </span></li>
<li><span style="font-size: large;">Enjoy hot coffee, fresh out! </span></li>
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<b><span style="font-size: x-large;">Espresso maintenance tips: </span></b></div>
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<span style="font-size: large;">In use, the inner walls of the boiler, the jug and the filter will pick up a thin layer of fat residues of coffee. This coating protects the coffee from contact with the walls of aluminum, which might otherwise give it a metallic taste. <b>For this reason it is always advised to wash the coffee pot with water only, never use soaps and detergents, or worse, the dishwasher</b>. Remove the limestone with a warm solution of water and vinegar. </span></div>
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<span style="font-size: large;">A moka new or ones that has not been used for a long time should be put into operation </span><span style="font-size: large;">empty</span><span style="font-size: large;"> once or twice only with water or, much better, with coffee powder fresh or already used, before making a coffee to be served . <b>This precaution allows to create in the new coffee makers, for example, the layer of protective fatty residues</b>. Repeat the same method also when you change the rubber gasket. <b>( This is the best secret for a good Italian espresso)</b></span></div>
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<span style="font-size: x-large;"><b>The physical principle of moka:</b> </span></div>
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<span style="font-size: large;">After you place the moka on fire, is formed in the boiler of the steam that remains in equilibrium with the water below atmospheric pressure. Increasing the temperature increases, the water vapor pressure: this pressure compresses both the walls of the boiler, but also the surface of the water. When the pressure reaches the value of 1.5 atmospheres, the pressure on the water is sufficient to overcome the force of gravity and so the water begins to rise along the only path available, that is, the tube of the filter. </span></div>
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<span style="font-size: large;">When all the water has risen in the boiler is only water vapor, which fuoriusce last for creating the typical final gurgle.</span></div>
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Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com3tag:blogger.com,1999:blog-5533680945027397569.post-35414317957993854302014-08-27T05:21:00.000-07:002014-10-17T18:07:58.340-07:00Italian Fried crispy calamari recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfxxHI4FInfukAeVp2_fmIK9pUoWeBZBJi5M93qFu2my9-ZdhJBZB4hav9n-_cxxw1HIYu0A2vAaluRGxDu1XIvvTZaRY_Axq36fGDjvOPpsvbCq6_mKO-EeRdWjkr1zzYGVSlLtRiZU/s1600/a634dbec326dd82b07911f1c7e5f26b1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfxxHI4FInfukAeVp2_fmIK9pUoWeBZBJi5M93qFu2my9-ZdhJBZB4hav9n-_cxxw1HIYu0A2vAaluRGxDu1XIvvTZaRY_Axq36fGDjvOPpsvbCq6_mKO-EeRdWjkr1zzYGVSlLtRiZU/s1600/a634dbec326dd82b07911f1c7e5f26b1.jpg" height="640" width="425" /></a></div>
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<span style="font-size: large;">The <b>Crispy Fried calamari</b> is a <b>fish recipe</b> loved by young and old alike! It 'a very popular recipe and it may seem easy! Instead it is difficult to make a fried crispy and light at the same time! I was asked why, at times, the fried calamari remain moist, full of oil and mushy! So, I've prepared immediately (to the delight of my husband) and now I leave you the recipe and some tips for a perfect frying !!! </span><br />
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<span style="font-size: large;"><b>Fried crispy calamari | Recipe Fish </b></span><br />
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<span style="font-size: large;"><b>INGREDIENTS (for 2 people)</b> </span><br />
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<span style="font-size: large;">400 g of fresh squid </span><br />
<span style="font-size: large;">semolina flour </span><br />
<span style="font-size: large;">peanut oil for frying </span><br />
<span style="font-size: large;">salt q.b. </span><br />
<span style="font-size: large;">1 lemon </span><br />
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<span style="font-size: large;"><b>PROCEDURE: </b></span><br />
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<span style="font-size: large;">Clean the squid by removing the head</span><br />
<a name='more'></a><span style="font-size: large;">, viscera and bone inside. Cut the beak and eyes in the middle of the tentacles. Wash them well under running water. Also, delete the outer skins and cut with scissors squid into rings. Rinse again and place them on a clean cloth to dry. When you are well-drained, move the now damp cloth, and pat with paper towels. In a skillet, heat plenty of oil, and to see if he is ready to dip a crumb of bread, if you fry it means that the oil is at the optimum temperature to start frying! Breaded calamari evenly, a little at a time, and fry in hot oil. Let them brown and drain them with a slotted spoon. Place it on a paper towel to remove excess oil. Continue until the end of the squid. Season with salt and serve hot with pieces of lemon. And the crispy fried calamari is ready !!! </span><br />
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<span style="font-size: large;"><b>Agnese's advice for a perfect fried calamari: </b></span><br />
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<span style="font-size: large;">Always prefer the fresh fish in the frozen, no doubt affects the flavor and the fried! But if you can not ... let it thaw, rinse and dry perfectly! </span><br />
<span style="font-size: large;">Use the flour, semolina or durum wheat! It makes the most crisp frying !! At best, you do half semolina half 00. </span><br />
<span style="font-size: large;">Use peanut oil only for small quantities to be fried! Otherwise, choose a good extra virgin olive oil because it has a high smoke point. </span><br />
<span style="font-size: large;">Fry a little at a time, flouring as. Not so will lower the oil temperature. </span><br />
<span style="font-size: large;">If the fish fry is so, do not always use the same oil! It should be changed because the flour will ruin the dirty frying! </span><br />
<span style="font-size: large;">After fried always leave them on paper towels to remove excess oil. </span><br />
<span style="font-size: large;">If you fry in advance, do not cover them EVER! With the belief of keeping warm would serve the fish moist and mushy! At most heated the oven for a few minutes at high temperature. Turn off and place the frying inside until ready to serve!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com1tag:blogger.com,1999:blog-5533680945027397569.post-23864883193881491012014-07-30T03:46:00.001-07:002014-10-17T18:08:19.641-07:00Italian Skewers ( Spiedini) of lamb with caramelized pears<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This morning I stayed home to clean, so why not cook too? Thanks to a well-known <i><b>Italian cooking channel</b></i> I was inspired to cook this tasty and imaginative recipe. I love the sweet and salty together. I hope you enjoy it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZFxMayVOI1hjiHuJNEb1XWOiow9StE5j8cDZty2ckLAre3qOi7T53hQDI_HYNY7KHMZbUgTqMij8cTZPaY92lVjOvj-_Qjb2ktuo0xzIPWewHEX8H988f5_GJD8FryHxtRXSa8sf10E/s1600/1787dc69a0916f8a19b49923da46db8b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZFxMayVOI1hjiHuJNEb1XWOiow9StE5j8cDZty2ckLAre3qOi7T53hQDI_HYNY7KHMZbUgTqMij8cTZPaY92lVjOvj-_Qjb2ktuo0xzIPWewHEX8H988f5_GJD8FryHxtRXSa8sf10E/s1600/1787dc69a0916f8a19b49923da46db8b.jpg" height="640" width="474" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients </span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 people </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">500-600 grams of lamb shoulder, cut into cubes </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 pears, not too ripe </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tablespoon sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Olive oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">balsamic vinegar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt and pepper </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preparation step by step </span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 </span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cut the pears </span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">into cubes of 2 cm, assemble the skewers, alternating the pear cubes and cubes of lamb. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>2</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cook the skewers in a pan with a little olive oil, add salt to taste and pears. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the sugar to caramelize the skewers. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>3</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">After cooking, flame with a drizzle of balsamic vinegar. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve the skewers with vegetables or rice pilaf Venus.</span></div>
Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-13011769253297014392014-07-23T11:09:00.003-07:002014-10-17T18:08:55.389-07:00Healthy Italian potato soup and beans recipe<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I <b>officially</b> declare of wanting to <i>specialize</i> in the most <i>delicious <b>Italian recipes</b></i>, but above all healthier...age advances and I can not always eat pasta, although very good !!! For this reason, today we will prepare an Italian healthy dish but with a unique taste ... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>The Italian potato soup with beans</b>. A quick and easy recipe, ready in <i>twenty minutes</i>. The ingredients are very common, there is no need to</span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> rush to the supermarket ... </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I have to <b>admit</b>, lately I'm a bit <b>short of ideas</b> with regard to <b>Italian recipes</b>, I have to buy another <b>Italian cookbook</b>, maybe <i>paleo</i> and <i>low carb </i>one .. I keep you updated! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>(Pssssh.Update!! Finally got another one on <a href="http://www.amazon.com/gp/product/B008XBKJIQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008XBKJIQ&linkCode=as2&tag=agneitalreci-20&linkId=N6TGVXDNTYFF3ZQB">Amazon</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=agneitalreci-20&l=as2&o=1&a=B008XBKJIQ" height="1" style="border: none !important; margin: 0px !important;" width="1" /> ) Happy!</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 medium-sized potatoes </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Fresh or dried beans, 250 gr </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bacon, 80 grams <i>(just for gourmands like me) </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">carrots 1 </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">onions 1 </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 celery rib </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sage 3/4 leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 bunch parsley </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 clove of garlic </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Extra virgin olive oil, 4 tablespoons </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Agnese's Step by Step Preparation</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To prepare the soup of potatoes and beans, started putting in cold water to soak the dried beans (if using fresh ones omit this) for about 10/12 hours. Then bake for 15 minutes in a pressure cooker with salt water (if you want you can also add a carrot and a leg celery) or for about 40 minutes in a regular pot. After cooking, drain retaining water. Meanwhile peeled the onion, carrot and celery (1) and chop finely, peel the potatoes and cut into small cubes, chop half the bacon. In a pan, you place the olive oil and add the garlic, the chopped onion, carrot and celery and sage leaves (2), let them dry and then add the chopped bacon (3)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When the bacon is browned, add the diced potatoes (5) and let them brown. Then add 4/5 ladles of the cooking beans (6) and cook over medium heat for about 10 minutes, that is, until the potatoes are tender, add more water if necessary cooking</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add salt and pepper well and if you prefer to delete the clove of garlic that has released its aroma. Finally add the cooked pinto beans (7) and cook everything for a further two minutes. Taken about half of the soup and chop finely with an immersion blender. Add the velvety thus obtained to the rest of the soup (8), sprinkle finally (9) with fresh chopped parsley. Serve the soup with potatoes and beans piping hot with grated parmesan cheese and a drizzle of extra virgin olive oil raw!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Agnese advice </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You can also make this recipe using the beans already cooked. Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-20893093960296847262014-07-18T08:57:00.000-07:002014-10-17T18:09:40.256-07:00Italian Margherita gluten free recipe<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Italian cuisine</i></b> is full of exquisite and delicious dishes, but also healthy dishes!! How to join then in a single dish, delicacy and well-being ? This time the Italian cuisine comes to help me (Agnese!) with this <b>traditional recipe for Italian celiac</b></span><b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"> </b><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; font-size: large;"><b>The classic pizza margherita but without gluten</b>! Lately I am specializing in these very<i> Italian recipes</i> <i>gluten-free</i> with great results for my palate and my </span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">well-being..</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for the mixture of two pizzas from 32 cm </span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Rice flour 350 gr </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Corn starch 250 g </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- 1 teaspoon honey </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Water 350 ml </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Salt 10 gr </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Brewer's yeast 25 gr </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- 2 tablespoons olive oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I am not yet very experienced in <b>cooking Italian recipe gluten free</b>, so I got advice from my friend <i>Elisa</i>, who know well by now, the best book of classic Italian dishes without gluten. I can not wait to try them all, I'm always very hungry! Grrrr!!</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(Psst! Update! Got it on <a href="http://www.amazon.com/gp/product/B00HQRBRRU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00HQRBRRU&linkCode=as2&tag=agneitalreci-20&linkId=OQHTTUH6EJWPT6IC">Amazon</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=agneitalreci-20&l=as2&o=1&a=B00HQRBRRU" height="1" style="border: none !important; margin: 0px !important;" width="1" />
!) </span></i></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingedients for seasoning </span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Italian Mozzarella 500 gr </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Tomatoes passed 350 ml </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- salt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- basil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Olive oil 2 tablespoons more 'to grease the pans </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preparation Step by Step - Classic Pizza Margherita Gluten Free</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To prepare the dough for the pizza without gluten, sift the flour and cornstarch and make a fountain on a pastry board (or in a large bowl) forming a hole in the middle (1). Take a glass bowl, crumble in the yeast, pour a glass of lukewarm water (2) and honey (3). Stir to melt thoroughly. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now, aside, melt 10 grams of salt in another glass of warm water (4) and add the oil (5). Then add the mixture to the flour with the yeast and honey (6) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Stir for last also the mixture of water and oil (7). Begin to knead (by hand or with a 'mixer) while close to you a little' flour and the remaining warm water, which will integrate the dough by hand to hand until it reaches the desired consistency, which should be soft and supple. Continue to knead until the dough is smooth and soft but firm, with which it will form a ball (8) that you are going to lay in a large bowl (remember that the dough will double its volume), properly dusted with flour on the bottom. Cover the bowl with a clean cloth and store in a warm place away from drafts, such as the oven off of your own home. Wait until the dough has doubled in size (it will take 1 hour - 1 hour and a half). Meanwhile, place the tomato sauce in a bowl and toss with the 'oil, salt and oregano (9) and then proceed to draw up the dough for the pizza. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Roll out the dough on a baking pan with low sides previously oiled (10), brush the surface of the pizza with more oil and let rise again for about half an hour. After the second rising, sprinkle the pizza with tomato sauce (11), a little 'extra virgin olive oil and bake in a preheated oven for about 10 minutes at 200 degrees. Meanwhile, cut the mozzarella into slices and place in a colander to remove excess water retention. Remove the pizza and sprinkle with mozzarella coarsely chopped or sliced (12); informed again for another 5 minutes. Will extract just the pizza from the oven, sprinkle with fresh basil leaves and serve immediately. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> It 's always necessary to consult the handbook Italian Celiac Association and read the ingredients carefully to make sure they do not contain gluten contamination</span></div>
Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-70036697348939441272014-07-17T16:22:00.001-07:002014-10-17T18:10:10.435-07:00Pesto alla Siciliana Italian Recipe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Today I wanted to cook the classic pesto alla Genovese, as I began to think of the various ingredients... a <i>tweet</i> of Elisa, an Italian friend of mine, drew my attention, she was preparing an easy, fast and tasty traditional sauce from the <i>Sicilian cuisine</i>, the famous...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pesto alla Siciliana !</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I was tired of the classic pesto sauce and I wanted to change the color of my dough. The Sicilian pesto, then, is </span></div>
<a name='more'></a><span style="font-family: Verdana, sans-serif; font-size: large;">the variant that suits me. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>- 10 Minutes Cooking time</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">-<i> Difficulty : Easy</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients: </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Red tomatoes 500 gr </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 50g pine nuts </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Extra virgin olive oil 150 ml </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- salt </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 clove of garlic </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- A generous bunch basil </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Parmigiano Reggiano 100g </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Ricotta 150g </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Freshly ground pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>I'm so in love</b> with this recipe so I decided to buy a real book of <b>traditional Sicilian recipes</b>, straight from Italy! My research is still going on! Stay tuned! </span><span style="font-family: Verdana, sans-serif; font-size: large;"><i>(Pssst! Update! Finally got it on <a href="http://www.amazon.it/gp/product/885414455X/ref=as_li_ss_tl?ie=UTF8&camp=3370&creative=24114&creativeASIN=885414455X&linkCode=as2&tag=agneitalreci-21">Amazon</a><img alt="" border="0" src="http://ir-it.amazon-adsystem.com/e/ir?t=agneitalreci-21&l=as2&o=29&a=885414455X" height="1" style="border: none !important; margin: 0px !important;" width="1" />!)</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The preparation of this release refers to the typical fruit of the land of this beautiful region: <i>red tomatoes</i>, <i>cottage cheese</i>, <i>pine nuts</i> and <i>basil</i> so that together create a riot of colors and <b>flavors</b>.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preparation Step by Step</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">To prepare the Sicilian pesto, start by washing with tomatoes and dividing them in half. Once divided, remove the inside and squeeze them to remove the seeds and excess juice (1). Then washed basil leaves under running water (2) and, after being drained, pat dry with a cloth (3). </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> At this point, pour the tomatoes in a blender (4), add the basil leaves, washed and dried (5) and pine nuts (6). </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Peel a clove of garlic, divide it in half and add it to the mixture (7) together with the grated Parmesan cheese (8) and cottage cheese (9). Add salt and pepper to taste. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">After adding all the ingredients, pour the oil (10) and operate the mixer at low speed to control the degree of smoothness desired. You can, in fact, decide whether to get a compound more or less creamy. When the pesto reaches the right consistency, check whether you even need salt and pepper. Now the Sicilian pesto is ready to enrich and color your pasta (12)!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The Sicilian pesto provides many variations to try a different flavor, you can replace the pine nuts (fully or partially) with the peeled almonds. You can achieve the Sicilian pesto using an immersion blender: work will take longer, but you will get a less creamy, with bits more visible.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-56174104957433290492014-07-17T15:16:00.002-07:002014-10-17T18:10:45.887-07:00Italian Ragù Bolognese Sauce Recipe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Finally a free afternoon, at home! The Italian mom chef in me was awakened!! Today I decided to try a special recipe, is a famous <b>Italian sauce</b>... the Bolognese Sauce! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo43Bd9q3X_n_9kvGGT8ouGeV75w_X_Mg1KhRdui4w_Or6bjSMUQ73T5Wd5y_Jvmj2nxTgKz0K9btvwq5xIYc1I7aPT7WLILScDt7Scc7TbGsT-rb6fgduK3r-tCsgRYaZMDbdIoyD_I/s1600/6aefaac2958b1a9cc2f517c1f87fd1bf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo43Bd9q3X_n_9kvGGT8ouGeV75w_X_Mg1KhRdui4w_Or6bjSMUQ73T5Wd5y_Jvmj2nxTgKz0K9btvwq5xIYc1I7aPT7WLILScDt7Scc7TbGsT-rb6fgduK3r-tCsgRYaZMDbdIoyD_I/s1600/6aefaac2958b1a9cc2f517c1f87fd1bf.jpg" height="640" width="470" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This idea came to me yesterday, when wandering through the house I found a book of Italian recipes that I had forgotten inside a kitchen pot!</span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif; font-size: large;"> Now it is back with me even if a bit spoiled and I can cook all the Italian recipes I want !!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OiTu_CVW33rmZC5kSqsgE1GcrX7fcEsC6kXmHyt9L-_EC1FpYMQUoFkd1PLX7tgPP-vprDgrfBf9xJ9QcDfNmjwWceYEx0jKQK6ICmfu4GaeqknG4ohk8FTXDhySNWwGeGXAEulqi70/s1600/804801d47c0e44b351df3af3746d6086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OiTu_CVW33rmZC5kSqsgE1GcrX7fcEsC6kXmHyt9L-_EC1FpYMQUoFkd1PLX7tgPP-vprDgrfBf9xJ9QcDfNmjwWceYEx0jKQK6ICmfu4GaeqknG4ohk8FTXDhySNWwGeGXAEulqi70/s1600/804801d47c0e44b351df3af3746d6086.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> </span><span style="font-family: Verdana, sans-serif; font-size: large;"> A special book that has always used my family, find it has been my fortune, is a real treasure! But let's continue to the recipe!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><i>(</i><i>Shhhh. Update! found it on <a href="http://www.amazon.com/gp/product/0847839141/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0847839141&linkCode=as2&tag=agneitalreci-20&linkId=J755Z5QEDOVJY43U">Amazon</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=agneitalreci-20&l=as2&o=1&a=0847839141" height="1" style="border: none !important; margin: 0px !important;" width="1" />!)</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The recipe for Bolognese sauce is quick and easy and I will show you how to do it step by step with the addition of pictures! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Original Ingredients</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Minced pork (thigh) 250 gr ( Swich to Italian Sausages if can't find it )</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Sweet bacon stretched or rolled up 100 gr </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- carrots 1 </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 medium onion </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 stalk celery </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Extra virgin olive oil 3 tablespoons </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Butter 50 gr </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 glass red wine </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Fresh whole milk 1 cup </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- salt </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- pepper </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Meat broth 250 ml </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- Tomato concentrate 30 grams </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 250g beef mince</span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Preparation Step by Step </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GygsvHx9Z8vQD_Y8oB9zthBRPaurRK3_l3-4h2elysW1NJd5u2A4VyKzvddr8UbFkGrpY7giecPBYVnQPNFzFICGaCB2Jw_mDt_SQ4_jYnu59_mrLvmKAwgncLnKKFiV2CD1GtSDBDY/s1600/Ragu_alla_bolognese_seq_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GygsvHx9Z8vQD_Y8oB9zthBRPaurRK3_l3-4h2elysW1NJd5u2A4VyKzvddr8UbFkGrpY7giecPBYVnQPNFzFICGaCB2Jw_mDt_SQ4_jYnu59_mrLvmKAwgncLnKKFiV2CD1GtSDBDY/s1600/Ragu_alla_bolognese_seq_1.jpg" height="164" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The first step to prepare the Bolognese sauce is to peel the onion and carrot, then remove the filaments celery (1) and the 3 ingredients chopped finely with a knife or using a mixer (2). In a pan with high sides, place the olive oil and butter (3) and heat over low heat,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKoGonKxPDo6Y15ItLBWwn4lCGYEZXwy28mE2eGEVysqFxOEqc3wPfoT63r-r97iIamotKqavhbrIApVzZKC-NJ4eZ1Xcb6bkE0MvsxcfuGWHrwv7kDEnDXN274WRhOXet-l135egMSo/s1600/Ragu_alla_bolognese_seq_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKoGonKxPDo6Y15ItLBWwn4lCGYEZXwy28mE2eGEVysqFxOEqc3wPfoT63r-r97iIamotKqavhbrIApVzZKC-NJ4eZ1Xcb6bkE0MvsxcfuGWHrwv7kDEnDXN274WRhOXet-l135egMSo/s1600/Ragu_alla_bolognese_seq_2.jpg" height="164" width="640" /></span></a></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Verdana, sans-serif; font-size: large;">then, once you melted the butter, add the chopped vegetables: onion (4), carrots (5) and celery (6), let them fry stirring.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPs0jhYT_cXQw68apT-W42jA4L_UrC-HCUetbn2ktKFdmDKLHOuCsw8FqbvDKETO5Wyducmd27rlYImUT_ZwCHl597kQ4aroLb1rSR1CpoF5lSHNj8JY5hgX61U26Ca1jRAt24Xb57OE/s1600/Ragu_alla_bolognese_seq_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPs0jhYT_cXQw68apT-W42jA4L_UrC-HCUetbn2ktKFdmDKLHOuCsw8FqbvDKETO5Wyducmd27rlYImUT_ZwCHl597kQ4aroLb1rSR1CpoF5lSHNj8JY5hgX61U26Ca1jRAt24Xb57OE/s1600/Ragu_alla_bolognese_seq_3.jpg" height="164" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Meanwhile, chop the bacon finely and then add it to the rest of the ground beef and pour into pan (7) and let fry until the meat has not become beautiful browned, stirring occasionally. Then add the red wine (8) and let it fade, salt and pepper (9)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSGGikI-QKLt1vuF7vYAiNX2YbYalSYXGNr-c2ed_9GwUg0sJMB4MPlR2lny3mvfQeR0l3Jm-1yotMkBS0qz-dlt4blWJUpKqxxq33DyrUycNXr1z-Qh5vphyphenhyphenGjQbCWO9dSANgY9FvUE/s1600/Ragu_alla_bolognese_seq_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSGGikI-QKLt1vuF7vYAiNX2YbYalSYXGNr-c2ed_9GwUg0sJMB4MPlR2lny3mvfQeR0l3Jm-1yotMkBS0qz-dlt4blWJUpKqxxq33DyrUycNXr1z-Qh5vphyphenhyphenGjQbCWO9dSANgY9FvUE/s1600/Ragu_alla_bolognese_seq_4.jpg" height="164" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">add the broth little by little (10) must absorb the sauce broth (11), but should not be too dry (In order to prepare the beef broth soup recipe see the flesh by clicking here). Melt the triple concentrated tomato paste in a little broth (12)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZzZEvi3dxNQyFoMs_uynQlOSj2RTSDKMkYxGl5D5HuWn25OuEjWhtwgN2486G8jhlsNKP-PcbFvkkq0pS81v8uyZ3oi3pNThsoIeudJTlftMGap_6yFTHXC9YBH4d-I0VANY535o9So/s1600/Ragu_alla_bolognese_seq_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZzZEvi3dxNQyFoMs_uynQlOSj2RTSDKMkYxGl5D5HuWn25OuEjWhtwgN2486G8jhlsNKP-PcbFvkkq0pS81v8uyZ3oi3pNThsoIeudJTlftMGap_6yFTHXC9YBH4d-I0VANY535o9So/s1600/Ragu_alla_bolognese_seq_5.jpg" height="164" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">add it to the meat (13); mixed (14) and simmer the sauce for about an hour and a half on low heat, adding, whenever servant and little by little, the remaining broth and then finally the milk. When the sauce is ready (15), season with salt and pepper to taste if necessary. Your Bolognese sauce is ready, enjoy it with egg noodles, or use it to flavor some tasty lasagna.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Some History</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The ragu 'alla bolognese is a famous condiment typical of Emilia Romagna, minced meat, interpreted in various ways, especially for the choice of meat to be used which, in return, affects the cooking time of the sauce' itself. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">There, among the many versions, an official recipe of Bolognese sauce, filed October 17, 1982 by the delegation of Bologna of the Italian Academy of Cuisine to the Chamber of Commerce of this city, which is recommended to use a cut of meat rather than fat folder called , located on the belly of the animal.</span></div>
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Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-46964619454094782022014-07-17T02:37:00.006-07:002014-07-17T02:37:59.950-07:00Italian nuggets Parmigiano Grana recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcNmwicEqsUFGyLQ46cU17aa0scyh4g8otN4nAOuy0HOAShGkrR_VOUbZVjHIKKdM7Aw6FQCkPnUbzWmr29w3ak3EL3GiYYnb1WdbUHMcbBpiow7inpaHKZbSzaRe3LZs2YyUHs3-o3I/s1600/scones_parm1s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcNmwicEqsUFGyLQ46cU17aa0scyh4g8otN4nAOuy0HOAShGkrR_VOUbZVjHIKKdM7Aw6FQCkPnUbzWmr29w3ak3EL3GiYYnb1WdbUHMcbBpiow7inpaHKZbSzaRe3LZs2YyUHs3-o3I/s1600/scones_parm1s.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Today's recipe is really easy, ideal for making a quick and tasty appetizer, served with other dishes: t<b>he pieces of Grana Padano</b>. The recipe nibbles of Grana Padano cheese is great for any occasion, to make a starter for friends and family, and it is also very much loved by children. It is prepared in a matter of minutes and with readily available ingredients such as bread, eggs, <b>Grana Padano cheese and soft cheese</b>. Bon Appetite!. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Difficulty</b>: easy </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Time:</b> 30 min </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>People</b>: 4 </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Calories</b> :500 kcal / Pers. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bread crumb: 180 gr </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Parmigiano Grana Padano: 180 gr </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Stracchino: 100 gr </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Eggs: 3 </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt: to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Parsley to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Extra virgin olive oil: as required </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Milk: as needed </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Flour: enough </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Recipe and preparation </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Here is the recipe <b>Italian nibbles of Parmigiano Grana Padano</b>. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pour the crumbs into a bowl care that you have filled with milk, squeeze it and make it into small pieces, finely crumble and join it in a container to which you have previously grated Grana Padano cheese and the soft cheese cut into small pieces </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At this point, pour 2 large eggs and mix well the mixture, a pinch of salt and chopped parsley. Set aside a couple of hours and then created the meatballs. Pass them in flour and beaten egg </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Prepare a fry pan where the bites with olive oil and let them brown evenly. Once ready place them on a paper towel so that they lose the excess oil and serve hot </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If during the preparation of the mixture, the mixture is too thick or too hard, you can add a little milk.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com1tag:blogger.com,1999:blog-5533680945027397569.post-54055751797821387712014-07-17T02:30:00.004-07:002014-07-17T02:30:34.273-07:00Italian Olive in parmesan crust recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nAVhwR-_4wnFFagLXsTTbN13NC5JJ2ehjjMvAWSdfC6dIUQHbHQ5c6dRyKPNXw7w1Bw58QcPrJ9QfI_6gNs6pWwycJ6R1BnrgFGVOoFu2HW_m1bPRpYtwu2dXbfKDAs_8NeZqfg5IZg/s1600/eac86c7b5af31072f3592c7958374f95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nAVhwR-_4wnFFagLXsTTbN13NC5JJ2ehjjMvAWSdfC6dIUQHbHQ5c6dRyKPNXw7w1Bw58QcPrJ9QfI_6gNs6pWwycJ6R1BnrgFGVOoFu2HW_m1bPRpYtwu2dXbfKDAs_8NeZqfg5IZg/s1600/eac86c7b5af31072f3592c7958374f95.jpg" height="640" width="480" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Italian Olive in parmesan crust recipe</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Today I do not talk too much, I promise, just a few recommendation then step to give you the recipe with my insignificant changes: </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Make it triple, quadruple dose, one leads to another, there are a few olives 18? </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">not do if you are on a diet, are irresistible! </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">if you are on a diet do them the same, in case you give up the first course;-) </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">OLIVES IN CRUST </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients:</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">18/20 pitted green olives </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">50 g flour </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">30 g parmesan cheese </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">30 g butter </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tablespoon cold water </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Procedure: </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mix the flour with the butter in a mixer or dough until it makes crumbs. Add 1 tablespoon of water and parmesan. Let rest in refrigerator for 30 minutes. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Take composed by a small amount at a time, flatten it with your fingers lightly on floured board and wrap it around an oil well dry, rolling, and then, all in the palm of your hand to coat well the oil. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When they are all ready arrange them in a baking pan covered with parchment paper, let her rest in refrigerator for at least 2 hours, half a day, this helps to maintain the shape during cooking. Then bake at 170 ° ventilation for about 10 '/ 12' or until golden. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>NOTES</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Keep in mind that if the cheese is fresh, it is possible to increase the dose of cheese with butter. In the case of hard cheese that dose is fine, otherwise it tastes too strong. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In case the dough hardship to bind, combine a tablespoon of cold water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And 'possible to freeze both cooked and raw. I tried both solutions. The important that they stay in the fridge before baking so why maintain their shape better. In the end it's just a rich butter pastry crust and must be kept cold. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I prefer the less seasoned with Parmesan, are more delicate. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Important to rest in the fridge, I found out through experience. I always use the convection oven. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I added a tablespoon of water, I think it is essential. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I mixed in a blender with the blades as described in the recipe, but in the original recipe Nadia speaks to knead by hand. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I used medium grain seasoned respecting the proportions, and in my opinion, are already so delicious. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Also good cold the next day that is just heated in the oven. </span><br />
<br />Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-69267367012840420352014-07-16T09:44:00.001-07:002014-07-16T09:44:16.698-07:00Italian spaghetti with clams recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHZftyVarnnxj6zB4BVvB8IgBdqKaX5mQJUcnX1pP9zw9UmXfKD4bHbStIjYasn45JvVk-zPH5IpKws5Y7lUw2ll2PnEDAEGhHmKYIxn6rTmKBF_JMkmA2nZzLflx4LuPByx4apDd6ms/s1600/6016446ccdf7d77e1c7d563c014fe1c8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHZftyVarnnxj6zB4BVvB8IgBdqKaX5mQJUcnX1pP9zw9UmXfKD4bHbStIjYasn45JvVk-zPH5IpKws5Y7lUw2ll2PnEDAEGhHmKYIxn6rTmKBF_JMkmA2nZzLflx4LuPByx4apDd6ms/s1600/6016446ccdf7d77e1c7d563c014fe1c8.jpg" height="640" width="536" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">A few weeks ago i went to <i>Ostia</i>, a famous beach of <b>Lazio</b> and I have tasted again the spaghetti with clams, a delight! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">So today I propose you this delicious <b>italian</b> <b>pasta</b> with <b>clams! </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The spaghetti with clams</b> are one of the most famous and popular dishes of the Neapolitan culinary tradition, where they are known as "vermicelli with clams." Although now the spaghetti with clams are prepared in every corner of the world, it is impossible for those who travels to Naples not try this delicious dish, perhaps savoring the sea. The clams best to use for spaghetti are the true, fish in our seas, from the fleshy fruit and very tasty! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Difficulty: Easy </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Cooking time: 20 min </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preparation time: 20 min </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Serves: 4 people </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Cost: Medium </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients</b> </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Spaghetti 400 gr </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 kg Clams </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 clove of garlic </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 bunch parsley </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Extra virgin olive oil </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">ground pepper </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preparation</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">To prepare <b>Italian</b> <b>spaghetti with clams</b>, subsidiaries that do not contain sand: picchiettatele one by one on a cutting board on the side of the opening. If you come out of the dark sand means that the clam will be full of sand and it will then be thrown out. Eliminate even those with the broken shell. Then you place the clams in a colander placed over a bowl and rinse under running water several times: in the bowl when finished you will not see more sand. Pour a little olive oil in a large pot and a clove of garlic, peeled and brown a few minutes. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Drain the clams well and pour into the pan: cover with the lid and turn the flame: in this way the valve will open with the heat. You'll have to put out the fire immediately after the complete opening, to avoid compromising the tenderness of the fruit of the sea with a cooking too long. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Drain the clams and keep the cooking liquid that has formed. Then bring to a boil plenty of water and salt to taste and then cook the spaghetti, you have to drain half cooked (you can choose from spaghetti larger and the porous surface to make the dish creamier). While pasta is cooking, finely chop the parsley; then in a large frying pan pour a little 'oil and a clove of whole garlic (optional), and then pour the cooking liquid from the clams filtered and let it thicken a few minutes </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Spaghetti with clams </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">then add the chopped parsley and drained spaghetti halfway through cooking (retained cooking water). Continue cooking spaghetti in the pan, like pasta and risotto add the shelled clams then add the whole ones and the remaining parsley; if necessary, you can add a ladle of the cooking water. Turn off the heat and serve piping hot spaghetti with clams!</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-36275826460896466742014-07-15T17:03:00.003-07:002014-07-15T17:03:59.145-07:00Italian Vegan strawberry tart recipe <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmegtjVJYu9Qm6SGCDcFMMO2vbgstBjGCgRI6cLVbkwx5CLn-ljYkUOG4jzMKn1GM1G1xTcS2qXAbTCs4wqzfrXsSpezAec5whjc7yENOS8qKXBd9aOpDGXc_kHKWCbiw0jGE1oOAW2kQ/s1600/crostata-fragole-vegana-ricetta-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmegtjVJYu9Qm6SGCDcFMMO2vbgstBjGCgRI6cLVbkwx5CLn-ljYkUOG4jzMKn1GM1G1xTcS2qXAbTCs4wqzfrXsSpezAec5whjc7yENOS8qKXBd9aOpDGXc_kHKWCbiw0jGE1oOAW2kQ/s1600/crostata-fragole-vegana-ricetta-3.jpg" height="422" width="640" /></a></div>
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<b><span style="font-size: large;">Vegan strawberry tart: recipe </span></b></div>
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<span style="font-size: large;">How to prepare a <b>delicious Italian vegan strawberry tart</b>, <b>lighter</b> than the classic version because without milk, butter and eggs. Try our recipe. </span></div>
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<span style="font-size: large;">The strawberry tart is one of the most mouthwatering desserts summer. What we are proposing today is the strawberry tart vegan, a lighter version than the classical one because it prepared without animal fats. </span></div>
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<span style="font-size: large;">His recipe obtained with very few ingredients and without the use of milk, eggs and butter is also perfect for those who are intolerant to milk and dairy products and eggs. </span></div>
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<span style="font-size: large;">Perfect for both breakfast and as a tasty snack, the strawberry tart vegan is not only an excellent opportunity to make a feast of vitamins tasting strawberries in the middle of their season, but is also a great way to get kids to eat fruit. </span></div>
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<b><span style="font-size: large;">INGREDIENTS (shortcrust pastry and custard) </span></b></div>
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<span style="font-size: large;">500 grams of strawberries </span></div>
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<span style="font-size: large;">500 grams of flour 00 </span></div>
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<span style="font-size: large;">50 ml of soy milk vanilla </span></div>
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<span style="font-size: large;">150 ml of organic sunflower oil </span></div>
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<span style="font-size: large;">3 tablespoons of brown sugar </span></div>
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<span style="font-size: large;">1 lemon </span></div>
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<span style="font-size: large;">1 teaspoon of grated ginger </span></div>
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<span style="font-size: large;">A pinch of salt </span></div>
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<b><span style="font-size: large;">PREPARATION </span></b></div>
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<span style="font-size: large;">Combine the flour with the oil, lemon, ginger, pinch of salt, sugar, add a little 'soy milk, about 50 ml, and begin to knead. Once you've got the dough, let it rest for at least half an hour. </span></div>
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<span style="font-size: large;">After this time, with the help of a rolling pin, roll out the dough, put it in a pan of those specific tarts with low sides and cook in the oven for at least 20 minutes at a temperature of 180 degrees. </span></div>
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<span style="font-size: large;">While the base of the tart is in the oven you can dedicate to the preparation of custard vegan. </span></div>
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<span style="font-size: large;">These doses of ingredients: half a liter of vanilla soy milk, 3 tablespoons flour, two tablespoons of sugar, the grated rind of a lemon, a bit 'of grated ginger. </span></div>
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<span style="font-size: large;">Take a saucepan and stir with a wooden spoon to prevent lumps from forming, joined together flour, sugar, lemon and ginger and then gradually add the vanilla soy milk. Turn on the fire keeping the flame low and continue stirring until the cream thickens. </span></div>
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<span style="font-size: large;">Allow it to cool and then distribute it on the basis of pastry. At this point we just have to decorate with strawberries and voila here is ready for our delicious vegan strawberry tart.</span></div>
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Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com2tag:blogger.com,1999:blog-5533680945027397569.post-26932021991209904812014-07-15T16:44:00.004-07:002014-07-15T16:44:46.382-07:00Puddica : The exquisite Italian pizza vegan recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTRVGkH27phVq4nMzdooNGbYnRXWyhPZ2s5eAi01izXV24GchLlxw5XpMr_13ub5-4gfxWBrKISFp33gvzQjABZ144qSiE9iQHTt0qVHNnA3OTaztb-hrq7UI5JdWCqWWertuQaidTOU/s1600/Puddica-650x437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTRVGkH27phVq4nMzdooNGbYnRXWyhPZ2s5eAi01izXV24GchLlxw5XpMr_13ub5-4gfxWBrKISFp33gvzQjABZ144qSiE9iQHTt0qVHNnA3OTaztb-hrq7UI5JdWCqWWertuQaidTOU/s1600/Puddica-650x437.jpg" height="430" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>THE PUDDICA The exquisite Italian pizza <i>vegan</i> recipe</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">People often think that the most typical good traditional regional Italian are off-limits to vegetarians and vegans ... But it was enough to browse through an old book of Italian regional recipes </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">er realize that <b>many italian traditional recipes are suitable for both vegetarians to vegans</b>. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Going to browse the section on Apulia (the land of a part of the family), for example, I discovered that the Puddica, the typical Apulian focaccia with tomatoes, it is <b>100% vegan</b>. Not bad, considering that we are not accustomed to thinking about whether a product contains or less typical ingredients of animal origin in its interior. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">And then I intend to bring you back here - from time to time - some traditional recipe of our regions that can be eaten even by those who have made a clear ethical choice: makes life easier for them and rejoice in all the others, that in this way know to eat a truly healthy food and without remorse. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The ingredients </b>for a cake 30cm in diameter. Preparation time: 30 minutes; Rising: 1h 30 min; Cooking 25 min; Difficulty: Easy. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients for Italian Puddica</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">15 g of yeast </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon of sugar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1.5-1.8 dl lukewarm water </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">350 g of flour </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon salt </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4-5 tablespoon of extra virgin olive oil </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 small tomatoes, fresh and ripe </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2-3 cloves of garlic </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons of oregano </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">black pepper </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">* Prepare the yeast as follows: </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Bring a bowl, water, warm water and sugar. Put the yeast in the bowl. If you use the cool, crumble it with your fingers; </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Add sugar and half warm water and stir with a fork until all the yeast to dissolve. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Let stand for 10 minutes. When it is ready it will look like a cream. Stir again before proceeding to knead. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">* The yeast is the same used to prepare pizza: is found in commerce or in the form of sachets in powder or small pats. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Pour the flour into a bowl, add salt, add the yeast, 2 tablespoons of olive oil, the remaining water and, with a wooden spoon, stir the mixture. Stir until the flour will have been almost completely absorbed. Let rise. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Dip the tomatoes for one minute in boiling water, peel them and cut them into wedges, discarding the seeds. Divide into quarters vertically garlic cloves. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">After the leavening overturned the dough on lightly floured board and knead again for a minute. Spread it with your hands directly on the plate (or on a baking sheet inaderente 30 cm in diameter) greased with a generous tablespoon of oil. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Pressing with the entire surface of the dough praticatevi of deep dimples that will place, alternating, garlic and tomato. Drizzle olive oil, flavored with oregano and pepper. Bake in the oven at 220-230 ° C for 20-25 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">The puddica is good hot, warm and cold also. Bon Appetite!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-32086646496959360422014-07-15T16:30:00.001-07:002014-07-15T16:30:52.749-07:00Easy Original Italian Struffoli recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj7pz0UpUFpaK3SzOjsnBb0n8BDPGqGJrKuDZONxmxAeKTOjpMHIw5N1sfWVEcH3_alnNFVvxfCrf9K7zK3smLWD_d50jHyMzl2ntCCdXk48TlUStHvl7NyDhFytmhmvPnf1CORskV04/s1600/337c4c88543a82cbc3a951095fd10b8d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj7pz0UpUFpaK3SzOjsnBb0n8BDPGqGJrKuDZONxmxAeKTOjpMHIw5N1sfWVEcH3_alnNFVvxfCrf9K7zK3smLWD_d50jHyMzl2ntCCdXk48TlUStHvl7NyDhFytmhmvPnf1CORskV04/s1600/337c4c88543a82cbc3a951095fd10b8d.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Today, I received a call from Italy. They were my relatives in Naples, not heard them for a long time and it was nice to talk with them. As usual we ended up talking about food, especially sweets were talking about, and then as today provorvi the classic Neapolitan recipe of sweet Italian struffoli?</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">This is a typical recipe Bell, but so famous and so good that now many regions have their typical struffoli: cicerchiata, the cicerata, the castaglole and so on. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">It 'a sweet made up of many small balls fried and glazed with honey dissolved. And finally a shower of candy and sweets. Good to eat and beautiful to look at with this triumph of colors! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">You can choose to decorate with sprinkles Struffoli even silver or red, to stay in the Christmas theme. Perfect accompanied by a Moscato di Pantelleria, then remain for several days so you can occasionally steal some ball from the tray </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients For 8 people </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">- 400 gr. flour </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 3 eggs </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 yolk </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 60 gr. butter </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 40 gr. sugar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 pinch salt </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 1/2 peel oranges </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 1/2 Lemon zest </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">To cover: </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 350 gr. honey </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 30 gr. candied oranges </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 30 gr. candied citron </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- 1 box colored Dragee </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">To fry: </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">- Seed Oil q.b. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>HOW TO PREPARE ITALIAN struffoli NAPOLETANI </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Form a mound of flour. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Put the eggs, egg yolk, butter, sugar, salt, orange zest and the lemon in the center. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Mix well. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Form a ball with the dough. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Let it rest for at least half an hour covered by a towel. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Shape the dough with the snakes as wide as a finger on a floured surface. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Cut small pieces and arrange them on a towel without overlapping. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Fry struffoli a little at a time until you have a light golden brown. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Let them cool on paper towels. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Melt the honey in a pot. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Versa struffoli into the pot of melted honey and mix. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Add part of candied and sugared almonds and mix. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Transfer everything on a tray and distribute the rest of the candy and sweets. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Add half a glass of Limoncello mixture to flavor and season Struffoli. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">If you want to give struffoli a donut shape on their tray distribute them around a jar that will be put away when cooled. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">As an alternative you can have fun decorating Struffoli as you like.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Do you prefer the video-recipe ?</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu6CgYkuTPesOIw2D_HeZlQREAuYFrY8sipz1a0YPbOxmx5wrtTcX1njq2kLcCEm02HTz7bmXotgWwp9s-5-uMs-xXqTpuh5dnd25wgwMng5XU3gIZUde1lUHFbT6Te6mhzeYANRm6Wk/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu6CgYkuTPesOIw2D_HeZlQREAuYFrY8sipz1a0YPbOxmx5wrtTcX1njq2kLcCEm02HTz7bmXotgWwp9s-5-uMs-xXqTpuh5dnd25wgwMng5XU3gIZUde1lUHFbT6Te6mhzeYANRm6Wk/s1600/images.jpg" height="274" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The spaghetti with cheese and pepper are a typical first course of the Roman tradition, but also in Sicily if they did, and continue to make wide use: the cheese, however, has definitely been in the history of food, the first dressing combined with pasta , widespread even before the introduction of the tomato. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The recipe of spaghetti with cheese and pepper is very simple but, for this reason, the attention to detail has to be manic to avoid the risk of getting a simple pasta topped with cheese. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Easy to prepare and very tasty spaghetti with cheese and pepper are a dish to try!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients 4 people</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Italian Spaghetti 400 gr. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Plenty of freshly ground black pepper </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Grated pecorino romano </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Step by Step Preparation </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Grated pecorino romano (1), and in the meantime, bring to a boil a pot of salted water, when the water boils, pour the spaghetti (2), drain it al dente by taking a ladle of cooking water (3). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a bowl, pour hot spaghetti still dripping, add a ladle of cooking water (4), grated cheese (5) and mix well (6) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TkBMcHXLa28YvlexOBXl4OqWY1fsT7hnH9Uf2E5XjaCmbU4GkoImZW6bOnaT28bl046aQIi2eIhfpjNwq7Lgr4ybzZkPqJhpauy-ny0bNLM2xgQ2MHsKFeRGXRLPAdmYUNT0OA0lUlQ/s1600/caciopepeosk_seq3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TkBMcHXLa28YvlexOBXl4OqWY1fsT7hnH9Uf2E5XjaCmbU4GkoImZW6bOnaT28bl046aQIi2eIhfpjNwq7Lgr4ybzZkPqJhpauy-ny0bNLM2xgQ2MHsKFeRGXRLPAdmYUNT0OA0lUlQ/s1600/caciopepeosk_seq3.jpg" height="163" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">together then ground pepper to taste (7) and stir carefully until the starch of the pasta will tie the whole thing and spaghetti become creamy (8-9). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The secret of a good plate of spaghetti with cheese and pepper is the right balance between cheese and cooking water, the ingredients will have amalgamated to form a cream, typical of spaghetti with cheese and pepper. So if mixing the ingredients you will notice even the presence of the cooking water, add a little 'pecorino cheese, if on the contrary, the noodles will be too dry, pour a little water still cooking, going a bit' at a time until you get the right consistency. It 'also important to finish cooking spaghetti with cheese and pepper to the pan, if necessary adding a ladle of the cooking water, to allow the dough to pull out the starch mixed with the cheese will form the creamy sauce that is the salient feature of this simple dish. Once the seasoning is blended with spaghetti, Serve quickly all, preferably using warm serving plates. Complete with a final sprinkling of freshly ground pepper and serve quickly.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-86179048360193991872014-07-10T07:59:00.001-07:002014-07-10T07:59:10.193-07:00Italian handcraft Pumpkin Tortelli recipe <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>The pumpkin ravioli</b> is one of the typical dishes of Lombardy and certainly one of the most popular dishes in Italy, also because related to the Christmas tradition: pumpkin ravioli are always the typical first course to be consumed during dinner on Christmas Eve. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>The pumpkin ravioli </b>is also a very special dish from the point of view of taste and flavor: the natural sweetness of the pumpkin joins the slightly spicy flavor of mustard valance that gives the dish its characteristic sour flavor that makes them unique and special. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As to its origins, it is thought that the pumpkin ravioli and Renaissance origins have been designed after the European conquest of America because of the large amount of pumpkin tortelli main ingredient. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for the filling </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Nutmeg 1/2 tsp </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Macaroons 100g </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">600 grams of pumpkin pulp </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">pepper </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Grana Padano cheese 100g </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mustard (preferably pears) 100 g </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for the dough </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Flour 400g </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 medium eggs </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pinch salt </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for the dressing </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Butter 200 gr </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Grana Padano cheese </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Step by Step Preparation of pumpkin ravioli</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The first thing to do to prepare the pumpkin ravioli, pumpkin is clean: wash it, dry it thoroughly, cut into slices, wipe off the filaments and the seeds inside and then sbucciatela (1). At this point, the slices of pumpkin wrap in aluminum foil (2-3) and cook in the oven for about 1 hour at 180 ° (Test is cooking with a toothpick or with the tines of a fork). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When the pumpkin is tender, remove it from the oven and let it cool (4), and then pass it to the blender or shake it in the mixer (5). Then finely chop the mustard Mantua (6). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add mustard to the mashed pumpkin and add the amaretti powder (7), stir with a wooden spoon, and add the Parmesan cheese, lemon zest, nutmeg and a pinch of salt (9). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVYUDdwWif6Azq1GLw6Yp3Mpiv_sYbym9NauzrS8VLU5czhG2NyL4smPA_nExqrY03bs9qq_wGK6tFkHHQ_RI2R1Aa99o1Gv_hFMwtG88LFlnwwfgfPvIYDoDbnMfuSr0AJZXtNcImlQ/s1600/tortellizuccaok_seq4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVYUDdwWif6Azq1GLw6Yp3Mpiv_sYbym9NauzrS8VLU5czhG2NyL4smPA_nExqrY03bs9qq_wGK6tFkHHQ_RI2R1Aa99o1Gv_hFMwtG88LFlnwwfgfPvIYDoDbnMfuSr0AJZXtNcImlQ/s1600/tortellizuccaok_seq4.jpg" height="164" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mix everything until the ingredients are blended well and let stand at least 1 hour for the filling (10), so that the aromas mingling. Meanwhile, prepare the dough for the ravioli then (11), working the flour with the eggs and a pinch of salt on a flat surface (12). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Roll out a thin sheet and cut it into two equal parts. On the one hand you have the dough into balls of stuffing a distance of about 5 cm apart (13) and with the other hand to cover everything by closing the edges well with your hands after having slightly moistened with a brush dipped in 'water (14). Then cut the ravioli into squares that have the side 4 cm and let them rest on a floured surface until the time of cooking by turning every so often to ensure that they do not stick (15). Boil a pot of salted water then when the water will boil and pour you leave the ravioli cook until cooked, turning them every so gently; drain, finally, with a slotted spoon. Then place the ravioli in a bowl or on a serving dish and dress in layers with melted butter and Grana; serve hot. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In addition to the Italian Christmas tradition, the pumpkin ravioli were borrowed from other traditions such as the Anglo-Saxon Halloween: it seems that it is consuetuine, England, on the night of the witches eat pumpkin tortelli also saw that the pumpkin is become the symbol of this holiday.</span><br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-76838031596817517712014-07-10T04:02:00.000-07:002014-07-10T04:02:02.009-07:00Italian Meatballs in tomato sauce recipe <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lNUiVgnstoVb7Guc_Qi14DgwGZe8rovIon_vdTb69mOX4np1Hoz1GqLyPWBxDwMxf-Pr7A3gMeGz5JttJzEokAea8BRrFIZ-YGWCnJE6e4S63GUC3rSPOnzNGuLZlsJXF_cgIRCwIpE/s1600/8a1638cf7cce8e4b31bb1f6175038744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lNUiVgnstoVb7Guc_Qi14DgwGZe8rovIon_vdTb69mOX4np1Hoz1GqLyPWBxDwMxf-Pr7A3gMeGz5JttJzEokAea8BRrFIZ-YGWCnJE6e4S63GUC3rSPOnzNGuLZlsJXF_cgIRCwIpE/s1600/8a1638cf7cce8e4b31bb1f6175038744.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The meatballs are a dish prepared with tomato sauce, with minor variations, throughout our country and beyond to be proposed as a second course, they can also be used as a dressing for different shapes of pasta or even to enrich the pans of lasagna. </span><br />
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<i><b><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients </span></b></i><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Beef (or pork), chopped 500 gr </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Loaf of bread crumb (type Puglia) 100 gr </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Ground pepper to taste </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">salt </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 tablespoons chopped parsley </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 cloves garlic </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 pinch grated nutmeg </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 eggs </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">50g grated pecorino cheese </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Grated Parmesan cheese 50 gr </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4-5 basil leaves </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Tomato puree 1 liter </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">5 tablespoons extra virgin olive oil </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Italian Meatballs in tomato sauce recipe</b> <b><i>- Step by Step Preparation</i></b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">First, to prepare the meatballs to the sauce, remove the crust to a piece of loaf and cut into 100 grams of bread into squares, which will place in a blender and reduce to crumbs. Put in a bowl the minced meat (beef or pork, if you prefer), you can add the sausage deprived of the outer skin (1-2) and add the finely chopped bread (3) </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">add the parmesan, pecorino, parsley, eggs, salt, pepper and nutmeg (4). Knead again the ingredients with your hands and then let the mixture stand for about an hour to cool. Meanwhile, prepare the sauce. In a large pot you place the oil, onion and garlic finely chopped, let it simmer, serve about 15 minutes, when the onion becomes transparent pour the tomato sauce, season with salt and bring gently to a boil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoCdGiTdVsg8Y_Hx3XYctwkuhzuofMLefpomBpxN4M3goNk519do0fUO_iVGFNiPPupYeXelE_OZVeIcQ5hxYCylG8ANdJqdAU5-pPboIlHgNMhDf0ZcYMONM_9a3eIQffKGc4iXJ4tc/s1600/polpok_seq3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoCdGiTdVsg8Y_Hx3XYctwkuhzuofMLefpomBpxN4M3goNk519do0fUO_iVGFNiPPupYeXelE_OZVeIcQ5hxYCylG8ANdJqdAU5-pPboIlHgNMhDf0ZcYMONM_9a3eIQffKGc4iXJ4tc/s1600/polpok_seq3.jpg" height="163" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Continue forming dumplings. Taken about 10 grams of dough and modellatelo with the palms of the hands (7) to give it a round shape, and proceed in this way until the end compound (8). As soon as the tomato sauce boil, add gently inside (9) the meatballs gently moving the pan to make them settle. Let consume about 20/30 minutes on low heat, until the sauce has thickened and 5 minutes before turning off the heat throw in the basil leaves: When cooked, turn off the heat and serve the meatballs to the sauce while still hot .</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Conservation </span></b><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Keep the meatballs to the sauce, sealed in an airtight container and put in the fridge for two days at the most.</span><br />
<br />Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-58279924178220972622014-07-08T03:26:00.001-07:002014-07-08T03:26:38.817-07:00Italian Mini pies with hazelnuts, leek and bacon recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Czp18GH9N1a8DSSUNfb88mDjnH2OuPt5zuYylJxebDzHYYLnTnbO2UHVNlGxYkDMD2yUFz9a-TR4WQMYSNqwC60LzDfdMh_mMN0OqXPjIHW2WZm90zu5roZx1vKVKkycGUXtpcuXtg/s1600/jpg_2193799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Czp18GH9N1a8DSSUNfb88mDjnH2OuPt5zuYylJxebDzHYYLnTnbO2UHVNlGxYkDMD2yUFz9a-TR4WQMYSNqwC60LzDfdMh_mMN0OqXPjIHW2WZm90zu5roZx1vKVKkycGUXtpcuXtg/s1600/jpg_2193799.jpg" height="474" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Italian Mini pies with hazelnuts, leek and bacon recipe</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">A perfect appetizer, appetizing, delicious to be presented at the table as an appetizer, but also on the table of self-service for a party standing or a drink with friends </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Capacity</b>: <i>Appetizers </i></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Difficulty</b>: <i>Easy</i> </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Prep Time</b>: <i>Less than 30 minutes </i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients for 4 people </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">50g shelled hazelnuts </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">200g shortcrust pastry </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">100 g fresh cream </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 egg yolks </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">50 g bacon </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">50 g leek </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">30 g butter </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">salt </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preparation</b> </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Arrange the pastry crust in the molds from 3 cm diametro.Unire the cream with the egg yolks. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Leek and bacon stew with butter, salt and pepper. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">In a bowl add the hazelnuts in shell, steaming leek and bacon, cream with the egg yolks. Fill the molds and bake in preheated oven at 180 degrees for 12 minutes.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-74887695269876145502014-07-08T03:21:00.002-07:002014-07-08T03:21:42.388-07:00Italian Classic Risotto with peas and mint recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2f4-r7TUeuiPXAhkQQOM8PnFS4tgnuO3xyB70D7iH7nHgzcMZd510ny_W1L34ZIU-tjF_DZWMKYTczUMRL85SVEzfKB-7tgJQWhaHo1nVc0i7PxVV3M4RBi0AN_RfpzFIG503mBjlyk/s1600/391665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2f4-r7TUeuiPXAhkQQOM8PnFS4tgnuO3xyB70D7iH7nHgzcMZd510ny_W1L34ZIU-tjF_DZWMKYTczUMRL85SVEzfKB-7tgJQWhaHo1nVc0i7PxVV3M4RBi0AN_RfpzFIG503mBjlyk/s1600/391665.jpg" height="478" width="640" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Italian Classic Risotto with peas and mint recipe</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The risotto with peas and mint is a fresh and very tasty dish. Easy to prepare is very light and easy to digest as well as light</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Capacity</b>: <i>First</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Difficulty</b>: <i>Easy</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Prep Time</b>: <i>Less than 30 minutes </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Type</b>: <i>Boiled</i> </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for 2 people </span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">200g Arborio rice </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">500 g vegetable broth </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 onion </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">170 g frozen peas </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 fresh mint leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">40 gmolio olive </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">grated Parmesan cheese </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Preparation </span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Fry a quarter of the onion in 2 tablespoons of 'oil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Add the peas, a little 'hot broth and cook 8 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Halves blend of peas with mint and a bit 'of broth. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Fry the rest of the onion, add the rice, raise the heat and toast for a few minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Covering just the rice with the broth and cook for about 15 minutes, stirring constantly and adding the hot broth, as needed. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">7. Halfway through the cooking, pour the puree of peas and mint. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8. Turn off the heat, quickly add whole peas and cheese, stir, cover and let stand for 5 minutes.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-39833085992177619362014-07-08T03:12:00.001-07:002014-07-08T03:12:29.991-07:00Italian Cream of rice with apples and chocolate recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FR57hBuuPWTaU8vzhDIszinMSMV-p3exKqF_vo008WiXo8hecq60Ucy2QmwIHe4qvLC0nckZjSsELmMCwSlBRW7NYGChQEcyqy_Q5jNGt71CB3xQQj3mxJ5bkXaGBa3IOa3OQILA3Mk/s1600/jpg_2184589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FR57hBuuPWTaU8vzhDIszinMSMV-p3exKqF_vo008WiXo8hecq60Ucy2QmwIHe4qvLC0nckZjSsELmMCwSlBRW7NYGChQEcyqy_Q5jNGt71CB3xQQj3mxJ5bkXaGBa3IOa3OQILA3Mk/s1600/jpg_2184589.jpg" height="640" width="438" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Cream of rice with apples and chocolate recipe</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Capacity</b>: <i>Sweet </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Difficulty</b>: <i>Medium</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Preparation time</b>: <i>Between 30 minutes and 1 hour </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Type</b>: <i>Low temperature </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients for 4 people </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">100 g brown rice </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 banana </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 Golden Delicious apples </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 l milk </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">30 ml fresh cream </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons brown sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 teaspoon honey </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tablespoons granulated sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">70 g dark chocolate </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Preparation </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Place the peeled apples and cloves in a baking tray lined with baking paper, sprinkle with brown sugar and bake at 180 ° C for 20 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pass the rice grains for reducing it to the mixer and pour into a saucepan with the milk and granulated sugar. Bake for 20 minutes, adding hot water if necessary. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As soon as the rice is overcooked, shake it and add honey; let cool (the mixture should be quite fluid). </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Melt the chopped chocolate into the cream heated on the fire until the mixture is homogeneous. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cut the banana into slices and cooked apples into small pieces and compose the cups alternating the ingredients. Set aside the cream in the refrigerator for 30 minutes and serve with apples and chocolate.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0tag:blogger.com,1999:blog-5533680945027397569.post-51795851849348621042014-07-08T03:04:00.002-07:002014-07-08T03:04:42.524-07:00Italian Dark chocolate cake soft-hearted recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipejXRkaQu4Tg6Y1S57fc8SzBkdjIzgolC7mLy_ZZczCsLlZLhDLEwGU-5MenaAbOjLfh2lHaNBQEB1T8gF3hNlWnhOXDH5YDZUFePyvi3GhKje-XUiy3BQsnH6NBSjlfGneBQsfEVexU/s1600/408927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipejXRkaQu4Tg6Y1S57fc8SzBkdjIzgolC7mLy_ZZczCsLlZLhDLEwGU-5MenaAbOjLfh2lHaNBQEB1T8gF3hNlWnhOXDH5YDZUFePyvi3GhKje-XUiy3BQsnH6NBSjlfGneBQsfEVexU/s1600/408927.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Dark chocolate cake soft-hearted </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ok, I admit, in this period are obsessed with chocolate! I can not stop to make sweets that provide for it, also because there are truly endless. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I do not know, maybe it's because the cold is getting closer and closer and I, that I would live in eternal spring, I need more dishes comfortable and cuddly. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">These <b><u>Italian cupcakes dark chocolate soft-hearted</u></b> are also more than just a cuddle, are a blessing for mood (a little 'less for the line). I have them made with a dark chocolate 70% cocoa, but if you want a more delicate flavor, you can use a chocolate less strong, they will be equally yummy! </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Capacity</b>: <i>Sweet</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Difficulty</b>: <i>Easy</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Preparation time</b>: <i>Between 30 minutes and 1 hour</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Type</b>: <i>Baked or broiled </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients for 8 people </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">120 gr dark chocolate </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">80 gr butter </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">80 gr sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 gr flour </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 eggs </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Preparation </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cut the chocolate into small pieces and melt in a double boiler. Add chocolate almost melted butter cut into pieces. Also add the sugar and mix well. Let cool everything. Beat the eggs in a bowl. When the cream of chocolate has warmed add the beaten eggs and mix well. Finally, add the sifted flour. 8 perfectly buttered aluminum molds. Sprinkle the buttered ramekins with cocoa powder removing the excess. Pour the cream over the chocolate molds. At this point you can bake the pies, or put them in the fridge (for up to 2 days) or put them in the freezer and bake as needed. Cooking times will vary of course, going from 12 to about 22 minutes depending on whether you fired immediately or frozen. The important thing is that the casing is well cooked and the inside is still soft! The patties should be cooked in a preheated oven at 180 degrees. When you are ready sformateli and serve with whipped cream accompanying a pleasure, raspberries, strawberries or vanilla ice cream!</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com1tag:blogger.com,1999:blog-5533680945027397569.post-53824754546963617792014-07-08T02:55:00.002-07:002014-07-08T02:55:39.865-07:00Italian Patty eggplant, hearts of beef tomatoes and feta recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF0KKvpiEO4ffWfWgyX8vh7ZmLY7ErFc0wajRKmf5eXzAj2kyVmQ5SziQaQGAE2nO4sQQH1RLZDz9-TjHe2oPOjXq9Xl9OobV1nnE_PuCxSBAK1Tv4XljxBlhJ5fHqYUHsjciS-pf3pQ/s1600/jpg_2220147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF0KKvpiEO4ffWfWgyX8vh7ZmLY7ErFc0wajRKmf5eXzAj2kyVmQ5SziQaQGAE2nO4sQQH1RLZDz9-TjHe2oPOjXq9Xl9OobV1nnE_PuCxSBAK1Tv4XljxBlhJ5fHqYUHsjciS-pf3pQ/s1600/jpg_2220147.jpg" height="526" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Patty eggplant, hearts of beef tomatoes and feta recipe</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">The recipe inspiration is that of the eggplant parmigiana, but in this version it becomes a fresh and light version. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Nutritional information per person: 10 g Protein | Lipids 18 g | Carbohydrates 8 g | Fiber 2g | Energy 234 kcal </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Capacity</b>: <i>Main dishes </i></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Difficulty</b>: <i>Easy</i> </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Prep Time</b>: <i>Less than 30 minutes </i></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Type</b>: <i>Baked or broiled </i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients for 4 people</b> </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">400 g eggplant </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">200 g green peppers </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">400 g ox heart tomatoes </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">200 g Greek feta </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">fresh coriander </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 tablespoons vinegar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">(30 ml) extra virgin olive oil </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Preparation </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Cut the eggplant and tomatoes in circular sections with a thickness of an inch and grease them with 2 tablespoons of oil. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Grilled eggplant in a pan. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Chop the pepper and chop the cilantro. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Crumble the feta cheese with your hands and add the chopped coriander. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Use small portion trays; in each pan alternate layers of eggplant, feta cheese and tomatoes. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 200 ° C, bake and cook at 180 ° C for 15 minutes. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">With a hand blender to emulsify the pepper cut with a tablespoon of olive oil, 2 water and a dash of vinegar. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Baked patties, Serve and garnish with fresh coriander and green pepper cream.</span>Anonymoushttp://www.blogger.com/profile/05770704504795324889noreply@blogger.com0