tag:blogger.com,1999:blog-28996391188846176542024-02-21T04:03:49.748+01:00 Sara Canneva Ricette a modo mio - Consigli utili - Mangiare sano - Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.comBlogger275125tag:blogger.com,1999:blog-2899639118884617654.post-75707568505464302402021-06-13T10:14:00.004+02:002021-06-13T10:15:31.716+02:00Pan di spagna Senza Glutine! No flour sponge cake / Gluten Free Sponge C...<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/gUlCmkCjeY0" style="background-image: url(https://i.ytimg.com/vi/gUlCmkCjeY0/hqdefault.jpg);" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; text-align: start; white-space: pre-wrap;">Utilizza questo semplice metodo per realizzare strati di pan di spagna privi di glutine.
Questo pan di spagna senza glutine è leggero , arioso e semplicissimo da realizzare. Assolutamente delizioso: non diresti mai che è senza glutine Servitelo con panna montata , yogurt greco fragole.
Il pan di spagna gluten free ha un sapore così delicato e una consistenza tenera che puoi servirlo in milioni di modi diversi.
La torta è dorata , morbida , leggera e umida al punto giusto.
Ingredienti per una torta da 17 cm di diametro:
4 tuorli + 4 albumi
65 gr farina di riso
25 gr amido di mais
30 gr latte fresco
22 gr olio di semi
100 gr zucchero semolato
1 cucchiaino aceto di vino
essenza di vaniglia</span></div><div style="text-align: center;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzQ4fX5QK9wj5M1jXBlzaMqaXwGycY0kh84J_UpbpR2QHqZYfvnME9Fz3hPFvHexin6UM4BGXlXnqh0OSWlz__w9_iEC_E73M2fW_t1l9BZeFilF3C_42NZGls74uMgK6rXlcqsr8GTGC/s1000/IMG_20210610_161557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzQ4fX5QK9wj5M1jXBlzaMqaXwGycY0kh84J_UpbpR2QHqZYfvnME9Fz3hPFvHexin6UM4BGXlXnqh0OSWlz__w9_iEC_E73M2fW_t1l9BZeFilF3C_42NZGls74uMgK6rXlcqsr8GTGC/s320/IMG_20210610_161557.jpg" width="320" /></a></div><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-36258055898633723002021-05-21T20:19:00.000+02:002021-05-21T20:19:03.183+02:00Sofficini fatti in casa. Come gli originali!<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/ye83uvLP_RQ" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">I Sofficini sono un ottimo svuota frigo. L'assemblaggio degli ingredienti così semplice a cui potete dare libero spazio alla vostra fantasia!
Ingredienti impasto:
400 gr latte
200 gr farina
10 gr burro
sale
2 uova
pangrattato
.....................................
Per il ripieno:
besciamella q.b.
spinaci q.b.
scamorza q.b.
concentrato pomodoro q.b.</span></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoQjyhVB_WLdlXPftn7HdXngLNZisf7-NgS1HMjhyvt92r56mfvXT6rSgdF1hyizfPk4kDL-6Zm2hkn5rSHlK3qo1niL7yc9dL8_vNyqi-g9IXNOTNY4MsEj7jXH-wZKHsxo1HnEIAaPr/s4624/IMG_20210307_163814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoQjyhVB_WLdlXPftn7HdXngLNZisf7-NgS1HMjhyvt92r56mfvXT6rSgdF1hyizfPk4kDL-6Zm2hkn5rSHlK3qo1niL7yc9dL8_vNyqi-g9IXNOTNY4MsEj7jXH-wZKHsxo1HnEIAaPr/s320/IMG_20210307_163814.jpg" width="320" /></a></div><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com1tag:blogger.com,1999:blog-2899639118884617654.post-63455501117078627382021-05-01T16:43:00.004+02:002021-05-01T16:43:56.480+02:00Baci di Dama come quelli tradizionali !<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/d37wi1mWf0s" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">I baci di dama sono biscottini composti da due rotonde metà di frolla alle nocciole unite da un velo di cioccolato, proprio come quelli tradizionali.
Sono delicati, friabili e hanno una consistenza unica che crea dipendenza. Perfetti per accompagnare il caffè dopo cena o come regalo per occasioni speciali!
I baci di dama devono restare friabili dall'inizio alla fine , realizzarli non è difficile, ma è importante seguire alla lettera i passaggi della ricetta.
Ingredienti per 87 biscottini:
200 gr burro morbido
200 gr zucchero
200 gr farina di nocciole
200 gr farina "00"
1 albume
2 gr sale fino
essenza di vaniglia
cioccolato alla nocciola o fondente q.b.</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_MBBM1NbowZLJ7OJfbCzWtsGrI-3TR4tP-6K-0NKtwntdFM-EJJsHmAz-ookQiSjxjNDsYgTg0S0qWMms_36oOWaYykJonNbupZgP-SgARMiPOVpmoO60EobkhBXG1i-q7i7Pl7LyufQ/s1280/biscottini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_MBBM1NbowZLJ7OJfbCzWtsGrI-3TR4tP-6K-0NKtwntdFM-EJJsHmAz-ookQiSjxjNDsYgTg0S0qWMms_36oOWaYykJonNbupZgP-SgARMiPOVpmoO60EobkhBXG1i-q7i7Pl7LyufQ/s320/biscottini.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-50232604552561884962021-04-17T20:05:00.000+02:002021-04-17T20:05:11.301+02:00Torta alla Vaniglia Gluten free<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/DfGsfXXocpI" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Oggi vi presento una torta alla vaniglia perfettamente soffice e priva di glutine.
La base si ottiene mescolando farina di mandorle, amido di mais, latte e uova.
Il pan di spagna risulta tenero , friabile e umido al punto giusto.
La torta alla vaniglia è farcita con crema al mascarpone e panna fresca, la combinazione con marmellata di fragole e lamponi rende il gusto molto delicato.
Che tu stia cercando una bella torta alla vaniglia senza glutine per la tua prossima festa di compleanno, celebrazione o torta nuziale, questo sarà proprio quello di cui hai bisogno.
Ingredienti pan di spagna per 2 torte da 12 cm:
5 tuorli
20 gr di zucchero
30 gr di miele
1 cucchiaino di estratto di vaniglia
Un pizzico di sale
5 albume d'uovo
100 gr di zucchero
succo di limone (1 cucchiaino)
125 gr di mandorle in polvere
20 gr di amido di mais
35 gr di latte
25 gr di burro
..................................................
Marmellata di fragole:
240 gr di fragole
60 gr di zucchero
4 gr di amido di mais
succo di limone (1 cucchiaino)
.......................................
Crema al mascarpone:
450 gr di panna
20 gr di zucchero
100 gr mascarpone</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIhFp7wkn79sk2htqXWU1MG-RHQ3rD8LcKnPAt6IWWi-5IFKfvDtCckbdzOur3mZjXJD9xk-_QPFDQE5RM5m5Cwp2eOjRC8EV3TFHz18ppccEJXzLSMma8SJnhAR0QqHNgFU_vnbRrkMX/s2048/IMG_20210405_142419951_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIhFp7wkn79sk2htqXWU1MG-RHQ3rD8LcKnPAt6IWWi-5IFKfvDtCckbdzOur3mZjXJD9xk-_QPFDQE5RM5m5Cwp2eOjRC8EV3TFHz18ppccEJXzLSMma8SJnhAR0QqHNgFU_vnbRrkMX/s320/IMG_20210405_142419951_HDR.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-78321673660082420202021-04-04T12:31:00.003+02:002021-04-04T12:37:14.955+02:00Fette biscottate variegate al cacao, senza burro e senza uova.<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/LWR8ry4gk-o" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; text-align: start; white-space: pre-wrap;">La ricetta perfetta per le fette biscottate fatte in casa.
Fette biscottate variegate al cacao sono semplici da realizzare, perfettamente croccanti e dorate al punto giusto.
L'impasto delle fette biscottate sono prive di uova e burro, sono un ottimo spuntino per l'ora del tè.</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; text-align: start; white-space: pre-wrap;">
Ingredienti biga:
- 210 gr farina
- 90 gr acqua
- 4 gr lievito di birra fresco
- pizzico di zucchero
Ingredienti Impasto completo:
- biga preparata la sera prima
- 450 gr farina
- 210 gr latte vegetale
- 50 gr zucchero
- 15 gr olio di semi
- 3 gr sale
- 15 gr cacao + 10 gr acqua
- fiocchi d'avena</span></div><div style="text-align: center;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGFq7aDOgWDhszI5R94sFN8pGBMjAyauAes3hq37f_d-xApWp305IHtS42K4bdWuObZjZtNotQ8qMfySQmFlkjVCwK6Wgk6sLVzW7Nk-FsFH8xT_b277o1bNLLH_5GDTYLoAXMqHHNgp/s2048/IMG_20210316_154245.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGFq7aDOgWDhszI5R94sFN8pGBMjAyauAes3hq37f_d-xApWp305IHtS42K4bdWuObZjZtNotQ8qMfySQmFlkjVCwK6Wgk6sLVzW7Nk-FsFH8xT_b277o1bNLLH_5GDTYLoAXMqHHNgp/s320/IMG_20210316_154245.jpg" width="320" /></a></div><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-19542089198724736862021-03-27T19:07:00.000+01:002021-03-27T19:07:07.816+01:00Bomboloni alla Crema - Krapfen fatti in casa<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/qtqpZhoMwM8" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Un esterno sottile che lascia posto a un centro arioso e tenero riempito con una crema pasticcera.
Sono i Bomboloni alla crema avvolte in uno strato di zucchero semolato.
I Bomboloni sono morbidi cuscini con un ripieno di crema, sono fritte alla perfezione. Sentiti libero di riempirli come preferisci.
Questi Krapfen fatti in casa sono perfette per una festa.
Crema pasticcera:
3 tuorli d'uovo
45 gr zucchero
25 gr amido di mais
400 gr latte temperatura ambiente
essenza di vaniglia
buccia di limone grattugiato
Impasto bomboloni:
150 gr latte a temperatura ambiente
50 gr zucchero
12 gr lievito fresco oppure 4 gr lievito di birra secco
350 gr farina
1 uovo intero
3 gr sale
40 gr burro morbido
essenza vaniglia
buccia limone grattugiato</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3sHZ6TS8coVYVYyIgX8ksWLZviKJjYNK6mLHl-5nTmRkW9bMMm42_KFR9jTlx6gBUwwjgttwvr1hyphenhyphenmOyH1Qd7nU6ud1OF-xakqhlv_fQJUtuur_T8vD2B8ujrf8sfNjk1GMfhpOaFuSB/s1500/IMG_20210320_192728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3sHZ6TS8coVYVYyIgX8ksWLZviKJjYNK6mLHl-5nTmRkW9bMMm42_KFR9jTlx6gBUwwjgttwvr1hyphenhyphenmOyH1Qd7nU6ud1OF-xakqhlv_fQJUtuur_T8vD2B8ujrf8sfNjk1GMfhpOaFuSB/s320/IMG_20210320_192728.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-65681659141155989502021-03-19T11:01:00.002+01:002021-03-19T11:01:36.901+01:00Ravioli tricolore ripieni di Asparagi<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/Y3BJgu8M9Rg" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Un piatto molto coreografico per l'utilizzo della pasta colorata.
Una tenera pasta fatta in casa con al suo interno asparagi freschi e pecorino.
Hanno un sapore e una consistenza sorprendenti, portando le papille gustative a nuovi livelli di piacere.
il sapore di questi ravioli è molto delicato.
I Ravioli tricolore sono un piatto perfetto per impreziosire gli asparagi freschi coltivati in questo periodo.
Ingredienti:
pasta gialla: 150 gr semola - 60 gr acqua - 1 gr curcuma
pasta rossa: 150 gr semola - 50 gr concentrato pomodoro - 40 gr acqua
pasta verde: 150 gr semola - 70 gr spinaci - 40 gr acqua
Ripieno:
100 gr asparagi - pecorino - 1 cipolla - 1 uovo</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAKU51rYLitReFTIhKwy4mmBcdELAWLyuGwNmT4SYLO2HA0pTqtX5FMhAPPX1o4tGH2_dEXgIMBNEa1hJPSZWVOQCDVXlujcp9itIT0Mfd-a7LQwNVOQfwiPO1Aem7sBW6M72k7i9DLwL/s2048/IMG_20210314_120524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAKU51rYLitReFTIhKwy4mmBcdELAWLyuGwNmT4SYLO2HA0pTqtX5FMhAPPX1o4tGH2_dEXgIMBNEa1hJPSZWVOQCDVXlujcp9itIT0Mfd-a7LQwNVOQfwiPO1Aem7sBW6M72k7i9DLwL/s320/IMG_20210314_120524.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-35429138090352991032021-03-14T09:26:00.003+01:002021-03-14T09:26:12.598+01:00Pasta al sugo di Cavolfiore<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/Wruaum-6lyU" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Questa deliziosa salsa per pasta senza latticini è così cremosa che non immaginereste mai che sia salutare e fatta con il cavolfiore.
il sapore deciso del cavolfiore a non tutti piace, in questo modo con l'aggiunta di latte al cocco ne attenuerà il sapore deciso e sarà molto più gradevole farla assaggiare anche ai bambini.
è una ricetta così facile e veloce da preparare, inoltre è sia deliziosa che salutare.
il cavolfiore è un ortaggio straordinario ,
approfittiamo della stagione fredda per beneficiare dei preziosi nutrienti di questo ortaggio.
Ingredienti:
300 gr cavolfiore
2 spicchi d'aglio
250 gr latte di cocco senza zucchero
200 gr pasta
olio extra vergine d'oliva
sale e prezzemolo</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7-VxoDHV3LEcXRiu1cU9NYIW88VWSeFW1RCmh4TqWZ_SQay_v3k-kL57WMyDHSvrPINPhOOoKuje3AGGc_lB4NVOD9FTUPMZU_TWZAfrU4v2nq6tcY_JK6XmFEIw9IQNhlDN9gPa3OEm/s4000/IMG_20210306_094042619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7-VxoDHV3LEcXRiu1cU9NYIW88VWSeFW1RCmh4TqWZ_SQay_v3k-kL57WMyDHSvrPINPhOOoKuje3AGGc_lB4NVOD9FTUPMZU_TWZAfrU4v2nq6tcY_JK6XmFEIw9IQNhlDN9gPa3OEm/s320/IMG_20210306_094042619.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-5773487514778555792021-03-05T18:06:00.000+01:002021-03-05T18:06:13.396+01:00Pastiera Napoletana<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/RLajQ2K7bzQ" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">La domenica di Pasqua si sta avvicinando rapidamente.</span><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
Questa torta di grano viene preparata almeno tre giorni prima della domenica di Pasqua, per garantire agli ingredienti il tempo sufficiente per infondere gli aromi.
La pastiera napoletana è diventata una delle preferite in tutta Italia durante il periodo pasquale.
Gli ingredienti , ricotta di pecora, scorze candite , acqua ai fiori d'arancio , rievocano perfettamente i sapori e profumi di Napoli. Una meraviglia di sapori equilibrati e consistenze contrastanti. La pastiera consiste nell'affondare la forchetta nella cremosa profondità del ripieno.
Questa ricetta della pastiera richiede molto tempo ma è molto gratificante.
Il metodo per preparare la pastiera è lungo e occorre almeno un giorno per fare una buona pastiera.
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Frolla per 2 pastiere 14 cm diametro:
.250 gr farina "0"
.120 gr burro
.100 gr zucchero
.1 tuorlo
.1 uovo intero
.1 pizzico sale
.scorza grattugiata limone e arancia
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crema grano:
.170 gr grano cotto
.120 gr latte
.scorza intera limone e arancia
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crema ricotta:
.250 gr ricotta pecora
.2 uova intere
.100 gr zucchero
.50 gr canditi arancia
.aroma fiori d'arancio
.vaniglia
.cannella</span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-77809345024542049762021-02-28T14:09:00.002+01:002021-02-28T14:10:11.729+01:00Treccia di pane dolce con marmellata di lamponi! Senza latte, burro e uova.<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/ZXxXmR-LDOs" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Un soffice pane privo di ingredienti di origine animale con succulenti vortici di marmellata di lamponi.
Questa treccia di pane ha un ripieno ricco, morbido e delizioso
Puoi farlo a casa con pochi e semplici ingredienti.
Puoi farcire questo pane come meglio credi sia con crema dolce o salata, ad esempio con il pesto genovese, con una crema di pomodori secchi, ecc.
Ingredienti per tortiera 10x30 cm:
300 gr farina
150 gr acqua
12 gr lievito birra fresco<br />6 gr sale
6 gr zucchero
15 gr olio semi</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID0-ySbMj1pINMC2zy1EDXacolqwlrD_-4WLVsfltQIba41GvQb2kcwb5B-NVanYIxw7hkmA5x7XrZansDTgIbpDQLrTKDCLqOnKzgYMFDFslTrIt24lkNO6EAuLe-8fqbl-EhtuKAR_9/s4624/IMG_20210226_100138.jpg" imageanchor="1" style="font-family: Roboto, Noto, sans-serif; font-size: 15px; margin-left: 1em; margin-right: 1em; white-space: pre-wrap;"><img border="0" data-original-height="3472" data-original-width="4624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID0-ySbMj1pINMC2zy1EDXacolqwlrD_-4WLVsfltQIba41GvQb2kcwb5B-NVanYIxw7hkmA5x7XrZansDTgIbpDQLrTKDCLqOnKzgYMFDFslTrIt24lkNO6EAuLe-8fqbl-EhtuKAR_9/s320/IMG_20210226_100138.jpg" width="320" /></a></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-41006858857043733282021-02-21T10:41:00.003+01:002021-02-21T10:41:34.817+01:00Torta al cioccolato senza farina. Gluten free!<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/ExIxfCIN4RI" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Base torta senza glutine che si scioglie in bocca, sotto forma di torta soffice e una ricca crema al cioccolato, questa torta al cioccolato senza glutine è la definizione stessa di cibo di conforto.
Ci sono pochi dessert memorabili o più impressionabili di una torta al cioccolato. Questa torta con una abbondanza di cacao in polvere e cioccolato fondente, senza essere eccessivamente dolce.
Questa torta al cioccolato assolutamente meravigliosa ha una consistenza perfetta con strati di pan di spagna al cioccolato, non sapresti riconoscere che è senza glutine!
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Per la base:
45 gr cioccolato fondente
30 gr burro
10 gr panna
3 tuorli + 7 gr zucchero
6 gr cacao
essenza vaniglia
pizzico sale
3 albumi + 35 gr zucchero
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Per la crema:
83 gr cioccolato fondente
2 gr burro
5 gr sciroppo agave
3 gr cacao
40 gr panna già calda
150 gr panna da montare
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Sciroppo arancia:
50 gr succo d'arancia
35 gr zucchero
50 gr acqua
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Glassa al Cioccolato:
14 gr acqua
15 gr zucchero
25 gr sciroppo agave
15 gr latte condensato
25 gr cioccolato fondente
1 gr agar agar + 10 gr acqua da mescolare insieme</span></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULZhGvyutcP3b8oMkblrhcqnlogE2X-wFZHxAr7T16BqHHAnShjBLuFiShDTqHZrPzjbzRJzRS4c5HRlF17oYpE7CiOQzFcCBD93c6osYZPae4EohA2IeH5nXo-VsyrwSTpy3p5B1jZq1/s2048/IMG_20210210_174814466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULZhGvyutcP3b8oMkblrhcqnlogE2X-wFZHxAr7T16BqHHAnShjBLuFiShDTqHZrPzjbzRJzRS4c5HRlF17oYpE7CiOQzFcCBD93c6osYZPae4EohA2IeH5nXo-VsyrwSTpy3p5B1jZq1/s320/IMG_20210210_174814466.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-8956644003243566332021-02-14T09:08:00.001+01:002021-02-14T09:08:34.500+01:00Pizza Vietnamita + Chips di Riso. Senza Glutine!<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/BKXsCqeTm8Y" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">La cosa migliore di questa ricetta è che è così facile da preparare a casa, farcirla con qualunque ingrediente tu voglia.
La Pizza Vietnamita è preparata con un mix di uova, cipollotto e tonno su base di sfoglia di carta di riso.
è uno snack da strada per studenti e adolescenti in Vietnam.
Viene cotto su una griglia e farcito a piacere.
Le Chips di riso sono fatte con fogli di carta riso fritti in olio vegetale, facili e veloci da realizzare.
è un cibo fritto, quindi meglio non esagerare con le quantità.
Questa ricetta è totalmente priva di glutine.
Le chips si cuociono in 2 secondi in olio caldo.</span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-82423487273607404682021-02-08T16:19:00.001+01:002021-02-08T16:19:29.348+01:00Mini Cheesecake - Dessert per San Valentino<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/hA-T3EGgt-k" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Quest'anno San Valentino cade di domenica, il che significa che hai tutto il fine settimana per mettere insieme qualcosa di veramente speciale per mostrare ai tuoi cari quanto li ami.</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Stupisci qualcuno di speciale con questo dessert a San Valentino.</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Niente rende una cena di San Valentino più dolce di un dessert.
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Queste cremose mini cheesecake hanno un gusto delizioso, sono facili da realizzare ed hanno una consistenza e un gusto cremosi incredibili.</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Ti consiglio di lasciarli una notte in frigorifero. Il gusto cambia notevolmente in meglio.</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Per la base:</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">150 gr biscotti digestive + 60 gr burro fuso</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Per il ripieno:</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">300 gr mascarpone o formaggio philadelphia</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">85 gr zucchero</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">2 uova intere</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">1 cucchiaio succo limone</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">14 gr farina</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">180 gr yogurt greco</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">
</span><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">1 cucchiaio estratto vaniglia</span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-59489048518785458122021-02-03T16:34:00.001+01:002021-02-03T16:34:12.123+01:00Rotolo al Mascarpone<div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/97YRu02O3Ag" width="480"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;">Torta arrotolata ripiena di mascarpone
Questo splendido stile di torta ti consente di creare disegni intricati che vengono cotti direttamente nella torta, senza la necessità di una glassa.
Fare una torta con l'arrivo di San Valentino è un vero piacere.
Il dessert è sicuramente il momento clou con questa deliziosa torta arrotolata. è personalizzabile secondo i gusti della tua dolce metà.
Per decorare:
30 gr burro morbido
30 gr zucchero
40 gr farina
1 albume d'uovo
colorante alimentare
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Per la torta
4 tuorli d'uova + 50 gr zucchero
3 albumi + 25 gr zucchero
1 cucchiaio burro fuso
23 gr latte
67 gr farina
un pizzico sale
essenza vaniglia
colorante alimentare</span></div><div style="text-align: center;"><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKysrUHdae9zyWAyY2LrGEPrR8e0LA0OzxyhkgH-m6Eyg-vHefKx07ByWbMfQ1Uj2Wir94ckD9Ogh6xMhSs1vb7-njOkeJDxdRdz5zxdgIzgt5_WMyUW7es55IYpwmmKDKDWoQMo3IbuR/s2048/IMG_20210130_102150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKysrUHdae9zyWAyY2LrGEPrR8e0LA0OzxyhkgH-m6Eyg-vHefKx07ByWbMfQ1Uj2Wir94ckD9Ogh6xMhSs1vb7-njOkeJDxdRdz5zxdgIzgt5_WMyUW7es55IYpwmmKDKDWoQMo3IbuR/s320/IMG_20210130_102150.jpg" width="320" /></a></div><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><br /></span></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-66874945822533355692021-01-17T12:05:00.002+01:002021-01-17T12:05:26.224+01:00Focaccia al Formaggio tipo Recco<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/ARlLKb9iYQ4" width="480"></iframe></blockquote><p><br /></p><p> <span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Estratto dal disciplinare di produzione della Focaccia di Recco I.G.P. col formaggio.</span></p><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
La “Focaccia di Recco col formaggio” è un prodotto da forno ottenuto dalla lavorazione di un impasto a base di farina di grano tenero, olio extravergine di oliva italiano, acqua, sale, farcito con “Formaggio fresco” e successivamente cotto in forno.
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Dosi e Ingredienti per una teglia di diametro 34 cm:
250 gr farina di grano tenero</span><div><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">50 gr farina manitoba
150 gr acqua
30 gr olio extravergine d'oliva
4 gr sale
300 gr "crescenza" formaggio fresco a pasta molle
Preparazione:
Si lavorano assieme farina di grano tenero e Manitoba, acqua, olio extravergine di oliva e sale sino ad ottenere un impasto morbido e liscio. Terminata l’operazione, si lascia riposare l’impasto per almeno un'ora a temperatura ambiente.
Si divide poi l’impasto in porzioni corrispondenti alle esigenze di impiego.
Si preleva una porzione di impasto e la si tira. Quindi si procede manualmente allargando la pasta con un movimento rotatorio, posizionando le mani sotto alla sfoglia, fino a renderne lo spessore inferiore al millimetro, e avendo cura di non provocare perforazioni della superficie. Si adagia la sfoglia ottenuta nella teglia di cottura, precedentemente unta con olio extravergine di oliva italiano.
Si adagia sulla sfoglia il Formaggio fresco distribuendolo in piccoli pezzi della grandezza pari a quella di una noce così da coprire in maniera omogenea tutta la superficie. Si procede alla lavorazione dell’impasto rimanente, per ottenere un secondo strato di sfoglia delle dimensioni pari al precedente, che sarà ulteriormente lavorato fino a renderlo sottile, quasi trasparente, e sarà successivamente adagiato sulla base già coperta dal Formaggio.
Si saldano, schiacciandoli, i bordi sovrapposti delle due sfoglie per impedire la fuoriuscita del Formaggio durante le operazioni di cottura. Eventuali lembi di impasto in eccesso potranno essere rimossi con l’ausilio di un coltello o di altro strumento.
Con le dita si pizzica in più punti la sfoglia superiore, formando dei fori.
Si cosparge la “Focaccia di Recco col formaggio” con un filo di olio extravergine di oliva italiano ed, eventualmente, con una spolverizzata di sale. La cottura deve avvenire in forni alla temperatura compresa tra 240° e 320°C per 4-8 minuti, fino a quando la superficie del prodotto non avrà assunto un colore dorato, con bolle o striature marroni nella parte superiore. Il forno deve essere regolato in modo che la parte inferiore sia più calda della superiore.</span></div><div><span style="color: rgba(0, 0, 0, 0.870588235294118); font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><span style="color: rgba(0, 0, 0, 0.870588235294118);"><br /></span></span></span></div><div><span style="color: rgba(0, 0, 0, 0.870588235294118); font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfhe270-bjelvt7Bbb2ARNUqmfEmMQ04Z5QzW8YputwFwisG9380rCq9IQRGiQe1VysAQqZDm_AydHCFwph_G_zQ6Iy22afL34frBCUtN2OxGJ3wUpiP2fOwHdPUDiWKN2W9FEcbUFBy9/s2048/IMG_20210116_120458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfhe270-bjelvt7Bbb2ARNUqmfEmMQ04Z5QzW8YputwFwisG9380rCq9IQRGiQe1VysAQqZDm_AydHCFwph_G_zQ6Iy22afL34frBCUtN2OxGJ3wUpiP2fOwHdPUDiWKN2W9FEcbUFBy9/s320/IMG_20210116_120458.jpg" width="320" /></a></div><br /><span style="color: rgba(0, 0, 0, 0.870588235294118);"><br /></span></span></span><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><br /></blockquote></blockquote></div>Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-6358282827499270202019-04-08T10:23:00.003+02:002019-04-08T10:23:53.189+02:00Tre Idee golose di Riso Integrale ( con Zenzero - con Verdure - con Cavo...<div style="text-align: center;">
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Il riso integrale si sa che è ricco di fibre che aiutano a evitare gli sbalzi di glicemia.<br />
Queste tre ricette con il Riso Integrale sono un'esplosione di sapore e leggerezza, sane, genuine e divertenti da preparare.<br />
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Per chi pensa che il riso integrale sia meno buono di quello bianco si sbaglia.<br />
Oggi vi mostro tre modi di preparare il riso integrale, alla portata di tutti.<br />
La maniera ottimale per cuocere il riso integrale è per assorbimento. Bisogna fare in questo modo: si prendono due parti di riso e quattro parti d'acqua, si mette a bollire finché l'acqua sarà completamente assorbita dal riso.<br />
è necessario sciacquare il riso per eliminare i fitati e accelerare i tempi di cottura.<br />
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<br />
<b><i><a href="https://amzn.to/2OVNPDu">Frullatore a immersione: </a></i></b><br />
<b><br /></b>
<b><i><a href="https://amzn.to/2Kkvt0f">Pentole Lagostina:</a></i></b><br />
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Prima ricetta: Riso con zenzero<br />
<br />
200 g riso basmati integrale<br />
400 g acqua<br />
3 cm zenzero fresco<br />
2 scalogni<br />
olio e sale<br />
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<b>Seconda ricetta: Riso con Verdure e cannellini</b><br />
<br />
200 g riso integrale<br />
400 g acqua<br />
1 scalogno, 1 zucchina, 1 carota<br />
1 cucchiaino gomasio<br />
olio e sale<br />
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<b>Terza ricetta: Riso integrale con Cavolo Viola</b><br />
<br />
150 g cavolo cappuccio viola<br />
1 pezzo porro<br />
1 bicchiere d'acqua<br />
200 g riso integrale<br />
400 g acqua<br />
olio e sale<br />
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<b><i><u>Seguimi anche su:</u></i></b><br />
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<a href="https://t.me/Veganerecipe">Telegram ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC">ANTIPASTI ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q">PRIMI ➜ </a><br />
<br />
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e">LIEVITATI SALATI ➜ </a><br />
<br />
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5">DOLCI ➜ </a><br />
<br />
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8">RICETTE VELOCI ➜ </a><br />
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<a href="https://goo.gl/FEcqDu">Canale : </a><br />
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Brown rice is known to be rich in fiber which helps to avoid sudden changes in blood sugar.<br />
These three recipes with Integral Rice are an explosion of flavor and lightness, healthy, genuine and fun to prepare.<br />
<br />
For those who think that brown rice is less good than white rice is wrong.<br />
Today I show you three ways to prepare brown rice, available to everyone.<br />
The best way to cook brown rice is by absorption. It is necessary to do this: take two parts of rice and four parts of water, boil until the water is completely absorbed by the rice.<br />
it is necessary to rinse the rice to eliminate the phytates and accelerate cooking times.<br />
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<b>First recipe: Rice with ginger</b><br />
<br />
200 g integral basmati rice<br />
400 g water<br />
3 cm fresh ginger<br />
2 shallots<br />
oil and salt<br />
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<b>Second recipe: Rice with vegetables and cannellini beans</b><br />
<br />
200 g brown rice<br />
400 g water<br />
1 shallot, 1 courgette, 1 carrot<br />
1 teaspoon gomasio<br />
oil and salt<br />
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<b>Third recipe: Brown rice with purple cabbage</b><br />
<br />
150 g purple cabbage<br />
1 piece leek<br />
1 glass of water<br />
200 g brown rice<br />
400 g water<br />
oil and salt<br />
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-26216418109432587852019-03-27T15:11:00.002+01:002019-03-27T15:11:54.083+01:00Fagottini di pasta Fillo con erbette<div style="text-align: center;">
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Un antipasto sfizioso e gustoso.<br />
Facile da preparare, da gustare sia caldo che freddo.<br />
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Sono realizzati con la pasta fillo per un guscio croccante e un ripieno di erbetta e finta ricotta, non passeranno sicuramente inosservati.<br />
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I fagottini sono semplicemente meravigliosi e facili da realizzare. Può essere riempito in vari modi e può essere usato per dolci o salati bocconcini. Questi fagottini possono essere un'ottima scelta per ogni occasione per preparare un piatto per le feste.<br />
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<b>Ingredienti :</b><br />
<b><br /></b>
500 gr yogurt soia sojasun<br />
500 gr erbette fresche<br />
timo fresco<br />
olio e sale<br />
1 rotolo di pasta fillo<br />
<br />
<b>Procedimento:</b><br />
<b><br /></b>
Mescola lo yogurt con poco sale. Trasferiscilo in contenitori di alluminio forati in precedenza. Cuoci in forno a 150° per un ora.<br />
Quando saranno cotti lasciali raffreddare e tienili da parte.<br />
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In una pentola capiente cuoci le erbette o spinaci tagliali a pezzetti, copri col coperchio. Fai cuocere col coperchio senza aggiungere acqua.<br />
Una volta freddi aggiungi del sale e frullali con un robot da cucina.<br />
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Unisci la finta ricotta alle bietole frullate, amalgama il tutto.<br />
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Taglia la pasta fillo a pezzi rettangolari.<br />
Sovrapponi due sfoglie, una sopra l'altra, <b><a href="https://amzn.to/2TFarc2">in teglia per muffin </a></b><br />
<br />
Riempi i fagottini con il composto di erbette. Posiziona un'altra sfoglia sopra i fagottini e piega i bordi.<br />
Cuoci in forno a 190° per 25 minuti fino a doratura.<br />
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<a href="https://t.me/Veganerecipe">Telegram ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC">ANTIPASTI ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q">PRIMI ➜ </a><br />
<br />
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e">LIEVITATI SALATI ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5">DOLCI ➜ </a><br />
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8">RICETTE VELOCI ➜ </a><br />
<br />
<a href="https://goo.gl/FEcqDu">Canale : </a></div>
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-37528526860604094352019-03-20T17:37:00.001+01:002019-03-27T14:21:05.492+01:00Biscotti Digestive fatti in casa<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Con la loro caratteristica consistenza croccante, friabile e non troppo dolce,sono l'accompagnamento ideale per una tazza di tè.</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">I biscotti digestive sono uno dei biscotti più popolari del Regno Unito, questi digestive sono molto più sani di quelli originali.</span></div>
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<a name='more'></a><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Non c'è latte, zucchero e farina raffinata e contengono una quantità bassa di olio e zucchero.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sono ottimi da usare come base di cheesecake e crostate.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredienti per 30 biscotti:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">220 gr farina di farro</span></div>
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<span style="font-family: "verdana" , sans-serif;">60 gr fiocchi d'avena</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino cremor tartaro</span></div>
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<span style="font-family: "verdana" , sans-serif;">60 gr zucchero di cocco</span></div>
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<span style="font-family: "verdana" , sans-serif;">60 gr olio di cocco</span></div>
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<span style="font-family: "verdana" , sans-serif;">10 cucchiai d'acqua</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Procedimento:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Metti nel robot da cucina i fiocchi d'avena e lo zucchero di cocco, frulla in modo grossolano.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In una ciotola unisci l'olio di cocco con i fiocchi d'avena e lo zucchero.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aggiungi il sale , il cremor tartaro, la farina e l'acqua. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Impasta bene tutto il composto.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Quando avrai ottenuto una palla, stendi la pasta e ricava con uno stampino tanti dischetti da 7 cm di diametro.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Con l'aiuto del <i><b><a href="https://amzn.to/2JFrtHk" target="_blank">timbro:</a> </b></i> </span><br />
<span style="font-family: "verdana" , sans-serif;">crea la scritta tipica "digestive".</span></div>
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<span style="font-family: "verdana" , sans-serif;">Con uno stuzzicadenti invece fai dei buchetti decorativi.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Cuoci i biscotti nel forno caldo a 180° per 10 minuti.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Anche se si sentiranno ancora morbidi una volta freddi diventano croccanti.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Conserva i biscotti quando saranno diventati freddi in un contenitore ermetico.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://plus.google.com/collection/A11M9" target="_blank">Google ➜ </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://t.me/Veganerecipe" target="_blank">Telegram ➜ </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">---------------------------------------------------</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">With their characteristic crunchy texture, crumbly and not too sweet, they are the ideal accompaniment for a cup of tea.</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Digestive biscuits are one of the most popular biscuits in the United Kingdom, these digestives are much healthier than the original ones.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">There is no milk, sugar and refined flour and they contain a low amount of oil and sugar.</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">They are great to use as a base for cheesecake and tarts.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients for 30 cookies:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">220 gr spelled flour</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">60 gr oat flakes</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 teaspoon salt</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 teaspoon cream of tartar</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">60 gr coconut sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">60 gr coconut oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">10 tablespoons of water</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Put the oat flakes and coconut sugar in the food processor and blend in coarsely.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Combine coconut oil with oatmeal and sugar in a bowl.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add salt, cream of tartar, flour and water.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix all the mixture well.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">When you have got a ball, roll out the dough and make a 7 cm diameter disk with a mold.</span></div>
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<span style="font-family: "verdana" , sans-serif;">With the help of the stamp: https://amzn.to/2CpLYBF</span></div>
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<span style="font-family: "verdana" , sans-serif;">creates the typical "digestive" inscription.</span></div>
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<span style="font-family: "verdana" , sans-serif;">With a toothpick instead make decorative little holes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bake the cookies in the oven at 180 ° for 10 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Even if they still feel soft when cold they become crunchy.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Keep the cookies when they are cold in an airtight container.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg767hbn-IRxDFCRrX-lFUwf28O176Ht2YMLLqtRsv6iudUo6wGmRczl7u-j0fimdwpr1Yy110VJjm6o9VNr_q5Z347j0jJ9qEMFW7LJhM7LPAAiL06foVacanimppa2Xj6ie5JWOza7A5X/s1600/IMG_20190316_164126534_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg767hbn-IRxDFCRrX-lFUwf28O176Ht2YMLLqtRsv6iudUo6wGmRczl7u-j0fimdwpr1Yy110VJjm6o9VNr_q5Z347j0jJ9qEMFW7LJhM7LPAAiL06foVacanimppa2Xj6ie5JWOza7A5X/s320/IMG_20190316_164126534_HDR.jpg" width="320" /></a></div>
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-11788291556794247682019-03-15T18:18:00.006+01:002019-03-27T15:15:47.728+01:00Riso Venere con crema di fagioli cannellini / Black rice with cannellini...<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Prima di iniziare a parlare di cucinare il riso nero, voglio parlare di immergerlo. Perché, come nella maggior parte dei cereali l'ammollo prima della cottura ha alcuni vantaggi.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sebbene non sia necessario immergere i grani prima di cucinarli, l'ammollo ha i suoi benefici, tra cui la rimozione di alcuni degli acidi fitici naturali, che inibiscono l'assorbimento dei minerali e abbattono alcune delle proteine difficili da digerire. Inoltre, i grani in ammollo riducono notevolmente il tempo di cottura. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Il rapporto acqua di riso nero è 1-2 , il che significa che per cucinare il riso nero è necessario mescolare insieme:</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tazza di riso nero </span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tazze di acqua </span></div>
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<span style="font-family: "verdana" , sans-serif;">Un pizzico di sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">Il riso nero ha un sapore simile al riso integrale. Ha un leggero sapore di nocciola (quasi come i toni profondi di noci tostate) che è ottimo per aromatizzare in vari modi.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Il Riso Nero l'ho accompagnato con una crema di fagioli cannelli, realizzata semplicemente con fagioli, sale e olio, il tutto frullato con l'aggiunta di un cucchiaio di acqua.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;"><b><a href="https://amzn.to/2OtwNfM">Coppapasta tondo </a></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://saracanneva.blogspot.it/" target="_blank">Blog ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://plus.google.com/collection/A11M9" target="_blank">Google ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://t.me/Veganerecipe" target="_blank">Telegram ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></span><br />
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-54366418269624675582019-03-07T14:31:00.000+01:002019-03-27T15:16:50.162+01:00"Finto" Carpaccio di barbabietola / Raw Beetroot Carpaccio<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Il contrasto di sapori rende questo antipasto sano per eccellenza.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Le fette di rapa rossa si sposano perfettamente con la rucola fresca. Inoltre, questo piatto non è assolutamente bello da vedere?</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Questa pietanza è pieno di sapori, un piatto che puoi preparare la sera prima da tenere in frigo a marinare pronto per essere servito all'ora di pranzo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">La Barbabietola a fette sottili fanno un magnifico antipasto.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Avrai bisogno di una mandolina per affettarle in modo molto sottili.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Io non avendo a portata di mano una mandolina, mi sono arrangiata come ho potuto ma consiglio di affettarle il più sottile possibile. Le coste della barbabietola non vanno buttate , sono ottime da preparare come le bietole classiche che tutti conosciamo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Se non dovesse piacere la rapa rossa cruda, volendo si può optare per quella già cotta. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><a href="https://amzn.to/2WuQNBB" target="_blank">Mandolina per verdure: </a></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://amzn.to/2UgcZlj" target="_blank"><b>Coltello per affettare verdure: </b></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i><u><b>Procedimento:</b></u></i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i><u><br /></u></i></span>
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<span style="font-family: "verdana" , sans-serif;"><u>Sbuccia le rape rosse crude e affettale molto sottili.</u></span><br />
<span style="font-family: "verdana" , sans-serif;"><u><br /></u></span>
<span style="font-family: "verdana" , sans-serif;"><u>Disoini le fette di barbabietola in un piatto e condisci con succo di limone, pesto di prezzemolo e basilico, rucola, sale semi di girasole e fettine di cipollotto.</u></span><br />
<span style="font-family: "verdana" , sans-serif;"><u><br /></u></span>
<span style="font-family: "verdana" , sans-serif;"><u>Fai marinare almeno mezz'ora prima di servire.</u></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://plus.google.com/collection/A11M9" target="_blank">Google ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://t.me/Veganerecipe" target="_blank">Telegram ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></span><br />
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<span style="font-family: "verdana" , sans-serif;">--------------------------------------------------</span></div>
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<span style="font-family: "verdana" , sans-serif;">The contrast of flavors makes this healthy appetizer par excellence.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The slices of red turnip marry perfectly with the fresh arugula. Also, is this dish absolutely not good to see?</span></div>
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<span style="font-family: "verdana" , sans-serif;">This dish is full of flavors, a dish that you can prepare the night before to keep in the fridge to marinate ready to be served at lunchtime.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The thinly sliced beetroot make a magnificent entree.</span></div>
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<span style="font-family: "verdana" , sans-serif;">You will need a mandoline to slice them very thinly.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I did not have a mandoline on hand, I arranged as I could but I suggest slicing them as thinly as possible. Beet coasts should not be thrown away, they are excellent to prepare like the classic chard that we all know.</span></div>
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<span style="font-family: "verdana" , sans-serif;">If you do not like the raw red turnip, if you want you can opt for that already cooked.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://amzn.to/2XKk4d0" target="_blank">Mandoline for vegetables: </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://amzn.to/2HjNWqH" target="_blank">Knife for slicing vegetables: </a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG_VHd-5oyTfuDlEJi8BveBWVLmoZlJXRAPotlvncH0Zein-5C1crcznlCY6EmW9D_9iFxeKep-nVu_bbginGBMkKqbRDnnb3d2k-Oi1s2HXPjOtqttut_5Ge22w_wrXTdCniSxPuw-br/s1600/IMG_20190306_112803107_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG_VHd-5oyTfuDlEJi8BveBWVLmoZlJXRAPotlvncH0Zein-5C1crcznlCY6EmW9D_9iFxeKep-nVu_bbginGBMkKqbRDnnb3d2k-Oi1s2HXPjOtqttut_5Ge22w_wrXTdCniSxPuw-br/s320/IMG_20190306_112803107_HDR.jpg" width="320" /></a></div>
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-57329548238642408902019-03-01T12:52:00.003+01:002019-03-27T15:18:33.659+01:00Focaccia alle cipolle <iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/NrSZ_7NzyG4" width="480"></iframe><br />
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<span style="font-family: "verdana" , sans-serif;">Questa ricetta è gratificante da realizzare. L'impasto è facile da creare e produce risultati costantemente deliziosi.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Una volta che hai padroneggiato questa semplice versione con la cipolla, ci sono molte varianti da provare; ad esempio con le olive, il rosmarino, pomodori secchi, ecc.</span><br />
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://amzn.to/2JLwoXe">Planetaria: </a></span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Ingredienti per una teglia da 38x28 cm:</span></b></div>
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<i><b>Primo impasto:</b></i></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr lievito di birra fresco</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr farina</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr acqua tiepida</span></div>
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<i><b>Secondo Impasto:</b></i></div>
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<i><br /></i></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr lievito birra fresco </span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr acqua tiepida</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 g sciroppo d'agave</span></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr sale fino</span></div>
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<span style="font-family: "verdana" , sans-serif;">20 gr olio extravergine d'oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 cipolle medie</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Procedimento</b>:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Prepara il primo impasto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sciogli il lievito nell'acqua tiepida. Aggiungi la farina poco alla volta. Fai lievitare per tre ore.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Secondo impasto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sciogli il lievito con quattro cucchiai d'acqua presi dal totale dei 100 gr.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In una scodella, mescola lo sciroppo, il sale e l'olio.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aggiungi il primo impasto lievitato da tre ore e unisci poca farina alla volta.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Quando la farina è assorbita, aggiungi il lievito sciolto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Continua ad aggiungere poca farina per volta. Impasta per 15 minuti.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fai qualche piega per dare forza all'impasto. Forma una palla e lascia riposare per 15 minuti.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Trasferisci la pasta su una teglia unta d'olio. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Lascia lievitare la pasta per 1 ora.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Nel frattempo affetta finemente le cipolle. Condisci con poco sale e olio.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Trascorso un ora di lievitazione, stendi la pasta in modo uniforme.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ricopri la superficie con del sale fino e lascia riposare 20 minuti.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">A questo punto versa sopra la base di focaccia 4 cucchiai d'acqua tiepida e dell'olio.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fai i buchi premendo energicamente con i polpastrelli.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Copri tutta la focaccia con le cipolle e fai lievitare per un'altra ora.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cuoci in forno caldo ( il mio è ventilato) a 190° per 40 minuti.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://t.me/Veganerecipe" target="_blank">Telegram ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;">----------------------------</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI </a>➜ </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI </a>➜ </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI </a>➜ </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://goo.gl/FEcqDu" target="_blank">Canale </a>: </span></div>
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<span style="font-family: "verdana" , sans-serif;">---------------------------------------------------------------------------------------------------</span></div>
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<span style="font-family: "verdana" , sans-serif;">This recipe is gratifying to achieve. The dough is easy to create and produces consistently delicious results.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Once you have mastered this simple version with onion, there are many variations to try; for example with olives, rosemary, dried tomatoes, etc.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Planetary: https://amzn.to/2BYk2Vj</span></div>
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<span style="font-family: "verdana" , sans-serif;">-------------------------------------------</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients for a 38x28 cm pan:</span></div>
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<span style="font-family: "verdana" , sans-serif;">First dough:</span></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr fresh brewer's yeast</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr lukewarm water</span></div>
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<span style="font-family: "verdana" , sans-serif;">-------------</span></div>
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<span style="font-family: "verdana" , sans-serif;">Second Impasto:</span></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr fresh brewer's yeast</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr lukewarm water</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 g agave syrup</span></div>
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<span style="font-family: "verdana" , sans-serif;">7 gr salt up</span></div>
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<span style="font-family: "verdana" , sans-serif;">20 gr extra virgin olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 medium onions</span></div>
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<span style="font-family: "verdana" , sans-serif;">------------------------------------</span></div>
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<span style="font-family: "verdana" , sans-serif;">Method:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Prepare the first mixture.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Melt the yeast in warm water. Add the flour a little at a time. Let it rise for three hours.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Second dough.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Dissolve the yeast with four tablespoons of water taken from the total of 100 gr.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a bowl, mix the syrup, salt and oil.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the first dough leavened for three hours and add a little flour at a time.</span></div>
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<span style="font-family: "verdana" , sans-serif;">When the flour is absorbed, add the dissolved yeast.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Continue to add a little flour at a time. Knead for 15 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Make a few folds to give strength to the dough. Form a ball and let it sit for 15 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Transfer the dough onto a pan greased with oil.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Leave the dough to rise for 1 hour.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In the meantime, finely slice the onions. Season with a little salt and oil.</span></div>
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<span style="font-family: "verdana" , sans-serif;">After an hour of leavening, spread the dough evenly.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cover the surface with fine salt and let it rest for 20 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">At this point pour 4 tablespoons of warm water and oil over the focaccia base.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Make the holes by pressing energetically with your fingertips.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cover the focaccia with the onions and let it rise for another hour.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cook in a hot oven (mine is ventilated) at 190 ° for 40 minutes.</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-90445833294198593472018-09-22T18:02:00.000+02:002018-09-25T17:29:40.013+02:00Pizza di Patate con finta Ricotta - Potato Crust Pizza - Impasto Pizza s...<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/WqomD8U4YPY" width="480"></iframe></div>
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Raramente abbiamo il tempo di preparare la pasta da zero, quindi questa semplice e sana ricetta è un'alternativa molto degna quando si ha voglia di pizza ma</div>
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non si ha voglia di aspettare i tempi lunghi di lievitazione.</div>
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</div>
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è molto semplice da realizzare, richiede solo pochi ingredienti di base; non richiede nessun lievito di birra e nessun tempo di lievitazione.</div>
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La pizza si prepara in questo modo: le patate vengono lessate nell'acqua. Le verdure vengono poi cosparse sopra la base di patate.</div>
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Per completare la pizza e renderla quanto più simile a quella classica ho aggiunto dello yogurt per ricordare il formaggio. </div>
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Può sembrare strano ma una volta che lo yogurt andrà a cuocere in forno, come per magia si rassoderà fino a sembrare una ricotta, ovviamente di soia.</div>
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Volendo potete omettere lo yogurt.</div>
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Per la versione Senza Glutine basta sostituire la farina "0" con quella di riso.</div>
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La crosta di patate è deliziosa e puoi cambiare la farcitura.</div>
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<b>Ingredienti:</b></div>
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<br /></div>
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500 gr patate rosse</div>
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70 gr farina "0" - Farina di riso per la versione senza glutine</div>
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polpa di pomodoro</div>
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verdure (io ho utilizzato spinacino, peperoni,zucchine e funghi)</div>
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yogurt di soia senza zucchero e senza aromi</div>
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pepe nero</div>
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olio evo</div>
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sale</div>
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-------------------------</div>
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<b>Procedimento:</b></div>
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Cuoci le patate in acqua per circa 50 minuti (partendo con l'acqua fredda) giusto il tempo di renderle morbide.</div>
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Nel frattempo fai a fette le verdure.</div>
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Una volta cotte le patate, schiacciale come fosse una purea. Aggiungi la farina e il sale. Amalgama bene il tutto. Stendilo a forma di disco su una teglia ricoperta di carta da forno.</div>
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Cuoci in forno caldo a 180° per 20 minuti.</div>
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Trascorsi i 20 minuti, condisci il disco di patate con la polpa di pomodoro. Aggiungi il resto della verdure.</div>
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A questo punto prendi lo yogurt ed aggiungi il sale e il pepe nero. Metti qualche cucchiaio di yogurt sopra la pizza e un filo di olio.</div>
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Cuoci ancora una volta la pizza in forno per altri 20 minuti.</div>
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Buon appetito!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QvA6N7JQqFvtftoqlw46I8_XMxXCyIa1F1TlCMTxfzotyacFnjo-8qJfVuxBAvV9LnsH2VmOiT0v5Mciuq_-sh_F7WZPIP8Jc-jBMBHjKXLp64nm4h47-eEwTXiuQuYMAQVAlAP7-M1N/s1600/IMG_20180921_164901791_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QvA6N7JQqFvtftoqlw46I8_XMxXCyIa1F1TlCMTxfzotyacFnjo-8qJfVuxBAvV9LnsH2VmOiT0v5Mciuq_-sh_F7WZPIP8Jc-jBMBHjKXLp64nm4h47-eEwTXiuQuYMAQVAlAP7-M1N/s320/IMG_20180921_164901791_HDR.jpg" width="320" /></a></div>
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<a href="https://www.instagram.com/saracanneva/" target="_blank">Instagram ➜ </a></div>
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<a href="https://twitter.com/codevillahouse" target="_blank">Twitter ➜ </a></div>
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<a href="https://plus.google.com/collection/A11M9" target="_blank">Google+ ➜ </a></div>
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<a href="https://t.me/Veganerecipe" target="_blank">Telegram ➜ </a></div>
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----------------------------</div>
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<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></div>
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<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></div>
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<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></div>
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<a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QvA6N7JQqFvtftoqlw46I8_XMxXCyIa1F1TlCMTxfzotyacFnjo-8qJfVuxBAvV9LnsH2VmOiT0v5Mciuq_-sh_F7WZPIP8Jc-jBMBHjKXLp64nm4h47-eEwTXiuQuYMAQVAlAP7-M1N/s1600/IMG_20180921_164901791_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QvA6N7JQqFvtftoqlw46I8_XMxXCyIa1F1TlCMTxfzotyacFnjo-8qJfVuxBAvV9LnsH2VmOiT0v5Mciuq_-sh_F7WZPIP8Jc-jBMBHjKXLp64nm4h47-eEwTXiuQuYMAQVAlAP7-M1N/s320/IMG_20180921_164901791_HDR.jpg" width="320" /></a></div>
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We rarely have time to prepare pasta from scratch, so this simple and healthy recipe is a very worthy alternative when you want pizza but</div>
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you do not want to wait for the long rising times.</div>
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it is very simple to make, it requires only a few basic ingredients; it does not require any brewer's yeast and no leavening time.</div>
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The pizza is prepared in this way: the potatoes are boiled in water. The vegetables are then sprinkled over the potato base.</div>
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To complete the pizza and make it more similar to the classic I added yogurt to remember the cheese.</div>
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It may seem strange but once the yogurt goes to cook in the oven, as if by magic it will harden up to look like a ricotta, obviously soy.</div>
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If you want you can omit the yogurt.</div>
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For the Gluten Free version just replace the flour "0" with that of rice.</div>
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The potato crust is delicious and you can change the filling.</div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
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<div style="text-align: center;">
500 gr red potatoes</div>
<div style="text-align: center;">
70 gr. Flour "0" - Rice flour for the gluten-free version</div>
<div style="text-align: center;">
tomato pulp</div>
<div style="text-align: center;">
vegetables (I used spinach, peppers, zucchini and mushrooms)</div>
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soy yogurt without sugar and without flavorings</div>
<div style="text-align: center;">
black pepper</div>
<div style="text-align: center;">
extra virgin olive oil</div>
<div style="text-align: center;">
salt</div>
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-------------------------</div>
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<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cook the potatoes in water for about 50 minutes just long enough to make them soft.</div>
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Meanwhile, cut the vegetables into slices.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Once the potatoes are cooked, crush them like a puree. Add the flour and salt. Amalgamate everything well. Spread it in the shape of a disc on a baking sheet covered with baking paper.</div>
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<br /></div>
<div style="text-align: center;">
Bake in a hot oven at 180 degrees for 20 minutes.</div>
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After 20 minutes, season the potato dish with the tomato pulp. Add the rest of the vegetables.</div>
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<br /></div>
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At this point take the yogurt and add salt and black pepper. Put a few tablespoons of yogurt over the pizza and a little oil.</div>
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Cook the pizza in the oven again for another 20 minutes.</div>
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Enjoy your meal!</div>
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-67103812382200059282018-08-30T18:19:00.002+02:002018-08-30T18:32:21.391+02:00Peperonata | Ricetta facilissima | Sweet Pepper Stew<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/38ctm_k-bu8" width="480"></iframe></div>
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La peperonata o lo stufato di peperoni è una ricetta tradizionale italiana in cui peperoni e cipolle si cuociono insieme per creare un piatto gustoso.</div>
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<br /></div>
<div style="text-align: center;">
La peperonata è uno dei modi più semplici per sfruttare i peperoni dolci e gustosi rendono questo piatto molto avvincente. La versatilità è un altro punto a suo favore e anche facile da realizzare.</div>
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<a name='more'></a><br /><br />
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Questa ricetta può essere servita come contorno, antipasto o come farcitura per pizza e panini.</div>
<div style="text-align: center;">
In questa ricetta io ho utilizzato peperoni rossi e alcuni gialli; quelli verdi vanno bene anche se non sono dolci come quelli rossi, quindi decidi se vuoi includerli o meno.</div>
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---------------------------</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ingredienti :</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
6 peperoni grandi</div>
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1 cipolla grande</div>
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2 spicchi d'aglio</div>
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1 peperoncino fresco piccante</div>
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700 gr passata di pomodoro</div>
<div style="text-align: center;">
olio evo </div>
<div style="text-align: center;">
sale</div>
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----------------------------</div>
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<b>Procedimento:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Taglia a fette la cipolla e l'aglio. Scalda un po' di olio in una padella, aggiungi la cipolla e l'aglio a fette , fai soffriggere per 10 minuti.</div>
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<br /></div>
<div style="text-align: center;">
Intanto taglia a fette i peperoni dopo che li hai lavati ed eliminato semi e parte bianca.</div>
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Aggiungi i peperoni alla cipolla appassita e lascia cuocere per altri 30 minuti. Controlla che i peperoni non si attacchino alla padella.</div>
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<br /></div>
<div style="text-align: center;">
A questo punto aggiungi il peperoncino, il sale e la passata di pomodoro. Prosegui la cottura per altri 40 minuti con il coperchio.</div>
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<br /></div>
<div style="text-align: center;">
La peperonata è pronta per essere servita. Se riesci a resistere a non mangiarla subito, ti assicuro che il giorno dopo è ancora più buona. </div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></div>
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<br /></div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrkMNPmohIklhidAuiyYdfkkhobG-lRs9hcB-XqHudDPTAzd0uHSvIb8rcnjHN5_3PGX1pkqbRubC0efBcHnoPYciJGwWBxtqgNjsD5bflUG7cdczIkgWmkGhz4nuqWO9Des79SqyArXH/s1600/IMG_20180828_130343312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrkMNPmohIklhidAuiyYdfkkhobG-lRs9hcB-XqHudDPTAzd0uHSvIb8rcnjHN5_3PGX1pkqbRubC0efBcHnoPYciJGwWBxtqgNjsD5bflUG7cdczIkgWmkGhz4nuqWO9Des79SqyArXH/s320/IMG_20180828_130343312.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The peperonata or the peppers stew is a traditional Italian recipe in which peppers and onions are cooked together to create a tasty dish.</div>
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The peperonata is one of the easiest ways to exploit the sweet and tasty peppers make this dish very compelling. Versatility is another point in its favor and also easy to implement.</div>
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<br /></div>
<div style="text-align: center;">
This recipe can be served as a side dish, appetizer or as a filling for pizza and sandwiches.</div>
<div style="text-align: center;">
In this recipe I used red and some yellow peppers; the green ones are good even if they are not sweet like the red ones, so decide if you want to include them or not.</div>
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---------------------------</div>
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<br /></div>
<div style="text-align: center;">
<b>Ingredients:</b></div>
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<br /></div>
<div style="text-align: center;">
6 large peppers</div>
<div style="text-align: center;">
1 large onion</div>
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2 cloves of garlic</div>
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1 spicy fresh chili</div>
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700 gr tomato sauce</div>
<div style="text-align: center;">
extra virgin olive oil</div>
<div style="text-align: center;">
salt</div>
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----------------------------</div>
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<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cut the onion and garlic into slices. Heat a little oil in a pan, add the onion and sliced garlic, fry for 10 minutes.</div>
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<br /></div>
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Meanwhile, cut the peppers into slices after you wash them and remove seeds and white part.</div>
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Add the peppers to the dried onion and cook for another 30 minutes. Check that the peppers do not stick to the pan.</div>
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<br /></div>
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At this point add the chili, salt and tomato sauce. Continue cooking for another 40 minutes with the lid.</div>
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The peperonata is ready to be served. If you can resist not eating it right away, I assure you that the day after is even better.</div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">STARTERS ➜ </a></div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">FIRST ➜ </a></div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">SALTY RISER ➜ </a></div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">SWEETS ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">FAST RECIPES ➜ </a></div>
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<a href="https://goo.gl/FEcqDu" target="_blank">Channel: </a></div>
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<br />Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-3321236365208962352018-08-23T16:20:00.000+02:002018-08-23T16:20:43.330+02:00Finto Gelato alla Banana | Gelato senza gelatiera fatto in casa | Banana...<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/1c4JhMYAxLw" width="480"></iframe></div>
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Banane surgelate e latte di cocco cremoso si trasformano in un super gelato salutare.</div>
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Questo "gelato" pieno di dolcezza dovuta alle banane e della cremosità del latte di cocco , è qualcosa di leggero e delizioso al tempo stesso.</div>
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</div>
<a name='more'></a><br /><br />
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Puoi preparare un buon gelato senza conservanti e senza latticini.</div>
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Si tratta di banana congelata e frullata che si trasforma in una crema della stessa consistenza del gelato.</div>
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<br /></div>
<div style="text-align: center;">
Puoi prepararlo in casa con tante golose varianti.</div>
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Una volta che hai una bella base di crema puoi aggiungere del cacao amaro per la versione al cioccolato, aggiungere fragole, burro di arachidi o crema alla nocciola, puoi diventare creativo con i sapori.</div>
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<div style="text-align: center;">
<b>Ingredienti base :</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 banane mature</div>
<div style="text-align: center;">
-----------------------------</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ingredienti gelato con base semplice alla banana:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 delle 4 banane</div>
<div style="text-align: center;">
3 cucchiai latte di cocco</div>
<div style="text-align: center;">
2 cucchiai sciroppo di agave</div>
<div style="text-align: center;">
-------------------------------------</div>
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<br /></div>
<div style="text-align: center;">
<b>Ingredienti gelato al lampone:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 delle 4 banane</div>
<div style="text-align: center;">
10 lamponi</div>
<div style="text-align: center;">
2 cucchiai latte di cocco</div>
<div style="text-align: center;">
2 cucchiai sciroppo di agave</div>
<div style="text-align: center;">
----------------------------------------</div>
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<b>Esecuzione:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Taglia a fette le banane, mettile in un vassoio e surgelale per 12 ore.</div>
<div style="text-align: center;">
Utilizza metà vassoio di banane surgelate, aggiungi il latte di cocco e lo sciroppo. Frulla fino a ottenere una crema liscia.</div>
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Trasferisci il gelato in un contenitore e conservalo in freezer.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Prendi le altre banane surgelate tenute da parte , aggiungi lamponi, latte di cocco e sciroppo. Frulla bene il tutto.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Il gelato è pronto per essere servito. Se lo vuoi più ricco basta aggiungere granella di nocciole e scaglie di cioccolato.</div>
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----------------------------</div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGJZ_8IK8bh63SjAqilmME1q" target="_blank">PRIMI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKpkFzqF9XlY6IKIB8Xuf_e" target="_blank">LIEVITATI SALATI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGKXq2DQRD3h2YownQOcLTt5" target="_blank">DOLCI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGL39cwV-NvcjJi_PwUA8qO8" target="_blank">RICETTE VELOCI ➜ </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCNAvHH_do1xsIQrhf2dLOxhCd80JmqwE-y7MWvZo9ov0PzbZ3i1PIGtIp1_7SqTnbfMPR_8HctqiWgIZasgNj22q4V53a4YkBv9J2FknmGG2-5YTVTJyDqQQktoMyDU_ZwArvTPy3TyQ/s1600/IMG_20180821_152415930_HDR+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCNAvHH_do1xsIQrhf2dLOxhCd80JmqwE-y7MWvZo9ov0PzbZ3i1PIGtIp1_7SqTnbfMPR_8HctqiWgIZasgNj22q4V53a4YkBv9J2FknmGG2-5YTVTJyDqQQktoMyDU_ZwArvTPy3TyQ/s320/IMG_20180821_152415930_HDR+%25281%2529.jpg" width="320" /></a></div>
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<div style="text-align: center;">
Frozen bananas and creamy coconut milk turn into a super healthy ice cream.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This "ice cream" full of sweetness due to the bananas and the creaminess of coconut milk, is something light and delicious at the same time.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can prepare a good ice cream without preservatives and dairy products.</div>
<div style="text-align: center;">
It is frozen banana and smoothie that turns into a cream of the same consistency of ice cream.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can prepare it at home with lots of tasty variations.</div>
<div style="text-align: center;">
Once you have a nice base of cream you can add bitter cocoa for the chocolate version, add strawberries, peanut butter or hazelnut cream, you can become creative with flavors.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Basic ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 ripe bananas</div>
<div style="text-align: center;">
-----------------------------</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ice-cream ingredients with a simple banana base:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 of the 4 bananas</div>
<div style="text-align: center;">
3 tablespoons coconut milk</div>
<div style="text-align: center;">
2 tablespoons of agave syrup</div>
<div style="text-align: center;">
-------------------------------------</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Raspberry ice-cream ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 of the 4 bananas</div>
<div style="text-align: center;">
10 raspberries</div>
<div style="text-align: center;">
2 tablespoons coconut milk</div>
<div style="text-align: center;">
2 tablespoons of agave syrup</div>
<div style="text-align: center;">
----------------------------------------</div>
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<div style="text-align: center;">
<b>Execution:</b></div>
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<br /></div>
<div style="text-align: center;">
Slice the bananas, put them in a tray and freeze them for 12 hours.</div>
<div style="text-align: center;">
Use half a tray of frozen bananas, add coconut milk and syrup. Blend until you get a smooth cream.</div>
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Transfer the ice cream into a container and store it in the freezer.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Take the other frozen bananas held aside, add raspberries, coconut milk and syrup. It all blends well.</div>
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<div style="text-align: center;">
Ice cream is ready to be served. If you want richer it is enough to add chopped hazelnuts and chocolate chips.</div>
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0tag:blogger.com,1999:blog-2899639118884617654.post-38836302786863891492018-08-19T19:20:00.000+02:002019-03-27T15:33:12.676+01:00Passata di Pomodoro fatta in Casa | Conserva di Pomodoro Fresco senza Sa...<div style="text-align: center;">
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Fare la salsa di pomodoro non è difficile, ma è abbastanza laborioso.</div>
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Anche la quantità sufficiente per i pasti del prossimo inverno, ti porterà un pomeriggio intero di lavoro.</div>
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Qualsiasi pomodoro con un buon sapore andrà bene per preparare la salsa, sono spesso raccomandati i pomodoro che hanno più carne e meno succo. L'importante che siano maturi al punto giusto.</div>
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I pomodori migliori si trovano nei mesi tra luglio e settembre, stagione ideale per realizzare la passata di pomodoro.</div>
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Preparare la passata di pomodoro è la parte che richiede più tempo, ma se ti organizzi il lavoro si muoverà rapidamente.</div>
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Come puoi vedere non ho aggiunto condimenti come aglio, basilico, cipolle , erbe.</div>
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Per quanto riguarda l'olio, aumenta il rischio di Botulino, una tossina molto pericolosa che si sviluppa proprio con la mancanza di aria dovuta al sottovuoto.</div>
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Mi piace il fatto che sia una salsa neutra per qualsiasi ricetta che voglio fare. </div>
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è fondamentale tenere perfettamente puliti utensili e banco da lavoro, una perfetta igiene sarà garanzia per la riuscita della conserva.</div>
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<b>Attrezzatura :</b></div>
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pentole <span style="font-family: Verdana, sans-serif;"><b><u><a href="https://amzn.to/2YsIesM">Amazon</a></u></b></span></div>
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passa-pomodoro elettrico : <b><i><a href="https://amzn.to/2TDcqh9" target="_blank">AMAZON</a></i></b></div>
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ciotole di miscelazione <span style="font-family: Verdana, sans-serif;"><b><u><a href="https://amzn.to/2WuUzef">Amazon</a></u></b></span></div>
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mestolo <span style="font-family: Verdana, sans-serif;"><b><u><a href="https://amzn.to/2CHG7b5">Amazon</a></u></b></span></div>
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panni di stoffa sterilizzati <span style="font-family: Verdana, sans-serif;"><b><u><a href="https://amzn.to/2CEdtaY">Amazon</a></u></b></span></div>
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barattoli in vetro con tappi nuovi : <span style="font-family: Verdana, sans-serif;"><b><u><a href="https://amzn.to/2TCULpZ">Amazon</a></u></b></span></div>
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<b>Ingredienti: </b></div>
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Pomodori maturi</div>
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<b>Procedimento:</b></div>
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Si comincia alla sterilizzazione dei barattoli. Fodera i barattoli con un panno da cucina, in questo modo si evita il rischio di rompersi durante la bollitura. Riempi la pentola con l'acqua fredda fino ad arrivare al bordo e lascia bollire i vasetti e tappi per 1 ora.</div>
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Estrai i barattoli e lasciali raffreddare fuori dall'acqua.</div>
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Nel frattempo fai bollire un'altra pentola di acqua.</div>
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Lava con cura i pomodori e scottali per 5 minuti in acqua bollente.</div>
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Trascorsi i 5 minuti lasciali scolare in un colino.</div>
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Per quanto riguarda i pomodori pelati: elimina la pelle e trasferiscili nei vasetti sterilizzati. Chiudi i barattoli e procedi alla pastorizzazione.</div>
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Per la Salsa di pomodoro: quando i pomodori hanno perso tutta l'acqua di conservazione, procedi a passarli nel </div>
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passapomodoro elettrico : <b><i><a href="https://amzn.to/2MWPFSH" target="_blank">AMAZON</a></i></b></div>
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A questo punto riempi i barattoli con la passata di pomodoro e sigilla con i tappi nuovi.</div>
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Avvolgi ogni barattolo in un panno di stoffa. Trasferisci i barattoli in una pentola grande. Aggiungi l'acqua fino a coprire i barattoli.</div>
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Procedi a pastorizzare : porta a bollore la salsa per circa 1 ora.</div>
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Lascia raffreddare i vasetti in pentola con l'acqua per 24 ore.</div>
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Premi il tappo e verifica che il sottovuoto sia avvenuto correttamente, il tappo NON deve fare clack.</div>
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Asciuga i vasetti e conservali in un posto fresco al riparo dai raggi solari.</div>
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<a href="https://www.youtube.com/playlist?list=PLN5GOe1rkOGLlIKQzUXXbjnxpAPCDIaRC" target="_blank">ANTIPASTI ➜ </a></div>
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<a href="https://goo.gl/FEcqDu" target="_blank">Canale : </a><br />
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Making tomato sauce is not difficult, but it is quite laborious.<br />
Even the sufficient amount for the next winter's meals will take you a whole afternoon of work.<br />
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Any tomato with a good taste will be good for preparing the sauce, tomatoes that have more meat and less juice are often recommended. The important thing is that they are ripe at the right point.<br />
The best tomatoes are found in the months between July and September, the ideal season for making tomato puree.<br />
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Preparing the tomato sauce is the part that takes the most time, but if you organize the work it will move quickly.<br />
As you can see, I did not add condiments like garlic, basil, onions, herbs.<br />
As for the oil, the risk of Botulinum increases, a very dangerous toxin that develops precisely with the lack of air due to the vacuum.<br />
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I like the fact that it is a neutral sauce for any recipe I want to make.<br />
it is essential to keep utensils and workbench perfectly clean, perfect hygiene will guarantee the success of the preserve.<br />
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<b>Equipment:</b><br />
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pots<br />
electric tomato pass: <b><i><a href="https://amzn.to/2MWPFSH" target="_blank">AMAZON</a></i></b><br />
mixing bowls<br />
ladle<br />
cloths sterilized<br />
glass jars with new caps<br />
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<b>Ingredients:</b><br />
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Ripe tomatoes<br />
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<b>Method:</b><br />
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We start to sterilize the jars. Lining the cans with a kitchen towel, in this way you avoid the risk of breaking during boiling. Fill the pot with cold water until it reaches the edge and let the jars and caps boil for 1 hour.<br />
Extract the jars and let them cool off the water.<br />
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Meanwhile, boil another pot of water.<br />
Carefully wash the tomatoes and cook them for 5 minutes in boiling water.<br />
After 5 minutes, let them drain in a colander.<br />
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As for peeled tomatoes: remove the skin and transfer it to the sterilized jars. Close the jars and proceed to pasteurization.<br />
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For the tomato sauce: when the tomatoes have lost all the storage water, proceed to pass them in<br />
electric tomato sauce: <b><i><a href="https://amzn.to/2MWPFSH" target="_blank">AMAZON</a></i></b><br />
At this point fill the jars with the tomato sauce and seal with the new caps.<br />
Wrap each jar in a cloth. Transfer the jars into a large pot. Add the water up to cover the jars.<br />
Proceed to pasteurize: bring the sauce to a boil for about 1 hour.<br />
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Allow the jars to cool in the pan with water for 24 hours.<br />
Press the cap and verify that the vacuum has been done correctly, the cap must NOT clack.<br />
Dry the jars and store them in a cool place away from sunlight.<br />
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Sara Cannevahttp://www.blogger.com/profile/18328484323556816253noreply@blogger.com0