tag:blogger.com,1999:blog-38484898401971058952024-03-14T04:35:58.234+01:00PUCCAimPASTAdi tutto un pò...puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-3848489840197105895.post-60116123770810337162014-05-13T14:41:00.000+02:002014-05-13T14:41:27.340+02:00Skorpor al cardamomo con LMAppena arrivato il libro Pasta Madre di R. Astolfi ho voluto subito provare una delle sue ricette ed ho scelto questa.<br />
Sono dei bocconcini croccantissimi, ottimi gustati sia nella versione dolce con burro e marmellata o nella versione salata con formaggio cremoso e salmone.<br />
<div style="text-align: center;">
<u><b><span style="color: #990000;">SKORPOR AL CARDAMOMO CON LM</span></b></u></div>
<div style="text-align: center;">
<u><br /></u></div>
<div style="text-align: center;">
<span style="color: #990000;"><u><b>INGREDIENTI</b></u>:</span></div>
<div style="text-align: center;">
80 gr di LM rinfrescato</div>
<div style="text-align: center;">
280 gr di farina integrale Petra 9</div>
<div style="text-align: center;">
140 gr di acqua</div>
<div style="text-align: center;">
50 gr di burro morbido</div>
<div style="text-align: center;">
30 gr di zucchero di canna</div>
<div style="text-align: center;">
1 di cucchiaino sale</div>
<div style="text-align: center;">
1 di cucchiaino semi di cardamomo tritati</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Sciogliere il LM nell'acqua e versarlo nella Mdp.</div>
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Aggiungere lo zucchero, il burro morbido, </div>
<div style="text-align: center;">
i semi di cardamomo, il sale ed in ultimo la farina.</div>
<div style="text-align: center;">
Avviare il programma solo impasto e </div>
<div style="text-align: center;">
toglierlo dal cestello alla fine della fase di lavorazione.</div>
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Mettere l'impasto a lievitare coperto da pellicola in una ciotola oliata per 5/6 ore </div>
<div style="text-align: center;">
(a me ci son volute 5 ore)</div>
<div style="text-align: center;">
Trascorso questo tempo fare un giro di pieghe a 4,</div>
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aspettare 30 min. e dividere l'impasto in 12 parti di circa 50 gr. l'una.</div>
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Dare ad ogni pezzo d'impasto una forma tonda leggermente allungata </div>
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e mettetele a lievitare per 2 ore </div>
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coperte da pellicola su una teglia rivestita con carta forno.</div>
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Preriscaldare il forno a 220° e a temperatura raggiunta </div>
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infornare e cuocere per 20 min.</div>
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Sfornare i panini e tagliarli subito a metà in orizzontale.</div>
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Abbassare il forno a 180°.</div>
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Disporre i panini con il lato interno delle metà rivolte verso l'alto e </div>
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biscottare per 30 min.</div>
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Sfornare e far raffreddare su una grata.</div>
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<span style="color: #990000;"><u><b>Alcune foto:</b></u> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyd_hpZMx293BNoCTxqTTaDyaL67mbmK99gv7ZbD4T20j7CAVm90yDSM64aB8YUGXcLFQ5iPMexFxh5yY5-LyXCkymcIx-dIuJaOpIXtQ2dgWapJCN3ymzU7i3pf7k4pzJZM6GR4kO70/s1600/skorpor1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyd_hpZMx293BNoCTxqTTaDyaL67mbmK99gv7ZbD4T20j7CAVm90yDSM64aB8YUGXcLFQ5iPMexFxh5yY5-LyXCkymcIx-dIuJaOpIXtQ2dgWapJCN3ymzU7i3pf7k4pzJZM6GR4kO70/s1600/skorpor1.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000;">Skorpor al cardamomo prima della lievitazione</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPo0aiqFxiQRENLZYjUeOXwYiMaJL7feF2iaAgFl3KaaSFJ5UqXYzSbiLGeAV489GovKG2Ciffs0eHggZ1T5rR8nt1hF9dzVVPIoXvqHPIxQznNNvp1LzN2M46HnivR4SMiXDJru26hY/s1600/skorpor2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPo0aiqFxiQRENLZYjUeOXwYiMaJL7feF2iaAgFl3KaaSFJ5UqXYzSbiLGeAV489GovKG2Ciffs0eHggZ1T5rR8nt1hF9dzVVPIoXvqHPIxQznNNvp1LzN2M46HnivR4SMiXDJru26hY/s1600/skorpor2.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>Skorpor al cardamomo dopo la lievitazione</b></span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9nQhk4DHRswB21Pn2akN2QhyphenhyphencJ5_glV26hZHBsmrpFkgX0TWrureyL6GbNBMH4RNKOhsiNptK7RtyOMM1zFP4VEyEmGVbBhuIs_axecygLaZPK3sM2yiH9D_NkAh_PKtkKJ92WmVki4/s1600/skorpor3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9nQhk4DHRswB21Pn2akN2QhyphenhyphencJ5_glV26hZHBsmrpFkgX0TWrureyL6GbNBMH4RNKOhsiNptK7RtyOMM1zFP4VEyEmGVbBhuIs_axecygLaZPK3sM2yiH9D_NkAh_PKtkKJ92WmVki4/s1600/skorpor3.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>Skorpor al cardamomo cotti</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpCtw87cvqrE9QuPmQ5I1SAOkEs0vUAqV3KJ9figBIkbZGV-W9o19lI-cHP-Eym6p7MvFnGhUIZs3XeNPTja8jK4r3bT_4dG-z3trqgBV0PJSqqFl-PEYH528jKRuFWbnGl4OmSKPTl8/s1600/skorpor4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpCtw87cvqrE9QuPmQ5I1SAOkEs0vUAqV3KJ9figBIkbZGV-W9o19lI-cHP-Eym6p7MvFnGhUIZs3XeNPTja8jK4r3bT_4dG-z3trqgBV0PJSqqFl-PEYH528jKRuFWbnGl4OmSKPTl8/s1600/skorpor4.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>Skorpor al cardamomo tagliati</b></span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuVR7G0Xh1l6FF4Pn909QB21zoZwKTN3WY4uaBNjoimQur-hxL5zTi4QVE7zta4X3jRXA0Zz4o7DFJbpp4miKAtq4T7CMZ3gDmXxWqz_Lhxh0L3HDtIaA5L4Wyy_pkIe3Vd0ZiL6gXFA/s1600/skorpor5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuVR7G0Xh1l6FF4Pn909QB21zoZwKTN3WY4uaBNjoimQur-hxL5zTi4QVE7zta4X3jRXA0Zz4o7DFJbpp4miKAtq4T7CMZ3gDmXxWqz_Lhxh0L3HDtIaA5L4Wyy_pkIe3Vd0ZiL6gXFA/s1600/skorpor5.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000;">Skorpor al cardamomo biscottati</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrkUsEo2FZEAQ_UukFg7R9k3ackmfY-UdcjXDyCt4WZRuSnyiRtaoEcb_laNRzqQCw0W2wtTIZLlpFwvKDXZpQhN_g908yG1qsj_7JgBGK_as2mSa3cUcKQD8DK_AS_wc3zG4gRbQM5k/s1600/skorpor6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrkUsEo2FZEAQ_UukFg7R9k3ackmfY-UdcjXDyCt4WZRuSnyiRtaoEcb_laNRzqQCw0W2wtTIZLlpFwvKDXZpQhN_g908yG1qsj_7JgBGK_as2mSa3cUcKQD8DK_AS_wc3zG4gRbQM5k/s1600/skorpor6.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000;">Skorpor al cardamomo...pronti</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Oeb0pP8VUv2EcohrsUL7EgRPBO-wOgzrjxOMyELmll_3oEqdYxYljzgGEsfq8YZYO-df3a0JQkWcZgdfKDTT5ZQSsKXabDlc72pbPnqP8T3dkUjMwwpT-sqUnLurhXXdJOU1eLkkB-g/s1600/skorpor7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Oeb0pP8VUv2EcohrsUL7EgRPBO-wOgzrjxOMyELmll_3oEqdYxYljzgGEsfq8YZYO-df3a0JQkWcZgdfKDTT5ZQSsKXabDlc72pbPnqP8T3dkUjMwwpT-sqUnLurhXXdJOU1eLkkB-g/s1600/skorpor7.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000;">Skorpor al cardamomo...mangiati</span></b></td></tr>
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<span style="color: #990000;"><u><b><br /></b></u></span>
<span style="color: #990000;"><u><b><br /></b></u></span>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com0tag:blogger.com,1999:blog-3848489840197105895.post-75086439441851177492014-02-10T16:58:00.000+01:002014-02-10T17:08:31.286+01:00Torcetti al burroQuesta è la prima volta che provo questa ricetta (tratta dal sito della Vorwerk) e sinceramente, non avevo molte aspettative in merito, però mi son felicemente ricreduta perchè sono proprio come gli originali, forse solo leggermente meno dolci ma straordinari. L'unico handicap è che uno tira l'altro e non riesci a smettere di mangiarli.<br />
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<b><u><span style="color: #660000;">TORCETTI AL BURRO</span></u></b></div>
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<b><span style="color: #660000;">Ingredienti:</span></b></div>
<div style="text-align: center;">
170 gr di birra chiara</div>
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150 gr di margarina</div>
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un pizzico di sale</div>
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250 gr di farina 00 (io Petra 5)</div>
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250 gr di manitoba</div>
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2 cucchiai di zucchero di canna</div>
<div style="text-align: center;">
1 cucchiaio di zucchero semolato</div>
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1 bustina di lievito per dolci</div>
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<b><span style="color: #660000;">Per spennellare:</span></b></div>
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olio di arachidi q.b.</div>
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zucchero di canna q.b.</div>
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<b><span style="color: #660000;"><u>Consiglio per la prossima volta:</u> </span></b>provare ad usare il burro al posto della margarina.</div>
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La ricetta può essere eseguita tranquillamente con un classico robot da cucina.</div>
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<br /></div>
<div style="text-align: center;">
Preriscaldare il forno a 180°.</div>
<div style="text-align: center;">
Mettere nel boccale la birra, la margarina, il sale, le farine </div>
<div style="text-align: center;">
e impastare 3 min. Vel Spiga</div>
<div style="text-align: center;">
Aggiungere i due tipi di zucchero per 1 min Vel Spiga</div>
<div style="text-align: center;">
Aggiungere il lievito e far andare di nuovo per 1 min Vel Spiga.</div>
<div style="text-align: center;">
Togliere l'impasto dal boccale e far riposare per 15 min.</div>
<div style="text-align: center;">
Mettere l'olio di arachidi e lo zucchero di canna in due ciotoline distinte.</div>
<div style="text-align: center;">
Sul piano di lavoro asciutto, </div>
<div style="text-align: center;">
formare dei piccoli cordoncini spessi un dito </div>
<div style="text-align: center;">
e unire le estremità per dare la tipica forma del torcetto.</div>
<div style="text-align: center;">
Con un pennello spennellare con l'olio tutta la superficie del torcetto </div>
<div style="text-align: center;">
e poi passarlo nello zucchero di canna facendolo aderire bene.</div>
<div style="text-align: center;">
Adagiare i torcetti su delle teglie foderate con carta forno</div>
<div style="text-align: center;">
e cuocere per 30 min.</div>
<br />
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8VBbN8gxlpk9NbnDYxbGl5PI-6fSkldpPQiYE3bAeik9KNMUYdmOxL8DOOmYL0v3BGL-PRSdckbNtSNcp_mVufxO37ejGfqMKx6WlyI9jw-OXHPCL1pxxyz37W7P4hZljFe1hUTex3E/s1600/Torcetti+al+burro1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8VBbN8gxlpk9NbnDYxbGl5PI-6fSkldpPQiYE3bAeik9KNMUYdmOxL8DOOmYL0v3BGL-PRSdckbNtSNcp_mVufxO37ejGfqMKx6WlyI9jw-OXHPCL1pxxyz37W7P4hZljFe1hUTex3E/s1600/Torcetti+al+burro1.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torcetti al burro appena sfornati</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Evxe-IVLwGgNnV0Vm-z94qTD8805trF3ypYuwoDACtdAqYhKbCsoaFuUqI8_B3_papzXk-v0XnHCIaQdbO-YTSlkcRV9mpAJo-M9Sr4br7ltbp2ib-ekqhZs9z8MLG66noV6pEzmM1Y/s1600/Torcetti+al+burro2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Evxe-IVLwGgNnV0Vm-z94qTD8805trF3ypYuwoDACtdAqYhKbCsoaFuUqI8_B3_papzXk-v0XnHCIaQdbO-YTSlkcRV9mpAJo-M9Sr4br7ltbp2ib-ekqhZs9z8MLG66noV6pEzmM1Y/s1600/Torcetti+al+burro2.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torcetti al burro serviti</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK_nbMmKAl6vbwTyez32I7Yw3n6b45OrSRnFVxh-7Dn2V4du5PJlbrTKz-gGH96HVYcet_Bg1ybItAF8UMNEwHh3Teb8LVUQ9SZXECswUkKgXzZy5RRtX2PUD6EYDp7GQIiwitZ7CpDg/s1600/Torcetti+al+burro3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK_nbMmKAl6vbwTyez32I7Yw3n6b45OrSRnFVxh-7Dn2V4du5PJlbrTKz-gGH96HVYcet_Bg1ybItAF8UMNEwHh3Teb8LVUQ9SZXECswUkKgXzZy5RRtX2PUD6EYDp7GQIiwitZ7CpDg/s1600/Torcetti+al+burro3.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torcetti al burro: l'interno</span></b></td></tr>
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<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com1tag:blogger.com,1999:blog-3848489840197105895.post-80998653552063797552014-02-10T16:26:00.000+01:002014-02-10T16:28:17.787+01:00Cantucci nocciole e pistacchiPer questi cantucci, soltanto due parole per definirli: strepitosi e friabilissimi.<br />
La ricetta è tratta da un volume de La cucina italiana e da me adattata all'uso del Bimby.<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">CANTUCCI NOCCIOLE E PISTACCHI</span></u></b></div>
<div style="text-align: center;">
<b><span style="color: #660000;">Ingrdienti:</span></b></div>
<div style="text-align: center;">
350 gr di farina 00 (io Petra 5)</div>
<div style="text-align: center;">
300 gr di zucchero</div>
<div style="text-align: center;">
180 gr di nocciole tostate </div>
<div style="text-align: center;">
100 gr di pistacchi sgusciati s/sale</div>
<div style="text-align: center;">
80 gr di burro</div>
<div style="text-align: center;">
8 gr di lievito per dolci</div>
<div style="text-align: center;">
3 uova medie</div>
<div style="text-align: center;">
1 bustina di vanillina (io aroma di vaniglia)</div>
<div style="text-align: center;">
un pizzico di sale</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per spennellare:</span></b> (io non l'ho fatto)</div>
<div style="text-align: center;">
pochissimo latte o 1 uovo battuto</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preriscaldare il forno a 180°.</div>
<div style="text-align: center;">
Inserire nel boccale le uova con lo zucchero e avviare per 15 sec Vel 4.</div>
<div style="text-align: center;">
Aggiungere il burro a pezzi, l'aroma di vaniglia, metà della farina</div>
<div style="text-align: center;">
e far andare per 15 sec Vel 4.</div>
<div style="text-align: center;">
Unire la farina restante, il lievito, il sale ed avviare per 20 sec Vel 4.</div>
<div style="text-align: center;">
Aggiungere tutta la frutta secca e mescolare per 15 sec Vel 3 Antiorario.</div>
<div style="text-align: center;">
Con l'impasto ottenuto formare 3 filoncini, </div>
<div style="text-align: center;">
metterli su una teglia foderata con carta forno</div>
<div style="text-align: center;">
e cuocere per 20/25 min.</div>
<div style="text-align: center;">
Sfornare e tagliare in obliquo i filoncini formando i tipici cantucci.</div>
<div style="text-align: center;">
Adagiarli su un lato sulla teglia e far biscottare a 150/170° per parte.<br />
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pjgz2qMkzCX8zduKTy8_DGcYEb9vcwchyAlDFz34DQiyvPf_vpm2rN3RJkIXZVnJCBfeW6YLPH3wJiIRpUa6pXiYAXyjEG0HTd0c-2hUnLKfyk0UHBxnKElvm8sCvmTOL-OHR15C6JA/s1600/tozzetti+nocciole+e+pistacchi1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pjgz2qMkzCX8zduKTy8_DGcYEb9vcwchyAlDFz34DQiyvPf_vpm2rN3RJkIXZVnJCBfeW6YLPH3wJiIRpUa6pXiYAXyjEG0HTd0c-2hUnLKfyk0UHBxnKElvm8sCvmTOL-OHR15C6JA/s1600/tozzetti+nocciole+e+pistacchi1.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Cantucci nocciole e pistacchi prima della cottura</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8Zr_TyLmB9K_oglRdGk6zAoht08VaagdL0dWdNlARpWqHJDF8slelPr2isYn8WlXJbpao8XZGBgXuyOFRH2By5XsEVZUlhzmhP1XHdNVj56O6vM-Qr36yY_nBa5TbTXgjIzuSa0I80s/s1600/tozzetti+nocciole+e+pistacchi2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8Zr_TyLmB9K_oglRdGk6zAoht08VaagdL0dWdNlARpWqHJDF8slelPr2isYn8WlXJbpao8XZGBgXuyOFRH2By5XsEVZUlhzmhP1XHdNVj56O6vM-Qr36yY_nBa5TbTXgjIzuSa0I80s/s1600/tozzetti+nocciole+e+pistacchi2.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Cantucci nocciole e pistacchi biscottati</span></b> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQTEDZr6vym6KT3t9E8FYXNxWPk1nCvRovFVrADQB6Tk34qoPdWDe5RtJHXi8W5tKWzGpppRgdzmo-nHAKvCGUF9JR2dZUXtZyEsFkTsCcSs1xYEij8Os1-wuvE3KvlWpUh0GEazOp4E/s1600/tozzetti+nocciole+e+pistacchi3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQTEDZr6vym6KT3t9E8FYXNxWPk1nCvRovFVrADQB6Tk34qoPdWDe5RtJHXi8W5tKWzGpppRgdzmo-nHAKvCGUF9JR2dZUXtZyEsFkTsCcSs1xYEij8Os1-wuvE3KvlWpUh0GEazOp4E/s1600/tozzetti+nocciole+e+pistacchi3.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Cantucci nocciole e pistacchi sfornati e biscottati</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>
puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com0tag:blogger.com,1999:blog-3848489840197105895.post-78769975735014941492013-12-09T16:39:00.001+01:002013-12-09T16:39:21.236+01:00Pandolce di Natale con LMEccomi di nuovo, come potevo non cimentarmi anch'io con un lievitato natalizio? Questo dolce, che ho preparato per la prima volta ed al quale ho apportato una piccola modifica nell'aroma e nella frutta secca utilizzata, è una ricetta di Sara Papa. Sono stata con il fiato sospeso fino all'ultimo, e ancora lo sono visto che dobbiamo ancora assaggiarlo, ma tutta la fatica ne è valsa la pena...per essere la prima volta che lo eseguo mi ritengo abbastanza soddisfatta, voi che ne pensate?<br />
<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">PANDOLCE DI NATALE CON LM</span></u></b></div>
<div style="text-align: center;">
<b><span style="color: #660000;">Ingredienti per uno stampo da panettone da 1 kg.:</span></b></div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per la biga:</span></b></div>
<div style="text-align: center;">
200 gr farina Petra1</div>
<div style="text-align: center;">
50 gr di LM rinfrescato 3 volte consecutive (o 7 gr di Ldb)</div>
<div style="text-align: center;">
90 gr latte</div>
<div style="text-align: center;">
20 gr di tuorli d'uovo</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per l'impasto:</span></b></div>
<div style="text-align: center;">
tutta la biga</div>
<div style="text-align: center;">
300 gr farina Petra1</div>
<div style="text-align: center;">
70 gr latte</div>
<div style="text-align: center;">
70 gr tuorli d'uovo</div>
<div style="text-align: center;">
50 gr uovo intero</div>
<div style="text-align: center;">
110 gr zucchero</div>
<div style="text-align: center;">
110 gr burro</div>
<div style="text-align: center;">
140 gr fichi secchi (io albicocche secche)</div>
<div style="text-align: center;">
200 gr di rum</div>
<div style="text-align: center;">
2 gr sale</div>
<div style="text-align: center;">
la scorza di un'arancia grattata (io no)</div>
<div style="text-align: center;">
5 gr di aroma di mandorla (io no)</div>
<div style="text-align: center;">
1 bacca di vaniglia (io no)</div>
<div style="text-align: center;">
come aroma ho messo 1 cucchiao di massa aromatica per panettone</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per la glassa:</span></b></div>
<div style="text-align: center;">
100 gr nocciole tritate</div>
<div style="text-align: center;">
100 gr zucchero</div>
<div style="text-align: center;">
70 gr farina 00</div>
<div style="text-align: center;">
70 gr albumi</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per decorare:</span></b></div>
<div style="text-align: center;">
zucchero in granella q.b. o granella di nocciole q.b.</div>
<div style="text-align: center;">
zucchero a velo q.b.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Per preparare la biga </div>
<div style="text-align: center;">
sciogliere in una ciotola il LM con il latte e il tuorlo </div>
<div style="text-align: center;">
ed aggiungere la farina lavorando fino ad ottenere un impasto liscio ed omogeneo. </div>
<div style="text-align: center;">
Mettere a lievitare coperto con pellicola per 12 ore o per tutta la notte </div>
<div style="text-align: center;">
nel forno con la lucina accesa.</div>
<div style="text-align: center;">
Il giorno dopo, </div>
<div style="text-align: center;">
preparare la glassa </div>
<div style="text-align: center;">
tritando in un mixer le nocciole, lo zucchero, la farina e l'albume e tenere da parte.</div>
<div style="text-align: center;">
Tagliare le albicocche a pezzettini e lasciarle ammorbidire nel rum.</div>
<div style="text-align: center;">
Intanto preparare l'impasto inserendo nella ciotola del Ken</div>
<div style="text-align: center;">
la farina, la biga, lo zucchero, il latte, le uova intere e i tuorli </div>
<div style="text-align: center;">
ed impastare con il gancio fino ad amalgamare bene tutti gli ingredienti.</div>
<div style="text-align: center;">
Unire il burro poco per volta,<br />
il sale, il cucchiaio di massa aromatica, le albicocche ben scolate</div>
<div style="text-align: center;">
fino ad ottenere un impasto sodo ed elastico.</div>
<div style="text-align: center;">
Lasciare riposare l'impasto per 30 min.</div>
<div style="text-align: center;">
Pirlare l'impasto e dare una forma tondeggiante,</div>
<div style="text-align: center;">
mettere l'impasto nello stampo di carta da panettone e</div>
<div style="text-align: center;">
lasciate lievitare fino al raddoppio del volume iniziale, meglio a triplicare</div>
<div style="text-align: center;">
(comunque ad 1 cm dal bordo dello stampo) </div>
<div style="text-align: center;">
ad una temperatura di 28° (a me ci son volute 9 ore).</div>
<div style="text-align: center;">
Mettere la glassa in una sac à poche, ricoprire la superficie del pandolce, </div>
<div style="text-align: center;">
spolverizzare con lo zucchero a velo e decorate con lo zucchero a granella.</div>
<div style="text-align: center;">
Infornare e cuocere in forno preriscaldato a 150° per 50/60 min.</div>
<div style="text-align: center;">
dopo i primi 20 min si può alzare di poco la temperatura del forno.</div>
<div style="text-align: center;">
Terminata la cottura, prima di sfornare, </div>
<div style="text-align: center;">
verificare la cottura<br />
misurando con una sonda la temperatura al cuore del pandolce </div>
<div style="text-align: center;">
che deve essere di 90/94° al max.</div>
<div style="text-align: center;">
Sfornare e </div>
<div style="text-align: center;">
velocemente infilzare la base del pandolce con 2 ferri da maglia,</div>
<div style="text-align: center;">
capovolgere a testa in gù </div>
<div style="text-align: center;">
e lasciare raffreddare completamente per una notte o una giornata.</div>
<div style="text-align: center;">
Per conservarlo, </div>
<div style="text-align: center;">
mettere il pandolce in un sacchetto per alimenti<br />
spruzzato con dell'alcool etilico a 90°.</div>
<div style="text-align: center;">
<br /></div>
<b><span style="color: #660000;"><u>Alcune foto:</u> </span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnUSpO-gjA7LTu1Z89XtT0E0qR95fi8ah2HZeR0PWH8fRN4TpzKsm3_AnoFwDHJJPnlqhrMmoEI6a6CoVLD_ie7PRyM4IXLSyDvi-gcTv1PPbrWDdTONpz7a_lSJmZlqoCgprvCIVLBc/s1600/Pandolce+S.Papa7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnUSpO-gjA7LTu1Z89XtT0E0qR95fi8ah2HZeR0PWH8fRN4TpzKsm3_AnoFwDHJJPnlqhrMmoEI6a6CoVLD_ie7PRyM4IXLSyDvi-gcTv1PPbrWDdTONpz7a_lSJmZlqoCgprvCIVLBc/s200/Pandolce+S.Papa7.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pandolce di Natale con LM: l'altezza</span></b></td></tr>
</tbody></table>
<br />
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT4t4yrtfCDhkhx9Qk-J2o8FcTqvl7HgFh8dTq9YK8tkgIrtrYRa1yLz_rMdRhwpOx7sZc2iPCJnBCbAPrem_9Mx2i4F97iIBGgPL_ufHSPHkzCMXC25lhQx8ZWQJZv8GNheqCthYjWA/s1600/Pandolce+S.Papa6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT4t4yrtfCDhkhx9Qk-J2o8FcTqvl7HgFh8dTq9YK8tkgIrtrYRa1yLz_rMdRhwpOx7sZc2iPCJnBCbAPrem_9Mx2i4F97iIBGgPL_ufHSPHkzCMXC25lhQx8ZWQJZv8GNheqCthYjWA/s200/Pandolce+S.Papa6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pandolce di Natale con LM: la superficie</span></b></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRYsw9eiwgimfKvvf39zs6nYHomG5GT9XwYVR5ZkW3Ad8GYA54TAGai5EGA_l2ZNPvHTeYqfNXeFNBzoAELo5RiGW-n5L6XzpKaD2l6Y6iHwLDnF7JuzHplU1xj2zJkbphawnf-n2xQg/s1600/Pandolce+S.Papa5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRYsw9eiwgimfKvvf39zs6nYHomG5GT9XwYVR5ZkW3Ad8GYA54TAGai5EGA_l2ZNPvHTeYqfNXeFNBzoAELo5RiGW-n5L6XzpKaD2l6Y6iHwLDnF7JuzHplU1xj2zJkbphawnf-n2xQg/s200/Pandolce+S.Papa5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pandolce di Natale con LM <br />a raffreddare capovolto</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyASUjtZ0r2yxVsNcilu4ZJNI5Qdmv6xcomXPGFEJtoG3oGizfGGwK4n_U3wsgLfvZZkfiUfprRaw-AtiFexzkX_wBXwdFfeZ1M8wfcBwWms9CCLtLpx8L02uD1FgfZ95cxlg0tPkmnU/s1600/Pandolce+S.Papa4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyASUjtZ0r2yxVsNcilu4ZJNI5Qdmv6xcomXPGFEJtoG3oGizfGGwK4n_U3wsgLfvZZkfiUfprRaw-AtiFexzkX_wBXwdFfeZ1M8wfcBwWms9CCLtLpx8L02uD1FgfZ95cxlg0tPkmnU/s200/Pandolce+S.Papa4.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pandolce di Natale con LM:<br />prima di essere infornato</b></span> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN5gDcPri5z0l7kL4Rs73IVPJl9qUJR5V0XDFPbtMbVgsAy46XuhlVDjSNXZwkAbzuNvxoK2zA97CFs3pHAQyqlUv9DPScEE5zvSdLTuwkWBTFjMbUYjaqWvik4E-HCVcAEyYrh_9Wzs/s1600/Pandolce+S.Papa3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN5gDcPri5z0l7kL4Rs73IVPJl9qUJR5V0XDFPbtMbVgsAy46XuhlVDjSNXZwkAbzuNvxoK2zA97CFs3pHAQyqlUv9DPScEE5zvSdLTuwkWBTFjMbUYjaqWvik4E-HCVcAEyYrh_9Wzs/s200/Pandolce+S.Papa3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pandolce di Natale con LM:<br />decorato</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoTjrSFXzk5Eqy0wKs_BW82ujt8cimKSCPFA4zCuTroh0oB99dtqKSt6dJY1Eg-xyRqTrb9C7AsPHJRoCMKldwntjhAuIk8Y4s-7M-D-oDeLXkDB-qGJC5tB1SkCgp3OT7gdgdO9CJD0/s1600/Pandolce+S.Papa2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoTjrSFXzk5Eqy0wKs_BW82ujt8cimKSCPFA4zCuTroh0oB99dtqKSt6dJY1Eg-xyRqTrb9C7AsPHJRoCMKldwntjhAuIk8Y4s-7M-D-oDeLXkDB-qGJC5tB1SkCgp3OT7gdgdO9CJD0/s200/Pandolce+S.Papa2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pandolce di Natale con LM glassato</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0zQQ23_7X7sutVJgXhIKpRodyWVKUmYO4XeBv9TBNywN3e5YCy3bgOJx3GOWRTp4LKVIklolJEzsB7ptxRniuC-Nc8_4gOSW6dBPBCaOxFqgbHsVXCfV7S3PZTzNz-kdvKQ-r7DIeis/s1600/Pandolce+S.Papa1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0zQQ23_7X7sutVJgXhIKpRodyWVKUmYO4XeBv9TBNywN3e5YCy3bgOJx3GOWRTp4LKVIklolJEzsB7ptxRniuC-Nc8_4gOSW6dBPBCaOxFqgbHsVXCfV7S3PZTzNz-kdvKQ-r7DIeis/s200/Pandolce+S.Papa1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pandolce di Natale con LM:<br />alla fine della lievitazione</span></b></td></tr>
</tbody></table>
<b><span style="color: #660000;"><br /></span></b>
<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com1tag:blogger.com,1999:blog-3848489840197105895.post-42575355618594911482013-08-14T17:43:00.000+02:002013-08-14T17:44:20.399+02:00Panini bicolori cotti a vaporeCon questo caldo non si può accendere il forno, così a discapito del mio amato LM, ho utilizzato del Ldb secco che avevo in dispensa. Questi panini sono un'ottima idea per la colazione o la merenda.<br />
La ricetta è tratta dal libro Il meglio della nostra community della Vorwerk.<br />
Sono panini dal gusto semplice e delicato, morbidi anche per una settimana (se tenuti in un contenitore ermetico). Io li ho mangiati farciti con un velo di marmella-ta home made o con un velo di salsa al caramello, perchè non sono molto dolci... ottimi in entrambi i casi. Provateli soprattutto perchè sono cotti a vapore e con questo caldo non è cosa da poco.<br />
<div style="text-align: center;">
<b><span style="color: #660000;"><u>PANINI BICOLORI COTTI A VAPORE</u></span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #660000;"><u>INGREDIENTI:</u></span></b></div>
<div style="text-align: center;">
<b><span style="color: #660000;">Impasto bianco:</span></b></div>
<div style="text-align: center;">
110 gr di acqua</div>
<div style="text-align: center;">
25 gr di zucchero</div>
<div style="text-align: center;">
4 gr di Ldb secco (mezza bustina)</div>
<div style="text-align: center;">
230 gr di farina 0</div>
<div style="text-align: center;">
mezzo cucchiaino di sale</div>
<div style="text-align: center;">
1 cucchiaino di lievito per dolci</div>
<div style="text-align: center;">
5 gr di olio di semi di girasole</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Impasto al cacao:</span></b></div>
<div style="text-align: center;">
120 gr di acqua</div>
<div style="text-align: center;">
25 gr di zucchero</div>
<div style="text-align: center;">
4 gr di Lbd secco (mezza bustina)</div>
<div style="text-align: center;">
240 gr di farina 0</div>
<div style="text-align: center;">
1 cucchiaio di cacao amaro</div>
<div style="text-align: center;">
mezzo cucchiaino di sale</div>
<div style="text-align: center;">
1 cucchiaino di lievito per dolci</div>
<div style="text-align: center;">
5 gr di olio di semi di girasole</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per la cottura:</span></b></div>
<div style="text-align: center;">
500 gr di acqua</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preparare l'impasto bianco: versare nel boccale l'acqua, lo zucchero, il Ldb secco </div>
<div style="text-align: center;">
e sciogliere 30 sec. 37° Vel 3</div>
<div style="text-align: center;">
Unire la farina, il sale e il lievito per dolci e impastare 30 sec. Vel 6</div>
<div style="text-align: center;">
Aggiungere l'olio e impastare per 3 min. Vel. Spiga.</div>
<div style="text-align: center;">
Togliere l'impasto, mettere in una ciotola, </div>
<div style="text-align: center;">
coprire e lasciar lievitare fino al raddoppio</div>
<div style="text-align: center;">
(a me c'è voluta circa 1 ora e mezza).</div>
<div style="text-align: center;">
Preparare l'impasto al cacao: ripetere il tutto inserendo il cacao con la farina.</div>
<div style="text-align: center;">
Quando gli impasti saranno raddoppiati,</div>
<div style="text-align: center;">
stenderli su una superficie infarinata formando 2 rettangoli uguali.</div>
<div style="text-align: center;">
Sovrapporre il rettangolo al cacao su quello bianco, allineare i bordi </div>
<div style="text-align: center;">
e arrotolare formando un salame.</div>
<div style="text-align: center;">
Tagliare il salame in pezzi di 2 cm di spessore (ne verranno circa 12/15 pezzi), </div>
<div style="text-align: center;">
e sistemare i pezzi nel recipiente e nel vassoio del varoma precedentemente oliato.</div>
<div style="text-align: center;">
Coprire con il coperchio e lasciar lievitare fino al raddoppio</div>
<div style="text-align: center;">
(a me c'è voluta 1 ora).</div>
<div style="text-align: center;">
Versare nel boccale l'acqua, posizionare il varoma </div>
<div style="text-align: center;">
e cuocere 27 min. temperatura Varoma Vel. Soft.</div>
<div style="text-align: center;">
Attendere qualche minuto prima di togliere il coperchio del varoma </div>
<div style="text-align: center;">
e far attenzione a non far cadere l'acqua formatasi sui panini.</div>
<div style="text-align: center;">
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVpLrJJo85KGlP4VRZlFP6buv5khhRvS6_gVSVR17vzY40muWIuFtS8O5lUQVItq2Sk81jFpTuZs0TMgzy9ybC9LzMnBdW7CrB58527NZmsUg-BNDslRnzkua96vr-ZbK24jQEAEiKWw/s1600/panini+dolci+a+vapore6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVpLrJJo85KGlP4VRZlFP6buv5khhRvS6_gVSVR17vzY40muWIuFtS8O5lUQVItq2Sk81jFpTuZs0TMgzy9ybC9LzMnBdW7CrB58527NZmsUg-BNDslRnzkua96vr-ZbK24jQEAEiKWw/s200/panini+dolci+a+vapore6.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Panini bicolori a vapore serviti</span></b></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWOW9BlxdDYDLJ07PJLStrtJ-5q0gbwaJvTCI3zwBmoxZyr7e4QuFa6Kz6LvPAdmnB22lMoMMKzByW3K_tR65gLNpG-Hha4j-t9dm6cXfFbbEc1P1dAmeXtIqh2r2t-VrIZQB07IZn0I/s1600/panini+dolci+a+vapore5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWOW9BlxdDYDLJ07PJLStrtJ-5q0gbwaJvTCI3zwBmoxZyr7e4QuFa6Kz6LvPAdmnB22lMoMMKzByW3K_tR65gLNpG-Hha4j-t9dm6cXfFbbEc1P1dAmeXtIqh2r2t-VrIZQB07IZn0I/s200/panini+dolci+a+vapore5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Panini bicolori a vapore</span></b></td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNLGKxIV7Hd59YxseY5v4KFMPDPUHUcg7wzOmAtKgvF6bwYnuJI8xZzPaGftk4jIPJR8pqhbmuLXMafy0nutuj5hIhd6XUPbof24qdOGLp41cVzRfJxsiWPA6VySlhywFIH2rftg9ijk/s1600/panini+dolci+a+vapore3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNLGKxIV7Hd59YxseY5v4KFMPDPUHUcg7wzOmAtKgvF6bwYnuJI8xZzPaGftk4jIPJR8pqhbmuLXMafy0nutuj5hIhd6XUPbof24qdOGLp41cVzRfJxsiWPA6VySlhywFIH2rftg9ijk/s200/panini+dolci+a+vapore3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Panini bicolori a vapore:<br />alla fine della lievitazione</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuNMJqbaiX0fcMIxTeroJKpdje1eaEzzRNr45mcGZhfpjQ-2_7_jbo10lBGZVcRsiza05xIpa0Stv9DbmxAKPYWkMFTpOrKl-DnplgtKzvO0UJlJRomAZtjkQSIsuArhukDa3vcqtnjU/s1600/panini+dolci+a+vapore2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuNMJqbaiX0fcMIxTeroJKpdje1eaEzzRNr45mcGZhfpjQ-2_7_jbo10lBGZVcRsiza05xIpa0Stv9DbmxAKPYWkMFTpOrKl-DnplgtKzvO0UJlJRomAZtjkQSIsuArhukDa3vcqtnjU/s200/panini+dolci+a+vapore2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Panini bicolori a vapore:<br />dopo la prima lievitazione</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMMXQJysHQiAJaQFsiwuRqeE7mFw_gZXrhi5nrfZ50e6ZgwsdMfe4VjpxosQTPIS9b0fGyp8ljKkgi8KNyGvAI4SBtgwppOTYIbnxvkJkkgpt3gmmss9FixheyyNLShr7THLcRhf9ob0/s1600/panini+dolci+a+vapore1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMMXQJysHQiAJaQFsiwuRqeE7mFw_gZXrhi5nrfZ50e6ZgwsdMfe4VjpxosQTPIS9b0fGyp8ljKkgi8KNyGvAI4SBtgwppOTYIbnxvkJkkgpt3gmmss9FixheyyNLShr7THLcRhf9ob0/s200/panini+dolci+a+vapore1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Panini bicolori a vapore.<br />gli impasti arrotolati</span></b></td></tr>
</tbody></table>
<br />
<br />
<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com7tag:blogger.com,1999:blog-3848489840197105895.post-12823883916067012312013-08-06T18:29:00.002+02:002013-08-06T18:31:20.484+02:00Torta al cacao a vaporeCreare qualcosa per colazione con questo caldo è veramente un'impresa, così ho sbirciato un pò sul forum del sito della Vorwerk ed ho trovato questa torta cioccolatosa....che dire? Fantastica, morbidissima, goduriosa e soprattutto cotta al vapore col mio amato Bimby.<br />
<div style="text-align: center;">
<b><span style="color: #660000;"><u>TORTA AL CACAO A VAPORE</u></span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #660000;"><u>INGREDIENTI</u>:</span></b></div>
<div style="text-align: center;">
200 gr di miele</div>
<div style="text-align: center;">
2 uova</div>
<div style="text-align: center;">
160 gr di olio di semi di girasole</div>
<div style="text-align: center;">
200 gr di farina 00</div>
<div style="text-align: center;">
45 gr di cacao amaro</div>
<div style="text-align: center;">
1 cucchiaino di lievito per dolci</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mettere nel boccale il miele e sciogliere per 3 min. Vel 2 a 37°</div>
<div style="text-align: center;">
aumentando a 5 min se il miele è cristallizzato.</div>
<div style="text-align: center;">
Aggiungere tutti gli altri ingredienti nell'ordine elencato e frullare per 10 sec. Vel 4,</div>
<div style="text-align: center;">
aprire il boccale pulire con la spatola e frullare di nuovo per 20 sec. Vel 4.</div>
<div style="text-align: center;">
Foderare uno stampo da 20 cm che possa stare nel recipiente del varoma </div>
<div style="text-align: center;">
con carta da forno bagnata e strizzata.</div>
<div style="text-align: center;">
Riempire il boccale con 2 lt. di acqua.</div>
<div style="text-align: center;">
Versare l'impasto nello stampo, </div>
<div style="text-align: center;">
metterlo nel recipiente del varoma, </div>
<div style="text-align: center;">
coprire con il coperchio e posizionare il tutto sul boccale.</div>
<div style="text-align: center;">
Cuocere per 60 min. Vel 2 temperatura Varoma.</div>
<div style="text-align: center;">
Fare la prova stecchino.</div>
<div style="text-align: center;">
Trascorso questo tempo,</div>
<div style="text-align: center;">
cuocere ancora 10 min. Vel 2 temperatura Varoma senza coperchio sul varoma.</div>
<div style="text-align: center;">
Attendere qualche minuto e sformarlo su una grata.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b><u><span style="color: #660000;">Consigli:</span></u></b></div>
<div style="text-align: left;">
Quando si toglie il coperchio al varoma, farlo con attenzione per non far cadere l'acqua sulla torta.</div>
<div style="text-align: left;">
Se durante la cottura dell'acqua cadrà sulla torta non preoccupatevi.</div>
<div style="text-align: left;">
Se la torta durante la cottura lievita molto e arriva a toccare il coperchio, fermare la cottura, aprire il coperchio, mettere un foglio di carta forno sulla torta e uno di carta assorbente sotto al coperchio, coprire e riprendere la cottura.</div>
<div style="text-align: left;">
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaNfh1vnpJmz4i3feTcaEItyijGxgO3L3ztj8IIvzM_vABOFWnEXCSoSSQqEUgpvO3ACSp3hsL5cWTsEe0txUBJoTM50tu1yQGV4Juti0gTTK1xtbN3_1bLB8dfFE0oVY5q02Z9amrRg/s1600/torta+al+cacao+al+vapore1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaNfh1vnpJmz4i3feTcaEItyijGxgO3L3ztj8IIvzM_vABOFWnEXCSoSSQqEUgpvO3ACSp3hsL5cWTsEe0txUBJoTM50tu1yQGV4Juti0gTTK1xtbN3_1bLB8dfFE0oVY5q02Z9amrRg/s200/torta+al+cacao+al+vapore1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torta al cacao a vapore cotta</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8lG2gvGiZNVvsYtSA85JKtUPd9mMjXgSkhqtStKd9hqtiWQw4FecbxKic6XWNZ0-TT7RA7xD76wkFo1Uc5vDj9PMINvxOpb-IvpRR5pzhgM4CYFopiuWsK6NzIYo1usZLc7SXFc5g-c/s1600/torta+al+cacao+al+vapore2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8lG2gvGiZNVvsYtSA85JKtUPd9mMjXgSkhqtStKd9hqtiWQw4FecbxKic6XWNZ0-TT7RA7xD76wkFo1Uc5vDj9PMINvxOpb-IvpRR5pzhgM4CYFopiuWsK6NzIYo1usZLc7SXFc5g-c/s200/torta+al+cacao+al+vapore2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torta al cacao a vapore servita</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com1tag:blogger.com,1999:blog-3848489840197105895.post-18844436282191022792013-07-08T10:54:00.002+02:002013-07-08T10:54:56.754+02:00Gelato allo yogurtQuesto è il mio primo gelato fatto in assoluto e devo dire che siamo stati tutti soddisfatti del risultato.<br />
La ricetta è presa dal forum del sito della Vorwerk ed è di rosa47.<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">GELATO ALLO YOGURT</span></u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;">INGREDIENTI</span></u><span style="color: #660000;">:</span></b></div>
<div style="text-align: center;">
150 gr di latte intero fresco</div>
<div style="text-align: center;">
160 gr di zucchero</div>
<div style="text-align: center;">
450 gr di yogurt Easiyo alla vaniglia</div>
<div style="text-align: center;">
200 gr di panna liquida fresca</div>
<div style="text-align: center;">
1 cucchiaio di glucosio in polvere</div>
<div style="text-align: center;">
1 cucchiaino raso di agar agar (addensante)</div>
<div style="text-align: center;">
<b><span style="color: #660000;">Per guarnire:</span></b> topping al cioccolato q.b.</div>
<div style="text-align: center;">
<span style="color: #660000;"><b><u><br /></u></b></span></div>
<div style="text-align: center;">
<span style="color: #660000;"><b><u>Consigli per la prossima volta</u>: </b></span>versare il composto di gelato </div>
<div style="text-align: center;">
direttamente nei sacchetti per fare i cubetti di ghiaccio.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Inserire nel boccale tutti gli ingredienti e avviare per 8 min. Vel. 3 a 80°.</div>
<div style="text-align: center;">
Versare il tutto in un contenitore largo e basso per il freezer, </div>
<div style="text-align: center;">
far raffreddare, coprire </div>
<div style="text-align: center;">
e poi mettere in freezer per 24 ore.</div>
<div style="text-align: center;">
Tirare fuori il composto, attendere 10 min. e tagliarlo a pezzi piccoli.</div>
<div style="text-align: center;">
Versare nel boccale del Bimby </div>
<div style="text-align: center;">
mantecare per 30 sec. Vel. 6</div>
<div style="text-align: center;">
e poi sempre da Vel. 6 aumentare a Vel. 9 spatolando </div>
<div style="text-align: center;">
finchè il composto sia tutto amalgamato.</div>
<div style="text-align: center;">
Se dovesse risultare troppo morbido </div>
<div style="text-align: center;">
mettere in freezer 2/3 ore prima di essere consumato. </div>
<div style="text-align: center;">
Quello avanzato può essere rimesso in freezer senza essere più mantecato.</div>
<br />
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZuRmYnN3ti_0Da09Np-aPCWZJGuV08uPUdTwRZpOlw-g6hy3iDtIePwPR3MfxZJiWgeepGC0Cc5mRbnvbZ7ehL3zVcMQJPnYADjv5IZ1wtkC8oVtI_B_mugjp2y4-A_CWRB157fOrxM/s1600/gelato+yogurt1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZuRmYnN3ti_0Da09Np-aPCWZJGuV08uPUdTwRZpOlw-g6hy3iDtIePwPR3MfxZJiWgeepGC0Cc5mRbnvbZ7ehL3zVcMQJPnYADjv5IZ1wtkC8oVtI_B_mugjp2y4-A_CWRB157fOrxM/s200/gelato+yogurt1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Gelato allo yogurt <br />alla fine della mantecatura</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyUZ2wTfi43uv1mCOw6DlAJ8gB2WmlGeVhM-aFwITpd_HtB5vkaO2EqQffWRxMtYoXDOwgbCGbRozILPDq-X_LHUzqqu1mz3YN1IVsfAOKlQv4k7958TZt9uwV9XR0VcceUIo07DAPs8/s1600/gelato+yogurt2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyUZ2wTfi43uv1mCOw6DlAJ8gB2WmlGeVhM-aFwITpd_HtB5vkaO2EqQffWRxMtYoXDOwgbCGbRozILPDq-X_LHUzqqu1mz3YN1IVsfAOKlQv4k7958TZt9uwV9XR0VcceUIo07DAPs8/s200/gelato+yogurt2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Gelato allo yogurt porzionato</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBm8axreJvnkm49JPEh9C-LxcnbpazGorLZBJLxnP2ii_TrNAk5JHlxcP7PWTEkAcRh-2nctikKrWDrT0ibdzhOJ4eKU7j4Pv25_XZiYcL30BfzrfQrxzkbC9GC8m4SQalveBu0BKjt5k/s1600/gelato+yogurt3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBm8axreJvnkm49JPEh9C-LxcnbpazGorLZBJLxnP2ii_TrNAk5JHlxcP7PWTEkAcRh-2nctikKrWDrT0ibdzhOJ4eKU7j4Pv25_XZiYcL30BfzrfQrxzkbC9GC8m4SQalveBu0BKjt5k/s200/gelato+yogurt3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Gelato allo yogurt servito</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-84559425899707276192013-06-25T16:11:00.001+02:002013-06-25T16:17:24.612+02:00Pane con LM a vaporeDopo tanti giorni di assenza dal mio blog eccomi di ritorno....<br />
Questa ricetta è presa dal sito della Vorwerk ed è strepitosa.<br />
Questo pane "tutta mollica" (come l'ha definito la mia dolce metà) è morbidissimo e se non fosse per l'assenza dei semi di cumino, sarebbe proprio come quello mangia-to a Praga.<br />
Io ho impastato con l'aiuto della Mdp, ma vi lascio le indicazioni per fare tutto con il Bimby.<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">PANE CON LM A VAPORE</span></u></b></div>
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<br /></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;">INGREDIENTI</span></u></b>:</div>
<div style="text-align: center;">
150 gr di LM rinfrescato</div>
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180 gr di acqua</div>
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400 gr di farina 00 (io 0)</div>
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10 gr di miele</div>
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20 gr di olio evo</div>
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1 cucchiaino di sale</div>
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<b><span style="color: #660000;">Per la cottura:</span></b></div>
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1,5 lt di acqua a t.a.</div>
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<br /></div>
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Impastare nella Mdp inserendo nell'ordine:</div>
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il LM sciolto nell'acqua con il miele, l'olio, la farina setacciata ed il sale.</div>
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Avviare il programma solo impasto </div>
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e al termine lasciare riposare l'impasto nella Mdp per 30 min.</div>
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Passato il tempo di riposo, dividere l'impasto in 7 pezzi uguali,</div>
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stendere ogni pezzo pressandolo delicatamente con le mani </div>
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e arrotolarlo formando un rotolino,</div>
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piegare in due il rotolino, chiuderlo e pirlarlo formando una palla.</div>
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Bagnare e strizzare bene un foglio di carta forno.</div>
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Posizionare sul fondo del varoma del Bimby uno spargifiamma,</div>
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o un qualcosa che permetta al vapore di circolare meglio,</div>
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rivestire il varoma con il foglio di carta forno,</div>
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sistemare le palline d'impasto nel varoma a formare un fiore,</div>
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praticare dei tagli sulla superficie delle palline,</div>
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chiudere con il coperchio il varoma </div>
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e lasciare lievitare fino al raddoppio (a me ci son volute 4 ore).</div>
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Versare nel boccale del Bimby l'acqua a temperatura ambiente per la cottura,</div>
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sistemare il varoma e cuocere 60 min. Vel. 1 temperatura Varoma.</div>
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Terminata la cottura, togliere il varoma dal boccale,</div>
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togliere il coperchio (facendo attenzione al vadelicatamente la carta fornopore)</div>
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e non appena comincia a freddare,</div>
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capovolgere il pane, togliere la carta forno e far asciugare anche il fondo.</div>
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<br /></div>
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<b><span style="color: #660000;">Per impastare con il Bimby:</span></b></div>
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Inserire nel boccale l'acqua, il miele, il LM e far andare 1 min. Vel. 2 o 3.</div>
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Mettere gli altri ingredienti e impastare per 2 min. e 30 sec. Vel. Spiga.</div>
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Se fosse troppo morbido aggiungere 1 cucchiaio di farina nell'ultimo minuto.</div>
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Procedere con il riposo di 30 min. come da ricetta.</div>
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<br /></div>
<b><span style="color: #660000;"><u>Alcune foto</u>: </span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_PdFv4fpI_DuH0vZl3pSA2T_HyfdQa8-k5lDR1FgKcWbNdi-jZCM0YsSc7G_voAPqotL1uI_1SdMv4Pwuigq3ZgqbPepxglBrY4j6kl1SUnt3Hu5pF3Gdxbz02qiQRlG75kZjrcHjC4/s1600/pane+con+LM+al+vapore4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_PdFv4fpI_DuH0vZl3pSA2T_HyfdQa8-k5lDR1FgKcWbNdi-jZCM0YsSc7G_voAPqotL1uI_1SdMv4Pwuigq3ZgqbPepxglBrY4j6kl1SUnt3Hu5pF3Gdxbz02qiQRlG75kZjrcHjC4/s200/pane+con+LM+al+vapore4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane con LM a vapore servito</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7AQUluYbEAz5ywFLjYAdwZfV7sUIB62h-n0V3WjbmbBVQ_uRsM76tyen-rIFFCDakFJTTWGiI1YCiGbdXfz2jPq-K0pvbfGu4J5MzgmeB-Wbnbw3LZtrEO2bf2K3WvQWADk7c764Fgs/s1600/pane+con+LM+al+vapore3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7AQUluYbEAz5ywFLjYAdwZfV7sUIB62h-n0V3WjbmbBVQ_uRsM76tyen-rIFFCDakFJTTWGiI1YCiGbdXfz2jPq-K0pvbfGu4J5MzgmeB-Wbnbw3LZtrEO2bf2K3WvQWADk7c764Fgs/s200/pane+con+LM+al+vapore3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane con LM a vapore appena cotto</span></b> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qYNfQqxgXY7IAwCqVrOeokHwsqxWRsMa2nByGCJ9TPV1AeXp6aSH_EZVGBluchUf1DYcxI_uHUo_Ts1lRkPQB9E080pg2NKezqAuvK9gufX0oy6M2JqjQL9WLN9AGWuf2KWxwAQvv5I/s1600/pane+con+LM+al+vapore2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qYNfQqxgXY7IAwCqVrOeokHwsqxWRsMa2nByGCJ9TPV1AeXp6aSH_EZVGBluchUf1DYcxI_uHUo_Ts1lRkPQB9E080pg2NKezqAuvK9gufX0oy6M2JqjQL9WLN9AGWuf2KWxwAQvv5I/s200/pane+con+LM+al+vapore2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane con LM a vapore:<br />alla fine della lievitazione</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofRXUS4RFTQbSHlxPrJDtnIblD6EyuG8Uv_F6GFwUo9lLtBIZqcFWwK6yGbgB8VpwGaPlqjLuFGr-pmDcdvn9tNxUrWGCA61lacjYNaGLwXTUYPJOXChzfiZrcS8UgzqXUqdSBn01-Qo/s1600/pane+con+LM+al+vapore1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofRXUS4RFTQbSHlxPrJDtnIblD6EyuG8Uv_F6GFwUo9lLtBIZqcFWwK6yGbgB8VpwGaPlqjLuFGr-pmDcdvn9tNxUrWGCA61lacjYNaGLwXTUYPJOXChzfiZrcS8UgzqXUqdSBn01-Qo/s200/pane+con+LM+al+vapore1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane con LM a vapore:<br />prima della lievitazione</b></span></td></tr>
</tbody></table>
<b><span style="color: #660000;"><br /></span></b>
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<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-20284582365735592962013-05-07T15:36:00.000+02:002013-05-07T15:36:34.935+02:00Ciambelline al vino e semi di aniceQuesta ricetta è tratta dal forum della Vorwerk ed è strepitosa, provatela non ve ne pentirete... L'unico inconveniente? E' che una tira l'altra!!!<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">CIAMBELLINE AL VINO E SEMI DI ANICE</span></u></b></div>
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<br /></div>
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<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
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200 gr di zucchero</div>
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500 gr di farina</div>
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1 bicchiere di olio di semi</div>
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mezzo bicchiere di vino bianco secco (io rosso)</div>
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mezzo bicchiere di liquore all'anice (io sambuca)</div>
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2 cucchiai di semi di anice</div>
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1 cucchiaio di semi di finocchio</div>
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<br /></div>
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Mettere tutti gli ingredienti nel boccale e lavorare 1 min Vel. 4</div>
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Togliere l'impasto dal boccale, versarlo su un piano e formare dei rotolini.</div>
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Tagliare i rotolini in pezzi della misura giusta per formare le ciambelline.</div>
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Mettere le ciambelline su placche foderate con carta forno,</div>
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infornare in forno preriscaldato a 170° per 20/30 min o fino a doratura.</div>
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Non devono cuocere troppo altrimenti s'induriscono.</div>
<br />
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjqnssRaiLxXdc1qW2UIPdIQyUlGmG1EMcjj_9jgg0sVGjliZwrNfyZWN93fyZm4i8lDajcIWB6r8-Lw-57LOmvbOBB84sDJxMuO6b8QTrCqiwHYPR0jzMp4D7KrPMfasOrlj8BfWXY/s1600/ciambelline+al+vino+e+semi+di+anice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjqnssRaiLxXdc1qW2UIPdIQyUlGmG1EMcjj_9jgg0sVGjliZwrNfyZWN93fyZm4i8lDajcIWB6r8-Lw-57LOmvbOBB84sDJxMuO6b8QTrCqiwHYPR0jzMp4D7KrPMfasOrlj8BfWXY/s320/ciambelline+al+vino+e+semi+di+anice.jpg" width="320" /></a></div>
<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com6tag:blogger.com,1999:blog-3848489840197105895.post-38221707386162074532013-05-01T11:59:00.000+02:002013-05-01T11:59:14.444+02:00Pane semintegrale ai semi di sesamo e zucca con LMLa ricetta è presa dal libro La pasta madre di A. Scialdone.<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">PANE SEMINTEGRALE AI SEMI DI SESAMO E ZUCCA CON LM</span></u></b></div>
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<br /></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
<div style="text-align: center;">
550 gr di farina buratto tipo2 molino Marino</div>
<div style="text-align: center;">
350 gr di acqua</div>
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200 gr di LM rinfrescato</div>
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14 gr di sale</div>
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8 gr di miele</div>
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50 gr di semi di sesamo</div>
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50 gr di semi di zucca</div>
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<br /></div>
<div style="text-align: center;">
Sciogliere il LM nell'acqua.</div>
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Mettere nella ciotola del Ken la farina, l'acqua con il LM, il miele </div>
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ed avviare a Vel. minima.</div>
<div style="text-align: center;">
Quando la farina si sarà tutta idratata, aggiungere il sale ed alzare la Vel. a 1,5</div>
<div style="text-align: center;">
ad impasto formato abbassare la Vel. al minimo </div>
<div style="text-align: center;">
ed aggiungere tutti i semi a più riprese,</div>
<div style="text-align: center;">
poi una volta che saranno stati inglobati, alzare di nuovo la Vel. a 1 </div>
<div style="text-align: center;">
e lavorare finchè l'impasto sarà liscio.</div>
<div style="text-align: center;">
Formare una palla e mettere a lievitare per 3 ore</div>
<div style="text-align: center;">
in una ciotola leggermente oliata, coperta con pellicola.</div>
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Sgonfiare l'impasto, formare un rettangolo e fare un giro di pieghe a 4,</div>
<div style="text-align: center;">
mettere in ciotola, coprire di nuovo con pellicola</div>
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e far riposare per 1 ora.</div>
<div style="text-align: center;">
Dopo il riposo, dare all'impasto la forma di un filone,</div>
<div style="text-align: center;">
spolverizzare con della semola un foglio di carta forno, </div>
<div style="text-align: center;">
adagiarvi il filone, spolverizzarne la superficie con la semola, coprire con pellicola</div>
<div style="text-align: center;">
e mettere a lievitare su una teglia rovesciata per 3 ore o fino al raddoppio.</div>
<div style="text-align: center;">
Preriscaldare il forno al max </div>
<div style="text-align: center;">
con la pietra refrattaria e un tegame vuoto all'interno.</div>
<div style="text-align: center;">
Fare dei tagli sulla superficie del filone,</div>
<div style="text-align: center;">
infornare e buttare un bicchiere di acqua fredda nel tegame per creare vapore.</div>
<div style="text-align: center;">
Abbassare il forno a 200° e cuocere per 35/40 min.</div>
<div style="text-align: center;">
Lasciare il filone in forno spento e con lo sportello socchiuso per 10 min,</div>
<div style="text-align: center;">
sfornare e far freddare su una grata.</div>
<div style="text-align: center;">
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_I9ZmjIfM1zrp7DebwuULfWdUZWl_eg-AmenkQYpBHjLp84Kv9VXflFVgwTF4oOacspa72Z2us8FQnO1oEuL2ipYtFYsXNaBVQA0iqKUyVeHPFBilQREjz6ibCEAJggt5HkrN-_58HA/s1600/pane+semintegrale+ai+semi6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_I9ZmjIfM1zrp7DebwuULfWdUZWl_eg-AmenkQYpBHjLp84Kv9VXflFVgwTF4oOacspa72Z2us8FQnO1oEuL2ipYtFYsXNaBVQA0iqKUyVeHPFBilQREjz6ibCEAJggt5HkrN-_58HA/s200/pane+semintegrale+ai+semi6.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane semintegrale ai semi di sesamo, zucca e LM:<br />servito</span></b></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa8WZVuDo7KKQu8k-CEMZiMQxHrmS4kRREJ0yRcjaE6cWYmEXvfZqD28aSY9rs_b_c-oopKI6bvG4X2Hf4NeNcdMITnX4IYixtB7qxLNLAGOJOEDi-FqbCuEFbUJCKcVvssINnSQevF4/s1600/pane+semintegrale+ai+semi5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa8WZVuDo7KKQu8k-CEMZiMQxHrmS4kRREJ0yRcjaE6cWYmEXvfZqD28aSY9rs_b_c-oopKI6bvG4X2Hf4NeNcdMITnX4IYixtB7qxLNLAGOJOEDi-FqbCuEFbUJCKcVvssINnSQevF4/s200/pane+semintegrale+ai+semi5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane semintegrale ai semi di sesamo, zucca e LM:<br />sfornato</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTuGTcVErp1_HTIPWzwdXoPqUbuV7r-Bt5r82nO4r7L76k4-qx3-pYbe3_sGawY3jfW7A_gwwkKh6Od4yz0YNqSemJN17EOeA21FmupDbAgdR3L4LCG1_WXc2xqbi5ZdXz9FDqrv9EEU/s1600/pane+semintegrale+ai+semi4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTuGTcVErp1_HTIPWzwdXoPqUbuV7r-Bt5r82nO4r7L76k4-qx3-pYbe3_sGawY3jfW7A_gwwkKh6Od4yz0YNqSemJN17EOeA21FmupDbAgdR3L4LCG1_WXc2xqbi5ZdXz9FDqrv9EEU/s200/pane+semintegrale+ai+semi4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane semintegrale ai semi di sesamo, zucca e LM:<br />prima della cottura</b></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7gMo9zLS4IF6iSf175HAJ6EGhSoIHA4PGA5Jj4fgBQz8n8uHHcmv4-J3W2U6pouXvWibF6RK7yF00tlR7AL_y5ptF4kPAJl8T5Qhfrhqt683h6n_LqcVKsJlCnKlHqWp3JIF34oXrSE/s1600/pane+semintegrale+ai+semi3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7gMo9zLS4IF6iSf175HAJ6EGhSoIHA4PGA5Jj4fgBQz8n8uHHcmv4-J3W2U6pouXvWibF6RK7yF00tlR7AL_y5ptF4kPAJl8T5Qhfrhqt683h6n_LqcVKsJlCnKlHqWp3JIF34oXrSE/s200/pane+semintegrale+ai+semi3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane semintegrale ai semi di sesamo, zucca e LM:<br />alla fine della lievitazione</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAZqAh8O9z2YPYegcmZ_vQ8CtEdjlL8KhPdbD7PxgWFgzNsEAkgaM_-t-W4eNxbCQijMuZgOdjEBdsbXF64AP4ovL2km1buRW4lvVLyR3fDACe667yS7E3hnUkJxR0xz-bgSAyyv6_Do/s1600/pane+semintegrale+ai+semi2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAZqAh8O9z2YPYegcmZ_vQ8CtEdjlL8KhPdbD7PxgWFgzNsEAkgaM_-t-W4eNxbCQijMuZgOdjEBdsbXF64AP4ovL2km1buRW4lvVLyR3fDACe667yS7E3hnUkJxR0xz-bgSAyyv6_Do/s200/pane+semintegrale+ai+semi2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane semintegrale ai semi di sesamo, zucca e LM:<br />prima della lievitazione</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpIXlTncdqbFdIb1n8l2HwlH1TnMshyphenhyphen83FOnGHwcP2nDn9BDFhsp0xN2y8f2tV10wE_ybnoKoeZHAeKQSGdAOWK4hDSrgF2tRE-YNukjQcW3G0cf7xxv13PU3bzOE_LU4vKOAHYb-i9Y/s1600/pane+semintegrale+ai+semi1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpIXlTncdqbFdIb1n8l2HwlH1TnMshyphenhyphen83FOnGHwcP2nDn9BDFhsp0xN2y8f2tV10wE_ybnoKoeZHAeKQSGdAOWK4hDSrgF2tRE-YNukjQcW3G0cf7xxv13PU3bzOE_LU4vKOAHYb-i9Y/s200/pane+semintegrale+ai+semi1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane semintegrale ai semi di sesamo, zucca e LM:<br />l'impasto finito</b></span></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-64794255855078056262013-04-22T19:33:00.000+02:002013-04-22T19:33:31.695+02:00Fette biscottate all'orzo con LMLa ricetta è presa dal libro La pasta madre di A. Scialdone ed è ottima.<br />
Potete trovare la descrizione anche <a href="http://blog.giallozafferano.it/fablesucre/fette-biscottate-con-orzo-di-antonella-scialdone/">qui</a><br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">FETTE BISCOTTATE ALL'ORZO CON LM</span></u></b></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;"><br /></span></u></b></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
<div style="text-align: center;">
470 gr di farina 0</div>
<div style="text-align: center;">
115 gr di acqua</div>
<div style="text-align: center;">
115 gr di latte tiepido</div>
<div style="text-align: center;">
150 gr di LM rinfrescato</div>
<div style="text-align: center;">
75 gr di zucchero</div>
<div style="text-align: center;">
5 gr di sale</div>
<div style="text-align: center;">
7 gr di miele</div>
<div style="text-align: center;">
28 gr di olio di semi</div>
<div style="text-align: center;">
3 cucchiaini di orzo solubile</div>
<div style="text-align: center;">
latte per spennellare q.b.</div>
<br />
<b><span style="color: #660000;"><u>Alcune foto:</u></span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi020cuNvVWgBwznzpW-tKcKKFJp-9kz5xRF-BYFC6ss5YTrl-xD1EM6zeT6j3PENiLGo7e0322y-HnNKrqq6NuiWed_Bf7l_h_p9p6Lo6VE-_haUz-j7eKnNMFxCSsjzUCGf1OWCFIg1Y/s1600/fette+biscottate+all'orzo5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi020cuNvVWgBwznzpW-tKcKKFJp-9kz5xRF-BYFC6ss5YTrl-xD1EM6zeT6j3PENiLGo7e0322y-HnNKrqq6NuiWed_Bf7l_h_p9p6Lo6VE-_haUz-j7eKnNMFxCSsjzUCGf1OWCFIg1Y/s200/fette+biscottate+all'orzo5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="background-color: white; color: #660000;">Fette biscottate all'orzo con LM</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP1yYt2r3FMBeOuwJwphy-KdvzjKT-csw9iKUMDIscBXp-oPRwZX57nQSP2S7vGu7tTgbgeEXrs34afXdg4hy5f7uAVDmtmMxgc2-M2pLSL5XCVN1ZhPREyG1HRL98xqEp8CVr6TAXaY/s1600/fette+biscottate+all'orzo4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP1yYt2r3FMBeOuwJwphy-KdvzjKT-csw9iKUMDIscBXp-oPRwZX57nQSP2S7vGu7tTgbgeEXrs34afXdg4hy5f7uAVDmtmMxgc2-M2pLSL5XCVN1ZhPREyG1HRL98xqEp8CVr6TAXaY/s200/fette+biscottate+all'orzo4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Fette biscottate all'orzo con LM:<br />prima della tostatura</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2sDsi_XvKaVQ8CpMgPvC0NtxVjFb6nsTOsNNuHEHtsgbZyiFmA_iQ_Dwr8k76jmleJ8A_R2ChtPRFDdHRyNhcHcmdJxg66Xvb65zEjxNR4rC6kL4DVw5qI6eStDi92DHhVmqyvp8WFQ/s1600/fette+biscottate+all'orzo3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2sDsi_XvKaVQ8CpMgPvC0NtxVjFb6nsTOsNNuHEHtsgbZyiFmA_iQ_Dwr8k76jmleJ8A_R2ChtPRFDdHRyNhcHcmdJxg66Xvb65zEjxNR4rC6kL4DVw5qI6eStDi92DHhVmqyvp8WFQ/s200/fette+biscottate+all'orzo3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Fette biscottate all'orzo con LM:<br />gli impasti arrotolati e divisi</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFxmAoqm8YFKMgAAtX1HoC9NDkfKozzCyBF95j5kMIWUk7mKMlVlahKTWMZzGIGAFiUgFV8CZtcdipeiiThZ9fzSpjXFObfKueKhDfbl0zXbQ8a-jFpTNu7zcJhLu-2ekNAWWkIPlC6k/s1600/fette+biscottate+all'orzo2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFxmAoqm8YFKMgAAtX1HoC9NDkfKozzCyBF95j5kMIWUk7mKMlVlahKTWMZzGIGAFiUgFV8CZtcdipeiiThZ9fzSpjXFObfKueKhDfbl0zXbQ8a-jFpTNu7zcJhLu-2ekNAWWkIPlC6k/s200/fette+biscottate+all'orzo2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Fette biscottate sll'orzo con LM:<br />gli impasti arrotolati</span></b> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQB_DNq_bDZWY_4NwZPnYyBR5HUxYZokWgcsVnV59mOPmnYAKaiJ2EelFOMGnRuOCxeZA8cQmSK28t0eUAbqySdNz6DdOXwQiZqtQ9QmEpfeFdLXS5pHW_o-aDCJ1nwxXB_yEgpnCMj8/s1600/fette+biscottate+all'orzo1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQB_DNq_bDZWY_4NwZPnYyBR5HUxYZokWgcsVnV59mOPmnYAKaiJ2EelFOMGnRuOCxeZA8cQmSK28t0eUAbqySdNz6DdOXwQiZqtQ9QmEpfeFdLXS5pHW_o-aDCJ1nwxXB_yEgpnCMj8/s200/fette+biscottate+all'orzo1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Fette biscottate all'orzo con LM:<br />gli impasti sovrapposti</span></b></td></tr>
</tbody></table>
<b><span style="color: #660000;"><br /></span></b>
puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com3tag:blogger.com,1999:blog-3848489840197105895.post-86327833346100610132013-04-09T16:03:00.000+02:002013-04-09T16:03:02.830+02:00Brioche cuor di mela e LMUn'altra ricetta presa dal blog Fables de sucre, la ricetta è di Eva...strepitosa.<br />
Una brioche gustosa, fragante e dolce al punto giusto. Io ho apportato solo qualche piccola modifica nella farcitura: ho usato nocciole al posto delle mandorle e le gocce di cioccolato al posto dell'uvetta e invece della crema pasticcera ho preparato la crema Bimby aromatizzata al cedro.<br />
La ricetta potete trovarla <a href="http://fablesdesucre.altervista.org/brioche-cuore-di-mela-di-eva/">qui</a><br />
<br />
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkgvwCNI0Tyywi85G2N8aS7QTx63elBKFiZnqB6DQ1q-r0Q6C4nro5bZE5Qp5DdBmfqJefZL7rjoITlGsuG0xBoa-Vg9L3yxXtg5RmQy5BI5jukgTs1YNkgFzx1MwLcxA0kHILicpxRE/s1600/cuor+di+mela10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkgvwCNI0Tyywi85G2N8aS7QTx63elBKFiZnqB6DQ1q-r0Q6C4nro5bZE5Qp5DdBmfqJefZL7rjoITlGsuG0xBoa-Vg9L3yxXtg5RmQy5BI5jukgTs1YNkgFzx1MwLcxA0kHILicpxRE/s200/cuor+di+mela10.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM: tagliata</span></b></td></tr>
</tbody></table>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK-cKyCGaoH5c3b6lZWM17XMk6mTpxhw2IFzCQXJxCvX57Z5EOrWdctbTKsMSyc-257OnPf_NLBwy8BU8ohT4NPqv9vOlX5RsjTn0YqaL7KdovPbr7BjPPjV5bfNnCM9LXPzv1iNtiHg/s1600/cuor+di+mela8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK-cKyCGaoH5c3b6lZWM17XMk6mTpxhw2IFzCQXJxCvX57Z5EOrWdctbTKsMSyc-257OnPf_NLBwy8BU8ohT4NPqv9vOlX5RsjTn0YqaL7KdovPbr7BjPPjV5bfNnCM9LXPzv1iNtiHg/s200/cuor+di+mela8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM: servita</span></b></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNl7q9YIo9oWqTDKCQlCNkjVXY4Wh3juAGc87yMSUY6pc6T6EQZHhrTKj5SbSmbMiQ0UwedDlUmEup8AMUOu0nYgANN7umPd8S1IdqdHONqpzS_P9bcsRhilopakH4UjjreviMc9IOCH4/s1600/cuor+di+mela7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNl7q9YIo9oWqTDKCQlCNkjVXY4Wh3juAGc87yMSUY6pc6T6EQZHhrTKj5SbSmbMiQ0UwedDlUmEup8AMUOu0nYgANN7umPd8S1IdqdHONqpzS_P9bcsRhilopakH4UjjreviMc9IOCH4/s200/cuor+di+mela7.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM: la fetta</span></b></td></tr>
</tbody></table>
<br />
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_yYsGKEgnJCgqmkIjzyiNkhtfvWE5daie7MJpkxUUsuxLWbYysjoiJGdyZylZtGvHFZXBUwqxyQXSq49eHEkYGtjGr4ijUccH97SdaISg964rpIykJ-tAJucRdbpe27bfM9quLzE2o/s1600/cuor+di+mela6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_yYsGKEgnJCgqmkIjzyiNkhtfvWE5daie7MJpkxUUsuxLWbYysjoiJGdyZylZtGvHFZXBUwqxyQXSq49eHEkYGtjGr4ijUccH97SdaISg964rpIykJ-tAJucRdbpe27bfM9quLzE2o/s200/cuor+di+mela6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM: appena sformata</span></b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Or9Otog5b_I0XQAeTE-7RMWjXGQ44bK73UcRrr58iXjwpHKjxYtTKFzy67mjavQY_wpvPtxSTJ5KlwOe_CWQit3Ixuvbtl4bSgeEhIvCFln7o6kFkTM9VWgF8qBmOQ5RNm-RshKwYF4/s1600/cuor+di+mela5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Or9Otog5b_I0XQAeTE-7RMWjXGQ44bK73UcRrr58iXjwpHKjxYtTKFzy67mjavQY_wpvPtxSTJ5KlwOe_CWQit3Ixuvbtl4bSgeEhIvCFln7o6kFkTM9VWgF8qBmOQ5RNm-RshKwYF4/s200/cuor+di+mela5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM: <br />prima di essere infornata</span></b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0xtOnscGjVi3IuEoK-fCkk6HiXzmquvrk0GdJX80VrwBqoVHlFl2ZzPpsRPakl6MFPQZp_H1C9Xd0THgUnwW2gg6hpMT_EF2cufWPYQP0uLjP8zV-B6Z7yIEeaRiUUnE77eT_9wsezo/s1600/cuor+di+mela4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0xtOnscGjVi3IuEoK-fCkk6HiXzmquvrk0GdJX80VrwBqoVHlFl2ZzPpsRPakl6MFPQZp_H1C9Xd0THgUnwW2gg6hpMT_EF2cufWPYQP0uLjP8zV-B6Z7yIEeaRiUUnE77eT_9wsezo/s200/cuor+di+mela4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM:<br />prima della lievitazione</span></b></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61-jJwjoxbSuUzgQxb6YVgo5ezUZPz0EKADyrgzTsNLqlKvfQ1bSFbsss7Q-aMx93oCGBcbBnvdKvq6W9hl1YhyphenhyphenKsnTJs3lv_zhuwZb9yIMooSTHrtrmPvDruTVSf4acCnH1lt8Q7Z8k/s1600/cuor+di+mela3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61-jJwjoxbSuUzgQxb6YVgo5ezUZPz0EKADyrgzTsNLqlKvfQ1bSFbsss7Q-aMx93oCGBcbBnvdKvq6W9hl1YhyphenhyphenKsnTJs3lv_zhuwZb9yIMooSTHrtrmPvDruTVSf4acCnH1lt8Q7Z8k/s200/cuor+di+mela3.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM:<br />alla fine della preparazione</span></b></td></tr>
</tbody></table>
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<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUXFwJBGSKFdHQP1Q0ON_Uz0uJuNViMncaktsxHkuMgMCLBj7VA1Nya8zeP2CjnC9SPpJImR3o5m5wLbPevLe2ryCjS8YTcXUmRn556RhU-3zhXqFLqCBbpOiZ4pCypACzSRujJjzlP4/s1600/cuor+di+mela2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUXFwJBGSKFdHQP1Q0ON_Uz0uJuNViMncaktsxHkuMgMCLBj7VA1Nya8zeP2CjnC9SPpJImR3o5m5wLbPevLe2ryCjS8YTcXUmRn556RhU-3zhXqFLqCBbpOiZ4pCypACzSRujJjzlP4/s200/cuor+di+mela2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela: la farcitura</span></b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVnBIezBjU2g0irReQlL5yc-dwQszIBqf9lO88sqZXd1m4aTvonWbj6IDZN_hMRJErFowkk1fsIrNztHGqPdFZmw7ZqQg6_nSjlQo0TVf1m3ayq427mKw69ZLVccfBjFPvGvX-L-h9Ig/s1600/cuor+di+mela1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVnBIezBjU2g0irReQlL5yc-dwQszIBqf9lO88sqZXd1m4aTvonWbj6IDZN_hMRJErFowkk1fsIrNztHGqPdFZmw7ZqQg6_nSjlQo0TVf1m3ayq427mKw69ZLVccfBjFPvGvX-L-h9Ig/s200/cuor+di+mela1.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Brioche cuor di mela e LM:<br />impasto steso</span></b></td></tr>
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<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-16077913425953107082013-04-02T17:02:00.001+02:002013-04-02T17:02:37.686+02:00Ciambella con LM, rughetta e goudaLa ricetta è di Sara Papa, lei l'aveva realizzata con spinaci ed emmenthal ma io l'ho modificata utilizzando ciò che avevo in casa.<br />
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<b><span style="color: #660000;"><u>CIAMBELLA CON LM, RUGHETTA E GOUDA</u></span></b></div>
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<b><span style="color: #660000;"><u>INGREDIENTI:</u></span></b></div>
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200 gr farina buratto tipo 2 molino Marino</div>
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200 gr farina 0</div>
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150 gr LM rinfrescato (o 15 gr di Ldb)</div>
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70 gr di rughetta pulita, lavata ed asciugata</div>
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200 gr di latte</div>
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180 gr di formaggio gouda</div>
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4 uova grandi</div>
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6 gr di sale</div>
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noce moscata q.b.</div>
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In una ciotola sciogliere il LM con il latte </div>
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ed aggiungere le farine miscelate, la noce moscata, il sale, le uova </div>
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e amalgamate bene fino ad avere un composto liscio e privo di grumi.</div>
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Incorporare la rughetta tagliuzzata, il formaggio fatto a dadini </div>
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ed amalgamate bene.</div>
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Versare il composto in uno stampo a ciambella </div>
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precedentemente imburrato ed infarinato </div>
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(io ho usato uno stampo in silicone), </div>
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coprire con pellicola e far lievitare per 3 ore fino ad avere un impasto spugnoso.</div>
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infornare in forno preriscaldato a 180° e cuocere per 45 min o fino a doratura </div>
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(fare la prova stecchino).</div>
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Sfornare e sformare quando si sarà intiepidito.</div>
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<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0_EnAFbx4IX-uQxYX93t6aGy_TV3bqDIgOSISPUl7f5dsTbfFVXQV6JrCu70xc_hHs2TaYxie6IufT_7h8VkduNNww4ReXtoi4CfkTq8A15qqWerUR3RUb5vv7p2cXvpOHJZNpiBoVk/s1600/ciambella+rustica+LM2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0_EnAFbx4IX-uQxYX93t6aGy_TV3bqDIgOSISPUl7f5dsTbfFVXQV6JrCu70xc_hHs2TaYxie6IufT_7h8VkduNNww4ReXtoi4CfkTq8A15qqWerUR3RUb5vv7p2cXvpOHJZNpiBoVk/s200/ciambella+rustica+LM2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Ciambella con LM, rughetta e gouda sformata</b></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTSYYK82_-OH5-q9Nu0V_Vp5Qjwp2pOj0tx3_S4JEFtI38JG506eGN1g1klRi9qG5HIO2r7hg2i5S0KKf9wHOpPKVKjrfJ65X2K2Y-WnX3qyNXktb13Th9-HtLmBlUSb6UKrAv-Qqj4E/s1600/ciambella+rustica+LM1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTSYYK82_-OH5-q9Nu0V_Vp5Qjwp2pOj0tx3_S4JEFtI38JG506eGN1g1klRi9qG5HIO2r7hg2i5S0KKf9wHOpPKVKjrfJ65X2K2Y-WnX3qyNXktb13Th9-HtLmBlUSb6UKrAv-Qqj4E/s200/ciambella+rustica+LM1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Ciambella con LM, rughetta e gouda appena sfornata</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoGFxTxOAorI6U46K5Gh8Ehh0vqoJItbpvetpV2iwcyx5l9Bt57Uv35k5pI8qMX30oWtDDh1eojEnTBQtbxIFTEcCohpo1hN25dvXuHrnNBWiiVa2xwzLdrtkH104rKspo0TrZHjkSlg/s1600/ciambella+rustica+LM3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoGFxTxOAorI6U46K5Gh8Ehh0vqoJItbpvetpV2iwcyx5l9Bt57Uv35k5pI8qMX30oWtDDh1eojEnTBQtbxIFTEcCohpo1hN25dvXuHrnNBWiiVa2xwzLdrtkH104rKspo0TrZHjkSlg/s200/ciambella+rustica+LM3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Ciambella con LM, rughetta e gouda servita</b></span></td></tr>
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<b><u><span style="color: #660000;"><br /></span></u></b>
<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-85593706554512490712013-03-26T18:09:00.000+01:002013-04-02T16:32:14.980+02:00Pizza di Pasqua al formaggio con LMFinalmente dopo il corso fatto con <b><span style="color: #660000;">Adriano e Paoletta</span></b> son riuscita a mettermi all'opera e questo è il risultato: ecco la mia 1° pizza di Pasqua al formaggio con LM<br />
fatta apposta per la mia cognatina che ne è ghiotta.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvowWrGDGDn33O3lwWNc4W50FrTLF_qPZAi3y68DUV3RVVQWlGP3GpwYkHnxOIxE7Wz9LvkZfltTJQjlMLQFo0Kjss_yr3SsxUEnFw6N963SfrW2DggJ8sDaVSQ4k8B_B4bf5Hsg4TQw/s1600/pizza+al+formaggio+Adriano10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvowWrGDGDn33O3lwWNc4W50FrTLF_qPZAi3y68DUV3RVVQWlGP3GpwYkHnxOIxE7Wz9LvkZfltTJQjlMLQFo0Kjss_yr3SsxUEnFw6N963SfrW2DggJ8sDaVSQ4k8B_B4bf5Hsg4TQw/s200/pizza+al+formaggio+Adriano10.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />servita</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jxYyM8N-zko1tJMPLjQnPuIgN7fp3AOhWyjoy_dX8xcLa5JYvFxLbjMbWRDRJlZrtXSBKKaONr_hLs4vAa7NgcU1Q_A9a2DFULP_pD-cUiwHLHRDcC9V-HlagWbWimimVclrBG4H3-s/s1600/pizza+al+formaggio+Adriano11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jxYyM8N-zko1tJMPLjQnPuIgN7fp3AOhWyjoy_dX8xcLa5JYvFxLbjMbWRDRJlZrtXSBKKaONr_hLs4vAa7NgcU1Q_A9a2DFULP_pD-cUiwHLHRDcC9V-HlagWbWimimVclrBG4H3-s/s200/pizza+al+formaggio+Adriano11.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza di Pasqua al formaggio con LM:<br />l'interno</b></span> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvlXk1ahiW2wwP_-5hBSk13RJxKQQ8gnRx6wwxajOKjsTdb-3JRPMyq-9s6mADVEkjpKksJp101vIcKN01P_HdvmeTDV-Ki-MwQ5pwJfZB9PQgflDFriI35GlSbFUwVPfls3TkFflFBk/s1600/pizza+al+formaggio+Adriano12.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvlXk1ahiW2wwP_-5hBSk13RJxKQQ8gnRx6wwxajOKjsTdb-3JRPMyq-9s6mADVEkjpKksJp101vIcKN01P_HdvmeTDV-Ki-MwQ5pwJfZB9PQgflDFriI35GlSbFUwVPfls3TkFflFBk/s200/pizza+al+formaggio+Adriano12.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />tagliata</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTo5d_IzaT7t70S2u1Mdy2VVf-jc1tQKJi2ayzxvl_TW89UUA-x8CElqDWdC92ejhtqS-rmNTtW_wAAaK1SRJlY2loGfHWMt07g6WoG3nRD6YGHtBYSN73yS3jgJVdLwa8kH93AZc8A2k/s1600/pizza+al+formaggio+Adriano8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTo5d_IzaT7t70S2u1Mdy2VVf-jc1tQKJi2ayzxvl_TW89UUA-x8CElqDWdC92ejhtqS-rmNTtW_wAAaK1SRJlY2loGfHWMt07g6WoG3nRD6YGHtBYSN73yS3jgJVdLwa8kH93AZc8A2k/s200/pizza+al+formaggio+Adriano8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza di Pasqua al formaggio con LM</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqe8qzpn_x5uOYvH1BgmkiBbY6tiS36uaiU-lwRdOwQJafhe7ght3goxENQ2hXQUads2ruo4ZC48UwC8ubE_y3A8diQhsB1F9jbax8BBt8asfR3ZNLHdYeRK0m2Erap9qz60mFJHhJPU/s1600/pizza+al+formaggio+Adriano9.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqe8qzpn_x5uOYvH1BgmkiBbY6tiS36uaiU-lwRdOwQJafhe7ght3goxENQ2hXQUads2ruo4ZC48UwC8ubE_y3A8diQhsB1F9jbax8BBt8asfR3ZNLHdYeRK0m2Erap9qz60mFJHhJPU/s200/pizza+al+formaggio+Adriano9.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />l'alveolatura</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OQzp3lJB7sIUPv9yCTe4AVvtpTrzkjJPOd3i-Pcp2twxZaBqIfv6L7M9Zgc_2ZnqsuXvksfLhVavRrM1rzAEyk-2I0n3K4ymy4EVtKPntQx4__KvJhm_IhPrFY4QjomqdNcKo1_OP4A/s1600/pizza+al+formaggio+Adriano7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OQzp3lJB7sIUPv9yCTe4AVvtpTrzkjJPOd3i-Pcp2twxZaBqIfv6L7M9Zgc_2ZnqsuXvksfLhVavRrM1rzAEyk-2I0n3K4ymy4EVtKPntQx4__KvJhm_IhPrFY4QjomqdNcKo1_OP4A/s200/pizza+al+formaggio+Adriano7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza di Pasqua al formaggio con LM:<br />a metà</b></span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-iN9BYMmdKsD8c6QYV7b0XKbRjZAFaswuYi-0NiI3Cqr-ZzYxYCITeg1Q-L9m9qQYIxwrHRr5EY9VpO8qJJPsk2_inWJo_K_uaDkPc1l6a25tVbXzfRzykYb5M-x30djnJbdPdKeXMU/s1600/pizza+al+formaggio+Adriano6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-iN9BYMmdKsD8c6QYV7b0XKbRjZAFaswuYi-0NiI3Cqr-ZzYxYCITeg1Q-L9m9qQYIxwrHRr5EY9VpO8qJJPsk2_inWJo_K_uaDkPc1l6a25tVbXzfRzykYb5M-x30djnJbdPdKeXMU/s200/pizza+al+formaggio+Adriano6.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />appena sfornata</span></b></td></tr>
</tbody></table>
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<br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA8XCa-ZI5tfCEznX1plBDQSz_tkzwCRYhK1JOA30wRTAjcTSkCJgIALsv725qqhSh_6mxcbwuN4djDKTOEQKHKlApFlvTez22MfDuu7dG3LjCxkgsd31mxwoF0ygzpgDVS-YlTwnui4/s1600/pizza+al+formaggio+Adriano5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA8XCa-ZI5tfCEznX1plBDQSz_tkzwCRYhK1JOA30wRTAjcTSkCJgIALsv725qqhSh_6mxcbwuN4djDKTOEQKHKlApFlvTez22MfDuu7dG3LjCxkgsd31mxwoF0ygzpgDVS-YlTwnui4/s200/pizza+al+formaggio+Adriano5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM</span></b></td></tr>
</tbody></table>
<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjKWUvvT_WRNIiUh4QGIQkuaWOZ7gKP_xXUR5AzI-MCsmdVgmItOkacyG3_JntMrl1SEUSpof-5eCOl9VN6CETyKfW_0gPfRLfvpq5uJoYz1G5R1POCxDxLbcO79lYXpCC8i4BAunVZE/s1600/pizza+al+formaggio+Adriano4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjKWUvvT_WRNIiUh4QGIQkuaWOZ7gKP_xXUR5AzI-MCsmdVgmItOkacyG3_JntMrl1SEUSpof-5eCOl9VN6CETyKfW_0gPfRLfvpq5uJoYz1G5R1POCxDxLbcO79lYXpCC8i4BAunVZE/s200/pizza+al+formaggio+Adriano4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza di Pasqua al formaggio con LM</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8NE4-s08BSJGvH-Wpt2-kcX1c4L2oWukDTP3iEC7Z_BY0M2WiSCGL8si889LtB32z5bZ6OpBRZa3K-Y8J_8BJ7lbivfXWz5ZijIOm8mZkRXk3wNyYU1ilBe_6xkK-tEULx1vuPG1FYQ/s1600/pizza+al+formaggio+Adriano3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8NE4-s08BSJGvH-Wpt2-kcX1c4L2oWukDTP3iEC7Z_BY0M2WiSCGL8si889LtB32z5bZ6OpBRZa3K-Y8J_8BJ7lbivfXWz5ZijIOm8mZkRXk3wNyYU1ilBe_6xkK-tEULx1vuPG1FYQ/s200/pizza+al+formaggio+Adriano3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />pronta da infornare</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJwz4SzPlxj6Jq8Mm6L6S5gawVY1h0_71F58ZBfJyQQ7CaqGoBcNrR5pckaaoIQzTiLGgzP_WSgmlxPvecQEnDohzMrHRrY2OQFMISiDsx94dlG_-Ye4pa4jntwJFK5qW59WbyC4JjDE/s1600/pizza+al+formaggio+Adriano2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJwz4SzPlxj6Jq8Mm6L6S5gawVY1h0_71F58ZBfJyQQ7CaqGoBcNrR5pckaaoIQzTiLGgzP_WSgmlxPvecQEnDohzMrHRrY2OQFMISiDsx94dlG_-Ye4pa4jntwJFK5qW59WbyC4JjDE/s200/pizza+al+formaggio+Adriano2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza di Pasqua al formaggio con LM:<br />alla fine del secondo impasto</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI6DNbZtBqJYPot8U5tNXuzCAoDupqsXFdLcfmcUnxYCRIw3t6LN8RR3Fv9qnWlhiCvw-zoTk1MUdysyI_oOP5EUr7nH2bFUoyNz3FMytzD7x2tUd8lMmdlGVOJfxY1JqvsEtt8bWzZ0/s1600/pizza+al+formaggio+Adriano1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI6DNbZtBqJYPot8U5tNXuzCAoDupqsXFdLcfmcUnxYCRIw3t6LN8RR3Fv9qnWlhiCvw-zoTk1MUdysyI_oOP5EUr7nH2bFUoyNz3FMytzD7x2tUd8lMmdlGVOJfxY1JqvsEtt8bWzZ0/s200/pizza+al+formaggio+Adriano1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza di Pasqua al formaggio con LM:<br />dopo la 1° lievitazione</span></b></td></tr>
</tbody></table>
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<br />
<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com4tag:blogger.com,1999:blog-3848489840197105895.post-48959733750757075642013-03-12T13:33:00.001+01:002013-03-12T13:33:20.552+01:00Torta di semolino e yogurt Vecchi sapori che si riaffacciano alla memoria... Questa torta è stata una vera e propria sorpresa al primo assaggio, delicata e morbida come un dessert e del tutto simile ad un dolce che mangiavo tanti anni fa.<br />
La ricetta è presa dal ricettario Cereali e legumi della Vorwerk.<br />
<div style="text-align: center;">
<span style="color: #660000;"><u><b>TORTA DI SEMOLINO E YOGURT</b></u></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u><span style="color: #660000;">INGREDIENTI</span></u><span style="color: #660000;"> per una teglia apribile da 26 cm: </span></b></div>
<div style="text-align: center;">
250 gr di semolino di grano</div>
<div style="text-align: center;">
250 gr di yogurt intero al limone (io Easiyo alla vaniglia)</div>
<div style="text-align: center;">
700 gr di latte</div>
<div style="text-align: center;">
200 gr di zucchero</div>
<div style="text-align: center;">
250 gr di ricotta</div>
<div style="text-align: center;">
4 uova (da 60 gr)</div>
<div style="text-align: center;">
50 gr di burro a pezzi</div>
<div style="text-align: center;">
1 pizzico di sale</div>
<div style="text-align: center;">
50/60 gr di succo di limone</div>
<div style="text-align: center;">
1 limone (la scorza grattata)</div>
<div style="text-align: center;">
mezza bustina di lievito per dolci</div>
<div style="text-align: center;">
burro e farina q.b. per la teglia (io no, ho usato una Stoneline)</div>
<div style="text-align: center;">
<b><span style="color: #660000;"><u>Consiglio per la prossima volta:</u></span></b> fare mezza dose </div>
<div style="text-align: center;">
perchè il Bimby sforza per il troppo impasto. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mettere nel boccale il semolino, lo yogurt, il lievito, il sale e mescolare 15 sec. Vel. 5</div>
<div style="text-align: center;">
Aggiungere il latte e cuocere 12 min. 100° Vel. 3 spatolando di tanto in tanto.</div>
<div style="text-align: center;">
Unire burro, zucchero, ricotta ed amalgamare 2 min. 90° Vel. 4</div>
<div style="text-align: center;">
Con le lame in movimento a Vel. 3 aggiungere dal foro del coperchio le uova, </div>
<div style="text-align: center;">
una alla volta attendendo che la precedente sia amalgamata </div>
<div style="text-align: center;">
poi 10 sec. Vel. 2</div>
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Continuare la cottura 6 min. 90° Vel. 3 spatolando di tanto in tanto.</div>
<div style="text-align: center;">
Unire il succo e la scorza del limone e incorporare 10 sec. Vel. 3</div>
<div style="text-align: center;">
Versare il composto nella tortiera imburrata ed infarinata</div>
<div style="text-align: center;">
e cuocere in forno caldo a 180° per 40/50 min. finchè la superficie sarà dorata.</div>
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Lasciare raffreddare completamente prima di tagliare.</div>
<div style="text-align: center;">
Si conserva in frigo.</div>
<div style="text-align: center;">
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0tDg6bcU7oMpwRNNHrResbYbc-tQamJO43axeKaa6Z4uVdn9_eTtRNGRuAXnzcFBijvoRfDDTzEsNrw3XM8Nl2E4VB5P-0eajI98Y2m3myTL-AfYT23fTTE2rHPCjq-S1hpRqEyrgMM/s1600/torta+semolino3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0tDg6bcU7oMpwRNNHrResbYbc-tQamJO43axeKaa6Z4uVdn9_eTtRNGRuAXnzcFBijvoRfDDTzEsNrw3XM8Nl2E4VB5P-0eajI98Y2m3myTL-AfYT23fTTE2rHPCjq-S1hpRqEyrgMM/s200/torta+semolino3.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torta di semolino e yogurt servita</span></b></td></tr>
</tbody></table>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X7NNK_ZmbJpU7R_TwyOzWS_5ePf0tBjT1Q9TUses7yUZCHFCVcDR-NIE4e9tK4VDOpXy2knvQKJueigPh1vNesTKdIrGJV0wy1vhSplx7mrE-PgL_snDvQ4fvInUPZfD75h3mr_qUkE/s1600/torta+semolino2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X7NNK_ZmbJpU7R_TwyOzWS_5ePf0tBjT1Q9TUses7yUZCHFCVcDR-NIE4e9tK4VDOpXy2knvQKJueigPh1vNesTKdIrGJV0wy1vhSplx7mrE-PgL_snDvQ4fvInUPZfD75h3mr_qUkE/s200/torta+semolino2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Torta di semolino e yogurt sformata</b></span></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVSEUWjJtEWgaH4zlHI2IVciD1NN0DG72MagZOvgi9qjeexqj3YZrFDGvzmcl0vQ4nGnKJt_44f5IQr4k8Y_jydOCTIbDhHFkNBybEvZf-BX6brbIXpatomKxoTNJ-pccnwtBchV03ro/s1600/torta+semolino1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVSEUWjJtEWgaH4zlHI2IVciD1NN0DG72MagZOvgi9qjeexqj3YZrFDGvzmcl0vQ4nGnKJt_44f5IQr4k8Y_jydOCTIbDhHFkNBybEvZf-BX6brbIXpatomKxoTNJ-pccnwtBchV03ro/s200/torta+semolino1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Torta di semolino e yogurt appena sfornata</span></b></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com10tag:blogger.com,1999:blog-3848489840197105895.post-12376791063341941192013-03-10T21:02:00.001+01:002013-03-10T21:02:57.523+01:00Pane di grano duro con autolisi <div style="text-align: center;">
Dopo una discussione per risolvere un mio problema </div>
<div style="text-align: center;">
sulla croccantezza della crosta del pane di grano duro </div>
<div style="text-align: center;">
avuta con Paoletta di Anice e Cannella al corso sui lievitati pasquali, </div>
<div style="text-align: center;">
mi dice: "prova a fare il mio pane di grano duro con autolisi </div>
<div style="text-align: center;">
e vediamo se il problema dipende dalla ricetta!" </div>
<div style="text-align: center;">
e così ecco, detto fatto...</div>
<div style="text-align: center;">
La ricetta è presa da <a href="http://aniceecannella.blogspot.it/2013/01/pane-di-grano-duro-con-lievito-madre-e.html">qui</a> </div>
<div style="text-align: center;">
ho seguito passo passo il suo procedimento e questo è il risultato</div>
<br />
<b><u>Alcune foto:</u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuC6gHjhGWt2aP085lJmaCCsZIOL0HcV0jP0koXkVz5_CFx83xSiTwsMqGGTbH1-bakr-K-TV1zbnOuYlAN6CvtPQIh2Rw8Sj4peR9ZBdFZZFrXDAz7ROAfjJgX_Dk6JE2PpWivYvhzY/s1600/pane+grano+duro+paoletta4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuC6gHjhGWt2aP085lJmaCCsZIOL0HcV0jP0koXkVz5_CFx83xSiTwsMqGGTbH1-bakr-K-TV1zbnOuYlAN6CvtPQIh2Rw8Sj4peR9ZBdFZZFrXDAz7ROAfjJgX_Dk6JE2PpWivYvhzY/s200/pane+grano+duro+paoletta4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro con autolisi: la fetta</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYh4-NDhNPB_2Mp8Q8cpvnm43AA85oHCw4ZRLbBEytskZ7VRXyindwLSU3rkdaAxQGJ-AV89QoERBHU_P_uLCEXs7oADapwpj3fqeLpyO5sRR2KXfBSUdFO9pSr9LI4NkFWRZxny1sc/s1600/pane+grano+duro+paoletta3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYh4-NDhNPB_2Mp8Q8cpvnm43AA85oHCw4ZRLbBEytskZ7VRXyindwLSU3rkdaAxQGJ-AV89QoERBHU_P_uLCEXs7oADapwpj3fqeLpyO5sRR2KXfBSUdFO9pSr9LI4NkFWRZxny1sc/s200/pane+grano+duro+paoletta3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane di grano duro con autolisi: l'interno</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabqHxVL-iRrlsJhYwbAC3EhJ0evH5YSA8ivQwPe0_8HGEFm9jqL7tCERNuIqhzL3ssfTpIb7SxrEtmNrycnTwGatJJB30z0ihmIdVFRjYN_oweJ6np-z7DjJg75FiRrLOddPYUO6_ybo/s1600/pane+grano+duro+paoletta2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabqHxVL-iRrlsJhYwbAC3EhJ0evH5YSA8ivQwPe0_8HGEFm9jqL7tCERNuIqhzL3ssfTpIb7SxrEtmNrycnTwGatJJB30z0ihmIdVFRjYN_oweJ6np-z7DjJg75FiRrLOddPYUO6_ybo/s200/pane+grano+duro+paoletta2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro con autolisi:<br />appena sfornato</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gsCa5TotdA6yN7-v8slRrW44pJ1XNWtry_2VGnKNhjfwsFlRq5u-cZCIX4Bebythk72lJ1L4GLHZVBlEMfvs_43F4ZfMkgXb4AIV2TpTcpYKtiGmL1LpMy3l9vVLsYK7Ub4Taakvpbo/s1600/pane+grano+duro+paoletta1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gsCa5TotdA6yN7-v8slRrW44pJ1XNWtry_2VGnKNhjfwsFlRq5u-cZCIX4Bebythk72lJ1L4GLHZVBlEMfvs_43F4ZfMkgXb4AIV2TpTcpYKtiGmL1LpMy3l9vVLsYK7Ub4Taakvpbo/s200/pane+grano+duro+paoletta1.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pane di grano duro con autolisi</b></span></td></tr>
</tbody></table>
<b><u><br /></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com3tag:blogger.com,1999:blog-3848489840197105895.post-51726972015902166462013-03-10T18:57:00.001+01:002013-03-10T20:43:22.332+01:00Corso sui lievitati pasquali con Adriano Continisio e Paoletta di Anice e Cannella<span style="text-align: center;"> </span><br />
<div style="text-align: center;">
L'esperienza di questo corso è stata veramente illuminante.<br />
Prima di conoscerli, </div>
<div style="text-align: center;">
anche perchè è stata la mia prima esperienza ad un corso sui lievitati, </div>
<div style="text-align: center;">
mi chiedevo come sarebbero state le persone che mi sarei trovata davanti. </div>
<div style="text-align: center;">
Persone che si danno arie per il loro sapere </div>
<div style="text-align: center;">
o persone </div>
<div style="text-align: center;">
che riescono a trasmettere e ad appassionare proprio per quel loro sapere? </div>
<div style="text-align: center;">
Bè, sicuramente la seconda di queste... </div>
<div style="text-align: center;">
Adriano è una persona veramente speciale, </div>
<div style="text-align: center;">
una persona che conosce veramente il mondo dei lievitati </div>
<div style="text-align: center;">
in ogni sua più piccola sfaccettatura, </div>
<div style="text-align: center;">
ma soprattutto è una persona umile, </div>
<div style="text-align: center;">
che da tutta la sua fisicità, </div>
<div style="text-align: center;">
trasmette una passione infinita per il suo lavoro </div>
<div style="text-align: center;">
contagiando tutto ciò che gli gira intorno...</div>
<div style="text-align: center;">
e Paoletta? </div>
<div style="text-align: center;">
Mitica, sempre pronta ad incoraggiarti e a darti una mano. </div>
<div style="text-align: center;">
Sono veramente felice di questa esperienza, soprattutto perchè ho avuto l'occasione di conoscerli fisicamente e non solo più attraverso i loro blog. </div>
<div style="text-align: center;">
Grazie Adriano e Paoletta per tutta la vostra immensa disponibilità, </div>
<div style="text-align: center;">
ma soprattutto grazie per aver condiviso anche con me tutto il vostro sapere </div>
<div style="text-align: center;">
su quella che anche per me è una passione in crescente ascesa, </div>
<div style="text-align: center;">
un abbraccio forte e aspetto con ansia il prossimo corso a Roma</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #660000;">Alcune foto delle mie creazioni dal corso con Adriano sui lievitati pasquali</span></b><br />
<div style="text-align: left;">
<b><span style="color: #660000;"><br /></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbtj3VNl-YPoCKSNN8UdiZAloDd9kJrlbIUDSb9_96OSLsvEGstUpxH8-Hn1BfpVnwISH6hDL6nhJ0Uj_BrbIERtlDK3eJMIHA4zkwbUMRzObeGO7QsAMXFRUkyOUdeUftJo0Rtda8F8/s1600/i+miei+prodotti+del+corso+Adriano.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbtj3VNl-YPoCKSNN8UdiZAloDd9kJrlbIUDSb9_96OSLsvEGstUpxH8-Hn1BfpVnwISH6hDL6nhJ0Uj_BrbIERtlDK3eJMIHA4zkwbUMRzObeGO7QsAMXFRUkyOUdeUftJo0Rtda8F8/s320/i+miei+prodotti+del+corso+Adriano.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Le mie realizzazioni al corso di Adriano: <br />Veneziana, Colomba e Casatiello sfogliato </b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDegehzGimr5dJ9byug5n0zSPiq6Jaek-4OXqXxgeDYcOw2IN5gI34tOy72BCsw-1kiZiQN-smXFDd7gEFnhdJobiZFYWbH-tRV3VVqH81gi3HtE1vbN_6gSDgvp-_eTTx1eP-nsHleZw/s1600/20130303_224915.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDegehzGimr5dJ9byug5n0zSPiq6Jaek-4OXqXxgeDYcOw2IN5gI34tOy72BCsw-1kiZiQN-smXFDd7gEFnhdJobiZFYWbH-tRV3VVqH81gi3HtE1vbN_6gSDgvp-_eTTx1eP-nsHleZw/s200/20130303_224915.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Casatiello sfogliato</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8R2VeFobS4jnvOVbeFC1Dcuz0q-OjO_ns3FhrxBgYzbjaTw2eSJYnFbHKeScj6Ah5mz0d4_dYSFVw2uUmwPSDtODYzzqh3_Tquc6kaLC7a71D0vu6HFwyOpA6rC3apt4DqGY7iik2bc/s1600/20130303_224929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8R2VeFobS4jnvOVbeFC1Dcuz0q-OjO_ns3FhrxBgYzbjaTw2eSJYnFbHKeScj6Ah5mz0d4_dYSFVw2uUmwPSDtODYzzqh3_Tquc6kaLC7a71D0vu6HFwyOpA6rC3apt4DqGY7iik2bc/s200/20130303_224929.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Casatiello sfogliato: l'interno</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4PA1EYooFdEZ_XYdg3LrYnRGftJ7JtMVPQqptCT6MNc9ca0ZnuSgAukUG_gfrpr3xchLLvSBpHM80EUEQv8sSu5JzSd30Kd0Firf94Rmop4MmTLTF8nmU8lUfB9VVgYAaQF0nBE6KjI/s1600/20130304_162803.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4PA1EYooFdEZ_XYdg3LrYnRGftJ7JtMVPQqptCT6MNc9ca0ZnuSgAukUG_gfrpr3xchLLvSBpHM80EUEQv8sSu5JzSd30Kd0Firf94Rmop4MmTLTF8nmU8lUfB9VVgYAaQF0nBE6KjI/s200/20130304_162803.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Colomba</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYeoQErR8Y6PfaNMfbzkW26rT4BVOckNqGAtGBd10h7cYFggk0BHWsobzVexaXcCnl8XUTyPjLUK48NClFiNCmBnwmKjyeZRUYK7ApKugoJ8_uekxCUJjg_ihLNp2fyIBT-QaZyMEEzE/s1600/20130304_162954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYeoQErR8Y6PfaNMfbzkW26rT4BVOckNqGAtGBd10h7cYFggk0BHWsobzVexaXcCnl8XUTyPjLUK48NClFiNCmBnwmKjyeZRUYK7ApKugoJ8_uekxCUJjg_ihLNp2fyIBT-QaZyMEEzE/s200/20130304_162954.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Colomba: l'interno</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjZFrYthQN0CkldbQp3-mjj_DI-8UOlkwZfnwuucu2WGtEk2FnPvf1iVWPDuctX-QYHh8H_CuZo4EppuRNanQvL1KfGutzYVVGM1Q2XNMiGGL93OEJNZBHvQLuyaSQunNOMGHjcfz9PU/s1600/SDC14665.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjZFrYthQN0CkldbQp3-mjj_DI-8UOlkwZfnwuucu2WGtEk2FnPvf1iVWPDuctX-QYHh8H_CuZo4EppuRNanQvL1KfGutzYVVGM1Q2XNMiGGL93OEJNZBHvQLuyaSQunNOMGHjcfz9PU/s200/SDC14665.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pizza al formaggio</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe1lQbnYp1P125iJ_s2qp2kLF7tzqo1IFGPDC6HJA-dbR-sj-hO-SCGCB2bFbNo48y4gjTi0kqysBQ5Xx9UYNhu8ADw3bRiQMTi37u_kJlgcTlZAC7M8Xp_vJyiYWfbQVcLZumaa0rUY/s1600/SDC14668.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe1lQbnYp1P125iJ_s2qp2kLF7tzqo1IFGPDC6HJA-dbR-sj-hO-SCGCB2bFbNo48y4gjTi0kqysBQ5Xx9UYNhu8ADw3bRiQMTi37u_kJlgcTlZAC7M8Xp_vJyiYWfbQVcLZumaa0rUY/s200/SDC14668.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Pizza al formaggio: l'interno</b></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAj0nNV17I6fs8rMJApFmx3vXkOmZuetGVLVn6hL0Z1Z4rxj3Vs1o1qL7qfx3lSCvw6aE7vJ7e1ziIHN12ZQ0pZsTKS3XijKE7y_fytOVqJlXfOFX0pIXwlQiG_B2xapyjMDozikNsE8s/s1600/SDC14722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAj0nNV17I6fs8rMJApFmx3vXkOmZuetGVLVn6hL0Z1Z4rxj3Vs1o1qL7qfx3lSCvw6aE7vJ7e1ziIHN12ZQ0pZsTKS3XijKE7y_fytOVqJlXfOFX0pIXwlQiG_B2xapyjMDozikNsE8s/s200/SDC14722.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Veneziana: l'interno</b></span></td></tr>
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puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com0tag:blogger.com,1999:blog-3848489840197105895.post-43713998993195470252013-02-25T12:53:00.000+01:002013-02-25T12:53:26.342+01:00Crackers al germe di grano e LMSono veramente ottimi, da rifare assolutamente... La ricetta è di S. Papa da me leggermente modificata.<br />
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<u><b><span style="color: #660000;">CRACKERS AL GERME DI GRANO E LM</span></b></u></div>
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<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
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500 gr di farina 1 (io Buratto tipo 2 molino Marino)</div>
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250 gr di acqua</div>
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150 gr di LM rinfrescato o 20 gr di Ldb (io mi son sbagliata e ne ho messi 250 gr)</div>
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30 gr di miele</div>
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90 gr do olio evo</div>
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12 gr di sale</div>
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germe di grano q.b.</div>
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<b><span style="color: #660000;">Per la salamoia:</span></b></div>
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50 gr di acqua</div>
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50 gr di olio evo</div>
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5 gr di sale</div>
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<b><u><span style="color: #660000;">Consigli per la prossima volta:</span></u></b> usare la giusta dose di LM, dividere l'impasto in 2 e stenderlo sottile a 3 cm su 2 teglie.</div>
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Inserire in una ciotola capiente la farina, il LM a pezzetti, l'acqua, il miele </div>
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ed amalgamare gli ingredienti con un cucchiaio.</div>
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Quando l'acqua sarà stata assorbita, unire a filo l'olio ed in ultimo il sale.</div>
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Versare l'impasto su un piano leggermente infarinato </div>
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e lavorare fino ad ottenere una massa liscia, morbida ed omogenea.</div>
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Mettere l'impasto a lievitare al riparo da correnti d'aria</div>
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in una ciotola coperto con pellicola fino al raddoppio del suo volume iniziale</div>
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(a me ci son volute 5 ore).</div>
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Stendere la pasta con il mattarello in uno spessore di 3 cm.</div>
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(a me son venuti leggermente più alti)</div>
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adagiarla su una teglia rivestita con carta forno, </div>
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bucherellare la superficie con i rebbi di una forchetta</div>
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e con una rotella liscia formate tanti rettangoli regolari.</div>
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Preparare la salamoia inserendo in un contenitore tutti gli ingredienti</div>
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e con le fruste elettriche emulsionare il composto.</div>
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Spennellare la salamoia sulla superficie bucherellata,</div>
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cospargere con il germe di grano,</div>
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far rilievitare almeno 30 min.</div>
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ed cuocere in forno preriscaldato a 200°/210° per 30 min. o fino a doratura. </div>
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Sfornare, far raffreddare e servire.</div>
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<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFatZBNqNDfIFvEAoKEgtm3f7_srw2dB4zRtM9ci7GwY539-noSTXcGl6wsmYpfOGn4RTKKNzINQmF7-9UQkqMYAxS62DTo9QXOR4O5qwNk_axiBoYBdnB2bGLpPzv3TiRfp0PkXUuCo/s1600/crackers+LM+e+germe+di+grano8.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFatZBNqNDfIFvEAoKEgtm3f7_srw2dB4zRtM9ci7GwY539-noSTXcGl6wsmYpfOGn4RTKKNzINQmF7-9UQkqMYAxS62DTo9QXOR4O5qwNk_axiBoYBdnB2bGLpPzv3TiRfp0PkXUuCo/s200/crackers+LM+e+germe+di+grano8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM<br />appena sfornati</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjar8m-wIXCHyQPvZTYb3PLzAEu4-2YpKBuQ1WT36u33S9E63vrxE5W-bTZznA8minkqRFiN6GrbaO7dlP1eAUqPsc-fqm0MRr1yE1Jtfw5lu-kfdhVdJzHik7nZ1HLJ79VnxRqcDn8Pgs/s1600/crackers+LM+e+germe+di+grano7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjar8m-wIXCHyQPvZTYb3PLzAEu4-2YpKBuQ1WT36u33S9E63vrxE5W-bTZznA8minkqRFiN6GrbaO7dlP1eAUqPsc-fqm0MRr1yE1Jtfw5lu-kfdhVdJzHik7nZ1HLJ79VnxRqcDn8Pgs/s200/crackers+LM+e+germe+di+grano7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM finiti</span></b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYESEHtKDbIyimgbu_yc6xBZS_Oke3-UbLvKghUjogxRqkR_Yy0K0zBhR5reGiIdVdIkfzzbXbmWz9USpLimuemFUe8dEBQrA5FOp3ynVPIjwTdDyTVgHcS6ZDF9i_kmhnbGMj3i9gg/s1600/crackers+LM+e+germe+di+grano6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYESEHtKDbIyimgbu_yc6xBZS_Oke3-UbLvKghUjogxRqkR_Yy0K0zBhR5reGiIdVdIkfzzbXbmWz9USpLimuemFUe8dEBQrA5FOp3ynVPIjwTdDyTVgHcS6ZDF9i_kmhnbGMj3i9gg/s200/crackers+LM+e+germe+di+grano6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM spennellati</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRATPOVzUP59WW4sbeRZAjM496je-lVeFCAxPjmShCIl2NmhNsW42ewMlXJ0PS_HRcwoyy2o3uH7gjUzl09QoZhm3QnQAWbKMQwSBSjDa5M9-4jPfdY5oA1rL5DmeYsh1RU48kJzuZLjE/s1600/crackers+LM+e+germe+di+grano5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRATPOVzUP59WW4sbeRZAjM496je-lVeFCAxPjmShCIl2NmhNsW42ewMlXJ0PS_HRcwoyy2o3uH7gjUzl09QoZhm3QnQAWbKMQwSBSjDa5M9-4jPfdY5oA1rL5DmeYsh1RU48kJzuZLjE/s200/crackers+LM+e+germe+di+grano5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Crackers al germe di grano e LM formati</b></span> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX22McWN_bPjtLHUZDg4k5mDHCusna6SMYwtUNetAMZ4ILTAe5p8xPnQLE7MhvkmPORuEVXK0bDK0xSiflEJlsFNOdj7qJ1DPRLQdeeyaYlRpc8lg-V-8GVsnKDi1zp4FUwPtHfRF1sg/s1600/crackers+LM+e+germe+di+grano4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX22McWN_bPjtLHUZDg4k5mDHCusna6SMYwtUNetAMZ4ILTAe5p8xPnQLE7MhvkmPORuEVXK0bDK0xSiflEJlsFNOdj7qJ1DPRLQdeeyaYlRpc8lg-V-8GVsnKDi1zp4FUwPtHfRF1sg/s200/crackers+LM+e+germe+di+grano4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM:<br />l'impasto bucherellato</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhmvuCrCceOFpaz3rGhlJVl4Fv2fUvcCkYz6Feqhuh2_vTrk3dOyvlaRm9WeRKdzFaxt4IifDi_Zom3rqzRG8aguBPdzGp15-RUuEKtFxEGghT7XskvFuQQbCgfz_v6YKa3dRdBYnKf4/s1600/crackers+LM+e+germe+di+grano3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhmvuCrCceOFpaz3rGhlJVl4Fv2fUvcCkYz6Feqhuh2_vTrk3dOyvlaRm9WeRKdzFaxt4IifDi_Zom3rqzRG8aguBPdzGp15-RUuEKtFxEGghT7XskvFuQQbCgfz_v6YKa3dRdBYnKf4/s200/crackers+LM+e+germe+di+grano3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM:<br />l'impasto steso</span></b></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fs5GwdCrstYX_9gWJ6pPBr-Xrn5K6yRfeYs765Kez6S2wZc6ZbjnFcFWLFWHJndE128a5lguTEZuilZ6jpvvTBL3qK7b4-6tfRYXdlZflsYyQe6pz1X78ZToGtPZVw-W9jZ9tPyS1hc/s1600/crackers+LM+e+germe+di+grano2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fs5GwdCrstYX_9gWJ6pPBr-Xrn5K6yRfeYs765Kez6S2wZc6ZbjnFcFWLFWHJndE128a5lguTEZuilZ6jpvvTBL3qK7b4-6tfRYXdlZflsYyQe6pz1X78ZToGtPZVw-W9jZ9tPyS1hc/s200/crackers+LM+e+germe+di+grano2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM:<br />l'impasto lievitato</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl9zJ6qMG9Xwd0YFwxUq7YWL7aoXuEpk5eZdWHyg7wOt-HvGcAuDBtFCvhBI0WHXtFXX5gVxbwmD-g_DKDJey9kA_2T5DeegyZRmjKmAcMfqFhcoenStnXfG1LaAmw8Wbl68zaCXDlJg/s1600/crackers+LM+e+germe+di+grano1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl9zJ6qMG9Xwd0YFwxUq7YWL7aoXuEpk5eZdWHyg7wOt-HvGcAuDBtFCvhBI0WHXtFXX5gVxbwmD-g_DKDJey9kA_2T5DeegyZRmjKmAcMfqFhcoenStnXfG1LaAmw8Wbl68zaCXDlJg/s200/crackers+LM+e+germe+di+grano1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crackers al germe di grano e LM:<br />l'impasto prima della lievitazione</span></b></td></tr>
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<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com4tag:blogger.com,1999:blog-3848489840197105895.post-27217816991353226632013-02-11T11:10:00.001+01:002013-02-11T11:24:20.888+01:00Grissini sfogliati alle spezie con LMLa ricetta è di S. Papa, io ho apportato solo qualche modifica e quando l'ho vista mi son detta "questi son assolutamente da provare".<br />
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<b><u><span style="color: #660000;">GRISSINI SFOGLIATI ALLE SPEZIE CON LM</span></u></b></div>
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<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
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500 gr di farina tipo 1 (io buratto tipo 2 molino Marino)</div>
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150 gr di LM rinfrescato o 15 gr di Ldb</div>
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7 gr di sale</div>
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300 gr di acqua (io 330/350 gr)</div>
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350 gr di pasta sfoglia rettangolare (io 265 gr)</div>
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<b><span style="color: #660000;">Per spennellare:</span></b></div>
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1 uovo</div>
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<b><span style="color: #660000;">Per il mix di spezie:</span></b></div>
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semi di finocchio q.b.</div>
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semi di anice q.b.</div>
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semi di coriandolo q.b.</div>
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curry q.b.</div>
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origano q.b.</div>
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<b><span style="color: #660000;"><u>Coniglio per la prossima volta:</u></span></b> aggiungere un pò di sale al mix di spezie.</div>
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<br /></div>
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Sciogliere il LM nell'acqua.</div>
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Mettere nel Ken la farina, il LM sciolto, il sale</div>
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e lavorare per 5 min. Vel. minima e poi 7 min. vel. 1</div>
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fino ad ottenere un impasto bello liscio ed omogeneo.</div>
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Formare una palla e mettere in ciotola coperta da pellicola al riparo da correnti</div>
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fino al raddoppio (a me ci son volute 6 ore).</div>
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Ripiegare a libro su se stessa la pasta sfoglia.</div>
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Rovesciare l'impasto su un piano </div>
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e con il mattarello formare un rettangolo </div>
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che sia il doppio della grandezza della pasta sfoglia.</div>
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Spennellare il centro dell'impasto con l'uovo battuto ed adagiarvi sopra la sfoglia.</div>
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Spennellare la superficie della sfoglia con l'uovo battuto,</div>
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spolverare la sfoglia </div>
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con i semi di finocchio, di anice, di coriandolo, curry, origano</div>
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e chiudere i lembi di pasta laterali sulla sfoglia guarnita.</div>
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Pressare al centro con il mattarello </div>
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per far aderire bene stendendo ancora leggermente.</div>
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Preriscaldare il forno a 180°.</div>
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Con una rotella dentellata ricavare delle strisce larghe 1 cm.</div>
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e formare i grissini ruotando le estremità in direzioni opposte.</div>
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Adagiare i grissini su delle teglie rivestite con carta forno,</div>
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far riposare un poco</div>
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(ci vorrà circa 1 ora per formare i grissini e affinchè il forno arrivi a temperatura)</div>
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e far cuocere a 180° per 25 min. o fino a doratura.</div>
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Sfornare, far raffreddare e servire.</div>
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<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OhbMcHg4rgOR9tbXoFFxaCgAF67aVm9KTeF0EflRJ1q3bb8BAkqqUnjA8PNtwzqKk78wEDkdp1InbhNcgj_YFWz8sJn4aiVkX9KQUSyEp-PPFvSHaEUSvCnDLn7_lWa5AIqHxFR05GU/s1600/grissini+sfogliati12.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OhbMcHg4rgOR9tbXoFFxaCgAF67aVm9KTeF0EflRJ1q3bb8BAkqqUnjA8PNtwzqKk78wEDkdp1InbhNcgj_YFWz8sJn4aiVkX9KQUSyEp-PPFvSHaEUSvCnDLn7_lWa5AIqHxFR05GU/s200/grissini+sfogliati12.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie serviti</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYt5goNshn61AXomW2kPmDgTFnKyvSIhBxzUkFpmbo4dnK2I4TX0aG8kuYo7AfC_c-uU28i_6a5gQGM1YUD1IYjJ__6CxUv28dnSB7mKXjS3p2zmBmcpmhBkj776h9__PE1bCgtHaEXE/s1600/grissini+sfogliati11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYt5goNshn61AXomW2kPmDgTFnKyvSIhBxzUkFpmbo4dnK2I4TX0aG8kuYo7AfC_c-uU28i_6a5gQGM1YUD1IYjJ__6CxUv28dnSB7mKXjS3p2zmBmcpmhBkj776h9__PE1bCgtHaEXE/s200/grissini+sfogliati11.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie formati</b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4aoGCHDu93inr6ewtPF7A9tSuK2u9uga0eNHvfZflH3BWHirjfidwAuBFQUUB0uYDPryWk8LB21kMY7Db6vp45TaPI8U9wF-eXHdiSIzJllpP10APrWGknio4rXWLNhdLPjYMC4gxls/s1600/grissini+sfogliati10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4aoGCHDu93inr6ewtPF7A9tSuK2u9uga0eNHvfZflH3BWHirjfidwAuBFQUUB0uYDPryWk8LB21kMY7Db6vp45TaPI8U9wF-eXHdiSIzJllpP10APrWGknio4rXWLNhdLPjYMC4gxls/s200/grissini+sfogliati10.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie:<br />impasto pronto da tagliare</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbAtz9_1mWZiXOy4TMuXwRFZIcraCC9-2K10R7LCPf4ojR2L_dyPKjBBEoi0DRXL6SM0b2I8FPMmttqOptS-oyCvaoUQrRMLpcQDH2oqWSNhMbLwebMXoJpHM-m51XW2S0ssilRGQpLo/s1600/grissini+sfogliati9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbAtz9_1mWZiXOy4TMuXwRFZIcraCC9-2K10R7LCPf4ojR2L_dyPKjBBEoi0DRXL6SM0b2I8FPMmttqOptS-oyCvaoUQrRMLpcQDH2oqWSNhMbLwebMXoJpHM-m51XW2S0ssilRGQpLo/s200/grissini+sfogliati9.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie:<br />impasto chiuso e steso</b></span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3B0Tsov0JPO5jkAtWRtA2DZEZsnXdXP1Kprtk6mrQEwomlOcs8iYaGVqZVddYdX-wzO3S6KzLYuT5hQl78jucbD2t7TpnlVXkhiFL_j2yskK88WRa90bphE1pMclVoZnpcXLPW0Cy2Uw/s1600/grissini+sfogliati8.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3B0Tsov0JPO5jkAtWRtA2DZEZsnXdXP1Kprtk6mrQEwomlOcs8iYaGVqZVddYdX-wzO3S6KzLYuT5hQl78jucbD2t7TpnlVXkhiFL_j2yskK88WRa90bphE1pMclVoZnpcXLPW0Cy2Uw/s200/grissini+sfogliati8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie: conditi</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMeLoWdETxJSrgB6HK8ujxrI-AhXknjLT779HQCyS8htjSniR9g-yK5Xmq3TbRms3wuMb9f6VYAR7l0hMdxppDMTfsGg4l5uuA9pYrNC2lR3JadJNevhu6r2Db3mH_8Gq5Wux43i3FGw/s1600/grissini+sfogliati7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMeLoWdETxJSrgB6HK8ujxrI-AhXknjLT779HQCyS8htjSniR9g-yK5Xmq3TbRms3wuMb9f6VYAR7l0hMdxppDMTfsGg4l5uuA9pYrNC2lR3JadJNevhu6r2Db3mH_8Gq5Wux43i3FGw/s200/grissini+sfogliati7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie: <br />spennellatura della sfoglia</b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9ugBtFEbGN5RNzrxmTiF7tJ7aD7lG_YoFHsMpmZJ0JXazIOsAvPV0PMBzeaR23Q46Z-LgAfL0WTvoStKl84xsGK_pxxXhM5p0yH8RNmsJb1g936oWaCjf4k9aIq1653W69ETyqV3zL8/s1600/grissini+sfogliati6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9ugBtFEbGN5RNzrxmTiF7tJ7aD7lG_YoFHsMpmZJ0JXazIOsAvPV0PMBzeaR23Q46Z-LgAfL0WTvoStKl84xsGK_pxxXhM5p0yH8RNmsJb1g936oWaCjf4k9aIq1653W69ETyqV3zL8/s200/grissini+sfogliati6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie:<br />la sfoglia adagiata</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gfEuKVY987fhtWiuEJ8RiNohBbk1IXv9EcK0jxSPFTOUBT3sZ3eCBXJm33xrjN2_duMwO0ZcZ3lIc-T9k9VmrGZJslrtVL8jWhmO41uinWRBPV2vVfBFDzdy35ghh11w1VUgme3TPuM/s1600/grissini+sfogliati5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gfEuKVY987fhtWiuEJ8RiNohBbk1IXv9EcK0jxSPFTOUBT3sZ3eCBXJm33xrjN2_duMwO0ZcZ3lIc-T9k9VmrGZJslrtVL8jWhmO41uinWRBPV2vVfBFDzdy35ghh11w1VUgme3TPuM/s200/grissini+sfogliati5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie:<br />spennellatura al centro dell'impasto </b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0cCAEUPXPWkQ2d9P5gsACMkFPSb5Zp-lBm4Xr-svHxhY4_djZvi8dOw-ILeM4Osci6gmoWANDKWrZvSCsD-44rtkZ59NZ7soVqRuByVi_8pX2Z_oYsbi0hw1V-pbyjPbidu6R6Ls410/s1600/grissini+sfogliati4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0cCAEUPXPWkQ2d9P5gsACMkFPSb5Zp-lBm4Xr-svHxhY4_djZvi8dOw-ILeM4Osci6gmoWANDKWrZvSCsD-44rtkZ59NZ7soVqRuByVi_8pX2Z_oYsbi0hw1V-pbyjPbidu6R6Ls410/s200/grissini+sfogliati4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie:<br />l'impasto steso a rettangolo</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vCYcQCMavRMeU8zttpx4A_Bj1IAp0HPZ28BptUE5S8LyNpFqH9hrTwtoJIYQmWQA_EoKI_AIrthZsBXBxlG3UQHEdscje6cz28qLbBJg4-ee0aiIjXeolRMsOS5-UFr1sjiAS2Qnl3g/s1600/grissini+sfogliati3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vCYcQCMavRMeU8zttpx4A_Bj1IAp0HPZ28BptUE5S8LyNpFqH9hrTwtoJIYQmWQA_EoKI_AIrthZsBXBxlG3UQHEdscje6cz28qLbBJg4-ee0aiIjXeolRMsOS5-UFr1sjiAS2Qnl3g/s200/grissini+sfogliati3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie:<br />la sfoglia chiusa a libro</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM80LtmBkcojSzhGn35ZGqc1VpB10s07d-aZp0dc_7IreBbQ5Rw_KMwN3SaQx3nuWGF3wKBhcIvdRICpZec_5WcKotpju9iTAcrlftND5QALxxrBufPrU9OQbpMrIDOMjXLXsEiA_zhLE/s1600/grissini+sfogliati2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM80LtmBkcojSzhGn35ZGqc1VpB10s07d-aZp0dc_7IreBbQ5Rw_KMwN3SaQx3nuWGF3wKBhcIvdRICpZec_5WcKotpju9iTAcrlftND5QALxxrBufPrU9OQbpMrIDOMjXLXsEiA_zhLE/s200/grissini+sfogliati2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Grissini sfogliati alle spezie: l'impasto finito</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHWdwPY6Xo6SxkHRSQR6W6PfC97IYVG0MOtqpZjV-EDBjKE4X4Mis0USun0OtC6GiFBhtcNqwxvIzJgZ0uyXTRXx3KyeDnP-ZOK2aas0rOMmGO8RY7A0-T_eBMghhUQMaruKsAPfQZiE/s1600/grissini+sfogliati1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHWdwPY6Xo6SxkHRSQR6W6PfC97IYVG0MOtqpZjV-EDBjKE4X4Mis0USun0OtC6GiFBhtcNqwxvIzJgZ0uyXTRXx3KyeDnP-ZOK2aas0rOMmGO8RY7A0-T_eBMghhUQMaruKsAPfQZiE/s200/grissini+sfogliati1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Grissini sfogliati alle spezie: l'impasto incordato e liscio</b></span></td></tr>
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<b><u><span style="color: #660000;"><br /></span></u></b>
puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-24467353300782852312013-02-11T10:20:00.001+01:002013-02-11T10:20:04.271+01:00Crostata alla crema di cedroOttima, ottima, ottima.... Ho preparato questa crostata utilizzando la mia <a href="http://pucca70.blogspot.it/2013/02/crema-al-cedro-tipo-lemon-curd.html">crema tipo lemon curd</a> al cedro fatta qualche giorno fa spalmandola sopra la frolla della torta alla crema di limone del ricettario base del Bimby, coprendola poi con un crumble sempre di frolla e devo dire che è stata una scoperta fantastica per le mie papille gustative... da rifare assolutamente.<br />
<div style="text-align: center;">
<u><b><span style="color: #660000;">CROSTATA ALLA CREMA DI CEDRO</span></b></u></div>
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<br /></div>
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<b><u><span style="color: #660000;">INGREDIENTI per una teglia cm 24 scanalata:</span></u></b></div>
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<b><span style="color: #660000;">Per la frolla:</span></b></div>
<div style="text-align: center;">
300 gr di farina 00</div>
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150 gr di zucchero</div>
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100 gr di burro</div>
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1 uovo medio</div>
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1 tuorlo medio</div>
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mezza bustina di lievito per dolci</div>
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<b><span style="color: #660000;">Per la crema al cedro</span></b> vedere <a href="http://pucca70.blogspot.it/2013/02/crema-al-cedro-tipo-lemon-curd.html">qui</a></div>
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<br /></div>
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Preparare la frolla mettendo tutti gli ingredienti nel boccale del Bimby</div>
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e impastare per 1 min. Vel. 6.</div>
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Dividere l'impasto in 2 parti una più grande ed una più piccola.</div>
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Con la parte più grande dell'impasto</div>
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rivestite tutta la superficie della tortiera scanalata con le mani</div>
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pressando bene sul bordo per portarlo alla stessa altezza</div>
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e mettete in frigo per 1 ora insieme alla frolla restante.</div>
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Stendere abbondante crema al cedro tipo lemon curd sul fondo della crostata</div>
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e, con l'aiuto di un cucchiaio, passare tra le maglie di un colino di acciaio</div>
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la frolla rimasta in modo da creare delle briciole </div>
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fino a coprire tutta la superficie di crema.</div>
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Cuocere in forno preriscaldato a 180° per 30 min.</div>
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Sfornare, far raffreddare in teglia, sformare e servire.</div>
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<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XE6UJaMhH9oL1Dmg63me49TG8WuN8PplkFFs_a2RAcpTalmm50QvMPR9cVp1FWOP-OIyAjBejqWb_0Zi1eLM8a6tH4-9hElKtMDyqVCYKjvV9SReGA6hg6rz1HRkaY-zsIgtyQJkvjQ/s1600/crostata+alla+crema+di+cedro3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XE6UJaMhH9oL1Dmg63me49TG8WuN8PplkFFs_a2RAcpTalmm50QvMPR9cVp1FWOP-OIyAjBejqWb_0Zi1eLM8a6tH4-9hElKtMDyqVCYKjvV9SReGA6hg6rz1HRkaY-zsIgtyQJkvjQ/s200/crostata+alla+crema+di+cedro3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crostata alla crema di cedro sformata</span></b></td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83ZZysaO1sGzei93PHToxiLFDknaQ02zGT1m6ovbojhLFpnGQ6frMQoP5z2pambQmzp317zafdo6WAVvOIzjmXqpE7kuLC1CRGNfp7EcQwLeLK3RmmQITwqimyOpkAxCkgO-M0dmXqXI/s1600/crostata+alla+crema+di+cedro4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83ZZysaO1sGzei93PHToxiLFDknaQ02zGT1m6ovbojhLFpnGQ6frMQoP5z2pambQmzp317zafdo6WAVvOIzjmXqpE7kuLC1CRGNfp7EcQwLeLK3RmmQITwqimyOpkAxCkgO-M0dmXqXI/s200/crostata+alla+crema+di+cedro4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Crostata alla crema di cedro: la fetta</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz1g5q56tvBYZ1D1bpUQ0JoFfFHbxhhMTz0Z-4It__-Z79NXJJFMB7WW-Rfqwhi7QRIWE7XgxXVaDkFwLKa40foAOrHXvoG1N6yIzdpxiu2GaJ8IR8p6uu-3e4oh0Aixki7Y1LD9b5j8/s1600/crostata+alla+crema+di+cedro2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz1g5q56tvBYZ1D1bpUQ0JoFfFHbxhhMTz0Z-4It__-Z79NXJJFMB7WW-Rfqwhi7QRIWE7XgxXVaDkFwLKa40foAOrHXvoG1N6yIzdpxiu2GaJ8IR8p6uu-3e4oh0Aixki7Y1LD9b5j8/s200/crostata+alla+crema+di+cedro2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crostata alla crema di cedro sfornata</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmPxAwCNMKb0GoGNt_k7mBbc5C7PTbrFuh1aFLcn3HcRPfsdSYz53RLq4mLKc3s5rrdvhSEBTe15ppzi4SulOWYX0RPmpQAqp-lTg-gRiP3NQQMqAKkPHKtv_X1N-wE2H9FDkCdhuobo/s1600/crostata+alla+crema+di+cedro1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmPxAwCNMKb0GoGNt_k7mBbc5C7PTbrFuh1aFLcn3HcRPfsdSYz53RLq4mLKc3s5rrdvhSEBTe15ppzi4SulOWYX0RPmpQAqp-lTg-gRiP3NQQMqAKkPHKtv_X1N-wE2H9FDkCdhuobo/s200/crostata+alla+crema+di+cedro1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crostata alla crema di cedro finita</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com3tag:blogger.com,1999:blog-3848489840197105895.post-22406061234518172352013-02-09T23:52:00.000+01:002013-02-10T00:01:22.851+01:00Le mie ricette fatte da voi ...<div style="text-align: center;">
<div style="text-align: left;">
<br />
<span style="font-family: inherit;">Ed eccola qui... La mia 1° ricetta fatta da voi... e a chi va il merito di aver aperto questa nuova iniziativa? </span><br />
<span style="font-family: inherit;">A </span><b><span style="color: #6aa84f;">Sposadaprile</span></b> che ha realizzato il mio <a href="http://pucca70.blogspot.it/2012/11/pane-bauletto-al-limone-e-kefir.html">Pane bauletto al limone e kefir</a> con enorme successo ... bellissimo, bravissima !!! Grazie Sposadaprile per aver condiviso con me il tuo successo, ed ora ecco il tuo bellissimo capolavoro<br />
</div>
</div>
Sono felice sia stato un successone<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId5KWFMShdTIECMGlLX6ac876-F19RJcs0ka5kTKJ4YgzJ0DypPBVL5lSs-NDwkzhIEn8hrTGzkYK1WF4eQoGe6CB3TsmgL1caqeACJBflQYs0btRlxrgM2qhOpRagdt5Vxx3zqpUjy0/s1600/DSC01262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId5KWFMShdTIECMGlLX6ac876-F19RJcs0ka5kTKJ4YgzJ0DypPBVL5lSs-NDwkzhIEn8hrTGzkYK1WF4eQoGe6CB3TsmgL1caqeACJBflQYs0btRlxrgM2qhOpRagdt5Vxx3zqpUjy0/s320/DSC01262.JPG" width="320" /></a></div>
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<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com2tag:blogger.com,1999:blog-3848489840197105895.post-47853035042975933042013-02-05T16:21:00.001+01:002013-02-05T16:21:40.778+01:00Dado vegetale granulareLa ricetta che ho seguito è <a href="http://www.cookaround.com/yabbse1/showthread.php?t=223621">questa</a> , presa dal forum di Cookaround. Il risultato è sorprendente, spettacolare.<br />
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<b><u><span style="color: #660000;">DADO VEGETALE GRANULARE</span></u></b></div>
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<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
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350 gr di verdure pulite (tra: carota, aglio, cipolla, sedano, prezzemolo, funghi)</div>
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verdure secche q.b. (tra: rosmarino, timo, menta, salvia, basilico)</div>
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120 gr di sale grosso (circa 1/3 del peso delle verdure)</div>
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2 cucchiai di olio evo</div>
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concentrato di pomodoro q.b.</div>
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<b><u><span style="color: #660000;"><br /></span></u></b></div>
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<b><u><span style="color: #660000;">Dose:</span></u></b> <b>1 cucchiaino da tea corrisponde a 1 dado commerciale.</b></div>
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<br /></div>
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Mettere tutte le verdure fatte a pezzi e le erbe aromatiche nel boccale del Bimby</div>
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10 sec. Vel. 7, riunire sul fondo.</div>
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Aggiungere sale, olio e concentrato di pomodoro</div>
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20 min. Varoma Vel. 2 con il misurino inclinato.</div>
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Riunire sul fondo ed omogenizzare 1 min. Vel. Turbo.</div>
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Se fosse troppo liquido addensare per qualche altro min. a temp. Varoma.</div>
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Versare su un contenitore di vetro, allargare bene</div>
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e cuocere per 10 min in micro da 650W </div>
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(io in micro 850W ho cotto </div>
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4 min. potenza 3, 3 min. potenza 4, 5 min. potenza 5 girandolo 3/4 volte).</div>
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Fare raffreddare completamente.</div>
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Frullare per qualche minuto fino a farlo diventare una polvere.</div>
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Si conserva benissimo per diversi mesi in dispensa.</div>
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Se si volesse un dado più granuloso fare asciugare meno in micro.</div>
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<br /></div>
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<b><u><span style="color: #660000;">Alcune foto:</span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u5ReBaZZJPKEAVY0e9p3fbKAeBste2X7mFsWG8Kw1OipJRcAahTDhyphenhyphen942BzPbJ_MALPS_NdrO-UpyG1cV_PbHtQEHErGT4thbS3hrTKBFeBHjPq_j5mzvxTqdnK45S-s2F70r5OzCFs/s1600/dado+vegetale+granulare3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u5ReBaZZJPKEAVY0e9p3fbKAeBste2X7mFsWG8Kw1OipJRcAahTDhyphenhyphen942BzPbJ_MALPS_NdrO-UpyG1cV_PbHtQEHErGT4thbS3hrTKBFeBHjPq_j5mzvxTqdnK45S-s2F70r5OzCFs/s200/dado+vegetale+granulare3.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Dado vegetale granulare in vaso</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSoPB-2d1rQ34N03fA3ro6TsM-2uhRSRnPygMWiaqH8Rv_gC2wKP0UKtcGIOCFGnQ-eDbPm9IO5ZnyIO1Ifr5Iu2A3jigWjcSj-2XlJ1GxAguVmzNeX45qyhEfNMau6FixIcH35jLuF8/s1600/dado+vegetale+granulare2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSoPB-2d1rQ34N03fA3ro6TsM-2uhRSRnPygMWiaqH8Rv_gC2wKP0UKtcGIOCFGnQ-eDbPm9IO5ZnyIO1Ifr5Iu2A3jigWjcSj-2XlJ1GxAguVmzNeX45qyhEfNMau6FixIcH35jLuF8/s200/dado+vegetale+granulare2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Dado vegetale granulare polverizzato</b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHd8P-85hT3hSK9RgfK4CGazMf4VmBk59M31B2QIn0lhK6vnYzDM2Fk1ZA7u2msxLFCDnDn8rO5xbPGufYdxlo3QtB8-PTsU389U3UY3jSEE4FQ6VWhgHz1sXotDVQT1nACUMu_feAec/s1600/dado+vegetale+granulare1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHd8P-85hT3hSK9RgfK4CGazMf4VmBk59M31B2QIn0lhK6vnYzDM2Fk1ZA7u2msxLFCDnDn8rO5xbPGufYdxlo3QtB8-PTsU389U3UY3jSEE4FQ6VWhgHz1sXotDVQT1nACUMu_feAec/s200/dado+vegetale+granulare1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;"><b>Dado vegetale granulare essiccato</b></span></td></tr>
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<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com4tag:blogger.com,1999:blog-3848489840197105895.post-85111905967202893382013-02-05T15:55:00.000+01:002013-02-05T15:55:15.548+01:00Crema al cedro tipo lemon curdLa ricetta l'ho presa da <a href="http://www.ricettario-bimby.it/ricetta/lemon-curd-o-orange-curd-senza-burro/601156">qui</a> ma ho sostituito il limone o l'arancia con il cedro.<br />
E' venuta fuori una crema veramente delicata, da usare come una marmellata o per farcire le torte o le crostate.<br />
<div style="text-align: center;">
<b><u><span style="color: #660000;">CREMA AL CEDRO TIPO LEMON CURD</span></u></b></div>
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<b><span style="color: #660000;"><u>INGREDIENTI</u> per 2 barattolini:</span></b></div>
<div style="text-align: center;">
70 gr di succo di limone (io 45 di cedro e 25 di sciroppo di limone)</div>
<div style="text-align: center;">
25 gr di scorza di limone (io la scorza di 2 grossi cedri, circa 5 gr.)</div>
<div style="text-align: center;">
2 uova</div>
<div style="text-align: center;">
2 tuorli</div>
<div style="text-align: center;">
200 gr di zucchero</div>
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10 gr di maizena (io 15)</div>
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20 gr di olio di riso (io di arachidi)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Lavare ed asciugare i cedri.</div>
<div style="text-align: center;">
Prelevare la scorza, solo la parte gialla, con un pelapatate.</div>
<div style="text-align: center;">
mettere nel boccale del Bimby con 50 gr di zucchero</div>
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e frullare 20 sec. Vel. da 8 a 10.</div>
<div style="text-align: center;">
Portare sul fondo con la spatola,</div>
<div style="text-align: center;">
aggiungere ciò che resta degli altri ingredienti, </div>
<div style="text-align: center;">
tranne l'olio</div>
<div style="text-align: center;">
e mescolare 5 sec. Vel. 4.</div>
<div style="text-align: center;">
Cuocere 10 min. 80° Vel. 3.</div>
<div style="text-align: center;">
A questo punto scegliere se si vuol sentire la buccia oppure no</div>
<div style="text-align: center;">
e se non la si vuol sentire, passare la crema in un colino (io l'ho lasciata).</div>
<div style="text-align: center;">
Rimetterla nel boccale, aggiungere l'olio ed amalgamare 10 sec. Vel. 4</div>
<div style="text-align: center;">
Versare nei barattoli e conservare in frigo .</div>
<div style="text-align: center;">
Si mantiene per 1 settimana.</div>
<div style="text-align: center;">
<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi722dGc0n7qgDaYjj1gJA8zD7YYMjDLOvYV5M4ZX8bZoH0JGdKKu9JkdMOD26qgllkXBrRN52BUETDfxQ_caInyLq0Wo_L_FR1JYuBe-v8zIS0u5_z2nQ1ll7gGSYyPl-r4SpVcY55LAw/s1600/crema+di+cedro.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi722dGc0n7qgDaYjj1gJA8zD7YYMjDLOvYV5M4ZX8bZoH0JGdKKu9JkdMOD26qgllkXBrRN52BUETDfxQ_caInyLq0Wo_L_FR1JYuBe-v8zIS0u5_z2nQ1ll7gGSYyPl-r4SpVcY55LAw/s200/crema+di+cedro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Crema al cedro tipo lemon curd</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com0tag:blogger.com,1999:blog-3848489840197105895.post-45747883885058194562013-02-04T13:34:00.000+01:002013-02-04T13:34:39.543+01:00Zuppa di orzo, cavolfiore e cavolo neroHo provato a fare questa zuppa nel Bimby, e devo dire che per essere la prima volta che adatto un primo all'utilizzo del Bimby non è andata poi tanto male.... buonissima!!!<br />
<div style="text-align: center;">
<u><b><span style="color: #660000;">ZUPPA DI ORZO, CAVOLFIORE E CAVOLO NERO</span></b></u></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #660000;"><u>INGREDIENTI</u> per 2/3 persone:</span></b></div>
<div style="text-align: center;">
260 gr di cimette di cavolfiore pulite</div>
<div style="text-align: center;">
40 gr di carota</div>
<div style="text-align: center;">
1 peperoncino</div>
<div style="text-align: center;">
1 spicchio d'aglio senza anima</div>
<div style="text-align: center;">
30 gr di olio evo</div>
<div style="text-align: center;">
100 gr di cavolo nero pulito</div>
<div style="text-align: center;">
650 gr di acqua</div>
<div style="text-align: center;">
150 gr di orzo perlato lavato e scolato</div>
<div style="text-align: center;">
1 dado</div>
<div style="text-align: center;">
Per condire:</div>
<div style="text-align: center;">
olio evo</div>
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parmigiano grattugiato</div>
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crostini di pane secchi</div>
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<b><span style="color: #660000;"><u>Consigli per la prossima volta:</u></span></b> aggiungere 200 gr di acqua per avere una zuppa più liquida</div>
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<br /></div>
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Nel boccale del Bimby mettere la carota a pezzi, l'aglio, il peperoncino</div>
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e tritare 5 sec Vel. 7.</div>
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Riunire sul fondo con la spatola ed aggiungere l'olio 3 min. 100° Vel. 1.</div>
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Unire le cimette di cavolfiore, il cavolo nero, l'acqua, il dado</div>
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e cuocere per 15 min. 100° Vel. 1 Antiorario.</div>
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Versare l'orzo e proseguire per 23/25 min. 100° Vel. 1 Antiorario.</div>
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Condire con un filo di olio, </div>
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una spolverata di parmigiano grattato e qualche crostino di pane.</div>
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<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pSJviUZIxG-xFck__opkhGBIsGzNCmyrAZ6CHaw-AJnZLxZS7UuslcSo-oZfRSCDwF0K2JrEUKlk5xpNeorvmwadFjt34M5KP1fbo5zH7TuoN1uWXn42g7eBrbvzTYVlTtiLtxzl750/s1600/zuppa+orzo,+cavolfiore+e+cavolo+nero3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pSJviUZIxG-xFck__opkhGBIsGzNCmyrAZ6CHaw-AJnZLxZS7UuslcSo-oZfRSCDwF0K2JrEUKlk5xpNeorvmwadFjt34M5KP1fbo5zH7TuoN1uWXn42g7eBrbvzTYVlTtiLtxzl750/s200/zuppa+orzo,+cavolfiore+e+cavolo+nero3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Zuppa di orzo, cavolfiore e cavolo nero:<br />condita e servita</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdbFos29Bv7ab3PiVc0pbTBlvmqijo-IePGOtLgcmg5WDQopvUWO3BOw8ICv1s0XchdVFmYVviKa3VrTvGXSnNMgLloUdizUdhKuyCSB9e-tTmQu91gQG8uFXLDagEFIXNu7DuCEaKs8/s1600/zuppa+orzo,+cavolfiore+e+cavolo+nero2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdbFos29Bv7ab3PiVc0pbTBlvmqijo-IePGOtLgcmg5WDQopvUWO3BOw8ICv1s0XchdVFmYVviKa3VrTvGXSnNMgLloUdizUdhKuyCSB9e-tTmQu91gQG8uFXLDagEFIXNu7DuCEaKs8/s200/zuppa+orzo,+cavolfiore+e+cavolo+nero2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Zuppa di orzo, cavolfiore e cavolo nero impiattata</span></b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZoXEOk9QMesfjhP1vtDzOY5pV9gO-vfzeI2CBVwNbiUAgl1guxGX0xD-x9D5oTMELI3JfnXwEfV_2hPhD527bGChADdRL9sf0gB8C897TOn0KwuMgVVoYaOGMPBoGBv5duSRryZkQZE/s1600/zuppa+orzo,+cavolfiore+e+cavolo+nero1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZoXEOk9QMesfjhP1vtDzOY5pV9gO-vfzeI2CBVwNbiUAgl1guxGX0xD-x9D5oTMELI3JfnXwEfV_2hPhD527bGChADdRL9sf0gB8C897TOn0KwuMgVVoYaOGMPBoGBv5duSRryZkQZE/s200/zuppa+orzo,+cavolfiore+e+cavolo+nero1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Zuppa di orzo, cavolfiore e cavolo nero a fine cottura</span></b></td></tr>
</tbody></table>
<b><u><span style="color: #660000;"><br /></span></u></b>puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com4tag:blogger.com,1999:blog-3848489840197105895.post-19979517007557470592013-02-04T13:16:00.001+01:002013-07-29T17:04:48.347+02:00Pane di grano duro dei Fables con LM<div class="separator" style="clear: both; text-align: center;">
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Oggi ho voluto provare una ricetta dei mitici Fables...e devo dire che non mi delu-dono mai, grazie Claudio, un pane favoloso e con tutti i vostri consigli son riuscita ad avere una crosta ed una cottura su pietra refrattaria perfetta!!!<br />
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<u><b><span style="color: #660000;">PANE DI GRANO DURO DEI FABLES CON LM</span></b></u></div>
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<b><u><span style="color: #660000;">INGREDIENTI:</span></u></b></div>
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600 gr di semola rimacinata di grano duro</div>
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125 gr di LM rinfrescato</div>
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220 gr di acqua (1° dose)</div>
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180 gr di acqua (2° dose)</div>
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1 cucchiaino di miele</div>
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13 gr di sale</div>
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semola per spolverare</div>
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<br /></div>
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Montare il gancio impastatore al Ken.</div>
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Mettere nella ciotola del Ken tutta la semola con la 1° dose di acqua,</div>
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avviare l'impastatrice</div>
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e quando l'acqua sarà tutta assorbita, coprire e </div>
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lasciar riposare per 2 ore (autolisi).</div>
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Trascorso questo tempo, avviare il ken,</div>
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aggiungere il LM a pezzetti, </div>
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il miele sciolto nella 2° dose di acqua versato a filo</div>
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e quando l'impasto si è ben amalgamato aggiungere il sale.</div>
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Portare ad incordatura l'impasto (a me ci son voluti 10 min. Vel 1).</div>
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Togliere l'impasto dal Ken,</div>
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formare una palla</div>
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e mettere a lievitare per 10/12 ore a t.a. (io 15 ore) </div>
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coperta da pellicola in una ciotola unta leggermente.</div>
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Versare l'impasto su un piano spolverato con semola di grano duro,</div>
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allargare con le mani fino a formare un rettangolo,</div>
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formare un filone,</div>
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adagiarlo sulla pala rivestita da carta forno con il lembo della chiusura sotto,</div>
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spolverare con la semola la superficie del pane, </div>
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coprire e lasciar lievitare 1 ora.</div>
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Preriscaldare il forno a 250° con all'interno un pentolino vuoto </div>
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e la pietra refrattaria posta alla 3° guida di altezza del forno.</div>
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Praticare dei tagli sulla superficie del pane,</div>
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e a temperatura raggiunta</div>
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far scivolare il pane con tutta la carta forno sulla pietra refrattaria </div>
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aiutandosi con la pala</div>
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e versare dell'acqua nel pentolino per creare vapore.</div>
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Cuocere a 250° per 15 min,</div>
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poi togliere il pentolino con l'acqua,</div>
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proseguire a 220° per 25 min.,</div>
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girare il pane sottosopra sulla pietra refrattaria</div>
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e cuocere a fessura per 10 min. (inserire un cucchiaino nello sportello del forno).</div>
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Sfornare e far raffreddare su una griglia.</div>
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<br /></div>
<b><u><span style="color: #660000;">Alcune foto:</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw19ILaiecnAuG8xZnNfivFE07BHXOQUYw-kDhon8zlWbLxMoyF1vEcCMl7AkASWJes5vdQ2ApDG6n2n0sJZPrjbROfMxAcPdKUzQfqJm2IsWDR3f2iZIyo1kcstHQkKfZEknNZxJaNw/s1600/pane+di+grano+duro+dei+fables8.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw19ILaiecnAuG8xZnNfivFE07BHXOQUYw-kDhon8zlWbLxMoyF1vEcCMl7AkASWJes5vdQ2ApDG6n2n0sJZPrjbROfMxAcPdKUzQfqJm2IsWDR3f2iZIyo1kcstHQkKfZEknNZxJaNw/s200/pane+di+grano+duro+dei+fables8.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: servito</span></b> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXcTQFHiSe5msKHQ_BPSr4qbHgM_hlRvw_DO6wqpOJ1nwHX_tyjJkylyqM1E4HM-JuZR4GsC0ZxXN__Ebqbqk1RXmvjxpNgRuMW0be4nz5r_M_86m4LTtCe1H2K0tlEvQ0h-LfGUNf8/s1600/pane+di+grano+duro+dei+fables9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXcTQFHiSe5msKHQ_BPSr4qbHgM_hlRvw_DO6wqpOJ1nwHX_tyjJkylyqM1E4HM-JuZR4GsC0ZxXN__Ebqbqk1RXmvjxpNgRuMW0be4nz5r_M_86m4LTtCe1H2K0tlEvQ0h-LfGUNf8/s200/pane+di+grano+duro+dei+fables9.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: l'interno</span></b></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vTcoNeT3DPmjOKI9JyDTd-bkzCyQHRg58Dx0OO8xzDxRD0dYMWxOOW8woqnqWkbmEBl1SZXK3unzOSfi1S4wh8sMLwTJ_qS0PbMoCaPfMriqzm0UQGpdVfPAxSpnwZ7FO5P_3zHpkvs/s1600/pane+di+grano+duro+dei+fables7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vTcoNeT3DPmjOKI9JyDTd-bkzCyQHRg58Dx0OO8xzDxRD0dYMWxOOW8woqnqWkbmEBl1SZXK3unzOSfi1S4wh8sMLwTJ_qS0PbMoCaPfMriqzm0UQGpdVfPAxSpnwZ7FO5P_3zHpkvs/s200/pane+di+grano+duro+dei+fables7.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables:<br />appena sfornato</span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO48opxh5f5CS6zfMhxyX6fgNPUQjWp1vMe13Ec2TZt4tjw7D6hMCKHTuY8v5ynNaoSkjZs_vxYjJoajMg0Pcpjymq-hYNE_fDnhza71Im4RERb0H4VrE5bqtgmiulShKDLR3uUUXQRUI/s1600/pane+di+grano+duro+dei+fables1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO48opxh5f5CS6zfMhxyX6fgNPUQjWp1vMe13Ec2TZt4tjw7D6hMCKHTuY8v5ynNaoSkjZs_vxYjJoajMg0Pcpjymq-hYNE_fDnhza71Im4RERb0H4VrE5bqtgmiulShKDLR3uUUXQRUI/s200/pane+di+grano+duro+dei+fables1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: l'impasto lievitato</span></b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXvAqMkyRVr2Y-SfCfU0VYGWwcz5IWTq7MZyXE58P5mxKOQNcyxbxo1x5hLVC9JeAiS2uHCrzSztegd8KFX518I1yTvmfxEgfz9T0W0jW8D_c1uW6ed3Jh3fHEh_wDG46Bch_ODX3HAI/s1600/pane+di+grano+duro+dei+fables2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXvAqMkyRVr2Y-SfCfU0VYGWwcz5IWTq7MZyXE58P5mxKOQNcyxbxo1x5hLVC9JeAiS2uHCrzSztegd8KFX518I1yTvmfxEgfz9T0W0jW8D_c1uW6ed3Jh3fHEh_wDG46Bch_ODX3HAI/s200/pane+di+grano+duro+dei+fables2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: il rettangolo</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-F53RU2kjuRV90OFu4LGaUJTYu4YaW4sSnU_pNK5Uqi1NGAFtqJ0kyr8IhznUfQ-_KCYvzFY87oZryLg1OIJXNPJeyM1_BkEPwhP99Lc_2ScRrar3sHAvTNnDON9CMzYcMCqaLCvlsw/s1600/pane+di+grano+duro+dei+fables3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-F53RU2kjuRV90OFu4LGaUJTYu4YaW4sSnU_pNK5Uqi1NGAFtqJ0kyr8IhznUfQ-_KCYvzFY87oZryLg1OIJXNPJeyM1_BkEPwhP99Lc_2ScRrar3sHAvTNnDON9CMzYcMCqaLCvlsw/s200/pane+di+grano+duro+dei+fables3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: formatura del filone</span></b></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlzqnoBmjTOhyCo3k1AbXTz3ze07xJCwgem_WlrucZ5Xx5VLTbrqXZUltvTLw0HJNVbkNGgAjCuQNaldd0lonkrWX57n2awjQrdilB33LADZ48rRY1E1xTUIEIuflkqm_1dvD2OCp7RY/s1600/pane+di+grano+duro+dei+fables4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlzqnoBmjTOhyCo3k1AbXTz3ze07xJCwgem_WlrucZ5Xx5VLTbrqXZUltvTLw0HJNVbkNGgAjCuQNaldd0lonkrWX57n2awjQrdilB33LADZ48rRY1E1xTUIEIuflkqm_1dvD2OCp7RY/s200/pane+di+grano+duro+dei+fables4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: formatura del filone</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hdvq0mErqRMO1umnCRbLAgcxFC4sCfbLGn0sZwwFBRfZD8fGJtiYeOU7IX3ZYiF8wwl5elxgj-FJIl9ofyNb3JrdcYtPJhHNnbwvOUJiLIU8_E1RsadFP3BJqTG6O7BDvKkiqgR55Ms/s1600/pane+di+grano+duro+dei+fables5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hdvq0mErqRMO1umnCRbLAgcxFC4sCfbLGn0sZwwFBRfZD8fGJtiYeOU7IX3ZYiF8wwl5elxgj-FJIl9ofyNb3JrdcYtPJhHNnbwvOUJiLIU8_E1RsadFP3BJqTG6O7BDvKkiqgR55Ms/s200/pane+di+grano+duro+dei+fables5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #660000;">Pane di grano duro dei Fables: il filone</span></b></td></tr>
</tbody></table>
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<br />puccaimpastahttp://www.blogger.com/profile/07891538498095934382noreply@blogger.com4