tag:blogger.com,1999:blog-27013335294890198622024-03-19T20:57:47.476+00:00BalconykitchenMangiare e' uno dei quattro scopi della vita, quali siano gli altri tre nessuno lo ha mai saputo. (Proverbio cinese)MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-2701333529489019862.post-83144621389358878892014-10-24T10:23:00.001+01:002014-10-24T10:23:55.813+01:00The magic of pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-1532451419970171562012-03-25T13:57:00.002+01:002012-03-25T13:57:38.845+01:00Balconykitchen si fa la propria birra!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFZt4FYhHWsTcWLAc8XNOJ1l1b4K067v7f5ymT1UWmGTaoLkmklqLYug3dJY5J5jHd2rOH99g5GKUJYSIi5Ih6yARiE0qqYR7_WsV-twutYoViLxtIIj6WoYLTOx655jvyvnxTj6P-gbQ/s1600/label+CRAZYCAT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFZt4FYhHWsTcWLAc8XNOJ1l1b4K067v7f5ymT1UWmGTaoLkmklqLYug3dJY5J5jHd2rOH99g5GKUJYSIi5Ih6yARiE0qqYR7_WsV-twutYoViLxtIIj6WoYLTOx655jvyvnxTj6P-gbQ/s320/label+CRAZYCAT.jpg" width="320" /></a></div><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-51381170261102239162012-01-02T13:18:00.000+00:002012-01-02T13:18:26.827+00:00Biscotti!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-An8M5_zP_aI/TwGukxw0ttI/AAAAAAAAAfg/t8xcr3phnDw/s1600/381894_10150516046529734_616254733_8693865_179789538_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-An8M5_zP_aI/TwGukxw0ttI/AAAAAAAAAfg/t8xcr3phnDw/s400/381894_10150516046529734_616254733_8693865_179789538_n.jpg" width="400" /></a></div><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com1tag:blogger.com,1999:blog-2701333529489019862.post-38960505768007804202011-10-29T15:22:00.002+01:002014-10-09T08:44:03.448+01:00Fresh pasta recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">One thing I do not forget was the chef's obsession for the color of fresh pasta. The recipe was: 34 egg yolks, 72ml of water infused with saffron, 600g of flour "oo" and 400g of plain flour ... it was really yellow. </span><br />
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<span style="font-family: Verdana, sans-serif;">Most italians adhere to classic-100g flour 1 egg, some even 3 egg yolks, 80g of "00" and 20 of grits. I prefer a compromise: 1 egg and 3 egg yolks 200 g of "00". This way you get a pasta with a good yellow color without wasting too many eggs (of course you can always save the egg whites for something else). </span><br />
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<span style="font-family: Verdana, sans-serif;">In the picture: On the left a tagliolino "00" flour and 100g an egg, left tagliolino the same but with 1 egg, 3 egg yolks and 200 g of "00".</span></div>
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MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com4tag:blogger.com,1999:blog-2701333529489019862.post-65553132674789463142011-10-21T11:11:00.001+01:002011-10-30T08:48:32.947+00:00Pasticcio di pollo funghi e prosciutto<div dir="ltr" style="text-align: left;" trbidi="on">
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</div><a href="http://balconykitchen.blogspot.com/2011/10/pasticcio-di-pollo-funghi-e-prosciutto.html#more">Continua a leggere...»</a>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com4tag:blogger.com,1999:blog-2701333529489019862.post-65940077094895072512011-10-19T15:11:00.000+01:002011-10-30T08:48:07.160+00:00Tartare di pesce spada al profumo di pompelmo.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BSgRLXnsRvkGKsmsXjlQJsBzW8aFxg1RY8iOoZe37t4JMZHEk-09L0FnJz2xlA8bHXWJ2e2u7jIrc3AI1sN7rGoEsd8kC46oWWm0bSOJkEC9Pkrsle6KUA_zU2FiDjyAN5YkKad2bUPX/s1600/tartare+spada+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BSgRLXnsRvkGKsmsXjlQJsBzW8aFxg1RY8iOoZe37t4JMZHEk-09L0FnJz2xlA8bHXWJ2e2u7jIrc3AI1sN7rGoEsd8kC46oWWm0bSOJkEC9Pkrsle6KUA_zU2FiDjyAN5YkKad2bUPX/s400/tartare+spada+006.JPG" width="400" /></a></div><br />
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Un <i>amuse bouche </i>e' uno stuzzichino che viene servito prima dell'antipasto. La differenza con un antipasto vero e proprio, oltre alla dimensione, e' che l'amuse bouche non viene ordinato dal menu, ma e' preparato a discrezione dello chef. Il termine e' francese, e significa letteralmente "diverti bocca".<br />
Quando lavoravo a Dublino, di solito servivamo amouse bouche a clienti fissi, amici o chef di altri ristoranti; di solito ero io incaricato di prepararli e ne ero sempre felice, dato che potevo esprimermi in modo autonomo e creativo. Di solito la sous chef Amanda veniva a vedere cosa avevo preparato e non si risparmiava un complimento se avevo prodotto qualcosa di particolarmente bello o elegante. E' importante per chi e' in una posizione di comando stimolare ed apprezzare il lavoro di chi lavora sotto di se. Grazie Amanda.<br />
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Ingredienti per 8 amuse bouche<br />
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200g di pesce spada freschissimo<br />
25ml di succo di pompelmo fresco<br />
1 cucchiaino di scorza di pompelmo<br />
2 cucchiaini si semi di sesamo neri<br />
Erba cipollina<br />
Olio EVO<br />
sale<br />
pepe<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBr6liTeHNQezAHOKS6MgDYwIo2ouUtqiLnw8OQldB2RHOkDLTSbEYtEbltnjwmJpJ00xbyIWXSw7lT6NS5FPGlafTzOEA1iwyoFNdBAqy_SvqrRSaz4zKrtXcuchkj-Vt-18EMHEj1J5X/s1600/tartare+spada+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBr6liTeHNQezAHOKS6MgDYwIo2ouUtqiLnw8OQldB2RHOkDLTSbEYtEbltnjwmJpJ00xbyIWXSw7lT6NS5FPGlafTzOEA1iwyoFNdBAqy_SvqrRSaz4zKrtXcuchkj-Vt-18EMHEj1J5X/s400/tartare+spada+001.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMtIJB6oyIl1qHhxvHXuYN-QmbUBQc7VVXIgSFcp7xlW_jH5BfsESuBSbRSxmboFOJH6TseQ7I8ptzbr1yi6YKk8hcMFZ0brMwo1e7NhC-7KbXoFwt2dQxi5XDs6004u8pcaFaCvBUCO2/s1600/tartare+spada+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMtIJB6oyIl1qHhxvHXuYN-QmbUBQc7VVXIgSFcp7xlW_jH5BfsESuBSbRSxmboFOJH6TseQ7I8ptzbr1yi6YKk8hcMFZ0brMwo1e7NhC-7KbXoFwt2dQxi5XDs6004u8pcaFaCvBUCO2/s400/tartare+spada+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">E' importante pulendo lo spada eliminare la parte sanguigna di colore rosso scuro.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggINekDZO6PZk4aqe12ERbhEkxXSAPPOAnp3MMHLQ8bztNcFWWCq00HEH5Qjlt1guvcBOuHQ7l526PuVEuRiE21tKhxnZhmetmqRmaQzq7ucdtZaTusw_kwbzMSWICPQpzzHYLaiWafK26/s1600/tartare+spada+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggINekDZO6PZk4aqe12ERbhEkxXSAPPOAnp3MMHLQ8bztNcFWWCq00HEH5Qjlt1guvcBOuHQ7l526PuVEuRiE21tKhxnZhmetmqRmaQzq7ucdtZaTusw_kwbzMSWICPQpzzHYLaiWafK26/s400/tartare+spada+013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com2tag:blogger.com,1999:blog-2701333529489019862.post-85469491593846399822011-10-19T08:00:00.000+01:002011-10-19T08:00:43.094+01:00Il grande Pellegrino Artusi a cent'anni dalla morte.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://3.gvt0.com/vi/IwSBYxz_3vs/0.jpg"><param name="movie" value="http://www.youtube.com/v/IwSBYxz_3vs&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/IwSBYxz_3vs&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.comtag:blogger.com,1999:blog-2701333529489019862.post-9056155565343069182011-10-14T07:52:00.001+01:002011-10-14T08:02:21.596+01:00Sformatino di alici con 'pesto' di olive taggiasche e limone.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEH1Xs63UIXxBiF8aZYjwLBR4JlH8CPtvNyhtLs18AIHg_iqPgN57VhmyRVo2Q9G6uKOfEz_a3C0mHz2TwTs8oWJ_wZYhY79ZgWsyQ4H0-zuH63Mpnow3ntVou2k1xZLQSUzW4Lha4-_7/s1600/Tortino+di+alici%252C+fagottino+di+mele+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEH1Xs63UIXxBiF8aZYjwLBR4JlH8CPtvNyhtLs18AIHg_iqPgN57VhmyRVo2Q9G6uKOfEz_a3C0mHz2TwTs8oWJ_wZYhY79ZgWsyQ4H0-zuH63Mpnow3ntVou2k1xZLQSUzW4Lha4-_7/s400/Tortino+di+alici%252C+fagottino+di+mele+043.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredienti per 4 persone:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">300g di alici</div><div class="separator" style="clear: both; text-align: left;">2 patate medie</div><div class="separator" style="clear: both; text-align: left;">1 spicchio di limone in salamoia, o la scorza di un limone</div><div class="separator" style="clear: both; text-align: left;">1 pomodoro maturo</div><div class="separator" style="clear: both; text-align: left;">100g di olive taggiasche</div><div class="separator" style="clear: both; text-align: left;">1 mazzetto di prezzemolo</div><div class="separator" style="clear: both; text-align: left;">4 cucchiai d'olio EVO</div><div class="separator" style="clear: both; text-align: left;">2 acciughe</div><div class="separator" style="clear: both; text-align: left;">2 cucchiaini di capperi</div><div class="separator" style="clear: both; text-align: left;">1/2 spicchio d'aglio</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQoHrMWYg92O8fM8zz_BvPpuDnGe4uSsWnIxrbOVnKQGQaNEajlWSPozfVTR3Cw2HBAFrpeIq5CWiQwAjxMmDVOpu0AikiY6y66TQgqIQMpM8-7HQuiJmVYzHh3fzizn_MfVagmn-pG-4/s1600/Tortino+di+alici%252C+fagottino+di+mele+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQoHrMWYg92O8fM8zz_BvPpuDnGe4uSsWnIxrbOVnKQGQaNEajlWSPozfVTR3Cw2HBAFrpeIq5CWiQwAjxMmDVOpu0AikiY6y66TQgqIQMpM8-7HQuiJmVYzHh3fzizn_MfVagmn-pG-4/s400/Tortino+di+alici%252C+fagottino+di+mele+009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ho tagliato le patate con la mandolina a circa 3 mm di spessore e poi le ho sbollentate per circa 10 minuti</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxVRLQkQuoKmp3TBQFwMPGwqlD3EQ5FbYLcM-NyBIBnaIXyI58_ZvvvvnxHyREcnNszmecVji4wABjuWuOrK44SYn3ZT8CtYSzt8YR6hWSdI9sYPfDnPwUmvTH9crne8tzD0u8Ej382V9/s1600/Tortino+di+alici%252C+fagottino+di+mele+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxVRLQkQuoKmp3TBQFwMPGwqlD3EQ5FbYLcM-NyBIBnaIXyI58_ZvvvvnxHyREcnNszmecVji4wABjuWuOrK44SYn3ZT8CtYSzt8YR6hWSdI9sYPfDnPwUmvTH9crne8tzD0u8Ej382V9/s400/Tortino+di+alici%252C+fagottino+di+mele+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per il pesto ho semplicemente frullato il limone, il pomodoro, le acciughe, i capperi, il prezzemolo l'aglio, l'olio e le olive fino ad ottenere un pure'.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1TDnkdQdfPKknYEHBdvjMah8_J4Azgfgwuxchc9booYCTDU2hEr0QREPZWEonwliZLUYnufZbE1cWoQrf-mbkwG6VHFxiOngR2suZh3HDlONABNdiAQqFtqJHG97SON2RvuetPiNkhdm/s1600/Tortino+di+alici%252C+fagottino+di+mele+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1TDnkdQdfPKknYEHBdvjMah8_J4Azgfgwuxchc9booYCTDU2hEr0QREPZWEonwliZLUYnufZbE1cWoQrf-mbkwG6VHFxiOngR2suZh3HDlONABNdiAQqFtqJHG97SON2RvuetPiNkhdm/s400/Tortino+di+alici%252C+fagottino+di+mele+017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ho pulito le acciughe e le ho sfilettate. Le ho quindi utilizzate per rivestire l'interno di una cocotte.<br />
A questo punto vi ho disposto all'interno le patate fredde ed asciugate a strati, alternandole con mezzo cucchiaino di salsa di olive.</td></tr>
</tbody></table><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/AVvXsEjssvXZJuF0PCw23Sgo43zrJmqSuZXpYiLJOhy9MP3Ti4gMj_AH50zXGNesNeGtumDHgCNxsrbysnqsXWjyyPUMKifM5guPamkBeqMD2ibBvojGqC8BJSnTn1qP7GFZLI4vLUmBUsOefrG7/s1600/Tortino+di+alici%252C+fagottino+di+mele+023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssvXZJuF0PCw23Sgo43zrJmqSuZXpYiLJOhy9MP3Ti4gMj_AH50zXGNesNeGtumDHgCNxsrbysnqsXWjyyPUMKifM5guPamkBeqMD2ibBvojGqC8BJSnTn1qP7GFZLI4vLUmBUsOefrG7/s400/Tortino+di+alici%252C+fagottino+di+mele+023.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ho quindi chiuso il tutto ed infornato a 180 gradi per 8-10 minuti. Per servire basta capovolgere il tortino sul piatto di portata.</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEH1Xs63UIXxBiF8aZYjwLBR4JlH8CPtvNyhtLs18AIHg_iqPgN57VhmyRVo2Q9G6uKOfEz_a3C0mHz2TwTs8oWJ_wZYhY79ZgWsyQ4H0-zuH63Mpnow3ntVou2k1xZLQSUzW4Lha4-_7/s1600/Tortino+di+alici%252C+fagottino+di+mele+043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEH1Xs63UIXxBiF8aZYjwLBR4JlH8CPtvNyhtLs18AIHg_iqPgN57VhmyRVo2Q9G6uKOfEz_a3C0mHz2TwTs8oWJ_wZYhY79ZgWsyQ4H0-zuH63Mpnow3ntVou2k1xZLQSUzW4Lha4-_7/s400/Tortino+di+alici%252C+fagottino+di+mele+043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com2tag:blogger.com,1999:blog-2701333529489019862.post-46226774918581132142011-10-13T15:19:00.000+01:002011-10-30T08:49:42.786+00:00Fagottino alle mele con zabaione al cointreau.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96wjJi4o8QmWpenUZUm7_v6aeFy9T_3EqBTsY6r0ayjHcBqnGhBBhYVkYL9llUrJZWtpk_F0-i6kYtr1uQ1VIt8PFV7ofuiRiPWaZS2m3MbXCxN-fAXU1J0oPrvhP7JA_bcBenciO8BYB/s1600/Tortino+di+alici%252C+fagottino+di+mele+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96wjJi4o8QmWpenUZUm7_v6aeFy9T_3EqBTsY6r0ayjHcBqnGhBBhYVkYL9llUrJZWtpk_F0-i6kYtr1uQ1VIt8PFV7ofuiRiPWaZS2m3MbXCxN-fAXU1J0oPrvhP7JA_bcBenciO8BYB/s400/Tortino+di+alici%252C+fagottino+di+mele+033.JPG" width="400" /></a></div><span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 19px;"><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: sans-serif;">Una delle teorie sulla nascita dello zabaione e' che sia stato creato da un cuoco mantovano, in servizio presso la corte dei Gonzaga. Cosi' scrisse:"Per far un zambalione: Si pigliarà ova fresche sei, zuccaro fino in polvere libra una e meza, vino bianco oncie sei, il tutto si sbatterà insieme, e poi si pigliarà un tegame di pietra vitriato a portione della detta composizione, si mettarà due once di butiro a disfar nel tegame, quando sarà disfato si butterà la composizione dandogli fuoco sotto e sopra. Se si vorrà mettere nella composizione cannella pista se ne mettarà un quarto, se si vorrà ammuschiar conforme il gusto, avertendo però alla cottura che non si intostisca troppo. Puoi fare ancora il zambalione in questa maniera: pigliarai oncie due di pistacchi mondi, pellati e poi pistati nel mortaio e stemprali con il vino, che va fatto il zambalione, e questo zambalione serve assai per i cacciatori, perché alla mattina, avanti vadino alla caccia, pigliano questo; se per sorte perdessero il bagaglio possano star così sino alla sera; se può fare con il latte di pignoli, come di sopra, e per convalescenti, che non possono pigliar forza, si fa col seme di melone".<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: sans-serif;"> <div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredienti per 4 persone.</div></span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Per i fagottini:</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">2 mele rosse.</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">1 foglio di pasta sfoglia (io ne ho usato uno quadrato</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Due cucchiai di zucchero</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">un pizzico di cannella</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Per lo zabaione:</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">4 tuorli d'uovo.</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">60 grammi di zucchero</span></span><br />
<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">50 ml di cointreau </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QYjBEGJIxNudv5sSxNlU2Mhgli-E7mM_e10PWfqVgvicWL2MeAr5K2FBypyOXQYrSwmCuolkS-3CrPNvLnsSogKgUt7tP4OEpAp2zMUJb4ZyC2xtLQtPbk6WW-LgyblrCjjNp9ZCg2bg/s1600/Tortino+di+alici%252C+fagottino+di+mele+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QYjBEGJIxNudv5sSxNlU2Mhgli-E7mM_e10PWfqVgvicWL2MeAr5K2FBypyOXQYrSwmCuolkS-3CrPNvLnsSogKgUt7tP4OEpAp2zMUJb4ZyC2xtLQtPbk6WW-LgyblrCjjNp9ZCg2bg/s400/Tortino+di+alici%252C+fagottino+di+mele+002.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfOQMRTpvGQMFoZwvtlhDJuBrrbSQjWFpjkjKM7aALUWF0Ser8GkRhec42-0xJV8aogUgZUMbY2czMsSnX72cmWOMy3c9Ro0JEr4RbT2QBI2PMT4AxmDGaPB4Sg79M2zWuzSek2g5lbtv/s1600/Tortino+di+alici%252C+fagottino+di+mele+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfOQMRTpvGQMFoZwvtlhDJuBrrbSQjWFpjkjKM7aALUWF0Ser8GkRhec42-0xJV8aogUgZUMbY2czMsSnX72cmWOMy3c9Ro0JEr4RbT2QBI2PMT4AxmDGaPB4Sg79M2zWuzSek2g5lbtv/s400/Tortino+di+alici%252C+fagottino+di+mele+005.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaB7L7eFl2yArqA39ES0fS5fFLPJsz45r60L_oqsbkL2_cIlR-DPXxiUQpDuRqzfqyw2iNo58CiQn4P5TfjCWpcCYhgrJvvDF_RywEWzq3xub9cLcJls8S6crk73DngRKN0BAna5Zi4vx/s1600/Tortino+di+alici%252C+fagottino+di+mele+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaB7L7eFl2yArqA39ES0fS5fFLPJsz45r60L_oqsbkL2_cIlR-DPXxiUQpDuRqzfqyw2iNo58CiQn4P5TfjCWpcCYhgrJvvDF_RywEWzq3xub9cLcJls8S6crk73DngRKN0BAna5Zi4vx/s400/Tortino+di+alici%252C+fagottino+di+mele+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Mi sono aiutato con una cocotte per mettere le mele cotte all'interno del fagottino. Li ho quindi infornati a 170 gradi finche' dorati.</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijItWCZFDVeC3h6ReGc5kyhiEU46xWeoGtcUbUanlf8AtsIH73mOjmzYREbMFw2DdMVvr89I_vfclWa-CUkjv7aJOdq0TbqpuhfraveNMimHgUZnhSeAAOSNGt9cBvAo1tw1lk8848L7K0/s1600/Tortino+di+alici%252C+fagottino+di+mele+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijItWCZFDVeC3h6ReGc5kyhiEU46xWeoGtcUbUanlf8AtsIH73mOjmzYREbMFw2DdMVvr89I_vfclWa-CUkjv7aJOdq0TbqpuhfraveNMimHgUZnhSeAAOSNGt9cBvAo1tw1lk8848L7K0/s400/Tortino+di+alici%252C+fagottino+di+mele+024.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIv_OryCzNe1mvIZRYz-jVCt1bJNLGmkx0i2LKgVr2tdkCwRaosu1SQUaA9Y1xn_3iqdQ051Dd5gKTx-Zk2GzC7SmXN7PYyCTtz3WAlYJuigXmrgL4CBskWTQHmaQNdXu2d1NAjk9O3dJ/s1600/Tortino+di+alici%252C+fagottino+di+mele+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIv_OryCzNe1mvIZRYz-jVCt1bJNLGmkx0i2LKgVr2tdkCwRaosu1SQUaA9Y1xn_3iqdQ051Dd5gKTx-Zk2GzC7SmXN7PYyCTtz3WAlYJuigXmrgL4CBskWTQHmaQNdXu2d1NAjk9O3dJ/s400/Tortino+di+alici%252C+fagottino+di+mele+027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Per lo zabaione si lavorano i tuorli con lo zucchero fince' il tutto non sara' di colore chiaro, dopo di che ci si mette sul fuoco a bagnomaria e si lavora per altri 10 minuti circa, finche' lo zabaione non comincera' a 'tirare'. Attenzione che l'acqua della bagnomaria non deve bollire. Alla fine si aggiunge a filo il cointreau.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikE6cg-r1iOjf4LbvySFFI-NfbVBgfR5FuGJzkgqlm5SFNk5q3maNE9RWTHagpqPURHzJelzZxcFbHLTIajcSF8Yfj_59jjIB0tcHYv6jBvAi-6fn9PKzwCUWP5VJdZbk-s52M_6cy8Hdi/s1600/Tortino+di+alici%252C+fagottino+di+mele+039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikE6cg-r1iOjf4LbvySFFI-NfbVBgfR5FuGJzkgqlm5SFNk5q3maNE9RWTHagpqPURHzJelzZxcFbHLTIajcSF8Yfj_59jjIB0tcHYv6jBvAi-6fn9PKzwCUWP5VJdZbk-s52M_6cy8Hdi/s400/Tortino+di+alici%252C+fagottino+di+mele+039.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Buon appetito!</span></td></tr>
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</span></span></div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-60453083646733570302011-10-12T13:37:00.001+01:002011-10-12T13:51:21.386+01:00Tempura di triglie con dip agrodolce.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVgNS3u372Ie2vIP54h6kQ_DEUSupBzYtzweLPxeF-7atp457nEpT5RzFgyEo0h9DnqNo0ektaq4dJ0bm2jY9h_VAp5lGs_oGBW103ZWXKBuxSV8gnBA1R8gMxaMvwj8Z7q_HDr9LQIeq/s1600/Tempura+di+triglie+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVgNS3u372Ie2vIP54h6kQ_DEUSupBzYtzweLPxeF-7atp457nEpT5RzFgyEo0h9DnqNo0ektaq4dJ0bm2jY9h_VAp5lGs_oGBW103ZWXKBuxSV8gnBA1R8gMxaMvwj8Z7q_HDr9LQIeq/s400/Tempura+di+triglie+029.JPG" width="400" /></a></div>Al momento il mio pesce preferito sono le triglie. Sfilettarle non e' complicato e la loro carne e' super saporita, sono pesci pescati nel mediterraneo in abbondanza ed il loro prezzo e' nell'ordine dei 6-8 euro al kg.<br />
La tempura va preparata all'ultimo momento avendo cura di utilizzare acqua freddissima.<br />
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Ingredienti per 4 persone:<br />
<br />
Per la tempura:<br />
10 triglie medie.<br />
100g di farina 00<br />
100g di maizena<br />
1 albume montato a neve<br />
500ml di acqua frizzante<br />
Olio per friggere <br />
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Per la dip:<br />
100 ml di salsa di soya<br />
100 ml di succo di lime<br />
100 ml di sweet chilli sauce<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9jEmXRQDfnstuddtXhuDsPNYpLIM6bvIglxhnf6uV9rdGyYciWdL3O42UaYAC-BJa6sco9dQ9KHy-HlFuIy9hjTU5KkVgOxVITGv-QBRaE9DQ1-5MKs1-U4wlZ7X8ht6DnBfctHuEauc/s1600/Tempura+di+triglie+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9jEmXRQDfnstuddtXhuDsPNYpLIM6bvIglxhnf6uV9rdGyYciWdL3O42UaYAC-BJa6sco9dQ9KHy-HlFuIy9hjTU5KkVgOxVITGv-QBRaE9DQ1-5MKs1-U4wlZ7X8ht6DnBfctHuEauc/s400/Tempura+di+triglie+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti, per come sfilettare le triglie, cliccate <a href="http://balconykitchen.blogspot.com/2011/10/come-sfilettare-un-pesce-tondo.html">QUI</a>.</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8sUwyFwHUFI_97Kgd8dJRlz4ARsbw5nHp5BrgqvyOMlwmsOZzwiIOMFaHeDxcVp97RrfuN6nzBaGm_AzKUwfEfV-Jgxy4bHq8rk9RGiiTzFJ1x2qylLm8iDzZmKadglHXeTuSEU499SD/s1600/Tempura+di+triglie+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8sUwyFwHUFI_97Kgd8dJRlz4ARsbw5nHp5BrgqvyOMlwmsOZzwiIOMFaHeDxcVp97RrfuN6nzBaGm_AzKUwfEfV-Jgxy4bHq8rk9RGiiTzFJ1x2qylLm8iDzZmKadglHXeTuSEU499SD/s400/Tempura+di+triglie+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ho mischiato le due farine, poi aggiunto l'acqua ghiacciata, mescolando gentilmente. Nel caso rimanessero dei grumi, non vi preoccupate: renderanno la tempura piu' croccante. Alla fine ho aggiunto l'albume montato.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZSUjitzl9634JpdChmTngfDsyPophV19xLnl1uWHgSQHfEhPqR69-hvVeChaXji-uRW1Ms4OOdhD81zI7P44qGew8Ml-nIssjww76KWYLsrtRcISzm5xd7Yn0Zst9E1Ghy7E1hnm6aIF/s1600/Tempura+di+triglie+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZSUjitzl9634JpdChmTngfDsyPophV19xLnl1uWHgSQHfEhPqR69-hvVeChaXji-uRW1Ms4OOdhD81zI7P44qGew8Ml-nIssjww76KWYLsrtRcISzm5xd7Yn0Zst9E1Ghy7E1hnm6aIF/s400/Tempura+di+triglie+004.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0ROrwwMP8WA1vduEysDesPNfiaJzNgv9c8T0Vxxj5VqFaqSeNl7uQtH-b5naLleW_NLfSiaXgpHGzA2SzQTa71WPrJF5T-5EtHamAUfvO_Pbp72vr_7V4HsYeJtRe5w8giqS-kkCpqhJ/s1600/Tempura+di+triglie+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0ROrwwMP8WA1vduEysDesPNfiaJzNgv9c8T0Vxxj5VqFaqSeNl7uQtH-b5naLleW_NLfSiaXgpHGzA2SzQTa71WPrJF5T-5EtHamAUfvO_Pbp72vr_7V4HsYeJtRe5w8giqS-kkCpqhJ/s400/Tempura+di+triglie+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-3165628605618156692011-10-06T16:17:00.001+01:002011-10-12T13:52:01.157+01:00Come sfilettare un pesce tondo.<div dir="ltr" style="text-align: left;" trbidi="on">Mia mamma si rifiuta di mangiare il pesce perche' ha le spine.<br />
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Ecco come fare per toglierle tutte.<br />
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Cosa non si fa per la propria mamma!<br />
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NB: La cosa essenziale per sfilettare il pesce e' avere un coltello affilato, idealmente uno apposta per sfilettare il pesce, ossia flessibile. Molto utili anche delle pinzette da pesce, ma ho visto chef utilizzare pinze da elettricista.<br />
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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/AVvXsEhLxSHO_-ASbx2BiFenVQDCwdJUTXVUM0uVXdu7M_UReQjvjGihopym3HKYIpo7s4NJvTnMxmeD9trf9Jzru2n8jQ5ZC65a__SFNe02gqTwvgMq9MPRkPEAwB7aP380Gh8pf_dqY61CCL6U/s1600/Sgombro+067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxSHO_-ASbx2BiFenVQDCwdJUTXVUM0uVXdu7M_UReQjvjGihopym3HKYIpo7s4NJvTnMxmeD9trf9Jzru2n8jQ5ZC65a__SFNe02gqTwvgMq9MPRkPEAwB7aP380Gh8pf_dqY61CCL6U/s400/Sgombro+067.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Praticare un'incisione a 45 gradi dietro la testa, arrivando fino a sentire la spina dorsale avendo cura di lasciare fuori la pinna ventrale.</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/AVvXsEjkgm9imNTLJ6M1l0IIEETOAyaU6R4M7_VlDV2Lws5fa8zGJi7r0jZBzfMi0NTv91ZQ0rCLYxSzvNe6LJI7WEskQ1TqI3lRfkqdDJva1xsvEA77A2Z2TjIHMzUTNhEthYDmlTovEVmZkjGG/s1600/Sgombro+068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgm9imNTLJ6M1l0IIEETOAyaU6R4M7_VlDV2Lws5fa8zGJi7r0jZBzfMi0NTv91ZQ0rCLYxSzvNe6LJI7WEskQ1TqI3lRfkqdDJva1xsvEA77A2Z2TjIHMzUTNhEthYDmlTovEVmZkjGG/s400/Sgombro+068.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">incidere quindi lungo la spina dorsale fino a circa la meta' della lunghezza del pesce, mantenendosi giusto al di sopra della suddetta spina. Piu' vicini ci si tiene al centro del dorso del pesce e meno carne si spreca.</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/AVvXsEjhDPJoiBHOq7AOaecOfvfhBqzBmgtA3M5C_Oh4TViOFa62-PoAXaAoY5wKfKvjzmmMSlQHS0kdmzppYtPXy9tTCXnyZ89YPB-mh55462Dn9TmWXJ_cduGvIIHhCjW73DPyY0awozsct_TT/s1600/Sgombro+069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDPJoiBHOq7AOaecOfvfhBqzBmgtA3M5C_Oh4TViOFa62-PoAXaAoY5wKfKvjzmmMSlQHS0kdmzppYtPXy9tTCXnyZ89YPB-mh55462Dn9TmWXJ_cduGvIIHhCjW73DPyY0awozsct_TT/s400/Sgombro+069.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrivati circa a meta' pesce, infilare la lama attraverso e scorrerla verso la coda facendo attenzione a mantenere il coltello ad un angolo leggermente rivolto verso il basso, "sentendo" la spina dorsale. Tagliare fino in fondo.</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/AVvXsEhkCtk-AW8hg2-7Q6C-ZTkSTNeZ3IpX-9iTbxY5oVizbyfLyDiQ0BpK_3D0YHOSfEpp2AMMawvKlFRmivbdllfhyphenhyphenHvvyLo6hrZ4RMp8dnj17tKawNv2BzVm7_6JdQzokYZ6iS46zY1Ua85C/s1600/Sgombro+071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCtk-AW8hg2-7Q6C-ZTkSTNeZ3IpX-9iTbxY5oVizbyfLyDiQ0BpK_3D0YHOSfEpp2AMMawvKlFRmivbdllfhyphenhyphenHvvyLo6hrZ4RMp8dnj17tKawNv2BzVm7_6JdQzokYZ6iS46zY1Ua85C/s400/Sgombro+071.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A questo punto aprire il pesce e tagliare il resto del filetto avendo cura di non sprecare nulla ed evitando la cassa toracica.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAMvWrsvbXZfRdOj7Whvk6mFKZ1QNKRBAim-M1fM5IqKOyU5GZ98hCd-npSIC5ZTWZw3ruNJcMSx1cp-d5FEjvB6ZKS3thH4_qFkMYlt0vgISu3S69MXzggHesM6TkdUrwmSy7fEM8_sM/s1600/Sgombro+072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAMvWrsvbXZfRdOj7Whvk6mFKZ1QNKRBAim-M1fM5IqKOyU5GZ98hCd-npSIC5ZTWZw3ruNJcMSx1cp-d5FEjvB6ZKS3thH4_qFkMYlt0vgISu3S69MXzggHesM6TkdUrwmSy7fEM8_sM/s400/Sgombro+072.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cosi'.</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/AVvXsEj66B_a1qLHJb32EocEgwlMkctDyVXaEl__q3TYxc_hyphenhyphenn4Nc5P1q0Pl5vLUoe95MgjH9EYgJqDOQwCE3oK-9pUr3dWJFYjKslPQpRqwm4hSPOSbvmn5eplwEKDpKzn1OiCUtjmUVlUezVoV/s1600/Sgombro+073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66B_a1qLHJb32EocEgwlMkctDyVXaEl__q3TYxc_hyphenhyphenn4Nc5P1q0Pl5vLUoe95MgjH9EYgJqDOQwCE3oK-9pUr3dWJFYjKslPQpRqwm4hSPOSbvmn5eplwEKDpKzn1OiCUtjmUVlUezVoV/s400/Sgombro+073.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ora si possono togliere le spine. Scorrendo il dito sul filetto si puo' capire dove sono quelle rimaste.</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/AVvXsEgfCpQ4jJyjiO-ecNLO0B6lTBWJTuTT5fCxII8e2CphlrGOB-03RbAdG5NsN1d_UuV1NlPt9a48Cnn_e2gydHwL_jZ2Yd7sSQH1bXuxtLKlQf9AmfAw31e2PBMQLECCYNTI9TIVJCPI4GzJ/s1600/Sgombro+074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCpQ4jJyjiO-ecNLO0B6lTBWJTuTT5fCxII8e2CphlrGOB-03RbAdG5NsN1d_UuV1NlPt9a48Cnn_e2gydHwL_jZ2Yd7sSQH1bXuxtLKlQf9AmfAw31e2PBMQLECCYNTI9TIVJCPI4GzJ/s400/Sgombro+074.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BUM!</td></tr>
</tbody></table><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com2tag:blogger.com,1999:blog-2701333529489019862.post-67526679572715989132011-10-06T10:01:00.001+01:002011-10-06T10:08:09.219+01:00La bruschetta con lo sgombro e l'insalata di rucola pompelmo e pinoli tostati<div dir="ltr" style="text-align: left;" trbidi="on">Settimana scorsa stavo facendo una passeggiata sul lungomare di Pesaro quando mi sono soffermato davanti al menu di un ristorante. La prima voce tra gli antipasti recitava: L'INSALATA DI POMODORI E MOZZARELLA CON BASILICO ALLA MODA DI CAPRI... 12 EURO ( ! )Non odiate quando leggete un menu' dove ogni pietanza e' presentata con un articolo davanti? L'insalatina di... La tagliata con... Il tortellone ai... cosa cercano di fare? Assicurarsi che in prima elementare abbiamo capito la differenza tra singolare e plurale, maschile e femminile? In realta' sono quasi sicuro che l'obiettivo sia far pagare una caprese 12 euro... Pretenzioso.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0VEmCfP2T8e2zc2DYSrIsKu6fn_Y1m5oN9vIJTA30QgyK6T6eDv2trGTWDHlK03fv8qRimxtP2F0Run4tHyHiWx0Zg0OgkftMzpsKZ8i1tkSqIIhki_n561dkK0hP45YSYNY1enVTuGi/s1600/Sgombro+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0VEmCfP2T8e2zc2DYSrIsKu6fn_Y1m5oN9vIJTA30QgyK6T6eDv2trGTWDHlK03fv8qRimxtP2F0Run4tHyHiWx0Zg0OgkftMzpsKZ8i1tkSqIIhki_n561dkK0hP45YSYNY1enVTuGi/s400/Sgombro+061.JPG" width="400" /></a></div><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/AVvXsEgKqzTk_W_QjJYJfTiLFjm4qPo2ecRLxZGeXWeRAwQ2bNRY3MCiLgKxEGZ7UjqOfTfneZKfyHtJTnEV18k9YhOybTEaa-kOuKeed3CKhzVi-pM9Ckcoixqk-rVMYLjtIBz12mtMJmq1lmqR/s1600/Sgombro+066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqzTk_W_QjJYJfTiLFjm4qPo2ecRLxZGeXWeRAwQ2bNRY3MCiLgKxEGZ7UjqOfTfneZKfyHtJTnEV18k9YhOybTEaa-kOuKeed3CKhzVi-pM9Ckcoixqk-rVMYLjtIBz12mtMJmq1lmqR/s400/Sgombro+066.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricaviamo spicchi di pompelmo 'a vivo' cioe' senza buccia o parti bianche.</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/AVvXsEjDmkIm8ItjvfldgHIdVC313Ehr3fTbAACxnjPGcdHVpgQJnZsmDvLtvTbQn8ggIbJDMxVnRJ6VXBMp97feIYh1XOw8OIgtGzNMXqW9YqTLjwuAAKVPubpuXE7qlCvOSItEgKxy1FuWbdHk/s1600/Sgombro+063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmkIm8ItjvfldgHIdVC313Ehr3fTbAACxnjPGcdHVpgQJnZsmDvLtvTbQn8ggIbJDMxVnRJ6VXBMp97feIYh1XOw8OIgtGzNMXqW9YqTLjwuAAKVPubpuXE7qlCvOSItEgKxy1FuWbdHk/s400/Sgombro+063.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Facciamo una classica bruschetta olio e aglio con l'aggiunta di un po' di sale grosso.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5orYA_Y3J88z8pFVZ3At0J27IHwc7UkQbgdl1ETi3hNNg6UKu9g4j1vHAMfs9SaMoEJwcCbSo4KZldef0sWghBDSOgB68qevUSPM9SukoyszmJtXKRgyT7Bk0N3pM6EHBPmomkh0hajY/s1600/Sgombro+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5orYA_Y3J88z8pFVZ3At0J27IHwc7UkQbgdl1ETi3hNNg6UKu9g4j1vHAMfs9SaMoEJwcCbSo4KZldef0sWghBDSOgB68qevUSPM9SukoyszmJtXKRgyT7Bk0N3pM6EHBPmomkh0hajY/s400/Sgombro+064.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HhQX0ws2IsX5aZXd_YivmgvBnrKKGYEyuVHjvewKXwzwgBQptu1BXZBrDIkPucGC_1TxBEAqidApsItw-EtOWdkLxh4aoVP0Gv9xz0Uqq6IuwUPY4MzArkQNBRrq5GXNxCz0gnAVsTLj/s1600/Sgombro+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HhQX0ws2IsX5aZXd_YivmgvBnrKKGYEyuVHjvewKXwzwgBQptu1BXZBrDIkPucGC_1TxBEAqidApsItw-EtOWdkLxh4aoVP0Gv9xz0Uqq6IuwUPY4MzArkQNBRrq5GXNxCz0gnAVsTLj/s400/Sgombro+074.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-YqwWVvAYFFVkPeqTp1MxBGYyy8Ktj6U0VNtOLPfnG924SsopJ0DGJ7eEAZPVjoIDPhLeZHab-5M2BOcx5i9NRTpIE3df0iPqVKn7lHjHTsusaUvsxNkGNZQuZXGzMp-ccyOOS14z3YA/s1600/Sgombro+078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-YqwWVvAYFFVkPeqTp1MxBGYyy8Ktj6U0VNtOLPfnG924SsopJ0DGJ7eEAZPVjoIDPhLeZHab-5M2BOcx5i9NRTpIE3df0iPqVKn7lHjHTsusaUvsxNkGNZQuZXGzMp-ccyOOS14z3YA/s400/Sgombro+078.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-13187756944253279682011-09-24T14:43:00.000+01:002011-10-12T13:52:01.158+01:00Come tritare finemente uno spicchio d'aglio in 20 secondi.<div dir="ltr" style="text-align: left;" trbidi="on">Questo trucco non l'ho inventato io (l'ho imparato da uno chef irlandese in tv) quindi posso dire che e' puro genio. Tritare l'aglio e' sempre stata una cosa che ho odiato, e schiacciarlo lo considero uno spreco. Insomma per ottenere il massimo dal maledetto bulbo e non ritrovarselo tra i denti l'unica e' ridurlo quasi ad un pure'... Il che richiede tempo e ci lascia le dita puzzolenti, a meno che...non si usi il dorso del coltello.<br />
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VOI COME FATE?<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxF5WCmBpFY60Ai0nlD9H9OgmNxw1oGuXaJcCjOgYwXCwnkwDpH2bgSWDsPeuAKoYKp52O87WN77vq71NhU0g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-7837545383021230022011-09-23T16:44:00.002+01:002011-10-30T08:50:52.827+00:00Ricotta mantecata con marmellata di fichi, menta e peperoncino<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1Sli0sp1m1qPX6IrzyHLyZh5zIX6sjKgTCJKcjKTMCEgfMkwDmOfvwTBWkhx0CijQdhEDJih2Kee5yju9B4CyeyMyFajmEGrXneRn7B6dlQ96sqF1hKUeYFTk4t2-hB80BG6REdfOMQO/s1600/Whipped+ricotta+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1Sli0sp1m1qPX6IrzyHLyZh5zIX6sjKgTCJKcjKTMCEgfMkwDmOfvwTBWkhx0CijQdhEDJih2Kee5yju9B4CyeyMyFajmEGrXneRn7B6dlQ96sqF1hKUeYFTk4t2-hB80BG6REdfOMQO/s400/Whipped+ricotta+008.JPG" width="400" /></a></div><br />
Uffffff!!!! Ci risiamo finalmente...<br />
Dopo una bellissima vacanza, il trasloco, aver dipinto e arredato la nuova casa, dopo avere ricominciato una nuova vita qui in Italia insomma, rieccomi su BK!<br />
<br />
Ricominciamo con qualcosa di fresco ed estivo, qualcosa di perfetto accompagnato da una birretta o un 'bianchino', qualcosa da aperitivo!<br />
<br />
Un paio di ingredienti speciali nella ricetta: La marmellata di fichi fatta da me e Laura con i fichi dei miei genitori e l'olio sempre dei miei...<br />
<br />
P.S. Mi farebbe mooooolto piacere leggere dei commenti da parte vostra... BUONI O CATTIVI!<br />
<br />
Ingredienti per 4 persone:<br />
<br />
250g di ricotta di mucca freschissima<br />
70 g di marmellata di fichi<br />
10 foglie di menta<br />
1 peperoncino secco o fresco<br />
Olio EVO<br />
Sale<br />
Pepe<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/AVvXsEhJLWP93CVbBcNd1HWLpeyiyqOdRy32vu9IQj5wCT21rT58_2p2H63V09Mg-PDEkGrCKjS3qsP0vOoM9aNF72zVODx1y0ePz7w7B-N-sl2njHx3TGg89Wrou8Cs3x9lilyMWw-8xVo7X7hO/s1600/Whipped+ricotta+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLWP93CVbBcNd1HWLpeyiyqOdRy32vu9IQj5wCT21rT58_2p2H63V09Mg-PDEkGrCKjS3qsP0vOoM9aNF72zVODx1y0ePz7w7B-N-sl2njHx3TGg89Wrou8Cs3x9lilyMWw-8xVo7X7hO/s400/Whipped+ricotta+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLyJCp8fnjNy7aqCTWBZPh4Ord6PhhjeAfbga5xYL3uG85we7k3IlqjhBylyrVYMXj5k91cY8dBdSuIblHbA3KoknKAQIEO8Hk7r6L0pNfUCKMavOz4qXEyYj0HPRok8t8WOlNU2Eh9QQ/s1600/Whipped+ricotta+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLyJCp8fnjNy7aqCTWBZPh4Ord6PhhjeAfbga5xYL3uG85we7k3IlqjhBylyrVYMXj5k91cY8dBdSuIblHbA3KoknKAQIEO8Hk7r6L0pNfUCKMavOz4qXEyYj0HPRok8t8WOlNU2Eh9QQ/s400/Whipped+ricotta+003.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW4Ne1-iP1bcslRFmw2o3pMvg4EXjCKBZowjtWB5SeziuXaxqHNabL74Ov5tTwfJmAipFtRkIx9JLh_NBSEe249xwPs049N7rrIl18SFI7P3Tn0eybIdJ7pA4hQKZrF5_wSM-a4fjkqB4/s1600/Whipped+ricotta+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW4Ne1-iP1bcslRFmw2o3pMvg4EXjCKBZowjtWB5SeziuXaxqHNabL74Ov5tTwfJmAipFtRkIx9JLh_NBSEe249xwPs049N7rrIl18SFI7P3Tn0eybIdJ7pA4hQKZrF5_wSM-a4fjkqB4/s400/Whipped+ricotta+005.JPG" width="400" /></a></div><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/AVvXsEiG1Sli0sp1m1qPX6IrzyHLyZh5zIX6sjKgTCJKcjKTMCEgfMkwDmOfvwTBWkhx0CijQdhEDJih2Kee5yju9B4CyeyMyFajmEGrXneRn7B6dlQ96sqF1hKUeYFTk4t2-hB80BG6REdfOMQO/s1600/Whipped+ricotta+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1Sli0sp1m1qPX6IrzyHLyZh5zIX6sjKgTCJKcjKTMCEgfMkwDmOfvwTBWkhx0CijQdhEDJih2Kee5yju9B4CyeyMyFajmEGrXneRn7B6dlQ96sqF1hKUeYFTk4t2-hB80BG6REdfOMQO/s400/Whipped+ricotta+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
</tbody></table><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-51168926289281130222011-08-04T10:54:00.001+01:002011-09-24T08:10:41.173+01:00Balconykitchen va in vacanza.<div dir="ltr" style="text-align: left;" trbidi="on">E' stato un mese di grandi cambiamenti: Ho lasciato il mio lavoro da chef, ho lasciato la mia amata Dublino, casa nuova a Tradate con Laura, e ora una bella vacanza in Croazia che portera' nuove idee e mi ispirera' nel proseguire il cammino che ho cominciato qualche mese fa con BK... quindi posso solo augurare buona estate a tutti e... STAY TUNED, ci rivediamo a settembre!!!<br />
<br />
<br />
<br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-54396015045027124652011-06-24T13:57:00.001+01:002011-09-24T08:11:40.589+01:00Sardine ripiene di cous cous con yogurt menta e limone.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrZfSjl17McY4lClcs3dObTAN85lz1Djq-zYTkh0mBE6QcHCcBADdbXFXslvHrxEyNwN_fB34ft83KmFwCsUdb8bowpGF50-BEjQEBKleYnc1nwB6F4HzYUxImiShcwW-JFSYJ8aO8yfQ/s1600/Sardine+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrZfSjl17McY4lClcs3dObTAN85lz1Djq-zYTkh0mBE6QcHCcBADdbXFXslvHrxEyNwN_fB34ft83KmFwCsUdb8bowpGF50-BEjQEBKleYnc1nwB6F4HzYUxImiShcwW-JFSYJ8aO8yfQ/s400/Sardine+017.JPG" width="400" /></a></div><br />
<br />
Stamattina passando davanti al pescivendolo ho adocchiato delle sardine fresche fresche a 5 euro al kg... che dovevo fare, LASCIARLE LI???<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QFupq0Z3ng41Ld54ATXOsfwYoHFsyIZiVlWokr9fVl96hnmd_exK_4oZPQpqFGDds_rqTnMsP1lsGAnb_GCXWVxPi6P7cpi7xbqKYN5mUb7nIiLhyphenhyphenFUILlXAtdzniErOcA2F_KvFJ-bk/s1600/Sardine+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QFupq0Z3ng41Ld54ATXOsfwYoHFsyIZiVlWokr9fVl96hnmd_exK_4oZPQpqFGDds_rqTnMsP1lsGAnb_GCXWVxPi6P7cpi7xbqKYN5mUb7nIiLhyphenhyphenFUILlXAtdzniErOcA2F_KvFJ-bk/s400/Sardine+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sardine</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></td></tr>
</tbody></table>Ingredienti per 4 persone:<br />
<br />
12 sardine di medie dimensioni<br />
100 grammi di cous cous integrale<br />
1 peperone verde piccolo<br />
1 pomodoro<br />
1/2 cipolla<br />
1 limone<br />
1 vasetto di yogurt naturale (in questo caso di pecora )<br />
Menta fresca<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/AVvXsEhWGQaGayXhNWalslBueIlq6DK6e95qmdntuabYB7j3UwodVzhUCXXwyyf5QoIMQwHrT67BjAeuCniKMSNnbHAIs7-ZVWMHNDpZUawc9LsW7Hyj6U6DGGpETXtdwHBzOk-4KF-uUlCDU6ag/s1600/Sardine+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGQaGayXhNWalslBueIlq6DK6e95qmdntuabYB7j3UwodVzhUCXXwyyf5QoIMQwHrT67BjAeuCniKMSNnbHAIs7-ZVWMHNDpZUawc9LsW7Hyj6U6DGGpETXtdwHBzOk-4KF-uUlCDU6ag/s400/Sardine+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gli ingredienti</span></td></tr>
</tbody></table><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/AVvXsEgvWBcMKeH2mu2WxmDaWu_WQCZZFjnpUgee_tax9pMkhDrQijCxDCDADndQlxaKNt76b_R2VhU3eGWVgSgUj8F3asjLV4CqXA8fpD_voDG3YH6rWfdm9Xo8J8ZeElQoL3U0uE1JPJQRT1Bj/s1600/Sardine+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWBcMKeH2mu2WxmDaWu_WQCZZFjnpUgee_tax9pMkhDrQijCxDCDADndQlxaKNt76b_R2VhU3eGWVgSgUj8F3asjLV4CqXA8fpD_voDG3YH6rWfdm9Xo8J8ZeElQoL3U0uE1JPJQRT1Bj/s400/Sardine+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Per il cous cous ho saltato il peperone e la cipolla</span></td></tr>
</tbody></table><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/AVvXsEj58k9K2vrSHHkCuBxmgix6IEhsAeXyE01g67uI8faFzHz55Qy95j3kVADYlopUShZsDHEpBs-kcyLE-2WqKfGw0semFZWB7cXi21-xoaeHFewwAg6OU67_N8Jx69fQRQo6cmQFJNPgvuvV/s1600/Sardine+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58k9K2vrSHHkCuBxmgix6IEhsAeXyE01g67uI8faFzHz55Qy95j3kVADYlopUShZsDHEpBs-kcyLE-2WqKfGw0semFZWB7cXi21-xoaeHFewwAg6OU67_N8Jx69fQRQo6cmQFJNPgvuvV/s400/Sardine+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fase 2: Ho pulito le sardine lasciando il filetto in un unico pezzo e la coda attaccata. Ho cercato di eliminare piu' spine possibile ma toglierle tutte e' un impresa ardua, qualcuna rimarra' sempre ma non vi preoccupate: sono cosi' piccole e tenere che si sentono a malapena. Per il cous cous ho fatto bollire 100 ml di acqua e l'ho aggiunta ai 100 g di cous cous in una ciotola. Chiudendo con della pellicola si permette al vapore di cuocere il cous cous in 5 minuti. Ho quindi aggiunto il pomodoro fresco, il peperone e la cipolla saltati, sale, olio, pepe e succo di limone.</span></td></tr>
</tbody></table><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/AVvXsEjUiFucZEfOspneOV1HweEjHxWQ3dCbZTOnpBrzLHAY-fGbQmfDHjRW-DxkQEixjgPTkV3OhGYhoFvVZJ_-I9LZwl0WVYgjWNWS6YaTap_xzB-Gtj4fl4vY-WBZ9rTNU0iQxCxvTggnIuCF/s1600/Sardine+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiFucZEfOspneOV1HweEjHxWQ3dCbZTOnpBrzLHAY-fGbQmfDHjRW-DxkQEixjgPTkV3OhGYhoFvVZJ_-I9LZwl0WVYgjWNWS6YaTap_xzB-Gtj4fl4vY-WBZ9rTNU0iQxCxvTggnIuCF/s400/Sardine+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Come chiudere le sardine. Le ho quindi passate in forno per 12 minuti a 220 gradi, con una passata di olio sale e pepe.</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC2rQ2m408ygwl5uPiGW2qJifCNhtCUC6u61SMYtgGIqdS1BBkr-MNhhcWZsqHiOsM588BiqBzH6uUUAocAtL1nM7eIh9hmU6dYCPitXF7eK1YLMlrk58g3r3HKpyiggxbvpwZRzKftR2/s1600/Sardine+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC2rQ2m408ygwl5uPiGW2qJifCNhtCUC6u61SMYtgGIqdS1BBkr-MNhhcWZsqHiOsM588BiqBzH6uUUAocAtL1nM7eIh9hmU6dYCPitXF7eK1YLMlrk58g3r3HKpyiggxbvpwZRzKftR2/s400/Sardine+006.JPG" width="400" /></a></div><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/AVvXsEhOAjkC6X7b6x93aEI3Y_3bre_3vOMvAV2SKOLk4jjPAkTxChmn0yIhyBAx-_s-kXlFq7wEY8tt1k7Y_ouILqr23JOibt0-477xs9Wdr1dcM3PH-QWkgiWO6H5CmzwIJsFKLZsc91wYCSUW/s1600/Sardine+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAjkC6X7b6x93aEI3Y_3bre_3vOMvAV2SKOLk4jjPAkTxChmn0yIhyBAx-_s-kXlFq7wEY8tt1k7Y_ouILqr23JOibt0-477xs9Wdr1dcM3PH-QWkgiWO6H5CmzwIJsFKLZsc91wYCSUW/s400/Sardine+018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!</span></td></tr>
</tbody></table><br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-33509789688121385182011-06-21T16:08:00.004+01:002011-09-24T13:48:45.547+01:00Trio di ham hock.<div dir="ltr" style="text-align: left;" trbidi="on"><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/AVvXsEjs7jUHtU4zV-2oxZjRrWEbHhICpcDJOz692PLBC1tnxP2JhIFz_qZHKhMH3NOKJ98mfYypxpgeD9yKmu5qPqkWLcggoTXxY-nphGJcDMjQnEa5MgPPjt8lvx9BgcDoLdE0PI5r59y7HC7y/s1600/ham+hock+assiette+028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7jUHtU4zV-2oxZjRrWEbHhICpcDJOz692PLBC1tnxP2JhIFz_qZHKhMH3NOKJ98mfYypxpgeD9yKmu5qPqkWLcggoTXxY-nphGJcDMjQnEa5MgPPjt8lvx9BgcDoLdE0PI5r59y7HC7y/s400/ham+hock+assiette+028.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Insalata tiepida di ham hock, patate, sedano e bietole con vinaigrette alla senape</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Minestra fredda di piselli e menta con ham hock</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Crocchetta di ham hock con maionese alla senape</span></td></tr>
</tbody></table>Ebbene si... Tra 4 settimane lascero' la mia amata Irlanda dopo quasi 5 anni e tornero' nella terra natale... Non annoiero' nessuno con discorsi tipo cosa lascio dietro di me o come la mia vita sia cambiata in questo tempo. Invece voglio celebrare l'evento cucinando questo trio con uno degli ingredienti che mi sara' pressoche' impossibile trovare in italia: L'ham hock, o stinco (ma trattato in salamoia!), che ho gia' proposto come <a href="http://balconykitchen.blogspot.com/2011/03/terrina-di-stinco-di-maiale-con-salsa.html">terrina</a>.<br />
<br />
Ingredienti per 4 persone:<br />
<br />
Per l'insalata:<br />
1 patata grossa bollita<br />
1 gamba di sedano<br />
100 grammi di ham hock tagliato a cubetti<br />
Alcune foglie di bietole, o rucola<br />
<br />
Per la minestra:<br />
1 litro di brodo di cottura dell'ham hock<br />
300 grammi di piselli sgranati<br />
mezza cipolla<br />
2 gambe di sedano<br />
Menta fresca<br />
1 spicchio d'aglio<br />
<br />
Per la crocchetta<br />
4 cubi ricavati dall'ham hock di circa 3 cm di lato<br />
1 uovo<br />
pangrattato<br />
farina di semola<br />
<br />
Per la maionese<br />
2 tuorli d'uovo<br />
250 ml di olio di semi di girasole<br />
1 cucchiaio di senape inglese<br />
il succo di mezzo limone<br />
sale e pepe<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWCH5D7g-DiFEsH_mPLbZ6gzuoefTTvwteA3kttlTdjA7XcvAPsXAslihqj6ENCeqwcnIhyphenhyphen-uwdNnxRjzHxCi5eMDBRQO_sZwM8u0I2WBenaVRGk9GLitoLDF3czwGGSEvQp9a5gSf4a/s1600/ham+hock+assiette+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWCH5D7g-DiFEsH_mPLbZ6gzuoefTTvwteA3kttlTdjA7XcvAPsXAslihqj6ENCeqwcnIhyphenhyphen-uwdNnxRjzHxCi5eMDBRQO_sZwM8u0I2WBenaVRGk9GLitoLDF3czwGGSEvQp9a5gSf4a/s400/ham+hock+assiette+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Come preparare una minestra di piselli che mantenga un colore vivo e il sapore fresco e dolce dei piselli freschi? Be' questa l'ho rubata alla sous-chef Amanda... Si sbollentano i piselli per 5-6 minuti e successivamente si scolano e immergono immediatamente in acqua e ghiaccio. Questo permette loro di mantenere il colore vivo. Nel frattempo si soffriggono la cipolla e il sedano con l'aglio. Si aggiunge quindi il brodo di cottura del maiale e si fa cuocere per 40 minuti. Una volta che la minestra si sia intiepidita, si aggiungono i piselli scolati e la menta. A questo punto si frulla tutto e si passa in un setaccio e si mette in frigo in frigo. Per servire, aggiungere l'ham hock una volta nel piatto.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ia4vuM_CMX5Ar9Yf2xdOQjiYk5yKg_nTXZxkxJZDF1dvVE6BYpsV824qGELQbF8Px3ssVIwZZAoHIDMUXFZA5PxH8BgBxd7e7ifHtYTeVrjFNlXUrKy-ToUF-MUKq9fT2Pj4V-_2ubBL/s1600/ham+hock+assiette+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ia4vuM_CMX5Ar9Yf2xdOQjiYk5yKg_nTXZxkxJZDF1dvVE6BYpsV824qGELQbF8Px3ssVIwZZAoHIDMUXFZA5PxH8BgBxd7e7ifHtYTeVrjFNlXUrKy-ToUF-MUKq9fT2Pj4V-_2ubBL/s400/ham+hock+assiette+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">L'ham hock e' stato semplicemente fatto bollire per 3 ore con sedano carota cipolla e foglie di alloro quindi scolato. Una volta tiepido ho separato la carne da ossa, pelle e grasso e l'ho arrotolata in un doppio strato di pellicola trasparente, a mo di salame. L'ho quindi lasciato in frigo durante la notte. Il collagene presente nella carne permette di avere il giorno dopo una simil salsiccia che e' facile da affettare.<br />
Al momento di servire si scaldano le patate e l'ham hock al microonde per 20 secondi.<br />
Per condire questa insalata ho semplicemente fatto una leggera vinaigrette con olio, sale,pepe, senape e succo di limone.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c1rGPnErfWqmepbKy-SvjFDOqvXWdIJTWmrk0pHTr7T4XM9MwtLHIultzZahhiyYOXsuYyYFxqDkXcEC1zAT44nJrDFUpvaYn2vlHuBLHQPDVJti8pjCuYhPlwdB4BONtgzgv_2dCG8D/s1600/ham+hock+assiette+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c1rGPnErfWqmepbKy-SvjFDOqvXWdIJTWmrk0pHTr7T4XM9MwtLHIultzZahhiyYOXsuYyYFxqDkXcEC1zAT44nJrDFUpvaYn2vlHuBLHQPDVJti8pjCuYhPlwdB4BONtgzgv_2dCG8D/s400/ham+hock+assiette+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">La crocchetta e' stata passata in uovo, farina, ancora uovo e quindi pangrattato. Fritta finche' dorata in olio molto caldo.<br />
Buon appetito!</span></td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-34828744877912623612011-06-20T12:20:00.000+01:002011-06-20T12:20:11.977+01:00J.R. Lansdale una volta disse...<div dir="ltr" style="text-align: left;" trbidi="on">La vita e' come un piatto di Chilli in un ristorante che non conosci: A volte e' speziata e gustosa, a volte sa proprio di merda... Buona settimana!</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.comtag:blogger.com,1999:blog-2701333529489019862.post-28660350636315695252011-06-19T16:22:00.000+01:002011-06-19T18:14:04.501+01:00Samosa con chutney al coriandolo e menta.<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdj4ACPGTh1O7pFaXrQG94wp8LZ0cE4Ci168FQsq-yfWLaHBPH58zYu88t0O_1d6ofQfjqBiXvMIRusro2xoHefax_71lBtFwL9u72XWJjYPkY8M9qo7uJXJoBwmi54m0q3Jxzm-I7iE7I/s1600/Samosas+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdj4ACPGTh1O7pFaXrQG94wp8LZ0cE4Ci168FQsq-yfWLaHBPH58zYu88t0O_1d6ofQfjqBiXvMIRusro2xoHefax_71lBtFwL9u72XWJjYPkY8M9qo7uJXJoBwmi54m0q3Jxzm-I7iE7I/s400/Samosas+013.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">What??? Ok ok calma adesso. Partiamo dall'inizio. <span class="Apple-style-span" style="line-height: 19px;">La samosa è un popolare antipasto e snack indiano diffuso in tutta l'asia centro-meridionale, nella penisola arabica, arrivando oltre il mediterraneo fino nel Corno d'Africa, nordafrica e Grecia. Consiste generalmente in un guscio triangolare di pasta, in questo caso fillo, ma puo' essere sfoglia o di maida, ripieno di vari ingredienti, che variano dalle parate, alle cipolle, all'agnello ecc ecc.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">Le Samosa vengono generalmente cotte al forno o fritte e sono spesso accompagnate da una <i>chutney</i>, una salsa vegetale piccante e fresca. </span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">Ancora una volta devo ringraziare i miei numerosi colleghi chef delle isole Mauritius per avermi mostrato questo fantastico street food tipico nella loro assolata isola. E' loro convinzione che piu' una pietanza sia piccante, migliore sia la sua efficacia contro gli effetti postumi della sbornia.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Non manca settimana in cui non mi chiamino in cucina per farmi assaggiare qualcosa di inverosimilmente "hot" e guardino divertiti la mia espressione "OcchiSgranatiLinguaDiFuoriViolaInFaccia"...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Penso proprio che preparero' le Samosa per la festa del mio ritorno in Italia, il 18 Luglio... L'idea e' di avere una festa in giardino a casa dei miei genitori in provincia di Rimini, musica, sole (finalmente!) e amici...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Ingredienti per 4</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Per le samosa:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 patata grande bollita</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">!/2 cipolla</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">100 g. piselli freschi</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 cucchiaino di curry in polvere</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1/2 cucchiaino di semi di coriandolo</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1/2 cucchiaino di garam masala (opzionale)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 spicchio d'aglio</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">sale e pepe</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Per la chutney:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 mazzetto di coriandolo fresco</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">2-3 gambi di menta fresca</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 pomodoro maturo</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Peperoncino fresco secondo il proprio gusto</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">il succo di 1/2 limone</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">1 cucchiaio di cipolla tritata</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">sale e pepe</span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/VveZxA17hYE?feature=player_embedded' frameborder='0'></iframe></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Questo e' un video su come chiudere le samosas... Una volta presa la mano non e' troppo complicato...</span></div><span class="Apple-style-span" style="line-height: 19px;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul0aWDBN1_jHpLj0y1m4DHd9fL9SLimI1qfmQCZzgt5puAJFK1dyfkamFQC0BUSWL5u-cPbOZG7SVrFw8onW8iUHRuIjqL4GmogWf740X3ajFPWlck5h40fOlHR7B55ytK3tcDtJd588W/s1600/Samosas+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul0aWDBN1_jHpLj0y1m4DHd9fL9SLimI1qfmQCZzgt5puAJFK1dyfkamFQC0BUSWL5u-cPbOZG7SVrFw8onW8iUHRuIjqL4GmogWf740X3ajFPWlck5h40fOlHR7B55ytK3tcDtJd588W/s400/Samosas+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E8rXWoOqlPc8-wMNa-6lcu7uBtIn5SCwhyphenhyphen29zFamhh0yfEbS06K3Fb2YQnXyMMg7zrs9oz2EDUpQGgq85x9o9ExjZ08RHyWKf00mfsoSYhwmyBjeqkfIlM9cezNHZyzA4e4SRUcgghFm/s1600/Samosas+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E8rXWoOqlPc8-wMNa-6lcu7uBtIn5SCwhyphenhyphen29zFamhh0yfEbS06K3Fb2YQnXyMMg7zrs9oz2EDUpQGgq85x9o9ExjZ08RHyWKf00mfsoSYhwmyBjeqkfIlM9cezNHZyzA4e4SRUcgghFm/s400/Samosas+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per preparare la chutney basta frullare tutti gli ingredienti assieme, aggiustando di sale alla fine. Il trucco sta nel trovare il giusto equilibrio tra piccantezza, acidita' e fragranza delle erbe. Il tutto dovrebbe risultare piccante ma rinfrescante allo stesso momento.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64Y9gLF2JOSoS4_2qYZUoyzP2ZZch2FHONukFXKGdGZDWor4_HXIXVJ4yNd8Aqc6SlwLmFYOYKJxM_7DbGgVHvr9D6_8jYXMvYfi-ug7KTRs31rxdG6M9QKoil-rbVq4hIiAKmbiFqyiH/s1600/Samosas+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64Y9gLF2JOSoS4_2qYZUoyzP2ZZch2FHONukFXKGdGZDWor4_HXIXVJ4yNd8Aqc6SlwLmFYOYKJxM_7DbGgVHvr9D6_8jYXMvYfi-ug7KTRs31rxdG6M9QKoil-rbVq4hIiAKmbiFqyiH/s400/Samosas+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per il ripieno soffriggere la cipolla in poco olio, aggiungere quindi le spezie e l'aglio e cuocere a fuoco medio finche' la cipolla non sia trasparente.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjez2QvUvzoYBJ4J0s7hB_VAqQJxUb3uFv0ORxl0g3DXX1cpHs7yxW0Q1ZlIMwYvPn4yg_pz_jXYclVo7JfXchxkN2gf5qSNxJ-XuDykeC6AsNxVes12Av1qMx3TK-nYXDrW_F7pODmNCD/s1600/Samosas+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjez2QvUvzoYBJ4J0s7hB_VAqQJxUb3uFv0ORxl0g3DXX1cpHs7yxW0Q1ZlIMwYvPn4yg_pz_jXYclVo7JfXchxkN2gf5qSNxJ-XuDykeC6AsNxVes12Av1qMx3TK-nYXDrW_F7pODmNCD/s400/Samosas+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A fine cottura ho aggiunto i piselli sbollentati e la patata bollita, schiacciando il tutto con una forchetta fino ad ottenere quello che vedete in foto.<br />
A questo punto si possono preparare le samosas come da video e friggere in olio molto caldo finche' non abbiano preso colore... Servire ben calde con la chutney e birra ghiacciata, preferibilmente in compagnia di amici...<br />
Buon appetito!<br />
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</span></div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.comtag:blogger.com,1999:blog-2701333529489019862.post-35780250687223530172011-06-17T17:30:00.003+01:002011-06-19T10:39:25.408+01:00Costine di manzo brasate, tortino di patate, scalogni glassati al balsamico<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLusmrMszItaYceIrBNMWQF42TA0PPGV3UGgpv3ySUjzq3S6Sk44JWq9rZbrhuGFeJtIlYodvtqO6X9X4Zjl_WW3Cx0vIzwJQurzCGO62mLqhLLAqda_8P1d5JsecLS3af77p46RjtJAFc/s1600/ribs+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLusmrMszItaYceIrBNMWQF42TA0PPGV3UGgpv3ySUjzq3S6Sk44JWq9rZbrhuGFeJtIlYodvtqO6X9X4Zjl_WW3Cx0vIzwJQurzCGO62mLqhLLAqda_8P1d5JsecLS3af77p46RjtJAFc/s400/ribs+006.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Un piatto forse non propriamente estivo direte voi... e avete ragione! Devo confessare che stamattina, gironzolando per il banco della macelleria imbacuccato con felpa e giacchetta, coi capelli bagnati dalla pioggia che non ho potuto evitare, beh, MI SONO DIMENTICATO CHE DOVREBBE ESSERE ESTATE! D'altronde al momento in cui scrivo ci sono 13 gradi e piove... quindi mi scuserete e terrete presente questa fantastica ricetta per i mesi invernali a venire!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Il taglio che uso sono le costine di manzo, che non ho mai brasato ma che mia nonna florinda cucina spesso per il bollito domenicale. Su consiglio dell'ormai noto macellaio australiano Brett, mi sono lasciato convincere a provare "sticky braised ribs" o costole brasate appiccicose... Grazie Brett!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredienti per 4</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Per il brasato:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 pezzi di costine di manzo, circa 300g l'una</div><div class="separator" style="clear: both; text-align: left;"> 1/2 bottiglia di vino rosso corposo</div><div class="separator" style="clear: both; text-align: left;">500 ml di brodo di pollo scuro</div><div class="separator" style="clear: both; text-align: left;">1 cipolla</div><div class="separator" style="clear: both; text-align: left;">2 carote</div><div class="separator" style="clear: both; text-align: left;">2 gambi di sedano</div><div class="separator" style="clear: both; text-align: left;">2 cucchiai di concentrato di pomodoro</div><div class="separator" style="clear: both; text-align: left;">3 spicchi d'aglio</div><div class="separator" style="clear: both; text-align: left;">3 foglie d'alloro</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Per i tortini di patate:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 grosse patate</div><div class="separator" style="clear: both; text-align: left;">4-5 cipollotti fini</div><div class="separator" style="clear: both; text-align: left;">50 g di burro</div><div class="separator" style="clear: both; text-align: left;">sale e pepe</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Per gli scalogni glassati</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">16-20 scalogni piccoli</div><div class="separator" style="clear: both; text-align: left;">50 ml di aceto balsamico</div><div class="separator" style="clear: both; text-align: left;">500 ml di brodo di pollo</div><div class="separator" style="clear: both; text-align: left;">50 g di burro</div><div class="separator" style="clear: both; text-align: left;">sale e pepe</div><div class="separator" style="clear: both; text-align: left;"><br />
</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/AVvXsEgwm-Pg7vL47zPKXmIoSbTbA8GkTKcm2bym4KEun_IZprDtoSivu9lHWRMUXujgYj5gn1VVnow1zakpec7JsH4l66e03qv2UYVBNPBH-FzVHVBa2Ze9ioDrI46G8OcDE_g_Dm0BkP_4R0MU/s1600/short+ribs+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm-Pg7vL47zPKXmIoSbTbA8GkTKcm2bym4KEun_IZprDtoSivu9lHWRMUXujgYj5gn1VVnow1zakpec7JsH4l66e03qv2UYVBNPBH-FzVHVBa2Ze9ioDrI46G8OcDE_g_Dm0BkP_4R0MU/s400/short+ribs+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gli ingredienti.</span></td></tr>
</tbody></table><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/AVvXsEgPgCgTs_raCs9FLhcJ4uRj8A5jUKFU1_Iyn9wu5TeQwEFKrdki11BiB3bjpjOawKHc2dQLMk2XmkKvFpzsbBhxQqNX-UGN14sTBzlcB0HTlkuFslHBX6WgNsobd0kfYsoOptKu1HmHCkJ8/s1600/short+ribs+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgCgTs_raCs9FLhcJ4uRj8A5jUKFU1_Iyn9wu5TeQwEFKrdki11BiB3bjpjOawKHc2dQLMk2XmkKvFpzsbBhxQqNX-UGN14sTBzlcB0HTlkuFslHBX6WgNsobd0kfYsoOptKu1HmHCkJ8/s400/short+ribs+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per prima cosa rosolare la carne in padella da tutti i lati. Niente colore=niente sapore.</td></tr>
</tbody></table><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/AVvXsEhez8ckKYAdpHsS8LUluKOOaAHxVq45hIYQvboC4m_wdDiQ-2ITQ2SbK0n1MW2FFR8yy1mtwz3bcntJ0DYnIx5UP2xaF54t0ZcSR2CEM9at_UStF13uDcBIVi0lQ__O5Gbh6gnS9Rj2d1Km/s1600/short+ribs+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez8ckKYAdpHsS8LUluKOOaAHxVq45hIYQvboC4m_wdDiQ-2ITQ2SbK0n1MW2FFR8yy1mtwz3bcntJ0DYnIx5UP2xaF54t0ZcSR2CEM9at_UStF13uDcBIVi0lQ__O5Gbh6gnS9Rj2d1Km/s400/short+ribs+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Togliere quindi la carne e aggiungere nella stessa padella le verdure, far prendere colore per bene.</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/AVvXsEjrec40btFqjiydk0-W5n-8gKlscv0ptl7zV5N6JitnfWBy3_IDCrqf2OggkmvbJgvNQ5fLUtUTp21LcftmgjIsmP0Iq3MmjZU_AI8BrEC2qBk33GBiIPdXs7qsA6eVgZ6jhay7eEL2p5aV/s1600/short+ribs+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrec40btFqjiydk0-W5n-8gKlscv0ptl7zV5N6JitnfWBy3_IDCrqf2OggkmvbJgvNQ5fLUtUTp21LcftmgjIsmP0Iq3MmjZU_AI8BrEC2qBk33GBiIPdXs7qsA6eVgZ6jhay7eEL2p5aV/s400/short+ribs+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Aggiungere quindi il concentrato di pomodoro e deglassare col vino rosso.</span></td></tr>
</tbody></table><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/AVvXsEhGxi1Caxqo05qMplvdFJnqOH0hj1mIMTJ_1RAT-FrwFbZUiJmHrhievl3l9PvQgv_ZGmGlekk2i-VuiwC9s3g3cq-UmnvHM6f9KKmuJ1Hoc2Lk4fSeIY0H6verCPquF310_nQ7uRsBwfKU/s1600/short+ribs+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxi1Caxqo05qMplvdFJnqOH0hj1mIMTJ_1RAT-FrwFbZUiJmHrhievl3l9PvQgv_ZGmGlekk2i-VuiwC9s3g3cq-UmnvHM6f9KKmuJ1Hoc2Lk4fSeIY0H6verCPquF310_nQ7uRsBwfKU/s400/short+ribs+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trasferire il tutto in una casseruola da forno e aggiungere il brodo. Coprire e cuocerea 170 gradi per 3 ore e mezza, girando la carne una o due volte.</td></tr>
</tbody></table><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/AVvXsEit4VJ0osV7UKgfDroNvLfCfcs5ekmRWlAwTfvJ33XvKcRbwCdNBpcgrS9aI9t58L6JEU7fc4oSuS4P5B7gyGvYWMwBklZkf1O1iAGsUAFxe2b9mcmLPRFMi4JPKDvWiqbcEukRm5orleOb/s1600/short+ribs+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4VJ0osV7UKgfDroNvLfCfcs5ekmRWlAwTfvJ33XvKcRbwCdNBpcgrS9aI9t58L6JEU7fc4oSuS4P5B7gyGvYWMwBklZkf1O1iAGsUAFxe2b9mcmLPRFMi4JPKDvWiqbcEukRm5orleOb/s400/short+ribs+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pelare gli scalogni e saltarli in padella col burro sale e pepe finche' non siano ben rosolati, aggiungere quindi l'aceto ed il brodo e cuocere a fuoco lento e coperti.</td></tr>
</tbody></table><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/AVvXsEjmkP5P0wJbWIo-1AgaFYrJvpp6y2H90kHIiL0okMGLkJPj_laS-P7Xy5ptQrNUA3wjYeFzAyBVgWwGCEC0o_O12WQw2auBE2Yn6Qw2dfr5W05MZwgTzaOynULALT1zjvsdKKwcq8YER7N4/s1600/short+ribs+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkP5P0wJbWIo-1AgaFYrJvpp6y2H90kHIiL0okMGLkJPj_laS-P7Xy5ptQrNUA3wjYeFzAyBVgWwGCEC0o_O12WQw2auBE2Yn6Qw2dfr5W05MZwgTzaOynULALT1zjvsdKKwcq8YER7N4/s400/short+ribs+019.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dopo circa 30 minuti il brodo di cottura si dovrebbe ridurre ad una consistenza "appiccicosa"... sono pronti!</td></tr>
</tbody></table><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/AVvXsEiTmZ7FePbhbeddUUfVsqfMwENcnjdQ2cF_Zxb93wvSFhTHZw6_9JPwwLBwOTrACVcBX0CjOhNabLv2baVe6jE60eXmbWZ5FhAY4iD0LVMGVMLqKDL5se7U6e6kbd_diCsl51yA6YhX6AcU/s1600/short+ribs+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmZ7FePbhbeddUUfVsqfMwENcnjdQ2cF_Zxb93wvSFhTHZw6_9JPwwLBwOTrACVcBX0CjOhNabLv2baVe6jE60eXmbWZ5FhAY4iD0LVMGVMLqKDL5se7U6e6kbd_diCsl51yA6YhX6AcU/s400/short+ribs+020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bollire le patate partendo da acqua fredda finche' cotte, trasferire in una ciotola e aggiungere il burro, sale e pepe.</td></tr>
</tbody></table><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/AVvXsEgTelHyXkrMRQFXKfGmpCcy-Blvk6_u_cT2Jz3juOw6G_cnMs5YkgJcNlhEznTzQyfA22eviNUCGbOG14XkjfC8yGj6f1CwK7icfKEKPSE7gy0RnRJZQP83YCqFaZ_HxklTB6bfFqR6ZJiE/s1600/short+ribs+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTelHyXkrMRQFXKfGmpCcy-Blvk6_u_cT2Jz3juOw6G_cnMs5YkgJcNlhEznTzQyfA22eviNUCGbOG14XkjfC8yGj6f1CwK7icfKEKPSE7gy0RnRJZQP83YCqFaZ_HxklTB6bfFqR6ZJiE/s400/short+ribs+021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Schiacciare con uno schiacciapatate in modo grossolano, alla fine aggiungere i cipollotti e amalgamare.</td></tr>
</tbody></table><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/AVvXsEhcmN7SRbz-wLCHS_lPTWyxVvDrLG7TZKc1DVWr_JedUvXZ9aGtoYnO2Kal7zx-bZVC_zQoOSLPR15zpX5Hx9kU_OiYlFS_q28lP010M_ZiQqeeh1azE_xvBiJMD-X7Q_RSaoeVc8OPSAKi/s1600/short+ribs+022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmN7SRbz-wLCHS_lPTWyxVvDrLG7TZKc1DVWr_JedUvXZ9aGtoYnO2Kal7zx-bZVC_zQoOSLPR15zpX5Hx9kU_OiYlFS_q28lP010M_ZiQqeeh1azE_xvBiJMD-X7Q_RSaoeVc8OPSAKi/s400/short+ribs+022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Formare i tortini con l'aiuto di un coppapasta, infornare a 220 gradi finche' non abbiano preso colore.</td></tr>
</tbody></table><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/AVvXsEjCwFVGWaXe9oPpf3UZs3-NAsUJqTwKQqJiz8JWbu_sNtM1IuAKL7hqCSb-FZw7ksH9k2Qv35y8L1w9xnUv7JycNm6Ikfv4QsO4qoc-91m5pMF3uzL6j_1cfNWtAhbXJQ_4qoAGMm-ZFdqm/s1600/short+ribs+025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwFVGWaXe9oPpf3UZs3-NAsUJqTwKQqJiz8JWbu_sNtM1IuAKL7hqCSb-FZw7ksH9k2Qv35y8L1w9xnUv7JycNm6Ikfv4QsO4qoc-91m5pMF3uzL6j_1cfNWtAhbXJQ_4qoAGMm-ZFdqm/s400/short+ribs+025.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una volta cotta, togliere la carne dalla casseruola e passarla in forno a "glassare", cospargendola con la salsa di cottura 2 o 3 volte.</td></tr>
</tbody></table><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/AVvXsEgIzrYe4BlITSbFYJ-r7NmBPs1anGY_QSQ7sY-gIavdphanEZcwwxPDpZk33eTSOszWQBJe9bqMIqFOSYPyn_EuGmHic45EsuGbhvrOnesyPTZBsl7YfenU_66XJcwGiPuy8qan7H_yzMJR/s1600/ribs+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzrYe4BlITSbFYJ-r7NmBPs1anGY_QSQ7sY-gIavdphanEZcwwxPDpZk33eTSOszWQBJe9bqMIqFOSYPyn_EuGmHic45EsuGbhvrOnesyPTZBsl7YfenU_66XJcwGiPuy8qan7H_yzMJR/s400/ribs+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com1tag:blogger.com,1999:blog-2701333529489019862.post-39135397200515850282011-06-06T16:28:00.000+01:002011-06-10T12:28:26.373+01:00Est! Est!! Est!!! (raviolo di anatra candita in brodo thai)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gCXVh8btI8HW0ORRnO6o1gzPbWlieWQblW6HES5hRtwfhHXO4OnsdUHu5ahTC4skMHdJ2jQbUeODm3Tdv0R2y2zRKzAI_TULos94ApeU5jkr9w4HZMEX1iv0LZbKvzhLhMH2n6sjxfju/s1600/duck+raviolo+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gCXVh8btI8HW0ORRnO6o1gzPbWlieWQblW6HES5hRtwfhHXO4OnsdUHu5ahTC4skMHdJ2jQbUeODm3Tdv0R2y2zRKzAI_TULos94ApeU5jkr9w4HZMEX1iv0LZbKvzhLhMH2n6sjxfju/s400/duck+raviolo+027.JPG" width="400" /></a></div><br />
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Mi scuso con gli aficionados del mio blog per aver postato due ricette di pasta ripiena di fila, ma questa mi girava per la testa da un po e a volte, nel mio caso (umano) specialmente, le idee hanno la data di scadenza... <br />
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In questo piatto l'anatra fa da trait d'union tra due giganti: la cucina europea e quella asiatica.<br />
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Ingredienti per 4:<br />
<br />
per il brodo:<br />
1 carcassa di pollo e una d'anatra<br />
3 carote<br />
2 cipolle <br />
3 gambi di sedano<br />
2 gambi di citronella<br />
1 pezzo di zenzero grande circa quanto 2 tappi di sughero<br />
coriandolo<br />
2 foglie di alloro<br />
<br />
Per l'anatra confit:<br />
2 cosce d'anatra (meglio se lasciate in frigo coperte di sale grosso dalla sera prima e poi risciacquate)<br />
400g di grasso d'anatra<br />
timo<br />
1 foglia di alloro<br />
2 spicchi d'aglio<br />
1 anice stellato<br />
sale <br />
pepe<br />
<br />
Per il raviolo:<br />
Pasta ricavata da 2 uova e 200 grammi di farina 00 riposata in frigo per almeno 30 minuti<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmAkE2-cFak0-ENxN_wagcaBA022dkXX8E4yv7ctn8Zc_nW-z_ZpU4-Ri_na7qgm_KaAwmFBzv6nnDRfuO7QEdRRoPgPBrVSEIAhu1AGLMdOjpf0uQYWZH2yC2_EMeb_9WuzlTzhO3QVw/s1600/duck+raviolo+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmAkE2-cFak0-ENxN_wagcaBA022dkXX8E4yv7ctn8Zc_nW-z_ZpU4-Ri_na7qgm_KaAwmFBzv6nnDRfuO7QEdRRoPgPBrVSEIAhu1AGLMdOjpf0uQYWZH2yC2_EMeb_9WuzlTzhO3QVw/s400/duck+raviolo+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Per il brodo: arrostire le carcasse di pollo e anatra in forno assieme alle verdure (togliere la buccia della cipolla che senno' risulterebbe amara) finche' colorate, trasferire in pentola e coprire di acqua fredda. Cucinare a fuoco bassissimo per 3 ore. Infine aggiungere la citronella, lo zenzero tagliato grossolanamente, il coriandolo e mezzo lime. Cucinare per altri 45 minuti. Scolare con un setaccio fine e lasciare raffreddare in frigo. Scremare quindi il grasso eventuale che si solidifichera' in superficie.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_BKf8S5ETCCEVitGwL9k7ILpVuBNx22kDHl1DsyACDfUZto4gaXAM25RawSKLAklov9jJy_DNbQALXc1_-Ck5ur1cmcxlJ8Dl_hDMaVOofPGzu8bssFJ-FYT3gM5J7_AkR0UedlmnzHS/s1600/duck+raviolo+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_BKf8S5ETCCEVitGwL9k7ILpVuBNx22kDHl1DsyACDfUZto4gaXAM25RawSKLAklov9jJy_DNbQALXc1_-Ck5ur1cmcxlJ8Dl_hDMaVOofPGzu8bssFJ-FYT3gM5J7_AkR0UedlmnzHS/s400/duck+raviolo+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La citronella va schiacciata per permetterle di liberare il proprio profumo nel brodo.</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8aMzN3re1DlTGPDEZ890yGVT1VAbXrQ_9z9hNhdkxrWR5Fnm3zOY-yyZVsbPr9erBYZ9padsF7_djKS9TkRHojLKHXHtBfR38qWnjw11U_TFBALLY3ntSQS32RpZzYBWHAGwOJD4uWpf/s1600/duck+raviolo+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8aMzN3re1DlTGPDEZ890yGVT1VAbXrQ_9z9hNhdkxrWR5Fnm3zOY-yyZVsbPr9erBYZ9padsF7_djKS9TkRHojLKHXHtBfR38qWnjw11U_TFBALLY3ntSQS32RpZzYBWHAGwOJD4uWpf/s400/duck+raviolo+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti. Per l'anatra candita mettere le cosce d'anatra in una casseruola con l'aglio, timo, alloro, anice stellato e grasso d'anatra. Coprire e cuocere a 160 gradi per circa 3-4 ore finche' saranno tenere e deliziose!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLs0l8fIWZPZnu10N1eqo_2GxMXXShdJ8XOfisTa7-27RKXdQUBcu4-cuydO52BGUUFcMEGmckj-r46h7rN2s5BLTIy807o5b2VqDL6s-u2FmTMnsg7T50NkLrQ3zMfJFpKbCyZqTNIS63/s1600/duck+raviolo+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLs0l8fIWZPZnu10N1eqo_2GxMXXShdJ8XOfisTa7-27RKXdQUBcu4-cuydO52BGUUFcMEGmckj-r46h7rN2s5BLTIy807o5b2VqDL6s-u2FmTMnsg7T50NkLrQ3zMfJFpKbCyZqTNIS63/s400/duck+raviolo+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scegliere quindi la carne e scartare pelle, grasso e vene</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYrTEb1ZYCNqR5UusKV2ZlbuRrlmM-NOOty3l5Mqt3EfsjpKvgK9_G9gsPCujI1YXQdcc62ddMggIfqoLquP1B_ti6aPviUTxg3__Fw6qaszE9I1egk4cMtcRch8rHDcKIYYnTyvAJWSJ/s1600/duck+raviolo+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYrTEb1ZYCNqR5UusKV2ZlbuRrlmM-NOOty3l5Mqt3EfsjpKvgK9_G9gsPCujI1YXQdcc62ddMggIfqoLquP1B_ti6aPviUTxg3__Fw6qaszE9I1egk4cMtcRch8rHDcKIYYnTyvAJWSJ/s400/duck+raviolo+013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sfibrare quindi la carne d'anatra e mischiarla con erba cipollina ed eventualmente del grasso di cottura se la carne dovesse risultare un po' asciutta. Aggiustare di sale e pepe e formare 4 palle.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdygm4oIKdYABEOignsSnPEoCR_VmNOM28J6jFkpvbL928zwtVQ7h315rkBBDdw-Hpls8jP3-zfFa2vH7eP9K1cogY1wHO6rRCYzmeOezQTrj-XciA5KJsLXB03mUz0B5zF_2NT61076rw/s1600/duck+raviolo+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdygm4oIKdYABEOignsSnPEoCR_VmNOM28J6jFkpvbL928zwtVQ7h315rkBBDdw-Hpls8jP3-zfFa2vH7eP9K1cogY1wHO6rRCYzmeOezQTrj-XciA5KJsLXB03mUz0B5zF_2NT61076rw/s400/duck+raviolo+016.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZaj-ZPov8NyGjmFF-fv7SaAfoj7YTehLXIr9k8su3yNPTyQm5j30CoVCOKC5K4yGa43iRwW9KwgvR065dAYWqE3ZEu8y0YRMXu5Gr25CgNKEPZqc8sm0R6tthhdoa_0rqJgUTLioOM9x/s1600/duck+raviolo+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZaj-ZPov8NyGjmFF-fv7SaAfoj7YTehLXIr9k8su3yNPTyQm5j30CoVCOKC5K4yGa43iRwW9KwgvR065dAYWqE3ZEu8y0YRMXu5Gr25CgNKEPZqc8sm0R6tthhdoa_0rqJgUTLioOM9x/s400/duck+raviolo+017.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6rHiyXj-BAMNxrgrF3n3d6BMMZjbwujm0yNN0AL9_Z3zkI1CSd-fK3uIc1qWhCttyZpbb9iaVythkZSMWm01bzKTSH3OyEjL-kSwc7Focow5AMxBTbOIZp6tBQlfS_enr2kgt_SIBIue/s1600/duck+raviolo+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6rHiyXj-BAMNxrgrF3n3d6BMMZjbwujm0yNN0AL9_Z3zkI1CSd-fK3uIc1qWhCttyZpbb9iaVythkZSMWm01bzKTSH3OyEjL-kSwc7Focow5AMxBTbOIZp6tBQlfS_enr2kgt_SIBIue/s400/duck+raviolo+018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Formare 4 ravioloni da cuocere nel brodo assieme ai funghi (cuoceranno entrambi in 2-3 minuti)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI1E-UnBz1RPx05ta2n1egMIKiCNxPZlwnX7Ka3_nHiYMXwKrFSuw0z7bHQh4Tqo2oFCJSsmhhBfA3FZC9lg3sDkiGabsbZa2Czv-gYHNMtrygqQSJ5hyphenhyphenv347Hv_kp4LVGGZzb6FMcqqI/s1600/duck+raviolo+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI1E-UnBz1RPx05ta2n1egMIKiCNxPZlwnX7Ka3_nHiYMXwKrFSuw0z7bHQh4Tqo2oFCJSsmhhBfA3FZC9lg3sDkiGabsbZa2Czv-gYHNMtrygqQSJ5hyphenhyphenv347Hv_kp4LVGGZzb6FMcqqI/s400/duck+raviolo+020.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-39668653125472270012011-05-29T12:19:00.001+01:002011-05-30T19:06:25.993+01:00Coni al limone ( con crema di topinambur e crumble di parmigiano e nocciole)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkBW68S7AvzanoYuLB0wcDf-40Hk0YkvXP61iYtMh-6zPuZHgYTabDhpQGOVHpu2apmbQbgiwEHbfRd2-CpebIi5RhuewJaGN0PNFfXbDE8_diOcuoCcqohPmpM7m8E1MmN1ERXwOcrgx/s1600/coni+al+limone+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkBW68S7AvzanoYuLB0wcDf-40Hk0YkvXP61iYtMh-6zPuZHgYTabDhpQGOVHpu2apmbQbgiwEHbfRd2-CpebIi5RhuewJaGN0PNFfXbDE8_diOcuoCcqohPmpM7m8E1MmN1ERXwOcrgx/s400/coni+al+limone+026.JPG" width="400" /></a></div><br />
<br />
L'altra sera ho imparato una lezione importante. Io e Laura eravamo in uno dei miei 'sopt' preferiti: Il ristorante <a href="http://maps.google.ie/maps?rlz=1I7GCNV_en-GB&oe=UTF-8&um=1&ie=UTF-8&q=pig's+ear&fb=1&gl=ie&hq=pig's+ear&hnear=0x48670e80ea27ac2f:0xa00c7a9973171a0,Dublin&cid=0,0,10620366402389683188&ei=5iDhTeS7JY61hAfg7OS9Bg&sa=X&oi=local_result&ct=image&resnum=4&ved=0CC8QnwIwAw">The Pig's Ear </a>, qui in centro a Dublino.<br />
Il loro stile e' contemporaneo irlandese, con un occhio di riguardo al territorio e alla stagionalita', come giusto, ma quello che salta all'occhio e' che ogni piatto e' fondamentalmente diretto a mettere il cliente di buon umore, lo chef-proprietario Stephen Mcallister ama servire pietanze in barattoli, vecchie pentole, piatti di ogni colore e dimensione, qui si esce dai limiti del classico piatto bianco e posate d'acciaio 18/10: la bistecca e' accompagnata da coltello serramanico, lo zucchero per il caffe' nella sua busta di carta, la semplice zuppa in una vecchia pentola smaltata ... insomma il messaggio l'avrete capito: il cibo deve essere divertimento, e seppure e' un obbligo morale seguire le stagioni ed il proprio territorio, non c'e' nulla di male nello sperimentare e nel distaccarsi a volte dal terreno battuto, ed e' con questo pensiero che mi sono trovato ad immaginare un nuovo tipo di pasta ripiena... i coni.<br />
<br />
Il sapore principale e' dato dai limoni conservati in salamoia, un ingrediente tipico della cucina marocchina , ma talmente delizioso e versatile che tutti dovrebbero averne un barattolo a casa. Semplicissimi da preparare, si possono usare per marinare ogni tipo di carne o pesce, in sughi, insalate, si possono aggiungere ad arrosti o nella ricetta piu' famosa di tutte... la tagine di pollo al limone e olive verdi...<br />
<br />
Ingredienti per 4 persone:<br />
<br />
Per la pasta ( per 4 persone 2 uova, 140 grammi di farina 00 e 60 grammi di farina di semola)<br />
<br />
250 grammi di ricotta di mucca<br />
<br />
1/2 spicchio di limone sotto sale<br />
<br />
70-100 grammi di parmigiano<br />
<br />
Per la crema di topinambur:<br />
<br />
4 topinambur medi<br />
<br />
500 ml di brodo di pollo<br />
<br />
Per la crumble al parmigiano e nocciole:<br />
<br />
50 gr di parmigiano<br />
<br />
50 gr di nocciole<br />
<br />
Frullare in modo grossolano i due e infornare finche' non abbiano preso colore<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoj1DQdrXEIJh_l3tI8zOe6LQpDTajucQwMs31NOqA5PvAlQcT-n88mm9Y5SKxrLMPRZaFDuJ5A7x5ofguJ6IK2zB4WIbAIa2-lZJhdH8v-w7ZAYUG7U3MfYH541IdrlXa9BH4yncWDC5/s1600/coni+al+limone+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoj1DQdrXEIJh_l3tI8zOe6LQpDTajucQwMs31NOqA5PvAlQcT-n88mm9Y5SKxrLMPRZaFDuJ5A7x5ofguJ6IK2zB4WIbAIa2-lZJhdH8v-w7ZAYUG7U3MfYH541IdrlXa9BH4yncWDC5/s400/coni+al+limone+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGawSdDlPWTAp7eZNVR1CwPaSmEugUQHmRGtRc5MiV-x49S3IZGoWR_PVSl-GyR_QDxVrazJdZDnvSUDVjCE8Yt3RK_xjJ_GHfe_m9ZF81YU6m6xv1KLShNtjqE4IEDzeyQRaACIGXNPv/s1600/coni+al+limone+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGawSdDlPWTAp7eZNVR1CwPaSmEugUQHmRGtRc5MiV-x49S3IZGoWR_PVSl-GyR_QDxVrazJdZDnvSUDVjCE8Yt3RK_xjJ_GHfe_m9ZF81YU6m6xv1KLShNtjqE4IEDzeyQRaACIGXNPv/s400/coni+al+limone+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I topinambur non vanno pelati! E' nella buccia che si nasconde il sapore.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQ9_Cq0G9dmy9XPZ0jqL7qFwrI0yNCBvqXFyrzxC3sjwAD-6VwPByc7IH91QJ2wG-gOXHYGuN2pSSuC2Dssf0jUMciHLSiKTBzLRfbHdCwp7EYiYwkYOA7ZIg7ePqLmNhmgcdn8r-1tBx/s1600/coni+al+limone+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQ9_Cq0G9dmy9XPZ0jqL7qFwrI0yNCBvqXFyrzxC3sjwAD-6VwPByc7IH91QJ2wG-gOXHYGuN2pSSuC2Dssf0jUMciHLSiKTBzLRfbHdCwp7EYiYwkYOA7ZIg7ePqLmNhmgcdn8r-1tBx/s400/coni+al+limone+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una volta pelati vanno saltati immediatamente, per evitare l'ossidazione.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0_tXS-OQOvfROsuThcHh_CkuKsvtpoGFTV3tsNowFQaqzUzT31oVxTyrM4aJ3pKu1KdBnJZ2w1_F2ezKBpo_7NoyrFbMuuScMJHEJ9_oimHfLx1MYM6IxiNCd6LHJ172kJ5qyNX9_GE8/s1600/coni+al+limone+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0_tXS-OQOvfROsuThcHh_CkuKsvtpoGFTV3tsNowFQaqzUzT31oVxTyrM4aJ3pKu1KdBnJZ2w1_F2ezKBpo_7NoyrFbMuuScMJHEJ9_oimHfLx1MYM6IxiNCd6LHJ172kJ5qyNX9_GE8/s400/coni+al+limone+008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una volta saltati in olio, aggiungere il brodo, cucinare a fuoco medio per 10-15 minuti aggiustare di sale e pepe e frullare in una purea fine.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKBI8bNantrZd458eP6oqeIJBPMNeD1HznlGGuVIZWeg72ZELvcffXvdDi2fbHO9Dl-SdTo8T5KzUpYH8xmj4LTqL7O2k0_j156DdlhXNkIOJvqv6qDjFsdznuXDczMJHmGwiH2MDRenz/s1600/coni+al+limone+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKBI8bNantrZd458eP6oqeIJBPMNeD1HznlGGuVIZWeg72ZELvcffXvdDi2fbHO9Dl-SdTo8T5KzUpYH8xmj4LTqL7O2k0_j156DdlhXNkIOJvqv6qDjFsdznuXDczMJHmGwiH2MDRenz/s400/coni+al+limone+009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frullare la ricotta con il parmigiano ed il limone, mettere in un sac a poche e riporre in frigo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pC2SMk8WgFKCdbDQmgb5JSzJTmGOAGO_x1HG5qf-_7yFM9LdzEOSZlxOoVFGvIIMh14_uq4rXmOKKP9vhZG0P-JcHBaIQOCvn-wUafrw_swhEFtg9VGMRFfPXHmIdvareZj06OUIlGtj/s1600/coni+al+limone+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pC2SMk8WgFKCdbDQmgb5JSzJTmGOAGO_x1HG5qf-_7yFM9LdzEOSZlxOoVFGvIIMh14_uq4rXmOKKP9vhZG0P-JcHBaIQOCvn-wUafrw_swhEFtg9VGMRFfPXHmIdvareZj06OUIlGtj/s400/coni+al+limone+019.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkXQS078DvNHhbafhmSA6EgtFBb95xOuczmWUQHqgDoPv3K7OGaTK2lb5BqQBsufhnl3HRAtSrU58LW-uthhjc5qjPQIs2kjx2_0i6Db944z31mN8mldJds1JN1-Sx2rGFE4cLqPqGQOk/s1600/coni+al+limone+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkXQS078DvNHhbafhmSA6EgtFBb95xOuczmWUQHqgDoPv3K7OGaTK2lb5BqQBsufhnl3HRAtSrU58LW-uthhjc5qjPQIs2kjx2_0i6Db944z31mN8mldJds1JN1-Sx2rGFE4cLqPqGQOk/s640/coni+al+limone+031.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div><br />
<br />
<br />
<br />
</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-5710316181167641432011-05-26T17:02:00.002+01:002011-05-27T11:31:11.877+01:00Merluzzo in crosta con brodetto di patate, lattuga, asparagi, piselli e pancetta.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-_M_w-ulIYN8IJhywGdKoKu-jHMc4x01Kegp4FPNM_gN1RVcOHs65wAn3vZtqP3zcmita_SpBhWOE9qMgiCH7mPPtY82SAPDmYE-X3NUONnhopdou68aA0srKFwAjSqFwP8xy9hEQFIm/s1600/cod+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-_M_w-ulIYN8IJhywGdKoKu-jHMc4x01Kegp4FPNM_gN1RVcOHs65wAn3vZtqP3zcmita_SpBhWOE9qMgiCH7mPPtY82SAPDmYE-X3NUONnhopdou68aA0srKFwAjSqFwP8xy9hEQFIm/s400/cod+031.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
Il merluzzo e' un pesce d'acqua salata, tipico dell'oceano atlantico settentrionale, che non esiste nel mediterraneo se non sotto forma di baccala'. E' molto carnoso e ricorda vagamente il nasello. Dopo anni di declino dovuto alla pesca, i livelli di stock di questo predatore stanno ritornando a livelli normali.<br />
<br />
In questo piatto ho unito verdure di stagione che ho trovato al negozio, ma si puo' utilizzare praticamente qualsiasi verdura, usando come fil rouge questa emulsione di acqua burro e succo di limone a cui non so resistere.<br />
<br />
Ingredienti per 2 persone:<br />
<br />
2 filetti di merluzzo circa 300G l'uno( ma si puo' utilizzare qualsiasi pesce carnoso dalla carne bianca: nasello, branzino, orata, coda di rospo)<br />
<br />
10 vongole veraci<br />
<br />
8 asparagi medi<br />
<br />
100 grammi di piselli sgranati<br />
<br />
5-6 patatine novelle<br />
<br />
1 cespo di lattuga giovane<br />
<br />
1 limone<br />
<br />
1 fetta di pancetta dello spessore di mezzo centimetro<br />
<br />
100 grammi di burro<br />
<br />
sale, pepe.<br />
<br />
Per la crosta:<br />
<br />
un bicchiere di pan grattato,<br />
<br />
la scorza di un limone non trattato, <br />
<br />
8-10 foglie di basilico<br />
<br />
8-10 foglie di prezzemolo<br />
<br />
8-10 foglie di menta<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmw-mX0qm97DQ9Ccw5EO_UR886omr9zofnx4bUXBGqTRXGqS7zjlZ3YX4D6cu9CtRZJY8vjK4tfqEJU3XMJF0PD9k7unhokPj1OeqD9ma0B-F-TaK9x1yOwB7Q0e7r5aRdoQ2JnRl3sPt/s1600/cod+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmw-mX0qm97DQ9Ccw5EO_UR886omr9zofnx4bUXBGqTRXGqS7zjlZ3YX4D6cu9CtRZJY8vjK4tfqEJU3XMJF0PD9k7unhokPj1OeqD9ma0B-F-TaK9x1yOwB7Q0e7r5aRdoQ2JnRl3sPt/s400/cod+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSlIMcr1NdCQX0KQFNVdAx4T6ycaHSCm0sRzAzAjtrxI9gGhAC2xrz1yZj8B2k0CtZlwQlwYAUp_ZpczJWvEnyXHg7roBX8pSUn6D7ji-2kRkqX6uUFiBfKS8CVpZzCunKYHIP1EIZBoQ/s1600/cod+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSlIMcr1NdCQX0KQFNVdAx4T6ycaHSCm0sRzAzAjtrxI9gGhAC2xrz1yZj8B2k0CtZlwQlwYAUp_ZpczJWvEnyXHg7roBX8pSUn6D7ji-2kRkqX6uUFiBfKS8CVpZzCunKYHIP1EIZBoQ/s400/cod+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il vecchio trucco 'usare-carta-da-forno-per-non-fare-attaccare-le-cose'</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWagEVIEzJT-gi6Mh0Z1V6hrCI4OrsEZ8VRKA6Vh2DglPCO700yhPyYLg3ePJAzC78Ocny1DzmY117w5eu9NFgMkeQm2fqvYHpCQ-NDCe0YMHmlQYdjtl9GHiTczkCnBJ4_Dtwbw6ZvJVZ/s1600/cod+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWagEVIEzJT-gi6Mh0Z1V6hrCI4OrsEZ8VRKA6Vh2DglPCO700yhPyYLg3ePJAzC78Ocny1DzmY117w5eu9NFgMkeQm2fqvYHpCQ-NDCe0YMHmlQYdjtl9GHiTczkCnBJ4_Dtwbw6ZvJVZ/s400/cod+020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dopo aver saltato tutti gli ingredienti secondo i loro specifici tempi di cottura, si aggiunge il burro e dell'acqua in modo da creare un'emulsione.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-Ei4BZ6LFFazFfso64CBEDAkQAOzo-_8JZLKV8oS0jGDGnZ6-3ZdE-Rw_A87ciL79zYdWNVjcImznj3HDGcd_4Xj85KJEz8XwXIVziB7pULuEirqOZ1OHlBlek_OF-6k0jOd_lpSQdGt/s1600/cod+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-Ei4BZ6LFFazFfso64CBEDAkQAOzo-_8JZLKV8oS0jGDGnZ6-3ZdE-Rw_A87ciL79zYdWNVjcImznj3HDGcd_4Xj85KJEz8XwXIVziB7pULuEirqOZ1OHlBlek_OF-6k0jOd_lpSQdGt/s400/cod+022.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeRFGDawPoXSJ-V7HxsNaPP2yAtKymwArAl_4cCR4qmfQzh9Gwjt1BFtqjWhB1LQfmYEY-e9BPxCTFxWh-abjETgzGtG5MDB6DgwdTasWZAsToq3jQovZqGp9Ps5I8ATjo_o2IjYZgIo9/s1600/cod+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeRFGDawPoXSJ-V7HxsNaPP2yAtKymwArAl_4cCR4qmfQzh9Gwjt1BFtqjWhB1LQfmYEY-e9BPxCTFxWh-abjETgzGtG5MDB6DgwdTasWZAsToq3jQovZqGp9Ps5I8ATjo_o2IjYZgIo9/s400/cod+027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le patatine sono state bollite separatamente </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-78vxlcNLacwlDd-vkmKv0bbc_rkDOihL4k767D8ZU85J5BfiYQNSIvwaEcZ7-AWBFnPh0ugKX-9wbK0x0e_sSzX1cLa-nyjsNh-nghtE8q-LBwN6Jx5Q88r0cMYjrTE-hbv0K1Xd8St/s1600/cod+029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-78vxlcNLacwlDd-vkmKv0bbc_rkDOihL4k767D8ZU85J5BfiYQNSIvwaEcZ7-AWBFnPh0ugKX-9wbK0x0e_sSzX1cLa-nyjsNh-nghtE8q-LBwN6Jx5Q88r0cMYjrTE-hbv0K1Xd8St/s400/cod+029.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una volta finita la cottura del pesce, ho frullato il pangrattato con menta, basilico, prezzemolo, sale, pepe e scorza di limone. Ho quindi premuto la 'crosta' sul lato della pelle e messo i filetti in forno a prendere colore sotto il grill per circa un minuto.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeccfKOyng0UyRb20XVYl-LTqX62Yq9LH6mUFLiA-ToriGEmu7prna4wtzQXSRgRi5cQyxUN1kfBZNK-Obh3vxQdsQ3bj7fnvY0D5wqtR70S5FHMQQcBE0MNlj5YJwsKG3S7fOVsxHitiV/s1600/cod+034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeccfKOyng0UyRb20XVYl-LTqX62Yq9LH6mUFLiA-ToriGEmu7prna4wtzQXSRgRi5cQyxUN1kfBZNK-Obh3vxQdsQ3bj7fnvY0D5wqtR70S5FHMQQcBE0MNlj5YJwsKG3S7fOVsxHitiV/s400/cod+034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-32095324386234956782011-05-10T15:26:00.001+01:002011-06-19T18:16:45.420+01:00Caprino, cannellini e radicchio<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhZCErRnxa_F3s32bLMrITeanla0gIyF6v0PlFI0fxxFwf9354DjrEFi7XsTXrrUKfQCDLBFgyqYKZ1PzcSbuvi6n6n-ASHM3i4Vkq7OEKNS4v42DFCnHqFkY_JCLg49wOIUTe-vTGkZ8/s1600/Goat%2527s+cheese+stack+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhZCErRnxa_F3s32bLMrITeanla0gIyF6v0PlFI0fxxFwf9354DjrEFi7XsTXrrUKfQCDLBFgyqYKZ1PzcSbuvi6n6n-ASHM3i4Vkq7OEKNS4v42DFCnHqFkY_JCLg49wOIUTe-vTGkZ8/s400/Goat%2527s+cheese+stack+003.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Un antipasto semplice, fresco e leggero adatto alla bella stagione.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTI per 4 persone:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 fette di caprino semi stagionato di circa 80-100 grammi l'una.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 scatola di fagioli cannellini (potete anche cucinarli voi, ma non ci trovo nulla di male nel comprare legumi in scatola).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 radicchio di chioggia.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Una decina di pomodorini ciliegia.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Il succo di mezzo limone.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Basilico.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Pepe.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Paprika affumicata.</div><div class="separator" style="clear: both; text-align: left;">Olio.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sale.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">La preparazione e' molto semplice: usando un coppapasta rimuovete la crosta del formaggio in modo da ottenere 4 dischi. Frullate i cannellini con il succo di limone, sale, pepe ed un cucchiaino raso di paprika. Lavate il radicchio e tagliatelo a striscioline, quindi conditelo con olio sale pepe e limone e disponetelo pressandolo leggermente dentro al coppapasta, al centro del piatto; con l'aiuto di un cucchiaio aggiungete quindi il pure' di cannellini nel coppapasta, sopra al radicchio cosi' da formare il secondo strato, livellando in cima. disponete quindi un disco di caprino sopra ai due strati e mettete sotto al grill del forno finche' il caprino non abbia preso colore, ma senza sciogliersi. Decorate infine coi pomodorini ciliegia e foglie di basilico... DELICIOUS!</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/AVvXsEgiE_WlaG1if-jXbgMHbmNpJy2tdGDbY1QzDZy8AutzV-UyIfuj9o0yrhovXBZTe0rzxE3wwu77v3oEYdbhRq5otpOsshU0gy2n2pNzpaj19fRj1XhmuBHWqDxu296nNnDLpTvO2sCT7p7t/s1600/Goat%2527s+cheese+stack+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiE_WlaG1if-jXbgMHbmNpJy2tdGDbY1QzDZy8AutzV-UyIfuj9o0yrhovXBZTe0rzxE3wwu77v3oEYdbhRq5otpOsshU0gy2n2pNzpaj19fRj1XhmuBHWqDxu296nNnDLpTvO2sCT7p7t/s400/Goat%2527s+cheese+stack+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buon appetito!</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div></div>MDMhttp://www.blogger.com/profile/15558543035855271605noreply@blogger.com0tag:blogger.com,1999:blog-2701333529489019862.post-35799558826071065892011-04-23T10:15:00.001+01:002011-04-23T10:41:36.324+01:00Asparagi, uovo, serrano, parmigiano.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUESCiUQvf0UlcKVD8MpOaLR5xtq5Q90vVWAdn7Agq3Fo-nmTqYUsNT1tV7cMa8loro9xfkKotTf1vcKHrVkvEK74G19nWzNXD-77mYXbiwRyV-LYp3gxCeeswNX595Dehld3n4Mypm819/s1600/asparagus+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUESCiUQvf0UlcKVD8MpOaLR5xtq5Q90vVWAdn7Agq3Fo-nmTqYUsNT1tV7cMa8loro9xfkKotTf1vcKHrVkvEK74G19nWzNXD-77mYXbiwRyV-LYp3gxCeeswNX595Dehld3n4Mypm819/s400/asparagus+003.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">E' tempo di asparagi!!! La stagione degli asparagi va da febbraio a giugno, ma aprile e' il mese migliore per acquistare questo delizioso prodotto. Oggi propongo un abbinamento super classico, parmigiano, uova e prosciutto sono infatti le tre cose che ci si abbinano meglio. Una ricetta molto semplice, ma che soddisfa il palato e lo spirito. </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/AVvXsEjsSM9r8yrZ_p1GiVrpxXAEcQ7BqAtOONsD3vSVmgzeS7dSBbTxFJHt-a6F_BmMcu1pOG512IyELO9R8BtEn3dWIJo74V-jHL7zNDDIzCTP9l5PvNKnaV3cbx64_5-g2DTO9Tq2sjU5sAXg/s1600/asparagus+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSM9r8yrZ_p1GiVrpxXAEcQ7BqAtOONsD3vSVmgzeS7dSBbTxFJHt-a6F_BmMcu1pOG512IyELO9R8BtEn3dWIJo74V-jHL7zNDDIzCTP9l5PvNKnaV3cbx64_5-g2DTO9Tq2sjU5sAXg/s400/asparagus+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gli ingredienti. Ho scelto un prosciutto serrano di cui sono un grosso fan per il colore intenso ed il gusto deciso.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VEyosHQ1CZFXmqkIdAp0b9YpYBpzZZ_etB-N4JULMJhluD8p2FlzAedFPnkditpGzQ5rgACeSCXWYhlV5cKvDMFOVk63ayOHQcrbY6eKGTYcJmvN1HbDduM9F2x69AC49ixb5Byqc24-/s1600/asparagus+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VEyosHQ1CZFXmqkIdAp0b9YpYBpzZZ_etB-N4JULMJhluD8p2FlzAedFPnkditpGzQ5rgACeSCXWYhlV5cKvDMFOVk63ayOHQcrbY6eKGTYcJmvN1HbDduM9F2x69AC49ixb5Byqc24-/s400/asparagus+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ho sbollentato gli asparagi pelati per circa 3-4 minuti, passandoli subito dopo in acqua ghiacciata per interromperne la cottura e mantenerne il colore vivo. Il prosciutto invece l'ho passato in forno per renderlo croccante.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoeQTB8c_r3y9BkcuNCwcAjFNnSuDmHQ4Xb1UkSIuPB70SHIR32GarAGCRDcEuobaSSejgiQyuG_6dcYE-eCnS9gMGMLPRTTCiEEUave4CbJ4omkRhGe8J7hcg0SHHFXzug0MgDYRxb8O/s1600/asparagus+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoeQTB8c_r3y9BkcuNCwcAjFNnSuDmHQ4Xb1UkSIuPB70SHIR32GarAGCRDcEuobaSSejgiQyuG_6dcYE-eCnS9gMGMLPRTTCiEEUave4CbJ4omkRhGe8J7hcg0SHHFXzug0MgDYRxb8O/s400/asparagus+004.JPG" width="400" /></a></div><br />
Buon appetito!</td></tr>
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