tag:blogger.com,1999:blog-80211418364171197002024-03-17T20:02:24.594-07:00Non di solo pane...Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.comBlogger3425125tag:blogger.com,1999:blog-8021141836417119700.post-48564612427908861682024-03-14T02:38:00.000-07:002024-03-14T21:32:06.842-07:00CORONA DI PAN BRIOCHE FARCITO CON CREMA SPALMABILE ALLE NOCCIOLE<div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Corona di pan brioche farcita con crema spalmabile alle nocciole: questo dolce si scioglie in bocca; è preparato con lievito madre liquido, farina bianca, latte, olio d'oliva, poco zucchero e sale e farcito con una morbida e golosa crema di nocciole fatta in casa.</span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaofUwoGIMAJ5y3fNPNbGRcH231FOnyL9FhLs4ibGRbObFa823YakCf2dN6cQ3TMi-gdI2ozpCm2ySapsgc9jx2JzWI6InZkJqPqFF1MiVtjou60SrSVC652ERcvCtGwxipAUAVgBezF7xPXsU77T5LeqlXXy_2HlZEmIgi3gl-IjH5E74pW1gvvh-WOKI/s3451/IMG_8005.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2588" data-original-width="3451" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaofUwoGIMAJ5y3fNPNbGRcH231FOnyL9FhLs4ibGRbObFa823YakCf2dN6cQ3TMi-gdI2ozpCm2ySapsgc9jx2JzWI6InZkJqPqFF1MiVtjou60SrSVC652ERcvCtGwxipAUAVgBezF7xPXsU77T5LeqlXXy_2HlZEmIgi3gl-IjH5E74pW1gvvh-WOKI/w416-h312/IMG_8005.jpeg" width="416" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WZ8fc7rtR5TSasq8IFcnpFhHIg_tGQ9NID4JMyYjBHagX9-W_HGBhyphenhyphenB1s7d2G7P_D-aV0F2CUzy6OFrfnaaf0k1ng52IHWoI7Fuz72cV4ylOMbEyRwOYz4TRy92K1UePT-e0rW95yv1xQy5qKXjbWMG-Y_6dMONfOU_bzOUIeYFHqkh-600I32xy023e/s4032/IMG_8018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WZ8fc7rtR5TSasq8IFcnpFhHIg_tGQ9NID4JMyYjBHagX9-W_HGBhyphenhyphenB1s7d2G7P_D-aV0F2CUzy6OFrfnaaf0k1ng52IHWoI7Fuz72cV4ylOMbEyRwOYz4TRy92K1UePT-e0rW95yv1xQy5qKXjbWMG-Y_6dMONfOU_bzOUIeYFHqkh-600I32xy023e/w412-h309/IMG_8018.jpeg" width="412" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL4knr4Ge9ww80p13dP-GHbFdJfY7Cg2SIw2i9meCIS3_Er7rSvfzovo4NJlWJK9PnITDxrJVtdIB3ocNfMH0UZq8QAYNweIlhTxv3WLphItXm8-MnDetcWGLTX-EnmyUBWACd9h2fxr7Y6SVOWz8m9_ZWW5vYIxAUkkUm5djcC4K7wbwF8SsI-zM8oAM/s3337/IMG_8019.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3337" data-original-width="2894" height="431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL4knr4Ge9ww80p13dP-GHbFdJfY7Cg2SIw2i9meCIS3_Er7rSvfzovo4NJlWJK9PnITDxrJVtdIB3ocNfMH0UZq8QAYNweIlhTxv3WLphItXm8-MnDetcWGLTX-EnmyUBWACd9h2fxr7Y6SVOWz8m9_ZWW5vYIxAUkkUm5djcC4K7wbwF8SsI-zM8oAM/w374-h431/IMG_8019.jpeg" width="374" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">3 g sale</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">20 g zucchero</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva</span></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>crema spalmabile alle nocciole q.b. (<a href="https://patriziacreazioniecollezioni.blogspot.com/2016/01/crema-di-nocciole_9.html?spref=pi">Qui per la ricetta</a>)</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div></div><div><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 35 minuti</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIXwU9RM9JBGtZfKFHLaQrxfEUiA0ZS7WBH0jnY0XXx0PSxcPWu12-K3BqfZFVFXyhteE9aorqoN3OmowZJWu9AG8AiVub7dnOb9IZdqfP3hv-_pWIRwZdBOf24OKYIVgaKed526vVA4WEZY5_Gij1xHpGO5j6ZPvWTzm7JMVOWzXLTXA1exshjywbz7B/s2278/IMG_8009.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2278" data-original-width="2210" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIXwU9RM9JBGtZfKFHLaQrxfEUiA0ZS7WBH0jnY0XXx0PSxcPWu12-K3BqfZFVFXyhteE9aorqoN3OmowZJWu9AG8AiVub7dnOb9IZdqfP3hv-_pWIRwZdBOf24OKYIVgaKed526vVA4WEZY5_Gij1xHpGO5j6ZPvWTzm7JMVOWzXLTXA1exshjywbz7B/w412-h425/IMG_8009.jpeg" width="412" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJlm9wVkiDMxHl5nzAUctTB8p_Dt6RP3y3IF2ieLFsUidKel4_9zjVAVBMe2ck6-T8V9vGeP67XGKWGBIcjVMLOEK18h_Lf6KlO1VZfk-jLmz4_w90ekKlK47gD9kWkUsD-PM3cGmfVyxAvm7Z-bjbm4TR2O49QhSNiTgsXc3k2HPq5HyojIml2U2Nr78/s3480/IMG_8011.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2659" data-original-width="3480" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJlm9wVkiDMxHl5nzAUctTB8p_Dt6RP3y3IF2ieLFsUidKel4_9zjVAVBMe2ck6-T8V9vGeP67XGKWGBIcjVMLOEK18h_Lf6KlO1VZfk-jLmz4_w90ekKlK47gD9kWkUsD-PM3cGmfVyxAvm7Z-bjbm4TR2O49QhSNiTgsXc3k2HPq5HyojIml2U2Nr78/w437-h335/IMG_8011.jpeg" width="437" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDltEWe2dOYP-WBWqBWHPJS7-BXhks-bEnCF_AZSZkuggHTZCryssXz0_TaVsgC3fWbgqAMiUnsqh1CYRdJ_7NsZR9z23nFwPP6YrhKJPxw3T21nu7mYpZJqwn4pr_64IwC6CUDVqZd_PybghjVPZ71bSgqDEYF0UUIGa9pPzZ7gTt3ash3w32w0MHDp9j/s3852/IMG_8016.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2742" data-original-width="3852" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDltEWe2dOYP-WBWqBWHPJS7-BXhks-bEnCF_AZSZkuggHTZCryssXz0_TaVsgC3fWbgqAMiUnsqh1CYRdJ_7NsZR9z23nFwPP6YrhKJPxw3T21nu7mYpZJqwn4pr_64IwC6CUDVqZd_PybghjVPZ71bSgqDEYF0UUIGa9pPzZ7gTt3ash3w32w0MHDp9j/w418-h298/IMG_8016.jpeg" width="418" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere impastando fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero, lasciarlo raddoppiare e stenderlo in un rettangolo sottile.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Stendere su tutto il rettangolo uno strato di crema al cioccolato, arrotolare su se stesso il rettangolo d'impasto dopo aver ritagliato la parte finale in strisce larghe 2 cm e averle arrotolate.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Richiudere la brioche ad anello.</span></i></div><div><i style="font-family: georgia, "times new roman", serif; font-size: xx-large;"><br /></i></div><div><div class="separator" style="clear: both;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Adagiare la brioche in uno stampo da torta con fascia apribile, coprire con pellicola da cucina e lasciar lievitare ancora un'ora.</span></i></div><div class="separator" style="clear: both;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Spennellare la superficie della brioche con acqua mista a miele cospargere con poco zucchero e infornare a 200º per 30 minuti, fino a doratura.</i></span></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy2DCk-Fc3EiBQpjsfa26Ne4Z1rBCGzc56vmts85OHmP8e9VIwpYW6TFQPFL-vaPIujJ1YxTlekwPGTW4dmXLSjdbdAmwMrdKvlXSZgOttakEP2TnUpQV1hh3tjM4mwrK7YLNPwq4zKCX-1vXTJbHuwo25CBV6F1CzfbISs6CXu_FyO7ziYtxAAze18tp/s4024/IMG_8012.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4024" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy2DCk-Fc3EiBQpjsfa26Ne4Z1rBCGzc56vmts85OHmP8e9VIwpYW6TFQPFL-vaPIujJ1YxTlekwPGTW4dmXLSjdbdAmwMrdKvlXSZgOttakEP2TnUpQV1hh3tjM4mwrK7YLNPwq4zKCX-1vXTJbHuwo25CBV6F1CzfbISs6CXu_FyO7ziYtxAAze18tp/w456-h222/IMG_8012.jpeg" width="456" /></a></div><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Togliere dal forno, spennellare una seconda volta con acqua e miele.</i></span></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxX0Vhyphenhyphenw-XZoMW0QQnYe_B7NHPOj86gAqNgWM49g8SWRt8NknNco2bgybgmalxT1RPNkpOrE2yS9BDOU4GHOp_dxNg4MVlhd80HV3K0AjlDuy2hXx2dgx4yo3E88ZBoDagHPgN1YsMhyphenhyphen_CUL_38bBpF-OdVL2EKyDeFhY116nU7DxtDLh0Ypz4oWYp8dei/s2922/IMG_8010.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2685" data-original-width="2922" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxX0Vhyphenhyphenw-XZoMW0QQnYe_B7NHPOj86gAqNgWM49g8SWRt8NknNco2bgybgmalxT1RPNkpOrE2yS9BDOU4GHOp_dxNg4MVlhd80HV3K0AjlDuy2hXx2dgx4yo3E88ZBoDagHPgN1YsMhyphenhyphen_CUL_38bBpF-OdVL2EKyDeFhY116nU7DxtDLh0Ypz4oWYp8dei/w446-h410/IMG_8010.jpeg" width="446" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwZ4iBoNgQ095qD6jHvnIcPYQlZISQt7gg01jn4HzT6x9QD-pR0-t-u0bYRSqjCF1f9CF30jSb5HxIr8nsO1nY3F3u1jdiqb-2lxr-8A0WvquRotp9u5Jauxuz9sq-ZCdktpQL4Kd8jMEnUR8Oc4SoKOW1u6VFr3HXTDbRMGaqPjrS434QdyiroyQnY-Q/s3876/IMG_8014.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2668" data-original-width="3876" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwZ4iBoNgQ095qD6jHvnIcPYQlZISQt7gg01jn4HzT6x9QD-pR0-t-u0bYRSqjCF1f9CF30jSb5HxIr8nsO1nY3F3u1jdiqb-2lxr-8A0WvquRotp9u5Jauxuz9sq-ZCdktpQL4Kd8jMEnUR8Oc4SoKOW1u6VFr3HXTDbRMGaqPjrS434QdyiroyQnY-Q/w449-h309/IMG_8014.jpeg" width="449" /></a></div><br /></span></div></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div><div><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-84834001626229259052024-03-05T02:57:00.000-08:002024-03-12T08:43:06.127-07:00SPAGHETTI ZUCCHINI FIORI DI ZUCCA SPECK E ZAFFERANO<p><i><span style="font-family: georgia; font-size: x-large;">Spaghetti con zucchini, fiori di zucca, speck croccante e zafferano, un primo piatto dai colori primaverili, molto gustoso che appaga sia gli occhi che il palato.</span></i></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQPx3HtlxhqWk61qPwoB75thyT07sZgObBrt0URWsbm4vJVCkXDS_OxjurwbOyuvEGlNej91YT5Jug8t2_8L9CLVOYRotakPdz77AqZxoW2pWBA8bYdpOJbGW8WjBIi9pdDZlbO3CfT8tx_aaiC7EoyQYvXIlTYpEHll0Jr3ByFXHnoVKN2-o73x0_IF5/s4008/IMG_7880.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3006" data-original-width="4008" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQPx3HtlxhqWk61qPwoB75thyT07sZgObBrt0URWsbm4vJVCkXDS_OxjurwbOyuvEGlNej91YT5Jug8t2_8L9CLVOYRotakPdz77AqZxoW2pWBA8bYdpOJbGW8WjBIi9pdDZlbO3CfT8tx_aaiC7EoyQYvXIlTYpEHll0Jr3ByFXHnoVKN2-o73x0_IF5/w445-h334/IMG_7880.jpeg" width="445" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per 4 persone</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">300 g spaghetti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">15 fiori di zucca</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 zucchino</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 bustina di zafferano</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g parmigiano grattugiato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">30 g gorgonzola piccante</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 g latte</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g speck (1 fetta di speck tagliata grossa)</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta semplice</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 20 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDBZg5NOEBNCM8_lW6A68NxqcmviFVe89Ld3QhSS2-JL_VNQuWWQcFnoeQ4YPbAKbkt3PmVfdr7JT1EdX8jCRi3vqtuXw7n4BIQReiJrRoQJEZ2mNS9FD2V00DwaQZBzjAOYIl4AFk74Gqw8njFSEs-V9BuR2Pfr1IFHy8ecvbrL8ths3ZQrQpYS2GGom/s4032/IMG_7881.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDBZg5NOEBNCM8_lW6A68NxqcmviFVe89Ld3QhSS2-JL_VNQuWWQcFnoeQ4YPbAKbkt3PmVfdr7JT1EdX8jCRi3vqtuXw7n4BIQReiJrRoQJEZ2mNS9FD2V00DwaQZBzjAOYIl4AFk74Gqw8njFSEs-V9BuR2Pfr1IFHy8ecvbrL8ths3ZQrQpYS2GGom/w350-h467/IMG_7881.jpeg" width="350" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Pulire i fiori di zucca rimuovendo il pistillo, le foglioline verdi e il gambo, lavarli e tagliarli a striscioline e lasciarli asciugare su un panno da cucina.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lavare e tagliare a dadini lo zucchino e cuocerlo per 10 minuti in una padella antiaderente con un filo d'olio fino a quando diventerà leggermente croccante. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Spegnere il fuoco, aggiungere i fiori di zucca, salare leggermente e mettere da parte.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">In una padella antiaderente mettere parmigiano, gorgonzola tagliato a cubetti e il latte e cuocere a fiamma bassa fino a quando diventeranno crema.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Frullare la crema di formaggi con un frullatore ad immersione per qualche secondo fino a ottenere una crema morbida e vellutata.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Cuocere gli spaghetti in acqua bollente salata, scolarli ancora al dente, tenendo da parte un mestolino di acqua di cottura dove verrà aggiunto lo zafferano.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tagliare la fetta di speck in piccoli pezzettini, metterlo in una padella senza aggiungere altri grassi e rosolarlo fino a quando sarà diventato croccante.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Scolare gli spaghetti, metterli in una padella antiaderente, aggiungere il mestolo di acqua di cottura con lo zafferano e cuocere per un paio di minuti mescolando energicamente.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Spegnere il fuoco, aggiungere la crema di formaggi, gli zucchini con i fiori di zucca, mescolare bene e infine aggiungere lo speck croccante.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Servire subito.</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span style="font-family: georgia;"><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nI4QGoY3ekJRJDfVEvPMCigRngLT8yvmWGWjtsp6qFrBmmeqzS13fH_TJpZ_1U3fdOyrFyzb6c_6WvDCHcBGRIe8U9E4yMx9dlYrigXpwUqMHgAEJLMOiEj-jBNzp7fYvDaNugL3zCjcFkzy1ymHKkEJ-w3V0IECDwyVuLB8X1KaxWopPSAGvK8VpUS2/s3597/IMG_7884.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3597" data-original-width="2753" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nI4QGoY3ekJRJDfVEvPMCigRngLT8yvmWGWjtsp6qFrBmmeqzS13fH_TJpZ_1U3fdOyrFyzb6c_6WvDCHcBGRIe8U9E4yMx9dlYrigXpwUqMHgAEJLMOiEj-jBNzp7fYvDaNugL3zCjcFkzy1ymHKkEJ-w3V0IECDwyVuLB8X1KaxWopPSAGvK8VpUS2/w368-h481/IMG_7884.jpeg" width="368" /></a></div><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qp_H6qrfml_tsMzbYBRxr9DGL_lKr9kG_otKsoahCJlE9ER9f2Y52cHc0JRC7Q9VRYyHsBemue1TRSQ9UzxN0bOTezM18rNEwn6_I5RtoouMgswLk4NKh7cPyZntXzZtID0hQ_C7LepfhtVGm15IUv8xed1pFJrphPtmREDX7BiLj5bv081OnhsKAW_f/s1344/Screenshot%202024-03-11%20at%208.49.02%E2%80%AFPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1344" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qp_H6qrfml_tsMzbYBRxr9DGL_lKr9kG_otKsoahCJlE9ER9f2Y52cHc0JRC7Q9VRYyHsBemue1TRSQ9UzxN0bOTezM18rNEwn6_I5RtoouMgswLk4NKh7cPyZntXzZtID0hQ_C7LepfhtVGm15IUv8xed1pFJrphPtmREDX7BiLj5bv081OnhsKAW_f/s320/Screenshot%202024-03-11%20at%208.49.02%E2%80%AFPM.png" width="320" /></a></div><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Copertina dedicata nel gruppo "in cucina con Melina"</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwStLfd6AWHR1y0VhHIXizCSNDcG3Mu273td3jmvWWjWuyVVaTPxJdz32DcoTKytbsOQRfXTUEDfYlgLtYb14ErCkCgAcshrmS2nWDn27ARS_PuAUUCPhGquAjDHTKQVPWrIErlFse6MhK_2kwuQQTDs7sF6a3rcIHtasxi7ceOiWiOZLOFcNDp2k-7Xk/s1870/Screenshot%202024-03-12%20at%207.41.35%E2%80%AFPM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="1870" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwStLfd6AWHR1y0VhHIXizCSNDcG3Mu273td3jmvWWjWuyVVaTPxJdz32DcoTKytbsOQRfXTUEDfYlgLtYb14ErCkCgAcshrmS2nWDn27ARS_PuAUUCPhGquAjDHTKQVPWrIErlFse6MhK_2kwuQQTDs7sF6a3rcIHtasxi7ceOiWiOZLOFcNDp2k-7Xk/w466-h167/Screenshot%202024-03-12%20at%207.41.35%E2%80%AFPM.jpeg" width="466" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Copertina dedicata nel gruppo "Food & Passion"</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: xx-large; text-align: left;"><i><i style="font-family: Times; font-size: medium;"><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></i></div></span></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-5919154134884734852024-03-04T22:43:00.000-08:002024-03-04T22:45:54.140-08:00CUSCINO PER FEDI MATRIMONIALI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9N8Qj7cj8Qm-H3ObUZ26CEEyCwGPwxY4BY2BNj2H-SuIBQCbiizo6QoLBB7AubHiYB3PYFMRcnbHiynsx8Fad-ehFx2f9Ay-Q9o8Be3u628o1NmHUgB9k4p3r3unPWcDbacUn5uBMku3JiG3gmSVKrhcaR1tQ-1WRViJrbcgObsc0JqdIQxqQMgZfi9m/s4032/IMG_6969.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9N8Qj7cj8Qm-H3ObUZ26CEEyCwGPwxY4BY2BNj2H-SuIBQCbiizo6QoLBB7AubHiYB3PYFMRcnbHiynsx8Fad-ehFx2f9Ay-Q9o8Be3u628o1NmHUgB9k4p3r3unPWcDbacUn5uBMku3JiG3gmSVKrhcaR1tQ-1WRViJrbcgObsc0JqdIQxqQMgZfi9m/w361-h481/IMG_6969.jpeg" width="361" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3vHJwsWMIkjBFDV8aCz-BJWFdXLBVippv4f9N4s9SUgIOLnjCLg7p4LVGWNCjN6gi1hKx8Rh4clPOqMQ5hTF4lg4t6a_C6Bjmnsxs2PzBpcI9oSbYYOvet6DOGpH2OSS9FAbeaEt5AGEV-GUTt2hIdYvE7Me_E3XgDgDlPYZvpS5dHfWVTv6ehEXwc8r/s3647/IMG_6973.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2917" data-original-width="3647" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3vHJwsWMIkjBFDV8aCz-BJWFdXLBVippv4f9N4s9SUgIOLnjCLg7p4LVGWNCjN6gi1hKx8Rh4clPOqMQ5hTF4lg4t6a_C6Bjmnsxs2PzBpcI9oSbYYOvet6DOGpH2OSS9FAbeaEt5AGEV-GUTt2hIdYvE7Me_E3XgDgDlPYZvpS5dHfWVTv6ehEXwc8r/w392-h314/IMG_6973.jpeg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNjZb_2GKaWHvl_d06UbQn5ucVrb1JsBvrvYeAhLaiXlMMrVgdYJsNTHXfSH1riwrUS28WKGl2WG7dNnlKWR_02NyviGFtidAAH1TV0nneqqxAfZ5_8sWdGlTS7Bu_6MlnLLvJeWmPor68AxY5k6qcX4nAaTtFtmim_HeFz80-rA4bb7XqBbj9QYP6BZO/s2911/IMG_6974.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2911" data-original-width="2577" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNjZb_2GKaWHvl_d06UbQn5ucVrb1JsBvrvYeAhLaiXlMMrVgdYJsNTHXfSH1riwrUS28WKGl2WG7dNnlKWR_02NyviGFtidAAH1TV0nneqqxAfZ5_8sWdGlTS7Bu_6MlnLLvJeWmPor68AxY5k6qcX4nAaTtFtmim_HeFz80-rA4bb7XqBbj9QYP6BZO/w371-h420/IMG_6974.jpeg" width="371" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Cuscino imbottino per fedi matrimonio Jacopo e Emily, in tessuto di seta Duchesse, azzurro polvere e pizzo antico ricamato a mano su pizzo Valencienne ricamato a mano, nastrini di raso bianco e azzurro.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCIQkO2Azv4RS-0us6qbjoCKeJm3ZSJnx6FB86Yj6muuSK9-pbsT-axtu-yYmmmiwEzG9jhS2xtUZs6K9AOjjX_I7WnDhpmxeIFKYcmnnKPc5m8yRLm1_aJgjp1nSSPJO9a4E4bcMNSMCNhO3Fj8znwKu8Fks15lTf5-hRM466GkcwPIpIo_Iq3megIqT/s4032/IMG_6948.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCIQkO2Azv4RS-0us6qbjoCKeJm3ZSJnx6FB86Yj6muuSK9-pbsT-axtu-yYmmmiwEzG9jhS2xtUZs6K9AOjjX_I7WnDhpmxeIFKYcmnnKPc5m8yRLm1_aJgjp1nSSPJO9a4E4bcMNSMCNhO3Fj8znwKu8Fks15lTf5-hRM466GkcwPIpIo_Iq3megIqT/w355-h473/IMG_6948.jpeg" width="355" /></a></div><br /><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-19135422383608221542024-03-04T10:36:00.000-08:002024-03-04T10:36:33.521-08:00PANNA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5TXkX4wLK379jwqOMufvCzqkvFVVMZV0ObP78YtdJ9tXBAJs19V7qBP-mHSIZaP7AlQBWmvhdQUqeC-GOTlsSajh2RzE_AwR2QKVQlnstRIYZD_H_2zJiy7_Jn2Qb8ZEMRE7sMnjMSNs9O3D0OgjdQzv2VldmEknEdk4KG8Mbxr97OXqhMmlLy8RmMch/s1199/01.03.2024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1199" height="503" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5TXkX4wLK379jwqOMufvCzqkvFVVMZV0ObP78YtdJ9tXBAJs19V7qBP-mHSIZaP7AlQBWmvhdQUqeC-GOTlsSajh2RzE_AwR2QKVQlnstRIYZD_H_2zJiy7_Jn2Qb8ZEMRE7sMnjMSNs9O3D0OgjdQzv2VldmEknEdk4KG8Mbxr97OXqhMmlLy8RmMch/w552-h503/01.03.2024.jpg" width="552" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: x-large;"><i>Panna</i></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">La mia adorabile cagnolina dipinta a mano con tecnica digitale.</span></i></div><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><p></p><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-41393578662836824582024-03-04T06:07:00.000-08:002024-03-04T06:08:27.321-08:00MINIBRIOCHE ALLA MOUSSE DI DATTERI E CIOCCOLATO<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Dalla colazione in poi ogni momento è buono per queste minibrioche alla mousse di datteri! Piccoli dolci di pan brioche che avvolgono una golosa mousse di datteri e cioccolato. Ottime appena sfornate ma anche tiepide, con una tazza di cioccolata, un caffè, un tè, un succo di frutta.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8PNHSjDBCkYGD5tXfSZZaPq_Cve3hsHA1b2nZ0hHVGeW3OCScgfnB_BSPa_X_xNtUHdbeUxcgI1Qj_T4MSQrVP0vIX_97oGMPqBNOSfdl5gLMSxm6w4B2pYQRP8ZTOTKnO6YhlTE1nyOtM70jPeS_pYsQwOE1c-wvb9lbILK87GJrUeM4yjfpIbbXL7Q/s4008/IMG_7763.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2586" data-original-width="4008" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8PNHSjDBCkYGD5tXfSZZaPq_Cve3hsHA1b2nZ0hHVGeW3OCScgfnB_BSPa_X_xNtUHdbeUxcgI1Qj_T4MSQrVP0vIX_97oGMPqBNOSfdl5gLMSxm6w4B2pYQRP8ZTOTKnO6YhlTE1nyOtM70jPeS_pYsQwOE1c-wvb9lbILK87GJrUeM4yjfpIbbXL7Q/w457-h294/IMG_7763.jpeg" width="457" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">280 g latte<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">20 g zucchero<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">5 g sale<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva<br /></span></i><i><span style="font-family: georgia; font-size: x-large;">10 g burro<br /></span></i><span style="font-family: georgia; font-size: x-large;"><i>mouse di datteri e cioccolato q.b. (<a href="https://patriziacreazioniecollezioni.blogspot.com/2023/09/crema-spalmabile-datteri-e-cioccolato.html?spref=pi">Qui per la ricetta</a>)<br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div></div><div><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 20 minuti</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere aggiungendo il burro in tre volte lasciando anche in questa fase che ogni volta venga assorbito del tutto nell'impasto.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero, dividerlo in pezzature di 50 g, pirlare ogni pezzo e coprire con pellicola da cucina.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Stendere poi ogni pezzo in un rettangolo, aggiungere un cucchiaio di mousse.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeelyrp5GvWI4J2D44Jhgb9fGyujdXApOSoja_0OYjPrJl0Gvb0x2VPKEs5BSZwkR_chKqnXgMk0h1LNi0ye5v6TR4s1Vz9WcVt3KMMgGny_S-C4XfV_G2f6BgJJDfXGd0eMOaINjpJ2terz0z-DvZZAfw0g7JGZlsMqEmG2xa1c_rzZRQ7LMibMT3TfB/s3024/IMG_7724.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2802" data-original-width="3024" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeelyrp5GvWI4J2D44Jhgb9fGyujdXApOSoja_0OYjPrJl0Gvb0x2VPKEs5BSZwkR_chKqnXgMk0h1LNi0ye5v6TR4s1Vz9WcVt3KMMgGny_S-C4XfV_G2f6BgJJDfXGd0eMOaINjpJ2terz0z-DvZZAfw0g7JGZlsMqEmG2xa1c_rzZRQ7LMibMT3TfB/w399-h370/IMG_7724.jpeg" width="399" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Distribuire su tutta la superficie la mousse, richiudere l'impasto su se stesso.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0GrpViJBsqx6XhTaYmygZKli3njieWVe_vLWAGMoA6TKvVR5o_8ojwTJahQ9B-ov91PafNPQlwzQISys6xCf_sD6Z11uGUIUra7z5211crzf0lI3e1nOAC3Y6kyjzQ15fU_9bxmWr2zq5tFm6y5id4C-eU4OrlvvSzO77bFcxUqJSk8db2cF_uBFVgpW/s3516/IMG_7725.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3516" data-original-width="2949" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0GrpViJBsqx6XhTaYmygZKli3njieWVe_vLWAGMoA6TKvVR5o_8ojwTJahQ9B-ov91PafNPQlwzQISys6xCf_sD6Z11uGUIUra7z5211crzf0lI3e1nOAC3Y6kyjzQ15fU_9bxmWr2zq5tFm6y5id4C-eU4OrlvvSzO77bFcxUqJSk8db2cF_uBFVgpW/s320/IMG_7725.jpeg" width="268" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxe8EWld19D5hZzU-fm-Px6WB6DpWHUTzcAs71qkeNoQ44ZCx_Xj2lm6Sx4NlRTZ0rbd1VNPIr-Ht_nCqg6jXvlxx04nXz8owcmEUdbQJhYfxsH_KiKMOMHUN8Qhqteyf_XbOvO0lF7tATVD8oQGTHMCxaDXeAR06wg9SRWnKUtqNB6u0Kv8CCQLmcSpr/s4027/IMG_7726.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4027" data-original-width="2974" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxe8EWld19D5hZzU-fm-Px6WB6DpWHUTzcAs71qkeNoQ44ZCx_Xj2lm6Sx4NlRTZ0rbd1VNPIr-Ht_nCqg6jXvlxx04nXz8owcmEUdbQJhYfxsH_KiKMOMHUN8Qhqteyf_XbOvO0lF7tATVD8oQGTHMCxaDXeAR06wg9SRWnKUtqNB6u0Kv8CCQLmcSpr/w274-h372/IMG_7726.jpeg" width="274" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Con il tarocco dividere a metà il rotolino lasciando attaccato una delle due estremità per un paio di cm.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ACD_UpozB8LnUfzyCs6pd_1MNYmVjXc6p1Q_5YwlDlCGuFOxx7EbHGm_oY8RffRaWbcBMPrwnwXGSs8WnLvQ-yw5BzsOWUn_bc2a8gbKTQ7ieKVK124901J-egujBi57dIJanWMTSx0B61NRHWz7_VheHViN6Z2-ik6tWq-3v_s1igaBcHidva9L4dAa/s4032/IMG_7728.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ACD_UpozB8LnUfzyCs6pd_1MNYmVjXc6p1Q_5YwlDlCGuFOxx7EbHGm_oY8RffRaWbcBMPrwnwXGSs8WnLvQ-yw5BzsOWUn_bc2a8gbKTQ7ieKVK124901J-egujBi57dIJanWMTSx0B61NRHWz7_VheHViN6Z2-ik6tWq-3v_s1igaBcHidva9L4dAa/w393-h295/IMG_7728.jpeg" width="393" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPD0cjJtFihtofbkTK5nHNXx8Dw7hMIq9ZSggSMdIXzpwrEECDkSr0mR7pVXWg5FCkhcRD-fiQr6b-mlVrSVNAzx1MmR_OU1sY26tpMhrZptDvUz86PBIYcIyiDFUl8JHaTkk0G4W3LAckZ4MOf1c_Ck84FEaJj5XwDrfpHTJKxyclH-dOnRqfAdUetIQ/s4032/IMG_7729.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPD0cjJtFihtofbkTK5nHNXx8Dw7hMIq9ZSggSMdIXzpwrEECDkSr0mR7pVXWg5FCkhcRD-fiQr6b-mlVrSVNAzx1MmR_OU1sY26tpMhrZptDvUz86PBIYcIyiDFUl8JHaTkk0G4W3LAckZ4MOf1c_Ck84FEaJj5XwDrfpHTJKxyclH-dOnRqfAdUetIQ/w293-h391/IMG_7729.jpeg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>Arrotolare a spirale le due metà e riporre le minibrioche in piccoli stampi da plumcake.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTGomFS_VD7FLelIxM26jU1mfk98P4uXm_s-UwJt2vtvnLmdTcdcodXVNcB4V7czUinqKbtRHrlqsMuq3U_aHrFCvThNEmBaX_3rBG9JPpM_N04uJa79PYD1oXdLZpsf10djscK4ypVPauDf8-wpo_fBCngurLCerk1o6fHkU36Aqri4oT6G6HzRVL496/s3660/IMG_7730.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3660" data-original-width="2559" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTGomFS_VD7FLelIxM26jU1mfk98P4uXm_s-UwJt2vtvnLmdTcdcodXVNcB4V7czUinqKbtRHrlqsMuq3U_aHrFCvThNEmBaX_3rBG9JPpM_N04uJa79PYD1oXdLZpsf10djscK4ypVPauDf8-wpo_fBCngurLCerk1o6fHkU36Aqri4oT6G6HzRVL496/w320-h457/IMG_7730.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj431todpYzuRKOK_JovypC1SLMyJXPo8cNYYtHnabK3fgyAT6nufxVM6cIN0wdRxhuwiQJrHEd1LQRU32goqL-VNaeqht9PJkJT367SY6b6hG-id1syoRguaO6iYEVMasLLMt8kk6WjXPG_6RdjfxCjsq-xQFfrLWjnCmnAuI2YOoxjuQyYGWp0-PhLVhK/s3837/IMG_7731.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3837" data-original-width="2648" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj431todpYzuRKOK_JovypC1SLMyJXPo8cNYYtHnabK3fgyAT6nufxVM6cIN0wdRxhuwiQJrHEd1LQRU32goqL-VNaeqht9PJkJT367SY6b6hG-id1syoRguaO6iYEVMasLLMt8kk6WjXPG_6RdjfxCjsq-xQFfrLWjnCmnAuI2YOoxjuQyYGWp0-PhLVhK/w280-h406/IMG_7731.jpeg" width="280" /></a></div><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Lasciar riposare le minibrioche coperte con pellicola da cucina per 30 minuti.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Spennellare la superficie delle minibrioche con acqua mista a miele.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLPPp9wbG0duPI34EXaJ17LEQkrfcfc4tFg0icHSiqGkjBdj-1EOId11xLJ99_aQTr9GXSBBKVbRa-OvIwyultkVLxfwTPaoCr32edW7cE77Cy-pgv_kSEfR2kRkBjz1Df8NmOw991bSPStwz5d68ahsd1xf_soNfN3-DnKjStLrW3I5kW6RtbPceVQuo/s4032/IMG_7732.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLPPp9wbG0duPI34EXaJ17LEQkrfcfc4tFg0icHSiqGkjBdj-1EOId11xLJ99_aQTr9GXSBBKVbRa-OvIwyultkVLxfwTPaoCr32edW7cE77Cy-pgv_kSEfR2kRkBjz1Df8NmOw991bSPStwz5d68ahsd1xf_soNfN3-DnKjStLrW3I5kW6RtbPceVQuo/w415-h311/IMG_7732.jpeg" width="415" /></a></div><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Adagiare gli stampi sulla placca del forno e infornare a 180º per circa 20 minuti, fino a doratura.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ocE8csYmOfcnJUTGL_978UDSkT6TzpLAJY40NAD7nCrhjchHAhHPuATn4pTgTfB0nJVSQa6C8Uj9QzBVmpXwNaNoEv7ZZAosKOVs7mf8UanN3E5OkkA0z7Vy9aL99NLlZWOh8HLhzNY4Sg-1f3wm0Y3OG2MRhAnJqMD2ULljzX4S7nDAhu5tZ-MekRQX/s3969/IMG_7749.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2813" data-original-width="3969" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ocE8csYmOfcnJUTGL_978UDSkT6TzpLAJY40NAD7nCrhjchHAhHPuATn4pTgTfB0nJVSQa6C8Uj9QzBVmpXwNaNoEv7ZZAosKOVs7mf8UanN3E5OkkA0z7Vy9aL99NLlZWOh8HLhzNY4Sg-1f3wm0Y3OG2MRhAnJqMD2ULljzX4S7nDAhu5tZ-MekRQX/w444-h315/IMG_7749.jpeg" width="444" /></a></div><i><span style="font-size: x-large;"><br /></span></i></span></div><div><i style="font-family: georgia;"><span style="font-size: x-large;">Appena tolte dal forno spennellare le girelle una seconda volta con acqua e miele.</span></i></div><div><i style="font-family: georgia; font-size: xx-large;"><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrhvvBxt7OKMxCEfjHoDtuSvOOZ0x0fUXyrRVuY-juHrDvAyIebAoV8_pF4BMAINlsRIh_iG-gXL0Ryz7gPYILAyXWBhFhF5CrhbmZ98oJg0h1GapmBSetitHsxYinCu4fLcP8q7arcgY8Qis9g68XWkTXEC_UcVgO33V1wLQhdDmECvlYdCmXfsE2QG7/s4032/IMG_7751.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrhvvBxt7OKMxCEfjHoDtuSvOOZ0x0fUXyrRVuY-juHrDvAyIebAoV8_pF4BMAINlsRIh_iG-gXL0Ryz7gPYILAyXWBhFhF5CrhbmZ98oJg0h1GapmBSetitHsxYinCu4fLcP8q7arcgY8Qis9g68XWkTXEC_UcVgO33V1wLQhdDmECvlYdCmXfsE2QG7/w394-h295/IMG_7751.jpeg" width="394" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETUFiPCVOIst7n6U52ZQiwsd4-2-Qf6fZbG_4DQtkqf7JbWocFGi_2UzlItMBMzRDIOIfAnl93HjTSFkF_zzqYSqcZXlPkzOr09U3hWpL5uf1k6kRFR7xZOj7Dl_VCygxGBKIIWTuAKXSXYKahL97bZ8KCW7IY9W4ZGmSb2axFmKy6eAHehp9HhJSBRVb/s3394/IMG_7755.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2440" data-original-width="3394" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETUFiPCVOIst7n6U52ZQiwsd4-2-Qf6fZbG_4DQtkqf7JbWocFGi_2UzlItMBMzRDIOIfAnl93HjTSFkF_zzqYSqcZXlPkzOr09U3hWpL5uf1k6kRFR7xZOj7Dl_VCygxGBKIIWTuAKXSXYKahL97bZ8KCW7IY9W4ZGmSb2axFmKy6eAHehp9HhJSBRVb/w387-h278/IMG_7755.jpeg" width="387" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><i style="font-family: georgia;"><span style="font-size: x-large;">Togliere le brioche dagli stampi quando saranno tiepide.</span></i></div><div><i style="font-family: georgia; font-size: xx-large;"><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ8EBYjRPyd7_I7fdIC12LLFPyl-vgWseE3SNIl5kZg9n7jvislIQfHXrNHKYGwXP74wisB3Vpt0ani6u2YPLtf_p5LCPUibxMwprxOH5tc2e_a-HXNZHlgqCdEKRvN9b1ANcWhL1kjS8Ai6G2X8izTpoYgUsW1NQ86kxDpzp0JamcKNZJ2tT6PhoxESs/s4032/IMG_7765.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2577" data-original-width="4032" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ8EBYjRPyd7_I7fdIC12LLFPyl-vgWseE3SNIl5kZg9n7jvislIQfHXrNHKYGwXP74wisB3Vpt0ani6u2YPLtf_p5LCPUibxMwprxOH5tc2e_a-HXNZHlgqCdEKRvN9b1ANcWhL1kjS8Ai6G2X8izTpoYgUsW1NQ86kxDpzp0JamcKNZJ2tT6PhoxESs/w421-h270/IMG_7765.jpeg" width="421" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZiZj6M22lXvDW5UdPVmRzu54RWzkIJ5sHOAm48AjW9_F6GqbhTl9p9HHyEgcbFP2kEPLNJ2MdybnfyAwksSH6KGu41kOaQbos_3c9rQMJu4ID2EhHqWCBGREXacJ8z3ACRzvM7ph7LIytqxnyIwZHwc_N6uRmDIprEcbjVVaZLugVIdqn_X1IHuDlwSM/s4003/IMG_7773.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2388" data-original-width="4003" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZiZj6M22lXvDW5UdPVmRzu54RWzkIJ5sHOAm48AjW9_F6GqbhTl9p9HHyEgcbFP2kEPLNJ2MdybnfyAwksSH6KGu41kOaQbos_3c9rQMJu4ID2EhHqWCBGREXacJ8z3ACRzvM7ph7LIytqxnyIwZHwc_N6uRmDIprEcbjVVaZLugVIdqn_X1IHuDlwSM/w422-h252/IMG_7773.jpeg" width="422" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0PIgVsHyYGw6l_HSnTac3LlzUbQbZYnRU2MshtBGldXc9YCfpOGp4gf84kWU6m-JsPMcBN2HtmDKszRDBza6bbJrnBVWE-mIBPzfQId0Q8cdlhPtAwAnr03NzOSqsVCeQlV-Hn7tWanm9HDmrZwhSQIHrksbuGGHwlG4kkV3rCZLg4EJ7s8zj_-Tx72S/s2724/IMG_7774.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2724" data-original-width="2402" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0PIgVsHyYGw6l_HSnTac3LlzUbQbZYnRU2MshtBGldXc9YCfpOGp4gf84kWU6m-JsPMcBN2HtmDKszRDBza6bbJrnBVWE-mIBPzfQId0Q8cdlhPtAwAnr03NzOSqsVCeQlV-Hn7tWanm9HDmrZwhSQIHrksbuGGHwlG4kkV3rCZLg4EJ7s8zj_-Tx72S/w336-h382/IMG_7774.jpeg" width="336" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i style="font-family: georgia; font-size: xx-large;"><i style="font-family: Times; font-size: medium;"><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-90543480568276223572024-03-04T05:36:00.000-08:002024-03-04T05:57:44.340-08:00GIRELLE PANBRIOCHE CON MOUSSE DI DATTERI E CIOCCOLATO<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Girelle di panbrioche con mousse di datteri e cioccolato, soffici, genuine, adatte per un'energetica colazione e una deliziosa merenda. Queste girelle possono essere farcite con qualsiasi tipo di creme al cioccolato o anche con marmellate di ogni tipo.</span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7I83gtwNUKf0QR-I2D4Y8Fjdt0ehPgx8TqVmPsOzMttMFOrE-h78In1pFqOgOMSTqy_iyAmhrvYEIk8lo-DRgR1FqOMcyuSYJXjiDCh_dRY5UxjKuIN4QMIn2AjNdAMArp0zybE2CmpCkvchS4_7i_xyrLofV3vfzPtw5objFSU0Y7NtUFOgn_NYPGeO5/s3326/IMG_7785.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2698" data-original-width="3326" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7I83gtwNUKf0QR-I2D4Y8Fjdt0ehPgx8TqVmPsOzMttMFOrE-h78In1pFqOgOMSTqy_iyAmhrvYEIk8lo-DRgR1FqOMcyuSYJXjiDCh_dRY5UxjKuIN4QMIn2AjNdAMArp0zybE2CmpCkvchS4_7i_xyrLofV3vfzPtw5objFSU0Y7NtUFOgn_NYPGeO5/w411-h334/IMG_7785.jpeg" width="411" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh25MvVVac1EZbaWes1pp829SCvPBnI458JvzaN-wNUE-6laIlnIdrZTdd8MbrXpkc5j-Zl8dfOK2aIu2y4GmnY6YWWLVO1sWamtXCHaQXftkKoEtVCZUT0hWrf0hQKyLnNzkbM1sb9a9T_543GI5hZ8HAPv3ay1Aq_t5l9MttVJNwPIUTOgqkDFKYKy4/s3119/IMG_7783.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3119" data-original-width="3024" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh25MvVVac1EZbaWes1pp829SCvPBnI458JvzaN-wNUE-6laIlnIdrZTdd8MbrXpkc5j-Zl8dfOK2aIu2y4GmnY6YWWLVO1sWamtXCHaQXftkKoEtVCZUT0hWrf0hQKyLnNzkbM1sb9a9T_543GI5hZ8HAPv3ay1Aq_t5l9MttVJNwPIUTOgqkDFKYKy4/w403-h416/IMG_7783.jpeg" width="403" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><div><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">20 g zucchero</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">5 g sale</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">10 g burro</span></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>mouse di datteri e cioccolato q.b. (<a href="https://patriziacreazioniecollezioni.blogspot.com/2023/09/crema-spalmabile-datteri-e-cioccolato.html?spref=pi">Qui per la ricetta</a>)</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08EruUfTTFWzTMxakhecsQx4dCKF4MymweKtqvVvoF82VD9C0yin_R0pQW9jU0aX0eMt4LMtkuZmABM7w7YhYXb5NkRUtTZ21FmuZr37izfV6pBMO6TiGDMMUXDDhYNb18wkA3npGtrMTAzqCUDXsHx8PFEY52Zf_L7D211jWONpMVpsmRcdEjz91o0Ip/s3316/IMG_7740.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3316" data-original-width="3024" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08EruUfTTFWzTMxakhecsQx4dCKF4MymweKtqvVvoF82VD9C0yin_R0pQW9jU0aX0eMt4LMtkuZmABM7w7YhYXb5NkRUtTZ21FmuZr37izfV6pBMO6TiGDMMUXDDhYNb18wkA3npGtrMTAzqCUDXsHx8PFEY52Zf_L7D211jWONpMVpsmRcdEjz91o0Ip/w395-h433/IMG_7740.jpeg" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienLaCXzAbmFmf3q9yaMT5ZJnqSP7uHgPMSLVUJZCTNeiOmiJzw_50wVp62lyqLXmt450hG4nteQBExHOElVJlLtv4C9tuBl8LMRKfoo7jE-71VoweqX_T9PkHhLbF7KAJIPQpF9mvzirxyQA63vQQ-5rvzmaZTDS0AjwK2aKdORhKIrQlfjWPYZo_BD8u/s3072/IMG_7784.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2827" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienLaCXzAbmFmf3q9yaMT5ZJnqSP7uHgPMSLVUJZCTNeiOmiJzw_50wVp62lyqLXmt450hG4nteQBExHOElVJlLtv4C9tuBl8LMRKfoo7jE-71VoweqX_T9PkHhLbF7KAJIPQpF9mvzirxyQA63vQQ-5rvzmaZTDS0AjwK2aKdORhKIrQlfjWPYZo_BD8u/w379-h412/IMG_7784.jpeg" width="379" /></a></div><i><br /></i></span></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div></div><div><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 20 minuti</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65lQFKfKHesVBBiSTO5_1W7_0qvP092MWk4-iHMitH881nOv8aLs0JvEwCKK4RO1pH62yZyn1q_VtgqrVIRUIXPb3j29nBU2aT2zG_m9pJqkYfEwRHdnlD1nXOdCNy4tRFdHCCwojaAufjXL7NfjK8NmwF2inJC8HwA_9VQKBYLi_3098FfzDwwwtlSBk/s3755/IMG_7791.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2894" data-original-width="3755" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65lQFKfKHesVBBiSTO5_1W7_0qvP092MWk4-iHMitH881nOv8aLs0JvEwCKK4RO1pH62yZyn1q_VtgqrVIRUIXPb3j29nBU2aT2zG_m9pJqkYfEwRHdnlD1nXOdCNy4tRFdHCCwojaAufjXL7NfjK8NmwF2inJC8HwA_9VQKBYLi_3098FfzDwwwtlSBk/w464-h358/IMG_7791.jpeg" width="464" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqziAhrGnFFQA3gMjesbUXyazHbpYpK4p91JR0_G4CirDLJ_gw_O3aqptcFfvEpD65EX4K6tozljC78PNihh6tXIIasu4qPlzkwLGI1lQF-woRo_AwUXwunqQPHiagpc_VxXHxgTqDvCdNxXgeGZJhV55_5nS3139eHyVznFYFBjfKlImjO1msvnvjcYAK/s3552/IMG_7798.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2777" data-original-width="3552" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqziAhrGnFFQA3gMjesbUXyazHbpYpK4p91JR0_G4CirDLJ_gw_O3aqptcFfvEpD65EX4K6tozljC78PNihh6tXIIasu4qPlzkwLGI1lQF-woRo_AwUXwunqQPHiagpc_VxXHxgTqDvCdNxXgeGZJhV55_5nS3139eHyVznFYFBjfKlImjO1msvnvjcYAK/w450-h352/IMG_7798.jpeg" width="450" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere aggiungendo il burro in tre volte lasciando anche in questa fase che ogni volta venga assorbito del tutto nell'impasto.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero, lasciarlo raddoppiare e stenderlo in un rettangolo alto un paio di cm.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Stendere su due terzi del rettangolo uno strato di crema spalmabile ai datteri e cioccolato.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNdaxnn5ZxeQQZjADZc0Gbap3Q60FjdcMcxayLaegd2hOpB_j95H97anaNeO0GYWt99kKJOv8APUUI4Wl29qD8VDnv3pspbVtfae28cBb_eOfjsZ_kiKqmDq60BK7agOFGmqDUGgakq-58ysr1BNz-YRuJHaeb172_jGlhUWzC6vPqCs0T-qxnhlqsOFl/s4032/IMG_7733.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNdaxnn5ZxeQQZjADZc0Gbap3Q60FjdcMcxayLaegd2hOpB_j95H97anaNeO0GYWt99kKJOv8APUUI4Wl29qD8VDnv3pspbVtfae28cBb_eOfjsZ_kiKqmDq60BK7agOFGmqDUGgakq-58ysr1BNz-YRuJHaeb172_jGlhUWzC6vPqCs0T-qxnhlqsOFl/w337-h449/IMG_7733.jpeg" width="337" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Ripiegare la parte senza crema e poi sovrapporre la parte con la crema spalmabile.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0hO2F40pca2WCWtRXm86NgUnpYQnrGpEPMtu5UX7X44nRRbJHpVL-VZ6aQRikXO59qou98X4o8tUS8H9LXruU7pFIfpmZwZkK66lD2PPqCM3morN-1WvgR9dQU_Z2fObJGzGD_ehRBN9YT7Jhjz7gRG7US71wvBFowVsWx85UAX4KXaOp6GvMypupKnj/s4032/IMG_7734.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0hO2F40pca2WCWtRXm86NgUnpYQnrGpEPMtu5UX7X44nRRbJHpVL-VZ6aQRikXO59qou98X4o8tUS8H9LXruU7pFIfpmZwZkK66lD2PPqCM3morN-1WvgR9dQU_Z2fObJGzGD_ehRBN9YT7Jhjz7gRG7US71wvBFowVsWx85UAX4KXaOp6GvMypupKnj/w414-h311/IMG_7734.jpeg" width="414" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweCYk8WstfTXwqa0-Agl6uJLgC0WwLrU01yFlVkA3qzEs7EYxk16lW34RAFyyE_52upEEzK8frFmPd1F5wwSoHK3N3X0nKApYOSmOH96f3w3poWDYZkZlZuK37yEuF249z5h0GDo_qKB-3MSWPL7K3OotE2N4wDqKei-HfWA1Edi19K4aMGVD6oELJdWR/s3828/IMG_7735.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3828" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweCYk8WstfTXwqa0-Agl6uJLgC0WwLrU01yFlVkA3qzEs7EYxk16lW34RAFyyE_52upEEzK8frFmPd1F5wwSoHK3N3X0nKApYOSmOH96f3w3poWDYZkZlZuK37yEuF249z5h0GDo_qKB-3MSWPL7K3OotE2N4wDqKei-HfWA1Edi19K4aMGVD6oELJdWR/w424-h335/IMG_7735.jpeg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>Rigirare il rettangolo tenendo di fronte la parte più corta e con un taglia pizza o con un coltello molto affilato ritagliare delle striscioline alte un paio di cm.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixT2TTqtCHFk0KgOS1OTw669dT12hcnwak0kEC39jc7i9RiaCudfTMBeA6vhvZJIlrJPV5dni3ckKgSu2rKFv46YZKB1l3twcMDt9tsTLdZ-omUgeQZC6KHSY1yHd_Qo7AX22BJXflBlWTvYr1fEy1-qXasjKuMl4Qwf6V-EdndFNP0oGP_S2QWRbr5_Y8/s4032/IMG_7736.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2736" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixT2TTqtCHFk0KgOS1OTw669dT12hcnwak0kEC39jc7i9RiaCudfTMBeA6vhvZJIlrJPV5dni3ckKgSu2rKFv46YZKB1l3twcMDt9tsTLdZ-omUgeQZC6KHSY1yHd_Qo7AX22BJXflBlWTvYr1fEy1-qXasjKuMl4Qwf6V-EdndFNP0oGP_S2QWRbr5_Y8/w279-h411/IMG_7736.jpeg" width="279" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyy-8ssZvochQa7UaMC2yKRvXSjfjQhAX9c9uptiP3d7KvNXUzXWMiIL_R_PM7Y8_KaBV46BqTG1FPaXX3yA97w5aT1AI1jhzIwOWVTPFHhSZbrw63dPRS7z7A-yLhQ0sq7fSt3siWRA_XGPTlJ1um8Yalkmm4Po7Q6THHNv5K6A-0Savfj7nQ8fpoYw15/s3683/IMG_7737.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3683" data-original-width="2690" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyy-8ssZvochQa7UaMC2yKRvXSjfjQhAX9c9uptiP3d7KvNXUzXWMiIL_R_PM7Y8_KaBV46BqTG1FPaXX3yA97w5aT1AI1jhzIwOWVTPFHhSZbrw63dPRS7z7A-yLhQ0sq7fSt3siWRA_XGPTlJ1um8Yalkmm4Po7Q6THHNv5K6A-0Savfj7nQ8fpoYw15/w278-h381/IMG_7737.jpeg" width="278" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Arrotolare su se stesse le striscioline creando delle girelle.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLsG2dyLPSN2iJIld0f9SLqVQyhfcD9bqcNucaQ85-NKcOhgPsT3wpgC_UHOFPnPfgTmx04CI6wzoI2JAEgSBqYRBFcl3up9Bw8J3l9dCZ-dFgyHhefPbPlKhDTYuFnvASbwNFLx4p8PH8g7cJB4eZ4NAWO4MYI2NffTgHfJPv8vu4X8V4t_2NVo7_wKE/s3316/IMG_7740.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3316" data-original-width="3024" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLsG2dyLPSN2iJIld0f9SLqVQyhfcD9bqcNucaQ85-NKcOhgPsT3wpgC_UHOFPnPfgTmx04CI6wzoI2JAEgSBqYRBFcl3up9Bw8J3l9dCZ-dFgyHhefPbPlKhDTYuFnvASbwNFLx4p8PH8g7cJB4eZ4NAWO4MYI2NffTgHfJPv8vu4X8V4t_2NVo7_wKE/w324-h355/IMG_7740.jpeg" width="324" /></a></div><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Adagiare le girelle ottenute sulla placca del forno ricoperta di carta forno tenendole distanziate l'una dall'altra.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeojIaYDmblcU1joBrJ7gixIzwvaCKRwCdW3NDTbJMdXFiPy9T6-Vrn814jI4rZyTH66oa5R_SEJx7BgGgQcC_za_nfozGtOXz7uH5imaJnzannp3ywDJ64p1FAqKLdVz3DhuchZAbTdtdB7eJT1b4cxDiS4MxFJfe0bwb9RiDMlDS_7ev9eAp1OX4yETM/s4032/IMG_7738.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeojIaYDmblcU1joBrJ7gixIzwvaCKRwCdW3NDTbJMdXFiPy9T6-Vrn814jI4rZyTH66oa5R_SEJx7BgGgQcC_za_nfozGtOXz7uH5imaJnzannp3ywDJ64p1FAqKLdVz3DhuchZAbTdtdB7eJT1b4cxDiS4MxFJfe0bwb9RiDMlDS_7ev9eAp1OX4yETM/w356-h475/IMG_7738.jpeg" width="356" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Spennellare la superficie delle girelle con acqua mista a miele e spolverarle con un poco di zucchero.</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Accendere il forno a 180º e quando sarà in temperatura cuocere le girelle per 25 minuti, fino a doratura. </i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhWOfwVlxVYZVDvW3_KTrthXZQQ1imyJCUBecY_doLi0ONGfZ_zmrIuOULnJaU-uU5yukz6zVjSO5rB7yeTuAIYwyDNX3DWGgzbnOluml3pXkwz_nQIbQWO5Wf5M6atXyxeMLtuIQ4K4v7h-FguLwutRl3j7zIJ99IM9bvCbnl1nD1VP9934_9U9rKugT/s3850/IMG_7757.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3850" data-original-width="2293" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhWOfwVlxVYZVDvW3_KTrthXZQQ1imyJCUBecY_doLi0ONGfZ_zmrIuOULnJaU-uU5yukz6zVjSO5rB7yeTuAIYwyDNX3DWGgzbnOluml3pXkwz_nQIbQWO5Wf5M6atXyxeMLtuIQ4K4v7h-FguLwutRl3j7zIJ99IM9bvCbnl1nD1VP9934_9U9rKugT/w302-h506/IMG_7757.jpeg" width="302" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfDyi2Tz9YRm6FP1cbMZxFI0IjXml-UpY0CWmCRqBVP8ACzVk5eB6i9dSAqNCD1in6MlNPg9442Aq_Zfb205max1CCzIsw9V9QEjYyfRqvt9lM-8Vdi2GQwePofZcFJKVQ8WWklrdZPfbmlKtb_lY-chZgKwghkJImLj5kq9-j4yW9cgK9VMpV0czHeFN/s3925/IMG_7759.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3925" data-original-width="3013" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfDyi2Tz9YRm6FP1cbMZxFI0IjXml-UpY0CWmCRqBVP8ACzVk5eB6i9dSAqNCD1in6MlNPg9442Aq_Zfb205max1CCzIsw9V9QEjYyfRqvt9lM-8Vdi2GQwePofZcFJKVQ8WWklrdZPfbmlKtb_lY-chZgKwghkJImLj5kq9-j4yW9cgK9VMpV0czHeFN/w324-h421/IMG_7759.jpeg" width="324" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>Appena tolte dal forno spennellare le girelle una seconda volta con acqua e miele.</i></span></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrqZIykhtYk7PLwHutVSSIFhIHPIXSFYc0pw37yXFKrLVz1OuDkI5YaP_vkXgkSQIXo6r5RLcxMXfnWap5h0yPcUgpC3tvyjk3ZKKqC3zcBatO6j6SLE_6Z6gTOs2q_oTJO5r_ImCdfHh3OrxMa5JjorVQ0CSwAJhVSN_SrVZ34BevZhJ7sUH4k5GHRIZ/s4032/IMG_7793.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrqZIykhtYk7PLwHutVSSIFhIHPIXSFYc0pw37yXFKrLVz1OuDkI5YaP_vkXgkSQIXo6r5RLcxMXfnWap5h0yPcUgpC3tvyjk3ZKKqC3zcBatO6j6SLE_6Z6gTOs2q_oTJO5r_ImCdfHh3OrxMa5JjorVQ0CSwAJhVSN_SrVZ34BevZhJ7sUH4k5GHRIZ/w436-h327/IMG_7793.jpeg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbEgNEjMVYUdTjIlaS6Hb2RfGen5DZeN3897AWPZdVggQbylG2ZwoCUJwtLVBzdXyiTYPNj1GI7sUb6aRkBLy0_K4tvHSbaRvH2fAbp5hCcvrgDxyoLHiW3iyGocGg-cn1kfzihCXMTuc6ejmRHJDFqC9Hk4CkMx8933aENTJoV91s30R3WhhpfZkmIbj/s3634/IMG_7794.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2379" data-original-width="3634" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbEgNEjMVYUdTjIlaS6Hb2RfGen5DZeN3897AWPZdVggQbylG2ZwoCUJwtLVBzdXyiTYPNj1GI7sUb6aRkBLy0_K4tvHSbaRvH2fAbp5hCcvrgDxyoLHiW3iyGocGg-cn1kfzihCXMTuc6ejmRHJDFqC9Hk4CkMx8933aENTJoV91s30R3WhhpfZkmIbj/w435-h284/IMG_7794.jpeg" width="435" /></a></div></i></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-7042755189963627862024-03-04T03:02:00.000-08:002024-03-04T03:02:34.477-08:00FAGOTTINI DI VERDURE E FIORI DI ZUCCA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Fagottini ripieni di verdure e formaggi; delle piccole polpette delicate e gustose ripiene di verdure e formaggi avvolte dai fiori di zucca. Un modo diverso per cucinare i fiori di zucca per rendere questo antipasto davvero bello nella presentazione. Ottimi da gustare caldi serviti con salsa di senape o altre salse a piacere, ma buonissimi anche freddi per buffet o pranzi veloci.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4uC_TALDocKi0tNrk-7HD8IgEqKVfNaQJdlLlM8jxd30Jzsd7dwuNqCpJWtw-rtfzzOv9FKpGZHWm0KnESuRe2AsJqYBGxcITMH7kauSLsiPpbI6Vh8kCGgwNhUVen581OAn5BKPHqnIFj0QxqLQ_krD0oh88yXvaRyQC3odPK-RLtkKkkUDqEFDCvmC/s3427/IMG_7863.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="3427" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4uC_TALDocKi0tNrk-7HD8IgEqKVfNaQJdlLlM8jxd30Jzsd7dwuNqCpJWtw-rtfzzOv9FKpGZHWm0KnESuRe2AsJqYBGxcITMH7kauSLsiPpbI6Vh8kCGgwNhUVen581OAn5BKPHqnIFj0QxqLQ_krD0oh88yXvaRyQC3odPK-RLtkKkkUDqEFDCvmC/w423-h313/IMG_7863.jpeg" width="423" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per 10 fagottini</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 fiori di zucca</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 zucchino</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 patata </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 carota</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 cipolla rossa</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 spicchio d'aglio</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 ciuffo di prezzemolo tritato </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 uovo</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 g parmigiano grattugiato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 g provola grattugiata</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">2 cucchiai di pane grattugiato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 30 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLVZjhMPEoNGQjZ-3YCMGzYAF-ga9ad0DIEYJufFDe4sy1O8TLFGCVxjvd2rUhxTHa6sWXEwtqFvNEq9RWWeHmk7zFRZvIFmsznYQCOA7rGhiCkIysMlrXjfKwronWdw1j9jnWJ0D_EQzzCA3kmdm1CIZUeYLJGh_jy9g1YyjsUiI8ie_467PVGu6hcIl/s3706/IMG_7862.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3706" data-original-width="2978" height="415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLVZjhMPEoNGQjZ-3YCMGzYAF-ga9ad0DIEYJufFDe4sy1O8TLFGCVxjvd2rUhxTHa6sWXEwtqFvNEq9RWWeHmk7zFRZvIFmsznYQCOA7rGhiCkIysMlrXjfKwronWdw1j9jnWJ0D_EQzzCA3kmdm1CIZUeYLJGh_jy9g1YyjsUiI8ie_467PVGu6hcIl/w333-h415/IMG_7862.jpeg" width="333" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lavare e pulire lo zucchino e tagliarlo a cubetti, pelare la patata, la carota e tagliarle a cubetti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Pulire la cipolla e tagliarla a fettine sottili e metterla in una padella con lo spicchio d'aglio tritato e farli rosolare.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiungere le verdure, salare e cuocere a fuoco medio per 15 minuti, mescolando di tanto in tanto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Spegnere il fuoco, aggiungere prezzemolo, mescolare e lasciar raffreddare.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Pulire i fiori di zucca, lavarli, togliere gambo, foglioline e pistillo e dividere ogni fiori in 4 parti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiungere alle verdure raffreddate il parmigiano, la provola e l'uovo, impastare velocemente, aggiungere il pane grattugiato e amalgamare bene tutti gli ingredienti fino a ottenere un impasto compatto (se fosse ancora liquido aggiungere del pane grattugiato). </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Con l'impasto ottenuto formare delle polpettine grandi quanto una pallina da golf, stendere i fiori mettendo i petali a forma di croce, mettere al centro la polpettina e richiudere i fiori su di essa, cercando di incrociarli in modo che aderiscano all'impasto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Adagiare i fagottini in una padella antiaderente leggermente unta di olio e cuocerli in padella 10 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgtoSuIbnUbOSGTSEwYWqrcAhU7Fm0AVc17P7NOsdP1CSCHe1Ws8szQw6Gug_mfQkTdTJ33dS1TGXWToLBnitJlQIrMV-Wun-Y2KSL7fhVw7idixoKKAl-bNr41lxEZi3rnjB69ULQ48woNdl8CEPMicU3SM88ol1U4930Vq3JzVlYV8-yg7d6lGmQx4l/s3785/IMG_7852.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3785" data-original-width="2989" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgtoSuIbnUbOSGTSEwYWqrcAhU7Fm0AVc17P7NOsdP1CSCHe1Ws8szQw6Gug_mfQkTdTJ33dS1TGXWToLBnitJlQIrMV-Wun-Y2KSL7fhVw7idixoKKAl-bNr41lxEZi3rnjB69ULQ48woNdl8CEPMicU3SM88ol1U4930Vq3JzVlYV8-yg7d6lGmQx4l/w349-h441/IMG_7852.jpeg" width="349" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Rigirare delicatamente i fagottini e cuocerli per altri 10 minuti, dovranno risultare leggermente dorati da entrambe le parti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Adagiare i fagottini su un piatto con della salsa a piacere e servire subito.</span></i></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUmigp-x7qEIgQljQ49z8nCdoMzfRTDCOwgkmZxEN36mgBGYshQdUzayZF6s7TwmOlGcEEJJRQoyGkR6RmBcK3c3vlGqyBbGHtK6BdJqTMUVhKD8nwDh9_os2pX25-9CB9ndZgCfHq-6xurdltIAUkLfEkJTDSTDhOHXT9ZoXajASrGUBMLTaRqmfWdrU/s3997/IMG_7864.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2934" data-original-width="3997" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUmigp-x7qEIgQljQ49z8nCdoMzfRTDCOwgkmZxEN36mgBGYshQdUzayZF6s7TwmOlGcEEJJRQoyGkR6RmBcK3c3vlGqyBbGHtK6BdJqTMUVhKD8nwDh9_os2pX25-9CB9ndZgCfHq-6xurdltIAUkLfEkJTDSTDhOHXT9ZoXajASrGUBMLTaRqmfWdrU/w441-h324/IMG_7864.jpeg" width="441" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-35709428105739088052024-03-04T02:46:00.000-08:002024-03-04T02:46:21.804-08:00ROTOLO DI PANBRIOCHE AI DATTERI<div style="text-align: left;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Un rotolo di panbrioche farcito con crema spalmabile ai datteri e cioccolato e datteri interi, un lievitato dolce, soffice, dal cuore cremoso; si tratta inoltre di una preparazione facile, un dolce da colazione strepitoso, di quelli per iniziare al meglio la giornata!</i></span></div><div style="text-align: left;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQugXHgZ2BDQXgM6qjBmf2Vq6UCb3NDYFyGCtv3B20VRsaa67RJK2Weoz3TdTh8Ua8VSBn96C3i7E5cJbBcFM5AS2QcI6dKQG2yNtFdCnc_0dwaNfOQc4gCs_OuoewfQ2bm-8WWtwS0WYEWf7P3Jfkw6SGOryku5TxaWYwGQAEZfd3PLNOR5V76-UDJOip/s4019/IMG_7615.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2212" data-original-width="4019" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQugXHgZ2BDQXgM6qjBmf2Vq6UCb3NDYFyGCtv3B20VRsaa67RJK2Weoz3TdTh8Ua8VSBn96C3i7E5cJbBcFM5AS2QcI6dKQG2yNtFdCnc_0dwaNfOQc4gCs_OuoewfQ2bm-8WWtwS0WYEWf7P3Jfkw6SGOryku5TxaWYwGQAEZfd3PLNOR5V76-UDJOip/w432-h238/IMG_7615.jpeg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwawI6H3_o7ezkf4PBxtTPmWWfKYUeGb5wG8Rexe0m4LXIAVlFnp4Mt1xqvaNgy2WdMa0MqOTryNiZZtB6itHQeZWrFZRN8bJkDGTIxjkOZ_nUh25ufT9jSD22iCwwPSaW7Cv5UCuNpU5aBYZxn6aS2q8NqyocDBHtVgw-ogkJcvcQ5_tKgkEpgWFx-UXe/s3171/IMG_7613.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2434" data-original-width="3171" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwawI6H3_o7ezkf4PBxtTPmWWfKYUeGb5wG8Rexe0m4LXIAVlFnp4Mt1xqvaNgy2WdMa0MqOTryNiZZtB6itHQeZWrFZRN8bJkDGTIxjkOZ_nUh25ufT9jSD22iCwwPSaW7Cv5UCuNpU5aBYZxn6aS2q8NqyocDBHtVgw-ogkJcvcQ5_tKgkEpgWFx-UXe/w431-h331/IMG_7613.jpeg" width="431" /></a></div><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Ingredienti per due rotoli di panbrioche</i></span></div><div style="text-align: left;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div style="text-align: left;"><div><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">5 g sale</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">30 g zucchero</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva</span></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>150 g crema spalmabile di datteri e cioccolato (<a href="https://patriziacreazioniecollezioni.blogspot.com/2023/09/crema-spalmabile-datteri-e-cioccolato.html?spref=pi">Qui per la ricetta</a>)</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>20 datteri interi senza nocciolo</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 35 minuti</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssBMjsRV1naKhQiSDJpuzv7JtKsQMj8dfXYxTmQEdVH9IDLAdvYCcQpOIQYZyWumIPmAhIpLm9wvID6dnJfCwIZwAUiHagLr_jNDllTUmC0FoTZ8qbCx2vATpCzpsnk4HfD4jRoU4XWR91zCW-aGYEjBsSDy6ThO65IsKPL0otg9gFYdRs8UwWc0_qhvX/s3873/IMG_7616.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3873" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssBMjsRV1naKhQiSDJpuzv7JtKsQMj8dfXYxTmQEdVH9IDLAdvYCcQpOIQYZyWumIPmAhIpLm9wvID6dnJfCwIZwAUiHagLr_jNDllTUmC0FoTZ8qbCx2vATpCzpsnk4HfD4jRoU4XWR91zCW-aGYEjBsSDy6ThO65IsKPL0otg9gFYdRs8UwWc0_qhvX/w445-h302/IMG_7616.jpeg" width="445" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Esecuzione</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere aggiungendo il burro in tre volte lasciando anche in questa fase che ogni volta venga assorbito del tutto nell'impasto.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero e lasciarlo raddoppiare. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Dividere l'impasto a metà, stendere una metà sul piano di lavoro tirandolo con un mattarello in un rettangolo alto un paio di cm.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Stendere metà della crema spalmabile sulla superficie del rettangolo, arrotolarlo su se stesso inserendo dei datteri interi.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sigillare bene il rotolo e </span></i><i><span style="font-family: georgia; font-size: x-large;">ripetere l'operazione per il secondo rotolo.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Adagiare i due rotoli sulla placca del forno, spennellarli con latte e infornare a 180º per 35 minuti, fino a doratura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpCSZj7BgMq-rvqH-oDfLg5UGU5UKK9mwBhG5QgKKjcp1WTswLkP8yntBnX5hq5k2gu45Js6aOslxFrPShgKURFMLjko_PegdSetDK2V83U2K14ihFKF-0bb3PLO41fNT9uX9WZ_QZPtkchhCAcn4MLN6wi_2URM-j-TbWPvrMQEX9vkNBonRIp-1AUZ6/s3569/IMG_7611.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2623" data-original-width="3569" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpCSZj7BgMq-rvqH-oDfLg5UGU5UKK9mwBhG5QgKKjcp1WTswLkP8yntBnX5hq5k2gu45Js6aOslxFrPShgKURFMLjko_PegdSetDK2V83U2K14ihFKF-0bb3PLO41fNT9uX9WZ_QZPtkchhCAcn4MLN6wi_2URM-j-TbWPvrMQEX9vkNBonRIp-1AUZ6/w424-h312/IMG_7611.jpeg" width="424" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7pvi1jMn-gfj8MTBv1qvhAqrlpwqVWOe59wzwGry9m1ktpk9EFpedIox__Cz9cY0qnE6HqtBpUs5PU-v1BmVkq5dz9R3djvtUVFicRkbtixOlYpzi2TeGuEddxdEm5kcYdpzWreLJjJd-xazwHrrCB8X6dmtfkCsoezuupJepk-pk1aWJekwjnsDYC4/s3407/IMG_7612.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2503" data-original-width="3407" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7pvi1jMn-gfj8MTBv1qvhAqrlpwqVWOe59wzwGry9m1ktpk9EFpedIox__Cz9cY0qnE6HqtBpUs5PU-v1BmVkq5dz9R3djvtUVFicRkbtixOlYpzi2TeGuEddxdEm5kcYdpzWreLJjJd-xazwHrrCB8X6dmtfkCsoezuupJepk-pk1aWJekwjnsDYC4/w432-h317/IMG_7612.jpeg" width="432" /></a></div><br /><div class="p1"><br /></div><div class="p1"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BZsk1n-tKjdWvNs7auaRV7tFyUIwByIdvEhUVEnzMlhuP-zGITpGVWKMwsbP8nditXx9cPgrA5oKeBbfp3O_wJAoy0B7cEaZhup2VgAGw-DQFxTQcvnCEc422C9pz1hfT6ExNU2PNv34qG9uADIam9gtBZdRTswMZzHVQwGCt_vloa8-3bat-OA-Bs19/s3999/IMG_7617.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2745" data-original-width="3999" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BZsk1n-tKjdWvNs7auaRV7tFyUIwByIdvEhUVEnzMlhuP-zGITpGVWKMwsbP8nditXx9cPgrA5oKeBbfp3O_wJAoy0B7cEaZhup2VgAGw-DQFxTQcvnCEc422C9pz1hfT6ExNU2PNv34qG9uADIam9gtBZdRTswMZzHVQwGCt_vloa8-3bat-OA-Bs19/w428-h295/IMG_7617.jpeg" width="428" /></a></div><br /><div class="p1"><br /></div></div><div class="p1"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-34670005392185760072024-03-04T01:36:00.000-08:002024-03-04T01:36:52.964-08:00TARTE TATIN CON PASTA LIEVITATA ZUCCHINI E FIORI DI ZUCCA<p> <i><span style="font-family: georgia; font-size: x-large;">Una tarte tatin in versione focaccia preparata con un impasto tipo pan brioche, a base di farina, latte, olio d'oliva, burro, zucchini ricotta e fiori di zucca. </span></i></p><div><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNkTs4j_H1FB5VHtiU080E16Xd7i4yKtmq6GPRI29xPwKU4UNhmHtzwwpoUjCufwF5ZBz6P9G1w0Y_T1HGCVDbAoLgD_yRyVA_3oaG_0JcZnpkwDQyPG4ehWqP5vmy-c5eHPT1qxwlZGJFZjLMiiajftYAgXWJEikzveoGe2p1lbW4ppWp0mh6LYLdtWW/s3918/IMG_7567.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2928" data-original-width="3918" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNkTs4j_H1FB5VHtiU080E16Xd7i4yKtmq6GPRI29xPwKU4UNhmHtzwwpoUjCufwF5ZBz6P9G1w0Y_T1HGCVDbAoLgD_yRyVA_3oaG_0JcZnpkwDQyPG4ehWqP5vmy-c5eHPT1qxwlZGJFZjLMiiajftYAgXWJEikzveoGe2p1lbW4ppWp0mh6LYLdtWW/w455-h340/IMG_7567.jpeg" width="455" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNBhfuoM4pQxkMtppn86Nija4OZKz3q1ns-OyWcFH3tFkhYrMdoixm3QG46KFQB5lk3NtHjjg_Z2UIfdoW-IxEQ-flxQoAQ5kOyBL7Kx9ouyF99GSAU2ew8lg5AuJUuEhoS4X-Vc32p0dqe-WL0snEAqPbIx6nskg8ekFi75QKuL5qtAJJ5bppjoWd0QN/s3955/IMG_7587.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2714" data-original-width="3955" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNBhfuoM4pQxkMtppn86Nija4OZKz3q1ns-OyWcFH3tFkhYrMdoixm3QG46KFQB5lk3NtHjjg_Z2UIfdoW-IxEQ-flxQoAQ5kOyBL7Kx9ouyF99GSAU2ew8lg5AuJUuEhoS4X-Vc32p0dqe-WL0snEAqPbIx6nskg8ekFi75QKuL5qtAJJ5bppjoWd0QN/w458-h315/IMG_7587.jpeg" width="458" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per uno stampo da crostata di 22 cm</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><div><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">10 g sale</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">70 g olio d'oliva</span></i></div><div><span style="font-family: georgia; font-size: x-large;"><i>1 zucchino </i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>250 g ricotta vaccina</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i>20 fiori di zucca</i></span></div><div><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ytit7XDe_wX_z4pJQOAYsUYSqoSmHsBw5EhvVVg2GN8w3eCwAntvIB6yo9yZ2jhba5soDlq92EiCpkmX8YVLKTZu2Bq3Oa8h3HTtbRQafWJeSHyFvOVjPdaYJPT6jNI74X36ibRraCD50Ewih2UH4Z1wP78WeOE4s5wn5M4YgaEYk0-1qBilAoMU5_rA/s4032/IMG_7571.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ytit7XDe_wX_z4pJQOAYsUYSqoSmHsBw5EhvVVg2GN8w3eCwAntvIB6yo9yZ2jhba5soDlq92EiCpkmX8YVLKTZu2Bq3Oa8h3HTtbRQafWJeSHyFvOVjPdaYJPT6jNI74X36ibRraCD50Ewih2UH4Z1wP78WeOE4s5wn5M4YgaEYk0-1qBilAoMU5_rA/w420-h315/IMG_7571.jpeg" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 40 minuti</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="font-family: Times; font-size: medium;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXJXkxn9P8A4kOrrkqCtKVwsBI_7TQ4ny-Ja_h6JyqpjTFXPwW3d2v6HLBYVMlTmvkoU-nl0n35KCS4B4sx3crCNwk5F5XlMRTl-h1KuF3ykXU-CqYeJOso-cAXpQ1Bp-FlkfDhPH18Qhgc4W99RR2Vl8TFjWn_7mByMgzb0_ddA9LpQzWYJmeEbfm6e9/s3299/IMG_7562.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3299" data-original-width="2850" height="463" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXJXkxn9P8A4kOrrkqCtKVwsBI_7TQ4ny-Ja_h6JyqpjTFXPwW3d2v6HLBYVMlTmvkoU-nl0n35KCS4B4sx3crCNwk5F5XlMRTl-h1KuF3ykXU-CqYeJOso-cAXpQ1Bp-FlkfDhPH18Qhgc4W99RR2Vl8TFjWn_7mByMgzb0_ddA9LpQzWYJmeEbfm6e9/w399-h463/IMG_7562.jpeg" width="399" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyTjW4Ly-bqCciLMNzysuFfsSb-NMzb6YFiaUHQeatqdIrA37ooXqraSmwPTLA3cHx2kGuys8iwi3h6YCUh8vkI97Io_fCLTnq82oletLUbJE7kU38CTP0Uhgen0aaPr9YGv8N0xn3INGrt0m0XmOiLCpp8wliN65zTNyqdCbp7h6E381B5AWfseOzMsR/s3821/IMG_7589.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2293" data-original-width="3821" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyTjW4Ly-bqCciLMNzysuFfsSb-NMzb6YFiaUHQeatqdIrA37ooXqraSmwPTLA3cHx2kGuys8iwi3h6YCUh8vkI97Io_fCLTnq82oletLUbJE7kU38CTP0Uhgen0aaPr9YGv8N0xn3INGrt0m0XmOiLCpp8wliN65zTNyqdCbp7h6E381B5AWfseOzMsR/w406-h243/IMG_7589.jpeg" width="406" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Esecuzione</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tagliare lo zucchino a fettine molto sottili e grigliarlo in una padella antiaderente spennellata con olio.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Pulire i fiori di zucca, asportare il pistillo, il gambo, aprirli e lavarli delicatamente e farli asciugare su un panno da cucina.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero e lasciarlo raddoppiare. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>In uno stampo da crostata ricoperto con carta forno disporre i fiori di zucca a raggiera, coprire i fiori di zucca con le fettine di zucchini,</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>coprire con la ricotta livellandola leggermente senza schiacciare troppo e infine stendere l'impasto sul piano di lavoro in una forma circolare, alto un paio di cm e lasciandolo più grande dello stampo di un paio di cm.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Arrotolare i bordi di qualche mm in modo da realizzare un cordone lungo tutto il diametro della sfoglia.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Rovesciare l'impasto nello stampo in modo che il cordone sia rivolto verso il fondo.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Bucherellare la superficie con i rebbi di una forchetta.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Cuocere la Tarte Tatin per 20 minuti a 180º e 10 minuti a 200º, fino a doratura.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g-3JmF-rrB0i3F2EVMcJ0m3PSp2BlPchWRJqCYctcbSv8DBC-0v397avr0O75A65s-Gz257FkNBiRhJjeeK4QNz5nohenLxvpmJ4YVOj1rpqCbPUnYBZfyV5yoBlCPTr7KdzMdz-L2j-Uqq5Jg2vtfMIzGdzXCXTihRn52KoRXNJ8Gi5IjQcDgMGStD4/s3842/IMG_7565.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3842" data-original-width="2200" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-g-3JmF-rrB0i3F2EVMcJ0m3PSp2BlPchWRJqCYctcbSv8DBC-0v397avr0O75A65s-Gz257FkNBiRhJjeeK4QNz5nohenLxvpmJ4YVOj1rpqCbPUnYBZfyV5yoBlCPTr7KdzMdz-L2j-Uqq5Jg2vtfMIzGdzXCXTihRn52KoRXNJ8Gi5IjQcDgMGStD4/w277-h484/IMG_7565.jpeg" width="277" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Sfornare la Tarte Tatin, rovesciarla su un piatto e staccare delicatamente la carta forno dalla superficie.</span></i></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;"><br /></span></i></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilx2HJQ8sVoam6-PVMYjz8u7O_YRRTXAbh8IigK3sL5vJZXKVOd60WfcNRtqt1mlvL1sRRbE7-oc7X98hg3tTxIoUZgwKmIOZiyAoDC6zWeDwdi2OndiiHEWgrFcZF-D9fol1BvT5bmJRIIuBwRmDo8ehM-9sxkIDcOlS69ZqwpMO5ViBYZcaLdgSh6mv9/s3943/IMG_7568.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2771" data-original-width="3943" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilx2HJQ8sVoam6-PVMYjz8u7O_YRRTXAbh8IigK3sL5vJZXKVOd60WfcNRtqt1mlvL1sRRbE7-oc7X98hg3tTxIoUZgwKmIOZiyAoDC6zWeDwdi2OndiiHEWgrFcZF-D9fol1BvT5bmJRIIuBwRmDo8ehM-9sxkIDcOlS69ZqwpMO5ViBYZcaLdgSh6mv9/w442-h311/IMG_7568.jpeg" width="442" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mMSsy6jDpwxQo-_OHyFF_PWxrQ5_Y-4vrihZqu6r_THx0VDjWtZLbMwWBqA4QYGaXLpBSnG2atREWbU2bwVTtRpSOg6MGBCHfHbpqljmDxXypPs268X0qnBq-xu1Z8le8sZ9ONptKthNUaqQfOK_RmNkuLcv9bKhubNL-f9nb4hJho83gHXZy9d90ucN/s3688/IMG_7591.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2932" data-original-width="3688" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mMSsy6jDpwxQo-_OHyFF_PWxrQ5_Y-4vrihZqu6r_THx0VDjWtZLbMwWBqA4QYGaXLpBSnG2atREWbU2bwVTtRpSOg6MGBCHfHbpqljmDxXypPs268X0qnBq-xu1Z8le8sZ9ONptKthNUaqQfOK_RmNkuLcv9bKhubNL-f9nb4hJho83gHXZy9d90ucN/w441-h350/IMG_7591.jpeg" width="441" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div class="p1"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-60924989979238711562024-03-03T20:31:00.000-08:002024-03-03T20:32:33.192-08:00STECCHE DI PANFOCACCIA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Stecche di pan focaccia croccantissime esternamente e morbidissime al loro interno, </span></i><i><span style="font-family: georgia; font-size: x-large;">un delizioso connubbio tra pane e focaccia.</span></i><i><span style="font-family: georgia; font-size: x-large;"> Ottime da portare in tavola per cene veloci a base di insalate ricche, salumi e formaggi.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi5pSLIfvm6IACbaO2M7baTG6iPQaGJ7bPnAyXkPmy4rCzD-jNn8Rpn82Eh-ghwzXTalfR48am4_GS-L0vnzGP7zMzQcNQk1DECY0yMGL5QJQZDyNMhhPqupsx2ajsnbkOdzHMMoEwtV6ZPDDvhUMXQX_WlE81yA82fp51oLbJE88rFIML47uVsK9NNdD/s4032/IMG_7677.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi5pSLIfvm6IACbaO2M7baTG6iPQaGJ7bPnAyXkPmy4rCzD-jNn8Rpn82Eh-ghwzXTalfR48am4_GS-L0vnzGP7zMzQcNQk1DECY0yMGL5QJQZDyNMhhPqupsx2ajsnbkOdzHMMoEwtV6ZPDDvhUMXQX_WlE81yA82fp51oLbJE88rFIML47uVsK9NNdD/w469-h352/IMG_7677.jpeg" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa41O81k4OPp1lXS376oTskY65j0ZOrn4AbW3a8WX7BRvBKDu8nLb5FUj7GJ4XIlGkd1gHUoRmbgXNjVra8g7OC2cwa-P1GU_qTRg4kBLoo0Q78u5ua3C2mypeGlDWQVJppTSxrsd6bfuUPpCWOsTTPdbclnf4r8Mz124xVz_HKX2G57evliBCTSZk_zu/s4027/IMG_7672.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2762" data-original-width="4027" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa41O81k4OPp1lXS376oTskY65j0ZOrn4AbW3a8WX7BRvBKDu8nLb5FUj7GJ4XIlGkd1gHUoRmbgXNjVra8g7OC2cwa-P1GU_qTRg4kBLoo0Q78u5ua3C2mypeGlDWQVJppTSxrsd6bfuUPpCWOsTTPdbclnf4r8Mz124xVz_HKX2G57evliBCTSZk_zu/w467-h319/IMG_7672.jpeg" width="467" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpQT2Q_azPBL_YPzs2i1E9r8Yo0oNUNFxcK8_zSQ62yCXCy7i1kaVd7raZ9vFH6qI7_rWwO_Bi4Uu01y_07fae2xYyGqnDfuEfnqOSs-ShabXJW8RUOPInelRl8DUYOvadm_jRWuiWQaRux-t_PcT2iEndYG2zbB_xOGX3Me2Jg537PfGcKznDpaAIijQ/s3633/IMG_7680.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2847" data-original-width="3633" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpQT2Q_azPBL_YPzs2i1E9r8Yo0oNUNFxcK8_zSQ62yCXCy7i1kaVd7raZ9vFH6qI7_rWwO_Bi4Uu01y_07fae2xYyGqnDfuEfnqOSs-ShabXJW8RUOPInelRl8DUYOvadm_jRWuiWQaRux-t_PcT2iEndYG2zbB_xOGX3Me2Jg537PfGcKznDpaAIijQ/w459-h360/IMG_7680.jpeg" width="459" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">500 g farina tipo 1 proteine 12</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">300 g acqua tiepida</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 g olio d'oliva</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 g sale</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">olio d'oliva q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">sale grosso q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1e__ac56K7_twliYNQUL0lbYWvGq1V04Yc2Xj1OH7jsupMoWt3cuLonLKX_VKKujhyphenhyphena2vVx9FXQDYAdBX_w2IIfrFeLDUgIfSnlhaxsS_1ylZIWNtRaOG31w_m5KWvlpXnixyhUNSfwVmF5RwnZR0oWwar5gxdvgZTnO49h_SEb4sAfjGy8s6g26w7x1/s4032/IMG_7671.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1e__ac56K7_twliYNQUL0lbYWvGq1V04Yc2Xj1OH7jsupMoWt3cuLonLKX_VKKujhyphenhyphena2vVx9FXQDYAdBX_w2IIfrFeLDUgIfSnlhaxsS_1ylZIWNtRaOG31w_m5KWvlpXnixyhUNSfwVmF5RwnZR0oWwar5gxdvgZTnO49h_SEb4sAfjGy8s6g26w7x1/w449-h337/IMG_7671.jpeg" width="449" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ggy-uBtP7pCIh4vsSjk95GrFPBj6w0SapVxxOAUnfCUwB9jB0crj8aBzswJk13MrRLLj34ZvkQy44RYYVAcUThEZBMJ1D6zIqQHP1dnHHmzC6EZL_oI3py0fOAJfcVPfTPaMCH-554-ehS_8J7DHOglBCWV8dacwUdraJtbIo587aOgeQnAlFy52zSJC/s4028/IMG_7674.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2796" data-original-width="4028" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ggy-uBtP7pCIh4vsSjk95GrFPBj6w0SapVxxOAUnfCUwB9jB0crj8aBzswJk13MrRLLj34ZvkQy44RYYVAcUThEZBMJ1D6zIqQHP1dnHHmzC6EZL_oI3py0fOAJfcVPfTPaMCH-554-ehS_8J7DHOglBCWV8dacwUdraJtbIo587aOgeQnAlFy52zSJC/w437-h303/IMG_7674.jpeg" width="437" /></a></div><br /></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 1 ora + tempi di lievitazione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 15 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4wHV6QaXoobCWUV6n5A1bQ8HI9ricgajpvDZzCiaj3yw7ED675rspHCeJ2oFuvFAmGM5rHPCPHJ7iHr9-8TyI8JJc4NlHRrplrl4Hri2V0m5EwgOfDZYbJd9YBUFsgYiRP7gUW2AscwuD1Nkmh246Xvu7oHH-R2_0AKk0ZfPIgJJyGtjxAAjNtyGwFR/s4032/IMG_7673.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2049" data-original-width="4032" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4wHV6QaXoobCWUV6n5A1bQ8HI9ricgajpvDZzCiaj3yw7ED675rspHCeJ2oFuvFAmGM5rHPCPHJ7iHr9-8TyI8JJc4NlHRrplrl4Hri2V0m5EwgOfDZYbJd9YBUFsgYiRP7gUW2AscwuD1Nkmh246Xvu7oHH-R2_0AKk0ZfPIgJJyGtjxAAjNtyGwFR/w457-h233/IMG_7673.jpeg" width="457" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k6ZLxCv75w0EeMF9IwJrlQTPHFCeCbcA3SkvIRI9tLpl8hcGSWOzyRBiLWOgtxq4572EPCVM8zzMoVkCRIoWjC8WP-2U6e7AqNyDHOMBFc54WZRuGFsmayBECYdBrWVvOPZEGiUpLGquFGn9uq1m97xVqPrVElY2vhJwOUKPr-ojc6ZXaGRVhFZAifJQ/s3028/IMG_7682.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3028" data-original-width="3024" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k6ZLxCv75w0EeMF9IwJrlQTPHFCeCbcA3SkvIRI9tLpl8hcGSWOzyRBiLWOgtxq4572EPCVM8zzMoVkCRIoWjC8WP-2U6e7AqNyDHOMBFc54WZRuGFsmayBECYdBrWVvOPZEGiUpLGquFGn9uq1m97xVqPrVElY2vhJwOUKPr-ojc6ZXaGRVhFZAifJQ/w392-h392/IMG_7682.jpeg" width="392" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Mettere la farina nella ciotola della planetaria e mescolarla grossolanamente con tutta l'acqua e lasciarla riposare per 2 ore a temperatura ambiente (autolisi).</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Trascorse le due ore aggiungere alla farina il lievito e lavorare a velocità media con la foglia fino a incordatura.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e lavorando ad una velocità media aggiungere poco per volta l'olio lasciando che venga bene assorbito, infine aggiungere il sale sciolto in pochissima acqua e lavorare fino a incordatura.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ribaltare l'impasto sul piano di lavoro leggermente infarinato, fare delle pieghe a libro, pirlare e metterlo in un contenitore leggermente unto di olio, sigillare e lasciar riposare un'ora a temperatura ambiente e 10 ore in frigorifero.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Togliere il contenitore dal frigorifero e lasciar riposare l'impasto un paio d'ore lasciandolo lievitare al raddoppio.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ribaltare l'impasto sul piano di lavoro bene infarinato, dare una forma rettangolare e dopo averne infarinato bene la superficie dividere l'impasto con un tarocco in 6 pezzi dal lato più lungo del rettangolo, come se fossero dei filoncini.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Rivestire una teglia con carta forno, e con delicatezza, trasferire i filoncini senza sgonfiarli e maneggiandoli il meno possibile.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Con i polpastrelli schiacciare i filoncini prima tutto il contorno e poi la parte centrale, come si fa con le focacce. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lasciar riposare i filoncini per 30 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Preparare la salamoia mescolando energicamente due parti di olio e una di acqua, aggiungere qualche chicco di sale grosso e irrorare i filoncini di pan focaccia abbondantemente distribuendo bene la salamoia con un pennello.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Praticare di nuovo con i polpastrelli unti di olio altre fossette e lasciare ancora 30 minuti a riposo.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Infornare a 230º per 15 minuti, fino a doratura.</span></i></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-6BVgJEPwNrhHFJvrxDEvvBR3Alr2mjSwmynMqy_gDYcFSrZW5DIbSoV4kg1TADVDEKa7g21lfMxhMCHnoZqcBK_GbKDnjkZkOKkZbbM6GsqZhx8x2-Ce6nFrhIHmgUpwEcDBb_AxxeqbRbfxUlBsgR39O1et3NZMGYCsZmEqqCX6JMKs2pmNFUDbJ1S/s3684/IMG_7676.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2525" data-original-width="3684" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-6BVgJEPwNrhHFJvrxDEvvBR3Alr2mjSwmynMqy_gDYcFSrZW5DIbSoV4kg1TADVDEKa7g21lfMxhMCHnoZqcBK_GbKDnjkZkOKkZbbM6GsqZhx8x2-Ce6nFrhIHmgUpwEcDBb_AxxeqbRbfxUlBsgR39O1et3NZMGYCsZmEqqCX6JMKs2pmNFUDbJ1S/w433-h296/IMG_7676.jpeg" width="433" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ7UOskZRld8fNfw3bpTXLk7i9IuGhIMqFZiSEpm6caQV-aCqLwXBGhtVbKSbUX81tsv6rAsAg8oEtW3Pumd1XEmaQnfrlrXq-fGmhEkYWYq1QECOnn5QLJhMKHhf_8xauCACP2W97lwhVAlain2mX5LmVrCp2IBEOyiiHWECrb1ETX-6cRVbNFl06FFC/s3891/IMG_7681.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2786" data-original-width="3891" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ7UOskZRld8fNfw3bpTXLk7i9IuGhIMqFZiSEpm6caQV-aCqLwXBGhtVbKSbUX81tsv6rAsAg8oEtW3Pumd1XEmaQnfrlrXq-fGmhEkYWYq1QECOnn5QLJhMKHhf_8xauCACP2W97lwhVAlain2mX5LmVrCp2IBEOyiiHWECrb1ETX-6cRVbNFl06FFC/w429-h307/IMG_7681.jpeg" width="429" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-81293790700333374032024-03-02T10:15:00.000-08:002024-03-02T10:15:19.496-08:00TARTE TATIN CON PASTA LIEVITATA MELE E DATTERI<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Una tarte tatin in versione focaccia dolce, preparata con un impasto tipo pan brioche, a base di farina, latte, olio d'oliva, burro, mele e datteri. Il risultato finale ha superato di gran lunga le mie aspettative e la versione della tarte tatin stile focaccia è stata una bella scoperta e presto la proverò anche nella versione salata.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBMtNzbmsug5aUCq72VqNanuAjVbe6cYjMwL_7YWG4sVbXYBtnx4fXbfUAPkdo9vRw6SayYnj8EpDhK5kXCxTFfZ5UDjFIem_4tW_dm-INLYwtx4J8qiK2Wks01mrI_LCvUFep9q_qSNOTQZ4sshTjBNZhulNEAML-_1vFfgk5nDhjksfy0nyEiZFbIVZ/s4017/IMG_7619.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2812" data-original-width="4017" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBMtNzbmsug5aUCq72VqNanuAjVbe6cYjMwL_7YWG4sVbXYBtnx4fXbfUAPkdo9vRw6SayYnj8EpDhK5kXCxTFfZ5UDjFIem_4tW_dm-INLYwtx4J8qiK2Wks01mrI_LCvUFep9q_qSNOTQZ4sshTjBNZhulNEAML-_1vFfgk5nDhjksfy0nyEiZFbIVZ/w413-h289/IMG_7619.jpeg" width="413" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UuaXqo8AJMcSlywtNezKON_Q1ADtr1Q40hlVMhemE4A4_uCDYr4CKfGAmukBpuVg9dMS8dtcsP5vCADblgIxwwcIrZ5i37UKMc5CCc6jlbJB23XLqQpm96mVgwkt2ZjY1CioBlldLElBAEJgdE2vdHMpxEi2eq23tOyPX5Dqabd3Mhadt4xLU6fQgC2F/s4032/IMG_7633.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2816" data-original-width="4032" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UuaXqo8AJMcSlywtNezKON_Q1ADtr1Q40hlVMhemE4A4_uCDYr4CKfGAmukBpuVg9dMS8dtcsP5vCADblgIxwwcIrZ5i37UKMc5CCc6jlbJB23XLqQpm96mVgwkt2ZjY1CioBlldLElBAEJgdE2vdHMpxEi2eq23tOyPX5Dqabd3Mhadt4xLU6fQgC2F/w422-h295/IMG_7633.jpeg" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per uno stampo da crostata di 22 cm</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">5 g sale</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">20 g zucchero</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">10 g burro</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">300 g datteri senza nocciolo</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">2 mele</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">burro q.b.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">zucchero q.b.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM533moSaSUdt90n3HQF4oZpG2rkENYEAMBw1y-RUPuzOfx5cvm4Y9yKmZ52FkZGF5HRKAXzLjAQDaFoR_xdhqz-MJ-x3-C5fsPsNR1AAEYI0lbSbsgPdGFOesoUlPszObw4X5yGK5WQTnVG-Ljbz1tl_PxkzC64vzKdfRm8M_W-V1JajCIay_XSfZLGt/s3783/IMG_7626.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2072" data-original-width="3783" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM533moSaSUdt90n3HQF4oZpG2rkENYEAMBw1y-RUPuzOfx5cvm4Y9yKmZ52FkZGF5HRKAXzLjAQDaFoR_xdhqz-MJ-x3-C5fsPsNR1AAEYI0lbSbsgPdGFOesoUlPszObw4X5yGK5WQTnVG-Ljbz1tl_PxkzC64vzKdfRm8M_W-V1JajCIay_XSfZLGt/w481-h263/IMG_7626.jpeg" width="481" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 40 minuti</span></i></div><div style="font-family: Times; font-size: medium;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmxhnX4l3evm37DTcx2yqGno4nHXrT4IQjFBjt9U2UsvEyPljeN6ha463df5AWEZYOH8XQPjp86wCd4v2jYJq76Psm3uwFZDlIZLHI3eBF23c-onGmLojAXh7lV2Hz8bad24b1ngKvVnVeneFryA8BTihNfIo1eeTUrjS770DiGLhN9RbN2LgFk144mhR/s3019/IMG_7627.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2986" data-original-width="3019" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmxhnX4l3evm37DTcx2yqGno4nHXrT4IQjFBjt9U2UsvEyPljeN6ha463df5AWEZYOH8XQPjp86wCd4v2jYJq76Psm3uwFZDlIZLHI3eBF23c-onGmLojAXh7lV2Hz8bad24b1ngKvVnVeneFryA8BTihNfIo1eeTUrjS770DiGLhN9RbN2LgFk144mhR/w401-h397/IMG_7627.jpeg" width="401" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Esecuzione</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Sbucciare le mele, tagliarle in quarti e poi a fettine sottili.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>In una padella antiaderente sciogliere una noce di burro, adagiarvi le fettine di mela e cuocerle per 5 minuti spolverandole con un cucchiaio di zucchero.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Togliere le mele dal fuoco e lasciarle raffreddare.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><div><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere aggiungendo il burro in tre volte lasciando anche in questa fase che ogni volta venga assorbito del tutto nell'impasto.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero e lasciarlo raddoppiare. </span></i></div><div><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>In uno stampo da crostata ricoperto con carta forno disporre le fettine di mela a raggiera, coprire lo strato di mele con i datteri disposti a loro volta a raggiera e infine stendere l'impasto sul piano di lavoro in una forma circolare, alto un paio di cm e lasciandolo più grande dello stampo di un paio di cm.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Arrotolare i bordi di qualche mm in modo da realizzare un cordone lungo tutto il diametro della sfoglia.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Rovesciare l'impasto nello stampo in modo che il cordone sia rivolto verso il fondo datteri e mele.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Bucherellare la superficie con i rebbi di una forchetta.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Cuocere la Tarte Tatin per 20 minuti a 180º e 10 minuti a 200º, fino a doratura.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Sfornare la Tarte Tatin, rovesciarla su un piatto e staccare delicatamente la carta forno dalla superficie.</span></i></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;"><br /></span></i></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCN-XPUQ6_bcJQ-Yy6qlzwSry2vyOi2kwArn5JpBAMZJWSgP922pjnVXOnhEmuiIGTgQdqoLSjOaCa1OzDV3l6f5mWmXOaj9n-B2R4OOOdIfIf-XdOncuBrBjJ9BvwwZL43FhWpHh061LSkhqB9qSMp2_1QFaWQda8osp6nM7MOQjsh9LsDpmGhI8HhVC/s3786/IMG_7618.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2869" data-original-width="3786" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCN-XPUQ6_bcJQ-Yy6qlzwSry2vyOi2kwArn5JpBAMZJWSgP922pjnVXOnhEmuiIGTgQdqoLSjOaCa1OzDV3l6f5mWmXOaj9n-B2R4OOOdIfIf-XdOncuBrBjJ9BvwwZL43FhWpHh061LSkhqB9qSMp2_1QFaWQda8osp6nM7MOQjsh9LsDpmGhI8HhVC/w465-h352/IMG_7618.jpeg" width="465" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJ789_exZSEOfID1DmJQtjsEO6ItLxW1qow-3IF3dDX5yoY_t3BkCWF9_kgnlXcoFlSoBCibhKRuGonlmWOzrR19XrwHRWquZo_aDMJhbQSCCp4en3_HwDf-g-hJ1B2v3p5IM9oADG-il7GfMsOmrygkGFL50WH10g5FvPeGm7I-ydvptAzpxiBeO7-vC/s3899/IMG_7631.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2924" data-original-width="3899" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJ789_exZSEOfID1DmJQtjsEO6ItLxW1qow-3IF3dDX5yoY_t3BkCWF9_kgnlXcoFlSoBCibhKRuGonlmWOzrR19XrwHRWquZo_aDMJhbQSCCp4en3_HwDf-g-hJ1B2v3p5IM9oADG-il7GfMsOmrygkGFL50WH10g5FvPeGm7I-ydvptAzpxiBeO7-vC/w462-h347/IMG_7631.jpeg" width="462" /></a></div><br /><span style="font-size: x-large;"><br /></span></i></div><div class="p1"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-18791383297587323982024-03-02T07:01:00.000-08:002024-03-02T07:02:13.336-08:00FOCACCINE ZUCCHINI E FIORI DI ZUCCA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Focaccine con fiori di zucca e zucchine grattugiate, belle da vedere, buone e golose, una tira l'altra, ottime in qualsiasi momento della giornata, consumate da sole o accompagnate da formaggi morbidi o ancora farcite con ottimi salumi.</span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VdXfAoZGqc-GP2jgRp5s426njykKD6hBkhr6EkK5Oodn-_YYeY542VfCr1FUaAMiGPs-UGl0GME236QnXWN3gqUZCify7q57hqH0IXnn9FCHloWo55ZM4K882t0MA9BHEaFF-Sq_Y6NZQq4X7FwuoSoujtZOYXIwf6gN70B5c8LFU6j1-o14eJTqXjqT/s4032/IMG_7578.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VdXfAoZGqc-GP2jgRp5s426njykKD6hBkhr6EkK5Oodn-_YYeY542VfCr1FUaAMiGPs-UGl0GME236QnXWN3gqUZCify7q57hqH0IXnn9FCHloWo55ZM4K882t0MA9BHEaFF-Sq_Y6NZQq4X7FwuoSoujtZOYXIwf6gN70B5c8LFU6j1-o14eJTqXjqT/w452-h339/IMG_7578.jpeg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUCejSKeGErzqGoiLiOJYRBtSzoLWP5NjN5WoB6O7bF-Xak54ULBCqvsBnQ-rOFkg5MYlpI6YLLnj3djSK28iO0sihTNvpOMdowQdjLsBgv0DEcB3eJ6jmAVxU7akaOzaNGsFWsdV_T6JO0yAxR2x-dp5Ozvv91DyRR82F4M5fCTY7t8dZFJ5NlWj920U/s3886/IMG_7586.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3886" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUCejSKeGErzqGoiLiOJYRBtSzoLWP5NjN5WoB6O7bF-Xak54ULBCqvsBnQ-rOFkg5MYlpI6YLLnj3djSK28iO0sihTNvpOMdowQdjLsBgv0DEcB3eJ6jmAVxU7akaOzaNGsFWsdV_T6JO0yAxR2x-dp5Ozvv91DyRR82F4M5fCTY7t8dZFJ5NlWj920U/w448-h348/IMG_7586.jpeg" width="448" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">500 g farina bianca tipo 1 proteine 12</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g lievito madre liquido rinfrescato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">280 g latte</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 g sale</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 g zucchero</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">60 g olio d'oliva</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 g burro</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g ricotta vaccina</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">fiori di zucca q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 zucchina </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">sale grosso q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemIxQjOaUnQmMTgO-NVDN58Vi2668vQwUxHpXNKiKaZLn4GnzZ_VzyFmqhI2F6tdMjAIEDvptAz-dtbCCIMinakncXDk8jBAPRY2omeiMPWXZtmeQjt0_c56tmDc8WG17_hM20QIOqlODCteD2uOFCHk_Sx7puV1tT6fPrNPlqB8THttexpK547I7qnNN/s4032/IMG_7576.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemIxQjOaUnQmMTgO-NVDN58Vi2668vQwUxHpXNKiKaZLn4GnzZ_VzyFmqhI2F6tdMjAIEDvptAz-dtbCCIMinakncXDk8jBAPRY2omeiMPWXZtmeQjt0_c56tmDc8WG17_hM20QIOqlODCteD2uOFCHk_Sx7puV1tT6fPrNPlqB8THttexpK547I7qnNN/w415-h311/IMG_7576.jpeg" width="415" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 450 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODbwvfWtZjD-3PK-f5uPof3y2fsNOFgQT1b9VckaDroFoqk9v_pDKIziWSoAY_ufyvGQ8WfV5jRKlJK39m8HCu9EiL306ZrboXq4gytwIlzsijLfGcKZmW74eN7b3xf9t42EG_p2arh_vap04PJNFLx2bdjRL0iWkmDHRHYIVMKaFMgJq3zZG9-3MMndx/s3822/IMG_7577.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2921" data-original-width="3822" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODbwvfWtZjD-3PK-f5uPof3y2fsNOFgQT1b9VckaDroFoqk9v_pDKIziWSoAY_ufyvGQ8WfV5jRKlJK39m8HCu9EiL306ZrboXq4gytwIlzsijLfGcKZmW74eN7b3xf9t42EG_p2arh_vap04PJNFLx2bdjRL0iWkmDHRHYIVMKaFMgJq3zZG9-3MMndx/w418-h320/IMG_7577.jpeg" width="418" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta impegnativa</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 40 minuti + tempi di lievitazione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 30 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm3rdkfeLnS92pmPbPvJKC-miiBvC8nb7iGUfF5Ei2z4PvXPFzj3GIkSVmni4nNAfA5vM4LvDuPj2rSgYQWo7gSRviYuAn-vMGVkXtTw_VhDWMYyYO8BVtnSIFg6fGCMf4ROBKB2AVk-vTImCT-jH5stSiHpSC2QY9Snj6A67peC1J3uS_Jv3hUgRX7fm/s3590/IMG_7585.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2918" data-original-width="3590" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm3rdkfeLnS92pmPbPvJKC-miiBvC8nb7iGUfF5Ei2z4PvXPFzj3GIkSVmni4nNAfA5vM4LvDuPj2rSgYQWo7gSRviYuAn-vMGVkXtTw_VhDWMYyYO8BVtnSIFg6fGCMf4ROBKB2AVk-vTImCT-jH5stSiHpSC2QY9Snj6A67peC1J3uS_Jv3hUgRX7fm/w469-h381/IMG_7585.jpeg" width="469" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Grattugiare lo zucchino con una grattugia a fori grossi e metterlo in un colino per far perdere il suo liquido, sigillare poi in un contenitore e lasciare in frigorifero fino al suo utilizzo.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Nella ciotola della planetaria mettere il lievito con lo zucchero e 50 g di latte e schiumare con delle fruste da cucina fino a quando in superficie appariranno delle bollicine. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Setacciare la farina e aggiungerla nella ciotola della planetaria un pò per volta alternando con il resto del latte, in ultimo aggiungere il sale sciolto in poco latte e lavorare l'impasto con la foglia fino a ottenere un impasto morbido.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Sostituire la foglia con il gancio e continuare a impastare aggiungendo l'olio in più volte lasciando che venga ben assorbito prima di aggiungerne altro. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Una volta che l'olio sarà assorbito del tutto procedere aggiungendo il burro in tre volte lasciando anche in questa fase che ogni volta venga assorbito del tutto nell'impasto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Impastare fino a incordatura.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Trasferire poi l'impasto sul piano di lavoro leggermente infarinato e lasciarlo riposare coperto con una ciotola a campana per 15 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Trascorso il riposo fare delle pieghe a tre, pirlare l'impasto e metterlo in un contenitore leggermente unto di olio, sigillare con coperchio o con pellicola da cucina e tenerlo a temperatura ambiente per un'ora e in frigorifero per 10 ore.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Trascorse le 10 ore toglierlo dal frigorifero, lasciarlo raddoppiare e stenderlo in un rettangolo alto un paio di cm.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Con un coppapasta del diametro di circa 10 cm ritagliare le focaccine, ripetendo l'operazione fino all'esaurimento dell'impasto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lavare, pulire delicatamente i fiori di zucca eliminando il pistillo e la parte finale del gambo e asciugarli delicatamente.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Su ogni focaccina distribuire un cucchiaio di ricotta, uno di zucchini grattugiati, un fiore di zucca e qualche granello di sale grosso.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i>Adagiare le focaccine sulla placca del forno ricoperta di carta forno e lasciarle riposare coperte da pellicola da cucina intanto che il forno andrà a temperatura.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i>Infornare le focaccine a 180º per 25 minuti, fino a leggera doratura.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH3qTPqzScCqLxQbHytuhDDwWhVh304s1bnnRpLZFjeHokKur8-j7bTDhDaauSzBT-zKiA_NbTHJ6ghreZ2tX3xKUAUoJDxqTlSpzSPtoeqlgSZF4HruJLQl9WVlwEy0Wk3gg7__rgTxUViXKeGHg1DayL-NtO3noHbUsplp23-_W0TMTayxwOfuHmA6x/s4032/IMG_7575.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH3qTPqzScCqLxQbHytuhDDwWhVh304s1bnnRpLZFjeHokKur8-j7bTDhDaauSzBT-zKiA_NbTHJ6ghreZ2tX3xKUAUoJDxqTlSpzSPtoeqlgSZF4HruJLQl9WVlwEy0Wk3gg7__rgTxUViXKeGHg1DayL-NtO3noHbUsplp23-_W0TMTayxwOfuHmA6x/w443-h332/IMG_7575.jpeg" width="443" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTaj_8kdTdR6d3zhvp-xkZzlvVU4YvlkQcBgJEyX_8nmKAHKHZY3YfAn95zkIsfswQzjhlQAxhA6DGi3IZs5Y5waKjFAqXghce0kdOrR7fXT4nIBt4iJPfgBO3lmYirkt6v6gVRLoP5jAzXpVPeG8BZphXa3-Tr-ojww-1laXfLAtKFs1YdKqlTOtf_-o/s4032/IMG_7584.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTaj_8kdTdR6d3zhvp-xkZzlvVU4YvlkQcBgJEyX_8nmKAHKHZY3YfAn95zkIsfswQzjhlQAxhA6DGi3IZs5Y5waKjFAqXghce0kdOrR7fXT4nIBt4iJPfgBO3lmYirkt6v6gVRLoP5jAzXpVPeG8BZphXa3-Tr-ojww-1laXfLAtKFs1YdKqlTOtf_-o/w445-h334/IMG_7584.jpeg" width="445" /></a></div><br /></span></div><div style="text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-5376996250927531072024-03-01T23:54:00.000-08:002024-03-05T02:16:52.564-08:00MINESTRA DI FIORI DI ZUCCA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Un fazzoletto di terra con zucche e i suoi fiori mi danno la possibilità di creare tantissime ricette. Quella di oggi è una minestra di fiori di zucca, un piatto povero con ingredienti pochi e semplici ma molto gustosa. La minestra di fiori di zucca è buona sia appena cotta che fredda, anzi, preparata qualche ora prima e gustata a temperatura ambiente la rende più saporita.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Z0ONZhexclRN6pPovTNjknoJwRo3vfroTFjHaIJMdrAp6a0NB6AQS0UfWlTPaZeWq08z6V8c6861pmHFVHq1WeaR3Jg0NZSoIK7ouuyQdGv6Qd3F4CzaJ8QXtFyRnd152dVEKNku9b1-bM0ivzjnpOBHj3uh6_W14r_eTGZZXprLdD9v7iZQ5WcPvdJu/s3731/IMG_7604.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3001" data-original-width="3731" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Z0ONZhexclRN6pPovTNjknoJwRo3vfroTFjHaIJMdrAp6a0NB6AQS0UfWlTPaZeWq08z6V8c6861pmHFVHq1WeaR3Jg0NZSoIK7ouuyQdGv6Qd3F4CzaJ8QXtFyRnd152dVEKNku9b1-bM0ivzjnpOBHj3uh6_W14r_eTGZZXprLdD9v7iZQ5WcPvdJu/w434-h349/IMG_7604.jpeg" width="434" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per 2 persone</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">200 g patate</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">150 g zucchino</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 cipolla </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 fiori di zucca</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">300 g brodo vegetale</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">olio d'oliva q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 15 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 20 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7_nlFTaefInHWVIH4SZ7rW90N_C4dRvXJJ8W3p6lVo6Ku5kKk3egUcPfYQFBdP6sTKSA-6MiMHjoP2MiBHYA1E9pPD7PwXNEku1EmNMuWVJFl2j_JtnTdsMW6Ipo1DqWdhoZXfQTUurbtkdy-t3Owa6GkV3gYf4stflkFzZvJHSaFC5OwTTkusjLJ7lw/s2895/IMG_7604%202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2895" data-original-width="1852" height="509" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7_nlFTaefInHWVIH4SZ7rW90N_C4dRvXJJ8W3p6lVo6Ku5kKk3egUcPfYQFBdP6sTKSA-6MiMHjoP2MiBHYA1E9pPD7PwXNEku1EmNMuWVJFl2j_JtnTdsMW6Ipo1DqWdhoZXfQTUurbtkdy-t3Owa6GkV3gYf4stflkFzZvJHSaFC5OwTTkusjLJ7lw/w326-h509/IMG_7604%202.jpeg" width="326" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Sbucciare e tagliare a dadini le patate, lavare e tagliare a dadini lo zucchino e mondare la cipolla e tritarla finemente.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><div class="p1"><span style="font-family: georgia; font-size: x-large;"><i>Lavare, pulire delicatamente i fiori di zucca eliminando il pistillo e la parte finale del gambo, metterli su un panno da cucina ad asciugare.</i></span></div><div class="p1"><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">In una padella mettere due cucchiai di olio, aggiungere la cipolla e farla rosolare, aggiungere i dadini di patate, mescolare e cuocere 5 minuti, aggiungere i dadini di zucchini e cuocere altri 5 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiungere il brodo vegetale e cuocere per altri 10 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tagliare i fiori di zucca a pezzettini e aggiungerli nella minestra e lasciarli appassire cuocendo per un paio di minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Servire la minestra ancora calda con l'aggiunta di un cucchiaio di olio d'oliva e una macinata di pepe.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENKuVJElF3Q6zcVib_qMQ2AYbdvT8a0rwXihJbVbFNd8NdfEvKaZ3-3rGb87KfqclyddJaTXlDhwynqcBl5WnQyMygcvSWQhFPBYhO52zRc-agy-z_84dpdXSYjc9Bg8Ebg3w30ArNYd5Xa0JSILcG-E7NQ2tuAF-FgefOHJR-f7hvfJwIcvmGq0LVptO/s3835/IMG_7605.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2567" data-original-width="3835" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENKuVJElF3Q6zcVib_qMQ2AYbdvT8a0rwXihJbVbFNd8NdfEvKaZ3-3rGb87KfqclyddJaTXlDhwynqcBl5WnQyMygcvSWQhFPBYhO52zRc-agy-z_84dpdXSYjc9Bg8Ebg3w30ArNYd5Xa0JSILcG-E7NQ2tuAF-FgefOHJR-f7hvfJwIcvmGq0LVptO/w486-h325/IMG_7605.jpeg" width="486" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div><div style="text-align: left;"><br /></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-46162962449986024882024-03-01T23:16:00.000-08:002024-03-01T23:19:00.599-08:00BAULETTO DI SFOGLIA CON VERDURE E FORMAGGI<p></p><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Un bauletto di pasta sfoglia farcito con sfiziose verdure grigliate, salsa di pomodoro e mozzarella e ricoperto con semini di sesamo neri. Una ricetta da servire come antipasto o come secondo piatto, servito a fette sia tiepido che lasciato raffreddare per un paio d'ore.</span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrdnh7qZ0_Xjoyw2gFN4QggttYXhy7I120R4PqKbM4y_-wzzdRP1dlommaNaO1JQZY4LgwGOZuN3_5eiEbqrY-Uor91VrJSJE1H7U8rGBIr7CV3HiSYnsM6y8BUhUDho3XUr_2QH_Rl4_au8mDZcF9MRYwjGxhogmuHqmZ2td8ujSlYGOI9VtqbeuHomL/s3897/IMG_7534.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2274" data-original-width="3897" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrdnh7qZ0_Xjoyw2gFN4QggttYXhy7I120R4PqKbM4y_-wzzdRP1dlommaNaO1JQZY4LgwGOZuN3_5eiEbqrY-Uor91VrJSJE1H7U8rGBIr7CV3HiSYnsM6y8BUhUDho3XUr_2QH_Rl4_au8mDZcF9MRYwjGxhogmuHqmZ2td8ujSlYGOI9VtqbeuHomL/w441-h258/IMG_7534.jpeg" width="441" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_RVPruebskgth8TTqMykUQK0vizLn3fRykeQeYSHbSx7-KMfN1ke4-WcKMTyRm1Eq9CNPQxwV2okUSq1CPDTNYv9obYrgL0ok6Aomi_YIuLt6tJRluGzPF9tLEH7P0Cwy1FIoIuwbpYmAQYAF_zh51BRp9XwHQCOFEBg9Tj7ZhnniUJJEvBXoikG9X39/s3926/IMG_7536.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2891" data-original-width="3926" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_RVPruebskgth8TTqMykUQK0vizLn3fRykeQeYSHbSx7-KMfN1ke4-WcKMTyRm1Eq9CNPQxwV2okUSq1CPDTNYv9obYrgL0ok6Aomi_YIuLt6tJRluGzPF9tLEH7P0Cwy1FIoIuwbpYmAQYAF_zh51BRp9XwHQCOFEBg9Tj7ZhnniUJJEvBXoikG9X39/w445-h329/IMG_7536.jpeg" width="445" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVywTOrL7XbRZDx_c-W_qgLLqRhbPUPzeqgBhgap5XY_ohDfsrPSrZqIIpoeYp2LfdoRd1XXGQYe_swDtJTXI0um7xV8w9d_Q_xK850X5gRFtZFTda8uJjXm5JGbw1BQH79mGVyP67OThA24OEUy1IGV8sPahwVraPLBCBJbiLJdlISypAi_fr-8B3ljx/s3874/IMG_7551.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2271" data-original-width="3874" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVywTOrL7XbRZDx_c-W_qgLLqRhbPUPzeqgBhgap5XY_ohDfsrPSrZqIIpoeYp2LfdoRd1XXGQYe_swDtJTXI0um7xV8w9d_Q_xK850X5gRFtZFTda8uJjXm5JGbw1BQH79mGVyP67OThA24OEUy1IGV8sPahwVraPLBCBJbiLJdlISypAi_fr-8B3ljx/w442-h260/IMG_7551.jpeg" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 rotolo di pasta sfoglia rettangolare</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 zucchino </span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 melanzana</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">5 cucchiai si salsa di pomodoro</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 mozzarella grattugiata</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">origano q.b.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6q-GrTREGBZWabMKfIfqF_lzWe2fnM8HIzf5BlShhnUecxXXc8FYQz9BWlYIfw1zszOXAIbxxMsc53UdpgxAVDpFIes8JtlEeIMfZuPQ07uWCfW7Z4Y0O6unRDPQAdfgTLIYwGyfdn5r-pWS_e137pC8uEa8DeBuw-CWyQ7MvdFUExeeupsj8D6rvRH5u/s3595/IMG_7529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3595" data-original-width="2696" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6q-GrTREGBZWabMKfIfqF_lzWe2fnM8HIzf5BlShhnUecxXXc8FYQz9BWlYIfw1zszOXAIbxxMsc53UdpgxAVDpFIes8JtlEeIMfZuPQ07uWCfW7Z4Y0O6unRDPQAdfgTLIYwGyfdn5r-pWS_e137pC8uEa8DeBuw-CWyQ7MvdFUExeeupsj8D6rvRH5u/w361-h481/IMG_7529.jpeg" width="361" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></i></div><div style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 15 minuti</span></i></div><div style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 30 minuti</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilARNKpIUic8hRuRrV-sG1z-RLUCsbtaokHgZqAChUNWHnJdt9pQZ6kKdaArkz5ug0-U1REqG458mcLaHxUcMFAELbbFPhqRwT0ZvxDry3GFUlFSdc4k-R6aOXOMLuBxs55oNKa5CEZR8wm462ntOJvhUtu49_Hyr-cVrh8JPbo0YhiVig80MhHRM94aU0/s4032/IMG_7531.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2728" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilARNKpIUic8hRuRrV-sG1z-RLUCsbtaokHgZqAChUNWHnJdt9pQZ6kKdaArkz5ug0-U1REqG458mcLaHxUcMFAELbbFPhqRwT0ZvxDry3GFUlFSdc4k-R6aOXOMLuBxs55oNKa5CEZR8wm462ntOJvhUtu49_Hyr-cVrh8JPbo0YhiVig80MhHRM94aU0/w306-h451/IMG_7531.jpeg" width="306" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Grigliare lo zucchino e la melanzana tagliata prima a fette lunghe e sottili.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Stendere la pasta sfoglia sulla placca del forno ricoperta con carta forno e farcirla con le fette di verdure grigliate, distribuire poi la salsa di pomodoro e la mozzarella e origano secco.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith8kF7PK4X0-NCgC8YBqZHs52HIFn8zALH1iveFu3yY1LOOfU0Mz0GBfxd9-X1_pIRJUCTj_9I_JPzZ17gDTp-ReUQVzeJPOpRktaYx0L7oJwiBFdwZRyrS05IgwBxYHantIjQMuRJcsuhZx8X2SJj3wza5xSK6jfBMwWQrHGp8jPzZUdu6SjX2S0yPcZ/s3498/IMG_7527.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3498" data-original-width="3024" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith8kF7PK4X0-NCgC8YBqZHs52HIFn8zALH1iveFu3yY1LOOfU0Mz0GBfxd9-X1_pIRJUCTj_9I_JPzZ17gDTp-ReUQVzeJPOpRktaYx0L7oJwiBFdwZRyrS05IgwBxYHantIjQMuRJcsuhZx8X2SJj3wza5xSK6jfBMwWQrHGp8jPzZUdu6SjX2S0yPcZ/w370-h427/IMG_7527.jpeg" width="370" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Arrotolare la pasta sfoglia su se stessa formando un rotolo che andrà sigillato alle due estremità.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Spennellare la pasta sfoglia con tuorlo d'uovo misto a due cucchiai di latte e distribuire la superficie con semini di sesamo nero.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Infornare la sfoglia farcita a 200º per 20 minuti, fino a doratura.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesS9j_1kmPaOE4VSoQYGPwFrX251vJjcKaRAQCKjPDHdC02sIdsx_qYhsyMVzlSRLkwCGcozge6sTIadWrWc2-hB49cl4Ka7n3tVab93ya6tLtS8VhcPM9gh1epxxaMGv-I3fYcSPFlmYccK60K0xR5pYpN7NEPXqEuxVzVJFHEokXla2bA_TyryieNuS/s3893/IMG_7533.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2344" data-original-width="3893" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesS9j_1kmPaOE4VSoQYGPwFrX251vJjcKaRAQCKjPDHdC02sIdsx_qYhsyMVzlSRLkwCGcozge6sTIadWrWc2-hB49cl4Ka7n3tVab93ya6tLtS8VhcPM9gh1epxxaMGv-I3fYcSPFlmYccK60K0xR5pYpN7NEPXqEuxVzVJFHEokXla2bA_TyryieNuS/w410-h247/IMG_7533.jpeg" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lasciarlo intiepidire un paio d'ore prima di tagliarlo a fette.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrH_DL83S0axcr1iTWek7g8xWZRiBI_mgIc_YEMNh9JaSZSM01kccExqLQmpSCWuu2rhrs4pqH0BFsSFDFk7CV6AC_IgE8L3JUthzUBkgv2zH5nhT7W4nRiN6xGdGeuMzLtl3NbzgZx_I1NJ3YiG1hD9L81ywpiwNMsqYWA2gJadXOuYlqlOUu2WMTHZn/s3883/IMG_7535.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="3883" data-original-width="2831" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrH_DL83S0axcr1iTWek7g8xWZRiBI_mgIc_YEMNh9JaSZSM01kccExqLQmpSCWuu2rhrs4pqH0BFsSFDFk7CV6AC_IgE8L3JUthzUBkgv2zH5nhT7W4nRiN6xGdGeuMzLtl3NbzgZx_I1NJ3YiG1hD9L81ywpiwNMsqYWA2gJadXOuYlqlOUu2WMTHZn/w376-h516/IMG_7535.jpeg" width="376" /></span></a></div></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8uZpYi8vwPmqDrD5O8vDNOrYs7smyM3awFTTQMrBy_-dXqUwfZkUpixJZvH5DJWWXAkfpxrlRbSVTahTqEOCEzAZ_spUxXgjnJqZ5abonJoS8lVGv6mDG3DTFMs1HUp40bd_HC1HqCcXKmBY40ELZMkQfg3Lz2M2RUxVCR3vrWBI3lUdUm8EEVPRzDMM/s4032/IMG_7552.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2259" data-original-width="4032" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8uZpYi8vwPmqDrD5O8vDNOrYs7smyM3awFTTQMrBy_-dXqUwfZkUpixJZvH5DJWWXAkfpxrlRbSVTahTqEOCEzAZ_spUxXgjnJqZ5abonJoS8lVGv6mDG3DTFMs1HUp40bd_HC1HqCcXKmBY40ELZMkQfg3Lz2M2RUxVCR3vrWBI3lUdUm8EEVPRzDMM/w449-h251/IMG_7552.jpeg" width="449" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></i></div><p></p><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></div></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-88702388124826943192024-03-01T22:30:00.000-08:002024-03-01T22:38:07.322-08:00BIKINI AZZURRO A UNCINETTO<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSQrH0kdGDbKtAUxZcGTDDdDGVLk2qspGl3Cv0G7sRwQkkdvvnQk8G2gAc2Q6CJ0CV9Uw6QlgFMdJWPmqJXXPUKPFaNEQrHPs5H4PkExDwCF43gQqH3eRbASa81yKzzeantc282RHmFWHZALEOMsFlebg88JvfW89zemlDkxlrwrR1th2U0PR_c5O4kwI/s3829/IMG_7721.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3829" data-original-width="2967" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSQrH0kdGDbKtAUxZcGTDDdDGVLk2qspGl3Cv0G7sRwQkkdvvnQk8G2gAc2Q6CJ0CV9Uw6QlgFMdJWPmqJXXPUKPFaNEQrHPs5H4PkExDwCF43gQqH3eRbASa81yKzzeantc282RHmFWHZALEOMsFlebg88JvfW89zemlDkxlrwrR1th2U0PR_c5O4kwI/w361-h466/IMG_7721.jpeg" width="361" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVoITjZHixGseEgPT-sgLuigCGAygvRoFTCNWc89eBCsM9BDnl6V6xN2dmTn6Y-ib4_iBUgMwTw736CYjofsDRmUYWLtf6HjbZVilQK5pOMnqltiGTd2lMWqxendSq2MZ2LyzMTJbUxWe__UsW9HzaZtJHOjanGfzDrqhpzE24TqwY93AxzRHIHCNa2m5/s3052/IMG_7720.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3052" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVoITjZHixGseEgPT-sgLuigCGAygvRoFTCNWc89eBCsM9BDnl6V6xN2dmTn6Y-ib4_iBUgMwTw736CYjofsDRmUYWLtf6HjbZVilQK5pOMnqltiGTd2lMWqxendSq2MZ2LyzMTJbUxWe__UsW9HzaZtJHOjanGfzDrqhpzE24TqwY93AxzRHIHCNa2m5/w358-h354/IMG_7720.jpeg" width="358" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77oS_siUyEkdpxm57pEfm9E-_MemAqFXj-XbqMPAj4tuIGF7fDIb2fubpV4oIRJ7F8Ypn3T_W3AekwAQ8qh_X20eM0xEl8ryOdFNpnIaJPHLkbTYjNRZKFOFRS8TUJiukW-62PjAZzOpjhRiYykMYk3KqkCQIQMibgoX6aATpgAKLspyfJZWcc6NVV5AF/s4032/IMG_7719.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77oS_siUyEkdpxm57pEfm9E-_MemAqFXj-XbqMPAj4tuIGF7fDIb2fubpV4oIRJ7F8Ypn3T_W3AekwAQ8qh_X20eM0xEl8ryOdFNpnIaJPHLkbTYjNRZKFOFRS8TUJiukW-62PjAZzOpjhRiYykMYk3KqkCQIQMibgoX6aATpgAKLspyfJZWcc6NVV5AF/w362-h272/IMG_7719.jpeg" width="362" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>Bikini di cotone a 3 colori lavorato a uncinetto a mezzo punto alto. </i></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>Il modello del reggiseno l'ho trovato su Youtube al seguente link:</i></span></div><div class="separator" style="clear: both;"><a href="https://www.youtube.com/watch?v=TeH_YfRPzHE"><span style="font-family: georgia; font-size: large;"><i>https://www.youtube.com/watch?v=TeH_YfRPzHE</i></span></a><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6b4NcU6TaLnZ-F2mPoHrrdd8pixdBZW5aYe9RsMP4T9VSq-cPPrbGmq_a4FNFsZpT7MOnjTaumJaTJ_j16i5gz4XQ3r6Y42kHGe1MtWXz_1ZhHL4gS0DsyDQJ2hR8Dw9XPHoeqR7Z0aUZ2L7QMnEONxX5dPTVLZZVeu3Dck8z1qkLyE1-3V2Y1t6kBXl/s3710/IMG_7636.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2834" data-original-width="3710" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6b4NcU6TaLnZ-F2mPoHrrdd8pixdBZW5aYe9RsMP4T9VSq-cPPrbGmq_a4FNFsZpT7MOnjTaumJaTJ_j16i5gz4XQ3r6Y42kHGe1MtWXz_1ZhHL4gS0DsyDQJ2hR8Dw9XPHoeqR7Z0aUZ2L7QMnEONxX5dPTVLZZVeu3Dck8z1qkLyE1-3V2Y1t6kBXl/w377-h287/IMG_7636.jpeg" width="377" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1znMYAdWlSGuXOQFPUUE3ABjncZTLZaNc5uOJZxntlseQOdbiZtf6pzg9PioZg8Lxax8e2_iVWcLODa5HXbJ3157uJpJ6bTotJ9-zZbCIqxjlqAOk0lR8ZI7uTXi530Sj7bdHvPWL3rMmtFEWLEoP8K92Vb3LAa4rkn1X0BYYhrMvrmPUxalEx2hyYCb/s4032/IMG_7637.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2556" data-original-width="4032" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1znMYAdWlSGuXOQFPUUE3ABjncZTLZaNc5uOJZxntlseQOdbiZtf6pzg9PioZg8Lxax8e2_iVWcLODa5HXbJ3157uJpJ6bTotJ9-zZbCIqxjlqAOk0lR8ZI7uTXi530Sj7bdHvPWL3rMmtFEWLEoP8K92Vb3LAa4rkn1X0BYYhrMvrmPUxalEx2hyYCb/w380-h241/IMG_7637.jpeg" width="380" /></a></div><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><br /></i></span></div><div class="separator" style="clear: both;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><div class="separator" style="clear: both; font-style: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both; font-style: normal;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div></i></span></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-76576143114384077822024-03-01T02:11:00.000-08:002024-03-01T22:01:54.918-08:00MARZO<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIasJYjIpYzLU7g0QRmWhc-0eYcTQoSrw7l3lCMC3IZV8-rj6Psn1O7MEuFAml2gyuykVJ3DXIswAVRwG3dDCTzP8wfW0dEYRsZ0SclxHnADuR0rB-iY2YudMj9yb-Wpj1hSIq_41zg4BZ4MvBIFK0hnD_rvvVbHkrH1j68Mp56z9T0UvZbwTqm5yg5T/s4032/IMG_0075.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIasJYjIpYzLU7g0QRmWhc-0eYcTQoSrw7l3lCMC3IZV8-rj6Psn1O7MEuFAml2gyuykVJ3DXIswAVRwG3dDCTzP8wfW0dEYRsZ0SclxHnADuR0rB-iY2YudMj9yb-Wpj1hSIq_41zg4BZ4MvBIFK0hnD_rvvVbHkrH1j68Mp56z9T0UvZbwTqm5yg5T/w390-h520/IMG_0075.jpg" width="390" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhcwvHHzyACKCMbaPeU5IjZokD4kk0atU3sSUXqi06W6x_CpSSvand8XsLbkimldt4ONWehTZdrWP6mffNCtTSIaqhfl_oZWaJ5FcA8Gf9ZaPSbXXDVNPL6TATVRU5jTHVc2YOowoZuunMD_j8DnvLtYpcZig6YaC78NiV3djvAIeG5wj_beZmzLbbS9h/s2479/FD42E728-127D-4C24-B9E1-FC0336A3D2E0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2479" data-original-width="1956" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhcwvHHzyACKCMbaPeU5IjZokD4kk0atU3sSUXqi06W6x_CpSSvand8XsLbkimldt4ONWehTZdrWP6mffNCtTSIaqhfl_oZWaJ5FcA8Gf9ZaPSbXXDVNPL6TATVRU5jTHVc2YOowoZuunMD_j8DnvLtYpcZig6YaC78NiV3djvAIeG5wj_beZmzLbbS9h/s320/FD42E728-127D-4C24-B9E1-FC0336A3D2E0.JPG" width="252" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">Disegno digitale dedicato al mese di marzo. </span></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-70830759146785627142024-02-16T22:38:00.000-08:002024-02-16T22:40:01.804-08:00QUEEN<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iP5fK3W2-9bT4EyGWqHw_qcagdICvWmvT7-bvkXGeFsgC-LMoVjjnA1xCNh3ZK5U82murnhfIPfgSPbUpL98M4cmgJ_wmCZrp4xZ1Ka8e3WIOxEsLSghyphenhyphenC8O7pbFZ31b2YmYGE0cgFDWgvawEvUpxOHgbh-fTIuJPAxx-edZZ5pLR6irZ1_HKA1OEsXR/s877/Queen_20.1.24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="877" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iP5fK3W2-9bT4EyGWqHw_qcagdICvWmvT7-bvkXGeFsgC-LMoVjjnA1xCNh3ZK5U82murnhfIPfgSPbUpL98M4cmgJ_wmCZrp4xZ1Ka8e3WIOxEsLSghyphenhyphenC8O7pbFZ31b2YmYGE0cgFDWgvawEvUpxOHgbh-fTIuJPAxx-edZZ5pLR6irZ1_HKA1OEsXR/w421-h400/Queen_20.1.24.jpg" width="421" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1R9p8SIDDdqSDEYRxAAm3hRoqW1sQ_oOm3YMkKzCkEqb5TRygimzMIlKkqZsuEg_mAbDIssG-ziFf9e-IiycrrPu8VH9PP9TnWbP-zxkWvMmiKeAcIbb2JmKMYnIvPCd2Edtvn385y4mLLywLD5-gVPbbPyxXCXz0YM5PNPmBDDuwHQiQK73JCJDmlM5c/s877/Queen_20.1.24%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="877" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1R9p8SIDDdqSDEYRxAAm3hRoqW1sQ_oOm3YMkKzCkEqb5TRygimzMIlKkqZsuEg_mAbDIssG-ziFf9e-IiycrrPu8VH9PP9TnWbP-zxkWvMmiKeAcIbb2JmKMYnIvPCd2Edtvn385y4mLLywLD5-gVPbbPyxXCXz0YM5PNPmBDDuwHQiQK73JCJDmlM5c/w424-h402/Queen_20.1.24%202.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrMxz_9YXS7nzgQ5OQnBqiixR6t-FbA_B9Gd-636U6e6_DBqhmwYFb79iPyVX0orfmWox15xIsWu_0T2dhBsp9vcA9sjZrE2G7BuyX4Fk7rqHb62e78wiVutvtUv0oaR9doV14qc20BsRDpFCNuf0ra7N_FyU-a_D1rXR3p7ly0kL9KCcxi6QxrHHLn8j/s877/Queen_20.1.24%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="877" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrMxz_9YXS7nzgQ5OQnBqiixR6t-FbA_B9Gd-636U6e6_DBqhmwYFb79iPyVX0orfmWox15xIsWu_0T2dhBsp9vcA9sjZrE2G7BuyX4Fk7rqHb62e78wiVutvtUv0oaR9doV14qc20BsRDpFCNuf0ra7N_FyU-a_D1rXR3p7ly0kL9KCcxi6QxrHHLn8j/w426-h405/Queen_20.1.24%203.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29lNpXmIq6nz1BKUcZCZv6Vdj3phmOFqQOk7HkQsG5PwTf-AmvaovKBcJSNzl5YTTIb7Z1KGhNBsCPRn-pbCiOf0L4ces5myE0_ufcFZlHBQODnD2W24aa7QPQZVGkfV1Wp-HVIyhWiJAU8ifXiZRlTihwWVNfWaP_4EGNvCQ63Mv3DEuGPDotSx1wetC/s877/Queen_20.1.24%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="877" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29lNpXmIq6nz1BKUcZCZv6Vdj3phmOFqQOk7HkQsG5PwTf-AmvaovKBcJSNzl5YTTIb7Z1KGhNBsCPRn-pbCiOf0L4ces5myE0_ufcFZlHBQODnD2W24aa7QPQZVGkfV1Wp-HVIyhWiJAU8ifXiZRlTihwWVNfWaP_4EGNvCQ63Mv3DEuGPDotSx1wetC/w419-h398/Queen_20.1.24%204.jpg" width="419" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkHfeQtgiVhptCXKQqBn03BUKQpiwxwWFRCmmPWEgPjEpvyWY9WrnaeKXNOJeu8rwdISIzDSBweRIXdKXxRWkYKUhMJ4WRaFzPYn8Pa2uHJmYYe_ZxssreFo21gqrGBie0cyy2_iGDb3kQtpTUkDTzVAdSBSXyS-2QtGsr0qI87T74y5CU36-83VYrUg0/s877/Queen_20.1.24%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="877" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkHfeQtgiVhptCXKQqBn03BUKQpiwxwWFRCmmPWEgPjEpvyWY9WrnaeKXNOJeu8rwdISIzDSBweRIXdKXxRWkYKUhMJ4WRaFzPYn8Pa2uHJmYYe_ZxssreFo21gqrGBie0cyy2_iGDb3kQtpTUkDTzVAdSBSXyS-2QtGsr0qI87T74y5CU36-83VYrUg0/w412-h391/Queen_20.1.24%205.jpg" width="412" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Queen</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">La mia dolce labrador dipinta a mano con tecnica digitale su fondi con diverso colore.</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><p></p><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-79967433501361496272024-02-15T20:42:00.000-08:002024-02-15T20:44:21.426-08:00FREGOLA RISOTTATA CARCIOFI E GORGONZOLA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">La fregola è un tipo di pasta tradizionale sarda. La particolarità di queste piccole palline di acqua e farina di semola, dalla particolare consistenza e dalla texture ruvida, è che si possono cucinare come un risotto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">La fregola viene portata a cottura con il brodo e infine mantecata, nel mio caso cucinata con cuori di carciofo e mantecata con del gorgonzola piccante.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2K0ftK_8ODaGoXpT_Eq2L3XWU2NspODnq1d1dPqHKJWFDFlSpxoc5rDsOr6RIn3hjqxpPma2zKOwlCeKfrZsAYiliUANcRrlIwCfIUc1I0TB01nrkT7wknpqXl9Lp56xdWt0kAFAE3n-39hDLeMrlH3sQX3MQsghDl1csiqXX715S8moU3JuZRK1oe2I/s3787/IMG_7483.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3787" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2K0ftK_8ODaGoXpT_Eq2L3XWU2NspODnq1d1dPqHKJWFDFlSpxoc5rDsOr6RIn3hjqxpPma2zKOwlCeKfrZsAYiliUANcRrlIwCfIUc1I0TB01nrkT7wknpqXl9Lp56xdWt0kAFAE3n-39hDLeMrlH3sQX3MQsghDl1csiqXX715S8moU3JuZRK1oe2I/w479-h332/IMG_7483.jpeg" width="479" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti per 4 persone</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">180 g fregola sarda</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">4 cuori di carciofo surgelati</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 spicchio d'aglio</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 ciuffo di prezzemolo</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">30 g gorgonzola piccante</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">300 g brodo vegetale</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 15 minuti </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 30 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWZgisTAWYbKvoAv1BuNYkxi6dP9JvbYTIcMh14XP2n4qDM8V7tZeTmmn2NSJk_mpitMDRaSHTSk4lEei0V0hT2lHkAfn3WRHEh4iuouVvzvpNnfLITK68Nda2O3GSpq-6IK2VaJD8zHbX02KxSdTktVssW3bCF4MMDz7dX_wAO52a3d40JQtOol20xvO/s4032/IMG_7485.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWZgisTAWYbKvoAv1BuNYkxi6dP9JvbYTIcMh14XP2n4qDM8V7tZeTmmn2NSJk_mpitMDRaSHTSk4lEei0V0hT2lHkAfn3WRHEh4iuouVvzvpNnfLITK68Nda2O3GSpq-6IK2VaJD8zHbX02KxSdTktVssW3bCF4MMDz7dX_wAO52a3d40JQtOol20xvO/w424-h318/IMG_7485.jpeg" width="424" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tagliare i cuori di carciofo a fettine, scaldare un poco di olio in una padella e rosolarli per 10 minuti, mescolando di tanto in tanto, aggiungere sale, pepe e un trito di aglio e prezzemolo.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Unire la fregola, mescolare e lasciar scaldare un minuto.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiungere poco per volta il brodo vegetale, cucinandola come un risotto, ci vorranno circa 15 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i>Una volta cotta togliere la fregola dal fuoco, aggiungere il gorgonzola tagliato a cubetti, mescolare con forza con un cucchiaio di legno scuotendo un pò la padella per far mantecare e sciogliere meglio il formaggio.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vbmnI-PNG0Dmau3-APKaZYE5yNpdAYqYNMYjwrJ7ZAFdYmw62RqlBLxAS-Z2tbGhoJdieuTmJqk_hTZdSad7XYLTvBdsldkF7xqYWPXebkfbgYpVf6yUcYsJAVU0oprPDLBZnQ_x-A2lCUWzL9y9yvEtPYfAC4X0VBSYpWNw4IyuibEm9HX7g68hAZz3/s4032/IMG_7484.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vbmnI-PNG0Dmau3-APKaZYE5yNpdAYqYNMYjwrJ7ZAFdYmw62RqlBLxAS-Z2tbGhoJdieuTmJqk_hTZdSad7XYLTvBdsldkF7xqYWPXebkfbgYpVf6yUcYsJAVU0oprPDLBZnQ_x-A2lCUWzL9y9yvEtPYfAC4X0VBSYpWNw4IyuibEm9HX7g68hAZz3/w429-h322/IMG_7484.jpeg" width="429" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-458859513541882152024-02-14T09:30:00.000-08:002024-02-14T09:30:36.513-08:00IL PANE DEL "CUORE"<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Il pane del "Cuore": Buon S.Valentino. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Pane con farina di tipo 1, lievito madre liquido e riposo in frigorifero.</span></i><i><span style="font-family: georgia; font-size: x-large;"> </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFIIRjVcETMMCBrwFHWOx7iERVML0ShzlxlFc2cY2KU5ttov7IU9QXWxcUP-EJmmwnXEnTE5hf9Qh6jAhBLN0ZLyEMKpJNKLHfZV7cIwNRx1XtaSQOHF-Eu8-j8kEtlnFVUPnB-gPPMKqI5D0Xw2Q8FtkQMpv-sRjCstBggafb0gUgv1LDhNWjUm7LEfs/s3603/IMG_7471.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3603" data-original-width="3021" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFIIRjVcETMMCBrwFHWOx7iERVML0ShzlxlFc2cY2KU5ttov7IU9QXWxcUP-EJmmwnXEnTE5hf9Qh6jAhBLN0ZLyEMKpJNKLHfZV7cIwNRx1XtaSQOHF-Eu8-j8kEtlnFVUPnB-gPPMKqI5D0Xw2Q8FtkQMpv-sRjCstBggafb0gUgv1LDhNWjUm7LEfs/w383-h457/IMG_7471.jpeg" width="383" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLhrKfg3hiSvRmaql9FHuKXgEUGo1nqet-uYarh2Fhv8Y7iNd9Jdl33ltNESiPKd9tpcUtdvhFkE8flCz8XCj_DbG6hGVIkL2fp7HPJrv9m5LZkWdX4sDG2bN6BpP0PakxSto5Cvab4uT99hOgVUHP0KlVhShCk4URZWZvtMCFzUZxRbWiaiyCU_bmIbU/s3397/IMG_7465.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3397" data-original-width="2966" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLhrKfg3hiSvRmaql9FHuKXgEUGo1nqet-uYarh2Fhv8Y7iNd9Jdl33ltNESiPKd9tpcUtdvhFkE8flCz8XCj_DbG6hGVIkL2fp7HPJrv9m5LZkWdX4sDG2bN6BpP0PakxSto5Cvab4uT99hOgVUHP0KlVhShCk4URZWZvtMCFzUZxRbWiaiyCU_bmIbU/w383-h439/IMG_7465.jpeg" width="383" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgprrY8I6x-wScnGtrOovO-2Wpzuiw1p2CYtWUZQ67HRQSw7Py6TS3Ey7CF89m-WgQ3tonfpogM5OY-eAGP7IcjLfOg3UcbCtwLaq57uC13UyQfoPQ2jCt9a28t4SwSDWQWidTvjyLmmZUr3dnit8MtrEeilN63aZ5U8PH2OgVMiniUDS4Tuycw0B4xIey/s3810/IMG_7480.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2141" data-original-width="3810" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgprrY8I6x-wScnGtrOovO-2Wpzuiw1p2CYtWUZQ67HRQSw7Py6TS3Ey7CF89m-WgQ3tonfpogM5OY-eAGP7IcjLfOg3UcbCtwLaq57uC13UyQfoPQ2jCt9a28t4SwSDWQWidTvjyLmmZUr3dnit8MtrEeilN63aZ5U8PH2OgVMiniUDS4Tuycw0B4xIey/w413-h232/IMG_7480.jpeg" width="413" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><i style="font-family: georgia;"><span style="font-size: x-large;">Ingredienti</span></i></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia; font-size: x-large;"><i>600 g farina di tipo 1</i></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia; font-size: x-large;"><i>400 g acqua tiepida</i></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia; font-size: x-large;"><i>100 g lievito madre liquido rinfrescato</i></span></p><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: georgia; font-size: x-large;"><i>10 g sale</i></span></div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><i style="font-family: georgia, "times new roman", serif; font-size: xx-large;"><br /></i></div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><i style="font-family: georgia, "times new roman", serif; font-size: xx-large;">Per chi utilizza pasta madre solida:</i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>150 g lievito, 550 g farina di tipo 1, resto degli ingredienti invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per chi utilizza lievito di birra:</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>fresco: 3 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>secco : 1 g lievito</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Il resto degli ingredienti resta invariato.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Per il lievito di birra, mescolare in una ciotolina il lievito a 100 g di farina e 100 g di acqua, mescolare bene fino ad ottenere una sorta di cremina, coprire con pellicola trasparente, praticare un piccolo foro e lasciare riposare per un paio d'ore. Il poolish sarà pronto quando in superficie si formeranno tante piccole bollicine e al centro si formerà un piccolo cedimento.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i>Quando il poolish sarà pronto si potrà procedere come da ricetta.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yU83jfMS-87fNWYdo2n8eMqfBb60UMHJAuGUoFrbRYSHqsTD6Jn38-hySjHilIyWuclCnl9rC6o__4sYktgSRM9lsEakkpc238WgLNEqPLYDi6ChjoL48lfuPCWKkNhUTGSi9JYPAMBcTTM9yLrg76XfRjRrI78h2tbVGwGnTcrHu6Ocec2_JWxe8XM5/s3955/IMG_7474.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="3955" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yU83jfMS-87fNWYdo2n8eMqfBb60UMHJAuGUoFrbRYSHqsTD6Jn38-hySjHilIyWuclCnl9rC6o__4sYktgSRM9lsEakkpc238WgLNEqPLYDi6ChjoL48lfuPCWKkNhUTGSi9JYPAMBcTTM9yLrg76XfRjRrI78h2tbVGwGnTcrHu6Ocec2_JWxe8XM5/w495-h252/IMG_7474.jpeg" width="495" /></a></div><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div class="p1" style="font-family: Times; font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Ricetta impegnativa</span></i></div><div class="p1" style="font-family: Times; font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Tempo di preparazione 35 minuti + </span></i></div><div class="p1" style="font-family: Times; font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">tempi di riposo e lievitazione </span></i></div><div class="p1" style="font-family: Times; font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Tempo di cottura 1 ora</span></i></div><div class="p1" style="font-family: Times; font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></i></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_CsGpOL7_1_rkuSXU331qHkYtFo6eLxrFNKZQAYlxlvbO6jNOjZkwdkrKo_sLnawHY_unAHMTHbA4N5-Ixp7PG8HDVXFGPkjUJfP4Xy-fP4FUUYdhxs9XWlMy9oKTTSJgN9zzj-o7X44TMWX3Tw0yN0F2PQVDreruU553sbDt5aidWnvT0EMPa2yEe8I/s3914/IMG_7475.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2796" data-original-width="3914" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_CsGpOL7_1_rkuSXU331qHkYtFo6eLxrFNKZQAYlxlvbO6jNOjZkwdkrKo_sLnawHY_unAHMTHbA4N5-Ixp7PG8HDVXFGPkjUJfP4Xy-fP4FUUYdhxs9XWlMy9oKTTSJgN9zzj-o7X44TMWX3Tw0yN0F2PQVDreruU553sbDt5aidWnvT0EMPa2yEe8I/w438-h313/IMG_7475.jpeg" width="438" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Esecuzione</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br />Mettere la farina setacciata nel boccale del Bimby, versare 350 g di acqua, avviare a velocità 3 per 10 secondi, fino a che acqua e farina saranno miscelate.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Spegnere il bimby e lasciare in autolisi per due ore, a temperatura ambiente.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br />Staccare l'impasto dalle lame aiutandosi con la spatola, aggiungere il lievito, e avviare il bimby a velocità spiga per 3 minuti aggiungendo poco per volta 40 g di acqua lasciando che venga assorbita del tutto prima di aggiungere la successiva.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Negli ultimi 10 g di acqua rimanenti sciogliere il sale e lavorare l'impasto per 1 minuto sempre a velocità spiga. </span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">L'impasto risulterà incordato.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Ribaltare l'impasto sul piano di lavoro, lasciarlo riposare un quarto d'ora coperto con una ciotola, fare poi tre volte delle pieghe a libro a distanza di 30 minuti l'una dall'altra mantenendo coperto l'impasto con una ciotola tra una piega e l'altra.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Dopo la terza piega pirlare l'impasto e sigillarlo in una ciotola leggermente unta di olio e lasciar riposare un'ora a temperatura ambiente e 10/12 ore in frigorifero.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Togliere dal frigorifero e lasciar riposare a temperatura ambiente per circa un'ora.</i></span></span></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;">Ribaltare l'impasto sul piano di lavoro infarinato e senza sgonfiarlo fare un giro di pieghe a libro, pirlare leggermente e lasciar riposare l'impasto per 30 minuti coperto da una ciotola.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Stendere delicatamente l'impasto aprendolo con le dita e fare delle pieghe a fazzoletto (allargare l'impasto delicatamente e formare un quadrato, riportare gli angoli verso il centro dell'impasto; </i></span><i style="font-family: georgia, "times new roman", serif;">si formano ulteriori quattro angoli che andranno riportati a loro volta al centro) per creare la forma della pagnotta.</i></span></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;"><br /></span></i></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Adagiare il pane su un canovaccio ben infarinato, con la chiusura verso l'alto e metterlo poi in un cestino o in una ciotola richiudendo il canovaccio e sigillando bene in un sacchetto per alimenti.</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>Lasciar lievitare fino al raddoppio a temperatura ambiente.</i></span></span></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i style="font-family: Times; font-size: medium;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Accendere il forno lasciando la leccarda al suo interno, portare a 230º e velocemente ribaltare con delicatezza il pane sulla leccarda, fare i tagli e infornare per 20 minuti con un pentolino d'acqua per creare vapore, abbassare il forno a 200º e lasciar cuocere altri 20 minuti togliendo il pentolino e infine, 180º per 20 minuti</span></i></span></span><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">.</span></i></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Gli ultimi dieci minuti cuocere con spiffero lasciando uscire l'umidità.</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>Verificare la cottura battendo sul fondo del pane con le nocche delle dita, deve suonare a vuoto come un tamburo!</i></span></span></div><div class="p1"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>Lasciar raffreddare su gratella appoggiando il pane in verticale contro una parete in modo che circoli aria e non si depositi la condensa che ammorbidirebbe la crosta.</i></span></span></div></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85I5tcQx-PRcM1GZFPwoJQI5I0FUCInRvrWS02BROAqw23WwNNSVpaQdGMo3M2aIrkpeDr0NWJiqNmAiQlsYD254K5jHJmIG7HlfLRHy2rDJL84FYXhPJAM5JNj_aaKvJnZKHAPB1jZ2ZWP0-inl9RUAk8wXkRXJvpxfMwkOgY1o-_iWoLxMEiY3OWeJx/s4032/IMG_7472.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2955" data-original-width="4032" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85I5tcQx-PRcM1GZFPwoJQI5I0FUCInRvrWS02BROAqw23WwNNSVpaQdGMo3M2aIrkpeDr0NWJiqNmAiQlsYD254K5jHJmIG7HlfLRHy2rDJL84FYXhPJAM5JNj_aaKvJnZKHAPB1jZ2ZWP0-inl9RUAk8wXkRXJvpxfMwkOgY1o-_iWoLxMEiY3OWeJx/w441-h324/IMG_7472.jpeg" width="441" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNFH7iRtJ9UZnChyTAk5dym8nLRhI6X72osCj35Zb6jY6iOnJerUSFzmZ7vGHuBqLYX2NDssXIYZBpb_s3GqfD2gp4FGmRHDKeXRgve8jTZ8S5IjC-GgwlEYKkadzWNmVbIz87c5R4FrandEFUGhLmFnX8HxLqFRBDrw9kpZcTFKcEH_-9bfsYi9rHQAt/s4032/IMG_7473.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNFH7iRtJ9UZnChyTAk5dym8nLRhI6X72osCj35Zb6jY6iOnJerUSFzmZ7vGHuBqLYX2NDssXIYZBpb_s3GqfD2gp4FGmRHDKeXRgve8jTZ8S5IjC-GgwlEYKkadzWNmVbIz87c5R4FrandEFUGhLmFnX8HxLqFRBDrw9kpZcTFKcEH_-9bfsYi9rHQAt/w432-h324/IMG_7473.jpeg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span><i><div class="separator" style="clear: both; text-align: center;"><br /></div></i><i><span style="font-size: x-large;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div style="font-stretch: normal; font-style: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><span style="font-family: georgia;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a> </p></div></span></i></span></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-60081848849167819022024-02-13T09:27:00.000-08:002024-02-13T09:27:50.127-08:00UN CUORE FLOREALE DI MILLE COLORI PER S.VALENTINO<p></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNIFbx75KkQ6NoyoKNrL0iltCjE4VTSuVkKZ90UXdYitlDCd5SapLf-6Fitpd6etvXwU3sY9nsEOStE0m9aGI4YfKKU29bZX5xMqXxyx33qa28FYMggY3wyMKmdNBwZeQGa1SigfEgwKrRhhVVO9MZwnmH9rkhNQLNOIaolIA6SNGvNEqPcEyVl-fYhm0/s1596/Screenshot%202024-02-13%20at%209.21.08%E2%80%AFPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="1596" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNIFbx75KkQ6NoyoKNrL0iltCjE4VTSuVkKZ90UXdYitlDCd5SapLf-6Fitpd6etvXwU3sY9nsEOStE0m9aGI4YfKKU29bZX5xMqXxyx33qa28FYMggY3wyMKmdNBwZeQGa1SigfEgwKrRhhVVO9MZwnmH9rkhNQLNOIaolIA6SNGvNEqPcEyVl-fYhm0/w489-h218/Screenshot%202024-02-13%20at%209.21.08%E2%80%AFPM.png" width="489" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">S.Valentino 2024</span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><i><span style="font-family: georgia; font-size: x-large;">Cuori dipinti a mano con tecnica digitale su fondi di diverso colore.</span></i><p></p><p><br /></p><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times; font-size: medium;"><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i style="font-family: Times;"><i style="font-family: georgia;">Lascio inoltre il link della mia pagina Facebook "Creazioni e Collezioni" per mettere un Like ed essere aggiornati con le mie nuove creazioni.</i></i></span></div><div class="separator" style="clear: both;"><span><i><a href="https://www.facebook.com/profile.php?id=100035605286603"><span style="font-family: georgia; font-size: x-large;">https://www.facebook.com/profile.php?id=100035605286603</span></a></i></span></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-57609654727363589592024-02-11T02:18:00.000-08:002024-02-11T02:18:11.741-08:00TORTINO DI PATATE FILANTE<p><i><span style="font-family: georgia; font-size: x-large;">Questo tortino di patate filante è un piccolo scrigno di gusto e morbidezza. Un morbido impasto a base di patate, farina e prezzemolo che racchiude un cuore di filante mozzarella.</span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHC_KqFZnGAhNwUYfXCgXR95ufqkjnoWyTFfKGFfAl8m82KwSQjjgVyDyr73OvlrZEnYaOot2xA575HMY4qOWvKOFMBtgMRlwuE1ubOA0sbEn-_Ad7dBUazjoO66daBNP8rnpuCVvHeIcFHPBI9j8Qeo0BFxotOW0QdZuVoj8bFK_WNbpA9g5HLi6Ip2H6/s1447/e1c731f8-4f82-4e19-a201-7b69433a5db3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1447" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHC_KqFZnGAhNwUYfXCgXR95ufqkjnoWyTFfKGFfAl8m82KwSQjjgVyDyr73OvlrZEnYaOot2xA575HMY4qOWvKOFMBtgMRlwuE1ubOA0sbEn-_Ad7dBUazjoO66daBNP8rnpuCVvHeIcFHPBI9j8Qeo0BFxotOW0QdZuVoj8bFK_WNbpA9g5HLi6Ip2H6/w449-h354/e1c731f8-4f82-4e19-a201-7b69433a5db3.JPG" width="449" /></a></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5QsiPdfMDvyUxwD4I6UO2sQ79fiaCjDNPZvFwjC9ngx3WtKWlTDog9QKLNauvIx8i3pIFyD7QA5ftzZ8SjLia7dm7mdivqOFt1xrWGLAAyoelKg-puamPI1ah8o2JFfpSyXI1K0_SaiM1do3n4YRb_5pc0NU7eKn9MG_HynLyaPziBoLcUZYZFR5-di_/s1286/9ecedd3c-c960-4455-948d-b453ed980f1d.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1286" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5QsiPdfMDvyUxwD4I6UO2sQ79fiaCjDNPZvFwjC9ngx3WtKWlTDog9QKLNauvIx8i3pIFyD7QA5ftzZ8SjLia7dm7mdivqOFt1xrWGLAAyoelKg-puamPI1ah8o2JFfpSyXI1K0_SaiM1do3n4YRb_5pc0NU7eKn9MG_HynLyaPziBoLcUZYZFR5-di_/w453-h341/9ecedd3c-c960-4455-948d-b453ed980f1d.JPG" width="453" /></a></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><p></p><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">400 g patate lesse</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">100 g farina bianca</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 ciuffo di prezzemolo</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">20 g olio </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">2 mozzarelle </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">sale e pepe q.b.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 15 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 10 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIG0xeFWtUoFbs5rZGms8rvTEJJjuogCSLvTgElDHDGtc4uOpgJ0pHJN8MJZkLbTGhg1VjInDo-AtS7W6k0JE_YRGH1XTIPJOZ8SARjHLPRcU81V9FkXxVaXZGdvo84KYxxWvy4-nFhfFW9jGKWDCAHm0JpVeFE9lSBkHrgKs5RUo8fbGfPxOBrb9gzn1/s1361/47cec908-08a3-499c-b7dd-11c8de917b35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="1200" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIG0xeFWtUoFbs5rZGms8rvTEJJjuogCSLvTgElDHDGtc4uOpgJ0pHJN8MJZkLbTGhg1VjInDo-AtS7W6k0JE_YRGH1XTIPJOZ8SARjHLPRcU81V9FkXxVaXZGdvo84KYxxWvy4-nFhfFW9jGKWDCAHm0JpVeFE9lSBkHrgKs5RUo8fbGfPxOBrb9gzn1/w406-h461/47cec908-08a3-499c-b7dd-11c8de917b35.JPG" width="406" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Passate le patate dopo averle lessate nello schiacciapatate, aggiungere la farina, il prezzemolo tritato finemente, l'olio, sale e pepe e amalgamare tutto con un cucchiaio di legno.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Spennellare con olio una padella antiaderente del diametro di circa 20 cm, adagiare al suo interno metà dell'impasto, stenderlo uniformemente con un cucchiaio di legno leggermente bagnato, aggiungere uno strato di mozzarella tagliata a fette e richiudere con il restante impasto. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Sigillare bene i bordi e cuocere 10 minuti a fuoco vivace, rigirare il tortino e cuocere ancora per 10 minuti.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Mettere il tortino su un piatto e servire subito, caldo e filante. </span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcVSEnOvs3POWkaptsSbkIFqkpXxZZhKa9d_CQiBUQXKDRTUQE_zaRuSN_ljS6XwypQCav6VWrOK3VEmIN__wiQ5UFgaAepjBY7YR_WgmpppEdGNHwtqZ8FvCfVFA43NQ8IL0h5fEUrRRjUW-ybiGMoyjHJ2Hgq4wJ2lT_sTADgkw8NXodDDjAlgtPyS6/s1507/fbe65b83-ae8d-4a70-8672-b4e2262aaa98.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1507" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcVSEnOvs3POWkaptsSbkIFqkpXxZZhKa9d_CQiBUQXKDRTUQE_zaRuSN_ljS6XwypQCav6VWrOK3VEmIN__wiQ5UFgaAepjBY7YR_WgmpppEdGNHwtqZ8FvCfVFA43NQ8IL0h5fEUrRRjUW-ybiGMoyjHJ2Hgq4wJ2lT_sTADgkw8NXodDDjAlgtPyS6/w389-h304/fbe65b83-ae8d-4a70-8672-b4e2262aaa98.JPG" width="389" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-glyUfezPget0UEr7aTubg04OVfXwGuwZRaK5MfgyIiK0kUQbIcOFwwdlN_8gGI7lTdR1UyR3hmJXshkmvBRXxHhkViCkDDh_HOJ4IEE9SnlNu6URuZbg6VgzMT5DKJBHeoYDQx4jOD1Ot4tjLJijdNryK9JCS3BJi1oDZpDQ3k7kF9k31VNKR0mWpJY/s1539/ed1c902f-25a8-4ca4-be98-a99ec01fa093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1157" data-original-width="1539" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-glyUfezPget0UEr7aTubg04OVfXwGuwZRaK5MfgyIiK0kUQbIcOFwwdlN_8gGI7lTdR1UyR3hmJXshkmvBRXxHhkViCkDDh_HOJ4IEE9SnlNu6URuZbg6VgzMT5DKJBHeoYDQx4jOD1Ot4tjLJijdNryK9JCS3BJi1oDZpDQ3k7kF9k31VNKR0mWpJY/w383-h288/ed1c902f-25a8-4ca4-be98-a99ec01fa093.JPG" width="383" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTSFDbXhyphenhyphenX6AF_xnB2bxQbMQR8lNGT-ktz-2vF3iahSm5f_9cW0K0P0fsS1vQ66oPpRKxkVaUOtJcJ57VngKhG3tOqS1l0kdt_Cbg0BhfykjDMXfpNEUdy1iR609qppJNiqQPcdy279TjZ4xtopwz1okyZkk9PmyREuqKwU3n64EGlzRFTTdqfaxRThSE/s1443/5ca65ce8-0d38-488b-b8bd-ea28267073a8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1443" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTSFDbXhyphenhyphenX6AF_xnB2bxQbMQR8lNGT-ktz-2vF3iahSm5f_9cW0K0P0fsS1vQ66oPpRKxkVaUOtJcJ57VngKhG3tOqS1l0kdt_Cbg0BhfykjDMXfpNEUdy1iR609qppJNiqQPcdy279TjZ4xtopwz1okyZkk9PmyREuqKwU3n64EGlzRFTTdqfaxRThSE/w387-h242/5ca65ce8-0d38-488b-b8bd-ea28267073a8.JPG" width="387" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></div></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-14169579283022751282024-02-10T22:08:00.000-08:002024-02-11T00:05:23.941-08:00FRITTELLE AI FIORI DI ZUCCA<p><span style="font-size: x-large;"><i><span style="font-family: georgia;">Frittelle di fiori di zucca</span></i><i style="font-family: georgia, "times new roman", serif;"> in pastella croccante preparata con lievito madre liquido. Questa pastella e' adatta per qualsiasi tipo di verdura o pesce, super collaudata lascia il fritto gonfio asciutto e croccantissimo. </i></span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ_OxGOhm2ZHKmpojv2GI95Sfd_7l1NBAgPFzdkGb_ZVAUZgh8jb-tL6-_66Fubsip9rl4TFbqoRPDHRdWQxcLZtxrSh9opuynQN3zQGB1R08_n3QicAiv_2vEzkVHCK-iyEPBhVDKTFk8yThc0PtmRqngCbdhHeRk56i7532dG-RXVpQwyOtPpRQICbH/s3815/IMG_7224.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2830" data-original-width="3815" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ_OxGOhm2ZHKmpojv2GI95Sfd_7l1NBAgPFzdkGb_ZVAUZgh8jb-tL6-_66Fubsip9rl4TFbqoRPDHRdWQxcLZtxrSh9opuynQN3zQGB1R08_n3QicAiv_2vEzkVHCK-iyEPBhVDKTFk8yThc0PtmRqngCbdhHeRk56i7532dG-RXVpQwyOtPpRQICbH/w460-h341/IMG_7224.jpeg" width="460" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Ingredienti </i></span><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>250 g farina bianca</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>100 g lievito madre liquido</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>300 ml acqua fredda</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>5 g sale</i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>200 g fiori di zucca </i></span></div><div><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>olio per frittura<br /></i></span><div><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Per chi utilizza pasta madre solida:</span></i></div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"></span><br /><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">150 g esubero lievito, 200 g farina, resto degli ingredienti invariato.</span></i></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Per chi utilizza lievito di birra:</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">fresco: 3 g lievito</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">secco : 1 g lievito</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Il resto degli ingredienti resta invariato.</span></i><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Sciogliere il lievito nell'acqua e aggiungere poi la farina, seguire poi il procedimento della ricetta.</i></span></div><div class="p1"><br /></div></div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgfReVhvBM39R_R4RUJ2DiO3njX0XtYiOrOc_yyVnfXtRTBKXbAiJKeJW9D5v3UtQ7CiurTZxOl2E-xwi2ALaBGptz1bbKAzzu63ltbIV5zwfvr43tpWt4w_3KIRFaL1sLJucme5brFUSPC0Ac9rg5uPA9fch2oX5yriKlOp_Z0KI6T7J686-j_3dYAb1/s4032/IMG_7228.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgfReVhvBM39R_R4RUJ2DiO3njX0XtYiOrOc_yyVnfXtRTBKXbAiJKeJW9D5v3UtQ7CiurTZxOl2E-xwi2ALaBGptz1bbKAzzu63ltbIV5zwfvr43tpWt4w_3KIRFaL1sLJucme5brFUSPC0Ac9rg5uPA9fch2oX5yriKlOp_Z0KI6T7J686-j_3dYAb1/s320/IMG_7228.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Esecuzione</i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Pulire i fiori di zucca eliminando il pistillo interno e la parte finale del gambo, lavarli e asciugarli delicatamente.</i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Sciogliere il lievito madre nell'acqua ossigenando bene con una frusta a mano o con una forchetta fino ad ottenere una fitta schiuma in superficie.</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Aggiungere poco alla volta la farina e continuare a mescolare con un cucchiaio di legno fino a completo assorbimento, aggiungere il sale e amalgamarlo all'impasto.</i></span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Lasciare riposare l'impasto in ciotola coperta con pellicola per circa quattro ore, fino a che in superficie si formeranno delle bollicine.</i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Immergere nella pastella i fiori di zucca dopo averli tagliati a striscioline e mescolare bene per amalgamarli alla pastella.</i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Scaldare l'olio in una padella e friggere poche frittelle per volta lasciando cadere il composto a cucchiaiate nell'olio bollente. </i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Friggere le frittelle rigirandole spesso fino a quando risulteranno belle dorate.</i></span></div><div><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Adagiare la verdura fritta su panno assorbente e servire ancora calda.</i></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSWViUzwPKF_gDQotUrvd2FBars71WYsQC6bkaoNi6K1K9f4VvMSnCCQzCjEt_rlqLMCgwtF3TiALUVoMj3HdT7P6WKMcLNF8IiMf6XUPfMv2jsKGV5_JrzFCZ-tWzEUhgKW4bCb5uXJWNzVlzltEOb4PmZ0VSCX4sHjUf_DmoUqR9mIufRHJb7dZ5dU2/s3633/IMG_7225.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3005" data-original-width="3633" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSWViUzwPKF_gDQotUrvd2FBars71WYsQC6bkaoNi6K1K9f4VvMSnCCQzCjEt_rlqLMCgwtF3TiALUVoMj3HdT7P6WKMcLNF8IiMf6XUPfMv2jsKGV5_JrzFCZ-tWzEUhgKW4bCb5uXJWNzVlzltEOb4PmZ0VSCX4sHjUf_DmoUqR9mIufRHJb7dZ5dU2/w387-h320/IMG_7225.jpeg" width="387" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-88303684427008230622024-02-10T21:51:00.000-08:002024-02-10T21:52:06.506-08:00TARTE TATIN ZUCCHINI E FIORI DI ZUCCA<div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Un colorato girasole fatto con fiori di zucca farciti con ricotta e acciughe, uno strato di zucchini grigliati e della pasta brisé alle erbe aromatiche. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoSw5XOgZTSJK0PTISUWJOKwWHMm6orf5q5Y5L8TCwwe-9PbQxIzwBLwkOch60xbQE6Xgt6uSZ-K5Sdnb8XuOPksOg7D3JDlZzOQJXIeuVu75Y2bNyLcZ52Qg_3kBF_zX18Rufwna3mI4JAmr2hX1PGMaSrT3uPYcHnOGzG1cx0J7jmzthejjHe1ZLprb/s3809/IMG_7287.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2847" data-original-width="3809" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoSw5XOgZTSJK0PTISUWJOKwWHMm6orf5q5Y5L8TCwwe-9PbQxIzwBLwkOch60xbQE6Xgt6uSZ-K5Sdnb8XuOPksOg7D3JDlZzOQJXIeuVu75Y2bNyLcZ52Qg_3kBF_zX18Rufwna3mI4JAmr2hX1PGMaSrT3uPYcHnOGzG1cx0J7jmzthejjHe1ZLprb/w462-h345/IMG_7287.jpeg" width="462" /></a></div><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Ingredienti </span></i></div><div style="text-align: left;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">400 g farina bianca<br />70 ml olio d'oliva molto freddo<br />70 ml acqua ghiacciata</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">sale q.b.</span></i></div><div class="p1"><i><span style="font-family: georgia; font-size: x-large;">un cucchiaino di erbe miste: rosmarino, prezzemolo, basilico, origano, tutte tritate o secche</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1 zucchino</span></i></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>16 fiori di zucca</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>200 g ricotta vaccina</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>10 filetti d'acciuga</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>1 uovo </i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Ricetta facile</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tempo di preparazione 30 minuti</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tempo di cottura 20 minuti</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxGP8Y-OZRfUYkjU64AlUKKVjvUIlNJQrv1_TnXEYtEFjJpRjtQVbZCLLBjxtS4uB8qTkQB11vnkEMmWtmNhDcqjBSK3GLfDs3myCX5X0jdfOQGp_mIwGRm-Fa1caTZWFn12X-M8EHeRo345Nb0MYEk9NAlk1V7qS_oD6HU2JEULb4vNoUjw14il_degn/s3823/IMG_7296.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2611" data-original-width="3823" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxGP8Y-OZRfUYkjU64AlUKKVjvUIlNJQrv1_TnXEYtEFjJpRjtQVbZCLLBjxtS4uB8qTkQB11vnkEMmWtmNhDcqjBSK3GLfDs3myCX5X0jdfOQGp_mIwGRm-Fa1caTZWFn12X-M8EHeRo345Nb0MYEk9NAlk1V7qS_oD6HU2JEULb4vNoUjw14il_degn/w473-h324/IMG_7296.jpeg" width="473" /></a></div><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Esecuzione</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tagliare lo zucchino in lunghe fettine sottili, grigliarle in una padella antiaderente spennellata con olio di semi.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Pesare olio e acqua e metterli separatamente in frigorifero per un’ora prima di iniziare ad impastare.</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br />In una ciotola mettere la farina, aggiungere l'acqua, le erbe aromatiche e impastare con una forchetta </span></i><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">aggiungendo piano piano l’olio; impastare fino ad ottenere un impasto molto elastico, liscio e non appiccicoso.</span></i></div><div class="p1"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></i></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Formare un panetto e metterlo in frigorifero per un’ora coperto con pellicola da cucina.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Setacciare la ricotta in una ciotola schiacciandola con una spatola attraverso un colino a maglie strette, aggiungere l'uovo, il parmigiano grattugiato, le acciughe tritate, mescolare accuratamente e mettere il composto in frigorifero, in un sac à poche.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Lavare, pulire delicatamente i fiori di zucca eliminando il pistillo e la parte finale del gambo, metterli su un panno da cucina ad asciugare.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Con il composto di ricotta farcire i fiori di zucca richiudendo accuratamente le estremità per non far fuoriuscire il ripieno.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>In uno stampo da crostata ricoperto con carta forno disporre i fiori di zucca a raggiera</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>ricoprirli con uno strato di zucchini grigliati.</i></span></div><div class="p1"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Stendere la pasta brisé sul piano da lavoro in uno spessore di circa 0,5 cm, cercando di dare alla sfoglia una forma circolare un paio di cm più grande dello stampo.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Arrotolare i bordi di qualche mm in modo da realizzare un cordone lungo tutto il diametro della sfoglia.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkSTCQikkPvXdv4hKBFPYrJ4I1tsTR-X0po-gcT6oEN6t8qdG5GMps7-LL3MXd3Ki1wMDa-g3Xt1D5K4Ue6nN_Zcc3on2n63eCt3U6GVTyuTzDQnCeQTOfOd0FKMcpxzLlKx6ijK1u-FCUbJy0ILFJY5OFl2ZHL2sRJGOTbU_OMHNWNWv6A0MnDb7GSFQ/s3310/IMG_7282.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3310" data-original-width="2997" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkSTCQikkPvXdv4hKBFPYrJ4I1tsTR-X0po-gcT6oEN6t8qdG5GMps7-LL3MXd3Ki1wMDa-g3Xt1D5K4Ue6nN_Zcc3on2n63eCt3U6GVTyuTzDQnCeQTOfOd0FKMcpxzLlKx6ijK1u-FCUbJy0ILFJY5OFl2ZHL2sRJGOTbU_OMHNWNWv6A0MnDb7GSFQ/w387-h427/IMG_7282.jpeg" width="387" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Rovesciare la pasta brisé nello stampo in modo che il cordone sia rivolto verso il fondo ricoprendo zucchini e fiori di zucca.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjX1UC8MUjCsWaAjmSeQVR8yGChmlcHL2a3EZBUCrDqLvxSLhOQHAKSHIGpMFCTnRykoeC2n7xGhxjOrhUmvpXUBS0xKFghcxUKrNvF_LM1djJaqFXgMiSnV3G_-p-grLA8IriFF30mSsaZhbb5EZbL19cl8fI2jlZ1st4zUuVPwu66GhPrXMxMA_NE54/s3047/IMG_4611.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3047" data-original-width="2988" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjX1UC8MUjCsWaAjmSeQVR8yGChmlcHL2a3EZBUCrDqLvxSLhOQHAKSHIGpMFCTnRykoeC2n7xGhxjOrhUmvpXUBS0xKFghcxUKrNvF_LM1djJaqFXgMiSnV3G_-p-grLA8IriFF30mSsaZhbb5EZbL19cl8fI2jlZ1st4zUuVPwu66GhPrXMxMA_NE54/w430-h438/IMG_4611.jpg" width="430" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Bucherellare la superficie con i rebbi di una forchetta.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Cuocere la Tarte Tatin per 10 minuti a 180º e 10 minuti a 200º, fino a doratura.</i></span></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPYxEjfhwYJ78YDxggD3GuXkCABSF8v8AyVQm3IIh4qvyP1JCsXhwuQ8UsTn78QMnQ5T6MhmcEXxyM6SZVF2fEX9TWX1pndAjRH6ETltVmKgqyIXLHBLV1D8_9vTTbLmxDvgFBEmCRRjCgxzQilGF9xDtXsSvxNYsDmGuxBPWLwI-K3o4n1JmE1mZZwpz/s3023/IMG_4612.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="2956" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPYxEjfhwYJ78YDxggD3GuXkCABSF8v8AyVQm3IIh4qvyP1JCsXhwuQ8UsTn78QMnQ5T6MhmcEXxyM6SZVF2fEX9TWX1pndAjRH6ETltVmKgqyIXLHBLV1D8_9vTTbLmxDvgFBEmCRRjCgxzQilGF9xDtXsSvxNYsDmGuxBPWLwI-K3o4n1JmE1mZZwpz/w400-h409/IMG_4612.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div><div class="p1"><i style="font-family: georgia, "times new roman", serif;"><span style="font-size: x-large;">Sfornare la Tarte Tatin, rovesciarla su un piatto e staccare delicatamente la carta forno dalla superficie.</span></i></div><div class="p1"><br /></div><div class="p1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V9oeGxL1XUkC6oSQuANYHdiZX9287RJk18o7euMlv3_QYcbcChpcw4BPDMpigfaf3wU-xPIImqJZGRKXwDleeV0l9G6zhJ833iOIsJ-PZm61SLKnbCoiHkfoRtz21JuLek6ubnVDhjswBzpm9tpPnMepdUAC2nkA0BHKIhj9VCMwNbkzXz-obWt_WrMq/s4032/IMG_7284.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V9oeGxL1XUkC6oSQuANYHdiZX9287RJk18o7euMlv3_QYcbcChpcw4BPDMpigfaf3wU-xPIImqJZGRKXwDleeV0l9G6zhJ833iOIsJ-PZm61SLKnbCoiHkfoRtz21JuLek6ubnVDhjswBzpm9tpPnMepdUAC2nkA0BHKIhj9VCMwNbkzXz-obWt_WrMq/w444-h333/IMG_7284.jpeg" width="444" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Q6xBN2CEgLTR0fZPZLv0-WKHsYoW-KipQxVmLM4_Ii1Ame39iC4ABM0PfBR_dLZ57k3QKBAjeSnubL_fiHDUy8iBM0ppl1a4JSSTlSKSmYwsxoYwbUbIH3bRNmrnCi-jI0tFwjS5rLsoLqUSlZzuu6mjbeL4kgShQMyOFCAXVsxvbiZgaVtGks73n2u/s4032/IMG_7292.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2433" data-original-width="4032" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Q6xBN2CEgLTR0fZPZLv0-WKHsYoW-KipQxVmLM4_Ii1Ame39iC4ABM0PfBR_dLZ57k3QKBAjeSnubL_fiHDUy8iBM0ppl1a4JSSTlSKSmYwsxoYwbUbIH3bRNmrnCi-jI0tFwjS5rLsoLqUSlZzuu6mjbeL4kgShQMyOFCAXVsxvbiZgaVtGks73n2u/w451-h272/IMG_7292.jpeg" width="451" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="p1"><i><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><div style="font-style: normal;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div style="font-style: normal;"><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></i></div></i></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-68804260077944342222024-02-10T20:36:00.000-08:002024-02-10T20:37:22.581-08:00CREMA DI CIME DI FINOCCHI E CECI<div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Con questa ricetta antispreco sarà possibile utilizzare le parti inutilizzate dei finocchi che molto spesso finiscono nell'umido. Una ricetta particolare per chi ama le vellutate: cime di finocchi e ceci, impreziosita infine con una quenelle di formaggio morbido e una spolverata di cannella. </i></span><i><span style="font-family: georgia; font-size: x-large;">Buonissima gustata calda accompagnata da crostini di pane.</span></i></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglfi0E24Fc3DsViTC6LficdkDER8UDSz_cGqrfBCGkeqzWYV1tNPuWRvO3RzAFRhl7InlSnTG6EIq4g-ZCNyV2JChySE0MnOJfFcGNk7GgY14tvzkNmxntaFDtlNthv6Ydf-Eo1j80rkdKZ72waIyxP_pv9Zuc8hKoBJ2M234EZtk093s05fXIo6oGqFc/s3823/IMG_7312.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2652" data-original-width="3823" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglfi0E24Fc3DsViTC6LficdkDER8UDSz_cGqrfBCGkeqzWYV1tNPuWRvO3RzAFRhl7InlSnTG6EIq4g-ZCNyV2JChySE0MnOJfFcGNk7GgY14tvzkNmxntaFDtlNthv6Ydf-Eo1j80rkdKZ72waIyxP_pv9Zuc8hKoBJ2M234EZtk093s05fXIo6oGqFc/w447-h310/IMG_7312.jpeg" width="447" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Ingredienti per 2 persone</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br />200 g cime di finocchi</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">200 ml brodo di verdura</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1 cipolla</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>1 scatola di ceci precotti</i></span></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">4 cucchiai di formaggio morbido</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">sale e pepe q.b.</span></i></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>olio d'oliva e cannella q.b.</i></span></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i><br /></i></span></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Ricetta facile</i></span></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tempo di preparazione 10 minuti</i></span></div><div class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: georgia, times new roman, serif; font-size: x-large;"><i>Tempo di cottura 30 minuti</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJMgESdCTMYHRRzple8RRLPbwL2Quw0yxUtzG22J1k-HC8rSXxcdFFG9ZtGRTXQd9tKwM_68bGSI9dUigew3nkTK3AVbBzNCy0UwDctJjTegV25nluZGgwQiFGOBGZReEB1oHIcjgkarPdRuzu7c-_T7wvX0AHupMqGtn2XaPp5y39j5Mo2J1QvsHCuAS/s3702/IMG_7306.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3702" data-original-width="3023" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJMgESdCTMYHRRzple8RRLPbwL2Quw0yxUtzG22J1k-HC8rSXxcdFFG9ZtGRTXQd9tKwM_68bGSI9dUigew3nkTK3AVbBzNCy0UwDctJjTegV25nluZGgwQiFGOBGZReEB1oHIcjgkarPdRuzu7c-_T7wvX0AHupMqGtn2XaPp5y39j5Mo2J1QvsHCuAS/w365-h448/IMG_7306.jpeg" width="365" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Esecuzione</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br />In una padella portare a bollore dell'acqua con un pò di sale e cuocere le cime dei finocchi per un quarto d'ora.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br />In un'altra padella alta soffriggere la cipolla in poco olio dopo averla tritata.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br />Aggiungere le cime di finocchio, i ceci e cuocere per 20 minuti aggiungendo poco per volta il brodo di verdure.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br />Frullare le verdure fino ad ottenere una crema morbida e liscia.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br />Servire la vellutata aggiungendo un cucchiaio di formaggio spalmabile, un cucchiaio di olio d'oliva e una spolverata di cannella.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Servire calda.</i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i><br /></i></span></div><div class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHz6tAksjhDhiUplajdwkcioHL2cLum20syZ722WePX4o0JGRovPUlA1fGjP_oo3HjLpErCXRarBE8VpgpnAhcxzFAYsGlqIbuOjiX0EEVWrPXM0-s0zzSncql8bmxCOZNpZMY_OM0kfwyVZFDohKge-oC6vcgE-Dc4v4hBfS_NnvMf07_TNsyTaCUJ_C/s3259/IMG_7308.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3259" data-original-width="2789" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHz6tAksjhDhiUplajdwkcioHL2cLum20syZ722WePX4o0JGRovPUlA1fGjP_oo3HjLpErCXRarBE8VpgpnAhcxzFAYsGlqIbuOjiX0EEVWrPXM0-s0zzSncql8bmxCOZNpZMY_OM0kfwyVZFDohKge-oC6vcgE-Dc4v4hBfS_NnvMf07_TNsyTaCUJ_C/w365-h426/IMG_7308.jpeg" width="365" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div><div><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; font-size: x-large;"><i>https://www.facebook.com/Non-di-solo-pane-696592540476503</i></span></a></div></div>Patrizia Creazioniecollezionihttp://www.blogger.com/profile/14667417491874065829noreply@blogger.com0tag:blogger.com,1999:blog-8021141836417119700.post-61201075767218988942024-02-10T20:16:00.000-08:002024-02-10T20:16:10.093-08:00TORTA DI VERDURE E FIORI DI ZUCCA <div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Torta salata di verdure, fiori di zucca e mozzarella, una torta vegetariana, preparata con pasta matta alle erbe aromatiche, delicata nel gusto, facile da preparare, da gustare come antipasto, come secondo o come piatto unico. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbqeTZfXr5lFzZWNtKkQC0RCRD-CLweg9b-jgn3CFiT297-hM1jsWp2eU7eyiOoNQxMfHAL9HftUukqtDO8E9Dc4u6F_EcLEHryTlHi-NoAsIAUfv-NRbfL80nPxzfklJVhYuRak3itF5q-Luz43xk5aQhUr_y2cwVLCdtnjEszq7JCHetRrGG-dQMv1K/s3910/IMG_7326.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2765" data-original-width="3910" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbqeTZfXr5lFzZWNtKkQC0RCRD-CLweg9b-jgn3CFiT297-hM1jsWp2eU7eyiOoNQxMfHAL9HftUukqtDO8E9Dc4u6F_EcLEHryTlHi-NoAsIAUfv-NRbfL80nPxzfklJVhYuRak3itF5q-Luz43xk5aQhUr_y2cwVLCdtnjEszq7JCHetRrGG-dQMv1K/w477-h337/IMG_7326.jpeg" width="477" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6iaWpAASBDWAzh6govgGlwLtF6Jl9rNv9cFxAJJJd9WzJsvoXSPKbrdexsmy7K164AdfWTxtHf6CeIBWRvr_aJhyphenhyphenz02bovYc2vIz609RblwF1yQW9ANAYeuR7l2joD1u-fU0ACa7bGpH582EMBjvkKbKMKymgXCDCjGDBCa8VegM6RnEUjw57aKlMhZ7/s3764/IMG_7335.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2285" data-original-width="3764" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6iaWpAASBDWAzh6govgGlwLtF6Jl9rNv9cFxAJJJd9WzJsvoXSPKbrdexsmy7K164AdfWTxtHf6CeIBWRvr_aJhyphenhyphenz02bovYc2vIz609RblwF1yQW9ANAYeuR7l2joD1u-fU0ACa7bGpH582EMBjvkKbKMKymgXCDCjGDBCa8VegM6RnEUjw57aKlMhZ7/w468-h284/IMG_7335.jpeg" width="468" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ingredienti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 dose di pasta matta <a href="https://patriziacreazioniecollezioni.blogspot.com/2020/04/pasta-matta.html?spref=pi">Qui per la ricetta</a></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">un cucchiaino di erbe miste: rosmarino, prezzemolo, basilico, origano, tutte tritate o secche</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 zucchino</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 melanzana</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 peperone </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">1 cipolla</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">2 spicchi d'aglio</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">200 g mozzarella</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">30 g parmigiano grattugiato</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">2 uova</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">10 fiori di zucca</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Ricetta facile</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di preparazione 1 ora</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Tempo di cottura 30 minuti</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXG7jHkAUOuDIR3UNA_gG4Vr5mB4ngaOBCWTR4LkT1Id6Itj_-1c3ppnhZB58Pm3BvDLuu4sBTYBSfOZ54YhPcdWuc60GlZODe2H53ikHKpHz8jmeWrHp-EbTWN1gZ7D3BdCixAW6zvVlw-rdT3tjN0zwyM_fJfgTUr3tuljHuKaUa8v0pSLCXowRThAf/s4032/IMG_7337.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXG7jHkAUOuDIR3UNA_gG4Vr5mB4ngaOBCWTR4LkT1Id6Itj_-1c3ppnhZB58Pm3BvDLuu4sBTYBSfOZ54YhPcdWuc60GlZODe2H53ikHKpHz8jmeWrHp-EbTWN1gZ7D3BdCixAW6zvVlw-rdT3tjN0zwyM_fJfgTUr3tuljHuKaUa8v0pSLCXowRThAf/w450-h338/IMG_7337.jpeg" width="450" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Esecuzione</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Pulire i fiori di zucca togliendo il pistillo e la parte finale del gambo, lavarli delicatamente e farli asciugare su un panno da cucina.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Preparare la pasta matta come da ricetta aggiungendo le erbe aromatiche.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Lavare zucchino, melanzana e peperone, tagliarle, ridurle a cubetti, tagliare la cipolla a fettine sottili.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">In uno wok mettere la cipolla, gli spicchi di aglio in un filo di olio e aggiungere in seguito le verdure tagliate a cubetti cuocendo per 15 minuti, mescolando spesso, fino a quando le verdure saranno ammorbidite.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiustare di sale, pepe e mettere da parte.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Sbattere le uova con il parmigiano e aggiungere le verdure una volta raffreddate.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Stendere la pasta matta in uno stampo da crostata in uno spessore di circa mezzo cm, dopo averlo spennellato con olio; bucherellare la pasta con i rebbi di una forchetta.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Aggiungere le verdure raffreddate, uno strato di mozzarella, i fiori di zucca disposti a raggiera.</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: x-large;">Cuocere la torta a 180º per 30 minuti.</span></i></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgd-rBQ6L2w6CcITAg0M50MQiYExFvc8iTofkZzVQXKJHg_wZvSrrZ33IWfijJMEiJ_L4E7H-JarrngYe0JrWpyihgo0Csi35jqv42Ge5FasrvXTR-FDRGDlDOHgP3D4I6-c161pvSrf9xmDJ2O_py8BrANYol2PY7AWMUNOrhgX_KhkvUw0nIomZRGo-/s3210/IMG_7328.jpeg" imageanchor="1" style="margin-left: 1em; 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font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><div style="font-family: Times;"><div class="separator" style="clear: both;"><i><span style="font-family: georgia; font-size: x-large;">seguimi anche su<br /><br />Pinterest:<br /><a href="https://www.pinterest.it/bertacchi/_saved/" target="_blank">https://www.pinterest.it/bertacchi/_saved/</a><br /><br />Instagram:<br /><a href="https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz ">https://instagram.com/patriziacreazionicollezioni?igshid=uyixlbh7kktz </a></span></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: x-large;"><i>Lascio inoltre il link della mia pagina Facebook "Non di solo pane" per mettere un Like ed essere aggiornati con le mie nuove ricette.</i></span></div></div></span></div><p><a href="https://www.facebook.com/Non-di-solo-pane-696592540476503"><span style="font-family: georgia; 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