tag:blogger.com,1999:blog-58711504068344502822024-01-20T07:12:04.740+01:00The Green Paprika & PaprikaAnikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.comBlogger453125tag:blogger.com,1999:blog-5871150406834450282.post-16198239382289225812015-08-31T15:10:00.000+02:002015-08-31T15:10:43.056+02:00Sono passata per dirvi che ....chiudo baracca e burattini!<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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Sono passata
per dirvi che ….chiudo
baracca e burattini e mi butto in
una nuova avventura!!</div>
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Ho
riflettuto a lungo e alla fine ho deciso
che l’avventura di Paprika & Paprika finisce qui….<o:p></o:p></div>
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Ma come,
direte voi ma se hai appena lanciato le nuove rubriche ?!?… ma io non ho mica detto
che smetto con il blogging...!<o:p></o:p></div>
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E che è ora
di cambiare. Ho bisogno di nuovi stimoli, nuove sfide e aria fresca.. ho bisogno di entusiasmo.Porto con me
le mie nuove rubriche: (Fugassa & Caffè, Non solo Pesto e I love Tomatoes,
) qualche ricetta che più delle altre mi
appartiene e mi trasferisco <span style="color: #93c47d;"><b><a href="http://anikoszabo.eu/"><span style="color: #93c47d;"> Q U I</span></a>.</b></span></div>
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Paprika&Paprika
è stata una bella esperienza, mi ha insegnato e dato tanto ma adesso è ora di
voltare pagina. Sulle pagine
del mio nuovo blog non troverete il widget dei lettori ma chi vorrà seguirmi saprà dove trovarmi … ormai dopo anni e anni
di blogging so che se uno è
affezionato ad un blog tornerà sempre
anche senza sottoscrizioni.</div>
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La mia nuova
casa, chiamiamo cosi, sarà quasi vegana, come me adesso… tanta verdura, frutta,
cereali, tutte ricette salutari, magari un pochino di pesce e/o
formaggio giusto per accontentare anche gli altri componenti non vegani della famiglia.</div>
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Vi aspetto
quindi su <span style="color: #93c47d;"><b><span style="font-size: large;"> <a href="http://anikoszabo.eu/"><span style="color: #93c47d;">F U G A S S A & C A F F E </span></a></span>– Living &
Cooking on the Riviera!</b></span><o:p></o:p></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com4tag:blogger.com,1999:blog-5871150406834450282.post-7452725816896629472015-06-25T07:26:00.000+02:002015-06-25T07:38:35.419+02:00Fugassa & Caffè: La pozione magica dei carmelitani scalzi e i fiori d zucca ripieni alla ligure<div class="MsoNormal">
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Eccoci alla seconda puntata del <b>Fugassa</b> <span style="color: red;">& </span><b>Caffè</b>! Oggi vi
porto in un angolo nascosto di Genova.<span style="background-color: white; line-height: 23.5333347320557px;">E’ un luogo unico, appartato e poco conosciuto dagli stessi genovesi, ancora intatto dai primi del‘600.</span>Se non fosse stato per la mia pancetta non l’avrei mai scoperto quest’oasi si pace e bellezza. Avete capito bene, grazie ai miei rotolini di grasso che sono
finita al convento di Sant’Anna dei Frati Carmelitani Scalzi. Questo
convento sospeso nel tempo nasconde un’antica erboristeria dei frati carmelitani.Sono arrivata qui per comprare una pozione “magica” che dovrebbe
far sciogliere i miei cuscini di grasso entro e non oltre l’inizio delle
vacanze estive. Raggiungendo il convento dalla scalinata che parte da Corso
Magenta si trova catapultati indietro
nel tempo , persino la luce ha qualcosa di antico e magico in questo luogo.Non mi aspettavo un posto cosi, non avevo la macchina
fotografica ( devo definitivamente prendere l’abitudine di portarla con me) quindi uscendo dalla farmacia ho giurato di tornare in un pomeriggio
assolato per fotografare Il convento, la piazzetta e tutto quello che c è
intorno.Genova non è grande ( almeno confronto a Milano non la è ) ma le
sue strade quasi tutte in salita ( o in discesa..naturalmente dipende dai punti
di vista ) strette e spesso contorte rendono la viabilità al quanto complicata.</div>
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Se volete fare una visita lampo al convento o alla farmacia vi
consiglio di parcheggiare la macchina in corso Magenta e prendere la scalinata che arriva
direttamente al convento.<o:p></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Il
convento fu costruito alla fine del XVI<span class="apple-converted-space"> </span>secolo per
iniziativa di padre Nicolò Doria tornato dalla Spagna con un gruppo
di carmelitani di Santa Teresa nel 1584. Nello stesso
luogo da molto tempo sorgeva la cappella dedicata a Sant'Anna. Negli
anni 1600 la cappella venne trasformata in monastero con annessa
chiesa, la prima dei carmelitani in Italia. Dalla fine del Settecento, il
monastero venne utilizzato come convitto e successivamente vi fu aperta, a cura
dei padri, una farmacia.</span><span style="color: #0d0d0d;"><o:p></o:p></span></span></div>
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Il convento è situato sulla sommità del poggio di
Bachernia, da cui si gode di una splendida vista sul porto e sulla città
vecchia. </div>
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Il vero gioiello è però
l’Antica Farmacia del Convento, alla quale si accede passando attraverso un antico portale barocco. Tra manuali, strumenti antichi, preziosi vasellami,
sono esposti, in pregiate boiserie in noce, i preparati dei frati. </div>
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Un putto ligneo
reca il motto della farmacia: <span class="apple-converted-space"> </span><strong><span style="border: 1pt none windowtext; padding: 0cm;">“Nos medicinam paramus, Deus dat nobis salutem”</span></strong>.<o:p></o:p></div>
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Che dovrebbe significare "Noi prepariamo le medicine Dio ci dà la salute".<br />
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Hanno numerosi antichi rimmedi naturali che curano ogni male ma i frati vendono anche meravigliosi barattoli pieni di miele, marmellate, sciroppo di lamponi e rose, acqua profumate, <span style="line-height: 17.65pt;">grappe e cosmetici.</span><span style="line-height: 17.65pt;">Hanno anche il <a href="http://www.erboristeriadeifrati.it/"><span style="color: #3d85c6;"><b>sito web</b></span></a> dove è possibile acquistare i prodotti online ma io consiglio vivamente fare </span><span style="line-height: 17.65pt;">una gita, vale davvero la pena. </span></div>
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Ci ho messo un po' a decidere con quale ricetta ligure abbinare a questo posto , cosi prezioso e nascosto. Credo che la scelta era obbligatoria: fiori di zucca bellissimi che nascondono un ripieno delizioso , alla ligure, secondo me sono in perfetta armonia con questo luogo bellissimo.</div>
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Fiori di Zucca ripieni alla ligure </h4>
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16 fiori di
zucca<o:p></o:p></div>
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400 g di
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150 g di fagiolini<o:p></o:p></div>
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150 g di
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5 cucchiai
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1 uova<o:p></o:p></div>
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1 spicchio d’aglio<o:p></o:p></div>
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Basilico <o:p></o:p></div>
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Maggiorana<o:p></o:p></div>
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Olio d’oliva
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Sale <o:p></o:p></div>
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Tagliate le patate a pezzi mettetele in una casseroula e copritele di acqua leggermente salata.Portate a ebollizione e continuate la cottura per qualche minuto.Aggiungete i fagiolini poi le zucchine tagliate a tocchetti,Scolate le verdure lasciatele intipeidire poi passatele al passaverdure fino ad ottenere una composto abbastanza omogeneo. Fatelo asciugare a fuoco basso.In una ciotola unite le verdure passate con l’uovo, 2-3 cucchiai di olio, il parmigiano e le foglie finemente tritate del basilico e la maggiorana.Regolate il sale.Eliminate il pistillo dei fiori. Riempite con il composto la tasca pasticcera e farcite i fiori.Ripiegate delicatamente i petali una volta riempiti. Sistemate i fiori in una teglia oliata</div>
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Irroratele con un filo d’olio e infornatele a 180° per 15 minuti.<o:p></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stuffed
zucchini blossoms à la Ligure </span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients x 4<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">150 g fresh green beens <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g zucchini <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp grated parmigiano reggiano<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">1 clove of garlic<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Basil & marjoram leaves <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil extravirgin<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Cut into cubes potatoes and cook in lightly salted water. </span>After some minutes add green beens and zucchini cut into peaces, finish cooking all vegetables at the same time. Drain and let it cool for some minutes .Put the vegetables in the food
processor and blend until creamy.Cook and stir the mixture for some minutes until thickened.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Put the mixture in a bowl add egg, grated cheese, 2-3 tbsp olive oil and
finely chopped herbs.</span></span><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif;">Salt.</span><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven at 180°. Remove flower’s pistil. Put the mixture in the pastry bag and carefully fill the blossoms and close flowers bending petals.Arrange zucchini blossoms in oiled baking pan, drizzle with olive oil and
bake in the oven for 15 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toltott
cukkini viràgok Ligur mòdra </span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hozzàvalòk x 4<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">16 friss cukkini viràg<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">400 g krumpli<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g zoldbab <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g vilàgos cukkini<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 kanàl reszelt parmezàn sajt <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tojàs<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 gerezd fokhagyma <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Friss bazsalikom ès majoràna <o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Oliva olaj, extraszuz<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Sò<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">A krumplit feldaraboljuk sòs vizzel felontjuk ès felforraljuk . Beletesszuk
a zoldbabot majd a darabokra vàgott cukkinit is.</span>A zoldsègeket egyutt puhàra fozzuk. Leszurjuk, hagyjuk kihulni egy kicsit majd zoldsègpasszirozòn
àtnyomjuk.Alacsony làngon kicsit fozzuk mèg amig be nem surusodik.<span lang="EN-US">A toltelèket egy tàlba ontjuk, hozzàadjuk a tojàst, a reszelt sajtot ,2-3
kanàl olive olajat ès az apròra vàgo tt</span>friss </span><span style="font-family: Arial, Helvetica, sans-serif;">fuszernovènyeket.Sòzzuk.</span><span style="font-family: Arial, Helvetica, sans-serif;">A sutot 180°C-ra melegitjuk. A cukkiniviràgokbòl a bibèket vigyàzva
eltàvolitjuk.</span><span style="font-family: Arial, Helvetica, sans-serif;">A toltelèket a habzsàkba kanalazzuk,a viràgokat megtoltjuk majd òvatosan
visszazàrjuk. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Kiolajazott sutotàlba rakjuk</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"> </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">a toltott cukkini viràgokat,
kevès olajjal meglocsoljuk ès 15 percig sutjuk.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-41031543221017210002015-06-15T09:26:00.001+02:002015-06-15T10:01:05.170+02:00Non solo Pesto: Ziti al pesto di olive verdi, pomodorini confit e pecorino <br />
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<a href="http://3.bp.blogspot.com/-ElW6wsZHi20/VWYP0BsTueI/AAAAAAAAKTc/U-hcsijnTXM/s1600/Ziti%2Bal%2Bpesto%2Bdi%2Bpomodorini%2Bsecchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ElW6wsZHi20/VWYP0BsTueI/AAAAAAAAKTc/U-hcsijnTXM/s1600/Ziti%2Bal%2Bpesto%2Bdi%2Bpomodorini%2Bsecchi.jpg" /></a></div>
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Il protagonista nella mia cucina durante l'estate è il frullatore –tritatutto… Lo uso per preparare il gazpacho, pesti di ogni tipo, humus o altri sughetti crudi. Penso sia una delle invenzioni migliori! Sto producendo ( in questo caso non posso dire 'sfornando') una serie di sughi fatti tutti rigorosamente ‘a freddo’ nel mortaio o nel frullatore, catalogabili sotto la categoria pesto,buonissimi e velocissimi ! E’ incredibile quante cose buone si possono fare con una manciata di ingredienti! Se vi va di provare tutti i miei sughi seguite la mia mini serie di Non Solo Pesto ( Per trovare tutte le ricette della serie cliccate sul meno > Rubriche > Non Solo Pesto)! Ecco la prima ricetta, una vera leccornia pronta esattamente in 10 minuti cioè il tempo di cottura della pasta!</div>
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Ziti al pesto di olive verdi, pomodorini confit e pecorino </h4>
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Ingredienti x 4 persone</div>
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320 g di ziti</div>
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8 pomodorini confit sott'olio</div>
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100 g di olive verdi denocciolate</div>
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4-5 foglie di basilico</div>
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20 g di pecorino grattugiato</div>
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8 cucchiai di olio extravergine d'oliva</div>
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Fate cuocere gli ziti in abbondante acqua salata. Nel frattempo mettete nel frullatore le olive verdi denocciolate, i pomodorini confit, olio d'oliva, le foglie di basilico e il pecorino. Frullato tutto fino ad ottenere un pesto grossolano. Scolate gli ziti, conditeli con il pesto e servite subito!</div>
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<a href="http://1.bp.blogspot.com/-s9Fg0PkwwoY/VX05fMxR9ZI/AAAAAAAAKUo/-ILQ48cIN9M/s1600/my%2Bbasil%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-s9Fg0PkwwoY/VX05fMxR9ZI/AAAAAAAAKUo/-ILQ48cIN9M/s1600/my%2Bbasil%2Bcollage.jpg" /></a></div>
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<span lang="EN-US" style="line-height: 120%;"><span style="font-family: Arial, Helvetica, sans-serif;">Ziti with green olives and dried tomato pesto<span style="font-weight: normal;"><o:p></o:p></span></span></span></div>
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<span style="font-weight: normal; line-height: 120%;"><span style="font-family: Arial, Helvetica, sans-serif;"> Ingredients
x 4<o:p></o:p></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"> 320 g Ziti</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">8 dried tomatoes in olive oil</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">100 g green olives, pitted</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: normal;">3- 4 basil leaves</span><span style="font-weight: normal;"> </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">20 g grated Pecorino cheese</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">100
ml Olive oil extravirgin</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-weight: normal; text-indent: -18pt;"><span style="font-stretch: normal;"> </span></span><span style="font-weight: normal; text-indent: -18pt;">Bring a
large pot of lightly salted water to boil.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: normal; text-indent: -18pt;">Meanwhile
put dried tomatoes,basil leaves, pecorino cheese, salt, pepper and olive oil</span><br /><span lang="EN-US" style="font-weight: normal; text-indent: -18pt;"> </span><span style="font-weight: normal; text-indent: -18pt;">in the food processor
and blend </span><span class="apple-converted-space" style="font-weight: normal; text-indent: -18pt;"><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #6e6c6c;"> </span></span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-weight: normal; text-indent: -18pt;">until all
ingredients finely chopped and creamy.</span><span lang="EN-US" style="font-weight: normal; text-indent: -18pt;"><span style="font-stretch: normal;"> </span></span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-weight: normal; text-indent: -18pt;">Cook and drain the pasta( reserve a little pasta cooking water to
loosen up the sauce ) and season with green
olives pesto.</span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-weight: normal; text-indent: -18pt;">Serve it immediately.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olivabogyòs, paradicsomos pestò-s tèszta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">Uj mini sorozatot inditok Non solo pesto cim alatt. Ha szeretitek a pestòt ès kivàncsiak vagytok a receptekre kattincsatok ide : Non Solo Pesto sorozat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">Hozzàvalòk 4 szemèlyre </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">320 g Ziti ( szàraz tèszta,a makerònihoz hasonlò) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">100 g kimagozott zold olivabogyò</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">8 szàritott vagy konfit olajos paradicsom </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">3-4 friss bazsalikom levèl</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">20 g reszelt pecorino sajt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">100 ml oliva olaj</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">sò</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">A tèsztàt forrò sòs vizben kifozzuk. Az osszes alapanyagot a mixerbe tesszuk, addig daràljuk amig nagyszemu pesto lesz belole. Leszurjuk a tèsztàt, a pestoval izesitjuk, rogton tàlaljuk.</span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-31093063614702976212015-06-09T09:04:00.000+02:002015-06-09T09:04:13.373+02:00I ❤ Tomatoes : Pomodori ripieni di farro ed asparagi <div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; color: #333333;">Ormai è saputo e risaputo
che senza ingredienti di qualità non si possono creare </span><span style="background-color: white; color: #333333;">piatti eccellenti. Lo sanno anche le più negate in cucina .
Non è cosi semplice però trovare in giro verdure appena raccolte e ancora profumate,
saporite</span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;">e croccanti.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; color: #333333;">Chi va al supermercato deve spesso accontentarsi : mi capita per esempio partire con l’idea di cucinare una cosa invece poi
non trovando l'ingrediente base </span><span style="background-color: white; color: #333333;">o trovando roba non proprio fresca sono costretta a cambiare il menu …</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; color: #333333;">Amo sentire il profumo delle verdure appena
raccolte (purtroppo quelli del super non profumano di niente) in particolare
quello del pomodoro. Quindi nel momento </span><span style="background-color: white; color: #333333;">in cui ho deciso che la prossima ricetta su
questo blog saranno i pomodori ripieni,</span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;">presa
dall’entusiasmo di poter cucinare un giorno con verdure del mio ‘orto’, ho comprato </span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;">8</span><span style="background-color: white; color: #333333;">
</span><span style="background-color: white; color: #333333;">piantine di pomodori… Ovviamente </span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;">non potevo aspettare il mio raccolto per
postare questa ricetta quindi sono passata dall’ortolano con la speranza di
trovare pomodori ramati profumati , maturi ma ancora sodi. </span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; color: #333333;">Volevo cucinare qualcosa di molto leggero ma
gustoso. Mi piace molto abbinare i pomodori con gli asparagi ma da soli quest'ultimi certo non potevano bastare per riempire questi meravigliosi pomi rossi. </span><span style="background-color: white; color: #333333;">Cosi per il resto del ripieno ho optato sul farro,
salutare e gustoso nello stesso tempo. </span><span style="background-color: white; color: #333333;">Uno spicchi d’aglio ed una manciata di rametti
di timo fresco hanno fatto il resto rendendo saporiti i e profumatissimi i pomodori.</span></span></div>
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<span style="color: #333333;">Per realizzare questa ricetta (x4) avrete bisogno : 8-9 pomodori
ramati grossi, maturi ma ancora sodi, un mazzo di asparagi, un cipollotto, uno
spicchio d’aglio, un mazzetto di timo fresco, 120 g di farro integrale a
cottura veloce, olio d’oliva extravergine, sale , pepe. <o:p></o:p></span></div>
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<span style="color: #333333;">Lavate i pomodori e tagliate la parte superiore del pomodoro
conservando quello che poi diventerà il “cappello” del pomodoro. Svuotate i
pomodori, sistemateli su un piatto con la parte tagliata verso giù in modo di
far uscire tutto il liquido in eccesso. Portate a ebollizione l’acqua salata
sufficiente per cuocere il farro e procedete con la cottura come è indicato
sulla confezione. Nel frattempo preparate il ripieno: lavate e pulite
gli asparagi eliminando la parte legnosa del gambo. Tritateli o grattugiateli
insieme al cipollotto. In una padella antiaderente scaldate 3 cucchiai di olio
d’oliva, poi unite gli asparagi e cipollotti grattugiati, l’aglio finemente tritato
e cuoceteli per qualche minuto. Aggiungete le foglioline di timo, regolate il
sale, pepate. Scolate il farro, unite agli asparagi e fate insaporire tutto continuando
la cottura ancora per qualche minuto.</span></div>
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<span style="color: #333333;">Sistemate i pomodori svuotati in una teglia da forno, riempiteli con il farro agli
asparagi schiacciando leggermente il ripieno. Cospargeteli con altri rametti di
timo, copriteli con i “cappelli” e bagnateli con un filo d’olio.<o:p></o:p></span></div>
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<span style="color: #333333;">Infornateli a 180°C per 30 minuti circa. Serviteli ancora
caldi.<span style="font-size: 11pt;"><o:p></o:p></span></span></div>
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<span style="background: white;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"> Asparagus Stuffed Tomatoes </span></span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #444444;"> </span><span lang="EN-US">Ingredients for 4 persons: 8-9 large ripe wine tomatoes</span><span lang="EN-US">, </span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">tops
sliced off and seeds removed</span><span style="background-color: white;">, </span><span lang="EN-US">a</span><span lang="EN-US"> bunch of asparagus (500 g) and a spring onion finely
chopped , a clove of garlic, a bunch of
fresh thyme, 120 g whole spelt grain ( quick cook ) olive oil extravirgin , salt,
pepper.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="background: white;">Heat the oven to 180°C.
Brush a baking dish, large enough to hold the tomatoes , with a little olive
oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with
salt.</span> Place a large frying pan over medium-high heat, and add 4
tablespoons olive oil. Heat until shimmering. Add asparagus and spring onion ,
finely chopped garlic and fresh thyme leaves. Salt, pepper. Sautè until the asparagus is just starting to
soften, about 5 minutes. Bring to
boil salted water and cook whole spelt grain as per indicated on the packaging.
Drain and add spelt grain to the
asparagus. Mix well and sauté about other 5 minutes. Divide the filling equally
among the tomatoes, pressing the filling a little bit. Cover with tomato
tops, sprinkle with thyme leaves and olive oil and bake for 30 minutes or until vegetables
are cooked. Serve it immediately.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spàrgàval toltott sult paradicsom </span></h4>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Recepthez hozzàvalòk (4 szemèly) : 8-9 nagy, èrett de nem tùl puha paradicsom,
egy csokor zold spàrga (500 g ) , pòrèhagyma, egy gerezd fokhagyma, egy kis
csokor friss kakukkfu, 120 g teljes (nem finomitott) tonkolykàsa ( gyors fozèsu) , oliva olaj ,sò,
bors<span style="color: #333333; font-size: 11pt;"><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 14.25pt; text-align: justify;">A
megtiszított és leszárított paradicsomok tetejét levágjuk és kiskanállal
kiszedjük a belsejüket.Lecsopogtetjuk. A tonkolykàsàt forrò sòs vizben megfozzuk,
leszurjuk, fèlretesszuk. A spàrgàt ès a pòrèhagymàt apròra vàgjuk vagy
lereszerljuk. Egy serpenyoben 4 kanàl oliva olajat melegitunk, beletesszuk a
spàrgàt, pòrèhagymàt, az apròra vàgott fokhagymàt. A zoldsèkeget 5 percig
dinszteljuk. Sòzzuk, borsozzuk, friss kakukkfuvel beszòrjuk. Hozzàkeverjuk a
kifozott tonkolykàsàt ès mèg 5 percig dinszteljuk. A paradicsomokat egy
sutotàlba rakjuk, kicsit megsòzzuk majd </span><span style="background-color: white; line-height: 14.25pt; text-align: justify;">egyenletesen megtoltjuk a spàrgàs tonkolykàsa
keverèkkel.Visszatesszuk a paradicsomok tetejèt </span><span style="background-color: white; line-height: 14.25pt; text-align: justify;"> </span><span style="background-color: white; line-height: 14.25pt; text-align: justify;">Mèg egy kis kakukkfuvet szòrunk rà, kevès
olajjal meglocsoljuk majd 180 fokos sütőben </span><span style="background-color: white; line-height: 14.25pt; text-align: justify;"> </span><span style="background-color: white; line-height: 14.25pt; text-align: justify;">kb. 30 perc alatt megsütjük.Mèg melegen tàlaljuk.</span></span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com2tag:blogger.com,1999:blog-5871150406834450282.post-67269584382541615282015-05-26T17:50:00.000+02:002015-06-25T07:38:10.902+02:00Fugassa & Caffè: Voltri e il profumo inebriante del minestrone genovese<br />
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<span style="font-family: Times, Times New Roman, serif;">Sono passati esattamente 7 anni e mezzo dalla data del nostro trasloco in Liguria.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Tutti questi anni sono passati velocemente ( troppo) tra illusioni e disillusioni , tra scoperte piacevoli e delusioni. Anche un trasferimento comporta sacrifici, sorprese gradite o sgradite, nuovi affetti e nostalgia per il passato. Ne so qualcosa, traslochi ne ho fatti forse anche troppi … insomma da queste righe forse avete capito che il mio rapporto con la Liguria è conflittuale , i miei sentimenti oscillano tra l’amore e odio ( o qualcosa di simile).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Devo ammettere però che questo sentimento misto è anche un po' colpa mia : non mi sono mai impegnata per capire fino in fondo l’animo ligure e in questi 'anni ho persino ignorato la cucina locale che per una food blogger è una mancanza grave.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cosi, un giorno di primavera, armata con la mia Nikon ho deciso che è arrivata l’ora di andare a scoprire cosa c’è di bello qui, di assaggiare tutto quello che offre la cucina ligure (oltre il pesto) , che a mia sorpresa si è rivelata una cucina sana, colorata e saporita. Vi dico già in anticipo che non posterò nè la ricetta della focaccia di Recco nè quella del pesto genovese… mi pare ce ne siano in giro fin troppe pubblicazioni su questo argomento. In più avviso anche tutti miei amici liguri che tutte le ricette e i racconti dei luoghi visitati sono soggetti all'interpretazione della sottoscritta (non ligure) quindi non sempre avranno una corrispondenza stretta con la tradizione o con le guide turistiche..</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Comincierò con le ricette più semplici e sane come il cundigiun o il minestrone di verdure genovese per poi passare al machetusa o barbagiuai ...e poi non solo ricette …mi piacerebbe farvi conoscere i paesini del ponente ligure e Genova che è ed è stata una scoperta anche per me.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Tutte le ricette saranno raccolte sotto l'etichetta : <b style="background-color: white; color: #252525; font-size: 14px; line-height: 21px;">©</b> Fugassa & Caffè.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Oggi vi porto a Genova Voltri .Arrivando da ponente ( da Arenzano s’intende) entriamo nella città di Genova attraversando Voltri.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Faccio l’Aurelia poche volte perché di solito viaggio in treno ma qualche volta mi è capitato passare di li e trovarmi tra le case, le botteghe,i vicoli tipicamente genovesi.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Se riuscite a trovare parcheggio ( che a Genova è equivale ad un miracolo ) nelle vicinanze della villa della duchessa di Galliera potete fare una bella passeggiata tra i vicoli di Voltri e poi arrampicando sulla scalinata nascosta tra i vicoli, nel parco della Villa ( purtroppo io non ho potuto entrare la villa era chiusa per lavori ) Tra focaccerie , pescherie e tripperie si respira, oltre un profumo di focaccia invitante, vera atmosfera genovese. Vi consiglio vivamente di assaggiare la focaccia di Voltri che fa concorrenza alla focaccia classica genovese: croccante fuori morbida dentro ricoperto di una crosticina di di farina di polenta. Dicono che il miglior posto per asssaggiarla è la pasticceria Priano in Via Camozzini.</span><br />
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<a href="http://1.bp.blogspot.com/-lhjk5qeifRU/VVz9s195FfI/AAAAAAAAKR4/gr1nFMgn5pM/s1600/voltri%2Bpesc_vic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lhjk5qeifRU/VVz9s195FfI/AAAAAAAAKR4/gr1nFMgn5pM/s1600/voltri%2Bpesc_vic.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I panni stesi sotto le persiane dipinte di verde fanno parte ormai del panorama ligure.</span><br />
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<a href="http://1.bp.blogspot.com/-OdBYlKtokqk/VV0B709f3qI/AAAAAAAAKSY/ljpYNhdMeUs/s1600/panni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OdBYlKtokqk/VV0B709f3qI/AAAAAAAAKSY/ljpYNhdMeUs/s1600/panni.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Mi piacciono da morire le insegne e i nomi scritti in genovese che per me è arabo ma per fortuna guardando la merce si può indovinare di che negozio si tratta...</span><br />
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<a href="http://3.bp.blogspot.com/-WAoUdI7CVao/VV0D_H7bHCI/AAAAAAAAKSk/Ij0ihNsnbKk/s1600/voltri3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WAoUdI7CVao/VV0D_H7bHCI/AAAAAAAAKSk/Ij0ihNsnbKk/s1600/voltri3.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Dopo una bella passeggiata pranzo con un piatto di minestrone profumato di menta e basilico. La ricetta del minestrone genovese varia secondo le verdure di stagione disponibili e visto che siamo </span><span style="font-family: Times, 'Times New Roman', serif;">a maggio nel mio minestrone ci ho messo i piselli, zucchine e fave fresche. Poi non poteva mancare la pastina per brodo, rigorosamente ligure, detto anche </span><b style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.coquinaria.it/forum/forum/i-forum-di-coquinaria/tavola-rotonda-2006/46885-scucuzun-una-pasta-antica">scucuzun</a></b><span style="font-family: Times, 'Times New Roman', serif;"> , a forma di cilindri piccolissimi</span><br />
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<span style="font-family: Times, Times New Roman, serif;">
Minestrone di verdure con pesto (tipo genovese) profumato di menta e basilico</span></h4>
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<span style="font-family: Times, Times New Roman, serif;">Ingredienti x 6</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Una
piccola cipolla di Tropea<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Una carota
<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Un gambo
di sedano <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2
cucchiai di olio d’oliva <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1,5 l di
brodo vegetale <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2
zucchine<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">250 g di piselli freschi ( già sbucciati ) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">200 g di
fave già sbucciate <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">500 g di
patate novelle ( piccole rotonde) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">150 g di
<a href="http://www.coquinaria.it/forum/forum/i-forum-di-coquinaria/tavola-rotonda-2006/46885-scucuzun-una-pasta-antica"><b>scucuzun</b></a> ( pasta da brodo ) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Un mazzo
di basilico <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Qualche
foglia di menta <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g di
pinoli<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 ml
di olio d’oliva <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4-5
cucchiai di pecorino grattugiato </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Tritate
grossolanamente le carote, il sedano e la cipolla, scaldate 2 cucchiai di olio in una
pentola e fate soffriggere le verdure
per qualche minuto. Aggiungete le patate affettate, le zucchine tagliate a cubetti, i piselli e le fave
precedentemente sbucciate ( eliminate anche la pellicina). Lasciate
insaporire poi versate il brodo sulle verdure e fate cuocere la minestra per
una decina di minuti. Regolate
il sale. Unite la pasta (Scucuzun) e continuate fino alla cottura ultimata
della stessa( circa 10 min.) Nel
frattempo preparate il pesto : Frullate il basilico con i pinoli, l’olio e il
pecorino. Distribuite
la minestra nei piatti individuali, condite ogni piatto con un cucchiaio di
pesto fresco, qualche foglia di basilico e menta.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Hihetetlen de màr 7 ève hogy itt èlunk Liguriàban a tengerparton. Rohan az ido.</span>Nem mondhatom hogy mindig elègedett voltam a vàlasztàsunkkal: mint minden vàltozàs <span lang="EN-US">hozott magàval oromet meg csalòdàst is, nèha arra gondolok orommel visszatèrnèk Milanoban…aztàn </span>elèg rànèzni a tengerre , a mimòza ès bouganville bokrokra ès egybol azt mondom ‘micsoda? bolond vagy te Aniko. Hogy hiànyozhat neked Milànò?</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Persze abban hogy voltak csalòdàsok èn is bunos voltam: nem igazàn igyekeztem megèrteni a ligur embereket ( tudhatò hogy nem szives vendèglàtòk ès egy kicsit morcosak) ès a tengeren kivul nem nagyon nèztem szèt ugyan mi van korulottem. </span>Ja meg a ligur konyhàt is nagyon hanyagoltam pedig nagyon egèszsèges szines ès izletes ..</span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Igy tortènt hogy egy szèp tavaszi napon fogtam a fènykèpezogèpemet ès ugy dontottem itt az ido hogy felfedezo utra induljak!<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Persze nem fogom a genovai pesztò receptjèt rèszletezni arròl màr mindenki irt , inkàbb lesznek hagyomàsnyos egyszeru receptek ( a ligur konyha alapja a rengeteg friss zoldsèg, fuszernovènyek ès halak ) A recepteken kivul lesznek fotòk a liguria falavakròl meg mèg Genovàrol is , mèg èn is csak most fedezem fel a vàros èrdekes negyedeit. Az osszes liguriai post Fugassa & Caffè cimke alatt lesz publikàlva.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Az elso utam Voltri-ba vezetett ami Genova kulvàrosi negyede. Tipikus szuk, kanyargò utcàk , focaccierie , hal vagy pacalàrus uzletei jellemzik ezt a negyedet. (Lesz majd pacal recept is) Ha le tudtok parkolni ( ez Genovàban majdnem csodànak szàmit) tegyetek egy sètàt a szuk utcàkban, ha lehet màsszatok fel a Galliera hercegno palotàjàhoz. A szuk utcàkon kòborolva igazi genovai hangulatot lehet lèlegezni ( na meg friss focaccia illatot…) </span><br />
<span style="font-family: Times, Times New Roman, serif;">A Voltri-ban sutott focaccia vèkonyabb ès ropogòsabb a klasszikus genovai focacciànàl, kukorica liszttel beszòrt tepsiben kelesztik ès sutik. A kozepe azèrt puha ès tanusithatom hogy nagyon finom.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">A ligur hàzak szèp pasztelszinuek ami nagyon jòl illik a zoldre festett zsalugàterekhez meg </span><span style="font-family: Times, 'Times New Roman', serif;">az ablak alatt kiteritett ruhàkhoz! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">A jò nagy virtuàlis sèta utàn gondolom nektek is jòl fog esni egy finom bazsalikomos, tavaszi, genovai zoldsègleves. A genovai zoldsègleves alapanyagai az èvszaktòl fuggenek, az èn zoldsèglevesembe most friss borsò, lòbab, cukkini ès ùjkrumpli kerult. Ja, meg persze nem hiànyozhat belole a tipikus ligur levestèszta sem.</span></div>
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<h4 style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">Bazsalikomos, mentàs genovai zoldsègleves pestòval</span></h4>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">Hozzàvalòk x 6</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Egy fej lilahagyma<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Egy rèpa </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Egy zellerszàr<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 kanàl olivaolaj <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1,5 l zoldsègalaplè<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 cukkini<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">250 g friss zoldborsò (pucolva) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">200 g friss lòbab (pucolva)<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">500 g ùjburgonya <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">150 g levestèszta ( <a href="http://www.coquinaria.it/forum/forum/i-forum-di-coquinaria/tavola-rotonda-2006/46885-scucuzun-una-pasta-antica"><b>scucuzun</b></a> ligur levestèszta )<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">egy csokor friss bazsalikom<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">6 friss mentalevèl</span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g fenyomag <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 ml oliva olaj <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4-5 kanàl reszelt pecorino sajt </span></div>
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<span style="font-family: Times, Times New Roman, serif;">A rèpàt, zellert ès a hagymàt apròra vàgjuk , egy fazèkban 2 kanàl olivaolajban megdinszteljuk. A krumplit megpucoljuk ès nem tùl vastag karikàkra vàgjuk majd az apròra vàgott cukkinivel, a borsòval ès a lòbabbal egyutt a fazèkba tesszuk, pàr percig piritjuk majd felontjuk a zoldsègalaplèvel. Sòzzuk, Tiz percig forraljuk. Hozzàadjuk a levestèsztàt ès mèg 10 percig fozzuk vagy amig a tèszta kèsz nem lesz. Kozben elkèszitjuk a pestòt: Fèlreteszunk egy pàr friss bazsalikom levelet ès a mentàt. A maradèk bazsalikomot a fenyomaggal, az olajjal ès a reszelt sajttal osszeturmixoljuk. </span><br />
<span style="font-family: Times, Times New Roman, serif;">A levest egy kanàl friss pestoval ès nèhàny bazsalikom meg mentalevèllel diszitjuk, rogton tàlaljuk.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Tanàcs : Ha màsnapra teszitek el a levest ne hagyjàtok bene a mentaleveleket, tùl eros illatot ès izt add neki.</span></div>
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<h4 style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">Spring minestrone with pesto (genoese style), fresh basil and mint leaves</span></h4>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">Ingredients x 6</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 onion, finely chopped</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 carrot , diced</span></div>
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<span style="font-family: Times, Times New Roman, serif;">a stick of celery, diced <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tbsp of olive oil <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1,5 l vegetable stock <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 zucchini, diced <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">250 g fresh petit pois (shelled) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">200 g fresh favabeans ( shelled) <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">500 g small new potatoes, sliced<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">150 g small pasta ( <a href="http://www.coquinaria.it/forum/forum/i-forum-di-coquinaria/tavola-rotonda-2006/46885-scucuzun-una-pasta-antica"><b>scucucun</b></a> traditional ligurian pasta for soup )<o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;">Some fresh mint leaves</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><u>For the pesto </u></span><br />
<span style="font-family: Times, Times New Roman, serif;">a bunch of basil <o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">50 g pinenuts </span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 ml olive oil <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4-5 tbsp of grated pecorino cheese.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a large pan, soften the onion, carrot and celery in the oil for 10
minutes. .Add the sliced potatoes , peas,favabeans, chopped zucchini lightly fry
vegetables for some minutes then pour the vegetable stock into the pan. Cook
for 10 minutes. Salt. Meanwhile, make the
pesto by blending all the pesto ingredients in a food processor.<span style="line-height: 16.8pt;">Add the small pasta </span><span style="line-height: 16.8pt;"> </span><span style="line-height: 16.8pt;">to the soup and
cook for another 10 minutes or until the pasta is ready</span></span><span style="font-family: Times, 'Times New Roman', serif; line-height: 16.8pt;">Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive
oil, a spoonful of pesto and a some basil and mint leaves </span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-61729101966184034322015-05-18T11:45:00.001+02:002015-05-27T20:53:34.408+02:00Fatti un pesto tutto tuo ! Spaghetti con pesto di pistacchio e prezzemolo<div class="separator" style="clear: both; text-align: center;">
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Se c è una cosa che una donna che lavora dovrebbe amare è il
pesto.E non parlo del tipico pesto genovese ma del tipo di pietanza
che può salvarci in ogni situazione:Arrivi a casa tardi? Ospiti inaspettati ? Frigo quasi voto?
Non hai voglia di cucinare? Amica mia, fatti un pesto tutto tuo! ;-)</div>
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Niente pentolini e salsine da cuocere , basta buttare tutto
nel mixer 5 minuti e il pranzo è risolto.<o:p></o:p></div>
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Come ogni estate farò una sfilza di piatti con tutti i tipi
di pesto immaginabili ... profumati con le erbe aromatiche,coloratissimi e saporiti. Aglio, pomodoro, olive, verdure, avocado,
erbe aromatiche, frutta secca, pesce etc… un infinità di ingredienti da mischiare e da assaporare !Il pesto di pistacchio prezzemolo e pecorino è uno dei miei
preferiti… è un po’ calorico ma molto saporito. Da usare come alternativa al
pesto genovese tradizionale.</div>
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Spaghetti con pesto di pistacchio e prezzemolo</h4>
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Ingredienti x 4 <o:p></o:p></div>
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50 g di pistacchi <o:p></o:p></div>
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Un grosso mazzo di prezzemolo freschissimo <o:p></o:p></div>
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100 g di pecorino <o:p></o:p></div>
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Olio d’ oliva extravergine<o:p></o:p></div>
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Pepe<o:p></o:p></div>
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380 g di spaghetti grossi<o:p></o:p></div>
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Sale grosso per la cottura della pasta<o:p></o:p></div>
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Lavate e asciugate il prezzemolo , eliminate i gambi troppo
grossi.Mettete tutti gli ingredienti nel recipiente e azionate il
mixer fino ad ottenere un pesto cremoso ma ancora granuloso.Io non ho aggiunto sale alla preparazione visto che il
pecorino è già molto saporito.Fate cuocere la pasta in abbondante acqua salata bollente. Se
è necessario allungate il pesto con un poco di acqua di cottura. Condite gli spaghetti con il pesto di pistacchi e prezzemolo e servite
subito.</div>
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<span lang="EN-US">Spaghetti with pistachio and parsley pesto </span></h4>
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<span lang="EN-US">50 g pistachios
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<span lang="EN-US">A bunch of fresh parsley<o:p></o:p></span></div>
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<span lang="EN-US">100 g of pecorino cheese <o:p></o:p></span></div>
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<span lang="EN-US">Olive oil<o:p></o:p></span></div>
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<span lang="EN-US">Pepper<o:p></o:p></span></div>
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<span lang="EN-US">380 g spaghetti<o:p></o:p></span></div>
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<span lang="EN-US">Sea salt
for cooking water<o:p></o:p></span></div>
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<span lang="EN-US">Wash and
drain parsley leaves, remove stalks.</span><span lang="EN-US">Put all
ingredients into the food processor, blend <span style="background: white;">continuously
until the ingredients are finely chopped and</span></span><span lang="EN-US" style="background: white; color: #333333; font-family: Georgia, serif; font-size: 10pt;"> </span><span lang="EN-US" style="background: white;">creamy.</span><span style="background-color: white;">Cook the pasta in boiling
salted water, drain it. </span><span style="background-color: white;">Season the pasta with the creamy pistachio
sauce. </span><span style="background-color: white;">Serve it immediately.</span></div>
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Pisztàciàs petrezselymes pestòs spagetti</h4>
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<span lang="EN-US">50 g natùr
pisztàcia <o:p></o:p></span></div>
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<span lang="EN-US">Egy csokor
friss petrezselyem<o:p></o:p></span></div>
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100 g pecorino sajt <o:p></o:p></div>
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Oliva olaj <o:p></o:p></div>
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<span lang="EN-US">Frissen orolt
bors<o:p></o:p></span></div>
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<span lang="EN-US">350 g spagetti<o:p></o:p></span></div>
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<span lang="EN-US">Egy marèk nagyszemo
sò<o:p></o:p></span></div>
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<span lang="EN-US">A
petrezselymet megmossuk, lecsopogtetjuk, eltàvolitjuk a vastagabb szàrakat.</span><span lang="EN-US">Az osszes
alapanyagot a turmix gèpbe rakjuk a</span><span lang="EN-US" style="background: white;">ddig<span class="apple-converted-space"><span style="font-family: Times, Times New Roman, serif;"> </span></span></span><span class="apple-converted-space"><em><span lang="EN-US" style="background: white; font-size: 11pt; font-style: normal;"><span style="font-family: Times, Times New Roman, serif;">daràljuk</span></span></em> amig illatos, krèmes pesto nem lesz belole.</span>En nem
tettem kulon sòt a pestoba , a pecorinò sajt elèg sòs-izes.A tèsztàt
forrò sòs vizben fozzuk,leszurjuk. Ha kell a pestot egy kanàl fozovizzel higithatjuk.A pisztàciàs
pestòval izesitett tèsztàt rogton tàlaljuk.</div>
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<br />Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-26616530637260726172015-05-12T08:30:00.000+02:002015-05-12T08:30:00.088+02:00Panzanella di fave e cipolle al basilico <div class="separator" style="clear: both; text-align: center;">
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E' passato più di un mese dal mio ultimo post. Non ho cucinato niente di 'nuovo' nelle ultime settimane... Non mi fraintendete non e che io non ne abbia più voglia...anzi ..se potessi , oh se potessi Dio sa quante cose buone potrei fare da mangiare..(e fotografare)..Ma il tempo a mia disposizione è quello che è ed io ormai sono rassegnata al mio destino.... </div>
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oppure no....</div>
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Perchè poi io persevero nel credere che ce la posso fare.. si, ok certe volte no, certe volte devo davvero arrendermi e lasciare tutto a metà, in sospeso, in attesa di chi sa quali tempi migliori..ma poi qualche altra volta ce la faccio....e allora perchè non provarci??</div>
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Ho deciso quindi di buttarmi in due nuovi progetti..( uno non bastava , della serie o tutto o niente e comunque meglio esagerare!) Per adesso non vi dico niente ma appena saranno pronti le prime ricette e foto capirete di che cosa si tratta.N el frattempo mi accontento ( si fa per dire) a copiare delle ricette dalla mia rivista preferita.(<i>Sale & Pepe</i>) Vado matta per la panzanella e quando ho visto questa versione inedita con le fave non ho resistito,</div>
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<a href="http://4.bp.blogspot.com/-cU_JcW3ezgg/VVEEUntMlHI/AAAAAAAAKQY/5WGlfRAt-20/s1600/Panzanella%2Bdi%2BFave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cU_JcW3ezgg/VVEEUntMlHI/AAAAAAAAKQY/5WGlfRAt-20/s1600/Panzanella%2Bdi%2BFave.jpg" /></a></div>
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Panzanella di Fave e Cipolle al basilico </h4>
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x 4 persone</div>
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1,5 kg di fave</div>
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300 g di pane al sesamo, raffermo </div>
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2 cipolle novelle di Tropea </div>
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50 g di pinoli </div>
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50 g di uvetta</div>
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Qualche foglia di basilico</div>
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aceto di mele</div>
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8 cucchiai di olio extravergine d'oliva </div>
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sale </div>
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pepe</div>
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Affettate finemente le cipolle e mettetele a bagno, insieme con l'uvetta in acqua fredda con qualche cucchiaio di aceto di mele. Sgusciate le fave e scottatele in acqua bollente. Scolatele ed eliminate la loro pellicina.Fate tostare i pinoli in una padella antiaderente senza alcun condimento. Tostate leggermente le fette di pane al sesamo e riducetele a tocchetti. Spruzzatelo con poco acqua ed aceto giusto per ammorbidirlo un pochino. In una ciotola mettete 2 cucchiai di aceto, l'olio d'oliva, sale, pepe.Emulsionate la salsina sbattendo la forchetta, Aggiungete le foglie di basilico tritate. Mettete il pane in una insalatiera, unite le fave, le cipolle ed uvetta scolate, i pinoli, la salsa per condire,Lasciatela insaporire per mezz'ora e servite</div>
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Favabean and spring onion panzanella (Bread Salad) </h4>
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x 4 person</div>
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1,5 kg fresh favabean ( with pod) (300 g shelled ) </div>
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300 g homemade sesam bread (stale bread)</div>
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2 red onion ( Tropea ) </div>
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50 g pine nuts </div>
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50 g raisin </div>
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Fresh Basil leaves </div>
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Apple vinegar</div>
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8 tbsp of olive oil extravirgin </div>
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salt</div>
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pepper</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finely chop the onion and soak, with raisin in cold water mixed with some tblsp of apple vinegar. Shell favabeans and blanch in boiling water. Drain and remove their skin. Toast pine nuts in a non-stick pan without seasoning. Lightly toast slices of bread and cut into chunks. Sprinkle with a little water mixed with vinegar to soften it a little. Prepare the seasoning: in a bowl put 2 tablespoon of apple vinegar, olive oil , salt and pepper. Add the fresh, chopped basil leaves .Put the bread in a salad bowl, add favabeans, drained onions and raisins, pine nuts, add seasoning, mix and let it stand for 30 minutes.</span></div>
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<span style="color: #444444;">Hagymàs, lòbabos kenyèrsalàta bazsalikommal</span></h4>
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x 4 szemèlyre</div>
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1,5 kg friss lòbab ( hèjjàval ) (pucolva csak 300 g) </div>
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300 g szikkadt szèzàmmagos kenyèr </div>
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2 kicsi lilahagyma </div>
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50 g fenyomag</div>
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50 g mazsola</div>
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Friss bazsalikom levelek</div>
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alma ecet</div>
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8 evokanàl oliva olaj (extraszuz) </div>
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sò</div>
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bors</div>
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A lilahagymàt vèkonyan felszeleteljuk majd a mazsolàval egyutt ecetes vizbe tesszuk, hagyjuk egy kicsit àllni.Kozben megpucoljuk a lòbabot, leforràzzuk igy konnyen le tudjuk szedni a borèt. A fenyomagot egy teflon serpenyoben megpiritjuk ( se olajat se semmit ne tegyunk rà) . A kenyèrszeleteket kicsit megpiritjuk, apròra felszeleteljuk majd egy kis ecetes vizzel meglocsoljuk. Csak annyira hogy a kenyèr puhuljon egy kicsit . Egy kis tàlban osszekeverunk a 8 kanàl olajat kèt kanàl alma ecettel, sòzzuk, borsozzuk. Belekeverjuk az apròra vàgott bazsalikom leveleket.A kenyeret nagy salàtàstàlba tesszuk,hozzàadjuk a lòbabot, a lecsopogtetett hagymàt ès mazsolàt , a fenyomagot , ràontjuk a dresszinget ès tàlalàs elott hagyjuk egy mèg fèl òràt àllni.</div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-48120098582579667862015-04-06T18:00:00.000+02:002015-04-06T18:17:54.462+02:00Risotto alle primizie dell'orto ( post rivisitato) <br />
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Questo è il risotto più buono e primaverile che io abbia mai mangiato! Mi piacciono le primizie dell'orto, verdi e croccanti. Questo piatto richiude in sè tutte le primizie della riviera ligure.<br />
Abbinato con un uovo in camicia con un goccio sciroppo all'aceto balsamico è la fine del mondo.La salsina del tuorlo ancora morbido si fonderà con il riso e con le verdure croccanti.<br />
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<em> Scroll down for recipe in english</em><br />
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<a href="http://2.bp.blogspot.com/-tPYCUqZJWOY/VSKvFarCRrI/AAAAAAAAKOw/dK3R4wVRxu0/s1600/spring%2Brisotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tPYCUqZJWOY/VSKvFarCRrI/AAAAAAAAKOw/dK3R4wVRxu0/s1600/spring%2Brisotto.jpg" /></a></div>
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<b>Risotto alle primizie dell'orto</b></div>
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In una pentola fate rosolare 1/2 cipolla tritata con 50 g di burro aggiungete 200 gr di riso carnaroli e<br />
tostate per 2 minuti.Bagnate con 1/2 bicchiere di vino bianco e continuate a girare fino a consumare il vino, intanto tagliate a pezzetti piccoli e regolari 2 carciofi liguri, 1 mazzo di asparagi, 1 manciata di fave.Saltateli velocemente in una padella con 2 spicchi d'aglio interi e olio extravergine.Eliminate l'aglio unite le verdure al riso e continuate a girare, aggiustate di sale e aggiungendo ogni tanto dell'acqua calda fino a cottura del riso. In una pentola scaldate dell'acqua unite 1 cucchiaio di aceto e sale, in punto di ebollizione spegnete la fiamma ed immergete una alla volta 4 uova fresche sgusciate:<br />
L'albume deve coagularsi intorno al tuorlo senza disperdersi nel liquido, quindi il passaggio deve essere molto rapido. Servite il riso nei piatti individuali e sopra adagiateci un uovo in camicia.<br />
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Ez a legfinomabb tavaszi risottò amit eddig ettem :a friss ropogòs spàrga, articsòka ès lòbab mind a Ligur tengerpartròl szàrmazik.A risottò tetejère forrò sòs-ecetes vizben folt tojàst teszunk.A làgy tojàssàrga ràfolyik a ropogòs zoldsègekre: nagyon finom !!!<br />
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<strong>Tavaszi risotto</strong></div>
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Egy làbasban 50 g vajon megpiritottam az apròra vàgott fèl hagymàt, hozzàadtam 200 g rizst,pàr percig dinszteltem. Ràontottem fèl pohàr szàraz fehèrbort, addig kevergettem amig a bor el nem pàrolgott.Kozben az aprò darabokra vàgott 2 articsòkàt,1 csokor spàrgàt, egy marèk lòbabot,<br />
olivaolajon egy gerezd fokhagymàval megpiritottam. Kiszedtem a fokhagymàt , a tobbi zoldsèget a rizshez ontottem.Sòztam ès felontottem a rizst meleg vizzel. Egy kislàbasban melegitettem vizet, tettem bele 1 kanàl ecetet ès sòt.Mikor kezdett forrni ,leszedtem a làngròl ès nagyon òvatosan egyenkènt beletortem 4 egèsz tojàst. A tojàs egèszben kell hogy maradjon , a fehèrjènek nem<br />
szabad elvàllnia a tojàssàrgàtòl.E'pp hogy a tojàs osszeàllt egyenkènt, òvatosan kiszedtem a vizbol.A zoldsèges rizst az igy kifozott tojàssal tàlaltam.<br />
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<strong>Spring Risotto</strong></h4>
In a saucepan, with 50 g of butter sauté 1/2 chopped onion.Add 200 grams of rice and toast for 2 minutes. Sprinkle with 1 / 2 cup white wine and stir frequently.In the meantime, cut into small and regular piece 2 artichokes, a bunch of asparagus, a handful of beans.<br />
Heat the oil in a large skillet with 2 cloves of garlic add vegetables stir and cook for some minues. Remove garlic, combine vegetables to rice.Salt, continuo to cook, adding hot water.Stir frequently.In a pot bring to boil hot water, crack one egg into a ramekin or small bowl.Take the water off the heat add a tablespoon vinegar and salt.Carefully lower or drop the egg into the center of the whirlpool.<br />
Make sure that you do not drop the egg into boiling water ! (poshed egg) Wait 3-4 minutes until cooked.Remove with a slotted spoon.Serve spring risotto with poached egg.<br />
<br />Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com12tag:blogger.com,1999:blog-5871150406834450282.post-7265358696044302722015-03-23T15:18:00.002+01:002015-03-23T15:18:36.637+01:00Polenta con pomodorini arrostiti, funghi porcini, feta e rucola <br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Si..la polenta...Nonostante abbiamo passato l'equinozio di primavera qui fa ancora freddo !!! Ci fa benissimo un piatto di polenta calda mentre fuori soffiano venti a 80 km di all'ora e piove di rotto...</span></div>
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Scroll down for the recipe in english </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Io amo la polenta e sono contenta che esiste la versione istantanea che in 8 minuti risolve </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">il problema pranzo! Questa ricetta è fantastica, in poco più di un quarto d'ora riuscirete servire un piatto sostanzioso e nello stesso tempo gourmet ! </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Polenta con pomodorini arrostiti, funghi porcini, feta e rucola </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti x 4-5 persone </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g circa di Polenta istantanea </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125 g di funghi porcini a cubetti, surgelati</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una fetta di feta (100 g )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250 g di pomodorini ciliegia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un mazzo di rucola </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olio di oliva extravergine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Latte di mandorle al naturale, burro (facoltativo) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sale </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lavate e dividete a
metà i pomodorini. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Scaldate 2-3 cucchiai di olio d’oliva in una padella
antiaderente, fate rosolare uno spicchio d’aglio poi aggiungete i funghi porcini surgelati. Portate
a termine la loro cottura. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Togliete i funghi dalla padella, aggiungete i pomodorini ,
salateli a fateli appassire.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nel frattempo preparate la polenta :<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fate bollire l’acqua necessaria, aggiungete sale e fate
cuocere la polenta istantanea come è indicato sulla confezione ,se è necessario
aggiungete un poco di latte di mandorle al naturale o una noce di burro.Dividete la polenta nei piatti individuali, conditela con
funghi porcini, pomodorini e il loro sughetto, la feta sbriciolata e qualche
foglia di rucola.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Polenta vargànya gombàval, cseresznyeparadicsommal, fèta sajttal ès rukolàval </span></b></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Hozzàvalòk x 4-5 szemèlyre <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">300 g instant
polenta <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">125 g fagyasztott vargànya gomba darabokra vàgva <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">100 g feta sajt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">250 g cseresznyeparadicsom<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">egy nagy csokor rukola <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">oliva olaj <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">natur mandulatej<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">vaj<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A paradicsomokat megmossuk ès megfelezzuk.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Egy serpenyoben felmelegitunk 2-3 kanàl oliva olajat,
egy gerezd fokhagymàt aranybarnàra piritunk bene majd</span>beletesszuk a fagyasztott vargànya gombàt. Korulbelul
15 percig dinszteljuk ( amig fogyasztàsra kèsz)Kiszedjuk a serpenyobol a gombàt ès fèlretesszuk. A
paradcsommal helyettesitjuk, azt is puhàra
dinszteljuk.Kozben elkèszitjuk a polentàt:Sòs vizet forralunk ès a dobozon feltuntetett fozèsi
utasitàsok szerint kifozzuk a polentàt.Ha szuksèges onthetunk hozzà natùr mandulatejet vagy tehetunk bele egy diònyi vajat.A jò meleg polentàt a gombàval ès paradicsommal
izesitjuk, morzsolunk rà feta sajtot ès tàlalàs elott beszòrjuk rukola levelekkel. </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Polenta with roasted cherry tomatoes, mushrooms, feta and arugula </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients x 4-5 persons <o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">300 g quick cooking
or instant polenta <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">125 g frozen porcini mushrooms cut into cubes<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">100 g feta cheese <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">250 g cherry tomatoes <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A big bunch of arugula<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil extravirgin<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Almond milk (nature) or butter (optional)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Wash and halve cherry tomatoes<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Heat 2-3 tablespoon of olive oil in a non stick pan,
brown a glove of garlic and add the frozen
porcini mushrooms.</span>Cook mushrooms until ready, remove them from the pan, set
aside, add cherry tomatoes in the pan and cook until tender.Prepare the corn mush :Bring to boil the salted water and cook the polenta as
per the cooking method specified on the packaging.If necessary add more water, nature
almond milk or butter.Serve polenta in the individual plates, seasoned with
mushrooms, roasted tomatoes and their sauce, sprinkle with crumbled feta cheese
and arugula.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-59745209588217314042015-02-24T09:33:00.000+01:002015-02-24T09:33:21.573+01:00Farinata di ceci homemade ( Chickpea Crèpes) <br />
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Ma chi l’ha detto che un vegano deve per forza a rinunciare ai piaceri della tavola???Sto raccogliendo centinaia di ricette vegane /vegetariane e vi giuro che ci sono piatti che non vedo l’ora di assaggiare sono cosi tanto invitanti. Ci sono ingredienti che rimpiazzano più che bene gli alimenti di provenienza animale. Per esempio? Per esempio provate questa farinata di ceci (crèpes di ceci ) fatti in casa poi mi dite se vi manca ancora la frittata fatto con le uova! Tanto per cominciare vi informo che la farinata di ceci si può fare in casa anche senza la tipica teglia che usano nei forni liguri. Poi incredibile ma vero questa crespella-farinata è molto più buona della farinata che fino adesso ho avuto occasione di comprare nei forni o nelle gastronomie … e con questo non voglio mancare di rispetto ai forni liguri, dico soltanto che fatta cosi sottile e croccante mi piace molto di più che non un po' spessa e unta.</div>
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Può essere aromatizzata a piacere, io questa volta ho usato il rosmarino ma ho già intenzione di sfornare la versione ai carciofi o ai cipollotti. Servite le crèpes ancora calde con una fresca insalatina verde. <o:p></o:p><br />
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<b>Farinata di ceci homemade (Crépes di ceci) </b></div>
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<b>x 10 crèpes</b></div>
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160 mg di farina di ceci</div>
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100 ml di olio di oliva</div>
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500 ml di acqua</div>
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rosmarino fresco</div>
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Versate la farina di ceci in un contenitore capiente.Aggiungete gradualmente 500 ml di acqua, un cucchiaio di olio d'oliva.Regolate il sale.Mescolate la pastella, coprite il recipiente e lasciatelo risposare in frigo per una notte.Preriscaldate il forno a 200 C. Mescolate delicatamente la pastella. Scaldate mezzo cucchiaio di olio in una padella antiaderente.Quando comincia 'fumare' versate un mestolo (piccolo)di pastella nella padella, muovete la padella per distribuire la pastella, cospargetela con il rosmarino tritato e fate cuocere le crèpes per 2-3 minuti, o fino che la parte sotto diventa dorato e la crèpes si stacca dal fondo. Attenzione : più pastella usate per le crèpes più dovete aumentare i tempi di cottura. Con l'aiuto di una spatola trasferite la crespella in un altra padella oliata adatta per la cottura nel forno, e fatela cuocere nel forno per altri 2-3 minuti o finché i bordi cominciano incurvarsi. Servite la farinata ancora calda con spicchi dei limone.<br />
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<b>Chickpea Crèpes (Farinata di ceci )</b></div>
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<b>(Liguria, Italy) </b><br />
<i>( Method by Gourmet Traveller ) </i><br />
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<b>for 10 crèpes </b></div>
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160 mg chickpea flour </div>
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100 ml olive oil </div>
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500 ml water </div>
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fresh rosemary </div>
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Place chickpea flour in a bowl and whisk in 500 ml water. Salt and add 1 tbsp of oilve oil.</div>
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Put in the fridge and let rest for the night.Preheat oven to 200 °C. Mix the batter well. Heat a nonstick pan over high heat.Add a half of tbsp oil and heat until smoking. Add one and a half tablespoon of batter, move the pan in order to cover pan's base. Sprinkle with fresh rosemary and cook until crèpes start to crisp.Transfer the crèpes into the oil greased baking pan and put in the oven for another 3-4 minutes.Cook until crèpe curls up the edges, Season crèpes with sea salt flakes and serve hot with lemon wedges<br />
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<b>Csicseriborsò Palacsinta (Farinata di ceci )</b></div>
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<b>(Liguria, Italy) </b></div>
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<b>kàbè 10 palacsintàhoz </b></div>
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160 mg csicseriborsò liszt </div>
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100 ml oliva olaj </div>
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500 ml viz</div>
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friss rozmaring </div>
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A csicseriborsò lisztet egy nagy tàlba szitàljuk, fokozatosan
hozzàkeverunk 500 ml vizet ès egy evokanàl oliva olajat. Sòzzuk, fòliàval letakarjuk ès egy èjszakàra a hutobe tesszuk. A sutot 200 °C-ra felmelegitjuk. Jòl osszekeverjuk a palacsinta
tèsztàt. Egy teflon (kàbè 19 cm àtmèroju) serpenyot magas tuz folott jòl felmelegitunk, beleteszunk egy màsfèl kanàl oliva olajat, addig
melegitjuk amig kicsit fustolni kezd. Beleontunk egy kis szedokanàl ( vagy egy
màsfèl evokanàl) palacsintatèsztàt. ( Ha tùl nagy kanàllal ontunk, hosszabb ideig
kell sutnunk) Kicsit mozgatjuk a serpenyot igy egyenletesen elosztjuk a
palacsintatèsztàt a serpenyo aljàn. Friss rozmaringgal szòrjuk be a tetejèt. 2-3 percig
vagy amig szèp ropogòs aranybarna nem lesz az alja, sutjuk. A palacsintàt egy
tortalapàt segitsègèvel egy sutobe teheto olajjal kikent serpenyobe tesszuk ès
a sutoben addig sutjuk amig a szèle be nem kunkorodik egy kicsit Tengeri sòpelyhekkel beszòrjuk,
melegen ,citromszeletekkel tàlaljuk.</div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-61768067323351091532015-02-13T09:06:00.000+01:002015-02-13T09:06:15.793+01:00Cavolfiore arrostito al forno con salsa di yogurt<br />
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Da un sacco di tempo che volevo fare il cavolfiore in questo modo: arrostito intero nel forno.<br />
La ricetta è più che semplice ed il risultato è spettacolare ( è un contorno che fa una bella figura anche nel menu delle grandi feste.)<br />
La salsa che ricoprire il cavolfiore può essere personalizzato a vostro piacere :<br />
la paprika in polvere serve a dare un bel colore all'ortaggio ma per il resto scegliete voi, io ho messo l'aglio, il cumino sale e pepe ma ripeto potete aggiungere o sostituire le spezie elencate nella ricetta.<br />
Se non siete vegani potete sostituire lo yogurt di soia con lo yogurt normale o greco.<br />
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<b>Cavolfiore arrostito al forno con salsa di yogurt</b></div>
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1 cavolfiore non troppo grosso </div>
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un barattolo di yogurt di Soia </div>
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1 cucchiaio di paprika in polvere (non piccante, rossissimo possibilmente ungherese ;-))<br />
un cucchiaino di aglio in polvere oppure uno spicchio d'aglio finemente tritato</div>
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un cucchiaino di cumino </div>
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un cucchiaino di curry</div>
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un lime </div>
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Sale, pepe </div>
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Un cucchiaio di Olio d'oliva </div>
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Lavate il cavolfiore , eliminate il gambo ma state attenti a non disfare la testa, il cavolfiore dovrà essere arrostito intero.Versate lo yogurt in un barattolo, aggiungete le spezie, l'aglio, il succo e la buccia grattugiata del lime ed un cucchiaio di olio.Spalmate la salsa sul cavolfiore, magari con l'aiuto di un pennello da cucina.Riscaldate a forno a 200°C ed infornate il cavolfiore per 45 minuti e/o circa fino che non diventa bello dorato. Servitelo con una bella insalata verde.</div>
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<a href="http://4.bp.blogspot.com/-w1-q622KfNQ/VNtQ5CneTZI/AAAAAAAAKIw/tmWIAGw8DSc/s1600/Roasted%2BCauliflower%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w1-q622KfNQ/VNtQ5CneTZI/AAAAAAAAKIw/tmWIAGw8DSc/s1600/Roasted%2BCauliflower%2Bcollage.jpg" /></a></div>
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<b>Whole roasted cauliflower </b></div>
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1 cauliflower head</div>
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125 ml of soy yogurt</div>
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1 tablespoon of paprika powder (not spicy, if possible hungarian ;-))<br />
a teaspoon of garlic powder or a finaly chopped clove of garlic</div>
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a teaspoon of cumin </div>
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a teaspoon of curry<br />
1 lime</div>
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Salt, Pepper</div>
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a tablespoon of olive oil</div>
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Preheat oven at 200°C. Remove cauliflower's woody stem. In a bowl combine soy yogurt with spices, add lime zest , a tablespoon of olive oil, garlic, salt and pepper. Brush the yogurt sauce over the cauliflower covering the whole surface. Roast the cauliflower for 45 min or until the surface crispy and golden brown.Serve it with fresh green salads.</div>
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<b> Egèszben kisutott joghurtos karfiol </b></div>
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1 egèsz karfiol </div>
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egy doboz szòja joghurt </div>
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1 kanàl piros paprika </div>
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egy kàvèskanàl komèny<br />
egy kàvèskanàl fokhagymapor vagy egy gerezd fokhagyma apròra vàgva<br />
1 lime citrom</div>
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Sò, bors </div>
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egy evokanàl oliva olaj</div>
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Megmossuk a karfiolt, òvatosan levàgjuk a szàràt : a karfiolfej egèszben kell hogy maradjon. A joghurtot osszekeverjuk a fuszerekkel, a lime reszelt hèjjàval majd fokhagymàt ès egy kanàl olajat is adunk hozzà.. Egy konyhai ecset segitsègèvel alaposan bekenjuk a karfiolfejet a joghurtos szòsszal.<br />
200 °C-ra elomelegitett sutoben 45 percig, illetve addig sutjuk amig szèp aranybarna nem lesz, <br />
Friss zold salàtàval tàlaljuk.</div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com6tag:blogger.com,1999:blog-5871150406834450282.post-65167136813852938352015-01-30T10:15:00.000+01:002015-01-30T10:15:30.226+01:00Il farro, il pomodorino e la rucola<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif;">Potrebbe essere il titolo di un film western di una volta, tipo: Il bello, il brutto il cattivo…invece è la combinazione
degli ingredienti della ricetta. Oggi vado terribilmente di fretta, mi aspetta un viaggio di lavoro lungo una
settimana poi forse, si spera, altri viaggi ma di piacere, quindi temo che dopo questa ricetta per qualche settimana dovrò lasciarvi a bocca
asciutta !</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cercherò di documentare i miei viaggi, sarò armata di smartphone, iPad e
macchina fotografica e al mio ritorno spero proprio di riuscire a postare almeno un reportage come si deve.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Torniamo alla nostra ricetta, veloce e classica l’insalata
di farro è un piatto toscano sano e di<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">facile esecuzione , infine in questa versione è pure vegano!!</span></div>
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<a href="http://1.bp.blogspot.com/-mdnM7mdL4u4/VMsukrstVXI/AAAAAAAAKIU/n4Q-mUC3DkI/s1600/insalata%2Bdi%2Bfarro2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mdnM7mdL4u4/VMsukrstVXI/AAAAAAAAKIU/n4Q-mUC3DkI/s1600/insalata%2Bdi%2Bfarro2.jpg" /></a></div>
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<u><b><span style="font-family: Arial, Helvetica, sans-serif;">Insalata di farro con pomodorini, olive al forno e rucola</span></b></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti x 4 <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">240 g di farro integrale della Garfagnana<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">350 g di pomodorini <o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Uno spicchio d'aglio</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una ventina di olive nere al forno, denocciolate<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un mazzo grosso di rucola<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Un filo d’olio d’oliva extravergine <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sale<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fate cuocere il farro in abbondante acqua salata per circa 25-30
minuti.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nel frattempo preparate il condimento.Raccogliete i n una’insalatiera capiente i pomodorini
tagliati a metà, lo spicchio d'aglio,le olive al forno, olio d’oliva. Schiacciate leggermente i pomodorini in modo che lascino il loro sugo che farà parte del condimento. Scolate il farro, lasciate raffreddare poi
aggiungete al condimento. Unite la rucola spezzettata Mescolate bene
e regolate il sale ed aggiungete altro olio se è necessario.L’insalata si
conserva in frigo, coperta da una pellicola, per 1-2 giorni.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-US"><b><u><span style="font-family: Arial, Helvetica, sans-serif;">Spelt salad with cherry tomatoes, oven roasted olives
and arugula<o:p></o:p></span></u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Ingredients x 4<o:p></o:p></span><u1:p></u1:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">240 g whole spelt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">350 g cherry tomatoes <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">20 black, oven roasted olives,
pitted<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A clove of garlic<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A bunch of arugula<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Bring water to a boil and cook
</span><span lang="EN-US">the
spelt for 25-30 minuti.<o:p></o:p></span><u1:p></u1:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Halve cherry tomatoes and put them
in a large bowl with squashed clove of
garlic, olive oil as much as needed for seasoning. Slightly crush cherry tomatoes, add the oven roasted olives. Drain
the spelt grain let it cool and mix with the seasoning.A dd coarsely chopped
arugula and salt. Serve it immediately.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Paradicsomos tonkolysalàta sutoben sult oliva bogyòval
ès rukkolàval</u></b><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">Hozzàvalòk x 4<o:p></o:p></span><u1:p></u1:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">240 g tonkoly ( nem finomitott) <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">350 g cseresznyeparadicsom<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">20 fekete, sutoben sult kimagozott olivabogyò<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Egy gerezd fokhagyma <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Egy nagy csokor rukkola<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Oliva olaj <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Sò<o:p></o:p></span></span></div>
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<span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Arial, Helvetica, sans-serif;">Forrò sòs vizben 25-30 percig
fozzuk a tonkolyt.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Arial, Helvetica, sans-serif;">Kozben megmossuk ès
kettèvàgjuk a cseresznyeparadicsomokat. <o:p></o:p></span></span></div>
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<span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Arial, Helvetica, sans-serif;">Egy nagy salàtàstàlba tesszuk
a kicsit megtort gerezd fokhagymàval,</span></span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial, Helvetica, sans-serif; line-height: 11.4pt;">oliva olajjal. Kicsit megtorjuk
a paradicsomokat is igy engednek a levukbol. Leszurjuk ès hagyjuk kihulni a tonkolyt majd a paradicsomokhoz keverjuk. Sòzzuk majd a salàtàba keverjuk a </span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 11.4pt;">rukkola leveleket ès rogton
tàlaljuk. A salàta a hutoben 1-2 napig elàll.</span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-11062748268073808452015-01-27T17:14:00.000+01:002015-01-27T17:15:30.628+01:00Sandwich Mediterraneo ed un altro libro per voi : Panini & Sandwich è in edicola oggi !<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif;">Ebbene
si, è nato il mio secondo libro! <b>Panini & Sandwich</b> è uscito in edicola oggi con i
quotidiani Veneti ! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Più avanti potrete acquistarlo in libreria oppure on-line <a href="http://ecolibri.eu/"><span style="color: #6fa8dc;"><b>sul sito della casa editrice</b></span></a>.)<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-35q4_NMb9Hg/VMZf07z-67I/AAAAAAAAKH8/8yqESeLoLYQ/s1600/Panini%2B%26%2BSandwich%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-35q4_NMb9Hg/VMZf07z-67I/AAAAAAAAKH8/8yqESeLoLYQ/s1600/Panini%2B%26%2BSandwich%2Bfinal.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Devo
dire che nonostante l’uscita ravvicinata dei due libri,( chi non lo sapesse il primo è uscito a Giugno dell'anno scorso con titolo <a href="http://paprikapaprika.blogspot.it/2014/06/il-mio-primo-libro-non-solo-insalate.html"><span style="color: #9fc5e8;"><b>Insalate</b></span></a> ) tenere in mano un’altra
mia creatura mi emoziona parecchio! <o:p></o:p></span></div>
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Il
titolo è self–explanatory, il libro contiene 50 ‘ricette’ di panini golosissimi
(ovviamente abbinate con 50 foto colorate come piace a me!) suddivisi
in 6 categorie:</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Dal mondo, Tradizione Italiana,
Raffinati & Golosi, Sprint, Vegetariani, Favolosi ( per bambini) <o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avete mai pensato quante volte in quante situazioni
difficili un panino ci ha salvato dalla
fame?<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Credo
che il panino sia il ‘piatto’ più ‘comfort’
che esista. E’ altamente personalizzabile (difficilmente troverete un
panino esattamente uguale ad un’altro ) ci sta quasi dappertutto, in tasca, nella
borsa, nello zaino e può essere
consumato ovunque , sulla spiaggia sulla cima di una montagna, sul treno, per
strada , dove vi pare! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Alcune
delle ricette sono già state pubblicate su questo blog le troverete sotto la categoria
<a href="http://paprikapaprika.blogspot.it/search/label/Sandwich%20Day"><span style="color: #9fc5e8;"><b>Sandwich Day</b></span></a> , molte altre sono inedite , sono state create appositamente per questo
libro. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Voglio
ringraziare la casa editrice<a href="http://ecolibri.eu/"> <span style="color: #9fc5e8;"><b>Arsenale</b></span></a>, in particolare Francesca ed Andrea che mi hanno aiutato a
finire questo libro e ovviamente un grazie ai maschi della famiglia che dopo l’insalate hanno dovuto smaltire una dozzina di panini al
mese !<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A questo punto non mi resta altro che lasciarvi un piccolo assaggio , una ‘ricetta’ del libro, semplice e vegetariano (ovviamente) …<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-bh4Qiyh-sdE/VMYoFcIL8UI/AAAAAAAAKHw/HklRDQWVlS8/s1600/Sandwich%2BMediterraneo%2Bcon%2Bmozzarella%2Bsalsa%2Bdi%2Brucola%2Bzucchine%2Be%2Bmelanzane%2Bgrigliate_Cat%2BVegetariane%2B522%2B%2Bx%2B788%2Bcopyright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bh4Qiyh-sdE/VMYoFcIL8UI/AAAAAAAAKHw/HklRDQWVlS8/s1600/Sandwich%2BMediterraneo%2Bcon%2Bmozzarella%2Bsalsa%2Bdi%2Brucola%2Bzucchine%2Be%2Bmelanzane%2Bgrigliate_Cat%2BVegetariane%2B522%2B%2Bx%2B788%2Bcopyright.jpg" /></a></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;"><b>Sandwich Mediterraneo con
mozzarella, salsa di rucola, zucchine</b></span></u><br />
<u><span style="font-family: Arial, Helvetica, sans-serif;"><b> e melanzane </b></span></u><u><span style="font-family: Arial, Helvetica, sans-serif;"><b>grigliate</b></span></u></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti
x 2<o:p></o:p></span></u></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 fette di pane casareccio
con semi di sesamo o panini ai semi di sesamo</span></div>
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zucchine con fiore</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">4 fette di melanzane <o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Una mozzarella <o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Un mazzo di rucola <o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Olio d’oliva extravergine q.b.<o:p></o:p></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Sale </span></div>
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<u><span style="background: white; font-family: Arial, Helvetica, sans-serif;">Preparazione :<o:p></o:p></span></u></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Preparate il pesto di rucola : Mettete un mazzo di rucola e
3-4 cucchiai di olio d’oliva e un pizzico di sale nel tritatutto e frullate
tutto fino ad ottenere una crema omogenea.<o:p></o:p></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Saldate la piastra, cospargetela con il sale grosso e
arrostite le fette di melanzane e
zucchine ( con il </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">fiore) . fino a farle diventare dorate. Affettate la
mozzarella.</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Assemblate il panino: spalmate la crema di rucola sul pane,
farcite il panino con fette di mozzarella, </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">zucchine e melanzane grigliate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white;">Servite subito.</span><span style="color: #6e6c6c;"> <o:p></o:p></span></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;"><b>Mediterranean Sandwich with mozzarella, arugula sauce, and roasted vegetables</b></span></u></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients x 2<o:p></o:p></span></u></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 slice of sesame bread or 2 sesame rolls</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">4 slice of eggplant<o:p></o:p></span><br />
<span style="background: white; font-family: Arial, Helvetica, sans-serif;">1 mozzarella</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">a bunch of arugula </span><br />
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<u><span style="background: white; font-family: Arial, Helvetica, sans-serif;">Method :<o:p></o:p></span></u></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Prepare the arugula sauce : Put the bunch of arugula into the food processor with 3-4 tbsp olive oil a pich of salt. <o:p></o:p></span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 15.5555562973022px; line-height: 21.7500019073486px;">Blend until the pesto is creamy.</span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Preheat the griddle, sprinkle with coarse salt and place </span><span style="background: white; font-family: Arial, Helvetica, sans-serif;">slices of eggplants and zucchini on the griddle. Roast vegetabes ( also the zucchini flower </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">) until soft and golden brown. Slice the mozzarella.Spread the arugula sauce on your bread, cover with slices of vegetables and mozzarella. Serve it immediately. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Zoldsèges, mozzarellàs mediterràn szendvics </b></u></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 szelet szezàmmagos kenyèr vagy kèt szezàmmagos zsomle</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2-3 cukkini viràggal egyutt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">egy mozzarella</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Egy csokor rukkola</span></span></div>
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<span style="background: white; font-family: Arial, Helvetica, sans-serif;">Oliva olaj <o:p></o:p></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Elkèszitjuk a rukkola szòszt : A csokor rukkolàt a </span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 15.5555562973022px; line-height: 21.7500019073486px;">robotgèpbe tesszuk </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"> 3-4 kanàl oliva olajjal ès egy csipet sòvval egyutt </span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 15.5555562973022px; line-height: 21.7500019073486px;">krèmesen simàra turmixoljuk.</span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 15.5555562973022px; line-height: 21.7500019073486px;">A sutolapot elomelegitjuk, nagyszemu sòval beszòrjuk.A padlizsàn ès a cikkini szeleteket a cukkini viràggal egyutt a sutolapon aranybarnàra piritjuk. A mozzarellàt felszeleteljuk. A kenyeret a rukkola szòsszal bekenjuk, cukkini, padlizsàn ès mozzarella szeletekkel </span><br />
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 15.5555562973022px; line-height: 21.7500019073486px;">megrakjuk ès rogton tàlaljuk!</span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-65603057066678397922015-01-23T11:27:00.000+01:002015-01-23T11:27:02.144+01:00Alla base di tutto ..c è il Hummus<div class="separator" style="clear: both; text-align: center;">
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Bella novità, direte voi, la ricetta del hummus... lo so non è una ricetta nuova tanto meno difficile ma nelle ultime settimane il hummus è diventato il mio pane quasi quotidiano. Mi piace da morire ed è diventato subito il protagonista delle nostre cene vegetariane. Persino mio figlio ne va matto!</div>
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Chi non lo conoscesse ( credetemi ce ne di gente che non l'ha mai assaggiato..) il hummus è una salsa araba a base di ceci e pasta di semi di sesamo aromatizzato con l'olio di oliva, aglio, succo di limone, paprika, prezzemolo o cumino.Viene, di solito consumato con pane azimo o pita. E' ottimo per accompagnare un pinziomonio di verdure, come aperitivo da offrire con i grissini o con le sfogliatine di Kamut. </div>
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<a href="http://2.bp.blogspot.com/-TZEgyMp7OTs/VLUJlLCEbSI/AAAAAAAAKGw/iUXHLtnsNq0/s1600/hummus%2Bfinal_con%2Bcopyright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TZEgyMp7OTs/VLUJlLCEbSI/AAAAAAAAKGw/iUXHLtnsNq0/s1600/hummus%2Bfinal_con%2Bcopyright.jpg" /></a></div>
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Esistono numerose varietà di hummus : hummus di fagioli bianchi, di zucca, di cetrioli, </div>
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di peperoni etc... ( presto vi farò avere le ricette, sono tutti molto gustosi! ) </div>
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Non dovete far altro che mettere tutti gli ingredienti in un frullatore e ridurli in una crema densa ma ancora facilmente spalmabile.</div>
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<b>Hummus ricetta base </b></div>
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x 3-4 persone </div>
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220 g di ceci in scatola già lessati </div>
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Un cucchiaio di salsa di Tahina (salsa di sesamo) </div>
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Uno spicchio d'aglio</div>
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Succo di un mezzo limone </div>
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Olio di oliva quanto basta per ottenere una crema densa</div>
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Un mazzetto di prezzemolo finemente tritato</div>
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Paprika in povere (facoltativo) </div>
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Un pizzico di sale </div>
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Scolate i ceci, sciacquateli sotto l'acqua corrente. Mettete da parte un cucchiaio per la decorazione,</div>
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Mettete i ceci nel frullatore insieme con la salsa tahina, il succo di un mezzo limone, lo spicchio d'aglio, un pizzico di sale , 4-5 cucchiai di olio d'oliva Frullate fino ad ottenere una salsa densa ma spalmabile. Se è necessario aggiungete altro olio o acqua tiepida o succo di limone.</div>
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Guarnite la salsa con un pizzico di paprika in polvere, prezzemolo tritato e i ceci interi. </div>
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<b>Humusz (csicseriborsòkrèm) alap recept </b></div>
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3-4 szemèlyre</div>
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220 g fott csicseriborsò (konzerv is jò) </div>
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Egy kanàl Tahina szòsz ( szèzammag krèm) </div>
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Egy gerezd fokhagyma </div>
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Fèl citrom leve</div>
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Oliva olaj, 4-5 kanàl</div>
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Egy kis csokor petrezselyem</div>
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Egy csipet orolt paprika </div>
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Sò</div>
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A konzervet lecsopogtetjuk, leoblitjuk a csicseriborsòkat, egy kanàllal fèlreteszunk belole.</div>
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A maradèkot a robotgèpbe tesszuk a fokhagymàval, a tahini krèmmel, olajjal ès citromlèvek egyutt ès</div>
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krèmesen simàra turmixoljuk.Ha tùl suru adunk hozzà olajat vagy egy kèt kanàl langyos vizet vagy esetleg citromlevet. Megszòrjuk egy csipet orolt paprikàval, apròra vàgott petrezselyemmel ès a fèlretett egèsz csicseriborsòkkal diszitve tàlaljuk.</div>
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Kituno eloètelnek, grissinivel, jò mint krèm a nyers zoldsègek mellè, vagy akàr kenyèrre in kenhetjuk igy lesz egy jò ès egèszsèges szendvics uzsonnàra.</div>
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<b>Hummus</b></div>
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for 3/4 persons</div>
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220 g of chickpeas , canned</div>
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1 tbsp of Tahini</div>
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1 clove of garlic</div>
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Juice of a half lemon </div>
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4-5 tbsp of olive oil</div>
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parsley leaves </div>
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Paprika </div>
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Salt </div>
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Rinse the chickpeas in cold water, set aside one tbsp of whole chickpeas. Put the rest in the food processor. Add Taini, garlic, lemon juice and salt. Turn on the food processor and slowly </div>
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pour the oil while it runs. Blend until the mixture is smooth and creamy.If necessary add more liquid :oil or lemon juice or warm water. Sprinkle with paprika and finely chopped parsley.Decorate with few wole chickpeas.</div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com2tag:blogger.com,1999:blog-5871150406834450282.post-16700184858612097712015-01-20T10:24:00.000+01:002015-01-20T16:44:42.578+01:00Ragù di Seitan <div class="separator" style="clear: both; text-align: center;">
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Premetto che io posso benissimo fare meno del ragù...ma sembra che i maschi di casa mia hanno bisogno dei cibi che sanno di tradizione quindi il ragù non può essere eliminato dal menu. Certo, esiste il ragù di verdure che a me piace molto ma a loro non sembra la stessa cosa. </div>
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Da qualche settimana seguo su Facebook la nuova stella della gastronomia vegetariana Marco Bianchi. Ho visto che un giorno si un giorno no si fa il ragù di seitan ( che cos' é???) quindi Sabato, senza farmi vedere da mio figlio, ho infilato nel cesto del supermercato una confezione di seitan fresco con l'intenzione di preparare un ragù vegano e spacciarlo come ragù tradizionale...</div>
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Prima di tutto che cavolo è il seitan? Il seitan è un impasto altamente proteico ricavato dal glutine del grano di tipo tenero o farro o Khorasan. </div>
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Il risultato? Un ragù saporito con la consistenza della carne trita ma più leggero, facile da digerire. Ma il vantaggio non sta tutto nella digestione : il tempo di cottura è brevissima quindi in soli 20 minuti ero in grado a mettere in tavola un piatto di pasta al ragù! </div>
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Scroll down for the recipe in english </div>
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<b>Ragù di seitan </b></div>
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Ingredienti per 3-4 persone </div>
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Una confezione di passata di pomodoro 250 ml</div>
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Seitan fresco 120 g </div>
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Una carota piccola </div>
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Un gambo di sedano</div>
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Una cipolla oppure uno scalogno </div>
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Olio di oliva </div>
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Procediamo come per il ragù tradizionale: Tritate finemente carota, cipolla e sedano e fateli insaporire in una padella/ casseruola con un po' di olio. Tagliate o tritate finemente il seitan fresco ed aggiungetelo al soffritto. Fatelo insaporire per 2 minuti poi versate la passata di pomodoro.Salate e fate cuocere il ragù coperto, a fiamma bassa per 15-20 minuti circa.</div>
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<b>Szejtàn Ragù</b><br />
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Hozzàvalòk 3-4 szemèlyre<br />
Natùr paradicsomszòsz 250 ml<br />
Friss Szejtàn ( Bùzahùs) 120 g<br />
Egy rèpa<br />
Egy szàl zeller<br />
Egy hagyma<br />
Oliva olaj , Sò<br />
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A hagymàt, a rèpàt ès a zellerszàrt apròra vàgjuk,Egy làbasba olivaolajat ontunk, felmelegitjuk majd beledobjuk a zoldsègeket. Lassù tuzon piritjuk, amig megpuhulnak. Hozzàadjuk az apròra vàgott szejtànt, osszekeverjuk, nèhàny percig piritjuk majd ràontjuk a paradicsomszòszt. Amint felforrt lejjeb vesszuk a làngot ès fedo alatt kb 20 percig fozzuk. Sòzzuk majd levesszuk a tuzrol. Frissen kifozott tèsztàval tàlaljuk. </div>
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<b>Seitàn Ragù</b><br />
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Ingredients for 3-4<br />
250 ml Tomato Sauce<br />
Fresh Seitàn (wheat meat) 120 g<br />
1 carrot<br />
1 rib Celery<br />
1 medium onion<br />
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Salt<br />
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Heat the olive oil over medium heat . Add finely chopped onion, carrot and celery and lightly fry until vegetables are soft and translucent.Add coarsely chopped seitan and stir to the vegetables. Sautè for some minutes then add tomato sauce and simmer over medium heat for 20 minutes. Salt and remove from the heat. </div>
Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com1tag:blogger.com,1999:blog-5871150406834450282.post-78778360109220801172015-01-16T08:30:00.000+01:002015-01-16T19:54:33.277+01:00Tortino di patate e broccoli croccanti al forno con pistacchi e menta<div>
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Buon Anno a Tutti!<br />
Benvenuti nel 2015 che su questo blog sarà un anno molto ma molto verde ! </div>
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Continuo quindi con il filone vegetariano, dopo le feste ho un disperato bisogno di dimagrire e disintossicarmi!<br />
Mi diverte scoprire quante ricette si possono preparare con gli ortaggi! In effetti mangiando carne e pesce diventa quasi scontato che le verdure saranno solo un contorno..se invece decidiamo di diventare vegetariane dobbiamo sostituire o modificare tutte le nostre portate. Per la pasta è facile, </div>
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la cucina italiana ha tantissimi sughi preparati con le verdure, basta avere un poco di fantasia per mettere in tavola un primo veg. </div>
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E' più difficile inventare i secondi piatti senza cadere nel errore di servire verdure affogate nella panna o nel formaggio o in altri sughi strani nel tentativo di renderle sostanziose. </div>
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Ho deciso che i piatti che metterò in tavola dovranno essere colorate, gustose, dovranno far venire l'acquolina in bocca solo a guardarli. Le verdure sono belle, fotogeniche molto di più di una fetta di carne o pesce ed è una vera gioia fotografarle! Guardate questo tortino di patate e broccoli, che colori! ...io ho divorato metà teglia...è buonissimo! Se riuscite a far diventare croccanti sia le patate in fondo sia i broccoli sopra avrete un tortino croccante fuori morbido dentro!<br />
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Scroll down for the recipe in english </div>
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<b>Tortino di patate e broccoli croccanti al forno con pistacchio e menta</b></div>
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Ingedienti x4 </div>
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1 kg di patate </div>
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1 kg di broccoli</div>
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Latte vegetale ( cocco o soia )q.b.</div>
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Succo di un mezzo limone</div>
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Una manciata di pistacchi tostati </div>
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Un mazzetto di menta fresca </div>
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Olio d'oliva q.b.</div>
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Sale</div>
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Fate cuocere le patate intere in acqua salata . Scolatele, lasciatele raffreddare poi pelatele.</div>
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Tagliate metà delle patate a rondelle e mettetele da parte. Preparate un purè con il resto delle patate, con il latte vegetale, olio d'oliva e sale.Foderate una teglia con la carta da forno oleata, distribuite le rondelle di patate sul fondo. Spalmate sopra il purè cercando di non spostare le rondelle sul fondo della teglia.Lavate e mondate i broccoli: eliminate il gambo e divideteli a cimette piccole.</div>
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Scaldate in una padella poco olio d'oliva, tuffate dentro le cimette, spruzzatele con poco succo di limone, salatele, pepatele e fatele saltare sul fuoco vivo per 5 minuti. Distribuite le cimette sulla purea di patate ed infornate il tortino a 180°C per 30 minuti circa. Controllate il tortino durante la cotture per evitare di bruciacchiare i broccoli. Prima di servire cospargete i broccoli con i pistacchi grossolanamente tritati e le foglioline di menta.</div>
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<b>Potato & broccoli tart with pistachios and fresh mint</b></div>
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Ingredients for 4 </div>
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1 kg potatoes</div>
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1 kg broccoli </div>
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Soy or coconut milk q.s.</div>
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Juice of a half lemon </div>
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a handful of roasted pistachios </div>
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fresh mint leaves </div>
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Olive oil q.s.</div>
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salt</div>
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Cook whole potatoes in salted water. Drain and let them cool. Peel them and cut half of the potatoes into slice and set aside.Prepare a puree with the rest of the potatoes with milk, olive oil and salt. Preheat the oven at 180° Arrange the sliced potatoes on a baking sheet lined with baking paper. Spread over the mashed potatoes, Wash and coarsely chop broccoli. In a large pan heat 2-3 tbsp olive oil, Add broccoli, drizzle with lemon juice, salt, pepper and fry for 5 minutes. Distribute broccoli over the potatoes , and bake in the oven for 30 minutes. Sprinkle with coarsely chopped pistachios and fresh mint leaves. Serve it immediately</div>
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<b>Rakott krumpli ropogòs pisztàciàs-mentàs brokkolival</b></div>
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Hozzàvalòk x4 </div>
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1 kg krumpli </div>
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1 kg brokkoli</div>
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Tej (szòja vagy natùr kòkusztej) amennyi szuksèges</div>
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Egy fèl citrom leve </div>
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Egy marèk porkolt, hàmozott pisztàcia </div>
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Friss mentalevèl </div>
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Oliva olaj (amennyi szuksèges) </div>
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A krumplit alaposan megmossuk majd forrò sòs vizben puhàra fozzuk. Hagyjuk kicsit kihulni majd meghàmozzuk A krumpli felèt egy sutopapirral kibèlelt beolajozott tepsire karikàzzuk,A màsik felèbol a tejjel ès az olajjal egyutt krumplipurèt kèszitunk. A krumplipurèt a krumplikarikàkra kenjuk, vigyàzva hogy ne mozduljanak el a tepsi aljàn. A sutot elomelegitjuk 180°C. A brokkolit megmossuk, eltàvolitjuk a szàràt aprò ròzsàkra szètszedjuk. Egy serpenyoben olajat melegitunk, beletesszuk a brokkoli ròzsàkat, kevès citromlevet csavarunk rà, sòzzuk, borsozzuk, jòl osszekeverjuk ès 5 percig magas tuzon sutogetjuk. Levesszuk a tuzrol, szètosztjuk a rakott krumpli tetejère. Sutoben 30 percig sutjuk. ( ellenorizzètek nèha nehogy megègjen a teteje) Mikor kèsz beszòrjuk a porkolt pisztàciàval a friss mentalevelekkel ès rogton tàlaljuk.</div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com5tag:blogger.com,1999:blog-5871150406834450282.post-23677066945451514392014-11-30T09:00:00.000+01:002014-11-30T09:00:06.142+01:00Chocolate Christmas Tree <br />
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</span> <span style="font-family: Arial, Helvetica, sans-serif;">Se potessi infornerei un dolce al giorno fino a Natale..Ho una lista infinita di dolci natalizi da provare, da fare da fotografare, Invece purtroppo ( o per fortuna per la mia linea) non posso farlo. Il più accattivante o più bello tra i dolci Natalizi è senz'altro questo albero di cioccolato fondente con canditi e frutta secca. E' cosi facile da fare che anche le cuoche più negate in cucina possono preparalo per Natale.La ricetta l'ho trovata su questo meraviglioso blog francese : <a href="http://www.amusesbouche.fr/">Amuse Bouche </a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ideale come centrotavola per le feste. Una volta finito il pranzo l'albero può essere ovviamente consumato! Per farlo avrete bisogno un set di taglia biscotti e un termometro per alimenti. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Albero di cioccolato con canditi e frutta secca </span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti :</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g di cioccolato fondente</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 g di frutta secca e candita : arance, ciliegie, zenzero, pistacchi mandorle tostate </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un termometro per alimenti, formine per biscotti </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fate sciogliere il cioccolato in bagnomaria portando la temperatura a 50°C.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mescolate e fate scendere la temperatura del cioccolato a 29°C.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rimettete la pentolina nell'acqua e portate la temperatura a 32°C.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettete le formine per i biscotti su una teglia di metallo e versate dentro il cioccolato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fino ad ottenere dei dischetti non troppo spessi. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lasciate raffreddare per qualche minuto poi cospargete ogni dischetto </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">con della frutta secca e candita.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lasciate raffreddare ed indurire il cioccolato a temperatura ambiente.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Posizionate i dischi uno sopra l'altro e cospargete l'albero con lo zucchero a velo.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Christmas Tree </span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g dark chocolate </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 g dried and candied fruit : orange zest, cherries, ginger, pistachios, roasted almonds </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">meat thermometer, molds for cookies</span></div>
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<span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #2e2e32;"><span style="font-family: Arial, Helvetica, sans-serif;">place over gently simmering water.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate bringing the temperature to 50 ° C .<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Stir and let down the temperature at 29 ° C .<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Return the saucepan in the water and bring the temperature to 32 ° C .<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Put the molds for cookies on a metal baking sheet and pour the chocolate in the molds. </span></span><br />
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Do not pour too much chocolate, disks must not be too thick . </span></span><br />
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Let cool for a few minutes then sprinkle each disks with dried and candied fruit <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Let cool and harden the chocolate at room temperature, remove from the molds.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Pile discs one above the other and sprinkle the tree with icing sugar.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hozzàvalòk:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g ètcsokolàdè </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 g szàraz ès kandirozott gyumolcs : narancshèj, cseresznye, gyombèr, pisztàcia, mandula</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">homèro èlelmiszerekhez, kekszvàgò kèszlet</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A csokolàdèt vizfurdoben 50°C-on felolvasztjuk. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Levesszuk a tuzrol, addig keverjuk amig 29°C-ra lehul. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Visszatesszuk a vizfurdobe ès 32 °C-ra felmelegitjuk.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A kekszvàgòkat egy tepsire rakjuk majd a csokolàdèt beleontjuk. <br />
Nem kell sokat , nincs szuksèg tùl vastag csokikorongokra.Kicsit hagyjuk hulni majd a tetejère szòrjuk </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">a szàraz ès kandirozott gyumolcsoket.Hagyjuk kihulni ès megkemènyedni.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A korongokat egymàs tetejère rakjuk ès beszòrjuk porcukorral.</span></div>
Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com6tag:blogger.com,1999:blog-5871150406834450282.post-31145009308699261142014-11-23T19:10:00.000+01:002014-11-23T19:25:33.665+01:00 Tagliatelle alla carbonara di zucca con cipolle caramellate <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Come al solito sono fuori fase, queste tagliatelle cremose erano da postare stamattina cosi chi aveva sottomano un pezzo di zucca poteva preparale per pranzo.</span><span style="font-family: Arial, Helvetica, sans-serif;">Mai e poi mai le cose vanno come li pianifico ma ormai ho fatto l'abitudine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sono anche molto insofferente in questi giorni : qualsiasi parte mi giro trovo un'articolo che parla di cibo avvelenato, insano.Come si fa fare il foodblogger oggigiorno ? Entri in un supermercato e guardando il prosciutto ti vengono in mente i maialini maltrattati, il salmone è colorato artificialmente,</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">comprando il latte pensi alle mucche stressate e decidi di non fare i brownies perchè lo zucchero e la farina raffinata è puro veleno! (ed anche le verdure..non sempre si salvano) Un foodblogger si trova in difficoltà, si signore, come posso io postare ricette che nuocciono alla salute dei miei lettori??? Quindi siamo ( plurale maiestatis : io) ufficialmente in crisi, ad un bivio : bisogna che io aggiorni tutta la raccolta delle mie ricette? Poi bisognerebbe leggere tutti gli articoli per saperne di più, sperimentare nuovi ingredienti...oppure è meglio mettere la testa nella sabbia e continuare mangiare le stesse cose che ho mangiato per ben 49 anni ? E come faccio non pensare al futuro di mio figlio?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Io sto diventando vegetariana ma devo anche spiegare a mio figlio come mai meglio non mangiare la bistecca o il salmone e perchè ho sostituito il latte con il latte di mandorle?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Voi cosa ne pensate?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intanto mentre affronto questa dilemma vi lascio la ricetta di queste tagliatelle al sugo di zucca, cipolle caramellate e salvia. Le cipolle caramellate si abbinano da Dio con la morbidezza e il sapore delicato della zucca. E' da provare!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tagliatelle alla carbonara di zucca con cipolle caramellate</b> </span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti x 3 </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 g di pasta fresca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 g di polpa di zucca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">una cipolla di Tropea </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 ml di brodo vegetale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 ml di panna vegetale </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Qualche foglia di salvia fresca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Un cucchiaino di zucchero di canna</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sale </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cucchiai di olio d'oliva</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Scaldate 3 cucchiai di olio d'oliva in una padella, unite i cubetti di zucca, fateli rosolare per qualche minuto poi bagnateli con il brodo. Coprite la padella fate cuocere la zucca per 15-20 minuti.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Nel frattempo affettate la cipolla. In una padella scaldate un cucchiaio di olio, aggiungete le cipolle, fatele rosolare per 2-3 minuti dopodichè cospargetele con il cucchiaino di zucchero. Quando le cipolle sono ben caramellate aggiungete le foglie di salvia ,salate poi spegnete e mettetele da parte.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Versate la zucca con il liquido di cottura e con la panna in un mixer e frullatela fino ad ottenere una crema. Regolate il sale. Rimettete la crema nella padella, fate addensare leggermente (2 minuti) poi spegnete.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fate cuocere la pasta in acqua bollente salata. Scolatele, conditele con la crema di zucca, le cipolle caramellate e le foglioline di salvia.</span><br />
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredient for 3 person </span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">250 g of fresh pasta </span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">500 g butternut squash <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">a red onion<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">250 ml of vegetable broth<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">100 ml vegetable cream<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A few leaves of fresh sage<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">A teaspoon of brown sugar<o:p></o:p></span></span></div>
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<pre style="background: white;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Heat 3 tablespoons of olive oil in a pan, add the diced pumpkin , brown them for a few minutes then moisten with the broth. Cover the skillet and cook for 15-20 minutes .<o:p></o:p></span></span></pre>
<pre style="background: white;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, slice the onion . In a pan heat a tablespoon of oil, add the onions , fry for 2-3 minutes and then sprinkle with a teaspoon of brown sugar . When the onions are well caramelized , add the sage leaves , salt and set aside.</span></span><span style="font-family: Arial, Helvetica, sans-serif;">Pour the pumpkin with the cooking liquid and the cream in a blender and </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">blend until creamy </span><span style="font-family: Arial, Helvetica, sans-serif;">Adjust the salt . Put the cream into the pan, let thicken slightly (2 minutes ), then turn off .</span></pre>
<pre style="background: white;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Cook the pasta in boiling salted water . Drain , season with pumpkin cream , caramelized onions and sage leaves .<o:p></o:p></span></span></pre>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sutotokos carbonara ropogòs karamellizàlt hagymàval</b></span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hozzàvalòk x 3 szemèlyre </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">250 g friss tèszta </span><br />
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">500 g sutotok, hèj nèlkul<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">egy lila hagyma <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">250 ml zoldsèglè<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">100 ml tejszin ( novènyi) <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">egy kis csokor friss zsàlya</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Egy kàvèskanàl barnacukor <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 kanàl oliva olaj</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Egy serpenyoben megmelegitunk hàrom kanàl olajat, hozzàadjuk a kockàkra vàgott sutotokot, pàr percig dinszteljuk majd meglocsoljuk a zoldsèglèvel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fedot teszunk rà ès 15-20 percig, amig puha nem lesz, dinszteljuk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kozben felszeleteljuk a hagymàt. Egy serpenyoben a maradèk olajban megpiritjuk a hagymàt,beszòrjuk egy kanàl barnacukorral addig piritjuk a amig szèp karamellizàlt ès ropogòs nem lesz.Hozzàadjuk a zsàlyaleveleket egy pàr pillanatig piritjuk majd levesszuk a tuzrol ès fèlretesszuk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A sutotokot a fozolèvel ès 100 ml tejszinnel egyutt osszeturmixoljuk majd visszontjuk a serpenyobe,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A tèsztàt forrò sòs vizben kifozzuk, leszurjuk majd a serpenyoben osszekeverjuk a sutotok krèmmel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A tetejère szòrjuk a karamellizàlt hagymàt ès a zsàlyaleveleket ès rogton tàlaljuk.</span><br />
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com5tag:blogger.com,1999:blog-5871150406834450282.post-62865528506733669672014-11-06T13:22:00.002+01:002014-11-06T13:24:10.932+01:00Tarte tatin di pomodorini e feta ~<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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Abbiamo superato l'ennesima allerta meteo sulla Liguria...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Per affrontare l'inverno ho deciso di comprarmi la cerata, quella che usano i marinai per andare a pescare quando piove e mi sa che mi comprerò anche gli stivali di gomma magari quelli maculati …(in realtà non c è tanta scelta…i commercianti Liguri non hanno ancora capito il business potenziale quindi per adesso posso solo scegliere tra gli stivali verdi dei pescatori /contadini e quelli maculati da bambina maliziosa un po’ troppo cresciuta…) </span><br />
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Visto l’andazzo forse dovrei postare ricette di torte al cioccolato invece della Tarte tatin al pomodoro. Lo so…sono di nuovo in ritardo, la stagione dei pomodori è terminata da tempo ( oh Dio, Domenica c’era gente in spiaggia che faceva ancora il bagno in mare…) Questa tortina però, rinforzata con un po’ di formaggio feta non è per niente male !</span><br />
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E’ una ricetta veloce e semplice. E’ ottimo come antipasto, specialmente se viene servita ancora tiepida ed accompagnata con un bicchiere di vino bianco.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fonte ricetta : GialloZafferano</span><br />
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<a href="http://3.bp.blogspot.com/-ruXHSFpF4C0/VFtlB93i0_I/AAAAAAAAKEA/ySVl7c7EuCU/s1600/Tarte%2BTatin%2Bpiccolo%2Bjpeg_Copyright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ruXHSFpF4C0/VFtlB93i0_I/AAAAAAAAKEA/ySVl7c7EuCU/s1600/Tarte%2BTatin%2Bpiccolo%2Bjpeg_Copyright.jpg" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br />Tarte tatin di pomodorini e feta ~</span></h4>
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Ingredienti x 4</span><br />
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Una confezione di pasta brisee già pronta </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">450 gr di pomodorini ciliegino</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gr di feta </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 g di mollica di pane integrale raffermo </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Uno spicchio d'aglio</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Un mazzetto di timo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cucchiai di sciroppo di aceto balsamico </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di zucchero di canna</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cucchiai di olio d'oliva </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Foglioline di origano fresco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sale</span><br />
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Lavate e sgocciolate i pomodorini, tagliatele a metà trasversalmente</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">e schiacciandoli delicatamente. raccogliete i semi e il loro liquido in una ciotola.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In una padella ( diam. 24 cm) adatta anche per la cottura in forno aggiungete l'olio e fate appassire l'aglio finemente tritato. Unite le foglioline di timo e disponete i pomodorini nella padella con la parte tagliata rivolta verso l'alto. Condite i pomodori con una spolverata di zucchero, sale, sciroppo di aceto balsamico e le foglioline di origano.Fate cuocere i pomodorini per 15 -20 minuti circa.Se è necessario</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">per non far asciugare troppo aggiungete un poco di succo di pomodoro filtrato.Nel frattempo accendete e preriscaldate il forno a 180°C</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ultimata la cottura sbriciolate il pane raffermo e la feta sopra i pomodorini.Srotolate la pasta brisee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">e stendetela sopra i pomodorini. Formate un bordo pressando il l'impasto ai lati della padella. Informate la tartina per 20 minuti circa. Una volta cotta lasciatela intiepidire per 10 minuti poi rovesciatela sul piatto.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Cherry tomato tarte tatin with Feta cheese ~</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ready made tart pastry </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">450 gr cherry tomatoes </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gr feta cheese </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 g stale whole bread </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a clove of garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">thyme leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp of balsamic vinegar syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp of cane sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp of olive oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh oregano leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
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<span style="color: #444444;"><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US">Wash and drain
the tomatoes , cut in half crosswise. Remove and c</span>ollect seeds and their juice in a bowl crushing them gently. Add olive oil in a skillet
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finely chopped garlic . Add thyme leaves and place tomatoes cut-side up into the skillet . Season the tomatoes with sugar, salt , balsamic vinegar syrup and origano leaves.Cook the tomatoes
for 15 to 20 minutes. If necessary sprinkle them with their filtered juice. </span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 180 ° C. </span></span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Crumble the stale bread and feta cheese over the cherry tomatoes.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Roll out the circle of tart pastry the same size as the top of the skillet.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Place the pastry over the tomatoes tucking it around them so the tomatoes are encased.</span></div>
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<span lang="EN-US" style="color: #444444; font-family: Trebuchet MS, sans-serif;">Bake in the oven for 20 minutes until the pastry is golden brown. Let it cool for ten minutes . Put a large plate upside down on top of the skillet.Press the plate down and quickly flip the whole thing so the skillet is upside down and the plate is on the bottom.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US" style="color: #212121;"><br /></span><span style="color: #444444;">Paradicsomos tarte tatin ~</span></span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Egy csomag kèsz omlòs tèszta </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">450 gr cseresznye paradicsom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gr Feta sajt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 g kicsit szàraz hàzi korpàskenyèr </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egy gerezd fokhagyma</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pàr szàl friss kakukkfu</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 kanàl balzsamos ecet vagy balzsamos ecet szirup </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 kanàl nàdcukor </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 kanàl oliva olaj </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egy csipet friss vagy szàraz oregànò</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sò</span><br />
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A paradicsomot megmossuk, lecsopogtetjuk majd keresztben kettèvàgjuk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ovatosan kinyomjuk a paradicsomokbòl a magokat ès egy tàlkàba csopogtetjuk a levèt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egy (24 cm àtmèroju) sutoben is hasznàlhatò serpenyobe olajat teszunk, megpritirjuk bene a nagyon apròra vàgott fohagymàt. Beleszòrjuk a kakukkfu leveleket majd telerakjuk a fèlbevàgott paradicsomokkal ( a vàgott rèszèvel felfelè). Beszòrjuk nàdcukorral, sòzzuk, megontozzuk egy kis </span><span style="font-family: 'Trebuchet MS', sans-serif;">balzsamos ecettel majd ràszòrjuk az oregànòt. 15 -20 percig dinszteljuk, ha szuksèges a fèlretett paradicsomlèbol ontunk rà.A sutot kozben 180°C-ra felmelegitjuk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A szàraz kenyeret ès a feta sajtot a paradicsomok tetejère morzsoljuk. Az omlòs tèsztàt kinyujtjuk majd ràboritjuk a paradicsomok tetejère. A tèsztàt a serpenyo oldalàhoz nyomkodjuk igy tokèletesen takarjuk a paradicsomokat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A sutobe tesszuk ès hùsz percig, illetve amig szèp aranybarna nem lesz a tèszta, sutjuk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hagyjuk 10 percig hulni majd a tànyèrra boritjuk, Szàraz fehèrborral vagy sorrel tàlaljuk. </span><br />
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<br />Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com10tag:blogger.com,1999:blog-5871150406834450282.post-14425196347557578292014-10-28T22:18:00.000+01:002014-10-28T22:19:08.201+01:00Spaghetti con brunoise di verdure ,curcuma e maggiorana ~<div class="separator" style="clear: both; text-align: center;">
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Incredibile, l'ultima ricetta di pasta è stata postata su questo blog più di un'anno fa!</div>
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Detto questo in effetti è quasi un anno che volevo postare questa ricetta: la preparo tutte le settimane, ormai non può mancare dal mio menu settimanale, mi piace troppo! E' un piatto sanissimo non c è dubbio, un trionfo di colori e profumi, di verdure croccanti, di sapori incredibili! </div>
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La ricetta originale ( che ho trovato su Sale & Pepe) prevede la preparazione della pasta in casa ma io causa mancanza di tempo uso gli spaghetti grossi già pronti. </div>
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La curcuma , che originariamente va aggiunto nell'impasto degli spaghetti fatti in casa io la metto nel sugo. A cottura ultimata aggiungo al sugo le foglioline di maggiorana fresca : regalano un profumo incredibile al piatto!</div>
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La ricetta ( il ritaglio) l'ho persa ma credo di essere in grado di riportare qui le quantità giuste, queste sono più o meno per 4 persone. </div>
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Spaghetti alle verdure croccanti con curcuma e maggiorana</h4>
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per 4 persone<br />
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360 g di spaghetti grossi </div>
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150 g di broccoli ( solo cimette ) </div>
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una cipolla di Tropea </div>
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2 zucchine chiare piccole </div>
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1/2 peperone rosso </div>
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1/2 peperone giallo </div>
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200 g pomodorini datteri</div>
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una dozzina di olive nere di Gaeta</div>
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Una carota</div>
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Un cucchiaio di concentrato di pomodoro</div>
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Mezzo bicchiere di vino bianco</div>
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Qualche foglia di prezzemolo</div>
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Un mazzetto di maggiorana fresca </div>
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Un cucchiaino di curcuma</div>
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Uno spicchio d'aglio </div>
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Olio di oliva extravergine qb.</div>
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Sale</div>
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<u>Preparazione </u></div>
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Tagliate a piccoli cubetti tutte le verdure, ad eccezione i pomodorini datteri e i broccoli </div>
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Dividete il broccolo in piccole cimette. </div>
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Scaldate 4 cucchiaio di olio circa in una padella antiaderente con uno spicchio d'aglio e il concentrato di pomodoro, aggiungete la dadolata di verdure e le cimette dei broccoli, i pomodorini e le olive e fatele insaporire per qualche secondo. Togliete l'aglio.Bagnate le verdure con il vino e alzate la fiamma. Fate evaporare il vino. Fate attenzione al tempo di cottura : le verdure devono rimanere croccanti , i pomodorini ammorbiditi. Aggiungete la curcuma, regolate il sale, insaporite le verdure con qualche foglia fresca di maggiorana mescolate e spegnete.</div>
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Fate cuocere la pasta in abbondante acqua salata, scolatele al dente e buttatele nella padella con le verdure. Mescolate bene e servite subito.</div>
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Spaghetti with chopped vegetables seasoned with turmeric and fresh marjoram </h4>
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Serve : 4 persons<br />
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360 g spaghetti</div>
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150 g broccoli ( only the turnip tops ) </div>
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a red onion </div>
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2 small zucchini </div>
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1/2 red pepper </div>
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1/2 yellow pepper </div>
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200 g date tomatoes </div>
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20 black olives Gaeta type</div>
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A carrot</div>
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a tbps of condensed tomato cream<br />
120 ml of white wine </div>
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Parsley </div>
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Fresh majoram </div>
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a teaspoon of turmeric powder</div>
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a cloves of garlic<br />
Olive oil extravrigin </div>
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Salt</div>
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Cut all vegetables into small cubes with the exception of broccoli and date tomatoes </div>
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Reduce broccoli's steam to small florets </div>
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Heat 4 tbsp olive oil in a large skillet.Add a tbsp condensed tomato cream and garlic to the skillet and sautè until slightly brown,<br />
Add all chopped vegetables, broccoli florets, date tomatoes and olives. Sautè until heated,remove garlic and sprinkle with white wine. Raise the cooking temperature and let evaporate wine.<br />
Do not cook vegetables for long time, soften date tomatoes but keep the rest of vegetables crunchy. Season with turmeric, salt and sprinkle with fresh marjoram leaves.<br />
Cook spaghetti according to the package direction. Drain pasta and add to the skillet.Toss with vegetables and add more marjoram leaves. Serve it immediately.<br />
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<h4>
Spaghetti ropogòs zoldsègekkel, kurkumàval ès majorannàval </h4>
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4 szemèlyre<br />
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360 g Spagetti</div>
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150 g brokkoli </div>
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Egy lila hagyma </div>
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2 kis cukkini </div>
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1/2 kaliforniai piros paprika </div>
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1/2 kaliforniai sàrga paprika </div>
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200 g datolya paradicsom </div>
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12 fekete olivabogyò (Gatea tipus) </div>
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Egy rèpa </div>
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Egy evokanàl suritett paradicsom</div>
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Fèl pohàr szàraz fehèrbor </div>
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Egy pàr szàl petrezselyem</div>
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Friss majoranna levelek</div>
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Egy kiskanàl kurkuma</div>
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Egy gerezd fokhagyma</div>
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Oliva olaj extraszuz </div>
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Sò</div>
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A zoldsègeket ( a brokkoli ès a datolya paradicsom kivètelèvel ) aprò kockàkra vàgjuk.<br />
Egy nagy serpenyoben megmelegitunk 4 kanàl olivaolajat, egy kanàl suritett paradicsomot ès egy gerezd fokhagymàt megpiritunk benne. Hozzàadjuk a zoldsègeket, az aprò ròzsàkra bontott brokkolit, a datolya paradicsomot ès az olivabogyòkat. Pàr percig dinszteljuk, a fokhagymàt eltàvolitjuk majd<br />
fèl pohàr borral meglocsoljuk.Feljebb vesszuk a làngot amig a bor el nem pàrolog.<br />
A zoldsègeket nem szabd tùl fozni,a paradicsomot megpuhitjuk de a tobbi zoldsèg ropogòs kell hogy maradjon. Hozzàadjuk a kurkum-àt, ès a majorànna leveleket, sòzzuk. Rogton tàlaljuk.<br />
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com2tag:blogger.com,1999:blog-5871150406834450282.post-14133645224425596892014-10-13T10:30:00.000+02:002014-10-13T10:48:28.542+02:00Ratatouille al forno ed una buona notizia _ Oven baked ratatouille and good news <div class="MsoNormal">
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<span style="font-family: "Times New Roman","serif";">Avete
fatto caso vero che nelle ultime settimane ho postato
solo ricette vegetariane?<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Ho
deciso di cambiare radicalmente la dieta mia e della mia famiglia.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Lo so,
ultimamente va molto di moda parlare di alimentazione sana e di demonizzare quasi tutti gli ingredienti della cucina tradizionale.
Libri come The China Study o la dieta
del Supermetabolismo spopolano tra gli impiegati, Facebook
e internet pullula di articoli o filmini ( tipo quello delle Iene con Prof.
Bernino) con raccomandazioni di non mangiare praticamente niente di tutto
quello che abbiamo mangiato tutti giorni
fino adesso, <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sto
cercando di diventare vegetariana ( o qualcosa di simile) o almeno impostare una dieta sana e permanente
che mi permette di mantenere un peso accettabile e mi assicura energia e salute…<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Lo ammetto,
non potrò mai fare meno di un piatto di
spaghetti alle vongole ma voglio mangiare meno carne possibile o magari
arrivare ad eliminarla gradualmente . La cucina ungherese è basato
sulla carne, per 23 lunghi anni l'ho mangiata due volte al
giorno quindi è ora di controbilanciare e buttarmi sulle verdure !<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Quindi
oggi non potevo che postare un’altra ricetta
vegetariana, molto sana e coloratissima! <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sono
anche lieta di comunicarvi che ho fatto un altro passettino da fotografa : le
mie foto, compreso questa con il ratatouille al forno sono in vendita sul
sito dell’agenzia <a href="http://www.stockfood.it/ricerca#![Type-image]/[Photographer-msa]"><span style="color: #6fa8dc;"><b>Stockfood</b></span></a> , la più
autorevole e rinomata agenzia internazionale per le immagini Food. <o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-LA6qKo8F8DQ/VDfrh4KFXqI/AAAAAAAAKCw/OW2kdJQRQEU/s1600/RATATOUILLE%2BDIVERSO%2B3_700con%2Bcopyright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LA6qKo8F8DQ/VDfrh4KFXqI/AAAAAAAAKCw/OW2kdJQRQEU/s1600/RATATOUILLE%2BDIVERSO%2B3_700con%2Bcopyright.jpg" /></a></div>
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<h4>
<span style="font-family: "Times New Roman","serif";">Ratatouille al forno </span></h4>
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<span style="font-family: "Times New Roman","serif";">4
zucchine <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">3 carote
grosse<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">4
melanzane piccole a forma allungata<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">2 peperone giallo <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">3 pomodori<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Olio
d’oliva extravergine q.b.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sale <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Curcuma<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Rametti
di maggiorana <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Lavate e
asciugate tutte le verdure e tagliatele a rondelle. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Cospargete
le rondelle di melanzane con il sale grosso e lasciate che buttino la loro
acqua. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sciacquate
le velocemente e asciugatele.Spennellate una teglia rotonda con un po’ di olio
d’oliva extravergine poi cominciate ad assemblare il ratatouille:<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">alternate
le rondelle di verdure per formare una girandola colorata di verdure ,
cospargete tutto con la curcuma in polvere e foglioline di maggiorana. Salate.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Mettete
la pirofila nel forno preriscaldato a 180°C per circa una trentina di minuti.<o:p></o:p></span></div>
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<h4>
<span style="font-family: Times New Roman, serif;">Oven baked ratatouille </span></h4>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">4 zucchini<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">3 large carrots<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">4 small, oblong eggplants<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">2 yellow
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">3 oblong tomatoes
(SanMarzano) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Olive oil extravirgine <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Turmeric in powder<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Fresh Marjoram leaves <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Wash and drain all vegetables.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Slice eggplants and sprinkle with coarse salt in order
to draw out the vegetable’s moisture. Rinse
breafly afterward and pat dry.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Slice the rest of vegetables. Grease an oven pan with
olive oil and compose a type of colored swirl alternating vegetable’s slices <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Sprinkle with olive oil, turmeric powder, fresh marjoram leaves.Salt <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Preheat oven at 180°
and bake vegetables for 30 minutes<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sutoben sult ratatouille </span></h4>
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<span style="font-family: "Times New Roman","serif";">3 nagy
rèpa <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">4 kicsi,
vèkony de hosszùkàs padlizsàn <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">2 sàrga paprika <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">3 hosszùkàs paradicsom (SanMarzano) <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Oliva
olaj extraszuz <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Sò<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Kurkuma por<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Friss majoranna levelek<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">A zolsègeket megmossuk, lecsopogtetjuk.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">A padlizsànt felszeleteljuk majd beszòrjuk nagyszemu
sòval. Hagyjuk àllni , amig ki dobja a levèt majd leitatjuk ròla. A maradèk zoldsèget is felszeleteljuk. A sutotàlat kikenjuk az oliva olajjal
majd a szines zoldsèg karikàkbòl csigahàz szeru mintàt rakunk ki.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">Meglocsoljuk egy kis olajjal, beszòrjuk kurkuma porral
ès friss majoranna levelekkel. Sòzzuk.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US;">180°C-ra elomelegitett sutoben kàbè 30 percig sutjuk<o:p></o:p></span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com4tag:blogger.com,1999:blog-5871150406834450282.post-29394394581063371122014-09-30T13:45:00.003+02:002014-10-01T13:23:03.448+02:0030 irresistibili decorazioni shabby chic per Halloween _ 30 amazing shabby chic decoration for Halloween<div class="MsoNormal">
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<span style="font-family: Times, Times New Roman, serif;">Ed eccomi qui con un'altra raccolta, è già passato un mese, Settembre è volato via
in un batter di ciglia! L’aria sta diventando frizzante e visto che siamo ad Ottobre
possiamo già pensare come addobbare le nostre casa per la festa più amata dell'autunno e quali dolci spiritosi ed irresistibili ( mah..insomma..non sempre irresistibili ) mettere in tavola durante la serata di Halloween. </span><span style="font-family: Times, 'Times New Roman', serif;">Oggi vi propongo 30 idee fantastiche per come decorare con la
zucca e come preparare pietanze buone ma disgustose e rendere la vostra festa
memorabile!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">La prima cosa da fare è decorare l’ingresso della casa. Non
dovete aspettare fino a 31 Ottobre per abbellire la vostra casa, ( gli scheletri e ragni pelosi però è meglio tirarli fuori solo il giorno
della festa ) già adesso potete appendere una
bellissima ghirlanda di color arancione sulla vostra porta oppure sistemare delle zucche insieme con dei fiori di stagione davanti al’ingresso :
creeranno una perfetta atmosfera autunnale.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<a href="http://acountryfarmhouse.blogspot.nl/2013/09/bittersweet.html"> <span style="color: #6fa8dc;"><b>In the fields </b></span></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.joyeverafter.com/"><span style="color: #6fa8dc;"><b>Joy ever after</b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif";">Ci vuole
davvero poco per decorare il vostro
ingresso: </span></div>
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<span style="font-family: "Times New Roman","serif";">basta fissare qualche vecchia chiave sulle zucche per avere una decorazione originale!<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<span style="color: #6fa8dc;"><b> <a href="http://www.bhg.com/halloween/outdoor-decorations/pretty-front-entry-decorating-ideas-for-fall/#page=14"><span style="color: #6fa8dc;">Better Home and Gardens</span></a> </b></span></td></tr>
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<span style="font-family: "Times New Roman","serif";">Le
zucche non devono essere per forza di colore arancione … che ne dite di queste
meravigliosamente azzurre?<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M3VNS1_YpXk/VCm5vLK1IQI/AAAAAAAAJ-k/hMcEi_nmHGc/s1600/Lucketts-Fall-GraphicsFairy11_400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-M3VNS1_YpXk/VCm5vLK1IQI/AAAAAAAAJ-k/hMcEi_nmHGc/s1600/Lucketts-Fall-GraphicsFairy11_400.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://thegraphicsfairy.com/fall-decor-lucketts-design-house/#comment-60911"><span style="color: #6fa8dc;"><b>The Graphics Fairy</b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif";">Se però
trovate le zucche poco spaventose e ve la cavate bene con le decorazioni potete </span><span style="font-family: 'Times New Roman', serif;">piantare
davanti la vostra casa un cartello
leggermente inquietante a mo’ di insegna
d’albergo </span><span style="font-family: 'Times New Roman', serif;">dove
però forse sarebbe meglio non alloggiare…</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://www.free-home-decorating-ideas.com/halloween-decorating-outdoor-ideas.html"><span style="color: #6fa8dc;"><b>Free Home Decorating Ideas </b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Personalmente vado matta per le zucche bianche le trovo
eleganti , bellissimi.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Sono cosi shabby chic!!</span><o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<b><span style="color: #6fa8dc;"> <a href="http://52flea.blogspot.nl/2012/09/pale-pumpkin-gourds.html">52Flea</a></span></b></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Ok, entriamo in casa ! <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Per una decorazione soft possiamo
usare ancora le zucche bianche o color pastello.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<b> <a href="http://iheartshabbychic.blogspot.nl/2011/03/chippy-chipped-white-paint-inspiration.html"><span style="color: #9fc5e8;">I heart Shabby chic</span></a></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<a href="http://www.savvycityfarmer.com/2014/09/i-say-punkik-what-say-you.html"><b><span style="color: #6fa8dc;"> Savvcity farmer</span></b></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Vi piace il decoupage ? <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Che ne dite di realizzare una zucca altamente personalizzata ?<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.poppytalk.com/2011/09/5-smashing-pumpkins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/ISuVv+(poppytalk)"><span style="color: #6fa8dc;"><b>Poppytalk</b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Invece della carta e forbici
preferite usare i pennelli e i colori? </span><span style="font-family: 'Times New Roman', serif;">Provate a disegnare un albero che
arriva fino alla luna : basta mettere le zucche </span><span style="font-family: "Times New Roman","serif";">uno sopra l’altra ed i</span><span style="font-family: 'Times New Roman', serif;">l gioco è fatto!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<a href="http://www.bridalguide.com/photo-galleries/real-weddings/halloween-wedding-aspen-brad/rustic-halloween-wedding-aspen-brad-33"> <span style="color: #6fa8dc;"><b>Bridal Guide</b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Il giorno di Halloween potete
completare la decorazione della vostra casa con qualche <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">dettaglio
inquietante…magari disseminando dei
teschi in giro nella vostra dimora</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5LA2vbvCMRE/VCm70hnNg_I/AAAAAAAAJ_c/JtYYEqUzwVk/s1600/skulls500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5LA2vbvCMRE/VCm70hnNg_I/AAAAAAAAJ_c/JtYYEqUzwVk/s1600/skulls500.jpg" height="640" width="563" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.joann.com/spanish-moss-apothecary-jars/5243861P56.html#start=24&_a5y_p=2085713"><span style="color: #6fa8dc;"><b>Joann</b></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Xp4Zl2GYUeU/VCpymaOIXKI/AAAAAAAAKCg/TTELcMWA0Oo/s1600/6a00d834baba3369e20153914006e1970b-800wi.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Xp4Zl2GYUeU/VCpymaOIXKI/AAAAAAAAKCg/TTELcMWA0Oo/s1600/6a00d834baba3369e20153914006e1970b-800wi.jpg" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Photo Source: </span><a href="http://janethopkins.typepad.com/its_all_in_the_details/2011/09/halloween-projects-completecheck.html" style="font-size: medium;"><span style="color: #6fa8dc;"><b>Janet Hopkins </b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">o zucche invase da simpatici topolini<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source :<a href="http://lbrummer.hubpages.com/hub/best-outdoor-halloween-crafts"><span style="color: #6fa8dc;"><b> I Brummer </b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Passiamo alla vostra cucina.. </span><span style="font-family: 'Times New Roman', serif;">Halloween o no questa cucina è adorabile!</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-H6p3zkZZCRQ/VCm8xTJsRQI/AAAAAAAAJ_8/nH-WTWd_ZAc/s1600/DSC_9845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-H6p3zkZZCRQ/VCm8xTJsRQI/AAAAAAAAJ_8/nH-WTWd_ZAc/s1600/DSC_9845.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.stonegableblog.com/fall-around-kitchen/"><b><span style="color: #6fa8dc;">Stone Gable </span></b></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><br /></span>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Se non volete esagerare con le
decorazioni disegnate una bella zucca sulla lavagna o</span><span style="font-family: 'Times New Roman', serif;"> </span><br />
<span style="font-family: 'Times New Roman', serif;">riempite un alzatina o cestino di
metallo con zucche piccole, erbe aromatiche.. </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XgNlZOvZ-WI/VCm8Y-plNAI/AAAAAAAAJ_s/xF_-SKKpYGo/s1600/075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-XgNlZOvZ-WI/VCm8Y-plNAI/AAAAAAAAJ_s/xF_-SKKpYGo/s1600/075.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://designertrapped.com/2014/09/diy-fall-decor-ideas.html#_a5y_p=2339498"><span style="color: #6fa8dc;"><b>Designer trapped in a lawyers body</b></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-O8K7PX18-2Q/VCm8jFheWWI/AAAAAAAAJ_0/mwjREBTboK8/s1600/IMG_0918%2B(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-O8K7PX18-2Q/VCm8jFheWWI/AAAAAAAAJ_0/mwjREBTboK8/s1600/IMG_0918%2B(1).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://simplydomesticblog.com/fall-decorations-kitchen-2/"><span style="color: #6fa8dc;"><b>Simply Domestic </b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Se invece vi sentite una specie di
circe…</span><span style="font-family: 'Times New Roman', serif;">trasformate la vostra cucina in un covo di streghe!!</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8Q89PnAF-UY/VCm9FoMb_jI/AAAAAAAAKAE/mdNTxSwvSWw/s1600/tumblr_mtjdd3vmjU1rvemjxo1_500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-8Q89PnAF-UY/VCm9FoMb_jI/AAAAAAAAKAE/mdNTxSwvSWw/s1600/tumblr_mtjdd3vmjU1rvemjxo1_500.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://woodsmokeandpumpkins.tumblr.com/post/61971264945/from-rogers-gardens"><span style="color: #6fa8dc;"><b>Wood smoke and pumpkins </b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Vediamo un po’ cosa mettere in tavola
… </span><span style="font-family: 'Times New Roman', serif;">è un giorno di festa quindi non può
mancare una centrotavola e la decorazione </span><span style="font-family: 'Times New Roman', serif;">adatta per l'occasione giusto?</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4TLOBvgSJug/VCm-d-j5xnI/AAAAAAAAKAM/84Im63GNCWw/s1600/f1a12b4978065b5d11b4e4aeedc79128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-4TLOBvgSJug/VCm-d-j5xnI/AAAAAAAAKAM/84Im63GNCWw/s1600/f1a12b4978065b5d11b4e4aeedc79128.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.lidbeckbrent.com/portfolio2.php?portfolio=lifestyle"><span style="color: #6fa8dc;"><b>Karin Lidbeck-Brent</b></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qcM7rVs-1iY/VCnBUdewPVI/AAAAAAAAKAo/lvWuT6Y-pI4/s1600/35-Exquisite-White-Fall-D%C3%A9cor-Ideas-With-white-pumpkin-decor-and-candle-and-wooden-table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qcM7rVs-1iY/VCnBUdewPVI/AAAAAAAAKAo/lvWuT6Y-pI4/s1600/35-Exquisite-White-Fall-D%C3%A9cor-Ideas-With-white-pumpkin-decor-and-candle-and-wooden-table.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.momtoob.com/35-amazing-white-fall-decor-ideas/35-exquisite-white-fall-decor-ideas-with-white-wooden-wall-candle-flower-pumpkin-decor/"><span style="color: #6fa8dc;"><b>Mom Toob</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Per questo centrotavola potete usare delle teste di broccoli o cavolo romanesco,</span></div>
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<span style="font-family: Times, Times New Roman, serif;">io non ho idea cosa siano quelle palle verdi sulla foto..qualcuna ha idea cosa sono?</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9IPYXgxIrn8/VCnLRDQWrEI/AAAAAAAAKCA/Ej-hLtuthCM/s1600/5d76f046c8407acf118da1944be0f9ba.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9IPYXgxIrn8/VCnLRDQWrEI/AAAAAAAAKCA/Ej-hLtuthCM/s1600/5d76f046c8407acf118da1944be0f9ba.jpg" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.aldasmagnoliahill.com/Fall-.html"><span style="color: #6fa8dc;"><b>Magnolia Hill</b></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tkelnf--mvs/VCnBhH-8xMI/AAAAAAAAKAw/i2IU8qnmVjw/s1600/2eb0402b479f98faed0c5154ed246b1a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tkelnf--mvs/VCnBhH-8xMI/AAAAAAAAKAw/i2IU8qnmVjw/s1600/2eb0402b479f98faed0c5154ed246b1a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://indulgy.com/post/AlwDmtVe12/halloween-table-decorations"><span style="color: #6fa8dc;"><b>Indulgy </b></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-x7ITLXLpTbs/VCpqY8NA4LI/AAAAAAAAKCQ/TfZtEK3Qhho/s1600/tumblr_lrbzia3JP31r3387ho1_500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-x7ITLXLpTbs/VCpqY8NA4LI/AAAAAAAAKCQ/TfZtEK3Qhho/s1600/tumblr_lrbzia3JP31r3387ho1_500.jpg" height="640" width="457" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://blackcatsandwitcheshats.tumblr.com/post/10056964871"><span style="color: #3d85c6;"><b>Black Cats and Witches huts</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Una volta sistemati tutte le decorazioni pensiamo al cibo....</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I biscotti sono un must, ci sono di tutti tipi di forme più o meno spaventose.</span><span style="font-family: Times, 'Times New Roman', serif;">A me sono piaciuti molto questi biscotti voodoo...</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UeKS8NSdkT4/VCnDK9i1fmI/AAAAAAAAKBA/HcoZVGWy4Zs/s1600/__voodoo-cookies-1-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-UeKS8NSdkT4/VCnDK9i1fmI/AAAAAAAAKBA/HcoZVGWy4Zs/s1600/__voodoo-cookies-1-4.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.notquitenigella.com/2012/10/16/voodoo-doll-cookies/"><span style="color: #3d85c6;"><b>Not Quite Nigella </b></span></a></td></tr>
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<span style="font-family: "Times New Roman","serif";">...ma sono molto divertenti anche questi Gooey Monster cookies : </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I2js8pF5iMA/VCnEUgU9ZNI/AAAAAAAAKBI/FmQgBJlwdUo/s1600/Delicious-Gooey-Monster-Cookies-Perfect-for-Halloween-lilluna.com-.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-I2js8pF5iMA/VCnEUgU9ZNI/AAAAAAAAKBI/FmQgBJlwdUo/s1600/Delicious-Gooey-Monster-Cookies-Perfect-for-Halloween-lilluna.com-.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source :<span style="color: #6fa8dc;"><b> <a href="http://lilluna.com/gooey-monster-eye-cookies/"><span style="color: #6fa8dc;">Lil'Luna </span></a></b></span></td></tr>
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<span style="font-family: Times New Roman, serif;">Potete sistemare le patatine per l'aperitivo in una zucca vuota :</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://www.bhg.com/crafts/party-ideas/themes/throw-a-fall-harvest-party/?sssdmh=dm17.541127&esrc=nw100d11_6_d20_100511&email=3818702726#page=14"><span style="color: #6fa8dc;"><b>Better Homes and Gardens </b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Divertente e molto gustoso questo 'calzone' a forma di mummia:</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oxEO7SP4r0o/VCnHl9GoQtI/AAAAAAAAKBY/tPnHP3HF8uQ/s1600/mummy5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-oxEO7SP4r0o/VCnHl9GoQtI/AAAAAAAAKBY/tPnHP3HF8uQ/s1600/mummy5.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://lollipopsicle.net/2013/10/03/mummy-calzone-with-bloody-bolognese/"><span style="color: #6fa8dc;"><b>Lollipopsicle</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Ovviamente non può mancare la torta adeguatamente decorata: </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hBlW0vkXY-A/VCnHu_4D7nI/AAAAAAAAKBg/cB12Gj_mLAc/s1600/2e162e5afa9c79db2cbfa7bf25a5c3d9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-hBlW0vkXY-A/VCnHu_4D7nI/AAAAAAAAKBg/cB12Gj_mLAc/s1600/2e162e5afa9c79db2cbfa7bf25a5c3d9.jpg" height="640" width="503" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : by <a href="http://www.pinterest.com/jocazapo/"><span style="color: #6fa8dc;"><b>Joanna Carrasquilla</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">e qualcosa da bere: sangue fresco appena spillato! </span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mAW9Oqb3sJ0/VCnH6hdgzLI/AAAAAAAAKBo/J96qldCC-UQ/s1600/97f451263b7cfd897f95aff5718a8c35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-mAW9Oqb3sJ0/VCnH6hdgzLI/AAAAAAAAKBo/J96qldCC-UQ/s1600/97f451263b7cfd897f95aff5718a8c35.jpg" height="640" width="489" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source ; <a href="http://www.potterybarn.com/"><span style="color: #6fa8dc;"><b>Potterybarn</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Queste bottiglie decorate con le ali di Batman sono adorabili!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mVyrib7o1Ps/VCnIC-ZWsaI/AAAAAAAAKBw/tgROCmmXhxo/s1600/bat-bottles-lgn%2B(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-mVyrib7o1Ps/VCnIC-ZWsaI/AAAAAAAAKBw/tgROCmmXhxo/s1600/bat-bottles-lgn%2B(1).jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source :<span style="color: #6fa8dc;"><b> <a href="http://www.goodhousekeeping.com/holidays/halloween-ideas/sophisticated-halloween-crafts#slide-4"><span style="color: #6fa8dc;">Good Housekeeping</span></a></b></span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">ed infine manca solo un bel travestimento e siete pronte per la festa: per stupire i vostri ospiti o gli amici fate questo bellissimo trucco</span><span style="font-size: x-small;">:</span> </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--b5bdSR-a6U/VCnKiLB4GWI/AAAAAAAAKB4/KQuQfvXx_Fc/s1600/princess_monster_wife_by_finsterefrau-d63dqbi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/--b5bdSR-a6U/VCnKiLB4GWI/AAAAAAAAKB4/KQuQfvXx_Fc/s1600/princess_monster_wife_by_finsterefrau-d63dqbi.jpg" height="349" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source : <a href="http://finsterefrau.deviantart.com/art/Princess-Monster-Wife-368476542"><span style="color: #6fa8dc;"><b>Deviant Art</b></span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><a href="http://finsterefrau.deviantart.com/art/Princess-Monster-Wife-368476542">Qui</a> troverete altri trucchi di grandissimo effetto </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Buon Halloween !!!!!!!!</span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-60811009327463933732014-09-24T00:13:00.000+02:002014-09-24T00:17:45.244+02:00Cavoletti di Bruxelles e Cavolfiori arrostiti <div class="MsoNormal">
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<span style="font-family: Times, Times New Roman, serif;">Una volta esistevano anche delle rubriche su questo blog…vi
ricordate ‘Very Italian Food’?<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ecco, settimana scorsa mi sono
imbattuta in questa gustosa ricetta siciliana, molto italiana(appunto very italian food) e ho deciso
che dovevo provarla!<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ho fatto quindi una bella scorta di cavoli e cavoletti
e Domenica ho inondato la mia casa con l’odore di questi ortaggi tanto belli ma tanto odorosi!</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Valsa la pena però sopportare un po’ di profumi di cavoli , consiglio
questo gustoso ( e molto sano) piatto a tutti!</span><o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-8KjppgOuN2I/VCHrXNi-QHI/AAAAAAAAJ9g/bXSHZaL-Lrk/s1600/Sicilian%2BBrussel%2BSprouts_700_copyright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8KjppgOuN2I/VCHrXNi-QHI/AAAAAAAAJ9g/bXSHZaL-Lrk/s1600/Sicilian%2BBrussel%2BSprouts_700_copyright.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Ecco la ricetta :</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><o:p></o:p></span></div>
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Cavoletti di Bruxelles e Cavolfiori arrostiti </span></h4>
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<span style="font-family: Times, Times New Roman, serif;">300 g di cavoletti di bruxelles</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Un cavolfiore grosso</span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g di pinoli</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">50 g di uva passa<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Un pizzico di zafferano<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">2 cucchiai di olio d’oliva
extravergine<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Uno spicchio d’aglio<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mettete i pinoli in una
padella antiaderente e tostateli fino doratura completa. Spegnete e metteteli da
parte. Pulite i cavoletti di
bruxelles : eliminate le foglioline esterne, la parte estrema del gambo poi
tagliateli a metà.</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Ammollate l’uva passa nell ’acqua
bollente , dopo una ventina di minuti scolatele poi asciugatele e mettetele da
parte.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Lavate il cavolfiore e
dividetele a cimette. Mettete le cimette in una padella capiente, cospargeteli con
lo zafferano, irrorate con l’olio aromatizzato con l’aglio oppure aggiungete
uno spicchio d’aglio, salate.Unite i cavoletti
tagliati a metà, l’uva passa e rosolate
tutto per 23-30 minuti : le verdure devono essere morbide dentro, croccanti e
dorate fuori.</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Trasferite le cimette e i
cavoletti di bruxelles nei piatti, prima di servirli cospargeteli con i pinoli e regolate il sale.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Roasted Cauliflower and Brussels Sprouts</span></h4>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">300 g Brussels Sprouts</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">a large cauliflower </span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">50 g pine nuts </span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">50 g raisins</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">a pinch of saffron powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">2 tbsp of olive oil </span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">a clove of garlic </span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">In a pan roast the pine nuts until golden, set aside.</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Remove the outer leaves of cauliflower and brussels sprouts, trim the ends from the brussels sprouts.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut the cauliflower in small florets and halve brussels sprouts. Soak the raisins in hot water for 20 minutes then drain and set aside. Place the cauliflower, sprouts, raisins and a clove of garlic in a large roasting pan, scatter over saffron powder and sprinkle with olive oil. Salt and roast for 25-30 minutes until florets and sprouts are tender but crispy outside.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add roasted pine nuts and serve it immediately</span></div>
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<span style="font-family: Times, Times New Roman, serif; mso-themecolor: text1; mso-themetint: 242;">Piritott Kelbimbo ès Karfiol Sziciliai mòdra</span></h4>
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<span style="font-family: Times, Times New Roman, serif;">300 g friss kelbimbo</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Nagy karfiol</span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g fenyomag</span></div>
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g mazsola</span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US; mso-themecolor: text1; mso-themetint: 242;">Egy
csipet sàfrànypor<o:p></o:p></span></div>
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evokanàl oliva olaj<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US; mso-themecolor: text1; mso-themetint: 242;">A
fenyomagot egy felforròsitott serpenyoben megpiritjuk, hagyjuk kihulni ès fèlre
tesszuk.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text1; mso-themetint: 242;"> </span>Megmossuk
ès megpucoljok a kelbimbòkat : leszedjuk a kulso leveleket, levàgjuk a szàrak
vègèt majd kettèvàgjuk. A
mazsolàt forrò vizben 20 percig àztatjuk majd leszurjuk ès fèlretesszuk.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text1; mso-themetint: 242;">Megmossuk
a karfiolt ès szètszedjuk aprò ròzsàkra. </span>Egy
nagy serpenyobe tesszuk a kelbimbòkkal ès a mazsolàval egyutt, megszòrjuk egy
csipet sàfrànyporral, fokhagymàs oliva olajjal, sòzzuk.</span></div>
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ès korulbelul 25-30 percig dinszteljuk. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US; mso-themecolor: text1; mso-themetint: 242;">Mikor
szèp aranybarnàra sultek levesszuk a tuzrol, ràszòrjuk a fenyomagot, sòzzuk mèg ha kell ès
rogton tàlaljuk.<o:p></o:p></span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com0tag:blogger.com,1999:blog-5871150406834450282.post-39532004930389885602014-09-18T15:12:00.000+02:002014-09-18T16:41:19.853+02:00Insalata di zucca al forno con cipolle, melograno e Feta ~<div class="MsoNormal">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Dicevo…vorrei
riprendere in mano il mio blog…<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Vorrei
ma sembra che il destino ha deciso di impedirmelo!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Non
sto ad elencare i miei nuovi impegni, in fondo un po’ li ho voluti io…<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Oggi
torno qui su queste pagine con un insalata ( ma vaaaa???!!???) autunnale : insalata di zucca al forno con cipolle
, melograno e Feta. Forse è ancora
presto postare ricette con il melograno ma non manca tanto fra poco
dovreste trovarli sui banchi dell’ortofrutta.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Finalmente è arrivata il periodo della zucca, forse le prime sono ancora un pochino ‘acerbe’ e al super non si trovano
ancora tutte le varietà ma come probabilmente avete già indovinato questa
ricetta ce l’avevo già sottomano, bella e pronta ad essere pubblicata. ( è
anche una di quelle che potete trovare nel <a href="http://paprikapaprika.blogspot.it/2014/06/il-mio-primo-libro-non-solo-insalate.html"><b><span style="color: #6fa8dc;">mio primo libro</span></b></a>…) <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Comunque volevo dirvi ( anche per giustificarmi un pochino) anche se mi faccio vedere poco su queste
pagine io sto ‘lavorando’ , se vi va, date un’occhiata al mio portfolio che viene aggiornato quasi
ogni settimana. <a href="http://www.anikoszabo.eu/"><span style="color: #6fa8dc;"><b>www.anikoszabo.eu</b></span></a><o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-JYTs0_Kra5A/VBrM7NZJ1-I/AAAAAAAAJ84/Bs4Y21jKjLg/s1600/Insalata%2Bdi%2Bzucca%2Bal%2Bforno%2C%2Bcipolle%2C%2Bmelograno%2Be%2Bfeta%2B_Categoria%2BColorate_1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JYTs0_Kra5A/VBrM7NZJ1-I/AAAAAAAAJ84/Bs4Y21jKjLg/s1600/Insalata%2Bdi%2Bzucca%2Bal%2Bforno%2C%2Bcipolle%2C%2Bmelograno%2Be%2Bfeta%2B_Categoria%2BColorate_1000.jpg" /></a></div>
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<span style="font-family: Times New Roman, serif;"><u> ~</u></span><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Insalata di
zucca al forno, cipolle, melograno e Feta</span></u><span style="font-family: Times New Roman, serif;"><u> ~</u></span></h4>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">I<u>ngredienti
</u>x 4 persone<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">600
g di zucca ( senza buccia e tagliata a dadini) <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Una
piccola cipolla rossa<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
cucchiai di semi di melograno<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">150
g di feta <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">foglioline
di menta<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cucchiai di Olio d’oliva extravergine <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Peperoncino
secco frantumato <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sale
q.b. <o:p></o:p></span></div>
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<u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Preparazione
<o:p></o:p></span></u></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Accomodate
i dadini di zucca su una placca foderata con la carta da formo.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Spennellate
i dadini con l’olio d’oliva e passateli sotto il grill fino a doratura
completa. Devono essere cotti ma non troppo morbidi. (circa 10 minuti)</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Affettate
la cipolla.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sbriciolate il formaggio.
Mettete la cipolla affettata, l’olio d’oliva, qualche foglia di menta, le
scaglie di</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">peperoncino frantumato e il
sale in un barattolo di vetro. Chiudete ermeticamente</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">e</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">
</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">shakerate il condimento.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Dividete
la zucca, il formaggio, i semi di melograno nei piatti individuali,
versate il condimento sui piatti,
aggiungete qualche foglia di menta fresca
e servite subito.<o:p></o:p></span></div>
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<span style="font-family: Times New Roman, serif;"><u> ~</u></span><u><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Pumpkin, pomegranate, onion salad with Feta cheese</span></u><span style="font-family: Times New Roman, serif;"><u> ~</u></span></h4>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">I<u>ngredients </u>x 4 <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">600 g of pumpkin
( peeled and sliced ) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">1 red onion (Tropea)
<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">2 tblsp of pomegranate seeds<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">150 g of Feta cheese
<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Fresh mint leaves <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">4 tbls of olive oil , extravirgin<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Dried chili pepper <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Cut pumpkin into big cubes and arrange them on a baking
sheet lined with parchment paper.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Brush the pumpkins cubes with olive oil and grill until golden brown. ( about 10
minutes) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Slice the onion, crumble the feta cheese. Prepare the
seasoning: put the finely sliced onion, olive oil, chili pepper and salt into a
jar. Close it and shake well.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Serve the pumpkin cubes, crumbled cheese and
pomegranate seeds with this seasoning, sprinkle with fresh mint leaves.</span></div>
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<span style="font-family: Times New Roman, serif;"><u> ~</u></span><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Grànàtalmàs ès Feta sajtos sutotok salàta</span></u><span style="font-family: Times New Roman, serif;"><u> ~</u></span></h4>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Hozzàvalòk<u>
</u>x 4 <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">600
g sutotok (hèj nèlkul) <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
lilahagyma ( Tropea-i) <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
evokanàl grànàtalma szemek<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">150
g Feta sajt <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Friss mentalevèl<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">4 evokanàl oliva olaj , extraszuz <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Egy csipet szàritott erospaprika <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Sò<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">A sutotokot
nagy kockàkra vàgjuk ès egy sutopapirral kibèlelt tepsire rakjuk.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">Kevès oliva olajjal megkenjunk ès korulbelul tiz
percig grillezzuk. Szèp aranybarnàra de nem tùl puhàra sutjuk. </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">A hagymàt vèkonyra felszeleteljuk, a Feta sajtot
szètmorzsoljuk.Elkèszitjuk a salàtaontetet: </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Az olivaolajat a hagymàval, </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">az erospaprikàval ès egy csipet sòval egy
tiszta</span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">befottes uvegbe tesszuk, lezàrjuk majd jòl osszeràzzuk.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US;">A sutotokot a szètmorzsolt sajttal, grànàtalmàval ès a
salàtaontettel tàlaljuk. Friss mentalevelet szòrunk rà. <o:p></o:p></span></div>
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Anikohttp://www.blogger.com/profile/05276581665529870846noreply@blogger.com2tag:blogger.com,1999:blog-5871150406834450282.post-5476209476968427402014-09-03T01:50:00.001+02:002014-09-18T15:58:37.939+02:0030 ricette deliziose da cucinare nel mese di Settembre! - 30 delicious recipes to cook in September !<div class="separator" style="clear: both; text-align: center;">
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Settembre… è l’inizio di una nuova stagione ( oh Dio ..in
realtà l’estate qui non è mai arrivata quest’anno dalla primavera stiamo passati direttamente all' autunno ) ma dopo le ferie e con l’inizio della scuola per me comincia sempre una nuova era ! </div>
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Ho un sacco di nuovi progetti, nuove idee per il
blog , è cosi tanto che non mi occupo di questo spazio che non vedo l’ora di ricominciare a pubblicare nuove
ricette e foto!</div>
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<o:p></o:p></div>
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Per riprendere in mano il blog parto subito con una
nuova rubrica che spero vi piacerà! Ogni inizio mese posterò una
raccolta di <b> ricette deliziose scelte dai migliori blog italiani e
stranieri</b> (compreso il mio ;-) ) da
preparare con i prodotti della stagione ! Godetevi questo meraviglioso Blog/Ricetta Parade,!<br />
<br />
Buon Settembre a tutti!</div>
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<o:p><br /></o:p></h3>
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<o:p> </o:p><span style="text-indent: -18pt;">1)</span><span style="font-size: 7pt; text-indent: -18pt;">
</span><span style="text-indent: -18pt;">Torta di ricotta e pesche</span><span style="text-indent: -18pt;"> </span></h4>
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<o:p></o:p></div>
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di J<b>ul’s Kitchen </b><o:p></o:p></div>
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<span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><a href="http://it.julskitchen.com/dolci/torte/torta-di-ricotta-e-pesche" target="_blank"><span style="color: #9fc5e8;"><b>Ricetta/Recipe </b></span></a></span><br />
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2)<span style="font-size: 7pt;">
</span><!--[endif]-->Pasta con pesto trapanese </h4>
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<o:p></o:p></div>
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<b>di Il cibo commestibile </b><o:p></o:p></div>
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<a href="http://alcibocommestibile.com/quasi-un-pesto-alla-trapanese" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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3) <span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Home Made Ketchup e sale al limone</span></h4>
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di <b>Paprika & Paprika <o:p></o:p></b></div>
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<a href="http://paprikapaprika.blogspot.de/2012/06/homemade-ketchup-sale-al-limone-e.html" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe</b></span></a></div>
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<a href="http://3.bp.blogspot.com/-s6ttNDk4huw/VALqRoczLKI/AAAAAAAAJ1E/U3R3xS3rUh4/s1600/400DSC_0242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-s6ttNDk4huw/VALqRoczLKI/AAAAAAAAJ1E/U3R3xS3rUh4/s1600/400DSC_0242.jpg" height="640" width="422" /></a></div>
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4 )<span style="font-size: 7pt;">
</span><!--[endif]-->Crostata di prugne viole</h4>
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di <b>La Tarte Maison</b></div>
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<a href="http://www.latartemaison.it/2013/10/crostata-di-prugne-viola/" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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<a href="http://3.bp.blogspot.com/-pKMGQdfht0g/VALrcDZ8XUI/AAAAAAAAJ1U/RkcT2VfrwzM/s1600/Crostata%2Bdi%2Bprugne%2Bviola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pKMGQdfht0g/VALrcDZ8XUI/AAAAAAAAJ1U/RkcT2VfrwzM/s1600/Crostata%2Bdi%2Bprugne%2Bviola.jpg" height="640" width="428" /></a></div>
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5)<span style="font-size: 7pt;">
</span><!--[endif]-->Insalata di fichi, pecorino e basilico </h4>
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<o:p></o:p></div>
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di <b>Martetatin <o:p></o:p></b></div>
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<a href="http://martetatin.wordpress.com/2012/05/25/salad-with-figs-pecorino-basil-and-honey/" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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6)<span style="font-size: 7pt;">
</span><!--[endif]-->La pissaladiere</h4>
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<o:p></o:p></div>
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di <b>From my Lemony kitchen</b><o:p></o:p></div>
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<a href="http://www.mykeuken.com/2012/04/french-pissaladiere.html?m=1" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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<a href="http://4.bp.blogspot.com/-3-HNDGoQSX0/VALqH9XjC0I/AAAAAAAAJ08/vJmI5HYHZ2o/s1600/_DSC6677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3-HNDGoQSX0/VALqH9XjC0I/AAAAAAAAJ08/vJmI5HYHZ2o/s1600/_DSC6677.jpg" /></a></div>
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7)<span style="font-size: 7pt;">
</span><!--[endif]-->Gelato al basilico </h4>
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<o:p></o:p></div>
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di <b>Starbooks</b><o:p></o:p></div>
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<a href="http://starbooksblog.blogspot.de/2013/06/gelato-al-basilico-basil-ice-cream.html" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;"><b>Ricetta / Recipe </b></span></a><o:p></o:p></div>
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<a href="http://1.bp.blogspot.com/-BbDs25174Es/VALqlSouSAI/AAAAAAAAJ1M/my9C1us3yh4/s1600/Basil%2Bice%2Bcream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BbDs25174Es/VALqlSouSAI/AAAAAAAAJ1M/my9C1us3yh4/s1600/Basil%2Bice%2Bcream.jpg" /></a></div>
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8)<span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Pecorino
sott’olio</span></h4>
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<o:p></o:p></div>
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di
<b>Paprika & Paprika </b><o:p></o:p></div>
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<a href="http://paprikapaprika.blogspot.de/2012/09/fromage-francais-ou-italienoggi.html" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b> Ricetta / Recipe </b></span></a><o:p></o:p></div>
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9) Schiacciata con cannella e uva fragola</h4>
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d<b>i Kitty's Kitchen </b></div>
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<a href="http://www.kittyskitchen.it/schiacciata-alla-cannella-con-uva-fragola.html" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;">Ricetta/ Recipe </span></a></div>
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<a href="http://1.bp.blogspot.com/-G8bTLXUs0Wg/VALt3gXRW8I/AAAAAAAAJ1w/rqpFUSEXoGM/s1600/schiacciata%2Bcon%2Buva%2Bfragola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-G8bTLXUs0Wg/VALt3gXRW8I/AAAAAAAAJ1w/rqpFUSEXoGM/s1600/schiacciata%2Bcon%2Buva%2Bfragola.JPG" height="480" width="640" /></a></h4>
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10) Torta di mele e ribes veloce</h4>
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di <b>Mamma Papera</b></div>
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<a href="http://mammapapera.it/2012/10/torta-di-mele-e-ribes-veloce-veloce/" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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<a href="http://1.bp.blogspot.com/-mIkC3rlsfsA/VALs5rCm6zI/AAAAAAAAJ1o/dcvOTkprQVU/s1600/focaccia-dolce-di-mele-e-e-ribes-018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mIkC3rlsfsA/VALs5rCm6zI/AAAAAAAAJ1o/dcvOTkprQVU/s1600/focaccia-dolce-di-mele-e-e-ribes-018.jpg" /></a></div>
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11) Zucchine alla poverella</h4>
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di <b>Scampomatto</b></div>
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<a href="http://www.scampomatto.it/post/2822/zucchine-alla-poverella" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe</b></span></a></div>
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<span style="text-indent: -18pt;">12)</span><span style="font-size: 7pt; font-weight: normal; text-indent: -18pt;">
</span><span style="text-indent: -18pt;">Crostata di gelo di melone</span></h4>
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<o:p></o:p></div>
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Di Inside my
Bag<o:p></o:p></div>
<a href="http://www.sabrina-rossi.com/2014/07/day-4-good-morning-sicily/" target="_blank"><span style="color: #6fa8dc; font-family: Courier New, Courier, monospace;">Ricetta/Recipe</span></a></h4>
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<a href="http://1.bp.blogspot.com/-f29jv1gv__Y/VALv1s_5E2I/AAAAAAAAJ2E/XvnR_zua4W4/s1600/IMG_3389_SabrinaRossiATLCookingSC-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f29jv1gv__Y/VALv1s_5E2I/AAAAAAAAJ2E/XvnR_zua4W4/s1600/IMG_3389_SabrinaRossiATLCookingSC-1.jpg" height="640" width="426" /></a></h4>
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13)<span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Babaganush</span><span style="text-indent: -18pt;">
</span><span style="text-indent: -18pt;">(Crema di melanzane)</span></h4>
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<span style="text-indent: -18pt;">di <b>Thrree Many Cooks</b></span></div>
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<span style="text-indent: -18pt;"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><a href="http://threemanycooks.com/recipes/nibbles-and-apps/baba-ghanoush/" target="_blank"><b><span style="color: #9fc5e8;">Ricetta/ Recipe </span></b></a></span></span></div>
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<a href="http://2.bp.blogspot.com/-EzW99s_TExg/VAQ-cGbyuzI/AAAAAAAAJ3s/9YCkYuFBA_A/s1600/BabaGhanoush-480x318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EzW99s_TExg/VAQ-cGbyuzI/AAAAAAAAJ3s/9YCkYuFBA_A/s1600/BabaGhanoush-480x318.jpg" /></a></div>
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14) Spiedini di agnello con Tztaziki </h4>
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di <b>Chatelaine </b></div>
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<a href="http://www.chatelaine.com/recipes/cooking-tips/lamb-koftas-with-tzatziki/" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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15)<span style="font-size: 7pt;">
</span><!--[endif]-->Semifreddo menta e cioccolato </h4>
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<o:p></o:p></div>
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di <b>Menta e Cioccolato </b><o:p></o:p></div>
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<span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><a href="http://www.mentaecioccolato.com/2012/06/semifreddo-menta-e-cioccolato-o-after.html" target="_blank"><span style="color: #9fc5e8;"><b>Ricetta /Recipe </b></span></a></span></div>
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<a href="http://4.bp.blogspot.com/-Ad4rmY7HJRs/VARl7l4329I/AAAAAAAAJ4Q/e-E-tD2iMuM/s1600/7439356424_094a390354_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ad4rmY7HJRs/VARl7l4329I/AAAAAAAAJ4Q/e-E-tD2iMuM/s1600/7439356424_094a390354_b.jpg" height="640" width="446" /></a></div>
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16) Gamberoni Speziati</h4>
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di <b>Oggi Pane e Salame, domani...</b></div>
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<a href="http://www.oggipanesalamedomani.it/2013/03/06/ricetta-gamberoni/" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b>Ricetta / Recipe </b></span></a></div>
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<a href="http://4.bp.blogspot.com/-0h69q43G8v0/VAXjbMRnn4I/AAAAAAAAJ5g/4Bp4H58IOkY/s1600/gamberoni-A-OPSD-e1362556181903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0h69q43G8v0/VAXjbMRnn4I/AAAAAAAAJ5g/4Bp4H58IOkY/s1600/gamberoni-A-OPSD-e1362556181903.jpg" height="640" width="426" /></a></div>
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<h4>
17) Crostata di mirtilli semplice </h4>
</div>
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di <b>Paprika & Paprika </b></div>
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<span style="font-family: Courier New, Courier, monospace;"><b> <a href="http://paprikapaprika.blogspot.it/2010/08/crostata-di-mirtilli-semplice-egyszeru.html" target="_blank"><span style="color: #9fc5e8;">Ricetta/Recipe </span></a></b></span></div>
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<a href="http://3.bp.blogspot.com/-LdCfnV_c49Y/VAWKxd6bCFI/AAAAAAAAJ4w/Qf6GaM5XpWY/s1600/500mirtilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LdCfnV_c49Y/VAWKxd6bCFI/AAAAAAAAJ4w/Qf6GaM5XpWY/s1600/500mirtilli.jpg" /></a></div>
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18) Crema di carote e peperoni </h4>
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di <b>Krew!Mleko</b></div>
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<a href="http://krewimleko.wordpress.com/2013/03/03/krem-marchwiowo-paprykowy/" target="_blank"><span style="color: #9fc5e8;"> <b>Ricetta/Recipe</b></span></a></div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ViTyCVJ3JDE/VAXiTAHLOJI/AAAAAAAAJ5Q/7Fx0IgtW_Y4/s1600/karoten32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ViTyCVJ3JDE/VAXiTAHLOJI/AAAAAAAAJ5Q/7Fx0IgtW_Y4/s1600/karoten32.jpg" height="640" width="423" /></a></div>
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19)Involtini di zucchine con feta, menta e peperoncino</h4>
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di <b>Simply Delicious </b></div>
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<a href="http://simply-delicious-food.com/2011/12/01/courgette-rolls-with-feta-mint-chilli/" target="_blank"><span style="color: #9fc5e8; font-family: Courier New, Courier, monospace;"><b>Ricetta/Recipe </b></span></a></div>
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20) Crostata di gorgonzola, pera allo sciroppo balsamico </h4>
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di <b>Desserts for Breakfast </b></div>
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21) Spaghetti con verdure al forno </h4>
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di <b>The Woks of Life </b></div>
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22) Confettura di pere ccn cannella e mandorle</h4>
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di <b>Io cosi come sono</b></div>
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23) Espresso Cake </h4>
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di <b>Sweet Paul </b></div>
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24) Pappa al pomodoro </h4>
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di <b>Vaniglia Storie di Cucina </b></div>
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25) Veggie pizza con melanzane </h4>
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di <b>Rùstica </b></div>
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26) Torta di mele con meringa </h4>
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di <b>Kwestia Smaku</b></div>
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27) Pollo arrosto alla greca </h4>
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di <b>Cooking with curls</b></div>
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28) Clafoutis di nettarine </h4>
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di <b>La casa sin tiempo </b></div>
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29) Tortiglioni alla pizzaiola </h4>
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di <b>Menta & Liquirizia</b></div>
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30 ) Margherita all'anguria</h4>
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di<b> Martha Steward </b></div>
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