tag:blogger.com,1999:blog-78510613001826536442024-02-18T23:23:59.259-08:00recipesricetteCollection of seasonal recipes
Ricettario stagionaleMonicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7851061300182653644.post-45287872579147668782011-09-23T02:27:00.000-07:002011-09-23T02:27:39.615-07:00MONICA'S CELERY PASTA SOUP<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaVlxsflD3fToxC2Bm_eAKTnwJ6AsuKX42pe4erjGcFyCPC09ib6XjH1Tl_X2TDMtWLHFMhq_Eotpbw6QJQyKS7_tPDIGe35pcYOEvsPEuo-JZ0XDAWSg7cMdjMjVOvEYXVFuVmi3E7RJ/s1600/celerysoup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaVlxsflD3fToxC2Bm_eAKTnwJ6AsuKX42pe4erjGcFyCPC09ib6XjH1Tl_X2TDMtWLHFMhq_Eotpbw6QJQyKS7_tPDIGe35pcYOEvsPEuo-JZ0XDAWSg7cMdjMjVOvEYXVFuVmi3E7RJ/s1600/celerysoup.jpg" /></a><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Monica’s Celery Pasta Soup</b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 4 - Ingredients:<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">5 (white) celery sticks, chopped </span><span style="font-family: Calibri;"> –keep leaves to garnish plates at the end –<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 potato, diced<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 leek, sliced <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">25g of butter<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">900ml of vegetable stock<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 tablespoons of crème fraiche<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g Stilton <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Salt, pepper<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">200 gr of small pasta (ditalini, chifferi)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Method<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Melt butter in a saucepan; add celery, leek and potato. Cook for five minutes, stirring often. <span style="mso-spacerun: yes;"> </span>Cover vegetables with stock and bring to boil. Cover saucepan and let soup simmer for 20 minutes, or until vegetables are soft. Remove from fire and let it cool slightly. Boil the pasta in the meantime in salted water according to cooking instructions on the packet. Transfer vegetables and some of the liquid into a blender and whizz to a purée. Return it to the saucepan and let it warm up on a medium heat. <span style="mso-spacerun: yes;"> </span>Mix in the crème fraiche and season with salt and pepper to taste. Drain the pasta and add it to the saucepan.<span style="mso-spacerun: yes;"> </span>Sprinkle crumbs of stilton over it and mix it all together. Dish out the pasta soup in bowls and garnish with celery leaves. YUMMY!<o:p></o:p></span></div><br />
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</div><br />
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</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-49399891661314600992011-09-17T07:49:00.000-07:002011-09-17T07:52:14.631-07:00Auntie Joy's Apple Buns<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "French Script MT"; font-size: 36pt; line-height: 115%;">Auntie
Joy’s Apple Buns</span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "French Script MT"; font-size: 18pt; line-height: 115%; mso-fareast-language: EN-GB; mso-no-proof: yes;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZz5-fYfUEMRXX0s1j33EptoMXhpQ6TWsa91SAKYltDbVhQK1TmTt1inaf8ajO6eW2IdTtJkebzCrUzOYGPDOdk9GhHZTonjCAL5_ZzZFPwcmGRYZUsrn2N54dO_p7aARnq9sbfuBBwYe/s1600/applebuns.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZz5-fYfUEMRXX0s1j33EptoMXhpQ6TWsa91SAKYltDbVhQK1TmTt1inaf8ajO6eW2IdTtJkebzCrUzOYGPDOdk9GhHZTonjCAL5_ZzZFPwcmGRYZUsrn2N54dO_p7aARnq9sbfuBBwYe/s320/applebuns.jpg" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "French Script MT"; font-size: 18pt; line-height: 115%;"><o:p> </o:p></span></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Ingredients<o:p></o:p></span></u></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">275 g
cooking apple<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">275 g self-raising
flour<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">100 g butter<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">100 g caster
sugar<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 egg + 1
tablespoon of milk (beaten together)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Method<o:p></o:p></span></u></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Rub fat into
flour and sugar.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Peel and
chop apple.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Add to flour
mixture.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Mix together
with egg and milk.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Divide into
12 buns in greased bun tins.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Cook at gas
mark 5 for about 30 min.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 18pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Maybe
flavoured with lemon zest. Auntie Joy usually uses a couple of pinches of
cinnamon.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-75324468912343110762011-08-02T11:46:00.000-07:002011-08-02T11:46:47.361-07:00Fab recipe by Simon Hopkinson!<a href="http://www.bbc.co.uk/food/recipes/smoked_haddock_pilaf_84768">http://www.bbc.co.uk/food/recipes/smoked_haddock_pilaf_84768</a>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-47464270212471659462011-05-18T09:33:00.000-07:002011-05-18T09:33:32.065-07:00Buon appetito!!!<iframe height="295" src="http://www.youtube.com/embed/9i8qy4gDsd0?fs=1" frameborder="0" width="480" allowfullscreen=""></iframe>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-67272193881796576122011-03-24T05:35:00.000-07:002011-03-24T05:35:04.352-07:00La torta al cioccolato e mandorle di George<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaRM0sG-rJLwulO0njusOh3kMJ9saxrTB6kBOgQcTat_oer49Fk6PqwkXlKWTmfH-Yh4-cSYyPRtXcXaFUvwt7AzJaMRsMqnWGcaaWYDO1NTDM-UbHiiwWSVkzpHAKt1eiVcLU47ddC71/s1600/sharearecipegroup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaRM0sG-rJLwulO0njusOh3kMJ9saxrTB6kBOgQcTat_oer49Fk6PqwkXlKWTmfH-Yh4-cSYyPRtXcXaFUvwt7AzJaMRsMqnWGcaaWYDO1NTDM-UbHiiwWSVkzpHAKt1eiVcLU47ddC71/s1600/sharearecipegroup.jpg" /></a></div>I have adapted this recipe from a Venetian cookery book. My nephew George loves this version and I can't help thinking of him whenever I make it and that makes baking it even more pleasurable :-)))! This smooth and velvety cake is an ideal starting point if you are a novice baker...but it is bound to titillate every palate...<br />
<br />
<strong>Ingredients:</strong><br />
<br />
4 eggs, 125 g of sugar, 125 g ground almonds, 125 g dark chocolate, 125 g butter, 60 g plain flour, half a teaspoon of baking powder, a pich of salt. Cocoa powder to sprinkle on top.<br />
<br />
<strong>Method:</strong><br />
<br />
Turn the oven on 170 degrees. Grease and flour a medium size baking tin.<br />
<br />
Melt chocolate and butter in a bowl, over a pan of boiling water, bain marie. Leave aside to cool down. Mix eggs and sugar, until you get a creamy mixture, add chocolate and butter sauce, flour, dried almonds, baking powder and a pinch of salt. Fold in and work all the ingredients with a wooden spoon until you have a very smooth mixture. Pour it in the baking tin and bake for about 20 minutes. The cake is ready when it is firm around the edges but rather soft under the crust in the middle. Leave it to cool and then sprinkle some cocoa powder on top.<br />
<br />
It is much better when eaten the day after, if you can resist....<br />
<br />
P.S. George, this cake is for you!!!!Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-77343298933057112912011-02-21T02:44:00.000-08:002011-02-21T02:54:58.531-08:00Penne allegre agli asparagi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6QcAjU4NBRB-ebabw1gvttxi3vpWTwSxgICG6iNuqP-aHSqEC0AwY-NgCpdSWy8va6XJpmMQs9eB-MQSKNrs1L3Ga-YJYL2ZKcSJIYeUi8ylOPKbSeYNfYzPIKNzSBD2K7cpK5DDM0vD/s1600/EI1206_Penne-with-Asparagus-and-Cherry-Tomatoes_med.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6QcAjU4NBRB-ebabw1gvttxi3vpWTwSxgICG6iNuqP-aHSqEC0AwY-NgCpdSWy8va6XJpmMQs9eB-MQSKNrs1L3Ga-YJYL2ZKcSJIYeUi8ylOPKbSeYNfYzPIKNzSBD2K7cpK5DDM0vD/s1600/EI1206_Penne-with-Asparagus-and-Cherry-Tomatoes_med.jpg" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><i style="mso-bidi-font-style: normal;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Per chi ha fame di primavera...</span></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><i style="mso-bidi-font-style: normal;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredienti</span></span></i></b></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Pomdorini tagliati a metá a piacere</span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Tre cucchiai di panna</span><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Una manciata di timo fresco tritato </span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Una dozzina di cime di asparagi</span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Un cipollotto tritato</span><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Uno spicchio d'aglio a fettine sottili</span><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">250 g di penne</span><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Una manciata di pinoli tostati</span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> Parmigiano grattugiato a piacere</span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Olio d’oliva</span></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Preparazione</span></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Fare bollire le cime di asparagi per tre minuti e mettere da parte l’acqua.<br />
<br />
Fare grigliare le metá dei pomodorini a pancia in giú fino quando si abbrustoliscono leggermente. Si possono sbucciare in seguito volendo.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="font-family: Calibri;">Usare l’acqua degli asparagi per far cuocere le penne al dente. </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span lang="IT" style="font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="font-family: Calibri;">Tostare la manciata di pinoli.<br />
<br />
Soffriggere cipollotto, aglio e timo prima di stemperare la panna. Aggiungere i pomodorini, pepe e le penne. Mescolare per un minuto e servire. Abbellire le porzioni con le cime di asparagi, i pinoli e una manciata di parmigiano.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com1tag:blogger.com,1999:blog-7851061300182653644.post-70180601795815979772010-12-01T03:48:00.000-08:002010-12-01T08:24:40.666-08:00LA PIZZA TRADIZIONALE<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">Ingredients:<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";"><span style="mso-spacerun: yes;"></span>250 g. flour (if possible Italian 00), </span><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";"><span style="mso-tab-count: 6;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">150 ml. lukewarm water,</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">1 teaspoon of yeast, </span><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";"><span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">a good pinch of salt,</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">some extra virgin olive oil (enough to<span style="mso-spacerun: yes;"> </span>keep the dough together)</span><br />
<span style="color: #339966; font-family: Tahoma;">a few tablespoon of tomato passata</span><br />
<span style="color: #339966; font-family: Tahoma;">1 mozzarella (preferably buffalo mozzarella)</span><br />
<span style="color: #339966; font-family: Tahoma;">dried origano </span><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHIEmD6-atJ882XnvdYsvGnubF7stnWTTZv5aB618CREX8t3GiIUQ5FlquvXRMZm8Fieg0bc9Yv61Kf7MZmFu3nHYMCySZnzLiYUnQUJVanD3O3UxGU3cwColVLA93Xl0RUbfHpSN41IF/s1600/pizza.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHIEmD6-atJ882XnvdYsvGnubF7stnWTTZv5aB618CREX8t3GiIUQ5FlquvXRMZm8Fieg0bc9Yv61Kf7MZmFu3nHYMCySZnzLiYUnQUJVanD3O3UxGU3cwColVLA93Xl0RUbfHpSN41IF/s1600/pizza.bmp" /></a><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">Mix the ingredients together in a bowl with a fork and then with your hands (remember to rub them in olive oil first) until you have a dough. Rub some olive oil around the bowl and put the dough in it to rest for an hour. Cover the bowl with some cling film and let it rise for 1 hour. </span></i><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="color: #339966; font-family: "Tahoma", "sans-serif";">Knead the dough flat on the pizza tray and spread out evenly a few tablespoons of passata on the pizza base, making sure that you do not drown the dough in it! Put the pizza in the oven at a very high temperature – gas mark 9/220degrees – for 10/15 minutes. Take it out and add mozzarella and other toppings of your choice. Sprinkle the pizza with oregano and olive oil and then put it back in the oven for another 10/15 minutes. </span></i></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 216pt; text-align: justify; text-indent: -216pt;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-88716025995518164682010-11-17T06:54:00.001-08:002010-11-17T06:54:51.957-08:00Tortiglioni alla Monica<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GOLs7bTzY72Ut8EN2iXWrbbKu5_XNngGIhdECMA_05DSu9nYKLkgEA0dCwDyN8BuWPiK1D4RAeWFs4mZmMFCoR_PXnSWm6SxrTrH0EMjgZq9Fy5BsemgYTaBCWLCFibKam8yT8jGEEnX/s1600/tortiglioni.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GOLs7bTzY72Ut8EN2iXWrbbKu5_XNngGIhdECMA_05DSu9nYKLkgEA0dCwDyN8BuWPiK1D4RAeWFs4mZmMFCoR_PXnSWm6SxrTrH0EMjgZq9Fy5BsemgYTaBCWLCFibKam8yT8jGEEnX/s320/tortiglioni.jpg" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Tortiglioni alla Monica</span></span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Questa ricetta l’ho inventata io…Oggi per pranzo ed è una delizia garantita!!!!</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Ingredienti (per 2 persone)</span></span></i></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">250g di tortiglioni</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Due manciate abbondanti di spinaci freschi</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Pancetta tagliata a dadini (a piacere)</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">8 cubetti di taleggio</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Un cucchiaio di olio d’oliva</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Sale e pepe </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Preparazione</span></span></i></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Scottare gli spinaci ben lavati direttamente in pentola. Lasciateli cuocere a fuoco medio grondanti di acqua e con un po’di sale per circa cinque minuti. Scolare e lasciare raffreddare. Strizzare e tagliuzzare gli spinaci a striscioline medie. </span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">In una padella far abbrustolire la pancetta in un po’ d’olio d’oliva. Aggiungere gli spinaci, sale, pepe e rimestare. Coprire la pentola con il coperchio e nel frattempo cuocere la pasta secondo i tempi di cottura. </span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Un minuto prima di scolare la pasta, togliere una tazzina di acqua di cottura e stemperarla negli spinaci con pancetta che sono stati rimessi a scaldare a fuoco basso. Scolare la pasta (non troppo) e versarla sugli spinaci. Rimestare per bene e aggiungere il taleggio a cubetti. Fare sciogliere bene il formaggio mescolando e servite SUBITO! Fatemi sapere….</span></span></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-69395973578253184562010-11-09T12:34:00.000-08:002010-11-09T12:34:07.269-08:00Petti di pollo gratinati<div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chicken breasts gratin</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AB3k3Xiy_R2Vez2mAa5mgVVEApaunT0uRMRpMWMQ-Qr9wZ156xWVheB7Gy7E_8hN045C7ZiYm1Byz-oajqQMo4B7-neGpIaY80hZCqeOtyDNhvKU-QCanCyBC-AsrBY7Oq8w5ch8Sd7E/s1600/parmesan-cheese1.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AB3k3Xiy_R2Vez2mAa5mgVVEApaunT0uRMRpMWMQ-Qr9wZ156xWVheB7Gy7E_8hN045C7ZiYm1Byz-oajqQMo4B7-neGpIaY80hZCqeOtyDNhvKU-QCanCyBC-AsrBY7Oq8w5ch8Sd7E/s320/parmesan-cheese1.png" width="320" /></a><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">(serves 2 romantically…)</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">INGREDIENTS</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 organic chicken breasts</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 tablespoons of grated<span style="mso-spacerun: yes;"> </span>parmesan cheese </span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">butter</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt</span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">pepper</span></b></div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">METHOD</span></b></div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Coat the chicken breasts in the beaten egg mixture first and then in the grated parmesan cheese. Lay them on a buttered oven dish and place on each breasts a few flakes of butter. Sprinkle with salt and pepper. Bake for 20 minutes at 180 degrees.</span></b></div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><b><span style="color: #9c0401; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Utterly delicious served with roasted potatoes and braised red cabbage or stir fried cavolo nero. A glass of Chianti also accompanies the dish well. </span></b></div><div class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 4.5pt; mso-outline-level: 2; text-align: justify;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-78329031284957829002010-11-08T04:29:00.000-08:002010-11-08T04:29:27.160-08:00TORTA DI MELE ALL’ ITALIANA<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-size: 14pt; line-height: 115%; mso-ansi-language: IT;"><span style="color: #76923c; mso-themecolor: accent3; mso-themeshade: 191;"></span></span></b></span><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-size: 14pt; line-height: 115%; mso-ansi-language: IT;"><span style="color: #76923c; mso-themecolor: accent3; mso-themeshade: 191;"></span></span></b></span><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"> <div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="color: red; font-size: 14pt; line-height: 115%; mso-ansi-language: IT;">TORTA DI</span></b><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="font-size: 14pt; line-height: 115%; mso-ansi-language: IT;"> <span style="color: #76923c; mso-themecolor: accent3; mso-themeshade: 191;">MELE </span><span style="color: red;">ALL’</span><span style="color: #76923c; mso-themecolor: accent3; mso-themeshade: 191;"> ITALIANA</span></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj437oxxyEvUesOF5zT4VI6eD4ZNXkgigjT8l8WMO0llYOGhFINisdAHDLzBSVjEMHQKHEgjIZBk6vW6jeh8L86UAj2yotDu1frOrsKJP6i_IU0WG_zI6CznKrZMNeyCMOZxdQSar8aonMx/s1600/P1010033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj437oxxyEvUesOF5zT4VI6eD4ZNXkgigjT8l8WMO0llYOGhFINisdAHDLzBSVjEMHQKHEgjIZBk6vW6jeh8L86UAj2yotDu1frOrsKJP6i_IU0WG_zI6CznKrZMNeyCMOZxdQSar8aonMx/s320/P1010033.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div></span></span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">My Italian apple cake is an adaptation of two recipes by my favourite food writers, Nigella Lawson and Anna del Conte. It is utterly delicious and I really recommend a slice of it for breakfast, Italian style </span></span><span style="font-family: Wingdings; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">! The texture is gorgeously soft as extra virgin olive oil is used instead of butter…</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;">Ingredienti</span></b><span style="mso-ansi-language: EN-US;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">200g sugar; 150ml extra virgin olive oil; 2 big eggs; 350 flour preferably Italian 00; 1 teaspoon of cinnamon, 1 and a half teaspoons of bicarbonate of soda; ½ a teaspoon of salt; 100g sultanas ; 75ml of water; <span style="mso-spacerun: yes;"> </span>the grated zest of one lemon; 450g of peeled and diced apples.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Preparazione</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Preheat the oven 180 degrees or gas mark 4. Grease with butter and flour a cake tin. Put the sultanas in a pan with 75 ml of water and bring to the boil. Set them aside. In a bowl mix olive oil and sugar using an electric mixer. <span style="mso-spacerun: yes;"> </span>Add the two eggs and keep mixing until the mixture looks like some sort of mayonnaise sauce. Add the flour a bit at a time and keep mixing slowly. Add cinnamon, <span style="mso-spacerun: yes;"> </span>bicarbonate and salt and use a wooden spoon to fold in also sultanas, lemon zest and apples. Pour the mixture in the cake tin and bake for one hour. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com1tag:blogger.com,1999:blog-7851061300182653644.post-4615581093154042802010-10-26T13:44:00.000-07:002010-10-27T04:31:53.975-07:00Spaghetti alla carbonara per due<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQOekTutg9y0nHbvmXIgotdllMm9zoql5A-jOkHEmBWw1uAEbV_SeMAEs6IfF13Cy15K4kbkepkx4dBDLuy0A9mz-YkZhdlKArHfdMMwjhGFfock63lXKqNPv31Hp7DDOEAkrGw33rPgh/s1600/carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQOekTutg9y0nHbvmXIgotdllMm9zoql5A-jOkHEmBWw1uAEbV_SeMAEs6IfF13Cy15K4kbkepkx4dBDLuy0A9mz-YkZhdlKArHfdMMwjhGFfock63lXKqNPv31Hp7DDOEAkrGw33rPgh/s320/carbonara.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Spaghetti alla carbonara per due</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Ideale per una serata fredda ma romantica!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Ingredienti:</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">250 gr spaghetti</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">1 uovo</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">120 gr pancetta affumicata a dadini</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">3 cucchiai da tavola di parmigiano grattugiato</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">2 spicchi d’aglio schiacciati</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Pepe e sale</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Olio d’oliva</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Preparazione:</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Scaldare l’olio in una padella. Far rosolare l’aglio fino a quando imbiondisce. Togliere e eliminare gli spicchi. Aggiungere la pancetta e rosolare bene fino a quando diventa croccante. Nel frattempo cuocere gli spaghetti in abbondante acqua salata come il Mediterraneo, secondo la mitica Anna Del Conte. Nel frattempo sbattere l’uovo e il parmigiano. Aggiungere sale e pepe allo sbattuto. Scolare gli spaghetti e unirli alla pancetta in padella a fuoco lento. Mescolare per bene e aggiungere lo sbattuto su fuoco vivo. Rimescolare fin quando lo sbattuto si è <span style="mso-spacerun: yes;"> </span>rappreso. Servire immediatamente! </span></span></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com1tag:blogger.com,1999:blog-7851061300182653644.post-49707047977246847102010-10-20T10:47:00.000-07:002010-10-20T10:47:07.330-07:00SPICY KEDGEREE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-vwWdu9lG19Dyr6_s3Cc3SynrckCIDA5-0lCs466-hgN1mIu5Hzl2D1QRaokOz38g8blQWgMz8Kr8hPKIrjb7iSY2msiwiIws_Y4hjJZ25pZLTaIjg8yWan9pxEmzd1gsjkosu_owUl3/s1600/kedgeree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-vwWdu9lG19Dyr6_s3Cc3SynrckCIDA5-0lCs466-hgN1mIu5Hzl2D1QRaokOz38g8blQWgMz8Kr8hPKIrjb7iSY2msiwiIws_Y4hjJZ25pZLTaIjg8yWan9pxEmzd1gsjkosu_owUl3/s320/kedgeree.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Ingredients (serves 2)</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">400 g organic smoked haddock </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">3 hard boiled eggs</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">200 g <span style="mso-spacerun: yes;"> </span>basmati rice boiled</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1 small onion chopped</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1 small leek chopped </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1 teaspoon of curry powder</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Salt and pepper (to taste)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Olive oil</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">To garnish : p</span></span><span lang="EN-GB"><span style="font-family: Calibri;">aprika and a </span></span><span lang="EN-GB"><span style="font-family: Calibri;">handful of fresh parsley chopped<b style="mso-bidi-font-weight: normal;"></b></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Method</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Grill the smoked haddock for ten minutes or so and then let it cool down. Flake it with a fork. In a large pan sweat in olive oil onion, leek and curry powder for five minutes, stirring. Add boiled rice and mix well. Add a bit more olive oil or boiling water if need be. Add the flaked haddock and stir. It may need slat and pepper to taste. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Dish out on a large serving dish and garnish with the eggs quartered and the fresh parsley. Sprinkle with paprika and serve straight away! </span></span></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-47079540615870972782010-10-19T05:23:00.000-07:002010-10-19T05:29:49.223-07:00My Madeira Cake<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLtXeAscCYfnKCdqh1hbhXhKG3989IhSYiPdLbXLKxTtnyHLpp_QBIgnmmZ5Y2_2FYEX0pwjpH-w4NS7rQrDy5ObISKubnSMWYoJR2I7wyGILZzO5ESgddN-dPniR-Bb9scAvrXsRNODR/s1600/mymadeiracake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLtXeAscCYfnKCdqh1hbhXhKG3989IhSYiPdLbXLKxTtnyHLpp_QBIgnmmZ5Y2_2FYEX0pwjpH-w4NS7rQrDy5ObISKubnSMWYoJR2I7wyGILZzO5ESgddN-dPniR-Bb9scAvrXsRNODR/s1600/mymadeiracake.jpg" /></a></div><span style="color: #1f497d;"><span style="font-family: Calibri;">I have adapted Nigella's version of this classic English tea-time cake and love it!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">Ingredients</span></span></i></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">240g softened unsalted butter</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">200g caster sugar, plus extra for sprinkling</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">Grated zest and juice of 1 lemon</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">Juice of another half lemon</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">1/2/tablespoon of poppy seeds</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">3 large eggs</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">210g self-raising flour</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">90g plain flour </span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>23x13x7cm loaf tin, buttered and lined</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="color: #1f497d;"><span style="font-family: Calibri;">Preheat the oven to 170 degrees/ gas mark 3</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;"><span style="color: #1f497d;">Method</span><span style="color: #4f81bd; mso-themecolor: accent1;"></span></span></i></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="color: #4f81bd; mso-ansi-language: EN-GB; mso-themecolor: accent1;"><span style="font-family: Calibri;">Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and finally, the lemon juice. Sprinkle with caster sugar as it goes into the oven, and bake for an hour or until a cake taster comes out clean. Remove to a wire rack, and let cool in the tin before turning out. Makes 8-10 slices. </span></span></i></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-73524521131947538832010-10-18T03:40:00.000-07:002010-10-18T03:42:28.280-07:00Speedy & Tasty Trout Fillets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyiZpfC6P4lXaafLfaxTHg5ewfQ7aOAp8JBQPcC6ZN_SuJMVKw0uzaBz8ROSBSROU8R1WZuHxiqQj94S-HSeXoCZqNQrm52DNu1vIEaQjkvDOc8UuBpOrgs1kcI4sMZQSC9UmNxVndWNu/s1600/capperi-sotto-sale%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyiZpfC6P4lXaafLfaxTHg5ewfQ7aOAp8JBQPcC6ZN_SuJMVKw0uzaBz8ROSBSROU8R1WZuHxiqQj94S-HSeXoCZqNQrm52DNu1vIEaQjkvDOc8UuBpOrgs1kcI4sMZQSC9UmNxVndWNu/s320/capperi-sotto-sale%5B1%5D.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Speedy & Tasty Trout Fillets</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Ideal to beat the Monday night blues…Coming home from work and feeling like you have had it for today? Revive your senses in the kitchen by spending twenty blissful minutes preparing a romantic dinner for two…And do not forget to put the Gavi back in the fridge to chill!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Ingredients (Serves 2)</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">4 trout fillets rolled in flour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1 clove of garlic (crushed and finely chopped)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1/4 of a glass of white wine (ideally Gavi) </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">4 table spoons of tomato passata</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">A handful of capers (preferable Sicilian<span style="mso-spacerun: yes;"> </span>and preserved in sea salt)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">A handful of flat leaf parsley (finely chopped)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Cooking olive oil, salt and pepper to taste</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Method</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Warm the olive oil in a large frying pan and fry the garlic in it for one minute. Place the floured fillets in the pan and pour white wine over them gently. Add passata, parsley and capers, pepper, salt and cover with a lid. Cook on a medium heat for about ten minutes. Do not forget to check the pan every three minutes or so and add a small amount of water if need be. You can serve them on a bed of boiled rice, lentils of with a green salad and crusty bread. <span style="mso-spacerun: yes;"> </span></span></span></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-29803091846829568842010-10-16T06:53:00.000-07:002010-10-16T06:57:22.051-07:00Zuppa dorata di cipolle e sidro<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">...Perfetta per un sabato d'ottobre e per il compleanno della mia mamma...auguri!!!! </span></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">Ingredienti<span style="mso-spacerun: yes;"> </span>per 4 persone</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">1 kg di cipolle tagliate a fette sottilissime</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">75gr burro</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">500ml sidro</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">1 rametto di timo fresco</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">1 foglia di alloro</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">1 litro di brodo vegetale</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">200ml di panna liquida</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">Servire con fette di pane casareccio</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">Preparazione</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">In una padella, fare soffriggere le cipolle fino a quando diventano dorate/marrone. Aggiungere il sidro e fare bollire gentilmente fino a che si riduca alla meta’. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="IT" style="color: black; mso-ansi-language: IT;"><span style="font-family: Calibri;">Aggiungere il timo, l’alloro, il brodo e la panna e fare cuocere a fuoco lento per 30 minuti. Aggiungere sale e pepe a piacere e servire con il pane casereccio.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><span style="font-family: Calibri;">Buon Appetito!!!!! </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-80668899954333933112010-10-14T03:52:00.000-07:002010-10-14T04:00:45.631-07:00TORTA AL PISTACCHIO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-N3ywGcMQWEasyAUA_kWHTba5jmZfVelhJbelChv-fDsA7bG-jlFTjebDptH2V9ILHTlwM3m4Ab00-kTr5EXy7xW-VLxZfjVVuuJOD8jy04z2Q81gSrGSodiximQca1SdKGUmocuv0SK/s1600/tortadipistacchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-N3ywGcMQWEasyAUA_kWHTba5jmZfVelhJbelChv-fDsA7bG-jlFTjebDptH2V9ILHTlwM3m4Ab00-kTr5EXy7xW-VLxZfjVVuuJOD8jy04z2Q81gSrGSodiximQca1SdKGUmocuv0SK/s320/tortadipistacchi.jpg" width="320" /></a></div><br />
TORTA AL PISTACCHIO<br />
<br />
This recipe was kindly passed on to me and my colleague John, during our second Sicilian School Exchange, by one of the Sicilian teachers’ mum. It is utterly delicious and it will always remind me of our wonderful Sicilian friends and of the breathtaking beauty of Sicily. I miss Mount Etna!!!!<br />
<br />
<br />
Ingredienti: Ingredients<br />
4 uova 4 eggs<br />
150 gr. di farina 150 g flour<br />
50 gr. di amido 50 g cornflour<br />
150 gr. di burro( o olio di oliva!) 150 g butter or olive oil<br />
200 gr. di pistacchio 200 g pistachios (ground)<br />
1 bustina di lievito 1 sachet/teaspoon of baking powder<br />
1 bustina di vaniglia 1 sachet/teaspoon of vanilla in powder<br />
1 barattolo di nutella 1 nutella tub<br />
<br />
<br />
Preparazione<br />
<br />
Sbattere le uova con lo zucchero. Aggiungere la farina e mescolare. Aggiungere il burro fuso. Aggiungere il pistacchio (lasciandone un po’ per la decorazione). Aggiungere il lievito e la vaniglia.<br />
Infornare a 180° per circa 30 minuti.<br />
Dopo la cottura, quando è ancora calda, spalmare la nutella e spolverizzare con il pistacchio.<br />
<br />
Method <br />
<br />
Beat eggs with sugar. Add flour and mix. Add melted butter. Add pistachios (leave some aside for decorative purposes). Add baking powder and vanilla.<br />
Put in the oven 180 for about 30 min.<br />
When ready and still warm, spread nutella on top and sprinkle with pistachios.<br />
<br />
<br />
Buon appetito!Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-92075698771465240102010-10-13T04:39:00.000-07:002010-10-13T04:39:00.976-07:00Carottes à la Provençale<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">This recipe was inspired by a dish that was cooked for us during our honeymoon by Richard, the owner of the gîte where we were staying near Manosque. You can have it as a side dish or serve it with plain boiled rice or season pasta with it! It was prepared for us to accompany some roasted pigeons that a friend of Richard had shot in the morning… </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Ingredients<span style="mso-spacerun: yes;"> </span>(</span></b><span lang="EN-GB">Serves 2)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">3 carrots sliced quite thinly</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">A handful of black olives, stoned and sliced</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">A small red onion sliced thinly</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">A tin of chopped tomatoes</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">A teaspoon of dried Herbes de Provence</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">Salt, olive oil, pepper</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">A cup of vegetable stock</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">Method</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">Heat up a couple of tablespoons of olive oil in a shallow pan. Fry the onion and stir for a couple of minutes until soft . Add the olives and stir for a minute or so. Add tomatoes and stir in herbs. Finally mix in the carrots and season with salt and pepper. Pour the vegetable stock over the sauce and stir. Cook on a medium heat until the tomato sauce is ready and the carrots are tender. If need be, add more water a bit at a time. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-4293401735949655482010-10-12T05:31:00.000-07:002010-10-12T05:31:56.508-07:00Torta alle noci e caffé<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmltU4ETisQ3UYWU-mRbB0Bf_y8pHOAghhdGfOL8QSo_LdybDWxCeLP19Lb1adhPZL2hT_CDaitBqXCHoCLIZqfuzPOP4rCSCx57YEGiOyLcx5Q-YDsIL47PdRwoJ9X80X8kiJ6catvnkc/s1600/torta_noci_cioccolato_blog%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmltU4ETisQ3UYWU-mRbB0Bf_y8pHOAghhdGfOL8QSo_LdybDWxCeLP19Lb1adhPZL2hT_CDaitBqXCHoCLIZqfuzPOP4rCSCx57YEGiOyLcx5Q-YDsIL47PdRwoJ9X80X8kiJ6catvnkc/s320/torta_noci_cioccolato_blog%5B1%5D.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Preparation time: 45 minutes</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Ingredients for 6 people</span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">200g walnuts (chopped)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">130g sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">120g dark chocolate</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">100g butter</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">50g flour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">3 eggs</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">3 tablespoons of espresso coffee </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 heaped teaspoon of baking powder</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Icing sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">salt</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Method</span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Melt butter and chocolate <i style="mso-bidi-font-style: normal;">a bagnomaria</i> (in a bowl over a pan of boiling water).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">In a bowl work together eggs and sugar until the mix is spongy and swollen.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Add flower and baking powder (they need to have gone through a sieve first), a pinch of salt, chopped walnuts, warm chocolate sauce and coffee.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Pour the mix into a tin (you need to have buttered and floured it) and bake for 30 min, 180 degrees. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Take the cake out of the tin and place on a grid to cool down before you dust icing sugar over it.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Buon Appetito!</span></span></i></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-63677261062543392272010-10-11T04:03:00.000-07:002010-10-11T04:04:55.600-07:00PASTA E FAGIOLI<div style="text-align: justify;">Here is a classic of Italian cuisine that I have enjoyed making many times. I have now settled for this version which is simply the one that has evolved through the years and that I love eating the most :-))! I can't help thinking about my mother whenever I cook “pasta e fagioli”, as 1) she is also from Veneto, 2) her version has inspired me and 3) it is one of our family dishes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b style="mso-bidi-font-weight: normal;">Ingredients (serves 4)</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">200 g of pasta corta (you should use "ditalini" ideally, but if you have small amount of various pasta shapes you can break them in smallish bits, mix them together and set them aside to use whenever you fancy cooking “pasta e fagioli”)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 tablespoons of cooking olive oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 onion, chopped finely</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 sprig of fresh rosemary</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 rashes of bacon, snipped as lardons</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 medium size potato, chopped in cubes</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 tin of borlotti beans</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4/5 tablespoons of tomato passata </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Vegetable stock</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Salt, pepper and extra-virgin olive oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grated parmesan cheese</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b style="mso-bidi-font-weight: normal;">Method</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Warm the cooking olive oil in a medium size cooking pot, add chopped onion and fry until golden and soft. Add bacon a fry for an extra couple of minutes on a medium heat. Add passata and borlotti beans, stir for a couple of minutes. Make sure the mixture does not burn! Turn the heat down if need be. <span style="mso-spacerun: yes;"> </span>Add potato and stir briefly before adding enough vegetable stock to<span style="mso-spacerun: yes;"> g</span>et enough quantity to serve four bowls of soup. Add rosemary. Cover and allow to cook on a medium heat for 45/60 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You can then take most the vegetables out with a ladle and liquidize them before you put them back in the pot, but you must leave a few handful of beans intact. Bring back to boil and stir in the pasta. Add salt and pepper to taste. Stir every couple of minutes until the pasta is al dente. Remove from heat and allow to sit for a few minutes so that pasta shapes can swell and absorb liquid. Dish out in individual bowl. Drizzle with extra virgin olive oil and sprinkle with freshly grated parmesan cheese.</div><div style="text-align: justify;">Enjoy!!!!</div><div style="text-align: justify;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-36723399981697022112010-10-09T12:55:00.000-07:002010-10-09T12:55:00.060-07:00John's 70th birthday cake<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Calibri;">John’s 70<sup>th</sup> birthday cake</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Ingredients:</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">200 g of chopped walnuts</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">130 caster sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">120 g organic dark chocolate</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">100 g organic butter</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">50 g organic flour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">3 organic eggs</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">3 tablespoons of espresso</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">1 teaspoon of baking powder</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Icing sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-GB"><span style="font-family: Calibri;">Salt</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">Method:</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">Melt butter and chocolate “bain marie”.<span style="mso-spacerun: yes;"> </span>In a bowl whisk eggs and sugar until the mixture is spongy and soft. Add sieved flour and baking powder and a pinch of salt. Fold in also walnuts, warm chocolate/butter melted and coffee. Pour the mixture in a greased cake tin and bake 180C for 30 minutes. Let cake cool on a grid and then sprinkle with icing sugar. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="EN-GB"><span style="font-family: Calibri;">Happy Birthday John!!!! </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><br />
</div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-30382214173680053542010-10-08T01:58:00.000-07:002010-10-08T01:58:53.404-07:00PENNE E CAVOLFIORI IN CREMA GRATINATI<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Questo piatto ricco e sostanzioso e' la mia reinterpretazione della ricetta inglese tradizionale anni settanta "macaroni cheese"... </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;"><strong>Ingredienti</strong> (per quattro persone)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Un cavolfiore medio </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">250 gr di penne</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">30 gr di burro</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">2 cucchiai di farina</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">350 ml di latte tiepido </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Mezzo cucchiaino di paprika <span style="mso-spacerun: yes;"> </span>(facoltativo)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">1 cucchiaino di semi di cumino (facoltativo)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Sale e pepe (facoltativo)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">140 gr di formaggio grattugiato o a dadini (cheddar o taleggio o fontina o groviera o asiago…)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Una manciata di parmigiano grattugiato</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Preparazione</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Accendere il forno a temperatura media.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Cuocere a vapore i fioretti del cavolfiore per circa sei minuti o fino a quando risultano piuttosto teneri<span style="mso-spacerun: yes;"> </span>al contatto con la forchetta. Disporli in una pirofila imburrata.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Mentre la pasta cuoce, fare sciogliere il burro in una padella (antiaderente). Aggiungere due cucchiai di farina e stemperare per un paio di minuti su fuoco medio facendo attenzione che la farina non attacchi o bruci. Togliere la padella dal fuoco e aggiungere il latte tiepido, poco alla volta e sempre mescolando.<span style="mso-spacerun: yes;"> </span>Attenzione ai grumi! Rimettere sul fuoco e mescolare per circa cinque minuti. Togliere dal fuoco, <span style="mso-spacerun: yes;"> </span>aggiungere il formaggio <span style="mso-spacerun: yes;"> </span>e farlo sciogliere mescolando. <span style="mso-spacerun: yes;"> </span>Aggiungere gli ingredienti facoltativi e mescolare.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Scolare le penne e stenderle insieme ai cavolfiori nella pirofila. Mescolare delicatamente. Versare la crema al formaggio sopra penne e cavolfiori e fare in modo che la superficie venga coperta uniformemente. Spargere il parmigiano grattugiato sopra penne e cavolfiori.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Infornare la pirofila e lasciare che la superficie diventi dorata. Servire immediatamente!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Calibri;">Si raccomanda l’uso del “grill” al posto del forno convenzionale. Bastano solo pochi minuti per “abbronzare” il tutto e si può accendere all’ultimo minuto… <span style="mso-spacerun: yes;"> </span></span></span></div>Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com0tag:blogger.com,1999:blog-7851061300182653644.post-43504205610313526012010-10-07T03:27:00.000-07:002010-10-07T03:54:14.669-07:00TORTA SPEZIATA AL MIELE<strong>Ingredienti</strong><br />
200 gr di farina, 1 cucchiaino e mezzo di cannella, un quarto di cucchiaino di noce moscata, un quarto di cucchiaino di chiodi di garofano in polvere (io uso il mortaio e scarico la tensione), 1 cucchiaino di zenzero, 1 cucchiaino e mezzo di bicarbonato di soda, 3/4 di cucchiaino di sale, 280 ml di miele, 2 uova, 120 ml di olio di oliva, 100 ml di acqua bollente, 150 gr di uvetta.<br />
<br />
<strong>Preparazione</strong><br />
Accendere il forno 150C/300F/Gas2.<br />
Imburrare e infarinare una teglia rettangolare preferibilmente (stile plum cake).<br />
Mischiare i primi sette ingredienti.<br />
In una terrina a parte amalgamare bene miele, olio d'oliva e uova.<br />
Aggiungere gli ingredienti in polvere, l'acqua bollente e l'uvetta.<br />
Mescolare bene il tutto e versarlo nella teglia.<br />
Infornare e cuocere per 50-70 minuti.<br />
Controllare dopo 50 minuti inserendo uno stuzzicanti nel centro della torta.<br />
Spegnere solo se lo stuzzicadenti estratto e' asciutto.<br />
Lasciare raffreddare per dieci minuti, prima di rovesciare la torta su una graticola.<br />
Servire tiepida o fredda.<br />
Ideale per una colazione calda e autunnale :-)!Monicahttp://www.blogger.com/profile/15427014694575074201noreply@blogger.com2